Get ready for a delectable experience with Meat + Three, your bi-weekly serving of food stories and commentary served up by the talented Fellows at Heritage Radio Network (HRN). Inspired by the Southern tradition of a hearty main dish and three sides, this podcast offers a deep dive into the latest food trends, the socio-cultural impact of food, and personal narratives about our relationships with what we eat and drink.Powered by the HRN Fellowship program, Meat + Three serves as a vibrant platform for our seasonally-rotating contributors to share their insights and stories, ensuring a diverse range of voices and perspectives. Join us as we explore the food systems landscape, uncovering what's happening in the world right now.Meat + Three is proudly brought to you by HRN, a Brooklyn-based nonprofit dedicated to fostering a more equitable, sustainable, and delicious world through its array of over 25 weekly food shows.This program is supported, in part, by the Julia Child Foundation
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Contact path
Verified email
Booking probability
26%
Guest openness
Selective
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Signup to Generate a PitchGet ready for a delectable experience with Meat + Three, your bi-weekly serving of food stories and commentary served up by the talented Fellows at Heritage Radio Network (HRN).
Recent episodes include "From The Pantry: Myth of the Soyboy Ep 1" (17 June 2025, 19 minutes), "Bless This Food" (9 May 2025, 48 minutes), and "From the Pantry: The Cult of Chef Ep 3" (1 May 2025, 29 minutes).
Meat + Three publishes roughly weekly, with episodes averaging 23 minutes across 250 episodes.
Booking probability for Meat + Three is 26%, and the host is rated Selective on guests. Meat + Three requires a Pod Score of 80 or higher. Meat + Three's contact route on record: verified email.
The strongest fits for Meat + Three are Restaurants and Specialty Food Stores. Meat + Three has an arts audience.
Meat + Three is an arts podcast with 250 episodes published.
Our AI reads these to draft pitches. Use them as grounding for a pitch that cites a real guest and a specific topic.
Episode #212
<p>Buckle up, snowflake. Get ready for a TOTAL EVISCERATION of all things soy. That’s right, on this episode of From the Pantry, we’re dropping a LOGIC BOMB on the Myth of the Soyboy. We’ll be talking PHYTOESTROGENS...
Episode #212
<p>Over the past six months, our team, as well as, the rest of the country, have experienced a lot of grief and heartache. As we grapple with how to navigate these losses - whether it’s a loved one or the threat to our...
Episode #211
<p>In the third and final episode of The Cult of Chef, producer Hannah Chouinard turns to those trying to reform food service, and those trying to keep it the same. She makes the case that the media’s failure to cover...
Episode #211
<p>In this episode, we uncork a different kind of wine story—one rooted in joy, land, and legacy. From a biodiverse vineyard in the Midwest to a Black-owned Prosecco brand in South Carolina, we meet the innovators...
Episode #211
<p>In episode two of The Cult of Chef, producer Hannah Chouinard digs into the reality of workplace abuse in food service and argues that focusing on the people in positions of power comes at a cost to everyone else who...
Episode #211
<p>In this episode, we’re breaking format, and serving you up an audio-documentary-style entree. Our producer, Hieu Huynh takes us to her home state of Georgia, where she’s examining how water spinach has become a...
Meat + Three
<p>In this episode of The Cult of Chef, producer Hannah Chouinard examines America’s love affair with chefs. With HRN regular Andrew Friedman, she dives into the history of the celebrity chef, and discusses how food...
Episode #211
<p>In episode 3 of Rice Revelations, Producer Sasha DuBose (they/she) takes us into the kitchen to make bread. Sasha’s bread baking experience makes the historical knowledge she learned in the previous two episodes...
Episode #211
<p>For this special episode, we’re sharing a few conversations about the aftermath of the Eaton and Palisades Fires in Los Angeles. Taylor Early and Jessie Nicely discuss the thoughts behind the episode's creation and...
Episode #206
<p>In episode 2 of Rice Revelations, Producer Sasha DuBose (they/she) finally talks about rice! From grappling with the impact of enslavement to finding levity in the links between West African and Gullah Geechee...
Episode #210
<p>How does food bind us to the land we call home? From pecan groves in Georgia to the datil peppers of St. Augustine, in today’s episode we explore how Indigenous plants—both wild and cultivated—help us forge deeper...
Episode #211
<p>From the Pantry is a limited series developed by HRN’s Director of Education and Creative Development Taylor Early, focusing on illuminating HRN’s two-fold mission of educating community members in response to a...
Episode #209
<p>Welcome to the world of play! In today’s episode, Art à la Carte, we explore the deliciously creative world where culinary creators take the mic. From food content creators to expert dyers creating masterpieces with...
Episode #208
<p>Where does food ACTUALLY come from - long before it lands on your plate, or is even harvested on a farm, where do the seeds come from? What makes the same plant thrive in one climate, but fail in another? In this...
Episode #207
<p>Food insecurity impacts millions, but communities are rising to meet the challenge – especially in a climate where many are unsure if there will be continued federal aid for relief programs. This episode of Meat and...
Episode #211
<p>In this first episode of Love Letters to the Lower East Side Girls Club, we introduce you to your host and producer, Sasha DuBose (they/she), and the girls they taught during the Fall 2024 Flavor and Folklore...
Episode #206
<p>It’s a new year, and with it comes new bites, new recipes, and, for many, new meal prep. While this practice is designed to make life easier, there are a few obstacles that you might encounter when preparing meals...
Episode #205
<p>Dear Listener: Uh oh, it looks like you’ve been selected for jury duty… But this isn’t your typical public service! We all have strong opinions about food - the best way to cook a particular dish, or the superior...
Episode #211
<p>Heritage Radio Scholars offers high school students the opportunity to learn audio reporting techniques while discovering how food shapes the world around them. The program empowers young girls to connect with their...
Episode #204
<p>From Atlanta, Georgia to Pasadena, California, we explore the foods we love that make us feel at home. Come with us as we cook the recipes that taste like being wrapped in a warm hug, debate whether deep dish or...
Recent guests on Meat + Three. Study who booked and why before you pitch.
Chef and Founder and Director of the Center for Healthy Minds, University of Wisconsin-Madison, Reem's California
Professor of Labor Studies at the School of Labor and Urban Studies and Professor of Sociology at the Graduate Center, City University of New York, City University of New York
co-founder and president, 30 dollar minimum wage campaign
author of The Dish: The Lives and Labor Behind One Plate of Food, Center for Astrophysics and Space Sciences at UCSD
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