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This week, we’re getting into the Halloween spirit, taking a look at all things spooky. First, we’ll learn about the history of the holiday and how candy became so integral. Then we’ll learn about haunted inns, and why Frankenfoods aren’t really that scary. We’ll also explore Día De Los Muertos and some foods associated with the holiday. Further Reading:
As the looming threat of the climate crisis worsens and the world continues to endure the devastation of Covid-19, industries across the globe have had to pivot. ‘Pivot’ entered our daily vernacular during the onset of the pandemic, but discussions around efficiency and equity continually deepen and evolve. This week on Meat and Three we’re resurfacing conversations that rethink our food system, reimagine hospitality, and aim to rebuild the restaurant industry. Plus, we look at the rebirth of bar pizza! Further Reading and Listening:
This week on Meat and Three take a seat at the kids table, we promise to serve more than plain pasta and chicken fingers. Beyond the brightly colored boxes and school lunch trays, our team explores pressing questions surrounding the regulations and safety of ‘kids foods’. Further Reading: