Arts
Pandemic restrictions are easing and things are changing quickly. We can eat indoors at restaurants again. Host dinner parties. It’s exciting to go back to some of our favorite activities, but it can also feel a little nerve wracking. There might even be some pandemic-era changes that are worth keeping around.This week on Meat and Three we bring you a survival guide for re-entering society. We cover tips for hosting a dinner party, what reopening restaurants might mean for communities, the end of to-go cocktails in New York, and advice for continuing to support local agriculture even after the pandemic. Further Reading:Check out the full episodes of the shows featured:The Shameless Chef - How to Be a Shameless Dinner Party HostListen to Michael Davenport’s 1970’s tips for being a great host from the moment guests arrive to when you’re left with the clean up.The Big Food Question - What do Communities Gain When Restaurants Reopen?Doug Mack discusses an article he wrote for The Counter, which examines the social and cultural benefits of gathering spaces like restaurants.The Farm Report - Small Farms and the Post-Pandemic UnknownHost Lisa Held talks to farmer Becky Fullam—of Old Ford Farm in New York’s Hudson Valley—about the past year and why she’s hoping customers continue to support small farms.Sother Teague runs the Manhattan cocktail bar Amor Y Amargo and is the host of HRN’s The Speakeasy. To learn more about the end of to-go cocktails, check out these articles from the New York Times, Grubstreet, and Eater.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.