I'm H.R.N.'s communication director, Kat Johnson, with a preview of the next episode of Meat and Three, our weekly food news roundup.

We're exploring the future of eating animals, and we're going beyond typical meat sources.

If you look at the length of human history, we've been eating insects a lot longer than we haven't been in the United States and Western Europe.

We're looking at unusual ways to purchase meat.

People are like, really? Why would I want to buy that out of machine?

And we introduce you to Frank Rees, a poultry farmer whose traditional farming methods are

featured in a new documentary.

I'm a fourth generation farmer in Kansas, and I focus basically all on standard bread poultry and

have my whole life.

He's kind of the last one standing with these rarefied breeds that are so important for

if we're going to eat chicken and turkey into the future.

He's essential.

He's a national treasure.

Listen to Meat and Three this week to better understand the history and the future of meat.

Available on Apple Podcast, Stitcher, or wherever you get your podcasts.

Are you daydreaming about culinary school again?

Make this the year your dreams become reality with LeCordon Blue,

the legendary culinary school. Study classic French culinary techniques in cuisine and patisserie

as part of their exclusive nine-month Le Grand Diplome and graduate into a world of opportunity.

You also can extend your course of studies to include culinary management and dedicated internships.

LeCordon Bleu has locations in more than 20 countries around the world and located within

some of the best food cities out there, London, Ottawa, Madrid, Bangkok, Tokyo, and of course, the spiritual home of cuisine and La Cordon

...