Podcasts about meat and three

On Tuesday-Friday at 9:00 a.m., tune in to Mississippi Sports Today as Craig Horton and company highlight sports news from around Mississippi high school and college sports

Bo and Blake talk the NFL Draft, SEC baseball and blue plates in the second hour of the show live in the BankPlus Studio. The guys look ahead to the NFL Draft at the end of April as a handful of Mississippi kids are looking to hear their name called in Kansas City. With the popularity of the blue plate lunch in the South, Bo and Blake debate the best sides for a "meat and three" lunch. Listeners weigh in with some of their favorite sides and places to go for a meat and three in Mississippi. In the SEC Insider Hit, Mississippi State insider Steve Robertson joins the show on the Farm Bureau guest line talking Bulldogs baseball. Steve recaps another letdown weekend on the diamond for the MSU baseball team as they drop two of three games at home to South Carolina. Steve discusses the two games the Bulldogs lost and how close they were to finally getting an SEC series win only to let it slip through their fingers in the late innings. Steve talks about the poor pitching performances out of the bullpen that led to the two losses and why the program seems to be missing an alpha presence in the dugout. Steve gives his thoughts on how Chris Lemonis and company got to this point not even two seasons removed from a National Championship and whether or not he can right the ship before it's too late. Learn more about your ad choices. Visit megaphone.fm/adchoices

Bo and Blake talk blue plates in the second hour of the show live in the BankPlus Studio. With the popularity of the blue plate lunch in the South, Bo and Blake debate the best sides for a "meat and three" lunch. Listeners weigh in with some of their favorite sides and places to go for a meat and three in Mississippi. Learn more about your ad choices. Visit megaphone.fm/adchoices

It's officially spring which means it's time to swap out the winter blues for some color. This week on Meat and Three we are deep diving into our closet of archives and dusting off some stories to welcome in the season of new beginnings. From spring delicacies, to cooking with flowers, to Ramadan and more, we are bringing you a unique collection of topics that encapsulates the essence of spring renewal and tradition. Join us on April 12th for the second installment of our spring live event series with a panel on “Foraging Like a Local” at Farm to People in Bushwick, Brooklyn. Dana Cowin, host of HRN's Speaking Broadly, will be joined by Melissa Metrick, host of HRN's Fields, to talk about exciting ways to see, taste and experience the natural world whether among the concrete or the trees. For more information or to reserve tickets go to heritageradionetwork.org/eventseries.Further Reading:Each story from this week was pulled from a different series on HRN. Click the links below if you want to hear the full pieces."Beware the Easter Bunny Industrial Complex!"- A Springisode | Life's a BanquetBlowfish & Other Spring Delicacies in Southern Japan ⎸ Heritage Radio Network On TourCooking with Flowers | Cooking in Mexican From A to ZCover Crops for Improved Soil and Water | No Farms No FutureFasting and Feasting in Quarantine ｜Meat and ThreeKeep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

Take a road trip through the Mississippi Delta eating fried olive po'boys, pound cake, tacos and tamales, all served up --- at gas stations. That's right, if you grow up in the South, you know there's some good eating at service stations down two lane highways. From Lula to Leland to Alligator, Mississippi, in Episode 2 of BATCH, Kate Medley shows us how to truly get to know a community.

We want to help you find your next favorite food podcast. This week, we're sharing HRN's flagship show Meat and Three which features food news and storytelling. Modeled after the Southern meat-and-three-sides concept, each episode has one deep dive and three shorts. The show's most recent episode was all about insects. We unpack the mysterious patterns of cicadas in the US, investigate the presence of radioactive isotopes in honey, meet a self-professed edible insect ambassador, and do some insect cooking of our own. Michael Davenport would surely support giving insects some culinary consideration.If you like what you hear, subscribe to Meat and Three wherever you listen to podcasts and never miss an episode. (Apple Podcasts | Stitcher | Spotify | RSS).Heritage Radio Network is a listener supported nonprofit podcast network. Support our shows by becoming a member!The Shameless Chef is Powered by Simplecast.

This episode, we jump into the world of Southern Cuisine, and most especially to the staples we love most-- the meat and three. It's simple. It's amazing. But be clear- bread is not a side. That's part of the extras. And fair warning, don't listen to this if you're hungry! But only if you want to delve into the wonders of Southern food and our crooked twisted roots.

This week we're presenting the first episode of Back Bar, a rollicking deep dive into the events, phenomenon, relationships and human foibles that shaped the world’s most iconic drinks. Hosted by food and beverage writer Greg Benson and featuring guest appearances from industry luminaries like Derek Brown, Robert Simonson and Sother Teague, Back Bar’s vaudevillian approach to storytelling is a refreshing cocktail of history and humor.In this first episode, Greg tells the story of the Sazerac, how it changed, adapted, evolved and kept pace with the rest of the cocktail world. Subscribe now to get the episodes as they launch! (Apple Podcasts | Stitcher | Spotify | RSS). New episodes will be released the 1st and 15th of every month. Keep us on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

Olivia Andrews wants to help everyone eat more vegetables, so the Culinary Director for Marley Spoon decided to write a cook book called Three Veg and Meat, adding more vegetables to traditional Aussie staples, and reinventing some 'fast food' healthy alternatives. Olivia talks us through why we all need to eat more vegetables, and why even your kids will love these meals. 

On the season two finale of Meat + Three, we bring you the story of a major national food tech company that turned the lives of over five hundred people upside down. This October, the venture-capital funded food incubator, Pilotworks, abruptly shuttered, putting nearly 500 people’s livelihoods in jeopardy. This closure jeopardized the livelihood of over one hundred and seventy five businesses. We decided to devote our full season finale to the crisis, and our team followed the story for over two months. What happened to the entrepreneurs who are affected by the shutdown? Did their businesses survive? How did the community mobilize and what does this cautionary tale mean for the future of food entrepreneurship? Click here to read a transcript of this episode. This program is supported, in part, by public funds from the New York City Department of Cultural Affairs in partnership with the City Council. Meat + Three is powered by Simplecast.

Today’s episode probes the gastronomically risky and cozies up to danger. As the veneer of safety is dismissed, dicey aspects of the culinary are revealed. Whether it's toxic meals, politics in the kitchen, or environmentally devastating husbandry—one thing is clear: food is no simple matter when caution is breached. Nina Medvinskaya visits a Michelin-starred restaurant to investigate why people risk their lives for a taste of fish: it's all about the blowfish at Suzuki. Kevin Wheeler talks to an undocumented restaurant owner to examine what it's like to work in hospitality while battling political hostility. Dylan Heuer challenges the ethos of livestock production by honing in on its environmentally devastating effects. And Ariama Long reminds us of the value in preserving our food heritage lest we forget our culture. Meat + Three is powered by Simplecast. Photo via Dave Ginsberg.

Today’s episode delves into rules and restaurants. Anyone who works in a restaurant will tell you, success depends on following a strict code of conduct. Sometimes the rules are clearly written down. Sometimes they’re unspoken. But the underlying goal is usually the same... to avoid chaos, ensure food safety, and guarantee customers’ satisfaction. Hannah Fordin takes a look at the people who cause fear when they step into a NYC restaurant---the health inspectors responsible for enforcing the rules of food safety. Nina Medvinskaya visits a small midtown eatery to learn more about the importance of determining whether food is kosher. Dylan Heuer investigates why a potential new legal ruling is causing controversy in the restaurant industry and beyond. Finally, we share the answer to a food rule we get asked about all the time at HRN. When is it safe to eat oysters? Meat + Three is powered by Simplecast.

Who can resist a holiday that promotes eating multiple types of pie in a single meal? This week, we're exploring the unexpected sides of Thanksgiving. From culinary historians to turducken enthusiasts, people have a lot of feelings about this holiday. We start by hearing from some food magazine editors, who are well-versed Thanksgiving trends. They start planning for November issues (typically the most read) as early as March each year. Then, Kevin Wheeler speaks to Perry Ground, a member of Haudenosonee tribe and an expert on early Thanksgiving traditions. Hint: turkey was not on the table! So, where did we get our modern traditions? Host of A Taste of the Past and resident HRN culinary historian, Linda Pelaccio, explains how the technological revolution of the mid to late 1800s created the popular Thanksgiving dishes of today. And lastly, Ariama Long explores the wild world of turduckens – one of the newest and most unusual Thanksgiving traditions. Meat + Three is powered by Simplecast.

We’d like to talk to you about food waste. Up to 40% of food in the United States is wasted. That’s about 400 pounds of food per person every year. But who can really fix the problem? Does the responsibility of reducing food waste lie with farmers, restaurateurs… or with us consumers? We look at how one foreign government figured out a way to get individual citizens to get actively involved in solving the crisis. Our other stories this week investigate the waste created by American's obsession with greek yogurt, New York City food establishments’ role in cutting down on food waste, and most simply: why is food waste such a big problem? We also bring you a developing story out of Brooklyn: the recent and sudden closure of Pilotworks. 175 local food businesses were left stranded after the venture-capital backed food incubator and production kitchen ceased operations with less than 24 hours warning. Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc. Our theme song is by Breakmaster Cylinder. Meat + Three is powered by Simplecast

We're bringing you our highlights from Feast Portland – four days of delicious food and some very deep conversations in an airstream trailer. We begin with one of the most buzzed-about events at Feast Portland this year, Zero Proof, an alcohol-free dinner that brought together chefs including Andrew Zimmern and Michael Solomonov. Next, we get an insider's look into the history of Portland's dining scene. How did it become the foodie mecca it is today? Elias Cairo of Olympia Provisions interviews one of his mentors, Monique Siu, a key figure in the Portland restaurant scene since she opened Zefiro in 1990. Joining the HRN team on our trip out west were Andrew Friedman and Dana Cowin. Both of their shows, Andrew Talks to Chefs and Speaking Broadly, feature long-form, in-depth interviews with chefs and food industry insiders. For our Feast coverage, they helped us explore the intersections of food and identity with guests Rachel Yang, Diego Galicia, Rico Torres, and Reem Assil. The more chefs talked about how their personal history and family ties shaped their culinary identities, the more we noticed that there was one theme that popped up quite a lot: the overwhelming influence of grandmothers. We hear from Emma Bengtsson, Kristen Murray, Maya Lovelace, Jill Keuhler, and Bonnie Morales. Each woman shares an inspiring story about how their grandmothers shaped their lives and culinary aspirations. We end this week with a short excerpt of Dana Cowin's interview with Jim Meehan. Hear how Meehan envisions the future role of alcohol in restaurants and cocktail culture – especially with the rise of legalized cannabis. It got us wondering if the grass is greener on the other side... a topic we'll explore in next week's Meat + Three! Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc. Our theme song is by Breakmaster Cylinder. Photo by Aubrie LeGault Meat + Three is powered by Simplecast

HRN’s Communications Director Kat Johnson ends our coverage of Feast Portland by talking true Appalachian cooking with Maya Lovelace, a fellow Southerner, and the chef behind Mae and a forthcoming Meat + Three spot in Portland. Maya describes working for chef stars Sean Brock and Naomi Pomeroy—and tells us why she thought she’d never open her own restaurant. Maya Lovelace is bringing Southern flavors and soulful storytelling to Portland, Oregon. After tours in the legendary kitchens of Sean Brock and Naomi Pomeroy, she followed her heart back to the flavors of her North Carolina home, schooling Portland with generous 10-course Southern Appalachian feasts at Mae. After three years as an award winning pop-up (Eater Young Gun 2016,Eater PDX Chef of the Year 2016, James Beard Foundation Awards Rising Star semi-finalist 2017 and 2018, Zagat National 30 under 30 2017, Star Chefs rising star 2018) Maya is finally opening a brick and mortar location with Yonder, a Southern meat & three with Portland charm, coming this year to Northeast Portland. Thanks to our engineer, Aaron Parecki of Stream PDX. Music by Breakmaster Cylinder HRN On Tour is powered by Simplecast.

Do you remember the first cookbook you ever loved? Caity was enthralled by Rose Levy Berenbaum’s The Cake Bible when she was little and spent hours going through her gorgeous photos and awesome recipe names: Enchanted Forest, Strawberry Maria and Chocolate Chestnut Embrace. Years later when she was a teenager, Caity's sister gave her a copy of The Best Recipes in the World by Mark Bittman, which inspired to learn about world cuisines by cooking at home and later fueled her plans to travel the world. That’s the real magic of cookbooks. They can transform your home life, or take you on a trip a million miles away. October is National Cookbook month but we couldn’t wait to talk with a couple of our favorite authors. Rose Levy Beranbaum joins us in the HRN studio, and we talk to our own Sother Teague of The Speakeasy about writing his debut book on his iPhone. Then, we take a closer look at a cookbook scandal that happened last month, and Liza Hamm stopped by the studio to discuss the latest crop of cookbooks with our resident expert, Cathy Erway, host of Eat Your Words on Heritage Radio Network. Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc. Our theme song is by Breakmaster Cylinder. Meat + Three is powered by Simplecast

When Kat said she wanted to do a whole episode about football, she got some skeptical looks from the rest of the Meat + Three team…. but by the end of this episode you’ll be just as fascinated by the role food plays on the gridiron as she is. Before we go deep with a look into the diets of football players, we talk tailgating . Imagine hundreds of fans gathered around a stadium – beers in hand, smoke wafting off hundreds of grills, all in anticipation of the big game! We enlist Atlanta chefs Nick Leahy, Rusty Bowers, and Kevin Rathbun to share some of their tailgating pro-tips. Starting with the NFL, we find out how pro players are using food to fuel their recoveries. Many athletes rely on the anti-inflammatory power of plants so much that they go all-in on a vegan diet. We hear from Chef Charity Morgan, a chef who feeds her husband (Derrick Morgan of the Tennessee Titans) and his teammates a plant-based meal plan. Scott Sehnert, the Director of Sports Performance and Sports Dietician for the Dallas Cowboys weighs in on the benefits of plants' phytochemicals in aiding players' recovery. Next we move to college, where Mary Margaret McCartney (our intern-at-large) takes us inside of Auburn University's Wellness Kitchen, a $6.6 million, 10,000 square foot facility designed to provide its athletes with optimal nutrition. She speaks to Lauren Silvio, the Director of Sports Nutrition for Auburn Athletics, about how she works to educate the football team about what food is best to eat on and off campus. And finally, our main story this week is about the largest group of football players in the US – the more than one million high school athletes. We speak to Scout Kirkland, a ninth grader playing football at Eufaula High School in Alabama, and his mom, Corey Kirkland, about advice he received when middle school coaches wanted him to 'bulk up.' It made us wonder: what advice should be given to high school athletes, and who should be giving it to them? To help answer this question, we turn to Laura Moretti, a Dietician for the Division of Sports Medicine and Orthopedics at Boston Children's Hospital. Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc. Our theme song is by Breakmaster Cylinder. Special music in this episode provided by the Auburn University Marching Band, Director Corey Spurlin, and the Auburn University College of Liberal Arts. Photo via USDA Meat + Three is powered by Simplecast

Tell the truth — do you know how to make arepas from scratch? Or know the difference between white and yellow corn? The kids at The Dynamite Shop do. On this week’s bonus episode, we go behind the scenes at this week-long culinary summer camp and after-school program in Brooklyn that’s calling itself “Home Ec 2.0”. Back in episode 9, "Youth," we talked about a number of organizations, like Seed Life Skills, taking on staid home economics curriculums. With The Dynamite Shop, co-founders Dana Bowen and Sara Kate Gillingham want to provide teens and 'tweens with the basic life skills every adult should have. According to Bowen and Gillingham, food is one of the easiest ways to connect kids to the larger community around them. That's why The Dynamite Shop invites chefs and passionate home cooks from around the world to broaden the kids’ culinary horizons, not only by teaching them to make delicious dishes, but by engaging them in conversations about food history, food traditions... and the best way to make naturally-dyed rainbow arepas. Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc. Our theme song is by Breakmaster Cylinder. Meat + Three is powered by Simplecast

It's the season finale of Meat + Three! A few weeks ago, we presented an episode about youth, so for this week’s theme, we’re flipping the script and focusing on age. We start with a visit to one of Atlanta's most iconic landmarks, Hotel Clermont, which just re-opened! Meet the team behind the hotel's French brasserie, Tiny Lou's, and discover the fascinating history behind its name. Hannah Fordin investigates what happens when it’s time for a chef to retire. In other career paths, you can count on your employer to help you plan ahead, but it rarely works that way in the restaurant industry. Helping Hannah tackle this subject matter is Andrew Friedman, who's interviewed hundreds of chefs – in all stages of their careers – for his show, Andrew Talks to Chefs, and book, Chefs, Drugs, and Rock & Roll. Kat Johnson looks into trends related to the average age of the principal farm operators in the US, which has risen by about eight years (from 50 years old to 58) over the past three decades. To learn more about how this could impact the food supply, we hear from Lisa Held, the new host of The Farm Report. We also have news about a food that turns out to be much older than we believed, as Jordan Werner Barry asks the question, "Is bread paleo now?" Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc. Our theme song is by Breakmaster Cylinder. additional music: Kevin MacLeod - "Dance of the Sugar Plum Fairy" Kevin MacLeod - "Pippin the Hunchback" Kevin MacLeod - "Divertimento" Kevin MacLeod - "The North" Kevin MacLeod - "Unanswered Questions" Photo by Heidi Geldhauser Meat + Three is powered by Simplecast

We're back from Slow Food Nations – a festival of flavor, culture and exploration organized by Slow Food USA. This year's gathering focused on identifying tangible solutions to problems in the food system and developing specific actionable items for positive change. Towards the end of the festival, the Slow Food International press office sent an email with the subject line “Slow Food Nations embraces equity, inclusion and justice in food.” It outlined Slow Food USA’s formal commitment to food justice and dismantling structures that perpetuate inequity and exclusion. It just so happens that it intersects nicely with HRN's mission of making the world more equitable, sustainable, and delicious…. Today, we bring you three interview excerpts that embody the new Slow Food USA manifesto: EQUITY: John Ikerd holds a PhD in Agricultural Economics and spent much of his career at Land Grant Universities. He believes that there is a way to solve the issue of equity. It requires us to view food as a public utility and place a larger emphasis on human relationships. INCLUSION: Adrian Miller served as the Deputy Director of President Bill Clinton’s Initiative for One America – the first free-standing White House office in history to examine and focus on closing the opportunity gaps that exist for minorities in this country. After leaving the White House, Adrian became a writer focusing on soul food – using his expertise to elevate voices of color in the food world. JUSTICE: Tara Rodriguez Besosa participated in the Slow Food panel, When Disaster Strikes, that grappled with topics like vulnerable communities, food waste on a large scale, and devastation. Tara speaks with HRN about her efforts to decolonize Puerto Rico’s food system and help farmers rebuild after last year’s devastating hurricanes. Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc. Our theme song is by Breakmaster Cylinder. Photo via slowfoodnations.org Meat + Three is powered by Simplecast

This week, we bring you a report about how migrant children separated from their families at the US border are being housed and fed. Do they have enough to eat, and are the foods provided safe and culturally appropriate? We speak to Rachel Merker, director of Policy and Research at First Focus, a bipartisan advocacy organization dedicated to making children and families the priority in federal policy and budget decisions. Because our theme is youth, we turn the mic over to our two summer interns, both recent high school graduates. Mary Margaret McCartney reports on recent efforts to modernize home economics classes and Victoria Harvey looked into an organization ensuring that free summer meals for kids are just a text message away. We also hear from a teen chef who's talked his way into working in some of New York City's top kitchens, including Ramen Lab and the recently shuttered Momofuku Ma Peche. He's got 61,000 instagram followers, and big plans for the future. Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc. Our theme song is by Breakmaster Cylinder. Photo via flickr.com/photos/usdagov/16024807396 Meat + Three is powered by Simplecast

As we countdown the days until the Fourth of July, team HRN contemplates the deeper meaning of Independence Day, and what it means to be a citizen of the United State of America. We ponder what our Founding Mothers and Fathers sat down to drink after (and before) a long day of revolution, and highlight a story of self-sufficiency on the island of Vieques, Puerto Rico and an update on life post-Hurricane Maria. Join us for an analysis of the challenges facing independent grocery stores across the US, and a behind-the-scenes look at our own radio and podcast production. Meat + Three is taking a break next week for the holiday, but keep an eye on our feed for a special snack. We wish you all a very Happy Fourth of July! Tune in July 13th for the next full episode of Meat + Three. Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc. Our theme song is by Breakmaster Cylinder. Photo via flickr.com/photos/calliope/7495988634 Meat + Three is powered by Simplecast

The relationship between animals and industry has never been more intertwined than it is today with the pervasiveness of the Agricultural-Industrial Complex. This week’s episode is inspired by the recently released documentary, Eating Animals, which delves into the history of traditional farming practices and the post-WWII shift to the widespread factory farming system. Today, we bring you interviews with the film’s director and one of its breakout stars. His name is Frank Reese, and he’s fighting to keep the old methods of farming alive. We also explore how we’ll be eating animals in the future, and how industry will continue to play a role in our food system. In our world of increasing automation, did you know you can now get your meat from a vending machine? There’s also been a lot of talk lately about the viability of insects as an accessible protein source. Is it a passing trend, or here to stay? Love Meat + Three? Subscribe on iTunes or Stitcher, follow us on your favorite social media platforms @Heritage_Radio, rate and review us on Apple Podcasts, or drop us a line at ideas@meatandthree.nyc. Our theme song is by Breakmaster Cylinder. Photo via flickr.com/photos/10775233@N00/2449674 Meat + Three is powered by Simplecast

Welcome to the Most Dangerous Podcast on the Internet! Today's hosts: Wayne, the RUMGUY and Adam Our Guest: Artist Dave Pollot On this episode we welcome back the brave and talented artist Mr Dave Pollot. We discuss what Dave has been up to, his famous friends ( Deadpool and the Nerdist ), we talk life, love and insanity, Rum's neighbors house is on fire, Logan Paul and his stupidity, movies and tv, free Willy, the future, Dave being jobless, and a ton of other madness that only Dave Pollot can bring... So enjoy and share If you want to know more about our guest or buy some of his amazing artwork.. Please go check his website out www.davepollot.com/ DisAfterDark here for the best Disney coverage out there. Grim Grinning Hosts is the MHOG of theme park podcasts. PM Star Productions for all your merch needs Theme Music by Patrick Plata and Kyle Smith Podcast produced and mixed by: Wayne Barras Check for us on Twitter: @mhogpodcast & Instagram: mhog_podcast Our Twitch channel---> MetalHandOfGaming Our YouTube channel ------> MHOG podcast Check us out on Stitcher, Facebook & iTunes. Our website is www.mhogpodcast.com Gamers can find Wayne and Justin under the tags "Nutso 187"and "The Rum Guy" on x-box live #DavePollot #comedy #podcast #mhog #funny #humor #metal #family #jokes #success #LoganPaul #TheShapeOfWater #Art #nola #neworleans #FreeWilly #Fire #911 #videogames #movies #tv #popculture #deadpool #nerdist