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Hello Point of Origin fans, your host Stephen Satterfield here! I want to tell you about Whetstone Radio Collective, a brand new podcast venture from Whetstone Media now streaming. Whetstone Radio is like nothing else in the food podcast space
Point of Origin friends this is our last episode of the season and a very special one to capstone the season. Today we’re talking about justice in food systems, its absence within those systems and the circumstances that lead to lacking. Now, m
What does it mean to eat meat in 2020? What it means to consuming it, to abstain from it and how, as always on matters of so called morality are murky, and impossible to detangle from the influence of culture, society, and privilege.To lead the
So often in “specialty” food and coffee, those are being marketed to and those on the ground who is a commentary on who gets to indulge and who must labor. Reclaiming stories of origin helps erode the idea that those who labor are helpless, and
In many ways, no other food represents the center of culinary and communal life more than bread. It is likely the most consumed food in the world, but as it has been a staple food over the millenia, when we think of "bread", the images that com
What do we mean when we say anthropology? And specifically food anthropology? We're talking about a word we use often and a word embedded in Whetstone lexicon and ideology. But it's also a word we have never defined. While it is a generous term
You're familiar with those "Got Milk" commercials. You've seen the billboards a hundred times. Those milk mustaches seemed innocuous enough. What you may not have considered is how Americans have been coerced into believing milk is an essential
The Hass avocado boom has driven significant change, both positive and negative, in the communities of those growing and harvesting the fruit. While the revenue created by this cash crop has led to improvement in living conditions for many, its
Whetstone contributor Mónica R. Goya takes us to La Palma, part of the Spanish archipelago of the Canary Islands, to meet winemaker Victoria Torres Pecis. Pecis owns and runs the oldest winery on the island and is one of the few women winemaker
Host Stephen Satterfield connects with Chef Binta, an ambassador for the ancient grain fonio and self described modern nomadic chef. Her Fulani roots, classical training from the Kenyan Culinary Institute and love for rural life and nature insp
Most people have heard of ouzo from Greece, pastis from France or Italian sambuca but few know that they're all derived from the mother spirit, arak - the oldest spirit in the world. Nader Muaddi, a Philadelphia-born Palestinian, is working to
Food is, and always has been, political. If that wasn’t clear before, the events of 2020 have revealed this truth in spectacular fashion. So this season, we’re diving deeper, learning about the nomadic roots of the Fulani people and the cultura
Recent media attention surrounding native indigenous foodways has brought to light what a decolonized diet means. This is in part thanks to individuals like Sean Sherman, the Sioux Chef, places like the Ohlone Cafe in Berkeley, Ca, Andi Murphy
Over last 20 years, there is perhaps no name more important in the world of contemporary dining culture than Chef René Redzepi and his restaurant, Noma. After two decades, many of the same people who helped create the phenomenon are asking: Doe
Did you know that the coconut is one of the only seafaring, self-propagating crops? Or that most of the world’s olive oils are produced in Spain, but end up blended, imported then exported, far from their country of origin? How about the fact t
Diasporic foodways looks at the ways identity and food evolve in new home countries. Join Whetstone Magazine’s Point of Origin podcast as we speak with Asleigh Shanti, Aarohi Narai, and the team from Third Culture Bakery on the power of diaspor
Just days before her second restaurant was set to open, we spoke to Bay Area-based chef and restaurateur Reem Assil. We discussed her feelings on the precipice of opening, but also, about the industry at large. Her answers about the state of th
In part 2 of our series on natural wine we delve deeper into the what makes the term natural wine controversial, why the qualifier alludes us and if natural wine is trend or here to stay. In part episode of Point of Origin from Whetstone Magazi
Natural wine is farmed organically biodynamically, using permaculture, and made without adding or removing anything in the cellar. No additives or processing aids are used, and the naturally occurring fermentation process is kept to a minimum.
Guided by the stories of Sonja Swanson, Seoyung Chung of Bburi Kitchen and Ji Hye Kim of Ms Kim restaurant, this episode explores ancient Korean recipes and how they are taking on modern adaptations. Swanson came to Korea to learn about her cul
Guided by the stories of Sonja Swanson, Seoyung Chung of Bburi Kitchen and Ji Hye Kim of Ms Kim restaurant, this episode explores ancient Korean recipes and how they are taking on modern adaptations. Swanson came to Korea to learn about her cul
Travel with us to the rolling hills of Sri Lanka and the high mountains of Taiwan to sample teas and learn about their origins. We explore how decisions like harvesting, processing and fermentation impart flavor, and how its consumption is deep
Point of Origin Season 2 kicks off by honoring Black History Month. We’re exploring Nigerian foodways, what Naija is and how it’s expressed through food. Chefs Tunde Wey, Yewande Komolafe, and Michael Ade Elebede join us to discuss the origin o
iHeartRadio and Whetstone Magazine's Point of Origin is back. On February 26, join host Whetstone co-founder Stephen Satterfield as he connects with the people most immersed in defining and preserving global foodways. Along the way we’re drink
On matters of African Americans and farming, many narratives have centered the ways in which enslavement, and an assumed progress “off the plantation” have contributed to the apathy or absence of black folks on the land. In this episode we hear
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