Podcasts about whetstone magazine

Lyric Lewin is a Photographer and Journalist whose work beautifully weaves together food, culture, and the connections that bind us all. Lyric's journey began at CNN, where she honed her eye for storytelling as a Photo Editor and writer, earning accolades from the National Press Photographers Association. Over the years, she's collaborated with renowned publications like Zagat and Atlanta Magazine and served as Photo Director at Whetstone Magazine, where her work continuously celebrated the intersection of food and social impact. Lyric now works as the Lead Food Writer for Chattanooga Times Free Press, where she brings her readers a weekly series of "Where to Eat Next", curating an authentic exploration of the local food scene in Chattanooga. Driven by a desire to understand the world through food, Lyric has traveled across the globe, using culinary traditions as a gateway to have deeper conversations around race, identity, and culture. Through her writing, photography, and in-person workshops, Lyric continues to inspire others to connect with the world of food. Her work is a reminder of the power food has to open doors, spark connections, and bring us closer to each other. https://www.lyriclewin.com/Sign up for her Substack : https://open.spotify.com/episode/49I5QqfoNSf3o8oIdJHlM7?si=5ggm-uqET8y-ZT7NHY6rWwSupport the show

Stephen Satterfield is the sommelier and restaurant industry veteran behind Whetstone Magazine, Whetstone Radio Collective, and Hone. His food media empire inspires me so much, and I love how he's showing the incredible ways a niche can be a wealth of opportunity. I discovered him on High on the Hog, the Netflix docuseries. If you're hungry, don't listen to this. I'd love to hear from you!Join our community, Please Hustle Responsibly: https://link.honeyandhustle.co/phrSupport the show:Upgrade to a paid membership, PHR+: https://link.honeyandhustle.co/phrplusTools we use to make this show: https://www.honeyandhustle.co/digitaltoolsSponsor The Podcast: https://www.honeyandhustle.co/sponsorsBuy The Interview Workbook for Storytellers: https://www.blurb.com/b/11662269-interview-workbook-for-storytellersConnect with Angela:YouTube: https://www.youtube.com/c/AngelaHollowellLinkedIn: https://www.linkedin.com/in/angelahollowell/Twitter: https://twitter.com/honeyandhustle

Author bio: Irina Janakievska is a Macedonian-British writer and recipe developer. Irina was born in Skopje, North Macedonia (then one of the republics of former Yugoslavia) but grew up in Kuwait from the late 1980s onwards. In 2001 she moved to London to complete her undergraduate and masters degrees at the London School of Economics in international relations and history. After university, a large corporate law firm sponsored her through law school and Irina became a solicitor. In 2020, Irina left her successful career in corporate and finance law to follow her passion for sharing her love of Balkan cuisine, the Balkans and its people with the world. Irina completed her culinary training at Leiths School of Food and Wine. She has contributed to the Guardian, Foodnetwork US, Whetstone Magazine, Mediterranean Lifestyle Magazine and Pit Magazine, among others. The Balkan Kitchen was shortlisted for the Jane Grigson Trust Award in 2023 and is her debut cookbook.  Irina lives in London with her husband and young son, cooking, researching and writing about Balkan history, food culture and culinary traditions.  "The Balkan Kitchen" by Irina Janakievska (Quadrille, £27)  Photography: Liz Seabrook  My headshot/author photo credit: Stephanie McGehee The Balkan Kitchen: Recipes and Stories from the Heart of the Balkans, https://www.amazon.com/Balkan-Kitchen-Recipes-Heart-Balkans/dp/1784886858/ref=asc_df_1784886858?mcid=1dea723e5d9a3fb787a91348403fcaaa&tag=hyprod-20&linkCode=df0&hvadid=693701446793&hvpos=&hvnetw=g&hvrand=8056607363636911735&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9032054&hvtargid=pla-2296145217014&psc=1 If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

In this episode of the Vint Podcast, Brady Weller and Billy Galanko rant about wine snobbery and tell a few wine stories, then spend time with guest Jahdé Marley. Jahdé is a respected NYC-based wine and spirits consultant, community organizer, and the visionary behind [ABV] Ferments and the events and distribution platform By the Hand. Jahdé's unique perspective in the industry, documented through interviews and original thought pieces in Wine Enthusiast, Imbibe, Punch, and Whetstone Magazine, has solidified her status as a thought leader and advocate for positive change.With a passion for holistic sustainability, Jahdé explores the intersection of social and environmental sustainability, using beverages as a lens to promote change. Join us as we delve into the importance of getting local growers more involved in the wine trade and the significance of uplifting indigenous grape varieties for production and consumption. Jahdé sheds light on the role of local agriculture in the world of wines and spirits and emphasizes the need for increased accessibility within the industry.For more information on the Vint platform, please contact us anytime at brady@vint.co or billy@vint.co. Check out our newest offerings: Vint.co Cheers!Past Guests Include: Raj Parr, Erik Segelbaum, André Hueston Mack, Emily Saladino, Konstantin Baum, Landon Patterson, Heather Wibbels, Carlton "CJ" Fowler, Boris Guillome, Christopher Walkey, Danny Jassy, Kristy Wenz, Dan Petroski, Buster Scher, Andrew Nelson, Wayne Baxendale, Tim Irwin, Matt Murphy, Allen Meadows, Altan Insights, Tim Gaiser, Vince Anter, Joel Peterson, Megan O'Connor, Adam Lapierre, Jason Haas, Ken Freeman, Lisa Perrotti-Brown, Nick King, Bartholomew Broadbent, Nick Jackson, Dillon Sykes, Mark Bell, David Keck, John Szabo, Channing Frye, and Peter Liem Disclaimer: https://vint.co/disclaimer

This week Lilah goes to Savannah, Georgia, to visit chef Mashama Bailey. In 2022, Mashama won Outstanding Chef at the James Beard Awards. Since 2014, she has been chef and partner at The Grey, a restaurant located in a formerly segregated bus station. And she has been redefining American food by reclaiming its African-American roots. But because so much of this history hasn't been documented, how do you find and preserve it, and also expand on it? Mashama explains her creative process. We also speak with Stephen Satterfield, host of the Netflix docuseries High on the Hog. Stephen is the founder of Whetstone Media, which is dedicated to tracing food stories back to their roots of origin.--------------Want to say hi? We love hearing from you. We're on Twitter @ftweekendpod, and Lilah is on Instagram and Twitter @lilahrap.--------------Links and mentions from the episode: – Lilah's written piece on Mashama in the FT Magazine: https://on.ft.com/3I8v4br – Mashama and her business partner John O Morisano's memoir about The Grey is called Black, White, and the Grey– Stephen is the founder of Whetstone Magazine and Whetstone Media. You can learn more at https://www.whetstonemagazine.com/– Whetstone Radio Collective has a suite of podcasts: https://podcasts.apple.com/us/channel/whetstone-radio/id6442689915– Stephen's Peabody-winning Netflix docuseries is called High on the Hog– Dr Jessica B Harris's seminal book on African-American food history is called High on the Hog: a Culinary Journey from Africa to America– Edna Lewis is considered the first lady of Southern cooking. Her groundbreaking cookbook, published in 1976, is called The Taste of Country Cooking– Lilah also recommends Bryant Terry's 2021 cookbook Black Food, and the work of Michael W Twitty. Michael is on Instagram at @thecookinggene and has an excellent Masterclass session on tracing your roots through food– Mashama is on Instagram at @mashamabailey. Stephen is at @isawstephen—-------------Special offers for Weekend listeners, from 50% off a digital subscription to a $1/£1/€1 trial are here: http://ft.com/weekendpodcast.--------------Original music by Metaphor Music. Mixing and sound design by Breen Turner and Sam Giovinco. Read a transcript of this episode on FT.com Hosted on Acast. See acast.com/privacy for more information.

Merriam-Webster's Word of the Day for January 12, 2023 is: luscious • LUSH-us • adjective Luscious most often describes something that has a delicious taste or smell, but it can also mean “richly luxurious or appealing to the senses,” “excessively ornate,” or “sexually attractive.” // Their famous chocolate cake is served with a luscious peppermint whipped cream topping. // Her deep, luscious alto made her the perfect choice to play the part of Sally Bowles, chanteuse of the Kit Kat Club in Cabaret. // The author's vivid, luscious prose won't win over Carver or Hemingway die-hards, but fans of lovingly rendered (if a bit florid) description will eat it up. See the entry > Examples: “There are countless avenues to flavoring a pot of beans; this one, with the addition of chipotle peppers in adobo sauce and a bit of tomato paste, will lead the beans to a slightly spicy, slightly smoky place rendering them hearty and flavorful enough to be the star of the plate. ... Drizzling in a little additional olive oil to the vegetable stock will give you a very luscious, delicious pot liquor, or broth.” — Andrea Aliseda, Whetstone Magazine, 16 May 2022 Did you know? Have you ever heard a young child describe a favorite food as “licius” instead of “delicious”? Back in the Middle Ages, the word licius was sometimes used as a shortened form of delicious by adults and kids alike. Linguists believe that luscious may have developed when licius (which comes from the Latin verb delicere, meaning “to entice by charm or attraction”) was further altered to lucius by 15th-century speakers. The adjective lush can sometimes mean “delicious” as well but is not a shortened form of luscious, having developed on its own from the Middle English lusch, meaning “soft or tender.”

This week, veteran food journalist Clarissa Wei joins us on the NüVoices podcast! Clarissa was previously a senior reporter for Goldthread - a publication incubated by the South China Morning Post - where she created over 100 videos about Chinese food, culture, and cuisine. Now based in Taipei as a freelancer, Clarissa has recently reported on cross-strait relations between Taiwan and China for VICE, the end of Zero-Covid in Taiwan for The New Yorker, and the sustainability of food systems for her Whetstone Magazine podcast entitled "Climate Cuisine".Clarissa's forthcoming book, Made in Taiwan: Recipes From The Island Nation, is expected for release in 2023. On the pod, Clarissa talks about how she first got into food journalism, finding stories while backpacking in China, and her current freelance projects while based in Taipei. She also discusses her thoughts on authenticity discourse around diasporic cooking and her passion for elevating Taiwanese stories for international audiences. This episode was hosted by journalist Solarina Ho, who is based in Toronto, Canada. This is her NüVoices podcast hosting debut! 

For more FT Weekend content, including our special Food & Drink mini-series, search 'FT Weekend' where you listen to podcasts and subscribe there.This week Lilah goes to Savannah, Georgia, to visit chef Mashama Bailey. Mashama recently won Outstanding Chef at the James Beard Awards. Since 2014, she has been chef and partner at The Grey, a restaurant located in a formerly segregated bus station. And she has been redefining American food by reclaiming its African-American roots. But because so much of this history hasn't been documented, how do you find and preserve it, and also expand on it? Mashama explains her creative process. We also speak with Stephen Satterfield, host of the Netflix docuseries High on the Hog. Stephen is the founder of Whetstone Media, which is dedicated to tracing food stories back to their roots of origin.--------------Want to say hi? We love hearing from you. We're on Twitter @ftweekendpod, and Lilah is on Instagram and Twitter @lilahrap.--------------Links and mentions from the episode: – Lilah's written piece on Mashama in the FT Magazine: https://on.ft.com/3I8v4br – Mashama and her business partner John O Morisano's memoir about The Grey is called Black, White, and the Grey– Stephen is the founder of Whetstone Magazine and Whetstone Media. You can learn more at https://www.whetstonemagazine.com/– Whetstone Radio Collective has a suite of podcasts: https://podcasts.apple.com/us/channel/whetstone-radio/id6442689915– Stephen's Peabody-winning Netflix docuseries is called High on the Hog– Dr Jessica B Harris's seminal book on African-American food history is called High on the Hog: a Culinary Journey from Africa to America– Edna Lewis is considered the first lady of Southern cooking. Her groundbreaking cookbook, published in 1976, is called The Taste of Country Cooking– Lilah also recommends Bryant Terry's 2021 cookbook Black Food, and the work of Michael W Twitty. Michael is on Instagram at @thecookinggene and has an excellent Masterclass session on tracing your roots through food– Mashama is on Instagram at @mashamabailey. Stephen is at @isawstephen—-------------Special offers for FT Weekend listeners, from 50% off a digital subscription to a $1/£1/€1 trial can be found here: http://ft.com/weekendpodcastCome join us at the FT Weekend festival in London on September 3rd! Buy a ticket at ft.com/ftwf. Here's a special £20 off promo code: FTWFxPodcast22--------------Original music by Metaphor Music. Mixing and sound design by Breen Turner and Sam Giovinco. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

This week Lilah goes to Savannah, Georgia, to visit chef Mashama Bailey. Mashama recently won Outstanding Chef at the James Beard Awards. Since 2014, she has been chef and partner at The Grey, a restaurant located in a formerly segregated bus station. And she has been redefining American food by reclaiming its African-American roots. But because so much of this history hasn't been documented, how do you find and preserve it, and also expand on it? Mashama explains her creative process. We also speak with Stephen Satterfield, host of the Netflix docuseries High on the Hog. Stephen is the founder of Whetstone Media, which is dedicated to tracing food stories back to their roots of origin.--------------Want to say hi? We love hearing from you. We're on Twitter @ftweekendpod, and Lilah is on Instagram and Twitter @lilahrap.--------------Links and mentions from the episode: – Lilah's written piece on Mashama in the FT Magazine: https://on.ft.com/3I8v4br – Mashama and her business partner John O Morisano's memoir about The Grey is called Black, White, and the Grey– Stephen is the founder of Whetstone Magazine and Whetstone Media. You can learn more at https://www.whetstonemagazine.com/– Whetstone Radio Collective has a suite of podcasts: https://podcasts.apple.com/us/channel/whetstone-radio/id6442689915– Stephen's Peabody-winning Netflix docuseries is called High on the Hog– Dr Jessica B Harris's seminal book on African-American food history is called High on the Hog: a Culinary Journey from Africa to America– Edna Lewis is considered the first lady of Southern cooking. Her groundbreaking cookbook, published in 1976, is called The Taste of Country Cooking– Lilah also recommends Bryant Terry's 2021 cookbook Black Food, and the work of Michael W Twitty. Michael is on Instagram at @thecookinggene and has an excellent Masterclass session on tracing your roots through food– Mashama is on Instagram at @mashamabailey. Stephen is at @isawstephen—-------------Special offers for FT Weekend listeners, from 50% off a digital subscription to a $1/£1/€1 trial can be found here: http://ft.com/weekendpodcastCome join us at the FT Weekend festival in London on September 3rd! Buy a ticket at ft.com/ftwf. Here's a special £20 off promo code, specifically for our listeners: FTWFxPodcast22--------------Original music by Metaphor Music. Mixing and sound design by Breen Turner and Sam Giovinco. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

On today's episode of Borderline Salty, hosts Rick Martinez and Carla Lalli Music respond to a rant about unsalted butter, discuss the basics of spice cabinet organization, and share tips for how to stretch a limited amount of basil.  Plus, Stephen Satterfield from Netflix's High on the Hog joins us to share a kitchen nightmare story from his early days in fast-food service. Since we recorded this episode, High on the Hog won a Peabody Award. Congrats, Stephen! This week's recipe book: Carla's Sunday Ragu Rick's Double Dutch Chocolate Cookies Carla's Salted Rosemary Shortbread This week's Rad Fad/Bad Fad contender: An Italian Grinder Sandwich As always, we'd love to hear about your cooking conundrums at 833-433-FOOD (3663).  Check out Whetstone Magazine here and watch High on the Hog: How African American Cuisine Transformed America on Netflix Find us on Instagram @borderlinesalty Find full episode transcripts and more about the podcast on our website borderlinesalty.fm.  If you can't get enough of our hosts – we don't blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com.  You can order Rick's cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week, Stephen Satterfield talks to Jesse about why it's important to know what you like, for instance, room temperature butter, which brings us to his One: Toast. Stephen Satterfield is the host of Netflix's critically acclaimed docuseries High on the Hog, as well as the founder of Whetstone Magazine and Whetstone Radio Collective. You can follow him on Twitter and Instagram @isawstephen.  Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

Today, we're sharing a teaser from our friends at Whetstone Magazine. They've started something called the Whetstone Radio Collective (WRC). The WRC is a collection of podcasts telling narrative stories through the lens of food anthropology.  To learn more, visit: https://www.whetstonemagazine.com/radio  

Returning champion Nat Webb joins us to discuss his recent founding of a literary magazine, Wyngraf! Their discussion covers alternate titles for the magazine, defining cozy fantasy & backpack fantasy, conflict in stories and other things that can drive story, writing delicious food scenes, the cozy fantasy scene on Reddit and elsewhere, getting into short stories, his first submission and rejection and what he learned from it all, self-publishing a novel, discovering a love for the technical side of publishing, taking submissions in for the first time, putting one of your own stories in your own magazine, being transparent about the numbers behind your business, paying forward all the writing advice you've been given, working with an artist on a cover commission, choosing to pay authors and how much, deciding how often to release new issues, the importance of actually finishing a project, knowing when to stop with a project, Legends and Lattes and other reading recs, refreshing sincerity vs ironic distance, "coffee shop AU" explained, "numbies" explained, how sometimes the thing you bang out quickly resonates with people far more than the thing you slaved over forever, ins and outs of the Kindle Select program, the merits of publishing flash fiction, and more! www.wyngraf.com Wyngraf on Twitter The cover artist for issue #1 of Wyngraf is Sâmara Lígia (her other Instagram). The swashbuckling magazine Nat announced like five days after we recorded is called Rakehell. Nat's Author Site Nat's previous appearance on the show, where Oliver consulted him on a work-in-progress. Some magazines Nat mentions that he likes: Tales from the Magician's Skull, Whetstone Magazine, and Tales and Feathers. That Harry Otto Fischer origin story for Grey Mouser can be found here on page 28. www.soimwritinganovel.com PATREON: www.patreon.com/soimwritinganovel BUY OLIVER'S BOOKS: https://www.oliverbrackenbury.com/store SO I'M WRITING A NOVEL... TWITTER: https://twitter.com/so_writing OLIVER'S TWITTER: https://twitter.com/obrackenbury Oliver's Link Tree (For everything else): https://linktr.ee/obrackenbury

Today's episode is with food writer, producer, and media entrepreneur Stephen Satterfield. Stephen is the host of Netflix's critically acclaimed docuseries “High on the Hog” and the founder of Whetstone, a magazine and media company dedicated to food origins and culture from around the world. In this episode, he shares the importance of food origins as a space for reclamation and what it means to examine who and what's being left out of the story.  We explore Stephen's own origin story–growing up in Atlanta in the '80s–along with topics that range from his start as a young sommelier, the implications of citizens being divorced from food culture, and ultimately how being crushed by a series of life events propelled his career forward; leading him from self-doubt to conviction.  Things to read https://maap.columbia.edu/place/1.html (Oysters originated because of a Black man) http://jameshemingssociety.org/james-hemings/ (James Hemings invented baked Mac and Cheese) https://www.whetstonemagazine.com/store/p/whetstone-magazine-volume-08-digital (Whetstone Magazine, Summer 2021) What to check out https://www.whetstonemagazine.com/magazine (Whetstone Media) https://www.riseandrootfarm.com/karen-washington (Kara Washington )and https://www.theguardian.com/society/2018/may/15/food-apartheid-food-deserts-racism-inequality-america-karen-washington-interview (food apartheid) Environmental factors that affect a crop - https://en.m.wikipedia.org/wiki/Terroir (Terroir) Stephen Satterfield became a https://en.wikipedia.org/wiki/Sommelier (Sommelier) before his 21st birthday What to listen to Episode mentioned by Dario - https://podcasts.apple.com/us/podcast/the-morality-of-meat/id1475800695?i=1000499228439 (The Morality of Meat) https://podcasts.apple.com/us/podcast/point-of-origin/id1475800695 (Point of Origin) Podcast https://www.whetstonemagazine.com/radio (Whetstone Radio Collective) https://open.spotify.com/track/3lecA86POu0jRaFIubASoT (Outkast - Mainstream (1996)) Who to follow Stephen Satterfield on https://www.instagram.com/isawstephen/?hl=en (IG) This conversation was recorded on March 4th, 2022 Host https://www.instagram.com/dario.studio/ (Dario Calmese)  Producer https://www.instagram.com/carmendharris/ (Carmen D. Harris)   Production Assistant: https://www.instagram.com/holly_woodco/ (Coniqua Johnson ) Visual Art Direction and Designs:  http://riverwildmen.com/ (River Wildmen), https://www.instagram.com/afrovisualism/ (AfroVisualism) Original Music composed by http://www.dariocalmese.com/ (Dario Calmese)  Visit us at https://www.blackimagination.com/oral-history (blackimagination.com )

Soleil Ho and Amanda Yee teamed up to write BLACK DINNERS MATTER for Whetstone Magazine, in which they examine the films Moonlight, Do the Right Thing and The Color Purple, arguing that “the dinner table is erected as a potent metaphor for ownership and communion… With four centuries of slavery as the backdrop, what's eaten and where depicts how enslaved Africans and their descendants reclaimed their agency, had it stripped away, and in some cases, even participated in supremacist structures like patriarchy.” Soleil Ho is the restaurant critic for the San Francisco Chronicle; Amanda Yee trained as a chef, went to university for English and Sociology, writes with a special interest in the intersection of food and justice and is Creative Director for 4 Color Imprint of Tenspeed/ Penguin Random House. Produced by Chris Garlock @dclabor @LaborHeritage1 @DCLaborFilmFest @hooleil Upcoming DCLFF screenings: LOCAL 1196: A STEELWORKERS STRIKE Mon, April 11, 6:00pm – 7:30pm; FREE: RSVP HERE Followed by a conversation with Pennsylvania Lieutenant Governor John Fetterman. THE WOBBLIES Sunday, May 1, 5:30p; AFI Silver Theatre, 8633 Colesville Road, Silver Spring, MD 20910; INFO/TICKETS Opening Night of the 2022 DC Labor FilmFest! --- Send in a voice message: https://anchor.fm/labor-goes-to-the-movies/message

Oliver speaks with the editor of "Whetstone: Amateur Magazine of Sword & Sorcery", covering a wide variety of subjects germane to running a semi-pro literary magazine, online community, and good old sword & sorcery. Oliver and Jason get to some INTERESTING places in their far-reaching discussion, including subjects like: writing workshops, working class literature, modernist literature, R.A. Salvatore as a literary gateway drug, starting a literary magazine & the origin of Whetstone, why he feels you shouldn't send your best work to Whetstone, "mid-list exposure", submitting for ultra low acceptance rate magazines, elevated language, Clark Ashton Smith, grading English papers by engineers, Jason's role as academic coordinator for the Robert E. Howard foundation, Walter Benjamin, how a genre rooted in our past like sword & sorcery can give people an inspiring vision of something new, Elie Wiesel's The Trial of God, defending fiction, defining your identity by speaking back to power, how sword & sorcery can help you get through a rough patch (or at least how it helped Oliver), how a World of Warcraft guild inadvertently birthed a vibrant Sword & Sorcery online community, what people generally mean when they say "no politics!", what make a Discord server function well as a community, the digital humanities, Gather, advice on starting a writing community online or IRL, best principles for same, self-promo human spambots, the difference between useless negativity and letting someone know when they're stepping into a tar pit, writing conventions, formative experiences with teachers good and bad, tools over dogma, the possibility that the American style of creative fiction workshops homogenizes fiction, when compliments are worse than criticism, Jay's recent opera project, and....MORE. Jason on Twitter (@jrcarney52) Spiral Tower Press Whetstone: Amateur Magazine of Sword & Sorcery The Whetstone Discord Server Witch House: Amateur Magazine of Cosmic Horror How Sword & Sorcery Brings Us to Life by Jason 1932, The Year of Conan: Sword and Sorcery and Historical Pessimism (mentioned in the interview) also by Jason Bride of Cyclops Con - Best of Sword and Sorcery panel (Feat. Jason as a panel member) The Black Gate interview with Jason that I cite in one question - it covers lots of neat stuff that we didn't get to. An essay Jason wrote about the opera he was involved in, The Trial of God That creative writing book, all about rethinking how we teach writing craft, that Oliver mentioned - Craft in the Real World by Mathew Salesses The MUSE Writers Center The Program Era by Mark McGurl   www.soimwritinganovel.com PATREON: www.patreon.com/soimwritinganovel BUY OLIVER'S BOOKS: https://www.oliverbrackenbury.com/store SO I'M WRITING A NOVEL... TWITTER: https://twitter.com/so_writing OLIVER'S TWITTER: https://twitter.com/obrackenbury Oliver's Link Tree (For everything else): https://linktr.ee/obrackenbury

The Rogues are joined by Whetstone Magazine editor Chuck Clark as they journey into the depths of esoteric time on a quest for a deeper understanding of the Sword & Sorcery mainstay, Kane the Mystic Swordsman and his creator, Karl Edward Wagner. Is this mysterious, flame-haired immortal a friend? Perhaps a foe? And what's this about World Domination? Hang on to your fur-diapers and winged helms, it's gon' get rough!

Angela Burke | Founder of Black Food & Beverage Angela Burke owns a PR company that specializes in food marketing. Black Food and Beverage began as a passion project and grew into a mission "expanding the narrative by amplifying the voices of black F&B professionals. The stories of our community are robust and until we are included in conversations around food and beverage, the narrative remains incomplete. Support Black Food and Beverage by spreading the word about their work and getting connected through social media. Be sure to sign up for the newsletter, and purchase a Black Food & Beverage tote. Also, check out the following list of incredible folks who make the F&B industry a better place. Please support them and follow their work: Cuisine Noire, Equity at the Table (EATT), Adrian Miller, Therese Nelson, Radical Xchange, SheChef, Nicole A. Taylor, Bryant Terry, Michael Twitty, Whetstone Magazine, Korsha Wilson. Chef Evelyn Shelton | Chef/Owner of Evelyn's Food Love Chef Shelton took on culinary life full-time, after retiring as a hospital administrator. She always dreamed of opening a restaurant and went back to college to get a degree in culinary arts. Chef Shelton is a Kendall College grad, with years of experience managing healthcare food services and as a personal chef. --- Send in a voice message: https://anchor.fm/afrosandknivespod/message Support this podcast: https://anchor.fm/afrosandknivespod/support

Is there such a thing as a Dubai cuisine? What role do the migrants and expats of the Emirate play in curating this food culture? On episode 7 we see if Vidya Balachander can help us find some answers. The episode also features additional analysis from Steffen Hertog, Associate Professor in the Department of Government at LSE. Vidya is a food writer, editor and journalist currently based in Dubai. She is the South Asia editor of Whetstone Magazine, an American print magazine and media company dedicated to food origins and culture.

Welcome to Flash Back Friday! With 500+ episodes, we're excited to revisit some of our favorites with our new listeners (and maybe new to our regular listeners).On the heels of our interview with Stephen Satterfield about his new Netflix docu-series High on the Hog, we wanted to bring back our first interview with him from 2018 that went so well, we had to break it up into 2 episodes! He's a chef/writer/sommelier changing the way we look at, read about, and eat food.  In our first interview with him, he gets into why he started his  publishing company Whetstone, being an underage sommelier, living on a pig farm, going to South Africa for the World Cup, and finally, how he got to San Francisco and landed a job at the restaurant that would change the course of his career in food. High on the Hog is streaming on Netflix right now!Follow Stephen Satterfield on IG & FB & TwitterSubscribe to Whetstone Magazine here--Be well, stay safe, Black Lives Matter, AAPI Lives Matter, and thank you for getting vaxxed. --Buy us a cup of coffee!Subscribe to our channel on YouTube for behind the scenes footage!Rate and review us wherever you listen to podcasts!Visit our website! www.bitchtalkpodcast.comFollow us on Instagram, Facebook, and Twitter.Listen every other Thursday 9:30 - 10 am on BFF.FMPOWERED BY GO-TO Productions 

This is our third time having chef/sommelier/writer Stephen Satterfield on the show, and the conversations just keep getting better! He's joining us to talk about his new Netflix series High on the Hog, a four part docu-series that explores how African American cuisine transformed America. We get into how he ended up hosting the show, his emotional journey in Africa, and the significance of elevating black stories and food in this moment. This show is an enjoyable as it is informative. What are you waiting for?!? Watch it on Netflix right now!Follow Stephen Satterfield on IG & FB & TwitterSubscribe to the incomparable Whetstone Magazine here--Be well, stay safe, Black Lives Matter, AAPI Lives Matter, and thank you for getting vaxxed.--Buy us a cup of coffee!Subscribe to our channel on YouTube for behind the scenes footage!Rate and review us wherever you listen to podcasts!Visit our website! www.bitchtalkpodcast.comFollow us on Instagram, Facebook, and Twitter.Listen every other Thursday 9:30 - 10 am on BFF.FMPOWERED BY GO-TO Productions 

Kat Hong is a LA staff writer for The Infatuation. She was born and raised in Hilo, Hawaii, a small, beautiful town that has maybe 3-4 restaurant openings a year, max. Now living in Los Angeles, Kat likes to fill her time with marveling at the wonder of flight, listening to podcasts, applying for Mensa, getting rejected from Mensa, and perpetually existing on the brink of joining a pyramid scheme. Her work has been featured on Whetstone Magazine's Point of Origin podcast, Earios' Filling The Void and The Margaret Cho, Real Food Real Stories' The Curious Eater, and The Infatuation's Notcast. In this episode of How Do You Do? Podcast, Ben asks Kat to share how she writes restaurant reviews in The Infatuation's accessible tone, navigates the fine line between harmless sarcastic humor versus hurtful criticism, explores the booming L.A. pop-up scene, and more. Follow us! Kat Hong: @prosciuttogirl69 ( https://www.instagram.com/prosciuttogirl69/ ) How Do You Do? Podcast: @hdydpod ( https://www.instagram.com/hdydpod/ ) Ben Hannani: @benhannani ( https://www.instagram.com/benhannani/ ) Website: www.hdydpod.com ( https://www.hdydpod.com/ ) Our guests' jams can be found on the "HDYD Jams" playlist ( https://open.spotify.com/playlist/4tBdUz3kXb1T5im2CzSBUV?si=qc_DgVSCR1W65phsuv6vVQ ) on Spotify!

The Rogues gather for one last look at all the things they loved and hated about 2020! Terminator RPG: https://www.facebook.com/TheTerminatorRPG/ Cliffhanger Magazine: https://cliffhangermagazine.blogspot.com/ Whetstone Magazine: https://whetstonemag.blogspot.com/ Savage Scrolls: https://www.amazon.com/dp/1683902823/ref=as_li_ss_tl?ie=UTF8&linkCode=sl1&tag=dmrbooks-20&linkId=0483b09485aee5da3f8955d8dea5fe80&language=en_US

Where can Black professionals in the food industry go for professional development, collaboration, and support? Colleen Vincent and Clay Williams founded Black Food Folks, a fellowship that centers Black people, our accomplishments, and our growth in food & drink. Colleen & Clay walk us through:  the food industry's gatekeeping and how that affects opportunities for Black people media's obsession with one Black chef at a time how and why they created Black Food Folks immediate changes they want to see in food & beverage how you can support Black chefs, writers, creatives, etc Mentioned in this episode Nicole Taylor Marcus Samuelsson JJ Johnson   Edouardo Jordan Black Food Folks daily conversations on Instagram Live Garrett Oliver talks with Jackie Summers on Black Food Folks Instagram Live Fresh Fest  Adam Rapoport, former Editor In Chief of Bon Appetit resigns (Eater article) Whetstone Magazine  For the Culture  While Entertaining by Amber Mayfield CashApp: $BlackFoodFolks Black Food Folks partners with Discover on the Eat It Forward Program (website & Instagram post) Connect with Colleen Vincent, Clay Williams & Black Food Folks Instagram: @BlackFoodFolks, @ms_collycol, @ultraclay  Twitter: @BlackFoodFolks, @Collycol, @ultraclay  Facebook: @Blackfoodfolks Website: blackfoodfolks.com   Listen to this episode   Apple Podcasts | Libsyn | Soundcloud | Google Podcasts | Stitcher | Spotify   Subscribe to the RSS feed: http://profoodmaker.libsyn.com/rss Reach out to the Pro Food Maker Podcast Website: profoodmaker.com  Instagram: instagram.com/profoodmaker Facebook: facebook.com/profoodmaker Twitter: twitter.com/profoodmakerpod Hashtags: #profoodmaker #profoodmakerpodcast

Since the first coronavirus infections hit the US in January, the nation has changed dramatically. Stores and restaurants closed as students and employees transitioned into remote work. We are shut inside, wear masks and stand six-feet apart when at the store. This is the new normal – at least for now. This week we will dive deep into a world of change, from preparing for a post-pandemic future and the evolving habits of composters, to learning from history to make way for a better future.We hear from Stephen Satterfield, co-founder of Whetstone Magazine. Bryce Buyakie reports on how two restaurants from two different states are preparing to reopen. Will Hartman learns about the benefits of composting and how quarantine has changed the way people recycle food waste. Kevin Chang Barnum takes us to California where an antiquarian gastronomy bookseller has experienced customers’ newfound interest in food writing up to seven centuries old. Finally, A Taste of The Past  host Linda Pelaccio explores the history of soup kitchens.In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

Join Vallery and Ethan for a conversation with Stephen Satterfield, cofounder of Whetstone Magazine. A self-proclaimed "origin forager, Stephen is a food writer, multimedia producer, podcast host (Point of Origin on iHeartRadio), and a sommelier in recovery.Why Food  is powered by Simplecast.

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 the host of Toasted Sister podcast and Brit Reed who works at Tulalip clinic. Through their work, and the work of many other indigenous people, they are revitalizing and bringing attention to the precolonial foods of their local indigenous tribes. On this episode of Point of Origin from Whetstone Magazine we explore how can we truly honor indigenous foodways, without it becoming the new, then forgotten trend? And why land and gathering are essential to indigenous foodways. Learn more about this episode. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

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: Does the movement need to live to continue or die? On this episode of Point of Origin from Whetstone Magazine, we speak with Jeff Gordinier, author of "HUNGRY: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World."  Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

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 that organized crime infiltrated the Italian food system for decades? Climate, locality and even human welfare by way of Fairtrade have all seeped into the consciousness of many well informed and capable shoppers. But, when it comes to the complexities of the commodification of our food, what facts do we consider when we grocery shop? We explore on this episode of Point of Origin from Whetstone Magazine.   Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

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 Magazine, we’re joined by New York based sommelier Amanda Smeltz, who currently works as a wine director at both ESTELA and Cafe Altro Paradiso, who breaks down the cultural significance of natural wine. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

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. Neither fining nor filtration are used. The result is a wine that’s truly “alive”, full of naturally occurring microbiology. In this two part episode of Point of Origin from Whetstone Magazine, we’re joined by the owners and wine makers from Donkey & Goat winery in Berkeley, California and The Other Right in the Adelaide Hills of Australia. Join us as we explore how to taste the differences between traditional wine and natural wine.  Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Point of Origin is a podcast about the world of food, worldwide. From the makers of Whetstone Magazine. Each week we travel to the countries, cultures and culinary traditions that gave birth to what we eat and drink. The in-depth conversations and field recording are augmented by new explorations of ingredients and dishes in the context of their culture of origin. In addition to taking listeners around the globe, whether it’s to Indonesia for coffee or India for turmeric, the show’s mission is also to elevate the voices of indigenous people and women of color. Point of Origin is about deepening our understanding by going to the source, as the study of food, of its past and present, teaches us who we are and how we came to be. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Stephen Satterfield is a self proclaimed “Origin Forager,” food writer, multimedia producer, and founder of Whetstone Magazine. Before his career in media, he was social entrepreneur, advocating for wine as a catalyst for economic development for black and indigenous wine workers in South Africa’s Western Cape. He sits down with Kat Johnson to talk about his days as a sommelier, and how his love for wine still permeates his work with Whetstone, which is now growing into a full-fledged media company. One of his new projects, Wild Grapes, is a short film that follows Stephen as he visits Georgia (the country), the birthplace of winemaking. They also discuss some of the stories in the latest issue of Whetstone Magazine – from poppy seeds in Puerto Rico to the 'meroir' of seaweed varieties. This wide-ranging conversations touches on the many aspects of Stephen's work in the food media world – he's also written for Esquire,* Wall Street Journal*,* SF Chronicle*,* NY Magazine*, and several other notable magazines and newspapers. Kat makes sure to get the scoop on Stephen's piece for Esquire about Rhum Agricole, which he predicts will be the next big thing in spirits. HRN On Tour is powered by Simplecast.

The ethics of free ice cream samples; pork/pineapple tacos; and Whetstone Magazine travels the world.

In Part 1 of this episode, Stephen talked about working at Nopa restaurant and how that job led to his involvement with students at Ida B. Wells High School. In Part 2, he shares the story of helping Nopa to tell their own stories through Nopalize. The work he did getting Nopalize going provided a framework for Stephen's current project—Whetstone Magazine. Whetstone will be having an issue launch party a week from tonight (June 21) at Perish Trust on Dividadero. The party starts at 6:30. ​We recorded this episode at 4505 BBQ in May 2018. Film photography by Michelle Kilfeather

We're in the studio, lubed up on some old Jameson, catching up on the crazy world we're living in. Props to the women who run Church Street Flowers, Emma Gonzalez, the #armmewith campaign, past guests Stephen Satterfield of Whetstone Magazine, and spiritual medium Bill Philipps in this episode. Stay strong out there Bitch Talkers! #bitchplease #listensharerepeat   Look at our new website! www.bitchtalkpodcast.com Follow us on Instagram, Facebook, and Twitter......... Or just shoot us an email --> therealbtpod@gmail.com   

On today's episode, we welcome Stephen A. Satterfield — founder of the newly launched Whetstone Magazine, digital media producer, food writer, poet, ATLien and "the other Steven/Stephen Satterfield" — as we wrap up Food Book Fair 2017. We recap all the Fair happenings (including a roundtable on diversifying food media where Stephen was a featured speaker), and talk about the independent publishing hustle, #foodieodicals, reading while traveling, and wine.