Podcasts about whetstone radio collective

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

In this week's episode, Stephen chats with art historian, author, and educator Shana Klein about politically charged fruit, what bananas have to do with coups and clothing stores, and her latest book The Fruits Of Empire: Art, Food, And The Politics of Race In The Age Of American Expansion. Sharing her meticulous research, while examining traditional art history and empires (by highlighting overlooked perspectives from the margins), Klein helps shed light on the deeper interpretations and symbolisms in something as innocuous as a bowl of fruit in an oil painting.Shana Klein is an award-winning assistant professor at Kent State University. Follow us and watch clips of this episode on IG and YouTube @whetstonemedia. Learn more about Whetstone Media at whetstonemagazine.comProduced by Whetstone Radio Collective

We are back! And to welcome us back from hiatus, and joining Stephen in conversation, is Co-Executive Director for the Black Farmer Fund (BFF) Melanie Allen. The BFF is a community-led organization that helps fund and facilitate capital and networking opportunities for Black farmers, land stewards, herbalists, and other food actors. Melanie sits on a variety of Advisory Boards, and in 2023 became a Castanea Fellow, joining a cohort of food systems actors and leaders across the country. Melanie Allen's work at the BFF continues to propel dialog surrounding climate change, environmental justice, community investment fund models, and food sovereignty. Stephen and Melanie chat about the astonishing work that the BFF has already achieved in its short time on the scene while sharing in the joy of witnessing the growing numbers of black agrarians. Follow us and watch clips of this episode on IG and YouTube @whetstonemedia. Learn more about our guest and Whetstone Media at whetstonemagazine.comProduced by Whetstone Radio Collective

Have you ever been mesmerized by the food in tv and movie scenes? Or wondered what the process to creating those dishes is like? We have, so we asked Christine. Christine Tobin is a food stylist and culinary creative working in film, television and editorial with a mission to bring stories to life through the beauty and culture of food. Christine's most recent work can be scene in the dishes and meal gorgeously and abundantly prepared on the HBO MAX's hit show Julia, based on the life of Julia Child in 1960s in Cambridge, Massachusetts. The second season of Julia aired on November 16th, and Stephen chatted with Christine about the significance Julia has had on Christine's personal life, her career, and how she is bringing food to life on camera, personifying the dishes as their own character with their own identity.You want to see more of Christine Tobin's work at https://www.christinetobin.com/Follow us on IG and Threads @whetstonemedia. Learn more about Whetstone Media at https://www.whetstonemagazine.com/Produced by Whetstone Radio Collective

Darra Goldstein is an icon in the world of food academia and publishing. She is the Founding Editor of Gastronomica: The Journal of Food and Culture and has published widely on literature, culture, art, and cuisine and is the author of six cookbooks, including recently released Preserved: Fruit and Preserved: Condiments all about the art of preserving. She currently serves on the Kitchen Cabinet of the Smithsonian's National Museum of American History and on the Advisory Board of the Julia Child Foundation for Gastronomy and the Culinary Arts.On episode 14, Darra and Stephen chat about her time living abroad in Russia during the Cold War as a US Information Agency, how Russian literature helped shape her love of food, and falling in love with Georgia and Georgian cuisine. Darra shares her journey to launching Gastronomica, which mirrors Whetstone's origin story in many ways.You can learn more about Darra Goldstein's prolific body of work at https://darragoldstein.com/ Follow us on IG and Threads @whetstonemedia. Learn more about Whetstone Media at https://www.whetstonemagazine.com/Produced by Whetstone Radio Collective

Michael Cruse has amassed a passionate following of wine lovers since he first launched Ultramarine, a wine light ruby in color and full of fine bubbles, in 2008. So much so that you now have to join a waitlist to get a bottle. Using sparkling wine to examine uniquely Californian soils, in 2013 Michael opened Cruse Wine Co. based in Petaluma, California.In 2016 he was named the San Francisco Chronicle's Winemaker of the Year. He also happens to be one of Stephen's favorite winemakers in the world.On this episode, Michael shares the realities of running a successful craft wine business and what it takes to run an enduring company year after year. If you want to try Cruse Wine yourself you can find them at https://www.crusewineco.com/ Follow us on IG and Threads @whetstonemedia. Learn more about Whetstone Media at https://www.whetstonemagazine.com/Produced by Whetstone Radio Collective

Welcome back to the Lecker Book Club. Every month I'll pick a newly released food related book and talk to the author about the process of writing it. I'll also be writing about it on Substack and Patreon. Join me there as well! In Made in Taiwan, Taipei based journalist Clarissa Wei beautifully captures the food and spirit of this proud island nation, and brings it to life on the page. The book is stunning - you'll hear more about the thought and consideration that Clarissa and her team put into how it looks as well as what it says later in this interview -and it examines the current state of Taiwanese food in incredible breadth and depth. For me, someone completely new to the food of the country, it's a beautiful and rich education. It was such a pleasure to meet Clarissa via video chat and talk about this book, which involved an astonishing amount of research and recipe development on the ground. I'm a big fan of her work as a journalist - the podcast series she made with Whetstone Radio Collective, Climate Cuisine, is one of my all time favourite listens - and it was so interesting to hear how she approached this book, the subject of which is something hugely personal to her but one which she wanted to approach journalistically, and write as an act of documentation. We talked about how missing home through food sometimes takes unexpected, shifting forms, her culinary collaborator on the book Ivy Chen, and why it was crucial that Made In Taiwan moved away from its original proposal as a “cosy” cookbook and became something deeply political. Made In Taiwan is out now, published by Simon and Schuster. Find all of the Lecker Book Club reads on my Bookshop.org list. Support Lecker by becoming a paid subscriber on Patreon, Apple Podcasts and now on Substack. Music is by Blue Dot Sessions.

Today's guest is Chef Gregory Gourdet! This is a special episode for a couple different reasons, first and foremost, because Gregory's restaurant Kann was very recently awarded Best Restaurant in the Country 2023 by the James Beard Foundation. Congrats Chef Gregory. Gregory is a chef of Haitian descent, and Kann is brilliant depiction of intention and skill. Stephen and Gregory chat about Kann's origin story, Gregory's journey to sobriety, his time on Top Chef, the future of Kann's direct-to-consumer coffee… and the best part, in which Stephens declare Portland, Oregon the very best food city in the USA.Learn more about Chef Gregory and Kann work at https://kannrestaurant.comFollow us and watch clips of this episode on IG and YouTube @whetstonemedia. Learn more about Whetstone Media at whetstonemagazine.comProduced by Whetstone Radio Collective

On today's episode, Stephen chats with Hanif Abdurraqib, an award-winning poet, essayist, and cultural critic from Columbus, Ohio. His newest release, A Little Devil In America (Random House, 2021) was a winner of the Andrew Carnegie Medal and the Gordon Burn Prize. In 2021, Abdurraqib was named a MacArthur Fellow. He is a graduate of Beechcroft High School.Stephen and Hanif talk about his work as a poet, how he got his new role at the New Yorker and most importantly, what makes the perfect chocolate chip cookie. You can also check out Hanif's passion project 68to05.com which is a music archival project full of essays and playlists.Follow us and watch clips of this episode on IG and YouTube @whetstonemedia. Learn more about Whetstone Media at whetstonemagazine.comProduced by Whetstone Radio Collective

During and post pandemic, over 90,000 restaurants closed. On today's episode Stephen chats with Reem Assil, chef and owner operator of Reem's California. Reem talks about her restaurant surviving the pandemic when so many shuttered, the fragility of the restaurant sector and the labor force, the ways people have been over-extended pre-covid and how Reem strives for employment equity through her restaurants.Reem Assil is a multiple award-winning Palestinian-Syrian speaker & chef based in Oakland, CA working at the intersection of food, community, and social justice. With food as a tool, Reem uses Arab hospitality to build strong, resilient community. Learn more about Reem at www.reem-assil.comFollow us and watch clips of this episode on IG and YouTube @whetstonemedia. Learn more about Whetstone Media at whetstonemagazine.comProduced by Whetstone Radio Collective

On today's episode of The Stephen Satterfield Show, Stephen speaks with the one and only Soleil Ho. Soleil is an opinion columnist at the San Francisco Chronicle. Prior to that, Soleil was a game changing food critic for not only the Chronicle but ultimately our entire industry.Soleil and Stephen talk about their rise in food media, changing social platforms, like TikTok and Twitter, AI and algorithms and what that means for the future of food writing, food media and aspiring writers.Learn more about Soleil's work at soleilho.comFollow us and watch clips of this episode on IG and YouTube @whetstonemedia. Learn more about Whetstone Media at whetstonemagazine.comProduced by Whetstone Radio Collective

On today's episode Stephen chats with Alicia Kennedy, an award winning writer from Long Island now based in San Juan, Puerto Rico. Alicia and Stephen chat about food media, and the trials and tribulations of writing a book, especially one about veganism which is often seen as an unprestigious subject. Also the topic of fake meat, culinary tourism and how to travel with integrity and curiosity are discussed.Alicia is the author of the forthcoming book No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating, available on August 15, 2023. On her weekly newsletter, From the Desk of Alicia Kennedy, with over 25,000 subscribers she writes about food culture, politics, and media, has been mentioned by the New York Times, Vogue, T: The New York Times Style Magazine, Eater among many others. And now she can add teacher to her resume as she's teaching the culinary tourism course at Boston University's gastronomy program this spring. Learn more about Alicia's work and her newsletter at www.aliciakennedy.newsFollow us and watch clips of this episode on IG and YouTube @whetstonemedia. Learn more about Whetstone Media at whetstonemagazine.comProduced by Whetstone Radio Collective

On today's show Stephen chats wine with someone we've admired in the wine industry for awhile, fellow sommelier, Femi Oyediran. Femi is the co-owner of Graft wine shop in Charleston, SC. He found his passion for wine at a young age while working at the Charleston Grill and during his time there, he made the rare achievement of passing the first three levels of the Court of Master Sommeliers within two years. He is a two-time national finalist for the Chaîne des Rôtisseur's Best Young Sommeliers Competition. And in 2018 he was awarded Wine Enthusiast Magazine's ‘40 Under 40' and was selected as “Sommelier of the Year” by Food and Wine Magazine in 2019. On this episode we chat about becoming a sommelier in a predominantly white space, his passion for music and pairings of music and wine, and our thoughts on the influx of a sober curious generation. Learn more about Graft Wine Shop at www.graftchs.comFollow us and watch clips of this episode on IG and YouTube @whetstonemedia. Learn more about Whetstone Media at whetstonemagazine.comProduced by Whetstone Radio Collective

Julia Fine is a writer and historian pursuing a PhD at Stanford in food and environmental history of the British Empire. Her work on the history of food, environment, and empire has been recognized by the Association for the Study of Food and Society, the Association of Food Journalists, and the World History Association. Before moving to California, she did public history work at museums in Washington DC.Stephen and Julia chat's about the herbal abortifacients is incredibly timely with the recent fall of Roe v. Wade as we learn the history of abortion practices. Julia co-authored an article “Pennyroyal, Rue and ‘Hickry Pickory'”Herbal abortifacients are deeply rooted in American history” which is published in whetstone magazine volume 11. Julia is the first in a series of guests we're chatting with who have written for volume 11, so if you check out the magazine you can read along as the episodes air. Find the full article on our website. Learn more about Julia's work www.juliafine.comFollow us and watch clips of this episode on IG and YouTube @whetstonemedia. Learn more about Whetstone Media at whetstonemagazine.comProduced by Whetstone Radio Collective

Stephen and Christa chat about her career shift to becoming a farmer after working as a healthcare professional, what inspired her love of agriculture, becoming an entrepreneur and the balance of motherhood, success and sacrifice. Since 2018, Christa has developed earth-born brands based in regenerative agricultural values with a goal of traceable and transparent origins of 100% Organically Dope foods. Viva Leaf Tea and FarmerJawn Agriculture are her original two ventures and she now operates a non-profit arm on multiple sites totaling 128 acres of land, with the mission is to train and educate the nation's next Black and brown Agripreneurs. Learn more about Farmer Jawn at farmerjawnphilly.com Follow us and watch clips of this episode on IG and YouTube @whetstonemedia. Learn more about Whetstone Media at whetstonemagazine.comProduced by Whetstone Radio Collective

To start this show we couldn't think of a better person to join Stephen than our good friend Sana Javeri Kadri, founder of Diaspora Co. a direct trade spice company working towards a radically equitable and sustainable spice supply chain. Sana was born and raised in Mumbai, India. In 2017 she founded Diaspora Co and has grown the company to a nationally acclaimed spice brand that champions more than 150 regenerative family farms and 1200+ farmworkers with the aim of setting a new standard for what equity and culture in our global food system can look like.On today's episode we chat about what it's like to own and operate a successful business, the challenges and demands of creating a social media persona and tokenism in the rise of celebrity making. Learn more about Diaspora co at diasporaco.comFollow us and watch clips of this episode on IG and YouTube @whetstonemedia. Learn more about Whetstone Media at whetstonemagazine.comProduced by Whetstone Radio Collective

The Stephen Satterfield Show launches April 12th! This is a show for the food curious, those who want to be inspired by change makers, activists, writers, entrepreneurs and be in the know on what's happening in the world of food and drink. Every guest shares what has made their work and passion a success and why we should be paying attention. Join Stephen each week every week as we talk food culture, cuisine, and humanity. Produced by Whetstone Radio Collective.

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.

Today, In honor of Black History month and to pay homage to the African contribution to American food, I am re-releasing another gem from the immigrantly vault. It's my interview with Stephen Satterfield. This conversation profoundly impacted how I view African cuisine in America. I hope you enjoy it as much as I did when it happened and even now as I revisit it with all of you.    Stephen Satterfield has dedicated his career to organizing, activating, and educating people about the origins and cultures of food. He founded Whetstone Radio Collective, a food magazine and media company that explores the history of American cuisine through the lens of cultural, socioeconomic, and human connections. Stephen's work disrupts the food canon in more ways than a few: writer, publisher, producer, former sommelier, and social entrepreneur. For example, his docuseries on Netflix, "High on the Hog," traces the foundation of American cooking from Texas to Africa and peels the layers of generations across time and geography. In today's episode, beyond flavors & taste, Stephen and I dive into the journey of African American cuisine in the U.S. and how food can be a catalyst for change.  Join the conversation: Instagram @immigrantlypod | Twitter @immigrantly_pod |  Please share the love and leave us a review to help more people find us!  Host & Executive Producer: Saadia Khan I Content Writer: Saadia Khan & Yudi Liu I Editorial review: Shei Yu I  Sound Designer & Editor: Haziq Ahmed Farid I Immigrantly Theme Music: Evan Ray Suzuki I Other Music: Epidemic Sounds  

The oldest strains of cotton tell a story of the people who cultivated it. Weaving Voices is part of Whetstone Radio Collective. Learn more about Weaving Voices here. Find show notes here.And transcript here.

Sammy Oteng is a Kantamanto Market organizer in Accra Ghana. The market is a 28 acre site, historically created by the people of Ghana to repurpose and reuse materials. Since the onset of fast fashion, the marketplace has become a dumping ground for the waste of the Global North. In a country of 2 million, the marketplace is cycling orders of magnitude more individual garments than there are people. Beaches and open pits have become the homes for our overproduction.Weaving Voices is part of Whetstone Radio Collective. Learn more about Weaving Voices here. Find show notes here.And transcript here.

Ground building legislation was passed in 2021 to protect the California garment worker community from the “piece rate”, otherwise known as life threatening wages. We'll talk to the Executive Director of the Garment Worker Center, an organization that worked with the affected community to design and push the law into place.Weaving Voices is part of Whetstone Radio Collective. Learn more about Weaving Voices here. Find show notes here.And transcript here.

Plastic textiles are flowing and shedding into our soils, oceans and bodies. The reality of 60 percent of our clothing being plastic is that the lint that our textiles produce ends up where we least want it to be— and that includes our biosphere, oceans and soils. We're permeating our ecosystems with a material that microbes can't eat. Dr. Timnit Kefela researched the fate our plastic microfibers during her PhD candidacy at UC Santa Barbara's Bren School. She is very focused on the transfer of these materials into terrestrial ecosystems, noting that where the fibers end up is an environmental justice issue that needs to be addressed.Weaving Voices is part of Whetstone Radio Collective. Learn more about Weaving Voices here. Find show notes here.And transcript here.

For thousands of years to the present, the Indonesian archipelago textile communities have been producing intricately complex textiles— woven with yarns dyed in morinda root, indigo and hundreds of other dye plant recipes. In this interview with William Ingram, co-founder of Threads of Life, we discuss the plants, processes and non-material dimensions that guide the creation of millenia-old textile recipes.Weaving Voices is part of Whetstone Radio Collective. Learn more about Weaving Voices here. Find show notes here.And transcript here.

In this interview with Jay and Nikyle Begay and Zefren Anderson, we learn about the long arc of relationship between the Dine and the Churro Sheep. Beyond the narratives promulgated by colonization about when this relationship began, we dive into a landscape of relationships held together by mutual care and exchange between shepherds and sheep. The wool from Churro is long, colorful and exists as the foundation for multiple artistic and deeply functional lifeways that are discussed in this powerful exchange.Weaving Voices is part of Whetstone Radio Collective. Learn more about Weaving Voices here. Find show notes here.And transcript here.

We end the season at a party where guests bring dishes filled with nostalgia and pepper and discuss what pepper means to them. The guests include novelist Emma Hughes, Vittles founder and editor Jonathan Nunn, chef and writer Chloe-Rose Crabtree, previous guests Jenny Lau, Pam Brunton, Tomas Heale and special guest Dr. Masing's mother, Fiona Mowlem. Taste of Place is part of Whetstone Radio Collective. Learn more about Taste of Place here. Find show notes here.And transcript here.

Four thousand meters above the sea, Andean mountain communities have been living with alpaca for thousands of years. Small flock shepherding is a long-held way of life, one that our guest, Mauricio Nunez, is working diligently to see flourish and sustain. He leads the Andean Pastoralist Livelihood Initiative, a multi-stakeholder project that lifts up the vision for life, family, and relationship that pastoralist communities (which produce fiber and food) are holding— and seek to continue well into the future.Weaving Voices is part of Whetstone Radio Collective. Learn more about Weaving Voices here. Find show notes here.And transcript here.

In this episode, Anna chats with visual artist Shiraz Bayjoo, pop-up creator Zolitha Magengelele, and anthropologist Mythri Jegathesan about the power of sharing space, how nostalgic memories often carry the scars of colonisation and how understanding those contradictions can help us better understand what we're truly nostalgic for. This episode also sees how pepper has a different identity in different places or cuisines, and is all about the art and power of storytelling and how it connects us and can create a better world.Taste of Place is a part of Whetstone Radio Collective from Whetstone Media - where storytelling lives. Whetstone produces original commissioned content that centers the perspectives of global majority populations and diasporas. Taste of Place is part of Whetstone Radio Collective. Learn more about Taste of Place here. Find show notes here.And transcript here.

In this interview with Roland Geyer, we discuss the history and the effects of the interplay of economic forces and environmentalism. We'll also touch on how sustainability has been defined in the last three decades coming out of the U.N. Earth Summit of 1992 in Rio, and what this means for our textile material culture, human labor and the climate today.Weaving Voices is part of Whetstone Radio Collective. Learn more about Weaving Voices here. Find show notes here.And transcript here.

In this episode, Anna returns to Sarawak at the height of harvest festival to visit pepper farmers and confront her place of nostalgia. We travel through the Kapit marketplace, visit a pepper farm and laksa cafe, and take part in a ritual honoring the gods, and finally return to London for a bowl of laksa.Taste of Place is a part of Whetstone Radio Collective from Whetstone Media - where storytelling lives. Whetstone produces original commissioned content that centers the perspectives of global majority populations and diasporas. Taste of Place is part of Whetstone Radio Collective. Learn more about Taste of Place here.Find show notes here.And transcript here.

One of the most ancient fibers, silk has been cultivated for 5,000 years. The silk moth produces a filament designed to protect the moth from heat, predators, wind and water. In turn, these properties generate enduring and high quality second skin garments. Brazil (by luck and fate of Japanese immigration) hosts the Vale da Seda (Valley of Silk), a landscape that has generated high quality, beautiful raw fibers for decades. We explore the Vale da Seda with agronomist Joao Berdu and evaluate the reasons why mainstream modern sustainability measurement frameworks have hit silk hard— making farming and raw fiber production a more vulnerable proposition for those who make mulberry tree farming and cocoon production their livelihood.Weaving Voices is part of Whetstone Radio Collective. Learn more about Weaving Voices here. Find show notes here.And transcript here.

In this episode we travel to Scotland, where Anna joins chef and owner of Inver Restaurant, Pam Brunton, in the kitchen as she cooks classic Scottish dishes using pepper. Anna explores her own personal connection to Scotland and learns about the idea of landscape cuisine, an idea Pam coined and implements in her own approach to cooking. The two also explore the idea of imagined or created stories around place and space, in particular Scotland, that are used to sell an image rather than tell the story of the place itself, and often to great environmental detriment.Taste of Place is a part of Whetstone Radio Collective from Whetstone Media - where storytelling lives. Whetstone produces original commissioned content that centers the perspectives of global majority populations and diasporas. Taste of Place is part of Whetstone Radio Collective. Learn more about Taste of Place here.Find show notes here.And transcript here.

Interview with Jason Hickel; Economic Anthropologist and the author of the new book Less is More. We discuss the historic political, social, and ecological threads that led to the economic model we now exist within. Understanding the model is foundational to understanding the textile industry as it exists, and the reasons why the most sustaining textile farming and making cultures struggle to exist.Weaving Voices is part of Whetstone Radio Collective. Learn more about Weaving Voices here. Find show notes here.And transcript here.

This episode is all about the flavors of home. Two friends gift Dr. Masing some Sarawak pepper when she runs out, anthropologist David Sutton explains how we build home through cooking and Diaspora Co. founder Sana Javeri Kadri tells us how she is building a spice business with equality at its heart and to bring a taste of home to diaspora. Taste of Place is a part of Whetstone Radio Collective from Whetstone Media - where storytelling lives. Whetstone produces original commissioned content that centers the perspectives of global majority populations and diasporas. Taste of Place is part of Whetstone Radio Collective. Learn more about Taste of Place here. Find show notes here.And transcript here.

In this episode we think about the power of pepper to stir emotions. Perfumer Tanaïs explains how they make and navigate the past through scent and the possibility of re-framing identity. Psychologist Kimberley Wilson contextualizes our understanding of scent and taste, and its effect on memory and building new memories. Taste of Place is part of Whetstone Radio Collective. Learn more about Taste of Place here. Find show notes here.And transcript here.

Weaving Voices is a Whetstone Radio Collective podcast that stitches textile systems and traditions, economic philosophy, and climate science into a quilt of understanding. Designed to transform our thinking and actions both as citizens and material culture makers and users.

This episode dives into how we understand flavour, the chemical compound of pepper and the desires across time to find food with heat. Restaurant reviewer and food writer Ligaya Mishan explains how she communicates flavour and Dr. Arielle Johnson breaks down how flavour is a part of cultural identities. Taste of Place is part of Whetstone Radio Collective. Learn more about Taste of Place here. Find show notes here.And transcript here.

This episode seeks to get to the bottom of pepper's modern supply chain. We hit some bumps along the way, and see the great affection and joy from those who work with pepper. We speak with Dr. Michael R. Dove about Borneo and swidden agriculture, Larry Siat about the changing role of Sarawak pepper in global trade, Keelan Woon, who is part of an independent company in Sarawak selling pepper, and chefs and restaurant owners Mandy Yin of Sambal Shiok and Tom Heale of Naifs about using pepper — and their personal relationship with the spice. If you export or import Sarawak pepper and want to talk about what you do, please reach out to us at celine@whetstonemedia.com. Taste of Place is part of Whetstone Radio Collective. Learn more about Taste of Place here.Find show notes here.And transcript here.

When the merchant Sir James Lancaster, commander of the English East India Company's first fleet, returned to England in 1603 with ships laden entirely with pepper, this marked a turning point. A time where the Western world shifted and there was no going back. It shifted to a space of desire, a thirst for consumption, a hunger for product and profit. The unknown became known — and ownable. By looking at how pepper entered Europe from the medieval times until the late 1700s, we can see how the past created our current trade systems. In this episode, we interview Dr. Paul Freedman about the breadth and richness of the spice trade, Lizzie Collingham on how Britain's relationship with pepper expanded trade, and Dr. Helen Clifford about the guild of peppers. If you're interested in reading more about these subjects, check out these books by today's guests: Out of the East: Spices and the Medieval Imagination by Dr. Paul Freedman, The Hungry Empire: How Britain's Quest for Food Shaped the Modern World by Lizzie Collingham, and From Grossers to Grocers: the History of the Grocers Company, from Foundation to 1798 by Dr. Helen Clifford. Taste of Place is part of Whetstone Radio Collective. Learn more about Taste of Place here. Find show notes here.And transcript here.

In this episode, we find out about pepper as a crop, a plant, and a globally traded commodity. We speak to Dr. Patricia King about how it is grown in Sarawak, Malaysia and then food historian Julia Fine explains how plants can be viewed through a humanities lens so we can understand the cultural impact a plant like pepper has.Taste of Place is part of Whetstone Radio Collective.Find show notes here.And transcript here.

Taste of Place, a Whetstone Radio Collective podcast, airing September 22nd is a narrative podcast that aims to untangle our understanding of the past and investigate our relationship with nostalgia, through the story of pepper. Come along with us as we journey from Malaysia to London exploring the Sarawak pepper.

Debra Freeman is back with us to talk about her latest adventures! She has a fantastic new article out on Eater: Freedom, Finances and Fried Chicken, and a delicious new podcast on the Whetstone Radio Collective, Setting the Table. Debra has written for Plate Magazine, Epicurious, Garden and Gun, Pit Magazine, Gravy, Southern Grit Magazine, and Gastro Obscura, has had her work featured in Huffington Post and The New York Times, and has done cultural commentary for BBC Radio and other international outlets. Freeman writes about the intersection of race, culture, and food.   Excerpted from Freedom, Finances and Fried Chicken by Debra Freeman: Even though Black women are the reason you can look at menus all over the country and see fried chicken, the impact of Black women in the culinary space extends far beyond that single dish and needs to be acknowledged. It is clear their hands have touched nearly every facet of what we consider American food, yet their achievements are rarely spoken about or celebrated, let alone celebrated to the same degree as many others in the food space. The skills born of necessity during enslavement later became the tools to support their families and their communities, and because of their skill and culinary innovation, the recipes spread throughout the country, leaving dishes that still endure. We cannot be certain of the first person to fry chicken in America, but everyone who enjoys the Gospel Bird owes a debt to the Black women who cooked under unimaginable conditions to create a better life for themselves and their families. Without their ingenuity, talent, and knowledge, our nation would be far less delicious.   Debra's links: Podcast: https://podcasts.apple.com/us/podcast/setting-the-table/id1612896458 Article: https://www.eater.com/23156528/fried-chicken-south-virginia-black-women-history Facebook: https://www.facebook.com/deb.freeman.125 Twitter: https://twitter.com/audiophilegirl Instagram: https://www.instagram.com/audiophilegirl/   Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.   SHOW LINKS Website: https://womenbeyond.podbean.com Join our Facebook group: https://www.facebook.com/groups/WomenBeyond/ Follow our Facebook page: https://www.facebook.com/WomenBeyond/ Instagram: https://www.instagram.com/womenbeyondacertainage/ Episode archive: https://womenbeyond.podbean.com Email us: WomenBeyond@icloud.com Denise Vivaldo is the host of WBACA. Her info lives here: https://denisevivaldogroup.com/ More of Denise's info is here: https://denisevivaldo.com Cindie Flannigan is the producer WBACA. Her info lives here: https://linktr.ee/cindieflannigan Denise and Cindie's books: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA%3Fref=dbs_a_mng_rwt_scns_share

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.

In this interview with Jay and Nikyle Begay and Zefren Anderson, we learn about the long arc of relationship between the Dine and the Churro Sheep. Beyond the narratives promulgated by colonization about when this relationship began, we dive into a landscape of relationships held together by mutual care and exchange between shepherds and sheep. The wool from Churro is long, colorful and exists as the foundation for multiple artistic and deeply functional lifeways that are discussed in this powerful exchange. Weaving Voices is part of Whetstone Radio Collective from Whetstone Media. Learn more about this episode of Weaving Voices at www.whetstoneradio.com, on IG at @whetstoneradio, TikTok @whetstone , Twitter at @whetstoneradio, and YouTube at WhetstoneRadio. Read full transcript here.

Four thousand meters above the sea, Andean mountain communities have been living with alpaca for thousdands of years. Small flock shepherding is a long-held way of life, one that our guest, Mauricio Nunez Oporto, is working diligently to see flourish and sustain. He leads the Andean Pastoralist Livelihood Initiative, a multi-stakeholder project that lifts up the vision for life, family, and relationship that pastoralist communities (which produce fiber and food) are holding— and seek to continue well into the future. Weaving Voices is part of Whetstone Radio Collective from Whetstone Media. Learn more about this episode of Weaving Voices at www.whetstoneradio.com, on IG at @whetstoneradio, TikTok @whetstone , Twitter at @whetstoneradio, and YouTube at WhetstoneRadio. Read full transcript here.

In this interview with Roland Geyer, we discuss the history and the effects of the interplay of economic forces and environmentalism. We'll also touch on how sustainability has been defined in the last three decades coming out of the U.N. Earth Summit of 1992 in Rio, and what this means for our textile material culture, human labor and the climate today. Weaving Voices is part of Whetstone Radio Collective from Whetstone Media. Learn more about this episode of Weaving Voices at www.whetstoneradio.com, on IG at @whetstoneradio, TikTok @whetstone , Twitter at @whetstoneradio, and YouTube at WhetstoneRadio. Read full transcript here.

One of the most ancient fibers, silk has been cultivated for 5,000 years. The silk moth produces a filament designed to protect the moth from heat, predators, wind and water. In turn, these properties generate enduring and high quality second skin garments. Brazil (by luck and fate of Japanese immigration) hosts the Vale da Seda (Valley of Silk), a landscape that has generated high quality, beautiful raw fibers for decades. We explore the Vale da Seda with agronomist Joao Berdu and evaluate the reasons why mainstream modern sustainability measurement frameworks have hit silk hard— making farming and raw fiber production a more vulnerable proposition for those who make mulberry tree farming and coccoon production their livelihood. Weaving Voices is part of Whetstone Radio Collective from Whetstone Media. Learn more about this episode of Weaving Voices at www.whetstoneradio.com, on IG at @whetstoneradio, TikTok @whetstone , Twitter at @whetstoneradio, and YouTube at WhetstoneRadio. Read full transcript here.

Interview with Jason Hickel; Economic Anthropologist and the author of the new book Less is More. We discuss the historic political, social, and ecological threads that led to the economic model we now exist within. Understanding the model is foundational to understanding the textile industry as it exists, and the reasons why the most sustaining textile farming and making cultures struggle to exist. Weaving Voices is part of Whetstone Radio Collective from Whetstone Media. Learn more about this episode of Weaving voices at www.whetstoneradio.com, on IG at @whetstoneradio, TikTok @whetstone , Twitter at @whetstoneradio, and YouTube at Whetstoneradio. Read the full transcript here

Weaving Voices is a Whetstone Radio Collective podcast that stitches textile systems and traditions, economic philosophy, and climate science into a quilt of understanding. Designed to transform our thinking and actions both as citizens and material culture makers and users.

We're dropping a bonus episode in our feed this week of our newest pod baby. It's called The One Recipe and it's all about that ONE magic, indispensable recipe that you simply can't live without! 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.

Our guest, Stephen Satterfield, has dedicated his career to organizing, activating, and educating people about the origins and cultures of food.  He founded Whetstone Radio Collective, a food magazine and media company that explores the history of American cuisine through the lens of cultural, socioeconomic, and human connections. Stephen's work disrupts the food canon in more ways than a few: writer, publisher, producer, former sommelier, and social entrepreneur. For example, his docuseries on Netflix, "High on the Hog," traces the foundation of American cooking from Texas to Africa and peels the layers of generations across time and geography. In today's episode, beyond flavors & taste, Stephen and I do a deep dive into the journey of African American cuisine in the U.S. and how food can be a catalyst for change. Join the conversation: Instagram @immigrantlypod | Twitter @immigrantly_pod |  Please share the love and leave us a review to help more people find us! Host & Executive Producer: Saadia Khan I Associate Producer: Kinza Muzahir I Content Writer: Saadia Khan & Yudi Liu I Sound Designer & Editor: Bronte Cook I Immigrantly Theme Music: Evan Ray Suzuki I Other Music: Epidemic Sounds Athletic Greens is the sponsor of this episode Magic Spoon also sponsors the episode. Go to /IMMIGRANTLY to grab a variety pack and try it today! And be sure to use our promo code IMMIGRANTLY at checkout to save five dollars off your order.    

Today we are sharing an episode from "Bad Table Manners," a podcast that pushes the boundaries of food storytelling in South Asia, produced by our friends at Whetstone Radio Collective. Enjoy! Thanks to the cool-ification of Indian food, traditional ingredients from the subcontinent, like turmeric and ghee, are now repackaged and resold in Western and Westernized markets as if they were “new” discoveries. Cleaned up, minimalistic design labels are often employed to give the familiar and unfamiliar look and conceal what one can argue is a recolonization of the Global South by the Global North. The U.S.-based academic Rumya Putcha tells us why this hipster Indian food is problematic, while Vidya Balachander, current South Asia editor at Whetstone, helps us unpack the idea of the global supermarket. We'd love for you to be part of the Immigrantly community. Join us on Instagram: @Immigrantlypod Find us on Twitter: @immigrantly_pod Support us via our If you enjoy listening to Immigrantly, please share the love and leave us a review so that more people can find us!

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  

For the season finale of Setting the Table, Deb explores one of her favorite topics, Black bakers and baking. From biscuits to yellow cake, baking has always been a huge part of Black foodways. On this episode, Baker and cookbook author Cheryl Day shares her thoughts on the legacy of Black bakers and preserving recipes, then chef, baker, and TV personality Carla Hall joins us to share her thoughts on biscuits, and representing Black baking in media. Setting the Table is part of the Whetstone Radio Collective. Learn more about this episode of Setting the Table at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

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.

During the civil rights era, Black women to used their skills as chefs and cooks to support social movements in this country. On this episode, Deb is joined by scholar and writer Suzanne Cope to explores the legacies of two such heroes, Aylene Quin, who helped feed and support the Civil Rights movement in Mississippi, and Cleo Silvers, who helped create the Black Panther Party's Free Breakfast for Children program. Deb also checks in with Arley Bell, a millenial baker who believes she can make a difference in food and activism though her beautifully decorated cakes and pastries.Setting the Table is part of the Whetstone Radio Collective. Learn more about this episode of Setting the Table at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

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 )

One of the lasting effects of the Great Migration is the movement of Black foodways, and one of the best examples of this movement is barbecue. On this episode, Deb explores the legacy of Black barbeque in Los Angeles with food journalist Mona Holmes and BBQ pitmaster Lonnie Edwards. Setting the Table is part of the Whetstone Radio Collective. Learn more about this episode of Setting the Table at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio. Read the full transcript here: https://www.whetstonemagazine.com/stt8-transcript

On this episode, we take a deeper dive into the time-honored American tradition of Barbeque and its beginnings in Virginia by exploring the history of early pitmasters and the barbecue traditions that spread throughout the South and beyond with food historians Adrian Miller and Joshua Fitzwater.Setting the Table is part of the Whetstone Radio Collective. Learn more about this episode of Setting the Table at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio. Read the full transcript here: https://www.whetstonemagazine.com/stt7t-transcript

Where does Black food go from here? How are today’s chefs pushing the narrative of Black food forward? This episode takes a look forward be talking to prominent chefs on the cutting edge of African American cuisine. Food influencer Scotty Scott and chef Adrienne Cheatham share their influences and visions for what Black food can be, with a foreword from Washington Post food writer Aaron Hutcherson. Setting the Table is part of the Whetstone Radio Collective. Learn more about this episode of Setting the Table at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio. Read the full transcript here: https://www.whetstonemagazine.com/stt-5-transcript

Down home cooking, also known as soul food, is African American cuisine stemming from the days of enslavement, spread throughout the country through the Great Migration, and enjoyed everywhere as comfort food. This episode explores the complicated relationship between Black chefs and soul food. Chef & culinary historian Therese Nelson shares her thoughts on soul food as a concept, and then chefs Chris Scott and Mashama Bailey share their individual experiences with making soul food. Setting the Table is part of the Whetstone Radio Collective. Learn more about this episode of Setting the Table at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

African American foodways have not only influenced the way that Americans eat, but also how we drink as well. This episode will explore the stories and legacies of Black brewers and distillers. Mount Vernon's Steve Bashore shares the history of the enslaved-distillers who made George Washington's Whiskey, Historian Theresa McCulla recounts the story of Patsy Young, a runaway slave who was also a brewer, Victoria Eady Butler of Unlcle Nearest shares her experiences carrying on the legacy of her Great-Great-Grandfather Nearest Green, and Kim Harris of Harlem Hops tells us how she and her team are supporting diversity to the craft brewing industry. Setting the Table is part of the Whetstone Radio Collective. Learn more about this episode of Setting the Table at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

It’s been a few generations since the Great Migration, and we starting to see a resurgence of African-Americans deciding to return to agriculture and take up farming. On this episode, Deb speaks to current farmers about the reasons they farm, and how they are working to change the difficult relationship between Black Americans and farming. We hear from Ashlee Johnson-Geisse of Brown Girl Farms about why she decided to start a farm in the middle of the 2020 lockdown, Kamal Bell of Sankofa Farms about how his farm's youth programs support his community, and finally Olivia Watkins of the Black Farmer Fund about how she's helping Black farmers become financially sustainable. Setting the Table is part of the Whetstone Radio Collective. Learn more about this episode of Setting the Table at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

African Americans have always had a complicated relationship with farming, despite being the backbone of America’s early agricultural industry, only 1% of farmers in the country are currently African American. On this episode we hear from African American Studies professor Dr. Valerie Grim, policy expert Eloris Speight, and renowned writer Natalie Baszile, as we explore the history of African Americans and agriculture, from enslavement and sharecropping, to the systemic challenges that Black Farmers still face today. Setting the Table is part of the Whetstone Radio Collective. Learn more about this episode of Setting the Table at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

During the Termination Era (the early 1950s to late 1960s), the U.S. government passed legislation stating that they would no longer recognize Tribal governments as sovereign nations and began incentivizing the relocation of Native peoples to urban centers across the country. Dr. Martin Reinhardt tells us about the Termination Act of 1953 and Indian Relocation Act of 1956, and the devastating effects they had on treaty rights and Indigenous peoples’ foodways. Dr. Reinhardt also talks about how this attempt to suppress Indigenous sovereignty led to a new era of inter-tribal activism. These growing Red Power movements advocated for Tribal self-determination and demanded the restoration of treaty rights. The building activism that occurred during these years led to a new era in policy and the restoration of many treaty rights. Spirit Plate is part of the Whetstone Radio Collective. Learn more about this episode of Spirit Plate at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

To understand African American foodways, we must first understand The Great Migration. From the 1910’s to the 1970’s, over six million African Americans moved from the rural South to the urban North in one of the largest mass movements of people in American History. On this episode, we hear from history professor Dr Frederick Douglas Opie, and culinary historian Adrian Miller, about how this critical phenomenon not only affected African Americans economically and socially, but also brought the spread of Southern food across the country, influencing regional cuisines for years to come. Setting the Table is part of Whetstone Radio Collective. Learn more about this episode of Setting the Table at www.whetstoneradio.com, on IG at @whetstoneradio, Twitter at @whetstone_radio, and YouTube at /WhetstoneRadio.

During the Indian Reorganization Era, which took place between the late 1920s through the 1930s, the U.S. government began winding down its assimilation policies and made moves to reaffirm Tribal self-governance. The Indian Reorganization Act of 1934, also known as the Indian New Deal, had three main goals: strengthen Tribal self-governance, reconsolidate tribal lands, and promote economic development. The Indian Reorganization Act did emphasize the need to involve Native peoples when the federal government made policies affecting their communities and it provided some new opportunities for self-governance. However, oversight from the Bureau of Indian Affairs continued a long history of paternalism and left little room for Tribal governance based on cultural values and protocols. Few Native individuals or communities were able to become financially self-sustaining as a result of this “Indian New Deal.” In the present day, many have mixed positions and opinions of how well these goals were achieved/realized. Spirit Plate is part of the Whetstone Radio Collective. Learn more about this episode of Spirit Plate at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

Find out what's in store from the newest upcoming podcast from the Whetstone Radio Collective, Setting the Table, a podcast about African American cuisine and foodways hosted by Southern Food Writer Debra Freeman (@audiophilegirl). Launching March 8, 2022

During the Allotment & Assimilation Era (1887-1930) the U.S. government moved to assimilate Native peoples into American society and the economy. One of the most devastating tactics was the Indian Boarding School, which aimed to strip Native children of their culture and train them for manual or domestic labor. Students resisted in many ways: attempting to run away, stealing food, and even setting fire to their schools. Students also formed their own kinship networks.Although the schools changed over time, some remained in operation until the 1980s. Among the many long-term impacts, these institutions disrupted the intergenerational transmission of knowledge and practices related to traditional diets. For some community members today, reconnecting to ancestral foodways helps them reclaim parts of their identity and history.Spirit Plate is part of the Whetstone Radio Collective. Learn more about this episode of Spirit Plate at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

Sweet potato has a larger growing range than the common potato and can thrive from sea level up to nearly 9,800 feet. In the final episode of this season of Climate Cuisine, we’ll talk with a researcher at the International Potato Center in Peru about the incredible root, and a sustainability teacher in Costa Rica who has figured out how to grow everything she and her family consume.Climate Cuisine is part of Whetstone Radio Collective. Learn more about this episode of Climate Cuisine at www.whetstoneradio.com, on IG at @whetstoneradio, Twitter at @whetstone_radio, and YouTube at /WhetstoneRadio.

During the Allotment & Assimilation Era (1887-1930) the U.S. government moved to assimilate Native peoples into American society and the economy. Private land ownership was forced onto Indigenous peoples by breaking apart communal lands into family parcels, effectively altering relationships to land and food. In many cases, Native peoples were forced to shift from subsistence lifestyles and traditional forms of trade to growing food as a commodity. This commodity-based approach to food was and continues to be in conflict with traditional relationships, knowledge, and practices related to growing food.Spirit Plate is part of the Whetstone Radio Collective. Learn more about this episode of Spirit Plate at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio. Guest: Eric Hemenway

Malabar spinach is a leafy green in the tropics that grows all year round, and its vibrant purple seeds can even be used for hair dye. In this episode, we’ll talk with a Texan woman who dyed her daughter’s hair purple with the seeds, a plant researcher in Washington D.C. describing it is a great alternative food source, and a rooftop gardener in Taipei using it as a spinach substitute. Topics covered in this episode: Min 0:07: Meet Stephanie Fredrickson Min 2:14: Intro to malabar spinach Min 3:59: Experiments with the berries Min 6:47: Meet Mamatha Hanumappa Min 8:09: Why grow malabar spinach? Min 11:09: Ways to cook malabar spinach Min 13:04: The health benefits Min 15:11: Meet Kate Nicholson Min 17:17: Other similar perennials Min 18:56: Reevaluating the definition of sustainability Climate Cuisine is part of Whetstone Radio Collective. Learn more about this episode of Climate Cuisine at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

Following removal and relocation of the mid-1800s, Native communities found ways to adapt and preserve their foodways in the face of disruption. Each community’s journey is unique. This episode focused on the story of the Oneida Nation of Wisconsin. With our guest Becky Webster—Oneida attorney, farmer, and seed keeper—we'll talk about the way they are revitalizing their food traditions through seed saving, cooperative growing, and participating in local barter markets. Spirit Plate is part of the Whetstone Radio Collective. Learn more about this episode of Spirit Plate at www.whetstoneradio.com, on IG at @whetstoneradio, Twitter at @whetstone_radio, and YouTube at /WhetstoneRadio.

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 and touches thematically on similar topics from Point of Origin—from politics, to culture, to global gastronomic histories, and of course, as always, centering on human empathy. With more in-depth conversations and more space to explore origins— and with unique cinematic and musical production—we think WRC is something really special and we have a strong feeling you're going to think so too.  We have some incredible shows for you. Climate Cuisine, from Taiwanese American journalist Clarissa Wei, takes a journalism-style look at the way the climate crisis is fundamentally shaping our relationship with food. Fruit Love Letters, from chef Jessamine Starr, is like a valentine to all your favorite fruits. This spring, writer Debra Freeman will invite you to a seat at The Table, an insightful show about Southern foodways. If you've been missing Point of Origin, I encourage you to check out some of the programming at Whetstone Radio Collective, search for the individual shows by title on your favorite podcast platform, and continue to discover the immense power food has on our collective/communal lives. Link: https://podcasts.apple.com/us/channel/whetstone-radio/id6442689915 Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Bamboo is the fastest growing plant in the world; some varieties can grow up to three feet daily. Considered invasive in some parts of the United States, it is embraced in Latin America and Asia for its use in architecture, fashion and food. In this episode, we’ll chat with Hans Friederich, the former director of the International Bamboo and Rattan Organization; Momoko Nakamura, a food educator and storyteller in Japan; Kevindra Soemantri, a food journalist in Indonesia; and Hui Ting Tsai, a bamboo weaver in Taiwan.Climate Cuisine is part of Whetstone Radio Collective. Learn more about this episode of Climate Cuisine at www.whetstoneradio.com, on IG at @whetstoneradio, Twitter at @whetstone_radio, and YouTube at /WhetstoneRadio.

For many Indigenous people involved in the food sovereingty movement, reconnecting to ancestral foods is extremely powerful. Every time someone learns a new recipe, plants a seed, and feasts together, we are helping to transmit knowledge, technologies, and skills from one generation to the next. In this episode, we'll talk with Shelley Buffalo- Meskwaki seed keeper- about her experience of revitalizing cultural foods, growing practices, and language. We'll also talk about her involvement in the growing seed rematriation movement, which is helping to return heritage seeds to their communities of origin. Spirit Plate is part of the Whetstone Radio Collective. Learn more about this episode of Spirit Plate at www.whetstoneradio.com, on IG at @whetstoneradio, Twitter at @whetstone_radio, and YouTube at /WhetstoneRadio.

One of the staple pulses in Indian cuisine, the pigeon pea is much more than just a tasty ingredient in daal. It doubles as a natural fertilizer and can take nitrogen from the air and fix it into the soil. In this episode, we’ll talk with Aeles, an indigenous chef in Taiwan, about the ways her tribe cooks the pea; Vikram Doctor, a food journalist in India on how it’s used in Indian cuisine; and Koreen Brennan, a permaculture instructor based in Florida, on why it’s such a great plant to have in tropical gardens. Climate Cuisine is part of Whetstone Radio Collective. Learn more about this episode of Climate Cuisine at www.whetstoneradio.com, on IG at @whetstoneradio, Twitter at @whetstone_radio, and YouTube at /WhetstoneRadio. Want to hear the entire episode of Spirit Plate? You can listen to Shiloh Maples here.

In this episode, Rowen White-- Mohawk farmer, seed keeper, and organizer—joins us to talk about relationships to land and food, upholding our responsibilities to our kin, and developing a new lexicon to talk about the food system. She shares her practice of cultivating relational, kin-centric foodways and the possibilities opened by this worldview.Spirit Plate is part of the Whetstone Radio Collective. Learn more about this episode of Spirit Plate at www.whetstoneradio.com, on IG at @whetstoneradio, Twitter at @whetstone_radio, and YouTube at /WhetstoneRadio.

The breadfruit tree can live up to 100 years and produce more than 2,000 pounds of fruit each season. It’s been a staple in the tropics for generations and can be made into chips, waffles, and porridge. This episode will dive into how it’s eaten in Puerto Rico and Hawai’i. Plus, a bit about its dark history in the slave trade. We’re talking about Mike McLaughlin from the Trees That Feed Foundation, Mike Opgenorth from the National Tropical Botanical Garden in Hawai’i, Juliane Braun, who wrote a paper about breadfruit’s role as an 18th-century superfood, and Von Diaz, a cookbook author and esteemed food writer. Topics covered in this episode: Min 0:31: Meet Von Diaz Min 1:43: What is breadfruit and why is it important in the tropics? Min 2:56: Meet Mike McLaughlin Min 5:13: Agroforests Min 8:04: Challenges of planting breadfruit trees that last Min 10:47: Meet Mike Opgenorth Min 11:42: Breadfruit across the Pacific Min 15:53: Ways to cook breadfruit Min 17:57: Surprising nutritive qualities Min 20:35: Meet Juliane Braun Min 21:06: Breadfruit’s dark past in the Caribbean Min 24:15: Human adaptability to food Climate Cuisine is part of Whetstone Radio Collective. Learn more about this episode of Climate Cuisine at www.whetstoneradio.com, on IG at @whetstoneradio, Twitter at @whetstone_radio, and YouTube at /WhetstoneRadio. Guests: Mike McLaughlin (@treesthatfeed), Mike Opgenorth (@ntbg), Von Diaz (@cocinacriolla), Juliane Braun

The Spirit Plate podcast is an honoring of all the Indigneous communities across Turtle Island who are working to preserve and revitalize their ancestral foodways. In this space we will talk about Indigenous foodways as means of resistance, resilience, and revitalization. We’ll discuss some of the social, political, and historical reasons why the Indigenous food sovereignty movement is necessary. Spirit Plate is part of the Whetstone Radio Collective. Learn more about this episode of Spirit Plate at www.whetstoneradio.com, on IG at @whetstoneradio, Twitter at @whetstone_radio, and YouTube at /WhetstoneRadio.

Meet culantro—cilantro’s tropical counterpart. It tastes like a more pungent cilantro, and in the right conditions, it grows all year round. This episode touches on how limited our repetoire of herbs are and the possiblities that come when we expand our selection beyond what's just avaliable at the grocery store. We’ll talk to food blogger Reina Gascon-Lopez on how culantro is used in Puerto Rican cuisine and award-winning cookbook author Andrea Nguyen on how she uses it in Vietnamese cooking. Topics covered in this episode: Min 0:45: Annual plants and their tropical counterparts Min 3:19: Meet Reina Gascon-Lopez Min 4:17: What is culantro? Min 6:11: How Reina cooks with cilantro Min 7:42: Culantro in the US Min 8:46: The downside to culantro Min 9:45: Meet Andrea Nguyen Min 11:37: Three sources of cilantro notes in Vietnamese cooking Min 12:42: How colonization and globalization affect our palates Min 17:24: Expanding the way you think of herbs Climate Cuisine is part of Whetstone Radio Collective. Learn more about this episode of Climate Cuisine at www.whetstoneradio.com, on IG at @whetstoneradio, Twitter at @whetstone_radio, and YouTube at /WhetstoneRadio. Guests: Reina Gascon-Lopez (@thesofritoproject), Andrea Nguyen (@andreanguyen88)

There are more than 1,000 different types of bananas in the world. So why do we only have one type of banana in the grocery store? This episode is an exploration into the rich diversity of bananas and plantains — and why North American grocery stores only sell one type. We talk with biologist Rob Dunn, who wrote a book about this topic, Von Diaz, an esteemed food writer and cookbook author, Meenakshi J., a freelance journalist who wrote an article about sacred bananas, Vidya Balachander, the South Asia editor at Whetstone, and Vanessa Mota, a food blogger behind My Dominican Kitchen, for more. Topics covered in this episode: Min 0:43: Meet Von Diaz Min 1:53: Differences between bananas and plantains Min 4:29: Meet Rob Dunn Min 8:03: Story of the Cavendish banana Min 13:28: Meet Meenakshi J. Min 14:16: Bananas as divine offerings Min 15:40: Meet Vanessa Mota Min 16:55: Dominican mangú Min 18:30: Meet Vidya Balachander Min 20:04: Cooking and eating with banana leaves Min 24:26: Changing the food system Climate Cuisine is part of Whetstone Radio Collective. Learn more about this episode of Climate Cuisine at www.whetstoneradio.com, on IG at @whetstoneradio, Twitter at @whetstone_radio, and YouTube at /WhetstoneRadio. Guests: Rob Dunn, Meenakshi J. (@polkajunction), Von Diaz (@cocinacriolla), Vidya Balachander (@vidya83)

Cactus isn't just a pretty backdrop in Western movies. It can be used for food, fashion, and biofuel. In fact, some varieties of cacti use 80% less water than traditional crops. We talk with John Cushman, Adrián López Velarde, and Fadi Kattan and explore how it's a crop of the future, how it's been eaten for generations in Mexico, and how it's also a symbol of resistance in Palestine. Topics covered in this episode: Min 0:36: Meet Fadi Kattan Min 3:39: The symbolic resilience of cactus in Palestine Min 7:27: How Fadi cooks with prickly pear Min 11:53: Meet Alan Bergo Min 12:25: What is a barrel cactus and what can you cook with it? Min 14:22: Meet John Cushman Min 17:03: Cactus’ potential as a source for feed and biofuel Min 20:14: Meet Adrián López Velarde Min 20:45: Origins and spread of cactus Min 23:20: Farming cactus sustainably Climate Cuisine is part of Whetstone Radio Collective. Learn more about this episode of Climate Cuisine at www.whetstoneradio.com, on IG at @whetstoneradio, Twitter at @whetstone_radio, and YouTube at /WhetstoneRadio. Guests: Fadi Kattan (@fadi.f.kattan), John Cushman, Alan Bergo (@foragerchef), Adrián López Velarde (@desserto.pelle)

Taro is the basis of many Polynesian creation stories and one of the world's oldest food crops. In fact, it is so important that the Polynesians carried it with them on their boats as they migrated across the Pacific Ocean. Every part of the tuber can be eaten, from the leaves to the tuber, and back in the day a healthy taro patch meant a clean and vibrant waterway. This episode dives into the reason taro is such a staple crop, a bit about all the varieties, and why you cannot eat it raw. We chat with Arthur Wierzchos, chef Lance Seeto, and Ryan Nebeker from Food Print for more. Topics covered in this episode: Min 1:02: Taro’s role in the creation story of Hawai’i Min 3:30: Meet Arthur Wierzchos Min 4:33: Why you should never eat taro raw Min 9:18: Meet Lance Seeto Min 11:15: Different ways of cooking the entire taro plant in the Pacific Islands Min 13:17: Challenges to taro cultivation over time Min 17:11: Meet Ryan Nebeker Min 17:48: The importance of FoodPrint Min 20:55: Ways to cultivate taro Min 21:28: Why taro can be important in the face of challenges posed by climate change Climate Cuisine is part of Whetstone Radio Collective. Learn more about this episode of Climate Cuisine at www.whetstoneradio.com, on IG at @whetstoneradio, Twitter at @whetstone_radio, and YouTube at /WhetstoneRadio.

Around the world, farmers are increasingly planting cassava rather than other crops to mitigate the effects of drought. Due to cassava’s drought-resistant qualities and ability to survive defoliation, it's an ideal crop for communities impacted by climate change and food insecurity. In today’s episode of Climate Cuisine, we’re discussing how cassava has been feeding people throughout South America, Africa, and Asia. It is one of the most resilient starches out there and can be processed into bread, couscous, and even boba. We’re speaking with Pierre Thiam and Andrea Castillo to learn more about this incredible crop. Topics covered in this episode: Min 1:26: An intro to Climate Cuisine Min 2:14: What is cassava? Min 2:44: Meet Tammy Turner Min 3:59: Figuring out one’s natural ecology Min 5:53: What happens when you don’t eat in accordance with your climate Min 9:36: Meet Andrea K. Castillo Min 11:02: The surprising toxin in cassava Min 11:39: Steps to make Belizean cassava bread Min 15:38: Meet Pierre Thiam Min 17:12: Ways cassava is used in West African cuisine Min 19:44: How Pierre decolonizes his cuisine Min 21:54: The ills of monoculture cassava farms Min 24:45: Increasing interest in African food cultures Climate Cuisine is part of Whetstone Radio Collective. Learn more about this episode of Climate Cuisine at www.whetstoneradio.com, on IG at @whetstoneradio, Twitter at @whetstone_radio and YouTube at /WhetstoneRadio