Podcasts about whetstoneradio

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

This is the final episode of Season 1, where we explore the question: What would it look like if regional fiber initiatives became the norm? In last week's episode we started to explore how material supply chains impact our system and how to rethink them. Today, the fashion industry is experiencing a resurgence of interest in regional clothing fibers. The globalization of the fashion industry has prompted designers to look beyond the traditional suppliers of their materials and explore regional textile production. As regional producers hone their craft and grow their businesses, new regional clothing fiber opportunities are emerging that allow apparel makers to produce garments with a lower environmental impact and greater local sourcing. This week Teju gets more granular to show us why they are important, as well as what's possible with them. As the fashion industry and consumers began to prioritize the ethics and sustainability of their clothing purchases, designers need to look beyond conventional sources and explore emerging regional textile production. There are brilliant people changing the way clothes are made so that our environment benefits from it, and local economies thrive too. Learn more about this episode of Black Material Geographies at www.whetstoneradio.com, on IG at @whetstoneradio, Twitter at @whetstone_radio, and YouTube at WhetstoneRadio. Read the full transcript here: https://www.whetstonemagazine.com/black-material-geographies-ep10-transcript

In the final episodes of this season of Black Material Geographies, Teju sharpens her focus on regenerative textile and fiber systems and looks at how and why redesigning our supply chains can create a more efficient and sustainable fashion industry that doesn’t rely on unsustainable and destructive practices. Redesigning supply chains starts with recognizing how they currently ignore the people who make our products and the environments they come from. Redesigning the supply chain can be a challenge, but it’s also an opportunity. She talks with her guests about creating new paths and processes with a creative mindset and an open mind. Learn more about this episode of Black Material Geographies at www.whetstoneradio.com, on IG at @whetstoneradio, Twitter at @whetstone_radio, and YouTube at WhetstoneRadio. Read the full transcript here: https://www.whetstonemagazine.com/black-material-geographies-ep9-transcript

All of us have our own relationship with cotton and the way it fits into our lives. The history of cotton cultivation in the Americas is deeply linked to the history of Black people in this region. Throughout the history of the United States, cotton and the ingenuity and creativity of Black people have played a crucial role in its development as one of the most powerful countries in the world. This week on Black Material Geographies, Teju explores the relationship between humankind and the cotton plant. Learn more about this episode of Black Material Geographies at www.whetstoneradio.com, on IG at @whetstoneradio, on Twitter at @whetstone_radio, and on YouTube at WhetstoneRadio.

Sri Lanka is in the middle of a burgeoning crisis. With the island nation facing the worst economy crisis in its history, citizens have been left to bear the brunt — with fuel shortages, hours-long power cuts, and a critical shortage in essential commodities such as milk powder and rice. These difficulties have spurred people’s protests across the country. Public anger has been directed towards the country’s ruling party — and the strongman President, Gotabaya Rajapaksa. In the second episode of Whetstone Audio Dispatch, journalist Kris Thomas attempts to get to the heart of this multifaceted crisis. He revisits the Sri Lankan President’s decision to ban the import of chemical fertilizers — an electoral promise that has had a seismic effect on the country’s agricultural sector. Even as the citizen protests have taken on a larger symbolism as an uprising against corruption and power, Kris reminds us that the country’s food security — both in the immediate and the long term — hangs precariously in the balance. In this episode, hear from protestors expressing their frustration at the lack of basic items such as milk powder, academics who discuss the controversial fertilizer ban and farmers who discuss their falling yields. Listen to the dispatch and Kris in conversation with Whetstone South Asia editor Vidya Balachander. Learn more about this episode of Whetstone Audio Dispatch at www.whetstoneradio.com, on IG at @whetstoneradio, Twitter at @whetstoneradio, and YouTube at WhetstoneRadio. Translations by Sagar Hiranand, Vandana Hiranand, Dilina Amaruwan and Ashan Wickramanayake.

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.

During this week's episode, Teju Adisa-Farrar discusses Oakland, natural dyeing, art, and urban farming. Fiber and plants are integral to not just the Black diaspora's history, but also human history more broadly. It is a granular exploration of the broader topic of regenerative production practices. Historically, most human products were created with local natural materials. It was a practical matter. Humans have been producing fiber and dyeing textiles in ways that we now consider "regenerative" throughout Asia, Africa and the Americas for centuries. Learn more about this episode of Black Material Geographies at www.whetstoneradio.com, on IG at @whetstoneradio, on Twitter at @whetstone_radio, and on YouTube at WhetstoneRadio.

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.

Western imperialism was and still is a force to be reckoned with. Today in the fashion world, colonialism has left its mark on what we wear, how clothes are made, and who makes them. The ways that clothes are made, the aesthetics of each garment, and even the pricing can be traced back to colonial-era trade routes. Teju Adisa-Farrar continues the conversation she began last week about the afterlife of colonialism, how the modern fashion industry has been shaped by it, and how this generation of designers is working to transform their production methods in order to create more sustainable fashion systems. Learn more about this episode of Black Material Geographies at www.whetstoneradio.com, on IG at @whetstoneradio, on Twitter at @whetstone_radio, and on YouTube at WhetstoneRadio.

In this episode, we speak with Cynthia Villalobos from Aventureros del Mezcal and Jesús Espina Ortiz from Archivo Maguey about their efforts to shine a spotlight on mezcal and the folks that make it.Cynthia provides financial, educational and technical support in order to elevate independent mezcalero brands. And Jesús offers unique mezcal tastings using his knowledge and passion for design.Learn more about this episode of The Nectar Corridor at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio. Read the full transcript here: https://www.whetstonemagazine.com/nc-eng10-transcript Topics covered in the episode: Min 1:05: Meet Cynthia Villalobos MIn 2:17: Mezcal production costing Min 3:35: The “tequio” (community work) Min 4:19: Challenges for mezcal producers Min 6:25: Aventureros del Mezcal Association (Mezcal Adventurers Association) Min 8:12: Reforestation and conservation of magueys Min 9:19: What is called fair payment/price Min 9:58: The maguey cost table from CRM (Mezcal Regulatory Council) Min 10:48: Vinasse (waste) treatment and impact mitigation Min 12:38: Quemical parameters for selling mezcal Min 18:39: Meet Jesus Espina Ortiz Min 21:41: Application of design principles to mezcal Min 24:46: Festivals and brands in the early 2000s Min 28:05: Methodology to analyze mezcal sensorially Min 29:32: Teachers who inspired the methodology Min 31:00 Key moments in the discovery of the methodology

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

How much has the world changed since the days when colonialism ruled the planet? There have been advances toward achieving global equality among the once-colonized nations; however, many of the structures and customs that characterized colonialism remain. There is an opportunity for every industry to transform the systems that underpin our lives. This week we look at colonialism's afterlife and delve deeper into the topic, exploring its colonial origins and its afterlives in the contemporary fashion industry. Fashion is one of the largest polluting industries on our planet and creates vast amounts of textile waste, which usually ends up in countries in tropical Africa and the Caribbean, but there are opportunities for transformation. It will take a variety of solutions to solve this issue. One way designers are addressing the issue of textile waste and fashion pollution in countries outside of the West is by reusing, also known as upcycling fashion. Learn more about this episode of Black Material Geographies at www.whetstoneradio.com, on IG at @whetstoneradio, on Twitter at @whetstone_radio, and on YouTube at WhetstoneRadio. Read the full transcript here: https://www.whetstonemagazine.com/bmgep5-transcript

In this episode we talk with Raúl Guerrero about pulque, a maguey-based fermented drink that has its origins in pre-Hispanic times and has been consumed for more than 2,000 years.Raúl is a cultural manager and researcher of pulque from the State of Hidalgo. Pulque comes from native Mexico, traversing many of the territory's historical periods, and in some ways, precedes mezcal as its older sibling.Learn more about this episode of The Nectar Corridor at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio. Read the full transcript here: https://www.whetstonemagazine.com/nc-eng9-transcript

Para cerrar la primera temporada de El Corredor del Néctar, te invitamos a acompañar a Niki y Jesús Espina mientras realizan una cata de mezcales. Juntos, analizan paso a paso cómo tomar un mezcal, delineando ejercicios y brindando consejos para poder degustar y aprender a disfrutar un buen mezcal. Obtenga más información sobre este episodio de The Nectar Corridor en www.whetstoneradio.com, en IG y Twitter en @whetstoneradio, y YouTube en /WhetstoneRadio. Leer la transcripción completa: https://www.whetstonemagazine.com/nc-spanish-bonus-transcript Temas tratados en el episodio: Min 1:16: Jesús Espina Ortiz MIn 2:33: El análisis en base a los ecosistemas Min 3:41: Tabla de Evaluación de Permanencia Aromática Min 7:18: Reconocimiento organoléptico Min 8:36: Primera experiencia, anotar en base a preguntas Min 14:24: Registros en base a las anotaciones Min 16:00: Ejercicios iniciales Min 18:12: Importancia de la salivación Min 21:54: Tercer y cuarto ejercicio Min 24:00: El agua en la cata Min 26:21: Último ejercicio: sinestesia Min 27:47: Mejorar la percepción alcohólica Min 31:26: Datos para acceder a una cata de mezcal en Oaxaca

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

Why don't we hear about the Lacebark tree? The lagetta was once abundant in Jamaica 200 years ago. Indigenous Taíno used its inner bark for rope, baskets, and hammocks but now their presence is rare. They are gone forever or driven out by humans who wanted more land. There had already had been room enough on Earth so everyone could live together peaceably, without any wars happening between them, all making progress every day while respecting nature's limits. That includes not overpopulating areas since resources should only support an appropriate number of people at one time. Learn more about this episode of Black Material Geographies at www.whetstoneradio.com, on IG at @whetstoneradio, on Twitter at @whetstone_radio, and on YouTube at WhetstoneRadio. Read the full transcript here: https://www.whetstonemagazine.com/bmgep4-transcript

This episode we take a spiritual journey through the rituals that accompany mezcal. Niki meets with Mar de Cortés and Asís Cortés in their space called "Espiritus Mágicos" and together they examine mezcal culture from a different perspective.The traditions of the peoples, families and origins of mezcal remain in those who care about creating a connection through rituals, extending respect for the culture and mezcal production through generations.Learn more about this episode of The Nectar Corridor at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

Cynthia Villalobos de Aventureros del Mezcal @aventurerosdelmezcal conversa con Niki sobre su experiencia ayudando a los productores mezcaleros a profesionalizar sus empresas. Tanto en el costeo de una producción como en el tratamiento de los residuos (vinazas), Cynthia despliega todo su conocimiento técnico.Jesús Espina Ortiz @chucho_espina de Archivo Maguey @archivomaguey, nos cuenta cómo fue volcando su conocimiento y pasión por el diseño en una experiencia única de cata de mezcales.Obtenga más información sobre este episodio de The Nectar Corridor en www.whetstoneradio.com, en IG y Twitter en @whetstoneradio, y YouTube en /WhetstoneRadio.

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

Host Teju Adisa-Farrar was asked to write about her personal relationship to knitting and crafting. “I instantly thought of my grandmother, who did everything from crochet and knitting to needlepoint. As I explored these Caribbean crafts further, I discovered a tree that she had never heard about but seemed important in them all: the Lacebark.” This two-part episode looks at the Lacebark's origin and impact, as well as Cockpit Country in Trelawny in Northwestern Jamaica and the Accompong Maroons, the stewards of the biodiversity there and keepers of West African traditions. Learn more about this episode of Black Material Geographies at www.whetstoneradio.com, on IG at @whetstoneradio, on Twitter at @whetstone_radio, and on YouTube at WhetstoneRadio. Read the full transcript here: https://www.whetstonemagazine.com/bmgep3-transcript

En este episodio conversamos con Raúl Guerrero sobre el pulque, una bebida fermentada a base del maguey que tiene su origen en la época prehispánica y que se ha consumido durante más de 2000 años. Raúl es un gestor cultural y promotor de pulque del Estado de Hidalgo, apasionado por la investigación acerca de esta bebida. El pulque proviene del México nativo, atraviesa muchos de los períodos históricos del territorio, y de alguna manera, precede al mezcal como su hermano mayor.Obtenga más información sobre este episodio de The Nectar Corridor en www.whetstoneradio.com, en IG y Twitter en @whetstoneradio, y YouTube en /WhetstoneRadio.

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.

In the Western world, we walk around consuming culture that originated in Africa, with no recognition given to indigenous Africans who cultivated and developed the aesthetics that so many of us appreciate today. The exclusion of precolonial African contributions to the world is based on racist ideas developed to justify looting Africa and enslaving Africans in the Americas. In Pt. 2 of our look at Precolonial Textile Cultures, we examine how Baba’s book aims to challenge these stereotypes of Africa’s inferiority. Learn more about this episode of Black Material Geographies at http://www.whetstoneradio.com, on IG at @whetstoneradio, Twitter at @whetstone_radio, and YouTube at WhetstoneRadio.

In this new episode, we cover the history of mezcal from the mid-1900s to the present day. We speak with Félix Monterrosa, creator of the mezcalería "Cuish". Félix retells anecdotes of more than half a century of a family dedicated to mezcal.The conversation touches on historical issues related to conflicts between mezcal producers/marketers and authorities. Niki and Félix dicuss the long history of prohibition, corruption and high taxes. Faced with these phenomena, there were different unions between the mezcal workers who raised their voices to mitigate the persecution.Learn more about this episode of The Nectar Corridor at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

Este episodio es una invitación a realizar un viaje espiritual por los rituales que acompañan al mezcal. Niki se reúne con Mar de Cortés @mardecortes_ y Asís Cortés @asiscortestepeztate en su espacio llamado "Espíritus Máxicos" y juntos examinan la cultura mezcalera con una mirada distinta.Las tradiciones de los pueblos, las familias y los origenes del mezcal permanecen en quienes se preocupan por generar una conexión por medio de rituales, extendiendo el respeto a la cultura y producción mezcalera a través de las generaciones.Obtenga más información sobre este episodio de The Nectar Corridor en www.whetstoneradio.com, en IG y Twitter en @whetstoneradio, y YouTube en /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.

In this episode we explore two maps: one on the diversity of magueyes and mezcal traditions throughout Mexico (created, among others, by Jorge Larson) and the other on the productive regions of Oaxaca and their local magueyes (created by Rion Toal).Both perspectives help us develop a better understanding of the great wealth of mezcal magueyes, landscapes, and traditions in Oaxaca and the rest of the country.We invite you to follow along with the maps to better understand the conversations.Jorge Larson's map: www.bit.ly/larsonmapThe Rion Toal Map: www.bit.ly/rionmapLearn more about this episode of The Nectar Corridor at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

Our environments impact us from before birth to after death, and we in turn impact them. From the food we eat to the clothes we wear, everything we use comes from the earth...our collective environment. There is no question that the dominant food and fiber systems — from growing almonds in California to manufacturing polyester — threaten the health of our environment and oppress the majority of people on this planet. In this first episode of Black Material Geography, host Teju Adisa-Farrar explores the current material conditions of life in the Western world, resulting from several historical events that must be taken into account if we wish for a better future. Learn more about this episode of Black Material Geographies at http://www.whetstoneradio.com, on IG at @whetstoneradio, Twitter at @whetstone_radio, and YouTube at WhetstoneRadio. MUSIC CREDIT:Philip Kelechi Nnamdi Iroh

In this episode, we discuss regulation and current state of mezcal production, particularly in northern Mexico.We speak with Luis Loya, founder of Nación de las Verdes Matas, where he sells traditional spirits from Sonora, Nuevo León, Durango and Tamaulipas.We also speak with Diego Mayagoitia, a first-generation mezcal producer who lives in the state of Durango. Diego tells us about the importance of community organization in the face of the growing exploitation of wild agave for the production of mezcal.Learn more about this episode of The Nectar Corridor at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

En este episodio exploramos dos mapas: uno sobre diversidad de magueyes y tradiciones mezcaleras en todo México (creado, entre otros, por Jorge Larson) y el otro de las regiones productivas de Oaxaca y sus magueyes locales (creado por Rion Toal).Ambas perspectivas nos ayudan a desarrollar una mejor comprensión de la gran riqueza de magueyes mezcaleros, paisajes y tradiciones en Oaxaca y en el resto del país.Te invitamos a seguir los mapas para entender mejor las conversaciones.El mapa de Jorge Larson: www.bit.ly/larsonmapEl mapa de Rion Toal: www.bit.ly/rionmapObtenga más información sobre este episodio de The Nectar Corridor en www.whetstoneradio.com, en IG y Twitter en @whetstoneradio, y YouTube en /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.

In this episode, we learn the significance of "the nectar corridor" and what it reveals about the relationships between soil conservation, agave, pollinators, and mezcal production. To explore these connections, we speak to conservationist Diana Pinzon and agronomist Mario Acevedo.Learn more about this episode of The Nectar Corridor at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

En este nuevo episodio recorreremos la historia del mezcal desde mediados de 1900s hasta nuestros días. Conversamos con Felix Monterrosa creador de la mezcalería "Cuish". Felix nos acerca las anécdotas de más de medio siglo de una familia dedicada al mezcal. La conversación toca los temas históricos relacionados a los conflictos entre los productores/comercializadores de mezcal y la autoridad. Nicki y Felix rememoran una larga secuencia de prohibiciones, corrupción y altos impuestos. Ante estos fenómenos, existieron distintas uniones entre los trabajadores del mezcal que alzaron sus voces para mitigar la persecución. Obtenga más información sobre este episodio de The Nectar Corridor en www.whetstoneradio.com, en IG y Twitter en @whetstoneradio, y YouTube en /WhetstoneRadio. Temas tratados en el episodio: Min 1:14: Félix Monterrosa MIn 1:49: Historia de la familia Monterrosa Min 3:29: Mezcal en los 70s y 80s Min 5:18: Persecución de los fiscales Min 11:17: Adulteración masiva del mezcal Min:13:01 Expendios de mezcal Min:13:59: Botellas recicladas y pintadas, cántaros de barro Min 19:33: Unión de palenqueros Min 22:13: Unidad ante los intentos de clausura Min 25:50: Avances en la cultura maguey mezcal Min 28:36: Génesis de la mezcaleria Cuish Min 33:46: Degustación de un mezcal

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.

In this episode @Jessaminestarr visits a real fruit utopia, the @fruitandspice park in Homeland, Fl. It is a county park like no other, full of fruit and spice plants from around the world. She talks with the director, Vanessa Trujillo, about some of the offerings at the park and then chats with horticulturalist Louise King about the history and the future of the park. Finally, she takes listeners on a tour with guide Iva Hegg, who is a wealth of knowledge about everything growing in the park. Learn more about this episode of Fruit Love Letters at www.whetstoneradio.com, on IG at @whetstoneradio, Twitter at @whetstone_radio, 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.

In part two of "What's in a Mezcal?", we continue our tours with producers Eduardo Angeles and Cuca Cortez. We learn about fermentation, the native yeasts and friendly microbes that transform sugar into alcohol, and how each maker approaches distillation.Learn more about this episode of The Nectar Corridor at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio. Temas tratados en el episodio: Min 1:53: Meet Eduardo Ángeles Min 2:22: Fermentation: smell and description Min 3:25: Native yeast Min 4:05: Distillation and distillery system in Santa Catarina Minas Min 5:21: First Distillation: “yiye” or “common” (común) Min 7:39: Mezcal Rituals in Santa Catarina Minas Min 11:15: Meet Cuca Cortez Min 11:42: Different tools for maguey crushing Min 12:56: Fermentation in vats Min 15:10: Gravity designed palenque Min 16:19: Distillation with refrescadera (cooling jacket) Min 18:13: Venencia and other important terms Min 22:23: Final composition of the mezcal

Hoy hablaremos sobre la regulación y el estado actual de la producción de mezcal, particularmente en el norte de México.Conversamos con Luis Loya, el fundador de Nación de las Verdes Matas, espacio desde donde comercializa destilados de productores tradicionales de Sonora, Nuevo León, Durango y Tamaulipas.Luego charlamos con Diego Mayagoitia, un productor de primera generación que vive en el estado de Durango. Diego nos habla sobre la importancia de la colaboración y del trabajo en comunidad ante la creciente explotación del agave silvestre para la producción de mezcal.Obtenga más información sobre este episodio de The Nectar Corridor en www.whetstoneradio.com, en IG y Twitter en @whetstoneradio, y YouTube en /WhetstoneRadio. Temas tratados en el episodio: Min 1:31: Luis Loya MIn 3:10: Paisajes y diversidad de los estados norteños Min 6:57: Prohibición y clandestinidad de bebidas alcohólicas Min 8:04: Comercio con el sur de Estados Unidos Min 10:12: Licencias para el manejo del alcohol Min 12:07: Cerveza vs. mezcal en Monterrey Min 14:18: Qué es el sotol Min 16:00: Canto Cardenche Min 24:43: Diego Mayagoitia Min 27:08: Paisajes y producción de mezcal en Nombre de Dios Min 29:15: Principales magueyes de Durango Min 30:14: Capado hecho por el ganado Min 32:24: Ejidos, trabajar con la comunidad Min 42:55:Trabajo por temporadas en el palenque Min 44:41: Problemas de los productores de mezcal en Durango

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.

"I could label you divine, godly as many have, but you are a fruit of the womb." The fig is myth, sustenance, and ecological wonder. For this episode, Jessamine Starr explores each of those aspects of the fig and how they intertwine… the stories blending with the fruit’s sugar, shaped by the tree’s strong roots, venerated by wasps and people. She places, in essence, the fig’s mythology and biology on equal footing. Mike Shanahan, author of Gods, Wasps and Stranglers is just the person to answer all her questions. Learn more about this episode of Fruit Love Letters 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.

What goes into making mezcal? In this first of a two-part episode, we learn about the life cycle of the agave plant, how they reproduce, how long they take to mature, and what their cooking process entails. We visit with producers Eduardo Angeles of Lalocura in Santa Catarina Minas and Cuca Cortez of mezcal Cortez in La Pila, Miahuatlan.Learn more about this episode of The Nectar Corridor at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

En este episodio, aprendemos el significado de "el corredor del néctar" y lo que revela sobre las relaciones entre la conservación del suelo, el maguey, los polinizadores y la producción de mezcal. Para explorar estas conexiones, hablamos con la conservacionista Diana Pinzón y el agrónomo Mario Acevedo.Obtenga más información sobre este episodio de The Nectar Corridor en www.whetstoneradio.com, en IG y Twitter en @whetstoneradio, y YouTube en /WhetstoneRadio.

In September 2020, the government of India approved a series of agricultural acts, often referred to as the “Farm Bills.” What was proposed threatened to change the state of agriculture in India forever, and thus, inspired a long farmers' protest that is only just coming to a conclusion (thanks to a recent announcement that confirms the laws have been repealed). This episode tracks my journey to Tikri border — located on the capital’s suburbs — where thousands of farmers lived as they protested the effects of neoliberalism on Indigenous agricultural systems. Cooking with the community and feeding everyone who came to the site (including the police!) was one crucial way in which solidarity was cemented. My guide, and the guest of this show, is the inspirational activist Navkrian Natt, who along with thousands of farmers, resisted injustice with all her heart. Learn more about this episode of Bad Table Manners at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at WhetstoneRadio.

"You are the last tree to flower, and the first to fruit. Both holding on and letting go almost simultaneously, like a secret tattooed upon the hand." In this episode, Jessamine dives into the rich history of the mulberry with author Peter Coles. She learns that the tree that has become so prevalent around the globe—that some even consider a weed—actually has a lot to offer us. She also chats with farmer and agroforestry advocate Weston Lombard. Learn more about this episode of Fruit Love Letters at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, 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. 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.

Welcome to The Nectar Corridor, a podcast where we explore the incredible world of mezcal. In this first episode, we consider what mezcal means to some of the people who have dedicated their lives to it. We speak with Sosima Olivera, Marco Ochoa, and Eduardo Ángeles about their family legacies, their relationships to the plants they work with, and how they have fought to preserve the mezcal-making traditions of their respective communities.Sósima Olivera is a maestra mezcalera and co-founder of the Tres Colibri cooperative and the traditional mezcal brand, Fanekantsini. Marco Ochoa is owner of the Gusto Histórico agave spirits brand and co-founder of the rural tourism company Mezcouting. Eduardo Angeles is a fourth-generation maestro mezcalero from Santa Catarina Minas, and the visionary behind Lalocura. Learn more about this episode of The Nectar Corridor at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

En la segunda parte de "Producción de mezcal", continuamos nuestras conversaciones con los maestros Eduardo Ángeles y Cuca Cortez. Aprendemos sobre la fermentación, las levaduras nativas y los microbios que transforman el azúcar en alcohol, y cómo cada maestro aborda la destilación.Obtenga más información sobre este episodio de The Nectar Corridor en www.whetstoneradio.com, en IG y Twitter en @whetstoneradio, y YouTube en /WhetstoneRadio.

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. Learn more about this episode of Bad Table Manners at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at WhetstoneRadio. Guests: Rumya Putcha (@snailmobile821), Vidya Balachander (@vidya83)

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.

"I always knew you were special; then I discovered that you are very special - and evolutionary anachronism, a scientific miracle." In this episode, Jessamine does things a little differently and explores the life of the avocado pit instead of the fruit. She talks with farmer Tom Siddons about the science of growing the avocado from seed and artist Maria Elena Pombo about how she uses the seed to bind us to a past and present community narrative. Learn more about this episode of Fruit Love Letters at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, 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

¿Qué se necesita para hacer mezcal? En este primer episodio de un episodio de dos partes, aprendemos sobre el ciclo de vida de los magueyes, cómo se reproducen, cuánto tardan en madurar y su proceso de cocción. Visitamos a los maestros mezcaleros Eduardo Ángeles de Lalocura en Santa Catarina Minas y Cuca Cortez de mezcal Cortez en La Pila, Miahuatlan.Obtenga más información sobre este episodio de The Nectar Corridor en www.whetstoneradio.com, en IG y Twitter en @whetstoneradio, y YouTube en /WhetstoneRadio.

Beginning with a brief history of Tibetans in exile, this episode explores how food can create imaginary homelands, even if it means that authenticity itself needs to be invented and reinvented. Three Tibetans in the diaspora, Jamyang Phuntsok, Tencho Gyatso, and Nima Dorjee, are the guests on this episode. Through conversations that range from personal histories to current food interests, we will talk about gastronomy and memory, tsampa as a potential political tool, and what role food can play for a community in exile. Topics covered in this episode: Min 0:00: The idea of home as connected to food Min 1:42: Meet Jamyang Phuntsok Min 1:58: Meet Tencho Gyatso Min 2:40: Meet Nima Dorjee Min 4:34: An overview of Tibetan food in India Min 6:30: The popularization and adaptation of momos Min 10:09: Politics of tsampa Min 16:32: On authenticity in the context of exile Min 21:05: Chinese influence in Tibetan food Min 23:01: Food and solidarity Learn more about this episode of Bad Table Manners at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at WhetstoneRadio. Guests: Jamyang Phuntsok (@jongtrukh), Tencho Gyatso (@simplytibetan), Nima Dorjee Ethereal Relaxation by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/8719-ethereal-relaxation License: https://filmmusic.io/standard-license

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.

"You taste like a humid August night on my tongue." Every fruit...and every orchard has a story. Persimmon’s stories are perhaps a little more interesting than other fruits’...at least in the U.S., because they’re not a hugely commercial crop here. In this episode, Jessamine talks to farmers at two very different orchards. The first is Penryn Orchard, an orchard with a rich history, steeped in a love of the fruit. And Jessamine gets to visit a new persimmon farm closer to home, Sweet Georgia Fuyu, where she learns about the potiental of the persimmon market while tasting plenty of persimmons along the way. Learn more about this episode of Fruit Love Letters 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.

Bienvenidos a The Nectar Corridor, un podcast donde exploramos el increíble mundo del mezcal. En este primer episodio, consideramos lo que significa el mezcal para algunas de las personas que le han dedicado la vida. Hablamos con Sósiima Olivera, Marco Ochoa y Eduardo Ángeles sobre su historia familiar, sus relaciones con las plantas con las que trabajan y cómo han luchado para preservar las tradiciones de mezcal en sus respectivas comunidades.Obtenga más información sobre este episodio de The Nectar Corridor en www.whetstoneradio.com, en IG y Twitter en @whetstoneradio, y YouTube en /WhetstoneRadio.

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.

In 1947, the British finally left India after 300 years of colonial rule. They created many arbitrary borders as they left, the most prominent of which was the line that was to separate India from Pakistan. The aftermath of this divide resulted in the greatest migration in human history, as millions made their way across hundreds of miles in the hope of creating new homes. The impact of this critical event is mirrored in what has become known as Delhi’s food culture, both at home and abroad. The well-known food historian Anoothi Vishal reminds us how partition lives on in India’s capital, while Jonathan Nunn, editor of the shape-shifting newsletter Vittles, shows us how the event created ripples in the imperial city of London. Partition transformed “Indian food,” in both colony and empire, and still shows its effects in new Indian restaurants today. Learn more about this episode of Bad Table Manners at www.whetstoneradio.com, on IG at @whetstoneradio, Twitter at @whetstone_radio, and YouTube at WhetstoneRadio

“Writing to you is akin to writing a single letter to all the humans.” Humans have been tinkering with crossbreeds of apples for thousands of years. Gidon Coll, the owner of Hudson Valley Apple Project, shares some of the types he grows and why so few varieties of apples are available for sale at the store or from your local apple farmer. Luckily for Jessamine, she gets to sample some of the rare breeds Gidon grows on his farm. Then she has a conversation with William Mullan, a New York-based artist who elevated apples to his photographic muse. Learn more about this episode of Fruit Love Letters 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.

The Mid-Day Meal feeds millions of schoolgoing Indian children daily, and has widely been considered one of India’s most successful welfare programs. Two economists who have been instrumental in its success, Jean Dreze and Reetika Khera, will uncover the history of this program, but also remind us that because what's on plates is always political, the future of welfare too, is uncertain. A focused discussion on the contentious introduction of the egg in the meal will, in particular, reveal how sometimes, unfortunately, political interests can trump the basic human right to food and nutrition. Learn more about this episode of Bad Table Manners at www.whetstoneradio.com, on IG at @whetstoneradio,Twitter at @whetstone_radio, and YouTube at WhetstoneRadio

“Your tangy earthbound pulp, a portal to biological brilliance.” Tamarind is a key ingredient to the wheelhouse of many equatorial chefs. This week, Jessamine gathers in conversation Sam Fore of Tuk Tuk Sri Lankan Bites in Lexington, Kentucky; Parnass Savang of Talat Market in Atlanta, Georgia; and Maricela Vega of Chico, also in Atlanta. All three chefs are combining their familiar homeland foods—from Sri Lanka, Thailand and Mexico—with their current surroundings in the American South. Despite using the same fruit, the different ways tamarind manifests in their unique recipes is a fascinating testament to their ingenuity. Learn more about this episode of Fruit Love Letters at www.whetstoneradio.com, on IG at @whetstoneradio, Twitter at @whetstone_radio, and YouTube at /WhetstoneRadio.

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

This episode flips the script on caste and food by celebrating and exploring the food practices of caste oppressed communities. Is there such a thing as “Dalit cuisine?” Do Dalit chefs and food enthusiasts accept this term? What are Dalit recipes, and how have they been archived and reproduced? Can food be a site of caste abolitionism? The two guests on this episode – Vinay Kumar and Rajyashri Goody – who self-identify as Dalit, offer their own personal reflections on food and food politics. Learn more about this episode of Bad Table Manners at www.whetstoneradio.com, on IG at @whetstoneradio, Twitter at @whetstone_radio, and YouTube at WhetstoneRadio

“Even so, I cannot move away from my ‘self’/perpetually residing in a blueberry cave.” Jessamine learns the history of both the cultivated blueberry and the native wild blueberry. For the former, she consults Kiyomi Locker, a historian for the Whitesbog Preservation Trust, birthplace of the cultivated blueberry. Through Kiyomi, Jessamine hears of Elizabeth White, the agricultural specialist who took the blueberry out of the woods and to consumers around the world. But just because most of us enjoy the cultivated blueberry doesn’t mean the wild one is gone. Brian Altvater and Holli Francis introduce Maine’s Passamaquoddy Wild Blueberry Company, the only Native-owned wild blueberry enterprise in the world. Clearly, there is space for both the wild and cultivated blueberry in our homes and our bellies. Learn more about this episode of Fruit Love Letters at www.whetstoneradio.com, on IG at @whetstoneradio, Twitter at @whetstone_radio, and YouTube at /WhetstoneRadio.

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.

This episode presents a micro-history of contemporary Indian kitchen design, as told by Manju Sara Rajan, the editor of a prominent design magazine, and Madhav Raman, an award-winning architect in New Delhi. We look at what lies behind the urban, aspirational dream of two kitchens — one visible and one concealed — which has roots in a historical wet and dry kitchen binary. We also look at what interventions open and modular kitchens have made in this history, and what it means for gender and caste politics that still lie at the heart of Indian kitchen design. How do urban Indians negotiate the waves of aromas and the inevitability of oil splatters that come with making Indian food with their desire to showcase their Scandinavian-inspired kitchens in India all at once? We talk about how in urban India, the aspiration is really to have it all. Learn more about this episode of Bad Table Manners at www.whetstoneradio.com, on IG at @whetstoneradio, Twitter at @whetstone_radio, and YouTube at /WhetstoneRadio. Guests: Manju Sara Rajan (@manjusararajan), Madhav Raman (@anagramarchitects)

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)

“A perfume so intense it confuses the senses.” One of North America’s least-known native fruits, the pawpaw deserves a stage of its own. Jessamine chats with historian, writer and citizen of the Choctaw Nation, Devon Mihesuah. Having grown up eating pawpaws, Devon wants pawpaw fruits to be available to Indigenous communities for years to come. To explore a pathway to pawpaw preservation through cultivation, Jessamine speaks with Neal Peterson, a plant geneticist who has spent the last 45 years creating pawpaws for the future. Topics covered in this episode: Min 1:00: Jessamine recites her letter to pawpaws Min: 2:50: Jessamine gives a brief introduction to pawpaw Min 3:40: Meet Devon Mihesuah Min 4:40: Devon recounts her pawpaw past and present Min 6:40: Favorite ways to eat pawpaws Min 7:45: Role of pawpaws in Choctaw diet Min 9:15: Cultural knowledge regarding pawpaws Min 11:40: Foraging wild pawpaw challenges Min 13:30: Tribes revitalizing pawpaws and indigenous food sovereignty Min 15:00: Devon describes growing her own pawpaw plants Min 17:00: Meet Neal Peterson Min 18:00: Neal recounts his first taste of pawpaw Min 19:30: Neal describes his research findings and method of past pawpaw breeding Min 21:30: Neal finds surviving pawpaw trees to begin his cultivation process Min 24:00: Neal explains the metrics evaluated to obtain his successful cultivars Min 27:00: Neal praises the rise of pawpaw excitement and compares its future to be similar to blueberries Learn more about this episode of Fruit Love Letters at www.whetstoneradio.com, on IG at @whetstoneradio, Twitter at @whetstone_radio, and YouTube at /WhetstoneRadio. Guests: Devon Mihesuah, Neal Peterson

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)

Eating Capital focuses on the restaurant business in Delhi and Mumbai, an industry that, according to most experts, has irrevocably transformed due to the COVID pandemic. Cloud kitchens have exploded, and delivery, rather than dining in, has become the name of the game. In this episode I speak with an established restaurant consultant, Samir Kuckreja, and two restaurant owners, Kainaz Messman and Jiten Suchede, to ask what it really takes for independent cafes and coffee shops to tick in today’s highly competitive market. What are the values that restaurant owners must weigh in order to survive? These conversations are full of sharp insights for anyone who has ever thought about opening a cafe, and the news is not all discouraging. Topics covered in this episode: Min 3:22: Meet Samir Kuckreja Min 3:33: The impact of the pandemic on India’s restaurants Min 4:50: Meet Kainaz Messman Min 6:00: Adapting one’s business to survive Min 9:46: Cloud kitchens and delivery models Min 15:20: Meet Jiten Suchede Min 17:11: Jiten’s tips for running a restaurant Min 20:56: Challenges of working in hospitality as a woman Learn more about this episode of Bad Table Manners at www.whetstoneradio.com, on IG at @whetstoneradio, Twitter at @whetstone_radio, and YouTube at /WhetstoneRadio. Guests: Samir Kuckreja, Kainaz Messman (@theobromapatisserie), Jiten Suchede (@jugmugthela)

“Strand me on an island with one food, I always choose you.” This is an impassioned ode to the mango. Host Jessamine Starr talks to mango expert Dr. Noris Ledesma, who fell in love with mangoes as a child in Colombia and has since spent much of her career studying this fruit. While both Jessamine and Noris share a great love for the mango, Noris has made it her life’s mission to ensure that it continues to thrive and make it to our kitchen tables. She has traveled around the world collecting mango species in an attempt to cultivate mangoes that can withstand everything from climate change and farmers’ needs to the picky consumer's eye. Topics covered in this episode: Min 1:00: Jessamine recites her letter to mangoes Min 3:30: Meet Noris Ledesma Min 5:40: Why mangoes are so special to communities in Florida Min 8:50: Mango import process to the US Min 9:30: Growing mangoes in the US Min 12:00: Environmental and growing climate concerns and solutions for mango farmers Min 16:00: Purple skin mangoes to prevent food loss due to slight imperfections Min 18:00: Ways to eat mangoes from different regions Min 20:30: Limitations of mango varieties in the US Min 22:00: Mild allergic reactions to mangoes Min 24:00: Mango connections around the world Learn more about this episode of Fruit Love Letters at www.whetstoneradio.com, on IG at @whetstoneradio, Twitter at @whetstone_radio, and YouTube at /WhetstoneRadio. Guest: Dr. Noris Ledesma (@norisledesma)

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)

To speak about Indian mangoes may be cliché, but because Indians never seem to tire of the subject, there’s always some juice. London-based writer, Nikesh Shukla, will humorously tell us how to devour one correctly – a skill most South Asians seem to inherently possess – while halfway justifying why our obsession for the fruit can and should live on. A conversation with food historian Vikram Doctor follows as he talks about the colonial legacy that underpins this obsession, and the parochialism that most Indians adopt as they cultivate their specific mango fetishes. I conclude in a kitchen with a Delhi-based pastry chef, Ruchi Vaish, who turns herself in as a Mango Obsessive. For her, mango season is the very best. Topics covered in this episode: Min 00:31: Meet Nikesh Shukla Min 3:27: How to eat a mango properly Min 4:30: Mango in literature Min 7:55: Meet Ruchi Vaish Min 8:02: Ways to cook and bake with mango Min 9:01: Meet Vikram Doctor Min 10:30: Alphonso mango, the “king of kings” Min 12:49: Is mango parochialism political? Min 17:37: The British love for mango pickles Min 21:08: Income hanging from a tree Min 30:20: A mango that’s “good for diabetics” Min 31:55: Making mango cheesecake with Ruchi Learn more about this episode of Bad Table Manners at www.whetstoneradio.com, on IG at @whetstoneradio, Twitter at @whetstone_radio, and YouTube at /WhetstoneRadio. Guests: Nikesh Shukla (@nikeshshuklawriter), Vikram Doctor (@vikram.doctor), Ruchi Vaish (@intheknowkitchen)

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.

This episode unravels the discrepancy between the illusion of oceanic abundance that our modern pescatarian diets are premised upon, and the reality of our waterways. To tell this story, I travel through Goa’s fish markets, seafood restaurants and jetties with marine biologist and Goa native – Aaron Lobo. We discuss how the modern fishing industry is depleting ocean life at an alarming rate, the implications of promoting the dinner plate-sized filet, and seeing fish as superfoods. It is quite apparent that there are not that many fish in the sea after all, but rather than making a case to stop fish eating, Aaron suggests something more compelling as a solution. Topics covered in this episode: Min 1:20: An intro to Bad Table Manners Min 3:27: Meet Aaron Lobo Min 4:16: Reconnecting with the food system Min 4:51: Meet Samanth Subramanium Min 5:06: Goa’s economy of idleness Min 6:30: The performativity of modern-day fish markets Min 11:20: From artisanal fishing to bottom trawling Min 18:55: The importance of bycatch to ecology and food security Min 24:18: A case for eating lower down the marine food web Min 26:37: An author’s reflections on fishing Min 28:54: Globalization’s contribution to the arrival of new species in Goa Min 32:00: Steps to a better system Learn more about this episode of Bad Table Manners at www.whetstoneradio.com, on IG at @whetstoneradio, Twitter at @whetstone_radio, and YouTube at /WhetstoneRadio. Guests: Aaron Lobo (@meenscientist)

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