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Point of Origin is about the world of food, worldwide. Each week we travel to different countries exploring culture through food, examining its past and present, and what it teaches us about who we are and how we came to be. Join Whetstone Magazine co-founder host Stephen Satterfield as he connects with those most immersed in defining and preserving global foodways. Along the way we’re drinking natural wine in Australia, sipping tea — Taiwanese Oolong and Sri Lankan Ceylon — and eating frejo ...
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Hello Point of Origin fans, your host Stephen Satterfield here! I want to tell you about Whetstone Radio Collective, a brand new podcast venture from Whetstone Media now streaming. Whetstone Radio is like nothing else in the food podcast space and touches thematically on similar topics from Point of Origin—from politics, to culture, to global gastr…
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Food Apartheid: (And Why We Don't Call it a Food Desert)
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Point of Origin friends this is our last episode of the season and a very special one to capstone the season. Today we’re talking about justice in food systems, its absence within those systems and the circumstances that lead to lacking. Now, maybe you've heard heard of the term “food desert” as a means of describing these circumstances, but food a…
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What does it mean to eat meat in 2020? What it means to consuming it, to abstain from it and how, as always on matters of so called morality are murky, and impossible to detangle from the influence of culture, society, and privilege. To lead the conversation we're joined with writer Alicia Kennedy, one of the clearest and most compelling voices in …
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So often in “specialty” food and coffee, those are being marketed to and those on the ground who is a commentary on who gets to indulge and who must labor. Reclaiming stories of origin helps erode the idea that those who labor are helpless, and ideally, should push us to ask, why those with the history, knowledge and craft are relying on consumers …
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In many ways, no other food represents the center of culinary and communal life more than bread. It is likely the most consumed food in the world, but as it has been a staple food over the millenia, when we think of "bread", the images that come to mind are as diverse as the cultures of the world. Though it is a staple of just about every culture o…
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What Do We Mean When We Say Food Anthropology?
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What do we mean when we say anthropology? And specifically food anthropology? We're talking about a word we use often and a word embedded in Whetstone lexicon and ideology. But it's also a word we have never defined. While it is a generous term that at its core is about the relationship between human beings and the world, we recognize the problemat…
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You're familiar with those "Got Milk" commercials. You've seen the billboards a hundred times. Those milk mustaches seemed innocuous enough. What you may not have considered is how Americans have been coerced into believing milk is an essential part of our healthy diet. We discuss how milk is the perfect microcosm for the many maladies plaguing our…
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The Hass avocado boom has driven significant change, both positive and negative, in the communities of those growing and harvesting the fruit. While the revenue created by this cash crop has led to improvement in living conditions for many, its popularity is threatening avocado's biodiversity and the business has become deeply entwined with politic…
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Whetstone contributor Mónica R. Goya takes us to La Palma, part of the Spanish archipelago of the Canary Islands, to meet winemaker Victoria Torres Pecis. Pecis owns and runs the oldest winery on the island and is one of the few women winemakers in La Palma using a vinification process that relies on spontaneous fermentation and natural yeasts to p…
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Host Stephen Satterfield connects with Chef Binta, an ambassador for the ancient grain fonio and self described modern nomadic chef. Her Fulani roots, classical training from the Kenyan Culinary Institute and love for rural life and nature inspire her dishes and pop up “Dine on a Mat” events, resulting in a modern, and environmentally engaged exper…
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Most people have heard of ouzo from Greece, pastis from France or Italian sambuca but few know that they're all derived from the mother spirit, arak - the oldest spirit in the world. Nader Muaddi, a Philadelphia-born Palestinian, is working to change that while restoring arak to it's former glory. Join us as we launch season 3 of Point of Origin, i…
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Food is, and always has been, political. If that wasn’t clear before, the events of 2020 have revealed this truth in spectacular fashion. So this season, we’re diving deeper, learning about the nomadic roots of the Fulani people and the cultural significance of the mat, we travel to Palestine to taste the milky distillate, arak. And then to La Palm…
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Indigenous Foodways: The Decolonized Diet
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Recent media attention surrounding native indigenous foodways has brought to light what a decolonized diet means. This is in part thanks to individuals like Sean Sherman, the Sioux Chef, places like the Ohlone Cafe in Berkeley, Ca, Andi Murphy the host of Toasted Sister podcast and Brit Reed who works at Tulalip clinic. Through their work, and the …
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Over last 20 years, there is perhaps no name more important in the world of contemporary dining culture than Chef René Redzepi and his restaurant, Noma. After two decades, many of the same people who helped create the phenomenon are asking: Does the movement need to live to continue or die? On this episode of Point of Origin from Whetstone Magazine…
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Did you know that the coconut is one of the only seafaring, self-propagating crops? Or that most of the world’s olive oils are produced in Spain, but end up blended, imported then exported, far from their country of origin? How about the fact that organized crime infiltrated the Italian food system for decades? Climate, locality and even human welf…
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Diasporic foodways looks at the ways identity and food evolve in new home countries. Join Whetstone Magazine’s Point of Origin podcast as we speak with Asleigh Shanti, Aarohi Narai, and the team from Third Culture Bakery on the power of diasporic foodways. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com See omnystudio.com/l…
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Just days before her second restaurant was set to open, we spoke to Bay Area-based chef and restaurateur Reem Assil. We discussed her feelings on the precipice of opening, but also, about the industry at large. Her answers about the state of the restaurant industry would prove painfully ominous. What they revealed are some of the pitfalls of the in…
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In part 2 of our series on natural wine we delve deeper into the what makes the term natural wine controversial, why the qualifier alludes us and if natural wine is trend or here to stay. In part episode of Point of Origin from Whetstone Magazine, we’re joined by New York based sommelier Amanda Smeltz, who currently works as a wine director at both…
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Natural wine is farmed organically biodynamically, using permaculture, and made without adding or removing anything in the cellar. No additives or processing aids are used, and the naturally occurring fermentation process is kept to a minimum. Neither fining nor filtration are used. The result is a wine that’s truly “alive”, full of naturally occur…
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Guided by the stories of Sonja Swanson, Seoyung Chung of Bburi Kitchen and Ji Hye Kim of Ms Kim restaurant, this episode explores ancient Korean recipes and how they are taking on modern adaptations. Swanson came to Korea to learn about her cultural heritage, and a one-year stay became a seven-year journey. Together, Swanson and Seoyung are using f…
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Travel with us to the rolling hills of Sri Lanka and the high mountains of Taiwan to sample teas and learn about their origins. We explore how decisions like harvesting, processing and fermentation impart flavor, and how its consumption is deeply ingrained in Asian cultures. Meet our guests Elena Liao from Te Company a premium tearoom in New York C…
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Point of Origin Season 2 kicks off by honoring Black History Month. We’re exploring Nigerian foodways, what Naija is and how it’s expressed through food. Chefs Tunde Wey, Yewande Komolafe, and Michael Ade Elebede join us to discuss the origin of Nigerian dishes, and how they champion their food to interrogate systems of power. See more. Learn more …
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iHeartRadio and Whetstone Magazine's Point of Origin is back. On February 26, join host Whetstone co-founder Stephen Satterfield as he connects with the people most immersed in defining and preserving global foodways. Along the way we’re drinking natural wine in Australia, sipping tea — Taiwanese Oolong and Sri Lankan Ceylon — and eating frejon, a …
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On matters of African Americans and farming, many narratives have centered the ways in which enslavement, and an assumed progress “off the plantation” have contributed to the apathy or absence of black folks on the land. In this episode we hear from black farmers and scholars who are challenging those narratives, instead centering resilience, survi…
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On matters of African Americans and farming, many narratives have centered the ways in which enslavement, and an assumed progress “off the plantation” have contributed to the apathy or absence of black folks on the land. In this episode we hear from black farmers and scholars who are challenging those narratives, instead centering resilience, survi…
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Cider in the United States is having an explosive moment. Bolstered by a new generation of growers in California and New York, plus a thirsty generation of millennials, it is the fastest growing among all alcoholic beverage categories. In this episode we meet the makers and protagonists of this emergent movement. Learn more about your ad-choices at…
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When we think about food origins, often we talk about the movement of people, plants, animals and ideas. But the study of humans would be an incomplete one without the study of the clay and ceramic vessels, one of humankind’s earliest innovations. If pottery is a conversation with the past, archeologists are our interpreters. Today we’re talking to…
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Pan-African Libations: Anomalies and Disrupters
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Ntsiki Biyela was the first black woman in South Africa to become a winemaker. Andre Mack was the first to be awarded the Best Young Sommelier in America. Keba Konte is the largest African-American owned coffee roaster in the world. In this episode of Point of Origin, we learn about the pressures and pride that go along with being the first or only…
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Rice and Resilience Part 2: The Story of Manoomin
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The sacred wild rice that grows on the water. Hundreds of years ago, the people called the Anishinabek, were visited by several prophets, two of which told them that people with white faces were going to be coming across the ocean and they needed to leave their homeland and travel westward to the place where the food grows upon the water, or risk …
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When we talk about terroir, it’s usually in the context of wine, and the human and environmental conditions that influence the characteristics. But on a recent visit to California, writer and cook Jasmine Lee began to ask questions about this framing, inspired by an heirloom variety of rice with a beautiful name called, Kokuho Rose. Jasmine, who co…
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All fruit come from flowers, but not all flowers become fruit. Once you start to see the two as the same, the world of both grow more interesting. Dates, honey and saffron: we’re gettin sweet and spicy with stories from Egypt to Iran. In episode 3, we meet Leila Elamine of The Recipe Hunters, Gordon Hull of Heidrun Meadery, and spice expert Ethan F…
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In episode two of Point of Origin, we continue on our theme of preservation, and bring you on a trip to Iceland where we meet a chef turned geothermal salt maker, and a farmer there who’s making an extremely regionally specific dairy product. Thanks to our friends in Iceland, Gisli Grimmson, Bjorn Jonsson of Saltverk, and to Thorgumir Gubratsson of…
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The tale of two yogurts and the fight to protect Goa’s fishing villages and waters, it’s all about preservation. It keeps us alive and teaches how to live. Our inaugural episode features guests Amrita Gupta of the Food Radio Project, Sana Javeri Kadri of Diaspora Co. and food writer and cookbook author Priya Krishna. Learn more about your ad-choice…
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Point of Origin is a podcast about the world of food, worldwide. From the makers of Whetstone Magazine. Each week we travel to the countries, cultures and culinary traditions that gave birth to what we eat and drink. The in-depth conversations and field recording are augmented by new explorations of ingredients and dishes in the context of their cu…
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