Point of Origin

Introducing the Whetstone Radio Collective

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

Food Apartheid: (And Why We Don't Call it a Food Desert)

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 absen

The Morality of Meat

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

Black Coffee

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 sto

Beyond the Wheat

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 st

What Do We Mean When We Say Food Anthropology?

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 ideolog

Spoiled Milk

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 conside

Green Gold: Avocado Farming in Mexico

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 b

Wine of Volcano and Sea

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

Fulani Foodways with Chef Binta

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

Reviving Arak in Palestine

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 i

Season 3 arrives September 23

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 dee

Indigenous Foodways: The Decolonized Diet

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,

A New, New Nordic?

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

Culinary Commodities

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, impo

Third Culture

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, Aa

One-on-One with Reem Assil

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

Natural Wine: Part 2

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

Natural Wine: It’s Alive!

Natural wine is farmed organically biodynamically, using permaculture, and made without adding or removing anything in the cellar. No additives or processing aids are use

Korean Food and Modernity

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