Point of Origin is a podcast about the world of food, worldwide, from the makers of Whetstone Magazine. Each week we travel to the countries, cultures and culinary traditions that gave birth to what we eat and drink. The in-depth conversations and field recording are augmented by new explorations of ingredients and dishes in the context of their culture of origin. In addition to taking listeners around the globe, whether it’s to Indonesia for coffee or India for turmeric, the show’s mission is also to elevate the voices of indigenous people and women of color. Point of Origin is about deepening our understanding by going to the source, as the study of food, of its past and present, teaches us who we are and how we came to be.
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 foo...
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...
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 l...
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...
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...
You're familiar with those "Got Milk" commercials. You've seen the billboards a hundred times. Those milk mustaches seemed innocuous enough. What you ...
The Hass avocado boom has driven significant change, both positive and negative, in the communities of those growing and harvesting the fruit. While t...
Whetstone contributor Mónica R. Goya takes us to La Palma, part of the Spanish archipelago of the Canary Islands, to meet winemaker Victoria Torres Pe...
Host Stephen Satterfield connects with Chef Binta, an ambassador for the ancient grain fonio and self described modern nomadic chef. Her Fulani roots,...
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 -...