Point of Origin

By iHeartRadio & Whetstone Media

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Category: Food

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Subscribers: 116
Reviews: 1

Kelly
 Apr 14, 2020
Interesting dive into relatedness of food and location/culture. They ask solid questions during the interviews.

Description

From iHeartRadio and the makers of Whetstone Magazine comes Point of Origin, a podcast 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 host Whetstone co-founder 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 frejon, a Nigerian staple with Brazilian origins. The power of food is that it has a story to tell. Point of Origin is a podcast that enthusiastically uplifts the voices of women and people of color. We believe that this diversity isn’t just noteworthy but part of what makes our work essential and distinguished. When the gatekeepers are diverse, so too are the stories, its tellers and their experiences.

Episode Date
Indigenous Foodways: The Decolonized Diet
3335
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 work of many other indigenous people, they are revitalizing and bringing attention to the precolonial foods of their local indigenous tribes. On this episode of Point of Origin from Whetstone Magazine we explore how can we truly honor indigenous foodways, without it becoming the new, then forgotten trend? And why land and gathering are essential to indigenous foodways. Learn more about this episode. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Apr 29, 2020
A New, New Nordic?
2984
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, we speak with Jeff Gordinier, author of "HUNGRY: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World."  Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Apr 22, 2020
Culinary Commodities
3003
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 welfare by way of Fairtrade have all seeped into the consciousness of many well informed and capable shoppers. But, when it comes to the complexities of the commodification of our food, what facts do we consider when we grocery shop? We explore on this episode of Point of Origin from Whetstone Magazine.   Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Apr 16, 2020
Third Culture
3167
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://news.iheart.com/podcast-advertisers
Apr 08, 2020
One-on-One with Reem Assil
3253
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 industry prior to its COVID-19-related collapse and underscores some of the challenges it now faces in rebuilding.  Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Apr 01, 2020
Natural Wine: Part 2
2601
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 ESTELA and Cafe Altro Paradiso, who breaks down the cultural significance of natural wine. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Mar 25, 2020
Natural Wine: It’s Alive!
1613
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 occurring microbiology. In this two part episode of Point of Origin from Whetstone Magazine, we’re joined by the owners and wine makers from Donkey & Goat winery in Berkeley, California and The Other Right in the Adelaide Hills of Australia. Join us as we explore how to taste the differences between traditional wine and natural wine.  Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Mar 18, 2020
Korean Food in 2020
2631
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 food to tell a story about the culinary history of Korea, through adaptations of ancient recipes. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Mar 11, 2020
Tea Time: Ceylon, Oolong, and Assam
2580
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 City, as she discusses Oolong tea is and how Taiwan’s history plays a role in its taste, and Waris Ahluwalia, a designer and actor whose newly launched tea line, House of Waris was inspired by the traditional medicinal uses of tea. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Mar 04, 2020
Naija! Examining Nigerian Food
3135
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 about your ad-choices at https://news.iheart.com/podcast-advertisers
Feb 26, 2020
Point of Origin Season 2 Trailer
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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 Nigerian staple with Brazilian origins.  The power of food is that it has a story to tell. Each week, Point of Origin will enthusiastically uplift the voices of women and people of color. We believe that this diversity isn’t just noteworthy but part of what makes our work essential and distinguished. When the gatekeepers are diverse, so too are the stories, its tellers and their experiences. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Feb 20, 2020
Farming While Black Part 2
2545
Over nearly the last 20 years, there is perhaps no name more important over in the world of contemporary dining culture than Chef Rene Redzepi. The same can be said for the chef’s restaurant, Noma, whose kitchen has produced a generation of stars, and whose food a generation of imitators and disciples of their principles and aesthetic. Jeff Gordinier, author of HUNGRY: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World, profiles Redzepi and many of his colleagues and alumni who gave rise to Redzepi’s (and others) so-called food movement of, “New Nordic Cuisine.” In provenance, ambition and aesthetic, it was aspirational, but now many of those same people who helped create the phenomenon are asking does the movement need to live to continue or die?
Oct 10, 2019
Farming While Black
3743
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, survival and activism at the core of historical narratives around African Americans and agriculture. 
Oct 03, 2019
Cider Coast to Coast
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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.
Sep 26, 2019
Earthenware Cooking: Japan | Greece
3050
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 a whisperer of ancient history, culinary archeologist Jerolyn Morrison. Jerolyn has a Ph.D in archeology specializing in the cooking vessels of ancient Crete.

We also talk to Naoko Takei Moore about the miracle of donabe, the ceramic pot that is one of the oldest Japan. Naoko is a food expert, and author of the Donabe cookbook and owner of Toiro Kitchen in Los Angeles, a purveyor of fine Japanese ceramic cookware.
Sep 19, 2019
Pan-African Libations: Anomalies and Disrupters in the Global Drinks Sector
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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 one of your kind.
Sep 12, 2019
Rice and Resilience Part 2: The Story of Manoomin
3503
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 being destroyed. So they followed those prophecies, and though it took a few hundred years, they made their way down the Saint Lawrence River and then into the Great Lakes region where they found wild rice. See more.
Sep 05, 2019
Rice and Resilience Part 1
2945
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 comes from a lineage of rice merchants in Hong Kong, wondered  whether it was possible to think about expressions of the land; ie, terroir, without thinking of about the history and politics of land use in the United States. If this heirloom rice is an expression of the land it was grown on, it is also an expression of the trauma and perseverance with the family who worked that land. 
Next, Chef BJ Dennis tells us about his move to St. Thomas in 2004, where he encountered black folks from around the West Indies. Upon learning he was from the lowcountry, they preceded to share stories and insight about the Gullah Geechee, a distinctive culture of the  descendants of West Africa’s rice coast. The experience changed the trajectory of BJ’s career, catalyzing his calling as a chef and scholar of the culture. 
Aug 29, 2019
From a Flower
4149
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 Frisch of Burlap and Barrel.
Aug 22, 2019
Icelandic Foodways
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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 Erpstadir Skyr. Special thanks to Abbie Richert of Finca Coffee for bringing us a salty dispatch
Aug 19, 2019
A Tale of Two Yoghurts
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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. 
Aug 19, 2019
Introducing: Point of Origin
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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 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.
Aug 07, 2019