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 apartheid is more forceful, more succinct and frankly, more accurate language.  To discuss the importance of language specificity when discussing food justice, we have just the right guest to speak on it, the same person who coined the term, Bronx resident and activist Karen Washington. We also chat with Mr. Bryant Terry, award-winning author, chef in residence of the Museum of the African Diaspora in San Francisco, and long-time food justice activist. And finally we close with author, educator and anthropologist, Dr. Hanna Garth. We compare and contrast food systems in the US and Cuba, and the ways in which each system undermines their respective constituents, and how, ultimately, systemic racism endures in both. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Point of Origin

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

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 food media today on, among other things, veganism, and more broadly the politics of eating. We then travel to India where we’re Dr. Yamini Narayanan discusses the politicization of beef in India, and in particular, what happens when cow protection laws and diet regulations are coded as a means of marginalizing lower castes and Muslims. And finally, we go to the Dominican Republic with Ysanet Batista, activist and owner of Woke Foods who discusses her ongoing activism work through plant based recipes as a means of healing and restoration. Join us as we consider as we consider the associated environmental burdens, veganism, it's misconceptions, the politics of meat, and diet identity. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

The Morality of Meat

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 — who rarely share any of these attributes — are the ones who ultimately uphold these systems. Who it's for becomes a question that is open for interrogation, as we learn more about, "where it's from." In this episode, we pay homage to coffee’s African origins and Black entrepreneurs and laborers across the supply chain, highlighting stories from Burundi to California. We begin with artist turned coffee entrepreneur Keba Konte of Red Bay coffee, a pioneering African American coffee roaster. Jeanine Niyonzima-Aroian teaches us what makes Burundi an ideal coffee supplier and the unique challenges facing the women on the ground, and finally, we chat with Doug Hewitt of 1951 Coffee in Oakland, California, a nonprofit organization providing job training for refugees. Today on Point of Origin, it's Black Coffee. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Black Coffee

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 on earth, the contents of the bread we eat have become wildly disconnected to the grains of our ancestors. Today on Point of Origin we're looking at why that is, and how it came to be.  In this episode we examine the whitewashing of wheat and the emergence of the whole grain revival. Our guests are a smattering of whole grain bakers, farmers and scholars from around the world. We begin in Oaxaca with Mixtecan bakery owner Martina Julieta Castellanos Lopez from Rincón de la Grana bakery, then we move to Nova Scotia Canada where food writer, author and amateur whole grain baker Simon Thibault breaks down the industrial grains along with some home baking tips. In Puglia Italy, multigenerational grain farmer Leonardo Petruccelli and writer Marissia Tiller discuss the transformation of his family farm from into a whole grain enterprise, and finally, in Washington DC, Jonathan Bethony, baker and co-owner of Seylou Bakery talks about his whole grain journey as a baker. Today on point of origin, we're going Beyond Wheat.  Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Beyond the Wheat

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 problematic history of the genre, one historically comprised of white male academics who brought their biases with them into the field.  To help us properly define the term food anthropology, we're joined by two women anthropologists, GinaRae LaCerva and Hanna Garth. Ecologist and anthropology GinaRae LaCerva is the author of Feasting Wild: In Search of the Last Untamed Food and her work is in an exploration of the modern-day implications of wild and foraged foods, including wild meat, and what it tells us about the current state of the world. Sociocultural and medical anthropologist Hanna Garth work specializes in the anthropology of food, while addressing issues of inequality and structural violence in Latin American, the Caribbean, and the United States. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

What Do We Mean When We Say Food Anthropology?

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 corporate food system. Currently, in the US an estimated 2.7 million - 3.7 million gallons of US milk is dumped every day as a result of the COVID-19 pandemic. We investigate why. Join us as we uncover the politics rife in the US food systems, the everlasting systemic problem of money shaping policy, and how the joint actions of industry and government lead to the creation and perpetuation of health disparities. Andrea Freeman, author of The Unbearable Whiteness of Milk: Food Oppression and the USDA helps us navigate this landscape. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Spoiled Milk

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 political corruption and violent crime. We're learning about the history of the avocado farming in Morelos, Mexico, government intervention, and the farmers dedicated to the important work of preserving heirloom avocado varietals. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Green Gold: Avocado Farming in Mexico

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 produce “free” wine. Join us as we learn about colonial expansion and its effect on wine, and how Spain’s female winemakers are playing a critical role in revitalizing the industry. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Wine of Volcano and Sea

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 experience. Chef Binta helps us answer: What is Fulani food?  Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Fulani Foodways with Chef Binta

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, in conversation with journalist Lyric Lewin as she travels to Muaddi's distillery and learn what makes this milky distillate unique. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Reviving Arak in Palestine

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 Palma in the Canary Islands to drink local wine froma woman winemaker, while considering the industry’s male dominance. We’re questioning the morality of eating meat, the politics of language and why we don’t say food dessert, but rather, food apartheid.This season we’re bringing you into the policies thatinfluence and shape our food system. And along the way drinking coffee with you while discussing its African origins. From the makers of Whetstone media, its PoO S3. I’m inviting you to travel with me, your host Stephen Satterfield, for another tour of the world of food worldwide. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Point of Origin Season 3 Trailer

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 Palma in the Canary Islands to drink local wine froma woman winemaker, while considering the industry’s male dominance. We’re questioning the morality of eating meat, the politics of language and why we don’t say food dessert, but rather, food apartheid.This season we’re bringing you into the policies thatinfluence and shape our food system. And along the way drinking coffee with you while discussing its African origins. From the makers of Whetstone media, it's PoO S3. on September 23! I’m inviting you to travel with me, your host Stephen Satterfield, for another tour of the world of food worldwide. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Season 3 arrives September 23

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

Indigenous Foodways: The Decolonized Diet

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

A New, New Nordic?

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

Culinary Commodities

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.

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Point of Origin

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