We examine the complexities of the commodification of our food.

Culinary Commodities

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 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.

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Missing Point of Origin? Continue discovering powerful food.stories with Whetstone's new podcasts

Introducing the Whetstone Radio Collective

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.

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

Eating Meat in 2020: environmental burdens, veganism, and healthism.

The Morality of Meat

How Black and African coffee producers are driving transformational change in the coffee industry.

Black Coffee

The whitewashing of wheat and whole grains.

Culinary Commodities

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