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. Learn more about your ad-choices at <a href="https://www.iheartpodcastnetwork.com">https://www.iheartpodcastnetwork.com</a>See <a href="https://omnystudio.com/listener">omnystudio.com/listener</a> for privacy information.

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. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

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.&nbsp;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. Learn more about your ad-choices at <a href="https://www.iheartpodcastnetwork.com" rel="noopener noreferrer">https://www.iheartpodcastnetwork.com</a>See <a href="https://omnystudio.com/listener" rel="noopener noreferrer">omnystudio.com/listener</a> for privacy information.

From a Flower

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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