Whetstone Radio

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Channel • 12 Shows

Food

Food

Updated Weekly
Food

Food

Updated Weekly
Food

Food

Updated Weekly
Arts

Arts

Updated Weekly
Food

Food

Updated Weekly
Food

Food

Updated Weekly
Food

Food

Updated Weekly

03/09/2022

The Great Migration and Black Foodways

To understand African American foodways, we must first understand The Great Migration. From the 1910’s to the 1970’s, over six million African Americans moved from the rural South to the urban North in one of the largest mass movements of people in American History. On this episode, we hear from history professor Dr Frederick Douglas Opie, and culinary historian Adrian Miller, about how this critical phenomenon not only affected African Americans economically and socially, but also brought the spread of Southern food across the country, influencing regional cuisines for years to come. Setting the Table is part of Whetstone Radio Collective. Learn more about this episode of Setting the Table at www.whetstoneradio.com, on IG at @whetstoneradio, Twitter at @whetstone_radio, and YouTube at /WhetstoneRadio.

03/09/2022

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31 min
03/15/2022

What happened to Black farmers?

African Americans have always had a complicated relationship with farming, despite being the backbone of America’s early agricultural industry, only 1% of farmers in the country are currently African American. On this episode we hear from African American Studies professor Dr. Valerie Grim, policy expert Eloris Speight, and renowned writer Natalie Baszile, as we explore the history of African Americans and agriculture, from enslavement and sharecropping, to the systemic challenges that Black Farmers still face today. Setting the Table is part of the Whetstone Radio Collective. Learn more about this episode of Setting the Table at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

03/15/2022

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43 min
01/24/2022

She Makes an Offering

The Spirit Plate podcast is an honoring of all the Indigneous communities across Turtle Island who are working to preserve and revitalize their ancestral foodways. In this space we will talk about Indigenous foodways as means of resistance, resilience, and revitalization. We’ll discuss some of the social, political, and historical reasons why the Indigenous food sovereignty movement is necessary. Topics covered in this episode: Min 1:20: Who is Shiloh Maples? Min 2:33: Connecting the stories of Shiloh’s ancestors to Shiloh’s work Min 5:32: Place-based foodways Min 7:27: The long history of colonization Min 11:52: Impacts of generations of genocide, disenfranchisement, and oppression Min 14:36: How this history has affected Shiloh’s life Min 17:11: What is Indigenous food sovereignty? Min 21:14: Reclaiming the narrative Min 23:41: Behind the name “Spirit Plate” Spirit Plate is part of the Whetstone Radio Collective. Learn more about this episode of Spirit Plate at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

01/24/2022

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32 min
05/03/2022

Black Women in Activism and Food

During the civil rights era, Black women to used their skills as chefs and cooks to support social movements in this country. On this episode, Deb is joined by scholar and writer Suzanne Cope to explores the legacies of two such heroes, Aylene Quin, who helped feed and support the Civil Rights movement in Mississippi, and Cleo Silvers, who helped create the Black Panther Party's Free Breakfast for Children program. Deb also checks in with Arley Bell, a millenial baker who believes she can make a difference in food and activism though her beautifully decorated cakes and pastries.Setting the Table is part of the Whetstone Radio Collective. Learn more about this episode of Setting the Table at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

05/03/2022

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31 min
04/13/2022

The Future of Black Food

Where does Black food go from here? How are today’s chefs pushing the narrative of Black food forward? This episode takes a look forward be talking to prominent chefs on the cutting edge of African American cuisine. Food influencer Scotty Scott and chef Adrienne Cheatham share their influences and visions for what Black food can be, with a foreword from Washington Post food writer Aaron Hutcherson. Setting the Table is part of the Whetstone Radio Collective. Learn more about this episode of Setting the Table at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio. Read the full transcript here: https://www.whetstonemagazine.com/stt-5-transcript

04/13/2022

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33 min
04/20/2022

Virginia: The Birthplace of Barbeque

On this episode, we take a deeper dive into the time-honored American tradition of Barbeque and its beginnings in Virginia by exploring the history of early pitmasters and the barbecue traditions that spread throughout the South and beyond with food historians Adrian Miller and Joshua Fitzwater.Setting the Table is part of the Whetstone Radio Collective. Learn more about this episode of Setting the Table at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio. Read the full transcript here: https://www.whetstonemagazine.com/stt7t-transcript

04/20/2022

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27 min
04/29/2022

What Makes a Good Mezcal?

In this episode, we speak with Cynthia Villalobos from Aventureros del Mezcal and Jesús Espina Ortiz from Archivo Maguey about their efforts to shine a spotlight on mezcal and the folks that make it.Cynthia provides financial, educational and technical support in order to elevate independent mezcalero brands. And Jesús offers unique mezcal tastings using his knowledge and passion for design.Learn more about this episode of The Nectar Corridor at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio. Read the full transcript here: https://www.whetstonemagazine.com/nc-eng10-transcript Topics covered in the episode: Min 1:05: Meet Cynthia Villalobos MIn 2:17: Mezcal production costing Min 3:35: The “tequio” (community work) Min 4:19: Challenges for mezcal producers Min 6:25: Aventureros del Mezcal Association (Mezcal Adventurers Association) Min 8:12: Reforestation and conservation of magueys Min 9:19: What is called fair payment/price Min 9:58: The maguey cost table from CRM (Mezcal Regulatory Council) Min 10:48: Vinasse (waste) treatment and impact mitigation Min 12:38: Quemical parameters for selling mezcal Min 18:39: Meet Jesus Espina Ortiz Min 21:41: Application of design principles to mezcal Min 24:46: Festivals and brands in the early 2000s Min 28:05: Methodology to analyze mezcal sensorially Min 29:32: Teachers who inspired the methodology Min 31:00 Key moments in the discovery of the methodology

04/29/2022

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37 min
02/21/2022

Allotment & Assimilation Pt. 1 with Eric Hemenway

During the Allotment & Assimilation Era (1887-1930) the U.S. government moved to assimilate Native peoples into American society and the economy. Private land ownership was forced onto Indigenous peoples by breaking apart communal lands into family parcels, effectively altering relationships to land and food. In many cases, Native peoples were forced to shift from subsistence lifestyles and traditional forms of trade to growing food as a commodity. This commodity-based approach to food was and continues to be in conflict with traditional relationships, knowledge, and practices related to growing food. Topics covered in this episode: Min 1:30: Meet Eric Hemenway Min 2:30: Introduction to the Allotment & Assimilation Era Min 4:22: Division of land Min 6:10: The Burt Lake Burnout Min 9:58: Shiloh’s scorched corn and fish cakes Min 16:31: Convoluted allotment in northern Michigan Min 20:51: Impacts of allotment on the Odawa community Min 25:29: Debunking stereotypes Spirit Plate is part of the Whetstone Radio Collective. Learn more about this episode of Spirit Plate at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio. Guest: Eric Hemenway

02/21/2022

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32 min
04/06/2022

The Complicated Stories of Soul Food

Down home cooking, also known as soul food, is African American cuisine stemming from the days of enslavement, spread throughout the country through the Great Migration, and enjoyed everywhere as comfort food. This episode explores the complicated relationship between Black chefs and soul food. Chef & culinary historian Therese Nelson shares her thoughts on soul food as a concept, and then chefs Chris Scott and Mashama Bailey share their individual experiences with making soul food. Setting the Table is part of the Whetstone Radio Collective. Learn more about this episode of Setting the Table at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio. Read the full transcript here: https://www.whetstonemagazine.com/stt-5-transcript

04/06/2022

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32 min
01/31/2022

A Landscape of Relations with Rowen White

In this episode, Rowen White—Mohawk farmer, seed keeper, and organizer—joins us to talk about relationships to land and food, upholding our responsibilities to our kin, and developing a new lexicon to talk about the food system. She shares her practice of cultivating relational, kin-centric foodways and the possibilities opened by this worldview. Topics covered in this episode: Min 1:38: Meet Rowen White Min 6:57: The Mohawk creation story Min 9:45: Issues with the term “food system” Min 12:42: Cultivating kin-centric food ways Min 16:30: Rethinking the word “economy” Min 18:05: Rowen’s journey to seed keeping Min 20:18: Tomatoes as Rowen’s first seed teachers Min 23:41: The importance of food sovereignty Min 26:38: Food sovereignty vs. self-reliance Min 28:20: Farming in the Sierra Nevada foothills of California Min 33:05: How to build a connection to the land Min 36:40: What Rowen would bring to a feast honoring their ancestors Spirit Plate is part of the Whetstone Radio Collective. Learn more about this episode of Spirit Plate at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio. Guest: Rowen White (@rowenwhite)

01/31/2022

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43 min

A distinctive series of original podcasts focused on global foodways. We’re bringing you narrative-based audio stories shared through the lens of food anthropology. Empathetic in origin, with cinematic sound, and intimate, curiosity-minded conversation, Whetstone Radio Collective is like nothing you’ve heard before.