Whetstone Radio Podcast Shows - Apple Podcasts

Channel • 12 Shows

Food

Food

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Food

Food

Updated Weekly
Food

Food

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Arts

Arts

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Food

Food

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Food

Food

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Food

Food

Updated Mar 18

05/10/2022

Yellow Cake, Biscuits, and the Legacy of Black Baking

For the season finale of Setting the Table, Deb explores one of her favorite topics, Black bakers and baking. From biscuits to yellow cake, baking has always been a huge part of Black foodways. On this episode, Baker and cookbook author Cheryl Day shares her thoughts on the legacy of Black bakers and preserving recipes, then chef, baker, and TV personality Carla Hall joins us to share her thoughts on biscuits, and representing Black baking in media. 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.

05/10/2022

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29 min
03/28/2022

Self-Determination Pt. 2 with Rosebud Bear Schneider

Over the course of this season, our guests have helped us understand the history of disruption and provided essential context for why the Indigenous food movement is necessary. In this last episode for season 1, we talk with Anishinaabe farmer and food producer Rosebud Bear Schneider about the joys and challenges of revitalizing cultural foodways in the present day. Rosebud gives us a glimpse into what food sovereignty work looks like in a contemporary, urban context-- how people are practicing place-based foodways in the City of Detroit, the challenges related to this, and what gives her strength to continue this intergenerational work.

03/28/2022

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40 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
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
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
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
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
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
02/07/2022

Reconnecting with Our Foods & Seeds with Shelley Buffalo

For many Indigenous people involved in the food sovereingty movement, reconnecting to ancestral foods is extremely powerful. Every time someone learns a new recipe, plants a seed, and feasts together, we are helping to transmit knowledge, technologies, and skills from one generation to the next. In this episode, we'll talk with Shelley Buffalo—Meskwaki seed keeper—about her experience of revitalizing cultural foods, growing practices, and language. We'll also talk about her involvement in the growing seed rematriation movement, which is helping to return heritage seeds to their communities of origin. Topics covered in this episode: Min 2:08: Meet Shelley Buffalo of the Meskwaki tribe Min 6:35: Favorite ancestral foods Min 9:07: Shelley’s journey to seedkeeping Min 15:16: The experience of rematriation Min 18:09: Seed keepers as cultural memory keepers Min 19:13: Removing barriers Min 22:42: Healing through traditional food practices Min 25:09: Struggles with language Min 30:00: Looking ahead Min 32:27: Improving land access 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: Shelley Buffalo (@kiwate_restlessheart)

02/07/2022

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39 min
03/04/2022

What's in a Mezcal? - From the Field to the Oven

What goes into making mezcal? In this first of a two-part episode, we learn about the life cycle of the agave plant, how they reproduce, how long they take to mature, and what their cooking process entails. We visit with producers Eduardo Angeles of Lalocura in Santa Catarina Minas and Cuca Cortez of mezcal Cortez in La Pila, Miahuatlan.Learn more about this episode of The Nectar Corridor at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio. Temas tratados en el episodio: Min 2:06: Meet Eduardo Ángeles Min 2:43: Objectives of the agave nursery Min 3:13: Different maguey species. When are the magueys ready to harvest? Min 4:22: Maguey lifecycle: the “quiote” Min 5:31: Cut the maguey and obtain “piñas” Min 6:20: Natural plague control with spiders and birds Min 6:56: Sightseeing of different maguey species in the field Min 8:00: Oven for maguey cooking in Santa Catarina Minas Min 11:15: Meet Cuca Cortez Min 12:06: Harvest and maguey selection seasons: Lunar cycle. Min 13:03: Different types of soils for planting maguey Min 13:42: Oven: process of maguey cooking in La Pila Miahuatlán.

03/04/2022

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20 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.