Point of Origin

iHeartPodcasts
iHeartPodcasts
  • 4.8 (352)
  • Food

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.

  1. Trailer

    Introducing At the Table | The Food Allergy Podcast

    This is At the Table, the Food Allergy Podcast—a show about food, connection, and living with food allergies. Each episode, we pull up a chair to a different table—from date nights to tables abroad—and discuss navigating each moment while still eating safely. Because living with food allergies isn’t just about what you can’t eat; it’s about still having your seat at the table. This show is brought to you in partnership with Genentech and Novartis. What is XOLAIR? XOLAIR® (omalizumab) for subcutaneous use is an injectable prescription medicine used to treat food allergy in people 1 year of age and older to reduce allergic reactions that may occur after accidentally eating one or more foods to which you are allergic. While taking XOLAIR you should continue to avoid all foods to which you are allergic. It is not known if XOLAIR is safe and effective in people with food allergy under 1 year of age. XOLAIR should not be used for the emergency treatment of any allergic reactions, including anaphylaxis. What is the most important information I should know about XOLAIR? Severe allergic reaction. A severe allergic reaction called anaphylaxis can happen when you receive XOLAIR. The reaction can occur after the first dose, or after many doses. It may also occur right after a XOLAIR injection or days later. Anaphylaxis is a life-threatening condition and can lead to death. Go to the nearest emergency room right away if you have any of these symptoms of an allergic reaction: wheezing, shortness of breath, cough, chest tightness, or trouble breathing low blood pressure, dizziness, fainting, rapid or weak heartbeat, anxiety, or feeling of “impending doom”  flushing, itching, hives, or feeling warm swelling of the throat or tongue, throat tightness, hoarse voice, or trouble swallowing Your healthcare provider will monitor you closely for symptoms of an allergic reaction while you are receiving XOLAIR and for a period of time after treatment is initiated. Your healthcare provider should talk to you about getting medical treatment if you have symptoms of an allergic reaction. Please see the full Prescribing Information for additional safety information, including Boxed Warning, and Medication Guide by visiting bit.ly/XOLPI See omnystudio.com/listener for privacy information.

    Introducing At the Table | The Food Allergy Podcast

  2. 02/11/2022

    Introducing the Whetstone Radio Collective

    Hello Point of Origin fans, your host Stephen Satterfield here! I want to tell you about Whetstone Radio Collective, a brand new podcast venture from Whetstone Media now streaming. Whetstone Radio is like nothing else in the food podcast space and touches thematically on similar topics from Point of Origin—from politics, to culture, to global gastronomic histories, and of course, as always, centering on human empathy. With more in-depth conversations and more space to explore origins— and with unique cinematic and musical production—we think WRC is something really special and we have a strong feeling you’re going to think so too.  We have some incredible shows for you. Climate Cuisine, from Taiwanese American journalist Clarissa Wei, takes a journalism-style look at the way the climate crisis is fundamentally shaping our relationship with food. Fruit Love Letters, from chef Jessamine Starr, is like a valentine to all your favorite fruits. This spring, writer Debra Freeman will invite you to a seat at The Table, an insightful show about Southern foodways. If you’ve been missing Point of Origin, I encourage you to check out some of the programming at Whetstone Radio Collective, search for the individual shows by title on your favorite podcast platform, and continue to discover the immense power food has on our collective/communal lives. Link: https://podcasts.apple.com/us/channel/whetstone-radio/id6442689915 Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

  3. 11/25/2020

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

    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://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

  4. 11/18/2020

    The Morality of Meat

    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://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

  5. 11/11/2020

    Black Coffee

    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://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

  6. 11/04/2020

    Beyond the Wheat

    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://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

  7. 10/28/2020

    What Do We Mean When We Say Food Anthropology?

    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 [http://www.hannagarth.com] 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://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

  8. 10/21/2020

    Spoiled Milk

    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://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

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Trailers

Hosts & Guests

4.8
out of 5
352 Ratings

About

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.

Information

  • Channel
    iHeartPodcasts
  • Creator
    iHeartPodcasts and Whetstone Media
  • Years Active
    2019 - 2026
  • Episodes
    36
  • Rating
    Clean
  • Copyright
    2026 iHeartMedia, Inc. © Any use of this intellectual property for text and data mining or computational analysis including as training material for artificial intelligence systems is strictly prohibited without express written consent from iHeartMedia
  • Show Website
    Point of Origin
  • Provider
    iHeartMedia + Entertainment, Inc

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