Point of Origin

Point of Origin

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.... Show More
August 29, 2019 49 min

When we talk about terroir, it’s usually in the context of wine, and the human and environmental conditions that influence the characteristics. But on a recent visit to California, writer and cook Jasmine Lee began to ask questions about this framing, inspired by an heirloom variety of rice with a beautiful name called, Kokuho Rose. Jasmine, who comes from a lineage of rice merchants in Hong Kong, wondered  whether it was possible to think about expressions of the land; ie, terroir, without thinking of about the history and politics of land use in the United States. If this heirloom rice is an expression of the land it was grown on, it is also an expression of the trauma and perseverance with the family who worked that land. 

Next, Chef BJ Dennis tells us about his move to St. Thomas in 2004, where he encountered black folks from around the West Indies. Upon learning he was from the lowcountry, they preceded to share stories and insight about the Gullah Geechee, a distinctive culture of the  descendants of West Africa’s rice coast. The experience changed the trajectory of BJ’s career, catalyzing his calling as a chef and scholar of the culture. 

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