Whetstone Radio Collective

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Whetstone Radio Collective

Welcome to Whetstone Radio Collective! 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.

04/01/2023

The Kantamanto Market in Accra, Ghana is one of the largest second hand markets in the world. Every week, it sees around 15 million garments coming in from the Global North, but 40 percent of that is not resold because of factors like poor condition.

In Episode 9, Rebecca () speaks with fashion designer Sammy Orteng, who is the Community Design Lab Manager of the OR Foundation (), an educational non-profit working in Ghana to establish a justice-led circular economy.

They talk about the innovative upcyclers at Kantamanto, the girls and women who carry bales of clothes weighing upwards of 55 kg through the market, as well as what textile culture looked like pre-colonization in contrast to what it looks like today.

Listen to the episode via the link in bio or wherever you get podcasts!

You can also learn about this issue and the work of the OR Foundation in Episode 5 of the podcast , in which host Teju Adisa-Farrar () speaks with designer Chloe Asaam () of the OR Foundation.

14/12/2022

Though water bodies tend to be the focus of much research on plastic fiber emissions, microplastics also have an impact on soil microbial communities after entering terrestrial ecosystems.

In Episode 7 of , Rebecca () interviews Timnit Kefala, a PhD candidate at the University of California, Santa Barbara, about her research into microplastic fiber flows.

Listen via the link in bio or wherever podcasts are available!

07/12/2022

Textile and natural dye traditions have deep roots in communities across Indonesia.

Founded in the late 1990’s amidst an economic crisis in Southeast Asia that threatened the viability of these traditions, Threads of Life () is an organization that aims to support the continuation of Indonesian textile and dye systems.

In Episode 6 of , Rebecca speaks with co-founder William Ingram about the process behind making natural dye, the intergenerational practice of traditional weaving, and the ways in which Threads of Life supports the economic viability of these traditional practices.

Listen via the link in bio!

📷: courtesy of Threads of Life

08/11/2022

In Episode 7 of , Anna () talks to Scottish chef Pam Brunton () about how nostalgia and nationalism interact with and influence food and identity.

Pam points out that many dishes linked to a national Scottish identity use ingredients from outside of Scotland. She traces this outside influence back to the rise of capitalism and colonialism, in which the British East India Company played a key role.

To learn more about the East India Company’s territorial conquests across South Asia, Anna recommends reading The Anarchy by historian William Dalrymple ().

You can shop the rest of the Taste Of Place reading list through our Bookshop—link in bio! And listen to Episode 7, “An Imagined Past,” also through the link in our bio.

03/10/2022

Episode 2 of dives into how pepper made its way into Europe via medieval trade systems and how that became key to the growth of capitalism.

To learn more, check out the books mentioned in the episode, as well as Anna’s () suggested reads!

- Out of the East by Dr. Paul Freedman
- Indian Summer by Alex Von Tunzelmann
- Sweetness & Power by Sidney Mintz
- The Hungry Empire by Lizzie Collingham
- Feminist Review Vol. 100: Recalling The Scent of Memory
- From Grossers to Grocers by Dr. Helen Clifford

You can also purchase some of them through our Bookshop, link in bio.

29/12/2021

It’s been a very exciting month for Whetstone Radio! Tremendous thank you to Florence Fabricant of The New York Times and Oset Babür-Winter of Food + Wine for the mentions 🙏

We’ll be back with new episodes of and next week!

20/12/2021

Hi, Whetstone Radio listeners! Thank you so much for your support. ❤️ We hope you’ve been enjoying and thus far.

As the holidays approach, we plan to take a short break from releasing new episodes, and will return on Jan 5. See you soon!

07/12/2021

The Tropical Starch Behind Fufu and Boba" | Used in bread, cous cous, and even boba, cassava (also known as tapioca) has planted deep roots in culinary traditions across South America, Africa, and Asia. This large tuber is known worldwide as a crop of self-sufficiency because of how easy it is to grow.

In Episode 1 of , airing tomorrow, our host finds out why cassava is considered one of the most resilient starches out there.

06/12/2021

Check out the trailer for hosted by Taipei-based journalist Clarissa Wei ( ). Launching this Wed, Dec 8!

“I was born and raised in the dry climate of Los Angeles, California, and now I'm living in Taiwan, a lush and wet sub-tropical island on the edge of the Pacific Ocean. And believe it or not, multinational grocery store chains are more or less the same here as well. Global supply chains have made our diets homogenous, and the average consumer is oblivious to the amount of energy and manpower it takes to produce our food. But what if we only ate things based on our climate? And what if our grocery stores were only stocked with plants that grow really well in our area? I'm Clarissa Wei, and you're listening to Climate Cuisine, a podcast that explores how sustainable ingredients are grown and prepared in similar climate zones around the world."

04/12/2021

Launching on Wed, Dec 8! Climate Cuisine is a podcast that explores how sustainable crops are used in similar climate zones around the world.

In the hands of different cultures, a single ingredient can take on many wondrous forms. Staple crops are seldomly confined to time or place, and thrive where they can— if climatic conditions allow. Climate Cuisine profiles how sustainable, soil-building crops that share the same biome are grown, prepared and eaten around the world. As the world faces alarming upward shifts in base temperature, climate-centric conversations about crops become increasingly important to the resiliency and survival of our food systems.

Subscribe to on your favorite podcast streaming platform so you don't miss out.

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The Tropical Starch Behind Fufu and Boba" | Used in bread, cous cous, and even boba, cassava (also known as tapioca) has planted deep roots in culinary traditions across South America, Africa, and Asia. This large tuber is known worldwide as a crop of self-sufficiency because of how easy it is to grow. In Episode 1 of #ClimateCuisine, airing tomorrow, our host @dearclarissa finds out why cassava is considered one of the most resilient starches out there.

Check out the trailer for #ClimateCuisine hosted by Taipei-based journalist Clarissa Wei (@dearclarissa ). Launching this Wed, Dec 8! “I was born and raised in the dry climate of Los Angeles, California, and now I'm living in Taiwan, a lush and wet sub-tropical island on the edge of the Pacific Ocean. And believe it or not, multinational grocery store chains are more or less the same here as well. Global supply chains have made our diets homogenous, and the average consumer is oblivious to the amount of energy and manpower it takes to produce our food. But what if we only ate things based on our climate? And what if our grocery stores were only stocked with plants that grow really well in our area? I'm Clarissa Wei, and you're listening to Climate Cuisine, a podcast that explores how sustainable ingredients are grown and prepared in similar climate zones around the world."

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