Whetstone Media

Whetstone Media Storytelling dedicated to food origins and culture. Original content centering the perspectives of global majority populations and diasporas.

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What if a simple loaf of bread could tell the story of an entire place, its resilience, its politics, its poetry? Does i...
25/08/2025

What if a simple loaf of bread could tell the story of an entire place, its resilience, its politics, its poetry? Does it not already?

In this episode of Whetstone Audio Dispatch, host Meher Varma takes us deep into the heart of Srinagar, Kashmir, where the unmistakable aroma of freshly baked tchot leads her to the neighborhood kandur, a traditional bakery that’s far more than just a place to buy bread.

Through conversations with bakers, poets, and everyday customers, we uncover how these bakeries, modest structures built of brick and smoke, have become cornerstones of community life, sacred tradition, and resistance. We meet legendary Zareef Ahmed Zareef, who traces the 4000-year-old roots of Kashmiri baking, and listen to local myths where mystics emerge from tandoors bejeweled and unburned.

Whether it’s feeding a neighborhood during a curfew, sharing unspoken trust through pay-later systems, or trading morning news, bread becomes a portal into an unseen Kashmir, one where bread is more than sustenance; it is survival, spirit, and social glue.

Bread is Life: Kashmir’s Sacred Flame, is now streaming on Whetstone Audio Dispatch wherever you listen to podcasts.

Photography: Sanna Irshad Mattoo. | .irshad.mattoo

Host: Meher Varma
Production: Céline Glacier

This episode was made possible by the support of Vaishnavi Bodanapu

Good News—A Special Whetstone Audio Dispatch! Host of Bad Table Manners Meher Varma reports from KashmirFor centuries, U...
18/08/2025

Good News—A Special Whetstone Audio Dispatch!

Host of Bad Table Manners Meher Varma reports from Kashmir

For centuries, Urdu poets have called Kashmir jannat—heaven. Dal Lake in Srinagar seems to confirm this reputation: flamingo pink lotuses carpet its surface while wooden shikaras drift between them, making it an inevitable and favorite destination for honeymooners that do it for the Gram.

But beneath this touristic paradise lies another Dal entirely. Here, floating gardens feed Srinagar’s markets, sustaining the city’s economy and vitality.
In this two-part dispatch, Bad Table Manners host Meher Varma takes us beyond the romance of “heaven on earth” to explore the political and ecological realities of Dal Lake. In Gardening on Water, she discovers that these floating farms aren’t just sustainable and organic—they’re centuries-old repositories of women’s agricultural knowledge.

Gardening on Water is now streaming on Whetstone Audio Dispatch, or wherever you listen to podcasts.

Photo/ Video Credit: Sanaa Irshad Matooo .irshad.mattoo

This episode was made possible by the support of Vaishnavi Bodanapu

Dear Whetstone Family,I owe you all an apology. Where did we go? Where is the magazine?The truth is, Volume 12 has been ...
27/06/2025

Dear Whetstone Family,

I owe you all an apology. Where did we go? Where is the magazine?

The truth is, Volume 12 has been done for over a year. The delay? My consternation about the future of our publication—wavering on the best way forward, or whether to move forward at all. The analysis paralyzed us. We kept trying to engineer the perfect sunset for something we all love, but it turns out humans aren’t meant to manage sunsets. Hence the mess. You deserved better than radio silence while I figured my s**t out.

Today, I’m announcing that Volume 12 will be our final print edition. But this isn’t us disappearing. Whetstone Media continues as a production studio, finding new ways to do the work we’ve always cared about. It will be in a different format, with the same obsessions and new material coming. 

PS: If you subscribed to Whetstone Volume 12, please check your inbox. You should already have received the link to the digital copy from us. If not, please DM us so we can get you sorted. 

Thank you for sticking with us through the weird quiet. Volume 12 is finally coming and will ship mid-July.

Volume 12, along with our print archives, will be available until inventory is depleted.

With gratitude,

Stephen

As a restaurant, Mi Tocaya antojeria in Chicago knows exactly why they exist: paying homage to ancestors, honoring women...
20/09/2024

As a restaurant, Mi Tocaya antojeria in Chicago knows exactly why they exist: paying homage to ancestors, honoring women and “our tierra,” our earth. That may sound lofty, but the people and food associated with this celebrated venue (and its founder, the unmistakably and unshakably gifted Chef Diana Dávila) are quite clear on their driving forces. And to be clear, the food is absolutely delicious.

Nostalgia and honor for ancestral and prehispanic ingredients inhabits the foreground for Mi Tocaya dishes. A roasted romanesco with pumpkin seeds and habaneros as the primary ingredients. Earthy-garlicky huitlacoche. A classic Yucatán dish, Chamorro de Puerco estilo Cochinita Pibil, combining Indigenous, Spanish, and African roots with ayacote beans, xnipek, and grilled cabbage.

Ancestral cooking, but sourcing in the Midwest with pride. The root word of antojeria is antos, or longing, craving. When you want tacos, but like the tacos your tía or abuela made—or even further, you want to feel the way you felt when you ate the tacos your abuela made. Comforted, nostalgic, familiar, and yet somehow new and exciting.

“You always long for that time when somebody was just taking care of you and nourishing you and [food] made with love. I really feel that if you love what you’re doing and love what you’re putting in, the ingredients are going to absorb that and give you the best of what they have.” Chef Diana

We sit down with Chef Diana Dávila and Chef Derek Serrano to discuss origin stories, Oaxacan culinary school, Aztec ingredients, and how the Mexican game Todos Ponen became a callsign for resiliency and community during the pandemic.

Writer and filmmaker Christopher D. Z. Mason joins Whetstone from the rural Greek province of Arcadia, exploring wild ch...
13/08/2024

Writer and filmmaker Christopher D. Z. Mason joins Whetstone from the rural Greek province of Arcadia, exploring wild cherry trees tucked into the woodland slopes of the Peloponnesian mountains.

“Seeing the sudden bursts of crimson and pink among the branches gave me a strange sensation, something that felt oddly like wealth, only different, more abundance than excess.”

“Wild Cherries of Arcadia” for a taste of the glossy, hidden sweetness of these historic stone fruits in Whetstone Volume 12.

Israel Meléndez Ayala, historian and writer from Puerto Rico, takes on the history of to***co in the Caribbean island fo...
26/06/2024

Israel Meléndez Ayala, historian and writer from Puerto Rico, takes on the history of to***co in the Caribbean island for Vol. 12 of Whetstone Magazine. The tropical archipelago contains rich history related to the crop, especially when viewed through the lens of feminist history—both societal and personal.

“My right arm is covered in a sleeve of tattoos dedicated to Puerto Rico. Included among the sugarcane, rum barrels and flamboyant flowers is a to***co leaf…The to***co in particular is in honor of my great-grandmother, Clara Molina, who made and smoked her own ci**rs at her home in Arecibo.”

Learn more about the feminist history of to***co in “To***co’s Story Unfolds” as presented by Whetstone Magazine, Vol. 12.



***co

Beef ribs with burnt honey pistachio and almond dukkah. Muhammara with pomegranate molasses. Lamb shoulder kabob with sp...
05/06/2024

Beef ribs with burnt honey pistachio and almond dukkah. Muhammara with pomegranate molasses. Lamb shoulder kabob with spicy tahina. Lemon grapefruit juice with cardamom.

Atlanta is rightfully synonymous with some of the world’s best fried chicken, with biscuits worth traveling for. But a visit to the city isn’t complete without Chef Fares Kargar’s marvelous Delbar , offering up Middle Eastern deliciousness in the form of freshly sourced, beautifully plated cuisine from his native Iran. 

Whetstone’s own Stephen Satterfield pulls up a chair with Chef Kargar to learn more about his journey from Iran to his first restaurant gig—a busboy at an Italian restaurant—and the eventual launch of the revered Delbar. 

“The main ingredient I cook with is called zereshk. They’re dried berries from the drier areas of Iran. They also come from different countries, but mainly from Iran. It’s something I grew up eating as a kid and harvesting with my grandma.”

Read on in Corner Table to learn about Chef Kargar’s special lamb neck dish, the meaning of “Delbar” and his favorite cooking music.

Must be 21 years of age or older to consume alcoholic beverages. Please drink responsibly.

Writing: Stephen Satterfield
Editors: Gabrielle Pharms and Allison Robicelli
Photographer: Madelynne Ross
Creative Director: Celine Glasier
Brand Partnership: Marisa Dobson

Nairobi-based journalist and photographer Kang-Chun Cheng examines how the wheat flour industry took hold and flourished...
03/06/2024

Nairobi-based journalist and photographer Kang-Chun Cheng examines how the wheat flour
industry took hold and flourished in Taiwan after World War II, including the influx of American aid and waves of immigrants from mainland China.

“Here in the north, you can find some of the best noodles, dumplings, and breads in China––hearty foods essential to surviving long, harsh winters…In sharp contrast, my Ye Ye came from Cantonese Guangzhou, where the food is light, sharp, crisp, known to lean on the sweet side: shao rou (braised meats), char siu, and steamed fish.”

Spend time with “The memory threads behind Taiwan’s wheaten cuisine” in Vol. 12 of Whetstone Magazine.

Photography: Kang-Chun Cheng

In this week’s episode, Stephen chats with art historian, author and educator Shana Klein  about politically charged fru...
30/05/2024

In this week’s episode, Stephen chats with art historian, author and educator Shana Klein about politically charged fruit, what bananas have to do with coups and clothing stores, and her latest book The Fruits Of Empire: Art, Food, And The Politics of Race In The Age Of American Expansion.

Sharing her meticulous research, while examining traditional art history and empires (by highlighting overlooked perspectives from the margins), Shan helps shed light on the deeper interpretations and symbolisms in something as innocuous as a bowl of fruit in an oil painting.

Shana Klein is an award-winning assistant professor at Kent State University. Her research and expertise range from American visual and material culture and food studies to race, social justice, and postcolonial studies.

Listen to the full episode wherever you get your podcast!

Produced by Whetstone Radio Collective

Dominican immigrant and agriculture policy advocate Vanessa Garcia Polanco takes on mangú and race in the D.R. Writing ...
28/05/2024

Dominican immigrant and agriculture policy advocate Vanessa Garcia Polanco takes on mangú and race in the D.R. Writing for Whetstone Magazine’s, Polanco examines why mangú holds historic sway in confronting the island nation’s colonial past.

“Curiously, mangú’s main ingredient, green plantain, is the same fruit that connects us more strongly to our African heritage, plantain being a common staple across Western African cuisines today and having made its way to the Americans to feed the enslaved people from African brought over to the island during the colonial times.”

Read “Plátanos and Politics” in Vol. 12 of Whetstone Magazine.

Illustration: Lena Tokens

The HONE Narrative Workshop has arrived! An 8-week series presented by HONE and featuring members of the Whetstone Media...
23/05/2024

The HONE Narrative Workshop has arrived! An 8-week series presented by HONE and featuring members of the Whetstone Media editorial team, this series of virtual workshops is intended to guide entrepreneurs, influencers, creatives, academics and others through brand narrative development.

As an editorial team, we’ve seen thousands of stories cross our desk over the last 7 years, and we’re excited to share some of that expertise in a way that is generative for our community.  

Curious? Here are the particulars:
* 8 virtual workshops over the course of 8 weeks with 9 instructors
* Led by Stephen Satterfield and other guest lecturers w. limited capacity
* Case studies, digital distribution and personal brand strategy
* $3,500 | 24-hour only discount codes | payment plans available

Define and chronicle your core beliefs and own your story and put it to work!

You’ll leave the workshop with lots of new assets and a roadmap for moving forward.

Registration is limited, so consider reaching out soon. More information in the coming days.

Email us at [email protected]  * We’re here to help you shine*

The Stephen Satterfield Show is back! And to welcome us back from hiatus, joining Stephen in conversation, is Co-Executi...
15/05/2024

The Stephen Satterfield Show is back! And to welcome us back from hiatus, joining Stephen in conversation, is Co-Executive Director for the Black Farmer Fund (BFF) Melanie Allen. The BFF is a community-led organization that helps fund and facilitate capital and networking opportunities for Black farmers, land stewards, herbalists, and other food actors.

Stephen and Melanie chat about the astonishing work that the BFF has already achieved in its short time on the scene, while sharing in the joy of witnessing the growing numbers of black agrarians.

Find the full episode at the link in bio or whenever you enjoy podcasts.

Produced by Whetstone Radio Collective
Image design: Bethany Knapp



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