In episode two of Point of Origin, we continue on our theme of preservation, and bring you on a trip to Iceland where we meet a chef turned geothermal salt maker, and a farmer there who’s making an extremely regionally specific dairy product.
Thanks to our friends in Iceland, Gisli Grimmson, Bjorn Jonsson of Saltverk, and to Thorgumir Gubratsson of Erpstadir Skyr. Special thanks to Abbie Richert of Finca Coffee for bringing us a salty dispatch!
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Introducing the Whetstone Radio Collective
Food Apartheid: (And Why We Don't Call it a Food Desert)
The Morality of Meat
Black Coffee
Beyond the Wheat
What Do We Mean When We Say Food Anthropology?
Spoiled Milk
Green Gold: Avocado Farming in Mexico
Wine of Volcano and Sea
Fulani Foodways with Chef Binta
Reviving Arak in Palestine
Season 3 arrives September 23
Indigenous Foodways: The Decolonized Diet
A New, New Nordic?
Culinary Commodities
Third Culture
One-on-One with Reem Assil
Natural Wine: Part 2
Natural Wine: It’s Alive!
Korean Food and Modernity
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Stuff You Should Know
Stuff They Don’t Want You To Know
Stuff You Missed in History Class
The Turn of the Screw
The Federalist Papers
Aaron Mahnke’s Cabinet of Curiosities
Stuff To Blow Your Mind