Point of Origin

Naija! Examining Nigerian Food

<a href="https://www.whetstonemagazine.com/pointoforigin">Point of Origin</a> Season 2 kicks off by honoring Black History Month. We’re exploring Nigerian foodways, what <a href="https://www.whetstonemagazine.com/journal/2020/2/12/po-ep-11-naija-what-is-nigerian-food">Naija</a> is and how it’s expressed through food. Chefs <a href="http://www.fromlagos.com/">Tunde Wey</a>, <a href="http://www.yewandekomolafe.com/">Yewande Komolafe</a>, and <a href="https://www.jamesbeard.org/chef/michael-ade-elegbede">Michael Ade Elebede</a> join us to discuss the origin of Nigerian dishes, and how they champion their food to interrogate systems of power. <a href="https://www.whetstonemagazine.com/journal/2020/2/12/po-ep-11-naija-what-is-nigerian-food">See more.</a> Learn more about your ad-choices at <a href="https://www.iheartpodcastnetwork.com">https://www.iheartpodcastnetwork.com</a>See <a href="https://omnystudio.com/listener">omnystudio.com/listener</a> for privacy information.

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.