Whetstone Magazine

Founded in 2017, Whetstone Magazine is an independently published print and digital publication about global food origins, culture, and culinary anthropology.

Whetstone Magazine

WELCOME TO WHETSTONE VOLUME 6!

CONTRIBUTORS

RASA • Rasa is Whetstone’s new print and digital magazine, focused on South Asian foodways. This publication covers the origins of food and its intersection with culture, caste, community and anthropology. India, Pakistan, Nepal, Bangladesh, Sri Lanka, Bhutan and Afghanistan.

Foodways of the Salvadoran Diaspora • What three stories tell us about loving, learning and leaving El Salvador.

Finding Africa in Lisbon • Lisbon’s ties to Africa are bone-deep. As the city redefines its relationship with a harrowing past, Ishay Govender explores a culinary history bound to slavery, displacement and reconciliation.

Reviving Arak • A look at the oldest spirit in the world and one Palestinian man’s journey to keep it alive.

Home Cooking in Kyrgyzstan • A land of nomadic shepherds, and then one folded into the USSR, this Central Asian country’s stories endure in its signature dishes.

Vegetarian Manti

Borsook

A Sense of Smørrebrød • Denmark’s signature open-faced sandwiches reveal a deeper feeling of belonging—and not.

Yaniqueques: A Non-Origin Story • The story of how an Algonquin bread came via Jamaica to be a signature dish on a Panamanian island unfolds in exchange for Korean-barbecue jerky.

A Jewish Winemaker in Nazi Germany • To get to know her grandfather, a writer researches vine, time and place.

A Summer Love for All Seasons

Home Hospitality • As tourism to the remote Faroe Islands increases, intimate dinners offer something for residents and visitors.

Sarawak Pepper • A Story of Changing Space and Time

FACTS

In Mexico, a Fight for Biodiverse Avocados • There are dozens of varieties native to the country, yet the hunger for Hass has propelled it to dominate avocado cultivation around the world.

Free Spirit, Free Wines • Victoria Torres embraces the challenges along with the terroir in Spain’s Canary Islands.

BAKING IS BETTER WITH BOB’S

Bad Table Manners • A PODCAST BY WHETSTONE