Whetstone Magazine Volume 6
By Stephen Satterfield, founder
2021 • Whetstone
Issue 6 includes: Home Cooking in Kyrgyzstan, food from the Salvadoran Diaspora, a signature dish on a Panamanian island, food and belonging in Denmark, in Mexico, a fight for biodiverse avocados, poetry from Krystal Mack, Faroe Island tourism and Victoria Torres embraces the challenges along with the terroir in Spain’s Canary Islands.
About Whetstone: Whetstone is a quarterly print publication on food origins, culture and anthropology. More ancestral than artisan, Whetstone explores the origins of the things we eat and drink, seeking to better understand people through their food and traditions. The magazine debuted in the spring of 2017. Whetstone is Bay Area-based, and works with a team of global creatives representing over a dozen countries. As a minority-owned publisher, we’re proud to say this venture is led by a team of women and people of color. We believe this diversity is not just noteworthy, but part of what makes the project so essential. When the gatekeepers are diverse, so too are the stories, its tellers and their experiences. This diversity accelerates our knowledge and empathy. Whetstone is unequivocally and gratefully a better publication because of it.
Tags: food history, food writing, Magazines