W Journal
I Can Still Taste the Salt—
Three poems examine rituals around food in Judaism.
A History of Haitian Food
A 13-year-old writer explores his Haitian heritage through food.
The Coffee History of Puerto Rico
Once the coffee grower for the pope, the island’s relationship with the bean is as long and winding as the story of its many colonizations.
For the Love of Mangoes
Students at literacy organization 826 Valencia pay tribute to this elite fruit in honor of National Mango Day.
Ripe Figs: Recipes and Stories From the Eastern Mediterrean
Yasmin Khan’s Chana Masala recipe from her Whetstone Magazine: Volume 8 piece, Ripe Figs: Recipes and Stories From the Eastern Mediterrean.
French Cuisine’s Changing Grammar
From elaborate spreads, to coursed meals, to ‘bistronomy,’ what’s considered quintessential continues to evolve.
Magic Lessons
Students at 826 Valencia teach us how to do the otherworldly when it comes to cooking and eating.
Poland’s Daily Bread
After Communism, packaged supermarket breads represented a new era. Now, thanks to a handful of bakers, traditional loaves are on the rise again.
Cacao Is Changing in Southeast Asia
Brought to the region by colonization, the crop is gradually being celebrated by small, independent producers with sustainability and quality top of mind.
Unraveling the Danish Smørrebrød
A beautiful open-faced sandwich set on a piece of robust, earthy rye bread is Denmark’s way of life on a plate. It is simple and staple, yet an art form inseparable from nature, the aesthetic, simplicity and aspiration of its people. Understanding this has taken me well over a decade, and here is a little interpretation.
‘I Eat You Whenever I Float’ and Other Love Poems
In English and Tagalog, students at 826 Valencia celebrate Asian American and Pacific Islander History Month and Filipino Independence Day with odes to their favorite foods.
Tunisia’s Extravagant Dessert Came with a Famine
Assida zgougou (Aleppo pine porridge) has a story that mirror’s the country’s.
Stephen Satterfield Lives High on the Hog
The cofounder of Whetstone Media brings his vision to Netflix.
The Journey to Guáyiga Bread
In the Dominican Republic, a handful of people keep this labor-intensive tradition alive.
Fire in the Dark, Seabuckthorn in Winter
From Kazakhstan to Scotland, this hardy plant provides sustenance where others can’t survive.
Hot Pancakes, Brave Ramen and Elicit Candy
Whetstone partners with student literacy organization 826 Valencia to share writing from experts at Tenderloin Community School about how to make or sneak their favorite foods.
Seaweed Grows in Ireland
Once essential for its wide availability and nutrient density, dulse, Irish moss and more fell out of favor for their association with poverty. A handful of dedicated professionals look to bring back this traditional food.
Malaysian Toddy, Tuak and Tapai Keep Tradition Alive
These homemade liquors were stigmatized under colonialism. Many who still know how to make them are hoping to appeal to an audience that seeks traditional drinks.
Doro Tibs in the U.S.A.
This chicken dish is a restaurant staple stateside, but in Ethiopia, it’s hard to come by. We look at how it became so popular here, among Habesha and non-Habesha alike.
A Return to Somalia, a Taste of Home
After 25 years away from her country of birth, a writer is greeted with Maraq Ari, a goat soup that cures all.