The Mulberry's Imprint on History

Episode 8 March 01, 2022 00:34:43
The
Fruit Love Letters
The Mulberry's Imprint on History
/

Show Notes

"You are the last tree to flower, and the first to fruit. Both holding on and letting go almost simultaneously, like a secret tattooed upon the hand."

In this episode, Jessamine dives into the rich history of the mulberry with author Peter Coles. She learns that the tree that has become so prevalent around the globe—that some even consider a weed—actually has a lot to offer us. She also chats with farmer and agroforestry advocate Weston Lombard.

Learn more about this episode of Fruit Love Letters at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio.

 

Episode Transcript

No transcript available...

Other Episodes

Episode 2

January 18, 2022 0:00:00
Episode Cover

The Native Fruit Worth Remembering

“A perfume so intense it confuses the senses.” One of North America’s least-known native fruits, the pawpaw deserves a stage of its own. Jessamine chats with historian, writer and citizen of the Choctaw Nation, Devon Mihesuah. Having grown up eating pawpaws, Devon wants pawpaw fruits to be available to Indigenous communities for years to come. To explore a pathway to pawpaw preservation through cultivation, Jessamine speaks with Neal Peterson, a plant geneticist who has spent the last 45 years creating pawpaws for the future. Topics covered in this episode: Min 1:00: Jessamine recites her letter to pawpaws Min: 2:50: Jessamine gives a brief introduction to pawpaw Min 3:40: Meet Devon Mihesuah Min 4:40: Devon recounts her pawpaw past and present Min 6:40: Favorite ways to eat pawpaws Min 7:45: Role of pawpaws in Choctaw diet Min 9:15: Cultural knowledge regarding pawpaws Min 11:40: Foraging wild pawpaw challenges Min 13:30: Tribes revitalizing pawpaws and indigenous food sovereignty   Min 15:00: Devon describes growing her own pawpaw plants Min 17:00: Meet Neal Peterson Min 18:00: Neal recounts his first taste of pawpaw Min 19:30: Neal describes his research findings and method of past pawpaw breeding Min 21:30: Neal finds surviving pawpaw trees to begin his cultivation process Min 24:00: Neal explains the metrics evaluated to obtain his successful cultivars Min 27:00: Neal praises the rise of pawpaw excitement and compares its future to be similar to blueberries Learn more about this episode of Fruit Love Letters at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio. Guests: Devon ...

Listen

Episode 7

February 22, 2022 0:00:00
Episode Cover

The Improbable Path of the Avocado Pit

"I always knew you were special; then I discovered that you are very special - and evolutionary anachronism, a scientific miracle." In this episode, Jessamine does things a little differently and explores the life of the avocado pit instead of the fruit. She talks with farmer Tom Siddons about the science of growing the avocado from seed and artist Maria Elena Pombo about how she uses the seed to bind us to a past and present community narrative. Learn more about this episode of Fruit Love Letters at www.whetstoneradio.com, on IG and Twitter at @whetstoneradio, and YouTube at /WhetstoneRadio. ...

Listen

Episode 4

February 01, 2022 0:00:00
Episode Cover

The Subtly Essential Ingredient for Equatorial Chefs

“Your tangy earthbound pulp, a portal to biological brilliance.” Tamarind is a key ingredient to the wheelhouse of many equatorial chefs. This week, Jessamine gathers in conversation Sam Fore of Tuk Tuk Sri Lankan Bites in Lexington, Kentucky; Parnass Savang of Talat Market in Atlanta, Georgia; and Maricela Vega of Chico, also in Atlanta. All three chefs are combining their familiar homeland foods—from Sri Lanka, Thailand and Mexico—with their current surroundings in the American South. Despite using the same fruit, the different ways tamarind manifests in their unique recipes is a fascinating testament to their ingenuity. Topics covered in this episode: Min 0:00: Tamarind Love Letter & Intro Min 2:26: Description of Tamarind Min 3:37: Meet Sam Fore Min 4:07: Sam discusses her Sri Lankan heritage & introduction to cooking  Min 6:04: Sam shares how she uses tamarind Min 8:14: How to make seeni sambol Min 9:18: Tamarind as a tenderizer  Min 11:09: Meet Parnass Savang Min 12:10: Parnass shares his journey to owning his restaurant Min 13:50: Thai food from scratch Min 15:47: Tamarind in Thai cuisine Min 16:42: Massaman curry recipe Min 18:39: Access to tamarind in Atlanta Min 19:44: Meet Maricela Vega Min 21:17: Chico’s efforts to bridge the gap between Mexico and American South Min ...

Listen