We've all got to eat right, But have you ever wondered why we eat what we do and where those traditions originated? From my Heart Radio and the makers of wet Stone Magazine comes Point of Origin and all new podcasts about the world of food. Each week we travel the globe to hear from the keepers of our food traditions and array of storytellers and food ways from Iceland to South Africa. How are other people gonna know that the people like you? How other people get inspired? And I was like, they can get inspired. I'm so grateful at the end of the day that I have been able to work outside, to be surrounded by the nature, hurt, the plant, the rain, the sun. It doesn't matter. This is something no one can imagine unless you try it from the seawater, the gulla gichi. So I'm like, wait a minute, I'm sorry, you're telling me that we'll we'll die and what And He's like, we won't die because they put the venom in our milk as infants, so we drink small, small doses of the venom so we'll have the antibody or anti venom against the snakes. Kumbaya was ga. It also come by here Come Yeah, we say we would be like come as pure as four. We are proudly owned and operated by women and people of color. Because when the gatekeepers are diverse, so too are the stories. It's tellers and their experiences. So that's what we've got in store for you, an array of stories and storytellers from around the world. Your new favorite podcasts on food origins and culinary anthropology, debuts August fift on the I Heart Radio app or wherever you get your podcast. That's where you'll find us at the point of origin.

We've all got to eat right, But have you ever wondered why we eat what we do and where those traditions originated? From my Heart Radio and the makers of wet Stone Magazine comes Point of Origin and all new podcasts about the world of food. Each week we travel the globe to hear from the keepers of our food traditions and array of storytellers and food ways from Iceland to South Africa. How are other people gonna know that the people like you? How other people get inspired? And I was like, they can get inspired. I'm so grateful at the end of the day that I have been able to work outside, to be surrounded by the nature, hurt, the plant, the rain, the sun. It doesn't matter. This is something no one can imagine unless you try it from the seawater, the gulla gichi. So I'm like, wait a minute, I'm sorry, you're telling me that we'll we'll die and what And He's like, we won't die because they put the venom in our milk as infants, so we drink small, small doses of the venom so we'll have the antibody or anti venom against the snakes. Kumbaya was ga. It also come by here Come Yeah, we say we would be like come as pure as four. We are proudly owned and operated by women and people of color. Because when the gatekeepers are diverse, so too are the stories. It's tellers and their experiences. So that's what we've got in store for you, an array of stories and storytellers from around the world. Your new favorite podcasts on food origins and culinary anthropology, debuts August fift on the I Heart Radio app or wherever you get your podcast. That's where you'll find us at the point of origin.