Image
Welcome to the Afros and Knives podcast, an interview podcast that celebrates the Black women working and leading in food, wine, and hospitality.
Resources
Whetstone Magazine debuted in the spring of 2017 with the mission of championing food to expand human empathy. Whetstone 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 that diversity isn’t just noteworthy, it’s what makes our work so essential. When the gatekeepers are diverse, so too are the stories, its tellers and their experiences. This diversity accelerates our collective knowledge and empathy. Whetstone is unequivocally and gratefully a better publication because of it.
A collection of resources used during the FSNE Racial Equity Challenge. Topics range from Overviews of Race and Racism to Food Systems Specific to Conversations with Children and more.
In solidarity with the Black Lives Matter movement we have compiled a list of resources amplifying Black chefs and food producers, Black-owned businesses, and organizations helping the food insecure during protests and COVID-19.
Stories
Roger Rainville’s dairy-turned-energy farm in Grand Isle County is a place where area dairy farmers, organic growers, and landowners have made biodiesel from their own locally-grown sunflower seeds.
By consulting with Efficiency Vermont from the beginning, Commonwealth was able to make strategic choices that continue to benefit them today—and they haven’t stopped there. Though their facility is widely considered to be state of the art due to their extensive control systems and the latest in processing equipment, Commonwealth continues their pursuit of efficiency.
David and Jane Marchant of River Berry Farm—an organic vegetable and fruit producer in Fairfax—were early adopters of biomass heating.
In spite of successes, we are struggling to make our small farm profitable—which often leads to increased stress and a sense of failure. We’re grateful that we’ve been able to finance our startup ourselves, but we recognize that most of our farmer colleagues don’t have such reserves.