Today’s guest is Chef Gregory Gourdet! This is a special episode for a couple different reasons, first and foremost, because Gregory’s restaurant Kann was very recently awarded Best Restaurant in the Country 2023 by the James Beard Foundation. Congrats Chef Gregory. Gregory is a chef of Haitian descent, and Kann is brilliant depiction of intention and skill. Stephen and Gregory chat about Kann’s origin story, Gregory’s journey to sobriety, his time on Top Chef, the future of Kann’s direct-to-consumer coffee… and the best part, in which Stephens declare Portland, Oregon the very best food city in the USA.Learn more about Chef Gregory and Kann work at https://kannrestaurant.comFollow us and watch clips of this episode on IG and YouTube @whetstonemedia. Learn more about Whetstone Media at whetstonemagazine.comProduced by Whetstone Radio Collective

On today's episode, Stephen chats with Hanif Abdurraqib, an award-winning poet, essayist, and cultural critic from Columbus, Ohio. His newest release, A Little Devil In America (Random House, 2021) was a winner of the Andrew Carnegie Medal and the Gordon Burn Prize. In 2021, Abdurraqib was named a MacArthur Fellow. He is a graduate of Beechcroft High School.Stephen and Hanif talk about his work as a poet, how he got his new role at the New Yorker and most importantly, what makes the perfect chocolate chip cookie. You can also check out Hanif’s passion project 68to05.com which is a music archival project full of essays and playlists.Follow us and watch clips of this episode on IG and YouTube @whetstonemedia. Learn more about Whetstone Media at whetstonemagazine.comProduced by Whetstone Radio Collective

Giaae Kwon is a food and culture writer who divides her time between Brooklyn and Los Angeles and author of Decolonizing Korean Food in volume 11 in Whetstone magazine. It’s an incredible article and if you haven't had a chance to read it, you can find it on our website, whetstonemagazine.com.Giaae and Stephen talk about the Korean dish kimbap and how many Korean dishes are often referred to as the Japanese version of a dish, that’s in part due to Japanese occupation and colonization in Korea. The Japanese occupation of Korea impacted food in many ways but two areas significantly, as Giaae writes: “Japan industrialized food, and it brought the West into the Hermit Kingdom, from building European-style department stores to making bread a more accessible part of food culture. As Korean agriculture and manufacturing were siphoned off to support Japan’s military, both directly and indirectly, Koreans’ access to their food began to change. Korean rice was exported to Japan; canning factories were established to can fish and beer for Japan’s use; and soy sauce was industrialized and made in a Japanese style.” Giaae writes at length about these shifts in foodways and identity in her article. They also chat K-Pop and how music was greatly influenced by US Military and soldiers in Korea in the 1940’s. Follow us and watch clips of this episode on IG and YouTube @whetstonemedia. Learn more about Whetstone Media at whetstonemagazine.com

During and post pandemic, over 90,000 restaurants closed. On today’s episode Stephen chats with Reem Assil, chef and owner operator of Reem's California. Reem talks about her restaurant surviving the pandemic when so many shuttered, the fragility of the restaurant sector and the labor force, the ways people have been over-extended pre-covid and how Reem strives for employment equity through her restaurants.Reem Assil is a multiple award-winning Palestinian-Syrian speaker & chef based in Oakland, CA working at the intersection of food, community, and social justice. With food as a tool, Reem uses Arab hospitality to build strong, resilient community. Learn more about Reem at www.reem-assil.comFollow us and watch clips of this episode on IG and YouTube @whetstonemedia. Learn more about Whetstone Media at whetstonemagazine.comProduced by Whetstone Radio Collective

On today’s episode of The Stephen Satterfield Show, Stephen speaks with the one and only Soleil Ho. Soleil is an opinion columnist at the San Francisco Chronicle. Prior to that, Soleil was a game changing food critic for not only the Chronicle but ultimately our entire industry.Soleil and Stephen talk about their rise in food media, changing social platforms, like TikTok and Twitter, AI and algorithms and what that means for the future of food writing, food media and aspiring writers.Learn more about Soleil’s work at soleilho.comFollow us and watch clips of this episode on IG and YouTube @whetstonemedia. Learn more about Whetstone Media at whetstonemagazine.comProduced by Whetstone Radio Collective