WEBVTT - Wine of Volcano and Sea

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<v Speaker 1>M Do you hear that sound. That's the sound of

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<v Speaker 1>waves splashing against the rugged volcanic rocks that make up

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<v Speaker 1>the Canary Islands. Situated along the northwestern coast of Africa.

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<v Speaker 1>The Spanish archipelago has been home to eruptions and remnant

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<v Speaker 1>ash that have given the islands a unique biosphere and microclimate.

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<v Speaker 1>Welcome back to point of origin. On today's episode, we're

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<v Speaker 1>talking Wine in the Canary Islands with wet Stone Magazine

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<v Speaker 1>contributor Monica Goya. Monica has a special connection to the

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<v Speaker 1>Canary Islands as her mother grew up on the island

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<v Speaker 1>of Tannerief. Yeah. So my mom grew up in on Tenerife,

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<v Speaker 1>and that's where half of my family still lives because

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<v Speaker 1>she's the only one who left. And so when I

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<v Speaker 1>was when I was growing up, I would go there

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<v Speaker 1>every summer and also sometimes other school holidays like Christmas.

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<v Speaker 1>And my mom has a very special relations with vineyards

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<v Speaker 1>because when growing up, my granddad work, he had a job,

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<v Speaker 1>so my mom always talked with very with with you know,

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<v Speaker 1>love about the vineyards and and that life of tending

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<v Speaker 1>the land. And then when she moved to mainland Spain

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<v Speaker 1>after she married, there were no vineyards here, so whenever

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<v Speaker 1>we went, she would be very excited to visit my

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<v Speaker 1>uncles bien yards and to see what he was doing.

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<v Speaker 1>And I feel that if my mom had been born

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<v Speaker 1>later on, maybe something that he might have pursued as

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<v Speaker 1>a profession. But of course there were no opportunities back then.

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<v Speaker 1>She grew up during the Franco dictatorship, so women were

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<v Speaker 1>not as free as we are today to do what

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<v Speaker 1>we please. I started to become interested in in wine somehow,

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<v Speaker 1>in wine from there, because all my life I had

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<v Speaker 1>this my mom had been telling me about how the

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<v Speaker 1>things they did when they work in A massive volcano

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<v Speaker 1>erupted on my palmer, and the remnants of the ash

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<v Speaker 1>parted in the soil gave the smaller Canary Island a

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<v Speaker 1>unique quality. The Canary Islands are seven main volcanic islands,

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<v Speaker 1>plus a few smaller ones, located in the Atlantic Ocean

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<v Speaker 1>off the coast of Morocco. They are a tropical holiday

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<v Speaker 1>spot for many Northern Europeans, notorious Librets, Germans and Nordics

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<v Speaker 1>as well. Um The temperatures are mild year round, rarely

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<v Speaker 1>going above thirty degrees celsius, which is I think near

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<v Speaker 1>ninety fahrenheit in the summer or below seventeen in winter. However,

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<v Speaker 1>it's a land of contrasts, not only because of the

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<v Speaker 1>changing landscape from arid plains to deep, narrow ballets, black

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<v Speaker 1>volcanic sandwiches, green forests, or jagged mountain, but also because

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<v Speaker 1>of the weather. There are dozens of microclimates within the

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<v Speaker 1>same island, and this is due to the rugged nature

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<v Speaker 1>of the islands and their greater elevations. For example, La Palma,

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<v Speaker 1>which is one of the smaller islands, so this last

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<v Speaker 1>volcano erupted in it was the last one um to

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<v Speaker 1>erupt in the archipelago. It's called the ten Idea volcano

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<v Speaker 1>and is located in the south of the island, so

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<v Speaker 1>it's not far from where Victoria has her winery and

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<v Speaker 1>some of her vineyards. La Palma that in terms of

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<v Speaker 1>soil is actually like two different islands because the north

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<v Speaker 1>is geologically much older than the south, so in the

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<v Speaker 1>North that the soil is dritts in organic matter you

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<v Speaker 1>can find clay, for example, whereas in the South, because

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<v Speaker 1>it is much younger, the soil is ritter in minerals,

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<v Speaker 1>but it's poorer in organic matter. Trade winds soften the

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<v Speaker 1>hardness of the nearby Sahara desert climate, so the weather

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<v Speaker 1>and conclusion is very nice, with almost three thousand hours

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<v Speaker 1>of sunshine per year. And one of the most famous

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<v Speaker 1>crops from these islands are bananas um, which are grown

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<v Speaker 1>it seeks out of the Seven Islands, mostly in Tenerife

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<v Speaker 1>and La Palma. And if you ask a person from

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<v Speaker 1>mainland Spain for a characteristic food from the islands, they

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<v Speaker 1>would very likely say platinus, which means bananas in Spanish.

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<v Speaker 1>But they are different to the ones imported from South

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<v Speaker 1>America that we get here in Europe. They are smaller

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<v Speaker 1>and sweeter, and they have also black dots on their skin.

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<v Speaker 1>Let's talk about another important product of the Canary Islands. Wine.

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<v Speaker 1>Wine is actually very important there for the people who

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<v Speaker 1>lived there, but I don't know if it's as well

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<v Speaker 1>known outside the islands. Um. So the culture of wine,

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<v Speaker 1>I mean wine has been produced in the Canaries for

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<v Speaker 1>over five hundred years, and it's even mentioned in some

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<v Speaker 1>of Shakespeare's places, But until very recently it was not

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<v Speaker 1>something that maybe people were necessarily proud of um And

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<v Speaker 1>now I think that's changing because there is a new

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<v Speaker 1>generation of wine makers who who are doing amazing things

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<v Speaker 1>with the great varieties that are indigenous to the islands,

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<v Speaker 1>and they have vines that are over two hundred years

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<v Speaker 1>old in some cases. Um so I think, I mean,

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<v Speaker 1>it's a sweet moment because things are improving massively. One

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<v Speaker 1>of those new winemakers Monica refers to is Victoria Torres

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<v Speaker 1>Paces on the island of La Palma. Victoria tends to

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<v Speaker 1>vines that are over one hundred and thirty years old.

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<v Speaker 1>The Tortres Bodega is at Queen Calli In, which is

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<v Speaker 1>at the very southern tip of La Palma, on that

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<v Speaker 1>pure black volcanic ash. But the vine she cares for

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<v Speaker 1>can be found all over the island, all ungrafted and

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<v Speaker 1>consequently very old. So I met her when I and

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<v Speaker 1>I went to La Palma. I had had her wines before,

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<v Speaker 1>and last year when I visited La Palma, I contacted

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<v Speaker 1>her and I asked her if I could visit. And

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<v Speaker 1>I had read a bit about her and what she

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<v Speaker 1>was doing, and it fascinated me that she embarked. She

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<v Speaker 1>embarked herself on this mission too, to rescue old vineyards.

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<v Speaker 1>And when you are a woman, maybe it's harder so

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<v Speaker 1>many many of these wineries are still led by men

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<v Speaker 1>and they take the decisions. So having a woman approaching

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<v Speaker 1>you when you are, you know, a man, maybe in

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<v Speaker 1>your seventies or eighties, and she tells you that she

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<v Speaker 1>wants to look after your vineyards if you can no

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<v Speaker 1>longer work, you need to be very brave to do

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<v Speaker 1>that in a place where as I said, this is

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<v Speaker 1>still there are women, of course, but it's very men dominated.

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<v Speaker 1>Is still. So she went to to complete her studies

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<v Speaker 1>in a different island, and when she went back in

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<v Speaker 1>two thousand and eight, she started working with her dad

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<v Speaker 1>and she learned the tricks of the trade from him.

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<v Speaker 1>Of course, as a child, I'm sure she spent a

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<v Speaker 1>lot of time in the vineyards because that's how you

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<v Speaker 1>grow up when you are there with a family that

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<v Speaker 1>works the land. Um And also is remarkable about Victoria

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<v Speaker 1>that she only had one day off when she was

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<v Speaker 1>working with her dad, and she used that one day

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<v Speaker 1>off to go and work with German couple who had

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<v Speaker 1>organic vineyards in the north of the island, and the

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<v Speaker 1>island is La Parma, is very abrupt, so there is

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<v Speaker 1>no motor way, and she used that one day off

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<v Speaker 1>instead of to rest to go and keep working even

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<v Speaker 1>more in different vinyards. So that's that shows a lot

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<v Speaker 1>of determination and how willing she was to learn as

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<v Speaker 1>much as you could. Victoria Torres is a fifth generation winemaker,

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<v Speaker 1>taking over from her father, one Mattias Torres in two

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<v Speaker 1>thousand fourteen, who she had been working closely underneath to

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<v Speaker 1>learn how to successfully operate the family business. This new

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<v Speaker 1>generation of winemakers started to do things differently. They are

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<v Speaker 1>not trying to compete with industrial wine from other parts

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<v Speaker 1>of the country that is cheap because they don't have

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<v Speaker 1>the means to do that. Tip wine. In other parts

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<v Speaker 1>the terrain is flat and it's easy to use machines

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<v Speaker 1>to produce the wine, whereas here, I mean on the islands,

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<v Speaker 1>because of the nature of the of the islands is

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<v Speaker 1>most of the work is done by hand. So unless

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<v Speaker 1>you do an artisan product, it's hard to sustain because

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<v Speaker 1>you can't ask people. You can't ask for I don't know,

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<v Speaker 1>twenty euros for a bottle of wine which is which

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<v Speaker 1>is not good quality. But you can't either make tip

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<v Speaker 1>wine there because because as I said, many of the

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<v Speaker 1>of the works in the vineyards have to be made

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<v Speaker 1>by hands. So these people started to appreciate that the

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<v Speaker 1>quality of the grapes, native grapes that they have in

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<v Speaker 1>the Canaries, and they started to to be proud of

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<v Speaker 1>this of these grapes that not many people knew. And

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<v Speaker 1>they started to work the vineyards using maybe like a

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<v Speaker 1>sort of um minimal intervention approach, if you like, so

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<v Speaker 1>that it would show the soil, it would show different

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<v Speaker 1>things that maybe not many people did in the previous years.

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<v Speaker 1>And Monica, I'm interested in the relationship between the return

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<v Speaker 1>to indigenous grape varieties and the sort of conservation mindset

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<v Speaker 1>as it relates to the soil um In other words,

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<v Speaker 1>do you think that there is a relationship between the

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<v Speaker 1>movement to conserve indigenous grape variety and a movement to,

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<v Speaker 1>let's say, conserve the health of the soil as we

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<v Speaker 1>see in natural wine. Do you think those are similarly aligned.

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<v Speaker 1>I think they go together, at least in the cases

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<v Speaker 1>of the of the winemakers I have met during these years.

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<v Speaker 1>They have a great interest in keeping traditional alive. They

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<v Speaker 1>are rescuing some vineyards that because the average of the

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<v Speaker 1>of the average eight of wine growers is very high.

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<v Speaker 1>It's over sixty years old, so some of them can

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<v Speaker 1>no longer work the land, and these people are appearing

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<v Speaker 1>and just trying to to preserve that tradition and that heritage.

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<v Speaker 1>And in some cases they have found vineyards that had

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<v Speaker 1>been abandoned basically, and they are trying to recover them.

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<v Speaker 1>So it's also a matter of patients, because maybe for

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<v Speaker 1>three or four years they are working in these vineyards

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<v Speaker 1>and not getting anything in return. In the fifteenth century,

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<v Speaker 1>the Canary Islands already had a well established wine industry

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<v Speaker 1>and a moniker of sorts to go with it. Canary

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<v Speaker 1>sack sac is an antiquated wine term referring to white

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<v Speaker 1>fortified wine and possibly derivative of the Spanish saka, meaning

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<v Speaker 1>to draw out a method similar to the solary system

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<v Speaker 1>used in cherry production. The Islands are part of Spain

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<v Speaker 1>since the fifteenth century UM, and it was different. Portuguese

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<v Speaker 1>and Spanish were the main invaders, so some some of

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<v Speaker 1>them of the of the ways in which the grapes

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<v Speaker 1>are grown. They have different influences, and some people say

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<v Speaker 1>it was the Portuguese who brought grapes, it was the Spanish.

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<v Speaker 1>Is probably a mix of of the people who who

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<v Speaker 1>first lived there. After the conquest, so sometimes and the

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<v Speaker 1>century the French slash Portuguese. UM most likely planted vines

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<v Speaker 1>in the Canary Islands is that I guess it was

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<v Speaker 1>probably first in the sixteenth century, because the conquest ended

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<v Speaker 1>in fourteen nine Tennarifa was the last island to fall

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<v Speaker 1>Tenerifa La Palma. Actually the first ones were the most

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<v Speaker 1>eastern islands. And then also it is said that some

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<v Speaker 1>of the vines planted in America we're coming from the

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<v Speaker 1>Canary Islands because the islands became the first stop on

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<v Speaker 1>the way to the New World. UM. What makes her

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<v Speaker 1>wine most notable is the farming. And we've talked a

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<v Speaker 1>little bit about natural wine on the podcast about low

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<v Speaker 1>intervention in viticulture. So can you tell us about what

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<v Speaker 1>the different grape varieties are that she's growing, um, and

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<v Speaker 1>also what the characteristics of of the wines are. She

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<v Speaker 1>grows white and red grapes that probably the most famous

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<v Speaker 1>one in the in the wise is the Malbasa aromatica,

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<v Speaker 1>which means aromatic malbaca and is is like the start.

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<v Speaker 1>But she grows other wide varieties as well, like list

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<v Speaker 1>Toan Blanco Diego and Alvido Griolo and she has red

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<v Speaker 1>grapes like Negramle list and Negro or List tampriato. The

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<v Speaker 1>white grapes and use at the tours Bases domain are

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<v Speaker 1>both familiar from the Canary Islands as a whole and

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<v Speaker 1>also from southern Spain. These are at least Don Blanco

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<v Speaker 1>and Malvasia, and the main red variety is Negamon. There's

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<v Speaker 1>also least Don Brieto, perhaps better known as a variety

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<v Speaker 1>which has recently been revived in South America, where it

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<v Speaker 1>is called Pais in Chile or Grioa in Argentina. As

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<v Speaker 1>someone who has had some of these grapes but not

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<v Speaker 1>all of them, I think the Canary Island wines specifically

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<v Speaker 1>have a very beautiful but kind of subtle aromatic quality.

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<v Speaker 1>And I don't mean subtle um in terms of what

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<v Speaker 1>you can smell, but it's more like elegant. It's not

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<v Speaker 1>like a lot of heavy fruit um or it's not

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<v Speaker 1>like super funky. It's more like you know, c notes,

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<v Speaker 1>earth notes, mineral notes, metal notes, sailing are these Is

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<v Speaker 1>this just like in terms of the way that you

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<v Speaker 1>would describe um some of these grapes, because these are

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<v Speaker 1>this isn't like you know obviously chardonet or or lower

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<v Speaker 1>cabernet that many folks in the West are used to drinking. Um,

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<v Speaker 1>So can you speak like on the I don't know,

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<v Speaker 1>just like the feeling of drinking some of these different

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<v Speaker 1>wines or the taste, the impression that was left. I

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<v Speaker 1>completely agree with what you said. But for example, one

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<v Speaker 1>of of my favorite wines from Victoria is one called

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<v Speaker 1>Lass and this I was lucky enough to visit the

0:18:38.400 --> 0:18:41.440
<v Speaker 1>plot with her. It was the first one we visited

0:18:41.480 --> 0:18:45.040
<v Speaker 1>when I went. And it's a is a vineyard that

0:18:45.200 --> 0:18:49.119
<v Speaker 1>has been in her family for five generations, so she's

0:18:49.200 --> 0:18:54.520
<v Speaker 1>one that she loves. And I believe her dad made

0:18:55.320 --> 0:19:00.800
<v Speaker 1>white wines with all the wide grape varieties that they had,

0:19:01.160 --> 0:19:05.960
<v Speaker 1>but she started making a single vineyard white wine from

0:19:06.000 --> 0:19:09.960
<v Speaker 1>this Machukeras place and it's a hundred percent list on

0:19:10.080 --> 0:19:14.760
<v Speaker 1>blanco grape and half of the vines are over a

0:19:14.840 --> 0:19:18.960
<v Speaker 1>hundred years old. So I don't know. Maybe it's my imagination,

0:19:19.080 --> 0:19:23.719
<v Speaker 1>but I I think you can feel that persistent in

0:19:23.760 --> 0:19:27.760
<v Speaker 1>the in the wine, if that makes sense, and it's

0:19:28.400 --> 0:19:32.919
<v Speaker 1>it's elegant, and it has the minerality that volcanic wines

0:19:33.720 --> 0:19:37.199
<v Speaker 1>often have and it's fresh and it's complex at the

0:19:37.240 --> 0:19:40.080
<v Speaker 1>same time. So he said, you could have that wine

0:19:40.160 --> 0:19:43.720
<v Speaker 1>for a special occasion, but you could also have it

0:19:43.800 --> 0:19:47.040
<v Speaker 1>on a normal day. It's just, you know, a wine

0:19:47.080 --> 0:19:52.080
<v Speaker 1>that you can drink and and and it has that

0:19:52.200 --> 0:19:57.840
<v Speaker 1>because this is complex at the at the same time

0:19:57.880 --> 0:20:02.000
<v Speaker 1>that is fresh. I think it's a keen observation because

0:20:02.560 --> 0:20:06.679
<v Speaker 1>least On Blanco and least On Negro where my first

0:20:07.119 --> 0:20:10.680
<v Speaker 1>introductions into wines from the Canary Islands, and the least

0:20:10.680 --> 0:20:15.040
<v Speaker 1>On Blanco in particular. What you say about the ability

0:20:15.240 --> 0:20:18.760
<v Speaker 1>to enjoy it for a special occasion or on a

0:20:18.800 --> 0:20:22.480
<v Speaker 1>normal day is so very true. I hadn't quite. I mean,

0:20:22.480 --> 0:20:26.560
<v Speaker 1>I really love that about so many wines right like

0:20:26.720 --> 0:20:29.320
<v Speaker 1>that that feel that it could be dressed up, or

0:20:29.359 --> 0:20:32.440
<v Speaker 1>that feel really casual to our guests clothes or anything

0:20:32.480 --> 0:20:35.080
<v Speaker 1>for that matter. That's such a good quality, that kind

0:20:35.080 --> 0:20:43.400
<v Speaker 1>of utility. Is there anything else? Um that my sports

0:20:43.440 --> 0:20:54.800
<v Speaker 1>mentiondn't autromatic which is naturally sweet. Auromatic Malva uh is

0:20:54.920 --> 0:20:59.639
<v Speaker 1>a spectacular wine, but it's not for every day because

0:20:59.680 --> 0:21:02.119
<v Speaker 1>it's a sweet wine, so you are meant to have

0:21:02.240 --> 0:21:08.040
<v Speaker 1>it small doses. Um, And I tasted it last last

0:21:08.080 --> 0:21:11.320
<v Speaker 1>time I tasted it was during a wine fair in

0:21:11.359 --> 0:21:15.919
<v Speaker 1>London earlier this year, and Big Key was there. And

0:21:17.040 --> 0:21:21.679
<v Speaker 1>it's difficult to put into words the amount of layers

0:21:21.800 --> 0:21:27.600
<v Speaker 1>of significance that the existence of this wine represents, because

0:21:28.680 --> 0:21:33.919
<v Speaker 1>you know the care, the patients, the tradition. So she

0:21:34.080 --> 0:21:38.000
<v Speaker 1>visits the vineyards for weeks waiting for the exact moment

0:21:38.560 --> 0:21:43.280
<v Speaker 1>when these Malvasia aromatica grapes are ready to be harvested.

0:21:44.200 --> 0:21:49.080
<v Speaker 1>Harvest that she does together with only one person, and

0:21:49.320 --> 0:21:53.920
<v Speaker 1>she only makes this wine in exceptional vintities, so it's

0:21:53.920 --> 0:21:58.000
<v Speaker 1>not a wine that she produces every year. And I

0:21:58.040 --> 0:22:02.119
<v Speaker 1>remember the honyed taste and even if it was a

0:22:02.200 --> 0:22:09.160
<v Speaker 1>sweet wine, it had a very surprising or balance between

0:22:09.480 --> 0:22:13.280
<v Speaker 1>switness and acidity. I'm not used to drink sweet wines,

0:22:13.560 --> 0:22:18.360
<v Speaker 1>but that's what surprised me. And it's a funny anecdote.

0:22:18.480 --> 0:22:21.760
<v Speaker 1>After this fair, I was outside talking to some other

0:22:21.760 --> 0:22:25.520
<v Speaker 1>wine professionals, and I mean they didn't know that I

0:22:25.560 --> 0:22:29.000
<v Speaker 1>had met Biggie before or anything like that. They were

0:22:29.040 --> 0:22:33.320
<v Speaker 1>talking about their favorite wines for the day after a

0:22:33.320 --> 0:22:38.720
<v Speaker 1>whole day tasting wines from Spain, and four out of

0:22:38.840 --> 0:22:42.160
<v Speaker 1>five had said that the wine that they were more

0:22:42.240 --> 0:22:48.520
<v Speaker 1>surprised than amazed. Why was this malvasia aromatica that she makes?

0:22:49.440 --> 0:22:56.359
<v Speaker 1>And I thought, I really like that. Yeah, I think

0:22:56.400 --> 0:23:01.879
<v Speaker 1>it's so much harder to make an excellent sweet wine

0:23:02.240 --> 0:23:06.159
<v Speaker 1>as opposed to making excellent dry wine, because it's so

0:23:06.240 --> 0:23:10.240
<v Speaker 1>much harder to find that that balance. You know, well,

0:23:11.000 --> 0:23:14.720
<v Speaker 1>I I know that I'm ready to visit the Canary Island.

0:23:14.760 --> 0:23:18.160
<v Speaker 1>It's a place that I've always wanted to go. Victoria

0:23:18.320 --> 0:23:24.000
<v Speaker 1>Torres's wines are they widely available? Are they widely exported?

0:23:25.760 --> 0:23:31.119
<v Speaker 1>They are widely exported, so they are widely available elsewhere,

0:23:31.160 --> 0:23:35.439
<v Speaker 1>but not so widely available on the island. Do you

0:23:35.480 --> 0:23:42.880
<v Speaker 1>hate that? So? I wasn't very happy about that when

0:23:42.920 --> 0:23:46.520
<v Speaker 1>I was there, because I mean, also for her, because

0:23:46.880 --> 0:23:51.359
<v Speaker 1>it's nice that people where you live appreciate or have

0:23:51.480 --> 0:23:56.000
<v Speaker 1>access to what you're doing, especially when it's remarkably different

0:23:56.080 --> 0:24:01.200
<v Speaker 1>to others. To the wine is that other people are

0:24:01.280 --> 0:24:05.280
<v Speaker 1>making um there, But I mean, you can't find it,

0:24:05.359 --> 0:24:10.080
<v Speaker 1>but if you if you don't look for it, it's

0:24:10.119 --> 0:24:17.960
<v Speaker 1>hard to come across it on the island at whet Stone,

0:24:18.600 --> 0:24:23.159
<v Speaker 1>our love of wine has been exhaustively chronicled and continues

0:24:23.240 --> 0:24:27.879
<v Speaker 1>to be but in our reporting. For sure, one of

0:24:27.920 --> 0:24:30.960
<v Speaker 1>the most exciting trends we've seen on a global level

0:24:31.600 --> 0:24:38.000
<v Speaker 1>is precisely this aforementioned intertwining relationship between the preservation of

0:24:38.119 --> 0:24:43.560
<v Speaker 1>native grapes and natural wine production, which summons a hands

0:24:43.600 --> 0:24:51.320
<v Speaker 1>off viticultural and seller management technique without much consideration. Either

0:24:51.400 --> 0:24:54.280
<v Speaker 1>could be viewed as a trend catering towards a growing

0:24:54.320 --> 0:24:58.879
<v Speaker 1>consumer base of conscientious wine drinkers. But there is a

0:24:58.920 --> 0:25:02.520
<v Speaker 1>real story under lying this about a revolution that is

0:25:02.560 --> 0:25:06.919
<v Speaker 1>happening in the vineyards, a revolution that matches the native

0:25:06.960 --> 0:25:12.000
<v Speaker 1>grapes and its natural soil habitat that refuses the pesticides

0:25:12.160 --> 0:25:15.240
<v Speaker 1>or additions that serve at the whims of the winemaker

0:25:15.520 --> 0:25:20.600
<v Speaker 1>instead of let's say, the land or its traditions. If

0:25:20.640 --> 0:25:23.960
<v Speaker 1>we are to have a future in agriculture on this planet,

0:25:24.640 --> 0:25:28.919
<v Speaker 1>we would certainly benefit from more relationships between what grows

0:25:29.000 --> 0:25:33.320
<v Speaker 1>natively above the ground and what is well suited for

0:25:33.359 --> 0:25:37.600
<v Speaker 1>the vital life force below it. We'd like to thank

0:25:37.600 --> 0:25:42.560
<v Speaker 1>our guest today, Monica Goya and Victoria Tortrees Passes. You

0:25:42.600 --> 0:25:46.439
<v Speaker 1>can read Monica's full story and Whetstone Volume six, or

0:25:46.560 --> 0:25:52.199
<v Speaker 1>also on Instagram at Whetstone magazine. We'd also like to

0:25:52.240 --> 0:25:57.240
<v Speaker 1>thank our incredible podcast producer Selene Glazier. Selene, you are

0:25:57.400 --> 0:26:00.439
<v Speaker 1>the best. To our editor and Whetstone part partner and

0:26:00.480 --> 0:26:04.640
<v Speaker 1>director of Video David Alexander in London, appreciate you, Dave.

0:26:05.320 --> 0:26:08.520
<v Speaker 1>Thanks to our wet Stone production intern Quentin le Beau,

0:26:09.160 --> 0:26:12.520
<v Speaker 1>and last but not least, my business partner Mel she

0:26:13.119 --> 0:26:16.920
<v Speaker 1>who makes all things at Whetstone possible. Thank you Mel.

0:26:17.640 --> 0:26:20.520
<v Speaker 1>We'd also like to thank our partners in production at

0:26:20.520 --> 0:26:24.879
<v Speaker 1>I Heeart Radio to Gabrielle Collins, our supervising producer and

0:26:25.080 --> 0:26:29.640
<v Speaker 1>executive producer Christopher Haciotis. We'll be back next week with

0:26:29.720 --> 0:26:40.800
<v Speaker 1>more from the world of food worldwide Point of Origin listeners.

0:26:40.920 --> 0:26:45.639
<v Speaker 1>As you know, rating and reviewing our podcast is the

0:26:45.840 --> 0:26:48.919
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0:26:48.960 --> 0:26:53.160
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0:26:53.680 --> 0:26:56.879
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