Good Food
‘High on the Hog’: The major role African Americans played in shaping US cuisine
Based on the book by Jessica B. Harris and hosted by Whetstone Media founder Stephen Satterfield, “ High on the Hog ” traces the roots of American food, but what unfolds reveals so much more.
By Evan Kleiman • • 14m ListenBased on the book by Jessica B. Harris and hosted by Whetstone Media founder Stephen Satterfield, “High on the Hog” traces the roots of American food, but what unfolds reveals so much more. The Netflix series begins in a market in Benin, West Africa, where Satterfield and Dr. Harris stroll past piles of okra, black eyed peas, and yams the size of baseball bats. What follows are four episodes of some of the most beautiful and powerful television. Satterfield joins producers Fabienne Toback and Karis Jagger to discuss their journey and discoveries along the way.
Exploring the roots of slavery, the Founding Fathers’ enslaved chefs, and the human cost of rice are all topics in the new Netflix series “High on the Hog.” Photo courtesy of Netflix.
The full episode
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Juneteenth, ‘High on the Hog,’ restaurants return- 0:00Chef Ray Anthony Barrett reconciles life through food and art
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The full episode
2 of 6Juneteenth, ‘High on the Hog,’ restaurants return- 0:00Chef Ray Anthony Barrett reconciles life through food and art
- 8:59‘High on the Hog’: The major role African Americans played in shaping US cuisineYou’re reading this
- 23:51Where to eat now that pandemic restrictions are gone: Restaurant picks from Bill Addison
- 30:52‘In the Weeds’ with Swingers: Resurrecting the iconic late night diner
- 38:58Revisiting Evan Kleiman’s conversation with Pulitzer winner Marcia Chatelain
- 48:51Berries at the farmers market: An embarrassment of riches