I watched the Netflix docuseries, High on the Hog, last week. It is amazing. The cinematography is great. Stephen Satterfield is a curious host, and it is essential viewing for anyone who wants to learn about American foodways. African American foodways is American foodways just like African American history is American history. This series should be shown in schools. It is like “Eyes on The Prize” for food.
In the docuseries, you see Stephen eating and talking with Dr. Jessica B. Harris who authored the book, High on The Hog. Authors Adrian Miller and Michael Twitty are also featured in the docuseries.
In the latest issue of my food and culture substack, Nichelle Newsletter, I talked about High on the Hog, Black forager Alexis Nikole Nelson, and Black cookout hierarchy. Dr. Regina Bradley wrote a piece for Food and Wine about the hierarchy of the cookout.
Today, I read about some good news. Toni Tipton-Martin is a James Beard Award winning author and she is the editor of Cook’s Country. She has just been awarded the Julia Child Award which is a $50,000 grant, for mentoring and training the next generation of food writers. Ten years ago, I met Toni after a panel discussion at SXSW about Black bloggers and Black people in tech. She told me about The Jemima Code, her blog. The Jemima Code eventually became an award winning book.
