High on the Hog: A Culinary Journey from Africa to America

get these nets

Veteran
Joined
Jul 8, 2017
Messages
53,604
Reputation
14,534
Daps
201,620
Reppin
Above the fray.


The Migrant Kitchen
Houston: African American Foodways

Soul food has long been a polarizing stereotype, limiting conversation about the resiliency of the Black identity. In Houston, Texas, chefs Chris Williams of the renowned Lucille’s and Jonny Rhodes of Indigo are on a mission to empower the Black community of Texas through entrepreneurialism, while fighting agricultural oppression and uplifting African American foodways.

*Show comes from a station in Los Angeles, which is why Houston AA cuisine is under the banner of migrant foodways.
DIABD2-LS-Booze.jpg
 
Last edited:

get these nets

Veteran
Joined
Jul 8, 2017
Messages
53,604
Reputation
14,534
Daps
201,620
Reppin
Above the fray.




images
From the influence of 1920s fashion on asparagus growers to an heirloom watermelon lost and found, Taste the State abounds with surprising stories from South Carolina's singularly rich food tradition. Here, Kevin Mitchell and David S. Shields present engaging profiles of eighty-two of the state's most distinctive ingredients, such as Carolina Gold rice, Sea Island White Flint corn, and the cone-shaped Charleston Wakefield cabbage, and signature dishes, such as shrimp and grits, chicken bog, okra soup, Frogmore stew, and crab rice. These portraits, illustrated with original photographs and historical drawings, provide origin stories and tales of kitchen creativity and agricultural innovation; historical "receipts" and modern recipes, including Chef Mitchell's distillation of traditions in Hoppin' John fritters, okra and crab stew, and more.

Because Carolina cookery combines ingredients and cooking techniques of three greatly divergent cultural traditions, there is more than a little novelty and variety in the food. In Taste the State Mitchell and Shields celebrate the contributions of Native Americans (hominy grits, squashes, and beans), the Gullah Geechee (field peas, okra, guinea squash, rice, and sorghum), and European settlers (garden vegetables, grains, pigs, and cattle) in the mixture of ingredients and techniques that would become Carolina cooking. They also explore the specialties of every region—the famous rice and seafood dishes of the lowcountry; the Pee Dee's catfish and pinebark stews; the smothered cabbage, pumpkin chips, and mustard-based barbecue of the Dutch Fork and Orangeburg; the red chicken stew of the midlands; and the chestnuts, chinquapins, and corn bread recipes of mountain upstate.

Taste the State presents the cultural histories of native ingredients and showcases the evolution of the dishes and the variety of preparations that have emerged. Here you will find true Carolina cooking in all of its cultural depth, historical vividness, and sumptuous splendor—from the plain home cooking of sweet potato pone to Lady Baltimore cake worthy of a Charleston society banquet
 

get these nets

Veteran
Joined
Jul 8, 2017
Messages
53,604
Reputation
14,534
Daps
201,620
Reppin
Above the fray.
‎Setting the Table on Apple Podcasts

@Get These Nets

Have you checked out this podcast? It's been pretty good so far(Only have a couple critiques, nothing major), it's one of a few podcasts that fall under Stephen Satterfield's Whetstone Radio Collective. There's been 7 episodes so far, they've been dropping every Tuesday.
Thanks for the heads up.
Before the Netflix series aired, I'd never heard of Satterfield. Apparently he's a major player. Checking the podcast out now. Look forward to discussing it.
 

get these nets

Veteran
Joined
Jul 8, 2017
Messages
53,604
Reputation
14,534
Daps
201,620
Reppin
Above the fray.


Louisiana’s Last Black Oystermen
Episode Summary
Could Louisiana’s plan to save its coast be the end of Black oystermen?

Episode Notes
Down on Louisiana’s Gulf Coast, there is a small, close-knit Black community named Pointe à La Hache. There, oyster harvesting is a culture and a heritage that has been passed down for generations. But decades of storms, natural disasters, oil spills, and racist policies have threatened this way of life. Now, the state’s coastal restoration plans could end it.

According to experts, Louisiana loses more than a football field of its jagged coastline every 100 minutes. This leaves coastal communities at risk from rising sea levels, and cities like New Orleans more vulnerable to storms. To fight back, the state has created a 50-year, $50 billion plan to save the disappearing land, which includes diverting water from the Mississippi River through the wetlands around Pointe à La Hache, so sediment from the waters can build up along the shorelines.

The state and environmental advocacy groups believe these diversions are the most effective, cost-efficient, and least intrusive solution to save the coast. But oystermen and other fishermen in Pointe à La Hache say the influx of freshwater will disrupt the brackish waters their oysters need to survive.

This week on Into America, we travel to Louisiana to speak with Byron Encalade, a third-generation oysterman from Pointe à La Hache, and founder of the Louisiana Oystermen Association, a mostly Black union that represents oystermen of color. Encalade and other Black oystermen have been hit time and again, from Hurricane Katrina in 2005 to the 2010 BP oil spill, but Encalade says these diversion plans will destroy what’s left of Pointe à La Hache.

But not all is lost yet. Keslyn and Derrayon Williams, shrimper brothers and owners of Lil Wig’s Seafood and Catering Boat, are still fighting for their family's legacy. They grew up in Pointe à La Hache and remember it as a thriving economic fishing community. Now, they have to travel hours away and compete with bigger boats just to catch shrimp. Derrayon believes if the state stopped these diversions, their community could be restored, but Kelsyn thinks it might be too late.
 

get these nets

Veteran
Joined
Jul 8, 2017
Messages
53,604
Reputation
14,534
Daps
201,620
Reppin
Above the fray.
‎Setting the Table on Apple Podcasts

@Get These Nets

Have you checked out this podcast? It's been pretty good so far(Only have a couple critiques, nothing major), it's one of a few podcasts that fall under Stephen Satterfield's Whetstone Radio Collective. There's been 7 episodes so far, they've been dropping every Tuesday.


"I'm a big proponent that barbecue, as we understand it is now is of American origin and its foundation. Now not everybody's feeling that you've got people that are saying it's from west Africa and believe me, I wanted to prove that barbecue was from west Africa. I wanted to cross my arms with an X and say Wakanda forever. But if you go back to the sources of that time, around the time of the Atlantic slave trade, there's just no evidence that Africans were cooking that way"


maxresdefault.jpg


From the VA BBQ episode, when the speaker details the Native American groups being the originators of what we know as Barbecue.
Thought it was a great line. Literally smiled hearing him say that.

Have listened to the VA vs NC bbq, Great Migration, and Brewing/Distilling episodes. Would like to hear your thoughts about the series and the episodes you've listened to.
 
Top