Netflix has ordered a second season of High on the Hog: How African American Cuisine Transformed America, the critically acclaimed series that celebrates the courage, artistry and ingenuity of African Americans who helped define American cuisine.
Adapted from the book of the same name by food historian Jessica B. Harris, the docuseries – part cooking show, part travelogue – follow culinary writer Stephen Satterfield as he reveals a vast culinary history and eclectic shaped by slavery, civil war, Juneteenth, and today.
Quote from Roger Ross Williams (director and executive producer): “I am so excited to announce the second season of High on the Hog with Netflix and to be able to continue this incredible journey through black cuisine and culture. It has been wonderful to see the powerful response from audiences to our first season. and we hope to amplify and further strengthen the black culinary history and experience. ”
Quote from Fabienne Toback and Karis Jagger (Executive Producers): “We are thrilled to have the opportunity to further share the incredibly rich history of African Americans. The next chapter of High on the Hog has a lot more great, untold stories. Many people have reached out to us to ask if there will be more and we are incredibly happy that Netflix has accepted another season. The best is yet to come!”
High on the pork is a One Story Up production, co-founded by Roger Ross Williams and Geoff Martz
About Roger Ross Williams: Roger Ross Williams is an award-winning director, producer, screenwriter and the first African-American director to win an Oscar with his short film Music by Prudence. Williams’ award-winning work pushes the boundaries of culture and cinema. His documentaries include Life, Animated, which won the Sundance Film Festival Directoring Award, was nominated for an Academy Award and won three Emmy Awards in 2018, as well as God loves Uganda, which was shortlisted for an Academy Award, Emmy-nominated and Webby-winning VR Experience Traveling in black, and The Apollo which won a Primetime Emmy for Best Documentary. Williams is currently in the process of directing and producing (under his One Story Up banner), Ibram X. Kendi Stamped from the start as well as its counterpart Stamped: Racism, Anti-Racism and You, which will be aimed at the YA audience. His production company, One Story Up, creates documentaries, series, specials, animation and virtual reality. One Story Up has produced a variety of projects, including a screen adaptation of Ta-Nehisi Coates’ best-selling book, Between the world and me for HBO. They are currently in production on an untitled Netflix feature-length documentary about civil rights lawyer Ben Crump; The ebony empire (Roger to EP), a series of short films with Topic and First Look Media; and a feature documentary for A&E titled Master of Light. Williams is currently in pre-production on his first narrative feature film, Cassandra, based on the actual story of an openly gay, transvestite Lucha Libre wrestler. The film will star Gael Garcia Bernal and is produced by La Corriente Del Golfo, the production company of Bernal and Diego Luna.
About Fabienne Toback & Karis Jagger: Fabienne Toback and Karis Jagger are longtime producers and friends who have always shared a passion for cooking and cinema. They started collaborating in 2011, producing and directing a series of short films for The New York Times and have created content for a variety of digital and print publications. Jagger is a UK-raised Yale graduate and award-winning philanthropist who co-founded the nonprofit Baby2Baby. She began her film career in documentaries before embarking on the production of feature films. Toback, a native of New York and a graduate of the French Culinary Institute, worked in renowned Manhattan kitchens before moving to Los Angeles. She has worked in all aspects of the entertainment industry, from production to studio development, and has also directed and produced branded videos and content. Together Jagger and Toback created the blog, Hello sister, as a platform to connect with multicultural and global innovators in the culinary world and promote the intersection of food and locality sustainability. With the High on the pork documentary series, they see it as a vehicle to share their deeply rooted commitment to communicating social justice and awareness around people who are deeply embedded in the fabric of our nation’s food and whose stories need to be told in more depth. Currently, they are developing documentary and narrative projects that explore food, science and female narratives.
About Stephen Satterfield: Stephen Satterfield is an editor, speaker, writer, event planner and multimedia producer. He is the founder of Whetstone, a revolutionary magazine and media company dedicated to the history of food. Since 2007 he has spent his career using food and wine as a means of organization, activation and education. Prior to his media career, Satterfield was a sommelier and social entrepreneur using wine as a catalyst for socio-economic development for black wine workers in South Africa. Satterfield is one of the largest and most respected voices in America’s food media.
About Jessica B. Harris: Jessica B. Harris, considered by many to be one of the African diaspora’s food ranking authorities, is the author, editor or translator of 18 books, including 12 cookbooks documenting the eating habits of the African diaspora. She is a sought-after speaker and has lectured and written extensively for scholarly and popular publications. Harris consults internationally and conceptualized the award-winning cafeteria for the Smithsonian Museum of African American History and Culture. She is currently leading the new African Diaspora Foodways initiative at the Culinary Institute of America. Dr Harris is also the main curator of the exhibition. African American: making the table of the nation which will be presented by the Museum of Food and Drink in New York in 2022. Dr Harris holds numerous awards and honors, including an honorary doctorate in human letters from Johnson & Wales University. In 2019, her food-related works were inducted into the James Beard Cookbook Hall of Fame and she won the 2020 James Beard Lifetime Achievement Award. Dr Harris has taught at Queens College / CUNY, New York, for five decades, where she is currently professor emeritus.