.diedremichelle on why Netflix's food documentary series HighOnTheHog made her even prouder of her African American heritage
I can trace my family back through four generations. We have/had scholars and also those with just a sixth grade education. First, second, and even third and fourth cousins are extended family. Whenever we get together there are always lots of memories, crazy-but-true stories, and food.
I realized that those stalls contained foods that began there, not here—yams that look like “hairy” logs, okra, peas, rice, watermelon—and that many of these vegetables and fruits were once gathered to go on the ships. Those ships contained flesh and blood humans who were treated as cargo. The food was meant to feed them, but many did not want or refused to eat under such conditions.
In another segment, new ways of cooking African food are demonstrated by a contemporary chef influenced by French cooking schools before Satterfield departs for America, heading to the Carolinas and the sea islands where some of the first slave ships landed. Long grain rice, a particular kind known as “Carolina Gold,” was almost as important as actual gold in those days. It became a major commodity for the US to export, going to Asian countries.
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