Tuesday, August 10, 2021





  • 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 resourcefulness of African Americans that helped define the American kitchen.

  • Adapted from food historian Jessica B. Harris’ book of the same name, the docuseries -- part culinary show, part travelogue -- follows food writer Stephen Satterfield as he reveals an expansive, eclectic culinary history shaped by slavery, the Civil War, Juneteenth, and present day. 

  • Quote from Roger Ross Williams (Director & Executive Producer): “I am so thrilled to announce the second season of High on the Hog with Netflix and to be able to continue this incredible journey through Black food and culture. It has been wonderful to see the powerful reaction audiences had to our first season and we hope to further amplify and empower the Black culinary story and experience.”

  • Quote from Fabienne Toback and Karis Jagger (Executive Producers): “We are elated to have the opportunity to share more of the incredibly rich history of African Americans. The next chapter of High on the Hog has many more beautiful untold histories. Numerous people reached out to ask us if there would be more and we are incredibly excited that Netflix has agreed to another season. The best is yet to come!”

  • High on the Hog is a One Story Up Productions, co-founded by Roger Ross Willaims and Geoff Martz. 

About Roger Ross Williams: 

Roger Ross Williams is an award-winning director, producer, writer, and the first African American director to win an Academy Award with his short film Music By Prudence. Williams’ award-winning work pushes the boundaries of culture and film. His documentaries include Life, Animated, which won the Sundance Film Festival Directing Award, was nominated for an Academy Award and won three Emmys in 2018, as well as God Loves Uganda, which was shortlisted for an Academy Award, Emmy-nominated and Webby-winning VR experience Traveling While Black,  and The Apollo which won a Primetime Emmy for Outstanding Documentary. Williams is currently set to direct and produce (under his One Story Up banner), Ibram X. Kendi’s Stamped From The Beginning as well as its counterpart Stamped: Racism, Antiracism, and You, which will be aimed at the YA audience. His production company, One Story Up, creates documentary films,  series, specials, animation, and VR. One Story Up has produced a variety of projects including a  screen adaptation of Ta-Nehisi Coates’ bestseller, Between the World and Me for HBO. They are currently in production on an untitled Netflix feature documentary about civil rights lawyer Ben Crump;  The Empire of Ebony (Roger to EP), a short film series with Topic and First Look Media; and a feature documentary for A&E entitled Master of Light.  Williams is currently in pre-production on his first narrative feature, Cassandro, based on the real-life story of an openly gay, cross-dressing, Lucha Libre wrestler. The film will star Gael Garcia Bernal,  and is produced by Bernal and Diego Luna’s production company La Corriente Del Golfo. 


About Fabienne Toback & Karis Jagger: 

Fabienne Toback and Karis Jagger are producers and longtime friends who have always shared a passion for food and film. They began collaborating in 2011, producing and directing a series of shorts 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 organization Baby2Baby. She began her film career in documentaries before moving into feature film production. Toback, a New York City native and graduate of The French Culinary Institute, worked in renowned  Manhattan kitchens before her move to Los Angeles. She has worked in all aspects in the entertainment business, from production to studio development, and also directed and produced videos and branded content. Together Jagger and Toback created the blog, Hey Sistah, as a platform to connect with multicultural and global innovators in the culinary world and promote the intersection of food sustainability and locality. With the High on the Hog documentary series, they see it as a vehicle to share their deeply rooted commitment to communicate social justice and awareness around the people who are deeply woven into the fabric of our nation’s food and whose stories need a deeper telling. Currently, they are developing documentary and narrative projects that explore food, science, and female narratives.


About Stephen Satterfield: 

Stephen Satterfield is a publisher, public speaker, writer, event, and multimedia producer. He is the founder of Whetstone, a groundbreaking magazine and media company dedicated to the story of food. Since 2007, he has spent his career using food and wine as means of organizing, activating, and educating. Before his career in media, Satterfield was a sommelier and social entrepreneur using wine as a catalyst for socioeconomic development for Black wine workers in South Africa. Satterfield  is among the most prominent and respected voices in American food media.  


About Jessica B. Harris: 

Jessica B. Harris, considered by many to be one of the ranking authorities on the food of the African diaspora, is the author, editor, or translator of 18 books including 12 cookbooks documenting the foodways of the African diaspora. She is a sought-after speaker and has lectured widely and written extensively for scholarly and popular publications. Harris consults internationally and conceptualized the award-winning cafeteria of the Smithsonian Museum of African American History and Culture. She is currently leading the Culinary Institute of America’s new African Diaspora Foodways initiative. Dr. Harris is also lead curator for the exhibit African/American: Making the  Nation’s Table to be presented by New York’s Museum of Food and Drink in 2022. Dr. Harris holds numerous awards and accolades including an honorary doctorate of humane 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 emerita. 

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