Today, In honor of Black History month and to pay homage to the African contribution to American food, I am re-releasing another gem from the immigrantly vault. It’s my interview with Stephen Satterfield. This conversation profoundly impacted how I view African cuisine in America. I hope you enjoy it as much as I did when it happened and even now as I revisit it with all of you. Stephen Satterfield has dedicated his career to organizing, activating, and educating people about the origins and cultures of food. He founded Whetstone Radio Collective, a food magazine and media company that explores the history of American cuisine through the lens of cultural, socioeconomic, and human connections. Stephen’s work disrupts the food canon in more ways than a few: writer, publisher, producer, former sommelier, and social entrepreneur. For example, his docuseries on Netflix, “High on the Hog,” traces the foundation of American cooking from Texas to Africa and peels the layers of generations across time and geography. In today’s episode, beyond flavors & taste, Stephen and I dive into the journey of African American cuisine in the U.S. and how food can be a catalyst for change. Join the conversation: Instagram @immigrantlypod | Twitter @immigrantly_pod | Please share the love and leave us a review to help more people find us! Host & Executive Producer: Saadia Khan I Content Writer: Saadia Khan & Yudi Liu I Editorial review: Shei Yu I Sound Designer & Editor: Haziq Ahmed Farid I Immigrantly Theme Music: Evan Ray Suzuki I Other Music: Epidemic Sounds
Tracing the Roots of American Food (With Stephen Satterfield) 2022
