“High on the Hog” host, Stephen Satterfield talks with Osayi Endolyn and Thérèse Nelson about how what cook and eat can honor the legacy of those who came before and flavor our hopes and dreams for the future. As cooks, writers and activists, these three dynamic voices offer a vision for individual health and cultural resilience centered around the gathering, preparing and sharing of food.
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Food, Community And Legacy
2020 ⸱
Stephen Satterfield with Osayi Endolyn and Thérè
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About the speaker(s)
Stephen Satterfield is a food writer, multimedia producer and founder ofWhetstonemagazine. Before his career in media, he was a sommelier and social entrepreneur, advocating for wine as a catalyst for economic development for black and indigenous wine workers in South Africa. Stephen has written forEsquire,the Wall Street Journal,theSan Francisco Chronicle, New Yorkmagazine and several other notable magazines and newspapers.
Osayi Endolyn is a James Beard Award-winning writer with work inTime, theWashington Post, theLos Angeles Times,Eater,Food & Wine,Condé Nast Traveler, and theOxford American. She appears inChef’s Table andUgly Delicious, and is featured on NPR’s1A,The Splendid Table andThe Sporkful. She has co-authored, along with Marcus Samuelsson,The Rise: Black Cooks and the Soul of American Food.
Thérèse Nelson is a professional chef, writer and founder of BlackCulinaryHistory.com, a social network focused on connecting black food creatives and preserving the intergenerational black culinary heritage of African Atlantic diasporic foodways.
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