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UPFRONT talks to the creatives behind High on the Hog, Summer of Soul and more (AUDIO)
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Black Smoke gives African American pitmasters their due
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The 10 best TV shows of 2021 so far - The Washington Post
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Transcript: Race in America: Black Culinary History with Jessica B. Harris, PhD & Stephen Satterfield Washington Post Live MS. NORRIS: Good afternoon, and welcome to Washington Post Live. I’m Michele Norris. I’m an opinion columnist for The Washington Post, and I hope you are as excited as I am for our next conversation. I m about to introduce our guests for today, Stephen Satterfield he is the host of the Netflix series, High on the Hog and Dr. Jessica B. Harris, whose book by the same title was the inspiration for this series. Welcome to you both. DR. HARRIS: Thanks. How are you?
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The documentary reveals the dish was actually the brainchild of one James Hemings, Thomas Jefferson’s enslaved chef, and the first American to train as a chef in France.
Writer Micha Green points out in Afro.com that mac and cheese is “truly the pinnacle of Black American dishes, culture,” and that, “while Thomas Jefferson is credited with bringing macaroni and cheese to the Americas, it was the work of his enslaved chef, James Hemings, that put the dish on the proverbial map and made it the truly celebrated dish of Americans to this day.”