In High on the Hog's second season, producers Fabienne Toback and Karis Jagger continue to explore how Black hands in the pot influence what America eats. Screenwriters Seth Reiss and Will Tracy tackle issues of class, consumerism, and privilege in The Menu. With nearly 40% of the food bought in the US getting tossed, Tamar Adler finds delicious destinies for leftovers. Sisters Margaret and Irene Li crack the code for using wilted, nearly expired, and only-needed-a-tablespoon ingredients. The pandemic and an impulse to curb food waste led Balo Orozco to create Sunset Cultures, an artisanal kombucha and preserves company.
"High on the Hog" returns, streaming leftovers, kombucha
Based on the book by Dr. Jessica B. Harris (right), Stephen Satterfield explores how Black people have shaped American cuisine in season 2 of "High on the Hog." Photo courtesy of Netflix.
From this Episode: