Reclamation in the Food World

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Reclamation is work that corrects the historical record, and inserts people in the story who were there, but were not heard from. Stephen says he hopes this work will inspire people to ask questions of their industries too. He believes food is a particularly good lens for re examining our history.

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This week Lilah goes to Savannah, Georgia, to visit chef Mashama Bailey. Mashama recently won Outstanding Chef at the James Beard Awards. Since 2014, she has been chef and partner at The Grey, a restaurant located in a formerly segregated bus station. And she has been redefining American food by reclaiming its African-American roots. But because so much of this history hasn't been documented, how do you find and preserve it, and also expand on it? Mashama explains her creative process. We also speak with Stephen Satterfield, host of the Netflix docuseries High on the Hog. Stephen is the founder of Whetstone Media, which is dedicated to tracing food stories back to their roots of origin.

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Links and mentions from the episode:

Lilah’s written piece on Mashama in the FT Magazine: https://on.ft.com/3I8v4br

Mashama and her business partner John O Morisano’s memoir about The Grey is called Black, White, and the Grey

Stephen is the founder of Whetstone Magazine and Whetstone Media. You can learn more at https://www.whetstonemagazine.com/

Whetstone Radio Collective has a suite of podcasts: https://podcasts.apple.com/us/channel/whetstone-radio/id6442689915

Dr Jessica B Harris’s seminal book on African-American food history is called High on the Hog: a Culinary Journey from Africa to America

Lilah also recommends Bryant Terry's 2021 cookbook Black Food, and the work of Michael W Twitty. Michael is on Instagram at @thecookinggene and has an excellent Masterclass session on tracing your roots through food

Mashama is on Instagram at @mashamabailey. Stephen is at @isawstephen

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Original music by Metaphor Music. Mixing and sound design by Breen Turner and Sam Giovinco.

Read a transcript of this episode on FT.com

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