Directed by Roger Ross Williams
We go from Benin to its cultural, culinary cousin, the low country of South Carolina, where Stephen explores the sea islands around Charleston. We are introduced to Chef Bill and Mrs. Sara Green of Gullah Grub Restaurant and chef, author, and historian Sallie Ann Robinson. These legendary keepers of Gullah heritage are the perfect beginning to the American leg of this journey.
The series also balances the gravitas of these elders with younger, equally brilliant voices sharing their expertise. They include culinary historian Michael Twitty, chef, local Gullah culinary ambassador Benjamin ‘BJ’ Dennis, and preservationist and food activist Gabrielle E.W. Carter. Each of them is carrying on the tradition in their unique ways.
Charleston as the point of origin for episode 2 makes a lot of sense because there is an essentialness to the low country as the financial epicenter of American wealth via the rice trade, but also the tension between preservation of cultural identity and the cooptation of that identity all juxtaposed with the forces of capitalism and gentrification that make that cultural work more difficult each generation.
Locations:
Charleston, South Carolina
Magnolia Plantation and Gardens
Sullivan’s Island, South Carolina
Columbia, South Carolina
St. Helena Island, South Carolina
Daufuskie Island, South Carolina
Apex, North Carolina
Episode Subjects:
Chef Benjamin BJ Dennis, chef
Michael W. Twitty, writer, historian
Glenn Roberts, Owner Anson Mills founder Carolina Gold Ricer Foundation
Chef Bill and Mrs.Sara Green, owners of Gullah Grub Restaurant
Sallie Ann Robinson, chef, writer, historian
Gabrielle E. W. Carter chef, preservationist, co-founder Tall Grass Food Box
Andrew Woodard, Gabrielle’s Uncle
Episode Reading:
Chapter 3 of High on the Hog takes us on a journey through enslaved life and how critical it is to our understanding of how west African traditions evolved into America. Charleston is the site of the greatest wealth and the most direct movement of enslaved bodies from West Africa so it makes sense to begin here for our introduction to West Africa in the new world.
Supplement Materials:
Gullah Home Cooking by Sallie Ann Robinson
Vibration Cooking or the Travel Notes of a Geechie Girl by Vertamae Smart Grosvenor
American wealth explained through the lens of the rice coast
The preservation of Gullah communities
Gabrielle’s Family Farm Legacy
Aesthetic Vibes:
Episode Menu:
Okra Soup
Smoked Mullet and Crab Fritters with Pickled Pepper Sauce
Dandelion Salad with Roasted Sweet Potato, Mushrooms, and Herb Vinaigrette
Grilled Chicken with Onion Soubise
White Lima Bean and Field Pea Cassoulet
Carolina Gold Rice
Cornmeal Poundcake with Fresh Berries and Chantilly Cream
Plum Wine or Cider