Karis Jagger and Fabienne Toback have entered a first look deal with Lionsgate Television.
Under the deal, they will develop and produce unscripted and documentary programming under their production banner Hey Sistah Productions. Lionsgate’s Pilgrim Media Group, which focuses on unscripted programming, will provide development support and serve as production services entity for sold projects.
Jagger and Toback are best known for producing “High on the Hog: How African American Cuisine Transformed America,” a Netflix documentary series based on Dr. Jessica Harris’ book of the same name. The series follows food writer Stephen Satterfield on a culinary journey alongside chefs, historians and activists that celebrates the courage, artistry and resourcefulness of the African American people.
The producers are longtime friends who began collaborating in 2011, producing and directing a series of shorts for the New York Times before optioning “High on the Hog” and partnering with Pilgrim Media Group and...
Under the deal, they will develop and produce unscripted and documentary programming under their production banner Hey Sistah Productions. Lionsgate’s Pilgrim Media Group, which focuses on unscripted programming, will provide development support and serve as production services entity for sold projects.
Jagger and Toback are best known for producing “High on the Hog: How African American Cuisine Transformed America,” a Netflix documentary series based on Dr. Jessica Harris’ book of the same name. The series follows food writer Stephen Satterfield on a culinary journey alongside chefs, historians and activists that celebrates the courage, artistry and resourcefulness of the African American people.
The producers are longtime friends who began collaborating in 2011, producing and directing a series of shorts for the New York Times before optioning “High on the Hog” and partnering with Pilgrim Media Group and...
- 10/13/2022
- by Selome Hailu
- Variety Film + TV
The story of African American cuisine is cooking up another run.
Netflix has renewed docuseries High on the Hog: How African American Cuisine Transformed America for a second season.
This follows the four-part show’s launch in May.
Adapted from food historian Jessica B. Harris’ book, the series is part culinary show and part travelogue. It follows food writer Stephen Satterfield as he reveals an expansive, eclectic culinary history shaped by slavery, the Civil War, Juneteenth and the present day featuring Western African stews, soul food, barbecue and fine dining.
The series is directed and exec produced by Roger Ross Williams and exec produced by Fabienne Toback and Karis Jagger. It is a One Story Up Production, the company founded by Ross Williams and Geoff Martz.
Cancellations/Renewals Scorecard: TV Shows Ended Or Continuing In 2020-21 Season
Williams said: “I am so thrilled to announce the second season of High on the Hog...
Netflix has renewed docuseries High on the Hog: How African American Cuisine Transformed America for a second season.
This follows the four-part show’s launch in May.
Adapted from food historian Jessica B. Harris’ book, the series is part culinary show and part travelogue. It follows food writer Stephen Satterfield as he reveals an expansive, eclectic culinary history shaped by slavery, the Civil War, Juneteenth and the present day featuring Western African stews, soul food, barbecue and fine dining.
The series is directed and exec produced by Roger Ross Williams and exec produced by Fabienne Toback and Karis Jagger. It is a One Story Up Production, the company founded by Ross Williams and Geoff Martz.
Cancellations/Renewals Scorecard: TV Shows Ended Or Continuing In 2020-21 Season
Williams said: “I am so thrilled to announce the second season of High on the Hog...
- 8/10/2021
- by Peter White
- Deadline Film + TV
“High on the Hog” has been renewed for a second season at Netflix.
Netflix has ordered a second season of “High on the Hog: How African American Cuisine Transformed America,” the critically acclaimed series that celebrates the courage, artistry and resourcefulness of African Americans that helped define the American kitchen.
The series is based on the foundational book of the same name by food historian Jessica B. Harris. The first season, now streaming on Netflix is a four-part series that travels to Benin, West Africa, as well as around the United States, from South Carolina to Texas, Philadelphia and New York. In doing so, the show reveals stories behind the food of the African American table and its relationship to Black history. Sommelier Stephen Satterfield hosts.
“I am so thrilled to announce the second season of High on the Hog with Netflix and to be able to continue this incredible...
Netflix has ordered a second season of “High on the Hog: How African American Cuisine Transformed America,” the critically acclaimed series that celebrates the courage, artistry and resourcefulness of African Americans that helped define the American kitchen.
The series is based on the foundational book of the same name by food historian Jessica B. Harris. The first season, now streaming on Netflix is a four-part series that travels to Benin, West Africa, as well as around the United States, from South Carolina to Texas, Philadelphia and New York. In doing so, the show reveals stories behind the food of the African American table and its relationship to Black history. Sommelier Stephen Satterfield hosts.
“I am so thrilled to announce the second season of High on the Hog with Netflix and to be able to continue this incredible...
- 8/10/2021
- by Jazz Tangcay
- Variety Film + TV
Netflix has renewed food docuseries “High on the Hog: How African American Cuisine Transformed America” for Season 2, the streaming service said Tuesday.
Adapted from food historian Jessica B. Harris’ book of the same name, “High on the Hog” — which is part culinary show, part travelogue — follows food writer Stephen Satterfield as he reveals an expansive, eclectic culinary history shaped by slavery, the Civil War, Juneteenth and present day, per Netflix
Season 1 of “High on the Hog,” which debuted May 26 on Netflix, was made up of four episodes.
The newly ordered second season of the show, will continue the first’s celebration of “the courage, artistry and resourcefulness of African Americans that helped define the American kitchen.”
“I am so thrilled to announce the second season of ‘High on the Hog’ with Netflix and to be able to continue this incredible journey through Black food and culture,” director and executive produce Roger Ross Williams said.
Adapted from food historian Jessica B. Harris’ book of the same name, “High on the Hog” — which is part culinary show, part travelogue — follows food writer Stephen Satterfield as he reveals an expansive, eclectic culinary history shaped by slavery, the Civil War, Juneteenth and present day, per Netflix
Season 1 of “High on the Hog,” which debuted May 26 on Netflix, was made up of four episodes.
The newly ordered second season of the show, will continue the first’s celebration of “the courage, artistry and resourcefulness of African Americans that helped define the American kitchen.”
“I am so thrilled to announce the second season of ‘High on the Hog’ with Netflix and to be able to continue this incredible journey through Black food and culture,” director and executive produce Roger Ross Williams said.
- 8/10/2021
- by Jennifer Maas
- The Wrap
Netflix’s new “High on the Hog” isn’t just a food show or a history show or a travel show. It’s a joyful combination of all of those genres, shot through with a deep reverence for the people and places that were formative to creating African American food — which in turn became simply American food.
Based on the foundational book of the same name by food historian Jessica B. Harris, the four-part series travels to Benin, West Africa, as well as around the United States, from South Carolina to Texas, Philadelphia and New York. In doing so, the show reveals stories behind the food of the African American table and its relationship to Black history.
“High on the Hog” was hatched by food-loving filmmakers Karis Jagger and Fabienne Toback, who served as executive producers and enlisted “Life, Animated” filmmaker Roger Ross Williams to direct. Food writer, chef and...
Based on the foundational book of the same name by food historian Jessica B. Harris, the four-part series travels to Benin, West Africa, as well as around the United States, from South Carolina to Texas, Philadelphia and New York. In doing so, the show reveals stories behind the food of the African American table and its relationship to Black history.
“High on the Hog” was hatched by food-loving filmmakers Karis Jagger and Fabienne Toback, who served as executive producers and enlisted “Life, Animated” filmmaker Roger Ross Williams to direct. Food writer, chef and...
- 5/26/2021
- by Jazz Tangcay and Pat Saperstein
- Variety Film + TV
Netflix’s ‘High on the Hog’ Team on Tackling “The Omission of Black People in American Food Culture”
Mac and cheese. Fried chicken. Oysters. Foods that have become synonymous with American culture, but actually have their roots in Black history, are explored onscreen for the first time at length in Netflix’s docuseries High on the Hog: How African American Cuisine Transformed America.
Hosted by food writer Stephen Satterfield, the four-part show sees the host travel across the U.S. and Africa on a culinary journey alongside chefs, historians and activists that celebrate the courage, artistry and resourcefulness of Black people in America and how that has translated to today’s food culture.
“I certainly don’t think that ...
Hosted by food writer Stephen Satterfield, the four-part show sees the host travel across the U.S. and Africa on a culinary journey alongside chefs, historians and activists that celebrate the courage, artistry and resourcefulness of Black people in America and how that has translated to today’s food culture.
“I certainly don’t think that ...
- 5/26/2021
- The Hollywood Reporter - Movie News
There's a moment in the new Netflix docuseries High on the Hog that absolutely left me speechless. It comes toward the end of the show's first hour, as host and food writer Stephen Satterfield ends his trek through the West African country of Benin. His travel companion, author and historian Dr. Jessica B. Harris (whose 2011 book of the same name inspired the four-part series), has taken him to the former slave port of Ouidah. As the two stand atop a mass grave where those who perished before their captors could strap them into the hull of a ship destined for the "New World" were buried, we watch as the enormity of this moment sinks in for Satterfield. He thanks his ancestors for their resistance and their...
- 5/26/2021
- E! Online
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