‘High on the Hog’ Returns With Stories of Food, Resistance and Legacy

When Georgianne Thomas, 80, an author and adjunct professor of humanities at Clark Atlanta University, pushes aside the yellow bracelet adorning her wrist to reveal a burn mark, the table of people she’s dining with are stunned. The mark, decades old but still visible, was left by a Ku Klux Klan member putting out a cigarette on her arm during a protest in Atlanta when she was a 17-year-old freshman at Spelman College in 1960.

“It did something to me, but it didn’t stop me,” Dr. Thomas says, as Stephen Satterfield, 38, the writer and founder of Whetstone Media, wipes tears from his eyes across the table from her.

The conversation is part of the second season of Netflix’s “High on the Hog,” a docuseries exploring African American influence on cooking and cuisine in the United States. Over a meal at Paschal’s, a longtime soul food restaurant in Atlanta, Dr. Thomas, Charles Black and Marilyn Pryce Scott, all in their 80s, talk to a visibly moved Mr. Satterfield about joining a protest led by the Rev. Dr. Martin Luther King Jr. demanding service at the segregated Rich’s Department Store.

In the series, Mr. Satterfield talks to Black chefs in different parts of the country, including Charles Gabriel, the chef at Charles Pan-Fried Chicken in New York.Credit…Netflix

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