Can’t believe we get to run it back. Still in awe, still on the job. 🖤🖤🖤 Thank you for making this world real. @drjessicabharris @savyfaby @karisjagger @rogerrosswilliams @netflix
Spent an incredible weekend in Mobile, AL for the release of #Descendant, where @whetstonemagazine got to work on an adjacent production for the impact campaign with @participant. /////////////////////////////////////////////////////////////////////// For fans of High on the Hog, consider Descendant companion viewing. It is the story of The Clotilda, the last known vessel bringing enslaved Africans to the US in 1860, over fifty years after the trade was abolished. The vessel was both a callous bet and an illicit investment. It was also a success. 110 men, women and children were forcibly brought from the shores of Benin to Mobile, Alabama, where five years later, after the Confederate defeat in the war to maintain slavery, the surviving families built a nearby community that would come to be know as #Africatown. Its most well-known ancestor and descendant Cudjo Lewis, who helped found community, and was the subject of Zora Neale Hurston’s, Barracoon: The Story of the Last ‘Black Cargo’ The same families that illegally chartered that ship and burned its remnants went on/continued to acquire land and build wealth. The land was used to build an industrial zone that created a public health crisis for Africatown residents that continues today. This is a film about evolving violence and elusive justice. So now that we know all that, now what? That’s both the question and the call to action. More to come from us in support of this work, but it’s streaming now on @netflix. Directed by @margaret_luce_brown, made possible by @participant @highergroundmedia and @questlove who, incredibly, happens to be a descendant of the Clotilda!
Spent an incredible weekend in Mobile, AL for the release of #Descendant, where @whetstonemagazine got to work on an adjacent production for the impact campaign with @participant. /////////////////////////////////////////////////////////////////////// For fans of High on the Hog, consider Descendant companion viewing. It is the story of The Clotilda, the last known vessel bringing enslaved Africans to the US in 1860, over fifty years after the trade was abolished. The vessel was both a callous bet and an illicit investment. It was also a success. 110 men, women and children were forcibly brought from the shores of Benin to Mobile, Alabama, where five years later, after the Confederate defeat in the war to maintain slavery, the surviving families built a nearby community that would come to be know as #Africatown. Its most well-known ancestor and descendant Cudjo Lewis, who helped found community, and was the subject of Zora Neale Hurston’s, Barracoon: The Story of the Last ‘Black Cargo’ The same families that illegally chartered that ship and burned its remnants went on/continued to acquire land and build wealth. The land was used to build an industrial zone that created a public health crisis for Africatown residents that continues today. This is a film about evolving violence and elusive justice. So now that we know all that, now what? That’s both the question and the call to action. More to come from us in support of this work, but it’s streaming now on @netflix. Directed by @margaret_luce_brown, made possible by @participant @highergroundmedia and @questlove who, incredibly, happens to be a descendant of the Clotilda!
Spent an incredible weekend in Mobile, AL for the release of #Descendant, where @whetstonemagazine got to work on an adjacent production for the impact campaign with @participant. /////////////////////////////////////////////////////////////////////// For fans of High on the Hog, consider Descendant companion viewing. It is the story of The Clotilda, the last known vessel bringing enslaved Africans to the US in 1860, over fifty years after the trade was abolished. The vessel was both a callous bet and an illicit investment. It was also a success. 110 men, women and children were forcibly brought from the shores of Benin to Mobile, Alabama, where five years later, after the Confederate defeat in the war to maintain slavery, the surviving families built a nearby community that would come to be know as #Africatown. Its most well-known ancestor and descendant Cudjo Lewis, who helped found community, and was the subject of Zora Neale Hurston’s, Barracoon: The Story of the Last ‘Black Cargo’ The same families that illegally chartered that ship and burned its remnants went on/continued to acquire land and build wealth. The land was used to build an industrial zone that created a public health crisis for Africatown residents that continues today. This is a film about evolving violence and elusive justice. So now that we know all that, now what? That’s both the question and the call to action. More to come from us in support of this work, but it’s streaming now on @netflix. Directed by @margaret_luce_brown, made possible by @participant @highergroundmedia and @questlove who, incredibly, happens to be a descendant of the Clotilda!
Spent an incredible weekend in Mobile, AL for the release of #Descendant, where @whetstonemagazine got to work on an adjacent production for the impact campaign with @participant. /////////////////////////////////////////////////////////////////////// For fans of High on the Hog, consider Descendant companion viewing. It is the story of The Clotilda, the last known vessel bringing enslaved Africans to the US in 1860, over fifty years after the trade was abolished. The vessel was both a callous bet and an illicit investment. It was also a success. 110 men, women and children were forcibly brought from the shores of Benin to Mobile, Alabama, where five years later, after the Confederate defeat in the war to maintain slavery, the surviving families built a nearby community that would come to be know as #Africatown. Its most well-known ancestor and descendant Cudjo Lewis, who helped found community, and was the subject of Zora Neale Hurston’s, Barracoon: The Story of the Last ‘Black Cargo’ The same families that illegally chartered that ship and burned its remnants went on/continued to acquire land and build wealth. The land was used to build an industrial zone that created a public health crisis for Africatown residents that continues today. This is a film about evolving violence and elusive justice. So now that we know all that, now what? That’s both the question and the call to action. More to come from us in support of this work, but it’s streaming now on @netflix. Directed by @margaret_luce_brown, made possible by @participant @highergroundmedia and @questlove who, incredibly, happens to be a descendant of the Clotilda!
Spent an incredible weekend in Mobile, AL for the release of #Descendant, where @whetstonemagazine got to work on an adjacent production for the impact campaign with @participant. /////////////////////////////////////////////////////////////////////// For fans of High on the Hog, consider Descendant companion viewing. It is the story of The Clotilda, the last known vessel bringing enslaved Africans to the US in 1860, over fifty years after the trade was abolished. The vessel was both a callous bet and an illicit investment. It was also a success. 110 men, women and children were forcibly brought from the shores of Benin to Mobile, Alabama, where five years later, after the Confederate defeat in the war to maintain slavery, the surviving families built a nearby community that would come to be know as #Africatown. Its most well-known ancestor and descendant Cudjo Lewis, who helped found community, and was the subject of Zora Neale Hurston’s, Barracoon: The Story of the Last ‘Black Cargo’ The same families that illegally chartered that ship and burned its remnants went on/continued to acquire land and build wealth. The land was used to build an industrial zone that created a public health crisis for Africatown residents that continues today. This is a film about evolving violence and elusive justice. So now that we know all that, now what? That’s both the question and the call to action. More to come from us in support of this work, but it’s streaming now on @netflix. Directed by @margaret_luce_brown, made possible by @participant @highergroundmedia and @questlove who, incredibly, happens to be a descendant of the Clotilda!
Welcome to High on the Hog Season 2! Missed you! This season is in the USA, picking up from Emancipation taking on migration, Civil Rights and bringing our story all the way to the modern day. Excited for y’all to see New Orleans through the eyes of Dr. J and to see me in my hometown through my own eyes. An easy way to remember the launch is that it’s the day before Thanksgiving! Watch it while you cook! New Orleans, Atlanta, Harlem, Chicago let’s go! Mark your calendars for November 22nd premiering on @netflix
For the second consecutive year, High on the Hog was awarded the NAACP Image Award. This show has ignited my life in ways that cannot easily be explained. Last year I was so unmoored by stress I could not process the news. Running a business running on fumes. Running from success. I was scared that flicker would catch a wicker and engulf me. Good news was too much to take. I’m so grateful that a year later, not only has our work resonated, but that I am able to let this blessing wash over me, or better still, let it be a victory ocean for me to float, and splash and swim. What is the plan when good things happen? I pray you all stay in the game long enough to find out. Most importantly, when it does, don’t be afraid to dance with your success even if you don’t have the steps down. Stick with it until you got the rhythm. Thank you always and forever to the source material, Dr. J, and to Fabi and Karis, the visionary creators of the show. To Roger and Geoff of @onestoryup, and @netflix for the opportunity. To the directors and producers of Season 2 Michele Barnwell, Kamila Forbes, Erik Parker, Alex Queen, Imani Johnson, Shirlyn Cesar and Jerry Henry (DP with all the hardware!). Apologies if I’ve omitted anyone, but grateful to you for sharing in the journey and accolades. With gratitude, Stephen (2X #NAACP Image Award Winner)
I remember I used to dream about @whetstonemagazine Right around the time they said “Print is dead.” Well, shit. I guess we resuscitated it. I wanted it to be so badly the agitation made me make it. That is the part that many miscalculated in those early evaluations. Sending salutations. So many catastrophes I thought I’d never get past that on these occasions, when the ink and paper arrive stacked and packed I can garuntee you that I will be weeping, Somewhere sobbing at the improbability of it all. Visionary precedes luminary and that is lonely. All I had was This lil light of mine long before I was shining This work is my home. Learning to make space for embrace instead of racing to take it to the next place. Got me in a emo mood and filled with gratitude. You become who you pursue And I’m really that dude. Art: @alexbowman Photo Edit: @lyriclewin Editorial: @laylaschlack Front Cover: @ricmanh Back cover: @emilianoruprah Made possible by all y’all. 🙏🏿✨
I remember I used to dream about @whetstonemagazine Right around the time they said “Print is dead.” Well, shit. I guess we resuscitated it. I wanted it to be so badly the agitation made me make it. That is the part that many miscalculated in those early evaluations. Sending salutations. So many catastrophes I thought I’d never get past that on these occasions, when the ink and paper arrive stacked and packed I can garuntee you that I will be weeping, Somewhere sobbing at the improbability of it all. Visionary precedes luminary and that is lonely. All I had was This lil light of mine long before I was shining This work is my home. Learning to make space for embrace instead of racing to take it to the next place. Got me in a emo mood and filled with gratitude. You become who you pursue And I’m really that dude. Art: @alexbowman Photo Edit: @lyriclewin Editorial: @laylaschlack Front Cover: @ricmanh Back cover: @emilianoruprah Made possible by all y’all. 🙏🏿✨
I remember I used to dream about @whetstonemagazine Right around the time they said “Print is dead.” Well, shit. I guess we resuscitated it. I wanted it to be so badly the agitation made me make it. That is the part that many miscalculated in those early evaluations. Sending salutations. So many catastrophes I thought I’d never get past that on these occasions, when the ink and paper arrive stacked and packed I can garuntee you that I will be weeping, Somewhere sobbing at the improbability of it all. Visionary precedes luminary and that is lonely. All I had was This lil light of mine long before I was shining This work is my home. Learning to make space for embrace instead of racing to take it to the next place. Got me in a emo mood and filled with gratitude. You become who you pursue And I’m really that dude. Art: @alexbowman Photo Edit: @lyriclewin Editorial: @laylaschlack Front Cover: @ricmanh Back cover: @emilianoruprah Made possible by all y’all. 🙏🏿✨
Beef ribs with burnt honey pistachio and almond dukkah. Muhammara with pomegranate molasses. Lamb shoulder kabob with spicy tahina. Lemon grapefruit juice with cardamom. Atlanta is rightfully synonymous with some of the world’s best fried chicken, with biscuits worth traveling for. But a visit to the city isn’t complete without Chef Fares Kargar’s marvelous Delbar @delbaratl, offering up Middle Eastern deliciousness in the form of freshly sourced, beautifully plated cuisine from his native Iran. Whetstone’s own Stephen Satterfield pulls up a chair with Chef Kargar to learn more about his journey from Iran to his first restaurant gig—a busboy at an Italian restaurant—and the eventual launch of the revered Delbar. “The main ingredient I cook with is called zereshk. They’re dried berries from the drier areas of Iran. They also come from different countries, but mainly from Iran. It’s something I grew up eating as a kid and harvesting with my grandma.” Read on in @resy Corner Table to learn about Chef Kargar’s special lamb neck dish, the meaning of “Delbar” and his favorite cooking music. Must be 21 years of age or older to consume alcoholic beverages. Please drink responsibly Photography: Madelynne Ross
Beef ribs with burnt honey pistachio and almond dukkah. Muhammara with pomegranate molasses. Lamb shoulder kabob with spicy tahina. Lemon grapefruit juice with cardamom. Atlanta is rightfully synonymous with some of the world’s best fried chicken, with biscuits worth traveling for. But a visit to the city isn’t complete without Chef Fares Kargar’s marvelous Delbar @delbaratl, offering up Middle Eastern deliciousness in the form of freshly sourced, beautifully plated cuisine from his native Iran. Whetstone’s own Stephen Satterfield pulls up a chair with Chef Kargar to learn more about his journey from Iran to his first restaurant gig—a busboy at an Italian restaurant—and the eventual launch of the revered Delbar. “The main ingredient I cook with is called zereshk. They’re dried berries from the drier areas of Iran. They also come from different countries, but mainly from Iran. It’s something I grew up eating as a kid and harvesting with my grandma.” Read on in @resy Corner Table to learn about Chef Kargar’s special lamb neck dish, the meaning of “Delbar” and his favorite cooking music. Must be 21 years of age or older to consume alcoholic beverages. Please drink responsibly Photography: Madelynne Ross
Beef ribs with burnt honey pistachio and almond dukkah. Muhammara with pomegranate molasses. Lamb shoulder kabob with spicy tahina. Lemon grapefruit juice with cardamom. Atlanta is rightfully synonymous with some of the world’s best fried chicken, with biscuits worth traveling for. But a visit to the city isn’t complete without Chef Fares Kargar’s marvelous Delbar @delbaratl, offering up Middle Eastern deliciousness in the form of freshly sourced, beautifully plated cuisine from his native Iran. Whetstone’s own Stephen Satterfield pulls up a chair with Chef Kargar to learn more about his journey from Iran to his first restaurant gig—a busboy at an Italian restaurant—and the eventual launch of the revered Delbar. “The main ingredient I cook with is called zereshk. They’re dried berries from the drier areas of Iran. They also come from different countries, but mainly from Iran. It’s something I grew up eating as a kid and harvesting with my grandma.” Read on in @resy Corner Table to learn about Chef Kargar’s special lamb neck dish, the meaning of “Delbar” and his favorite cooking music. Must be 21 years of age or older to consume alcoholic beverages. Please drink responsibly Photography: Madelynne Ross
Covid took so much from us but in particular the opportunity to convene with the team to celebrate the thing! Last month in LaLa on business with @netflix got to celebrate with beloved company. I will always be grateful that the divine plan for my life took the form of this program and company. Thank you to Etra for staying open late to host us—lovely restaurant! Missing you @rogerross @shoshanaguy @onestoryup team
Covid took so much from us but in particular the opportunity to convene with the team to celebrate the thing! Last month in LaLa on business with @netflix got to celebrate with beloved company. I will always be grateful that the divine plan for my life took the form of this program and company. Thank you to Etra for staying open late to host us—lovely restaurant! Missing you @rogerross @shoshanaguy @onestoryup team
Covid took so much from us but in particular the opportunity to convene with the team to celebrate the thing! Last month in LaLa on business with @netflix got to celebrate with beloved company. I will always be grateful that the divine plan for my life took the form of this program and company. Thank you to Etra for staying open late to host us—lovely restaurant! Missing you @rogerross @shoshanaguy @onestoryup team
Whetstone’s first Narrative Workshop series is set to launch June 18! Kicking things off the series is Whetstone’s own founder, Stephen Satterfield. Peabody and 2xNAACP Award-winning host of Netflix’s High on the Hog docuseries. Stephen’s career-long dedication to all things food and beverage have led to entrepreneurial success (and failure and more success). Along with lessons on the power of storytelling, Narrative Workshop guests can expect behind-the-scenes case studies linking Stephen’s storytelling approach to and thesis on your own pathway to success. Stephen will capstone the series with a lesson on owning your story and embodying your brand narrative beyond the course. Want to learn more? Let’s chat. Sign up for a call at home-talent.com/narrativeworkshop
The 2024 HONE Narrative Workshop has arrived! 8 weeks, 9 instructors from our teams at Whetstone Media and HONE Talent. Harness the power of your personal journey to stand out in a crowded field. Led by some of the brightest minds in independent publishing, the HONE Narrative Workshop is all about using your story to get ahead. The course is 8 weeks long, and meets weekly, every Tuesday starting June 18th. The cost is $3,500 w. promo codes and discounts available via email [email protected] Visit www.hone-talent.com/narrativeworkshop for details
Gulf shrimp with tamarind sauce, red pepper coulis, or toasty fonio. Savory soupa konja, made lovingly with puffed rice, crab and okra. Cornmeal-crusted flounder. Palm bread. Tea service. Though the particulars ebb and flow like the nearby Mississippi River, Chef Serigne Mbaye’s 7-course pescatarian sampling menu is a serious showstopper, bridging cuisines from his native Dakar, Senegal, and New Orleans. Guests who gather at community tables West African style to partake in the feast are lucky indeed. Chef Mbaye designed Dakar NOLA @dakarnola as a valentine to two beloved (and coastal) cities: New Orleans and his native Dakar, Senegal. Traditional Sengalese spices and techniques may permeate every delicious mouthful, but the vibe is saturated with the heart and soul of New Orleans. For @resy’s Corner Table, Whetstone sits down with Chef Mbaye and managing director/co-owner, Dr. Afua “Effie” Richardson for a taste of Dakar NOLA’s story. “I want people to leave our restaurant and feel like they learned that West African cuisine also matters. They learn that we have something to offer.” — Chef Mbaye Must be 21 years of age or older to consume alcoholic beverages. Please drink responsibly. Photographer: Kat Kimball
Gulf shrimp with tamarind sauce, red pepper coulis, or toasty fonio. Savory soupa konja, made lovingly with puffed rice, crab and okra. Cornmeal-crusted flounder. Palm bread. Tea service. Though the particulars ebb and flow like the nearby Mississippi River, Chef Serigne Mbaye’s 7-course pescatarian sampling menu is a serious showstopper, bridging cuisines from his native Dakar, Senegal, and New Orleans. Guests who gather at community tables West African style to partake in the feast are lucky indeed. Chef Mbaye designed Dakar NOLA @dakarnola as a valentine to two beloved (and coastal) cities: New Orleans and his native Dakar, Senegal. Traditional Sengalese spices and techniques may permeate every delicious mouthful, but the vibe is saturated with the heart and soul of New Orleans. For @resy’s Corner Table, Whetstone sits down with Chef Mbaye and managing director/co-owner, Dr. Afua “Effie” Richardson for a taste of Dakar NOLA’s story. “I want people to leave our restaurant and feel like they learned that West African cuisine also matters. They learn that we have something to offer.” — Chef Mbaye Must be 21 years of age or older to consume alcoholic beverages. Please drink responsibly. Photographer: Kat Kimball
WHETSTONE MAGAZINE VOLUME 12!! Hell yes!! Under construction and now into the world, say hello to Whetstone Magazine, Volume 12! It has been over a year in the making and we were not sure that we would make it, so this addition certainly is worth celebrating. Twelve is a celestial number—a dozen, a base, a year. Inches to feet symmetry. Shoutout to the gang—the same editorial team that has earned Whetstone all of its acclaim— Layla Schlack, Alex Bowman and Lyric Lewin, editor, art director and photo directors. “This issue spans the globe, from Polish cheesemakers, to the Chinese workers who brought tea to Iran, to the complicated symbolism of plátanos in the Dominican Republic. It also looks at how food and crops travel, from wheat to sourdough,” says Layla. Our existence and survival has always been contingent on your support. It is a pleasure to still be making magazines and it could not happen with you. Thank you. History has many mothers and is being remade everyday. We are here to bear witness. Volume 12 is available for pre-order on whetstonemagazine.com and @whetstonemedia
WHETSTONE MAGAZINE VOLUME 12!! Hell yes!! Under construction and now into the world, say hello to Whetstone Magazine, Volume 12! It has been over a year in the making and we were not sure that we would make it, so this addition certainly is worth celebrating. Twelve is a celestial number—a dozen, a base, a year. Inches to feet symmetry. Shoutout to the gang—the same editorial team that has earned Whetstone all of its acclaim— Layla Schlack, Alex Bowman and Lyric Lewin, editor, art director and photo directors. “This issue spans the globe, from Polish cheesemakers, to the Chinese workers who brought tea to Iran, to the complicated symbolism of plátanos in the Dominican Republic. It also looks at how food and crops travel, from wheat to sourdough,” says Layla. Our existence and survival has always been contingent on your support. It is a pleasure to still be making magazines and it could not happen with you. Thank you. History has many mothers and is being remade everyday. We are here to bear witness. Volume 12 is available for pre-order on whetstonemagazine.com and @whetstonemedia
Thank you to everyone who watched our convo on getting free. The blueprint has been laid and it is inclusive. ❤️🔥❤️✊🏿 Love and gratitude to @reem.assil and @hospitality4pal for your leadership.
