To become antiracist, I had to let go of the idea of Black athletic superiority. It was harder than I thought.
Unlearning racist ideas about race and physicality has been a hard pill to swallow. In a world where Black intelligence and mental prowess have been ignored, doubted, or downplayed, it felt comforting to have at least one thing that everyone seemed to agree Black people were great at: sports.
Netflix’s “High on the Hog” reminds us that even when it comes to food, Black history is American history
Hosted by chef and food writer Stephen Satterfield, High on the Hog is an odyssey of the Black American experience as told through food. The series marries history, food, travel, and memoir genres to tell a riveting story both of how African Americans maintained a connection to our ancestors through food, and how African and African American cooking influenced the foods we think of as central to American cuisine.
Nationally, we are wrestling with how we should remember history. I believe that we as Americans are strong enough to not be undone by simply acknowledging that racism exists and has existed since our country’s founding.
There’s a story to be told about the way we choose to present ourselves to the world. For me, that story is tightly wound around my hair.