Do you know what the term “high on the hog” means? It comes from living in luxury but quite practically it has to do with getting better cuts of meat from a pig, literally cut hither on the hog from the feet or tail. I knew this somewhat, but was provide more insight through the Netflix show ‘High on the Hog: How African American Cuisine Transformed America’. As the show’s description states, “Black food is American food. Chef and writer Stephen Satterfield traces the delicious, moving throughlines from Africa to Texas in this docuseries.”
I had no idea that my beloved okra was a favored African dish nor that rice was such an agricultural powerhouse in South Carolina. Through ‘High on the Hog’ the viewer is taken through a historical lessons by way of deliciously innovative cuisine that was improvised by African slaves. Some of these dishes were originally adapted from the less desirable parts of a hog, but have now become fine dining in restaurants around the world.
In ‘Foundations Friday 20: Improvise, Overcome and Adapt’ I share a bit more on this show but also the parallels that we as Project Managers or anyone in planning should consider when leading teams or facilitating processes. While our plight is nowhere near that of the slaves that adapted their diet due to poor rations or choices of meat, we can learn from this in that no matter how bad a situation is we need to always be thinking “…and then what” and “How can we work through this?”. The simple phrase, “improvise, overcome and adapt” is just that. Simple. But the application of the thought and mindset to keep this top of mind is not so simple when alarms are sounding, people are upset or, when folks are hungry.
Please check ‘High on the Hog‘ on Netflix. The history, food and people’s stories are inspirational. I appreciate your time reading this and listening to the podcast.
Stay safe, wash your hands and Godspeed,
Kevin Pannell, PMP | Creator & Host, ‘People, Process, Progress’ | Connect and subscribe at https://linktr.ee/peopleprocessprogress
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