Hoppin' John for New Year's with Michael Twitty

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Subtitles: Jose Mendoza | IG @worldagainstjose

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[TastingHistory]

I’d love feedback on the new website! www.tastinghistory.com

[daviniakeller]

My youngest introduced me to Tasting History 4 years ago when she was 12. It is our mommy daughter show time. We almost always try to recreate the recipes ourselves. So thanks Max for helping an older mom find away to connect with her daughter and for helping to encourage her love of history and cooking.

[b.johnathanwarriorinagarde]

I'm a black man from Tennessee and my dad made this for us countless times when I was growing up. Never knew the history behind it until today.

[TheOffkilter]

My mother from Louisiana was literally asking me to make this when she joins us for NYE as she hasnt had it in years thanks Max.

[thebratqueen]

"The group that we often think of as not having a voice is a larger voice than we know" is such a powerful statement and encapsulates so much of why Michael Twitty's work is so important. I could listen to him talk for days and days. So glad to see him and his cooking here so more people get to learn about him.

[raeperonneau]

My Dad is black and although his family left the south, for New York, as soon as they possibly could, there are some dishes we have retained and Hoppin’ John is one of my favorites. We also have chitlins, greens, and sweet potato pie but none of them hit the same way as rice and beans. Even though my family is long gone, I still have Hoppin’ John on New Year’s and it somehow feels like I’m starting the year off right.

[VotedMostLikelyAlcoholic]

Max, not to undercut Micheal's compliment, but your effort makes these videos much more than just fun and accessible. It is well researched history that sticks in my head unlike most other history media I watch. I appreciate your effort and thank you for another great video

[huehuetecti]

I really like how open Michael is about the history of slavery. He doesn't try to sanitize it in any way, he doesn't use more PC language about it, he uses the language they would use at the time and I feel like his whole attitude about it is one of 'I don't care if I make you uncomfortable by being honest about this, because this is true history'.

[Jim_Gude]

I was taught a different version of the tradition by my mother; she was raised in an impoverished area of the Ozark mountains. Black-eye peas were eaten to enhance your prosperity in the new year. The theme was to eat the same foods that those less fortunate ate; you also should share your meal with those that had no food at all. This would remind you of the blessings received in the previous year. This remembrance would give a clear perspective of your priorities. In the new year you would hopefully remember (and aid) the less fortunate, appreciate your own blessings, and be content with your own circumstances. This humility would invite God’s blessings in the coming year. I find it enlightening to learn of different variations of this tradition.

[patrickwilliams]

I've been making Hoppin' John at New Years for a very long time. My recipe is not all that different from Michael's! And yes, there's a bit of kitchen witchery there: the greens (which Michael didn't use this time) represent folding money, the beans are coins, and the cornbread (which is a must to serve with it) represents gold. I've also heard that the bacon and ham hock means you'll be living "high on the hog" for the next year. The food is not only good, it's a way to invite financial good fortune into your household. Happy New Year everyone, may love and good fortune delight to dwell in your homes!

[Spanishfutbol]

I’m a Spanish born naturalised American and I’ve never had this dish until I was stationed in Camp Lejeune and I miss food like this. Thanks for sharing and happy new year

[JCej]

This video prompted me to buy "The Cooking Gene." I'm about halfway into it and I have to say the writing is brilliant and the story is amazing. I can't imagine the work that went into tracing your roots back and the surprises that you uncovered.

[SpongeBobaFett]

Love this guy. You can see the passion he has for cooking and connecting with his ancestors. He does a really great series on Townsends as well

[lisafish]

I am from Irish American decent and your use of beef bacon reminds me of the Irish American tradition of corned beef for St Patrick's day. In the 1800s, Irish immigrants couldn't find their usual pork bacon, but Jewish delis had corned beef and they used that as a substitute

[oliverg]

My family is Italian and we always have sausage and lentils on new year's day for good luck. I never knew any history other than "it's for good luck" like Max said lol. It's cool to know that lots of cultures have new year foods!

[terri]

Bringing the history of food to us is SO great. We all grow up with traditional dishes but have no idea why and when those dishes started. Thank you for bringing the human experience to our foods!

[Michellenichols]

My family is Celtic and I grew up in Carolinas. Every new years we eat cornbread, black eyed peas and rice, with green cabbage. Green cabbage is symbolic for health and wealth

[mountainmolly]

This reminds me so much of my late grandmother. She was from Texas and would often make dishes like this along with greens, okra, fried green tomatoes, fried catfish, etc. A true Southern cook and I miss her greatly.

[thelovelyratkitten]

Provided there's no pandemics stopping Max, I'm excited for Tasting History featuring talented historians in the kitchen. I knew a bit about this food's history, but Mr. Twitty filled in so many important gaps.

[bdnightshade]

Mom always told us to leave 12 peas on our plate for luck, 1 for each month (you don't eat your luck). Plus we had collards or turnip greens and cornbread. The simple foods were to "clean out the excesses of the holidays."