Podcasts about hoppin john

For the first show of 2025, Ben and Celestia go over some of their favorite shows, the highlights and lowlights of the past year, and some stories we never got a chance to tell. Ben discusses the men who recently lost their lives on a Bigfoot hunt, and Celestia goes down a rabbit hole about children supposedly getting sex change operations and how different outlets report on that issue. But first, we kick off with a tour of new year rituals--most of which have to do with food (and we don't mean eating healthy).

Welcome back to another episode of The Soul Food Pod with your host, Southern soul food blogger and cookbook author Shaunda Necole! Episode 18 wraps up the podcast's first season, and this episode is all about New Year's Soul Food and African American traditions said to bring good luck and prosperity into the New Year! Shaunda shares a soulful guide to start the New Year on the right foot, including a mouthwatering New Year's soul food menu, recipe ideas, and African American holiday traditions. One of the stars of New Year's soul food is a Southern Hoppin John recipe. This delightful dish combines Southern and African American flavors, featuring black-eyed peas, collard greens, and rice as its main ingredients. But wait, there's more! Because Shaunda goes into detail about New Year's African American traditions. She shares personal stories and "legend-has-it" practices as to why iconic soul food holiday dishes like Hoppin John and black-eyed peas are commonly served up with scrumptious homemade cornbread and pork jowl bacon, all cooked to perfection using different methods, including stovetop, Instant Pot, and Crockpot. The quicker modern cooking appliances show no need to wait to consume good fortune and prosperity! Shaunda reveals that The Soul Food Pod will return for a second season to celebrate more Southern soul food recipes. So stay tuned! Then Shaunda wraps up season one and sounds off with her signature reminder: "Food for the body is not enough. There must be food for the soul." What you'll learn in this episode? New Year's soul food recipes and menu ideas What traditions do Black folks have on New Year's Day? Why do African Americans eat black-eyed peas? Why do people eat pork jowl on New Year's Day? What is Black folks soul food Hoppin John? Where did the name Hoppin John come from? What do you serve with a soul food black-eyed peas Hoppin John recipe? What modern appliance adjustments are there for cooking soul food Hoppin John? The success of The Soul Food Pod: the first podcast about Southern soul food Meet the team of talented women behind The Soul Food Pot & The Soul Food Pod Gratitude to The Soul Food Pod's Beautiful Soul listeners The Soul Food Pod Season 2! Links & resources mentioned in the episode Best New Year's soul food recipes: https://thesoulfoodpot.com/new-years-soul-food/   Black folks soul food Hoppin John recipe: https://thesoulfoodpot.com/soul-food-hoppin-john/ Black folks pork jowl bacon in the air fryer: https://thesoulfoodpot.com/pork-jowl-bacon/ Meet the team: https://www.instagram.com/reel/CqdZml6oS3c/ Episode show notes: ⁠⁠⁠⁠⁠⁠⁠https://thesoulfoodpot.com/podcast/⁠⁠⁠⁠⁠⁠⁠ Podcast featured recipes: ⁠⁠⁠⁠⁠⁠⁠https://thesoulfoodpot.com/category/soul-food-podcast/⁠⁠⁠⁠⁠⁠⁠ Privacy policy: ⁠⁠⁠⁠⁠⁠⁠https://thesoulfoodpot.com/privacy-policy/⁠⁠⁠⁠ --------------- CONNECT with Shaunda Necole & The Soul Food Pot: The Soul Food Pot blog⁠: ⁠https://thesoulfoodpot.com⁠ ⁠Follow Shaunda Necole & The Soul Food Pot on Instagram⁠: ⁠https://www.instagram.com/shaundanecole/⁠ ⁠Shaunda Necole & The Soul Food Pot cookbooks⁠: ⁠https://shaundanecoleshop.com/collections/soul-food-cookbooks⁠ ⁠Shaunda Necole & The Soul Food Pot seasoning guides⁠: ⁠https://shaundanecoleshop.com/collections/soul-food-seasoning⁠ --- Send in a voice message: https://podcasters.spotify.com/pod/show/thesoulfoodpod/message

Those that have attended church know the difference between a regular and a visiting pastor. Well, what do you call those that keep quitting or getting fired? You call them part-time. Come and find out about the part-time pastors. and why they cant stay Book: Every Tongue Got to Confess Compiled by Zora Neale Hurston Chef has served up for your enjoyment Hoppin John for your New Year dinner. This is a pleasure to make in the Galley just for you and I hope you enjoy. Afro Tales Recipe of the week: Hoppin John https://www.southernliving.com/recipes/classic-hoppin-john-recipe To Support Afro Tales Podcast: Website: https://www.podpage.com/afrotalescast/ Email: afrotalespodcast@yahoo.com Patreon: https://www.patreon.com/afrotalescast Ko-fi: https://ko-fi.com/afrotalespodcast TeePublic: https://www.teepublic.com/user/afro-tales Twitter (@afrotalescast): https://twitter.com/afrotalescast Instagram: https://www.instagram.com/afrotalescast/ Facebook: https://www.facebook.com/Afrotalescast Podcast Artwork: Artbyshalaye: https://instagram.com/artbyshalaye?igshid=18dz8daavtsv6 Music: Artist: Lobo Loco Album: Jazz and Lounge Song: Ambient Blues Joe https://freemusicarchive.org/music/Lobo_Loco/my-favorite-jazz-lounge-compilation-remastered/ambient-blues-joe-id-773-remastered SFX: https://freesound.org/

Those that have attended church know the difference between a regular and a visiting pastor. Well, what do you call those that keep quitting or getting fired? You call them part-time. Come and find out about the part-time pastors. and why they cant stay Book: Every Tongue Got to Confess Compiled by Zora Neale Hurston Chef has served up for your enjoyment Hoppin John for your New Year dinner. This is a pleasure to make in the Galley just for you and I hope you enjoy. Afro Tales Recipe of the week: Hoppin John https://www.southernliving.com/recipes/classic-hoppin-john-recipe To Support Afro Tales Podcast: Website: https://www.podpage.com/afrotalescast/ Podchaser: https://www.podchaser.com/AfroTalesPodcast Voice Message: https://anchor.fm/afrotales/message Email: afrotalespodcast@yahoo.com Patreon: https://www.patreon.com/afrotalescast Ko-fi: https://ko-fi.com/afrotalespodcast Teespring: https://teespring.com/stores/afrotalespodcast TeePublic: https://www.teepublic.com/user/afro-tales Twitter (@afrotalescast): https://twitter.com/afrotalescast Instagram: https://www.instagram.com/afrotalescast/ Facebook: https://www.facebook.com/Afrotalescast Podcast Artwork: Artbyshalaye: https://instagram.com/artbyshalaye?igshid=18dz8daavtsv6 Music: Artist: Lobo Loco Album: Jazz and Lounge Song: Ambient Blues Joe https://freemusicarchive.org/music/Lobo_Loco/my-favorite-jazz-lounge-compilation-remastered/ambient-blues-joe-id-773-remastered SFX: https://freesound.org/ https://freesound.org/people/PimFeijen/sounds/195193/ https://freesound.org/people/CGEffex/sounds/93678/# https://freesound.org/people/TiesWijnen/sounds/364903/ https://freesound.org/people/kyles/sounds/450798/ --- Send in a voice message: https://anchor.fm/afrotalescast/message

**Today's episode is brought to you by Chronicle Books. Salt + Spine listeners can use the code SALT25 to get 25% off orders—with free ground shipping on orders over $25—through the end of 2021.**This week, we're excited to welcome Chef Matthew Raiford to Salt + Spine, the podcast on stories behind cookbooks.Matthew is a self-titled "CheFarmer"—that is Chef and Farmer—and the author of Bress ‘n’ Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer.Matthew was raised in Brunswick, Georgia, where his formerly enslaved great-great-grandfather, Jupiter Gilliard, had amassed more than 450 acres of land by 1874. Today, about 40 acres remain—where Matthew grew up farming alongside his grandmother, his father, and his sister, who now helps run Gilliard Farms with Matthew. Growing up, Matthew spent a lot of time in the kitchen, too, where he learned from his family how to prepare many of the dishes he still loves today.But before Matthew became a chef, he left the South to join the military and at the time claimed he would never go back. During his three tours, he spent time in Germany, Korea, and the Middle East.And then at age 28, Matthew returned to the States to pursue an education in physiology at Howard University. He quickly realized that becoming a physical therapist would take eight years and gave it up when a close friend told him he ought to go to culinary school instead.After completing a year of culinary school in Virginia, he decided to continue his culinary education at the Culinary Institute of America in Hyde Park, New York, and later attended the University of California–Santa Cruz where he received a degree in ecological horticulture.Since 2010, when Matthew’s grandmother handed over the deed to the family’s land, Matthew has worked with his sister as the sixth generation to farm their family’s land. For several years, he also ran a restaurant called the Farmer and the Larder in downtown Brunswick, which led to a nomination for a James Beard Best Chef Award.Matthew's debut cookbook, titled Bress ‘n’ Nyam—a Gullah phrase that means “Bless and Eat”—is filled with both recipes and stories passed down through generations. The recipes honor the land and the food that it provides and are cataloged into sections based on the elements: Eart (Earth), De Wata (Water), Fiah (Fire), Win’ (Wind), Sweet’n (Nectar), and De Spirits (Spirits). It opens with an ancestral tree and the story of Matthew’s great-great-grandfather.START COOKING TODAY: Bookshop | IndieBoundAnd the recipes within range from a whole hog, roasted over a pit, to plenty of accessible, humble recipes like Reezy Peezy, a rice and bean dish often called Hoppin John whose roots are with the Gullah Geechee. As Salt + Spine friend chef Todd Richards writes, Bress 'n' Nyam “more than gives people a great appreciation of Black Culture, it further shows the diversity of Black Culture through different shades and hues, with Gullah Geechee cuisine as the Matriarch of the Black Food Family.”‍CheFarmer Matthew Raiford joined us remotely from Gillard Farm for this week’s show to #TalkCookbooks. We've got a great chat, including our signature culinary game. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

**Today's episode is brought to you by Chronicle Books. Salt + Spine listeners can use the code SALT25 to get 25% off orders—with free ground shipping on orders over $25—through the end of 2021.**This week, we're excited to welcome Chef Matthew Raiford to Salt + Spine, the podcast on stories behind cookbooks.Matthew is a self-titled "CheFarmer"—that is Chef and Farmer—and the author of Bress ‘n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer. Matthew was raised in Brunswick, Georgia, where his formerly enslaved great-great-grandfather, Jupiter Gilliard, had amassed more than 450 acres of land by 1874. Today, about 40 acres remain—where Matthew grew up farming alongside his grandmother, his father, and his sister, who now helps run Gilliard Farms with Matthew. Growing up, Matthew spent a lot of time in the kitchen, too, where he learned from his family how to prepare many of the dishes he still loves today.But before Matthew became a chef, he left the South to join the military and at the time claimed he would never go back. During his three tours, he spent time in Germany, Korea, and the Middle East.And then at age 28, Matthew returned to the States to pursue an education in physiology at Howard University. He quickly realized that becoming a physical therapist would take eight years and gave it up when a close friend told him he ought to go to culinary school instead.After completing a year of culinary school in Virginia, he decided to continue his culinary education at the Culinary Institute of America in Hyde Park, New York, and later attended the University of California–Santa Cruz where he received a degree in ecological horticulture.Since 2010, when Matthew's grandmother handed over the deed to the family's land, Matthew has worked with his sister as the sixth generation to farm their family's land. For several years, he also ran a restaurant called the Farmer and the Larder in downtown Brunswick, which led to a nomination for a James Beard Best Chef Award.Matthew's debut cookbook, titled Bress ‘n' Nyam—a Gullah phrase that means “Bless and Eat”—is filled with both recipes and stories passed down through generations. The recipes honor the land and the food that it provides and are cataloged into sections based on the elements: Eart (Earth), De Wata (Water), Fiah (Fire), Win' (Wind), Sweet'n (Nectar), and De Spirits (Spirits). It opens with an ancestral tree and the story of Matthew's great-great-grandfather.And the recipes within range from a whole hog, roasted over a pit, to plenty of accessible, humble recipes like Reezy Peezy, a rice and bean dish often called Hoppin John whose roots are with the Gullah Geechee. As Salt + Spine friend chef Todd Richards writes, Bress 'n' Nyam “more than gives people a great appreciation of Black Culture, it further shows the diversity of Black Culture through different shades and hues, with Gullah Geechee cuisine as the Matriarch of the Black Food Family.”‍CheFarmer Matthew Raiford joined us remotely from Gillard Farm for this week's show to #TalkCookbooks. We've got a great chat, including our signature culinary game. See acast.com/privacy for privacy and opt-out information.

Ray Anthony Barrett has spent most of his career as a visual artist and his work is based on language - how it orients us, how meaning is constructed and how it shifts depending on your perspective. His background in art and his art education gave him the foundation to make the transition to food four years ago. Ray worked at pizza shops and as a doughnut baker growing up, but landed his first real restaurant gig after knocking on the door at Chef Jeremy Fox’s restaurant, Rustic Canyon. After learning the fundamentals of cooking and then recipe testing amongst friends at home, Ray set-out to launch a pop-up of his own, Cinqué. The concept was built around the idea of making contemporary food that traces the migration of his ancestors back to West Africa. Now, Ray is making the food he wants to see out there and creating dishes that reflect where he is in this moment, which is Southern California and in the year 2020. In this episode, we discuss how he’s reimagined soul food and Southern classics, what Hoppin’ John is and how he took his mothers recipe and made it his own, introducing people to their own food heritage and how soul food can be a part of the renaissance of black expression. Tune in and follow @rayanthonybarrett and @cinque_la on Instagram!

This week kicks off with Chris explaining why Ultimate Frisbee is a dumb game. The hosts talk about Norm updates and why we should re-write everything in rust. Chris explains the thesis of So Good They Can’t Ignore you. This leads to a discussion about how to find challenging problems. Finally Amos brings up the southern tradition of Hoppin’ John. Which is boring and you can easily skip it. The host want to get questions from you! So send those to us via the feedback form on our website or message us on twitter: @ElixirOutlaws (https://twitter.com/elixiroutlaws)

“Traditional New Years Day Good Luck Foods” from 3 different cultures on the latest episode of The Tennessee Farm Table - Appalachian Black eyed peas, collard greens and cornbread in the form of “Hoppin’ John” with Martha Boggs (Owner of the Bistro at the Bijou, Knoxville) - Asian noodles and greens and Lisa Smith’s Hoppin’ John Recipe with Mary Constantine (Food writer for the Knoxville News Sentinel) - And I’ll deliver a recipe for the Greek good luck Vasillapita cake. And Amy shares a recipe for “Smoky Mountain Sushi” - an “any time appetizer with an Appalachian Smoky Mountain Flare”. (This is not made with fish, but rather, made with country ham, sautéed collard greens, and black eyed peas)

Season 5, Episode 44December 29, 2018“Traditional New Years Day Good Luck Foods” from 3 different cultures on the latest episode of The Tennessee Farm Table - Appalachian Black eyed peas, collard greens and cornbread in the form of “Hoppin’ John” with Martha Boggs (Owner of the Bistro at the Bijou, Knoxville) - Asian noodles and greens and Lisa Smith’s Hoppin John Recipe with Mary Constantine (Food writer for the Knoxville News Sentinel) - And I’ll deliver a recipe for the Greek good luck Vasillapita cake.Links:Mary Dee Dee Constantine: https://www.facebook.com/deedee.constantine.3Martha Boggs, owner of “The Bistro” at the Bijou: http://www.thebistroatthebijou.com/Sponsor of The Tennessee Farm Table Century Harvest Farms & Foundation: https://www.facebook.com/centuryharvest/Emi Sunshine (Sings our theme song): http://theemisunshine.com/Recipes:Vasillopita Cake Recipe link: Recipe from Krystina Castella and photography from Renee Anjanette Photography: https://www.epicurious.com/recipes/food/views/vasilopita-361412Asian Noodles & Greens from Mary ‘Dee Dee” Constantine (Food writer for the Knoxville News Sentinel):Ingredients:Angel Hair pasta (or any long noodles you would like to use)Fresh, washed Collard greensSesame OilOlive Oilsesame seedSaltRed Papper FlakesDirections:Bring pasta to a boil and add collards to boiling water and leave in there until pasta is cooked.In a large, separate pan, saute mushrooms in a little bit of olive oil and soy sauce.Drain pasta and collards.Add drained pasta and collards to the pan with the mushrooms.Sprinkle with Sesame Oil, Sesame seed, a little salt, some red pepper flakes for a kick and serve warm. Collard greens in a basket my Grandfather bought from the square in Canton, Mississippi nearly 30 years ago. Photo by Amy Campbell.

Today we’ll talk about pineapple drinks - most without any booze - and what happens when you add fruit to a smoker. We’ll also talk about the zero-star review of downtown’s Hoppin’ John, the closure of San Antonio’s best bar, the cutest food-related kids book and we get all ranty about buns that don’t hold their own against stuffed sandwiches and burgers - like an elephant squeezed into skinny jeans.

The Tennessee Farm Table - Hoppin' John & Martha Boggs of The Bistro at the Bistro - New Year recipes

Dave Arnold and the Cooking Issues team is back for 2015! Hear about holiday meals, Hoppin’ John, cooking carrots in a bag and oh so much more. Dave defends the name Rex, expresses his distaste for tilapia and brings in the new year with a bevy of information from listener questions. This program was brought to you by Whole Foods Market. “Tilapia is the worst – as we all know. My new years resolution is stopping other people from eating Tilapia.” [04:00] “I don’t get to cook too much for a living now, I’m back to being like a private cook.” [44:00] –Dave Arnold on Cooking Issues

Tune in to this week’s episode of Chef’s Story as Dorothy Cann Hamilton chats with Sean Brock again, this time to celebrate the release of his book, Heritage. Sean is the chef behind the game-changing restaurants Husk and McCrady’s, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes in Heritage include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there’s more time to cook) for which he has become so well-known. Brock’s interpretation of Southern favorites like Pickled Shrimp, Hoppin’ John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock’s background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes. This program was brought to you by Whole Foods Market. “The cuisine of the south is dictated by the terroir and geography. The south is insanely diverse.” [04:00] “The history of Charleston cooking is amazing. if you look back you can see cuisine dating back to the 17th century. when you have that information to access – it’s amazing.” [12:00] –Sean Brock on Chef’s Story

This week on A Taste of the Past Linda spoke to “Hoppin John” Taylor, master of “low-country” cooking. The low country is the coastal area of the Carolinas originally settled by wealthy plantation owners from Barbados. After French Huguenots and Mediterranean Jews settled along with an influx of West African slaves, a cultural and culinary melting pot resulted, giving the US its first taste of a huge range of foods and dishes. This episode was sponsored by Fairway: like no other market. Photo 1: John Hoppin Taylor, Photo 2: South Carolina “Low Country”