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Welcoming the New Year with Beans, Greens, Cornbread, and Reflections
Updated January 1, 2025
HAPPY NEW YEAR Medium Fam!
This year I’m trying something new. I started my day by writing and posting an article. Now I’m prepping my semi-homemade traditional New Year’s menu:
Black-eyed peas and Rice aka Hoppin John — Homemade
Collard greens — Courtesy of my Auntie S
Honey Cornbread — Courtesy of Deke’s BBQ
This menu has been a Southern American New Year’s tradition since I was a child and I’ve continued this tradition since I left college. Some years I celebrate Kwanzaa, but no matter what — I have the same meal every January 1st. It’s part of American culinary history and hospitality.
If the saying is true, “we are what we eat” Michael W. Twitty said it best, “Our story is told through our plates.”
A little history
According to some food historians, the tradition of serving black-eyed peas (beans) with rice is called Hoppin’ John and originated from the Carolinas. Traditionally, black-eyed peas are cooked with white rice, aromatics, spices, and pork and are often served with a side of collard greens…