Hoppin' John for New Year's with Michael Twitty
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- čas přidán 28. 05. 2024
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Subtitles: Jose Mendoza | IG @worldagainstjose
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Will do! You're the Best max😊😊😊😊❤❤❤❤❤
i will have my mom have a look because if she can navigate it, anyone can navigate it 😂
Happy 🎆 Sir Max.
Looks great! I love that the recipes are listed and you have the vids and stuff. The style is good too. Really fits “tasting history” lol
On the Ingredients page it would be nice if you editied down some of the more excessive Amazon descriptions to something a little more concise . Otherwise no issues found.
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.
That is awesome! Thank you Davinia for the kind words, happy New Years to you and your daughter.
How did the Garum go?
Good grief. I thought it was a video about food, and it was a video about racism and slavery.
@@HowieHoward-ti3dx😂it’s literally called Tasting HISTORY.
@@thaisstone5192 And yours doesn't want to hear what you should hear.
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.
Not to sound corny but this channel really lives up to its name and delivers every time.
Go Vols
I'm in Canada and have never had this before (although I have heard of it) but now I really want to try it.
Old white woman from SC and I learned the recipe decades ago. One of my hubby's favorite meals when cold weather hits. Blackened onions, bacon (and lots of it), rice, blackeye peas. Never seems to have enough onions and bacon no matter how much i put in......
"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.
He is a treasure, for sure.
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.
As a former slave owner, that’s very interesting
Chitlins smell like 💩
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.
What part of Louisiana?
@@Clintotron Natchitoches
@@TheOffkilter awesome. My dad’s side lives there. Oldest settlement in the Louisiana Purchase. We visit there at least a couple times a year.
@@Clintotron we used to when I was growing up. Especially for the Christmas festival.
although the version she said she ate growing up was basically black eyed peas, bacon and rice with the "Cajun trinity"(celery, onion, bell pepper), jalapeno and herbs.
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'.
It's so so important I feel. It needs to be talked about as fact.
Yes! He was very direct and non-euphemistic. It was often hard to hear, but so important and true.
Yes! This is what I came here to say. It should be uncomfortable. That said, the video as a whole is still enjoyable and empowering. Thank you, Max, Michael, and Jose! Happy New Year!
He also doesn't use it to shame and guilt anyone.
Great point. I feel like that cry of "oh hey just made it all political!" is honestly just ppl saying they're uncomfortable and refusing to confront that
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.
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
Mr Miller,
My mom gave me permission to write you. I am wondering if you would consider doing an episode on Rosca de Reyes. We always have it on January 6th with our extended family. It has always been store bought.
Thanks,
Ava Munoz-Pardue
Definitely on my to do list. Probably January 2025 so you’ll have to wait another year 😂
I'd love to see that! The cake looks so beautiful!
This comment deserves to be given to max in the form of a letter
It is amazing that you have plans into 2025!
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!
I never thought of the cornbread as being the gold, but I agree it is a must. From now on, I will say the gold is served. I love cornbread!
My Aunt always wanted ham hocks, black-eyed peas and cornbread. I don't remember if there were greens, probably. This reminded me of long gone family.
@patrickwilliams3108 - I am from the Miami area from before it became all snow-birdy. Although not of African descent, I loved the black-eyed peas, hominy, collards, cornbread, Key lime pie, and seafood. I planned on making hush puppies tomorrow for New Year's Eve because I have such a craving for them here in the Hudson River Valley. But now I shall call them "Gold Puppie Coins" and will eat as many as I can stuff in.
@@MossyMozart "Gold Puppie Coins". I love it!
We always heard the hog jowls were to remind you of the lean times in my part of Texas. We don't use jowl anymore but bacon or hamhock in the peas and I cook pork chops also but I like that version, high on the hog. 😊
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.
As a black woman from Texas, Hoppin John wasn't anything I grew up with. Rice wasn't really a staple for us. Instead, there better be cornbread with the meal or someone's parent/grandparent is gonna be real unhappy. 😂 I learned the same as what they said in the video, you have to eat black eyed peas and greens on New Year's Day because they represent money and change. But add to that that cornbread = gold and my mom absolutely would NOT allow us to eat any meat other than pork for any meal of New Year's Day. The old folks said you can't eat any animal that doesn't "root forward" and that's why pork is good luck; it's taking you into the new year instead of holding you back in the old one.
While I'm from Deep East Texas (Nacogdoches) I was raised in Brazoria County. (Gulf Coast near Galveston) At one time there was more rice grown in Brazoria County than any other place in Texas. So I was raised with a lot of rice in my diet.
@@Vickiib Just goes to show how big Texas really is. There are at least 3 different cultural regions if not far more. I'm from central Texas. If you see rice on a menu at a soul food or Southern restaurant around here, it's usually sweet with cinnamon and sugar.
@@musicmaniac32 right? Rice pudding is common all over, but it's usually used in savory dishes on the Gulf Coast where I was raised.
You know what's crazy? I read your comment and thought to myself, "but it's not rice pudding." I don't particularly care for rice pudding, probably because of the dairy. The rice I'm talking about is regular white rice cooked to just done, not mushy or soft. Then you add butter, sugar, and cinnamon. So I googled it trying to figure out what other people call it or if it has a name other than just "sweet rice." My picky-eater mother will only eat her rice that way (other than Asian/fried rice) because that's how her grandmother used to fix it. (My mom is in her late 70s and her grandmother was born in the late 1800s.)
First, I went to the website of the steakhouse nearby where you can get it as a side and they didn't have their sides written out since they vary depending on the day (pretty sure they just call it sweet rice when you go in the restaurant). I searched again but added "Texas" to the search terms, and... it's from a German rice pudding recipe just without the milk!
Makes sense only because I'm from Central Texas where they still speak Texas German. German was one of my mom's friends' first language and they still use it in church services around here (Lutheran, I believe) but the young people aren't really keeping it going.
Anyway, I should have figured it was a white dish since the restaurant I mentioned where it's a staple is white-owned. The other restaurant menu I looked at, a black-owned soul food place - I don't think it's a regular item for them.
Pieces are fitting together more and more. My mom also likes to make buttery egg noodles like you'd get on the BBQ plates the white churches sell for fundraisers, we just called them German noodles (I can't remember the real name).
My goodness! I wish I'd gotten to meet my grandparents and great grandparents. I wonder if these shared foodways came out of a good/mutually beneficial or forced/purely economic experience with the white Texas Germans. Had to have been mostly good if my great grandmother cooked that way for her family.
Anyway, @Vickiib, thank you for this dialogue! It's got me wanting to keep researching. Now I wanna know how much more different black food staples are across Texas.
@@musicmaniac32 LOL! I remember when I first met my ex-husband and we went out to eat. He asked me why I ordered black people food. I remember looking at him and going "What do you mean black people food?" He was from New Jersey, I'm a 4th generation Texan (and white), and we met when I was going to school in Atlanta, Ga. To me it was just food I grew up eating.
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
As a Jewish American of Irish Decent (My mom's mom was off the boat Irish. Technically my mom was also off the same boat, but her dad was English and off an earlier boat.)
1. Hi there!
2. Isn't it fun when cultures meat (pun) and don't clash? you get all sorts of new traditions.
You get it the black guy doesn't understand the basic human tendency to create their childhood flavors the closest they can , instead he comes up with convoluted bs about African americans made dishes like that
@@saddemgargouri Except there is ample evidence supporting Michael Twitty's body of work. You're just making up crap because you have a problem with "the black guy." We see who and what you are.
@saddemgargouri you lost any sense of credibility when you referred to Michael as the black guy.
@@C2C. i didn't memorize the guy name , and when i used the ''morbidly obesee'' descriptive my comment vanished , You literally accusing someone saying enslaved people behave EXACTLY like any other human group and try to create the dishes of their homeland with whatever they can find ( a common human experience ) of racism
If the quality of the ''evidences'' is stringing together a random series of historical stories , i am very skeptical
Look for Townsend to see a different take on how to present the food of the underclass , but that requires material understanding of the reality of being poor in 19 century .
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."
Yes on the collard greens, thats always included with the "Hoppin' John" here in SC.
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
Michael Twitty should get a CZcams channel. He's amazing and his voice is so important
I totally agree! Ever since I first saw him on Townsends' channel I've thought he was very informative, the food looked delicious and honestly what the poor and enslaved are says way more about a culture than what the rich ate and I was sad that he didn't have one! Maybe he's too busy for one? (Though I know several CZcamsrs I adore who upload like once a year or less and still get tons of views) I totally understand if it's also just...not his thing, but I know if it did exist I'd watch his videos all the time!
The cooking gene.
@@myheartismadeofstars Funny enough, the video you're talking about is what introduced me to the Townsends' Channel.
@@Macrocosm_Of_Dorian awesome! I think the one that introduced me to Townsends was the "crossover" with The Victorian Way on English Heritage, which is really funny because they are like 100+ years apart 😂
A You Tube channel is a full time job. He has other stuff to do.
My parents were straight-up Hillbillies, from the coalfields of West Virginia and Kentucky. We ate black-eyed peas, collard greens, and hog jowls (with cornbread)
always with the cornbread!!! i'm from the tri state too!
Michael needs his own channel, hes a natural in front of a camera and has such a deep knowledge and a very conversational and warm way of sharing it.
Indeed, I think he has a lot to share, and he is natural in front of the camera.
Makes sense, given all the time he's spent doing historical interpretation in front of visitors on plantation sites.
I would love that. I think that would be great? He is a natural, too.
@@Waydewilson89Misinformation? How so?
@@crow-jane And I don't see any bashing, so...
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
If we got a Townsends x Tasting History episode, I’d go crazy
they did a livestream a few years ago
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.
This is what I grew up too with and you made me hungry.
Oh. I haven’t had fried green tomatoes in a long time. I’m adding that to the New Year’s Day Menu.
@@melissamcfarlin6840, not to put a wrench in your plans, but okra and tomatoes do not grow in winter. Perhaps you could have your yummy feast in June. Or possibly find it in the frozen section. Good luck! 😅
@@katiegustafson6765 I’m in S TX. I can usually find green tomatoes (and frozen okra) in the store. Not as good as home grown of course but it’ll have to do in a pinch.
Did she ever make green tomato pie? It was a favorite of my Dad's!
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!
Two of my favorite cookbook writers! I’ve been using Mr. Twitty’s house pepper recipe for years. I cannot recommend The Cooking Gene enough. My sister bought it for me several years ago, and it sits proudly next to Edna Lewis, Dave Chang, Julia Child, and Fannie Farmer. True legend. Mazel tov, dammit!
All peppers come from the New World. There are no African hot peppers. Now cultures around the world grow peppers. From Asia to North America people grow spicy things.
My friend and I became fans of Michael Twitty after he made his first appearances with John Townsend, I was so excited to tell him that Max was doing a video with Michael
@jdb44 - Mr Miller did TWO videos with Mr Twitty!
History is to be learned from so that we can move forward and the mistakes are not repeated.
As in recipes you show, ingredients change, recipes are enhanced and we move forward but we don’t forget the history of the recipe. They were made the way they were as that was the era the people lived in.
This presentation did a great job of explaining cultural reasons and history in a clear and honest manner.
Thank you for a fantastic presentation in many ways !!!
Absolutely fantastic episode! Michael 's food its similar to african-brazilian cuisine. Hoping Jon ressembles to "baião de dois", the peas seems like brazilian feijoada. But the most similar its akara, that has the same principle of "acarajé", a fried Black Eyed pea ball, known as "african-brazilian falafel". And we also use to eat lentils in New Years Eve for luck!! At the end, everything is connected!! A Nice 2024 for you and everyone! 🎉🎉🎉
That lad goes on and on doesn’t he? 😂😂
Idk maybe it’s me but Max in his Collab Era is just great fun! More Collabs plz
This will be the last one for a while. I gotta catch up on my own videos 😁
@@TastingHistory Fair point.
Agree to this! Love learning abouth other cultures cuisines and their history, love finding new cooks to follow!
I agree.
Maybe collab with someone less political. Geez this guy was bullying you
"Hoppin' John" sounds like a Delta Blues musician.
I thought the same thing!
This is crazy. I live in Charleston, born and raised, and this year I'm responsible for New Year's dinner for the first time. Have been researching Hoppin' John, collards, and corn bread recipes recently and this video comes out! Great video and great timing. Please do more videos on Low Country/Gullah Geechee cooking.
Savannah here! Make sure you do your cornbread in a cast iron coated in bacon grease! (or crisco)
@@josephjeveryman Oh you know it! Cast iron pan is a must. Trying to find one of the cast iron pans made for corn bread that is shaped like corn cobs to use for next year.
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!
Afaik, the story for lentils goes back to Ancient Rome. People used to gift a little purse of them, wishing others prosperity and that they would "turn" into money; because they're round, like coins, and when poured in a cooking pot they would make a similar sound.
Thanks for explaining that, that's very cool! I sure wish I had a dollar for every lentil I've eaten lol!
I absolutely love that you collaborated with Michael for this video!! He truly offered such valuable insights and knowledge into an aspect of Black history that I've unfortunately been ignorant of to this point. It's truly a pleasure to listen to and learn from him. Please do more content like this in the future
I'll be looking for his books here in the UK
What a fabulous history lesson! Thank you Michael!
I love how you bring in people from all walks of life. The great thing that he brought to light, was that it originated somewhere else, but got woven into the fabric of American life. We could learn a thing or two about weaving and melding together, instead of being so separate. Thank you for bringing this wonderful gentleman to my attention. I'll definitely be buying his books!!
In the D R a dish called" morro" is a regular on the menu throughout the year...sometimes made with red beans...sometimes with black beans..it includes all the spices mentioned... No meat in it..
I once asked my grandma why it had that name she said that when she was a child her mom use to call it morros y cristianos..the two cultures creating a beautiful Delicious balance.
I'm from the UK, never stepped foot in the Americas, but I find social history fascinating, and like cooking. I had no idea this man existed, or this dish existed before I saw this, and have gone and got his books.
What a great collab! As black man with roots in Mississippi by way of Chicago, this video hits close to home. Thanks Max for all you do and thanks Michael for the education on a dish that so many of us love!
Can't wait for a Dylan Hollis collab. I think Max's calm and measured demeanor would absolutely be flabbergasted by Dylan's chaos!
Dylan's long form content is pretty chill.
I hope not. That guy makes me tired and his personality is annoying.
Speaking for myself, collabs are overrated. This episode was not easy to get through.
That will be one episode I won't watch.
@@switchboardrevelry4275 Holy shit. This!! He's way too extra.
The shaking of the chaff, was mesmerizing!!! Beautifully done.
Took about 20 minutes to do
@@TastingHistorywhat a step back into history, though!
Dried legumes seem to be a symbol of good luck and fortune in many places. In our family, we put a couple of lentils (I think they were black lentils, as these stayed whole for longer) in our purses so that the money wouldn't run out. (Family came from Poland, France and the Rhineland).
I'm from Louisiana, and we always ate black-eyed peas, cabbage, and cornbread on New Year's Eve.
I have read both The Cooking Gene and Koshersoul and they are fabulous books! Cannot recommend them enough. I will definitely be making this for New Year's!
I now live in Hawaii, but I still have to have my Hoppin' John for New Years. Last year, I wasn't able to get the black eyed peas and I felt it all year. For this year, I found a package of them in April and I squirreled them away for New Years. That is how important they are to me.
Dude's getting winded from sitting down and talking 😂
Definitely the perfect food historian
So many records of enslaved people were lost or destroyed or just not bothered to be recorded that the fact that Michael was able to find his family tree is just amazing to me. That in and of itself is quite the achievement.
My grandmother used to make us Hoppin John for New Year's day "for good luck". No idea where that came from except we know there were Midwestern roots there somewhere.
Thanks for this excellent video, and I wish you, Michael and Jose the Happiest of New Years. May 2024 be an improvement!
Michael is brilliant!
Also he mentioned the akara, which i had no idea was the originator of the northern-eastern brazillian dish acarajé, learned something about my own country in this video, which just goes to show how massive and convoluted was the enslavement of western africans to be brought to the Americas…
It is known as akra in Haití where it is typically made with grated malanga/taro root/dasheen.
Amazing collaboration 😀
I am from Poland. The culture of Africa, especially of the black Africans and the culture of black enslaved people are extremely obscure almost arcane to me due to the almost total lack of cultural ties.
Big thanks for showing me a glimpse of this knowledge ❤
So happy to see Michael here. As a Jewish person, whose family settled in Savannah GA, it is fun to see our kosher traditions mixed in with the Southern. My family tended toward Turkey Bacon, but they weren't trying for traditional authenticity, but just using something close to pork.
And I'm glad to see most of his spices don't contain Chilies, I'm allergic which closes off so many spice blends.
You know that proscription on pork was only put in your faith to keep people from getting sick way back, right? It's not that the pork is somehow 'unclean', it's because people who ate undercooked pork tended to take ill from the unkilled parasites that dwelt in pigs' tissues. Same deal with islam.
Fortunately we don't have that problem anymore, as we as a society know to fully cook food through. So, with all due respect to the rabbis and imams of old, I feel we can safely outmode the piggy ban now. After all, "if a tradition's true purpose is lost to tradition, it should be tradition no longer". So get you some bacon! A life without bacon is just proof that the world is cruel and evil. **sage nod**
free palestine
@@brandonandujar2289Tell me again how it's not anti-Semitism when this person said nothing about Israel, is not from Israel. The sad thing is I knew I would find this in the comments
. . . from its Arab invaders / colonizers. The Jews are the 'indigenous people" of the area. @@brandonandujar2289
@@brucesherman9811 you knew you'd find someone upset about a genocide?
I love seeing Michael on here with you. It’s been well over 10 years since I originally saw him in a cooking episode. He’s such a wealth of knowledge.
Twitty, goddam this man is articulate and to the absolute point.
Das rite!
He’s fantastic I first saw him on the Townsend channel. Love it!
When it comes to cooking or being a victim? Cuz it seems like he’s a real genius when it comes to being a victim. Makes you wonder why he’s on a cooking channel
@@Katze5335 same!! Now I can't get enough of the guy and I get super excited when he collabs with my other favourite creators 😂
@@Drpepperspray1010Don”t really understand how understanding and sharing his family history is being a victim. Sounds to me like history makes you uncomfortable.
Here in Brazil we eat lentils for good luck on new year's eve. It's a very similar dish.
I was genuinely surprised hearing it may have started as a Celtic/tradition, because it's something my parents and grandparents (grew up in Boston and knew family who came over on the boat from Ireland) did every year, but I always assumed it was something they picked up from General American Pop Culture
“A piece of bacon with every bite” is now my new answer for everything. 💜😁
Yay the second episode with Michael! Happy new year, Max, José and Michael
Happy new year!
Don't forget Milo and Ollie!
Good reminder!! 😻😻😻 Cersei and Milo and Ollie and you, ttt5020 @@ttt5020
Beef Bacon can be a bit hard to find*; drybeef (chip beef; aged, dryed beef) that is used for Creamed Beef (Sh17 on a Shingle) is a fine substitute. You'll just need to add in some butter or tallow to help it brown up and give you fat for sauteing your onions. You will also want to add a bit of water to it while it's set aside. This meat is meant for long-term storage and needs to be re-hydrated in some way, both to cut the salt and make it easier to chew.
Yellow (spanish) onions are the best choice for this dish. I would avoid Vidalia (candy) onions and go with white or red onion as a second choice. If you have wild leeks or garlic scapes available for forage when and where you are making this, they make a very nice addition to the dish.
Beef Bacon and Drybeef are both VERY salty. It is better to go sparingly or even omit salt while cooking then adjust right before serving.
*If you live in Lancaster, Lebanon or Dauphin counties in PA, Roots Market in Mannheim has a stand that has started carrying beef bacon somewhat regularly. I won't name drop to avoid them getting a flood of emails from people out of the area. I WILL say that they are next to a stand that sells tea, herbs, spices and art.
Edit: punctuation
If you know what to look for, you can find (or make) beef bacon. It's processed brisket, a cut of meat we Jews often eat. You'd need a smoker to turn it into beef bacon (I saw a video on it, and I intend on trying it out), but sliced and fried brisket should accomplish the same thing. May need to add salt and some seasoning to replace the rub that you'd normally put on to the slab before smoking it to make the bacon. Also, if you live near a kosher store or supermarket, you could ask the butcher to order or make beef bacon for you if you really want the bacon over plain brisket.
Also, if you're taking from a kashrut (kosher) viewpoint, we can't add butter to any dishes containing beef. You can use the grease from the frying the fat cap (providing you don't trim it before slicing, or at least kept some if you did trim), but otherwise, you're looking at non-dairy margarine or some plant-based oils.
It would have been better to use pork as that is what the slaves would have used. From the south the expression "high off the hog" comes from, which leads me to believe they used pork cuts more than beef.
We use smoked turkey legs instead of pork hock or bacon. It’s not hard to find, adds a wonderful flavor, and the pot likker makes fabulous rice.
The first time I saw beef bacon was at a butcher shop where they own the cows and chickens too. So if you can't find it in a supermarket, it would be worth asking your local butcher about. He/she might know their beef bacon season if they have one, or might know who sells it in the region.
@@benjalucian1515 Except that not all of the slaves ate pork. As Michael said, his family is Jewish and would have asked for beef instead.
And, yes, Jews come in a multitude of ethnicities and skin tones.
Many thanks to Maxwell and Michael! 🍽 Early every January my mother calls and asks if I've eaten black-eyed peas and cabbage.
Black eyed peas and collard greens here! Gotta eat them for good luck!
@@veronicavatter6436 I love collards! But I've only made them once... they take so long. 😆
It was an absolutely delight to see this culinary duo! Michael Twitty is not only a treasure in our Jewish American community, his incredible culinary and historical scholarship and commentary makes him a national treasure as well. Thank you for sharing his story and talent! Have a wonderful, safe, happy, and healthy new year, Max and Michael!
Adding to Michael interesting historical context. A story I have heard is that the black eyed pease were the only thing Sherman's soldiers left behind because they didn't think they were worth anyway. This helped those left behind not to starve that winter.
Absolutely. This is the history that has been handed down to me also. The poor southern Americans who had zero say or financial stake in the Civil War were left to starve by the union soldiers who burned any crops they did not take. They believed that the black eyed peas were animal fodder and left them alone.
@@christianarohmer8826
To be fair, they were commonly called "Cow Peas" and were frequently used as animal fodder.
Sherman took high value crops. They could only carry so much. So they took cotton which was very valuable and corn and food. It wasn’t the only stored crops that was left behind. Peas were left behind as it was grown as a livestock feed. This didn’t have value to the Union army to warrant its removal. Still we don’t know the volumes left or how many that actually fed which probably wasn’t many.
More to the point Sherman was instructed to attack the plantations, not the population at large. Many stories about Sherman's.exploits were.actually Confederate troops trying to stop Sherman. Traitors aren't very smart it seems.
This is one of my favorite episodes of the whole show. Please bring Michael back some day soon.
Michael Twitty rules absolutely. He's got some great guest appearances on Townsends too worth checking out if you haven't already.
I grew up in Chicago and it wasn't until I joined the Army and got stationed at Hunter AAF in Georgia, and later Ft Rucker in Alabama that I discovered the incredible wealth of "Southern cooking". After I got out I lived in Pensacola Fl. and took the train every couple months to New Orleans and became a lifelong addict of red beans and rice/jambalaya/ po boys/REAL BBQ, you name it. Those recipes are touchstones to history, cultural connections that go back hundreds and thousands of years. There was a little roadside BBQ shack that made this exact dish, and the smell of brisket, rice, onions, garlic, herbs coming out of their kitchen was amazing. There were many days when the line of cars on the roadside stretched for miles.
Awesome guest Max, Michael is a treasure trove of history and culinary expertise. Another cooking/slice of life channel I follow is Africa Everyday by Babatunde. He shares Nigerian recipes and culture as well as showing how tough life is in his region. As a "Northerner" who got converted to Southern cooking, it's wild to see recipes and ingredients that originated on the other side of the world being incorporated into dishes here as the years rolled on. Beautiful episode, well done Max, and may you have a VERY happy New Year with Jose and your families!
Loved this episode!
History isn't supposed to make you feel good about the past; it's meant to make you uncomfortable so you don't repeat it.
History isn't "supposed" to do anything; it simply *is*. What an individual takes from history is on them.
I love Michael Twitty! I love seeing him pop up in so many of my favorite spheres: historical cooking/reenactment (where I first saw him via Townsends), Jewish, Queer, religious converts, social activism. He's a very busy man!
Hearing the history from someone whose family was actually a part of it made this so much more real and interesting. Your videos are always top tier, but this one stands out.
Lets all pause to reflect on the many contributions the jews in the south made to our history. If it weren't for the funding of cotton speculators and slave traders, the Confederate Army wouldn't have existed.
It's at the same time hard to hear and heart warming to listen to someone tell their family's story of suffering through cooking.
Sent the link to my Mom. My Mom, brother and myself live on Long Island, NY - but Mom is from Tennessee and makes this every year for New Year's.
Her response: "I have black eyed peas cooking in the crockpot rite now 😝"
I just got really sad but very informed while watching this video. Logically I know that slavery has always, and might always, be an issue faced by society. But to listen and watch someone who can trace their lineage back to when their ancestors were slaves on a plantation and to have them tell the story of such tragedy breaks my heart.
I saw both of your cookbooks on display at my local library! 🍳 📖
PIKACHU ON THE MIXING BOWL❤
Happy New Year Max and Michael! Thanks Max for giving voice to this. Thank you Michael for saving the past, we really need to hear it right now. 🙏🏼✌🏼
What a great storyteller. Thanks for introducing us to such a good cook and knowledgeable food and culture historian.
I'm so delighted to see Michael Twitty here!!! Thank you both for a wonderful episode. I learned a lot!
I remember seeing Michael Twitty with Townsend a few years ago. He is such an interesting fount of knowledge, looking forward to reading his book.
That story of generational survival is one that actually resonates very strongly for me. Now, my family's story is nowhere near as tragic as the experience of slavery, but my family history stretches back into Scottish history. My family's clan is MacGregor, who were one of the clans that were stripped of their right to their clan name by the royalty. So, they became outlaws, surviving as best they could, with one of their best-known family members being Rob Roy MacGregor. When my family visited Scotland years ago, I am... beyond glad that we managed to visit Rob Roy's grave. I was able to look down at it, and the motto inscribed there. "MacGregor Despite Them." I knew the other half of that motto even then. "MacGregor Despite Them Shall Flourish Forever." It was powerful... just being able to stand there, wearing our clan's tartan, finish that line, and just say, "We're still here."
Wow! Great story, and I’m glad you and the other MacGregors are still here too! 🙏 Alba gu brath!
I grew up in the south, and I remember eating black-eyed peas and collard greens on new year's day!! I'm always grateful to African American culture for the amazing southern food I grew up eating. (I love that so many cultures have foods like this for New Year's! Chinese culture has a similar practice, for similar reasons, but obviously with different foods!)
This was amazing, educational, touching, entertaining, such rich and important history. Thank you so much Michael and Max!
What a cool dude! He’s got so much knowledge and he’s a great guest to collaborate with
This is fascinating stuff. I first came to know of Michael Twitty when he appeared on Townsends, and picked up a copy of "The Cooking Gene" shortly thereafter. He's incredibly knowledgeable and well spoken. A real educator.
Suuuuurely then you've next gotta team up with The Townsends!
I loved this episode! As a white person from the low country, I enjoyed learning the real history behind the traditions here and to share the facts with my generations to come. Great job guys!
Thank you so much Michael! My family and I live in Louisiana and we always have black-eyed peas for New Years! I'm going to introduce my mom to this recipe! From one black person to another, thank you so much for this history, recipe, and your presence! I want to get The Cooking Gene for my birthday! May you have a Happy, Lucky, and Blessed New Year!
A website to review?! At last my time has come!
The visual flow looks good. The color palette holds together. The text sizes are nice and orderly with decent contrast for people with failing eyesight. The date text immediately beneath the episodes on the main page could stand to be enlarged a bit but on the episodes page they're fine. Amount of content on the episodes pages was good, too much more than that and I would have suggested a Back to Top button or something like that since your menu bar is static. The ingredients page is a little unruly but doesn't look like it can be helped, standardizing your thumbnail sizes would be good but some of those descriptions just can't really be shortened without loss of important information. I like the Research page, nice and simple. The store is nice and clean, Crowdmade does good layout on their end.
Overall a very useful, well-ordered web site that I am pleased to add to my bookmarks.
Re: the website. It's extremely well done. Laid back without any unnecessary flashy crap; just handsomely structured with everything clear and straightforward. I don't see anything that needs tweaking. Well done!
You don't need to ask for permission...@@Dannymiller-fu6nx
Would love to see you make a pepperoni roll from West Virginia. The history is more interesting than the food.
Now I’m curious about the history!
As a new home owner in Pennsylvania I am also interested in the history of the pepperoni roll.
@@TastingHistory They're the official food of West Virginia. Italian immigrant coal miner-turned-baker Giuseppe “Joseph” Argiro created pepperoni rolls in the 1920's in Marion County, West Virginia as an easy lunch while he was in the mines, and they caught on with his coworkers to the point he was able to leave the mines in 1927 and started a bakery focused on baking them for the coal miners (in that way they sort of remind me of your video on the origins of tacos, or Cornish Pasties, which are a thing in part of Michigan too due to immigrants).
Okay, we have a place called Double Dave’s in Texas (yes. Texas.) that sold pepperoni rolls. I never knew where they originated or the history behind them, and now I am curious! They are one of my favorite foods and I can’t find them in North Texas anymore. I believe there’s still the original location in Austin.
I live in western Pa and we even have these for school fundraisers! Lots of coal miners where I live.
I’m from across the pond and had never heard of Michael Twitty but now I want to know more. If you feel like doing another collaboration with him, I’m on board.
I'm a native Texan, and Jewish! I was raised on Hopping John, collard, mustard, and turnip greens. My favorite are turnip. Shalom to all!
Here in SC, it's tradition to bring in the near year with a good ole hoppin John's dish. Thanks for sharing. Happy new year
What a fantastic human being Michael Twitty is, the way he explains things are so good!
Loved this episode!! I'm used to learning history on this channel, but Michael brings warmth and conversation to the table. I hope you bring guests on for future episodes, it feels like we're learning alongside you
My dad's people were from the Cherokee National Forest area of Southeast Tennessee (near the Ocoee River) and this is the kind of food that I learned to eat as a small child. They were a poor white family all his growing up years and they chopped tobacco and picked cotton and grew what they could eat and always had a pot of beans cooking on the wood burning stove when I was a little kid. In fact, they didn't get electricity and an indoor bathroom until 1965. Even though my mom and dad lived "up north" we made an annual trip to Tennessee where the grits, gravy, buttery biscuits, mustard or collard greens, pinto beans and rice and lots of fried chicken graced the supper table. Fried green tomatoes, fried squash and okra are still my favorite foods!
My dad was from Alabama; black-eyed peas were considered good luck and we used to have them every New Year's. As a child, it was simple for me - the peas literally look like little black eyes. ❤🖤
I may be a white American, and I really don’t know about my ancestor’s history during the 1800’s, but I really enjoyed this episode! The history of slaves and Africa through food; its all so fascinating! These are things you would never learn in school or college. Thank you for creating this episode and posting it for all to see. I genuinely love it!
Max, I just have to say I have enjoyed yor videos and you are the only YT channel that I watch consistently. The only Christmas gift I asked for was your cookbook, which I am happy to say I got it. Thank you for your hard work and happy New Years to you and Jose.
I'm from the US and never heard of this. Where I'm from (Pennsylvania) we eat roast pork and sauerkraut on new years day for good luck. I believe it's a Pennsylvania Dutch tradition.
Aww yeah, another Dutchie lol
As far as I've ever been told, the pork and sauerkraut tradition is PA Dutch, but this video makes me wanna look into it a bit more.
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.
Fighting forced aculturalization through the food . I will never forget this phrase. The power of the phrase is self evident. I love the red field peas and every time I eat this I will remember the cultural empowerment of food.
I loved this episode Max and Michael. VERY educational and well done. TASTING History is one of my favorite shows. I love how you always pick very interesting dishes and try to immerse us in the history of how the recipes came about. Always thorough, a touch of humor, and respectful. Thank you. 👏😊
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
We’ve had black eyed peas on nye most of my life. I’m of Irish decent and my mother was raised in Louisiana and Arkansas. It was served with cornbread. Now we serve it with soda bread as I have a severe corn allergy.
I'm watching this remembering my mom making black eyed peas for New Year's Day many years back. I'm also smelling the bacon frying in my kitchen hoping the scent will wake up my husband! LOL Great show and special thanks to Michael Twitty for his excellent delivery of the history as he's discovered. I'm thoroughly enamored with his style. Thank you, Max, for the year of great videos and looking forward to 2024! 😘💚🍾
Thank you so much for this. We do black eyed peas for luck, too but my family never said why. 😂 The more I learn the best I feel! Happy News year!🎉❤
Our family ancestry is majorly German, so we’ve always had pork & sauerkraut for New Year’s good luck. Although, the recipe that has become our family tradition is Alsatian - choucroute garnie, adapted from the Silver Palate cookbook (with our modifications over the years).