Welcome to Dr. Frederick Douglass Opie's personal website

AB, 101 Fast Food Head Shot.2jpg.jpg
America Eats Notes on New Orleans Part 5 Hopping John

America Eats Notes on New Orleans Part 5 Hopping John

Farm agent advising a farmer regarding the value of cowpeas and other legumes for soil improvement, 1924, Courtesy of Schomburg Center for Research in Black Culture

Farm agent advising a farmer regarding the value of cowpeas and other legumes for soil improvement, 1924, Courtesy of Schomburg Center for Research in Black Culture

More New Orleans dishes from the WPA food sources loced in the archives of the US Library of Congress.  The stories comes from the Louisiana folder titled approximately America Eats Notes, Reports, and Essays. I have produced the content in a paraphrased format when necessary to make them legible and indirect quotes as often as possible.

Hopping John

Hopping John originated in South Carolina but it found a home among the residents of New Orleans. How to make hopping John: Soak cowpeas for several hours then cook them with salt pork for another hour. Then again with rice for another half hour.

Learn about the history of the civil rights movement in the city of New Orleans in the new book Southern Food and Civil Rights: Feeding the Revolution 

Like us on Facebook

Follow us on Twitter

Fred Opie Show Podcast

Hog and Hominy: Soul Food from Africa to America

Fred Opie's New Book! Southern Food and Civil Rights: Feeding the Revolution

Food, Sex and Courtship in Zora Neale Hurston’s Writings

Food, Sex and Courtship in Zora Neale Hurston’s Writings

America Eats Notes on New Orleans Part 6 Sunday Dinner

America Eats Notes on New Orleans Part 6 Sunday Dinner