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
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
