Talk:Hoppin' John

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Need a better image

I added the picture at the top on the article, but honestly, it is not looking good. Is there anyone to replace it with other one? --16:41, 10 January 2008 (UTC)

I agree a truer image is needed. I will try to provide one, but I'll have to get my wife to fix some Hoppin' John so that I can photograph it! :) --Havinger (talk) 20:05, 11 January 2008 (UTC)[reply]

Skippin' Jenny

I added the sentence about "Skippin' Jenny". The source is trans-generational verbal history from the South Carolina Low Country. I know of no published reference to cite. Does anyone know of a published reference to "Skippin' Jenny"? It is known to the people of Charleston, Columbia, and Orangeburg, SC and Tryon, NC at a minimum. I don't know how far this verbal history spread. Any help on citations will be appreciated! --Havinger (talk) 20:38, 11 January 2008 (UTC)[reply]

Well, I grew up in Charleston, and this recipe bears little resemblance to any Hoppin' John I've eaten in my life. I would rather depend on what people make in their own kitchens for what this dish is, versus a magazine or restaurant's gussied-up version. The skippin jenny bit was new to me - I've never heard it before. I think there should be more acknowledgment of regional variation because the picture looks more like soup than the rice dish I ate. Amesville (talk) 17:03, 16 March 2008 (UTC)[reply]

Frugality

Bacon is listed as the pork of choice in this recipe. I prepare it this way as well but I beleive it is in error to suggest that this is the dishes' historical context. The ham bone left over from christmas dinner was the likely frugal choice to add flavor to legumes and suggest wise use of left overs for the new year's prosperity. I also think it likely that plantation owners passed off this lesser cut off meat to the workers, (slaves) and the dish is a tribute to their creativity; a soul food dish based on beans and the meat flavoring that availed itself to them. Bacon as the primary choice seems more akin to Bobby Flay or Emeril. If someone could research this I think the dish would be more dignified by acknowledging its humble roots. Just saying...

68.204.11.246 (talk) 00:26, 1 January 2010 (UTC)kevinpedia[reply]

Carolina Gold rice

Carolina Gold rice is not quite extinct. It is still being grown in South Carolina. Anson Mills grows 30 acres of it at Prospect Hill field near the Edisto River, south of Charleston. Carolina Plantation Rice grows 50 acres of Carolina Gold rice at Whitehouse Plantation at Wacamaw Neck. Anson Mills grows seed rice for the recovery of the former rice fields at Kensington Plantation, Middleburg House Plantation, and Delta Plantation. 70.100.194.176 (talk) 03:38, 13 June 2012 (UTC)[reply]

Pigeon peas

  'the Haitian Creole term for black-eyed peas: pois pigeons (pronounced: [pwapiˈʒɔ̃]), or "pigeon peas" in English.'

Is that really a different term for black-eyed peas? Isn't it a completely different kind of pea? https://wiki.riteme.site/wiki/Pigeon_pea — Preceding unsigned comment added by Bobdc (talk • contribs) 17:40, 22 June 2017 (UTC)[reply]

Hoppin John Discrepancy in article

Please revise the article and discuss that Hoppin John and black eye peas are a ritual food/dish of black americans on new years (amongst other dishes) that stems from slavery in the USA.

Pigeon peas are another legum that is found throughout the Caribbean and world. 209.6.189.61 (talk) 04:52, 2 January 2022 (UTC)[reply]