Hoppin’ John, a New Year’s tradition born from slavery
https://dervishcom.blogspot.com/2011/12/hoppin-john-new-years-tradition-born.html
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The hoppin' John cassoulet on his New Year's Eve menu at the Tabard Inn might give you the wrong impression about chef Paul Pelt. It might lead you to think that Pelt believes in random, mercurial luck. He doesn't. The unusually taciturn cook — I'd call him shy if it weren't for his occasional bursts of pointed humor — believes in divine providence over luck.
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Sudarsan Raghavan, David Nakamura 28 Dec, 2011
Sudarsan Raghavan, David Nakamura -
Source: http://feeds.washingtonpost.com/click.phdo?i=64680248293d60caba4a0791d516f22b
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