For health and fortune in the new year, put this Gullah Geechee meal on your menu

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For health and fortune in the new year, put this Gullah Geechee meal on your menu
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Community is everything to the Gullah Geechee, along with keeping culinary traditions alive handed down from generation to generation

For some African Americans living on the southern East Coast of the United States, a long tradition of eating plant-based whole foods—so-called-type foods—has been handed down from generation to generation. The Gullah Geechee people are descendants of enslaved West Africans captured in places such as Senegal and Angola and brought to the Low Country of South Carolina and Georgia to cultivate Carolina Gold rice.Please be respectful of copyright. Unauthorized use is prohibited.

For instance, the staple dish Hoppin’ John—which is supposed to bring good luck if eaten on New Year’s Day, according to Gullah Geechee tradition—blends West African ingredients such as black-eyed peas, rice, and greens with North American accou­trements such as thyme, celery, and corn bread .

The landscapes of South Carolina's St. Helena Island offer a glimpse into our country’s history and crop heritage. While researching my new book,which uncovers lost American longevity diets, I went in search of chefs who have kept Gullah Geechee culinary traditions alive and are bringing them into the 21st century, like Charleston’s BJ Dennis. Dennis is on a mission to bring back the cuisine of his rice-growing ancestors.

Matthew Raiford, showing off his crop to author Dan Buettner, is the sixth generation to own and run his family’s farm. Matthew Raiford, a celebrated chef who once cooked at the White House, started his training with his great-grandma Florine and honed it at the Culinary Institute of America. He’s also an ecological horticulturalist, certified by the University of California’s Santa Cruz Center for Agroecology.

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