Every holiday has its own of traditions, and New Year s Day is no exception. On this week s Louisiana Eats we ll hear about a bowl of hoppin john made with the freshest ingredients, the superstitions behind black eyed peas, and a roasted cabbage beyond your wildest dreams. Southern food purveyor John Martin Taylor joins us to talk about reviving traditional foods in South Carolina; Adrian Miller shares more secrets about Soul Food; and Chef John Currence talks about his new book Pickles, Pigs, and Whiskey. Plus, we ll hear about a collaboration between the Red Stick Farmer s Market and the Star Hill Church in Baton Rouge.