No, not the band—the food. Southern tradition has it that eating black-eyed peas on New Year's Day guarantees you good luck for the whole rest of the year, and if you google "New York Times hoppin' John," you'll find the recipe of princes of Southern cooking Matt and Ted Lee (plus lots more on the legume and the dish). Here in Seattle, local DJ/hero Riz Rollins suggests a trip to one of the Vietnamese delis around 12th and Jackson to pick up the black-eyed-pea dessert called chè đậu trắng, made with peas, sugar, sticky rice, and coconut milk. "It has no visual allure what-so-or-whenever," he notes, but lucky is lucky.

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