Family Tree Food Stories

Why do some manners survive for centuries while others disappear overnight? And which one still matters today?In this episode of Family Tree Food & Stories, Nancy May and Sylvia Lovely uncover the surprising truths behind the rules we follow, the ones we break, and the embarrassing moments we all secretly Google.From medieval knife etiquette and Victorian orange-cutting rules to restaurant dilemmas, awkward check battles, and the lesser-known rules of modern hosting, this episode reveals how manners have evolved — and why they’re more important today than ever.A mix of cultural style, history, and real-life stories, Nancy and Sylvia share how etiquette shapes our relationships, our confidence, our friendships, and even tells others who we are at the table. If you’ve ever wondered, “Am I doing this right?”, this episode of Family Tree Food & Stories has answers to the questions you might be too embarrassed to ask out loud — but still should know.This is not your grandmother’s etiquette talk, but instead something you can put to use tomorrow.. 🔑 Key Takeaways:The Easy Bread Plate Hack Everyone Should Know About: The “B” and “D” hand trick doesn’t just save embarrassment — it’s one of the most-searched etiquette questions worth learning.History Behind the Rules We Follow Without Thinking, And Why: Did you know that Medieval danger signals, Victorian pamphlets, and ancient dining rituals still influence how we sit, eat, serve, and host today?The Check-Dance Ritual, And Who Pays? From the guy with “alligator arms” and the host rule to power plays disguised as politeness, the debate over who pays is one of the most revealing etiquette moments in our professional and personal lives, and it's worth learning how to do it right.Toasting: Trust, Poison, and a Loud Clink: Did you know that the glass clink isn’t just for celebration—historically, it was a way to prove you weren’t poisoning your neighbor. (And yes, how high your glass, or goblet, was filled mattered!)🎧 What You Can Do Next:If this episode made you rethink even one habit, hit follow, share it with a friend, and send us your funniest or most unforgettable etiquette story. Join us, Nancy and Sylvia, in future stories at Family Tree Food & Stories, where we explore the traditions, quirks, and conversations that shape how we eat, gather, and connect — because. . . Every meal has a story, and every story is a feast.Additional Links ❤️Book: My Family Tree, Food & Stories Journal Awarded #1 New Release on Amazon

Home for the Holidays: The Lost Art of Decorating with FoodWhat if your next holiday centerpiece wasn’t from a store—but from your pantry? In this episode of Family Tree Food & Stories, Nancy May and Sylvia Lovely help you rediscover the forgotten art and easy ways to decorate with food. It’s been a long-standing, even ancient tradition that’s fun and everyone can join in and help. From hanging this year’s turkey wishbone and saving it for next year’s wish-making activities, to crafting apple-head dolls, hanging cookie tree ornaments, and stringing cranberry and popcorn garlands, there’s an interesting story with each of these holiday decorations.There’s some pretty interesting history to many other food decorating traditions.  Nancy and Sylvia dig into the Greek legend of the cornucopia and the history of how the pineapple became a symbol of welcome in many New England towns. You’ll also learn the story of how Otto, the cookie-loving poodle, managed to sneak his share of holiday food decorations, unbeknownst to his owners.  Then, give some of the other traditional edible craft decorations a try with your own family and friends, like orange-and-clove pomanders and more. This holiday season, try bringing a little nostalgia back into your home, things that your grandmother might have done, and get an early jump on decorating for the holidays, with food!Nancy shares… “Food is art, food is memory—and decorating with always makes you happy.”Whether you’re a crafter, foodie, or simply someone craving a warmer, more memorable type of holiday season in 2025, this episode will help you remember that every meal has a story, and every story is a feast.Key Takeaways:The history of edible decorations: from cornucopias to cookies and eggsHoliday decorating ideas: garlands, pomander oranges, bread babies, and moreRegional food decorating stories from New England to EcuadorWhy food and decoration: memory-making magic for holidays, heritage, and home📣 Want more?Tune in to Family Tree Food & Stories at Podcast.FamilyTreeFoodStories.com or wherever you listen to podcasts and subscribe so you never miss an episode release.Learn why oatmeal is more than breakfast—it’s a bridge between past and present, comfort and culture, nourishment and nostalgia.Additional Links ❤️Book: My Family Tree, Food & Stories Journal Awarded #1 New Release on AmazonInstagram Story updates 📸Facebook Family Tree Food Stories GROUP👍

Thanksgiving Traditions & The Stories That Feed UsWhat makes Thanksgiving more than a meal? There’s a lot more of the old and new traditions that, when combined, can make this celebration one you’ll remember for years to come.In this  episode of Family Tree Food & Stories, Nancy May and Sylvia Lovely explore how food, family, and traditions shape our sense of gratitude and belonging across the generations, tables, and even time zones from how to make that traditional turkey better than ever, to the most bizarre dishes of the past decades. This episode takes you behind the scenes of how some of our favorite Thanksgiving foods reveal where we came from (in past generations), where we’ve been (think wartime rationing), and those things that have become mainstay traditions, perhaps taught to you by an in-law.  Key Take Aways:1.      Gratitude: How The Legacy of Food and Friendship Lives On: Through stories of Gloria Hardy Rice and Denny Hamilton—two unforgettable women remembered through their cooking and hospitality—you’ll see how recipes and rituals can preserve memories far beyond the kitchen.2.      Strange but True: Mid-Century “Weird Dishes” Still Make it to The Table: Ever heard of bologna cake or ham and banana casserole? Nancy and Sylvia uncover these real mid-century recipes and explore what they reveal about America’s shift from fresh to processed foods—and why some trends are making a comeback.3.      Sweet Potatoes vs. Yams: The Real Difference: You’ll finally learn what separates these two Thanksgiving staples—and discover that the sweet potato actually comes from the morning glory family, not from traditional tuber potatoes.4.      Modern Twists on Classic Thanksgiving Traditions: From Friendsgiving gatherings to global recipe swaps and even new drinks and how to brine with apple cider, and even frog eye salad, this episode offers simple ways to freshen up your Thanksgiving platters. 5.      The Sensory Secrets of Gratitude: You’re encouraged to notice the details—the scent of rosemary, the crisp sound of turkey skin, the warmth of laughter. It’s the simple things that make a Thanksgiving meal and day that much more memorable.🎧 Join Us:This Thanksgiving, we hope you’ll grab a seat at the Family Tree Food & Stories table. Listen to a few extra shows at Podcast.FamilyTreeFoodStories.com to rediscover the flavor, humor, and your own family history that makes Every Meal a Story, and Every Story a Feast!Additional Links ❤️Book:

How Cooking Mistakes, Burned Meals, and Starting Over Can Teach You More Than Any Recipe BookWhy are so many people afraid to cook?  It’s easier and more fun, even than you might think.  In this episode of Family Tree Food & Stories, Nancy May and Sylvia Lovely dig into the big reasons and excuses behind avoiding cooking.  Learn how even the most devout non-cook recently turned her “I don’t cook” mantra into a way to learn about her family history and a new level of confidence.  From burnt pots and melted pie crusts to Engagement Chicken and freezer chili hacks, Nancy and Sylvia share practical tips and tactics to cut through your own fear of learning—or relearning—how to cook at home.  They also share how it might not just be you, but entire generations, who are challenged by cooking.  Shifting lifestyles, rising food prices, social media pressures, and even Food Network shows have distorted the reality and perception of what it takes to stay healthy, enjoy cooking, and put even a simple hot meal on a plate.  Whether you’re an empty nester, have a large family, or are inviting friends in for a bit or a snack, there’s an idea for everyone in this next episode of Family Tree Food and Stories, because You Can Cook!🔍 Key Episode Topics & Takeaways :Common cooking fears—why they exist and how to overcome them without expensive tools or culinary schoolCost myths—why cooking at home is almost always cheaper than fast food or restaurant deliveryCooking for one or two—realistic tips for empty nesters, those newly divorced, or anyone living alone Why men are cooking more—and what that means for modern households, dating, and engagement chicken Cultural shifts—how working parents, youth sports, and Uber Eats rewired how we eat (and why that’s changing again) Mistakes that teach—what happens when you confuse baking soda with baking powder or overload your pasta pot Creative ways to start small—using canned soup, leftovers, and community cooking clubs as a jumping-off point Recipe preservation—how misreading grandma’s handwriting turned into seven cups of sugar instead of one—and why that memory mattersAdditional Links ❤️Book: My Family Tree, Food & Stories Journal Awarded #1 New Release on AmazonInstagram Story updates 📸Facebook Family Tree Food Stories GROUP👍TikTok: Family Tree...

Oatmeal: The Comfort Food That Connects Generations & More!Oatmeal: it's a simple bowl with a story that spans continents, centuries, and countless family tables. In this episode of Family Tree Food & Stories, Nancy May and Sylvia Lovely share the interesting history, folklore, forgotten traditions, and a few recipe ideas behind one of the world’s most comforting foods. From ancient Scottish porridge (yes hidden their Sporrans)to more traditional breakfasts, and eve oat milk and skincare, you'll learn how this simple grain has fed and even healed so many across the generations. You might even rethink your own breakfast routine as Nancy and Sylvia share how oatmeal has fueled farmers, inspired folklore, and even found its way into beauty products like Aveeno. As always you'll hear personal stories and ideas about how oats and oatmeal has played a role in their lives and others they know, including Nancy’s 99-year-old father’s famous oatmeal routine—and a recipe shared by Sylvia's son Ross - who has eight, yes, EIGHT children! Key Takeaways: The Interesting History and Origins of Oatmeal: how it began in the fields of Scotland and Ireland, where it was both a staple food and then became a symbol of resilience, also called Avena Sativa, oats have helped many farming communities survive over the centuries.It Was A Superfood Before Its Time: Modern science confirms what farmers always knew: oats are rich in fiber, heart-healthy nutrients, and anti-inflammatory properties. Yes, research has noted that a daily bowl can lower cholesterol, balance blood sugar, and boost long-term wellness.From Comfort Food to Folklore: In Scotland, oats weren’t just food—they were protection. Folklore held that sprinkling oatmeal in your pocket could ward off fairies and bad luck. These myths reveal how deeply food and superstition intertwined across generations. Even the French used it to welcome or dissuade a daughter's suitors. From Breakfast to Beauty: Oatmeal has many healing properties that are even incorporated in your "average" beauty products. Recipes that Carry A Family of Eight Far: You can get a copy of Ross Lovely’s Minnesota Baked Oatmeal in this episode as well.📣 Want more?Tune in to Family Tree Food & Stories at Podcast.FamilyTreeFoodStories.com or wherever you listen to podcasts and subscribe so you never miss an episode release.Learn why oatmeal is more than breakfast—it’s a bridge between past and present, comfort and culture, nourishment and nostalgia.Additional Links ❤️Ross Lovely's Minnesota Baked Oatmeal RecipeBook: a...

Ever wonder what bone cookies, charcoal embers in a turnup, and candy corn have common?In this ghostly episode of Family Tree Food & Stories, hosts Nancy May and Sylvia Lovely stir up the history, humor, and hidden meaning behind Halloween’s more interesting and fun traditions. From ancient Celtic rituals to good luck brew, and a lover’s prediction, this episode shares how food, folklore, and superstition have come together over centuries to create the Halloween we know today.👻 Did you know Halloween started not with candy—but instead with cakes for the dead?🕯️Ever heard of “dumb suppers” where guests purposely invite their ancestral spirits to dinner?🎃 Or that carving pumpkins first started with a carved turnup – and a spooky Irish legend about a drunk trickster named Stingy Jack?This episode isn’t about horror— It’s about how old food-related superstitions turned into new stories and became tradition, and how something as small as a cinnamon stick or a fire ember can help us recreate traditions and stories from the past. We’re talking witches, Wiccans, candy corn, garlic, good fortune potions, caldrons, and why some of us still can’t pass a graveyard without holding our breath.Whether you’re a Halloween traditionalist or a foodie this episode will might have you turning your lobster pot into a homemade cauldron of flavor, and fun.✨ Key Takeaways:How Halloween Turned into a Modern Day Celebration: The Celtic roots of Samhain marked the shift from harvest to darkness—and gave rise to many of the traditions we still celebrate today.Magic in the Kitchen: Secrets Behind Everyday Kitchen Herbs: Rosemary, sage, garlic, and other herbs have long been symbols of protection and good luck—proof that cooking can carry a little mystery of its own.Old Rituals to Find Your Lover and New Meanings: From cakes for the dead to bobbing for apples, what once honored ancestors has evolved into modern ideas you can use today.Additional Links ❤️Book: My Family Tree, Food & Stories Journal Awarded #1 New Release on AmazonInstagram Story updates 📸Facebook Family Tree Food Stories GROUP👍TikTok: Family Tree Food Stories👇Share Your Story With Nancy & Sylvia!: Leave us a voicemailYou can send us a DM on Facebook.🎧 Subscribe now and never...

The Hidden Power of Everyday Food Rituals to Connect Family, Friends, and ColleaguesIn this episode of Family Tree Food & Stories, Sylvia Lovely turns interviewer and invites Nancy May to reflect on and share her experiences in going home to New York and Connecticut. The interview turns into a food story about going home and finding new friends, while creating new memories and connections Through treats (think chocolate) and meals shared with colleagues, long-time friends, and family, the conversation explores how shared meals create continuity between past and present—bridging professional spaces, personal history, and the comfort in knowing "you can go home" after all. From a meeting in a New York chocolate factory with new collaborators, to a French dinner with a childhood friend, and tea with a mentor celebrating her 90th birthday, each experience and story illustrates how food serves as both anchor and bridge. Whether through the aroma of smoked mushroom risotto, the aroma of handmade chocolate, or the simplicity of a perfectly seasoned burger, each moments shared is is done so to help remind you that food and stories can awaken our senses and enrich every moment of your day.Throughout the episode, Nancy and Sylvia share how awareness enhances connection—how important it is to slow down to notice the sounds, really taste the flavors (even of the day) and truly listen to the rhythm of conversation. Chance encounters can also transform the simplest moment of shopping into a new friendship and lasting memory. As Nancy revisits the familiar towns of Connecticut, some she shares with her host, who had never experienced the region of New Preston, CT, from her new home base in Florida, she shares how the food shared throughout her trip enhanced every food becomes a way to re-engage with both past identity and present relationships.This discussion underscores a central idea: food stories are professional, personal, and historical connectors. They link the boardroom (from her speaking event) to the kitchen table, the old neighborhood to new beginnings, and the act of eating to the art of listening.Key takeaways:Food can strengthen even professional relationships: business and professional relationships are strengthened with a surprise introduction to the Moderne Chocolate factory and an introduction the founder, Joan Coukous and her husband, in New York City. Pay attention to the sensory details with each experience. From the smell of chocolate (in this episode example) to the rich taste of smoked mushroom risotto, at La Rivage, and a reconnection with a childhood friend. The episode highlights how sensory awareness transforms food from the action of eating into an act of mindfulnessFood stories preserve legacy and strengthen belonging: Through recipes like syrup cake or transparent pie, hear how personal family food stories reinforce our understanding of family and friends.🎧 Listen now at Podcast.FamilyTreeFoodStories.com — and in the kitchen with family and friends again - and, remember that every meal tells a story, and every story is a feast!.Additional Links ❤️Book: a...

How family traditions, food memories, and simple kitchen smarts can help us eat well, waste less, and reconnect around the table.In this Family Tree Food & Stories episode, Nancy May and Sylvia Lovely celebrate World Food Day by diving into how food traditions, family stories, and old-fashioned kitchen wisdom can help us better manage our family’s budget today.  From McDonald’s Happy Meals and Burger King crowns to World War II ration cookbooks, casseroles, and potluck suppers, they explore how generations before us managed to feed their families with creativity, care, and a sense of community spirit.This episode digs into stories and tips of stretching meals when prices rise, making do with what’s on hand, and why simple, hearty dishes—like soups, beans, pickled vegetables, and even Hamburger Helper—are finding their way back into modern kitchens. You’ll also hear about how Sylvia’s granddaughter surprised her with a simple yet delicious treat, reminding us that food—no matter how humble—has the power to comfort, heal, and bring us together, regardless of the time of day.This episode explores how the lessons of our mothers and grandmothers continue to guide us: waste less, cook smart, and share what you have with friends and neighbors.This episode explores how the lessons of our mothers and grandmothers continue to guide us: waste less, cook smart, and share what you have with friends and neighbors.🍲 Key Takeaways:Old Tricks Still Work – Learn how classic budget-stretchers like soups, stews, casseroles, and potlucks are making a comeback for today’s families. Ration-Era Wisdom from WWII for Modern Times – Discover how vintage cookbooks and wartime recipes offer practical lessons for eating well on less.Easy Sustainability Tips at Home – From small gardens to creative leftovers, see how past generations practiced “farm-to-table” long before it was trendy, and how you can do this too🎧 Listen now at Podcast.FamilyTreeFoodStories.com — and in the kitchen with family and friends again - and, remember that every meal tells a story, and every story is a feast!.Additional Links ❤️Book: My Family Tree, Food & Stories Journal Awarded #1 New Release on AmazonInstagram Story updates 📸Facebook Family Tree Food Stories GROUP👍TikTok: Family Tree Food Stories👇Share Your Story With Nancy & Sylvia!: Leave us a voicemailYou can send us a DM on 

🌽 Did you know that Native American Foods Sill Influence What You Eat Today? How many of the foods you eat every day have roots in Native American foods and traditions?  A lot more than you might realize, so start counting and testing your family and kids now!In this episode of Family Tree Food & Stories, Nancy May and Sylvia Lovely share a list of indigenous foods, along with their history, traditions, and, yes, even spiritual connections, that influence your breakfast, lunch, dinner, and holiday celebrations today.  A few key things you’ll learn in this episode include:The secret of the Three Sisters – corn, beans, and squash weren’t just crops; together they created a complete protein system that nourished communities long before “vegetarian nutrition” was ever studied in labs.Forgotten Native recipes – from Cherokee venison meatloaf (poya) to early cornbread and Johnny Cakes, discover dishes you may not know had indigenous roots.Spiritual traditions of food – ghost suppers, spirit plates, and powwows reveal how meals were seen not just as nourishment, but as sacred connections to ancestors and community.Modern revivals of indigenous cuisine – from Minnesota’s Owamni restaurant to fry bread recipes passed down through families, Native foodways are making a powerful comeback today.This episode of Family Tree Food & Stories you can test your own knowledge of how much Native American food history, indigenous cooking traditions, and stories of resilience offers up some wisdom from the past.👉 What’s NEXT?  How you can help us and others.Feeling hungry for more than just food? Go make your favorite fall recipe—or better yet, call someone and ask about their comfort food memories. And don’t forget to share this episode with friends and family. Because as Nancy and Sylvia always say… every dish has a story—and every story is a feast.. and it’s all better when shared! 🍽️💬🎧Additional Links ❤️Book: My Family Tree, Food & Stories Journal Awarded #1 New Release on AmazonInstagram Story updates 📸Facebook Family Tree Food Stories GROUP👍TikTok: Family Tree Food Stories👇Share Your Story With Nancy & Sylvia!: Leave us a voicemailYou can send us a DM on 

Learn why your body—and heart—craves stew, pasta, and pancakes in the fall.Ever wonder why mac and cheese, beef stew, lasagna, or even a slice of fruitcake creates cravings in the fall? In this episode of Family Tree Food & Stories, Nancy May & Sylvia Lovely dive into the cozy world of comfort foods—and trust us, there’s a lot more to it than just wanting that warm brownie or an extra spoonful of mashed potatoes on your plate!Nancy and Sylvia aren’t just talking about our favorite go-to comfort recipes. They’re sharing some of the reasons why certain foods bring back some of your best memories, and why our bodies actually need comfort food when it gets cold.  In this episode, you learn about ghost recipes – don’t worry, they’re not creepy or scary memories and stories of traditional Sunday sauces, and apple dumplings made with Mountain Dew (yes, really!). You’ll also go back in time to those old-fashioned church cookbook finds that have become dinner-party showstoppers— we promise you’re in for a treat with this episode. 🍂Key Lessons & Takeaways:🔍Comfort food activates that involve all five senses. Sight, smell, sound, touch, and taste all come alive when you’re cooking and eating fall favorites like stew, chili, and roasted pumpkin.🔍The science behind your cravings. Cold weather and less daylight lower your serotonin and body temperature—so hearty meals help warm you up and boost your mood.🔍How Ghost Recipes connect us to the past. Old family dishes, even if half-remembered, tell stories of loved ones and keep traditions alive in powerful ways.🔍Comfort food looks different for everyone. From Yorkshire pudding and burnt marshmallows (for an 8-year-old Girl Scout), to chili or a lasagna made by a well-known pasta machine inventor, each dish has personal meaning.🔍Fall cooking is about slowing down. Scratch recipes, simmering pots, and food memories all invite us to be present, take the edge off our hectic schedules and lives, and teach us how to be present with ourselves and those we love and care about.  We suggest you give it a try one weekend to rediscover just how relaxing it can be in your own kitchen. 🎧 What’s NEXT?  How you can help us and others.Feeling hungry for more than just food? Go make your favorite fall recipe—or better yet, call someone and ask about their comfort food memories. And don’t forget to share this episode with friends and family. Because as Nancy and Sylvia always say… every dish has a story—and every story is a feast.. and it’s all better when shared! 🍽️💬Additional Links ❤️Book: My Family Tree, Food & Stories Journal Awarded #1 New Release on AmazonInstagram...

Let’s talk Mushrooms: from Shitake stories, and magic mushrooms, to the People’s “shrooms”  and more. This week, we’re talking about foods you probably wouldn’t expect to get too excited about: mushrooms. However, those funky spongy fungi have stories, secrets, and flavors that will give you something different to talk about at your next dinner table conversation.  In this episode of Family Tree Food & Stories, Nancy May and Sylvia Lovely become the Fungi Gals (ha, ha, seriously!) and share fall comfort foods, mushroom myths, and a few “did-they-really-just-say-that?” moments.👍Here are a few extra hints of what you'll learn in this episode:  The true story of the mushroom that sold for over $300,000Why  Nancy’s new puppy, BB, could turn into the best hunting nose in FL for these dinner treats.How a mushroom helped a widower through his grief.Why pigs got fired as truffle hunters.How a mushroom turned into a serious multi-million dollar side hustleIf you love a good fall recipe, a weird-but-true food story, or want to feel a little more grounded this season (pun intended here), this episode of Family Tree Food & Stories is for you. And hey, don’t be surprised if you start eyeing your backyard for mushrooms and thinking, how much can I sell this one for?  👉 Listen, share, and discuss this episode with family and friends. Together, let’s keep alive the promise to “Never Forget”—and to remember that every meal tells a story, and every story is a way to heal.Additional Links ❤️Book: My Family Tree, Food & Stories Journal Awarded #1 New Release on AmazonInstagram Story updates 📸Facebook Family Tree Food Stories GROUP👍TikTok: Family Tree Food Stories👇Share Your Story With Nancy & Sylvia!: Leave us a voicemailYou can send us a DM on Facebook.🎧 Subscribe now and never miss a bite or a good story.About Your Award-Winning Hosts: Nancy May and

Fermented Nuts, Pickled Eggs & Appalachian Moonshine: How We Preserve More Than Just Food, and Why it's Important. Fall is more than a season—it's a reminder to preserve what matters, from seasonal foods to family recipes passed down through generations. In this richly layered episode of Family Tree Food & Stories, hosts Nancy May and Sylvia Lovely share forgotten preservation techniques, Appalachian food lore, and hands-on kitchen wisdom from past generations. You'll also hear about Sylvia's learned to revive a drunken raccoon, the FDA's ban on sassafras, and some inspiration for pickling and canning. From colonial fruit-flavored shrubs and handcrafted root beer to salt-cured smokehouse hams, brined turkeys, and green beans also known as leather britches— we hope this episode will give you some new ideas, recipes, and tools for your own fall season harvest.You’ll also hear and learn about:Shrubs and Colonial Drinks – What They Are and how to make these trending drinks for yourself. Traditional Appalachian Smokehouses and Backyard Smokehouse Pits: Learn how to create a makeshift smokehouse and enjoy a smoked Thanksgiving turkey sooner, without waiting.Brining & Pickling: What’s hot and trending, and what not to do. Simple Dehydration Techniques: in your own oven and kitchen.Even if you only have a high-rise windowsill herb garden, this episode will give you tools, resources, and ideas on how preservation is about more than just food.  👉 Listen, share, and discuss this episode with family and friends. Together, let’s keep alive the promise to “Never Forget”—and to remember that every meal tells a story, and every story is a way to heal.Additional Links ❤️Book: My Family Tree, Food & Stories Journal Awarded #1 New Release on AmazonInstagram Story updates 📸Facebook Family Tree Food Stories GROUP👍TikTok: Family Tree Food Stories👇Share Your Story With Nancy & Sylvia!: Leave us a voicemailYou can send us a DM on Facebook?🎧 Subscribe now and never miss a bite or a good story.About Your Award-Winning Hosts: Nancy...

Do you remember where you were on September 11, 2001?How did America come together in the days after the 9/11 terrorist attacks? And why did food—from cornbread to clam chowder—become a powerful symbol of comfort, resilience, and remembrance?In this special Family Tree Food & Stories episode, we reflect on the tragic events of September 11, 2001, and the extraordinary ways people found healing through food. From community kitchens in New York serving first responders, to small-town stories of family meals and final requests, this show explores how 9/11 changed America forever—and how sharing food helped us grieve, unite, and honor those lost, yet never forgotten.✨ Key Takeaways from This EpisodeHow Chefs brought communities together after 9/11How Cornbread Has Become a symbol of resiliencePatriot Day and Ways You Can Help Others Communities give thanks Things you can do in remembrance and serviceOn this September 11 Patriot Day, Nancy May and Sylvia Lovely ask you to take a moment to reflect and ask: What food brings you comfort when the world feels uncertain?How can you honor 9/11 with an act of kindness, service, or remembrance?👉 Listen, share, and discuss this episode with family and friends. Together, let’s keep alive the promise to “Never Forget”—and to remember that every meal tells a story, and every story is a way to heal.Additional Links ❤️Book: My Family Tree, Food & Stories Journal Awarded #1 New Release on AmazonInstagram Story updates 📸Facebook Family Tree Food Stories GROUP👍TikTok: Family Tree Food Stories👇Share Your Story With Nancy & Sylvia!: Leave us a voicemailYou can send us a DM on Facebook?🎧 Subscribe now and never miss a bite or a good story.About Your Award-Winning Hosts: Nancy May and Sylvia Lovely are the powerhouse team behind Family Tree, Food &

🍴 Mystery, Murder & Meals: When Food Turns DeadlyCould the food on your plate become a deadly weapon?  In this week’s episode of Family Tree Food & Stories, Nancy and Sylvia stir up the darker, and questionably juicy side of food culture, history, and culinary revenge—where poisoned banquets, chef scandals, and real-life true-crime stories collide. If you’ve ever wondered about the powerful, sinister-looking side just placed on your plate, this episode is a feast you won’t want to miss.From poisoned pies to power plays in the kitchen, this episode blends food history, true crime, and mystery storytelling into a conversation that’s as chilling as it is entertaining.Key Lessons Learned: 👇Food plots revealed from ancient Roman kitchensWhat if the first “witch trials” weren’t about magic at all—but about dinner gone deadly wrong?.What might happen when you send your meal back to the kitchen? Yikes!The dark side of the kitchen and # MeToo scandalsAgatha Christie's recipe for a perfect mystery and why we still "eat it up" today.What arsenic has to do with bread and WWII prisoners.and much more!Share Your Story With Nancy & Sylvia👇Additional Links ❤️Book: My Family Tree, Food & Stories Journal Awarded #1 New Release on AmazonInstagram Story updates 📸Facebook Family Tree Food Stories GROUP👍TikTok: Family Tree Food Stories!: Leave us a voicemail You can send us a DM on Facebook?🎧 Subscribe now and never miss a bite or a good story.About Your Award-Winning Hosts: Nancy May and Sylvia Lovely are the powerhouse team behind Family Tree, Food & Stories, a member of The Food Stories Media Network, which celebrates the rich traditions and connections everyone has around food, friends, and family meals. Nancy, an award-winning business leader, author, and podcaster, and Sylvia, a visionary author, lawyer, and former...

✍️ Ink, Ingredients & the Power of Food WritersWho do you think shapes the way we eat, cook, and talk about food today? Well, you'll find some of the answers in this episode of Family Tree, Food & Stories, as co-hosts Nancy May and Sylvia Lovely reveal the history of food writers and critics—from the Mesopotamian food writers who carved their stories on clay tablets to the story behind how Michelin stars come about and are funded and can make or break a restaurant.Nancy and Sylvia also put the spotlight on legends like Jacques Pépin, who turned down JFK’s kitchen to revolutionize American cooking, and Ina Garten, the Barefoot Contessa, whose Hamptons shop grew into one of the most beloved food brands in the world. You’ll also hear how Ruth Reichl, editor of Gourmet and former New York Times critic, transformed food reviews into unforgettable personal stories.Food writing isn’t just about recipes—it’s about preserving traditions, capturing culture, and connecting us to family and history through ink and ingredients. Whether you’re a cookbook lover, foodie traveler, a faithful listener of the show, or a wannabe food blogger and critic yourself, this episode will be one to learn from and savor. We promise.🍴 Key Things You'll Enjoy Learning About in This EpisodeThe origins of food writing 🍴 What You’ll Learn in This EpisodeThe origins of food writing — from 1750 BC recipes to witty ancient Greek food stories.The rise of iconic food critics like Craig Claiborne, Ruth Reichl, and how their reviews changed dining forever.Why Jacques Pépin’s career choice (HoJo’s over JFK!) shaped American home cooking.The story behind Michelin stars — and how they became a global badge of food tourism and prestige, and how they're funded - it's not what you think.Nancy and Sylvia hope that you enjoy this episode of Family Tree Food and Stories. If you do, please subscribe today so you don't miss the release of all future shows. And don't forget to share the show with your friends and family because "Every Meal Has a Story and Every Story is a Feast." Additional Links ❤️Book: My Family Tree, Food & Stories Journal Awarded #1 New Release on AmazonInstagram Story updates 📸Facebook Family Tree Food Stories GROUP👍TikTok: Family Tree Food Stories👇Share Your Story With Nancy & Sylvia!: Leave us a voicemailYou can send us a DM on Facebook?🎧 a...

From our family's original alehouses (think medieval times) to modern gastropubs, hear how your favorite watering hole and social hangout has shaped society, from birth to passing. and why.In this episode about “Bars and Pubs,”  your Family Tree Food & Stories Podcast hosts, Nancy May and Sylvia Lovely, raise a frosty pint and share some of the most timeless traditions, history, colorful characters, and personal stories that make bars, pubs, and taverns the cornerstones of many small towns and community family life so rich.From famous corner bars like Cheers in Boston and the White Horse Tavern in Newport, Rhode Island, to local favorites with a rich heritage, this episode blends history, humor, and personal stories and reflections on lives well lived. Listeners will hear about Prohibition-era origins, the role of German immigrant beer culture, and how pubs often doubled as family gathering spaces. The conversation also touches on homebrewing adventures, quirky bar names, and the enduring appeal of pub comfort food.In addition, Nancy and Sylvia share personal conversations with bartenders who remember every order, travelers who created instant friendships and the new tastes moving towards non-alcoholic beer and mocktail culture—a trend led by Gen Z. You’ll also learn about the agricultural roots of beer, from hop farming in New York and Washington State to the backstory behind IPA bitterness and Belgian monk brews.Whether it’s a dark and warm Irish tavern, a cozy New England pub, or a quirky roadside dive bar, “Bars and Pubs” shows how these places have become a part of lives, legacies, and legends, and the archive of tradition, storytelling, and warm human connection.5 Key Learning Points: The Importance of Key Historic Bars & Taverns – Discover the stories of iconic spots like the Cheers bar in Boston and the 10th-oldest tavern in the world, the White Horse Tavern.Their Cultural Impact and Significance – Learn how pubs, especially in German-American and Irish traditions, have long been community hubs for celebration and connection.Emerging Drink Trends – Explore the rise of non-alcoholic beer, mocktails, and premium brews as tastes shift across generations.History of Agriculture & Brewing – Understand the role of hop farming in the U.S., from New York’s past dominance to Washington State’s modern leadership.Importance of Social Storytelling – See how conversations over a pint can spark lifelong friendships, creative breakthroughs, and the preservation of local history.Pull up a barstool and join the conversation! 🍺Listen to “Bars and Pubs” on the Family Tree Food & Stories Podcast and discover the traditions, flavors, and friendships that make pubs more than just a place to drink. Subscribe now, share with friends, and tell us—what’s your most memorable bar or pub story?Additional Links ❤️Book: My Family Tree,...

New ideas for creating a family food tradition that’s right in your back, or front yard. The Growing Craze for Edible Insects: From Crickets to Tarantulas and the health, wellness, and eco-friendly benefits that could help you, your family, neighbors, and the planet. Family Tree Food & Stories, Ep. #46Tune in as this episode of the Family Tree Food & Stories podcast crawls straight into the fascinating (and sometimes squirm-worthy) world of edible insects. In “Foods That Bug Us,”  your co-hosts Nancy May and Sylvia Lovely explore cultural traditions, health benefits, and some less familiar history behind eating bugs.From deep-fried tarantulas and crispy roasted crickets to John the Baptist’s locust-and-honey diet and the surprising insect life cycle hidden inside figs, this episode gives you a list of ideas and ways to create your own buged-out buffet along with some facts that will have you asking for seconds – well, maybe.  In addition, learn about how the FDA has approved bug parts in food, why 2 billion people worldwide already enjoy insects as part of their diet, and how bugs are a good protein substitute with a much smaller environmental footprint than livestock. Yes, the pun (bug footprint, is intended!)  😉Alongside historical tidbits and personal stories (like how one of our friends swears green stink bugs taste like apple Jolly Ranchers), Nancy and Sylvia share the health benefits—from high-density protein and B12 to chitin. This crunchy exoskeleton compound has been studied and shown to help improve gut health and even has anti-inflammatory properties.With humor, storytelling, and a healthy dose of “yuck and yum,” this episode of Family Tree Food & Stories will challenge the way you think about what’s on our plate and proves that every meal has a story—and even sometimes comes with wings.5 Key Learning Points:There really is a global appetite for bugs – Over 2 billion people consume 2,000 species of edible insects worldwide.Bugs Are a Nutritional Powerhouse – Crickets, grasshoppers, and mealworms offer more protein per gram than beef, plus B12, iron, zinc, and healthy fats.Eat Chitin for Better Gut Health – The exoskeleton of insects contains chitin, a prebiotic linked to improved digestion and reduced inflammation.FDA Approved Bug Parts – The FDA regulates allowable bug parts in food; even chocolate and coffee naturally contain them. Bug Eating Cultural & Historical Roots – From John the Baptist’s locust diet to modern Michelin-starred dishes with ants, bugs have deep historical and culinary significance.Ready to rethink your dinner party meal plan 🍽️Listen and share “Foods That Bug Us” on the Family Tree Food & Stories Podcast and join the conversation about food traditions that surprise, delight, and may even make you squirm a bit. Subscribe, share it with a friend, and tell us—would YOU try a cricket-crusted fried...

From presidential obsessions to dog treats, how ide cream has made the dog days cool. What do Thomas Jefferson's 18-step ice cream recipe, Fidel Castro's 18-scoop binges, and a failed assassination attempt have in common? They're all part of ice cream's surprisingly scandalous past that Nancy May and Sylvia Lovely share in this week’s episode of Family Tree Food & Stories.  This week, we share how ice cream has evolved from when the Egyptian pharaohs made it,  to what snow cream is, to how it became so much fun that it was banned on Sundays (yes,really!). Did George Washington really blow a fortune on ice cream in 1790?  Perhaps.What did Nancy Johnson do to transform dessert-making for busy moms everywhere? And, what’s the real truth behind the  Dairy Queen rumor?   Ice cream plays a big part in so many birthday traditions, including dog birthdays too.  If you’ve ever wondered what it takes to be a Good Humor truck driving entrepreneur, well, Nancy fills you in there, on her own experience.  But there’s so much more to ice cream, including political activism, fancy molds, the birth of the real sundae, and more.This episode of Family Tree Food & Stories will have you looking for more ways to enjoy the dog days of summer with a cold cone and a newfound appreciation of ice cream stories worth sharing. Three more things you’ll learn about in this episode:Who were the women pioneers of ice cream?Who brought it to the US?  Who used Ice Cream to try to assassinate a world leader?Warning: This episode may cause sudden cravings for Carvel's chocolate bonnet cones, or have you making a fast sprint to catch the neighborhood ice cream truck, and create an irresistible urge to make snow cream when the snow falls again.Additional Links ❤️Book: My Family Tree, Food & Stories Journal Awarded #1 New Release on AmazonInstagram 📸FaceBook 👍👇Share Your Story With Nancy & Sylvia!: Leave us a voicemailYou can send us a DM on Facebook?🎧 Subscribe now and never miss a bite or a good story.About Your Award-Winning Hosts: Nancy...

The Art, Science, History, and Stories of Sourdough: From the Start to NowIn this episode of Family Tree, Food & Stories, we’re rising to a new level with sourdough. What began as an accidental blend of flour and water over 4,500 years ago, sourdough has evolved into a global obsession—and in this episode, Nancy May and Sylvia Lovely delve into the rich story of how it all started and its subsequent expansion. From ancient Egyptian brewing methods to quirky pandemic starter names like “Twinkle,” which have been shared around the world, this discussion dishes up wild history, a little kitchen chemistry, and some family stories and traditions. You’ve likely got a few of your own to share, too.Nancy & Sylvia share how this wild yeast has different flavors, and why every kitchen’s sourdough has its unique sourdough profile.  Then Nancy shares her own experience with the living creature dough and more.Whether you’re a seasoned baker or just curious, you’ll want to listen in and learn more about the ever-popular sourdough.Key Learning Points:The Ancient history of sourdough:  How it’s been recreated from a 4,500-year-old yeast find. WildYeast Flavors: from sweet to sourStarter Stories: One group of men even slept with their starter.  Learn why! Cultural Revival: What’s making it so popular todayArt and Science: behind sourdough todayDo you have a sourdough story of your own? We want to hear it! Share your starter’s name, your best (or worst) loaf, when your starter was first "born," and more. Go to Podcast.familytreefoodstories.com. Don’t forget to subscribe,leave us a review, and spread the love—because every story is a feast, and every loaf tells a tale.Additional Links ❤️Book: My Family Tree, Food & Stories Journal Awarded #1 New Release on AmazonInstagram 📸FaceBook 👍👇Share Your Story With Nancy & Sylvia!: Leave us a voicemailYou can send us a DM on Facebook?🎧 Subscribe now and never miss a bite or a good story.About Your Award-Winning Hosts: Nancy May and Sylvia Lovely are the...

How to Manage an Onslaught of Zucchini and Still Enjoy It! In this episode, we take you into the garden of the mighty Zucchini.  From its origins – it’s more interesting than you might think, why they were vital during WWII, to creating a mock apple pie with, yes, zucchini! There’s so much of it in the garden during the summer growing months that knowing what to do with Zucchini might include abandoning it on a neighbor’s porch – there’s a specific day for that, too. Oh, and don’t forget to listen to the end when you’ll hear how a zucchini helped put a criminal behind bars!  For real.This isn’t your average food podcast. It’s a blend of historical trivia – great fodder for picnic conversation starters -  personal zucchini tales, and yes, a few culinary.Unlike most food shows that serve up recipes, Family Tree, Food & Stories celebrates the history, stories, and what and how of the weird and wild origins and history of the foods we share with family and friends.  Nancy & Sylvia guarantee that this show will help you solve that pervasiveWhat you’ll learn:Zucchini’s Fascinating Past: The fancy ones we know today didn’t originate in the US. Is it a fruit or a vegetable? The answer and why behind itCreative ways to use zucchini:  and what to do with your surplus zucchiniHow to get rid of the critters eating your zucchini:  Dad style!P.S. Follow and share this episode and others at Family Tree Food & Story on your favorite podcast listing app, like Apple, Spotify, Chrome, or others. Thanks! We'll keep you posted on weekly updates when you follow us. Additional Links ❤️Mock Zucchini Apple Pie (Zapple Pie) and Potato Chip Crust recipesBook: My Family Tree, Food & Stories Journal Awarded #1 New Release on AmazonInstagram 📸FaceBook 👍👇Share Your Story With Nancy & Sylvia!: Leave us a voicemailYou can send us a DM on Facebook?🎧 Subscribe now and never miss a bite or a good story.About Your Award-Winning Hosts: a...