Family Tree Food Stories

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...

How one insult created an entire snack industry, and weird recipes, history, and stories about the $32.2 billion American-born potato chip market. It's delicious! In this episode (#42) of Family Tree, Food & Stories, we’re biting into the crunchy taste of summer picnics and potato chips! Join us, Nancy May and Sylvia Lovely as we dip into some of the more interesting history, stories, and a few good recipes about one of our favorite snack foods – the actual American potato chip. Did you know that the first potato was the result of a snarky restaurant customer named Rockefeller? It includes how Chef George Crum, in Saratoga, New York, devised a way to get even with his overly demanding patron, and the result… well, it has made history. Today it's a $32 billion industry!You might be surprised to know that an iron and an ironing board also played a big role in the commercial packaging of the chip.  Now they dominate the snack aisle of every grocery store!  Then, have you ever wondered how some of the chips' wilder flavors came about?  We also have a few interesting and "Wise" ways to taste, dip, cook, and bake your favorite chips into a new-fangled treat. Things you’ll learn: How the potato chips began with an unsatisfied Rockefeller.How a wax paper revolutionized snack recipes.Unique flavors and how they came about. How to make a potato chip pie crust… for real! And other snack stories and ideas. Potato chips have a way of bringing us all together.  They’re more fun to eat with friends and family, or even during sneaky midnight snack moments.So, grab a bag and join us on the couch and listen in as we share some stories about your favorite chips that you might not have ever heard of before. You’ll have some great conversation points for your next party or picnic for sure!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 ❤️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...

When Food Makes the Trip Worth It: Eat Well and Wander, or Travel OftenHave you ever been on a family road trip, staring out the car window, just waiting to see that giant Big Boy sign? You knew it meant one thing—burgers were coming, and they were going to be good.That’s what we, Nancy May and Sylvia Lovely, are talking about in this episode of Family Tree, Food & Stories. We’re going back to the days when food made vacations even more fun, from roadside diners and belly clams to those special fancy restaurants you had to dress just right for. However, today, many of us take vacations to search out that perfect meal and to eat—seriously! Culinary travel is now a huge thing, and you can learn everything from how to butcher a pig to make pasta from scratch (if you’ve never tried doing so yourself before).Hang tight because we’re talking about some of the special meals we’ve planned whole trips around—like shrimp and grits in Charleston or fresh ceviche in Peru. And we’ve got tips about how to eat safely when you're far from home (trust us, you DON’T want to spend your vacation in the bathroom… just ask Nancy).You’ll also hear:Why food festivals are the new summer vacation.How to find the best local bites, even if you don’t know much about the place you’re visitingWhat Europeans might be doing right when it comes to food and family.Bottom line: Great meals make great memories. Whether you're at a food truck or a fancy place, what matters most is who’s at the table.🍴Listen now if you love:Family road trips and old-school diners, and yes, Blue Plate SpecialsFood that tells a storyLearning how to plan your travels around must-eat places and foodsCome and join us — press play and get hungry with us. You might just want to start planning your next food vacation or weekend trip before this episode’s even done.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

What Do Hot Dogs, Rum, molasses, and a 250-year-old piece of meat have to do with Independence Day?This isn’t your grade school history lesson. This is the Family Tree Food & Stories Independence Day (or July 4th) holiday episode. In this show, Nancy May and Sylvia Lovely take a big bite into the real reasons we celebrate with pie-eating contests, backyard grilling, hot dogs, and enough fireworks that, yes, have their own food origins. In this show, you’ll also learn how food has sparked more than one revolution, and how our early colonial forefathers might have died eating off their dinner dishes.Other takeaways:🥧 Why Apple Pie Isn’t as American as You Might Think.🧨 How Fireworks Started as a Food Science Project. 🍖 You'll Learn About How Revolutionary Soldiers Ate “Fire Cakes” 🌭 And, How Hot Dogs Were Named By a Cartoonist. If you love July 4th, parades, marching bands, food history, or just good conversation with friends who know how to mix facts with fun, this episode is for you.🎧 Hit play while you're flipping burgers or dodging firecrackers.⭐ And hey—if this episode made you smile, or gave you something to talk about at your next gathering, please leave us a review, subscribe, and share the show Family Tree, Food & Stories with a friend! There are more cool facts, and delicious stories are just around the corner. 📣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 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

What Kids Really Eat at Camp (And Why They, and We Adults, Love It Too!). A Dive into REAL Summer Camp Cuisine.Have you ever eaten eggs on a stick? Or discovered that the Tootsie Rolls from your camp care package mysteriously disappeared (spoiler: it probably wasn’t a raccoon)? In this episode of Family Tree Food & Stories, Nancy May and Sylvia Lovely dive headfirst into the weird, and often funny, stories of summer camp and food, both for kids and adults.They’re talking about buffalo balls (can you guess what they are. . . really?), bug juice, Tang, and the evolution from “open a can and heat it” to how kids are learning to chop, cook, and eat things they thought were gross, and actually come to like vegetables.Nancy and Sylvia hear from one of their friends, Dave Jackson, about his memory of "camp corn" (also known as a type of corn that Mom never made at home), care packages that somehow included caviar and pickled corn (for real).  Sylia shares some hysterical camper pranks. Nancy sings an old-time camp song – for real! While Sylvia also digs into the history of how kids' camps all started, and some new, surprising trends about more current camp trends and how kids are given real knives (OMG... we did that too), and learn real skills, and why that matters.📣Key Takeaways:How the entire "camp thing" for kids started and why (it's pretty interesting)There is such a thing as "ice pit" refrigeration - and it was used at camp. You can cook eggs on a stick and over a campfire. Knife skills are still a real thing. Some counselor pranks still prevail, even today! What did your counselors do at camp that you had some suspicion about? 📣 What's Next?Don't forget to subscribe, rate, and share this episode of Family Tree, Food & Stories with family and friends. Whether you're honoring a Veteran family member or friend or firing up the grill, take a moment to reflect, remember, and pass these powerful stories forward.👇Share Your Story With Nancy & Sylvia!: Leave us a voicemail or send us a DM on Facebook.🎧 Subscribe now and never miss a bite or a good story.Additional Links ❤️Book: My Family Tree, Food & Stories Journal Awarded #1 New Release on AmazonInstagram 📸FaceBook 👍About Your Award-Winning Hosts:

Man's Best Friend: Crazy Dog Stories You've Got to Love~Hold onto your leashes— because this episode of Family Tree, Food & Stories is going to the dogs in the best (and most hilarious) way possible. Join Nancy May, Sylvia Lovely, and The Mighty Quinn as they all dig into the meaty, messy, and downright outrageous history of what our four-legged friends, our dogs, eat, need to eat to stay healthy, and have eaten—from prehistoric wolf scraps to gourmet meal kits and, yes... even cotton balls soaked in olive oil.Nancy and Sylvia bring on a very special guest, The Mighty Quinn, Nancy's lovable and roguish standard poodle, to take the mic in this show. Here he confesses his sins to Sylvia, spilling the beans on what's tasty, including Underwear, credit cards, technical pens, and a $5,000 flea collar that nearly ended in heartbreak—but instead brought a super Dad to the rescue. With stories of pet pampering, dog food disasters, and a family dog worth $12 million, this episode will have you serving up your doggie's next meal with a bit more zest, and perhaps an idea to cook up something new for your own Fido. 🐾 If you’ve ever loved a dog—or fed one something you later regretted—this one’s for you.We hope you'll love, laugh, and share this episode with friends and family too. 📣Key Takeaways:What weird things do we feed our dogs?How one dog was valued at $12 million and ended up eating Alpo for dinner.What's good for us, isn't always good for our dogs.What will The Mighty Quinn eat next? 📣 What's Next?Don't forget to subscribe, rate, and share this episode of Family Tree, Food & Stories with family and friends. Whether you're honoring a Veteran family member or friend or firing up the grill, take a moment to reflect, remember, and pass these powerful stories forward.👇Share Your Story With Nancy & Sylvia!: Leave us a voicemail or send us a DM on Facebook.🎧 Subscribe now and never miss a bite or a good story.Additional Links ❤️Book: My Family Tree, Food & Stories Journal Awarded #1 New Release on AmazonInstagram 📸FaceBook 👍About Your Award-Winning Hosts: Nancy May and Sylvia Lovely are the powerhouse team behind a...

This one's for you (and yep, your dad too) — it's the Family Tree Food & Stories Father’s Day 2025 special. Nancy May and Sylvia Lovely are back, talking all things dad while the grill’s heating up and a cold one is cracking open. They're dishing out a full plate of stories, oddball traditions, and yes — lots of meat talk. Because let’s be real: dads + grills = primal joy.This episode serves up everything from barbecue stats and big green eggs to a 4,000-year-old Father’s Day message carved into a stone tablet (seriously). There’s also a side of laughter, a splash of scotch, and a bite of debate over that pesky apostrophe in "Father’s Day." Does it matter? Maybe. Are they going to argue about it? Absolutely.So, whether your dad's a charcoal king, a beer-loving storyteller, or just really into socks, grab your drink, pull up a chair, and join Nancy and Sylvia for a Father’s Day that’s juicy, funny, and just a little bit smoky.📣Key Takeaways:Yes, you really can buy a pack of ice cubes for $100!Can daughters out grill Dad?The first Father's Day card or tablet is over 4,000 years old. Really!Some ancient Father's Day BBQ roots might a bit more charbroiled than you realize.📣 What's Next?Don't forget to subscribe, rate, and share this episode of Family Tree, Food & Stories with family and friends. Whether you're honoring a Veteran family member or friend or firing up the grill, take a moment to reflect, remember, and pass these powerful stories forward.👇Share Your Story With Nancy & Sylvia!: Leave us a voicemail or send us a DM on Facebook.🎧 Subscribe now and never miss a bite or a good story.Additional Links ❤️Book: My Family Tree, Food & Stories Journal Awarded #1 New Release on AmazonInstagram 📸FaceBook 👍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 CEO, combine their expertise to bring captivating stories rooted in history, heritage, and food. Together, they weave stories that blend history,...

Planning a wedding doesn’t have to feel like you’re scaling Mount Pinterest? At its heart, weddings are really all about celebrating a love story—yours, or another person you care about. In this Family Tree, Food & Stories episode, Nancy May and SylviaLovely pop the champagne and dive into the wild world of weddings with the ever-wise Sara Barton— AKA their Wedding Whisperer and planning guru.Here you’ll go beyond the bouquet toss and dive into the quirky, forgotten, and freshly minted traditions shaping weddings today. Ever heard of a recipe card shower? Or the Victorian-era cake pull where bridesmaids yank ribbons from inside the cake to reveal their romantic fate? You’ll learn about those —and more.From pet-inspired cocktails to post-pandemic etiquette, weddings are evolving fast. But why do some old customs (like tucking cake under your pillow to dream of your future spouse) vanish, while others make a grand return?If you—or someone in your circle of family and friends—is planning a wedding (or just loves a good wedding story), this episode is for you. Pull up a chair, pour some bubbly, and let’s grab a piece of cake and dig in. P.S. Got a wedding “oops” moment or family tradition worth sharing? Drop us a message. We live for those juicy stories.📣Key Takeaways:What are couples ditching to create more personal wedding experiences?New wedding cake trends that are still pricy.What's old that's new again with wedding traditions?Ways to make that special day even more personal.📣 What's Next?Don't forget to subscribe, rate, and share this episode of Family Tree, Food & Stories with family and friends. Whether you're honoring a Veteran family member or friend or firing up the grill, take a moment to reflect, remember, and pass these powerful stories forward.👇Share Your Story With Nancy & Sylvia!: Leave us a voicemail or send us a DM on Facebook.🎧 Subscribe now and never miss a bite or a good story.Additional Links ❤️Guest: Sarah Burton: Simply Love Studios, Wedding Whisperer PodcastBook: My Family Tree, Food & Stories Journal Awarded #1 New Release on AmazonInstagram 📸

The Farmer’s Market Hustle: What They Don’t Want You to Know, and Why.What do Boston’s Little Italy, bourbon-pickled beans, heirloom tomatoes, and escaped snails have in common with today's farmers' markets? Well, you're about to hear the answer and more in this next episode of Family Tree, Food & Stories! Nancy May and Sylvia roll up their sleeves and dig deep into the quirky, gritty, and delicious history and evolution of farmers’ markets. From 1600s bartering stalls to today’s “authentic-ish” local setups, they explore the wild world of what it really means to buy fresh and local. You'll also learn some of the hidden secrets of the markets vs. grocery stores and more. 📣Key Takeaways:The truth behind “farm to table” and why it's often more slogan than substanceA bizarre story of snail farming gone wrong (yes, snail jail is kind of a thing)CSA boxes, ugly produce, and why heirloom veggies might just save your taste budsThe social soul of farmers’ markets—where gossip is juicy and tomatoes even juicierWhich ones win out in gas-ripened vs vine-ripened tomatoes?What Anthony Bourdain and Kentucky bourbon have to do with your local lettuce📣 What's Next?Don't forget to subscribe, rate, and share this episode of Family Tree, Food & Stories with family and friends. Whether you're honoring a Veteran family member or friend or firing up the grill, take a moment to reflect, remember, and pass these powerful stories forward.👇Share Your Story With Nancy & Sylvia!: Leave us a voicemail or send us a DM on Facebook.🎧 Subscribe now and never miss a bite or a good story.Additional Links ❤️Find your local farmers' marketBook: My Family Tree, Food & Stories Journal Awarded #1 New Release on AmazonFamily Tree Food & Stories on Instagram 📸Family Tree Food & Stories on Facebook 👍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...

What does watermelon have to do with Memorial Day? And how many pounds of hot dogs do we consume over Memorial Day weekend?In this episode of Family Tree Food & Stories, Nancy May and Sylvia Lovely take you from old Civil War battlefields to your backyard barbecue. You’ll discover the surprising origins of the Memorial Day holiday when it was first known as Decoration Day, explore the wartime roots of today’s most iconic summer foods—like hot dogs, cornbread, and SPAM—and even a shared story of how Nancy almost grilled a bunch of baby mice! Yikes. This episode features a wealth of interesting food stories and history. Additionally, it serves as a tribute to the sacrifices of our veterans and the resilience of American families during times of war. From Victory Gardens and Farmerettes to the origins of Liberty Cabbage and the rise of non-alcoholic beer, you’ll walk away with a deeper appreciation for both your picnic plate and your country.Whether you're firing up the grill or reflecting at a veteran’s cemetery, this episode blends history, humor, and heart in a way that only this Yank and Souther Bell can share food facts, history, and stories.🔑Interesting takeaways: Do you know the original name of Memorial Day, as it is known today?What are the more traditional foods in different regions for this holiday? Johnny Cakes. Spam and Burgoo Stew. What are Farmettes? And, what did a fancy women's college have to do with them?And, how much did the US Army pay to put SPAM on the plates of their soldiers? 📣 What's Next?Don't forget to subscribe, rate, and share this episode of Family Tree, Food & Stories with family and friends. Whether you're honoring a Veteran family member or friend or firing up the grill, take a moment to reflect, remember, and pass these powerful stories forward.👇Share Your Story With Nancy & Sylvia!: Leave us a voicemail or send us a DM on Facebook.🎧 Subscribe now and never miss a bite or a good story.Additional Links ❤️Book: My Family Tree, Food & Stories Journal Awarded #1 New Release on AmazonInstagram 📸FaceBook 👍About Your Award-Winning Hosts: Nancy May and a...