[00:00:00] Nancy May: Hey, Sylvia. This is gonna be one of those really creepy, crazy shows because I've got some strange things that we're gonna start out with

[00:00:09] Sylvia France: Oh, I love creepy, strange things, so I'm sure we're gonna have some fun today

[00:00:14] Nancy May: We are, because it's our Halloween show., But let me ask you something. Did you know that some graves actually... came with plumbing?

[00:00:24] Sylvia France: With plumbing, are you talking like a toilet?

[00:00:26] Nancy May: No, I don't think toilet. Hopefully that is long gone. But a pipe that ran from the surface straight down into the grave, and the family could come back and visit their dead relatives. How sweet, right? And pour wine down to the dead.

[00:00:43] Sylvia France: Okay, that's really strange, but did anything come back up?

[00:00:47] Nancy May: Well, I'm thinking farts, but we won't go there, right?

[00:00:52] Sylvia France: Hopefully no moaning

[00:00:54] Nancy May: oh, moaning or something else, but that's kinda creepy and disgusting. . W- but these [00:01:00] pipes were called libation tubes, and beyond farts, I also think that, well, maybe something smelly came back up.

[00:01:08] Sylvia France: Blue

[00:01:09] Nancy May: I know. However, we're gonna move on from libation tubes to what this show is really about. We promised everybody listening that we were gonna have a food fight today. But instead, Halloween's trick-or-treat showed up on our doorstep or in our mics instead. So you can consider yourself tricked,

[00:01:28] .

[00:01:29] Sylvia France: The fight is next week. Today we're going to be feeding the living and the dead

[00:01:34] Nancy May: Which means, as we always do, we need to get a glass out and, give a toast to somebody. Mm, maybe somebody ghoulish, but, eh, I think we're gonna start tonight with blood and sand cocktails

[00:01:47] Sylvia France: I understand that scotch, sweet vermouth, cherry liqueur, and orange juice named after a 1922 silent movie

[00:01:56] Nancy May: That I didn't know. But scotch on Halloween, [00:02:00] I've got a story there, and you'll find out a little later on in the show. So what do you say, Sylvia? Cheers!

[00:02:06]

[00:02:07] Sylvia France: Well, in Omaha, our neighborhood had a Halloween dinner. We fed the kids and the parents, then everybody went trick-or-treating together

[00:02:15] Nancy May: So what was on the trick-or-treat table or in the bins?

[00:02:19] Sylvia France: Well, it was all about appetizers. So my favorites were finger cookies that were dyed green that had almond fingernails, and I loved making those hot dogs that curled up like baby octopuses

[00:02:32] Nancy May: I had never seen those before until just this year. But did you wear a costume?

[00:02:38] Sylvia France: Not this time, but the kids were. I usually made the kids' costume. Let's see, Buzz Lightyear and an Indian costume that ended up starring in the Thanksgiving dress-up box. However, I do love to dress up. One year, I won the prettiest costume when I was five in Tampa as a clown. I was my [00:03:00] mom's little doll back then, pageants, commercials.

[00:03:03] You could not have a scary clown

[00:03:05] Nancy May: No. although there are some pretty scary clowns out there but a pageant at five years old? Come on

[00:03:13] Sylvia France: Oh, yes. A few of my titles included Little Miss Hillsborough County. However, much to my mom's chagrin, the next year I picked my own costume, a football player, helmet, and pads

[00:03:27] Nancy May: So let me guess, pageant clown to football player. Was the football player outfit pink?

[00:03:33] Sylvia France: Absolutely not. It was Spartan red for the University of Tampa, and I even had the black paint under the helmet. So I know you love to dress up, so what was your favorite costume, and what is your favorite Halloween candy?

[00:03:50] Nancy May: So as a kid, I had two costumes. One was I was a Batman fan, absolutely Batman fanatic. In fact, my first record album was the Batman [00:04:00] album. I'm kinda nerdy, okay.

[00:04:01] penguin there. I loved that one, and Snoopy, and of course, as an adult, I did dress up as a black widow spider, eight legs and all, that moved. And my favorite candy is candy corn

[00:04:15] Sylvia France: So how do you eat that candy corn? I'm sure there's a story somewhere

[00:04:18] Nancy May: Of course there is. Come on. I mean, does anybody eat candy corn by the handful? I don't think so.

[00:04:24] Sylvia France: I eat them one at a time

[00:04:26] Nancy May: No, you gotta start with the little white piece at the top, take that bite off, then you eat the orange piece in the middle, and then you save the last little yellow piece to, the end

[00:04:37] Sylvia France: That sounds like a lot of work to eat a piece of candy., But We're gonna remind our listeners that next time you're with your mom or your grandparents, ask what they dressed up as and who made their costume or if it was bought

[00:04:51] Nancy May: And what candy they ate afterwards. That's when the stories come out, I can promise you. I wish I knew what my mom was, but I've got [00:05:00] pictures of what the aides dressed her up as for Halloween here

[00:05:03] Sylvia France: I hope you share those pictures

[00:05:05] Nancy May: I will. They're great

[00:05:07] Sylvia France: Which makes me wonder where handing out food at the door started at Halloween

[00:05:12] Nancy May: Well, the story everybody likes to tell goes back to medieval England and All Souls' Day. Poor people and kids went door to door, . And you'd give them a little cake if they promised to pray for the dead.

[00:05:24] They believed that eating cake helped a soul get out of the depths of purgatory just a bit quicker so they could eventually get to, ching, heaven. Have to add the sound effects, right?

[00:05:38] Sylvia France: it sounds like a soul cake to me. I understand it was small and spiced, a lot like a scone, and sometimes with a cross with currants on top

[00:05:48] Nancy May: that reminds me of hot cross buns, which is one of my favorites

[00:05:51] Sylvia France: Mine too

[00:05:53] Nancy May: but later it was mostly kids doing the asking, not the poor folks

[00:05:57] Sylvia France: Wait, you said everybody [00:06:00] tells

[00:06:01] Nancy May: Well, that's true. That's because a Professor Scott Bruce, an historian at the University of Colorado says that the connection to trick-or-treating or now trunk-or-treat, I mean, how much candy do these kids really eat?

[00:06:14] Sylvia France: a lot.

[00:06:15] Nancy May: A lot, unfortunately, right? And the first time the phrase was used is noted to have been, in a Canadian newspaper in Alberta to be exact, on November 4th in 1927.

[00:06:27] . . And in the US in the 1930s, neighborhoods used it as a way to fend off Depression-era vandalism , by kids at Halloween. So some historians like it, and others think it's a stretch

[00:06:40] Sylvia France: A stretch? Is that like the stretch and fold that we do with our sourdough?

[00:06:44] Nancy May: No. Put your sourdough away. Souling or giving eating cakes was a way to get the spirit out of hell and back up to heaven. And that doesn't fully make it here to the United States until the 1950s

[00:06:58] Sylvia France: even if the soul cake [00:07:00] story is shaky, people really did take food to the dead

[00:07:03] Nancy May: And sometimes, this is a little weird, but I think I've done this myself, they even stayed for lunch.- And I know you've got a story about lunching with the dead, Sylvia

[00:07:15] Sylvia France: Absolutely. Oakland Cemetery in Atlanta opened in 1850s, and it's one of my favorite. It's built like a park. Families tended their plots like little gardens, and on Sunday, people rode out in carriages and had picnics

[00:07:30] Nancy May: Picnics among the graves. That just sounds so evilly charming.

[00:07:36] Sylvia France: Oh, I loved it there and took some amazing pictures., But I also loved the plant sale they had as a fundraiser

[00:07:45] Nancy May: A cemetery plant sale? Sounds a little ghoulish

[00:07:50] Sylvia France: They split the plants and then sold them, like lilies. The flower beds at my house in Atlanta were full of plants from that cemetery

[00:07:58] Nancy May: So [00:08:00] you had a cemetery garden in your front yard, huh?

[00:08:02] Sylvia France: And backyard too, absolutely. But another thing about Oakland Cemetery,, it's full of very famous people including Margaret Mitchell. You know what she wrote, Gone

[00:08:13] With

[00:08:13] the

[00:08:14] Nancy May: Wind, right?

[00:08:16] Well, and apparently it was also Bobby Jones's laid to rest there, the golfer who won all four major titles - in the 1930s

[00:08:23] Sylvia France: I was always wondering why you would picnic at a cemetery

[00:08:28] Nancy May: - Well, the story goes that apparently a lot of towns didn't have parks back then, but the cemetery was the nicest green space in town

[00:08:37] Sylvia France: So the cemetery was the park. You've got a garden cemetery of your own up north, don't you?

[00:08:44] Nancy May: I do. And I have to say, I guess they're green because there's a lot of fertilizer, but, ugh. All

[00:08:49] Sylvia France: ar, ar

[00:08:50] Nancy May: Next. But we both have family in Green-Wood Cemetery in Brooklyn. Same idea, because that one opened in 1838, also built to be [00:09:00] a park. These days you can have a snack, but no picnics.

[00:09:04] I don't think they're allowed anymore

[00:09:06] Sylvia France: Really?

[00:09:07] Nancy May: Nope, Not everybody loved cemetery picnics back then either. One newspaper in 1894 called it a gruesome festivity

[00:09:16] Sylvia France: Well, while we're in a cemetery, I should confess to something. I can talk to ghosts

[00:09:22] Nancy May: Okay, here we go, Sylvia. I know you're a little bit of a wacko, but I'm now really wondering seriously.

[00:09:30] Sylvia France: Takes one to know one, by the way.

[00:09:33] Nancy May: Thank you.

[00:09:34] Sylvia France: I talk to the ghosts with dowsing rods. It's two bent coat hangers. I can ask yes or no questions, and they move on their own

[00:09:43] Nancy May: Bent coat hangers. Hmm, very scientific. And they do this on their own? I don't know

[00:09:50] Sylvia France: Oh, I discovered my talent when I was on a ghost tour at a cemetery near downtown DeKalb in Georgia.

[00:09:58] Nancy May: So scientists [00:10:00] actually have a name for that. it's called the ideomotor effect. . What happens is your hands make these little tiny movements and you don't even notice , and the rod starts to swing. So I'm debunking your myth

[00:10:13] Sylvia France: You don't believe me

[00:10:15] Nancy May: No, I don't believe you or the coat hangers

[00:10:19] Sylvia France: Fine. I'll prove it when we have Thanksgiving dinner in a month or so

[00:10:23] Nancy May: And if you find a ghost, you can send him someplace else for Thanksgiving. But thinking of Thanksgiving and since we're actually talking Halloween, some families still set the table for their dead relatives every year. If you've seen that movie Coco, it's one of my favorites, The Day of the Dead is November 1st and 2nd when families in Mexico set up an altar at home with their favorite foods of people they've lost

[00:10:50] Sylvia France: Well, I've never seen that movie, so what do they set the table with?

[00:10:54] Nancy May: Well, , they set them with mole 'cause it's Mexican, tamales, sweet [00:11:00] bread. Oh, if you've ever had Mexican or Portuguese sweet bread, that is literally to die for, pun intended.

[00:11:07] and whatever that person loved. And the dead eat first, of course, because the belief is that they come home and take that aroma with them

[00:11:16] Sylvia France: And when does the family have dinner?

[00:11:19] Nancy May: . Well, it depends upon the family. Some eat it once the visit is over,, and others say the life goes out of it, and they will not touch it

[00:11:27] Sylvia France: Mole is a tough one to take on. It takes a lot of time so start smaller, pick their birthday and make the thing they actually love to eat

[00:11:37] Nancy May: Yeah, maybe go get an ice cream cake. I'd start with that one. But in Thailand, , some families hand out a little book at the funeral, and that's the person's life story with photos. And these days they often include family recipes.

[00:11:50] Sylvia France: So you get to go home with their famous curry recipe?

[00:11:53] Nancy May: Yes. And before the first Thai cookbook came out in 1908, a family's recipes [00:12:00] were usually kept secret, literally went with the dead. and sharing them could cost you your standing or rank in the family

[00:12:08] Sylvia France: So The Funeral Book is where the family secret finally gets out

[00:12:13] Nancy May: Thankfully, right? I wish it would start a little earlier. But now chefs are collecting them, and one chef, David Thompson, says he has at least 600 of these funeral cookbooks

[00:12:25] Sylvia France: 600? That sounds like a small library to me

[00:12:29] Nancy May: Yeah, I'd say so too. But before we go any further, we kinda forgot doing something in the beginning. Because we're glad that you're listening here today. A little thank you for Halloween treat

[00:12:41] Sylvia France: if this award-winning podcast keeps you company, follow us and leave a review. It helps more than you realize

[00:12:48] Nancy May: And of course, our shout-out. We wanna give a shout-out , to our friends and listeners in Spring, Texas and Ludlow, Massachusetts. I got a speeding ticket once there.

[00:12:59] Sylvia France: [00:13:00] Surprise, surprise, not.. And tell us about your favorite Halloween costume or candy, or your grandma's. You'll find us at Podcast.FamilyTreeFoodStories.com, where my pictures from the Oakland Cemetery are posted, or on Facebook

[00:13:16] Nancy May: And you'll see pictures of my mom and dad dressed up in their costumes as seniors. but now back to that Roman pipe

[00:13:25] Sylvia France: I know what was at the bottom of that one

[00:13:27] Nancy May: Don't tell me yet because

[00:13:30] Sylvia France: I'm not. You're gonna have to wait till later

[00:13:33] Nancy May: we'll be back after the break. .

Midroll (13:35)

[00:15:48] Sylvia France: Wales, a Roman town called Clarion, where archeologists found a lead container with a narrow pipe running from its lid up to the surface

[00:15:58] Nancy May: I'm afraid to ask what was [00:16:00] inside

[00:16:00] Sylvia France: Actually, it was cremated bones, not a body

[00:16:04] Nancy May: So I guess that's a little bit better and more palatable, but then what did they actually think came back up?

[00:16:11] Sylvia France: You think they were farts, but nobody really knows. And we looked

[00:16:15] Nancy May: Pouring wine is one thing, but in the highlands of Papua New Guinea, some families went just a little bit further on celebrating

[00:16:24] Sylvia France: How much further

[00:16:26] Nancy May: a lot further. Among the Four people, that was a tribe. When somebody died, the family ate the body, believe it or not.

[00:16:34] Sylvia France: Yak

[00:16:35] Nancy May: I really had to make sure this one was true. But women prepared it , and the brains of the dead relative were cooked in ferns and stirred with bamboo tubes

[00:16:44] Sylvia France: Their own family, they ate them

[00:16:46] Nancy May: I know. At least they waited till they were dead. But for them, it was a process of mourning. , . Researchers recorded that they felt it was better to be eaten by the people that you loved than to be eaten by the [00:17:00] worms.

[00:17:00] How sweet.

[00:17:01] Sylvia France: But I understand it made him really sick. A brain disease called kuru which means trembling, and it hit women and children the hardest

[00:17:10] Nancy May: And they apparently stopped the practice in 1960, although I think they should've stopped it a lot earlier

[00:17:16] Sylvia France: I agree

[00:17:17] Nancy May: But kuru can hide in the body apparently for decades, so people kept getting sick for much longer after that, and researchers didn't stop tracking it until 2012

[00:17:28] Sylvia France: ... After that story, a funeral biscuit sounds downright friendly. Yorkshire, England in 1828, a woman named Mrs. Oliver dies, and at her funeral everybody gets a glass of wine and a little biscuit wrapped in paper and sealed with black wax

[00:17:46] Nancy May: Well, that's pretty fancy, including the wax

[00:17:49] Sylvia France: And can you believe, printed on the wrapper what dying worms we be

[00:17:55] Nancy May: Really? That's not exactly what I call a party favor

[00:17:58] Sylvia France: It's from a hymn. [00:18:00] and The wrapper is still in a museum in Oxford

[00:18:03] Nancy May: So I'm gonna say this. You had to save the wrapper, kind of like Christmas gifts, but does it say who she was?

[00:18:12] Sylvia France: Not at all. It says, "Died November 7th, age 52." That's all and no first name

[00:18:19] Nancy May: You know, we keep coming back to this thing of women's first names not being mentioned,

[00:18:24] Sylvia France: the wrapper even names the man who made the biscuits, T. Robinson, surgeon

[00:18:29] Nancy May: A surgeon made the funeral biscuits. I don't know. That's going a little far. I hope he didn't include brains.

[00:18:36] Sylvia France: His name was printed right there, but hers wasn't anywhere. Can you believe that?

[00:18:41] Nancy May: Unfortunately, yes. I'm not gonna go any further. But I had this conversation with a group of gals here last night about why are these guys getting all top-notch? We have to make sure that our names are out there first. But if you do know who Mrs.

[00:18:56] Oliver was, please tell us because we'd like to get her first name [00:19:00] and blast it out there, maybe in skywriting next time, loud and clear

[00:19:05] Sylvia France: There's also an old story that funeral biscuits came from sin eaters, people who ate food to take on the dead person's sins

[00:19:13] Nancy May: Kinda like the Soul Biscuits, but is that true?

[00:19:16] Sylvia France: The museum that has the wrapper says this evidence is thin. It's what we call fork lore I like Forkelore.

[00:19:24] Nancy May: It's more interesting, right? , But Pennsylvania folks had a gentler way to put it. , In the 1800s, when somebody in a Pennsylvania Dutch family took a turn for, let's say, the worse, that's a nice way of putting it, they used to say, " There will be raisin pie soon."

[00:19:41] Sylvia France: So was that code for raisin pie meant a funeral?

[00:19:45] Nancy May: Yeah, I think talking out of the side of their mouth, but it was a funeral pie. , The raisins were already dried. I'll call them dead. So you could use them any time of the year, and the pie could sit out on the table all [00:20:00] day long

[00:20:00] Sylvia France: And they weren't cheap either. Before machines, somebody pulled the seeds out of every grape by hand. I would not want that job

[00:20:08] Nancy May: and that was before seedless grapes. And one funeral could mean a whole table of pies with about a pound of raisins in each one. Yikes

[00:20:18] Sylvia France: A food historian, William Woys Weaver, tells a story from his own family. His grandmother baked a raisin pie for an old great aunt trying to make a good impression

[00:20:29] Nancy May: Oh no, I'm presuming the aunt was still alive.

[00:20:32] Sylvia France: Yes, and Aunt was absolutely horrified. She wanted to know if they knew something that she didn't

[00:20:39] Nancy May: Oh, poor Auntie. But people came from miles away for these funerals apparently, - but some people came just to eat, so they had a name for those folks, and they were called funeral runners. I'm gonna call them funeral pigs.

[00:20:53] Sylvia France: Or like wedding crashers so it sounds like people crash funerals just for the [00:21:00] pie

[00:21:00] Nancy May: And probably a whole lot more , like the whole spread, beef, ham, white bread instead of rye, and families went into debt putting on all of these dinners as well

[00:21:10] Sylvia France: I understand one shopping list for a 1912 funeral called for 35 pounds of cheese, 25 pounds of prunes, and 11 pounds of honey

[00:21:20] Nancy May: That's not a funeral. That's actually a mortgage

[00:21:23] Sylvia France: by 1899, a Lancaster newspaper was calling the custom a tax that ought to be abolished

[00:21:31] Nancy May: Oh, I agree.. , it's still expensive to put on a dinner for folks after they've died., But there's an old Pennsylvania Dutch joke about it. A woman is cooking a ham, and her husband says, "No, save that for my funeral."

[00:21:46] It was too expensive

[00:21:47] Sylvia France: Well, in the South we're cheap. After a funeral, everybody gathers. Sometimes it's somebody's house or sometimes even at the church

[00:21:56] Nancy May: So if you said Southerners are cheap, then [00:22:00] who's cooking?

[00:22:00] Sylvia France: Well, that's the point of it. Somebody brings the main dish, usually ham or fried chicken. Everybody else brings something to eat or drink

[00:22:09] Nancy May: it's the same reason as the raisin pie,, but you also need food that can sit out in the heat

[00:22:15] Sylvia France: Well, hopefully it's gonna be an air conditioning if it's in Florida. But it's still a good idea to bring something that's fine at room temperature in a pan that you don't need back

[00:22:25] Nancy May: Yeah, 'cause nobody's washing your dish or grandma's dish or driving it back to you, so just get over it, right?

[00:22:33] Sylvia France: Exactly. And Nancy, have you noticed every bit of food we've set out for the dead today ends up feeding somebody alive?

[00:22:40] Nancy May: I did notice that., And the family in Mexico eats the altar food. The mourners in Pennsylvania eat raisin pie. I think I like the Mexican food better

[00:22:51] Sylvia France: I would agree. And here in the South, it's a time to laugh and cry usually both in the same afternoon

[00:22:59] Nancy May: And if not, for [00:23:00] a couple of days. But my dad always said we should toast him with scotch, we started that in the beginning of the show, and have a party after he had passed. He talked about Dixieland music too, and wanting one of those famous New Orleans dirges. You know, where you... Slow music in the beginning and fast at the end

[00:23:19] Sylvia France: Absolutely. My brother lives in New Orleans, so we'll have to take a road trip but I have a question for you what kind of scotch was your dad's?

[00:23:27] Nancy May: I think he was originally a Southerner because it was the cheap stuff. So bad scotch, no name, and that's it. In fact, as kids, when we had to go get another bottle with Mom, she made sure we got the no name, the kind with the white label that just says scotch in black letters.

[00:23:45] Sylvia France: Sounds sketchy to me

[00:23:47] Nancy May: But when I went to the liquor store, I was not gonna buy that. In fact, I don't even think they had it at this liquor store that I went to around the corner. I decided we were gonna toast Dad with top shelf. He [00:24:00] had no say in it this time

[00:24:02] Sylvia France: so your dad's toast got an upgrade

[00:24:05] Nancy May: A little bit, but we weren't toasting Dad with no-name stuff in my book. I wanted to honor him. And I'd never had scotch, so I wasn't gonna start with the bad stuff.

[00:24:14] Sylvia France: Smart girl. So how did this party feel afterwards?

[00:24:19] Nancy May: Well, I'm not sure it was actually a party because he had just been taken off by the funeral home, and he was the first of my parents to go, and I didn't know how we were supposed to act or feel other than sad. His hospice nurse was there, however, signing up all the rest of the paperwork, and it was around 5:00, and I figured she had seen a lot of these family things before.

[00:24:41] So I asked her, " Are we weird?"

[00:24:44] Sylvia France: What did she say about this toast?

[00:24:47] Nancy May: Well, surprisingly she lit up and started to laugh and tell me about her grandmother, on her final days was laid out in a hospital bed in the middle of the living room. A lot of people do that, you know, because they don't have room elsewhere for [00:25:00] them. So everybody's drinking wine, a little three or four sheets to the wind, and grandma apparently dies in the living room while they're all drinking, and nobody noticed that she had died or slipped away

[00:25:14] Sylvia France: You know, that sounds like a really great way to go to me, seeing all your family happy

[00:25:19] Nancy May: A perfect setting although I think I'd want that last drink too. But it was the end of her shift and I said, " Would you like to join us?" She looked at her watch and said, "It is 5:01. Yes, I will have a toast to your dad, and get me that glass of scotch."

[00:25:38] Sylvia France: So did that help her calm down a bit or you?

[00:25:41] Nancy May: Well, She was pretty calm because she'd been through this before. But I was happy that she joined us. Sad that Dad had passed, but it was a good celebration for shure.

[00:25:51] Sylvia France: Yeah. ...- death can be sad, and it also can be a celebration of a life well-lived, like your dad

[00:25:58] Nancy May: Absolutely. Dad told us what he [00:26:00] wanted and so did Mom. Quick note, Mom passed a year later. She said, "I just wanna make sure that you and your sister keep talking and understand and appreciate how important you are to one another." So when Mom died, I looked at my sister and said, "You know, Mom would want us to go out and have fun," and that's exactly what we did

[00:26:20] Sylvia France: That sounds great. I'm sure she was smiling up in heaven.

[00:26:23] Nancy May: I think so

[00:26:25] Sylvia France: So before we go, five things you can do today. One, ask an older relative what they dressed up as for Halloween or what candy they wanted most. Get the story and write it down

[00:26:37] Nancy May: And if you have a picture, post it in our Facebook group at Family Tree Food Stories. But Two, if you're heading to the gathering after a funeral, bring food that can sit out in a pan and make sure it's not grandma's dish that you need back

[00:26:52] Sylvia France: And preferably no mayonnaise. Three, ask the people you love what they want at their send-off, what to serve, what to [00:27:00] pour, and what to play

[00:27:01] Nancy May: Yep. For sure. And four, pick a day like a birthday or November 2nd and cook the favorite food of somebody that you've lost any time of the year

[00:27:12] Sylvia France: And five, you're allowed to be both happy and sad. Cry and pass the ham

[00:27:18] Nancy May: and pass the ham. Now, In this case, we're gonna grab our glasses and do a toast with that scotch to Dad

[00:27:26] Sylvia France: To Dad

[00:27:27] Nancy May: And Mom. Next week, we're gonna continue with a food fight that we promised you. That show's all about fake food

[00:27:35] Sylvia France: Is imitation crap fake if the package says imitation right on it?

[00:27:40] Nancy May: We've got a lot more than crab. But, if you've got a story, bring your answer, and there's a raisin pie recipe also in the show notes... If you'd like that one without having to wait for a funeral, yours or somebody else's. Well, if it's yours, you're not gonna be eating it, I think

[00:27:56] Sylvia France: Well, you can request it. So happy cooking and [00:28:00] happy experimenting

[00:28:01] Nancy May: Now, where's that top shelf scotch?

[00:28:04] Sylvia France: And where's those candy corns?

[00:28:06] Nancy May: Gone. Bye-bye