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Father's Day Traditions New and Ancient, Including $100 Ice Cubes for Dad! · Family Tree Food Stories

• 0:07
  Hello Sylvia, happy Father's Day.
• 0:11
  Yes, and to you too.
• 0:12
  We need to reminisce a bit about those dads.
• 0:16
  Yeah, do.
• 0:17
  Actually, you know what?
• 0:18
  I just found out what's going on.
• 0:21
  Okay, here's what happened.
• 0:24
  I up, if we officially subscribe, because we're still on the trial, I think that's probably what it is with Riverside.
• 0:32
  All right.
• 0:33
  So uh we'll record it anyway, and I'll clean it up.
• 0:36
  We'll take it from there.
• 0:37
  All right.
• 0:37
  So let's just, let's just, yeah, let's, let's, let's start recording it.
• 0:42
  We'll start fresh again.
• 0:44
  Hi Sylvia, happy Father's Day.
• 0:48
  And to you too, we've got a lot of reminiscing and all kinds of exciting facts and such about Father's Day.
• 0:55
  Let's start with the lowly apostrophe.
• 0:58
  What do you think?
• 1:00
  That's the question of the day, Nancy.
• 1:03
  Right, is it the fathers?
• 1:05
  Who's the dad?
• 1:07
  I don't know.
• 1:07
  And since you're not a dad and I'm not a dad and well, Bob's a dog dad.
• 1:15
  I don't know, like where, right?
• 1:17
  There's all kinds of moms, but we'll get to the answer to the apostrophe question at the end.
• 1:22
  Okay, all inquiring minds want to know.
• 1:29
  No, or not.
• 1:30
  Is it for just your dad or for all dads?
• 1:33
  We'll talk about what went out in the apostrophe wars.
• 1:36
  Okay.
• 1:38
  But let's talk about grilling out.
• 1:40
  Is that what you think about when you think of a dad on Father's Day, sunny afternoon?
• 1:46
  definitely not my dad in years past.
• 1:48
  He was not a griller.
• 1:49
  In fact, no, no, he was in the garden, tennis and scotch at the end of the day.
• 1:57
  But grilling, no, that was not his manly thing that he did.
• 2:02
  did other things.
• 2:03
  He's into sports.
• 2:03
  So that was dad's dad's thing, but definitely not grilling.
• 2:07
  are outliers on that because my dad didn't, but dads do.
• 2:11
  In fact, Father's Day is the fourth largest segment of the population who grill out on a day, a given day.
• 2:22
  And number one is what?
• 2:24
  Guess what?
• 2:25
  What do you think?
• 2:28
  Which was number one?
• 2:29
  The number one grilling day?
• 2:32
  Holiday.
• 2:33
  the number I would say Fourth of July.
• 2:35
  It is, you're good, you're good.
• 2:38
  Second is Memorial Day.
• 2:40
  Third is Labor Day in September.
• 2:43
  And the fourth is Father's Day.
• 2:47
  Really, you know, that's kind of rude.
• 2:49
  You'd make dad work on Father's Day, isn't it supposed to?
• 2:53
  I'm not sure, well, grilling with a beer in your hand, that kind of reminds me of Archie Bunker.
• 3:00
  But you know, dads love it and I think it's kind of a primal thing and we'll get a little bit into that and I hope everybody would love to hear how it all started and going back in
• 3:09
  history.
• 3:10
  But let me share with you.
• 3:13
  ah
• 3:15
  me a K-Band, give me, give me beer, give me grow.
• 3:20
  So here's the reasons why dads celebrate.
• 3:23
  This actually, this is just not me.
• 3:25
  This is like in research I did.
• 3:27
  It's one, it's primal.
• 3:28
  Okay, it's primal.
• 3:30
  It goes to, I'm a man and I'm standing out here and I'm looking over that steak and all of that kind of thing.
• 3:36
  And women also, oh know, 18 ounce T-bone, you know?
• 3:42
  And secondly, it's hands on.
• 3:44
  Dad gets to do something.
• 3:46
  on Father's Day and he actually likes that.
• 3:49
  And I love this one.
• 3:50
  I love this one.
• 3:51
  It's a stage for the telling of tall tales and stories.
• 3:55
  Okay.
• 3:55
  Standing out there.
• 3:57
  And then the fourth reason is my addition, the beer.
• 4:03
  the beer and the fish that got away if we're talking about tolling tails, right?
• 4:07
  tall tales.
• 4:08
  I love it.
• 4:08
  I love it.
• 4:09
  You know, and these grills have gotten so fancy.
• 4:14
  They're about as fancy as a small car and pricey too, you know?
• 4:18
  They have pockets, hooks, uh all kinds of, you know, two to three levels on which you could grill a cow.
• 4:27
  All at the cost of, you know, untold dollars.
• 4:30
  But people have now outdoor kitchens in all of those fancy kinds of things.
• 4:36
  to celebrate this holiday.
• 4:38
  But wait a second, this whole thing about getting back to the organics of grilling, right?
• 4:44
  It's not just the propane that's doing the grilling now.
• 4:49
  There's a whole new trend where people want to grill on wood and the different types of wood.
• 4:55
  But it's grilling on pits and it's kind of colonial again, I guess you could call it, right?
• 5:01
  back to the early days because, and I'm going to go through that here in a second, but you know, it's pretty special.
• 5:08
  But you know, only 42 % of the dads actually do grill out.
• 5:12
  It's a high percentage.
• 5:13
  dad was the lesser side of the 42%.
• 5:18
  I don't even remember.
• 5:19
  We didn't really celebrate all that much.
• 5:21
  ah But you know, and dads versus moms.
• 5:25
  mean, mom is the most celebratory of the two days.
• 5:31
  Of the two.
• 5:32
  all the time.
• 5:32
  So that's why you take her out.
• 5:33
  Where dad, like, how often does he grill?
• 5:35
  Maybe Fridays.
• 5:36
  Yeah, yeah, you know, and uh it's just a bigger deal.
• 5:40
  And for a lot of reasons, think moms are sort of underappreciated in the past.
• 5:47
  I mean, I certainly underappreciated my mother and you know, it's kind of like eras that we live in Nancy.
• 5:54
  And when I was growing up, I remember that I always gravitated toward my dad because my mom just kind of took care of everything, right?
• 6:03
  But I didn't appreciate it.
• 6:05
  But I, my dad,
• 6:06
  The reason I just gravitated to him so much is that he went to work every day.
• 6:11
  He left the house.
• 6:13
  And I'm like, I want to do that.
• 6:15
  I don't want to stay home.
• 6:16
  I don't want to do the home stuff.
• 6:18
  And of course, later on in life, I've come to appreciate the things my mother did.
• 6:23
  And you know, in my writing classes, Nancy, when I teach storytelling, one of my favorite prompts is to tell an interview or to interview someone living or dead.
• 6:33
  And do know grandmothers?
• 6:36
  are often chosen, I would say a highest percentage of the prompts are writing about a grandmother.
• 6:42
  think the grandmothers tell the stories better than the grandfathers.
• 6:46
  But I could be wrong because I think the grandfathers or dads elaborate a lot more on stories.
• 6:56
  So those tall tales by the grill become, it wasn't the fish that got away, was the whale that got away on my little tiny hook and the worm that was there.
• 7:06
  Right?
• 7:09
  Fueled by, you know, that cold wind, you know, and those little holders weren't designed for Kool-Aid.
• 7:17
  They were designed for bears.
• 7:20
  a beer keg and a straw.
• 7:24
  No, my dad was scotch, scotch and water or just scotch and ice and with a splash maybe and an old fashioned or Manhattan.
• 7:37
  Those were his drinks.
• 7:38
  And as kids, of course, dad would always have his drink ready.
• 7:41
  Mom would have his drink ready when he got home or all the stuff would be out on the counter and he'd mix it himself.
• 7:46
  Wow, did he have that every day?
• 7:48
  Did he have one every day?
• 7:49
  from work, yeah, he'd sit down and relax and sort of take the edge off, which I understand.
• 7:54
  He had a long commute from where we lived out into Woodside, Queens, where the factory was.
• 7:59
  But then he'd come home and sort of relax a little bit, putter in the garden or do whatever.
• 8:03
  And then it was, I remember, actually, I remember one day asking my dad if I could make his drink for him.
• 8:11
  And he said, I'll show you how to do it.
• 8:14
  Uh huh.
• 8:15
  he was very good about, that's just perfect, that's good.
• 8:21
  But I didn't do it regularly.
• 8:22
  I did it like when I got the instruction.
• 8:24
  And then occasionally asking, can I have a sip, Dad?
• 8:27
  And my mom always referred to my dad's drink as Daddy's Juice.
• 8:31
  So I'd have a sip.
• 8:34
  I'm like, no, I never liked it.
• 8:35
  So that was my name.
• 8:38
  Really.
• 8:39
  in his later years, and I love it that your dad lived to be 99, right?
• 8:45
  You know, mean, liquor takes a bad rap, but you know, but there's something about relaxing at the end of the day, right?
• 8:52
  With a drink.
• 8:54
  Well, my dad drank beer and he had a big garage when he moved back to Lexington to help care for my boys and he retired.
• 9:01
  He had a big garage and he called it his barn.
• 9:04
  Cause that's where he came from was Eastern Kentucky where you had just a barn to go hang out in.
• 9:10
  And so he called it his barn and he drank Pabst blue ribbon beer.
• 9:16
  It's all school to school.
• 9:19
  he loved it.
• 9:20
  And later when he died, we found a whole big batch of cans of Pabst blue ribbon beer.
• 9:25
  He lived to be 94.
• 9:26
  So, you know, there you go.
• 9:28
  Yeah, that's, that's pretty good.
• 9:30
  guy.
• 9:30
  Absolutely love it.
• 9:32
  Absolutely love that.
• 9:33
  So what about gifts?
• 9:34
  Okay, let's talk about gifts.
• 9:36
  know?
• 9:37
  Dads are tough for gifts.
• 9:38
  It's really hard.
• 9:40
  As my dad, well, even with Father's Day, and when he was younger, Dad was, oh, don't give me anything.
• 9:44
  I'm good, I'm good.
• 9:45
  I'm just here with you kids and mom and I'm happy and that kind of thing.
• 9:49
  And even, well, even as he got older, you when he was a lot more frail and he couldn't walk so much, it was, I know the things that he liked the most, I think, was I would get a
• 10:01
  ton of Father's Day cards.
• 10:03
  I wouldn't just send one.
• 10:04
  I'd send a bunch of them.
• 10:07
  And anytime I found one, I collected it so that when he passed, I had all these extra Father's Day cards.
• 10:13
  thought, well, what do I do with these now?
• 10:14
  Because I didn't have anybody to give them to.
• 10:16
  I still have a few hanging around.
• 10:18
  Maybe I'll just share them with others.
• 10:20
  But uh yeah.
• 10:22
  Well, clothing items like uh neckties are popular.
• 10:28
  And the other thing that's popular is just other items of clothing.
• 10:31
  And sometimes when people didn't know what to get, they'd get a socks, you know, something like that.
• 10:37
  But you've got a great story about ice from Greenland as a gift.
• 10:43
  Tell us about it.
• 10:44
  So there was a recent story that I saw about how popular and fancy ice in Greenland is.
• 10:51
  And you can get like six cubes for $100.
• 10:54
  All I could think, I mean, it's like crazy, right?
• 10:57
  I mean, forget the scotch, just how long can I make that ice last?
• 11:02
  I'd probably put it in the freezer, take it out, take a lick, put it back in.
• 11:08
  Did that taste like a $100 lick of an ice cube?
• 11:11
  I don't know.
• 11:12
  That sounds rather pornographic, but we won't go there.
• 11:17
  But then I'm thinking, Greenland, so the deeper you go in these icebergs or the layers of ice that they have, the more different minerals they have over the years and over the
• 11:29
  centuries, right?
• 11:31
  But I'm thinking, what about all the soot and stuff in the air?
• 11:35
  Pollution aside, there's still minerals and other things floating around in the air.
• 11:39
  And that layer of dirt and
• 11:41
  crud.
• 11:43
  It's not so pure, though they say it's pure Greenland ice.
• 11:46
  So it's kind of weird.
• 11:48
  I'm not sure.
• 11:50
  you know, and it's better than socks.
• 11:52
  And guess what?
• 11:53
  It could be less expensive than socks.
• 11:56
  Well, it could be.
• 11:57
  So I think what we should do, Sylvia, is I think we should buy Greenland and we can become the Queenlets of Greenland or the Ice Queens of Greenland.
• 12:06
  I think we should get in line because we want to be at the head of the line.
• 12:10
  hear some other people are interested in Greenland.
• 12:12
  Okay, okay.
• 12:13
  definitely, Ice Queens of Greenland, it puts a new term or a new twist on the name Ice or the title Ice Queen, right?
• 12:22
  so entrepreneurial, you know, let me think about it.
• 12:25
  Selling ice to Eskimos kind of thing, you know, I mean, I would make you do that.
• 12:30
  fun reporting into us than to some other politicians.
• 12:34
  But we won't go there.
• 12:36
  We bear, we corral, we get the eyes, we're all set.
• 12:39
  Let's go Greenland.
• 12:40
  Hello, vote for Nancy and Sylvia.
• 12:43
  And by the way, if you want to vote for us, you can just put that in the show notes or send us a note.
• 12:48
  We'll petition to be Greenland queens.
• 12:52
  love it and Queens yeah well yeah.
• 12:55
  oh
• 13:00
  standing on ice, we're going to need some socks, right?
• 13:02
  So tell me about the fancy socks.
• 13:06
  No, no, no, no, no, no, no, no, he might want to come on our show.
• 13:09
  So
• 13:11
  Okay, so here's the first recorded uh Father's Day card was a Babylonian boy 4,000 years ago.
• 13:21
  How they find these things?
• 13:22
  I don't know.
• 13:23
  He carved a love note to his father on a stone tablet.
• 13:30
  Okay?
• 13:31
  So today's world is a child might record a message to dad on a tablet.
• 13:38
  Think about the times.
• 13:42
  Yeah, I mean, is that cool or what?
• 13:44
  Yeah, tablets.
• 13:47
  Real one.
• 13:50
  So anyway, there's different accounts on how Father's Day started.
• 13:55
  There was a ceremony after a mining disaster in West Virginia.
• 14:00
  where several men died and perished, or was it Spokane in 1910?
• 14:05
  We don't know, but we know that Nixon declared it a holiday in 1972.
• 14:10
  Now that's opposed to mom who got her day in 1914.
• 14:14
  So she's had a lot more time to work it, right?
• 14:18
  To work the brand.
• 14:20
  Dad's drool.
• 14:24
  So uh getting back to grilling though, I kind of went down the rabbit hole because I was fascinated by the evolution not only of these grills and these fancy kitchens.
• 14:35
  And by the way, summer kitchens were very popular in the 1800s.
• 14:40
  But why were they popular?
• 14:42
  even in the cities.
• 14:43
  Doesn't matter where you were, right?
• 14:44
  It was a hot kitchen in 1800s because there was no air conditioning, right?
• 14:50
  Today we have outdoor kitchens.
• 14:52
  Do you have an outdoor kitchen by the way?
• 14:53
  Did you just move down?
• 14:55
  have a grill outside.
• 14:56
  We haven't used it since we've moved, but we've thought about it.
• 15:00
  If the power goes out, what do we do?
• 15:02
  Well, there's grilling.
• 15:03
  That's so far power outage go to as opposed to doing it regularly.
• 15:09
  Yeah, are you the griller or is Bob?
• 15:12
  Oh, don't know.
• 15:13
  I'm not a griller.
• 15:13
  Bob's a, he's forced into grilling.
• 15:17
  So.
• 15:17
  By the way, here's an interesting statistic that women grill too, just fewer of them.
• 15:25
  Grill masters, who are the grill masters?
• 15:27
  Dad, males, 44 % of the time, women, 22 % of the time.
• 15:33
  But women, you'll love this.
• 15:35
  Women tend to be more experimental in grilling.
• 15:41
  well, and then you forgot the guy named Bubba, who is probably the grill master too.
• 15:46
  I know and Bubba makes a good steak I bet.
• 15:49
  I'm not a big meat eater so yeah yeah do that too because you have the little screens now are the little things that you can put your fish in because grilling fish has always been
• 16:03
  a challenge because the fish falls through the little gratings and stuff so um so in ancient times
• 16:09
  know you can grill lettuce?
• 16:12
  Grill.
• 16:12
  yeah, that's really good.
• 16:16
  Like a grilled Caesar salad where you grill the romaine leaves, big old leaves.
• 16:22
  And cabbage and all sorts of things.
• 16:24
  It's really delicious versus just zucchini, which grows profusely in the summertime.
• 16:30
  Do you ever cook cabbage?
• 16:32
  I do occasionally, but yeah, right.
• 16:37
  Dad, dad, do you ever grill cabbage?
• 16:40
  Yeah, but I had the best cabbage dish a week ago on Easter.
• 16:47
  My co grandmother, who also owns a restaurant here in town, made this delicious cabbage slaw.
• 16:54
  It's like a slaw.
• 16:55
  You don't cook the cabbage, but you cook the ramen noodles, plain ramen noodles.
• 17:02
  And then you put all these like not much, but some spices and it is delicious.
• 17:08
  Ooh, that sounds yummy.
• 17:09
  ah I'll have to find a dad and give him that recipe so he can make it for us.
• 17:18
  Well, wait a second, wait a second.
• 17:19
  Let's take a quick break and then we'll be back with the other side of that story.
• 17:35
  Okay, so we've sort of, I'll say we've crossed the tracks on the dad's stories.
• 17:40
  uh We're now on the other side of father's day, right?
• 17:45
  Sorry about that dad.
• 17:46
  Dad's a great one.
• 17:47
  Dad's are great at being able to put up with a lot of jokes, right?
• 17:52
  I think dads should get a joke of the day for father's day.
• 17:55
  uh
• 18:00
  went to restaurant once you talk about open fire in Carlsbad, California, which by the way is a gorgeous little town and the name of the restaurant was Campfire.
• 18:11
  We're.
• 18:13
  Cooked over an open flame and had all manner of meat and it was very rustic looking, but you know how rustic looks in California.
• 18:22
  Still.
• 18:24
  Yeah, very chic, know, not not campfire like we might know of it, you know, not out in the woods.
• 18:30
  somewhere and a perfect drizzle of balsamic vinegar and just the right wine glass with it, of course, right?
• 18:39
  And a little shiny.
• 18:40
  But it was pretty good, you know, it was pretty good.
• 18:42
  And I remember it was just crowded as, again, California hot restaurants are, you know.
• 18:49
  And so it was nice.
• 18:50
  uh So cooking outdoors, they say, is sort of a symbol of survival, connecting with people and celebrating.
• 18:58
  But it goes back to the ancient roots where you cooked over open flames.
• 19:03
  uh
• 19:05
  That's what you did, and even discovered fire.
• 19:09
  I guess, yes, they had no choice, right?
• 19:11
  They harvested fire, this is fascinating, from lightning strikes and forest fires before learning to control fire, which was the first way of cooking.
• 19:22
  It's, you know, cooking outdoors, which has evolved into our fancy grills and all of that kind of thing that was going on.
• 19:29
  pretty brave dad who has to go harness a wildfire in order to keep the campfire going so they could, ooh, yeah, make sure he doesn't come back with right, singed eyebrows and
• 19:41
  whatever else that might be singed on the way back to the, I don't know, to the cave.
• 19:47
  Yeah, and then the Iron Age when they started using iron and steel to construct things and not bronze.
• 19:54
  Anyway, that's interesting.
• 19:56
  Grid irons came into being for cooking and there's evidence that grid irons.
• 20:00
  Those are the ones you know with the little gratings that you could put a steak on or a big slab of.
• 20:07
  Wild turkey meat or wild boar.
• 20:10
  is this a flat piece of iron or the piece that gets the grill marks on it?
• 20:16
  A flat, okay, all right.
• 20:18
  And that enabled them to eat to cook with hot stones and open fire.
• 20:24
  So that was sort of the beginning of that.
• 20:26
  In Jamestown, they apparently used those.
• 20:28
  In the Middle Ages, you had metal cauldrons and open hearts coming into use.
• 20:34
  Like I said, in the 18th century, were in the South outdoor kitchens because it was just too hot inside.
• 20:41
  Yeah.
• 20:42
  And in the late 1800s, the charcoal briquette was invented.
• 20:46
  And remember, we used to use those.
• 20:51
  There were all kinds of things, Nancy, that we ate growing up.
• 20:55
  We're lucky to be alive.
• 20:59
  Charred meat.
• 21:02
  I find it fascinating today that charred meat, people like it.
• 21:06
  But I mean, there's all kinds of health things going on with charred meat, right?
• 21:10
  Oh, the charred fat on the side of the steak.
• 21:12
  Oh, I used to love that as a kid.
• 21:14
  so good.
• 21:16
  But so was, uh it's so good, but also dangerous and maybe worth the risk like diet, right?
• 21:22
  Cola, which I drank gallons of when I was a teenager.
• 21:26
  Yeah, which was.
• 21:27
  would always like the little grizzle part on the side of a steak.
• 21:30
  So yeah, we kept that we left that for him if he wanted it.
• 21:33
  But he got there, like you said to 99.
• 21:35
  So I guess, um, grizzle and I know grizzle and fat on the side of the steaks, not a bad thing.
• 21:42
  You know, maybe it's all in the attitude, you know, he came home, had that drink, kind of relaxed, you know, coming home with family.
• 21:50
  Maybe that matters more than who knows what matters, right?
• 21:54
  A little additional scotch on the side, we're good.
• 21:58
  Yeah, I mean smart, right?
• 22:00
  And my dad with his Paps blue ribbon sitting out by his barn.
• 22:04
  all right.
• 22:05
  No tablet to worry about getting your card on, so you're all set.
• 22:10
  Yeah, the Weber kettle grill.
• 22:12
  Those are those that big round tops.
• 22:15
  We've seen them.
• 22:16
  Don't see them as much now.
• 22:18
  well, Weber's made quite a name for itself in the grill industry.
• 22:21
  That and the big green egg.
• 22:23
  you seen those?
• 22:25
  Those are expensive.
• 22:26
  They come in different sizes.
• 22:27
  But I was looking at one the other day.
• 22:28
  It's like, my god, they're gorgeous.
• 22:30
  But as soon as you get them up, first of all, you've got to worry about getting them home for dad so they don't crack because they're made out of this clay.
• 22:37
  Right.
• 22:39
  what's popular out there like Blackstone?
• 22:41
  That's what I heard is the kind of the latest big deal.
• 22:44
  I mean, these things are like Cadillac models with multiple levels and flat tops.
• 22:49
  They're flat tops.
• 22:51
  And, know, so dad's got all kinds of things uh and then sauces.
• 22:56
  And then what about barbecue?
• 22:57
  It sort of goes hand in glove, doesn't it?
• 22:59
  I guess so.
• 23:00
  I'm not a big barbecue fan, but that's okay.
• 23:03
  I guess a lot of people are.
• 23:05
  I'm impressed when it comes to eating barbecue.
• 23:09
  I don't like my fingers to get sticky.
• 23:13
  I'm not a barbecue person either except for really dry meat.
• 23:16
  If you go somewhere and it's the meat's not all that good and you kind of lather it with sauce in order to and there's so many different sauces and they're in popularity.
• 23:26
  There's North Carolina sauce.
• 23:29
  There's Texas style.
• 23:31
  there's sweet, there's wet, and there's vinegar based.
• 23:34
  But you know what?
• 23:35
  I think I'll just go back to Greenland and lick my eyes.
• 23:38
  uh
• 23:40
  I like a little bit of sauce, I typically will put it in a separate place.
• 23:45
  And if I eat a steak, which isn't often just dip it in something, but I don't lather something on it.
• 23:54
  the Arawaki people means nothing to us.
• 23:58
  But anyway, interesting of the Caribbean developed wooden frames called Barba Koa to slow cook meat in the 17th century.
• 24:08
  Now,
• 24:09
  wood.
• 24:09
  I'm like, how could they do that?
• 24:10
  And then the wood though, the limbs of things were green.
• 24:14
  That's what they continued.
• 24:16
  So the green wouldn't be burned up, right?
• 24:19
  I mean, that would be
• 24:20
  that smoky with the green, the moist of the green wood, gave it a smoke flavor.
• 24:25
  Oh, interesting.
• 24:25
  So if you want to go get an authentic experience, go to the Caribbean and roast a pig.
• 24:33
  That was the...
• 24:35
  You've seen that too, right?
• 24:37
  Well, I wonder if jerk Jamaican jerk, is that considered barbecue or is that no, it's just jerk.
• 24:44
  It's not barbecue.
• 24:45
  Somebody is going to be somebody will write in and say, no, Nancy jerk is jerk.
• 24:50
  That's why it's called jerk.
• 24:51
  Barbecue is called barbecue because it's bar be cute.
• 24:54
  Yeah, our barbecues.
• 24:56
  Barbecue at the frame is called a barbecua.
• 25:01
  Ah, there you go.
• 25:03
  Barbecue has been what's become.
• 25:06
  And Americans love barbecue.
• 25:09
  It's just, you know, everywhere you go.
• 25:11
  It's one of those specialty restaurants that dad, if he goes out, probably wants to go get a barbecue steak and get barbecue sauce.
• 25:19
  what?
• 25:19
  It's not even a restaurant.
• 25:21
  Down here, it's the roadside uh smokers.
• 25:24
  They are all over the place.
• 25:26
  And I have to say, I haven't been into any one of them, but I hear they're very good.
• 25:30
  What I do like, because I do like driving by.
• 25:32
  Excuse me.
• 25:34
  I like driving by and I like the smell of the barbecue.
• 25:39
  my God.
• 25:40
  Talk about Primal.
• 25:42
  That smells really good.
• 25:44
  You know, we have to do a story sometime on the senses, because smell is one of the most important sensory perceptions that is out there.
• 25:56
  You smell something and it just brings back memories of what
• 26:00
  everything tastes better, but it smells good.
• 26:02
  mean, you're not going to rotten fish, right?
• 26:05
  There's a reason why it stinks.
• 26:07
  Or as my chef used to say, you can tell you know how the expiration dates on stuff says don't eat this past such and such or an expiration date.
• 26:16
  He said go by your nose because they put those out really early so that you don't want to eat anything that says on April 26th.
• 26:27
  Don't eat at expiration date.
• 26:28
  Well, eggs for instance last longer than that, but you should just follow your nose.
• 26:33
  and
• 26:34
  So speaking of following your nose, as I know we're coming to the end of the show, one of the things I was trying to help my dad learn to do later on in life when mom was a little
• 26:43
  bit more frail and having issues was to shop at the grocery store.
• 26:48
  Shop in aisles other than the ice cream aisle and the cereal aisle.
• 26:56
  And I have to say, talk about following your nose, the first place he went to.
• 27:01
  was the bakery department.
• 27:02
  They get you every single time.
• 27:05
  And he made friends with the gal who was always giving the samples.
• 27:09
  So um go dad, know, he liked going to the grocery store to get this.
• 27:13
  Yeah, he liked going to the grocery store to get the taste of something good.
• 27:18
  I think we all do.
• 27:20
  I know and it's so neat to reminisce about our dads and of course ours are gone.
• 27:24
  ah But you've got to answer that last question about the apostrophe.
• 27:30
  The popular answer is it's father apostrophe s.
• 27:35
  It's your father.
• 27:38
  Not fathers everywhere.
• 27:40
  It's all personal, right?
• 27:41
  It's your memories that we're all about.
• 27:44
  It's your memories, your recipes, your moments to remember and cherish of your dad.
• 27:51
  That's what it's about.
• 27:52
  So it's Father's Day with an apostrophe S.
• 27:56
  I love that, I love that.
• 27:59
  So here's to your dad and my dad, even though they're not with us, they're with us in our spirit.
• 28:06
  And to everybody who's listening, your dad's, happy Father's Day.
• 28:13
  Enjoy, grow one for us, and maybe have a scotch and a beer too.
• 28:18
  And a tall tale of the fish that got away.
• 28:21
  Take care, we'll see you soon or we'll hear you soon.
• 28:25
  Happy Father's Day.
• 28:26
  Bye bye.