Latest / Family Tree Food Stories / School Lunch: Square Pizza, Mystery Meat, Meal Debt & AI Bento Boxes.

Transcript

School Lunch: Square Pizza, Mystery Meat, Meal Debt & AI Bento Boxes. · Family Tree Food Stories

• 0:04
  Nancy A. May: Hello everybody and welcome back to another episode
• 0:07
  of Family Tree Food and Stories.
• 0:08
  I am your host, Nancy May
• 0:11
  Sylvia S. France: And I'm Sylvia France.
• 0:13
  Welcome back to the table, everyone
• 0:15
  Nancy A. May: Every week we trace family food mysteries and a little surprising
• 0:19
  stories behind the food that we all grew up with and eat every single day
• 0:24
  Sylvia S. France: So before we dive in, a quick mug check.
• 0:28
  Nancy, what are we raising a glass to today?
• 0:31
  Nancy A. May: Yeah, our new tradition, the ultimate back to school relay race.
• 0:37
  To the parents packing lunches at 6:00 AM or earlier
• 0:41
  Sylvia S. France: And the cafeteria crews firing up the
• 0:43
  industrial ovens before 10:00 AM
• 0:46
  Nancy A. May: Cheers to both sides of the kitchen counter.
• 0:49
  Ching ching or clunk clunk 'cause we have kitchen mugs.
• 0:54
  And a quick thank you to all of you who are with us here today and listening.
• 0:58
  We're so glad that you're at our table
• 1:00
  Sylvia S. France: We really are, and Nancy's got a shout-out of her own today
• 1:04
  Nancy A. May: I do.
• 1:05
  A big shout-out to my friend D. Scott Smith in Waco, Texas,
• 1:09
  host of the Waco Experience.
• 1:11
  I had such a great time on his show, and you know what?
• 1:15
  He's a fan of ours as well.
• 1:17
  And we can't forget Michelle Passoff in St. Petersburg.
• 1:21
  We got a story about her school lunch a little later on in the episode
• 1:24
  Sylvia S. France: Well, I love St. Petersburg, as you know,
• 1:27
  since that's my home base.
• 1:28
  Love to all our listeners Keep those notes coming, and leave us a review
• 1:33
  at Podcast.FamilyTreeFoodStories.com.
• 1:37
  new episodes drop every Thursday.
• 1:39
  Now, today we're diving into a story most people never realize
• 1:43
  when they look at a cafeteria tray
• 1:46
  Nancy A. May: You got it From square pizza to ketchup debates
• 1:50
  and even bento boxes and, well, it is 2026, AI meal planners
• 1:56
  Sylvia S. France: how the everyday school lunch actually started
• 1:59
  as a matter of national security
• 2:01
  Nancy A. May: And you know what?
• 2:02
  When we think about school lunch, we tend to look back
• 2:05
  through a thick haze of nostalgia
• 2:08
  Sylvia S. France: Or I like to think about it as Cheeto-dusted glasses.
• 2:13
  Nancy A. May: For sure
• 2:14
  Sylvia S. France: but bef-before school ever fed us, kids
• 2:16
  were completely on their own
• 2:18
  Nancy A. May: And in the late 1800s rural kids walked miles, probably in
• 2:22
  bare feet and up the hill in the snow
• 2:25
  Sylvia S. France: Both ways
• 2:26
  Nancy A. May: in one-room schoolhouses carrying a basket or a tin pale
• 2:28
  carrying a basket or a tin pail.
• 2:30
  And you know what, Sylvia?
• 2:32
  In my hometown of Redding, Connecticut, we actually still had an historic
• 2:36
  one-room schoolhouse that was used by the local public schools as
• 2:41
  a living history field trip
• 2:43
  Sylvia S. France: Well, we have those down in Florida too.
• 2:45
  There's historical villages across the state from Largo to Bradenton
• 2:50
  to beautiful downtown Dade City
• 2:53
  Nancy A. May: Well, I haven't seen them in Florida yet.
• 2:54
  I'll have to go check them out.
• 2:56
  But I do love those old buildings.
• 2:58
  but in big 19th century cities Philly or New York, schools didn't
• 3:04
  really feed kids at all back then
• 3:05
  Sylvia S. France: You had to sprint home at noon, eat fast, and sprint
• 3:08
  all the way back for afternoon classes
• 3:11
  Nancy A. May: They must have been hungry by the time they got back to school.
• 3:14
  But then the Industrial Revolution hit and parents worked long factory
• 3:18
  shifts, and kids didn't have the opportunity to go home anymore Because
• 3:22
  mom wasn't there to make their lunch
• 3:24
  Sylvia S. France: Enter the penny lunch movement.
• 3:26
  Philadelphia, 1894, the Star Center Association started selling warm pea
• 3:32
  soup or cocoa for literally one cent
• 3:36
  Nancy A. May: Warm pea soup and cocoa.
• 3:37
  That does not sound
• 3:39
  Sylvia S. France: No, it sounds
• 3:40
  Nancy A. May: combo, right?
• 3:41
  but Boston launched their own hot lunch program 10 years later in 1908.
• 3:46
  And imagine, yep, still buying lunch for a penny
• 3:50
  Sylvia S. France: You get what you pay for.
• 3:52
  Nancy A. May: For sure
• 3:53
  Sylvia S. France: Right?
• 3:54
  And how kids carried those lunches took on a life of its own
• 3:58
  Nancy A. May: Factory workers like dads carried heavy tin pails, so
• 4:02
  the kids, predominantly the boys, wanted to look like their dads and
• 4:05
  made pails out of old tobacco tins
• 4:08
  Sylvia S. France: Tobacco tins and biscuit boxes with homemade wire handles.
• 4:12
  That sounds like a disaster in the making
• 4:15
  Nancy A. May: Yeah, and a tetanus shot for sure.
• 4:17
  but 1950 changed everything When the Aladdin company put the TV cowboy Hopalong
• 4:22
  Cassidy on a bright red metal box
• 4:26
  Sylvia S. France: They sold over 600,000 in one year.
• 4:29
  Suddenly, your lunchbox was a playground status symbol
• 4:33
  Nancy A. May: Yeah.
• 4:34
  Roy Rogers, Mickey Mouse, Star Wars, total status.
• 4:38
  But between 1950 and 1970, America bought over 120 million metal lunch boxes
• 4:45
  Sylvia S. France: Though, though those metal boxes had a dark side in the '70s.
• 4:48
  Yes, a Star Wars pun intended.
• 4:51
  Parents actually lobbied to ban them
• 4:54
  Nancy A. May: You know why?
• 4:55
  Well, that's because the kids were using them like blunt
• 4:58
  weapons in the playground fights.
• 5:00
  Yikes.
• 5:01
  Getting clobbered with a Star Wars box
• 5:04
  Sylvia S. France: I can imagine it being a mom of three boys how
• 5:07
  that would be used as a weapon
• 5:09
  Nancy A. May: Yeah.
• 5:09
  Hopefully a rock not inside
• 5:11
  Sylvia S. France: Well, that ushered in the plastic and
• 5:14
  vinyl era we all grew up with
• 5:16
  Nancy A. May: And that covers lunch boxes from home.
• 5:19
  But the story on the cafeteria tray, that's a fun one.
• 5:24
  That's where the government stepped in
• 5:26
  Sylvia S. France: Because when you look at a school cafeteria tray, you're
• 5:29
  actually looking at national history
• 5:32
  Nancy A. May: I never knew that until now.
• 5:34
  But this blew my mind, Sylvia, You know, our school lunch system didn't
• 5:38
  start with just plain old dieticians
• 5:41
  Sylvia S. France: Nope.
• 5:41
  It started with a good old military
• 5:44
  Nancy A. May: Marching down with plastic school lunch trays, I'm sure.
• 5:48
  But in 1946, Truman signs the National School Lunch Act
• 5:53
  Sylvia S. France: It was explicitly as a matter of national defense
• 5:57
  Nancy A. May: Because during World War II, over 40% of draft candidates were
• 6:01
  turned down or turned away from the military for health or physical reasons
• 6:06
  Sylvia S. France: Some researchers put malnutrition rejections at roughly
• 6:09
  one in nine draftees while military leaders told Congress it was even higher
• 6:14
  Nancy A. May: Now, I love this name because we are talking food.
• 6:18
  It was General Lewis Hershey.
• 6:21
  Actually, he testified that malnutrition cost the US over
• 6:24
  100,000 casualties in the war
• 6:27
  Sylvia S. France: So Truman signed the act to do two things at once: feed the kids
• 6:32
  Nancy A. May: And you got it, create a market for post-war
• 6:35
  agricultural surpluses Now here's the part most people don't know.
• 6:39
  The government was already feeding kids years before Truman ever signed anything
• 6:46
  Sylvia S. France: During the Depression, the WPA ran a patchwork school lunch
• 6:49
  program using surplus crops and hiring cafeteria workers as unemployment relief
• 6:55
  Nancy A. May: But in 1942, over five million kids in nearly 79,000 schools
• 7:00
  were already eating subsidized lunches
• 7:03
  Sylvia S. France: So 1946 didn't invent the idea.
• 7:07
  It took a decade of piecemeal relief programs and finally
• 7:10
  made it permanent federal law
• 7:13
  Nancy A. May: And a generation of American school kids grew up eating
• 7:16
  off a decision made for soldiers Now, because the government was sitting on
• 7:21
  massive reserves of surplus cheese, flour, and beef, schools had to get
• 7:26
  kind of creative with all that stuff
• 7:28
  Sylvia S. France: Kitchens had to feed hundreds of kids really fast
• 7:32
  using giant aluminum sheet pans
• 7:35
  Nancy A. May: Great for sledding and tobogganing in the
• 7:37
  wintertimes up north, for sure.
• 7:39
  Which brings us to the ultimate legend, the school cafeteria pizza
• 7:44
  Sylvia S. France: Uh, the classic rectangle
• 7:48
  Nancy A. May: And you might be saying, " Why rectangle?" Well, if you have 20
• 7:53
  minutes to make 50 pans of round dough … round dough is kind of a massive waste of
• 8:00
  time, and it really is a bad math problem
• 8:04
  Sylvia S. France: A grid cuts every kid the exact same slice in two seconds flat
• 8:10
  Nancy A. May: And in 1988, the USDA published the official formula
• 8:14
  manual specifying pourable crust.
• 8:19
  Get that one, right?
• 8:20
  And commodity cheese ratios were marked down to the exact ounce per slice
• 8:27
  Sylvia S. France: Can you imagine jugs of pourable pizza dough?
• 8:30
  I
• 8:30
  Nancy A. May: No, no.
• 8:31
  It's almost as bad as pourable pancakes.
• 8:34
  Not good in my book
• 8:35
  Sylvia S. France: no, no, no.
• 8:36
  Now, People still debate that portable crust was actually good, but
• 8:40
  everybody remember it for good or bad
• 8:43
  Nancy A. May: Yeah, every nonna who's ever lived is rolling
• 8:46
  over in her grave right now.
• 8:48
  , Okay, so now we have to jump to 1981
• 8:51
  - Sylvia S. France: Uh, are you talking the great ketchup debate
• 8:54
  Nancy A. May: I am
• 8:55
  Sylvia S. France: To save money, the USDA proposed counting ketchup
• 8:58
  and pickle relish as vegetables.
• 9:01
  I think they were listening too much to their kids
• 9:04
  Nancy A. May: Like yeah, broccoli for sure is not on that list.
• 9:08
  but a tablespoon of ketchup was considered a full serving of vegetables by the USDA.
• 9:14
  And you know what?
• 9:15
  Moms and dads were outraged.
• 9:18
  And because of that, yep, you got it, the government pulled it immediately
• 9:24
  Sylvia S. France: That's a really good thing.
• 9:25
  but it actually explains why kids are so suspicious of their trays.
• 9:30
  If you couldn't identify it, it instantly became mystery meat
• 9:35
  Nancy A. May: Yeah, and speaking of mystery meat, Sylvia I
• 9:38
  have a Bob story for you
• 9:40
  Sylvia S. France: A yet another Bob story.
• 9:42
  I
• 9:42
  Nancy A. May: I know.
• 9:43
  He's got a load of them.
• 9:45
  My Bob tells his story about his elementary school days back at the
• 9:50
  School of the Blessed Sacrament in the Bronx, New York, darling.
• 9:55
  Sylvia S. France: So okay, tell us.
• 9:56
  What did Bob say about meatloaf?
• 10:00
  Nancy A. May: well, he told me that the school meatloaf always
• 10:02
  had this very distinct and, well, kind of strong and weird smell.
• 10:07
  And one day he was at home helping his sister feed her cat
• 10:11
  Sylvia S. France: Oh, no.
• 10:12
  Nancy A. May: Oh, yes.
• 10:14
  He opened the can of cat food labeled horse meat, took one whiff
• 10:19
  and said, "Oh my God, that smells exactly like our school meatloaf
• 10:25
  Sylvia S. France: Oh, no.
• 10:26
  Poor Bob.
• 10:27
  has horse meat, meatloaf, and he has to eat eel.
• 10:31
  Nancy A. May: Yeah, not good.
• 10:32
  Eel from another show.
• 10:34
  But the nuns made him sit there and eat every single bite.
• 10:37
  I had to ask him that one.
• 10:39
  And thank goodness, I have to say, that I didn't go to Catholic school.
• 10:43
  - I'm a proud byproduct of the public school system
• 10:46
  Sylvia S. France: Me too.
• 10:47
  That's why we get along so well.
• 10:49
  Nancy A. May: Right.
• 10:50
  Sylvia S. France: So listener Michelle wrote In a sweeter note,
• 10:53
  though, her mom packed cream cheese and grape jelly sandwiches."
• 10:58
  Nancy A. May: I talked to her and that sounded so sweet.
• 11:01
  cream cheese and grape jelly.
• 11:03
  Kind of interesting combo, but it really is a nice story
• 11:06
  Sylvia S. France: Well, my best combo is peanut butter, butter,
• 11:09
  and Lay's potato chip sandwiches.
• 11:11
  That was a favorite of mine.
• 11:13
  Nancy A. May: I'll have to try that one.
• 11:15
  Sylvia S. France: Well, let's talk about sloppy joes.
• 11:17
  The sandwich is locked in this brutal origin dispute that
• 11:21
  people still get angry about
• 11:23
  Nancy A. May: Yeah, and I love sloppy joes at school, but Iowa swears a short
• 11:28
  order cook named Joe added tomato sauce , to a loose meat sandwich in the 1930s.
• 11:33
  And there's a totally separate legend as well.
• 11:36
  a Havana bar owner named Jose Garcia had a wet, messy floor in his restaurant,
• 11:42
  and Ernest Hemingway, who frequented the place, supposedly suggested that
• 11:47
  they just call the place Sloppy Joes.
• 11:50
  I can hear him now.
• 11:51
  Two different stories and two different countries, and nobody can prove that
• 11:55
  either one invented the actual sandwich.
• 11:59
  But enter USDA.
• 12:01
  They didn't care about the romance.
• 12:03
  They loved the sloppy joe because it was cheap, of course, canned,
• 12:08
  double of course, and stretched ground beef with fillers forever.
• 12:13
  And when you've got to feed thousands and thousands of kids,
• 12:17
  uniformity creates its own economy.
• 12:20
  . Then, of course, the cafeteria was a slightly different environment, and
• 12:26
  it was a child's first free market.
• 12:29
  the playground became a trading floor, and it was brutal.
• 12:33
  A single peanut butter bar, a cracker, or a snack when you didn't buy your sloppy
• 12:39
  joe could buy you serious social leverage
• 12:42
  Sylvia S. France: I wonder if Elon Musk or others honed their
• 12:46
  negotiating skills on the, playground.
• 12:49
  Nancy A. May: Probably.
• 12:49
  Sylvia S. France: I wouldn't be surprised.
• 12:50
  honestly, , but it got complicated if you brought a packed lunch from home,
• 12:55
  especially from an immigrant household.
• 12:58
  You opened up this incredible, aromatic home-cooked meal, and back
• 13:03
  in the day, it instantly clashed with the hyper-processed corporate
• 13:07
  packaging on everyone else's tray
• 13:09
  Nancy A. May: Yeah, I can smell it right now.
• 13:12
  and 11 years old, you just kinda wanna blend in.
• 13:15
  But the irony is that looking back, those lunches were a total luxury compared to
• 13:20
  some of the processed blocks of cheese that we were all fighting over back then
• 13:24
  Sylvia S. France: But fast-forward to right now, the packed lunch
• 13:26
  world has completely flipped.
• 13:29
  It's no longer about hiding your home lunch.
• 13:31
  It's an absolute status symbol.
• 13:34
  Have you been on TikTok lately during the back to school season?
• 13:37
  Nancy A. May: Yeah, I have sadly.
• 13:39
  But it's an incredibly detailed process of making these bento boxes.
• 13:44
  They're amazing.
• 13:45
  … I got anxious just looking at some of them, but the aesthetics and
• 13:49
  the artwork, totally out of control
• 13:52
  Sylvia S. France: It's an absolute arms race.
• 13:55
  It's all built around the rise of the modern multi-tiered bento box.
• 13:59
  Parents are waking up at 5:00 AM to pack these immaculate
• 14:04
  leak-proof silicon compartments.
• 14:06
  We are talking star-shaped cucumbers, berries arranged by color
• 14:10
  gradient, hand-rolled sushi, little animal-shaped food picks holding
• 14:15
  together organic turkey pinwheels
• 14:17
  Nancy A. May: Honestly, they look pretty amazing.
• 14:19
  , But coming up with new ideas every week takes time and which is why
• 14:24
  some parents are actually using a lot of AI tools like ChatGPT, Gemini,
• 14:29
  Claude, and others to plan lunches.
• 14:32
  I think that's pushing it a little bit much with just peanut
• 14:34
  butter and jelly works for me
• 14:36
  Sylvia S. France: And me too.
• 14:37
  Well, minus the jelly.
• 14:39
  You can type in what ingredients you have in the fridge, specifically
• 14:43
  what your child likes, and get a weekly plan in seconds.
• 14:47
  We went from federal standardized recipes in the 1950s to parents
• 14:52
  using digital assistants today just to keep lunches varied
• 14:57
  Nancy A. May: There goes the one bite, no thank you rule,
• 15:00
  right?
• 15:01
  But even K through 12 menus are evolving, and companies like Aramark Student
• 15:05
  Nutrition have decided that they're cutting artificial dyes like Red Dye No.
• 15:10
  40 ? For over 1.5 million students nationwide.
• 15:15
  Sylvia S. France: Plus global flavors, gochujang chicken,
• 15:18
  Hawaiian-style sandwiches.
• 15:20
  Definitely not our grandmother's mystery meat, or Bob's either
• 15:24
  Nancy A. May: No, for sure.
• 15:26
  And if you want to take it to the next level, although this wasn't my
• 15:29
  college, at college levels today, dining options have expanded even further.
• 15:34
  Many universities and dining halls are now operating more like full food courts
• 15:40
  or fancy restaurants and offering wide varieties of freshly prepared foods.
• 15:45
  Some campuses are even opening their dining facilities to the public and
• 15:49
  allowing neighbors to purchase meal passes or, get this, lobster night.
• 15:55
  Sylvia S. France: I know.
• 15:55
  Wasn't that Cornell or Columbia, one of those two
• 15:58
  Nancy A. May: One of them, but it's wild.
• 16:00
  Sylvia S. France: Sign me up for that one.
• 16:01
  Exactly.
• 16:02
  It's much better than my sorority food and
• 16:05
  Nancy A. May: Yeah, and my bean and bacon soup.
• 16:07
  Sylvia S. France: The worst was Chicken Divine, though.
• 16:09
  Ugh.
• 16:09
  So meal debt, food waste, and the fight over who pays right after this
• 16:15
  Nancy A. May: Stay tuned.
• 16:16
  We'll be right back
• 16:49
  So welcome back.
• 16:50
  Before our break, we brought up the student meal debt, and it's a big one
• 16:56
  Sylvia S. France: Right as pandemic era free meal programs ended,
• 17:00
  unpaid balances climbed nationwide
• 17:02
  Nancy A. May: Which led to heartbreaking situations.
• 17:05
  A lot of kids with unpaid balances didn't get alternative
• 17:09
  meals or even a meal at all
• 17:11
  Sylvia S. France: It's tough for everyone, but eight states have now
• 17:13
  passed permanent universal free meal laws
• 17:17
  Nancy A. May: Those are California, Colorado, Maine, Massachusetts,
• 17:22
  Michigan, Minnesota, New Mexico, and good old Vermont
• 17:27
  Sylvia S. France: every student gets breakfast and lunch regardless of income
• 17:31
  Nancy A. May: That's pretty cool, especially if you don't
• 17:33
  like what's at home with mom.
• 17:35
  And when every child is served exactly the same in the same way
• 17:39
  every single day, the old lunch stigma tends to fade dramatically
• 17:44
  Sylvia S. France: But then there's food waste.
• 17:46
  Guidelines require specific portions of fruits and vegetables
• 17:50
  Nancy A. May: And if kids only have 15 minutes to sit down, well, a lot
• 17:53
  of it ends up in the trash, sadly
• 17:56
  Sylvia S. France: I know.
• 17:57
  School waste roughly… half a million tons of food a
• 17:59
  year worth about $1.7 billion
• 18:04
  Nancy A. May: Whoa, that's a lot of money and a lot of food, which
• 18:07
  is why many schools now set up a share table for unopened food
• 18:12
  or, schedule recess before lunch
• 18:14
  Sylvia S. France: Scheduling recess actually cuts food waste by almost 40%.
• 18:19
  Kids eat much better when they aren't rushing to go play
• 18:22
  Nancy A. May: that makes a lot of sense, and actually it reminds me of
• 18:25
  a fellow master gardener I know of
• 18:28
  Sylvia S. France: What did she do?
• 18:29
  Nancy A. May: Well, a few years back she started a composting
• 18:31
  program at her daughter's school
• 18:33
  Sylvia S. France: Wait, composting the actual lunch trash?
• 18:36
  Half-eaten apples and crusts?
• 18:38
  Nancy A. May: I know.
• 18:39
  Kids probably thought it was gross, especially when they see flies.
• 18:42
  Sylvia S. France: But they like the
• 18:43
  Nancy A. May: Oh, they'll like the worms for sure, and that's exactly what it was.
• 18:46
  She taught the kids to sort scraps into bins instead of into the garbage pail
• 18:51
  Sylvia S. France: I think that's kind of a hard sell for a nine-year-old, honestly
• 18:55
  Nancy A. May: No, I think it's a good lesson too, and it was at first, but
• 18:58
  she had them help turn that pile so that they could see how it was working,
• 19:02
  and within a year, that compost was feeding the school's own vegetable garden
• 19:07
  Sylvia S. France: so the food waste didn't just disappear.
• 19:09
  It actually became next year's lunch, uh, in a way
• 19:13
  Nancy A. May: Kind of.
• 19:14
  But to plate to garden to plate.
• 19:16
  So honestly, I think kids need to learn exactly where their food comes from today
• 19:21
  Sylvia S. France: Glasses up one more time
• 19:23
  Nancy A. May: Absolutely.
• 19:24
  This time I think maybe it's orange juice or probably your mimosa.
• 19:28
  Sylvia S. France: I'll never tell
• 19:29
  Nancy A. May: To everyone who's ever packed a school lunch, served one,
• 19:33
  or ate one wondering, " what the heck was in that?" Clink, clink,
• 19:36
  . Sylvia S. France: Penny soup in the 1890s, character lunchboxes
• 19:39
  in the 1950s, school menus today.
• 19:42
  The cafeteria has always reflected how the rest of society eats and lives
• 19:47
  Nancy A. May: And back-to-school season connects families across the generations.
• 19:51
  You can't get that out of your mind.
• 19:54
  A season of new beginnings and quite the side odor of nerves for sure
• 19:58
  Sylvia S. France: As family historians, we spend a lot of time looking backward
• 20:01
  at census records and old photographs
• 20:04
  Nancy A. May: But we're also creating a living history right now for
• 20:07
  our kids and hopefully your kids
• 20:09
  Sylvia S. France: So here's your family story prompt for this
• 20:12
  week, the lunchbox interview.
• 20:15
  Sit down with a relative or your own child or grandchild and ask three questions
• 20:20
  Nancy A. May: Or maybe even a neighbor.
• 20:22
  Start a lunchtime conversation.
• 20:24
  The first question is, what was your favorite thing to find in your lunchbox?
• 20:28
  Sylvia S. France: Two, what was the one school meal you absolutely dreaded?
• 20:33
  Nancy A. May: And three, who usually made your lunch, and
• 20:36
  what did that morning look like?
• 20:38
  Sylvia S. France: Write down the answers or record a quick voice
• 20:40
  note and tuck the story inside your copy of My Family Tree Food Stories
• 20:45
  Nancy A. May: Of course.
• 20:46
  And share it with us at Podcast.FamilyTreeFoodStories.com.
• 20:50
  We love reading your notes, and we love hearing from you, and we might just share
• 20:55
  yours in one of our upcoming episodes
• 20:57
  Sylvia S. France: Thanks so much for joining us today.
• 20:59
  Please leave us a review and share this episode with a friend
• 21:03
  who loves a good food story
• 21:05
  Nancy A. May: And we're glad you're here with us.
• 21:07
  So we'll see you next Thursday when next week we're talking
• 21:11
  about the dog days of summer
• 21:14
  Sylvia S. France: There's a fun surprise you'll never guess.
• 21:16
  Bye everyone.
• 21:17
  Nancy A. May: Bye-bye
• 21:18
  Sylvia S. France: Happy cooking and happy experimenting
• 21:21
  Nancy A. May: Cheers.