Latest / Family Tree Food Stories / The Luckiest Pig on Ravioli Mountain: The TRUE Story!

Transcript

The Luckiest Pig on Ravioli Mountain: The TRUE Story! · Family Tree Food Stories

• 0:00
  Nancy May: Hello everybody, it's Nancy May, the co host of
• 0:04
  Family Tree Food and Stories.
• 0:06
  My other co host, Sylvia, is off cooking and dishing up something
• 0:11
  really special for you all.
• 0:12
  But she'll be back on another episode.
• 0:15
  This one is me cooking.
• 0:17
  And my friend, Bobby Hedgling Taylor.
• 0:20
  He's just pulled up a chair to our table and he says he's sitting in his
• 0:25
  grandma's chair, which I absolutely love.
• 0:28
  But Bobby is a trapeze artist, actor, singer, dancer, acrobat,
• 0:33
  impressionist, author, aerial sequence choreographer, say that three times
• 0:37
  fast, stand up comic mixologist.
• 0:40
  I like that one especially if You're listening on a Friday or not.
• 0:46
  Maybe Monday.
• 0:47
  Maybe you need that on a Monday.
• 0:48
  Teacher and coach.
• 0:50
  And just behind the scenes, I can't mention the name of the show,
• 0:53
  but he is going to be on a well known show that we all know about.
• 0:59
  And we'll keep an eye and ear out for that one.
• 1:02
  And I'll let you know what's happening later on, as soon
• 1:04
  as we're able to release that.
• 1:06
  But Bobby wears many hats.
• 1:08
  And one of them is.
• 1:10
  His ability to share the stories of his life growing up in Pennsylvania on
• 1:16
  what he refers to as Ravioli Mountain.
• 1:19
  So with that, Bobby, welcome to our table, and I'm so glad that you're here.
• 1:25
  And, pick up a fork and let's dish in.
• 1:27
  Bobby Hedglin-Taylor: Yes, I'm sitting in Nona's chair.
• 1:29
  This is her.
• 1:30
  This is her blue velvet chair from the living room.
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  and, just behind me is the table that I learned how to, make pasta.
• 1:38
  And I was saying before, too, in our preach chat, cut fabric because my grandma
• 1:42
  taught me how to sew and make clothes.
• 1:44
  Nancy May: I want to hear about that table because you and I have talked
• 1:47
  about it, but I think kitchen tables, no matter how beautiful they are or how
• 1:53
  beaten up they are, we had a round beaten up table that it was our family table.
• 1:58
  Everything happened around the table, right?
• 2:00
  There's so many stories that happened around our kitchen
• 2:03
  tables, our dining tables.
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  And I guess now we're Kitchen Islands, but yours is really incredibly special.
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  And I want you to share the story of your grandma's kitchen
• 2:15
  table and what you learned there.
• 2:17
  Well, when I was growing up, the kitchen table was the center of the family.
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  So my grandma was the matriarch.
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  And so everything happened around that table, family dinners every Sunday.
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  and I would, I, in the seventies, I lived with grandma for part of
• 2:33
  that time because she, she was ill.
• 2:35
  she had colon cancer.
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  We didn't find out until much later, but she beat so I learned how to
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  make pasta on that kitchen table.
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  We would sit there and it was always during the holidays because when it was
• 2:46
  the colder months, she would make buckets of buckets of pasta and, ravioli and, And
• 2:54
  I, my job was I needed to make sure there was plenty of firewood in the living room.
• 3:00
  She had a, she had a wood burning stove then.
• 3:02
  She had regular heat, oil heat for the rest of the house, but the living
• 3:06
  room was, was heated by the fireplace.
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  And it was my job to get firewood because when we would make the pasta and make
• 3:13
  the noodles, she would take every chair, from the dining table and straddle a
• 3:18
  broom handle covered with flour and drape the noodles over the chairs.
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  And we had drying racks of chairs and noodles all around the living room.
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  I can see this picture.
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  the maze of the noodles, like getting in and out of the
• 3:32
  right?
• 3:33
  and the fireplace.
• 3:33
  Bobby Hedglin-Taylor: Yep, and her Christmas tree would be up and I would
• 3:37
  fall asleep on the couch because it was my job to keep the fire going all night long.
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  So she had this tiny little loveseat that faced the fireplace.
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  So it was warm and I would fall asleep with the Christmas tree light
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  on while all this pasta was drying.
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  And then she would just give it away.
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  She would make sauce.
• 3:58
  And she would jar it mostly at the end of the summer, which is what I'm doing now.
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  I have a little bit of a family, garden in my backyard.
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  My landlord let me use a little plot.
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  And I've been growing tomatoes.
• 4:08
  And this year I grew San Marzano's.
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  And so I've been making jars of sauce and sort of reliving that
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  tradition with her through my grandma is giving everybody homemade pasta,
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  And a jar of sauce at the holidays.
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  And being a mixologist also, I was a bartender for many years.
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  I also make my grandma's limoncello, fragolino, and blueberry limoncello.
• 4:31
  And I make little shots of those
• 4:32
  Nancy May: What's Fracolino?
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  Bobby Hedglin-Taylor: Is a strawberry liqueur, It's the same
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  as, same process as limoncello, it's just made with strawberries.
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  And she used to make it with pistachios, she used to make it with, uh, lemons,
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  she used to mix different, flavors, like, depending, if there was a lot
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  of blueberries, she'd make one with blueberries, strawberries, lemon.
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  She'd always have lemon peel somewhere, there was an orange one she made.
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  One year she made key lime.
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  So it's basically an after dinner.
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  Um, well, Italians drink it before the, before
• 5:00
  dinner,
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  Nancy May: Well, I am familiar with limoncello.
• 5:03
  My mom and I were introduced to Limoncello on a trip that we took together in Rome.
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  And we were in Sorrento overlooking the back hills and just in a little old
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  hotel with some friends and the waves crashing on the, on the bottom rocks
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  and sipping Limoncello in the afternoon.
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  It was just delightful.
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  Bobby Hedglin-Taylor: That's amazing.
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  that is primarily how I grew up.
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  grandma would make those.
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  For the holidays, and they, and she would also, she made prosciutto as well,
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  which is another, like, completely out there thing that, and she used to make
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  her own soap, in fact, this is a bizarre story too, but there was a giant witch's
• 5:40
  cauldron on the front lawn, and I said, well, well, it's just for flowers, right?
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  She said, no, we used to make soap in that.
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  So when you make soap, you
• 5:48
  have to render the
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  Nancy May: with lye and, and everything
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  else.
• 5:51
  Yep.
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  Bobby Hedglin-Taylor: So she, so that makes a horrible smell in your kitchen.
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  So that's why they had the cauldron on the front lawn.
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  They would render the fat in the front lawn
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  Nancy May: So these are the, this was the fat from the farm animals
• 6:02
  that eventually were
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  Bobby Hedglin-Taylor: that from the beef and beef and, and the pigs.
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  Yeah.
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  After the slaughter, we would get the fat back I wasn't born when the.
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  So by the time I was born, the cauldron was filled with
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  dirt and it had flowers in it.
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  She turned it into a planter.
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  Nancy May: appropriate setting for, I guess, clean soap at
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  some point, right?
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  Fresh
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  Bobby Hedglin-Taylor: yeah, I remembered when we, you know, I
• 6:25
  mentioned to you before the house was foreclosed, and I remember going
• 6:29
  under the kitchen sink and finding the tiniest little ball of grandma's soap.
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  I wanted to keep it, but it was so nasty.
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  I just threw it away.
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  As it was, but I remembered that it smelled really bad.
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  It was really, I mean, she's gone 35 years.
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  So it had to be there that long.
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  It was so far back in the cabinet underneath.
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  and it was a ball that she had.
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  It was like the size of a,
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  basketball.
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  And
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  Nancy May: hello, OxyClean, you know,
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  Bobby Hedglin-Taylor: Yeah, she would have a knife that she would shave
• 6:56
  bar, off and give them to people.
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  And, you know, it was a good, it was decent soap.
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  it didn't smell bad, but it didn't smell
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  good either.
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  But it was soap,
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  Nancy May: it made you clean and that's, I guess why we have,
• 7:07
  lavender smelling soap.
• 7:08
  and maybe limoncello smelling soap.
• 7:10
  Bobby Hedglin-Taylor: You know, that would be awesome.
• 7:12
  Yeah, so I make my own lemon shell, but grandma had a shelf in the basement
• 7:15
  where she would put all the bottles.
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  And, so that whatever she was making, and then when there was a dinner, it was
• 7:22
  a very strange house because going into the basement was a closet in the dining
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  room, and you had to lift up a door inside the closet and go down into the basement.
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  It was very old school.
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  And there was one light and it was very dim, but there was a bottles and
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  she would say, go get the fragolino, go get the lemon jello, whatever, but
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  it kept it nice and cool down there.
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  celebrate.
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  Nancy May: That was life in Pennsylvania.
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  I, I can hear the, squeaking open the
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  Bobby Hedglin-Taylor: the creaky door.
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  to the
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  Nancy May: like, we'll be on days we should be making the glup,
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  Bobby Hedglin-Taylor: Yeah, exactly.
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  Exactly.
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  You know, it was always terrifying going down there.
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  But then when I was really young, she was still making prosciutto.
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  So they would be hanging in the basement, covered in cheesecloth.
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  And, so it was very, very, you know, interesting
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  way to grow up.
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  Nancy May: it was a simpler time and I think, sometimes we look back at the
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  times that our grandparents had, if we were fortunate to be, if they were
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  fortunate or we were fortunate to have them around as we were growing up.
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  Yet, some of those simple times were not so easy over the years.
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  And you mentioned in, in a previous conversation, a story about your grandma's
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  pig farm and the story of lucky the pig.
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  I'd love to hear you share that because it's so important.
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  And, we'll tell you, listen to the end of the show because there
• 8:38
  is a hook to the end of Lucky.
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  That's all I'm going to say.
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  Bobby Hedglin-Taylor: so Lucky the pig.
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  Now this was a legend.
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  I was either just born or wasn't born yet, when all of Lucky's story came
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  out, but it was always a family legend.
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  That's why in my, my cookbook that's coming out soon, please God help me,
• 8:58
  Nancy May: Just so people know that book is going to be called ravioli Mountain.
• 9:02
  Bobby Hedglin-Taylor: Escape to Ravioli Mountain, a Memoir in food.
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  Nancy May: and we'll share that information for you too, once,
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  Bobby Hedglin-Taylor: It's just not ready yet.
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  Nancy May: Well, we have our family tree food and stories.
• 9:11
  we'll send that to you.
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  Bobby Hedglin-Taylor: Well, so lucky.
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  when my family moved to the mountains in Pennsylvania, post World War II
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  was the hardest time for most families because we were wiped out as far as
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  like finances because everybody had to contribute to the war effort.
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  So food was rationed.
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  I still have my mother's ration book from when they were
• 9:31
  rationing food.
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  And it's a little book that you have stamps and one was
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  for sugar, one was for flour.
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  All the necessities were rationed and you only got a certain amount each week.
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  And so I still have a ration book from the war.
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  but That's how a family becomes successful, by taking care of
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  themselves, living off the land.
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  My grandmother had a garden, had a pig farm.
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  Nancy May: Well, then now we take care of ourselves, right?
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  Bobby Hedglin-Taylor: I mean, I do.
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  I honestly wish I had more land.
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  I would be farming every day,
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  I just came from the garden, and I pulled a whole bunch of tomatoes that are still
• 10:02
  growing in my garden right now, but, so Lucky was the stud pig of the farm.
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  was the only male pig that was allowed to be.
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  in the barnyard with the ladies, if you know what I mean, and he also was
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  the only, he was a trained pig, my grandmother trained him, he would,
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  apparently he would sit, he would roll over, he would shake, um, and he knew
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  how to open doors, he was very smart, and he would come into the house, And
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  fall asleep in front of the fireplace, the same spot where I was making pasta.
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  Nancy May: I'm presuming that Lucky was a clean pig, too.
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  Bobby Hedglin-Taylor: you know, no pig is clean.
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  However, when it came to him being in the house, apparently there was
• 10:43
  a rug that he was allowed to be on.
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  and it was only certain times during the day.
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  It wasn't like he just let himself in.
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  However, there's a story.
• 10:50
  but, He was very smart and there was one time when grandma needed
• 10:54
  to go to the store and she left the front door unlocked, but
• 10:58
  it was very easy to get into.
• 11:00
  It's a very, you know, it's a country house, no one locked their doors.
• 11:02
  So Lucky let himself out of the pen, he walked to the front door, he opened
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  the door and left the, left both the gate and the door open, went in front
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  of the fireplace and passed out cold.
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  Now, There was an entire litter of piglets that were born.
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  Had to be 12, 13, maybe 15 piglets that were born.
• 11:22
  And so, the sow and the babies.
• 11:26
  decided to join Lucky in the living room.
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  Nancy May: it was a family affair.
• 11:29
  Bobby Hedglin-Taylor: a family affair.
• 11:31
  He's still asleep the whole time, but the piglets got into everything.
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  They opened the refrigerator door.
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  They ate all the vegetables.
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  they got into the cabinets that had their baking supply.
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  So they're covered
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  with molasses.
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  They're covered with corn syrup.
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  They're covered with flour and it's
• 11:48
  Nancy May: piglets, right?
• 11:49
  Bobby Hedglin-Taylor: Oh
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  my God, yes.
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  and she comes home and Lucky's still passed out, but there are
• 11:54
  piglets scattered everywhere.
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  There's flour everywhere.
• 11:57
  So, after that, Lucky wasn't allowed back in the house unless he was supervised.
• 12:01
  Let's put it that way.
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  but he lived to be a very ripe old age.
• 12:04
  He was not bacon.
• 12:05
  He was not country ham.
• 12:07
  he actually passed away in his trough from what I remember.
• 12:10
  That was, he was mid, he was eating and he, very old pig, just made
• 12:14
  it across the rainbow bridge.
• 12:16
  Nancy May: Well, you know what?
• 12:17
  That's a very appropriate story where the pig dies in his food on the
• 12:22
  Family Tree Food and Stories podcast.
• 12:24
  Bobby Hedglin-Taylor: you know, I, here's the thing, I'm not a
• 12:26
  vegetarian, but I understand why people choose to become vegetarian.
• 12:30
  And I understand why we have certain, Stigmas around being meat eaters
• 12:37
  or growing up on a farm, you were desensitized to the slaughter, even
• 12:41
  though I would never saw the slaughter.
• 12:43
  We always sent the animals out to be processed.
• 12:45
  How so I never I mean, that was my mother's way of protecting us
• 12:49
  to, it was her way of like, it was a little bit of non reality
• 12:54
  there.
• 12:55
  Nancy May: don't need to see that.
• 12:56
  Bobby Hedglin-Taylor: no, no, and also It was the way that our
• 13:00
  family survived the winters.
• 13:02
  You know, if we had a cow, and the cow, would disappear.
• 13:05
  Oh, she ran away, you know, but then, but then a truck would
• 13:08
  arrive with, all these butcher
• 13:11
  Nancy May: Yeah, my sister has a farm in Oklahoma and they have cattle.
• 13:14
  and I said, just don't let me know the name of the cow.
• 13:17
  What I'm eating.
• 13:18
  Bobby Hedglin-Taylor: right, it's hard because that's like one of the hardest
• 13:20
  parts of farming the reality of.
• 13:23
  processing the animals into a viable source of meat.
• 13:27
  but there are ways to do it humanely.
• 13:29
  Nancy May: Well, and it's also a way to, you know, they say getting closer to
• 13:33
  your food, where everything comes from.
• 13:36
  it comes from the soil, it comes from the fields, it comes from
• 13:40
  the animal, and I hate to sound trite on, life is a big circle.
• 13:44
  But if you don't understand where your food is, then you're probably
• 13:48
  going to waste a lot more of it too over time and just not appreciate
• 13:52
  that something actually lived and died so that you could survive.
• 13:56
  Bobby Hedglin-Taylor: And I feel like that was the reality
• 13:58
  of post World War II families.
• 14:00
  the economy was terrible, and people came back from the war, and then they
• 14:04
  were like, well, what do I do now?
• 14:06
  and I found this out, there's a huge Italian, not, I don't know
• 14:10
  what you would call it, um, like, settlement in West Virginia.
• 14:14
  And why West Virginia?
• 14:15
  Well, West Virginia, turn of the century, there were coal mines.
• 14:18
  So Italian immigrants, Irish immigrants, because there's Italian and Irish
• 14:22
  in that area, they would go to West Virginia because the coal mines there in
• 14:26
  Pennsylvania, that was where you could make a living working in a coal mine.
• 14:30
  And you could provide for a family, you could buy land,
• 14:32
  and you could build a house.
• 14:34
  so, when I was working in West Virginia, God, 2017, Um, somebody
• 14:40
  brought me a pepperoni roll.
• 14:41
  And I'm like, what the heck is a pepperoni roll?
• 14:44
  I've never heard of such a thing.
• 14:45
  Well, so it's actually pizza
• 14:47
  dough.
• 14:48
  Nancy May: oh, I've seen it up
• 14:50
  in Connecticut and you
• 14:50
  roll the pieces of pepperoni in it and
• 14:52
  Bobby Hedglin-Taylor: yep, You take the pepperoni and cut it into a strip.
• 14:55
  And you roll it up, and you cut it into little rolls.
• 14:58
  And you bake it.
• 14:58
  And it's portable and it can be eaten hot or cold.
• 15:01
  So they could keep it in their overalls and take their
• 15:04
  food down into the coal mine.
• 15:06
  And that's, that was the way that the town created something that
• 15:11
  was easier for people to transport.
• 15:14
  Like you couldn't, yeah, it literally was pocket food.
• 15:17
  You wrap it in, settle in, in foil,
• 15:19
  put it in.
• 15:20
  And you know, you're down in a coal mine.
• 15:22
  Most of the time you stay down.
• 15:24
  So everybody would bring like their lunch pail, but it was
• 15:27
  filled with pepperoni rolls.
• 15:28
  I never had one until I was there.
• 15:29
  And they were absolutely delicious.
• 15:31
  And there's no sauce on it, so it's just pizza dough and pepperoni.
• 15:35
  So, it was just a fun little nugget of, Italian culture that I didn't know about.
• 15:41
  Um, because when I, you know, I grew up in the Poconos, in the Pennsylvania
• 15:45
  mountains, where, it's like a melting pot
• 15:47
  Nancy May: I don't think of Italians in the Poconos.
• 15:49
  I
• 15:50
  Bobby Hedglin-Taylor: No, it's not.
• 15:51
  Nancy May: the Poconos.
• 15:52
  Bobby Hedglin-Taylor: Right, exactly.
• 15:53
  But that's where, that's where they settled, because
• 15:56
  they were able to find work.
• 15:57
  They were able to buy land.
• 15:59
  My great grandfather and my grandfather bought this huge plot
• 16:02
  of land on the top of a mountain.
• 16:05
  And my great grandfather sold the plots of land to each one of his children.
• 16:09
  He had 13 children.
• 16:10
  and he sold it for 1, and I still have one of the deeds.
• 16:13
  Because in Pennsylvania law, you can't gift land.
• 16:16
  Um, land, you have to at least pay something.
• 16:19
  So they, each person bought a plot of land for 1 and they
• 16:23
  all built their homes there.
• 16:25
  So my grandmother's house was built right across the street from her father
• 16:29
  and those houses are still there.
• 16:31
  But unfortunately, after the foreclosure in
• 16:33
  2009, um, they've just been sitting there rotting, which is.
• 16:38
  breaks
• 16:38
  Nancy May: it's, heartbreaking to see old homes and the history and the
• 16:41
  stories and what has gone on behind those closed doors that you don't know about.
• 16:46
  we're in a small town in Florida, in Brooksville, and you see some of those
• 16:50
  old houses that That are now being restored and loved and taken care of.
• 16:55
  And it's so exciting to see new young families who are truly
• 17:00
  interested in community and coming together and sitting at the table.
• 17:04
  And.
• 17:04
  Being families again,
• 17:06
  as
• 17:06
  opposed to,
• 17:07
  Bobby Hedglin-Taylor: That's what, and that's my message from my book.
• 17:09
  My book is stories like Lucky the Pig.
• 17:11
  There's stories about, being lost as a toddler and, then being found
• 17:16
  under the kitchen table with a pound of butter and all the family dogs.
• 17:19
  You know, little stories, little nuggets of my life growing up that I remembered,
• 17:24
  and they're in between the recipes.
• 17:25
  And I have all my grandma's recipes in here.
• 17:28
  I just made her sauce again.
• 17:29
  Like I said, I'm making them
• 17:30
  for the holidays.
• 17:31
  and I
• 17:32
  make little
• 17:32
  shots
• 17:33
  for everybody.
• 17:34
  Um, so this
• 17:36
  Nancy May: neighbor because I
• 17:37
  would probably
• 17:38
  not leave
• 17:38
  Bobby Hedglin-Taylor: something.
• 17:39
  Nancy May: I'm not
• 17:39
  sure I'd be able to get up off of
• 17:40
  the chair with all the
• 17:41
  Bobby Hedglin-Taylor: it's,
• 17:42
  Nancy May: I'd
• 17:42
  probably be eating
• 17:43
  Bobby Hedglin-Taylor: because I run a trapeze school, I have family dinners
• 17:47
  with my staff here every now and then.
• 17:49
  So, because there are a lot of dietary restrictions, so I'm learning about
• 17:52
  how to make things gluten free, and how to still make, how to still
• 17:56
  make a gluten free pasta
• 17:57
  be
• 17:58
  delicious.
• 17:58
  Italian.
• 17:59
  And exactly.
• 18:01
  So I did that for, for them.
• 18:03
  And I had like an entire gluten free baked ziti and I made up a recipe,
• 18:09
  actually, butternut squash baked ziti.
• 18:11
  One of the best recipes I've
• 18:12
  ever
• 18:13
  Nancy May: Well, you're going to have to come back and we're going to go over
• 18:15
  some of these other stories because the whole gluten free, movement, is big.
• 18:19
  And there are lots of stories on how we tweak
• 18:22
  grandma's
• 18:22
  recipes.
• 18:23
  Bobby Hedglin-Taylor: I, yeah.
• 18:24
  And I learned so much by doing that, by just like check, trying different
• 18:28
  pastas, you know, looking at the way people make bread without regular flour.
• 18:32
  and, this is one thing and I'll leave you with, my mother always
• 18:35
  said, if you come away from my table hungry, it's your own damn fault.
• 18:41
  She always had something for everyone.
• 18:44
  And that's what I, I, that is my legacy, because
• 18:48
  anybody comes to my house, if they have a dietary restriction,
• 18:51
  I will have something for them,
• 18:53
  Nancy May: They are truly a guest in your home and a guest at your table.
• 18:56
  Bobby Hedglin-Taylor: Absolutely.
• 18:57
  Thank
• 18:57
  Nancy May: Yeah, that is, that's a beautiful story.
• 18:59
  They're beautiful stories, Bobby.
• 19:01
  I love
• 19:02
  Bobby Hedglin-Taylor: you.
• 19:03
  Nancy May: Well, on that note, thank you so much, Bobby, for being here at, I say,
• 19:07
  our virtual table at Family Tree Food and Stories, because family is really.
• 19:11
  the heart of where we all started,
• 19:14
  And like Sylvia and I like to say, every meal is a story
• 19:18
  and every story is a feast.
• 19:19
  Bobby Hedglin-Taylor: That's beautiful
• 19:20
  Nancy May: Take care.
• 19:21
  Bye Bye
• 19:21
  We'll see you soon.