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Speaker 4: Oh hey, it's your all, pop dad, flip and pancakes
Speaker 4: in a flannel robe. It's Alley Ward. We're back with
Speaker 4: another episode of Smologies. What is Smologies? I'm so glad
Speaker 4: that you asked. So we took full Ologies episodes and
Speaker 4: then we sliced and diced them up to make these
Speaker 4: byte sized, classroom friendly edits of our deep dive class.
Speaker 4: So we're about to fill your plates with a bunch
Speaker 4: of food facts this episode. But first let's feast on
Speaker 4: this my thank yous. Thank you to everyone supporting on Patreon.
Speaker 4: As little as twenty five cents an episode gets you
Speaker 4: into that club and then you can submit questions for Theologists.
Speaker 4: Thank you to everyone who clothes your bodies and ologiesmerch
Speaker 4: dot com items, and thank you for rating and subscribing
Speaker 4: that keeps this podcast up in the charts. So if
Speaker 4: you leave a review, I read it. I'm a creep
Speaker 4: like that. And this week, thank you to Heather Albrick,
Speaker 4: who left a review that said that they had a
Speaker 4: moment of deep relief and gratitude when their baby quote
Speaker 4: in the throes of a fantastic lunchtime tantrum stopped crying
Speaker 4: and smiled as the ologies theme song came on, and
Speaker 4: I hope they like the Smology's theme song and learning
Speaker 4: about oysters and squash. Heather, thank you for that. Okay,
Speaker 4: let's go so food anthropology it's the study of how
Speaker 4: we eat. And this week's guest is a food historian, Sorts.
Speaker 4: I met her over a decade ago while we were
Speaker 4: both staff writers at the La Times and she covered
Speaker 4: food and she moved up the ranks to be the
Speaker 4: LA Weekly Food editor and the Kcet food editor, before
Speaker 4: she jumped into the podcast realm with this truly amazing
Speaker 4: food history podcast called Smartmouth, where she invites a guest
Speaker 4: to talk about the history of their favorite foods. She's
Speaker 4: also written for Gawker Media and Serious Eats and Taste
Speaker 4: Made and just launched how to eatla dot com and
Speaker 4: for anyone who lives in La and has a mouth,
Speaker 4: that is a great site. We'll link that in the
Speaker 4: show notes. It's awesome. But pop that top button in
Speaker 4: your trousers and tuck a napkin into your collar and
Speaker 4: get ready for a buffet of information with Smartmouth podcast
Speaker 4: host editor of how to eatla dot com and food
Speaker 4: anthropologist Catherine Spires.
Speaker 6: Hours Soology launches. Now let's talk about feasts. Yes, let's
Speaker 6: talk about winter feasts.
Speaker 4: Yes, why do you think from an anthropological point of view,
Speaker 4: we just want to honker down and just get a
Speaker 4: little roly poly and have insulin comas in the winter because.
Speaker 7: We need the warmth from the calories. And also it's
Speaker 7: boring because it's dark out.
Speaker 6: Okay, I'm bored. Let's eat.
Speaker 7: Yeah, exactly like you want to eat, and also you
Speaker 7: don't mind sleeping more. We are bears essentially, like we
Speaker 7: follow the bear lifestyle. I mean in the wild, our
Speaker 7: lipid stores are our bank accounts.
Speaker 4: Yes. I feel like when you see when you see
Speaker 4: a Badonka donk bear, that bear is wealthy with fats. Yes,
Speaker 4: you know which I suppose in the winter we do
Speaker 4: need that, do you When it comes to feasting in
Speaker 4: the winter, what was it like historically in any part
Speaker 4: of the world. You can think of like did we
Speaker 4: eat things we'd put in the root cellar in the
Speaker 4: summer or did we just find what was available? Where's
Speaker 4: the food coming from?
Speaker 7: So your point about lipids being wealth actually applies to
Speaker 7: humanity to like, if you're having a feast in the winter,
Speaker 7: that means you can afford sugar and salt, you are
Speaker 7: out of control wealthy, right, Yeah, So a lot of it.
Speaker 7: There's different kinds of feasting. And we like to think
Speaker 7: of feasting as being like celebrations and like we're all
Speaker 7: in this together and we're all celebrating and we're all
Speaker 7: having a good time. But humans, being what they are historically,
Speaker 7: a lot of feasts are an opportunity to show off, basically,
Speaker 7: to stunt on your neighbors. No, and part of It
Speaker 7: could be as simple, depending on like the era that
Speaker 7: you're in in the place that you live. Sometimes it
Speaker 7: is as simple as being like, oh, I'm sorry you
Speaker 7: hadn't seen this fruit in six months. Yeah, I've got
Speaker 7: it whatever, Oh my god, Yeah it's preserved, but I've
Speaker 7: still got it and you don't. Because it means like that, again,
Speaker 7: you have the ingredients to do it. You have the
Speaker 7: time when you're not out trying to do subsistence farming
Speaker 7: to like preserve things for later. You have time to
Speaker 7: plan ahead. Being able to plan ahead is also another
Speaker 7: rich person thing still to this day.
Speaker 6: So did peasants not have winter feasts? Let them eat
Speaker 6: cake harder.
Speaker 7: Too, And that's so that's part of the mixture of
Speaker 7: like celebration and stunting on people, is that lots of times,
Speaker 7: like the lord of the manor would throw a feast
Speaker 7: for the serfs, and that was partly to be like
Speaker 7: thank you, but also to be like, see how great
Speaker 7: I am to you, Like, don't deffect to another farm,
Speaker 7: because I've got the best feasts in town.
Speaker 4: Bribing someone with baked goods. It is a tale as
Speaker 4: old as time. But how do we know it's interesting
Speaker 4: that the oldest evidence of feasts that we have actually
Speaker 4: comes from art rather than archaeology. Oh, because I guess
Speaker 4: it's not like chicken bones in a casseal dish wouldn't preserve.
Speaker 6: I guess, yeah, yeah, that could well be.
Speaker 2: It.
Speaker 7: Feasts often comes from offerings to the go as well.
Speaker 7: It's like a party but also an offering. So they
Speaker 7: have like basically like pottery shards from like ancient China
Speaker 7: and Sumerio, which is Iraq.
Speaker 6: Okay.
Speaker 4: So when what's the history of American holiday season feasting?
Speaker 6: So where do you even start with this one? Oh?
Speaker 7: First, prefacing by the fact that we are talking about
Speaker 7: like Northwestern European traditions coming over to America and starting
Speaker 7: in New England and spreading out from there, that's probably
Speaker 7: a lot to unpack. It is a lot to unpack,
Speaker 7: and I wanted to do a little digging here. One publication,
Speaker 7: Indian Country Today, had a great article and interview from
Speaker 7: a few years back with Ramona Peters. She's the Mashpee
Speaker 7: Wampanog tribe's tribal Historic Preservation Officer. Now, she said, in
Speaker 7: regard to the famed sixteen twenty one inaugural Thanksgiving feast,
Speaker 7: she said the following thing.
Speaker 4: It was made up. It was Abraham Lincoln who used
Speaker 4: the theme of pilgrims and Indians eating happily together because
Speaker 4: he was trying to calm things down during the Civil
Speaker 4: War when people were divided. It was like a nice
Speaker 4: unity story for public relations. She said. It's kind of
Speaker 4: genius in a way to get people to sit down
Speaker 4: and eat dinner together because families were divided during the
Speaker 4: Civil War. Ramona Peters was asked if she'll celebrate Thanksgiving anyway,
Speaker 4: and she said as a concept, a heartfelt Thanksgiving is
Speaker 4: very important to me as a person. It's important that
Speaker 4: we give thanks for me. It's a state of being.
Speaker 4: So that was a great article in Indian Country Today,
Speaker 4: and there are other wonderful first person experiences at Smithsonianamerican
Speaker 4: Indian Dot SI dot edu has some great articles as well.
Speaker 4: But getting back to the food history, so much meat,
Speaker 4: basically any kind of meat you could get, which was turkey,
Speaker 4: wild turkeys, which don't look like the turkeys that we
Speaker 4: eat now, but it is the same animal. And then
Speaker 4: venison and seafood, which actually, even to this day, seafood
Speaker 4: is a bigger part of the new England Thanksgiving menu
Speaker 4: than it is anywhere else in the country. Yeah, oysters
Speaker 4: and muscles are a big part of it, so you're
Speaker 4: saying the first Thanksgivings more meat, dear turkeys, oysters, mussels and.
Speaker 6: All the other poul trees. They could find everyone's they
Speaker 6: could find and shoot before they flew away.
Speaker 7: They were like, yes, let's do some of this and
Speaker 7: what I think you can like sort of see how
Speaker 7: things change for people, and like the changing Thanksgiving menu
Speaker 7: because for one thing, again, they didn't have a lot
Speaker 7: of herbs and spices back then because those were wildly expensive.
Speaker 7: They hadn't figured out how to use the new ones.
Speaker 7: They hadn't like figured out how to grow the ones
Speaker 7: they brought from Europe. Roasted flesh just tastes good on
Speaker 7: its own. You don't have to do a lot with it,
Speaker 7: the way that you do have to do with side dishes.
Speaker 7: They need a lot of different ingredients. And again it's
Speaker 7: survival food. They had an abundance of meat, which is rare,
Speaker 7: but they weren't.
Speaker 6: Like coming up with new recipes, right.
Speaker 4: They were like, it's not alive, it's not wiggling, let's
Speaker 4: eat it. Exactly. The idea of having like flavored food.
Speaker 4: I think as Northern Europeans started traveling the globe, like
Speaker 4: this tastes good taste? Is that even a word?
Speaker 5: What?
Speaker 4: And now, when did let's say, like the Thanksgiving feast
Speaker 4: become a widespread American phenomenon, And what's changed just in
Speaker 4: the last at least decade of us like getting hip
Speaker 4: to the fact that it's all apocryphal.
Speaker 6: Okay, So.
Speaker 7: Thanksgiving for a long time was really only celebrated in
Speaker 7: New England. Oh, basically the people whose grandparents were there.
Speaker 6: Mm hm, oh my god. It's like woodstock or something. Yeah, exactly.
Speaker 7: So I really think it was until around probably like
Speaker 7: just after the Civil War that the rest of the
Speaker 7: country got into the idea. Okay, And you can still
Speaker 7: to this day see regional differences in what people consider
Speaker 7: necessary for a Thanksgiving dinner.
Speaker 4: Oh my god, Like, is this going to be all
Speaker 4: about green bean castrole?
Speaker 7: It's largely about green bean castrole. There was a phenomenon
Speaker 7: that started around the nine around nineteen hundred and lasted
Speaker 7: like probably until the eighties, and that is food companies,
Speaker 7: the ones that sell packaged food, processed food, writing their
Speaker 7: own recipes in house and sending them out both as
Speaker 7: recipe booklets, but also sending them to newspapers to be
Speaker 7: published in the newspapers. Oh yeah, and the recipes could
Speaker 7: be good, bad, and different, but it was mainly about
Speaker 7: selling the products that these companies made. So green bean
Speaker 7: casserole was invented by this food scientist who worked for
Speaker 7: a food company as a way to use cream of
Speaker 7: mushroom soup.
Speaker 4: So a big feast meal is made with love and propaganda. Now,
Speaker 4: what else is on your holiday table? What are some
Speaker 4: other dishes that are pretty regional? Are some people like,
Speaker 4: we're a canned smooth cranberry sauce a state and others
Speaker 4: are like chunky, and others are like we make it
Speaker 4: on stuff that one.
Speaker 7: I think isn't regional necessarily. Okay, what is regional is
Speaker 7: sweet potato casserole. Okay, that's another southern one. That is
Speaker 7: Another company created recipe. It was a marshmallow company. I
Speaker 7: think it was called Angelus, and they hired a woman
Speaker 7: who like wrote a cooking magazine in like the nineteen
Speaker 7: twenties to find out how to convince people to use
Speaker 7: marshmallows more.
Speaker 6: Oh my god, that was one of her inventions.
Speaker 4: Did feasting like this really take off, you said, after
Speaker 4: the Civil War, but like after the night, like the
Speaker 4: turn of the century, nineteen hundreds, like industrial era, when
Speaker 4: did we see an explosion in this kind of eating.
Speaker 4: So it wasn't until the nineteen thirties that petitions to
Speaker 4: make it a national holiday really picked up. So it
Speaker 4: was Franklin Roosevelt who had to make the decision of
Speaker 4: which day to place it.
Speaker 6: How'd they decide? It was such a huge fight, and
Speaker 6: one year there were.
Speaker 7: Two Thanksgivings, Yeah, because they couldn't decide. So Roosevelt had
Speaker 7: said fourth Thursday in November, and then the Republican Congress together,
Speaker 7: Republican majority of Congress got together with like the Business
Speaker 7: Leaders Association of America or whatever it was, and they're like, no,
Speaker 7: make it the third one, because they wanted people to
Speaker 7: be able to shop for Christmas and feel okay about
Speaker 7: it for longer. But then Roosevelt's idea eventually went out.
Speaker 7: But in the nineteen thirties there was like a lot
Speaker 7: of madness around where to place Thanksgiving.
Speaker 4: What else has changed over the years, And that's.
Speaker 7: The difference too, And like the way that Thanksgiving has
Speaker 7: evolved is that it used to be like eating meat
Speaker 7: was the fancy thing. But as America became more industrialized
Speaker 7: and wealthier, you see the addition of ingredients, like every
Speaker 7: dairy product that's something that only rich people can do.
Speaker 6: I never thought of it that way.
Speaker 7: Yeah, so you move away from meat being the special
Speaker 7: dish to like all the things that like take time
Speaker 7: and energy or you have to buy that you can't
Speaker 7: make yourself at being like the star of the show.
Speaker 4: Why when we think of cartoon feasts, do we see
Speaker 4: a pig with an apple in its mouth? I think
Speaker 4: for maximum upsettingness. Okay, I always wondered what that was.
Speaker 4: It was always like, oh, this means we're feasting. You
Speaker 4: don't get that thing out of there.
Speaker 7: Well, it is that sort of like English thing, which
Speaker 7: I think in our heads were like animal presented whole
Speaker 7: on the table. And if we're talking about like a
Speaker 7: European cultural influence, like that's what we think of for fancy.
Speaker 7: But if you think about Asian food, foods that are
Speaker 7: served family style obviously lend themselves more to feasting. That's
Speaker 7: a good point, which I think might be part of
Speaker 7: the reason why so many people who don't celebrate Christmas.
Speaker 6: Now do Chinese food, oh, because you still got that
Speaker 6: same vibe.
Speaker 7: And it's even more communal because everyone's like sharing from
Speaker 7: the same dishes, which we tend to do on Thanksgiving,
Speaker 7: same idea.
Speaker 4: Because the idea of having a lazy Susan and a
Speaker 4: bunch of dishes at a round table where you can
Speaker 4: see everyone like that lends itself to not only the
Speaker 4: eating experience, but also the sharing of plates. Absolutely, and
Speaker 4: I feel like in Western culture we don't really have that.
Speaker 4: But before we spit ourselves into the questions that you submitted, patrons,
Speaker 4: let's take a quick break to raise some money for
Speaker 4: a worthy cause. And Catherine just launched that new website,
Speaker 4: how to Eat La dot com, and so in her honor,
Speaker 4: we're donating to the La Regional Food Bank because one
Speaker 4: in five people in Los Angeles County experiences food insecurity
Speaker 4: and the food bank has been fighting hunger since nineteen
Speaker 4: seventy three. Just twenty five bucks provides the equivalent of
Speaker 4: one hundred meals for kids, seniors, and folks who need
Speaker 4: something to eat. So learn more at lafoodbank dot org.
Speaker 4: And thanks to these sponsors for helping fund that donation.
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Speaker 4: Okay, let's dive in. Let's digest your questions. Vincent wants
Speaker 4: to know why do traditions vary so much from country
Speaker 4: to country about what foods are feast foods? And are
Speaker 4: there any feast foods that are just seen all over
Speaker 4: the world and no matter what the local culture is.
Speaker 7: So it's the issue of abundance which is going to
Speaker 7: change based on the flora and fauna of wherever it
Speaker 7: is that you are starches traditionally, well, just the plane
Speaker 7: searches like plain rice, plain noodles are never going to
Speaker 7: be a feast food because those are the easy.
Speaker 6: Things to get.
Speaker 7: It's when you start being like, I've got this potato,
Speaker 7: but I also have two pounds of butter. That's what
Speaker 7: makes something a feast food. So it is it's items
Speaker 7: that are scarce. So fruit, for instance, is considered very special.
Speaker 7: Any dairy product is considered very special. Meat used to
Speaker 7: be considered very special, but because of industrialization, it's not
Speaker 7: as much anymore. So these things will also change with
Speaker 7: just as the culture changes. So do like the considerations
Speaker 7: like what is special or fancy?
Speaker 6: So it's the rarity. Yeah, I have always the rarity.
Speaker 4: We want and we appreciate what we can't usually have.
Speaker 4: And what exemplifies that more than social media? And now
Speaker 4: Sarah wants to know how has Instagram changed food? Is
Speaker 4: it prettier now?
Speaker 6: Yes?
Speaker 7: Well it is absolutely prettier, and restaurants at the beginning
Speaker 7: would pretend like they didn't care. You actually can see it.
Speaker 7: I think for me the place where it's more obvious
Speaker 7: restaurant design, Like restaurants have bigger windows now and they
Speaker 7: have planer tabletops and walls with pops of color, so
Speaker 7: they're thinking about what will be a good background. Yeah,
Speaker 7: and then you'll also see on the plates and on
Speaker 7: more casual places, on the piece of tissue paper that
Speaker 7: they put on the plate will now be stamped with
Speaker 7: the logo and the name of the restaurant on it.
Speaker 4: Name plates. They're just a sign of the times. Oh
Speaker 4: and speaking of timing, Nicole Sauce wants to know why
Speaker 4: have so many holidays come to revolve around foods and feasts, Thanksgiving, Passoverhonica, Christmas. So,
Speaker 4: in a sense, why do the holidays? Is it gathering?
Speaker 4: Is it winter? Yeah, it's gathering, it's community, but it's
Speaker 4: also we saved up for this, which was a lot
Speaker 4: more obvious pre industrialization, where it's like we have one
Speaker 4: pig and we're not going to eat it until this holiday.
Speaker 4: Marissa Burru wants to know why do some cultures fixate
Speaker 4: on food more than others, Like in France, lunches are
Speaker 4: two hours long and food is very important, but the
Speaker 4: US food breaks are like not even taken seriously.
Speaker 7: So I actually think this totally goes back to what
Speaker 7: we were talking about earlier about feast days and how
Speaker 7: Americans can't.
Speaker 6: Just like relax. We are totally.
Speaker 7: Calvinistic in our society, even if no one even knows
Speaker 7: what that means anymore.
Speaker 6: Here, let me read the dictionary for us.
Speaker 4: Both Calvinistic marked by strong emphasis on the depravity of humankind.
Speaker 7: So in other words, we do not believe in having
Speaker 7: a nice time. France is like you only have one life,
Speaker 7: enjoy it, eat a lunch.
Speaker 4: And Calvinism side note, was the brainchild of a Protestant thinker,
Speaker 4: John Calvin, who was a theologian, which is someone who
Speaker 4: studies the nature of God or religious beliefs, which reminds me.
Speaker 6: Okay, you are a religious dice.
Speaker 4: Major Paula Harra wants to know is the Last Supper
Speaker 4: considered a historical feast or just theological? Like, assuming it
Speaker 4: did actually happen, would they have eaten anything other than
Speaker 4: bread and wine?
Speaker 7: Oh God, this is actually so funny because I happen
Speaker 7: to know that Da Vinci's the Last Supper painted in
Speaker 7: the fourteen nineties. It's really muddied now by like years
Speaker 7: of existing and also bad restorations. But the food items
Speaker 7: depicted on the table and his painting of the Last
Speaker 7: Supper are oranges and eels.
Speaker 2: Was a boy.
Speaker 4: Not sure, but I did dig up that one of
Speaker 4: the reasons the meal depicted was pescatarian have been because
Speaker 4: da Vinci himself was a vegetarian, because he loved animals
Speaker 4: so much. So Leonardo da Vinci the first maybe vegan influencer.
Speaker 4: I find this cute and inspiring. Tina Roudio wants to
Speaker 4: know who was the first person to deep fry a
Speaker 4: whole turkey.
Speaker 6: I'm gonna look into it.
Speaker 4: I'm pretty sure that Southern so story goes that in
Speaker 4: the nineteen thirties a Cajun chef witnessed a deep fried
Speaker 4: turkey and was like, yep, that's gonna happen more.
Speaker 6: I'm gonna start that. Don't undertake it lightheartedly.
Speaker 7: And this is I'm gonna say something, and everyone listening
Speaker 7: is gonna be like, yeah, duh. Except for that, people
Speaker 7: don't think about it. Don't do it indoors. Oh god, no,
Speaker 7: it has to be done outside, and like, have your
Speaker 7: fire extinguisher ready. Yeah, things can go very very wrong.
Speaker 7: Apparently it's delicious, clearly that's why people keep doing it.
Speaker 7: But don't hurt yourself.
Speaker 6: It's not worth it.
Speaker 4: It's not so play it safe because it might save
Speaker 4: your life unless you're a turkey. Actually, speaking of sparing
Speaker 4: the bird, Todd McLaren wants to know what are some
Speaker 4: popular vegetarian feast main dishes other than the ones that
Speaker 4: mimic meats like tofurki. Can we what about like a
Speaker 4: like a stuffed portobello or like.
Speaker 7: A Yeah, I've heard some vegetarians joke about how mushrooms
Speaker 7: are the meat for vegetarians.
Speaker 6: Yeah, I think.
Speaker 7: Mushrooms are really delicious and you can. I think stuffed
Speaker 7: portobello is a really good idea. Lots of times it
Speaker 7: just has to do with the seasoning that you put
Speaker 7: on tofu or tempe.
Speaker 6: That makes it delicious. Oh.
Speaker 7: The reason why tofu was used as a meat substitute
Speaker 7: was like a Chinese Buddhist thing where they would just
Speaker 7: they would actually like form the tofu into the shape
Speaker 7: of the animal and season it with the seasonings that
Speaker 7: you would use for that animal.
Speaker 4: So this is true. As Buddhism spread from China to Japan,
Speaker 4: so did tofu. And the Japanese label of Chojin ryoti
Speaker 4: arrives in Japan via the founder of Zen Buddhism, a monk,
Speaker 4: and many Chojun dishes mimic meat and or called things
Speaker 4: like mock goose, which doesn't have quite the same ring
Speaker 4: as a toeferky, which is a loaf of roasted bean
Speaker 4: curd that has spared many a bird during its forty
Speaker 4: two years on the planet.
Speaker 6: What do you love about your job the most?
Speaker 4: What's the best thing about being a food anthropologist.
Speaker 6: I like.
Speaker 7: Finding out new stuff all the time, and I think
Speaker 7: it's been such a way in for me to understand
Speaker 7: more about the way that the world works, which is
Speaker 7: really cool and too. It's so easy for us to
Speaker 7: be knee jer it and be like, why did that
Speaker 7: person do that thing? But if you know why, you
Speaker 7: can empathize a little bit more, to the point where
Speaker 7: I actually think him too empathetic. I can see other
Speaker 7: people's points of view constantly and it's exhausted.
Speaker 6: That's a good problem to have, it is, jeez.
Speaker 4: So ask smart mouth people a heaping helping of questions
Speaker 4: because they love to spill the beans now once again.
Speaker 4: Catherine Spires has a food history podcast called smart Mouth.
Speaker 4: It's truly excellent. She also so owns the podcast network
Speaker 4: table Cakes, so check out that array of shows she
Speaker 4: just launched. Howdeatla dot com if you're on Angelino who
Speaker 4: needs to know what to eat?
Speaker 1: Here?
Speaker 4: And a link to the LA Regional Food Bank is
Speaker 4: in the show notes and she is at Catherine Spires
Speaker 4: on Twitter, Catherine underscore Spires on Instagram. We are at
Speaker 4: Ology's on Twitter and Instagram, and I'm at Aliward on
Speaker 4: both and thank you new Smologites for being here. New
Speaker 4: episodes are out every other Sunday. You can check the
Speaker 4: url Alleyward dot com, slash Smologies or the link of
Speaker 4: the bio for sixteen other Smologies episodes and counting for
Speaker 4: your holiday drives. Thank you Mercedes Maitland and Jared Sleeper
Speaker 4: for working on those. Links to the original full episode
Speaker 4: are available on Alleyward dot com or in the show notes,
Speaker 4: and a full list of credits for this episode can
Speaker 4: be found in the show notes as well. Since we'd
Speaker 4: like to keep things small around here, and if you
Speaker 4: listen to the end, you know I give you a
Speaker 4: piece of advice. And this week it's just that when
Speaker 4: you're shopping for holiday food and you have the option
Speaker 4: or ability to get a second can of whip cream,
Speaker 4: get it. No one ever turns down down a second
Speaker 4: helping of whipped cream. We all love it. Also, if
Speaker 4: you're not able to volunteer or to donate at all
Speaker 4: this holiday season to a soup kitchen or food bank,
Speaker 4: don't worry. They need volunteers and donations all year round
Speaker 4: and help is always appreciated, even more so after the
Speaker 4: holiday cheer dies down. And if you're getting your food
Speaker 4: from a food bank or from a soup kitchen, there's
Speaker 4: absolutely nothing wrong with that, and that is what people
Speaker 4: are here for, to help each other out. So I
Speaker 4: hope that you have a big, good dinner because you
Speaker 4: deserve it. Okay, until next time, Smologites, Byebye knowledgesol Holurgy
Speaker 4: Milogy
Speaker 6: Launchie Knowledges, A Many Feast