What does watermelon have to do with Memorial Day? And how many pounds of hot dogs do we consume over Memorial Day weekend?

In this episode of Family Tree Food & Stories, Nancy May and Sylvia Lovely take you from old Civil War battlefields to your backyard barbecue.

You’ll discover the surprising origins of the Memorial Day holiday when it was first known as Decoration Day, explore the wartime roots of today’s most iconic summer foods—like hot dogs, cornbread, and SPAM—and even a shared story of how Nancy almost grilled a bunch of baby mice! Yikes.

This episode features a wealth of interesting food stories and history. Additionally, it serves as a tribute to the sacrifices of our veterans and the resilience of American families during times of war. From Victory Gardens and Farmerettes to the origins of Liberty Cabbage and the rise of non-alcoholic beer, you’ll walk away with a deeper appreciation for both your picnic plate and your country.

Whether you're firing up the grill or reflecting at a veteran’s cemetery, this episode blends history, humor, and heart in a way that only this Yank and Souther Bell can share food facts, history, and stories.

🔑Interesting takeaways:

• Do you know the original name of Memorial Day, as it is known today?
• What are the more traditional foods in different regions for this holiday? Johnny Cakes. Spam and Burgoo Stew.
• What are Farmettes? And, what did a fancy women's college have to do with them?
• And, how much did the US Army pay to put SPAM on the plates of their soldiers?

📣 What's Next?

Don't forget to subscribe, rate, and share this episode of Family Tree, Food & Stories with family and friends. Whether you're honoring a Veteran family member or friend or firing up the grill, take a moment to reflect, remember, and pass these powerful stories forward.

👇Share Your Story With Nancy & Sylvia!: Leave us a voicemail or send us a DM on Facebook.

🎧 Subscribe now and never miss a bite or a good story.

Additional Links ❤️

• Book: My Family Tree, Food & Stories Journal Awarded #1 New Release on Amazon
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About Your Award-Winning Hosts: Nancy May and Sylvia Lovely are the powerhouse team behind Family Tree, Food & Stories, a member of The Food Stories Media Network, which celebrates the rich traditions and connections everyone has around food, friends, and family meals. Nancy, an award-winning business leader, author, and podcaster, and Sylvia, a visionary author, lawyer, and former CEO, combine their expertise to bring captivating stories rooted in history, heritage, and food. Together, they weave stories that blend history, tradition, and the love of food, where generations connect and share intriguing mealtime stories and kitchen foibles.

@familytreefoodstories #memorialday #memorialdayparade #memorialdayfood #hotdogs #decorationday#whatisburgoo #memorialdayrecipes #spam #veteransday #veterans #WWIIhistory #vistorygardens #bbqideas #memorialdaymeaning #longweekend #memorialday2025

Hello, Sylvia.

2

It's Memorial Day weekend and my gosh, there's so much food and tradition around the

holidays and yes, celebration of our veterans over the years too.

3

Well, you know, there's like three things that happen out of Memorial Day and why it kind

of converges to be this like super holiday that we never really thought of except as the

4

gateway to summer, right?

5

But the sacrifice of our soldiers kicked this off after the Civil War.

6

ah Then it soon became and over time became a holiday for observation of the passing of

our loved ones, not necessarily just veterans.

7

Okay.

8

I think that our transition, because we've been a little banter in the beginning, a little

bit sort of connection, and then we go into it.

9

um But this time you just went right into it.

10

So let's sort of back up a little bit and.

11

If that's all right.

12

Okay, because I just heard it's like, you know, it's like, it's like, started this and

you're like, yeah, like, here's interesting, like, just boom.

13

Let's Hey, Nancy, it's good to see you again, kind of like, or whatever.

14

um Just to soften it up a little bit in the beginning.

15

All right, let's one, two.

16

Hello, Sylvia, happy Memorial Day weekend.

17

Gosh, I love this weekend.

18

It's the beginning of summer and yes, lots of food tradition, but it is the celebration of

our veterans and at least memorial or memorializing our veterans, right?

19

Sure, and it's a kickoff to our summer.

20

Yes, such a great time, such a great time.

21

School's out, time to hit the road, all kinds of reasons that we celebrate Memorial Day.

22

Well, absolutely.

23

And it's start of vacation time.

24

But let's go back to the food traditions because there's so much that's going on during

this time.

25

And well, you've got a whole lot of research that you've done on Memorial Day foods that

are really interesting, a lot of which I didn't know.

26

Sure, sure.

27

But I think we start with what it originally was.

28

It was Decoration Day.

29

And that was when you put flowers on the graves and you just ate a lot.

30

I went to my grandmother's house and we would celebrate Decoration Day and we ate all the

good stuff.

31

I just never knew a whole lot about what the good stuff is that we ate, know.

32

Biscuits and gravy, fried chicken, potato salad, coleslaw, all have a history with

33

wartime celebrations of a sacrifice and all of those things.

34

And then, you know, decorating the graves, marching up the hillside and visiting the

ancestry grave sites.

35

I mean, that was my tradition.

36

I just never knew about all the food and what it meant.

37

And when I was a kid, the parades were always big, of course, and Girl Scouts.

38

I mean, you know I was a Girl Scout.

39

So I was a goody two shoes, let's say.

40

least, well, I made it look like I was a goody two shoes.

41

But the Memorial Day parades were big in our community and we decorated the graves.

42

So we'd all march down to the war memorial areas uh or statues and we placed the flowers

on the graves during that time.

43

and then I'll go back for hot dogs and hamburgers and everything else that happened at

home.

44

sure you have hot dogs, burgers, grilling out, barbecue with ties even back to the

Revolutionary War.

45

ah And you know, that was the only way to cook in the Revolutionary War was outside on an

open fire, not on a blackstone.

46

ah And corn on the cob, apple pie, as American as you can get.

47

But there's a lot of foods.

48

Uh-huh.

49

There are foods that come up.

50

ah You know, some of the some of the things that happen, for instance, if you

51

if you bring wars forward, beginning with the Civil War, that was really the beginning.

52

And that was when it was said to be Decoration Day.

53

And it was in 1971 that was made Memorial Day.

54

And by that time, it evolved into celebrating the lives of loved ones passed on in

addition to wartime and just the whole idea of survival, resilience, renewal, all of those

55

things.

56

But some of the foods during the Civil War,

57

Hard tack bread, as they called it, molar breaker, made of flour, water, and salt.

58

But here was the deal.

59

The foods in the Civil War, as you can imagine, and in World War I, World War II, had to

be very portable.

60

You had to be able to carry them for a long time.

61

So something made of flour, water, and salt was simple, right?

62

Johnny cakes.

63

I loved the idea of Johnny cakes.

64

Ho cakes.

65

And you know why they were named ho cakes?

66

ask me, I'm afraid.

67

Okay, now two theories.

68

It was all about a hoe that you hoe in the garden and the flat surface of the hoe.

69

No, not the other hoe, but the flat surface was what they oftentimes cooked Johnny cakes

on.

70

Imagine that, that's all they had, right?

71

So they would stick that in the fire.

72

So that was how they became known as hoe cakes.

73

But they're also known as

74

journey cakes because they would go on long journeys with the soldiers, right?

75

They didn't have the luxury of stopping along the way and cooking something new.

76

uh And then you had, uh you know, the Johnny cakes were also a mispronunciation of Shawnee

cakes because the Indian tribe Shawnees, yeah, so anyway, there you go, down a rabbit

77

hole.

78

I want to go take a quick snap back because my dad talked about the heart attack in World

War II.

79

And I guess they ate it when they were out in the field or on ships.

80

He was in the Navy.

81

But I do remember him talking about heart attacks.

82

So that's kind of interesting.

83

But I can't imagine that they would provide much nutrition.

84

for our soldiers.

85

Flour, water, and salt?

86

Doesn't seem very good, does it?

87

not sure they worried a lot about that.

88

was the ease.

89

mean, you know, the first celebration, the celebration at Arlington, the first celebration

90

1868.

91

And they celebrated and they put flowers on 20,000 graves.

92

And that's why Civil War is such a pivotal time

93

in US history because so much happened there.

94

But on a lighter note though, uh here's a quick recipe for a Johnny cake.

95

right, plain cornmeal, cornmeal flour if you want it, baking powder, salt, and eggs as a

binder.

96

And Johnny cakes, again, were an easy thing to put together in the celebration of corn.

97

because corn has figured so much into all of the things that we do with food, right?

98

Right.

99

So I've got a question for you.

100

I have tried to make cornbread in the past over the years, and you get the little like

boxes that you get in the store and it says, you know, cornbread, but it doesn't seem to

101

be that the cornmeal is really that rich sort of granular coarse kind of cornmeal.

102

It's got a lot of flour in it.

103

Have you seen that down where you are in the South?

104

It all depends.

105

You know, a lot of people really put a lot of flour into it too, because it stretches out.

106

And it's harder to cook cornmeal with just pure cornmeal because it is so granular.

107

I prefer it, and that means your cornbread falls apart a lot easier.

108

I think flour is more fine and more of a binder with the eggs and such.

109

But you can do it either way, like...

110

Johnny cakes are really thin things, know, they're like pancakes almost.

111

didn't know that.

112

Okay, sort of like a corn muffin top where you take the top off.

113

Hmm.

114

So I'm learning something about corn muffins and Johnny cakes.

115

Oh, yummy fried, you know, in bacon grease.

116

I don't know.

117

I don't know if the soldiers had that luxury.

118

I don't know if they had that luxury.

119

But um so anyway, that was Civil War and World War One.

120

We came forward right a little bit.

121

And we ought to mention pork and beans.

122

Right.

123

not, we're not talking franken beans.

124

We're talking pork and beans.

125

It's very different.

126

Yeah, yeah, pork and beans.

127

I think you did a little bit of research on pork and beans, didn't you?

128

They were also something that was pretty well known and beans were something you could

take with you ah on, you know, in a war time.

129

dry-brained beans were easy to take versus what we know in sort of the Campbell's or

whatever it is, the specialty beans that you get in the can.

130

So you didn't do that.

131

can't imagine that they would.

132

Well, first of all, they probably didn't can them.

133

They jarred them.

134

And I can't imagine taking those into the field, into the battlefield with a chef.

135

But in any case, you have the dry beans, right?

136

All you need is add water and let them soak for a while and cook them up.

137

Yeah, yeah, yeah, yeah, I think it was simple.

138

World War I, I like this, the whole idea of stews, where you could just put anything in a

stew.

139

And one of the most popular things was a bonzo, bonza, zoo, B-O-N-Z-A stew.

140

It was a catchall stew.

141

And I think as we look around, Nancy, stews were popular during times, particularly in

times where you had to stretch food out.

142

and you had to cook it in an open pot.

143

know, bonza is an Australian slang term for excellent.

144

It was an excellent stew.

145

Yeah, yeah, yeah, yeah.

146

for excellence, but the Australians are on the other side of the world, so they do things

a little upside down here from the States.

147

Sorry if you're from Australia, I didn't mean that to be, you know, well, we'll just let

it go there before I dig a deeper hole into the fire pit.

148

suspect that stews in many different cultures are called many different things, but they

all were kind of the same thing born of an era where you had to stretch meat particularly,

149

like in Kentucky, a delicacy now at the racetrack is like at the Derby and stuff is

burgoo, burgoo.

150

And it is everything.

151

Well, today it is, you know, today it's kind of one kind of meat.

152

But at one time, the old saying went that if you had an open pot cooking burgoo under a

tree and a snake fell out of a limb and fell into the burgoo, it would just make it even

153

tastier.

154

So there you go.

155

That's...

156

There you go.

157

And then...

158

Now, are you ready?

159

Yeah.

160

Now, would you like to go back a little bit to more traditional foods before we move on?

161

Because let's talk a little bit about watermelon and things like that that summer brings

on.

162

Right?

163

So watermelon, watermelon's kind of interesting, right?

164

Did you know that watermelon, well, I think we all do that watermelon sparks the, or is

sort of this, I showed the sweetness in the beginning of the summer season for us.

165

And it was actually a tradition that you ate watermelon during the civil war times because

it was a sweet treat that could be served to a large population or large breaded groups.

166

So can you imagine, well, we did talk about this where people would go and watch the

battlefields and picnic and see all the events that are going on.

167

it's not, I don't know.

168

This is pretty gruesome.

169

This is what I when you think about all the people that would go and watch the

slaughtering that were going on in the battlefields, I can't imagine that's entertainment.

170

But you know, we do watch horror shows today on television.

171

It's just, anyway, but back to watermelon.

172

Do you know that we eat 800 million pounds of watermelon every Memorial Day weekend?

173

Can you imagine the size of that watermelon?

174

that's just me.

175

What do the rest of the people eat?

176

Yeah, yeah, yeah, yeah, I have never tasted burger.

177

Not my thing, not my thing.

178

But we also have unofficial Burger Day.

179

That's a big deal.

180

And hot dogs, all of those things and.

181

Yeah.

182

Well, wait a second.

183

I've got another statistic.

184

800 hot dogs are consumed per second on Memorial Day here in the States.

185

I wonder if that includes the Nathan's hot dog eating contest, because most of them are

probably consumed there.

186

Woo.

187

um And it's the birth of barbecue season.

188

And that makes sense.

189

Because it's summer grilling season.

190

But, you know, what 75 % of Americans fire up their grills on the weekend, one of the

biggest barbecue days and and it also goes back to the war times where you cooked

191

outdoors.

192

So I have a grill story.

193

Can I share real quickly?

194

Well, one Memorial Day weekend, we had some friends over and we hadn't opened our grill

all winter long.

195

Now in the winter time up north, there's snow and there's ice and it all gets piled up on

the grill and you kind of leave it alone.

196

there's that grill becomes a nice little house or place for critters to hide.

197

So we opened up the grill, Bob's getting ready to throw some fire sticks in there and do

whatever he needs to do.

198

And in there was a nest of baby mice in our grill.

199

And Bob's like, well, just light the fire.

200

like, was like, no, don't light the fire.

201

No, he didn't.

202

He didn't put the mice on fire, but it was kind of an interesting discovery.

203

And at least the fire, once we got them out, did sort of clean out that mess that they

left.

204

You don't expect to see a bunch of baby mice staring up at you when you're ready to open

up your grill on Memorial Day weekend.

205

you know, those little critters are pretty interesting.

206

I've had a couple of them staring up at me one day in the dog food.

207

Anyway, but that's another story.

208

That's another story, not about Memorial Day, but it certainly was disgusting.

209

So there you go.

210

My story, that's right.

211

They're hungry like everybody else, right?

212

um Well, you've got potato salad.

213

It was popularized in America by German immigrants.

214

it's interesting, soldiers returning from both World Wars brought home a love of the

various potato dishes and making potato salad.

215

And you always hear about that, kind of a German influence.

216

And so you do that, and coleslaw, and pies, specifically apple pie, of course.

217

But we'll talk more about apple pies.

218

on the 4th of July, because we have pie contests and all those things going on.

219

Well, we haven't gotten there yet, right?

220

We're still just cooking outdoors and getting ready to get out of town.

221

But one of the places, yeah, I'll go ahead.

222

a break.

223

Let's take a break and we'll come back and we'll finish up with a whole lot more.

224

Well, we'll call them Memorial Day food stories as well as little, well, as well as

traditions that are important, not only to our heads, but our hearts, but our stomachs

225

too.

226

So hang tight, we'll be right back.

227

Well, we've got a lot more to cover Sylvia, don't we, on this whole Memorial Day tradition

and food and stories and well, it's all it's all delicious and yummy, I think.

228

But there's also a reason for everything as well behind it, which is kind of interesting.

229

Yeah, and of course, I kind of went down a rabbit hole with spam, because I've always,

guess one of the reasons spam is interesting to me is that my father, who is a veteran of

230

World War Two, and a veteran of an extremely horrific depression era, very poor, and he

loved spam.

231

And I remember those spam cans, I mean, you think about it, they kind of, you know, they

232

They're making a comeback.

233

I've seen ads about spam.

234

But here's what happened for spam.

235

During World War II, and the reason this is important is that people actually, Nancy,

grill spam on Memorial Day.

236

I don't, and I never did.

237

But apparently, spam burgers, for those who kind of remember back, and maybe we'll start a

trend here, right?

238

because in World War II, this is all about the sacrifice that people did.

239

So spam was a very common, the US Army spent, armed services spent like $150 million, and

at that time, that was probably a huge amount of money on spam because it was very

240

portable.

241

It was made up of pork shoulder, which was considered by many to be a waste product, and

ham blend, potato starch as a binder, salt, and sodium nitrate.

242

Well, that sounds so nutritious, right?

243

man.

244

And so it kept going, it kept gaining in popularity and ah it was manufactured, it just

made Hormel into an overnight success, right?

245

In 1937, it was marketed as a convenience food and that was again, kind of the beginning

of all of that.

246

ah But this is, I love this, how it was named, because today's spam, most people know it

as that unwanted message.

247

that you have a spam folder, right?

248

Uh-huh.

249

So there was a contest that the Hormel's held, and it was a name contest.

250

Name this particular product.

251

they, win $100, which again, was a big deal back then, right?

252

And so, you won $100, and somebody said the word spam, which was a meaningless word.

253

And,

254

the rest is history, right?

255

But the soldiers grew tired of it.

256

They said the soldiers grew tired of it.

257

Yeah.

258

It was ham that didn't pass the physical, meatballs without basic training, but became a

symbol of American ingenuity and resilience.

259

So there, more than you ever wanted to know about spam.

260

And World War II.

261

it's more like how much crud can you, oh I'll be polite, how much crud can you stick in a

can and sell it under a name that people like?

262

I don't know, but I'm still not a fan of Spam.

263

can do with that.

264

Or that ham that's like in the fake shape of a ham.

265

It's kind of like a triangle thing.

266

My mom used to do that and make it look like a fake ham, but it's okay.

267

So you've got some other things as well besides spam.

268

I mean, we're talking about really the traditions and some of the hardships that took

place over the war times that impacted our families over the generations.

269

And we don't see that as much today, although, well, with the price of eggs right now,

maybe I guess some people are talking about hardships and well, a lot of people are

270

talking about food, food related hardships.

271

And that's, that's pretty sad, but there are also some interesting things that took place

on how

272

we took care of our soldiers related to food.

273

And you've got one about kind of, well, it's just the opposite of Rosie the Riveter.

274

It's women who worked in the fields.

275

Tell me about that one, because I thought that was a fascinating story.

276

Yeah, uh World War II not only was known for spam, but it was known for the Victory

Gardens and that's significant.

277

Memorial Day is usually at least up north and I'm sure in your neck of the woods as well,

is when we really start these gardens going.

278

Well, Victory Gardens sprung up all over.

279

was a movement to supplement families during sacrifice and rationing.

280

There was rationing during World War II.

281

I didn't know that or I'd forgotten it or something.

282

and you got stamps to spend on coffee and basic things and all of that.

283

And the Women's Land Army of America was established in 1917 to train women as ag workers

to take the jobs men had previously held.

284

We're now off to war, right?

285

So it started in World War I.

286

And I love this.

287

I love this.

288

I want to be one of these.

289

A farmerette, that's what they were known as.

290

Farmerettes.

291

That sounds like a review uh in a nightclub, right?

292

The Farmerettes.

293

Farmerettes.

294

can just, yeah, yeah, yeah, yeah.

295

I can see the high kicking, you know, all of that.

296

uh And even Barnard College, upscale college trained middle to upper class women to

participate.

297

Don't you love that though?

298

The Farmerettes.

299

I think digging in the dirt is good for all of us on many ways and just being able to see

vegetables grow in your backyard or your garden is, you know, it's so rewarding.

300

We've just put in some raised garden beds in our backyard.

301

So we're getting ready to plant and see what that's going to do.

302

Like here in zone nine, we're in zone nine, we're up north, we're in a totally different

zone.

303

So it's a little experimentation of hopefully what will work and what won't work.

304

But we tried that at one point when we first got down here and planted cabbage.

305

Well, the size of these cabbage, my god, it was like cabbage on steroids.

306

So I guess if we plant cabbage, we'll be making Memorial Day coleslaw and see what

happens.

307

But next, you never know.

308

What?

309

cabbage sauerkraut.

310

It was called Liberty Cabbage in World War I.

311

So there you go.

312

There's something to make, red cabbage sauerkraut.

313

uh

314

right?

315

And a little red and green cabbage to make it even more interesting.

316

You know, people don't know too that um if you don't have time for a garden and you don't

have the kind of land you can do, you can do an herb garden inside.

317

And people don't even think about that, you know, tiny little things.

318

grow in plain water.

319

So you can stick them in a little glass and see what happens and watch the sprouts or the

roots grow at the bottom.

320

It's a great way to uh actually educate kids on how things grow when you can see the roots

growing in a glass of water, as opposed to just having them be invisible underneath the

321

dirt or the earth.

322

Yeah, yeah, we would grow our own uh mint, mint juleps, think mint juleps, at our

restaurant.

323

And the mint would grow and it was so wonderful.

324

Just take a sprig of that mint and just sniff it.

325

I mean, it was so wonderful and delicious.

326

I mean, wonderful.

327

types of mint, but it is very invasive.

328

So if you're going to grow it in your backyard, you've never done it.

329

I recommend you grow it in a pot so it doesn't take over your entire garden, but it is

delicious.

330

Regular mint to spearmint to peppermint.

331

It's amazing the different flavors that you can get out of that one.

332

That type of plant that is so good and so, so delicious, but it's finger, it's finger

looking good as they say, right?

333

Mm-hmm.

334

Mm-hmm.

335

Hey, hey, and we should also, without ending without this factoid, is beer.

336

People love their beer, and they love it on Memorial Day.

337

And 60 million cases of beer?

338

Wow.

339

uh Ranks is one of the biggest beer holidays, second only to Independence Day, which is

the height of summer, right?

340

Absolutely.

341

There's nothing like a cold beer on a hot day, I have to tell you.

342

And you know, there's this whole big, um this popularity that's happening in the beer

industry, beyond the microbeer breweries, which a lot of the microbreweries have been

343

bought up, or I'd say a lot of them, but some of more successful ones have been bought up

by the big brands, which is kind of interesting.

344

So your microbrewery that you loved years back actually might belong to, let's say,

Anheuser-Busch or some other company that you wouldn't necessarily know about.

345

But the microbreweries in the backyards are doing some really delicious and interesting

things.

346

And we have a lot of them down here in Florida.

347

But the other thing that I find fascinating is the proliferation of non-alcoholic beers,

which have gotten really good.

348

So if you're not into necessarily drinking a beer or better yet, if you're partying at

somebody else's house and you don't want to drink and drive, which I highly recommend you

349

don't do, is

350

Try out some of the non-alcoholic beers.

351

They're really delicious.

352

And you can still be part of the party and enjoy yourself.

353

It always tastes good.

354

Cold beer on a hot day.

355

Just love it.

356

And you know, and back to Memorial Day.

357

Yeah, back to Memorial Day.

358

You know, strangely enough, as a child, I was raised in Ohio.

359

My parents were expats and we went to Ohio for opportunity.

360

And it was the greatest holiday ever.

361

That is even better than Christmas.

362

I don't even remember much about my childhood, but I just remember Memorial Day.

363

And surrounded by good food, good people.

364

putting together flower arrangements, homemade stuff, you know, and uh I just remember

crossing the Ohio River and going into Kentucky and anticipating what was then known as

365

Decoration Day, but it could have been called Eating Day too, because my grandmother was a

great cook.

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She had all the goodies there, know, homemade grape juice.

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I don't know where she got the grapes.

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I hear they grow wild.

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But that was it.

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Well, Memorial Day is a great day for so many people, but it's also a day of remembrance

and a day of sorrow of our but it's also a day remembrance and day of sorrow and

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remembering our fallen heroes and even those that have passed on and didn't fall in

wartime.

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If you are close to any kind of let's say uh if you were close to any of the veteran or if

you're close to any of the veteran or memorial.

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I'm going say this again.

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If you are close to any of the veterans cemeteries, I highly recommend that you go take a

walk and see what they do.

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It's absolutely spectacular.

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My mom and dad are both buried in Bushnell Memorial or Veterans Memorial Cemetery.

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And the amount of flags that are flying there is breathtaking on Memorial Day.

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So perhaps take a picnic and your lunch and maybe a red, white and blue dessert.

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and celebrate Memorial Day with friends, family, and a tribute and a hats off to our

veterans.

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I think that's it, Vesylvia.

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I agree.

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It's a great holiday.

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Great time for both celebrating and also remembering.

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Remembering what's important that we remember.

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Remembrance it's important both to our heads to our hearts and yes to our stomachs and

traditions Take care.

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We'll see you soon and we'll hear you soon Now before we go one more thing like you I'll

put this in the other end before we go We'd like to ask you to share this story before we

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go.

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We'd like to ask you to share and Subscribe to the show so that you don't miss any

episodes going forward.

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There's a lot more in store

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and each one provides a different story, a delicious treat, and yes, a lot of remembrance

and tradition.

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We'll see you soon.

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Take care.

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Bye-bye.