Fall is more than a season—it's a reminder to preserve what matters, from seasonal foods to family recipes passed down through generations. In this richly layered episode of Family Tree Food & Stories, hosts Nancy May and Sylvia Lovely share forgotten preservation techniques, Appalachian food lore, and hands-on kitchen wisdom from past generations.

You'll also hear about Sylvia's learned to revive a drunken raccoon, the FDA's ban on sassafras, and some inspiration for pickling and canning.

From colonial fruit-flavored shrubs and handcrafted root beer to salt-cured smokehouse hams, brined turkeys, and green beans also known as leather britches— we hope this episode will give you some new ideas, recipes, and tools for your own fall season harvest.

You’ll also hear and learn about:

• Shrubs and Colonial Drinks – What They Are and how to make these trending drinks for yourself.
• Traditional Appalachian Smokehouses and Backyard Smokehouse Pits: Learn how to create a makeshift smokehouse and enjoy a smoked Thanksgiving turkey sooner, without waiting.
• Brining & Pickling: What’s hot and trending, and what not to do.
• Simple Dehydration Techniques: in your own oven and kitchen.

Even if you only have a high-rise windowsill herb garden, this episode will give you tools, resources, and ideas on how preservation is about more than just food.

👉 Listen, share, and discuss this episode with family and friends. Together, let’s keep alive the promise to “Never Forget”—and to remember that every meal tells a story, and every story is a way to heal.

Additional Links ❤️

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About Your Award-Winning Hosts: Nancy...