When you're planning which restaurant to go to, you typically don't ask, “Do you want American food?” No, you ask... "How about Italian?”

But here’s the twist… much of what we call authentic Italian food isn’t actually from Italy. It's kind of a made-up Italian, American style!

In this episode of Family Tree Food & Stories, Nancy May and Sylvia Lovely unpack the real story behind Italian-American cuisine, how it's more of a blending of what we had here, and how adaptation shaped everything from lasagna and chicken parm to pasta and even the right San Marzano tomatoes. If you’ve ever debated your Mom's marinara vs. Nona's Sunday sauce—or wondered why meatballs are bigger here than in Italy, you'll want to tune in to learn more.

Interestingly enough, Italy wasn’t even a unified nation until the 1800s. Its food traditions were regional, hyper-local, shaped by geography, and published cookbooks. Families in the mountain villages cooked differently than those in small coastal towns. Meat was scarce. Recipes were instinctual. Nonas didn’t measure. They remembered and passed on the feeling of what to do to their daughters and sons.

But then immigration changed when families went to find a new homeland.

In America, meat became affordable. Flour was abundant. Tomatoes were more often than not canned. Portions grew - Maria said, "What's the matter, you don't like my food," when you couldn't finish your dinner.

Layers stacked. And what emerged wasn’t a copy of what we thought was Italian. It was really instead, something new: Italian-American food, a cuisine built on resilience, memory, and opportunity.

Key Takeaways:

1. How immigration transformed Italian food in America
2. The difference between tomato sauce, marinara, and real Sunday gravy
3. Why semolina flour and wheat quality matter in your pasta
4. And why Italian food feels like family, even if your grandmother wasn’t a Nona

This episode of Family Tree Food & Stories blends food history, real storytelling, and a little kitchen humor, because Italian food isn’t just about pasta, it's about using all your senses and a little dash of garlic and memory. It also helps to pour a lot of wine into that sauce (and the glass), and a chance to stay at the table long after the plates are cleared.

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Most people think an apron is just something you tie on before cooking.

They’re wrong.

In this episode of Family Tree Food & Stories, Nancy May and Sylvia Lovely dig into the why of the apron, which may be the most powerful and misunderstood object in the kitchen—and why its disappearance signals the loss of something far more important than chintz fabric.

Long before it became a Halloween costume or a fashion statement in WWD, the apron was a tool of survival. It protected bodies from fire and labor. It carried food, tools, and children. They were worn by women and men alike. And the apron quietly set the stage for "who's in charge" by signaling authority, responsibility, and identity within the home—especially in the kitchen.

But here's the problem: almost no one was taught to see or respect the apron this way.

As kitchens modernized, aprons were dismissed as old-fashioned. What disappeared with them were unrecorded family stories, food traditions, and the invisible labor that shaped generations. That history didn’t make it into recipe cards or photo albums—and once the apron is gone, that story is usually gone for good.

But today, the apron is making a tiny comeback as a status symbol and fashion statement. Even on the haute couture runways of New York's Fashion Week.

Key Takeaways:

1. Why aprons mattered more than cookbooks
2. How they've helped preserve family memories and power plays in the kitchen
3. Why do so many people regret throwing their mom's away?
4. And what one “orphan apron” reveals about what we’ve lost

This is not an episode about fashion.

It’s about food history, family legacy, kitchen culture, even high fashion, and the everyday object that holds more meaning than you might realize—until it's too late.

If food has ever connected you to someone you loved…

If a kitchen table ever felt like home…

We hope this episode changes how you look at your next meal, or memories of those past with friends, family, and those you love and care about.

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What if the most romantic Valentine’s Day you’ve ever had didn’t happen in a restaurant—but at your own table?

In this episode of Family Tree Food & Stories, Nancy May and Sylvia Lovely dive, fork first, into the sensual, unforgettable Valentine’s foods that create connection, intimacy, and lasting memories—without stress, fancy techniques, or expensive ingredients.

It’s about using food as a language of intention, attraction, and Valentine seduction.

Whether you’re eating out at your favorite romantic restaurant or cooking for your husband, partner, or someone you want to impress, the hints, tips, and stories shared in this Family Tree Food Stories Valentine’s Day episode are a must-listen to, especially if you think food should do more than fill your plate—and that it should say and mean something about who you are.

1. If you’ve ever wondered how to make a meal feel meaningful…
2. If you want Valentine’s Day to linger long after the dishes are cleared…or the check has been paid.
3. This episode of romantic food is for you.

Oh, there’s a special gift for you at the end of the episode!

Key Takeaways

1. Why romantic meals work best at home—and why restaurants often get it wrong
2. The psychology behind classic “romantic foods” and how they affect mood and connection
3. How to create a sensual, elegant Valentine’s dinner without culinary stress
4. The one mistake that kills intimacy—and how to avoid it
5. How food can become part of your shared love story, not just the evening

GIFT: Nancy & Sylvia’s romantic meal menu that you can make at home.

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🎧 Listen now, then download the Valentine’s menu inspired by this episode and make it part of your story.

💬 Loved it? Share this episode with someone who believes food should mean something.

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Additional Links ❤️

1. Episode: Eating Bugs Episode
2. GIFT: A Romantic Valentine's Day Menu You Can Make at Home
3. Episode: Dad's Clam Chowder - The...