November 21, 2025 • 21 mins
On this MiniPod, hosts Tiffany Cross, Angela Rye, Andrew Gillum, and Bakari Sellers share some of their favorite (and LEAST favorite) Thanksgiving recipes.
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Native Land Pod is brought to you by Reasoned Choice Media.
Thank you to the Native Land Pod team:
Angela Rye as host, executive producer, and cofounder of Reasoned Choice Media; Tiffany Cross as host and producer, Andrew Gillum as host and producer, Bakari Sellers as host and producer, and Lauren Hansen as executive producer; LoLo Mychael is our research producer, and Nikolas Harter is our editor and producer. Special thanks to Chris Morrow and Lenard McKelvey, co-founders of Reasoned Choice Media.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Native Lampard is a production of iHeart Radio in partnership
with Reason Choice Media. I want to know if y'all
put marshmallows on your yam?
Speaker 2 (00:11):
Yeah?
Speaker 3 (00:12):
Does that recipe you got that from?
Speaker 2 (00:16):
I love this is?
Speaker 1 (00:18):
This is the.
Speaker 4 (00:23):
Y'all get into it.
Speaker 3 (00:26):
First of all, let me just let me just say
that Tiffany. Tiffany is not the lead starting with that,
because we're not We're not welcoming. We are not welcome you.
Welcoming you into our home with marshmallows our.
Speaker 4 (00:43):
Either way, but no, so.
Speaker 3 (00:46):
Let me ask about your plating. Let me ask you
this up.
Speaker 1 (00:49):
You want to say what this is?
Speaker 3 (00:53):
Go ahead.
Speaker 4 (00:54):
We are talking about Thanksgiving menus recipes. And before we
even got into it, I think who puts marshmallows on
their yams? I like marshmallows on my yams. And that
set off for war.
Speaker 3 (01:11):
So now.
Speaker 4 (01:13):
It's like the sugar on grits battle.
Speaker 3 (01:15):
I don't do sugar on grits, but I don't mind
I do sugar.
Speaker 1 (01:21):
Kick your ass back.
Speaker 5 (01:22):
You have already been revealing enough, so let me just
say that.
Speaker 1 (01:26):
That, no, we're not talking about grits. We're talking about
Thanksgiving dinner on your let.
Speaker 3 (01:30):
Me ask you this question. And so where plate positioning
where Tiffany, Since you put marshmallows on it, making it
a dessert. Where where are your yams sweet and safe?
Where are they where they placed on your plate?
Speaker 4 (01:42):
So I don't like it depends on the food. But
I don't like food to touch, like I want my
greens and my corn bread.
Speaker 3 (01:47):
All right, y'all, I'm out touching my sweet potatoes.
Speaker 5 (01:55):
We got you gotta be quiet, corporad inside the greens.
Speaker 4 (01:59):
Cormorating greens can mac and cheese and sweet potatoes can touch.
If there are no marshes, then those two can touchts.
But other than that, and and I got another one
for y'all to j'all not gonna like. I don't eat turkey.
I don't like turkey.
Speaker 2 (02:12):
I bet you make your mac and cheese on the store.
Speaker 1 (02:14):
A lot of people that don't like it. Okay, here's
my question. I got, I got some battles. Let's do
a little rapid round Macari and Andrew is gonna be
hardest for y'all, let's try. Okay, So marshmallows on sweet potatoes.
We've established that's only tips nasty. Yes, The next question
I have is do you like sweet corn bread or
savory corn bread?
Speaker 4 (02:33):
Spicy corn bread?
Speaker 3 (02:35):
Tiffany where, she with lloydsgiving answer, Oh, I like I
like sweet because I actually like either a little cane
syrup or a little maple syrup or my corn bread.
Speaker 1 (02:52):
Okay, here's one for y'all. Do you eat velveta in
your mac and cheese? Is that one of the Jesus?
Speaker 2 (02:59):
No, I don't really know.
Speaker 3 (03:03):
I just eat what I was like. I was like,
my mama uses about six or seven cheeses. It drives
me so, so it's a true stuff. I don't know
if I don't know if Ellen wants me sharing this,
but my mama gave Ellen her macaroni and cheese recipe
and she shortcutted it the first time. And my mama
did not appreciate that. Ell. It was like she put
(03:25):
all these cheeses in the macaroni and cheese. So I'm
not sure if it's Belvida not. I just know it's
a lot of cheeses. And I like the cooked in
that nice glass pan, and I like I like so.
I like the edges where it burns a little bit
on the side and it's a little crispy on the side.
Speaker 1 (03:42):
I just want to point out that this was a
rapid round in your ass.
Speaker 3 (03:44):
And Tiffany, Tiffany and Keisha bottoms they make macaroni and
cheese together.
Speaker 2 (03:51):
And on the.
Speaker 5 (03:53):
On the topic of Magan cheese, my mother and my
mother in law takes my wife's recipe on maga cheese.
Speaker 1 (04:00):
I good job, Jay, Okay, here here's my last wrap
around for y'all, and then we can go wherever y'all want.
My last wrap around for y'all is, do you put
pork or smoke turkey in the greens?
Speaker 4 (04:11):
Neither. I don't eat meat and so growing I eat
around growing. No, I don't even like I don't like
the fas.
Speaker 3 (04:20):
No.
Speaker 4 (04:21):
I'm gonna tell you my friend Lenise Lonise Hair and
some call her out God rest her mother's soul. Her
mother her name was Ginger and she so we called
them ginger greens. But she made greens with no meat,
and she put like apples side vanegar all these different
seasons than them, it was, but the greens were amazing. Like,
I didn't miss the meat at all. But growing up,
(04:44):
my paternal grandmother would do turkey neck. My maternal grandmother
would do neck bones.
Speaker 1 (04:51):
Yeah, well I yep, I'm a smoke turkey person. I
didn't answer none of these rapper absolutely no. Yelvida seven
cheese is though baked three times and then I don't know.
I'm fine with sweet corn bread or savory corn bread,
but I love to make honey butter, so it ends
up being sweet recipes.
Speaker 4 (05:10):
Yeah, and I think we established you do not like marshmallows.
Speaker 3 (05:13):
On your No.
Speaker 1 (05:15):
No, no, no, no, it ain't happening.
Speaker 3 (05:16):
You know what.
Speaker 1 (05:17):
The only place I like marshmallows is in rice krispy tree.
Speaker 4 (05:20):
A marshmallow like chocolate to I like them straight up
to the internet came back.
Speaker 2 (05:27):
But you know my mother, my aunt, shout out Aunt Barbara.
Speaker 5 (05:31):
She makes the castle role, the sweet potato casserole with
the nuts and the peacans.
Speaker 2 (05:38):
Cinnamon pecan crushed.
Speaker 1 (05:41):
Oh god, I'm gonna y'all say pecans or pecans, but
clear pecans. Car is your inter andet.
Speaker 3 (05:48):
Right, no chick there giving them bad ass recipes, not
my internet out. I ain't never seen nothing like that before. No, no, no.
Speaker 1 (06:01):
You should drink no met yeah, she said no.
Speaker 3 (06:05):
So let me just give y'all. Let me give you
all a couple of suggestions. Go ahead and call them
now as soon as you hear this episode. Make sure
you reach out to Popeyes or Bojangles. They have extraordinary
fried turkeys if you order them early enough. They have
occasion fried turkey. They're injected so well that they are
just moisturized and you don't have to worry about cooking them.
(06:27):
You throw them, you just heat them, but they are
fried to perfection in a lab together, Yes, in the lab,
and you're gonna you know anyway, I'll save that joke
for later.
Speaker 1 (06:40):
My best friends mama swear by that Popeye turkey. I
just can't fix my mouth to eat no more Popeyes.
I'm sorry, I'm off that I can't do it.
Speaker 3 (06:47):
But is great Thanksgiving.
Speaker 2 (06:50):
You gotta have anti fried or chef meal.
Speaker 1 (06:54):
Cheve you meal, fries, our turkeys good.
Speaker 4 (06:56):
I'm even when I ate meat. I never like turkey.
Find never ate the turkey.
Speaker 1 (07:01):
It's a lot of black people that think the most
important thing, and Thanksgiving is the side that's a lot
of I got it unpopular.
Speaker 4 (07:07):
Okay, what about this?
Speaker 3 (07:10):
Let me go back.
Speaker 1 (07:11):
Oh, we definitely got.
Speaker 3 (07:13):
Real quick because the most important thing is making sure
after you order from Popeyes or Bojangles, make sure you
do not forget to order your honey baked ham and
go stand in line and pick that thing up at
honey Ham.
Speaker 1 (07:26):
What happened to internet went out?
Speaker 2 (07:31):
We didn't hearney turkey to that smoked turkey too.
Speaker 1 (07:35):
I don't mean no pork on my forks.
Speaker 2 (07:39):
It's going to be an overload on my plate.
Speaker 5 (07:41):
So will the smoke well seasoned and juicyfied turkey, dark meat.
Speaker 1 (07:49):
Smoked, smoked and and fried both.
Speaker 2 (07:52):
I will take all that.
Speaker 1 (07:53):
I want to know how you're saying smoked turkey turkey
like the Yeah, it's about to be a dry ass.
Speaker 3 (08:00):
I like the breast. I like the breast to be fried,
and I like a turkey wing. I like the ham
because I like the next day. I like to take
one of those Hawaiian sweet rolls and throw my hand
in it with just a little dab of mustard.
Speaker 2 (08:15):
Man, I eat leftovers for I mean seriously, and it's
all good.
Speaker 3 (08:24):
After they fours, when you got to freeze it for later.
Speaker 2 (08:29):
That's true to package it.
Speaker 1 (08:30):
I'll definitely package it up. I was gonna say one
thing that I started last year that I'm excited to
bring back this year is until you'll appreciate this other
than the well, you won't appreciate it. Actually, But I
was going to say, the stuffing now is corn bread.
It's cornbread dressing, and I layer in seafood cornbread dressing
so it has lobster, crawfish, crabb meat, and shrimp in
(08:54):
a layer. And instead of mixing it in, I layered
it in so that it keeps its form. And I
make a homemade brown turkey gravy is amazing. But if
you won't appreciate it because I also cook the dressing
with some smoke turkey, so you wouldn't need that.
Speaker 2 (09:10):
Actually, we both like, you'll make both available righteod dressing?
Speaker 1 (09:15):
And if she's I would, But if she would.
Speaker 3 (09:20):
Would you do?
Speaker 2 (09:22):
Would you make available both the seafood dressing and your
Oh no, okay.
Speaker 1 (09:27):
Somebody else can make that. I make too much stuff.
I make greens, I make yams, I make mac and cheese.
I'm gonna make this seafood dressing. I'm gonna make did
I say yams? I make the yams, and then I'm
gonna make probably two.
Speaker 3 (09:38):
Different Who makes makes the chicklings?
Speaker 1 (09:44):
Nobody ain't nobody wants that this smell like ass in
my house.
Speaker 2 (09:47):
No, got to take the membrane.
Speaker 3 (09:50):
Now you got to clean them. You don't clean them
in the house inside.
Speaker 1 (09:57):
I have never thinks a chip. My parents have never
prepared them. I thank God for these people. And no,
but I used to.
Speaker 3 (10:07):
Sing from the Dodger's gas station in Orangeburg. You go
to the gas station and they got the pickle picks for
like seventy five.
Speaker 5 (10:15):
Yeah, Michael Harriet, I don't like them, but I do
like I do like hot what they call.
Speaker 4 (10:20):
Yeah, I don't y'all have cheese before?
Speaker 3 (10:23):
Of course I have.
Speaker 1 (10:25):
My grandmother used to always have it.
Speaker 2 (10:28):
Isn't it called permento?
Speaker 3 (10:29):
No, those are two different.
Speaker 6 (10:30):
Things, very very so, like I think Tiffany, can I
tell you my one Thanksgiving food saying that I know
Tiffany does.
Speaker 3 (10:42):
Do not invite me over, and don't label the sweet
potato pie, because if I bite a piece of that
pie and it's pumpkin pie, I'm flipping some ship over.
Speaker 4 (10:54):
Oh we don't.
Speaker 3 (10:57):
I feel like Tiffany has pumpkin pie on her counter.
Speaker 4 (11:00):
Why why do you think I have marshmallow?
Speaker 3 (11:05):
Because she likes peppers in her in her corn.
Speaker 4 (11:10):
Bread hot peppercorn bread. It was so good. I love
hot peppercorn bread. We have never. I don't do pumpkin anything.
I do pumpkin soup. Pumpkin soup is amazing, really good.
Speaker 3 (11:22):
What I'm talking about all the pumpkin out I don't
pumpkin pies.
Speaker 1 (11:28):
I don't like pump soup.
Speaker 2 (11:29):
I don't like the smell of it.
Speaker 4 (11:30):
But pumpkin it's not really pumpkin. It's a more Caribbean.
Speaker 1 (11:35):
Is it more like butternut squashed?
Speaker 4 (11:37):
Not really. I don't need another black blacking. I hate corn.
I can't stand corn. I don't pumpkin soup has corn
in it, and so I pick the corn. But pumpkin
soup is delicious.
Speaker 2 (11:52):
You have a very eclectic that's I.
Speaker 4 (11:55):
Mean, it's a Jamaican that's a Jamaican staple.
Speaker 3 (11:58):
So but I don't.
Speaker 4 (11:59):
But no, I don't do pumpkin pies. I don't know
why Percari thinks I would have pumpkin pies.
Speaker 1 (12:03):
I'm just telling you only because of the yams and
the mar.
Speaker 3 (12:08):
And I don't in the greens.
Speaker 1 (12:19):
I wonder if this is like a regional thing around,
like the marsh mellows and yams because I know black,
do you know?
Speaker 4 (12:28):
But I'm thinking tis like it that way. Yes, my
Midwest family, Yes, that's like growing up, I had marshmallows
on yams. That wasn't strange. But my grandmother who's from
Georgia does not make her marshmallows.
Speaker 2 (12:43):
Did you have porridge on the night before or no?
Speaker 4 (12:46):
What is that?
Speaker 2 (12:46):
I didn't have porridge anyway?
Speaker 1 (12:48):
You know what I will say too. I have a
cousin who can really really cook. I will she will
remain nameless for the purposes of this show. Really cooked.
But she stopped eating sugar and for I can't remember
it was Christmas last year or things given last year,
she made a sweet potato pie with soy milk and
(13:10):
we were like, you take these back home? She makes
six of them.
Speaker 3 (13:15):
Andrew Andrew, Tiffany Tiffany Servant. I don't even Tiffany Servant
on sweet Tea with.
Speaker 4 (13:25):
Wearing this whole idea like I was, Yeah, it's so
strange that started with it must be I guess because
you have like inexperienced that you think is something that
y'all are. I got macaroni in.
Speaker 3 (13:50):
Anyway, Come on over here, let's use your recipe. Come
on over here. Let's let's use your recipe and make
some macaroni.
Speaker 2 (14:00):
Davis would love your mac and cheese, though, if it's stove.
Speaker 4 (14:03):
I don't know, Andrew, I don't make.
Speaker 3 (14:17):
A preteen palate. I don't know what I don't know about.
Speaker 4 (14:24):
It's so ridiculous, you guys.
Speaker 1 (14:28):
This was supposed to be a family friendly show, and
it was also supposed to be one where we could
share our favorite dishes. And all of a sudden is
we're real gangs. They're real fasts.
Speaker 4 (14:37):
So ridiculous anyway, So, Tiff, what's the thing.
Speaker 1 (14:40):
That you when you go to do a Thanksgiving like
Pollock with family or friends? What do you?
Speaker 2 (14:44):
And Tee?
Speaker 4 (14:45):
Definitely mac and cheese, but not every I need truffle
mac and cheese. And not everybody likes trouble, but I love.
I put trouble on everything, so I do trouble mac
and cheese.
Speaker 3 (14:56):
It's acquired.
Speaker 4 (14:57):
You don't like trouble.
Speaker 3 (14:59):
I love trouble. I don't know.
Speaker 2 (15:00):
I love truffles quiet.
Speaker 3 (15:02):
I mean, can you just stick to like the nineteen
sixty like pre you got the sneak?
Speaker 4 (15:18):
I love truffle macanee. When I meat. I would do
cornish hen instead of turkey because.
Speaker 3 (15:24):
I didn't like my daddy like cornish torn.
Speaker 4 (15:28):
Yeah yeah, shut up, Andrew.
Speaker 5 (15:33):
Thing.
Speaker 4 (15:33):
But I haven't made dressing in like ten years.
Speaker 3 (15:35):
I like cranberry sauce. I bring that cranberry sauce.
Speaker 4 (15:38):
I like can cranberry sauce. I don't likes.
Speaker 3 (15:40):
I like cranberry sauce with the like with like.
Speaker 2 (15:44):
Y yeah, no.
Speaker 1 (15:48):
Ya, I don't want none of it. I don't want
cranberry sauce that way or the other way. I made
a cranberry woman like some orange.
Speaker 3 (15:55):
No, it was it was about this this I know,
Andrew Andrew back when we were back when I used
to go to when my grandparents were alive, to go
to their house and they used to have y'all know
what is is when they used to have the ginger
rell and they would put like scoops of sherbet in it.
Speaker 4 (16:16):
Oh yeah, I didn't know. I had a regularly.
Speaker 1 (16:24):
I know that ship is called sugar.
Speaker 4 (16:31):
I don't know what they put some on it.
Speaker 5 (16:35):
What do you drink aside from sweet tea which is mandatory,
y'all bring y'all get check sodas.
Speaker 1 (16:41):
Okay, I have ginger beer and izzies, and I clearly Canadian,
we have boogie drinks. I just don't bring alcohol to
my family gatherings because I don't know what's.
Speaker 2 (16:52):
The last time that happened.
Speaker 1 (16:53):
Yeah, yeah, it's just not a good idea. So we
just have not very Christian kojic.
Speaker 3 (17:00):
He's on the guests. It depends on. If it's like
immediate family, then it's just. If it's not, if it's
my cousins, my daddy's wild turkey gets cracked open underneath
the sink, and then you got the one cousin you
got to go outside and smoke with.
Speaker 2 (17:15):
But first of all, everybody going out, come back to
the car, come back, come back.
Speaker 3 (17:20):
I look like this my allergies maybe gonna take some clarity.
Speaker 2 (17:26):
I know, Hey, what time y'all?
Speaker 3 (17:33):
Eat?
Speaker 2 (17:34):
What time y'all? I'm just curious to take your service.
Speaker 1 (17:36):
This is bad. You guys aren't gonna like to.
Speaker 3 (17:38):
To two cars?
Speaker 2 (17:40):
What you got? Angel?
Speaker 4 (17:41):
No, I want to hear tips because I think, I mean,
my family doesn't really eat together anymore. But when we did,
it was late, it was probably like five or six.
Speaker 2 (17:49):
But you do you and your friends go out to
the beach. Is that am I mixing up? Don't worry
about me. Yep, I make that up because I thought
and said like.
Speaker 3 (17:58):
He had a like he knew you like.
Speaker 4 (18:02):
I have no idea.
Speaker 2 (18:03):
It's from gilded ages. It's where the rich people go,
Black people went for vacation and holiday.
Speaker 4 (18:09):
So I just about me or my background makes you
think that I have.
Speaker 3 (18:13):
A marshmallow.
Speaker 4 (18:17):
Marshmallow mellow.
Speaker 1 (18:19):
It's definitely not.
Speaker 2 (18:21):
The way it's prepared.
Speaker 3 (18:22):
You can kind of if you bring some, but.
Speaker 1 (18:32):
So is not even the actual truffle.
Speaker 4 (18:35):
Well, I do on top once it's all done. But
you can't cook truffle. But the truble tea, that's right,
you know, cook it. So I use Trouble cheese and
my mac and cheese, but I also put it on top.
I use Trouble salt like it's it's definitely a trouble
mac and cheeks.
Speaker 1 (18:49):
We talked about We talked about things. We talked about,
trust I'm gonna tell you. We talked about times. You
guys know I can be late. So no, only when
we tell my family four or four or five, they
know to come about an hour later. So we normally
start about five thirty or six because we just I
don't know. I don't manage my time well. In the kitchen,
(19:11):
I get a d D. I start cooking six things
at once. It's hard. So I got to keep my
music on to get going. But I know, speaking again
to goal, we got to get out of here. So
I wanted to know if y'all had a quick quick
note of gratitude as we get ready for the holiday,
getting people focused on the right intention in this really
difficult time.
Speaker 3 (19:29):
No, I love you, guys. I think I think we
should say I love you more often.
Speaker 4 (19:34):
Allow, that's what that's your appreciation echo if you have one,
I agree with a carry okay, good.
Speaker 2 (19:43):
Love you'll joy. I apologize for misunderstanding you. I was
really just making cracks.
Speaker 4 (19:48):
I don't even know what you're talking about.
Speaker 2 (19:51):
I'm just through the course.
Speaker 3 (19:52):
He's trying to he's working, working through his therapy, so
he's trying to apologize.
Speaker 2 (19:57):
Working through y circle apology. I would say, I would say,
I'm thankful for life, health and strength, and for the
people who hold me down without my asking, and vice versa.
Speaker 3 (20:11):
The one where you will now and yourself again.
Speaker 2 (20:16):
It's open ended. You can opt into this, but you
know who you are.
Speaker 1 (20:21):
I love that I mine is just for our people,
for the culture. We figure out a way to laugh,
to keep from crying, we figure out a way to
be resilient. It has been an extraordinarily difficult year on
a micro and macro level. So I'm thankful for each
of you and for all you do for our team
behind the scenes of Native Lampod. I'm thankful for you
(20:43):
all as well, and for all of our listeners are
full Native lamp Pod Village. We're grateful for y'all. We
wish you well as you go into this weekend before Thanksgiving,
and hopefully you get all your shopping done before it
gets like hell in that in the in the store
and watch some prices.
Speaker 2 (20:58):
But y'all still cost a lot.
Speaker 3 (21:01):
Don't go to the store.
Speaker 2 (21:02):
Okay, don't go to the stores, remember, unless they are
and Sunday.
Speaker 1 (21:07):
I definitely am talking about preparing Thanksgiving dinner. But you
keep on that point because that is because we ain't
buying it for the following week.
Speaker 3 (21:15):
Bye, y'all. Welcome home.
Speaker 2 (21:18):
You gotta prepare people welcome home. Ain't mind it, welcome home.
Speaker 1 (21:22):
I'm buying me, am though.
Speaker 3 (21:25):
Okay.
Speaker 4 (21:36):
Native Lampod is a production of iHeart Radio and partnership
with Resent Choice Media. For more podcasts from my heart Radio,
visit the iHeart Radio app, Apple Podcasts, or wherever you
listen to your favorite shows.
Native Lampard is a production of iHeart Radio in partnership
with Reason Choice Media. I want to know if y'all
put marshmallows on your yam?
Speaker 2 (00:11):
Yeah?
Speaker 3 (00:12):
Does that recipe you got that from?
Speaker 2 (00:16):
I love this is?
Speaker 1 (00:18):
This is the.
Speaker 4 (00:23):
Y'all get into it.
Speaker 3 (00:26):
First of all, let me just let me just say
that Tiffany. Tiffany is not the lead starting with that,
because we're not We're not welcoming. We are not welcome you.
Welcoming you into our home with marshmallows our.
Speaker 4 (00:43):
Either way, but no, so.
Speaker 3 (00:46):
Let me ask about your plating. Let me ask you
this up.
Speaker 1 (00:49):
You want to say what this is?
Speaker 3 (00:53):
Go ahead.
Speaker 4 (00:54):
We are talking about Thanksgiving menus recipes. And before we
even got into it, I think who puts marshmallows on
their yams? I like marshmallows on my yams. And that
set off for war.
Speaker 3 (01:11):
So now.
Speaker 4 (01:13):
It's like the sugar on grits battle.
Speaker 3 (01:15):
I don't do sugar on grits, but I don't mind
I do sugar.
Speaker 1 (01:21):
Kick your ass back.
Speaker 5 (01:22):
You have already been revealing enough, so let me just
say that.
Speaker 1 (01:26):
That, no, we're not talking about grits. We're talking about
Thanksgiving dinner on your let.
Speaker 3 (01:30):
Me ask you this question. And so where plate positioning
where Tiffany, Since you put marshmallows on it, making it
a dessert. Where where are your yams sweet and safe?
Where are they where they placed on your plate?
Speaker 4 (01:42):
So I don't like it depends on the food. But
I don't like food to touch, like I want my
greens and my corn bread.
Speaker 3 (01:47):
All right, y'all, I'm out touching my sweet potatoes.
Speaker 5 (01:55):
We got you gotta be quiet, corporad inside the greens.
Speaker 4 (01:59):
Cormorating greens can mac and cheese and sweet potatoes can touch.
If there are no marshes, then those two can touchts.
But other than that, and and I got another one
for y'all to j'all not gonna like. I don't eat turkey.
I don't like turkey.
Speaker 2 (02:12):
I bet you make your mac and cheese on the store.
Speaker 1 (02:14):
A lot of people that don't like it. Okay, here's
my question. I got, I got some battles. Let's do
a little rapid round Macari and Andrew is gonna be
hardest for y'all, let's try. Okay, So marshmallows on sweet potatoes.
We've established that's only tips nasty. Yes, The next question
I have is do you like sweet corn bread or
savory corn bread?
Speaker 4 (02:33):
Spicy corn bread?
Speaker 3 (02:35):
Tiffany where, she with lloydsgiving answer, Oh, I like I
like sweet because I actually like either a little cane
syrup or a little maple syrup or my corn bread.
Speaker 1 (02:52):
Okay, here's one for y'all. Do you eat velveta in
your mac and cheese? Is that one of the Jesus?
Speaker 2 (02:59):
No, I don't really know.
Speaker 3 (03:03):
I just eat what I was like. I was like,
my mama uses about six or seven cheeses. It drives
me so, so it's a true stuff. I don't know
if I don't know if Ellen wants me sharing this,
but my mama gave Ellen her macaroni and cheese recipe
and she shortcutted it the first time. And my mama
did not appreciate that. Ell. It was like she put
(03:25):
all these cheeses in the macaroni and cheese. So I'm
not sure if it's Belvida not. I just know it's
a lot of cheeses. And I like the cooked in
that nice glass pan, and I like I like so.
I like the edges where it burns a little bit
on the side and it's a little crispy on the side.
Speaker 1 (03:42):
I just want to point out that this was a
rapid round in your ass.
Speaker 3 (03:44):
And Tiffany, Tiffany and Keisha bottoms they make macaroni and
cheese together.
Speaker 2 (03:51):
And on the.
Speaker 5 (03:53):
On the topic of Magan cheese, my mother and my
mother in law takes my wife's recipe on maga cheese.
Speaker 1 (04:00):
I good job, Jay, Okay, here here's my last wrap
around for y'all, and then we can go wherever y'all want.
My last wrap around for y'all is, do you put
pork or smoke turkey in the greens?
Speaker 4 (04:11):
Neither. I don't eat meat and so growing I eat
around growing. No, I don't even like I don't like
the fas.
Speaker 3 (04:20):
No.
Speaker 4 (04:21):
I'm gonna tell you my friend Lenise Lonise Hair and
some call her out God rest her mother's soul. Her
mother her name was Ginger and she so we called
them ginger greens. But she made greens with no meat,
and she put like apples side vanegar all these different
seasons than them, it was, but the greens were amazing. Like,
I didn't miss the meat at all. But growing up,
(04:44):
my paternal grandmother would do turkey neck. My maternal grandmother
would do neck bones.
Speaker 1 (04:51):
Yeah, well I yep, I'm a smoke turkey person. I
didn't answer none of these rapper absolutely no. Yelvida seven
cheese is though baked three times and then I don't know.
I'm fine with sweet corn bread or savory corn bread,
but I love to make honey butter, so it ends
up being sweet recipes.
Speaker 4 (05:10):
Yeah, and I think we established you do not like marshmallows.
Speaker 3 (05:13):
On your No.
Speaker 1 (05:15):
No, no, no, no, it ain't happening.
Speaker 3 (05:16):
You know what.
Speaker 1 (05:17):
The only place I like marshmallows is in rice krispy tree.
Speaker 4 (05:20):
A marshmallow like chocolate to I like them straight up
to the internet came back.
Speaker 2 (05:27):
But you know my mother, my aunt, shout out Aunt Barbara.
Speaker 5 (05:31):
She makes the castle role, the sweet potato casserole with
the nuts and the peacans.
Speaker 2 (05:38):
Cinnamon pecan crushed.
Speaker 1 (05:41):
Oh god, I'm gonna y'all say pecans or pecans, but
clear pecans. Car is your inter andet.
Speaker 3 (05:48):
Right, no chick there giving them bad ass recipes, not
my internet out. I ain't never seen nothing like that before. No, no, no.
Speaker 1 (06:01):
You should drink no met yeah, she said no.
Speaker 3 (06:05):
So let me just give y'all. Let me give you
all a couple of suggestions. Go ahead and call them
now as soon as you hear this episode. Make sure
you reach out to Popeyes or Bojangles. They have extraordinary
fried turkeys if you order them early enough. They have
occasion fried turkey. They're injected so well that they are
just moisturized and you don't have to worry about cooking them.
(06:27):
You throw them, you just heat them, but they are
fried to perfection in a lab together, Yes, in the lab,
and you're gonna you know anyway, I'll save that joke
for later.
Speaker 1 (06:40):
My best friends mama swear by that Popeye turkey. I
just can't fix my mouth to eat no more Popeyes.
I'm sorry, I'm off that I can't do it.
Speaker 3 (06:47):
But is great Thanksgiving.
Speaker 2 (06:50):
You gotta have anti fried or chef meal.
Speaker 1 (06:54):
Cheve you meal, fries, our turkeys good.
Speaker 4 (06:56):
I'm even when I ate meat. I never like turkey.
Find never ate the turkey.
Speaker 1 (07:01):
It's a lot of black people that think the most
important thing, and Thanksgiving is the side that's a lot
of I got it unpopular.
Speaker 4 (07:07):
Okay, what about this?
Speaker 3 (07:10):
Let me go back.
Speaker 1 (07:11):
Oh, we definitely got.
Speaker 3 (07:13):
Real quick because the most important thing is making sure
after you order from Popeyes or Bojangles, make sure you
do not forget to order your honey baked ham and
go stand in line and pick that thing up at
honey Ham.
Speaker 1 (07:26):
What happened to internet went out?
Speaker 2 (07:31):
We didn't hearney turkey to that smoked turkey too.
Speaker 1 (07:35):
I don't mean no pork on my forks.
Speaker 2 (07:39):
It's going to be an overload on my plate.
Speaker 5 (07:41):
So will the smoke well seasoned and juicyfied turkey, dark meat.
Speaker 1 (07:49):
Smoked, smoked and and fried both.
Speaker 2 (07:52):
I will take all that.
Speaker 1 (07:53):
I want to know how you're saying smoked turkey turkey
like the Yeah, it's about to be a dry ass.
Speaker 3 (08:00):
I like the breast. I like the breast to be fried,
and I like a turkey wing. I like the ham
because I like the next day. I like to take
one of those Hawaiian sweet rolls and throw my hand
in it with just a little dab of mustard.
Speaker 2 (08:15):
Man, I eat leftovers for I mean seriously, and it's
all good.
Speaker 3 (08:24):
After they fours, when you got to freeze it for later.
Speaker 2 (08:29):
That's true to package it.
Speaker 1 (08:30):
I'll definitely package it up. I was gonna say one
thing that I started last year that I'm excited to
bring back this year is until you'll appreciate this other
than the well, you won't appreciate it. Actually, But I
was going to say, the stuffing now is corn bread.
It's cornbread dressing, and I layer in seafood cornbread dressing
so it has lobster, crawfish, crabb meat, and shrimp in
(08:54):
a layer. And instead of mixing it in, I layered
it in so that it keeps its form. And I
make a homemade brown turkey gravy is amazing. But if
you won't appreciate it because I also cook the dressing
with some smoke turkey, so you wouldn't need that.
Speaker 2 (09:10):
Actually, we both like, you'll make both available righteod dressing?
Speaker 1 (09:15):
And if she's I would, But if she would.
Speaker 3 (09:20):
Would you do?
Speaker 2 (09:22):
Would you make available both the seafood dressing and your
Oh no, okay.
Speaker 1 (09:27):
Somebody else can make that. I make too much stuff.
I make greens, I make yams, I make mac and cheese.
I'm gonna make this seafood dressing. I'm gonna make did
I say yams? I make the yams, and then I'm
gonna make probably two.
Speaker 3 (09:38):
Different Who makes makes the chicklings?
Speaker 1 (09:44):
Nobody ain't nobody wants that this smell like ass in
my house.
Speaker 2 (09:47):
No, got to take the membrane.
Speaker 3 (09:50):
Now you got to clean them. You don't clean them
in the house inside.
Speaker 1 (09:57):
I have never thinks a chip. My parents have never
prepared them. I thank God for these people. And no,
but I used to.
Speaker 3 (10:07):
Sing from the Dodger's gas station in Orangeburg. You go
to the gas station and they got the pickle picks for
like seventy five.
Speaker 5 (10:15):
Yeah, Michael Harriet, I don't like them, but I do
like I do like hot what they call.
Speaker 4 (10:20):
Yeah, I don't y'all have cheese before?
Speaker 3 (10:23):
Of course I have.
Speaker 1 (10:25):
My grandmother used to always have it.
Speaker 2 (10:28):
Isn't it called permento?
Speaker 3 (10:29):
No, those are two different.
Speaker 6 (10:30):
Things, very very so, like I think Tiffany, can I
tell you my one Thanksgiving food saying that I know
Tiffany does.
Speaker 3 (10:42):
Do not invite me over, and don't label the sweet
potato pie, because if I bite a piece of that
pie and it's pumpkin pie, I'm flipping some ship over.
Speaker 4 (10:54):
Oh we don't.
Speaker 3 (10:57):
I feel like Tiffany has pumpkin pie on her counter.
Speaker 4 (11:00):
Why why do you think I have marshmallow?
Speaker 3 (11:05):
Because she likes peppers in her in her corn.
Speaker 4 (11:10):
Bread hot peppercorn bread. It was so good. I love
hot peppercorn bread. We have never. I don't do pumpkin anything.
I do pumpkin soup. Pumpkin soup is amazing, really good.
Speaker 3 (11:22):
What I'm talking about all the pumpkin out I don't
pumpkin pies.
Speaker 1 (11:28):
I don't like pump soup.
Speaker 2 (11:29):
I don't like the smell of it.
Speaker 4 (11:30):
But pumpkin it's not really pumpkin. It's a more Caribbean.
Speaker 1 (11:35):
Is it more like butternut squashed?
Speaker 4 (11:37):
Not really. I don't need another black blacking. I hate corn.
I can't stand corn. I don't pumpkin soup has corn
in it, and so I pick the corn. But pumpkin
soup is delicious.
Speaker 2 (11:52):
You have a very eclectic that's I.
Speaker 4 (11:55):
Mean, it's a Jamaican that's a Jamaican staple.
Speaker 3 (11:58):
So but I don't.
Speaker 4 (11:59):
But no, I don't do pumpkin pies. I don't know
why Percari thinks I would have pumpkin pies.
Speaker 1 (12:03):
I'm just telling you only because of the yams and
the mar.
Speaker 3 (12:08):
And I don't in the greens.
Speaker 1 (12:19):
I wonder if this is like a regional thing around,
like the marsh mellows and yams because I know black,
do you know?
Speaker 4 (12:28):
But I'm thinking tis like it that way. Yes, my
Midwest family, Yes, that's like growing up, I had marshmallows
on yams. That wasn't strange. But my grandmother who's from
Georgia does not make her marshmallows.
Speaker 2 (12:43):
Did you have porridge on the night before or no?
Speaker 4 (12:46):
What is that?
Speaker 2 (12:46):
I didn't have porridge anyway?
Speaker 1 (12:48):
You know what I will say too. I have a
cousin who can really really cook. I will she will
remain nameless for the purposes of this show. Really cooked.
But she stopped eating sugar and for I can't remember
it was Christmas last year or things given last year,
she made a sweet potato pie with soy milk and
(13:10):
we were like, you take these back home? She makes
six of them.
Speaker 3 (13:15):
Andrew Andrew, Tiffany Tiffany Servant. I don't even Tiffany Servant
on sweet Tea with.
Speaker 4 (13:25):
Wearing this whole idea like I was, Yeah, it's so
strange that started with it must be I guess because
you have like inexperienced that you think is something that
y'all are. I got macaroni in.
Speaker 3 (13:50):
Anyway, Come on over here, let's use your recipe. Come
on over here. Let's let's use your recipe and make
some macaroni.
Speaker 2 (14:00):
Davis would love your mac and cheese, though, if it's stove.
Speaker 4 (14:03):
I don't know, Andrew, I don't make.
Speaker 3 (14:17):
A preteen palate. I don't know what I don't know about.
Speaker 4 (14:24):
It's so ridiculous, you guys.
Speaker 1 (14:28):
This was supposed to be a family friendly show, and
it was also supposed to be one where we could
share our favorite dishes. And all of a sudden is
we're real gangs. They're real fasts.
Speaker 4 (14:37):
So ridiculous anyway, So, Tiff, what's the thing.
Speaker 1 (14:40):
That you when you go to do a Thanksgiving like
Pollock with family or friends? What do you?
Speaker 2 (14:44):
And Tee?
Speaker 4 (14:45):
Definitely mac and cheese, but not every I need truffle
mac and cheese. And not everybody likes trouble, but I love.
I put trouble on everything, so I do trouble mac
and cheese.
Speaker 3 (14:56):
It's acquired.
Speaker 4 (14:57):
You don't like trouble.
Speaker 3 (14:59):
I love trouble. I don't know.
Speaker 2 (15:00):
I love truffles quiet.
Speaker 3 (15:02):
I mean, can you just stick to like the nineteen
sixty like pre you got the sneak?
Speaker 4 (15:18):
I love truffle macanee. When I meat. I would do
cornish hen instead of turkey because.
Speaker 3 (15:24):
I didn't like my daddy like cornish torn.
Speaker 4 (15:28):
Yeah yeah, shut up, Andrew.
Speaker 5 (15:33):
Thing.
Speaker 4 (15:33):
But I haven't made dressing in like ten years.
Speaker 3 (15:35):
I like cranberry sauce. I bring that cranberry sauce.
Speaker 4 (15:38):
I like can cranberry sauce. I don't likes.
Speaker 3 (15:40):
I like cranberry sauce with the like with like.
Speaker 2 (15:44):
Y yeah, no.
Speaker 1 (15:48):
Ya, I don't want none of it. I don't want
cranberry sauce that way or the other way. I made
a cranberry woman like some orange.
Speaker 3 (15:55):
No, it was it was about this this I know,
Andrew Andrew back when we were back when I used
to go to when my grandparents were alive, to go
to their house and they used to have y'all know
what is is when they used to have the ginger
rell and they would put like scoops of sherbet in it.
Speaker 4 (16:16):
Oh yeah, I didn't know. I had a regularly.
Speaker 1 (16:24):
I know that ship is called sugar.
Speaker 4 (16:31):
I don't know what they put some on it.
Speaker 5 (16:35):
What do you drink aside from sweet tea which is mandatory,
y'all bring y'all get check sodas.
Speaker 1 (16:41):
Okay, I have ginger beer and izzies, and I clearly Canadian,
we have boogie drinks. I just don't bring alcohol to
my family gatherings because I don't know what's.
Speaker 2 (16:52):
The last time that happened.
Speaker 1 (16:53):
Yeah, yeah, it's just not a good idea. So we
just have not very Christian kojic.
Speaker 3 (17:00):
He's on the guests. It depends on. If it's like
immediate family, then it's just. If it's not, if it's
my cousins, my daddy's wild turkey gets cracked open underneath
the sink, and then you got the one cousin you
got to go outside and smoke with.
Speaker 2 (17:15):
But first of all, everybody going out, come back to
the car, come back, come back.
Speaker 3 (17:20):
I look like this my allergies maybe gonna take some clarity.
Speaker 2 (17:26):
I know, Hey, what time y'all?
Speaker 3 (17:33):
Eat?
Speaker 2 (17:34):
What time y'all? I'm just curious to take your service.
Speaker 1 (17:36):
This is bad. You guys aren't gonna like to.
Speaker 3 (17:38):
To two cars?
Speaker 2 (17:40):
What you got? Angel?
Speaker 4 (17:41):
No, I want to hear tips because I think, I mean,
my family doesn't really eat together anymore. But when we did,
it was late, it was probably like five or six.
Speaker 2 (17:49):
But you do you and your friends go out to
the beach. Is that am I mixing up? Don't worry
about me. Yep, I make that up because I thought
and said like.
Speaker 3 (17:58):
He had a like he knew you like.
Speaker 4 (18:02):
I have no idea.
Speaker 2 (18:03):
It's from gilded ages. It's where the rich people go,
Black people went for vacation and holiday.
Speaker 4 (18:09):
So I just about me or my background makes you
think that I have.
Speaker 3 (18:13):
A marshmallow.
Speaker 4 (18:17):
Marshmallow mellow.
Speaker 1 (18:19):
It's definitely not.
Speaker 2 (18:21):
The way it's prepared.
Speaker 3 (18:22):
You can kind of if you bring some, but.
Speaker 1 (18:32):
So is not even the actual truffle.
Speaker 4 (18:35):
Well, I do on top once it's all done. But
you can't cook truffle. But the truble tea, that's right,
you know, cook it. So I use Trouble cheese and
my mac and cheese, but I also put it on top.
I use Trouble salt like it's it's definitely a trouble
mac and cheeks.
Speaker 1 (18:49):
We talked about We talked about things. We talked about,
trust I'm gonna tell you. We talked about times. You
guys know I can be late. So no, only when
we tell my family four or four or five, they
know to come about an hour later. So we normally
start about five thirty or six because we just I
don't know. I don't manage my time well. In the kitchen,
(19:11):
I get a d D. I start cooking six things
at once. It's hard. So I got to keep my
music on to get going. But I know, speaking again
to goal, we got to get out of here. So
I wanted to know if y'all had a quick quick
note of gratitude as we get ready for the holiday,
getting people focused on the right intention in this really
difficult time.
Speaker 3 (19:29):
No, I love you, guys. I think I think we
should say I love you more often.
Speaker 4 (19:34):
Allow, that's what that's your appreciation echo if you have one,
I agree with a carry okay, good.
Speaker 2 (19:43):
Love you'll joy. I apologize for misunderstanding you. I was
really just making cracks.
Speaker 4 (19:48):
I don't even know what you're talking about.
Speaker 2 (19:51):
I'm just through the course.
Speaker 3 (19:52):
He's trying to he's working, working through his therapy, so
he's trying to apologize.
Speaker 2 (19:57):
Working through y circle apology. I would say, I would say,
I'm thankful for life, health and strength, and for the
people who hold me down without my asking, and vice versa.
Speaker 3 (20:11):
The one where you will now and yourself again.
Speaker 2 (20:16):
It's open ended. You can opt into this, but you
know who you are.
Speaker 1 (20:21):
I love that I mine is just for our people,
for the culture. We figure out a way to laugh,
to keep from crying, we figure out a way to
be resilient. It has been an extraordinarily difficult year on
a micro and macro level. So I'm thankful for each
of you and for all you do for our team
behind the scenes of Native Lampod. I'm thankful for you
(20:43):
all as well, and for all of our listeners are
full Native lamp Pod Village. We're grateful for y'all. We
wish you well as you go into this weekend before Thanksgiving,
and hopefully you get all your shopping done before it
gets like hell in that in the in the store
and watch some prices.
Speaker 2 (20:58):
But y'all still cost a lot.
Speaker 3 (21:01):
Don't go to the store.
Speaker 2 (21:02):
Okay, don't go to the stores, remember, unless they are
and Sunday.
Speaker 1 (21:07):
I definitely am talking about preparing Thanksgiving dinner. But you
keep on that point because that is because we ain't
buying it for the following week.
Speaker 3 (21:15):
Bye, y'all. Welcome home.
Speaker 2 (21:18):
You gotta prepare people welcome home. Ain't mind it, welcome home.
Speaker 1 (21:22):
I'm buying me, am though.
Speaker 3 (21:25):
Okay.
Speaker 4 (21:36):
Native Lampod is a production of iHeart Radio and partnership
with Resent Choice Media. For more podcasts from my heart Radio,
visit the iHeart Radio app, Apple Podcasts, or wherever you
listen to your favorite shows.
Hosts And Creators
Tiffany Cross
Andrew Gillum
Angela Rye
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