Two Chairs No Waiting 230: Writers of Mayberry

by Floyd on April 2, 2013

Host: Allan Newsome
Running time: 0:20:17

I was going through my collection of Mayberry stuff recently looking for items that might be of interest to fans of The Andy Griffith Show (TAGS) when I found several letters from Harvey Bullock.  Fans may already know that Harvey wrote 32 episodes of TAGS.  What you may not know is he was a member in good standing of the “Who’s Been Messin’ Up the Bulletin Board?” (WBMUTBB) Chapter of The Andy Griffith Show Rerun Watchers Club (TAGSRWC).

As a member of WBMUTBB, Harvey would often see questions related to episodes that he had written and he would offer answers to those question.  At times, the questions were about episodes that fellow writer Everett Greenbaum had written and Harvey would take the time to go see Everett and get the answers from him.

Let’s hear what these wonder writers have to share with us and get some of the back story of Mayberry.

 

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{ 1 comment… read it below or add one }

Janet April 6, 2013 at 1:19 pm

Allan, I love behind-the-scenes stuff, so I really enjoyed your last podcast where you read the letters from Harvey Bullock. Please share more of your “treasures” with us. I am certainly interested in anything connected with TAGS.

I want to add a comment regarding “The Pickle Story” and allspice. I, too, have always thought it odd that allspice was given as an ingredient in pickles (though, technically, as I recall, only Clara mentioned using allspice in her recipe, not Aunt Bee). I have canned some of my own pickles over the years and never encountered a recipe with allspice. I ususally see allspice included in some dessert recipes. So I did a brief Internet search and found the following information on Wikipedia: “Allspice, also called Jamaica pepper, pepper, myrtle pepper, pimenta, or newspice, is a spice that is the dried unripe fruit (“berries”) of Pimenta dioica, a mid-canopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world. The name allspice was coined as early as 1621 by the English, who thought it combined the flavour of cinnamon, nutmeg, and cloves….The fruit are picked when green and unripe and are traditionally dried in the sun. When dry, the fruit are brown and resemble large brown peppercorns. The whole fruit have a longer shelf life than the powdered product and produce a more aromatic product when freshly ground before use.” I noticed that in Harvey’s recipe, he mentioned “whole allspice.” Usually, the allspice I see in the stores is ground, which would be necessary in dessert-type recipes. Using the whole berry would make more sense in a pickle recipe. I know this issue has been discussed several times on the WBMUTBB digest, but I don’t recall anyone providing this information about the spice itself. I’m glad now that the allspice question has been resolved!

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