With Thanksgiving quickly approaching, we are reminded of the joys of the family feast, replete with turkey, stuffing, all the sides, and the awesome post-meal nap to come. But we are also reminded of the frustrations that come with trying to crack open those assorted holiday nuts and often ending up with pinched fingers or reducing the nut kernels to pitiful crumbs. We would just as soon pay double for the de-shelled nuts, except we spent all the extra money we had on the rising cost of Thanksgiving groceries. If only we had someone out there who could teach us the way….

Look no further! KMBC’s Food Scout is here to help! If you ever wanted to discover that “information in and about a nutshell,” June Martin is your gal. Sure, the advice may have been from 1940, but there are just some nut-cracking tips out there that are timeless, am I right?

Take the hard-shelled almond. They, along with other difficult nuts, simply need to be cracked efficiently at its point of weakness with the right amount of force, according to June: “Place it on the edge with the divided side up, and then strike it lightly on the divided edge. The kernel will come out in one piece then.” Not only did she divulge the secrets of the almond, but she also provided the hints you need to tackle the hazelnut, the pecan, English walnuts, and Brazil nuts. Take a listen to our sound clip of June’s sage and practical advice for this holiday season. To be sure, if you choose to arm yourself with the Food Scout’s tips for cracking shells, no nut is safe![audio:http://info.umkc.edu/specialcollections/wp-content/uploads/2011/10/2011-11-17_FoodScout_Church_kmbc-1036.mp3|titles=Food Scout Clip]

Christina Tomlinson, KMBC Project staff/History (MA) student

You may request access to the complete recording from the Marr Sound Archives.