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11 Memorable Christmas Episodes (Including the Bewitched With Tabitha in Blackface)

Holiday episodes tend to be a bit generic. How many times can you rework A Christmas Carol or The Gift of the Magi into a sitcom plot? Here are a smattering of episodes worth mentioning either because they’re rare, different or just because we like them.

1. A Very Special Bewitched

Bewitched had many traditional Christmas episodes during its eight season run, but 1970's "Sisters at Heart" was controversial enough to require a special introduction by Elizabeth Montgomery at the behest of the show's sponsor, Oscar Mayer:

The plot that was making the network so jumpy was young Tabitha's desire to be sisters with her African-American friend, Lisa. In order to make them look alike, Tabby zaps black polka dots onto her flesh, and white ones on Lisa's. No doubt the episode would still be controversial today, thanks to Tabitha's brief appearance in blackface. The original story was submitted by a 10th grade English class at L.A.'s Thomas Jefferson High School.

2. Whoa, Jablonsky!

It's Christmas time at the Bundy house, which means Al is feeling more depressed than ever: "The stockings were hung round Dad's neck like a tie, along with a note that said 'Presents or Die.'"

As he plugs in a string of faulty lights he grumbles and wishes he'd never been born. Quicker than you can say "It's a Bundyful Life," guardian angel Sam Kinison pops in to show Al what his family would be like had he never existed. Married...with Children put an evil twist on the classic James Stewart film, revealing a universe in which Peggy cooked wholesome meals, Bud was a gracious young gentleman, and Kelly was a chaste college student. Al decides he wants to live after all... just to make sure his family stayed as miserable as they'd always made him.

3. "The Puppy Santa Brought Me Won't Wake Up!"

Many of us forget that December 25 is a regular work day for a lot of folks — nurses, fire fighters, police...and radio disc jockeys. Thus in the episode entitled "Miracle on Third or Fourth Street" we find Dr. Frasier Crane in the studio on Christmas day, taking calls from (as his disgruntled producer Roz predicted) the loneliest and most depressed people in the listening area. After his shift ends, Frasier (uncharacteristically dressed in old jeans and a torn sweatshirt) finds a diner that's open and treats himself to a turkey log with mashed potatoes. When he discovers that he's left his wallet at the station, his down-on-their-luck fellow diners — thinking he's homeless — pool their coins to pay for his dinner. Of course, Frasier is so touched by this "true meaning of Christmas" moment that he has to walk home in the snow rather than risk being seen climbing into his BMW.

4. The Draft Dodger

"The Draft Dodger" first aired in 1976, four years before President Jimmy Carter granted amnesty to those men who'd fled to Canada to avoid conscription into the military during the Vietnam War. David Brewster, a draft-dodging pal of the Meathead, has been living in Canada but decides to risk a visit to the U.S. in order to spend the holidays with his old friend (since his own father refuses to see him). Meanwhile, Archie has invited his old friend Pinky Peterson (whose only son died in Vietnam) for Christmas dinner. Mike and Gloria struggle to keep David's fugitive status a secret from Archie, but once it's revealed, it results in a heated debate. Archie, a World War II veteran who served his country when called, argues that no one wants to go to war and get killed, but a true American obeys his government. Pinky, on the other hand, believes that if his son was still alive he'd welcome David at the dinner table. A poignant and thought-provoking episode that in many ways is still relevant today.

5. I Guess I'll Lick My Lolly Later

"Don't Bring Your Guns to Town, Santa" was a departure for The Partridge Family; not only did it feature a lengthy fantasy sequence in which the actors played old-time Western characters, the youngest Partridges (Chris and Tracy) actually had several lines of dialog for a change! Reuben Kincaid was cast as Mean Sidney who stole the town's Christmas bell in the tale, and Danny was the heroic Little the Kid. David Cassidy, as Sheriff Swell, musically narrated the action to the tune of "The Ballad of High Noon." You can watch a 9-minute clip from the episode on YouTube.

6. Like Booze Ever Killed Anybody

There's always one show-off in the office who exceeds the dollar limit on the grab-bag exchange. (Of course, I was never the one who drew that gift; no, my donor always adhered down to the penny, which meant I got gifts like tiny soaps shaped like Santa Claus. A couple of showers later and Santa looked like a suppository. But I digress.) The gang at Dunder Mifflin (The Office) has organized a Secret Santa gift swap with a $20 price limit, but once they start opening presents at the party and see that they range from a video iPod to a hand-knitted oven mitt Michael insists they all play Yankee Swap. Since Michael has added verboten alcohol to the festivities (15 bottles of vodka for 20 people), you just know that things will end up less than jolly.

7. Don't Even Know How to Snow Proper Out Here

No, it's not politically correct to laugh at backwoods uneducated folks who have no knowledge of modern conveniences...but nevertheless there's something charming and heartwarming (and downright funny) about the Clampett family experiencing their very first Christmas in Beverly Hills. Try and not split a gut when Granny mistakes a TV set for a new fangled washing machine.

8. Modern Christmas

This episode of Green Acres provides a new twist on the "longing for an old-fashioned Christmas" trope. Oliver Wendell Douglas wants to celebrate the holiday as the American Farmer of yore—to go out with axe in hand and chop down his own tree, and to decorate it with popcorn from his own corn crib. Of course, nothing is ever that simple in Hooterville. First he finds out that there is a conservation law in effect that prohibits him from cutting down trees, even on his own property. Then he is unable to work up any outrage among his neighbors, who prefer the "modern" method of buying an artificial tree from Drucker's Store, complete with spruce spray squeezers, imitation sap oozers, strings of wax popcorn and fiberglas candy canes. (Watch it here.)

9. Simpsons Roasting on an Open Fire

Even though it was actually the eighth episode produced, "Simpsons Roasting on an Open Fire" was the first full-length episode of the series to air. It was broadcast on December 17, 1989 — interestingly enough, the same night of the previously mentioned Married...With Children Christmas classic — and it certainly set the tone for the rest of the series. It's Christmas time, and Bart decides that a "Mother" tattoo would delight and surprise his mom. Marge catches him in the tattoo parlor at the "Moth" stage and has to blow the family's entire Christmas present budget on a laser removal procedure. Homer's expected Christmas bonus doesn't come through, so he takes a job as a department store Santa to earn extra money. When Bart climbs in his lap, he utters "I'm Bart Simpson, who the hell are you?" for the first time. In a last-ditch attempt at raising cash, Homer goes to the dog track and bets on a long shot named Santa's Little Helper. The sluggish greyhound lost the race, but won a new home with the Simpson family.

10. "Three French hens!"

Nothing starts those visions of sugarplums dancing like Lou Grant barking "Three French hens!" And how many chances do we get to see Mary Tyler Moore sporting a World War I German spear-head helmet? Sue Ann Nivens, The Happy Homemaker, is taping her Christmas show ("Holiday Yummies from Worldwide Tummies") in early November. A sudden snowstorm has stranded the WJM newsroom staff, so Sue Ann enlists them to flesh out her dinner table. The only problem is that Murray, Ted, Lou and even gentle angelic Mary have been sniping at each other all day in a series of petty arguments and no one is in a festive mood.

11. Oh Boy, Cheddar Month!

How many times has a relative or co-worker surprised you with a brightly wrapped present after firmly agreeing "no gifts this year"? It happened to the FYI staff when Murphy Brown convinced them all to eschew the fruit baskets and cheeses of the world and to make a donation to charity instead. But, feeling guilty at the last minute, she ignored her own dictate and gave presents to all her co-workers. Her gesture sends the staff into a frenzied bout of last-minute shopping...at the drugstore, the only place open in Washington in the waning hours of Christmas Eve.

* * *
Now is the time to vent your tired-of-shopping, why-can't-people-park-properly, if-I-hear-Santa-Claus-Is-Coming-To-Town-one-more-time-I'll-explode holiday spleens. What is your favorite Christmas episode of a TV show? Why do my choices stink? Let us hear it in the comments.

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Mister Rogers Is Now a Funko Pop! and It’s Such a Good Feeling, a Very Good Feeling
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It’s a beautiful day in this neighborhood for fans of Mister Rogers, as Funko has announced that, just in time for the 50th anniversary of Mister Rogers’ Neighborhood, the kindest soul to ever grace a television screen will be honored with a series of Funko toys, some of them limited-edition versions.

The news broke at the New York Toy Fair, where the pop culture-loving toy company revealed a new Pop Funko! in Fred Rogers’s likeness—he’ll be holding onto the Neighborhood Trolley—plus a Mister Rogers Pop! keychain and a SuperCute Plush.

In addition to the standard Pop! figurine, there will also be a Funko Shop exclusive version, in which everyone’s favorite neighbor will be wearing a special blue sweater. Barnes & Noble will also carry its own special edition, which will see Fred wearing a red cardigan and holding a King Friday puppet instead of the Neighborhood Trolley.

 

Barnes & Noble's special edition Mister Rogers Funko Pop!
Funko

Mister Rogers’s seemingly endless supply of colored cardigans was an integral part of the show, and a sweet tribute to his mom (who knitted all of them). But don’t go running out to snatch up the whole collection just yet; Funko won’t release these sure-to-sell-out items until June 1, but you can pre-order your Pop! on Amazon right now.

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14 Behind-the-Scenes Secrets of Hollywood Food Stylists
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Hollywood food stylists are little short of magicians—only instead of pulling rabbits out of hats, they’re turning piles of mashed potatoes into ice cream sundaes. Indeed, making food (or food-like products) appear photogenic and appetizing onscreen is a job for a true illusionist. Mental Floss spoke to a few food stylists working in TV, film, and commercials—from Game of Thrones to Taco Bell—to bring you the tricks of their magical trade.

1. MOST OF THE FOOD BEING FILMED IS REAL.

While food stylists are well-versed in the old-school swap tricks—using a pint of white glue to impersonate a glass of milk, for example—those are being phased out. Now, directors want actors to interact with their food, and high-definition camera lenses have made the fake stuff much more obvious. Plastic food props only appear in the background of scenes today, where they're less visible and susceptible to scrutiny.

“I only deal with real food,” says Chris Oliver, who has styled food for movies including Gone Girl (2014) and TV shows such as Seinfeld and Big Little Lies. “You also have to think about how a character would cook something or put a plate together. Realistic food is not all beautiful and perfect. I make ugly food and burnt food, too.”

There’s a trend in commercial food styling to present dishes that are less-than-perfect, too. Shellie Anderson, who styles food ads for clients including Burger King and Ragù, says it’s the consumers who are demanding food look more realistic and therefore more approachable.

“People are tired of seeing something in a TV commercial and then ordering it in a restaurant and it doesn't look the same,” she says. “You don’t want it to look staged anymore. You want a burger to look like the cheese naturally dripped off and landed on the plate.”

2. THEY GO THROUGH A LOT OF FOOD ...

Bowl of strawberry ice cream
iStock

If a food stylist needs one sprig of parsley for a shoot, they’ll often order 10 bunches. They never know what the condition of the parsley is going to be when it arrives from the produce vendor, or if the shoot is going to require more than they originally planned for. Carving a turkey in a scene? That may require two dozen birds if an actor keeps flubbing his line.

“It really depends on how much of a story point the food is and how important the scene is for the director,” Oliver says.

Food stylists usually have relationships with produce vendors, who can look for products with the specific size, shape, and color that stylists need. No bruises or dents, and no frozen lettuce! But stylists can hide those things if they have to.

Ice cream is infamously hard to keep intact because it melts so quickly. Food stylists have been known to replace the scoops with dollops of meringue, which don’t melt, or butter rolled in sugar. Oliver makes her sundaes the day before and sticks them in the freezer, spoons and straws and all. If they freeze rock hard overnight, they can last a few hours on set the next day before being replaced with another sundae lined up in the deep-freeze. Anderson sprays her ice cream with cold spray, an aerosol can of super-chilled gas used for cooling electronics.

3. ... BUT THE FOOD RARELY GOES TO WASTE.

On film and TV shoots, there are rarely leftovers. In fact, good food stylists often compete with the caterers: Actors usually have to eat the food during their scenes, and the crew finishes off the scraps. While shooting a Chinese New Year scene for the show Fresh Off the Boat recently, actress Lucille Soong told Oliver, who was styling that episode, that she was going to skip lunch because she wanted to enjoy eating her food on camera. “That was pretty freaking flattering!” Oliver says.

Because Oliver works on multiple TV shows in a single day, if an item doesn’t get used on set and never comes out of her cooler, she can just take it back to her shop and recycle it for use on another show. If something can’t be used again, she’ll take it home and make salsa or jam. “When it gets really old, I'll just stick it in vodka,” she says.

Commercial shoots tend to have more unused food. Anderson says anything that’s still edible will be given to a food pantry. “I once donated an entire swordfish when we did a commercial for a fish restaurant,” she says. “We never even used it. So I kept it on ice and took it to a men's homeless shelter. They were thrilled to have it.”

4. THEY VALUE FOOD SAFETY.

Another reason food stylists swap out on-camera food so much is because of safety concerns—hot and cold foods need to be kept at certain temperatures that may not be practical on-set. Sushi-grade tuna may be replaced with watermelon, for example, because the fish spoils so easily.

Oliver requires all of her employees to have a food handler’s license. She also only works out of commercial kitchens (including the one on her fully-equipped food styling truck). But not every food styling team does; some prepare food in their homes. “The reason that I get so much work is that everybody knows I'm a chef and I have a real kitchen,” Oliver says. “People trust my food. I’ve done a bunch of movies with Reese [Witherspoon] because she knows that if I’m on set, the food is safe to eat.”

5. WOMEN DOMINATE THE FIELD.

woman styling food
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While there are a few well-known male food stylists, for the most part the key food stylists in the U.S. are women. (Both of Anderson’s daughters are food stylists, too.) The reason for this dates back decades.

Before food styling became its own career in the 1990s, it was up to network employees with home economics degrees (almost always women) to cook on-camera food. Then props departments became responsible. “But props guys can’t even make spaghetti,” Oliver says, laughing. So according to her, these guys would go home and ask their girlfriends or wives to make whatever food was required for the next day’s scene. “Eventually they would just hire their girlfriends or wives to do it; keep the money in the family,” she says. “I know five food stylists who at one time were in relationships with prop masters.”

Also in the 1990s, networks began making more multi-camera TV shows. A lot more food began appearing on screen, and actors openly discussed their dietary restrictions. They were vegan, sugar-free, and low-carb all of a sudden. Oliver trained at the Culinary Institute of America and had worked in restaurants and catering jobs before stumbling into this career. “Because I was a chef, and I understood how food works, I knew how to feed people and make food last on set,” she says. “And I could charge anything I wanted to.”

To get a job as a food stylist today, it helps to know someone already in the industry and have a culinary background. Everyone starts as an intern, and then may be able to work their way up to being an assistant and then a stylist. “Not everybody can be a food stylist,” Anderson says. “You have to be able to cook, but you still have to be creative. And you have to be able to work fast and under pressure.”

6. THEY LIVE OUTSIDE OF LOS ANGELES NOW.

Now that movies and TV shows are frequently filmed all over the world, instead of just on sets in Los Angeles, food stylists can be based anywhere. There is a concentration of stylists who live in Vancouver, British Columbia, for example, because that's where many shows are now filmed. Labor laws also often require production crews to hire locally, so residing outside of L.A. can be a real advantage.

Some commercial food stylists, like Anderson, are flown in for shoots. “Food stylists can make or break a commercial,” she says. “And if you have trouble and you don't know what you're doing, it can be a real problem for production.” This is especially true on out-of-the-country shoots, when stylists don't have the resources that they’re used to. So clients who know her and her skill level, such as Taco Bell, will fly her to wherever they're filming.

7. THEY TALK LIKE CHEFS AND FILMMAKERS.

hand styling pancakes
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Food stylists use a mix of back-of-the-house kitchen lingo and film jargon. Some examples: The “hero” is the food that is written into the script, is being shot, and must appear in front of the actor. “Bite and smile” is when an actor takes a bite of food and pretends to like it. “All day” is the total number of items needed; if they needed five turkeys on a set, they would say “five all day.”

8. NOT EVERYONE WANTS TO BE IN THE MOVIES.

Food stylists usually specialize in different media: film, TV, commercials, or print editorial. Stylists often prefer one over the other. Print editorial is shot in a controlled studio and tends to have more leeway for creativity. Commercials are tied to a brand’s specifications. Film and TV shoots on location are in unpredictable settings and can be physically demanding. But everyone tends to work long, 12- to 14-hour days. For commercials, it can often take three days to shoot one 30-second spot.

When working on a movie or TV show, the actors’ demands usually take precedence over the food needs. After working on one film, Anderson had had enough and dedicated herself to commercial work. “When I do commercials, the food is the star,” she says. “So [the directors] want to make sure I have everything I need. On a movie, they could care less about you.”

9. FOOD STYLISTS DON’T JUST MAKE FOOD.

Laurence Fishburne as Jack Crawford, Mads Mikkelsen as Hannibal Lecter on Hannibal
NBC

Sometimes food stylists are expected to create sci-fi props—what would a person eat in the year 3000?—or fantasy items that they have no experience with. While working on the TV show Agents of S.H.I.E.L.D., Oliver made gooey, edible slime from her imagination. “I also had to roll with the [actors’] different dietary needs,” she says. “I had to be able to make vegan slime, sugar-free slime, gluten-free slime, gelatin-free slime … Slime, any way you want it.”

Oliver also has to make items that you don’t really want to put in your mouth. While filming the TV show Big Little Lies, she made green-colored vomit for actress Reese Witherspoon of cucumbers and parsley. She says it was tasty, like green gazpacho. For a war film, she had to make 400 pounds of “dirt” for a group of prisoners of war to eat. She got Pakistani soil shipped to California so she could match it exactly. (Her recipe: ground-up Oreos and graham crackers, mixed with brown sugar and white sugar.)

Janice Poon, the food stylist behind the cannibal-centric TV show Hannibal, had a more challenging obstacle: how to make dishes that resembled human flesh. She refused to do research on cannibalism websites, she told HopesAndFears.com, but she studied a lot of anatomy books. “I’m just like Dr. Frankenstein,” Poon said. “I’m always stitching things, exchanging, putting one kind of meat on a different bone, patching stuff together. ... The key is to let the viewer’s imagination do more of your work.” She transformed veal shanks into human legs, and used prosciutto slices to mimic slivers of a human arm.

10. THEY PACK SOME SERIOUS GEAR.

When shooting, stylists need to be prepared for anything. They carry tools including tweezers, scissors, paint brushes, knives, offset spatulas, wet wipes, syringes, rulers, Q-tips, and spritz bottles.

“Think about your kitchen: all of your mixing bowls and utensils … I have that times 10 in my kit,” Anderson says. She also has a torch on hand for quick-cooking burgers and cold spray for extending the life of ice cream. Other stylists may have glycerin for adding shine or Kitchen Bouquet sauce for adding color. Poon often uses a white ceramic knife so she can see what she's doing on dark sets and work more quietly, so as not to disturb the acting process.

Food stylists sometimes work in erratic environments. Oliver brings her own 17-foot, cab-over truck to shoots. “It has a lift gate and everything's on wheels, so I can take everything out and have a kitchen in the middle of the desert, if I want,” she says. Inside, she has a full commercial kitchen: a six-burner stove, refrigerator, microwave, grill, freezer, prep tables, storage, TV, and a generator.

11. THEY’RE SKILLED AT IMPROV.

When production starts, the prop team sends memos to actors or their reps asking about food allergies and dietary restrictions. As trained chefs, most food stylists are happy to accommodate such limitations, cooking convincing swap-outs. “I find out what they will eat and make it happen,” Oliver says.

For example, Poon once made a convincing vegan “raw meat” on Hannibal using only grains. “I made lamb tongues out of bulgur and water,” Poon told HopesAndFears.com. “It’s like making a Lebanese kibbeh. You mix cracked wheat with water and it makes a kind of mush that holds together. The texture is a little 'nubbly,' so I added a pink food coloring, made little tongues out of kibbeh dough, steamed them up, and they were my little lambs’ tongues.”

Sometimes a director changes his or her mind at the last minute, and what was supposed to be a spaghetti dinner, for example, is now a breakfast spread. So the food stylist will squish down the meatballs and turn them into sausage patties. In an interview with NPR, food stylist Melissa McSorley recalled a time when a movie director suddenly decided to cut open a birthday cake she had made. The problem: It wasn’t real.

“So we had to cut the cake that was made out of Styrofoam, and I had to use a saw in order to do it because none of my knives could get through it,” McSorley said. “And then we had to layer in cake so it did look like it was real and then we had to send people scurrying to many markets to find white layer cake so it looked like people in the background could be actually be eating the cake.”

12. THERE’S ALWAYS THE SPIT BUCKET OPTION.

Nikolaj Coster-Waldau, David Bradley in Game of Thrones
HBO

Professional actors will often pick at the food in front of them, but not eat it because they know their scenes are going to require a lot of takes; they could be eating birthday cake for eight hours straight. Others dive right in. For a scene in The Guilt Trip (2012), actress Barbra Streisand had to pretend she was in a steak-eating contest. Oliver says they went through more than 300 pounds of meat for that scene’s three-day shoot and Streisand was totally game.

“But there’s a part towards the end where she has to eat really quickly and do a line without, you know, choking and dying,” Oliver says. “So I switched out the steak with seared watermelon. She took one bite and it sort of dissolved in her mouth, so she could do her line. If you watch it, and you really listen, you can hear the crunch of the watermelon.”

Sometimes, though, the spit bucket is the only option. In season one of Game of Thrones, the character Daenerys Targaryen had to eat a whole horse heart. But the actress who plays her, Emilia Clarke, actually had to eat 28. They were made of solidified jam, which tasted like “bleach and raw pasta,” she told The Mirror. “It was very helpful to be given something so truly disgusting to eat, so there wasn’t much acting required. Fortunately, they gave me a spit bucket because I was vomiting in it quite often.”

13. SOMETIMES THEY’RE SURPRISED BY THE FINAL PRODUCT.

Food stylists who work on multiple projects at a time, like Oliver, can’t always stick around to see how their food will be used. They may later find out that a gorgeous spread was relegated to the background, or worse. For a scene in Seinfeld, Oliver was once asked to prepare a perfect, glistening turkey. “Later I was home watching the episode and they had put the turkey on Kramer!” she says. “I was literally crying I was laughing so hard. Never in a million years did I think my turkey was going to end up with a guy’s head.”

14. THEY THROW EPIC DINNER PARTIES.

Food stylist preparing vegetables
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You’d think that being around food all day would make food stylists tired of making things look nice. But most food stylists love to cook, and on the days they aren’t working, they love to throw parties. “People always expect to have beautiful food,” Anderson says. “And I don't disappoint.”

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