He looks like a friendly and likeable guy,
who spent a part of his life improving the lonely fry.
In the fifties, when burgers were fifteen cents and fries a dime;
he improved the process so fries were eaten all the time.
Ray Kroc was looking for consistency no matter what the season,
so good old Ed came up with the idea of makin’ and freezin.
Later in life, he was working with sugar, and Kraft got on their knees
asking the guy from Wisconsin to help with their cheese.
He helped cardiac surgeons, and hurt the cheeze biz,
by helping develop the squirtably soft ubiquitous Cheeze Whiz.
Ah, it doesn’t really work, but it’s Sunday morning, whaddya want, Longfellow?
That’s the best it gets folks.