WEBVTT - Mark Carney

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<v Speaker 1>Welcome to River Cafe, Table four, a production of iHeartRadio

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<v Speaker 1>and Adamized Studios.

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<v Speaker 2>Just the two of us.

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<v Speaker 3>Rathie, I know so nice. We should actually tell everyone

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<v Speaker 3>that we're sadly for me very far apart. I think

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<v Speaker 3>I looked it up the other day. While we three thousand, ninety.

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<v Speaker 2>Three, two hundred and something is miles miles.

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<v Speaker 3>You're in Ottawa and I'm in London. Mark is the

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<v Speaker 3>United Nations Special Envoy for Climate Action, the UK Prime

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<v Speaker 3>Minister's Climate Finance advisor, and the former Governor of the

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<v Speaker 3>Bank of England. Is also a really good cook.

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<v Speaker 2>Okay, can you just give me the go command when

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<v Speaker 2>you're ready and then I'll start.

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<v Speaker 3>Okay and a one and a two and three go.

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<v Speaker 2>Hello. I'm Mark Carney and i'd like to read. Sorry,

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<v Speaker 2>I'm going to start again, Ruthie, sure, because I don't

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<v Speaker 2>want to read. I want to tell you about how

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<v Speaker 2>to make torte dicapri. The ingredients start with three hundred

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<v Speaker 2>and fifty grams of blanched white whole almonds. Ideally, if

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<v Speaker 2>you're Ruthy from Andalusia, a sustainable farm, there three hundred

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<v Speaker 2>and fifty grams of dark chocolate at least eighty five

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<v Speaker 2>percent cocoa solids, two hundred and fifty grams of unsalted

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<v Speaker 2>butter and make sure it's soft. Two hundred and fifty

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<v Speaker 2>grams of castor sugar, something we didn't have when I

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<v Speaker 2>was growing up. And five eggs and make sure you

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<v Speaker 2>separate them normally. It takes me a few goes to

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<v Speaker 2>do that. Preheat the oven to one hundred and fifty degrees,

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<v Speaker 2>so this is going to be a slow bake butter

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<v Speaker 2>around a twenty centimeter cake tin. Line the base with

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<v Speaker 2>greaseproof paper and something I often forget. Then you need

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<v Speaker 2>to separate the almonds into halves. Finally, grind half of

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<v Speaker 2>them in a food processor, put that into a bowl,

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<v Speaker 2>and then coarsely grind the other half and include the

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<v Speaker 2>chocolate with that, cream the butter and sugar till it's pale.

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<v Speaker 2>At the egg yolks one by one, and then add

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<v Speaker 2>all of the ground nuts and chocolate in a separate bowl.

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<v Speaker 2>Whisk the egg whites until they form soft peaks. Fold

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<v Speaker 2>half of those egg whites into the chocolate mixture to loosen,

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<v Speaker 2>and then the remaining egg whites, and then you're pretty

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<v Speaker 2>much ready. Now you'll notice that there's no flour in

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<v Speaker 2>this cake. One of the unique aspects of Tortie dicapri,

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<v Speaker 2>but it's part of its genius. Baked for forty five

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<v Speaker 2>minutes or intel set Tortia dicapri by Ruthie Rogers.

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<v Speaker 3>Oh, thank you, Mark. Interesting as I was listening to

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<v Speaker 3>you read sound so much like a cook and explaining

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<v Speaker 3>it so clearly, I think I think about the torture dicapri.

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<v Speaker 3>Which is also interesting, is that you do use very

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<v Speaker 3>bitter chocolate, don't you. It's kind of it is a

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<v Speaker 3>very dark chocolate. I mean sometimes I think when we

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<v Speaker 3>used to make it in the very beginning, we even

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<v Speaker 3>made it with one hundred percent unsweetened chocolate.

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<v Speaker 2>I think you did because one of your books you

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<v Speaker 2>have a handwritten note and you used to have to

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<v Speaker 2>source it from used to have to source it from

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<v Speaker 2>America Baker's.

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<v Speaker 3>Unsweet and chocolate. Did you ever have that in Canada? Baker's.

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<v Speaker 2>Well, that's you know interesting. Yes, my mother used to

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<v Speaker 2>use Baker's on sweetened chocolate and she used to melt it,

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<v Speaker 2>you know, boil the water and put a cup with

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<v Speaker 2>the bakers in the cup and then it would melt

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<v Speaker 2>in the in the cup and it would be added

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<v Speaker 2>to the to the baking.

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<v Speaker 3>That's interesting because I was talking to your brother Sean

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<v Speaker 3>last night and we were talking about your mother. He

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<v Speaker 3>said that she grew up in a town that you

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<v Speaker 3>couldn't get to by road, and that you'd have to

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<v Speaker 3>wait for the boat to come in with supplies, and

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<v Speaker 3>that she was really passionate and really good baker.

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<v Speaker 2>What did she make No, that's right, I mean she

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<v Speaker 2>to go back to the start. She grew up in

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<v Speaker 2>a town called Britannia Beach, which is a spectacular location

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<v Speaker 2>on what's called how Sound. So if anyone listening has

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<v Speaker 2>ever gone to Whistler, oh yeah, there's now a highway

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<v Speaker 2>that goes through Britannia Beach. It's an abandoned mining town,

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<v Speaker 2>but at the time it was isolated, as you say,

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<v Speaker 2>there was a boat that would come once a week,

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<v Speaker 2>but just a beautiful, beautiful spot. And then moved to

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<v Speaker 2>the Northwest Territories with my father and that's where I

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<v Speaker 2>was born. So that's in effectively the Arctic of Canada.

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<v Speaker 2>And a great cook and a great baker, as you suggest,

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<v Speaker 2>as my brother obviously told you, and just a huge

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<v Speaker 2>variety of baking, from cakes to pies, to cookies as

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<v Speaker 2>we would call them, you know, wide range of biscuits.

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<v Speaker 2>And I was when I was younger, I was an

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<v Speaker 2>enthusiastic baker, inspired by my mother. So maybe that's partly

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<v Speaker 2>why I gravitated to the Georgia DiCaprio. My baking muscles

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<v Speaker 2>have atrophied a bit, so I had to go to

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<v Speaker 2>the simpler. But there was one thing. I'll tell you,

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<v Speaker 2>there's one thing about what's not really baking, but there's

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<v Speaker 2>one Almost all the baking was comfort food. I found

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<v Speaker 2>it tremendously comforting and enjoyable. Except there would be mornings

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<v Speaker 2>in Edmonton where I grew up and I'd come upstairs.

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<v Speaker 2>My room is in the basement, and I'd come upstairs,

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<v Speaker 2>and if my mother was making that was that was

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<v Speaker 2>a bad sign. I had a sort of Pavlovian response

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<v Speaker 2>to that, because it meant it meant that it was

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<v Speaker 2>at least minus thirty zero. That's when she that's when

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<v Speaker 2>she would make oatmeal. And so I've now overcome my

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<v Speaker 2>aversion to oatmeal, but it took it took decades.

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<v Speaker 3>So did you grow up with good food apart from.

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<v Speaker 2>Baking pretty traditional sort of variants of meat to veg

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<v Speaker 2>I remember growing up. I mean, it's it's not why

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<v Speaker 2>I became a central bank Maybe it is why I

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<v Speaker 2>became a central bank correction. But there being a period

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<v Speaker 2>of time during you know, the inflation years of the

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<v Speaker 2>mid seventies, where there were a lot of casse roles

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<v Speaker 2>in my life and sort of combinations of things which

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<v Speaker 2>are probably not recipes that are still used today for

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<v Speaker 2>a good reason, but they managed to stretch you know,

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<v Speaker 2>ground beef or other things a little farther which made

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<v Speaker 2>sense at the time.

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<v Speaker 3>Your house in London, I think it's be safe to

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<v Speaker 3>say that the largest room in the house was a kitchen. Yes,

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<v Speaker 3>And I'd walk into your house there would be either

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<v Speaker 3>one of your four children or you or all of

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<v Speaker 3>your four children, or somebody in the kitchen, and there

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<v Speaker 3>was a sense that the kitchen was the place to be.

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<v Speaker 2>Yes, that ability if you can manage it to have

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<v Speaker 2>a kitchen and space in the kitchen for others to

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<v Speaker 2>be there, and whether they're reading a book or answering

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<v Speaker 2>emails or I remember when two of our girls were younger,

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<v Speaker 2>one of their favorite things actually right up until last

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<v Speaker 2>year was they had the thing that they would do.

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<v Speaker 2>I don't know why. They would do it immediately after

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<v Speaker 2>dinner called airplane, which is you know, one of them

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<v Speaker 2>would lie on the ground and put her feet up

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<v Speaker 2>and the other would balance on that and they'd either

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<v Speaker 2>do that or immediately after very large meal, go out

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<v Speaker 2>and bounce on the trampoline, which is the kind of

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<v Speaker 2>thing you can do when you're twelve. But you know,

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<v Speaker 2>not the wrong side of forty and was.

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<v Speaker 3>It very different than your work life in terms of

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<v Speaker 3>being the governor of the Bank of the meals become

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<v Speaker 3>very formal.

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<v Speaker 2>You know, that bit has changed a fair bit over

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<v Speaker 2>the years. So there is a formal dining room at

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<v Speaker 2>the bank and you know, when August visitors are there

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<v Speaker 2>either you can have a formal lunch or a dinner.

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<v Speaker 2>When you have conferences, you know, a dinner in the

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<v Speaker 2>what's called the courtroom, which is an absolutely spectacular room,

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<v Speaker 2>Sir John Sowne, the inspired Room, and that brings the

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<v Speaker 2>full majesty of the Bank and the history of the

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<v Speaker 2>United Kingdom to bear and it's you know, particularly if

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<v Speaker 2>there's a G seven meeting or something like that, have

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<v Speaker 2>it there. So that's great you know, there is a

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<v Speaker 2>very good cafeteria at the bank on the sixth floor

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<v Speaker 2>of Threadneedle Street, which most people eat in the old

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<v Speaker 2>and the new. I guess which for many institutions in

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<v Speaker 2>the UK is is the right way to do it.

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<v Speaker 2>You want to keep, I think, and certainly it's an outsider.

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<v Speaker 2>I wanted to keep some of the traditions. But it

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<v Speaker 2>wasn't the case of, you know, going for lunch every

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<v Speaker 2>day in the state rooms and you know, finish it

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<v Speaker 2>off with port, although there were many days which I

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<v Speaker 2>wish I had.

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<v Speaker 3>Sneak down there. It's also interesting point of people about

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<v Speaker 3>working and food. You know. One of my favorite stories

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<v Speaker 3>about you was when one of my granddaughter's friends asked

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<v Speaker 3>you who was the most important person you'd ever met,

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<v Speaker 3>and you said the Pope. And you said that you'd

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<v Speaker 3>had lunch with the Pope, and I was wondering. I

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<v Speaker 3>never asked you, do you remember what you ate? What

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<v Speaker 3>would the Pope have for lunch?

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<v Speaker 2>Well, we were in the heart of Rome. I think

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<v Speaker 2>it's interesting the question. I don't know the answer to this.

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<v Speaker 2>I suspect what the pope has for lunch, or at

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<v Speaker 2>least this pope has for lunch is much simpler than

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<v Speaker 2>what the Pope or the Vaticans served at the lunch

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<v Speaker 2>that I attended, because he wasn't originally scheduled to come

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<v Speaker 2>to this lunch, and it was the day before the

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<v Speaker 2>World Cup final between Argentina and Germany, so it would

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<v Speaker 2>have been twenty fourteen, I guess. And of course he's Argentinian,

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<v Speaker 2>and the previous pope is who's still alive, is German.

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<v Speaker 2>So that was, you know, and he showed up. The

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<v Speaker 2>Pope showed up at the lunch, and you know a

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<v Speaker 2>bit of the conversation about that. But it was an

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<v Speaker 2>elaborate lunch. You know, several courses and there was a

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<v Speaker 2>pasta course and I think a fish course is the main,

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<v Speaker 2>then cheese and dessert. But he told he told this

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<v Speaker 2>parable at the at the start of the lunch, the

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<v Speaker 2>Pope says that, look, we're going to have a nice

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<v Speaker 2>meal together. It's very important sharing, and we're going to

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<v Speaker 2>start the meal with wine. And wine is many things.

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<v Speaker 2>It has a bouquet, a color, taste that compliments the

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<v Speaker 2>food and alcohol which enlivens our senses, and it enlivens

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<v Speaker 2>all our senses effectively. But we will finish the meal

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<v Speaker 2>with and grap is alcohol and it's wine distilled. And

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<v Speaker 2>I think this is an interesting analogy. But then he

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<v Speaker 2>makes the analogy which says, and humanity. People are many things.

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<v Speaker 2>They're rational, they're passionate, they're curious, they're altruistic, they're self interested.

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<v Speaker 2>The market is one thing, so he means the market economy.

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<v Speaker 2>It's one thing. It's self interested. Your job and then

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<v Speaker 2>he points to everyone who I was at a conference

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<v Speaker 2>with a very wide range of people from business and finance,

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<v Speaker 2>and he points to all of us, sixty odd people

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<v Speaker 2>who were at this lunch, and he says, your job

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<v Speaker 2>is to turn the grappa back into wine, to turn

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<v Speaker 2>the market back into humanity, and he sits down.

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<v Speaker 3>When we met in Tuscany, there would be times of

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<v Speaker 3>the day where we just couldn't find you because you

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<v Speaker 3>were running, and you would disappear for hours. I remember

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<v Speaker 3>one part of the beginning of your day, which was

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<v Speaker 3>drinking a whole leader of water, which I still tried

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<v Speaker 3>to do because you know, you told me that. I

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<v Speaker 3>think that it was Jeff Bezos who.

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<v Speaker 2>Told you the other way around. Ruthy, it was nothing,

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<v Speaker 2>It was nothing until I told him. I'll tell you.

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<v Speaker 2>It was my friend Nikolai Arens who told me this,

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<v Speaker 2>and he's a chemist, very accomplished guy, and he told

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<v Speaker 2>me the most important thing for cognitive functioning is to

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<v Speaker 2>drink a lead of water, you know, first thing in

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<v Speaker 2>the morning, because whatever whatever you've eaten or drank the

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<v Speaker 2>night before, your brain dehydrates overnight. So this helps. And

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<v Speaker 2>I began doing this. I happened to I'm not like

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<v Speaker 2>super close to Jeff Bezos, but I mentioned it to

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<v Speaker 2>him when I saw I was on a hike with him.

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<v Speaker 3>Where was that.

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<v Speaker 2>It was in Switzerland. Actually, I mentioned it to him,

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<v Speaker 2>and then I saw him about ten years later, and

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<v Speaker 2>he said remarkably, he said, the guy's got to get

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<v Speaker 2>memory said, he said, Mark, I think of you every

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<v Speaker 2>morning when I drink water, which is fair because I

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<v Speaker 2>do think of Nikolai every morning. And now I think

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<v Speaker 2>of you, Ruthie, and I wonder if you're I think

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<v Speaker 2>of you.

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<v Speaker 3>And now everyone listening to this that we're all going

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<v Speaker 3>to be super cognitive.

0:11:48.559 --> 0:11:50.600
<v Speaker 2>Yeah, that's right. I'm going to all.

0:11:50.520 --> 0:11:52.719
<v Speaker 3>Things of each other. So well, there's quite a lot

0:11:52.720 --> 0:11:54.920
<v Speaker 3>of time to think when you're drinking that much water.

0:11:55.000 --> 0:11:57.440
<v Speaker 3>Is it that so you're still starting your day with water,

0:11:57.520 --> 0:11:59.760
<v Speaker 3>and then do you have do you start writing right away?

0:12:00.040 --> 0:12:03.480
<v Speaker 3>I was thinking about whether you could describe your working

0:12:03.559 --> 0:12:08.480
<v Speaker 3>day when you were writing this extraordinary book value building

0:12:08.480 --> 0:12:10.000
<v Speaker 3>a better world for all.

0:12:10.120 --> 0:12:13.480
<v Speaker 2>I mean, I'm most productive, as I suspect many people are,

0:12:13.800 --> 0:12:16.760
<v Speaker 2>in writing in the morning and a real premium on

0:12:17.040 --> 0:12:21.080
<v Speaker 2>getting up. Ideally and most mornings, certainly during the lockdown,

0:12:21.240 --> 0:12:26.720
<v Speaker 2>meditate for fifteen twenty minutes, water right for a couple

0:12:26.720 --> 0:12:31.120
<v Speaker 2>of hours before eating, and ideally I left when I

0:12:31.280 --> 0:12:35.199
<v Speaker 2>finished writing the day before the work in mid thought

0:12:35.400 --> 0:12:38.000
<v Speaker 2>if you will almost mid paragraphs so you have something

0:12:38.040 --> 0:12:41.439
<v Speaker 2>to pick up when you start writing. Yeah, it's slightly

0:12:41.480 --> 0:12:44.040
<v Speaker 2>I found it tough if you finished a chapter and

0:12:44.080 --> 0:12:47.560
<v Speaker 2>then a blank page issue as opposed to restart my

0:12:47.640 --> 0:12:48.720
<v Speaker 2>mind on it?

0:12:48.760 --> 0:12:50.800
<v Speaker 3>Is that something unique to you or a lot of it?

0:12:50.920 --> 0:12:52.120
<v Speaker 3>I never that's interesting.

0:12:52.160 --> 0:12:55.560
<v Speaker 2>I mean, I'm slightly embarrassed to call myself a writer,

0:12:55.640 --> 0:12:56.160
<v Speaker 2>and I guess I do.

0:12:56.679 --> 0:12:57.439
<v Speaker 3>I've written a book.

0:12:57.480 --> 0:13:00.680
<v Speaker 2>I've graduated. You quickly moved me on from being baker

0:13:01.240 --> 0:13:02.119
<v Speaker 2>in this conversation.

0:13:02.920 --> 0:13:05.680
<v Speaker 3>We'll go back to the baking for sure. By that time,

0:13:05.760 --> 0:13:07.800
<v Speaker 3>is everybody out and about and you have breakfast by

0:13:07.800 --> 0:13:09.120
<v Speaker 3>yourself or do you make it yoursel?

0:13:09.960 --> 0:13:12.719
<v Speaker 2>Yeah, I would tend to make myself a granola some

0:13:12.760 --> 0:13:14.439
<v Speaker 2>fruit cappuccino.

0:13:15.559 --> 0:13:18.400
<v Speaker 3>You are talking all the time about values, values and

0:13:18.559 --> 0:13:21.880
<v Speaker 3>food and climate, how we're going to feed everyone and

0:13:22.000 --> 0:13:26.600
<v Speaker 3>still be sustainable. Is that part of your concern right now?

0:13:26.720 --> 0:13:29.160
<v Speaker 2>In terms, I think there's a few things that come

0:13:29.160 --> 0:13:32.079
<v Speaker 2>out of that. One is, you know, I've always found

0:13:32.080 --> 0:13:35.559
<v Speaker 2>I mean, you know, the provenance of all food at

0:13:35.600 --> 0:13:39.000
<v Speaker 2>the River Cafe, and you've researched it and in most

0:13:39.040 --> 0:13:43.280
<v Speaker 2>cases visited you know, whether it's your example of the almonds,

0:13:43.800 --> 0:13:47.400
<v Speaker 2>and I know we've had long conversations about the you know,

0:13:47.440 --> 0:13:50.000
<v Speaker 2>the olive oil and the tomatoes, and I mean and

0:13:50.080 --> 0:13:53.040
<v Speaker 2>on and on and on. And that's important because the connection,

0:13:53.360 --> 0:13:55.440
<v Speaker 2>the connection that comes with that, and the understanding that

0:13:55.480 --> 0:13:57.920
<v Speaker 2>comes with that, and the and in many cases the

0:13:57.960 --> 0:14:02.160
<v Speaker 2>history that comes with the methods of productions and the

0:14:02.280 --> 0:14:05.440
<v Speaker 2>values that come from the people. So there's that. Then

0:14:05.920 --> 0:14:08.920
<v Speaker 2>the big issue which you're alluding to, which is on climate,

0:14:08.960 --> 0:14:13.360
<v Speaker 2>which is that around twenty percent or so of greenhouse

0:14:13.400 --> 0:14:18.120
<v Speaker 2>gas emissions come from from agriculture and land use, and

0:14:20.040 --> 0:14:23.320
<v Speaker 2>a substantial proportion of that is you know, could be

0:14:23.400 --> 0:14:29.040
<v Speaker 2>reduced through regenerative agriculture, through reforestation, through different methods, different

0:14:29.040 --> 0:14:34.080
<v Speaker 2>foods as well. And the reality with climate change is

0:14:34.120 --> 0:14:37.480
<v Speaker 2>there's there's no one simple solution to climate change. There's

0:14:37.480 --> 0:14:39.680
<v Speaker 2>no one silver bullet, and there's many things that do

0:14:39.800 --> 0:14:43.400
<v Speaker 2>need to change, and part of it is to ensure

0:14:43.640 --> 0:14:47.920
<v Speaker 2>that we have sustainable agriculture, that we have sustainable methods,

0:14:48.000 --> 0:14:52.600
<v Speaker 2>and that the that as the world, you know, we hope,

0:14:52.680 --> 0:14:58.120
<v Speaker 2>as the world becomes more equal and people progress around

0:14:58.200 --> 0:15:01.080
<v Speaker 2>the world, that we can not just feed everybody, but

0:15:01.120 --> 0:15:03.480
<v Speaker 2>we can feed everybody in a sustainable way into a

0:15:03.520 --> 0:15:07.480
<v Speaker 2>high standard. And that requires knowing where the food comes from,

0:15:07.800 --> 0:15:11.560
<v Speaker 2>how it's prepared, sourcing locally as much as possible, obviously,

0:15:12.000 --> 0:15:13.800
<v Speaker 2>and having the balance. And you know, we have a

0:15:13.840 --> 0:15:16.200
<v Speaker 2>long way to go on that, but a much greater

0:15:16.240 --> 0:15:19.520
<v Speaker 2>awareness and certainly you find I know with your with

0:15:19.560 --> 0:15:23.680
<v Speaker 2>your grandchildren. I find with my children and their friends

0:15:24.240 --> 0:15:27.320
<v Speaker 2>in acute awareness of these issues and a passionate about

0:15:27.360 --> 0:15:30.640
<v Speaker 2>them that you know gives one hope for change and

0:15:30.680 --> 0:15:33.200
<v Speaker 2>an important journey that we're all going to be on.

0:15:40.600 --> 0:15:42.000
<v Speaker 3>What do you look for in a restaurant? Do you

0:15:42.000 --> 0:15:44.120
<v Speaker 3>love restaurants? What do you love?

0:15:44.520 --> 0:15:47.480
<v Speaker 2>You look for a variety of things. I like simple.

0:15:47.680 --> 0:15:50.960
<v Speaker 2>I like simple and open as a restaurant, so I

0:15:50.960 --> 0:15:55.080
<v Speaker 2>don't like sort of dark and you know creviced restaurants

0:15:55.080 --> 0:15:57.560
<v Speaker 2>so much. I like simple and open. I think influenced

0:15:57.560 --> 0:15:59.800
<v Speaker 2>a bit. I spent a year in Japan, so that,

0:16:00.280 --> 0:16:02.520
<v Speaker 2>you know, kind of reinforce some of this. And I

0:16:02.560 --> 0:16:06.120
<v Speaker 2>do like when even I can tell the quality of

0:16:06.160 --> 0:16:08.800
<v Speaker 2>the ingredients and the preparation, the sort of slow cooking

0:16:08.840 --> 0:16:11.200
<v Speaker 2>that you know, brings out the intensity of the flavors.

0:16:11.880 --> 0:16:15.000
<v Speaker 2>I like vibrancy in a restaurant. I like hearing the

0:16:15.080 --> 0:16:17.680
<v Speaker 2>sort of yeah buzz if you will of a restaurant.

0:16:18.040 --> 0:16:19.920
<v Speaker 3>Was there a time when you would go into a

0:16:19.920 --> 0:16:23.680
<v Speaker 3>restaurant here people would stop you what people want to

0:16:23.720 --> 0:16:27.120
<v Speaker 3>ask you about? Or would they interrupt your meal? And

0:16:27.360 --> 0:16:30.440
<v Speaker 3>you would they ask you about when all that was

0:16:30.480 --> 0:16:32.840
<v Speaker 3>going on? Did you feel that it wasn't private that

0:16:32.880 --> 0:16:35.720
<v Speaker 3>you did you sort of grass yourself for people? I mean,

0:16:35.760 --> 0:16:37.640
<v Speaker 3>I saw what happened, and the reason I do is

0:16:37.680 --> 0:16:41.960
<v Speaker 3>I remember walking down a restaurant with you, and people

0:16:42.560 --> 0:16:44.120
<v Speaker 3>definitely wanted to reach out.

0:16:44.160 --> 0:16:45.920
<v Speaker 2>People would trip me as I was.

0:16:46.800 --> 0:16:50.240
<v Speaker 3>Yeah, they know they were they were excited, but people

0:16:50.280 --> 0:16:53.280
<v Speaker 3>eating the River Cafe were never want to trip you.

0:16:53.920 --> 0:16:57.040
<v Speaker 2>That was one of the unusual things I think during

0:16:57.040 --> 0:17:00.400
<v Speaker 2>the period that he Look, it's never a good when

0:17:00.440 --> 0:17:03.280
<v Speaker 2>central bankers are more prominent, because it means that there's

0:17:03.800 --> 0:17:06.679
<v Speaker 2>deep problems in the financial system or the economy. But

0:17:07.200 --> 0:17:11.040
<v Speaker 2>given that circumstance, I mean, I yes, I was recognized

0:17:11.119 --> 0:17:15.480
<v Speaker 2>virtually everywhere I went and quite often stopped. And that

0:17:15.640 --> 0:17:18.480
<v Speaker 2>was that took a fair bit of getting used to

0:17:18.560 --> 0:17:20.439
<v Speaker 2>and you know, accepted, and.

0:17:21.080 --> 0:17:23.280
<v Speaker 3>You were able to eat. I think we try and

0:17:23.359 --> 0:17:26.240
<v Speaker 3>we try and protect you know, as much as possible

0:17:26.840 --> 0:17:28.879
<v Speaker 3>because you are I mean, you know, there is the

0:17:28.920 --> 0:17:32.959
<v Speaker 3>public nature of a restaurant and then the very private

0:17:33.040 --> 0:17:36.040
<v Speaker 3>nature of the table. So you just go to a

0:17:36.080 --> 0:17:39.480
<v Speaker 3>restaurant for the comfort and the connection. And I think

0:17:39.520 --> 0:17:43.639
<v Speaker 3>that comfort with your mother's cooking and connection with you know,

0:17:43.720 --> 0:17:46.240
<v Speaker 3>the times you and I have spent in places and

0:17:46.359 --> 0:17:50.800
<v Speaker 3>all different types of cooking and making zucchini flowers and

0:17:50.840 --> 0:17:53.359
<v Speaker 3>on the grill with Luigi and the Fiorentinas, and the

0:17:53.440 --> 0:17:56.720
<v Speaker 3>fact that you're so far away from me now and

0:17:57.119 --> 0:18:01.240
<v Speaker 3>we're connected by a conversation about food ingredients and eating

0:18:01.760 --> 0:18:03.760
<v Speaker 3>and then the comfort of that, you know, the comfort

0:18:03.800 --> 0:18:07.800
<v Speaker 3>of being able to see you on my screen and

0:18:07.840 --> 0:18:09.919
<v Speaker 3>to talk to you about food and the memories that

0:18:09.960 --> 0:18:12.879
<v Speaker 3>we have. And so I was thinking in terms of

0:18:13.560 --> 0:18:18.199
<v Speaker 3>comfort is talking about food, comfort is eating food. And

0:18:18.280 --> 0:18:21.080
<v Speaker 3>I was wondering for my last question to ask you,

0:18:21.520 --> 0:18:23.800
<v Speaker 3>what would your comfort food be?

0:18:24.240 --> 0:18:26.480
<v Speaker 2>Comfort food? Okay, can I just say one thing before

0:18:26.480 --> 0:18:28.679
<v Speaker 2>I say that? Which is that? So I mentioned my

0:18:28.800 --> 0:18:33.600
<v Speaker 2>Pavlovian response to oatmeal, which was negative, my Pavlovian response

0:18:33.640 --> 0:18:37.400
<v Speaker 2>to if you're at Diezuka, you know zucchini flowers and yeah,

0:18:37.760 --> 0:18:41.880
<v Speaker 2>Luigi's fioran tina, this amazing thick state is absolutely the opposite.

0:18:41.960 --> 0:18:46.600
<v Speaker 2>I think, I think absolutely heaven and that whole ritual

0:18:46.760 --> 0:18:50.159
<v Speaker 2>around both of those is an extraordinary thing and a

0:18:50.200 --> 0:18:56.399
<v Speaker 2>connection comfort food. I say my comfort food is pasta palmodoro,

0:18:56.960 --> 0:19:00.520
<v Speaker 2>and not just because I'm on your podcast, but the

0:19:00.560 --> 0:19:06.359
<v Speaker 2>way you make it, because it combines exactly what I like.

0:19:06.840 --> 0:19:12.880
<v Speaker 2>It is a simple recipe, very few ingredients. It takes,

0:19:13.520 --> 0:19:16.280
<v Speaker 2>what does it take? It probably takes two hours to

0:19:16.359 --> 0:19:18.560
<v Speaker 2>prepare the sauce. You have to cook the onions for

0:19:18.560 --> 0:19:20.560
<v Speaker 2>a long time till they dissolve in the olive oil,

0:19:20.600 --> 0:19:22.720
<v Speaker 2>and then you add the tomatoes and then cook it

0:19:22.880 --> 0:19:26.040
<v Speaker 2>and reduce it down to so it's both things. Yeah,

0:19:26.280 --> 0:19:29.560
<v Speaker 2>got garlic, and then it's combined with the pasta, and

0:19:29.600 --> 0:19:32.720
<v Speaker 2>it's so good. And you know that every time I

0:19:32.840 --> 0:19:35.720
<v Speaker 2>come into your restaurant, I look at the venue and

0:19:35.760 --> 0:19:37.639
<v Speaker 2>I you know, I pick out a mane and I

0:19:37.680 --> 0:19:40.280
<v Speaker 2>pick out you know, it's something for the dessert, et cetera,

0:19:40.320 --> 0:19:42.880
<v Speaker 2>and then I say, can I have the pasta palmondorow

0:19:44.080 --> 0:19:45.080
<v Speaker 2>And the answer is yes.

0:19:45.200 --> 0:19:46.520
<v Speaker 3>The answers always is.

0:19:47.600 --> 0:19:52.080
<v Speaker 2>That is totally comforting and just a final thing which

0:19:52.400 --> 0:19:55.600
<v Speaker 2>if I may, to bring it all full circle, which

0:19:55.640 --> 0:19:58.080
<v Speaker 2>is the other day you and I had a lovely.

0:19:57.800 --> 0:20:02.200
<v Speaker 3>Zoomah to celebrate the publication of your book and the friendship.

0:20:02.400 --> 0:20:05.480
<v Speaker 2>And I seem to recall that some of the guests

0:20:05.800 --> 0:20:09.800
<v Speaker 2>took comfort in the gronies. But our two daughters, Cleo

0:20:09.840 --> 0:20:11.640
<v Speaker 2>and Tess, who are the two home with us now,

0:20:12.080 --> 0:20:14.760
<v Speaker 2>they made that's right, River Cafe, and I didn't know

0:20:14.800 --> 0:20:16.240
<v Speaker 2>they were going to do this, but they made River

0:20:16.280 --> 0:20:20.000
<v Speaker 2>Cafe pasta palmodoro, including the homemade pasta, which it was

0:20:20.040 --> 0:20:24.120
<v Speaker 2>a perfect comfort combination. So yeah, that's pretty good.

0:20:24.640 --> 0:20:29.160
<v Speaker 3>Well, there we are connection, comfort and a guest Thank

0:20:29.200 --> 0:20:34.320
<v Speaker 3>you Mark, Thank you Ruth. To visit the online shop

0:20:34.400 --> 0:20:38.520
<v Speaker 3>of the River Cafe, go to shop Therivercafe dot co

0:20:39.000 --> 0:20:39.640
<v Speaker 3>dot UK.

0:20:44.200 --> 0:20:47.040
<v Speaker 1>River Cafe Table four is a production of iHeartRadio and

0:20:47.080 --> 0:20:52.280
<v Speaker 1>Adamized Studios. For more podcasts from iHeartRadio, visit the iHeartRadio app,

0:20:52.440 --> 0:20:55.720
<v Speaker 1>Apple Podcasts, or wherever you listen to your favorite shows.