1 00:00:00,120 --> 00:00:03,680 Speaker 1: You are listening to Ruthie's Table four in partnership with Montclair. 2 00:00:04,400 --> 00:00:07,600 Speaker 2: Students used to come up to my husband Richard showing 3 00:00:07,600 --> 00:00:11,799 Speaker 2: their architectural portfolios, saying I'm sure you're too busy Lord 4 00:00:11,920 --> 00:00:15,160 Speaker 2: Rogers to take a look at this, and his response 5 00:00:15,280 --> 00:00:18,319 Speaker 2: was always I'm not busy at all. One of the 6 00:00:18,360 --> 00:00:22,840 Speaker 2: busiest people I know is Dana Strong, CEO of Sky Group. 7 00:00:22,920 --> 00:00:25,720 Speaker 2: She's one of the most powerful people in global media, 8 00:00:26,200 --> 00:00:30,720 Speaker 2: leading team of thousands across news, sport, film and television. 9 00:00:31,160 --> 00:00:36,200 Speaker 2: But somehow Dana always makes time for talking, for friendship, 10 00:00:36,720 --> 00:00:40,200 Speaker 2: for her family and for me. One of the most 11 00:00:40,200 --> 00:00:44,280 Speaker 2: special things for me is breakfast with Dana at my 12 00:00:44,400 --> 00:00:49,639 Speaker 2: home in the kitchen table, sharing toast coffee stories. Our 13 00:00:49,720 --> 00:00:53,720 Speaker 2: mutual friend. Tim Davies, director General of the BBC, told 14 00:00:53,720 --> 00:00:57,400 Speaker 2: me this morning that she's a rare American who truly 15 00:00:57,480 --> 00:01:00,840 Speaker 2: gets the Brits. He says, she has a year European soul. 16 00:01:01,840 --> 00:01:05,520 Speaker 2: Today we're together at the River Cafe. I'm sure it's 17 00:01:05,520 --> 00:01:08,080 Speaker 2: a busy day for her and it is kind of 18 00:01:08,120 --> 00:01:11,600 Speaker 2: busy for me too, But for now I have all 19 00:01:11,920 --> 00:01:14,800 Speaker 2: the time in the world to spend with this woman. 20 00:01:14,959 --> 00:01:17,560 Speaker 2: I adore. I respect and I love. 21 00:01:19,000 --> 00:01:19,319 Speaker 1: It so. 22 00:01:21,280 --> 00:01:24,560 Speaker 3: Much, such a pleasure to be to think how people 23 00:01:24,640 --> 00:01:26,880 Speaker 3: always love to tell you how busy they are, and 24 00:01:26,920 --> 00:01:29,120 Speaker 3: we are, we are all running, and then they're the 25 00:01:29,160 --> 00:01:32,080 Speaker 3: people who actually make you feel like they have all 26 00:01:32,120 --> 00:01:32,800 Speaker 3: the time in the world. 27 00:01:32,840 --> 00:01:36,959 Speaker 2: And that's you. We kind of get it rarely that breakfast, 28 00:01:37,080 --> 00:01:39,959 Speaker 2: but it's special when we do. We just do it. 29 00:01:40,319 --> 00:01:42,400 Speaker 2: Or wherever we find each other at a party or 30 00:01:43,000 --> 00:01:44,840 Speaker 2: you're having lunch, you kind of hone in on the 31 00:01:44,920 --> 00:01:48,600 Speaker 2: important things. And I'd love to talk about working and 32 00:01:48,920 --> 00:01:51,920 Speaker 2: being a female, being a woman, a position you're in, 33 00:01:52,040 --> 00:01:55,120 Speaker 2: because again, you know what Tim Davies said this morning 34 00:01:55,240 --> 00:01:57,920 Speaker 2: is that there are a group now which is very 35 00:01:57,920 --> 00:02:00,960 Speaker 2: exciting of women in media. People. Do you employed? Do 36 00:02:00,960 --> 00:02:03,240 Speaker 2: you know how many people like globally or. 37 00:02:03,160 --> 00:02:08,760 Speaker 4: Some Yeah, it's about thirty five thousand, five thousand, okay. 38 00:02:09,040 --> 00:02:10,959 Speaker 2: I would sat next to Bob. I was having dinner 39 00:02:11,000 --> 00:02:13,440 Speaker 2: with Bob Byker and I said, you know, Pop, I 40 00:02:13,480 --> 00:02:15,600 Speaker 2: really employ a lot of people here at the River Cafe. 41 00:02:15,720 --> 00:02:18,120 Speaker 2: It's really nice if you give me your advice. But 42 00:02:18,160 --> 00:02:21,360 Speaker 2: you know, I'm kind of okay because I employ one 43 00:02:21,440 --> 00:02:24,440 Speaker 2: hundred and forty five people. And I said, how many 44 00:02:24,480 --> 00:02:26,480 Speaker 2: do you employed? It was something like two hundred and 45 00:02:26,520 --> 00:02:32,480 Speaker 2: twenty th Okay, Bob, anytime you watch some advice, but 46 00:02:32,600 --> 00:02:35,480 Speaker 2: it is kind of little microcosm. It's probably you know, 47 00:02:35,560 --> 00:02:39,000 Speaker 2: they're big companies, big problems, but also small groups are 48 00:02:39,080 --> 00:02:40,120 Speaker 2: also you know. 49 00:02:40,480 --> 00:02:43,200 Speaker 5: I've worked in all sizes and all you know, I said, 50 00:02:43,280 --> 00:02:45,880 Speaker 5: so the Australian business was more around sort of one 51 00:02:45,880 --> 00:02:49,120 Speaker 5: thousand people, and in the when I was in the 52 00:02:49,240 --> 00:02:52,280 Speaker 5: US briefly it was one hundred and ten thousand people, 53 00:02:52,400 --> 00:02:54,320 Speaker 5: and then here it's thirty five thousand people. So I've 54 00:02:54,320 --> 00:02:58,119 Speaker 5: worked at all different scales and it does require something. 55 00:02:58,240 --> 00:03:00,160 Speaker 4: Different of you in each word one. 56 00:03:00,240 --> 00:03:04,000 Speaker 5: But what's glorious about the smaller sized businesses is you 57 00:03:04,040 --> 00:03:07,480 Speaker 5: can really see the impact of if you make a change, 58 00:03:08,160 --> 00:03:11,720 Speaker 5: a decision, a change in a process, an investment, you 59 00:03:11,760 --> 00:03:14,600 Speaker 5: can see the impact to your employees and your customers 60 00:03:15,080 --> 00:03:19,560 Speaker 5: very very quickly. And so I'm very grateful for learning 61 00:03:20,480 --> 00:03:23,400 Speaker 5: my business my craft on a small scale of eight 62 00:03:23,520 --> 00:03:27,120 Speaker 5: hundred two thousand employees, because you apply the exact same 63 00:03:27,160 --> 00:03:30,880 Speaker 5: principles at a larger scale and just never losing sight 64 00:03:31,000 --> 00:03:36,600 Speaker 5: of how important these small decisions are, because they can 65 00:03:36,720 --> 00:03:41,200 Speaker 5: really become quite impactful frankly to your customers and your employees, 66 00:03:41,200 --> 00:03:42,960 Speaker 5: and learning that at a small scale is essential. 67 00:03:43,040 --> 00:03:45,520 Speaker 4: And you know this from if your team. 68 00:03:45,320 --> 00:03:48,920 Speaker 5: Isn't on your top game any given day, you can 69 00:03:48,960 --> 00:03:51,200 Speaker 5: see the impact in the restaurant. I mean, I'm sure 70 00:03:51,240 --> 00:03:54,320 Speaker 5: that very rarely happens when you're happen, you know, and 71 00:03:54,360 --> 00:03:55,680 Speaker 5: that is I always well. 72 00:03:56,080 --> 00:03:59,520 Speaker 2: Conversely, if I go to a restaurant and the waiter 73 00:03:59,680 --> 00:04:03,520 Speaker 2: is grumpy or annoyed, I sometimes say, well, are they 74 00:04:03,520 --> 00:04:06,520 Speaker 2: paying you enough? Are they right as you say listening 75 00:04:06,560 --> 00:04:08,080 Speaker 2: to you enough? Are you having to do? 76 00:04:08,360 --> 00:04:09,680 Speaker 4: Are you tired right? 77 00:04:09,720 --> 00:04:12,320 Speaker 2: Are you hungry? Did you have lunch before you started working? 78 00:04:12,440 --> 00:04:15,600 Speaker 2: You know, if you have people who are in a 79 00:04:15,640 --> 00:04:20,320 Speaker 2: way taking care of to perform, then they perform as well, 80 00:04:20,360 --> 00:04:22,040 Speaker 2: which is all you can say. It's good for them. 81 00:04:22,080 --> 00:04:23,839 Speaker 2: It's good for us, but it's also good for business. 82 00:04:24,040 --> 00:04:26,800 Speaker 2: It's also good for business. It's a kind of business good. 83 00:04:26,960 --> 00:04:28,360 Speaker 4: I think we share that philosophy. 84 00:04:28,480 --> 00:04:31,360 Speaker 5: Really creating the right environments where people feel they can 85 00:04:31,400 --> 00:04:34,240 Speaker 5: be their best selves and really thrive is that's the 86 00:04:34,360 --> 00:04:36,560 Speaker 5: point of doing what we do, in my view, is 87 00:04:36,640 --> 00:04:39,479 Speaker 5: creating these environments that we bring the best out in 88 00:04:39,560 --> 00:04:46,080 Speaker 5: people and allow them to really succeed and have wonderful, 89 00:04:46,120 --> 00:04:49,159 Speaker 5: fulfilling lives like that is that is the joy? 90 00:04:49,400 --> 00:04:51,520 Speaker 2: Yeah, it is about what we do. 91 00:04:51,640 --> 00:04:52,479 Speaker 1: Yeah. 92 00:04:52,640 --> 00:04:56,479 Speaker 5: I love mentoring young talent, you know. I love mentoring 93 00:04:56,480 --> 00:04:58,320 Speaker 5: some of the folks on my team and helping to 94 00:04:59,160 --> 00:04:59,920 Speaker 5: create futurely. 95 00:05:00,640 --> 00:05:02,880 Speaker 4: You know, everybody needs something different. 96 00:05:02,680 --> 00:05:04,240 Speaker 5: I guess you would say. So what I like to 97 00:05:04,279 --> 00:05:06,680 Speaker 5: do is help tune into their brains. I like to 98 00:05:06,760 --> 00:05:10,760 Speaker 5: understand how their thinking process works and also understand what 99 00:05:10,800 --> 00:05:13,520 Speaker 5: they're really good at and what they're maybe what's an 100 00:05:13,520 --> 00:05:17,600 Speaker 5: objective to develop and help to explain. You don't have 101 00:05:17,680 --> 00:05:19,840 Speaker 5: to be good at everything, actually, but you do have 102 00:05:19,880 --> 00:05:21,919 Speaker 5: to understand where some of your weaknesses are so you 103 00:05:21,960 --> 00:05:24,919 Speaker 5: can hire around that or challenge yourself. If that's just 104 00:05:25,000 --> 00:05:28,000 Speaker 5: a muscle that isn't going to develop as good as 105 00:05:28,000 --> 00:05:30,680 Speaker 5: some of your other muscle memory, that's okay, but you 106 00:05:30,839 --> 00:05:33,720 Speaker 5: just you have to then hire around get the skill sets. 107 00:05:33,760 --> 00:05:37,040 Speaker 5: You've got a diverse team of skills around you. So 108 00:05:37,120 --> 00:05:40,880 Speaker 5: I really like to hone in on the person and 109 00:05:41,040 --> 00:05:43,080 Speaker 5: understand what is their ambition, Where do you see yourself 110 00:05:43,120 --> 00:05:45,720 Speaker 5: in five to ten years and more like your lifestyle, 111 00:05:46,400 --> 00:05:49,760 Speaker 5: even your family, the whole package, because I don't We 112 00:05:49,760 --> 00:05:52,039 Speaker 5: can all say what the target job is, but that's 113 00:05:52,440 --> 00:05:56,200 Speaker 5: rather silly actually chasing a title. Actually, it's what does 114 00:05:56,200 --> 00:05:58,400 Speaker 5: the picture of your life look like? You know, what's 115 00:05:58,440 --> 00:06:01,400 Speaker 5: happiness for you? And then let's kind of sit back 116 00:06:01,400 --> 00:06:04,920 Speaker 5: and talk about how we can help create that for you. 117 00:06:05,120 --> 00:06:06,720 Speaker 5: What are the things you would need to learn or 118 00:06:06,760 --> 00:06:09,560 Speaker 5: put in place experiences you would need to have in 119 00:06:09,680 --> 00:06:12,080 Speaker 5: order to have that picture for your life. 120 00:06:12,279 --> 00:06:14,800 Speaker 2: You are there as a woman that we're looking at 121 00:06:14,839 --> 00:06:19,039 Speaker 2: who can run this empire and create new shows and 122 00:06:19,240 --> 00:06:23,279 Speaker 2: do new things with sports? And how does food play 123 00:06:23,320 --> 00:06:25,840 Speaker 2: into that role? 124 00:06:26,040 --> 00:06:29,440 Speaker 5: So in the day, how food fits in for me 125 00:06:29,560 --> 00:06:33,880 Speaker 5: is it's just fuel until I get home from work, 126 00:06:33,960 --> 00:06:36,839 Speaker 5: and I need to make sure that I'm not having 127 00:06:36,920 --> 00:06:39,400 Speaker 5: something that's going to weigh me down or make me sleepy. 128 00:06:39,440 --> 00:06:42,080 Speaker 4: And so my lunch is the same every day. I 129 00:06:42,160 --> 00:06:43,839 Speaker 4: make homemade chicken soup. 130 00:06:45,120 --> 00:06:47,000 Speaker 5: I make it and then we kind of put it 131 00:06:47,000 --> 00:06:49,920 Speaker 5: in containers and I take it into work and then 132 00:06:50,120 --> 00:06:55,800 Speaker 5: a fresh toss salad and sliced avocado, and so I 133 00:06:55,880 --> 00:06:58,240 Speaker 5: do this. Yeah, I make homemade chicken soup and we 134 00:06:58,279 --> 00:07:02,560 Speaker 5: do the same thing every day. Yeah, for breakfast, It'll 135 00:07:02,600 --> 00:07:08,120 Speaker 5: either be like a protein kaffer yogurt or a protein 136 00:07:08,160 --> 00:07:12,280 Speaker 5: shake or something super simple, but always a bowl of blueberries. 137 00:07:12,320 --> 00:07:15,200 Speaker 5: I always have blueberries and nuts kind of hanging around 138 00:07:15,280 --> 00:07:17,800 Speaker 5: so that you can just sliced apples, so you can 139 00:07:17,840 --> 00:07:20,320 Speaker 5: just kind of do that all day long. And so 140 00:07:20,600 --> 00:07:25,600 Speaker 5: I really think about my Monday to Friday is making 141 00:07:25,800 --> 00:07:30,640 Speaker 5: sure that I can stay focused and I can stay 142 00:07:30,720 --> 00:07:35,440 Speaker 5: alert and really present, and so I don't have ceremonial meals. 143 00:07:35,480 --> 00:07:37,560 Speaker 5: I guess you would say during the day, it's really 144 00:07:37,640 --> 00:07:38,560 Speaker 5: all about the dinners. 145 00:07:38,760 --> 00:07:42,480 Speaker 2: If somebody's in town from somewhere New York or Texas 146 00:07:42,560 --> 00:07:45,760 Speaker 2: or wherever you and they say can we have lunch? 147 00:07:46,080 --> 00:07:46,400 Speaker 4: Yes? 148 00:07:46,560 --> 00:07:48,000 Speaker 2: Do you say yes? Or did you say, let's have 149 00:07:48,040 --> 00:07:49,240 Speaker 2: the meeting and not lunch. 150 00:07:49,440 --> 00:07:49,920 Speaker 4: I will. 151 00:07:50,640 --> 00:07:54,280 Speaker 5: I will usually move it to a breakfast if possible. 152 00:07:54,360 --> 00:07:58,040 Speaker 5: And if we have lunch, it's literally always at the 153 00:07:58,080 --> 00:08:02,920 Speaker 5: River Cafe. Oh, and I'm on, we should make sure 154 00:08:02,960 --> 00:08:03,960 Speaker 5: we have chicken. 155 00:08:03,680 --> 00:08:07,680 Speaker 2: Soup, because we should have chicken soup and salads. No 156 00:08:07,920 --> 00:08:09,040 Speaker 2: to sell, We're gonna make it. 157 00:08:09,200 --> 00:08:09,520 Speaker 4: I'll do. 158 00:08:09,720 --> 00:08:11,080 Speaker 2: Actually, we always do have chicken sea. 159 00:08:11,160 --> 00:08:13,240 Speaker 4: So I'll always have the risotto. Yeah, I'm here. 160 00:08:13,280 --> 00:08:16,480 Speaker 5: I'll I'll do a sort of whatever salad, kind of 161 00:08:16,560 --> 00:08:18,200 Speaker 5: light food you have to start with, and then I'll 162 00:08:18,200 --> 00:08:18,840 Speaker 5: do a risotto. 163 00:08:18,920 --> 00:08:22,400 Speaker 4: And that's my lunch hack. If I'm at the River Cafe. 164 00:08:22,120 --> 00:08:25,920 Speaker 2: Today, you actually made a recipe that you chose, which 165 00:08:26,000 --> 00:08:28,760 Speaker 2: was at risotta, which you had yesterday for lunch. Would 166 00:08:28,800 --> 00:08:30,120 Speaker 2: you like to read the. 167 00:08:30,080 --> 00:08:32,320 Speaker 4: Recipe nettle risotta with telegio. 168 00:08:33,320 --> 00:08:36,439 Speaker 5: So we would do three hundred grams of nettles, two 169 00:08:36,559 --> 00:08:40,199 Speaker 5: hundred grams of on salted butter, one red onion peeled 170 00:08:40,240 --> 00:08:43,880 Speaker 5: and finely chopped, one head celery finely chopped, and a 171 00:08:43,920 --> 00:08:48,040 Speaker 5: garlic clove peeled and finally chopped, three hundred grams of risotto, 172 00:08:48,320 --> 00:08:52,960 Speaker 5: and two hundred mills of Suave classico, seven to fifty 173 00:08:53,000 --> 00:08:55,760 Speaker 5: mills of warm chicken stock, and two hundred and fifty 174 00:08:55,760 --> 00:09:00,400 Speaker 5: grams of telegio cut into cubes one centimeter. And the 175 00:09:00,440 --> 00:09:02,600 Speaker 5: way you put it together is you do in boiling water, 176 00:09:02,679 --> 00:09:05,600 Speaker 5: cook the netals for about four minutes, drain and pulse 177 00:09:05,640 --> 00:09:06,400 Speaker 5: them so they. 178 00:09:06,400 --> 00:09:08,319 Speaker 4: Get into it smooth paste. 179 00:09:08,600 --> 00:09:11,000 Speaker 5: And in a large plan you melt half the butter, 180 00:09:11,480 --> 00:09:15,120 Speaker 5: gently fry the onion, celery and garlic until they're translucent, 181 00:09:15,280 --> 00:09:17,880 Speaker 5: and then a little bit of season, Add the rice 182 00:09:18,040 --> 00:09:21,040 Speaker 5: to this and fry for about five minutes. Add the 183 00:09:21,080 --> 00:09:23,720 Speaker 5: wine and let it become absorbed by the rice before 184 00:09:23,720 --> 00:09:26,240 Speaker 5: adding the stock a ladle at a time. And then 185 00:09:26,320 --> 00:09:29,840 Speaker 5: it's key to slowly stir until the stock is absorbed 186 00:09:30,160 --> 00:09:32,160 Speaker 5: and the rice is cooked. And this will take about 187 00:09:32,200 --> 00:09:35,600 Speaker 5: fifteen maybe twenty minutes. And when the rice is all cooked, 188 00:09:35,880 --> 00:09:38,319 Speaker 5: you season and stir in the nettle puree. Add the 189 00:09:38,360 --> 00:09:41,440 Speaker 5: cubes of telegio, stir it until it all melts, Add 190 00:09:41,480 --> 00:09:43,720 Speaker 5: some olive oil on top if you like, and serve, 191 00:09:44,320 --> 00:09:47,840 Speaker 5: Thank you, thank you. I always order the risotto here. 192 00:09:48,000 --> 00:09:50,920 Speaker 5: It's just yeah, it's just absolutely my favorite. It is 193 00:09:50,960 --> 00:09:51,480 Speaker 5: a process. 194 00:09:51,520 --> 00:09:54,560 Speaker 2: Funny enough. I used to find one. I would come 195 00:09:54,600 --> 00:09:57,560 Speaker 2: back from work and everybody would say, sit down, you know, 196 00:09:57,800 --> 00:10:02,000 Speaker 2: and relax. I'd find actually some times making a risotto 197 00:10:02,240 --> 00:10:04,560 Speaker 2: if as you said, if the onions were dropped and 198 00:10:04,600 --> 00:10:08,280 Speaker 2: the you know, you had the herbs everything ready, the 199 00:10:08,320 --> 00:10:11,720 Speaker 2: stock boiled, that actually that because of that process that 200 00:10:11,760 --> 00:10:15,240 Speaker 2: you have to do it step by step. You ladle 201 00:10:15,360 --> 00:10:19,920 Speaker 2: the chicken stock in and it kind of relaxes. 202 00:10:20,080 --> 00:10:23,400 Speaker 5: It's a nice transition actually, from from work to home. 203 00:10:23,640 --> 00:10:26,679 Speaker 2: Actually, that process sitting down. Do you find that that's 204 00:10:26,679 --> 00:10:30,760 Speaker 2: sitting down after work? I don't know. Somehow it doesn't 205 00:10:30,800 --> 00:10:31,560 Speaker 2: happen right away. 206 00:10:31,640 --> 00:10:35,000 Speaker 5: It's better to have a transition moment, yeah, whether it's 207 00:10:35,040 --> 00:10:37,319 Speaker 5: going for a walk or work out, making a little 208 00:10:37,320 --> 00:10:39,800 Speaker 5: something in the kitchen, but something to sort of break 209 00:10:40,120 --> 00:10:40,640 Speaker 5: the cycle. 210 00:10:40,800 --> 00:10:42,720 Speaker 2: Time. What time do you should get home? Is it 211 00:10:42,720 --> 00:10:43,520 Speaker 2: always different? Now? 212 00:10:43,679 --> 00:10:46,240 Speaker 4: It's always different? Yeah, I tell you it's always different. 213 00:10:46,280 --> 00:10:50,160 Speaker 5: It's anywhere from six to midnight and anywhere in between, 214 00:10:50,280 --> 00:10:52,760 Speaker 5: just depending on whether I'm at a game or whether 215 00:10:52,800 --> 00:10:54,880 Speaker 5: I'm home for family dinner. Monday nights is sort of 216 00:10:54,880 --> 00:10:57,520 Speaker 5: my ritual. So we're home for Monday night family dinner. 217 00:10:58,280 --> 00:11:00,360 Speaker 2: About Monday night family dinner. 218 00:11:00,559 --> 00:11:04,680 Speaker 4: Night family dinner. So I am a very predictable eater 219 00:11:05,000 --> 00:11:09,199 Speaker 4: on Monday nights. I like roast chicken. Roast chicken is 220 00:11:09,240 --> 00:11:12,640 Speaker 4: my favorite food I think on the planet. And Swede, 221 00:11:12,800 --> 00:11:14,040 Speaker 4: you grew up with roast chicken? 222 00:11:14,160 --> 00:11:15,959 Speaker 2: Is it a memory or is she you know? 223 00:11:16,200 --> 00:11:19,800 Speaker 5: Actually my memory is a little bit more veering towards 224 00:11:19,800 --> 00:11:22,960 Speaker 5: Italian food because my dad was an Italian chef, and 225 00:11:23,040 --> 00:11:24,480 Speaker 5: so I don't mean as a living I mean as 226 00:11:24,520 --> 00:11:27,280 Speaker 5: a hobby, and so all of my food memories from 227 00:11:27,360 --> 00:11:31,920 Speaker 5: youth are fancier than that, because my dad would magic up, 228 00:11:32,080 --> 00:11:33,679 Speaker 5: you know, whether it was a veal saltan buca or 229 00:11:33,760 --> 00:11:38,200 Speaker 5: homemade feticini alfredo or my favorite. I still remember when 230 00:11:38,240 --> 00:11:40,480 Speaker 5: I was eleven years old, my dad made duck consume 231 00:11:40,679 --> 00:11:44,160 Speaker 5: one night and I can honestly still taste it. You know, 232 00:11:44,200 --> 00:11:47,439 Speaker 5: it was just so special. It was really really extraordinary. 233 00:11:47,480 --> 00:11:51,000 Speaker 5: He used to make this homemade sausage bread too. It 234 00:11:51,040 --> 00:11:55,760 Speaker 5: was like homemade bread with swirls of homemade Italian sausage 235 00:11:55,880 --> 00:11:57,960 Speaker 5: kind of threw it so at every slice you it 236 00:11:58,040 --> 00:11:59,600 Speaker 5: was like this savory treat. 237 00:11:59,720 --> 00:12:02,240 Speaker 4: It was extraordinary. Yeah, we really were very. 238 00:12:02,559 --> 00:12:04,000 Speaker 2: Job What did he do as a career that. 239 00:12:04,120 --> 00:12:09,320 Speaker 5: Ran a hospital pharmacy and so we lived in Chicago 240 00:12:09,360 --> 00:12:12,000 Speaker 5: at that time, and so he was the hospital administrator 241 00:12:12,080 --> 00:12:14,760 Speaker 5: that controlled all of the pharmaceuticals and all the drugs. 242 00:12:14,760 --> 00:12:16,920 Speaker 5: And I would go help him a couple days a 243 00:12:17,000 --> 00:12:20,360 Speaker 5: year to you know, stuff envelopes and do the thing 244 00:12:20,440 --> 00:12:22,800 Speaker 5: that you do when you're following your dad to work. 245 00:12:23,360 --> 00:12:27,280 Speaker 5: And cooking was the way that he expressed his creativity 246 00:12:27,600 --> 00:12:28,200 Speaker 5: and his love. 247 00:12:28,320 --> 00:12:31,200 Speaker 2: And does he ever wanted to be a chef? Absolutely? 248 00:12:31,400 --> 00:12:34,079 Speaker 5: Absolutely, absolutely he wanted to be a chef. I think 249 00:12:34,080 --> 00:12:36,760 Speaker 5: when my grandmother was a chef. My grandmother had her 250 00:12:36,760 --> 00:12:40,440 Speaker 5: own catering business, and my dad just grew up in 251 00:12:40,440 --> 00:12:43,199 Speaker 5: the kitchen, always loved cooking, and we even he had 252 00:12:43,200 --> 00:12:45,959 Speaker 5: his own garden, so I'm a terrible gardener, but I 253 00:12:46,000 --> 00:12:49,520 Speaker 5: would help him grow the tomatoes and the green beans 254 00:12:49,520 --> 00:12:53,760 Speaker 5: and the zucchini, and every year we would harvest the 255 00:12:53,760 --> 00:12:57,800 Speaker 5: tomatoes and we would make a winter supply of tomato 256 00:12:57,920 --> 00:12:59,360 Speaker 5: sauce basically to get us in. 257 00:12:59,400 --> 00:13:01,480 Speaker 4: Then you store it, you know, in the jars and 258 00:13:01,640 --> 00:13:02,240 Speaker 4: do the thing. 259 00:13:02,480 --> 00:13:04,640 Speaker 2: That's very I mean, that is very Italic. But he 260 00:13:04,679 --> 00:13:05,440 Speaker 2: wasn't Italian. 261 00:13:05,520 --> 00:13:08,000 Speaker 4: He wasn't Italian. Yeah, yeah, He's mostly German. 262 00:13:08,200 --> 00:13:11,280 Speaker 2: And did he get German? Did they? 263 00:13:11,440 --> 00:13:11,600 Speaker 1: Did? 264 00:13:11,640 --> 00:13:14,240 Speaker 5: You know? He never went to Italy as a boy, 265 00:13:15,080 --> 00:13:17,840 Speaker 5: he had he never tasted a pizza until he was 266 00:13:17,920 --> 00:13:23,440 Speaker 5: something like seventeen years old. He grew up in Erie, Pennsylvania, 267 00:13:23,480 --> 00:13:26,160 Speaker 5: and a neighbor asked him as a favor, would you 268 00:13:26,200 --> 00:13:28,440 Speaker 5: go pick a pizza. You know, I've ordered this pizza, Well, 269 00:13:28,520 --> 00:13:29,800 Speaker 5: you go pick it up and I'll give you a 270 00:13:29,840 --> 00:13:32,400 Speaker 5: dime or whatever it was at the time. And every 271 00:13:32,400 --> 00:13:34,960 Speaker 5: Friday night he delivered this pizza, and after months of 272 00:13:35,080 --> 00:13:38,040 Speaker 5: just smelling it and wishing he knew what it was about, 273 00:13:38,360 --> 00:13:40,800 Speaker 5: they invited him in for a slice, and he basically 274 00:13:40,880 --> 00:13:44,400 Speaker 5: describes it as the moment that changed his Life's cool. 275 00:13:44,360 --> 00:13:46,520 Speaker 2: To remember the first time you write a piece of pizza. 276 00:13:46,559 --> 00:13:49,760 Speaker 5: Can you imagine how impactful that would be? 277 00:13:50,200 --> 00:13:52,520 Speaker 2: And his mom wasn't catering, and she didn't. 278 00:13:52,440 --> 00:13:55,040 Speaker 5: Wasn't It wasn't her kind of cooking. She was more 279 00:13:55,080 --> 00:13:56,600 Speaker 5: of a German kind of cooked. 280 00:13:56,640 --> 00:14:01,600 Speaker 4: She was really about roasts and about big family meals. 281 00:14:01,920 --> 00:14:04,640 Speaker 2: Did she cater as for parties or do you. 282 00:14:04,600 --> 00:14:08,040 Speaker 5: Know by the time I was born, she was already 283 00:14:08,520 --> 00:14:11,040 Speaker 5: old enough that she wasn't doing that anymore. But she 284 00:14:11,080 --> 00:14:14,000 Speaker 5: was catering for parties, and she was catering for family 285 00:14:14,040 --> 00:14:16,439 Speaker 5: dinners and just as a way to help with the income. 286 00:14:16,880 --> 00:14:18,480 Speaker 2: And why do you think he didn't become a chef? 287 00:14:18,480 --> 00:14:21,000 Speaker 2: Do you think it was just that he was you know. 288 00:14:21,080 --> 00:14:21,600 Speaker 4: It's funny. 289 00:14:21,680 --> 00:14:27,720 Speaker 5: I think it was, you know, that American dream and 290 00:14:27,880 --> 00:14:31,280 Speaker 5: always striving for the next thing. And so my grandfather 291 00:14:31,320 --> 00:14:34,440 Speaker 5: worked in the ge plant and my grandmother helped, you know, 292 00:14:34,600 --> 00:14:37,000 Speaker 5: had catering to help with it. And I think dad's 293 00:14:37,080 --> 00:14:39,800 Speaker 5: dream was you take it that next step. And so 294 00:14:39,880 --> 00:14:42,240 Speaker 5: my mom and dad met at pharmacy school. Actually, my 295 00:14:42,280 --> 00:14:44,280 Speaker 5: mom was the first one to go to university and 296 00:14:44,280 --> 00:14:45,240 Speaker 5: her family. 297 00:14:45,560 --> 00:14:48,320 Speaker 2: So great for your mom. Did she cook to have 298 00:14:48,360 --> 00:14:50,360 Speaker 2: a husband? I was going to say that loved so 299 00:14:50,520 --> 00:14:54,440 Speaker 2: mom could cook, but Dad really was the one. 300 00:14:54,440 --> 00:14:56,760 Speaker 5: If you were having a special meal, it was dad, 301 00:14:57,320 --> 00:15:00,920 Speaker 5: It was Dad. My mom's specialty was home apple pie. 302 00:15:01,640 --> 00:15:03,760 Speaker 5: She could make an amazing apple pie. 303 00:15:04,160 --> 00:15:06,480 Speaker 2: That was Did she leave you the recipe? 304 00:15:06,760 --> 00:15:07,240 Speaker 4: She did not. 305 00:15:07,760 --> 00:15:09,560 Speaker 5: It was always in her head. And it's one of 306 00:15:09,600 --> 00:15:11,440 Speaker 5: those things that you always think you're going to have 307 00:15:11,520 --> 00:15:15,600 Speaker 5: more time. Yeah, it just it's such a you know, 308 00:15:15,640 --> 00:15:17,480 Speaker 5: you always think you're going to have more time to 309 00:15:17,520 --> 00:15:21,760 Speaker 5: ask the questions, to write down the stories, and then 310 00:15:21,760 --> 00:15:24,320 Speaker 5: all of a sudden, it just takes you by surprise. 311 00:15:24,520 --> 00:15:27,840 Speaker 2: Yeah. Paul McCartney describes his mom and he I think 312 00:15:27,840 --> 00:15:29,280 Speaker 2: he was a lot Yeah, well, I know he was 313 00:15:29,320 --> 00:15:31,800 Speaker 2: a lot younger. I think he was fourteen and fifteen. 314 00:15:31,840 --> 00:15:34,720 Speaker 2: And when he was talking about the recipes that he 315 00:15:34,960 --> 00:15:38,240 Speaker 2: loved was his mother a month or weeks before she died, 316 00:15:38,640 --> 00:15:41,000 Speaker 2: taught him how to make simply I think potatoes with 317 00:15:41,080 --> 00:15:43,840 Speaker 2: green beans, you know, and it's just that passing on 318 00:15:43,880 --> 00:15:47,720 Speaker 2: of something. And people have come in with their cookbooks. 319 00:15:47,800 --> 00:15:50,360 Speaker 2: Quite a lot of people I've talked to Tom Holland 320 00:15:50,360 --> 00:15:53,600 Speaker 2: who we were just talking about, Jeff Goldbloom, Kristen Scott 321 00:15:53,640 --> 00:15:57,920 Speaker 2: Thomas came in with recipe books that had been passed 322 00:15:57,960 --> 00:16:00,720 Speaker 2: to them when they were leaving home out into the 323 00:16:00,760 --> 00:16:03,200 Speaker 2: outside world. You know, did your dad do you have 324 00:16:03,280 --> 00:16:04,200 Speaker 2: his recipes? 325 00:16:04,760 --> 00:16:07,760 Speaker 5: Dad gave me his pots and pans and his knives 326 00:16:08,720 --> 00:16:11,760 Speaker 5: when we were so he had extra, he had extra 327 00:16:11,800 --> 00:16:16,440 Speaker 5: cooking supplies. And I've been cooking since I was probably nine, 328 00:16:16,600 --> 00:16:20,000 Speaker 5: and so he helped give us some proper knives and 329 00:16:20,080 --> 00:16:22,800 Speaker 5: proper copper pans and you know, things that would get 330 00:16:22,880 --> 00:16:25,320 Speaker 5: us through the early stages of our twenties. 331 00:16:26,400 --> 00:16:29,680 Speaker 2: We were talking about the Monday night dinner with the 332 00:16:29,760 --> 00:16:32,520 Speaker 2: roast chicken. That's how we started this conversation. So we're 333 00:16:32,600 --> 00:16:36,320 Speaker 2: skipping now how many years to say, well, there's another 334 00:16:36,440 --> 00:16:40,080 Speaker 2: family occasion of cooking, and tell me who cooks it, 335 00:16:40,160 --> 00:16:42,800 Speaker 2: who sits down for it. I'm Ruthie Rogers, and I 336 00:16:42,840 --> 00:16:45,720 Speaker 2: want to close my eyes and imagine a Monday night 337 00:16:45,840 --> 00:16:46,720 Speaker 2: dinner at your house. 338 00:16:46,920 --> 00:16:51,040 Speaker 5: So we share partners a similar trade in our partners. 339 00:16:51,080 --> 00:16:54,120 Speaker 5: They're both creative. They were both architects, and I think 340 00:16:54,160 --> 00:16:56,960 Speaker 5: you know that that architects are typically Renaissance men. They 341 00:16:56,960 --> 00:17:00,600 Speaker 5: can do pretty much anything, including cook is an. 342 00:17:00,520 --> 00:17:02,720 Speaker 4: Un believable cook. 343 00:17:03,880 --> 00:17:05,960 Speaker 5: He's a really, really good and we have a lot 344 00:17:05,960 --> 00:17:08,760 Speaker 5: of fun together. It's almost like a choreography, a ballet 345 00:17:08,880 --> 00:17:11,640 Speaker 5: of our own in the kitchen where he will make 346 00:17:11,680 --> 00:17:14,399 Speaker 5: the manes whatever that will be on the night. If 347 00:17:14,400 --> 00:17:16,560 Speaker 5: it's roast chicken, you'll make the roast chicken, and I'll 348 00:17:16,560 --> 00:17:19,920 Speaker 5: do kind of everything else. We like roast potatoes tossed 349 00:17:20,040 --> 00:17:23,480 Speaker 5: in olive oil and cooked until they're a little bit 350 00:17:23,560 --> 00:17:27,520 Speaker 5: on the crispy side on the outside, steamed broccoli, and 351 00:17:27,600 --> 00:17:30,400 Speaker 5: a fresh salad, and usually the salad will have grated 352 00:17:30,520 --> 00:17:32,960 Speaker 5: fennel in it. I really really love fennel. So a 353 00:17:33,000 --> 00:17:35,840 Speaker 5: mix of leaves, a lot of herbs, and so it 354 00:17:35,880 --> 00:17:41,760 Speaker 5: needs to have mint and bosle chives really like. And 355 00:17:41,840 --> 00:17:44,240 Speaker 5: if you've got a little bit of coriander or cilantro 356 00:17:44,280 --> 00:17:46,720 Speaker 5: I can ever remember which one it's called in which country, 357 00:17:46,840 --> 00:17:49,760 Speaker 5: and dil that just kind of really picks it up 358 00:17:50,080 --> 00:17:53,240 Speaker 5: and just tossed in simple olive oil and salt, and 359 00:17:53,280 --> 00:17:56,080 Speaker 5: sometimes sometimes we'll I don't know if you've ever done 360 00:17:56,119 --> 00:17:59,560 Speaker 5: this trick with your salad dressing. If you roast fennel 361 00:17:59,560 --> 00:18:02,280 Speaker 5: seeds a little bit toast them and then you toss 362 00:18:02,320 --> 00:18:04,119 Speaker 5: it in with some apple cide or vinegar or some 363 00:18:04,160 --> 00:18:07,240 Speaker 5: olive oil, a pinch of salt, and it really picks 364 00:18:07,320 --> 00:18:08,560 Speaker 5: up the salad. 365 00:18:08,840 --> 00:18:11,320 Speaker 2: It really it's good to have another recipe. There you 366 00:18:11,359 --> 00:18:13,320 Speaker 2: go podcast, Yeah, I'll come make it for you. What 367 00:18:13,359 --> 00:18:15,440 Speaker 2: do you make of you? I think it's actually making 368 00:18:15,480 --> 00:18:19,199 Speaker 2: a salad is not easy. Do you make a salad? 369 00:18:19,600 --> 00:18:21,600 Speaker 2: I was tested here, you know, when we put people 370 00:18:21,600 --> 00:18:24,440 Speaker 2: on the cold section. I think sometimes making a salad 371 00:18:24,480 --> 00:18:26,160 Speaker 2: could be the hardest thing to do. 372 00:18:26,359 --> 00:18:29,640 Speaker 5: So I'm asked universally when we go to somebody's house 373 00:18:29,640 --> 00:18:31,280 Speaker 5: for dinner and we say what can we bring? They say, 374 00:18:31,280 --> 00:18:32,919 Speaker 5: with Dane, will you bring one of your salads? And 375 00:18:32,960 --> 00:18:35,360 Speaker 5: so that's sort of my that's what I'm famous for. 376 00:18:37,800 --> 00:18:40,320 Speaker 2: An open kitchen in the river cafe means we as 377 00:18:40,400 --> 00:18:42,960 Speaker 2: chefs are able to talk to our guests dining in 378 00:18:43,040 --> 00:18:45,960 Speaker 2: the restaurant, sharing how we cook their food, where the 379 00:18:46,119 --> 00:18:49,800 Speaker 2: ingredients come from, as well as hints and advice, we're 380 00:18:49,800 --> 00:18:53,040 Speaker 2: cooking the recipes in the books, and now we're bringing 381 00:18:53,040 --> 00:18:56,560 Speaker 2: that same ethos to our podcast, a question and answer 382 00:18:56,600 --> 00:19:00,600 Speaker 2: episode with me and our two executive chefs, Sean at 383 00:19:00,680 --> 00:19:03,640 Speaker 2: Joseph Travelli. All we need is to hear from you 384 00:19:03,760 --> 00:19:06,600 Speaker 2: about what you would like to know. Send a voice 385 00:19:06,640 --> 00:19:10,480 Speaker 2: note with your question to Questions at Rivercafe dot co 386 00:19:10,880 --> 00:19:14,280 Speaker 2: dot uk, and you might just be our next great 387 00:19:14,320 --> 00:19:21,760 Speaker 2: guest on Ruthie's Table four? Did Mark wool you bye 388 00:19:21,960 --> 00:19:25,320 Speaker 2: bye his cooking? Did? Was that part of his? Because 389 00:19:25,400 --> 00:19:28,160 Speaker 2: we think it's quite sexy for men to cook. Don't worry. 390 00:19:28,240 --> 00:19:30,520 Speaker 2: Maybe we're not anymore we used to, you know, because 391 00:19:30,640 --> 00:19:33,280 Speaker 2: now every man cooks, But there was a sort of 392 00:19:33,640 --> 00:19:35,840 Speaker 2: I've also again talked to people who say they can 393 00:19:35,920 --> 00:19:39,760 Speaker 2: remember the first meal that their boyfriend or girlfriend coats. 394 00:19:39,920 --> 00:19:41,159 Speaker 4: So we, believe it or not. 395 00:19:42,000 --> 00:19:45,240 Speaker 5: Mark and I started dating when I was eighteen, and 396 00:19:45,320 --> 00:19:47,840 Speaker 5: so we didn't really have access to. 397 00:19:47,800 --> 00:19:49,520 Speaker 4: A kitchen for which we called it. 398 00:19:49,640 --> 00:19:52,560 Speaker 5: So we were in college and a very close friend 399 00:19:52,600 --> 00:19:55,920 Speaker 5: of mine honestly set us up on a blind date, 400 00:19:56,119 --> 00:19:59,200 Speaker 5: believe it or not, and then we've been together ever since. 401 00:19:59,240 --> 00:20:02,320 Speaker 2: I was eating out eating cookie? Was it a big deal. 402 00:20:02,520 --> 00:20:05,200 Speaker 5: It became a big deal in our twenties once we 403 00:20:05,200 --> 00:20:08,200 Speaker 5: were working and so we had spare change to go 404 00:20:08,280 --> 00:20:13,719 Speaker 5: out to have a meal. And we were living in Cambridge, Massachusetts, 405 00:20:13,720 --> 00:20:16,720 Speaker 5: because he was going to graduate school and I was 406 00:20:16,840 --> 00:20:20,080 Speaker 5: architecture for architecture, and I was so lucky because I 407 00:20:20,119 --> 00:20:23,000 Speaker 5: was surrounded then with architects, so I was I was working, 408 00:20:23,640 --> 00:20:25,960 Speaker 5: and the weekends we would get to have so much 409 00:20:25,960 --> 00:20:27,840 Speaker 5: fun making making meals. 410 00:20:27,520 --> 00:20:29,400 Speaker 2: And oh the weekends. 411 00:20:29,480 --> 00:20:32,040 Speaker 5: Yeah, we would cook on the weekends and then we'd 412 00:20:32,040 --> 00:20:33,720 Speaker 5: go and then we'd go out to a bar and 413 00:20:33,920 --> 00:20:36,240 Speaker 5: you know, have some fun in the city. And it 414 00:20:36,359 --> 00:20:38,600 Speaker 5: was just a really fun time in our life. 415 00:20:38,600 --> 00:20:39,879 Speaker 2: And that was your college years. 416 00:20:40,080 --> 00:20:43,160 Speaker 4: That was my twenties. That was when, yeah, my college 417 00:20:43,240 --> 00:20:44,400 Speaker 4: years we were in Philadelphia. 418 00:20:44,480 --> 00:20:47,879 Speaker 2: Actually, what's that great? The dish that everybody has in 419 00:20:47,880 --> 00:20:49,520 Speaker 2: Philadelphia Philadelphia. 420 00:20:49,320 --> 00:20:50,560 Speaker 4: Che steaks, steaks? 421 00:20:50,640 --> 00:20:51,560 Speaker 2: Yes, do you like that? 422 00:20:51,920 --> 00:20:54,840 Speaker 4: I used to like that. 423 00:20:53,840 --> 00:20:57,360 Speaker 2: That you have European soul because it's interesting. 424 00:20:57,600 --> 00:21:02,119 Speaker 5: Goucheese is cheese, steaks and French fries with cheese on 425 00:21:02,160 --> 00:21:02,840 Speaker 5: the French fries. 426 00:21:03,200 --> 00:21:05,760 Speaker 2: Cheese, Yeah, a lot of cheese. Yeah, interesting. 427 00:21:06,080 --> 00:21:10,600 Speaker 4: It's actually delicious, It really is delicious. It's really you're 428 00:21:10,640 --> 00:21:13,040 Speaker 4: going to have to come to it outside. 429 00:21:13,320 --> 00:21:16,920 Speaker 2: Yeah, yeah, it's interesting. How America. Yeah, we just think 430 00:21:16,920 --> 00:21:19,800 Speaker 2: about Italy and France being so regional in terms of 431 00:21:19,800 --> 00:21:21,480 Speaker 2: what you'll have in the South of France and North 432 00:21:21,480 --> 00:21:24,359 Speaker 2: of France or western France or Italy, certainly, and I 433 00:21:24,400 --> 00:21:27,520 Speaker 2: don't think that the United States really has that much 434 00:21:27,720 --> 00:21:30,240 Speaker 2: except the South. I think has regional food that we 435 00:21:30,320 --> 00:21:33,040 Speaker 2: really think of the gumbos and all that. But I 436 00:21:33,080 --> 00:21:37,639 Speaker 2: think there are cities that really associate pizza and Chicago, 437 00:21:37,840 --> 00:21:42,560 Speaker 2: or cheese Philadelphia, or I don't know what California would be, 438 00:21:42,640 --> 00:21:43,679 Speaker 2: maybe more Mexican. 439 00:21:43,800 --> 00:21:45,520 Speaker 4: I was always a big dish in our family. 440 00:21:45,600 --> 00:21:47,320 Speaker 5: Oh how come believe it or not, my dad, for 441 00:21:48,080 --> 00:21:53,159 Speaker 5: whatever reason, my dad is famous for his gumbo. I 442 00:21:53,200 --> 00:21:55,760 Speaker 5: grew up in Florida for a number of years and 443 00:21:55,800 --> 00:21:59,399 Speaker 5: that's where we learned that age. It was twelve to 444 00:21:59,440 --> 00:22:03,560 Speaker 5: eighteen's formative and so those are the years where I 445 00:22:03,600 --> 00:22:07,800 Speaker 5: really learned how to make grits, how to make gumbo, prawns. 446 00:22:08,119 --> 00:22:10,520 Speaker 5: Shrimp became a huge part. So in Florida they have 447 00:22:10,560 --> 00:22:12,680 Speaker 5: shrimp trucks, so they go out and get fresh shrimp 448 00:22:12,760 --> 00:22:15,240 Speaker 5: in the morning and you can be just driving along 449 00:22:15,320 --> 00:22:17,760 Speaker 5: a major street and you can pull over and get 450 00:22:17,800 --> 00:22:19,480 Speaker 5: a peak kilo of prawns. 451 00:22:20,440 --> 00:22:23,120 Speaker 4: It was absolutely a fantastic place to grow. 452 00:22:22,960 --> 00:22:25,800 Speaker 2: Up to cook a dinner on every Wednesday. 453 00:22:26,280 --> 00:22:30,920 Speaker 5: So my family, we all kind of shared responsibilities, and 454 00:22:31,080 --> 00:22:35,720 Speaker 5: I was particularly willing to do so because I would 455 00:22:35,760 --> 00:22:38,120 Speaker 5: then sometimes my mom would give me a dollar, and 456 00:22:38,640 --> 00:22:42,200 Speaker 5: I just really frankly enjoyed saving up money and then 457 00:22:42,240 --> 00:22:43,880 Speaker 5: buying the things that I wanted to buy. So every 458 00:22:43,920 --> 00:22:46,040 Speaker 5: Wednesday night was my night for me. It would have 459 00:22:46,119 --> 00:22:49,120 Speaker 5: been one of my favorite things to cook was as 460 00:22:49,160 --> 00:22:52,399 Speaker 5: slow cooked you know, chicken meal, were you at the 461 00:22:52,680 --> 00:22:55,879 Speaker 5: rice uncooked on the bottom of the roasting pan and 462 00:22:55,920 --> 00:22:58,760 Speaker 5: then you had sort of quarters of chicken cooked on 463 00:22:58,840 --> 00:23:02,679 Speaker 5: top with some chicken stock and flavoring, and you just 464 00:23:02,720 --> 00:23:04,680 Speaker 5: put it into slow cook for a couple of hours 465 00:23:04,680 --> 00:23:06,119 Speaker 5: and then all you had to do is seem some 466 00:23:06,200 --> 00:23:07,560 Speaker 5: vegetables and it's super easy. 467 00:23:07,840 --> 00:23:10,280 Speaker 2: Does your brothers have a day? We all three of you. 468 00:23:11,080 --> 00:23:14,080 Speaker 5: Jim would do Monday night by recollection, but after he 469 00:23:14,160 --> 00:23:16,480 Speaker 5: became like fifteen, I think you know he pretty much 470 00:23:16,480 --> 00:23:17,080 Speaker 5: gave that up. 471 00:23:17,200 --> 00:23:20,520 Speaker 2: Yeah, yeah, and that was homework that was Yeah. Do 472 00:23:20,520 --> 00:23:22,640 Speaker 2: you think this formed you as you know in your 473 00:23:23,119 --> 00:23:26,919 Speaker 2: ambition and your you know, your focus and your to 474 00:23:26,920 --> 00:23:29,000 Speaker 2: be who you are today. Do you think somehow your 475 00:23:29,000 --> 00:23:33,160 Speaker 2: mother giving you a night to perform and your father 476 00:23:33,600 --> 00:23:37,000 Speaker 2: I teach you and that I think so a dollar 477 00:23:37,200 --> 00:23:38,360 Speaker 2: giving you a dime. 478 00:23:39,040 --> 00:23:43,000 Speaker 5: Always had a lot of responsibility and so and I 479 00:23:43,119 --> 00:23:45,560 Speaker 5: enjoyed it too, and I think they expected a lot 480 00:23:45,560 --> 00:23:48,240 Speaker 5: of me, and I think that that then does really 481 00:23:48,320 --> 00:23:52,520 Speaker 5: form your ambition, your confidence. I think, you know, between 482 00:23:53,280 --> 00:23:56,720 Speaker 5: between that and playing sport. I was doing track at 483 00:23:56,720 --> 00:23:58,720 Speaker 5: a very young age, so it's you know, the one 484 00:23:58,800 --> 00:24:02,359 Speaker 5: hundred and two hundred meters, and then Dad taught me tennis, 485 00:24:02,560 --> 00:24:06,640 Speaker 5: and then I did gymnastics for years in competitive gymnastics, 486 00:24:06,720 --> 00:24:09,800 Speaker 5: and then I got a little bit too tall for 487 00:24:09,840 --> 00:24:12,200 Speaker 5: that to be you know, because it's once you get 488 00:24:12,200 --> 00:24:16,800 Speaker 5: tall enough in gymnastics and you you're doing aerials on 489 00:24:16,840 --> 00:24:20,320 Speaker 5: the balance beam, it's really quite scary. And so I 490 00:24:20,440 --> 00:24:23,080 Speaker 5: just got to that point where it was better to pivot. 491 00:24:23,119 --> 00:24:25,880 Speaker 5: And so then I went into football soccer. Sorry, yeah, 492 00:24:25,880 --> 00:24:30,959 Speaker 5: And so I played football from the time I was thirteen. 493 00:24:32,160 --> 00:24:33,000 Speaker 2: And was. 494 00:24:33,160 --> 00:24:38,880 Speaker 5: I was always defense and I absolutely loved it, absolutely 495 00:24:38,960 --> 00:24:39,560 Speaker 5: loved it. 496 00:24:39,560 --> 00:24:43,159 Speaker 2: Sounds like a really kind of great childhood and family. 497 00:24:43,280 --> 00:24:46,920 Speaker 2: I had great values and with participant your dad take 498 00:24:46,960 --> 00:24:49,200 Speaker 2: you to work, and a lot of love and when 499 00:24:49,240 --> 00:24:51,640 Speaker 2: you went out into the world and then well then 500 00:24:51,680 --> 00:24:55,399 Speaker 2: you met a man who loved that. But did he 501 00:24:55,520 --> 00:24:57,400 Speaker 2: come from a very strong family as well. 502 00:24:57,440 --> 00:25:00,520 Speaker 5: Mark grew up in the Midwest and he as a 503 00:25:00,560 --> 00:25:03,800 Speaker 5: family of five, so three boys and then mom and dad. 504 00:25:04,359 --> 00:25:08,399 Speaker 5: Very tight family growing up and very. 505 00:25:08,760 --> 00:25:12,280 Speaker 4: Very similar values actually very very similar values. 506 00:25:12,520 --> 00:25:14,840 Speaker 2: And then you went to Australia for going through the 507 00:25:14,960 --> 00:25:18,320 Speaker 2: kind of early years Australia. Early was that we. 508 00:25:18,080 --> 00:25:22,239 Speaker 5: Were we were just about to turn thirty, so we 509 00:25:22,240 --> 00:25:25,760 Speaker 5: were in our late twenties and we did not have children. 510 00:25:25,840 --> 00:25:28,000 Speaker 5: We had two dogs. We had two Golden Retrievers. They 511 00:25:28,000 --> 00:25:30,000 Speaker 5: were our babies with you, and we did. 512 00:25:30,119 --> 00:25:32,040 Speaker 4: We took them with us to Australia. 513 00:25:32,080 --> 00:25:35,320 Speaker 5: It was quite a journey getting them there because then 514 00:25:35,320 --> 00:25:37,960 Speaker 5: you have quarantine and the whole nine yards and so. 515 00:25:38,200 --> 00:25:43,280 Speaker 5: But nineteen ninety nine, Yeah, we moved to Australia nineteen 516 00:25:43,359 --> 00:25:45,080 Speaker 5: ninety nine, and we thought it would be for two 517 00:25:45,160 --> 00:25:48,920 Speaker 5: years and we rented our house out twelve years later, 518 00:25:49,160 --> 00:25:51,880 Speaker 5: just twelve years later, we were yeah, still living. 519 00:25:52,200 --> 00:25:54,600 Speaker 2: With jobs to go to or we did. 520 00:25:54,720 --> 00:25:55,520 Speaker 4: I had to know. 521 00:25:55,600 --> 00:25:59,639 Speaker 5: I had a really exciting job opportunity and we had 522 00:25:59,640 --> 00:26:03,320 Speaker 5: always wanted to live abroad and so time. So there 523 00:26:03,400 --> 00:26:07,239 Speaker 5: was a satellite television company there called Austar, and there 524 00:26:07,240 --> 00:26:10,840 Speaker 5: were two effectively two PATV companies there, one called Foxtel, 525 00:26:10,880 --> 00:26:13,520 Speaker 5: one called Austar. Foxtel had what was called the capital 526 00:26:13,560 --> 00:26:16,640 Speaker 5: cities in Australia, so Sydney, Melbourne, et cetera, and All 527 00:26:16,640 --> 00:26:20,760 Speaker 5: Star Wars everywhere else. And the job there was to 528 00:26:20,840 --> 00:26:25,120 Speaker 5: go build their broadband and mobile services and kind of 529 00:26:25,200 --> 00:26:28,760 Speaker 5: everything else and eventually ended up running the TV side 530 00:26:28,840 --> 00:26:33,840 Speaker 5: as well, and it was really an extraordinary experience. 531 00:26:34,600 --> 00:26:36,280 Speaker 4: It was a huge chapter for us. 532 00:26:36,520 --> 00:26:38,679 Speaker 5: And we had built a house, had the kids and 533 00:26:38,680 --> 00:26:40,159 Speaker 5: then we got a phone call to say would you 534 00:26:40,200 --> 00:26:43,720 Speaker 5: ever consider moving to Europe? And we said, you know, sure, 535 00:26:43,800 --> 00:26:46,399 Speaker 5: when you're serious and give us a call. And then 536 00:26:46,440 --> 00:26:48,879 Speaker 5: they called the next day and said, actually we were serious. 537 00:26:49,359 --> 00:26:51,919 Speaker 5: We're structuring the operations in Europe. 538 00:26:51,960 --> 00:26:53,520 Speaker 4: Would you think about moving to Dublin. 539 00:26:53,640 --> 00:26:57,560 Speaker 5: So then we moved to Ireland and had one of 540 00:26:57,600 --> 00:27:03,680 Speaker 5: our best family chapters. It's you know, Sundays in Dublin 541 00:27:03,760 --> 00:27:08,639 Speaker 5: were just magical because it's a very you know, Sunday roast. 542 00:27:08,800 --> 00:27:10,760 Speaker 5: They call it tea, you know, so we would Our 543 00:27:10,800 --> 00:27:14,760 Speaker 5: best friends were our neighbors. The kids were really close 544 00:27:14,840 --> 00:27:17,200 Speaker 5: with each other, so they could just ride their bicycles 545 00:27:17,240 --> 00:27:20,240 Speaker 5: around the neighborhood and come home for a Sunday roast. 546 00:27:20,359 --> 00:27:23,280 Speaker 5: And my neighbor was so sweet and she would, you know, 547 00:27:23,280 --> 00:27:25,560 Speaker 5: we would go have tea together and just talk about 548 00:27:25,720 --> 00:27:29,639 Speaker 5: raising kids and families and how to be great moms. 549 00:27:29,680 --> 00:27:32,520 Speaker 2: Did you get involved in the food scene in Sydney? 550 00:27:32,560 --> 00:27:36,840 Speaker 5: It was a we got involved in the food scene 551 00:27:36,880 --> 00:27:38,400 Speaker 5: and yeah, Sydney. 552 00:27:38,000 --> 00:27:41,960 Speaker 2: Absolutely, Oh my goodness, remember what what what struck you about? 553 00:27:42,440 --> 00:27:43,000 Speaker 4: So good? 554 00:27:43,160 --> 00:27:45,760 Speaker 5: So there's so many wonderful ones. Do you ever go 555 00:27:45,800 --> 00:27:51,720 Speaker 5: to Sean's Panorama? So love Sean's. It's a really nice 556 00:27:50,280 --> 00:27:55,840 Speaker 5: you know. Shaans is maybe what six tables on a 557 00:27:55,920 --> 00:27:59,920 Speaker 5: hill overlooking the Bandai Beach, you know, ocean, and it's 558 00:28:01,000 --> 00:28:04,280 Speaker 5: very The menu changes every day, right much like you're 559 00:28:04,320 --> 00:28:06,760 Speaker 5: a restaurant, so you never know exactly what's on the menu. 560 00:28:06,840 --> 00:28:10,400 Speaker 5: But it's you know, two fish, three meat, always grilled fresh, 561 00:28:10,480 --> 00:28:14,359 Speaker 5: something absolutely delicious, with a divine wine menu. And then 562 00:28:14,440 --> 00:28:17,280 Speaker 5: on the other side of Bondai Beach, of course is Icebergs. 563 00:28:17,280 --> 00:28:19,280 Speaker 4: I don't know if you've there. 564 00:28:20,000 --> 00:28:23,159 Speaker 5: What's really special about Icebergs is you are sitting just 565 00:28:23,560 --> 00:28:26,040 Speaker 5: a little bit behind where the water breaks, so you 566 00:28:26,080 --> 00:28:29,560 Speaker 5: can see the surfers take the wave. But from the 567 00:28:29,600 --> 00:28:33,000 Speaker 5: backside of it, it's really just a glorious us A. 568 00:28:32,920 --> 00:28:35,920 Speaker 2: Lot those restaurants, you know, it was a very big 569 00:28:35,960 --> 00:28:45,080 Speaker 2: deal that in Australia, like Australia, it could combine informality, fun, trauma, spontaneity, 570 00:28:45,720 --> 00:28:49,200 Speaker 2: and you know, just enthusiasm with really good food. 571 00:28:49,880 --> 00:28:52,440 Speaker 4: They're really fresh, they're really good cooks. 572 00:28:52,480 --> 00:28:57,120 Speaker 2: The cooks who came out of that time in Sydney were. 573 00:28:57,040 --> 00:29:00,560 Speaker 5: Really special time and you would probably know Bill Granger 574 00:29:00,880 --> 00:29:05,600 Speaker 5: then was here very sadly passed recently, and his cookbooks 575 00:29:05,600 --> 00:29:10,720 Speaker 5: and his restaurants were very inspirational and Neil of course, 576 00:29:10,760 --> 00:29:15,280 Speaker 5: I mean they're just one rock Pool is extraordinary. I 577 00:29:15,480 --> 00:29:18,479 Speaker 5: just yeah, so I've I've definitely got my favorite spots 578 00:29:18,480 --> 00:29:20,480 Speaker 5: in Sydney that we always go to when we go back. 579 00:29:20,640 --> 00:29:24,920 Speaker 2: Yeah. So from Sydney to Dublin and to the roast 580 00:29:25,040 --> 00:29:28,080 Speaker 2: that you had there and the guinness and the pubs, 581 00:29:28,160 --> 00:29:31,720 Speaker 2: did you get into that whole culture, the idea that 582 00:29:31,760 --> 00:29:33,479 Speaker 2: they all sing, don't they when you go to a 583 00:29:33,480 --> 00:29:35,520 Speaker 2: pub in Ireland? Could they sing? 584 00:29:36,400 --> 00:29:40,200 Speaker 5: I love that, So that for me is an absolute 585 00:29:40,280 --> 00:29:41,120 Speaker 5: joy to go. 586 00:29:41,200 --> 00:29:42,440 Speaker 4: I cannot sing at all. 587 00:29:42,600 --> 00:29:43,840 Speaker 2: You can, everybody can sing. 588 00:29:44,240 --> 00:29:47,800 Speaker 4: I'm sure I could be, but I don't have the 589 00:29:48,000 --> 00:29:49,640 Speaker 4: confidence to do so for sure. 590 00:29:49,960 --> 00:29:52,400 Speaker 5: But I would love going to the Temple Bar area 591 00:29:52,680 --> 00:29:55,080 Speaker 5: and just sitting in a bar for a sing along 592 00:29:55,280 --> 00:29:57,320 Speaker 5: on a Saturday night. So Mark and I always went 593 00:29:57,360 --> 00:29:59,480 Speaker 5: on date night on Saturday night and then we would 594 00:30:00,280 --> 00:30:01,520 Speaker 5: go try and find. 595 00:30:01,680 --> 00:30:02,880 Speaker 2: What was the food like, and. 596 00:30:04,280 --> 00:30:05,640 Speaker 4: Oh, it's fantastic. 597 00:30:05,680 --> 00:30:08,080 Speaker 5: So the food scene was really coming along at that 598 00:30:08,240 --> 00:30:11,239 Speaker 5: time in Dublin. So there was a couple of new 599 00:30:11,280 --> 00:30:14,560 Speaker 5: restaurants that came about then Fade Street Social, I don't 600 00:30:14,600 --> 00:30:16,560 Speaker 5: know if you've kind of heard of that, modern cooking, 601 00:30:16,760 --> 00:30:22,400 Speaker 5: very vibrant, and of course there's some really nice restaurants 602 00:30:22,400 --> 00:30:24,920 Speaker 5: like Chapter One and if you really want, you know, 603 00:30:25,040 --> 00:30:29,360 Speaker 5: a very special meal. And so we would always start 604 00:30:29,360 --> 00:30:32,280 Speaker 5: our night at the Shelbourne Hotel and if you you know, 605 00:30:32,360 --> 00:30:35,520 Speaker 5: for a cocktail at the Shelburne Hotel ceremoniously, and then 606 00:30:35,560 --> 00:30:37,320 Speaker 5: we would just kind of walk around and try and 607 00:30:37,360 --> 00:30:39,040 Speaker 5: figure out what restaurant to duck into. 608 00:30:42,800 --> 00:30:45,880 Speaker 2: Imagine a state bottled olive oil chosen and bottled for 609 00:30:45,920 --> 00:30:49,800 Speaker 2: the River Cafe, arriving at your door every month. Our 610 00:30:49,880 --> 00:30:53,840 Speaker 2: subscription is available for six or twelve months, with each 611 00:30:53,880 --> 00:30:57,400 Speaker 2: oil chosen personally by our head chefs and varying with 612 00:30:57,440 --> 00:31:00,720 Speaker 2: each delivery. It's a perfect way to bring some River 613 00:31:00,760 --> 00:31:04,040 Speaker 2: Cafe flavor into your home or to show someone you 614 00:31:04,120 --> 00:31:07,680 Speaker 2: really care for them with the gift. Visit our website 615 00:31:07,960 --> 00:31:12,680 Speaker 2: shop the Rivercafe dot co dot uk to place your order. Now, 616 00:31:17,120 --> 00:31:21,480 Speaker 2: when Tim said that you have a European soul, can 617 00:31:21,520 --> 00:31:23,400 Speaker 2: we talk about that? What he meant by that? Do 618 00:31:23,440 --> 00:31:24,400 Speaker 2: you know what he meant by that? 619 00:31:24,600 --> 00:31:25,360 Speaker 4: I think I do. 620 00:31:25,480 --> 00:31:28,480 Speaker 5: I think our first move is in nineteen ninety nine, 621 00:31:28,760 --> 00:31:32,040 Speaker 5: and we've pretty much lived out of the country for 622 00:31:32,120 --> 00:31:35,960 Speaker 5: the last twenty six years, except for three years where 623 00:31:36,000 --> 00:31:37,520 Speaker 5: we went back to the United States. 624 00:31:37,640 --> 00:31:39,000 Speaker 4: And so what. 625 00:31:39,080 --> 00:31:43,560 Speaker 5: I've learned, and we've moved almost every three to five years, 626 00:31:43,640 --> 00:31:46,440 Speaker 5: you know, it's been rigorous, I guess you would say. 627 00:31:46,520 --> 00:31:48,200 Speaker 5: And one of the things that I've really picked up 628 00:31:49,040 --> 00:31:54,640 Speaker 5: is to deeply listen and to never presume that you 629 00:31:54,760 --> 00:31:58,920 Speaker 5: understand what the other person is truly saying for a while, 630 00:31:59,040 --> 00:32:01,120 Speaker 5: because it takes quite a while to really learn the 631 00:32:01,200 --> 00:32:05,080 Speaker 5: geological layers of a culture. You think you understand it, 632 00:32:05,120 --> 00:32:07,560 Speaker 5: but you're only understanding the surface. And if you don't 633 00:32:07,600 --> 00:32:12,040 Speaker 5: really pause and pay attention, listen to the nuances, question 634 00:32:12,200 --> 00:32:16,680 Speaker 5: yourself and how you've interpreted what somebody or the context, 635 00:32:17,280 --> 00:32:20,120 Speaker 5: you could really miss a lot of the signals that 636 00:32:20,200 --> 00:32:22,920 Speaker 5: are being sent. And I learned that reasonably quickly in 637 00:32:22,960 --> 00:32:27,000 Speaker 5: moving to Australia, because Australia presents itself as a culture 638 00:32:27,080 --> 00:32:30,400 Speaker 5: that is very similar to the culture that we grew 639 00:32:30,480 --> 00:32:33,800 Speaker 5: up in, but actually there's a lot of differences. You 640 00:32:33,920 --> 00:32:37,320 Speaker 5: just have to be really paying attention to them and 641 00:32:37,400 --> 00:32:42,840 Speaker 5: to the nuances there in order to really, I think, 642 00:32:42,920 --> 00:32:45,480 Speaker 5: really understand and appreciate and empathize with what the other 643 00:32:45,520 --> 00:32:46,360 Speaker 5: person is saying. 644 00:32:46,880 --> 00:32:50,760 Speaker 4: And so I think what he meant when he. 645 00:32:50,880 --> 00:32:55,360 Speaker 5: Said that I present like someone that really understands the 646 00:32:55,360 --> 00:32:59,959 Speaker 5: British culture or feels European and soul is primarily because 647 00:33:00,280 --> 00:33:02,520 Speaker 5: I try and put myself in that position. 648 00:33:02,600 --> 00:33:04,280 Speaker 4: I try and put myself in a place. 649 00:33:04,080 --> 00:33:08,440 Speaker 5: Where I'm really listening and understanding and appreciating all of 650 00:33:08,480 --> 00:33:11,720 Speaker 5: the different context. So I'm in the United States, I 651 00:33:11,760 --> 00:33:14,000 Speaker 5: try and put myself in that position. If I'm here, 652 00:33:14,200 --> 00:33:17,520 Speaker 5: I try and really empathize or try and understand the 653 00:33:17,600 --> 00:33:21,440 Speaker 5: history of the UK. I spend a lot of time 654 00:33:21,600 --> 00:33:23,880 Speaker 5: actually understanding the history of the UK as well. 655 00:33:23,920 --> 00:33:24,920 Speaker 4: I'm a student of it. 656 00:33:25,240 --> 00:33:26,960 Speaker 5: I really love that part of it, and I think 657 00:33:26,960 --> 00:33:29,480 Speaker 5: it helps you understand some of the cultural dimensions as. 658 00:33:29,320 --> 00:33:32,080 Speaker 2: Well, and a lot about being a woman in that 659 00:33:32,160 --> 00:33:32,800 Speaker 2: role as well. 660 00:33:33,000 --> 00:33:34,160 Speaker 4: I think, you know, it's it. 661 00:33:34,440 --> 00:33:36,880 Speaker 5: We do have a moment in time where there are 662 00:33:37,360 --> 00:33:40,040 Speaker 5: an exceptional number of female leaders in media in the 663 00:33:40,080 --> 00:33:45,160 Speaker 5: UK right now, which is absolutely fantastic. And I think 664 00:33:45,200 --> 00:33:49,400 Speaker 5: we've got a media community right now that all is, 665 00:33:49,760 --> 00:33:52,840 Speaker 5: you know, pulling towards really driving growth in the creative 666 00:33:52,840 --> 00:33:56,440 Speaker 5: economy for the UK, for our businesses, but you know, 667 00:33:56,800 --> 00:33:59,880 Speaker 5: also for the UK, and it feels like a really 668 00:34:00,040 --> 00:34:05,200 Speaker 5: special moment being a woman in a very senior position 669 00:34:05,880 --> 00:34:08,600 Speaker 5: in a you know, it's a unique, I guess position 670 00:34:08,800 --> 00:34:13,319 Speaker 5: to be in, and it's a uniquely recognized organization. It 671 00:34:13,400 --> 00:34:18,320 Speaker 5: definitely has some of its challenges, and you're always juggling 672 00:34:19,360 --> 00:34:24,520 Speaker 5: as a female, You're always juggling multiple concentric circles. 673 00:34:24,800 --> 00:34:26,440 Speaker 4: I think, and so I think. 674 00:34:26,280 --> 00:34:32,200 Speaker 5: It's I've never I guess I want to pay as 675 00:34:32,280 --> 00:34:36,680 Speaker 5: much attention to my children as I do to the job, 676 00:34:36,760 --> 00:34:40,240 Speaker 5: and try and create space and time and for them 677 00:34:40,600 --> 00:34:43,600 Speaker 5: and time for friendships as well. So keeping all of 678 00:34:43,600 --> 00:34:46,480 Speaker 5: those concentric circles spinning at the same time is probably 679 00:34:46,520 --> 00:34:49,160 Speaker 5: one of the hardest things. And just making sure that 680 00:34:49,960 --> 00:34:52,239 Speaker 5: they feel that they can access me so my team 681 00:34:52,280 --> 00:34:54,960 Speaker 5: would know if my kids are calling, I'm going to 682 00:34:55,000 --> 00:34:56,920 Speaker 5: step out of the meeting and take the call. Because 683 00:34:56,960 --> 00:35:01,239 Speaker 5: my kids don't call unless they need me. So it's 684 00:35:01,360 --> 00:35:04,840 Speaker 5: as if my family is calling, then then it's important 685 00:35:04,840 --> 00:35:07,719 Speaker 5: and I stop. And everybody's very respectful of that. If 686 00:35:07,719 --> 00:35:10,279 Speaker 5: something's happened with my children, and I'll drop everything, you know, 687 00:35:10,360 --> 00:35:12,719 Speaker 5: last summer, I think, you know, I had to drop 688 00:35:12,760 --> 00:35:15,320 Speaker 5: everything and jump on a plane. My daughter was in 689 00:35:15,360 --> 00:35:17,560 Speaker 5: summer school and something had happened, and I literally just 690 00:35:17,600 --> 00:35:19,359 Speaker 5: walked out of a meeting and told the team I'll 691 00:35:19,360 --> 00:35:22,160 Speaker 5: be back when i'm back, and thankfully, you know, she. 692 00:35:22,200 --> 00:35:23,440 Speaker 4: Was okay and it all worked out. 693 00:35:23,440 --> 00:35:27,239 Speaker 5: But everybody's been very supportive of that, and I try 694 00:35:27,280 --> 00:35:28,680 Speaker 5: and do the same for the team, you know, I 695 00:35:28,680 --> 00:35:31,040 Speaker 5: think it's really important that we give each other that 696 00:35:31,680 --> 00:35:33,920 Speaker 5: type of priority. 697 00:35:34,640 --> 00:35:35,480 Speaker 4: That's exactly right. 698 00:35:36,360 --> 00:35:39,040 Speaker 2: And if you if you think that you're talking about 699 00:35:39,600 --> 00:35:43,200 Speaker 2: the comfort of having roast chicken, you think about food, 700 00:35:43,320 --> 00:35:45,160 Speaker 2: I am when do you go to bed at night 701 00:35:45,200 --> 00:35:45,920 Speaker 2: to think, oh. 702 00:35:45,760 --> 00:35:46,360 Speaker 4: Real food? 703 00:35:46,680 --> 00:35:47,920 Speaker 2: You are? 704 00:35:50,160 --> 00:35:54,920 Speaker 4: I really, really, really love love cooking. I love food. 705 00:35:55,040 --> 00:35:59,840 Speaker 2: You spend time in Portugal and we love Portuguese cooking. 706 00:36:00,239 --> 00:36:03,160 Speaker 5: I love which is cooking there is. There's this one 707 00:36:03,360 --> 00:36:06,080 Speaker 5: restaurant that we go to. It's actually so much like risotto. 708 00:36:06,160 --> 00:36:08,160 Speaker 5: It would probably not your socks off, but it's called 709 00:36:08,200 --> 00:36:12,080 Speaker 5: Dona Bia. And I don't know exactly how they do it, 710 00:36:12,120 --> 00:36:17,520 Speaker 5: but they'll take, you know, an aluminum pot, and you 711 00:36:17,560 --> 00:36:20,200 Speaker 5: put fish stock or chicken stock in it. 712 00:36:20,239 --> 00:36:22,160 Speaker 4: I'm breaking the recipe down in my brain. 713 00:36:22,280 --> 00:36:24,680 Speaker 5: I don't know exactly how they're doing it, but I assume, 714 00:36:24,719 --> 00:36:27,480 Speaker 5: you know, you do a little bit of onion and 715 00:36:27,520 --> 00:36:32,319 Speaker 5: the typical stock and either fish or chicken, depending which 716 00:36:32,360 --> 00:36:35,200 Speaker 5: dish you're having, but usually fish stock the rice, and 717 00:36:35,239 --> 00:36:37,960 Speaker 5: then they put a whole mix of seafood in it 718 00:36:38,000 --> 00:36:40,840 Speaker 5: and they cook it very very slowly, so it becomes 719 00:36:40,920 --> 00:36:44,200 Speaker 5: quite creamy, almost like a creamy risotto. 720 00:36:44,560 --> 00:36:46,760 Speaker 4: And then you've got razor. 721 00:36:46,480 --> 00:36:51,840 Speaker 5: Clams and prawns and monkfish and these beautiful chunks of 722 00:36:52,360 --> 00:36:53,760 Speaker 5: you know, right from the sea. 723 00:36:53,840 --> 00:36:57,120 Speaker 2: But no, no chicken like gumbo this or. 724 00:36:57,239 --> 00:36:59,080 Speaker 4: No, it's no, they don't. 725 00:36:59,160 --> 00:37:02,600 Speaker 5: This is pure This is pure fish like paiet. 726 00:37:02,640 --> 00:37:02,960 Speaker 2: Do you think? 727 00:37:03,960 --> 00:37:06,160 Speaker 5: You know, it doesn't have saffron in it, so it 728 00:37:06,239 --> 00:37:10,560 Speaker 5: doesn't have that the flavoring of a paie. It's a 729 00:37:10,680 --> 00:37:13,800 Speaker 5: really unique and in different parts of Portugal they'll add 730 00:37:14,120 --> 00:37:17,400 Speaker 5: effectively tomato stew to it and so it turns the 731 00:37:17,480 --> 00:37:20,440 Speaker 5: rice red and that is a little bit more like 732 00:37:20,520 --> 00:37:23,319 Speaker 5: a piea kind of flavoring. But in this part of 733 00:37:23,360 --> 00:37:27,600 Speaker 5: Portugal it's really a white It's like a white paie, 734 00:37:27,840 --> 00:37:30,719 Speaker 5: I guess you would say in some regards, but without. 735 00:37:30,400 --> 00:37:32,960 Speaker 2: That and also not that pie. Don't think of being creamy, 736 00:37:33,040 --> 00:37:33,719 Speaker 2: do you use the rise? 737 00:37:34,040 --> 00:37:37,160 Speaker 5: That's true and this one is a really creamy. The 738 00:37:37,200 --> 00:37:39,879 Speaker 5: other place we love there's a lot of restaurants right 739 00:37:39,920 --> 00:37:42,120 Speaker 5: on the on the beach and so you know, you've 740 00:37:42,120 --> 00:37:46,439 Speaker 5: got the ocean waves coming in and grilled fish and 741 00:37:46,640 --> 00:37:50,839 Speaker 5: beautiful music and watching the sunset. So that's my that's 742 00:37:50,920 --> 00:37:54,200 Speaker 5: my happy place. I think we found a really special 743 00:37:54,280 --> 00:37:58,680 Speaker 5: spot and it's quiet it's less developed than other places, 744 00:37:58,760 --> 00:38:03,120 Speaker 5: and which is really get to have a wonderful family alliday. 745 00:38:03,120 --> 00:38:03,279 Speaker 2: Then. 746 00:38:03,680 --> 00:38:05,160 Speaker 4: Yeah, so a happy place. 747 00:38:04,920 --> 00:38:07,440 Speaker 2: For us, it's your happy place. Yes, my happy place 748 00:38:07,480 --> 00:38:09,000 Speaker 2: is here with you, and we're gonna go and have 749 00:38:09,040 --> 00:38:11,920 Speaker 2: something to eat now before we stop. I was about 750 00:38:11,960 --> 00:38:14,280 Speaker 2: to ask you when we're just now talking about comfort, 751 00:38:14,719 --> 00:38:17,200 Speaker 2: because you do talk about food as an adventure, you 752 00:38:17,280 --> 00:38:20,640 Speaker 2: talk about it as your link to family. You talk about, 753 00:38:20,840 --> 00:38:24,520 Speaker 2: you know, a tradition of a specific night of the week, 754 00:38:25,280 --> 00:38:30,000 Speaker 2: and you've described Dublin and Australia and now Portugal around food, 755 00:38:30,320 --> 00:38:33,239 Speaker 2: and so I was thinking food is all that, but 756 00:38:33,280 --> 00:38:36,960 Speaker 2: it also is comfort and so I probably could guess 757 00:38:37,000 --> 00:38:40,080 Speaker 2: from our conversation. But if you needed comfort, if you 758 00:38:40,200 --> 00:38:42,719 Speaker 2: just felt I'm not hungry, but I would like to 759 00:38:42,719 --> 00:38:46,600 Speaker 2: have something that might give me comfort by eating it, 760 00:38:46,640 --> 00:38:48,960 Speaker 2: is there a comfort food that you would go to? 761 00:38:49,480 --> 00:38:51,480 Speaker 2: Chickens strong chicken soon. 762 00:38:53,320 --> 00:38:56,200 Speaker 4: Or your risotto? Yeah, because you know you've made me. 763 00:38:56,520 --> 00:38:58,840 Speaker 5: You've made me risotto when I've needed comfort food and 764 00:38:59,560 --> 00:39:00,520 Speaker 5: sent it to my house. 765 00:39:00,640 --> 00:39:02,960 Speaker 4: Very been very sweet to me. When I'm beating a 766 00:39:02,960 --> 00:39:03,479 Speaker 4: little bit. 767 00:39:03,360 --> 00:39:05,879 Speaker 2: Of a hug Yeah, okay, well let's have the hug 768 00:39:05,920 --> 00:39:08,480 Speaker 2: and let's have maybe we have that result of thank you, 769 00:39:08,640 --> 00:39:09,040 Speaker 2: thank you 770 00:39:15,000 --> 00:39:18,120 Speaker 1: Thank you for listening to Ruthie's Table four in partnership 771 00:39:18,160 --> 00:39:18,840 Speaker 1: with Montclair