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Speaker 1: Welcome to Stuff Mom Never told You. From House to

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Speaker 1: works Nott, Come hello, and welcome to the podcast. I'm

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Speaker 1: Chris and and I'm Karl And. Last time on Stuff

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Speaker 1: I've Never Told You, we talked about the masculine gendering

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Speaker 1: of the chef profession, and this time we're going to

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Speaker 1: talk about celebrity chefs and TV cooks because gender plays

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Speaker 1: a different sort of role but also kind of the

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Speaker 1: same role. But you see lots of women on our

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Speaker 1: TVs cooking food for us, and we're not gonna be

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Speaker 1: able to mention every single woman cooking food on television

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Speaker 1: as much as we would like to. Oh, my notes

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Speaker 1: are just literally a list. It's just a list of name.

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Speaker 1: I didn't prepare anything else. But of course we will

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Speaker 1: talk about the amazing, influential Julia Child and some women

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Speaker 1: chefs today. But first, Caroline, I must ask you, do

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Speaker 1: you have a favorite man or woman celebrity chef. I don't. Actually,

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Speaker 1: I have never been that into watching TV cooking. And

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Speaker 1: not not because I'm a jerk, but I don't. I

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Speaker 1: don't know about that, Caroline, but but because I'm like,

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Speaker 1: I want to eat it, I don't want to watch it.

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Speaker 1: I want to eat it, and um, so then I can.

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Speaker 1: I can get a little bored watching some of the

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Speaker 1: cooking shows, specifically if they're the ones where they're literally

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Speaker 1: like on a TV set, standing behind the counter in

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Speaker 1: front of an audience, and like, I don't know, this

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Speaker 1: is kind of like a talk show but with food,

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Speaker 1: but it's not. But the food isn't talking. I wish

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Speaker 1: the food were talking. Yeah, that could make it more fun.

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Speaker 1: I could also indicate that I'm on drugs I don't know,

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Speaker 1: or the cook is on drugs and you're just watching sober. Oh. Yeah.

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Speaker 1: I similarly am not as draw on two instructional cooking shows,

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Speaker 1: although fun fact slash weird fact slash signed that I

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Speaker 1: was a home school or fact I loved cooking when

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Speaker 1: I was a kid. I still really enjoy cooking, and

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Speaker 1: anytime I would cook, especially if I was by myself,

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Speaker 1: I would speak out loud as though I were on

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Speaker 1: a cooking show. And there are some home movies of

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Speaker 1: me hosting my own cooking show, which my parents, UM

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Speaker 1: will probably blackmail me with at some point. It's amazing.

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Speaker 1: So what did you cook? A lot of cookies? I

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Speaker 1: was a bit of a baker. You know sugar cookies,

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Speaker 1: and actually these things called cowboy cookies were my specialty.

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Speaker 1: Cowboy cookies are just like chocolate oatmeal cookies with pecans.

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Speaker 1: And then, yeah, where you haven't made those for me? Well,

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Speaker 1: you know, I've been busy shooting my show and showing

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Speaker 1: it to no one. Um but uh, but I also

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Speaker 1: now have a kind of guilty pleasure for cooking competition shows.

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Speaker 1: I do, Yeah, I do. That's not to say just

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Speaker 1: because I've never been super drawn a cooking shows doesn't

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Speaker 1: mean I haven't watched them. I do really like shows

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Speaker 1: like Top Chef and Chopped. I also really like if

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Speaker 1: we're gonna just go down this road, let's go down

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Speaker 1: this road. I really love Kitchen Nightmares, which is not

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Speaker 1: a cooking show, but it is a celebrity chef show.

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Speaker 1: Gordon Ramsey is um terrifying. He loves to yell at people.

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Speaker 1: But the thing is, you can tell he's got a heart.

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Speaker 1: You can tell he knows what he's doing. He's a

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Speaker 1: smart guy. He just gets real red in the face.

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Speaker 1: So what is he doing Kitchen Nightmares? So okay, Yeah, basically,

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Speaker 1: a restaurant is in trouble. They're not running the business right,

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Speaker 1: food is awful, the customers are unhappy. What are we

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Speaker 1: gonna do? And so Gordon Ramsey comes in and he's

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Speaker 1: got all the answers, all the solutions. He's a solutions guy,

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Speaker 1: Kristen and uh, he comes in and he's like, all right,

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Speaker 1: you're cooking is awful. You're a jaunt is awful. You're awful.

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Speaker 1: And he's yelling and he's like, we're going to fix it.

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Speaker 1: And so he's like, here's how we're gonna fix it.

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Speaker 1: And then typically what happens. I'm not sure why these

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Speaker 1: people email him or call him or whatever, because then

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Speaker 1: what happens is the people are like, but I don't

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Speaker 1: want to do anything, and he's like, well, you're the worst.

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Speaker 1: And sometimes then he leaves, but a lot of times

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Speaker 1: then he fixes it. There's a restaurant here in Atlanta,

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Speaker 1: but I won't name because I'm not mean, but they

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Speaker 1: were on Kitchen Nightmares and they are no longer open.

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Speaker 1: So he couldn't save the kitchen. Then. Now I think

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Speaker 1: they reopened after his show was there, but not for

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Speaker 1: much longer. Oh man, Yeah, I gotta tell you. I

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Speaker 1: before I started watching his shows, I didn't think I

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Speaker 1: was a fan of Gordon Ramsay. I was like, how

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Speaker 1: what a rude men just going around making a career

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Speaker 1: yelling at people. But I am now a closet fan

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Speaker 1: of Master Chef my fiance and I watch it and

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Speaker 1: there's nothing. I mostly do it for the entertainment of

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Speaker 1: watching my fiance pick his favorites and get very opinionated

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Speaker 1: about home chefs um and you see more of the

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Speaker 1: softer mentoring side of Gordon Ramsey. And in Master Chef,

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Speaker 1: Top Chef my fiance doesn't like him. You think it's

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Speaker 1: because he thinks it's overproduced, and he isn't a fan

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Speaker 1: of Padma, which interesting I know, which I give up

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Speaker 1: a little side eye about. I was like, are you

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Speaker 1: she she Yeah, yeah, you're just dismissing her because you

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Speaker 1: think she's just a pretty face. I mean, she's beautiful,

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Speaker 1: she talks about cooking and eating all the time. A

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Speaker 1: lot of people do dismiss her as just being just

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Speaker 1: being a model or a former model, just being Salmon

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Speaker 1: Rushtie's ex wife wife. Yeah, and then you've got Tom Khalikio,

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Speaker 1: who's the other person on Top Chef, running the show.

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Speaker 1: But since this is stuff I've never told you, we

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Speaker 1: should mention. Speaking of Top Chef. For a while, there

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Speaker 1: was a lot of grumbling about how few female Top

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Speaker 1: Chef winners there were, and I don't have the count,

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Speaker 1: but even now I think there's still only a handful

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Speaker 1: of women who have won it. But you know what's

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Speaker 1: interesting about shows like Top Chef is that they always focus,

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Speaker 1: well mostly focus on the classic cooking, which is, you know, savory,

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Speaker 1: savory meats and things, um, and that it seems like

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Speaker 1: when there's a baking challenge, everybody, including some of the women,

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Speaker 1: are like, uh, baking, that's like a super hard like

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Speaker 1: thing for women to do, Like that's not cooking, and

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Speaker 1: so yeah, it's all of those shows do tend to

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Speaker 1: focus on more of the classic chefery rather than the baking,

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Speaker 1: although there are of course baking competition shows too well.

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Speaker 1: This year also or this season on Master Chef, there's

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Speaker 1: a new judge, Christina Tosi, who runs Momofuko Milk Bar,

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Speaker 1: so there have been a lot more baking challenges and

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Speaker 1: I was really excited to see a woman judge on

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Speaker 1: Master Chef and kind of see her get her bearings

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Speaker 1: and become judgier in the best sense of the word,

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Speaker 1: because at first I was a little nervous that it

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Speaker 1: was going to be fluffy fluffy, Yeah, like, oh, she's

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Speaker 1: only going to talk about the cakes. But now she

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Speaker 1: was great and she could talk about the cakes with

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Speaker 1: me if she wants. I'm fine with just talking about

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Speaker 1: the cake and what cakes Christina Tosi can make. But Caroline,

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Speaker 1: we could seriously sit here and just talk about our

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Speaker 1: celebrities study chef habits for thirty more minutes. But we

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Speaker 1: have some history. Okay, let's do have a hit. Because

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Speaker 1: there have always been celebrity chefs of sorts. This is

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Speaker 1: something that Yale professor Paul Friedman has studied and discussed,

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Speaker 1: but it was mostly just way way way back in

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Speaker 1: the day, dudes cooking for other important dudes. A lot

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Speaker 1: of it's very reminiscent of our last podcast on chefs

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Speaker 1: being a traditionally and historically male profession. Yeah. In ancient Greece,

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Speaker 1: we do get one celebrity chef by name Medicus, who

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Speaker 1: was mentioned by Plato and other important folks. But there's

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Speaker 1: only one surviving recipe of his, and it's a Christian.

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Speaker 1: This is a recipe I can follow. It's how to

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Speaker 1: make ribbon fish and uh, it's basically just instructions to

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Speaker 1: cook it with cheese and oil. Yeah, that's it, have

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Speaker 1: at it exclamation point. But Freeman goes on to talk

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Speaker 1: about how in fourteenth century France we get the first

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Speaker 1: celebrity chef we really know anything about, because you know,

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Speaker 1: Medicus only has this little ribbon fish recipe. But we

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Speaker 1: have this guy whose name, Caroline I'm gonna let you pronounced,

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Speaker 1: because we all know I'm not great with French pronunciations.

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Speaker 1: His name, please alriny letters is Guillam tril a k

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Speaker 1: A tayvon h. And he's such a big deal, or

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Speaker 1: he was such a big deal because he did. He

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Speaker 1: was such a big deal that he ended up becoming ennobled.

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Speaker 1: And he got his name aim on a medieval recipe

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Speaker 1: collection which is adorable, and the current modern fancy pants

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Speaker 1: Parisian restaurant Taivan is named after him. And it's gonna

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Speaker 1: be a long, long long time post Taivan that we

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Speaker 1: get celebrity women chefs much much less women chefs in general,

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Speaker 1: because of course women tend to do the cooking at home.

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Speaker 1: Even today. Um, I believe you have a stat in

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Speaker 1: front of you about how as egalitarian as we like

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Speaker 1: to think our society is women still do a majority

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Speaker 1: of the cooking off screen. Yeah, yeah, And this is

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Speaker 1: something that we touched on in that episode we did

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Speaker 1: a while back now which I find my full referencing

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Speaker 1: a lot still, which is the Egalitarian Household episode. We

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Speaker 1: did um that women still do at least five hours

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Speaker 1: usually five hours plus of food prep a week versus

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Speaker 1: men's two hours. And that's coming from the American Time

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Speaker 1: Use Survey. So despite the fact that then do more

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Speaker 1: of the cooking and more of the food prep at home,

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Speaker 1: we're still not giving them the same type of respect

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Speaker 1: of chefs on the one hand, but also respect in

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Speaker 1: terms of like airtime on TV and being celebrity chefs. Yeah,

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Speaker 1: I mean, and it's not so surprising that women even

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Speaker 1: today do a majority of the cooking and the home

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Speaker 1: because homemaking and cooking have been ingrained in our American

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Speaker 1: female culture. These are traits that even government propaganda has

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Speaker 1: targeted at us. And the first so called celebrity female

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Speaker 1: cooks not chefs, were invented partially to sell products, but

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Speaker 1: also to teach women proper homemaking and proper cooking the

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Speaker 1: right way to take care of her family, which involved cooking.

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Speaker 1: So in n we have the debut of the fictional

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Speaker 1: Betty Crocker, who was a mascot created by the Washburn

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Speaker 1: Flower Company who goes on the radio to answer home

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Speaker 1: cook's letters about baking quandaries. So she was voiced by

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Speaker 1: various actresses on the radio. I love that, and I

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Speaker 1: don't even I don't know if I knew that Betty

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Speaker 1: Crocker wasn't real. I mean I think I assumed she wasn't.

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Speaker 1: Is this your Santa Claus moment? Although the Betty Crocker

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Speaker 1: reminds me of how on many Sundays I will listen

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Speaker 1: to Leon Rozetta Casper's Splendid Kitchen on pr Don't you

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Speaker 1: love it? I completely forgot about that, Kristen, I don't.

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Speaker 1: I don't seek it out, but when I catch it,

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Speaker 1: I love it. Because the thing is that woman is

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Speaker 1: so I want to use a curse word. She is

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Speaker 1: so freaking like amazing, warm, funny, totally unruffled. You can

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Speaker 1: be like, hello, ma'am, I I only have strips of

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Speaker 1: printer paper and some mustard, some ribbon fish. Yeah, and

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Speaker 1: she's like, Oh, don't even worry about it. I've got

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Speaker 1: you covered. And she's so soothing. Oh God, if anyone

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Speaker 1: knows l r C, please give her some shout outs

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Speaker 1: from scene and see yeah. Um. But then a couple

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Speaker 1: of years after Betty Crocker makes her radio debut, I

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Speaker 1: gotta kick out of this. I hadn't heard of it

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Speaker 1: before the U S Department of Agriculture cooks up what

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Speaker 1: I did there? Aunt Sammy? And who is Aunt Sammy? Listeners?

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Speaker 1: Uncle Sam's wife who knew he was married? I know,

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Speaker 1: why why don't we ever see Aunt Sammy with Uncle Sam?

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Speaker 1: Uncle Sam? Is he running around on Aunt Sammy? But

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Speaker 1: Aunt Sammy was busy on the radio dispensing tips to

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Speaker 1: American homemaker's courtesy of the US government. Interesting, So, I mean,

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Speaker 1: our our first two female celebrity cooks and quotes, we're

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Speaker 1: fake and it's really not until the t V age

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Speaker 1: do we get our breakout star Julia Child. Yeah. And

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Speaker 1: that kitchen that I worked in in northern Michigan during

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Speaker 1: the summers that I referenced in our episode on waitressing. Uh,

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Speaker 1: the chef in the kitchen was also a very tall

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Speaker 1: lady who worshiped the ground that Julia Child walked on.

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Speaker 1: So even from being like fourteen years old. Maybe fourteen

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Speaker 1: year olds don't really know who Julia Child was, but

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Speaker 1: I was very aware because this woman that I worked

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Speaker 1: with was obsessed. Do you think it was partially because

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Speaker 1: she was a fellow tall lady. I wouldn't doubt it. Well,

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Speaker 1: one thing I really love about Julia Child is it's

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Speaker 1: not only her beloved and iconic television career, but how

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Speaker 1: she was a woman who found her passion and professional

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Speaker 1: success a little bit later in life. Just like, generally speaking,

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Speaker 1: this is not relevant to TV cooking at all. Really, um,

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Speaker 1: it's so comforting in today's environment where everything career wise

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Speaker 1: feels very high pressure of if you haven't hit big

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Speaker 1: success by thirty, then all of your time is wasted

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Speaker 1: in its downhill from there. But it was something that

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Speaker 1: Julia really kind of grappled with for a while. She

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Speaker 1: grew up in moderate wealth and she attended Smith College,

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Speaker 1: but she once wrote in her diary, I'm sadly an

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Speaker 1: ordinary person with talents I do not use. I can't

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Speaker 1: believe that. Can you imagine someone like Julia Child saying that?

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Speaker 1: Just goes to show you never know, you never know

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Speaker 1: what's going on with people. Yeah, your path is all right,

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Speaker 1: just keep on, keep on going, You'll find your passion. Uh.

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Speaker 1: And what I love is this bit of trip about

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Speaker 1: Julia is that during World War Two she gets a

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Speaker 1: job at the Office of Strategic Services because at six

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Speaker 1: ft two she was too tall to join the military.

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Speaker 1: Who knew, who knew there was such a rule? Uh?

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Speaker 1: And in March, by the way, the Office of Strategic

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Speaker 1: Services is the precursor to the CIA, not the Color

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Speaker 1: Institute of America, but the Central Intelligence Agency. UM. In March,

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Speaker 1: she was dispatched to Sri Lanka, where she served as

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Speaker 1: the chief of the OSS Registry. And she ended up

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Speaker 1: having top security clearances because she handled all these super

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Speaker 1: highly classified documents that discussed the invasion of the Malay

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Speaker 1: Peninsula and fun tangent time, because I know stuff I've

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Speaker 1: never told you. Listeners would be remiss to not learn

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Speaker 1: a little bit more about her work with the OSS.

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Speaker 1: Before she went over to Sri Lanka, she worked with

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Speaker 1: the Emergency Sea Rescue Equipment Section to develop shark repellent

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Speaker 1: because during World War Two, you know, the the U

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Speaker 1: S would their naval ships would really sese torpedoes, but

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Speaker 1: if sharks got in the way, they would bump them

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Speaker 1: and it would accidentally detonate the explosive shark. Pink shark missed, Yes,

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Speaker 1: pink shark missed. So before she was cooking up French cuisine,

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Speaker 1: she was cooking up shark repellent. That's pretty interesting. Yeah,

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Speaker 1: I like going down that little mental rabbit hole of imagining,

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Speaker 1: like Julia in the kitchen with a bowl, like mixing

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Speaker 1: up this chemical compound and means like, oh, we're not

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Speaker 1: going to let those sharks explode, and then and then

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Speaker 1: maybe painting it on with like a pastry brush. And

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Speaker 1: but she, to be fair, this is all in my weird,

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Speaker 1: twisted brain because she hadn't discovered her passionate yet. But

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Speaker 1: I would like to watch that episode of Julia's Child

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Speaker 1: in your brain, Caroline. But if we hop back to

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Speaker 1: Sri Lanka, that's where I believe she meets fellow OSS

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Speaker 1: officer Paul Child, where she gets Julia Child and they

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Speaker 1: travel around, and the great thing about there, well, I

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Speaker 1: don't know it's it's great, but but something that's often

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Speaker 1: repeated about their romance, it's how it was kind of

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Speaker 1: a slow burn at first. They're both like, I don't

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Speaker 1: know about this other person. But we'll like keep hanging

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Speaker 1: out and their romance blossomed and they got married in

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Speaker 1: and two years later, Paul gets assigned to France where

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Speaker 1: he takes Julia out to eat at the country's oldest

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Speaker 1: restaurant and she falls in love. She has the food

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Speaker 1: and she's like, this is amazing. I have to learn

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Speaker 1: how to make this. And it inspires her to take

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Speaker 1: classes at lacord On Blue and this is when she

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Speaker 1: starts her collaboration on a cookbook with French friends Simquebec

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Speaker 1: and Louisette Batol, And in one of her letters to

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Speaker 1: Simca during this collaboration process, she writes, really, the more

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Speaker 1: I cook, the more I like to cook. To think

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Speaker 1: that it has taken me forty years to find my

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Speaker 1: true passion. Cat and husband accepted, and I do. I

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Speaker 1: love that idea that you will find you will find

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Speaker 1: your thing. You've just got to keep at it. You

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Speaker 1: just have to keep eating. Yes, finally someone's given me permission. Uh.

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Speaker 1: In nineteen sixty one, finally, after a couple of years

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Speaker 1: of collaborating, the book Mastering the Art of French Cooking

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Speaker 1: is published, and one bit in there that she writes

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Speaker 1: that jumped out to me was that the most important

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Speaker 1: ingredient you can bring to it is the love of

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Speaker 1: cooking for its own sake. And I wanted to mention

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Speaker 1: that quote in the context of us talking about TV

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Speaker 1: and celebrity chefs, because that is a sentiment that was

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Speaker 1: at such a core of her career. That is something

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Speaker 1: that might not be quite as present for cooking empires today. Yeah,

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Speaker 1: it's something that's constantly, uh put on women and women's brands,

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Speaker 1: especially in terms of celebrity chefs, and not so much

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Speaker 1: for men. Well, then in nineteen three, history is made

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Speaker 1: with an omelet. So Julia goes on the w G

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Speaker 1: b H Boston public TV show called I've Been Reading,

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Speaker 1: which sounds like a show that I would really love

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Speaker 1: um and she ex an omelet and it very much

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Speaker 1: impresses the twenty seven people who watched the show at time.

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Speaker 1: Is that literal? Yeah? Really, just twenty seven people? Was

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Speaker 1: public TV? All right, Julia? And w G b H

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Speaker 1: was like, you know what, we gotta give this woman

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Speaker 1: a show. So from nineteen sixty three to nineteen sixties six,

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Speaker 1: The French Chef aired one nine episodes on nineties six

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Speaker 1: PBS stations. She became a hit, and one TV critic

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Speaker 1: called her television's most reliable female discovery since Lastie, which

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Speaker 1: is perhaps the most backhanded compliment. I can't imagine. Yeah,

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Speaker 1: you better believe I made a face when I read that. Well,

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Speaker 1: are you kidding? I think that's the best kind of

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Speaker 1: compliment a guy could give a woman. Though in the

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Speaker 1: mid sixties, she's better than a loyal dog. Yeah, intive,

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Speaker 1: she wants a Peabody. Nineteen sixty six snags and Emmy,

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Speaker 1: I mean, the show itself is beloved by so many people,

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Speaker 1: both the tastemakers and the audience, and thanks in part

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Speaker 1: to her popularity, we have to mention Joyce Chen Cooks

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Speaker 1: also debuts in nineteen sixty six, and Joyce Chen becomes

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Speaker 1: the first non white cook in a televised kitchen. And

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Speaker 1: it was the same set, the same original set that

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Speaker 1: Julia Child used, and Joyce Chen Cooks introduced the US

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Speaker 1: to Chinese cooking, so already we're seeing the Julia Child

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Speaker 1: affect happening. Yeah, the Julia Child effect is so important,

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Speaker 1: and I'm sure the Joyce Chin effect is important too,

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Speaker 1: because for the longest time in this era, you had

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Speaker 1: people just relying on you know, cooking was just something

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Speaker 1: like you had to do, just do it, just you know,

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Speaker 1: get your TV dinner. Were in the atomic age, just

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Speaker 1: pop your dinner, your your fast dinner in the oven um.

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Speaker 1: And she was really the one who's like, let's slow

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Speaker 1: it down. Let's give ourselves the power and the time

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Speaker 1: over what we eat and what we put in our bodies,

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Speaker 1: and let's really enjoy this process. It's not just about

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Speaker 1: throwing something on the table. It's about creating something amazing

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Speaker 1: with fresh ingredients. And speaking of fresh, Caroline in v

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Speaker 1: the French chef comes back in color. Who I can

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Speaker 1: finally see the food she she gets the reboot. But

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Speaker 1: what was it though, that made Julia Child such an

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Speaker 1: instant icon almost Well, first, we have to understand that

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Speaker 1: French food was just very chic in the US at

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Speaker 1: the time. America was brimming with Francophelia in the early sixties.

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Speaker 1: You have Jackie Kennedy dressed in Chanel and Dior, and

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Speaker 1: anything French associated was just considered, you know, something that

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Speaker 1: you must enjoy, French cooking being part of that. But

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Speaker 1: more importantly, as you were talking about Caroline, her approachability

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Speaker 1: told women watching that they could cook what they wanted

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Speaker 1: and be proud of it and make mistakes. They didn't

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Speaker 1: need to be perfect. Yeah. I love the anecdote about

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Speaker 1: Julia Child going on Martha Stort Show and whatever they

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Speaker 1: were cooking, it involved a degree of precision. And of

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Speaker 1: course the quote was that Martha looked like she had

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Speaker 1: worked with youklid to create her culinary creation, whereas Julia's

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Speaker 1: was tilted. And it's like, we all know knew that

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Speaker 1: Julia could make this perfect food item. I can't remember

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Speaker 1: what it was, but she purposely made it look a

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Speaker 1: little wonky so that people at home knew, Hey, you

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Speaker 1: don't have to be perfect, Like cooking is something that

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Speaker 1: you can do with love and passion and really enjoy it.

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Speaker 1: It doesn't have to be about the whole perfectionist aspect

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Speaker 1: and also to thinking about and I don't want to

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Speaker 1: I might be jumping ahead a little bit, but just

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Speaker 1: the image of Julia Child on screen contrasted to a

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Speaker 1: lot of the more Food Network air brushy kinds of

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Speaker 1: stars that we see today, where you have this like

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Speaker 1: very tall, not so conventionally attractive woman and all sorts

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Speaker 1: of patterned blouses, which I guess I guess we're popular

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Speaker 1: at the time. Um, but but it wasn't like we

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Speaker 1: were watching her for her personality and not so much

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Speaker 1: because she was easy on the eyes. Yeah, she she

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Speaker 1: was a reassuring but authoritative personality. I mean you you

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Speaker 1: really trusted that Julia knew what she was doing and

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Speaker 1: you got to watch this really quirky person really enjoy

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Speaker 1: the heck out of what she was doing well because

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Speaker 1: she was so food first. Um. I was reading an

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Speaker 1: account from one of the women who helped collaborate with

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Speaker 1: her on cookbooks talking about how she and Julian and

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Speaker 1: Paul would be in their test kitchen essentially, and just

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Speaker 1: the painstaking degree of learning that Julia Child would always

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Speaker 1: be constantly undergoing to try to perfect and communicate these

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Speaker 1: recipes and and and learning with something that she was

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Speaker 1: just so passionate about. And another aspect of what makes

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Speaker 1: Julia Child so fascinating is that she was an early

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Speaker 1: celebrity chef sort of in every sense of the word,

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Speaker 1: because nowadays we're so used to hearing what celebrity chefs

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Speaker 1: think about everything, not just what they're cooking in front

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Speaker 1: of them, but like social and political issues too, and

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Speaker 1: Julia Child was no different. She used her platform to

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Speaker 1: help destigmatize breast cancer. She herself had a mistectomy and

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Speaker 1: she talked about it. It wasn't a shameful thing to

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Speaker 1: be hidden away. And she also and this could be

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Speaker 1: a newsy item today, used her platform to also stump

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Speaker 1: for planned parenthood, not to mention. When it came to

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Speaker 1: the culinary industry, she used her voice to call for

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Speaker 1: it becoming more accessible and sustainable for women. She especially

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Speaker 1: targeted the Culinary Institute of America, saying, you need to

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Speaker 1: attract more women, You need to get more women in

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Speaker 1: your kitchens. Sexism in this industry isn't necessarily okay, although

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Speaker 1: she was very like, this is just the way it's

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Speaker 1: going to be, ladies. But speaking of that, one ripple

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Speaker 1: effect of Julia Child was her mentorship. She helped groom

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Speaker 1: some of the household celebrity chef names that we know today.

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Speaker 1: And we'll talk about that when we come right back

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Speaker 1: from a quick break. So one of Julia Child's mentees

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Speaker 1: is Seremont, who herself is a big name these days.

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Speaker 1: She's the former Gourmet magazine executive chef and she met

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Speaker 1: Julia back in nineteen seventy nine, working on the set

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Speaker 1: of Julia Child and More Company. I really like your

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Speaker 1: Julia Child in front of I don't think it's very accurate,

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Speaker 1: but I'm enjoying it in my head. Same with the

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Speaker 1: whole image of the shark and her stirring up the repellent.

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Speaker 1: I love all of it. I'm having a great time

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Speaker 1: in my brain. But it was during Molten's culinary rise

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Speaker 1: in the mid to late eighties, kind of assisted by

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Speaker 1: Julia really, that chefs culturally transitioned into more celebrity status,

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Speaker 1: thanks in part to Julia Child's astronomical success and influence,

426
00:26:25,560 --> 00:26:30,040
Speaker 1: which helped lead to twenty years of PBS cooking shows,

427
00:26:30,600 --> 00:26:33,320
Speaker 1: and you have these cooks and chefs starting to become

428
00:26:33,400 --> 00:26:37,160
Speaker 1: household names. So, for instance, Holiday Entertaining with Martha Stewart

429
00:26:37,400 --> 00:26:40,800
Speaker 1: launches on PBS in six just to give us a

430
00:26:40,840 --> 00:26:43,880
Speaker 1: little bit of a timeline. And in a New York

431
00:26:43,880 --> 00:26:47,280
Speaker 1: Times profile of Rachel Ray, who will actually talk about

432
00:26:47,320 --> 00:26:51,160
Speaker 1: a little bit more in just a second, very divisive figure. Yes, uh,

433
00:26:51,200 --> 00:26:55,160
Speaker 1: it notes that there was an American food revolution happening

434
00:26:55,560 --> 00:26:59,160
Speaker 1: in the nineteen eighties, with quote a proliferation of celebrity chefs,

435
00:26:59,480 --> 00:27:05,399
Speaker 1: designer kitchens, and expensive artisanal ingredients which moved into the

436
00:27:05,440 --> 00:27:09,320
Speaker 1: middle class by the nineteen nineties, so we were starting

437
00:27:09,320 --> 00:27:16,360
Speaker 1: to see this entire shift in culinary going pop culture.

438
00:27:17,920 --> 00:27:20,480
Speaker 1: So speaking of that, I mean Sarah Malton is one

439
00:27:20,480 --> 00:27:25,159
Speaker 1: of the early chefs who benefits from this, because Julia

440
00:27:25,280 --> 00:27:28,600
Speaker 1: Child had Moulton assist her during Good Morning America appearances,

441
00:27:28,800 --> 00:27:34,040
Speaker 1: which eventually led her to becoming one of Food networks

442
00:27:34,240 --> 00:27:39,480
Speaker 1: first stars, and Food Network launched in and I mean,

443
00:27:39,640 --> 00:27:43,320
Speaker 1: I feel like Food Network is so responsible for a

444
00:27:43,520 --> 00:27:47,760
Speaker 1: bulk of our celebrity chef culture today. Yeah, but I

445
00:27:47,800 --> 00:27:50,600
Speaker 1: love that Julia got her start on PBS because her

446
00:27:50,600 --> 00:27:52,679
Speaker 1: whole thing was, I want to stick with the educators.

447
00:27:52,720 --> 00:27:55,600
Speaker 1: Of course, all of these networks were offering her Boku

448
00:27:55,720 --> 00:27:59,919
Speaker 1: Bucks to cook for them and you know, attract all

449
00:28:00,080 --> 00:28:02,800
Speaker 1: these advertisers. Obviously she already had the eyeballs to go

450
00:28:02,880 --> 00:28:06,000
Speaker 1: with it, um, but now she was like, na, I'm

451
00:28:06,119 --> 00:28:09,160
Speaker 1: I'm big into teaching and supporting men and women who

452
00:28:09,200 --> 00:28:11,560
Speaker 1: want to learn to cook. And one of those men

453
00:28:11,560 --> 00:28:13,879
Speaker 1: and women who wanted to learn to cook was a

454
00:28:14,000 --> 00:28:16,879
Speaker 1: name that a number of Sminthy listeners suggested that we

455
00:28:16,920 --> 00:28:19,520
Speaker 1: talked about when we announced that we were going to

456
00:28:19,720 --> 00:28:24,280
Speaker 1: do an episode on cooking and celebrity chefs cat Cora. Um.

457
00:28:24,440 --> 00:28:28,199
Speaker 1: She cites Julia Child as a direct influence, and she

458
00:28:28,240 --> 00:28:30,800
Speaker 1: recently came out with a memoir and in an interview

459
00:28:30,840 --> 00:28:35,159
Speaker 1: about that in Fortune Magazine, she talks about how she

460
00:28:35,359 --> 00:28:40,280
Speaker 1: drove from her home in Jackson, Mississippi two Natchez to

461
00:28:40,360 --> 00:28:42,800
Speaker 1: get advice from Julia Child at a book reading and

462
00:28:42,800 --> 00:28:45,160
Speaker 1: she said that Julia Child told her to go to

463
00:28:45,200 --> 00:28:49,000
Speaker 1: the Culinary Institute of America. Remember, Julia Child had been

464
00:28:49,080 --> 00:28:53,440
Speaker 1: essentially lobbying them to get more women in their doors.

465
00:28:53,920 --> 00:28:56,200
Speaker 1: And she said, quote, it was a man's world, and

466
00:28:56,200 --> 00:29:00,000
Speaker 1: I had to be strong, stubborn and persistent. Fit advice

467
00:29:00,200 --> 00:29:03,640
Speaker 1: for any industry, any for any job. It's a man's world.

468
00:29:05,320 --> 00:29:09,400
Speaker 1: I think being strong, stubborn and persistence always good advice. Um.

469
00:29:09,400 --> 00:29:12,800
Speaker 1: But yeah, so cat Cora has a really incredible story too.

470
00:29:12,920 --> 00:29:15,840
Speaker 1: She I mean, she graduated from the Culinary Institute. She

471
00:29:15,920 --> 00:29:18,160
Speaker 1: ends up going to Europe, where she says it was

472
00:29:18,240 --> 00:29:21,000
Speaker 1: unheard of for women, especially for women in the US,

473
00:29:21,080 --> 00:29:22,960
Speaker 1: to hop on a plane and go to work in

474
00:29:23,000 --> 00:29:26,760
Speaker 1: a three star Michelin restaurant. Yeah, it's interesting now because

475
00:29:26,800 --> 00:29:29,480
Speaker 1: along her trajectory. She actually ended up turning down a

476
00:29:29,480 --> 00:29:32,720
Speaker 1: couple of different jobs because, for instance, one chef who

477
00:29:32,720 --> 00:29:35,960
Speaker 1: wanted to hire her wanted her to be his sautee chef,

478
00:29:36,360 --> 00:29:38,840
Speaker 1: and she's like, ah, I had to have that moment

479
00:29:38,880 --> 00:29:41,120
Speaker 1: of weighing my options, like do I want to take

480
00:29:41,480 --> 00:29:43,800
Speaker 1: not only a couple of steps back on where I

481
00:29:43,880 --> 00:29:45,920
Speaker 1: planned to be at this point in my life, but

482
00:29:45,960 --> 00:29:48,200
Speaker 1: do I also want to take such a step back financially?

483
00:29:48,280 --> 00:29:50,760
Speaker 1: And so she ended up telling the guy like, I

484
00:29:50,800 --> 00:29:53,520
Speaker 1: can't make seven dollars an hour and still live the

485
00:29:53,560 --> 00:29:57,760
Speaker 1: life that I need to live, like to actually live somewhere.

486
00:29:57,800 --> 00:30:00,400
Speaker 1: I can't make seven dollars an hour. She ended up

487
00:30:00,400 --> 00:30:01,960
Speaker 1: making the right choice for her. She passed on that

488
00:30:02,000 --> 00:30:05,000
Speaker 1: particular job and worked, as she says, in the trenches

489
00:30:05,120 --> 00:30:08,600
Speaker 1: at a lot of fancy upscale restaurants and usually in

490
00:30:08,640 --> 00:30:12,840
Speaker 1: the trenches is code for working with a lot of dudes. Um.

491
00:30:12,880 --> 00:30:14,960
Speaker 1: And she said that was one of the reasons why

492
00:30:15,000 --> 00:30:18,360
Speaker 1: the Food Network picked her, you know, to kind of

493
00:30:18,360 --> 00:30:20,280
Speaker 1: groom her as one of its stars. And in two

494
00:30:20,280 --> 00:30:24,160
Speaker 1: thousand five, she was named the first female Iron chef.

495
00:30:24,880 --> 00:30:27,480
Speaker 1: As a number of stuff I've never told you listeners

496
00:30:27,520 --> 00:30:32,719
Speaker 1: also noted to us. But speaking of Food Network, Iron

497
00:30:32,840 --> 00:30:36,440
Speaker 1: Chef and this whole TV ification to make up a

498
00:30:36,440 --> 00:30:39,440
Speaker 1: word of cooking that starts to really explode in the

499
00:30:39,520 --> 00:30:42,320
Speaker 1: late nineties and early two thousands, because remember we have

500
00:30:42,520 --> 00:30:45,880
Speaker 1: that higher class quote unquote food revolution in the eighties

501
00:30:45,920 --> 00:30:48,600
Speaker 1: that then sort of trickles down to more of like

502
00:30:48,680 --> 00:30:52,280
Speaker 1: the well using mees. In the nineties and two thousands,

503
00:30:52,720 --> 00:30:55,400
Speaker 1: we see some patterns starting to emerge and how famous

504
00:30:55,520 --> 00:31:01,280
Speaker 1: female cooks slash chefs post Julia Child are presented. There's

505
00:31:01,320 --> 00:31:03,520
Speaker 1: something that kind of kind of shifts, and it's not

506
00:31:03,600 --> 00:31:08,360
Speaker 1: that Julia Child cooked in chef whites and in industrial

507
00:31:08,480 --> 00:31:13,400
Speaker 1: settings and wasn't very homey in her approach, but it

508
00:31:13,480 --> 00:31:16,120
Speaker 1: was still a lot more about the food. It was

509
00:31:16,160 --> 00:31:19,440
Speaker 1: about her obviously her winning personality and charm, but still

510
00:31:19,480 --> 00:31:22,160
Speaker 1: about the food. Yeah, and then we start to get

511
00:31:22,160 --> 00:31:25,960
Speaker 1: cooking shows that are way more about that big personality.

512
00:31:26,640 --> 00:31:29,080
Speaker 1: And this is also where we start to see, as

513
00:31:29,120 --> 00:31:32,680
Speaker 1: that Yale professor Friedman notes the thing that I mentioned earlier,

514
00:31:32,680 --> 00:31:37,120
Speaker 1: of suddenly we're getting celebrity chef's opinions on things going

515
00:31:37,160 --> 00:31:39,880
Speaker 1: on in the world beyond what's happening in their kitchen.

516
00:31:40,720 --> 00:31:44,680
Speaker 1: Jamie Oliver, who's the brit who had that big school

517
00:31:44,760 --> 00:31:48,080
Speaker 1: lunch push to make school lunch is healthier. Suddenly we're

518
00:31:48,120 --> 00:31:50,960
Speaker 1: also really concerned with what Paula Deene may or may

519
00:31:51,000 --> 00:31:53,719
Speaker 1: not be saying. It's horrific about people who work at

520
00:31:53,720 --> 00:31:56,840
Speaker 1: her restaurants. You have Emerald Lagazzi spinning off from doing

521
00:31:56,880 --> 00:32:00,920
Speaker 1: a cooking show and doing an eco show looking at

522
00:32:00,960 --> 00:32:04,400
Speaker 1: food and sustainability. Mario Batali is getting in the car

523
00:32:04,440 --> 00:32:07,320
Speaker 1: with Gwyneth Paltrow. I mean a huge political statement. It's

524
00:32:07,440 --> 00:32:10,480
Speaker 1: while those orange crocs are just screaming all sorts of

525
00:32:10,480 --> 00:32:16,160
Speaker 1: things at us. And scholar Lucy Shoals describes in a

526
00:32:16,240 --> 00:32:21,880
Speaker 1: paper on gender and celebrity TV chefs, she describes these

527
00:32:21,960 --> 00:32:26,640
Speaker 1: chefs as figures who assimilate within his her towering persona,

528
00:32:26,920 --> 00:32:31,000
Speaker 1: the authority, charisma and responsibility of the journalist, the activist,

529
00:32:31,280 --> 00:32:35,440
Speaker 1: and the parent all rolled into one. We're juggling a

530
00:32:35,440 --> 00:32:39,200
Speaker 1: lot of rolling pins and whisks metaphorically at this point

531
00:32:40,360 --> 00:32:42,960
Speaker 1: that that is a lot to put onto to one

532
00:32:43,040 --> 00:32:48,560
Speaker 1: aproned person or no apron at all. Aprons are frumping out, Caroline,

533
00:32:48,720 --> 00:32:51,880
Speaker 1: Oh no, but I love a good apron. Uh yeah,

534
00:32:51,880 --> 00:32:56,160
Speaker 1: this is we start to see a lot about how

535
00:32:56,360 --> 00:33:01,760
Speaker 1: certain uh lady TV chefs look and what they're wearing,

536
00:33:02,600 --> 00:33:05,800
Speaker 1: what their figures look like, how busty or not busty

537
00:33:05,880 --> 00:33:08,800
Speaker 1: they are. There's a lot of discussion about Nigella Lawson

538
00:33:09,160 --> 00:33:13,320
Speaker 1: and Giada de Laurentis a lot of people just focusing

539
00:33:13,360 --> 00:33:16,880
Speaker 1: on the looks. So you're saying that the big shift

540
00:33:16,960 --> 00:33:23,120
Speaker 1: in the early two thousand's with TV cooks, cooking presenters

541
00:33:23,440 --> 00:33:27,400
Speaker 1: chefs is sex appeal. Yeah, there's definitely less of the

542
00:33:27,480 --> 00:33:31,960
Speaker 1: Julia Child quirkiness. Well, Rachel Rise a little bit quirky,

543
00:33:32,000 --> 00:33:35,160
Speaker 1: but way more focused on like, here's a beautiful woman

544
00:33:35,200 --> 00:33:39,280
Speaker 1: cooking you a sandwich. Well there's also two they're attractive,

545
00:33:39,320 --> 00:33:41,920
Speaker 1: but they can't be overtly sexy so as to turn

546
00:33:41,960 --> 00:33:44,960
Speaker 1: off a female audience either, So they have that kind

547
00:33:44,960 --> 00:33:48,200
Speaker 1: of BFF approach as well. They're just like, you're very

548
00:33:48,240 --> 00:33:54,320
Speaker 1: attractive friend, like Nigella Lawson, whose Nigella Bites was a

549
00:33:54,440 --> 00:33:58,760
Speaker 1: huge hit and also very much focused on her attractiveness

550
00:33:58,800 --> 00:34:02,000
Speaker 1: and and notably she she was a journalist before she

551
00:34:02,240 --> 00:34:06,680
Speaker 1: turned to cooking, and she once described her two thousand

552
00:34:06,760 --> 00:34:09,759
Speaker 1: cookbook How to Be a Domestic Goddess Baking and the

553
00:34:09,880 --> 00:34:14,160
Speaker 1: Art of Comfort Cooking as quote, a very important feminist

554
00:34:14,400 --> 00:34:18,680
Speaker 1: tract in its own right, because she said it celebrates

555
00:34:18,840 --> 00:34:22,399
Speaker 1: the type of kitchen activity that's typically derided for its

556
00:34:22,440 --> 00:34:28,080
Speaker 1: feminine associations, i e. Baking. M hm. So it's it's

557
00:34:28,120 --> 00:34:33,000
Speaker 1: going back to what we've talked about with semphobia new domesticity,

558
00:34:33,400 --> 00:34:38,200
Speaker 1: reclaiming womanly things as a feminist act. Interesting. Yeah, I

559
00:34:38,239 --> 00:34:41,000
Speaker 1: mean personally, I think it might have also been a

560
00:34:41,040 --> 00:34:44,400
Speaker 1: little bit to just sell cookbooks and not and and

561
00:34:44,040 --> 00:34:47,239
Speaker 1: and and alleviate any tension over buying something titled how

562
00:34:47,239 --> 00:34:50,920
Speaker 1: to Be a Domestic Goddess, which could be seen as

563
00:34:50,920 --> 00:34:55,440
Speaker 1: a little regressive. Yes, yes, well then we get Rachel

564
00:34:55,520 --> 00:34:58,480
Speaker 1: Ray's thirty minute Meals that she debuts on a new

565
00:34:58,600 --> 00:35:02,160
Speaker 1: station out of Albany, New York, and Food Network just

566
00:35:02,200 --> 00:35:05,240
Speaker 1: snaps her up. But the thing is like, she's no dummy,

567
00:35:05,360 --> 00:35:10,239
Speaker 1: She's no just like talking cooking head. Uh. She developed

568
00:35:10,280 --> 00:35:14,080
Speaker 1: the idea on her own and shopped it around, amassing

569
00:35:14,120 --> 00:35:17,000
Speaker 1: a huge cookbooks worth of recipes along the way. I mean,

570
00:35:17,000 --> 00:35:19,040
Speaker 1: this woman did put out a cookbook that was like

571
00:35:19,080 --> 00:35:22,200
Speaker 1: three d and sixty five days of Cooking. So well,

572
00:35:22,239 --> 00:35:24,399
Speaker 1: I mean, and that was when she was knee deep

573
00:35:24,440 --> 00:35:28,360
Speaker 1: in empire building. Even before that, she had started self

574
00:35:28,400 --> 00:35:31,799
Speaker 1: publishing sort of like she had like a very very

575
00:35:31,920 --> 00:35:35,560
Speaker 1: very small press that she was working with too um

576
00:35:35,680 --> 00:35:38,719
Speaker 1: publish her recipes and she straight up acknowledges like, yeah, no,

577
00:35:38,840 --> 00:35:42,680
Speaker 1: I'm not a chef. I'm just a really hard worker.

578
00:35:42,920 --> 00:35:47,600
Speaker 1: And thirty Minute Meals debuted in two thousand one. Four

579
00:35:47,680 --> 00:35:51,400
Speaker 1: years later, she has four point five million books in print,

580
00:35:51,800 --> 00:35:55,360
Speaker 1: a six million dollar book contract, and four shows in

581
00:35:55,480 --> 00:35:59,680
Speaker 1: regular rotation. Oh and a magazine. I mean, Rachel rays

582
00:35:59,800 --> 00:36:03,840
Speaker 1: R used to fame is incredible, but also the hate

583
00:36:03,880 --> 00:36:07,279
Speaker 1: that that breeded was so incredible. Yeah. I never I

584
00:36:07,280 --> 00:36:09,120
Speaker 1: can't say that I ever had much of an opinion

585
00:36:09,120 --> 00:36:11,680
Speaker 1: on Rachel ray I didn't watch her because I did

586
00:36:11,719 --> 00:36:16,600
Speaker 1: think she was a little bit like overly spunky, and

587
00:36:16,640 --> 00:36:18,759
Speaker 1: it kind of drove me crazy, And as someone who

588
00:36:18,760 --> 00:36:21,640
Speaker 1: didn't really watch cooking shows anyway, I was like next.

589
00:36:22,320 --> 00:36:24,360
Speaker 1: But I do have to admire her for all that

590
00:36:24,480 --> 00:36:29,920
Speaker 1: lies behind that spunkiness, which is really just pure strength

591
00:36:30,120 --> 00:36:34,560
Speaker 1: and determination. Yeah, and in that New York Times profile

592
00:36:35,480 --> 00:36:39,319
Speaker 1: addressing all of the haters because there were and still are,

593
00:36:39,360 --> 00:36:42,600
Speaker 1: I'm sure, so many she said. I never said I

594
00:36:42,640 --> 00:36:45,040
Speaker 1: was the greatest thing ever. I just think people should

595
00:36:45,040 --> 00:36:46,680
Speaker 1: be able to cook, even if they don't have a

596
00:36:46,680 --> 00:36:50,040
Speaker 1: bunch of time or money. And I think that did

597
00:36:50,080 --> 00:36:54,480
Speaker 1: mark a big shift in our pop culture approach to cooking,

598
00:36:54,560 --> 00:36:57,400
Speaker 1: where everything did become timed, even if it is in

599
00:36:57,520 --> 00:37:02,680
Speaker 1: more of an elevated but still time competitive setting like

600
00:37:02,760 --> 00:37:05,319
Speaker 1: a top chef, which is which is interesting because so

601
00:37:05,400 --> 00:37:09,000
Speaker 1: here's Rachel Ray who has the same idea as Julia

602
00:37:09,120 --> 00:37:12,680
Speaker 1: Child of like cooking should be accessible and women should

603
00:37:12,680 --> 00:37:14,120
Speaker 1: be able to do it and you should be able

604
00:37:14,200 --> 00:37:16,280
Speaker 1: to enjoy it and have fun with it. But she's

605
00:37:16,400 --> 00:37:19,800
Speaker 1: approaching it from the opposite way of like take less time,

606
00:37:19,840 --> 00:37:23,560
Speaker 1: whereas Julia was like, let's invest more time and really

607
00:37:23,680 --> 00:37:26,480
Speaker 1: enjoy what we're doing. Yeah, yeah, I mean like even

608
00:37:26,560 --> 00:37:30,560
Speaker 1: thinking about their presentation where they are both their sets

609
00:37:30,600 --> 00:37:35,319
Speaker 1: are in homey places unless it's one of Rachel's travel shows,

610
00:37:35,320 --> 00:37:39,400
Speaker 1: but their main sets are very domestic. They both have

611
00:37:39,480 --> 00:37:42,359
Speaker 1: the quirky appeal, you know, so they seem very down

612
00:37:42,400 --> 00:37:46,000
Speaker 1: to earth, but they are coming at it from exact

613
00:37:46,360 --> 00:37:51,440
Speaker 1: opposite vantage points. But Rachel right too, was one of

614
00:37:51,480 --> 00:37:54,359
Speaker 1: the women who was featured in what is possibly the

615
00:37:54,440 --> 00:37:59,799
Speaker 1: most ridiculous article I've ever read, which was in the

616
00:38:00,000 --> 00:38:04,200
Speaker 1: New York Times in two thousand seven, which was all

617
00:38:04,280 --> 00:38:09,319
Speaker 1: about fashion. That's not surprising, what's so so weird about that?

618
00:38:09,640 --> 00:38:13,600
Speaker 1: And it's because it literally was an entire style piece

619
00:38:13,680 --> 00:38:18,240
Speaker 1: about how lady chefs on TV, lady celebrity chefs where

620
00:38:18,400 --> 00:38:24,360
Speaker 1: v NEX shirts. Period. Yeah, so they declared chef whites

621
00:38:24,400 --> 00:38:28,239
Speaker 1: and aprons are out and v NEX show just a

622
00:38:28,280 --> 00:38:31,680
Speaker 1: little bit of cleave that's short for cleavage are the

623
00:38:31,760 --> 00:38:36,920
Speaker 1: new quote unquote uniform of female cooking show stars. And

624
00:38:36,960 --> 00:38:41,880
Speaker 1: it attributes this safer for work sexy V neck trend

625
00:38:41,960 --> 00:38:44,359
Speaker 1: to Nigella. I would just like to say that I

626
00:38:44,480 --> 00:38:46,440
Speaker 1: have been rocking a V neck shirt for a very

627
00:38:46,480 --> 00:38:49,600
Speaker 1: long time and had nothing to do with Nigella Lawson. Well, Caroline,

628
00:38:49,600 --> 00:38:51,400
Speaker 1: that's great for you. You can have your own cooking

629
00:38:51,400 --> 00:38:56,720
Speaker 1: show now that man wait um. And it cites people

630
00:38:56,760 --> 00:38:59,799
Speaker 1: like Giada, Sandra Lee and also Rachel Ray who are

631
00:38:59,840 --> 00:39:01,920
Speaker 1: all wearing I mean, when they did the side by

632
00:39:01,960 --> 00:39:04,359
Speaker 1: side photo, it was convincing because all of them were

633
00:39:04,480 --> 00:39:10,120
Speaker 1: wearing tasteful v NEX three quarter length sleeves. You could

634
00:39:10,160 --> 00:39:12,239
Speaker 1: tell that the fabric had a little bit of a

635
00:39:12,239 --> 00:39:16,080
Speaker 1: little bit of spandex in it for shape and it

636
00:39:16,200 --> 00:39:19,759
Speaker 1: quotes Vogue features director Sally Singer, who says to wear

637
00:39:19,760 --> 00:39:22,800
Speaker 1: an apron now looks old fashioned, although for a man

638
00:39:23,040 --> 00:39:28,600
Speaker 1: it can look endearing. And this, to me, did highlight

639
00:39:29,400 --> 00:39:34,080
Speaker 1: the major contrast to industrial kitchen environments, where dude chefs

640
00:39:34,200 --> 00:39:37,239
Speaker 1: in their aprons, in their chef whites are still seen, yes,

641
00:39:37,320 --> 00:39:41,680
Speaker 1: as sexy rock stars, they are Sally Singer approved, but

642
00:39:41,800 --> 00:39:48,880
Speaker 1: women chefs in front the aprons or genderless chef whites

643
00:39:48,920 --> 00:39:53,560
Speaker 1: are seen as sex less and sweaty because it's hot. Yeah,

644
00:39:53,600 --> 00:39:55,319
Speaker 1: and and a woman being in an apron that just

645
00:39:55,360 --> 00:39:58,319
Speaker 1: hearkens back to like your grandmother at the stove. You know,

646
00:39:58,400 --> 00:40:01,880
Speaker 1: there's nothing like they're so only nothing sexy about that. Sorry,

647
00:40:01,880 --> 00:40:05,040
Speaker 1: I don't know your grandmother. I remember at the height

648
00:40:05,239 --> 00:40:11,160
Speaker 1: of Rachel ray fame, there were some guys that I

649
00:40:11,200 --> 00:40:14,080
Speaker 1: knew who did like her. I mean, she did the

650
00:40:14,360 --> 00:40:17,000
Speaker 1: maximum spread, And there were some guys who, secretly, I

651
00:40:17,040 --> 00:40:19,840
Speaker 1: don't know that they watched the show, but they definitely

652
00:40:19,960 --> 00:40:24,120
Speaker 1: found her whole like cute girl cooking thing very attractive.

653
00:40:24,200 --> 00:40:26,160
Speaker 1: Well yeah, I mean she's the girl next door. She's

654
00:40:26,200 --> 00:40:28,360
Speaker 1: probably gonna have a beer with you while she's cooking

655
00:40:28,400 --> 00:40:33,279
Speaker 1: you whatever, like thirty minute chili. Yeah, And that was

656
00:40:33,320 --> 00:40:35,120
Speaker 1: the thing too. She got slammed on. People are like,

657
00:40:35,160 --> 00:40:38,160
Speaker 1: it doesn't really take thirty minutes, and she's like, I know,

658
00:40:38,680 --> 00:40:41,080
Speaker 1: I know. If you're not like, you haven't prepped everything,

659
00:40:41,120 --> 00:40:42,759
Speaker 1: and if you're not Rachel Ray, of course it's not

660
00:40:42,800 --> 00:40:45,719
Speaker 1: going to take just thirty minutes. Relax. But it is

661
00:40:45,760 --> 00:40:48,839
Speaker 1: interesting to think about that that shift in how we

662
00:40:49,280 --> 00:40:53,200
Speaker 1: portray these women. I mean, they really they aren't chefs.

663
00:40:53,200 --> 00:40:55,600
Speaker 1: I mean a lot of times they are cooks. Yes,

664
00:40:55,640 --> 00:40:58,680
Speaker 1: she'll see chef whites on Top Chef, you'll see it

665
00:40:58,719 --> 00:41:00,799
Speaker 1: on The Master Chef for now Allie's, but their whole

666
00:41:00,800 --> 00:41:04,480
Speaker 1: thing is like, these are home cooks. They're not really chefs. Um,

667
00:41:04,520 --> 00:41:07,439
Speaker 1: And you'll see it on Iron Chef, but you'll also

668
00:41:07,480 --> 00:41:10,480
Speaker 1: see it more often on people like Bobby Flay and

669
00:41:10,600 --> 00:41:16,560
Speaker 1: Emeral mostly Bam Dudes and and Food Networks. And Barrel

670
00:41:16,760 --> 00:41:19,120
Speaker 1: still wears her chef whites, but I've also seen her

671
00:41:19,200 --> 00:41:21,759
Speaker 1: doing the V neck thing. If you start looking for

672
00:41:21,760 --> 00:41:25,080
Speaker 1: the V neck, Caroline, it's everywhere. But once you get inside,

673
00:41:25,120 --> 00:41:31,080
Speaker 1: all of us it's true until you hit over fifty

674
00:41:31,160 --> 00:41:34,120
Speaker 1: and then you get a crisp button down. Allah in

675
00:41:34,280 --> 00:41:39,200
Speaker 1: a Garden and Martha Stewart, Yeah, Iina Garden, Oh, I

676
00:41:39,320 --> 00:41:41,719
Speaker 1: know which. I was sad that we are not going

677
00:41:41,719 --> 00:41:43,719
Speaker 1: to get to talk much about Nda Garden at all.

678
00:41:44,040 --> 00:41:49,040
Speaker 1: Really only this mentioned, but to Da Garden fans. I'm

679
00:41:49,080 --> 00:41:51,759
Speaker 1: thinking of her. I like her, and my boyfriend has

680
00:41:51,760 --> 00:41:54,560
Speaker 1: a weird opinion on her and and listeners, I don't

681
00:41:54,600 --> 00:41:57,880
Speaker 1: watch Enah enough to know exactly what he's talking about,

682
00:41:57,960 --> 00:42:00,760
Speaker 1: So Kristen, I don't know, maybe you do. My boyfriend

683
00:42:00,840 --> 00:42:03,960
Speaker 1: is partially convinced that Aina's like trapped in the kitchen

684
00:42:04,360 --> 00:42:07,240
Speaker 1: and that she's got some weird relationship with her husband,

685
00:42:07,280 --> 00:42:09,560
Speaker 1: and he's like that man, he just like expects her

686
00:42:09,600 --> 00:42:11,439
Speaker 1: to do all the cooking. He just leaves her alone

687
00:42:11,480 --> 00:42:13,640
Speaker 1: in there. I'm pretty sure she's chained up, and you know,

688
00:42:13,719 --> 00:42:15,799
Speaker 1: maybe he's gay. I don't know what's going on between them,

689
00:42:15,800 --> 00:42:17,920
Speaker 1: but like, I feel like we need to set Dinah free.

690
00:42:19,000 --> 00:42:21,720
Speaker 1: I think a barefoot contessa is living her best life.

691
00:42:21,960 --> 00:42:24,640
Speaker 1: I do too. I was just entertaining all the time.

692
00:42:24,680 --> 00:42:26,440
Speaker 1: I was like, boyfriend, how can you think this? Iinah

693
00:42:26,480 --> 00:42:28,319
Speaker 1: looks like she's having so much fun and she's so

694
00:42:28,360 --> 00:42:30,239
Speaker 1: pleased to bring out the tray at the end of

695
00:42:30,280 --> 00:42:33,719
Speaker 1: the cooking to feed the people. Super tangent. One of

696
00:42:33,760 --> 00:42:37,760
Speaker 1: my favorite things on Twitter is Rock sand Gay live

697
00:42:37,800 --> 00:42:42,560
Speaker 1: tweeting Barefoot Contessa Listeners, if you have not a followed

698
00:42:42,600 --> 00:42:46,080
Speaker 1: Rock sand Gay, do that and then please tune in

699
00:42:46,160 --> 00:42:49,200
Speaker 1: for her just tweeting about Aina. It's amazing. Well, and

700
00:42:49,280 --> 00:42:53,000
Speaker 1: Iina Garden is another person who it's not about her

701
00:42:53,680 --> 00:42:56,440
Speaker 1: sex appeal. It's not about whether she's a girl next

702
00:42:56,480 --> 00:43:00,000
Speaker 1: door or not. It's a woman who's a really gray

703
00:43:00,000 --> 00:43:05,720
Speaker 1: eight chef making really relatable meals. Oh but that reminds

704
00:43:05,760 --> 00:43:08,680
Speaker 1: me though you say she's a really great chef. When

705
00:43:08,719 --> 00:43:12,439
Speaker 1: I mentioned on stuff, I never told you social media

706
00:43:12,480 --> 00:43:15,000
Speaker 1: that we were thinking about doing this episode and asking

707
00:43:15,080 --> 00:43:17,360
Speaker 1: she'd we do something on Julia Child or maybe un

708
00:43:17,440 --> 00:43:23,480
Speaker 1: A Garden. Someone sneered Hinda Gardens just a caterer, which yeah,

709
00:43:23,520 --> 00:43:26,719
Speaker 1: she did start a massively successful catering business and that

710
00:43:26,920 --> 00:43:32,560
Speaker 1: is how she got her start. But come on now, well, okay,

711
00:43:33,360 --> 00:43:35,400
Speaker 1: I mean I don't know did she go to culinary

712
00:43:35,440 --> 00:43:38,279
Speaker 1: school and attain the status of chef? I mean I

713
00:43:38,280 --> 00:43:40,319
Speaker 1: don't know these things, but it seems like a little

714
00:43:40,360 --> 00:43:44,759
Speaker 1: harsh to dismiss Na Garden as a caterer when like,

715
00:43:44,800 --> 00:43:49,960
Speaker 1: obviously she's an amazing businesswoman and an amazing cooker of food. Well,

716
00:43:50,160 --> 00:43:53,040
Speaker 1: and it just gets to the whole point of these

717
00:43:53,080 --> 00:43:55,160
Speaker 1: past this episode, in the last episode that we did

718
00:43:55,560 --> 00:43:59,839
Speaker 1: on chefs in professional kitchens, where there is that SnO

719
00:44:00,000 --> 00:44:02,520
Speaker 1: abbery where it's like if you aren't a chef, if

720
00:44:02,520 --> 00:44:06,640
Speaker 1: you're just a cook or a caterer, then you are

721
00:44:06,719 --> 00:44:10,000
Speaker 1: not worthy of as much respect, even if you are

722
00:44:10,080 --> 00:44:14,920
Speaker 1: incredibly successful, which stinks because I mean traditionally, as we

723
00:44:14,960 --> 00:44:16,880
Speaker 1: talked about in our last episode, especially when you go

724
00:44:16,960 --> 00:44:19,719
Speaker 1: back to the seventeenth and eighteenth centuries, like that's how

725
00:44:19,760 --> 00:44:22,720
Speaker 1: women got their starts, where it was like home based

726
00:44:22,800 --> 00:44:27,440
Speaker 1: catering and confectioneries. Well, one thing too, I did want

727
00:44:27,480 --> 00:44:32,120
Speaker 1: to mention in this episode is how there there might

728
00:44:32,160 --> 00:44:37,000
Speaker 1: be a little bit better representation of women in cooking

729
00:44:37,040 --> 00:44:40,359
Speaker 1: on television as opposed to in professional kitchens, where it's

730
00:44:40,360 --> 00:44:45,960
Speaker 1: what of women are chefs in restaurants, So regardless of

731
00:44:46,000 --> 00:44:50,320
Speaker 1: whether they are cooking, catering, or outright chefing, there is

732
00:44:50,400 --> 00:44:54,520
Speaker 1: a little bit more gender parity on screen in terms

733
00:44:54,520 --> 00:44:57,560
Speaker 1: of who's doing the cooking, who is guiding us through

734
00:44:58,120 --> 00:45:03,839
Speaker 1: this meal preparation, compared to the paltry of women who

735
00:45:03,880 --> 00:45:09,480
Speaker 1: are head cooks and chefs in restaurants. There isn't that

736
00:45:09,560 --> 00:45:13,239
Speaker 1: much diversity though. Um that was something that really was

737
00:45:13,560 --> 00:45:17,120
Speaker 1: not highlighted in most of the things we read. But

738
00:45:17,160 --> 00:45:20,560
Speaker 1: as I was reading and observing and looking at photos

739
00:45:20,640 --> 00:45:23,880
Speaker 1: like that New York Times v neck side by side comparison,

740
00:45:23,840 --> 00:45:28,560
Speaker 1: I was like, Oh, all these women are white, huh.

741
00:45:28,719 --> 00:45:31,640
Speaker 1: And you have a little bit of diversity here and there,

742
00:45:32,640 --> 00:45:36,719
Speaker 1: but I don't. I would be very surprised if it

743
00:45:36,760 --> 00:45:40,520
Speaker 1: were at anywhere on par with like our population statistics, Like,

744
00:45:40,880 --> 00:45:44,880
Speaker 1: it's not representative. No, And and if anyone ever tries

745
00:45:44,920 --> 00:45:48,359
Speaker 1: to insert some diversity into any of these networks, it's

746
00:45:48,360 --> 00:45:52,879
Speaker 1: always with sort of an eye toward almost stereotyping. Uh.

747
00:45:52,960 --> 00:45:55,560
Speaker 1: Tanya Holland was talking to the Chicago Tribune and she says,

748
00:45:55,600 --> 00:45:57,960
Speaker 1: even on Food Network, they were dumbing us down. I

749
00:45:58,040 --> 00:45:59,719
Speaker 1: was in the soul kitchen, so they wanted me to

750
00:45:59,760 --> 00:46:03,400
Speaker 1: act sassy. I'm from suburbia, I'm educated, I have this

751
00:46:03,480 --> 00:46:06,040
Speaker 1: plethora of experience. That was not the way I was

752
00:46:06,080 --> 00:46:08,319
Speaker 1: going to act, and I will give a shout out

753
00:46:08,400 --> 00:46:11,719
Speaker 1: to Top Chef and Master Chef because I do think

754
00:46:11,719 --> 00:46:18,000
Speaker 1: those cooking competition shows, probably due to production, have more

755
00:46:18,280 --> 00:46:22,360
Speaker 1: diversity within their ranks. But when it comes to those

756
00:46:22,400 --> 00:46:27,640
Speaker 1: more food network stars, yeah, I mean it's it's pretty

757
00:46:27,640 --> 00:46:29,640
Speaker 1: pretty white. Um. I do want to give a quick

758
00:46:29,640 --> 00:46:32,680
Speaker 1: shout out though, to Carla Hall, who was on Top

759
00:46:32,760 --> 00:46:35,239
Speaker 1: Chef and it's now on. Isn't she the one who

760
00:46:35,320 --> 00:46:38,479
Speaker 1: said hoodie who to her husband? Yeah, she's a lady

761
00:46:39,200 --> 00:46:42,240
Speaker 1: and she has a cookie business and she is delightful

762
00:46:42,920 --> 00:46:47,160
Speaker 1: and she has parlayed her Top Chef career into um

763
00:46:47,400 --> 00:46:51,160
Speaker 1: TV hosting as well, which is great. But still, I mean,

764
00:46:51,200 --> 00:46:57,760
Speaker 1: it's like a handful of examples. So overall, Caroline, considering

765
00:46:57,800 --> 00:46:59,719
Speaker 1: all the things we've talked about, We've talked so much

766
00:46:59,719 --> 00:47:04,400
Speaker 1: about cooking this week. If we look on screen versus

767
00:47:04,520 --> 00:47:09,160
Speaker 1: taking a peek inside brick and mortar kitchens, what do

768
00:47:09,239 --> 00:47:13,239
Speaker 1: we think about the gender portrayal? Well, I mean, I

769
00:47:13,480 --> 00:47:17,400
Speaker 1: do think it's interesting when you have examples like Nigella Lawson,

770
00:47:17,680 --> 00:47:21,080
Speaker 1: Rachel Ray, Sandra Lee, and then you look at people

771
00:47:21,120 --> 00:47:25,080
Speaker 1: like Anthony Bourdain, Andrew Zimmer and people like guys tend

772
00:47:25,120 --> 00:47:31,680
Speaker 1: to be these rugged, kind of snarky adventurer types, um

773
00:47:31,719 --> 00:47:34,280
Speaker 1: bad boys of the kitchen, like I'm going to smoke

774
00:47:34,360 --> 00:47:37,600
Speaker 1: and get wasted and then talk about food, whereas the

775
00:47:37,640 --> 00:47:41,840
Speaker 1: women tend to be very like welcoming and nurturing and

776
00:47:41,920 --> 00:47:44,160
Speaker 1: all of the stereotypical stuff that we talked about in

777
00:47:44,160 --> 00:47:47,080
Speaker 1: our first episode. Yeah, I mean in a lot of ways,

778
00:47:47,200 --> 00:47:51,280
Speaker 1: I agree. I don't know that it's um challenging gender

779
00:47:51,360 --> 00:47:58,160
Speaker 1: roles all that much, not that it necessarily needs to, no,

780
00:47:58,600 --> 00:48:00,919
Speaker 1: but I think it it is repper presentative of how

781
00:48:01,000 --> 00:48:04,560
Speaker 1: we look at people who cook. Yeah, where it's still

782
00:48:05,040 --> 00:48:07,920
Speaker 1: guy is chef and woman is cook. She's nourishing and

783
00:48:07,960 --> 00:48:11,680
Speaker 1: she's homemaking. Still Yeah, like a guy who cooks and

784
00:48:11,760 --> 00:48:14,799
Speaker 1: his pack and a knife, like he's he's dangerous. He

785
00:48:14,960 --> 00:48:17,480
Speaker 1: you know, he can do something amazing, which is be

786
00:48:17,560 --> 00:48:20,640
Speaker 1: a man with a penis and cook a meal where

787
00:48:21,520 --> 00:48:24,920
Speaker 1: his penis. Whereas women are like, well, that's just what

788
00:48:24,960 --> 00:48:27,359
Speaker 1: you're supposed to do. You're not like cool because of it.

789
00:48:28,000 --> 00:48:30,080
Speaker 1: And maybe that's part of the appeal. I mean, there

790
00:48:30,160 --> 00:48:34,319
Speaker 1: is something soothing about watching some of these shows. There's

791
00:48:34,320 --> 00:48:37,600
Speaker 1: something soothing about joining Aina in her garden or in

792
00:48:37,640 --> 00:48:41,759
Speaker 1: her kitchen and just watching her prepare food and talk

793
00:48:41,880 --> 00:48:45,160
Speaker 1: calmly to the camera. I mean, I don't I don't know.

794
00:48:45,239 --> 00:48:47,680
Speaker 1: I mean maybe it's more of like a Pinterest effect

795
00:48:47,680 --> 00:48:50,239
Speaker 1: where it's like this is just there's a little bit

796
00:48:50,280 --> 00:48:54,919
Speaker 1: of the aspirational self in there, where maybe TV executives

797
00:48:54,960 --> 00:48:59,719
Speaker 1: are simply putting forth what they think people want. Very now,

798
00:49:00,120 --> 00:49:04,440
Speaker 1: I would love to see, uh, lady Anthony Bourdaine. You

799
00:49:04,440 --> 00:49:07,080
Speaker 1: know you've got well, you had Samantha Brown who also

800
00:49:07,120 --> 00:49:10,040
Speaker 1: did travel stuff, but she was so Sacharin. I would like, Yeah,

801
00:49:10,080 --> 00:49:13,120
Speaker 1: I'd love to see a lady Anthony Bourdain. Until then,

802
00:49:13,280 --> 00:49:16,080
Speaker 1: I guess I'll just watch Anthony Bourdaine and TV developers.

803
00:49:16,080 --> 00:49:19,480
Speaker 1: If you're listening, we know a couple of ladies don't smoke,

804
00:49:19,520 --> 00:49:23,040
Speaker 1: but we will drink on camera in the exotic locations

805
00:49:23,160 --> 00:49:26,560
Speaker 1: any food. We can be real snarky. You haven't heard anything. Well,

806
00:49:26,560 --> 00:49:29,960
Speaker 1: now I want to hear from listeners. Really curious to

807
00:49:30,000 --> 00:49:34,080
Speaker 1: know your favorite celebrity chefs. Do you love Julia Child

808
00:49:34,120 --> 00:49:36,239
Speaker 1: as much as we do? And what do you think

809
00:49:36,280 --> 00:49:40,719
Speaker 1: about the portrayal of women cooking on TV? Is it

810
00:49:40,880 --> 00:49:42,960
Speaker 1: just same old same old or do you think that

811
00:49:43,040 --> 00:49:47,640
Speaker 1: it is challenging our notions of women being in the

812
00:49:47,760 --> 00:49:51,120
Speaker 1: kitchen and what that means. Mom Stuff at how stuff

813
00:49:51,120 --> 00:49:53,600
Speaker 1: works dot Com is our email address. You can also

814
00:49:53,640 --> 00:49:56,560
Speaker 1: tweet us at mom Stuff podcast or messages on Facebook,

815
00:49:56,800 --> 00:49:58,600
Speaker 1: and we've got a couple of messages to share with

816
00:49:58,640 --> 00:50:06,120
Speaker 1: you right now. I have a letter here from Katie

817
00:50:06,200 --> 00:50:10,160
Speaker 1: about our juicing episode. She has a couple of items

818
00:50:10,200 --> 00:50:12,920
Speaker 1: to put things in perspective. She says, you didn't make

819
00:50:12,920 --> 00:50:16,080
Speaker 1: a distinction between juice and smoothies, but spoke of them

820
00:50:16,080 --> 00:50:19,319
Speaker 1: as interchangeable. Most of the time, smoothies blend the whole

821
00:50:19,320 --> 00:50:22,240
Speaker 1: fruit and veg so they include all that lovely fiber,

822
00:50:22,280 --> 00:50:24,800
Speaker 1: which is great for your intestines, makes you feel fuller

823
00:50:24,800 --> 00:50:27,680
Speaker 1: for longer, Plus it slows down the sugar absorption, so

824
00:50:27,760 --> 00:50:31,640
Speaker 1: it keeps your blood sugar more stable. Juicing removes all

825
00:50:31,760 --> 00:50:34,680
Speaker 1: the fibers, so you get a really high blood sugar spike,

826
00:50:34,840 --> 00:50:37,279
Speaker 1: which is no different from eating chocolate, and it makes

827
00:50:37,280 --> 00:50:39,840
Speaker 1: your liver work really hard to store all that excess

828
00:50:39,880 --> 00:50:43,440
Speaker 1: blood sugar. So stick all that great fruit and vegetables

829
00:50:43,480 --> 00:50:47,000
Speaker 1: in your nutribullet or much cheaper alternative blender at a

830
00:50:47,080 --> 00:50:49,880
Speaker 1: scoop of protein power some nuts or seeds, and a

831
00:50:49,920 --> 00:50:52,759
Speaker 1: splash of nut or oat or rice milk to enjoy

832
00:50:52,800 --> 00:50:56,440
Speaker 1: a feeling healthy low G I smoothie ps. And this

833
00:50:56,520 --> 00:50:58,320
Speaker 1: is in reference to me being like, I think a

834
00:50:58,440 --> 00:51:01,239
Speaker 1: juice could be a good addition to my grano LaVar breakfast.

835
00:51:02,320 --> 00:51:05,640
Speaker 1: Katie says grano lavars can be sugar, so they aren't

836
00:51:05,640 --> 00:51:08,640
Speaker 1: a healthy breakfast. Also, you mentioned cost, making juicing an

837
00:51:08,719 --> 00:51:11,200
Speaker 1: upper class thing. Classes are a bit different here. She's

838
00:51:11,239 --> 00:51:14,279
Speaker 1: over in England. You talked about seven dollar juices from

839
00:51:14,280 --> 00:51:17,520
Speaker 1: the shops, or two juices in the time taken two juice,

840
00:51:17,560 --> 00:51:19,840
Speaker 1: but not the cost of all the fruit and vegetables,

841
00:51:19,880 --> 00:51:22,480
Speaker 1: of which half the goodness, all that fiber ends up

842
00:51:22,520 --> 00:51:25,200
Speaker 1: in the bin. Maybe that's the cheap bit in the US,

843
00:51:25,280 --> 00:51:28,120
Speaker 1: but soon gets really expensive here. And yeah, buying all

844
00:51:28,160 --> 00:51:30,440
Speaker 1: of those fresh fruits and veggies, and especially if you

845
00:51:30,480 --> 00:51:33,880
Speaker 1: accidentally let an even go to spoil, that can add up.

846
00:51:33,960 --> 00:51:36,959
Speaker 1: So anyway, thank you, Katie. Well, I've got a letter

847
00:51:37,000 --> 00:51:39,919
Speaker 1: here from Amy and she was writing about our women

848
00:51:40,160 --> 00:51:43,279
Speaker 1: Weightlifting episode. She says, I have a condition where my

849
00:51:43,360 --> 00:51:48,800
Speaker 1: kneecaps are unstable and occasionally partially dislocate ouch. I was

850
00:51:48,840 --> 00:51:51,480
Speaker 1: a linky, awkward teenager and never did any exercise, so

851
00:51:51,480 --> 00:51:54,160
Speaker 1: when I started experiencing knee problems in my first year

852
00:51:54,160 --> 00:51:57,080
Speaker 1: of university, I reacted by just restricting what I did

853
00:51:57,080 --> 00:51:59,960
Speaker 1: out of fear of provoking a dislocation, until even standing

854
00:52:00,040 --> 00:52:04,920
Speaker 1: for five minutes or walking for fifteen was a challenge. Eventually,

855
00:52:04,920 --> 00:52:07,560
Speaker 1: I saw a great physiotherapist who suggested I get a

856
00:52:07,600 --> 00:52:12,200
Speaker 1: gym membership rather than boring repetitive physiotherapy exercises. In addition

857
00:52:12,239 --> 00:52:14,680
Speaker 1: to low impact cardio, she told me the most important

858
00:52:14,719 --> 00:52:16,880
Speaker 1: thing for me to do was build up my leg muscles.

859
00:52:17,320 --> 00:52:20,880
Speaker 1: I've now been exercising regularly, including resistance training, for around

860
00:52:20,920 --> 00:52:24,760
Speaker 1: three years, and Halloween will mark three years without a dislocation.

861
00:52:25,520 --> 00:52:28,360
Speaker 1: More than anything else, resistance training has made a huge

862
00:52:28,400 --> 00:52:30,480
Speaker 1: positive change in my life, and I was shocked to

863
00:52:30,560 --> 00:52:33,279
Speaker 1: hear that such a small proportion of women didn't not

864
00:52:33,400 --> 00:52:36,320
Speaker 1: only do my kneecap stay put, but it's also helped

865
00:52:36,400 --> 00:52:40,720
Speaker 1: hugely with managing my anxiety and improving sleep. I really

866
00:52:40,800 --> 00:52:43,600
Speaker 1: think that if I hadn't been socialized away from exercise

867
00:52:43,680 --> 00:52:46,600
Speaker 1: gyms and weights and intimidated by them when I was younger,

868
00:52:46,600 --> 00:52:49,080
Speaker 1: I would have sought help for my knees much earlier,

869
00:52:49,360 --> 00:52:51,680
Speaker 1: and if I'd had a regular exercise regime to begin

870
00:52:51,760 --> 00:52:54,680
Speaker 1: with and stronger muscles, my knees might never have gotten

871
00:52:54,719 --> 00:52:57,480
Speaker 1: so bad. Thanks for talking about resistance training, and I

872
00:52:57,520 --> 00:53:00,480
Speaker 1: hope that more women start to do it. I still

873
00:53:00,480 --> 00:53:02,920
Speaker 1: feel like I'm a super unlikely candidate, but if I

874
00:53:02,960 --> 00:53:06,719
Speaker 1: can do it and love it, anybody can. Yeah. I

875
00:53:06,760 --> 00:53:09,080
Speaker 1: just started doing my first strength training classes. How did

876
00:53:09,120 --> 00:53:12,000
Speaker 1: it go? It's going really well. It's like a lot

877
00:53:12,000 --> 00:53:15,319
Speaker 1: of circuits, you know, not a bunch of huge weights.

878
00:53:15,360 --> 00:53:17,600
Speaker 1: Everybody was really excited to hear that you and I

879
00:53:17,600 --> 00:53:20,520
Speaker 1: had done the strength training podcast. Did you tell them

880
00:53:20,520 --> 00:53:22,759
Speaker 1: that you don't poke up? Yes, we told them that

881
00:53:22,840 --> 00:53:24,839
Speaker 1: you don't poke up. It's true and all of our

882
00:53:24,840 --> 00:53:27,839
Speaker 1: listeners have written in to confirm that too. Yeah. So

883
00:53:27,880 --> 00:53:30,319
Speaker 1: if you have let us to send us Mom stuff

884
00:53:30,320 --> 00:53:33,200
Speaker 1: at how stuff works dot com is our address and

885
00:53:33,280 --> 00:53:35,399
Speaker 1: for links to all of our social media as well

886
00:53:35,400 --> 00:53:40,279
Speaker 1: as all of our blogs, videos, and podcast with our sources.

887
00:53:40,320 --> 00:53:43,880
Speaker 1: So you can read more in this instance about women

888
00:53:43,920 --> 00:53:47,600
Speaker 1: cooking on television, head on over to stuff Mom Never

889
00:53:47,680 --> 00:53:54,440
Speaker 1: Told You dot com for more on this and thousands

890
00:53:54,440 --> 00:54:02,759
Speaker 1: of other topics because it how stuff works. Dot com

891
00:54:02,840 --> 00:54:03,440
Speaker 1: fashion