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Speaker 1: You're listening to Ruthie's Table four in partnership with Montclair.

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Speaker 1: If you're in politics, being outgoing, engaging and caring is

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Speaker 1: part of the job. And these the words often used

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Speaker 1: to describe the Governor of New Jersey, Phil Murphy and

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Speaker 1: first Lady Tammy Murphy. But having been close to Phil

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Speaker 1: and Tammy for as long as I have, I know

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Speaker 1: this is truly who they are. In two thousand and eight,

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Speaker 1: Phil was the finance chair for the Democratic National Committee,

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Speaker 1: and as Americans abroad, we supported the presidential campaign for

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Speaker 1: Barack Obama. Phil and Tammy worked day and night, traveling

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Speaker 1: to London so often we thought they lived there. Our

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Speaker 1: conversations then were always about society and politics, the sense

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Speaker 1: of public service that runs so deeply in them. Their eyes, though,

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Speaker 1: really lit up when we discussed their four children. Today

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Speaker 1: we're having this conversation in the Governor's office in New Jersey,

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Speaker 1: the state he is deeply committed to, out of and loves,

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Speaker 1: And these are actually the very same words I would

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Speaker 1: use to describe how I feel about Phil and Tammy Murphy.

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Speaker 1: Committed proud, two people I love, very special you true.

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Speaker 1: So the recipe that you chose was the chocolate Nemesis.

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Speaker 1: I have to say it has been taken once by

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Speaker 1: Ray Fines no pressure, but we would love to do

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Speaker 1: it again and love you to read it. One if

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Speaker 1: you could read the ingredients and one the method, or

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Speaker 1: you can both read together, however you want to divide it.

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Speaker 2: If I read the ingredients, the best part. That's why

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Speaker 2: we pick.

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Speaker 3: That's why I picked.

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Speaker 4: Chocolatesis importantly you love chocolate Nemesis, the best chocolate cake ever?

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Speaker 1: Yes? Do you agree?

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Speaker 2: Liked percent?

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Speaker 1: Are your chocolate lover?

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Speaker 4: Not as much as missus, she's insane. So it serves

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Speaker 4: ten to twelve Is that a pound and a half? Yes,

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Speaker 4: it is a bitter chocolate in small pieces.

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Speaker 1: Ten eggs and eggs that's a big cake.

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Speaker 5: If it's a big cake, one pound of sugar and

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Speaker 5: one pound of unsalted butter over the tammy, simple and all.

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Speaker 3: The ingredients that I love to eat.

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Speaker 6: Okay, So preheat the oven to three hundred and twenty

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Speaker 6: five degrees fahrenheit. Line a twelve by two inch cake

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Speaker 6: tin with wax paper, then grease and flour it.

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Speaker 3: Beat the eggs with of the sugar.

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Speaker 6: Until the volume quadruples. This will take at least ten minutes.

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Speaker 6: Heat the remaining sugar in a small pan with eight

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Speaker 6: fluid ounces of water until the sugar has dissolved to

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Speaker 6: a syrup. Add the chocolate and butter.

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Speaker 3: Stir.

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Speaker 6: Then pour the syrup to the eggs and continue to

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Speaker 6: beat until combined. Pour into the cake tin and place

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Speaker 6: in a band marie of hot water. Bake in thirty

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Speaker 6: minutes or until set. Test by placing the flat of

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Speaker 6: your hand gently on the surface. Delicious, served with crem fresh.

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Speaker 2: That's so good.

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Speaker 1: All the things we can't eat, well you can so

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Speaker 1: tell me about the Nemesis. Why did you choose it?

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Speaker 6: Just because it has almost all of the taboo items.

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Speaker 6: I love a pound of butter, you know, ten eggs,

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Speaker 6: a pound of sugar, and of course chocolate.

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Speaker 4: Okay, so I have to inject. When Tammy was a child,

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Speaker 4: yes before we met, would sneak into her refrigerate, her

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Speaker 4: parents refrigerator, pull out bars of butter and eat the butter.

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Speaker 6: There were teeth barks in all the butter, and it

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Speaker 6: was always me. I love butter, particularly salty butter.

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Speaker 1: Oh you like it salted like salty? Good butter? In

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Speaker 1: New Jersey, do they make butter here.

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Speaker 6: We actually we are the garden State, so we actually

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Speaker 6: do have some incredible farms here. We have some regenerative

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Speaker 6: farming that goes on and in fact, we always try

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Speaker 6: and find a gift that's typical New Jersey to send

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Speaker 6: all of our friends for the holidays.

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Speaker 4: Also, this is in a different lane, but we we've

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Speaker 4: just we've got an exploding winery, distillery, breweries industry here.

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Speaker 1: What is the wine? Like?

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Speaker 2: Wine is good?

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Speaker 4: Surprisingly good when you first hear wine from New Jersey people,

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Speaker 4: so say, wait a minute, that doesn't sound right, but

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Speaker 4: very very good. Stands up well, good value for money.

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Speaker 6: There's one wine that there was a blind taste test

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Speaker 6: in Chicago before, something called the Governor's Cup where you

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Speaker 6: give out these awards for wine.

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Speaker 1: What is a Governor's Cup.

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Speaker 3: It's where the governor.

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Speaker 4: Basically best wine through blind testing and we do it

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Speaker 4: at the Governor's mansion.

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Speaker 2: It's very cool. We do it for wine and beer, right.

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Speaker 3: Craft beer, Yeah, the Governor's Yes, Governor's.

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Speaker 2: Cup is wine. I figure what we call the craft beer.

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Speaker 6: It's also for not spirits but liqueurs like the curse.

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Speaker 6: But in a blind taste testing in Chicago, one of

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Speaker 6: the wines in New Jersey beat out every other wine,

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Speaker 6: French wines, Californian wines, So that was a big deal.

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Speaker 1: Yeah, there is there a part of the state where

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Speaker 1: the grapes grow. Is there one? Is it like Napo

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Speaker 1: or you know where you have a region.

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Speaker 4: Yeah, it is interesting. We are the fourth smallest state

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Speaker 4: in the country. Geographically we're the eleventh largest population, so

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Speaker 4: we are far and away the most densely populated state.

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Speaker 4: So space is a challenge in New Jersey. It turns

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Speaker 4: out the wineries are located largely in rural areas, but

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Speaker 4: really up and down the state. When we first got

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Speaker 4: into office, at least I thought they were all in

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Speaker 4: the southern southern part of the state. It turns out

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Speaker 4: there up and down, but obviously in rural settings.

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Speaker 1: Not a great state, someone told me yesterday. Because I've

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Speaker 1: been studying New Jersey. I love that. And to talk

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Speaker 1: of densely populated and also the most it has the

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Speaker 1: most diversity, it does, and that's in term. Well we

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Speaker 1: could start talking about food right there, because if you

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Speaker 1: have a diverse population, you have diverse food. Tell me

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Speaker 1: about you know, the different people who live here, from

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Speaker 1: different cultures, from and how that it's expressed in their

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Speaker 1: food and restaurants.

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Speaker 4: How about if I start with the cultures and you

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Speaker 4: give me the un and the restaurants. We are, by

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Speaker 4: many measures, the most diverse American state. We have one

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Speaker 4: of the top South Asian populations, Indian, Pakistani in particular,

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Speaker 4: the Latino populations. We're in the top three of any

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Speaker 4: of the sub categories Colombia, Ecuadorian, Mexican, et cetera, booming

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Speaker 4: Korean population and Asian population generally.

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Speaker 2: And then you've got the.

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Speaker 4: Populations that have been here for a long time, the Irish,

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Speaker 4: the Germans, the Poles, Italians, the Italians without question, without question,

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Speaker 4: and then to your very fair point, big Arab community,

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Speaker 4: so one of the largest Arab communities in the in

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Speaker 4: the United States, one of the biggest and most consequential

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Speaker 4: African Americamerican populations, and that all of that has huge

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Speaker 4: impact on the state in so many respects. But certainly

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Speaker 4: per our discussion food, how would you in well food?

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Speaker 6: I think one of the things about all of the

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Speaker 6: different cultures being here is that because we're so small,

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Speaker 6: you can go to pockets and find incredible restaurants and.

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Speaker 3: Cantenas and.

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Speaker 6: The very typical food of a different culture.

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Speaker 3: So you go. We talk all the time about the

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Speaker 3: fact that we have some.

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Speaker 6: Of the deepest benches where people are living right on

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Speaker 6: top of each other, where you have no choice but

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Speaker 6: to experience someone else's culture and cuisine. In New Jersey though,

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Speaker 6: the corn, the tomatoes, the blueberries, the raspberries, the cranberry bogs.

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Speaker 6: I mean, we have the best food you can find.

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Speaker 6: And the summers here are amazing with everything that's available

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Speaker 6: really exciting.

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Speaker 1: And so you have these farms, you have people different

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Speaker 1: cultures of eating. Is food a important part of would

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Speaker 1: you say? The diversity as well?

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Speaker 2: Lots of diners. We're going to a diner later on.

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Speaker 1: What do we eat in the diner?

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Speaker 2: What are we going to We're gonna go to the

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Speaker 2: Tops diner.

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Speaker 6: Yeah, lunch is usually for me a Greek salad, minestadions.

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Speaker 3: But they have everything. I mean, it depends if you're

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Speaker 3: having a nail or ham.

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Speaker 4: Or depends on what part of the state. That's a

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Speaker 4: good question. But they have diners are like almost a

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Speaker 4: unique Jersey thing.

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Speaker 2: This is a feature.

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Speaker 1: Tell me yesterday I was with you know, we have

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Speaker 1: a new ambassador Jane Hardley and Ralph. So I was

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Speaker 1: with Ralph last night and he was saying that the

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Speaker 1: best pizzas from Jersey City. Do you know this place?

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Speaker 4: Well, we know, we know that New Jersey has the

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Speaker 4: best pizzas anywhere and the best bagels.

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Speaker 1: Oh I didn't.

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Speaker 4: And we compete aggressively against New York City and Connecticut

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Speaker 4: for both of those titles.

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Speaker 1: I like this being a food competition.

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Speaker 6: Bill has this Twitter account for the state, and the

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Speaker 6: state competes in like lobs comments out there, like you know,

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Speaker 6: talking about where certain food groups were created and who

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Speaker 6: has the best pizza, and it's a constant battle going on.

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Speaker 3: Yeah, no, it's fo Last.

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Speaker 1: Night they were really into the they have a pizza club,

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Speaker 1: you know. Ralph and for people who were at this

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Speaker 1: dinner was talking about they go out every once a

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Speaker 1: month to find the best pizza. So they were very

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Speaker 1: impressed by Jersey City. So going back to the beginning

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Speaker 1: and talking about you rating your parents' fridge for the butter,

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Speaker 1: what was it like growing We'll talk about both of you,

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Speaker 1: but what was growing up in your house food wise?

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Speaker 6: Well, first of all, you may or may not remember,

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Speaker 6: my mother was British.

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Speaker 3: She was an excellent cook when she chose to be.

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Speaker 6: She also had an incredible sweet tooth, so we always

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Speaker 6: had lots of sweets around for sure. But you know,

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Speaker 6: I think back about those days. I'm the youngest of

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Speaker 6: five and when everyone used to go away. You know,

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Speaker 6: when I be the youngest, people were gone, they were

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Speaker 6: gone to college wherever they were. And so a major

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Speaker 6: period of my life I spent having the highlight of

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Speaker 6: the week being to go to the grocery store with

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Speaker 6: my mother and go to the frozen food section and

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Speaker 6: pick out my TV dinner TV dinners for each night.

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Speaker 3: So it would be the week for the week we would.

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Speaker 6: Go and pick out the TV dinners because we were

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Speaker 6: You said she was a good cook.

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Speaker 3: She was an excellent cook, but she chose to But

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Speaker 3: it was so easy, you know.

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Speaker 6: And also when we go from cooking for seven to

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Speaker 6: cooking for two or three, it kind of takes a

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Speaker 6: little bit.

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Speaker 3: Of the joiney out of it.

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Speaker 2: Can we ask it?

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Speaker 4: I don't want to take baton here, but can you

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Speaker 4: tell us your favorite TV dinner that animates all of us? No?

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Speaker 6: No, no, So I would come home from school and

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Speaker 6: sit down and eat. No, this is no joke, probably

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Speaker 6: a box of pop tarts, a box a box of

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Speaker 6: pop tarts, and then after I finished my box of

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Speaker 6: pop Tarts several hours later, we would I would tuck

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Speaker 6: into my TV.

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Speaker 1: Dinner and then you tuck into the butter, right, the arazy,

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Speaker 1: healthy person having.

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Speaker 4: So we hadn't thought about this, even though we've known

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Speaker 4: each other for thirty seven years and when we're going

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Speaker 4: out for thirty we hadn't had this conversation untill earlier

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Speaker 4: today because we said, what are we going to say

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Speaker 4: to Ruthie about food? We had a remarkably similar upbringing

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Speaker 4: on the food front. I was the youngest of four dinners,

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Speaker 4: not TV dinners but chef boy r D and a cane.

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Speaker 1: How many were you?

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Speaker 4: I'm youngest of four and similar to Tam, older siblings

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Speaker 4: were significantly older. So for most of my formative years

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Speaker 4: it was me and my mom and.

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Speaker 2: Dad and uh.

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Speaker 4: But on the flip side of that, I don't know

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Speaker 4: if you agree with this, It made as we grew

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Speaker 4: up and grew older our appreciation for really good food

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Speaker 4: River Cafe, the great Italians.

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Speaker 1: I think of you as great eaters.

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Speaker 2: Yeah we are, but I think it.

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Speaker 1: The other way. But also did both did either or

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Speaker 1: both of your mother's work. Did they have jobs to

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Speaker 1: do during the day.

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Speaker 6: My mom helped my father in his business, but she

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Speaker 6: was a a in the garden all day long.

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Speaker 1: Yes, vegetables or flowers.

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Speaker 6: Mostly flowers, mostly flowers. But she would work in the garden.

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Speaker 6: By the way, I don't want to to misstate my

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Speaker 6: mother was an excellent cook, but she just when she

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Speaker 6: had to decide that she wanted to do it fair enough.

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Speaker 1: What did she cook when she cooked?

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Speaker 6: She used to cook literally a crown roast, she'd cook,

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Speaker 6: she'd cook burgers, she'd cook chili, she'd cook you know,

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Speaker 6: white fit I mean anything, anything and everything, sweets, lots

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Speaker 6: of sweets, lots of cheesecakes, lots of lots of pastries.

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Speaker 3: She used to make a lot of cookies.

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Speaker 6: And a lot of her recipes have been handed down,

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Speaker 6: so we all still have that little book.

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Speaker 1: I do so many people, you know, I've interviewed now

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Speaker 1: something like I think we're on we're on a hundred episode.

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Speaker 1: We've probably this is one hundred and four. But so

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Speaker 1: many people do talk about the handed down recipe book

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Speaker 1: that they haven't And the other thing that I've noticed

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Speaker 1: a lot is that people very often talk about their

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Speaker 1: grandmothers almost more than their mothers. Interesting, and did you

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Speaker 1: well before we go to grandmother's, what was your family

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Speaker 1: like cooking?

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Speaker 4: Similar to Tammy's, Similar to Tammy's And again I think

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Speaker 4: you started to say this, and I think you're absolutely right,

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Speaker 4: and they're unlike Tammy's mom, there wasn't a really outstanding

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Speaker 4: cook in our family. My dad actually is probably the closest,

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Speaker 4: and he was more of a shortness.

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Speaker 2: He called himself a short order cook.

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Speaker 1: This is his career. What did this job?

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Speaker 4: Oh, he did a whole bunch of things. He didn't

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Speaker 4: get out of high school, so he did a whole

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Speaker 4: He was a paid Paul bearer, He worked in a warehouse,

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Speaker 4: He ran a liquor store where Murphy's. After all, we

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Speaker 4: have to drop the liquor in there. So he did

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Speaker 4: a bunch of things over the years. But I think

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Speaker 4: when you have that sort of relationship to food, this

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Speaker 4: is one guy's opinion, growing up you go one of

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Speaker 4: two ways. When you grow up, you sort of stay

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Speaker 4: in that lane, or you start tasting really good food

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Speaker 4: and you explode and just welcome everything. And I think

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Speaker 4: we've all as you know, we've lived around the world.

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Speaker 4: Tammy lived in London, we lived together in Germany, in Asia,

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Speaker 4: now in the most diverse state in America. Once we

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Speaker 4: crossed the rubicon into sort of seeing and tasting and

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Speaker 4: feeling what really good food was, we never looked back.

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Speaker 4: And Tammy's a great cook. Really, I can see.

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Speaker 1: I was so flattered because I came in and this

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Speaker 1: is audio, so it's not visual. But if it was visual,

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Speaker 1: I would show the cookbook that you brought in with

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Speaker 1: the recipe for the nemesis for little tabs through the book,

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Speaker 1: which a well worn cookbook is a treasure. Really, it's

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Speaker 1: it's very nice for me to see that meant a lot.

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Speaker 3: I need to bring up the show it to you coveted,

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Speaker 3: very very nice.

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Speaker 1: But when you were growing up, did you have meals

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Speaker 1: as a family together? Would you down?

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Speaker 4: And we have very few because I was so young

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Speaker 4: relative to my siblings, and my dad and mom worked

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Speaker 4: different schedules, so I more often than not had dinner

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Speaker 4: A friend would come over and my mom would cook something,

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Speaker 4: or one of my closest friends was an Italian first

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Speaker 4: generation dad and an Italian American wife, and they were

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Speaker 4: really good cooks. So I would try to get to

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Speaker 4: Sammy Chicaloni's as often as I could, because I knew

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Speaker 4: I did remember, Yeah, mostly pasta, homemade pasta and homemade sauces.

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Speaker 1: They were first generation Italian.

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Speaker 4: The dad was and the mom was Italian American, really

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Speaker 4: really good.

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Speaker 1: Do you remember the pastas?

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Speaker 4: I remember Bolanese was the one sauce that jumps out

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Speaker 4: in my memory really good, and I think it was

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Speaker 4: largely spaghetti. How you this was through high school, So

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Speaker 4: this is middle school in high school, so seventeen or eighteen,

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Speaker 4: from probably nine or ten up through there.

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Speaker 1: When you had all your when your siblings came home,

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Speaker 1: was that then that would be an occasion for doing peas? Okay,

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Speaker 1: so what would you what would your mom mate?

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Speaker 6: She would make, she would there would be for Joe

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Speaker 6: to be filled, so there would be you know, everybody

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Speaker 6: had kind of their own options as to what they

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Speaker 6: what they could go for. But she used to make

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Speaker 6: whatever the favorite food is for whoever was going to appear.

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Speaker 1: So, but conversation a big part of the meal was

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Speaker 1: was there a lot of talk? Yes, yeah, yes, and.

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Speaker 4: You've got at least your sister. Robin continues to be

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Speaker 4: an outstanding.

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Speaker 3: Cook, right, Susan was a great cook, and your.

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Speaker 2: Late sister Susan.

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Speaker 4: And so when I got involved in Tammy's family, so

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Speaker 4: this is now thirty years ago, in nineteen ninety four.

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Speaker 4: We met in eighty seven. Didn't go out in a

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Speaker 4: date till ninety four. I still don't understand that, but

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Speaker 4: for another podcast. But when I got in the family,

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Speaker 4: your siblings really were picking up the mantle.

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Speaker 2: Of hosting Thanksgiving, our.

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Speaker 1: Christmas holidays, religious holidays. Did you have religious holidays? We

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Speaker 1: were both your parents.

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Speaker 6: My father was Jewish and my mother was Church of England,

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Speaker 6: so we used to celebrate some of each. We were

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Speaker 6: kind of the Hodgepodge, so we would go over and

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Speaker 6: spend Friday night dinners with my father's family, grandmother. And

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Speaker 6: I was thinking about when you just said this, and

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Speaker 6: I remember going in. All you could smell was was

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Speaker 6: parsley partially partially should be making MutS of all soup

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Speaker 6: and all those those great, those great yummy tastes. And

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Speaker 6: but but we used to celebrate it all, you know,

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Speaker 6: Christmas pudding for Christmas.

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Speaker 3: I mean it was we were all we were all

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Speaker 3: by the way.

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Speaker 4: As governor since day one, and as ambassador before that,

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Speaker 4: from day one. We host a passover sata. Every year

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Speaker 4: we do, and so we that's especially knew. We have

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Speaker 4: iftar dinners for Ramadan, we have Christmas related and there's

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Speaker 4: food and all of them. We have got Hispanic Heritage Month,

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Speaker 4: We'll have a huge Hispanic Latino food spread.

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Speaker 6: It's fun and we invite and because we are in

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Speaker 6: this state and because we want to bring people together

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Speaker 6: all the time, we will not just invite Jewish people

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Speaker 6: to the satar. We will not just invite you know,

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Speaker 6: Hispanic people if we're celebrating.

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Speaker 3: You know, Spanish history or Spanish Heritage Month. So we

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Speaker 3: always try and mix it up and invite everyone in.

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Speaker 6: And it's fun because people have never tasted different foods

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Speaker 6: in many instances, so it's great.

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Speaker 4: The Sadar is the one that sticks out because we

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Speaker 4: actually sit around a table the other ones a big receptions.

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Speaker 4: Probably thirty six to thirty eight of us at one table. Yeah,

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Speaker 4: it's a big, kind of a grand table. Reminds us

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Speaker 4: of the table that we had when we were in

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Speaker 4: Berlin as ambassador, and we deliberately to Tammy's points, that

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Speaker 4: table will be filled with obviously Jews, Christians, Muslims will

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Speaker 4: have Hindu representation, will sick.

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Speaker 2: I mean, we'll have a.

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Speaker 4: And invariably the reaction is, hey, we do something similar

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Speaker 4: in our religion, or we eat something similar, or it's

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Speaker 4: remarkable how people walk away saying, you know it, we're

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Speaker 4: actually a lot more like each other after all.

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Speaker 6: Well, that's also that that night, it's very special because

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Speaker 6: we always have someone who leads the satyr and you

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Speaker 6: start explaining what the meaning is of the different foods

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Speaker 6: that are on the table.

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Speaker 3: So it's all centered around food. With you, you should come

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Speaker 3: to one and.

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Speaker 1: I would love to food and religion, food and tradition.

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Speaker 1: I was in Mexico recently and the night before I left,

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Speaker 1: I went to some friend's house and they have I'm

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Speaker 1: embarrassed to say, I don't know the Mexican holiday, but

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Speaker 1: there is a holiday after Christmas in which it is

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Speaker 1: rather like the French pitivier where you find the little

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Speaker 1: crown and then you are the queen. But in this one,

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Speaker 1: if you find the crown, then you have to host

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Speaker 1: another dinner a month later. It's all to do with

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Speaker 1: family and tradition and bringing everyone together, which we and

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Speaker 1: memory isn't it.

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Speaker 3: Where's the crown? Is it in the food?

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Speaker 1: It's in the cake circular? Yes?

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Speaker 3: Okay, Hm.

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Speaker 1: Did you know the River Cafe has a shop. It's

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Speaker 1: full of our favorite foods and designs. We have cookbooks, linen, napkins,

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Speaker 1: kitchen were toad bags with our signatures, glasses from Venice,

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Speaker 1: chocolates from Turin. You can find us right next door

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Speaker 1: to the River Cafe in London or online at shop

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Speaker 1: Therivercafe dot co dot uk. What about your father's You said.

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Speaker 2: That my dad would do more than my mom. Brother?

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Speaker 2: How about you? Did your dad ever cook barbecue?

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Speaker 3: Barbecue?

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Speaker 1: It's interesting, isn't it? How the male thing barbecue and

404
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Speaker 1: you cook? Government tell them about the barbecue, tell us

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Speaker 1: about your barber. We could just stop, that's okay.

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Speaker 4: When we were engaged, I had a in the backyard.

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Speaker 4: Was asked by Tammy to go out and get the

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Speaker 4: get the We had a weber grill and to get

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Speaker 4: the webber. The charcoal fire going and it wasn't going

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Speaker 4: to my satisfaction. So I picked up the liquid and

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Speaker 4: started spraying it into the embers, and Tammy ran out

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Speaker 4: and reminded me that the fire could have come right

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Speaker 4: back up.

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Speaker 2: And so that was I think that might have been

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Speaker 2: the last.

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Speaker 3: Time I heard you know what.

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Speaker 6: I've actually determined that it was actually very intentionally deliberate.

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Speaker 1: Because that's a good way, that's a good But when

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Speaker 1: you left your homes when you left to go to college,

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Speaker 1: so was that a big change for you in terms

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Speaker 1: of exposure to different foods or was it mostly living

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Speaker 1: in the dorm and eating and the for me it wasn't.

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Speaker 2: The real game changer for me was moving to New York.

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Speaker 1: Okay told me about that.

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Speaker 4: After getting a master's degree, getting hired to on Wall Street.

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Speaker 2: Living in New York was the game changer?

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Speaker 1: That was it?

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Speaker 4: Like, oh, it was just it was like a someone

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Speaker 4: opened a door to a beautiful, new, different reality as

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Speaker 4: it relates to food, and it got really into some

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Speaker 4: really special foods.

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Speaker 2: But that was the that was the line for me.

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Speaker 2: I don't know.

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Speaker 1: Did people take you out for sort of fine dining?

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Speaker 1: Was it was it?

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Speaker 4: And ethnically I'd say both, you'd take you'd go out

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Speaker 4: to fine dining, typically with a client. Yeah, that was

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Speaker 4: as opposed to necessary on my own. But the whole

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Speaker 4: waterfront and that was the game changer. For me, and

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Speaker 4: then we went over international on that further. What about wine,

441
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Speaker 4: same New York again for me, that's forty odd years ago,

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Speaker 4: I guess forty two years ago.

443
00:22:54,840 --> 00:22:55,800
Speaker 2: Up until then, I.

444
00:22:55,880 --> 00:22:59,320
Speaker 1: Was did you have wine in the house very little

445
00:22:59,400 --> 00:22:59,639
Speaker 1: with me?

446
00:23:00,160 --> 00:23:05,080
Speaker 2: Very little beer? Yeah, occasionally a drink.

447
00:23:05,680 --> 00:23:07,960
Speaker 1: So you didn't know that wine was such a yeah?

448
00:23:08,000 --> 00:23:08,160
Speaker 2: Good.

449
00:23:08,600 --> 00:23:12,520
Speaker 1: When did you kind of become aware of food? Yeah? Well,

450
00:23:12,680 --> 00:23:13,440
Speaker 1: far from the butter.

451
00:23:15,760 --> 00:23:18,240
Speaker 6: I actually think it was more I was more switched

452
00:23:18,280 --> 00:23:20,120
Speaker 6: on when I moved overseas, so.

453
00:23:20,160 --> 00:23:21,960
Speaker 3: Going to London and really focusing.

454
00:23:22,680 --> 00:23:26,240
Speaker 6: I moved to London in ND eighty nine beginning of

455
00:23:26,359 --> 00:23:33,080
Speaker 6: ninety so you were so yeah, and so just you know,

456
00:23:33,160 --> 00:23:35,720
Speaker 6: the pub fair, I mean, just just being able to

457
00:23:35,760 --> 00:23:37,360
Speaker 6: go and experience different things.

458
00:23:37,359 --> 00:23:38,440
Speaker 3: And then living in Germany.

459
00:23:38,520 --> 00:23:40,800
Speaker 6: We lived in Frankfurt the first time, and Frankfort being

460
00:23:40,800 --> 00:23:43,560
Speaker 6: such an international airport, they have an entire cottage industry

461
00:23:43,680 --> 00:23:46,320
Speaker 6: of warehouses where food was coming in from every corner

462
00:23:46,359 --> 00:23:48,280
Speaker 6: of the world. You could get Durian, you could get

463
00:23:48,720 --> 00:23:50,840
Speaker 6: tomatoes when you couldn't get them anywhere else, and they

464
00:23:50,840 --> 00:23:52,880
Speaker 6: were always Remember I used to go to that place.

465
00:23:52,920 --> 00:23:53,479
Speaker 3: I loved it.

466
00:23:53,800 --> 00:23:54,440
Speaker 2: What was it called?

467
00:23:55,240 --> 00:23:58,040
Speaker 4: It was an incredible. To say it was a market

468
00:23:58,080 --> 00:24:02,320
Speaker 4: would be an understatement. Was a massive because Frankfurt is

469
00:24:02,359 --> 00:24:05,239
Speaker 4: the busiest international airport in the world and all this

470
00:24:05,359 --> 00:24:08,159
Speaker 4: cargo comes in and then it goes back out to

471
00:24:08,200 --> 00:24:10,840
Speaker 4: different directions, but they clip a fair amount of it

472
00:24:10,960 --> 00:24:12,360
Speaker 4: off the top and it stays there.

473
00:24:12,560 --> 00:24:14,399
Speaker 1: I was going to say that I do know that

474
00:24:14,440 --> 00:24:17,119
Speaker 1: you met over dinner. Well you met, you had you.

475
00:24:17,520 --> 00:24:20,200
Speaker 1: It's often remarked about your first date being over dinner.

476
00:24:20,400 --> 00:24:23,720
Speaker 1: It was possibly remember where it was and what you.

477
00:24:23,800 --> 00:24:27,520
Speaker 4: Yeah, yeah, yeah, so dinner was at a restaurant. The

478
00:24:27,520 --> 00:24:31,560
Speaker 4: first date was at a restaurant called Manschans in Frankfurt.

479
00:24:32,200 --> 00:24:33,879
Speaker 1: Oh you met, you went out to dinner and.

480
00:24:33,880 --> 00:24:39,520
Speaker 4: Frank But then our first that was a Sunday, and

481
00:24:39,560 --> 00:24:42,199
Speaker 4: then we went out again on Wednesday in London at

482
00:24:42,200 --> 00:24:45,640
Speaker 4: a restaurant called I'm not I'm sure it's out there, Hilaire, Oh.

483
00:24:45,600 --> 00:24:46,800
Speaker 1: Hilaire, I remember.

484
00:24:48,440 --> 00:24:52,920
Speaker 3: It was. It was that we always We also liked

485
00:24:53,040 --> 00:24:54,200
Speaker 3: was the Star of India.

486
00:24:54,920 --> 00:24:59,840
Speaker 1: Star of India, a great restaurant on the Fulham Road. Yeah. Yeah,

487
00:24:59,840 --> 00:25:00,800
Speaker 1: we got engaged.

488
00:25:01,960 --> 00:25:04,640
Speaker 4: We got the first date to engagement was eighteen days.

489
00:25:04,880 --> 00:25:08,320
Speaker 4: So we got engaged over dinner. In an Italian restaurant

490
00:25:08,359 --> 00:25:08,960
Speaker 4: in Frankfurt.

491
00:25:09,280 --> 00:25:11,480
Speaker 1: Do you remember what you ate? Yes?

492
00:25:12,080 --> 00:25:15,240
Speaker 6: So we we sat it at Table nine, which is

493
00:25:15,280 --> 00:25:20,159
Speaker 6: our table. And they actually created Pizza Murphy Pizza, Pizza

494
00:25:20,160 --> 00:25:24,879
Speaker 6: dea Murphy Pizza and it's it's basically pizza dough with rugola,

495
00:25:25,280 --> 00:25:29,560
Speaker 6: cherry tomatoes, olive oil and really.

496
00:25:29,320 --> 00:25:31,520
Speaker 2: Good main course.

497
00:25:32,200 --> 00:25:36,240
Speaker 4: I can't recall it would have been fish fish because

498
00:25:36,280 --> 00:25:38,120
Speaker 4: they were really good. They did a really good They're

499
00:25:38,160 --> 00:25:41,400
Speaker 4: South Italy guys there, Colbrian, Colabrians.

500
00:25:41,920 --> 00:25:44,880
Speaker 2: They're not you, they're not River Cafe, but they're well.

501
00:25:44,920 --> 00:25:46,920
Speaker 1: I think Southern Italian food is really good.

502
00:25:47,000 --> 00:25:47,960
Speaker 2: It's really it was really good.

503
00:25:48,000 --> 00:25:50,040
Speaker 1: It's an interesting thing though that when we think about

504
00:25:50,160 --> 00:25:52,840
Speaker 1: how I was introduced to Italian food was very much

505
00:25:53,200 --> 00:25:57,360
Speaker 1: in America the meatballs of spaghetti, that's modest, sauce, the cheese,

506
00:25:57,520 --> 00:25:59,920
Speaker 1: and then you go to Italy and actually no, it's

507
00:26:00,080 --> 00:26:03,200
Speaker 1: grilled fish and great herbs and there is I mean,

508
00:26:03,200 --> 00:26:04,239
Speaker 1: both are good, you know.

509
00:26:04,320 --> 00:26:07,159
Speaker 4: But we have that experience in New Jersey all the time,

510
00:26:07,560 --> 00:26:10,160
Speaker 4: contrasting to Italy. We have that conversation a.

511
00:26:10,080 --> 00:26:14,800
Speaker 1: Lot yea yeah, going from getting meeting and have being engaged,

512
00:26:14,840 --> 00:26:18,600
Speaker 1: getting married, having four children, How did they grow up

513
00:26:18,640 --> 00:26:21,840
Speaker 1: in the Murphy family with two parents like yourselves? And

514
00:26:21,880 --> 00:26:23,399
Speaker 1: what was meal time like for you?

515
00:26:24,480 --> 00:26:25,600
Speaker 2: We'll start and you come in.

516
00:26:26,560 --> 00:26:30,560
Speaker 4: So unlike it your experience in my experience when most

517
00:26:30,560 --> 00:26:33,240
Speaker 4: of our siblings were gone. Our kids are two years apart,

518
00:26:33,320 --> 00:26:38,119
Speaker 4: so they're twenty six twenty four, for better or for worse.

519
00:26:38,560 --> 00:26:43,439
Speaker 4: We do a lot of meals together and which we

520
00:26:43,480 --> 00:26:47,000
Speaker 4: on the margin really enjoy. And I think our kids,

521
00:26:47,000 --> 00:26:49,840
Speaker 4: I don't think I know this. They are so far

522
00:26:50,000 --> 00:26:53,919
Speaker 4: more advanced in their understanding of food and cuisine at

523
00:26:54,000 --> 00:26:58,119
Speaker 4: their ages than I know I was, probably you, because

524
00:26:58,160 --> 00:27:01,960
Speaker 4: they've lived Our oldest guy has lived both in Asia

525
00:27:02,000 --> 00:27:05,880
Speaker 4: and in Europe. The other three have lived in Europe.

526
00:27:06,080 --> 00:27:11,280
Speaker 4: All four have traveled extensively. They appreciate it at a

527
00:27:11,320 --> 00:27:13,840
Speaker 4: younger age, much more so than I think either of us,

528
00:27:14,080 --> 00:27:15,040
Speaker 4: which as I.

529
00:27:15,040 --> 00:27:16,800
Speaker 6: Don't really have much that we eat, we eat. We

530
00:27:16,840 --> 00:27:20,760
Speaker 6: eat a lot of meals together purposefully, intentionally, and we

531
00:27:20,800 --> 00:27:23,880
Speaker 6: schedule our time fill and I schedule our time such

532
00:27:23,920 --> 00:27:26,480
Speaker 6: that we are able to ensure we have as many

533
00:27:26,520 --> 00:27:27,560
Speaker 6: meals together as possible.

534
00:27:27,600 --> 00:27:29,480
Speaker 2: And we still try to go out to restaurants.

535
00:27:29,560 --> 00:27:32,280
Speaker 4: But that's a little bit harder in the political environment

536
00:27:32,320 --> 00:27:34,159
Speaker 4: and whatnot, but we still try to go out and

537
00:27:35,080 --> 00:27:38,160
Speaker 4: enjoy a whole range of different types of food.

538
00:27:42,520 --> 00:27:45,760
Speaker 1: If you like listening to Ruthie's Table four, would you

539
00:27:45,880 --> 00:27:49,919
Speaker 1: please make sure to rate and review the podcast on

540
00:27:49,960 --> 00:27:54,920
Speaker 1: the iHeartRadio app, Apple Podcasts, Spotify, o, wherever you get

541
00:27:54,960 --> 00:28:06,240
Speaker 1: your podcasts. Thank you. While we talk about the exposure

542
00:28:06,280 --> 00:28:09,359
Speaker 1: our children have to food, exposure they've had to foreign

543
00:28:09,400 --> 00:28:13,760
Speaker 1: countries and the exposure that they've had to sitting at

544
00:28:13,800 --> 00:28:17,359
Speaker 1: a table or enjoying being a family, we know that

545
00:28:18,040 --> 00:28:19,840
Speaker 1: there are a lot of families who don't have that,

546
00:28:20,400 --> 00:28:22,399
Speaker 1: and I know that you're working very hard for that,

547
00:28:22,560 --> 00:28:24,880
Speaker 1: and I think that I'm in my own small way

548
00:28:25,200 --> 00:28:30,080
Speaker 1: in England working with restauranteurs and chefs about children and hunger,

549
00:28:30,119 --> 00:28:33,960
Speaker 1: adults and hunger, everyone in hunger, and certainly during the lockdown,

550
00:28:34,000 --> 00:28:36,159
Speaker 1: we were exposed to the fact that children who were

551
00:28:36,160 --> 00:28:39,600
Speaker 1: deprived at lunch at school had no food because that

552
00:28:39,720 --> 00:28:42,600
Speaker 1: was their one meal a day. So perhaps you could

553
00:28:42,600 --> 00:28:45,400
Speaker 1: tell me what you're thinking about in New Jersey or

554
00:28:45,440 --> 00:28:48,320
Speaker 1: your political process for people who don't have food access.

555
00:28:48,920 --> 00:28:51,840
Speaker 4: You framed it very well, the gap between those that

556
00:28:51,880 --> 00:28:54,000
Speaker 4: have and those that have not as wide as it's

557
00:28:54,000 --> 00:28:57,040
Speaker 4: ever been. It's been a big agenda for us in

558
00:28:57,040 --> 00:28:59,840
Speaker 4: New Jersey, and in my time as Governor, Tammy's running

559
00:28:59,840 --> 00:29:04,120
Speaker 4: for Senate it's a big piece of her agenda as well.

560
00:29:04,640 --> 00:29:07,479
Speaker 4: Just this week to give you. Having said all that,

561
00:29:07,520 --> 00:29:10,160
Speaker 4: I think New Jersey's probably done more than any other

562
00:29:10,200 --> 00:29:14,080
Speaker 4: state in America to battle food and security generally and

563
00:29:14,120 --> 00:29:18,840
Speaker 4: specifically for our kids. And one example, just this week,

564
00:29:19,160 --> 00:29:25,000
Speaker 4: I signed a law that will provide access for a

565
00:29:25,040 --> 00:29:28,880
Speaker 4: lot more kids to free school lunches and breakfasts than before.

566
00:29:29,280 --> 00:29:33,960
Speaker 4: So we raised the income eligibility, and we also extended

567
00:29:34,000 --> 00:29:37,440
Speaker 4: this not just in our public schools, but to private schools.

568
00:29:37,560 --> 00:29:40,960
Speaker 4: So I'm incredibly proud. That's one step of many we've taken.

569
00:29:41,400 --> 00:29:43,479
Speaker 4: But the gap is not zero. I wish it were,

570
00:29:43,600 --> 00:29:48,120
Speaker 4: it isn't. And one of the observations we made at

571
00:29:48,120 --> 00:29:55,120
Speaker 4: this bill signing was weekends. Long weekends in particular and

572
00:29:55,360 --> 00:30:00,080
Speaker 4: summer are the big exposures because of exactly what you said, Ruthie,

573
00:30:00,520 --> 00:30:03,440
Speaker 4: is that there are many kids in our state, in America,

574
00:30:03,520 --> 00:30:06,479
Speaker 4: probably in the world, where their only hot meals are

575
00:30:06,480 --> 00:30:08,520
Speaker 4: going to be if they get to school and if

576
00:30:08,560 --> 00:30:11,080
Speaker 4: they're not going to school Saturday, Sunday, or like this

577
00:30:11,120 --> 00:30:13,479
Speaker 4: week there was a holiday on Monday, they may not

578
00:30:13,560 --> 00:30:15,920
Speaker 4: have that meal or in the summer. So that to

579
00:30:16,680 --> 00:30:20,880
Speaker 4: my way of thinking, I think Tammy agrees passionately. That's

580
00:30:20,880 --> 00:30:22,920
Speaker 4: sort of the next frontier before us.

581
00:30:23,120 --> 00:30:23,920
Speaker 2: Tim.

582
00:30:24,360 --> 00:30:27,080
Speaker 3: Yeah, No, I go back to the pandemic.

583
00:30:27,360 --> 00:30:29,880
Speaker 6: I think because I started something called the New Jersey

584
00:30:29,920 --> 00:30:33,000
Speaker 6: Pandemic Relief Fund during the pandemic to help people on

585
00:30:33,080 --> 00:30:37,800
Speaker 6: the ground precisely the topics we're talking about, and food security,

586
00:30:37,880 --> 00:30:44,640
Speaker 6: supporting the food banks, supporting the pantries, with refrigeration, with ppe,

587
00:30:44,880 --> 00:30:47,200
Speaker 6: with all the things that you know, these mom and

588
00:30:47,240 --> 00:30:51,520
Speaker 6: pop organizations had normally just bumbled along and the need went,

589
00:30:51,640 --> 00:30:54,000
Speaker 6: as you know, went through the stratosphere.

590
00:30:54,520 --> 00:30:56,800
Speaker 3: So I think that we learned a lot of lessons.

591
00:30:56,840 --> 00:30:59,960
Speaker 6: I mean, I'm always trying to focus on the silver line,

592
00:31:00,240 --> 00:31:02,360
Speaker 6: and I think out of the pandemic, I think that

593
00:31:02,440 --> 00:31:04,600
Speaker 6: we learned a lot that we're able to now put

594
00:31:04,640 --> 00:31:06,960
Speaker 6: into law, which is what fills.

595
00:31:09,040 --> 00:31:12,800
Speaker 4: Two other quickies. One is we got criticized because we

596
00:31:13,000 --> 00:31:15,480
Speaker 4: waited a couple of days to shut schools down in

597
00:31:15,560 --> 00:31:18,080
Speaker 4: March of twenty twenty, at the beginning of the pandemic.

598
00:31:18,760 --> 00:31:20,680
Speaker 4: The reason why we waited we needed to get a

599
00:31:20,720 --> 00:31:22,880
Speaker 4: plan from every school that they had a plan in

600
00:31:22,920 --> 00:31:25,840
Speaker 4: place to get hot meals to kids even if they

601
00:31:25,880 --> 00:31:28,600
Speaker 4: weren't showing up. And the second thing is more recent.

602
00:31:29,040 --> 00:31:31,239
Speaker 4: We just got a report that in New Jersey had

603
00:31:31,280 --> 00:31:33,240
Speaker 4: good news in bad news. Good news is what made

604
00:31:33,240 --> 00:31:38,320
Speaker 4: progress on homelessness, which is a big challenge for us,

605
00:31:38,360 --> 00:31:41,280
Speaker 4: as it is for everyone. But on the flip side

606
00:31:41,280 --> 00:31:44,240
Speaker 4: of that, the pressure, the amount of demand at our

607
00:31:44,280 --> 00:31:49,239
Speaker 4: food banks has gone up dramatically, and so we just

608
00:31:49,480 --> 00:31:52,920
Speaker 4: it's food insecurity is inescapable, and I think it's going

609
00:31:52,960 --> 00:31:56,840
Speaker 4: to require whether you're a senator, a governor, one of

610
00:31:56,840 --> 00:32:00,640
Speaker 4: the world's renowned restauranteurs, it's going to take all of us.

611
00:32:00,720 --> 00:32:05,640
Speaker 1: Could you ever have a policy which gave which it wasn't,

612
00:32:05,680 --> 00:32:07,640
Speaker 1: means tested for every child university?

613
00:32:08,160 --> 00:32:10,720
Speaker 4: Yeah, if we can find the money. The other day

614
00:32:10,720 --> 00:32:13,120
Speaker 4: I was asked that very question. That's something that we

615
00:32:14,000 --> 00:32:15,840
Speaker 4: if we have the money, that's something we want to do,

616
00:32:16,120 --> 00:32:18,800
Speaker 4: probably takes us a while to get there. We are

617
00:32:18,840 --> 00:32:24,720
Speaker 4: pursuing a similar, different topic, but similar trajectory for universal

618
00:32:24,840 --> 00:32:28,160
Speaker 4: pre K, meaning three year olds and four year olds

619
00:32:28,600 --> 00:32:31,320
Speaker 4: to have full day. We've made a lot of progress,

620
00:32:31,360 --> 00:32:33,720
Speaker 4: but we're on a journey. Same with food and security.

621
00:32:33,720 --> 00:32:35,240
Speaker 4: We made progress, but we have ways to.

622
00:32:35,240 --> 00:32:37,760
Speaker 3: Go in universal nurse home visitation now.

623
00:32:37,720 --> 00:32:40,400
Speaker 2: And universal nurse home visitation thanks to this one.

624
00:32:40,480 --> 00:32:43,800
Speaker 6: That is, there's big challenges in the United States with

625
00:32:43,840 --> 00:32:46,320
Speaker 6: maternal deaths. We're fifty six in the world for maternal

626
00:32:46,360 --> 00:32:50,360
Speaker 6: mortality rates. And one of the most dangerous time is

627
00:32:50,400 --> 00:32:53,120
Speaker 6: not when a child is born, but after the child

628
00:32:53,160 --> 00:32:55,520
Speaker 6: is born, because moms are not seen for the first

629
00:32:55,560 --> 00:32:59,560
Speaker 6: six weeks. And of course children babies are seen frequently

630
00:33:00,160 --> 00:33:02,520
Speaker 6: and so and you never know when the mom is seen.

631
00:33:03,400 --> 00:33:06,120
Speaker 6: Is she wearing her Sunday finest, did she take five

632
00:33:06,240 --> 00:33:10,360
Speaker 6: trains and a bus and walk two miles and so? Anyway,

633
00:33:10,560 --> 00:33:14,400
Speaker 6: so we just launched two days ago universal nurse home visitation,

634
00:33:14,440 --> 00:33:16,640
Speaker 6: which means within two weeks of delivering a baby and

635
00:33:16,720 --> 00:33:19,080
Speaker 6: nurse goes into the home, which means they are able

636
00:33:19,120 --> 00:33:22,120
Speaker 6: to see is their food insecurity? Is there are there

637
00:33:22,160 --> 00:33:25,400
Speaker 6: other resource needs that we can propornastic.

638
00:33:24,800 --> 00:33:27,280
Speaker 2: Violence and sadly on the list.

639
00:33:28,000 --> 00:33:30,160
Speaker 1: You know, there's so much we could talk about and

640
00:33:30,200 --> 00:33:33,120
Speaker 1: carry and we'll do part two another time. But in London,

641
00:33:33,120 --> 00:33:37,080
Speaker 1: by the way Inn London, and you were talk about

642
00:33:37,240 --> 00:33:41,400
Speaker 1: food just you know, as a way of communicating, of

643
00:33:41,440 --> 00:33:45,000
Speaker 1: expressing love as being something delicious to eat, to share,

644
00:33:45,160 --> 00:33:49,040
Speaker 1: to take care of people. It's also comfort. And so

645
00:33:49,160 --> 00:33:52,720
Speaker 1: I always end every interview with the question that if

646
00:33:52,720 --> 00:33:55,920
Speaker 1: you think of food as comfort, the food that you

647
00:33:56,000 --> 00:33:59,840
Speaker 1: might reach for, apart from butter, you're never going to

648
00:34:00,080 --> 00:34:00,720
Speaker 1: get that butter.

649
00:34:01,040 --> 00:34:05,800
Speaker 6: But what, Tommy, would your spe I would have to

650
00:34:05,800 --> 00:34:07,520
Speaker 6: say if it's if it's not gonna be a sweet,

651
00:34:07,600 --> 00:34:08,800
Speaker 6: then it's probably cheese.

652
00:34:09,040 --> 00:34:09,520
Speaker 1: Cheese.

653
00:34:09,640 --> 00:34:12,400
Speaker 6: I love a specific cut or any depends what's in

654
00:34:12,400 --> 00:34:13,120
Speaker 6: my refrigerator.

655
00:34:13,160 --> 00:34:16,719
Speaker 2: Okay, Ruthie.

656
00:34:16,760 --> 00:34:21,080
Speaker 4: I would go, particularly in cold weather stew, a nice

657
00:34:21,120 --> 00:34:24,920
Speaker 4: beef stew with vegetables. We had some the other night

658
00:34:25,200 --> 00:34:27,439
Speaker 4: we did, and it was really on a cold winter

659
00:34:27,600 --> 00:34:28,440
Speaker 4: night in particular.

660
00:34:29,560 --> 00:34:30,319
Speaker 2: That gives me a.

661
00:34:31,800 --> 00:34:34,040
Speaker 6: Can I tell you one other thing to entice you

662
00:34:34,080 --> 00:34:36,520
Speaker 6: back to New Jersey, so hopefully we can get you

663
00:34:36,560 --> 00:34:38,560
Speaker 6: back while Phil is still the governor, because one thing

664
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Speaker 6: we do with the Governor's Mansion is we serve as

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Speaker 6: many dishes as possible that have Jersey sourced food, and

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Speaker 6: we then we then put asterisks on the menu to

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Speaker 6: say this is local. This is this is from New

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Speaker 6: Jersey and wines and.

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Speaker 4: Only Jersey Wines, only Jersey Booze, only Jersey Beer, and

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Speaker 4: to the extent we can only Jersey ingredients.

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Speaker 1: Well, if I started out by saying that you know

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Speaker 1: you're committed, that you're kind, and that you're interested in

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Speaker 1: the people who live and work in the state, I

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Speaker 1: think that this conversation has shown that. And also if

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Speaker 1: I say that I love you, you can see why.

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Speaker 1: Thank you, we love you. Thanks Ruthy, thank you, thank

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Speaker 1: you for listening to Ruthie's Table for in partnership with Montclair.

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Speaker 7: Ruthie's Table four is produced by Atami Studios for iHeartRadio.

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Speaker 7: It's hosted by Ruthie Rogers and it's produced by William Lensky.

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Speaker 7: This episode was edited by Julia Johnson and mixed by

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Speaker 7: Nigel Appleton. Our executive producers are Faye Stewart and Zad Rogers.

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Speaker 7: Our production manager is Caitlin Paramore, and our production coordinator

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Speaker 7: is Bella Selini. Thank you to everyone at the River

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Speaker 7: Cafe for your help in making this episode.

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Speaker 6: M mmmmmmmmmmmmmmmmmm