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Speaker 1: You were listening to Ruthie's Table four in Partnership with Montclair.

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Speaker 2: Arriving home yesterday after a busy night, a book was

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Speaker 2: waiting on the table. The book was a memoir from

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Speaker 2: Under the Truck, and the author was my friend, Josh Brolin.

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Speaker 2: I say friend, but for full disclosure, Josh and I

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Speaker 2: have only met once, when Glenn Close called me to

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Speaker 2: say she was bringing him to the River Cafe and

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Speaker 2: would I be able to stop cooking for a bit

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Speaker 2: and join them. I did, and right away there was

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Speaker 2: a connection between us. Josh is a story teller, and

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Speaker 2: I sat there listening as he described what it was

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Speaker 2: like to be a fourteen year old chef in an

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Speaker 2: Italian restaurant and the way food and love for his

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Speaker 2: family sustains him to day. He also told me about

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Speaker 2: filming with Glenn in London and Knives Out, working with

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Speaker 2: the Cone Brothers on No Country for Old Men, and

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Speaker 2: making Gus Vansan's movie Milk with Sean Penn. Josh was

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Speaker 2: leaving for la the next day, but before he did,

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Speaker 2: a text arrived on my phone, Ruthie, let's do a podcast.

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Speaker 2: I think we'll have fun, or at least it will

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Speaker 2: be beautifully revealing, very nice. I thought it was very

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Speaker 2: moving on the last pages of your book, last chapter

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Speaker 2: really that you end with a recipe of your mother's

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Speaker 2: with Oreo cookies, which I brought. But you also wrote

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Speaker 2: a very moving paragraph which I thought perhaps you could read.

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Speaker 3: I loved her, let's see, but the one thing she

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Speaker 3: could do without any hassle was cook She'd leave food

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Speaker 3: on people's fence posts at the start of their driveways,

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Speaker 3: and they'd waive at us the next day as she

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Speaker 3: was taking me to school. She'd help start small local

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Speaker 3: restaurants in the area, then talk about starting her own.

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Speaker 3: How she even filled the fridge with six dessert dishes

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Speaker 3: the night she died. Three days later, when we had

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Speaker 3: the gathering at the ranch to honor her, that's where

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Speaker 3: everyone ate her sweet creations, the only sweet she could muster.

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Speaker 3: She moved inside my mother even when she was dead.

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Speaker 3: And from these strewn scraps of recipe ingredients comes a history. Wow.

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Speaker 3: I haven't read that for a while. It's funny because

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Speaker 3: I thought of this on the way over here, which

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Speaker 3: I never do. I never prep for interviews or podcasts

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Speaker 3: or any of it. And on the way over here,

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Speaker 3: I started to write on my phone different foods and

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Speaker 3: different things that I kind of have a history with

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Speaker 3: or that resonate within me. And then that moment of banafi.

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Speaker 3: That's what she made the night before banafi and key

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Speaker 3: lime pie and these rectangular glass trays and there were

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Speaker 3: six of them, and that those were the desserts for

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Speaker 3: the gathering.

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Speaker 2: Food and music bring back memories. You hear a song

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Speaker 2: and you know where you were when you heard it.

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Speaker 3: You know. It's one of those things with books that

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Speaker 3: I'll say that it's like the one thing that I've

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Speaker 3: heard compliment about the writing is that it's very vivid.

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Speaker 3: And my mother lived very vivid, And you go, so,

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Speaker 3: what is it about that? With music? What you just

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Speaker 3: said with food? There's been these things in my life

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Speaker 3: that have been extremely vivid.

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Speaker 2: So tell me about the early days when you remember

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Speaker 2: her in terms of the way she fed you, the

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Speaker 2: way you ate, or the way where you grew up.

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Speaker 2: You grew up on a ranch.

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Speaker 3: I grew up on a ranch. My mother's from Corpus Christi, Texas.

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Speaker 3: She ran away from home when she was nineteen. She

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Speaker 3: came to Hollywood and the first people she met were

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Speaker 3: Clinton Maggie Eastwood, and that's who took her under their wing.

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Speaker 2: Did she run away from home because.

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Speaker 3: Well, I don't know. No, I don't think so, because

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Speaker 3: she always talked of her parents fondly, you know. And

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Speaker 3: then I just found out. I just did a book

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Speaker 3: reading and somebody came up to me and kind of

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Speaker 3: handed me six pages that were stapled together, and they said,

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Speaker 3: I went to school with your grandfather, my mother's dad.

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Speaker 3: And I said wow, and I started looking through. This

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Speaker 3: is very my mother. I started looking through the pages

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Speaker 3: before I went on stage, and it turns out that

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Speaker 3: my mother was married before she left Texas. I never

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Speaker 3: knew that. I just found that out something I guess

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Speaker 3: for a week.

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Speaker 2: Wow. But she hasn't run away to do it.

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Speaker 3: I just think, you know, it was one of those

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Speaker 3: innate things that she just felt like she needed more.

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Speaker 3: I get it.

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Speaker 2: I think she ran away from her husband.

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Speaker 3: I don't know. I just think she needed more vivid,

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Speaker 3: she needed more music, she needed more food, she needed

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Speaker 3: more something. So when she came to La I think

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Speaker 3: that it was what she was looking for. But I

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Speaker 3: also think it was overwhelming. So she started, I think

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Speaker 3: sleeping with a bunch of married guys, and she was

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Speaker 3: you know, religious, and she'd been you know, to go

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Speaker 3: to church all the time. And so then she came

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Speaker 3: to La. She starts getting into this Hollywood thing and

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Speaker 3: then she ended up taking some pills and driving into

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Speaker 3: park cars and she got kind of hauled off to

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Speaker 3: Camerio State Hospital, which was the local funny farm.

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Speaker 2: She wanted to be an actor.

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Speaker 3: No, animals were always her thing, so she started a

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Speaker 3: wildlife waystation. She met my dad. She was assistant casting

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Speaker 3: the series of her Batman, and my dad did an

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Speaker 3: episode of Batman, so that's when they met. But they

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Speaker 3: got married twelve days after they met. My dad was

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Speaker 3: more of a subservient type and my mother was not.

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Speaker 3: My mother just made things happen. She was always making

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Speaker 3: things happen, whether it was food, whether it was whatever

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Speaker 3: she was involved with was had a high octane gasoline involved.

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Speaker 2: So you describe josh Livigana Ranch early age, your mother

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Speaker 2: taking you out of an urban existence and into the wild,

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Speaker 2: and that includes animals and her passion for animals or

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Speaker 2: protection of animals. Can you tell me a bit about

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Speaker 2: what that was like.

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Speaker 3: Itved out of La to a place called past Robos California,

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Speaker 3: which is about two hundred miles north of Los Angeles.

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Speaker 3: I think I was five at the time. And she

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Speaker 3: always had animals. Before that, she had cages, and so

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Speaker 3: she had she ran a wildlife way station. She would

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Speaker 3: take animals who had illegally been taken out of the

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Speaker 3: wild and she would have those people jailed and she

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Speaker 3: would nurse those animals back to health. If they'd been

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Speaker 3: defanged or declawed. She would find the most habitable zoo.

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Speaker 3: You know, she would find those lyon country safari type places.

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Speaker 3: But you know, there were a lot of There were wolves.

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Speaker 3: My brother got sixty stitches in his leg from a wolf.

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Speaker 3: We cleaned the cages. There were mountain lions. I have

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Speaker 3: a picture right here. I mean, you want me to

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Speaker 3: show you the picture. I have a picture of an

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Speaker 3: adolescent mountain lion in my crib.

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Speaker 2: In my crib, Oh, my gosh, is that you? Is

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Speaker 2: that you?

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Speaker 3: That's a mountain lion? God, I mean, that's me. If

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Speaker 3: you if you look at every single picture of me

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Speaker 3: as a kid, if you swipe has my face looks

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Speaker 3: like it's the attempt to eat it off has been had.

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Speaker 2: It makes me kind of crazy to think of that. No, Yeah,

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Speaker 2: I'm sorry, this makes me crazy.

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Speaker 3: Oh it's insane. Yeah, it's insane. That's nothing.

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Speaker 2: And there was no protection for you. There was never

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Speaker 2: anybody around.

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Speaker 3: He said, this case, I would and I don't victimize

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Speaker 3: in my book. When you read my book, I don't

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Speaker 3: victimize myself and I don't feel victimized. But there is

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Speaker 3: an indictment. I was talking to Howard Stern about man.

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Speaker 3: They said, you don't indict your parents, sy said, I do.

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Speaker 3: The reality. Yes, they're incredible, irresponsible because that was the

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Speaker 3: least of it. We had to clean those cages. You

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Speaker 3: go in there at eight years old and you have

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Speaker 3: a rake and you're looking at a wolf in the eye.

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Speaker 3: But if you look down too much, it's going to

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Speaker 3: see you as prey and weak. But if you if

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Speaker 3: you confront too much, it's going to see it as

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Speaker 3: a confrontation and attack.

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Speaker 2: Do you remember domestic life? Do Would you sit down

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Speaker 2: to meals with every food.

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Speaker 3: Always on the table? Oh? Yeah, always? That was the

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Speaker 3: one thing. It's the one through line that I remember

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Speaker 3: in my childhood, because you know, I'd wake up sometimes

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Speaker 3: my brother and I would wake up three o'clock in

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Speaker 3: the morning with my mother shaking us and saying, I

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Speaker 3: want a waterburger, and then would drive, you know, fifteen

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Speaker 3: hundred miles with us in the car, even though we

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Speaker 3: had school and fifteen hundred oh yeah, fifteen hundred miles.

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Speaker 3: My mother didn't fly. She had she had been a stewardest.

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Speaker 3: What is a water waterburger? Texan burger that started in

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Speaker 3: Corpus CHRISTI is. It's like r in an out burger

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Speaker 3: in America.

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Speaker 2: Also, it was the name of a brand, and she

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Speaker 2: had a craving for it.

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Speaker 3: That you'd get in the car and you'd be in

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Speaker 3: the car for four or five days.

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Speaker 2: What would that feel like?

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Speaker 3: It was? It was good. There was something that was

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Speaker 3: great about the adventure of it, which I think is

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Speaker 3: still in me my brother. It's interesting because my brother

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Speaker 3: didn't have it was my dad describes the fight in

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Speaker 3: him that that I had. So my brother was much

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Speaker 3: more quiet, you know, and so his life is very simple.

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Speaker 3: It's quite the opposite me. I was just writing about

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Speaker 3: it on the on the way over here, not in

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Speaker 3: thought of coming over here, but I was like, I love,

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Speaker 3: I'm ready to go home right now. I've been traveling.

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Speaker 3: I've been doing this book thing but I was like,

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Speaker 3: I started describing the light and this and that, and

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Speaker 3: the constant adventure is great because it's like being born

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Speaker 3: again and again and again and again. You're like a child,

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Speaker 3: you know, where everything became new discovery. You're like, what's that? Wow,

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Speaker 3: look at the way that's hitting that. The English light

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Speaker 3: is different than the Italian light, which is different than

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Speaker 3: the Middle Eastern light or whatever it is.

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Speaker 2: So she would with waking up at three in the morning,

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Speaker 2: or having the animals that you describe so vividly in

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Speaker 2: your book, or the ranch, there was a kind of

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Speaker 2: structure of that. We would always sit down to a

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Speaker 2: meal or.

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Speaker 3: Always Yeah, that's why I say, that's the only kind

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Speaker 3: of domestic reality within our family. My dad was constantly

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Speaker 3: traveling because he was working. My mom was always looking

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Speaker 3: for something to do and something to kind of mix up,

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Speaker 3: and then there would be her cooking.

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Speaker 2: So describe her kitchen in the house.

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Speaker 3: The house was just put up for sale. So I

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Speaker 3: was able to see an actual picture because the ranch

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Speaker 3: is three miles from the ranch that we're on now. Okay,

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Speaker 3: so where I grew up is three miles away from

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Speaker 3: where our ranch is. Now. Where is that Pastor Roobos, California.

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Speaker 3: Where is that central California?

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Speaker 2: How far from.

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Speaker 3: Four hours north of La three and a half hours

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Speaker 3: south of San Francisco. Yeah, Selina's valley close to Steinbeck

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Speaker 3: Country and all that. But so I could see what

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Speaker 3: my memory was. But it's a very Spanish type, you know,

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Speaker 3: Spanish tiles all handpicked by her. Yeah, and the stove

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Speaker 3: was always I always remember the flames, high flames in

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Speaker 3: the stove, and then I would get up. I don't

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Speaker 3: know why I started doing this. I'm thinking about it now.

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Speaker 3: I would get up on Saturdays usually and I would

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Speaker 3: cook breakfast for my whole family.

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Speaker 2: And you still make a flame by the flame and

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Speaker 2: the eggs over medium, over easy.

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Speaker 3: I had the toast, I had the bacon, I had

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Speaker 3: biscuits sometimes. But I don't know why. I don't know

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Speaker 3: what it was about. There was some meditating, obviously, I

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Speaker 3: wanted to please them. I loved the Maybe that was

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Speaker 3: just me trying to extend that thing, like you stay in,

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Speaker 3: I'm going to take it together. Yeah, I'm going to

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Speaker 3: take care of you. It's funny. I haven't thought of that.

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Speaker 2: And so do you think you used recipes or did

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Speaker 2: you just instinctively.

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Speaker 3: No, it was instinctive. It was always instinctive. And in

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Speaker 3: my kids, my older kids who are thirty six and

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Speaker 3: thirty one now will tell you that I made either

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Speaker 3: the greatest food or the worst food that I would eat,

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Speaker 3: because if we were out at the ranch and it

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Speaker 3: was like, look, this is what we have, Like I

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Speaker 3: didn't go to the grocery store today. This is what

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Speaker 3: we have. So you have to experiment with what you have.

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Speaker 3: And sometimes that kind of experimenting would turn out brilliant,

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Speaker 3: and sometimes it would turn out like regurgitation. I remember

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Speaker 3: my daughter crying and saying, it tastes so bad. I'd go,

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Speaker 3: you have to eat it. Yeah, And I think that

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Speaker 3: was the kind of connective tissue I had of my

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Speaker 3: mother because the one time that my family was a

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Speaker 3: family family, the kind of family that you see and

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Speaker 3: leave it to beaver, even though it was as far

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Speaker 3: from leave it to beaver as you can imagine. Gin

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Speaker 3: was dinner and my mother always cooked. My My mother

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Speaker 3: cooked every day. Cooking was her thing, Cooking was her art,

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Speaker 3: Cooking was her canvas reading.

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Speaker 2: Your book last night. And the amount of times that

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Speaker 2: telephones were slammed down or noise was made, or people

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Speaker 2: running away, or the anger of the fury, or the

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Speaker 2: that looking back on that, you know, and then sitting

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Speaker 2: down to dinner with dinners calm though, which you kind

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Speaker 2: of want the food eating properly or would they also

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Speaker 2: be a nice for dramatic interest.

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Speaker 3: No, it wasn't. No. Even the thing that you're that

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Speaker 3: you're referencing is the phone being slammed down and her

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Speaker 3: throwing cups through a window at my dad and all that,

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Speaker 3: which was immediately followed by a breakfast. Immediately, I say,

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Speaker 3: I didn't.

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Speaker 2: Even pick up why it didn't happen.

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Speaker 3: It was just we just went literally right back to

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Speaker 3: this default to the semblance of normal, some normalcy. There

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Speaker 3: was nothing normal about it. Yeah, but when you look

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Speaker 3: around and everybody's kind of got this kind of gorgeous

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Speaker 3: morning smile, like like we were outside and vitamin D

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Speaker 3: getting ready for the day, and it's like, do you

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Speaker 3: remember what we were doing, just like for the last

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Speaker 3: four hours, which was total insanity. And I think that's

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Speaker 3: why when I went out into the when I went

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Speaker 3: out into the world, it was that was the shock.

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Speaker 3: The shock wasn't what I was experiencing because I didn't

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Speaker 3: know any different. And then I got older and went

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Speaker 3: out into the world and started dealing with people on

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Speaker 3: the level that I had gotten used to. And then

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Speaker 3: you see people reacting. I think that's why I like

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Speaker 3: being in Italy, because I think people are just less

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Speaker 3: they're more animated. Yeah, it seems to vibe with how

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Speaker 3: I was raised, without the chaos, without the.

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Speaker 2: Yeah, my husband came for a very Italian family and

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Speaker 2: he they were you could, you could stay out till

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Speaker 2: five in the morning, He could do everything that he

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Speaker 2: wanted to. He didn't have to dress in a certain way.

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Speaker 2: He had to be home for meal times.

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Speaker 3: That was us, you know, that was.

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Speaker 2: The structure, you know. And Jake Jilanov said he opened

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Speaker 2: up his podcast saying that food was the only functional

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Speaker 2: thing in a dysfunctional family, you know.

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Speaker 3: And I know him and his parents and his.

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Speaker 2: Sharents and you know, but he said it, as can

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Speaker 2: I say that. And he talked about going to the

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Speaker 2: market and I don't know Westwood of Pacific Palisades with

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Speaker 2: his father and seeing seeing the food and what about

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Speaker 2: your mother's dinners.

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Speaker 3: Her dinners were there was a lot of Mexican food,

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Speaker 3: there was a lot of Italian food, there was a

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Speaker 3: lot of southern food.

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Speaker 2: Did she read? What do you think?

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Speaker 3: So? My mother she learned at our ranch. Now we

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Speaker 3: have an entire, very large bookshelf of just her cookbooks.

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Speaker 2: I would love to see those sometimes. Oh my god.

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Speaker 3: I mean they're all original cookbooks from decades, you know,

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Speaker 3: different decades out hers that she cut out. She would

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Speaker 3: do these collages. There's handwritten I mean that's only one.

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Speaker 3: That's just one that I think. I actually called my

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Speaker 3: daughter and said, send me a couple of handwritten recipes.

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Speaker 3: There's literally hundreds, if not thousands of recipes that she copied.

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Speaker 3: You know, I have in the book too. Let me

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Speaker 3: see if I can find it. There's a thing that

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Speaker 3: in the beginning.

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Speaker 2: She said that she introduced herself as in restaurants. She

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Speaker 2: would go into.

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Speaker 3: Restaurants, she would always end up in the kitchen.

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Speaker 2: That she would end up in the kitchen.

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Speaker 3: Always, yeah, always. I think that. Let's say dusty fires.

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Speaker 3: She made it. And the cook in the back, a

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Speaker 3: lanky twenty eight year old who didn't know that he

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Speaker 3: was her prey for the evening. She showed him how

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Speaker 3: to better stir the sauce. She made him hold his

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Speaker 3: hand over hers as they flipped a dish in a pan.

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Speaker 3: She asked him who his favorite country Western singers were

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Speaker 3: and if he had ever been to a proper rodeo.

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Speaker 3: He was toast. As far as I was concerned, I

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Speaker 3: knew it was going to be a long night, and

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Speaker 3: that I might as well go back out into that

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Speaker 3: parking lot and see what I could find in the

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Speaker 3: desert beyond it. Parents of the bones we cut our

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Speaker 3: teeth on, but they never talk about the parents' own teeth.

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Speaker 3: They never talk about the bite you learned to see coming.

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Speaker 3: I dreamed about her last night, and I awoke happy

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Speaker 3: but sweating, because every moment with her was exciting. You

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Speaker 3: couldn't just go have a meal in a restaurant. She

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Speaker 3: had to take over the entire restaurant.

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Speaker 2: Did you find it exciting or sometimes embarrassing? Both?

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Speaker 3: Yeah, yeah, I think both, because why wouldn't it be

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Speaker 3: embarrassing as a child, you know, like, don't bring attention

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Speaker 3: to us. But then at the same time I could

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Speaker 3: tell I mean, it was like living with Salvado'dlly. It

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00:17:56,119 --> 00:17:58,920
Speaker 3: was like I remember hearing my dad saying I saw

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Speaker 3: Salvador Dolly running down the street. It was like running

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Speaker 3: down Lexington Avenue with a pork chopped capon. It's like,

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00:18:06,359 --> 00:18:09,560
Speaker 3: there's just those people. Why him, Why did he do that?

341
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Speaker 3: Why did she do that? Why did he dress that way?

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00:18:13,200 --> 00:18:15,600
Speaker 3: Why were they? You know, somebody wears jeans and a

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Speaker 3: black T shirt every day, and somebody dresses in the

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00:18:18,119 --> 00:18:20,880
Speaker 3: nicest dresses. They can get versauce in this and that.

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Speaker 3: My mom just acted the way she was, unapologetically herself,

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Speaker 3: and there's light growing up on the ranch. When you

347
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Speaker 3: have to feed forty eight horses or fifty eight horses

348
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Speaker 3: every morning, when you're doing it, it sucks. It's horrible.

349
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Speaker 3: It's just labor. But when you look back on it,

350
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Speaker 3: you go, thank God for that upbringing. Thank God I

351
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Speaker 3: had to get up and get out into the elements

352
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Speaker 3: every single morning before I went to school. It made

353
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Speaker 3: me who I am. Pastor Robles is considered wine country now,

354
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Speaker 3: you know, so it's a very famous wine country. And

355
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Speaker 3: when I was growing up there there were two wineries,

356
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Speaker 3: so it wasn't known for its wine. Napo was known

357
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Speaker 3: for its wineries, but you know, people would it was.

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Speaker 3: It was a farming community and a horse community, so

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Speaker 3: people would take their kids out of school for two

360
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Speaker 3: or three weeks when the farming happened, when the harvesting happened,

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Speaker 3: and all that school was not a priority.

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Speaker 2: What year was.

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Speaker 3: Seventy six, Yeah, seventy seven, seventy eight.

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Speaker 2: So what was it like? Well, first of all, before

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Speaker 2: you left home, you worked age fourteen as a chef

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Speaker 2: is cooking?

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Speaker 3: Right?

368
00:19:41,960 --> 00:19:44,120
Speaker 2: It wasn't a chef, no, but you were in the kitchen, right,

369
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Speaker 2: I was in the kitchen. Told the story of that

370
00:19:47,320 --> 00:19:48,760
Speaker 2: very similarly, is Wolfgang cook?

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Speaker 3: Really? Yeah?

372
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Speaker 2: Because he was like but that was economic. They just said, okay,

373
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Speaker 2: you're living in Austria, we don't like you very much.

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Speaker 2: You're going to go peel potatoes in a suicide.

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Speaker 3: It's in order to earn Yeah, he worked there.

376
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Speaker 2: He found it. He must try to jump off a bridge.

377
00:20:04,720 --> 00:20:08,000
Speaker 2: But for you, how did it actually be a fourteen

378
00:20:08,080 --> 00:20:10,520
Speaker 2: year old at home one minute and then working in

379
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Speaker 2: a restaurant or twelve? You were twelve?

380
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Speaker 3: It was twelve, wow, And there was we knew the

381
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Speaker 3: owner of the restaurant. It was called Rocky Galenti's. It

382
00:20:20,320 --> 00:20:24,520
Speaker 3: was an Italian restaurant. And I started literally I did

383
00:20:24,760 --> 00:20:27,600
Speaker 3: I start doing dishes in the back or just like

384
00:20:27,680 --> 00:20:31,399
Speaker 3: picking just crap off the walls or whatever I was doing.

385
00:20:31,600 --> 00:20:33,480
Speaker 3: And then I started getting into it. And then I

386
00:20:33,520 --> 00:20:36,560
Speaker 3: started doing salads, and I started doing chopp salads, and

387
00:20:36,600 --> 00:20:42,119
Speaker 3: then like drum rolls, oh yeah, at twelve, no, and

388
00:20:42,160 --> 00:20:44,560
Speaker 3: that was like thirteen. By the time I had hit thirteen,

389
00:20:44,600 --> 00:20:46,760
Speaker 3: but I was already smoking cigarettes in the back and

390
00:20:46,800 --> 00:20:50,199
Speaker 3: taking breaks and you know, little SIPs off glasses of

391
00:20:50,240 --> 00:20:52,720
Speaker 3: wine that were left on tables and big restaurants.

392
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Speaker 2: Small restaurant.

393
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Speaker 3: No, it was a fairly small restaurant. It felt like

394
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Speaker 3: when I think of Italian restaurants now, like authentic Italian restaurants,

395
00:20:59,320 --> 00:21:02,720
Speaker 3: they're small. They're all small, small tables. And there was

396
00:21:02,760 --> 00:21:05,959
Speaker 3: a guy who would go from table to table and

397
00:21:06,000 --> 00:21:08,919
Speaker 3: sing arias. There was a guy who was hired and

398
00:21:08,960 --> 00:21:12,639
Speaker 3: he would sing these arias right. And then there was

399
00:21:12,680 --> 00:21:15,040
Speaker 3: somebody else who would do caricatures on the wall, kind

400
00:21:15,080 --> 00:21:18,800
Speaker 3: of drunken, awful caricatures on the wall that you'd pay him,

401
00:21:19,119 --> 00:21:22,760
Speaker 3: and then you were forever stamped onto the Italian restaurant.

402
00:21:22,840 --> 00:21:27,200
Speaker 3: Rocky Glend Santa Barbara, Lower State Street and Lower State

403
00:21:27,240 --> 00:21:30,359
Speaker 3: Street now is a nice place. Lower State Street then

404
00:21:30,480 --> 00:21:31,520
Speaker 3: was not a nice place.

405
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Speaker 2: Were they kind in the kitchen to you.

406
00:21:33,880 --> 00:21:37,000
Speaker 3: They were very kind to me. They liked me because

407
00:21:37,040 --> 00:21:41,640
Speaker 3: I was also, you know, some version of misfit. All

408
00:21:41,680 --> 00:21:44,960
Speaker 3: the cooks were misfits, you know, men and women alike.

409
00:21:45,560 --> 00:21:49,840
Speaker 3: There was no gender in there. Oh, yes, yes, there

410
00:21:49,920 --> 00:21:52,600
Speaker 3: was a It was like being around because I grew

411
00:21:52,680 --> 00:21:55,320
Speaker 3: up around drag racing and racing because my dad, so

412
00:21:55,400 --> 00:21:57,520
Speaker 3: we were on a lot of tracks. It reminded me

413
00:21:57,600 --> 00:22:00,800
Speaker 3: of that. It reminded me of people who went three

414
00:22:00,920 --> 00:22:04,679
Speaker 3: hundred miles an hour. The stress of working in the

415
00:22:04,760 --> 00:22:05,800
Speaker 3: restaurant business.

416
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Speaker 2: I loved, did you Yes?

417
00:22:08,520 --> 00:22:10,719
Speaker 3: And I think it's the only thing that with acting.

418
00:22:10,800 --> 00:22:12,760
Speaker 3: It was like, do I love acting? I don't know.

419
00:22:12,880 --> 00:22:17,000
Speaker 3: Sometimes do I like the idea of having to live

420
00:22:17,119 --> 00:22:20,879
Speaker 3: up to something? Yes? Do I like the fact that,

421
00:22:21,680 --> 00:22:24,240
Speaker 3: you know, back in the days before digital there was

422
00:22:24,359 --> 00:22:27,200
Speaker 3: film and before that that last bit of film went

423
00:22:28,840 --> 00:22:32,200
Speaker 3: in the magazine. You only had that much time, You

424
00:22:32,280 --> 00:22:35,120
Speaker 3: only had that take left before the sun went down.

425
00:22:35,600 --> 00:22:38,400
Speaker 3: It's a lot of pressure, you know. But I think

426
00:22:38,480 --> 00:22:42,480
Speaker 3: having grown up in a kitchen, not only my mother's kitchen,

427
00:22:42,520 --> 00:22:46,080
Speaker 3: but that restaurant's kitchen, there was something about that pressure

428
00:22:46,119 --> 00:22:47,119
Speaker 3: that I fed off of.

429
00:22:47,359 --> 00:22:51,640
Speaker 2: I like, you know, and then at the end of it,

430
00:22:51,720 --> 00:22:52,840
Speaker 2: I know it is.

431
00:22:52,920 --> 00:22:54,840
Speaker 3: It's a lot of yelling, a lot of it was great.

432
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Speaker 2: That's the thing about having the you know, when the

433
00:22:58,600 --> 00:23:01,120
Speaker 2: open kitchen is you can't it's more like a ballet. Yeah,

434
00:23:01,200 --> 00:23:04,240
Speaker 2: you move around to talk to somebody rather than that's

435
00:23:04,320 --> 00:23:07,679
Speaker 2: right shot, because you know, kitchens, old fashioned kitchens are

436
00:23:07,720 --> 00:23:11,000
Speaker 2: cruel and there. But these young people do you knowsh

437
00:23:11,080 --> 00:23:12,880
Speaker 2: they won't take it anymore. They don't want to work.

438
00:23:12,920 --> 00:23:14,400
Speaker 2: They won't they don't want to work in a place

439
00:23:14,440 --> 00:23:16,879
Speaker 2: where they're bullied or they're you know what, they to feel.

440
00:23:16,920 --> 00:23:19,040
Speaker 2: They're just not going to put up with it. What

441
00:23:19,080 --> 00:23:21,760
Speaker 2: was it like leaving home? And how did you eat?

442
00:23:21,800 --> 00:23:23,360
Speaker 2: Did you cook for yourself?

443
00:23:23,400 --> 00:23:26,000
Speaker 3: Did you did? I cooked them up for myself all

444
00:23:26,040 --> 00:23:28,680
Speaker 3: the time. I was a teenager and I left because

445
00:23:28,680 --> 00:23:34,919
Speaker 3: I left, I was sixteen, so you've seventeen. I had

446
00:23:34,960 --> 00:23:38,480
Speaker 3: finished school early. I did the goonies during this I

447
00:23:38,560 --> 00:23:38,879
Speaker 3: was going to.

448
00:23:38,880 --> 00:23:41,000
Speaker 2: Ask you about So how old were you when did

449
00:23:41,040 --> 00:23:41,399
Speaker 2: you well?

450
00:23:41,440 --> 00:23:43,880
Speaker 3: I was kicked out of my house in Santa Barbara

451
00:23:44,520 --> 00:23:48,640
Speaker 3: and by my mother. She did and I went down

452
00:23:48,680 --> 00:23:51,399
Speaker 3: and I think it was very temporary. I think both

453
00:23:51,400 --> 00:23:53,639
Speaker 3: of us didn't think it would last. But then I

454
00:23:53,720 --> 00:23:55,560
Speaker 3: because you know, i'd been to jail a couple of

455
00:23:55,560 --> 00:23:57,080
Speaker 3: times already, and it was you.

456
00:23:57,000 --> 00:24:01,960
Speaker 2: Know, before you were sixteen. Mm hmm, yeah, the food

457
00:24:02,000 --> 00:24:02,440
Speaker 2: in jail.

458
00:24:02,880 --> 00:24:06,240
Speaker 3: Do I remember the food in jail? I do very well. Actually,

459
00:24:06,560 --> 00:24:06,880
Speaker 3: I think.

460
00:24:06,800 --> 00:24:08,920
Speaker 2: You're the first person I've asked that question to the

461
00:24:09,160 --> 00:24:12,159
Speaker 2: one hundred and forty people. Have we had it? I

462
00:24:12,160 --> 00:24:13,160
Speaker 2: don't think you've.

463
00:24:12,960 --> 00:24:15,919
Speaker 3: Had it because you have a different echelon of people.

464
00:24:16,400 --> 00:24:20,560
Speaker 2: I come from echeon, but just an experience. So what

465
00:24:20,640 --> 00:24:21,240
Speaker 2: was the food like?

466
00:24:21,280 --> 00:24:26,119
Speaker 3: In food was always stale, always one hundred percent of

467
00:24:26,160 --> 00:24:31,159
Speaker 3: the time. There was rice crispies, There was warm milk,

468
00:24:32,080 --> 00:24:34,080
Speaker 3: There was a piece of white bread.

469
00:24:34,480 --> 00:24:36,480
Speaker 2: We're talking about breakfast.

470
00:24:36,680 --> 00:24:38,760
Speaker 3: That's when you wake you always wake up in jail.

471
00:24:39,280 --> 00:24:40,960
Speaker 3: We can talk about the rest of it, which is

472
00:24:41,000 --> 00:24:43,120
Speaker 3: when you stay in line and you get the slop.

473
00:24:43,320 --> 00:24:44,880
Speaker 3: There's cafeteria slop.

474
00:24:45,280 --> 00:24:47,439
Speaker 2: So let's go back to the right. That would be

475
00:24:47,480 --> 00:24:48,640
Speaker 2: your breakfast in your cell.

476
00:24:49,480 --> 00:24:52,280
Speaker 3: That would be your breakfast in your cell, which is

477
00:24:52,280 --> 00:24:55,280
Speaker 3: put on a tray and that's a little opening that

478
00:24:55,320 --> 00:24:58,040
Speaker 3: you have in your door, and on that tray is

479
00:24:58,160 --> 00:25:00,480
Speaker 3: usually what you did and why you're in in jail

480
00:25:00,560 --> 00:25:03,400
Speaker 3: in case you were in a blackout while you did it,

481
00:25:04,200 --> 00:25:06,520
Speaker 3: so you look at what you've done. You'd take out

482
00:25:06,600 --> 00:25:09,360
Speaker 3: this arrest sheet and look at it and say, oh,

483
00:25:09,400 --> 00:25:13,960
Speaker 3: I'm in here for whatever whatever I was in there

484
00:25:13,960 --> 00:25:16,879
Speaker 3: for at the time. The jail a few times. It

485
00:25:17,000 --> 00:25:20,720
Speaker 3: was a few times after sixteen. There's a general rule

486
00:25:20,840 --> 00:25:24,280
Speaker 3: which is actually not but jail. You spent up to

487
00:25:24,320 --> 00:25:26,920
Speaker 3: one year in prison. You spend more than one year.

488
00:25:27,960 --> 00:25:29,879
Speaker 3: So I was in jail. I was never in prison,

489
00:25:29,920 --> 00:25:33,320
Speaker 3: but I was in jail nine times. But yeah, jail.

490
00:25:33,520 --> 00:25:35,720
Speaker 3: There was one point where I was looking at fourteen

491
00:25:35,960 --> 00:25:39,160
Speaker 3: years in prisons that would be prison, but that got

492
00:25:39,240 --> 00:25:40,000
Speaker 3: knocked down too.

493
00:25:40,600 --> 00:25:43,119
Speaker 2: I did a few months as long as you stayed.

494
00:25:43,119 --> 00:25:44,080
Speaker 3: It was a few months.

495
00:25:44,160 --> 00:25:49,520
Speaker 2: A few months. And the food again, because I'm sure so.

496
00:25:49,480 --> 00:25:54,680
Speaker 3: Much had a great show. Who went on because to

497
00:25:54,800 --> 00:25:59,320
Speaker 3: work with Wolfgang Puck and they collaborated in a restaurant.

498
00:26:00,400 --> 00:26:04,040
Speaker 2: Called Clank Spago Click.

499
00:26:04,640 --> 00:26:05,000
Speaker 3: But the.

500
00:26:06,480 --> 00:26:10,480
Speaker 2: No, I just went to a dinner, charity dinner and

501
00:26:10,480 --> 00:26:13,720
Speaker 2: they talked about food in prisons.

502
00:26:13,560 --> 00:26:14,359
Speaker 3: Did they Yeah?

503
00:26:14,560 --> 00:26:16,400
Speaker 2: Is it kind of and how good they are?

504
00:26:16,560 --> 00:26:17,720
Speaker 3: Or how do you know what.

505
00:26:17,760 --> 00:26:21,440
Speaker 2: We spend in Britain? I think a day for three

506
00:26:21,480 --> 00:26:25,080
Speaker 2: meals a day is something like one pound twenty on prisoner,

507
00:26:25,320 --> 00:26:28,600
Speaker 2: so you're giving them there's no sense of rehabilitation, right.

508
00:26:28,920 --> 00:26:30,480
Speaker 2: It was a meeting of chefs and we just say,

509
00:26:30,800 --> 00:26:34,000
Speaker 2: how do you reckon if? Prison obviously is punishment, but

510
00:26:34,040 --> 00:26:35,680
Speaker 2: it also is the idea that you're going to make

511
00:26:35,760 --> 00:26:41,520
Speaker 2: somebody better, worse or worse. We're making them worse by

512
00:26:41,720 --> 00:26:44,439
Speaker 2: saying we're only going to spend one pound twenty and

513
00:26:44,520 --> 00:26:45,399
Speaker 2: feed you the worst.

514
00:26:46,040 --> 00:26:52,080
Speaker 3: How I'm not still in prison, but listen for me.

515
00:26:52,320 --> 00:26:55,239
Speaker 3: I mean, you're a parent, and you know I've been

516
00:26:55,280 --> 00:26:58,800
Speaker 3: a parents since I was twenty years old, nineteen when

517
00:26:58,840 --> 00:27:03,200
Speaker 3: she was pregnant, and I was looking at that jail

518
00:27:03,280 --> 00:27:06,600
Speaker 3: time when she was pregnant. So I was going from

519
00:27:07,320 --> 00:27:08,760
Speaker 3: once I got out of jail, I was living in

520
00:27:08,760 --> 00:27:11,080
Speaker 3: a half way house and I was going on a

521
00:27:11,119 --> 00:27:15,639
Speaker 3: Harley Davidson motorcycle going from a halfway house to birthing class,

522
00:27:16,200 --> 00:27:21,080
Speaker 3: you know, breathe one, two, three, three. I mean it

523
00:27:21,160 --> 00:27:24,480
Speaker 3: was chaotic, but it was, which is the suggestion of

524
00:27:24,560 --> 00:27:28,200
Speaker 3: the book is like that was normal. That's the only

525
00:27:28,440 --> 00:27:33,159
Speaker 3: type of living I knew how to do. And I

526
00:27:33,280 --> 00:27:37,359
Speaker 3: was very lucky because I had books which had a

527
00:27:37,480 --> 00:27:40,480
Speaker 3: massive impact on me. I had a guy named Anthony

528
00:27:40,560 --> 00:27:43,000
Speaker 3: Zerbe who's an actor. He's eighty seven. He's still my

529
00:27:43,080 --> 00:27:46,320
Speaker 3: best friend. And he would come and just like literally,

530
00:27:46,320 --> 00:27:48,600
Speaker 3: I would open my door. We did a series together

531
00:27:48,600 --> 00:27:51,560
Speaker 3: in Tucson, Arizona, when I was like twenty twenty one.

532
00:27:52,240 --> 00:27:54,320
Speaker 3: I would open the door and there'd be eight books

533
00:27:54,400 --> 00:27:57,199
Speaker 3: just standing there at six in the morning. You know,

534
00:27:57,800 --> 00:28:00,280
Speaker 3: was never read this, and this is how you should.

535
00:28:00,800 --> 00:28:03,320
Speaker 3: He'd just be a stack, and then a month later

536
00:28:03,400 --> 00:28:05,760
Speaker 3: there'd be another stack, and then there'd be another stack.

537
00:28:06,080 --> 00:28:08,240
Speaker 3: And then we ended up doing plays together. And I

538
00:28:08,280 --> 00:28:10,680
Speaker 3: heard him and roscal Lee Brown do it hour and

539
00:28:10,720 --> 00:28:13,159
Speaker 3: a half of the most amazing hour and a half

540
00:28:13,160 --> 00:28:17,840
Speaker 3: of poetry spoken poetry, which I can't think of anything

541
00:28:17,880 --> 00:28:20,879
Speaker 3: more boring as a concept. It's like, go watch people

542
00:28:20,960 --> 00:28:23,040
Speaker 3: speak poetry for an hour and a half. It's like it.

543
00:28:24,440 --> 00:28:30,040
Speaker 3: But they were so dynamic and they understood the music

544
00:28:30,080 --> 00:28:34,720
Speaker 3: of language and it was its own food. And I

545
00:28:34,840 --> 00:28:37,000
Speaker 3: sat there watching that at twenty years old, and I

546
00:28:37,119 --> 00:28:42,520
Speaker 3: just said, that's what I want. That's couldn't get enough

547
00:28:42,560 --> 00:28:42,840
Speaker 3: of it.

548
00:28:46,920 --> 00:28:50,160
Speaker 4: If you like listening to Ruthie's table Flour Would you

549
00:28:50,280 --> 00:28:54,320
Speaker 4: please make sure to rate and review the podcast on

550
00:28:54,360 --> 00:28:59,520
Speaker 4: the iHeartRadio app, Apple Podcasts, O, wherever you get your podcasts.

551
00:29:00,280 --> 00:29:07,760
Speaker 2: Thank you so, Josh. Would you read the recipe that

552
00:29:07,840 --> 00:29:09,960
Speaker 2: you chose for today and that we cooked for today,

553
00:29:10,560 --> 00:29:14,840
Speaker 2: Rigatoni with cavalo narrow and the new olive oil.

554
00:29:15,400 --> 00:29:17,920
Speaker 3: Would you like me to read it in Italian or English?

555
00:29:17,960 --> 00:29:19,720
Speaker 2: You can read it in any language you like.

556
00:29:20,160 --> 00:29:25,840
Speaker 3: Rigatoni with Cavola naro and new olive oil serves six

557
00:29:27,480 --> 00:29:33,760
Speaker 3: one kilogram cavolo narrow leaves, two garlic cloves peeled, two

558
00:29:33,840 --> 00:29:38,920
Speaker 3: hundred and fifty militers extra virgin olive oil, five hundred

559
00:29:39,000 --> 00:29:45,520
Speaker 3: grams rigatoni freshly grated parmesan. This pasta is a celebration

560
00:29:45,640 --> 00:29:48,880
Speaker 3: of two ingredients that arrive at the same moment in

561
00:29:48,920 --> 00:29:53,680
Speaker 3: the year, Covola naro and the first pressed peppery, extra

562
00:29:53,840 --> 00:29:58,840
Speaker 3: virgin olive oil. Remove the stalks from the covolon naro leaves,

563
00:29:58,920 --> 00:30:02,880
Speaker 3: but keep the leaves hole. Blanch them in boiling salted

564
00:30:02,920 --> 00:30:07,240
Speaker 3: water along with the garlic cloves for five minutes. Drain.

565
00:30:08,520 --> 00:30:12,640
Speaker 3: Put the blanched cavolonaro and garlic into a food processor

566
00:30:13,280 --> 00:30:17,080
Speaker 3: and pulse chop to a puree. In the last couple

567
00:30:17,160 --> 00:30:20,360
Speaker 3: of seconds, pour in about two hundred millilters of the

568
00:30:20,440 --> 00:30:24,760
Speaker 3: extra virgin olive oil. This will make fairly liquid, dark

569
00:30:24,800 --> 00:30:29,560
Speaker 3: green pure season well. Cook the Rigatonian boiling salted water.

570
00:30:29,640 --> 00:30:33,680
Speaker 3: Then drain, put the pasta into a bowl, add the sauce,

571
00:30:33,840 --> 00:30:38,160
Speaker 3: and stir until each piece is thickly coated. Pour over

572
00:30:38,200 --> 00:30:42,840
Speaker 3: the remaining extra virgin olive oil, and serve with parmigiano.

573
00:30:43,520 --> 00:30:46,880
Speaker 2: There you go. Thank you. Oh and here's Joseph who's

574
00:30:46,920 --> 00:30:52,000
Speaker 2: going to come and talk about cavaloneero pure with RIGATONI.

575
00:30:53,960 --> 00:30:54,640
Speaker 3: Thank you for this.

576
00:30:54,920 --> 00:30:59,280
Speaker 5: That's okay, beautiful.

577
00:31:00,840 --> 00:31:04,360
Speaker 6: So the important thing about this plated pasta is the

578
00:31:04,360 --> 00:31:08,480
Speaker 6: olive oil, which is barely three weeks.

579
00:31:08,200 --> 00:31:10,120
Speaker 3: Old at this point, barely three weeks old.

580
00:31:11,080 --> 00:31:12,040
Speaker 1: Good, yeah, the same.

581
00:31:12,120 --> 00:31:12,760
Speaker 3: This is the same.

582
00:31:12,880 --> 00:31:16,480
Speaker 6: Yeah, yeah, absolutely to.

583
00:31:18,520 --> 00:31:19,400
Speaker 3: Get this olive oil.

584
00:31:19,440 --> 00:31:21,240
Speaker 5: To get this olive oil, where did you go? We're

585
00:31:21,280 --> 00:31:24,000
Speaker 5: in Tuscany, So we go around Tuscany.

586
00:31:24,040 --> 00:31:29,200
Speaker 6: This particular olive oil is from not far from Florence.

587
00:31:29,320 --> 00:31:29,760
Speaker 3: Florence.

588
00:31:32,000 --> 00:31:36,560
Speaker 5: Just you know, okay, I was just I wasn't sure.

589
00:31:37,000 --> 00:31:38,600
Speaker 5: And it's so nice to go and then try the

590
00:31:38,640 --> 00:31:40,720
Speaker 5: olive oil. And that's one thing. That's amazing.

591
00:31:40,720 --> 00:31:43,440
Speaker 6: But then when you put them in food, it's it

592
00:31:43,560 --> 00:31:44,480
Speaker 6: transforms again.

593
00:31:44,560 --> 00:31:45,760
Speaker 2: And I think this is really.

594
00:31:45,640 --> 00:31:47,959
Speaker 6: Nice with the sweet pasta.

595
00:31:48,480 --> 00:31:49,240
Speaker 3: Makes me hungry.

596
00:31:49,360 --> 00:31:52,560
Speaker 2: Try try so good.

597
00:31:52,960 --> 00:31:55,040
Speaker 3: So what do they do? They soak it in the pepper.

598
00:31:55,560 --> 00:31:58,240
Speaker 3: No no, no, no no, this is this is from the.

599
00:32:00,120 --> 00:32:02,880
Speaker 2: Tree. They bring it into the press. Next year we go.

600
00:32:02,920 --> 00:32:05,240
Speaker 2: You should come with us, because it's an amazing You

601
00:32:05,320 --> 00:32:07,680
Speaker 2: go to these farmers. You know, they're the people works

602
00:32:07,720 --> 00:32:11,120
Speaker 2: you who also produce the wine. Right, so they produce wine,

603
00:32:11,160 --> 00:32:13,840
Speaker 2: and they produce the olives, right and for these guys

604
00:32:13,880 --> 00:32:16,440
Speaker 2: who are making you know, every dish they can with

605
00:32:16,520 --> 00:32:19,640
Speaker 2: olive oil. Then to see the process. But also this

606
00:32:19,720 --> 00:32:23,040
Speaker 2: is new. You would never heat this up. So we're

607
00:32:23,120 --> 00:32:27,040
Speaker 2: using the twenty three oil right now to cook with.

608
00:32:27,320 --> 00:32:30,040
Speaker 2: And then this is this you would never have except

609
00:32:30,080 --> 00:32:32,560
Speaker 2: on a piece of toast or yeah, i'll give you

610
00:32:32,600 --> 00:32:37,840
Speaker 2: some to take home. So this is liquid gold right now,

611
00:32:37,880 --> 00:32:41,160
Speaker 2: it's very we haven't had the whole process.

612
00:32:41,360 --> 00:32:44,719
Speaker 3: So when you open it, how long can it keep for?

613
00:32:45,400 --> 00:32:47,880
Speaker 2: We can keep because you just keep sealing it. And

614
00:32:47,960 --> 00:32:51,080
Speaker 2: if you just close it, it's fine. It's fine. I mean

615
00:32:51,120 --> 00:32:53,800
Speaker 2: here we you know, we use we use seven thousand

616
00:32:53,880 --> 00:32:55,160
Speaker 2: bottles of olive oil year.

617
00:32:55,800 --> 00:33:00,840
Speaker 3: Sure, it's amazing. I think if I didn't have young kids,

618
00:33:02,560 --> 00:33:03,640
Speaker 3: I would be in Italy.

619
00:33:03,800 --> 00:33:06,040
Speaker 2: But you bring them, you know, there are schools you

620
00:33:06,040 --> 00:33:09,680
Speaker 2: can know, you know somebody who's living, you know, living.

621
00:33:09,400 --> 00:33:13,720
Speaker 3: In We just moved usual a place that's as close

622
00:33:13,760 --> 00:33:16,640
Speaker 3: to Europe as I think we can get in California,

623
00:33:16,880 --> 00:33:17,920
Speaker 3: and we're very happy there.

624
00:33:17,920 --> 00:33:20,120
Speaker 2: In Santa Barbara and Santa Barbara. I was at the

625
00:33:20,160 --> 00:33:24,480
Speaker 2: San Sidro Ranch like millions of years, very close, millions

626
00:33:24,480 --> 00:33:26,480
Speaker 2: of years the rich and I went there. It was beautiful.

627
00:33:27,600 --> 00:33:27,960
Speaker 3: Is nice?

628
00:33:28,000 --> 00:33:30,600
Speaker 2: Do you like? Yeah? I did? I did like we

629
00:33:30,640 --> 00:33:33,040
Speaker 2: walked and except there was one thing I did. I

630
00:33:33,080 --> 00:33:35,520
Speaker 2: really I am not happy with that. Snakes.

631
00:33:36,000 --> 00:33:36,320
Speaker 3: Snakes.

632
00:33:36,320 --> 00:33:39,120
Speaker 2: I feel pretty strongly about snakes, and I understand that.

633
00:33:39,200 --> 00:33:41,200
Speaker 2: Do you get it when I go to places I

634
00:33:41,400 --> 00:33:44,080
Speaker 2: now have found out that I say to people, do

635
00:33:44,120 --> 00:33:46,680
Speaker 2: you have snakes here? Because I really like them? Yeah?

636
00:33:46,760 --> 00:33:48,440
Speaker 2: Because you tell them you're scared, They tell you there

637
00:33:48,440 --> 00:33:51,360
Speaker 2: are no snakes. Say I'd really like to see some snakes.

638
00:33:51,360 --> 00:33:53,120
Speaker 3: Do you have? Then they go yeah.

639
00:33:53,160 --> 00:33:55,640
Speaker 2: Then I go by out of there like.

640
00:33:56,400 --> 00:34:00,800
Speaker 3: You manipulated thirty seconds. So there was really smart. Actually,

641
00:34:00,920 --> 00:34:03,560
Speaker 3: I love snakes. Do you guys have any really love them?

642
00:34:03,760 --> 00:34:05,680
Speaker 3: We have a ton of rattle snakes in the hills.

643
00:34:05,680 --> 00:34:07,240
Speaker 3: If you go in the hills, they're everywhere.

644
00:34:07,320 --> 00:34:09,799
Speaker 2: Yeah. Then you know, it's like telling your account and

645
00:34:09,800 --> 00:34:14,000
Speaker 2: you're spending too much money before they tell you you do?

646
00:34:14,200 --> 00:34:14,680
Speaker 3: I do.

647
00:34:16,600 --> 00:34:17,919
Speaker 2: Right now? You love them?

648
00:34:18,120 --> 00:34:20,120
Speaker 3: We all love them. We all picked them up. And

649
00:34:20,160 --> 00:34:23,680
Speaker 3: we like about spiders. Steel like spiders.

650
00:34:23,680 --> 00:34:27,600
Speaker 2: Fine, anything, fine, anything, anything anything. I could take a spider,

651
00:34:27,640 --> 00:34:28,520
Speaker 2: I could take a mouse.

652
00:34:28,680 --> 00:34:29,080
Speaker 3: You don't like.

653
00:34:29,200 --> 00:34:31,040
Speaker 2: It's just a snake that I don't like. So we

654
00:34:31,040 --> 00:34:33,480
Speaker 2: were swimming in one of those pools at the San

655
00:34:33,600 --> 00:34:36,000
Speaker 2: is Sidro and I was really happy. I was just

656
00:34:36,000 --> 00:34:38,640
Speaker 2: swimming and Richard I just heard this voice saying, Ruthie,

657
00:34:39,239 --> 00:34:42,480
Speaker 2: don't look to your right, look to your left and

658
00:34:42,680 --> 00:34:45,080
Speaker 2: just swim. And I was going, are you telling that

659
00:34:45,239 --> 00:34:48,239
Speaker 2: there's a snake? No, I'm just telling you to get out.

660
00:34:48,280 --> 00:34:49,839
Speaker 2: And then we got out and they were like all

661
00:34:49,880 --> 00:34:50,600
Speaker 2: over the place.

662
00:34:50,800 --> 00:34:52,840
Speaker 3: They were the snake in the pool.

663
00:34:52,960 --> 00:34:54,600
Speaker 2: Yeah, in the pool, not in the swimming pool, but

664
00:34:54,800 --> 00:34:58,319
Speaker 2: like we were hiking and we just decided to go

665
00:34:58,400 --> 00:34:58,920
Speaker 2: in the pond.

666
00:34:59,239 --> 00:34:59,920
Speaker 3: I wouldn't like that.

667
00:35:00,280 --> 00:35:02,520
Speaker 2: I don't like it. But I liked Santa Barbara and

668
00:35:02,560 --> 00:35:05,960
Speaker 2: I like that place. And there's a great Mexican isn't

669
00:35:06,000 --> 00:35:10,040
Speaker 2: there like a street Mexican place that sells tacos that's.

670
00:35:09,920 --> 00:35:12,160
Speaker 3: Kind of like street tacos, like small tacos.

671
00:35:12,239 --> 00:35:14,239
Speaker 2: Yeah, really really good area.

672
00:35:14,360 --> 00:35:16,640
Speaker 3: Do you ever travel around looking for new recipes?

673
00:35:17,560 --> 00:35:19,080
Speaker 6: Many recipes ideas.

674
00:35:19,680 --> 00:35:22,759
Speaker 2: I'm Richard. My husband's an architect, used to say that

675
00:35:22,800 --> 00:35:26,080
Speaker 2: it's just a progression, isn't it. So one day you're

676
00:35:26,120 --> 00:35:29,759
Speaker 2: making an almond tart with raspberries in the summer, and

677
00:35:29,800 --> 00:35:31,759
Speaker 2: then you'll say, you know, this would be good with

678
00:35:31,840 --> 00:35:34,720
Speaker 2: pears in the winter. Or you'd say, maybe this time,

679
00:35:35,200 --> 00:35:37,480
Speaker 2: you know, with the sea bass that we cook in salt,

680
00:35:37,520 --> 00:35:39,760
Speaker 2: maybe we'll take a turbot and do it in salt,

681
00:35:39,800 --> 00:35:42,840
Speaker 2: and he'll do it cold, and we'll put instead of salsaveritia,

682
00:35:42,880 --> 00:35:45,040
Speaker 2: we'll put basalamon vinegar on it. And it's a kind

683
00:35:45,040 --> 00:35:48,399
Speaker 2: of it isn't like for me anyway. It isn't like, Oh,

684
00:35:48,520 --> 00:35:52,879
Speaker 2: I have an idea, let's make a pasta with blueberries

685
00:35:52,960 --> 00:35:55,319
Speaker 2: and parmesan. You know, it isn't like an item. It's

686
00:35:55,360 --> 00:35:58,400
Speaker 2: a kind of constant drip by, drip by drip that.

687
00:36:00,160 --> 00:36:02,200
Speaker 6: Is exact, it's exactly right. I think that you might

688
00:36:02,239 --> 00:36:03,879
Speaker 6: come in and you think, today, I'm going to make

689
00:36:03,920 --> 00:36:08,120
Speaker 6: this risotto and it's you know, with pheasant like we

690
00:36:08,160 --> 00:36:10,719
Speaker 6: are today, and then but then through lunch we're talking

691
00:36:10,719 --> 00:36:12,479
Speaker 6: about how we could make it better, and.

692
00:36:12,400 --> 00:36:13,960
Speaker 5: Tomorrow we'll do it again and it'll just be a

693
00:36:13,960 --> 00:36:15,680
Speaker 5: little bit different, a little bit different.

694
00:36:16,200 --> 00:36:21,200
Speaker 3: You know, the dish is the same, but every person

695
00:36:21,280 --> 00:36:22,360
Speaker 3: is getting something different.

696
00:36:22,760 --> 00:36:25,320
Speaker 2: Is that parallel and acting or writing your book?

697
00:36:25,760 --> 00:36:28,040
Speaker 3: I think when you're doing a play, I think it's

698
00:36:28,160 --> 00:36:30,960
Speaker 3: like that. If you're willing to experiment. I can't imagine

699
00:36:30,960 --> 00:36:33,720
Speaker 3: doing I'm sure like you can't imagine doing a dish

700
00:36:33,760 --> 00:36:37,399
Speaker 3: for a year and a half the same dish. Do

701
00:36:37,440 --> 00:36:40,360
Speaker 3: you do that? Do you always have the same menu? No?

702
00:36:40,360 --> 00:36:43,719
Speaker 2: No, no, we change every every meal. Every Yeah, so

703
00:36:44,040 --> 00:36:47,520
Speaker 2: Joseph at the menu this morning, and then today's Sean

704
00:36:47,560 --> 00:36:49,759
Speaker 2: will come in at three thirty and she'll write the

705
00:36:49,840 --> 00:36:50,600
Speaker 2: menu for tonight.

706
00:36:50,840 --> 00:36:53,879
Speaker 3: That's how I feel about theaters sometimes, because you can

707
00:36:53,960 --> 00:36:59,200
Speaker 3: do it roll and then you can you learn different

708
00:36:59,239 --> 00:37:03,160
Speaker 3: idiots and crowd it kind of I don't know behaviors

709
00:37:03,200 --> 00:37:05,879
Speaker 3: in that role to better tell that story, to better

710
00:37:05,960 --> 00:37:08,759
Speaker 3: get into that character. But then there's a point for

711
00:37:08,920 --> 00:37:12,200
Speaker 3: me where I go, yeah, yeah, yeah, what else can

712
00:37:12,239 --> 00:37:14,879
Speaker 3: we do? Or maybe I'll mix up the blocking, I'll

713
00:37:14,880 --> 00:37:17,400
Speaker 3: walk in a different direction. And you have other actors

714
00:37:17,480 --> 00:37:20,640
Speaker 3: that go, no, you can't do that because they rely

715
00:37:20,800 --> 00:37:25,400
Speaker 3: on the repetitiveness of it. But I like being off camber.

716
00:37:26,320 --> 00:37:28,239
Speaker 3: That's why I think I loved cooking. That's why I

717
00:37:28,320 --> 00:37:30,800
Speaker 3: think I love painting. That's why I think I love writing.

718
00:37:31,440 --> 00:37:34,680
Speaker 3: It's why I think I love photography because there is

719
00:37:34,719 --> 00:37:37,120
Speaker 3: no mastering it. You know. I don't think you can

720
00:37:37,120 --> 00:37:42,040
Speaker 3: ever mask it. This canvas that is getting bigger faster

721
00:37:42,160 --> 00:37:44,400
Speaker 3: than you can figure it out. Then you can fill it.

722
00:37:44,680 --> 00:37:50,920
Speaker 2: I'm gone right, thanks, Okay. If you were feeling that

723
00:37:51,040 --> 00:37:55,400
Speaker 2: you needed a comfort from food, yeah, is there a

724
00:37:55,480 --> 00:37:58,040
Speaker 2: food that you would go to a time? And what

725
00:37:58,080 --> 00:37:59,360
Speaker 2: would it be? What could the diction?

726
00:38:01,760 --> 00:38:05,120
Speaker 3: Something that makes me comfortable, something that makes me happy

727
00:38:06,000 --> 00:38:10,320
Speaker 3: would be would be a pasta. It would have mushrooms

728
00:38:10,360 --> 00:38:15,280
Speaker 3: in it, it would have I like mushrooms for some reason,

729
00:38:15,400 --> 00:38:22,280
Speaker 3: I really like mushrooms. Yeah, and Banafi Banafi's a comfortab

730
00:38:23,600 --> 00:38:26,319
Speaker 3: Is Banafi' is my most What.

731
00:38:26,280 --> 00:38:27,000
Speaker 2: Is it tell me about?

732
00:38:27,800 --> 00:38:35,640
Speaker 3: What itffe' it's toffee, bananas, homemade cream, dulcea de leche,

733
00:38:35,840 --> 00:38:41,360
Speaker 3: which what is doulcea de leche? Sugar and milk, condensed milk.

734
00:38:41,520 --> 00:38:44,600
Speaker 3: It can be condensed milk, or it's sugar and milk

735
00:38:45,160 --> 00:38:48,520
Speaker 3: melted down in a pan. You know, it's been thirty

736
00:38:48,600 --> 00:38:53,240
Speaker 3: years since she's died. But anytime that I'm anywhere, especially Europe,

737
00:38:53,280 --> 00:38:56,160
Speaker 3: and they serve Banaffi, like, oh my god, look damn Binoffi.

738
00:38:58,000 --> 00:39:01,480
Speaker 3: I love you, Mama. Yeah, you eat something great. It's

739
00:39:01,600 --> 00:39:05,399
Speaker 3: just like getting a big hug inside. It's like, oh,

740
00:39:05,440 --> 00:39:08,960
Speaker 3: I love you, Josh. You know what I mean. So

741
00:39:09,040 --> 00:39:13,239
Speaker 3: if I eat banaffi, I'm not just eating Banaffi. I'm

742
00:39:13,280 --> 00:39:17,160
Speaker 3: eating an experience that I've had that I not only

743
00:39:17,200 --> 00:39:20,560
Speaker 3: appreciate and love looking back on, but feel like I'm reliving.

744
00:39:21,840 --> 00:39:24,040
Speaker 3: My mother was very into key lime pie too, And

745
00:39:24,080 --> 00:39:26,880
Speaker 3: I don't base everything just off my mother, but but

746
00:39:27,080 --> 00:39:30,200
Speaker 3: key lime pie. When I ask if the key lime

747
00:39:30,360 --> 00:39:33,400
Speaker 3: is real, that's the thing, is Li'm real? Is it white?

748
00:39:33,800 --> 00:39:37,239
Speaker 3: It's all these things that I grew up with that

749
00:39:37,440 --> 00:39:42,279
Speaker 3: felt like the knowledge, Like she had the knowledge she

750
00:39:42,440 --> 00:39:44,280
Speaker 3: was going to call you out if it was fake.

751
00:39:45,640 --> 00:39:47,640
Speaker 3: You know, and I loved that there was something this

752
00:39:47,920 --> 00:39:55,200
Speaker 3: kind of demand for the organic. Yeah, integrity, yes, but

753
00:39:55,320 --> 00:39:59,399
Speaker 3: demand for the organic, Like, are you giving me McDonald's

754
00:39:59,480 --> 00:40:02,239
Speaker 3: or you giving me the real deal? Did you? Did

755
00:40:02,239 --> 00:40:05,400
Speaker 3: you put your soul into this? Yeah?

756
00:40:05,520 --> 00:40:06,520
Speaker 2: I wish i'd met her.

757
00:40:06,920 --> 00:40:09,279
Speaker 3: Yeah, me too. You guys would have loved each other.

758
00:40:09,600 --> 00:40:11,799
Speaker 3: You know, there's some people that I go, people go, oh,

759
00:40:11,800 --> 00:40:13,560
Speaker 3: I wish you know I would have met her. I go, No,

760
00:40:13,640 --> 00:40:18,520
Speaker 3: you don't. Nope, No, she would have buried you. But yes,

761
00:40:18,800 --> 00:40:21,359
Speaker 3: I think you guys would have adored each other.

762
00:40:21,680 --> 00:40:22,759
Speaker 2: Well, she has a great son.

763
00:40:23,280 --> 00:40:24,919
Speaker 3: Thank you, thank you, thank

764
00:40:24,960 --> 00:40:32,719
Speaker 1: You, thank you for listening to Ruthie's Table four in

765
00:40:32,800 --> 00:40:34,080
Speaker 1: partnership with Montclair