WEBVTT - Josh Brolin

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<v Speaker 1>You were listening to Ruthie's Table four in Partnership with Montclair.

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<v Speaker 2>Arriving home yesterday after a busy night, a book was

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<v Speaker 2>waiting on the table. The book was a memoir from

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<v Speaker 2>Under the Truck, and the author was my friend, Josh Brolin.

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<v Speaker 2>I say friend, but for full disclosure, Josh and I

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<v Speaker 2>have only met once, when Glenn Close called me to

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<v Speaker 2>say she was bringing him to the River Cafe and

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<v Speaker 2>would I be able to stop cooking for a bit

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<v Speaker 2>and join them. I did, and right away there was

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<v Speaker 2>a connection between us. Josh is a story teller, and

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<v Speaker 2>I sat there listening as he described what it was

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<v Speaker 2>like to be a fourteen year old chef in an

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<v Speaker 2>Italian restaurant and the way food and love for his

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<v Speaker 2>family sustains him to day. He also told me about

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<v Speaker 2>filming with Glenn in London and Knives Out, working with

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<v Speaker 2>the Cone Brothers on No Country for Old Men, and

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<v Speaker 2>making Gus Vansan's movie Milk with Sean Penn. Josh was

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<v Speaker 2>leaving for la the next day, but before he did,

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<v Speaker 2>a text arrived on my phone, Ruthie, let's do a podcast.

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<v Speaker 2>I think we'll have fun, or at least it will

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<v Speaker 2>be beautifully revealing, very nice. I thought it was very

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<v Speaker 2>moving on the last pages of your book, last chapter

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<v Speaker 2>really that you end with a recipe of your mother's

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<v Speaker 2>with Oreo cookies, which I brought. But you also wrote

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<v Speaker 2>a very moving paragraph which I thought perhaps you could read.

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<v Speaker 3>I loved her, let's see, but the one thing she

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<v Speaker 3>could do without any hassle was cook She'd leave food

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<v Speaker 3>on people's fence posts at the start of their driveways,

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<v Speaker 3>and they'd waive at us the next day as she

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<v Speaker 3>was taking me to school. She'd help start small local

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<v Speaker 3>restaurants in the area, then talk about starting her own.

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<v Speaker 3>How she even filled the fridge with six dessert dishes

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<v Speaker 3>the night she died. Three days later, when we had

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<v Speaker 3>the gathering at the ranch to honor her, that's where

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<v Speaker 3>everyone ate her sweet creations, the only sweet she could muster.

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<v Speaker 3>She moved inside my mother even when she was dead.

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<v Speaker 3>And from these strewn scraps of recipe ingredients comes a history. Wow.

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<v Speaker 3>I haven't read that for a while. It's funny because

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<v Speaker 3>I thought of this on the way over here, which

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<v Speaker 3>I never do. I never prep for interviews or podcasts

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<v Speaker 3>or any of it. And on the way over here,

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<v Speaker 3>I started to write on my phone different foods and

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<v Speaker 3>different things that I kind of have a history with

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<v Speaker 3>or that resonate within me. And then that moment of banafi.

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<v Speaker 3>That's what she made the night before banafi and key

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<v Speaker 3>lime pie and these rectangular glass trays and there were

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<v Speaker 3>six of them, and that those were the desserts for

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<v Speaker 3>the gathering.

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<v Speaker 2>Food and music bring back memories. You hear a song

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<v Speaker 2>and you know where you were when you heard it.

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<v Speaker 3>You know. It's one of those things with books that

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<v Speaker 3>I'll say that it's like the one thing that I've

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<v Speaker 3>heard compliment about the writing is that it's very vivid.

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<v Speaker 3>And my mother lived very vivid, And you go, so,

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<v Speaker 3>what is it about that? With music? What you just

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<v Speaker 3>said with food? There's been these things in my life

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<v Speaker 3>that have been extremely vivid.

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<v Speaker 2>So tell me about the early days when you remember

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<v Speaker 2>her in terms of the way she fed you, the

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<v Speaker 2>way you ate, or the way where you grew up.

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<v Speaker 2>You grew up on a ranch.

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<v Speaker 3>I grew up on a ranch. My mother's from Corpus Christi, Texas.

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<v Speaker 3>She ran away from home when she was nineteen. She

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<v Speaker 3>came to Hollywood and the first people she met were

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<v Speaker 3>Clinton Maggie Eastwood, and that's who took her under their wing.

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<v Speaker 2>Did she run away from home because.

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<v Speaker 3>Well, I don't know. No, I don't think so, because

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<v Speaker 3>she always talked of her parents fondly, you know. And

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<v Speaker 3>then I just found out. I just did a book

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<v Speaker 3>reading and somebody came up to me and kind of

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<v Speaker 3>handed me six pages that were stapled together, and they said,

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<v Speaker 3>I went to school with your grandfather, my mother's dad.

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<v Speaker 3>And I said wow, and I started looking through. This

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<v Speaker 3>is very my mother. I started looking through the pages

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<v Speaker 3>before I went on stage, and it turns out that

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<v Speaker 3>my mother was married before she left Texas. I never

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<v Speaker 3>knew that. I just found that out something I guess

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<v Speaker 3>for a week.

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<v Speaker 2>Wow. But she hasn't run away to do it.

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<v Speaker 3>I just think, you know, it was one of those

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<v Speaker 3>innate things that she just felt like she needed more.

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<v Speaker 3>I get it.

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<v Speaker 2>I think she ran away from her husband.

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<v Speaker 3>I don't know. I just think she needed more vivid,

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<v Speaker 3>she needed more music, she needed more food, she needed

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<v Speaker 3>more something. So when she came to La I think

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<v Speaker 3>that it was what she was looking for. But I

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<v Speaker 3>also think it was overwhelming. So she started, I think

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<v Speaker 3>sleeping with a bunch of married guys, and she was

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<v Speaker 3>you know, religious, and she'd been you know, to go

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<v Speaker 3>to church all the time. And so then she came

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<v Speaker 3>to La. She starts getting into this Hollywood thing and

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<v Speaker 3>then she ended up taking some pills and driving into

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<v Speaker 3>park cars and she got kind of hauled off to

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<v Speaker 3>Camerio State Hospital, which was the local funny farm.

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<v Speaker 2>She wanted to be an actor.

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<v Speaker 3>No, animals were always her thing, so she started a

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<v Speaker 3>wildlife waystation. She met my dad. She was assistant casting

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<v Speaker 3>the series of her Batman, and my dad did an

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<v Speaker 3>episode of Batman, so that's when they met. But they

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<v Speaker 3>got married twelve days after they met. My dad was

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<v Speaker 3>more of a subservient type and my mother was not.

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<v Speaker 3>My mother just made things happen. She was always making

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<v Speaker 3>things happen, whether it was food, whether it was whatever

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<v Speaker 3>she was involved with was had a high octane gasoline involved.

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<v Speaker 2>So you describe josh Livigana Ranch early age, your mother

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<v Speaker 2>taking you out of an urban existence and into the wild,

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<v Speaker 2>and that includes animals and her passion for animals or

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<v Speaker 2>protection of animals. Can you tell me a bit about

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<v Speaker 2>what that was like.

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<v Speaker 3>Itved out of La to a place called past Robos California,

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<v Speaker 3>which is about two hundred miles north of Los Angeles.

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<v Speaker 3>I think I was five at the time. And she

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<v Speaker 3>always had animals. Before that, she had cages, and so

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<v Speaker 3>she had she ran a wildlife way station. She would

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<v Speaker 3>take animals who had illegally been taken out of the

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<v Speaker 3>wild and she would have those people jailed and she

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<v Speaker 3>would nurse those animals back to health. If they'd been

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<v Speaker 3>defanged or declawed. She would find the most habitable zoo.

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<v Speaker 3>You know, she would find those lyon country safari type places.

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<v Speaker 3>But you know, there were a lot of There were wolves.

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<v Speaker 3>My brother got sixty stitches in his leg from a wolf.

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<v Speaker 3>We cleaned the cages. There were mountain lions. I have

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<v Speaker 3>a picture right here. I mean, you want me to

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<v Speaker 3>show you the picture. I have a picture of an

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<v Speaker 3>adolescent mountain lion in my crib.

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<v Speaker 2>In my crib, Oh, my gosh, is that you? Is

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<v Speaker 2>that you?

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<v Speaker 3>That's a mountain lion? God, I mean, that's me. If

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<v Speaker 3>you if you look at every single picture of me

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<v Speaker 3>as a kid, if you swipe has my face looks

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<v Speaker 3>like it's the attempt to eat it off has been had.

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<v Speaker 2>It makes me kind of crazy to think of that. No, Yeah,

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<v Speaker 2>I'm sorry, this makes me crazy.

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<v Speaker 3>Oh it's insane. Yeah, it's insane. That's nothing.

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<v Speaker 2>And there was no protection for you. There was never

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<v Speaker 2>anybody around.

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<v Speaker 3>He said, this case, I would and I don't victimize

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<v Speaker 3>in my book. When you read my book, I don't

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<v Speaker 3>victimize myself and I don't feel victimized. But there is

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<v Speaker 3>an indictment. I was talking to Howard Stern about man.

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<v Speaker 3>They said, you don't indict your parents, sy said, I do.

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<v Speaker 3>The reality. Yes, they're incredible, irresponsible because that was the

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<v Speaker 3>least of it. We had to clean those cages. You

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<v Speaker 3>go in there at eight years old and you have

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<v Speaker 3>a rake and you're looking at a wolf in the eye.

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<v Speaker 3>But if you look down too much, it's going to

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<v Speaker 3>see you as prey and weak. But if you if

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<v Speaker 3>you confront too much, it's going to see it as

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<v Speaker 3>a confrontation and attack.

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<v Speaker 2>Do you remember domestic life? Do Would you sit down

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<v Speaker 2>to meals with every food.

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<v Speaker 3>Always on the table? Oh? Yeah, always? That was the

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<v Speaker 3>one thing. It's the one through line that I remember

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<v Speaker 3>in my childhood, because you know, I'd wake up sometimes

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<v Speaker 3>my brother and I would wake up three o'clock in

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<v Speaker 3>the morning with my mother shaking us and saying, I

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<v Speaker 3>want a waterburger, and then would drive, you know, fifteen

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<v Speaker 3>hundred miles with us in the car, even though we

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<v Speaker 3>had school and fifteen hundred oh yeah, fifteen hundred miles.

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<v Speaker 3>My mother didn't fly. She had she had been a stewardest.

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<v Speaker 3>What is a water waterburger? Texan burger that started in

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<v Speaker 3>Corpus CHRISTI is. It's like r in an out burger

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<v Speaker 3>in America.

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<v Speaker 2>Also, it was the name of a brand, and she

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<v Speaker 2>had a craving for it.

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<v Speaker 3>That you'd get in the car and you'd be in

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<v Speaker 3>the car for four or five days.

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<v Speaker 2>What would that feel like?

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<v Speaker 3>It was? It was good. There was something that was

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<v Speaker 3>great about the adventure of it, which I think is

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<v Speaker 3>still in me my brother. It's interesting because my brother

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<v Speaker 3>didn't have it was my dad describes the fight in

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<v Speaker 3>him that that I had. So my brother was much

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<v Speaker 3>more quiet, you know, and so his life is very simple.

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<v Speaker 3>It's quite the opposite me. I was just writing about

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<v Speaker 3>it on the on the way over here, not in

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<v Speaker 3>thought of coming over here, but I was like, I love,

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<v Speaker 3>I'm ready to go home right now. I've been traveling.

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<v Speaker 3>I've been doing this book thing but I was like,

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<v Speaker 3>I started describing the light and this and that, and

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<v Speaker 3>the constant adventure is great because it's like being born

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<v Speaker 3>again and again and again and again. You're like a child,

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<v Speaker 3>you know, where everything became new discovery. You're like, what's that? Wow,

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<v Speaker 3>look at the way that's hitting that. The English light

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<v Speaker 3>is different than the Italian light, which is different than

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<v Speaker 3>the Middle Eastern light or whatever it is.

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<v Speaker 2>So she would with waking up at three in the morning,

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<v Speaker 2>or having the animals that you describe so vividly in

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<v Speaker 2>your book, or the ranch, there was a kind of

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<v Speaker 2>structure of that. We would always sit down to a

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<v Speaker 2>meal or.

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<v Speaker 3>Always Yeah, that's why I say, that's the only kind

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<v Speaker 3>of domestic reality within our family. My dad was constantly

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<v Speaker 3>traveling because he was working. My mom was always looking

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<v Speaker 3>for something to do and something to kind of mix up,

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<v Speaker 3>and then there would be her cooking.

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<v Speaker 2>So describe her kitchen in the house.

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<v Speaker 3>The house was just put up for sale. So I

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<v Speaker 3>was able to see an actual picture because the ranch

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<v Speaker 3>is three miles from the ranch that we're on now. Okay,

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<v Speaker 3>so where I grew up is three miles away from

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<v Speaker 3>where our ranch is. Now. Where is that Pastor Roobos, California.

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<v Speaker 3>Where is that central California?

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<v Speaker 2>How far from.

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<v Speaker 3>Four hours north of La three and a half hours

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<v Speaker 3>south of San Francisco. Yeah, Selina's valley close to Steinbeck

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<v Speaker 3>Country and all that. But so I could see what

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<v Speaker 3>my memory was. But it's a very Spanish type, you know,

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<v Speaker 3>Spanish tiles all handpicked by her. Yeah, and the stove

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<v Speaker 3>was always I always remember the flames, high flames in

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<v Speaker 3>the stove, and then I would get up. I don't

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<v Speaker 3>know why I started doing this. I'm thinking about it now.

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<v Speaker 3>I would get up on Saturdays usually and I would

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<v Speaker 3>cook breakfast for my whole family.

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<v Speaker 2>And you still make a flame by the flame and

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<v Speaker 2>the eggs over medium, over easy.

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<v Speaker 3>I had the toast, I had the bacon, I had

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<v Speaker 3>biscuits sometimes. But I don't know why. I don't know

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<v Speaker 3>what it was about. There was some meditating, obviously, I

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<v Speaker 3>wanted to please them. I loved the Maybe that was

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<v Speaker 3>just me trying to extend that thing, like you stay in,

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<v Speaker 3>I'm going to take it together. Yeah, I'm going to

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<v Speaker 3>take care of you. It's funny. I haven't thought of that.

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<v Speaker 2>And so do you think you used recipes or did

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<v Speaker 2>you just instinctively.

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<v Speaker 3>No, it was instinctive. It was always instinctive. And in

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<v Speaker 3>my kids, my older kids who are thirty six and

0:12:15.000 --> 0:12:18.160
<v Speaker 3>thirty one now will tell you that I made either

0:12:18.200 --> 0:12:22.000
<v Speaker 3>the greatest food or the worst food that I would eat,

0:12:22.040 --> 0:12:24.320
<v Speaker 3>because if we were out at the ranch and it

0:12:24.400 --> 0:12:26.480
<v Speaker 3>was like, look, this is what we have, Like I

0:12:26.480 --> 0:12:28.439
<v Speaker 3>didn't go to the grocery store today. This is what

0:12:28.480 --> 0:12:30.679
<v Speaker 3>we have. So you have to experiment with what you have.

0:12:31.280 --> 0:12:34.760
<v Speaker 3>And sometimes that kind of experimenting would turn out brilliant,

0:12:35.240 --> 0:12:39.880
<v Speaker 3>and sometimes it would turn out like regurgitation. I remember

0:12:39.880 --> 0:12:43.880
<v Speaker 3>my daughter crying and saying, it tastes so bad. I'd go,

0:12:44.040 --> 0:12:46.360
<v Speaker 3>you have to eat it. Yeah, And I think that

0:12:46.520 --> 0:12:48.440
<v Speaker 3>was the kind of connective tissue I had of my

0:12:48.520 --> 0:12:51.800
<v Speaker 3>mother because the one time that my family was a

0:12:51.880 --> 0:12:55.080
<v Speaker 3>family family, the kind of family that you see and

0:12:55.160 --> 0:12:58.360
<v Speaker 3>leave it to beaver, even though it was as far

0:12:58.400 --> 0:13:00.240
<v Speaker 3>from leave it to beaver as you can imagine. Gin

0:13:00.920 --> 0:13:04.240
<v Speaker 3>was dinner and my mother always cooked. My My mother

0:13:04.280 --> 0:13:08.800
<v Speaker 3>cooked every day. Cooking was her thing, Cooking was her art,

0:13:09.280 --> 0:13:12.000
<v Speaker 3>Cooking was her canvas reading.

0:13:11.800 --> 0:13:14.640
<v Speaker 2>Your book last night. And the amount of times that

0:13:14.960 --> 0:13:19.199
<v Speaker 2>telephones were slammed down or noise was made, or people

0:13:19.280 --> 0:13:22.200
<v Speaker 2>running away, or the anger of the fury, or the

0:13:22.840 --> 0:13:27.240
<v Speaker 2>that looking back on that, you know, and then sitting

0:13:27.280 --> 0:13:30.680
<v Speaker 2>down to dinner with dinners calm though, which you kind

0:13:30.679 --> 0:13:33.120
<v Speaker 2>of want the food eating properly or would they also

0:13:33.200 --> 0:13:37.120
<v Speaker 2>be a nice for dramatic interest.

0:13:37.280 --> 0:13:40.160
<v Speaker 3>No, it wasn't. No. Even the thing that you're that

0:13:40.240 --> 0:13:44.679
<v Speaker 3>you're referencing is the phone being slammed down and her

0:13:44.720 --> 0:13:48.199
<v Speaker 3>throwing cups through a window at my dad and all that,

0:13:48.240 --> 0:13:53.160
<v Speaker 3>which was immediately followed by a breakfast. Immediately, I say,

0:13:53.200 --> 0:13:53.720
<v Speaker 3>I didn't.

0:13:53.480 --> 0:13:55.440
<v Speaker 2>Even pick up why it didn't happen.

0:13:55.559 --> 0:13:59.280
<v Speaker 3>It was just we just went literally right back to

0:13:59.360 --> 0:14:04.439
<v Speaker 3>this default to the semblance of normal, some normalcy. There

0:14:04.480 --> 0:14:09.120
<v Speaker 3>was nothing normal about it. Yeah, but when you look

0:14:09.160 --> 0:14:12.560
<v Speaker 3>around and everybody's kind of got this kind of gorgeous

0:14:12.760 --> 0:14:17.520
<v Speaker 3>morning smile, like like we were outside and vitamin D

0:14:18.800 --> 0:14:20.560
<v Speaker 3>getting ready for the day, and it's like, do you

0:14:20.560 --> 0:14:23.120
<v Speaker 3>remember what we were doing, just like for the last

0:14:23.160 --> 0:14:27.920
<v Speaker 3>four hours, which was total insanity. And I think that's

0:14:27.960 --> 0:14:31.000
<v Speaker 3>why when I went out into the when I went

0:14:31.040 --> 0:14:34.000
<v Speaker 3>out into the world, it was that was the shock.

0:14:34.120 --> 0:14:36.760
<v Speaker 3>The shock wasn't what I was experiencing because I didn't

0:14:36.800 --> 0:14:39.400
<v Speaker 3>know any different. And then I got older and went

0:14:39.440 --> 0:14:41.960
<v Speaker 3>out into the world and started dealing with people on

0:14:42.040 --> 0:14:45.800
<v Speaker 3>the level that I had gotten used to. And then

0:14:45.840 --> 0:14:47.880
<v Speaker 3>you see people reacting. I think that's why I like

0:14:47.960 --> 0:14:51.960
<v Speaker 3>being in Italy, because I think people are just less

0:14:53.640 --> 0:14:58.800
<v Speaker 3>they're more animated. Yeah, it seems to vibe with how

0:14:58.800 --> 0:15:01.560
<v Speaker 3>I was raised, without the chaos, without the.

0:15:02.040 --> 0:15:04.840
<v Speaker 2>Yeah, my husband came for a very Italian family and

0:15:04.960 --> 0:15:07.600
<v Speaker 2>he they were you could, you could stay out till

0:15:07.600 --> 0:15:09.840
<v Speaker 2>five in the morning, He could do everything that he

0:15:09.880 --> 0:15:12.080
<v Speaker 2>wanted to. He didn't have to dress in a certain way.

0:15:12.240 --> 0:15:14.040
<v Speaker 2>He had to be home for meal times.

0:15:14.200 --> 0:15:15.880
<v Speaker 3>That was us, you know, that was.

0:15:15.840 --> 0:15:18.960
<v Speaker 2>The structure, you know. And Jake Jilanov said he opened

0:15:19.000 --> 0:15:22.400
<v Speaker 2>up his podcast saying that food was the only functional

0:15:22.640 --> 0:15:24.800
<v Speaker 2>thing in a dysfunctional family, you know.

0:15:24.840 --> 0:15:26.560
<v Speaker 3>And I know him and his parents and his.

0:15:26.520 --> 0:15:28.440
<v Speaker 2>Sharents and you know, but he said it, as can

0:15:28.480 --> 0:15:30.720
<v Speaker 2>I say that. And he talked about going to the

0:15:30.720 --> 0:15:34.480
<v Speaker 2>market and I don't know Westwood of Pacific Palisades with

0:15:34.600 --> 0:15:37.640
<v Speaker 2>his father and seeing seeing the food and what about

0:15:37.680 --> 0:15:39.000
<v Speaker 2>your mother's dinners.

0:15:39.680 --> 0:15:42.400
<v Speaker 3>Her dinners were there was a lot of Mexican food,

0:15:42.400 --> 0:15:44.520
<v Speaker 3>there was a lot of Italian food, there was a

0:15:44.560 --> 0:15:46.160
<v Speaker 3>lot of southern food.

0:15:47.160 --> 0:15:49.040
<v Speaker 2>Did she read? What do you think?

0:15:49.920 --> 0:15:53.160
<v Speaker 3>So? My mother she learned at our ranch. Now we

0:15:53.320 --> 0:15:57.720
<v Speaker 3>have an entire, very large bookshelf of just her cookbooks.

0:15:57.760 --> 0:16:00.320
<v Speaker 2>I would love to see those sometimes. Oh my god.

0:16:01.520 --> 0:16:06.040
<v Speaker 3>I mean they're all original cookbooks from decades, you know,

0:16:06.160 --> 0:16:10.320
<v Speaker 3>different decades out hers that she cut out. She would

0:16:10.320 --> 0:16:14.680
<v Speaker 3>do these collages. There's handwritten I mean that's only one.

0:16:14.760 --> 0:16:17.040
<v Speaker 3>That's just one that I think. I actually called my

0:16:17.120 --> 0:16:19.960
<v Speaker 3>daughter and said, send me a couple of handwritten recipes.

0:16:20.160 --> 0:16:25.000
<v Speaker 3>There's literally hundreds, if not thousands of recipes that she copied.

0:16:25.520 --> 0:16:27.720
<v Speaker 3>You know, I have in the book too. Let me

0:16:27.760 --> 0:16:30.120
<v Speaker 3>see if I can find it. There's a thing that

0:16:31.480 --> 0:16:32.720
<v Speaker 3>in the beginning.

0:16:34.120 --> 0:16:36.480
<v Speaker 2>She said that she introduced herself as in restaurants. She

0:16:36.520 --> 0:16:37.160
<v Speaker 2>would go into.

0:16:37.080 --> 0:16:39.480
<v Speaker 3>Restaurants, she would always end up in the kitchen.

0:16:39.560 --> 0:16:41.120
<v Speaker 2>That she would end up in the kitchen.

0:16:40.920 --> 0:16:45.320
<v Speaker 3>Always, yeah, always. I think that. Let's say dusty fires.

0:16:45.320 --> 0:16:49.720
<v Speaker 3>She made it. And the cook in the back, a

0:16:49.800 --> 0:16:52.520
<v Speaker 3>lanky twenty eight year old who didn't know that he

0:16:52.640 --> 0:16:54.760
<v Speaker 3>was her prey for the evening. She showed him how

0:16:54.800 --> 0:16:57.000
<v Speaker 3>to better stir the sauce. She made him hold his

0:16:57.080 --> 0:16:59.520
<v Speaker 3>hand over hers as they flipped a dish in a pan.

0:17:00.160 --> 0:17:03.000
<v Speaker 3>She asked him who his favorite country Western singers were

0:17:03.000 --> 0:17:05.040
<v Speaker 3>and if he had ever been to a proper rodeo.

0:17:05.440 --> 0:17:08.280
<v Speaker 3>He was toast. As far as I was concerned, I

0:17:08.359 --> 0:17:09.879
<v Speaker 3>knew it was going to be a long night, and

0:17:09.880 --> 0:17:11.520
<v Speaker 3>that I might as well go back out into that

0:17:11.560 --> 0:17:13.480
<v Speaker 3>parking lot and see what I could find in the

0:17:13.520 --> 0:17:16.560
<v Speaker 3>desert beyond it. Parents of the bones we cut our

0:17:16.600 --> 0:17:19.280
<v Speaker 3>teeth on, but they never talk about the parents' own teeth.

0:17:19.640 --> 0:17:22.240
<v Speaker 3>They never talk about the bite you learned to see coming.

0:17:22.800 --> 0:17:25.760
<v Speaker 3>I dreamed about her last night, and I awoke happy

0:17:25.960 --> 0:17:31.359
<v Speaker 3>but sweating, because every moment with her was exciting. You

0:17:31.440 --> 0:17:36.159
<v Speaker 3>couldn't just go have a meal in a restaurant. She

0:17:36.280 --> 0:17:38.439
<v Speaker 3>had to take over the entire restaurant.

0:17:38.760 --> 0:17:41.440
<v Speaker 2>Did you find it exciting or sometimes embarrassing? Both?

0:17:41.720 --> 0:17:45.280
<v Speaker 3>Yeah, yeah, I think both, because why wouldn't it be

0:17:45.320 --> 0:17:50.360
<v Speaker 3>embarrassing as a child, you know, like, don't bring attention

0:17:50.520 --> 0:17:52.560
<v Speaker 3>to us. But then at the same time I could

0:17:52.640 --> 0:17:56.000
<v Speaker 3>tell I mean, it was like living with Salvado'dlly. It

0:17:56.119 --> 0:17:58.920
<v Speaker 3>was like I remember hearing my dad saying I saw

0:17:59.000 --> 0:18:02.200
<v Speaker 3>Salvador Dolly running down the street. It was like running

0:18:02.280 --> 0:18:06.280
<v Speaker 3>down Lexington Avenue with a pork chopped capon. It's like,

0:18:06.359 --> 0:18:09.560
<v Speaker 3>there's just those people. Why him, Why did he do that?

0:18:10.400 --> 0:18:13.160
<v Speaker 3>Why did she do that? Why did he dress that way?

0:18:13.200 --> 0:18:15.600
<v Speaker 3>Why were they? You know, somebody wears jeans and a

0:18:15.640 --> 0:18:18.000
<v Speaker 3>black T shirt every day, and somebody dresses in the

0:18:18.119 --> 0:18:20.880
<v Speaker 3>nicest dresses. They can get versauce in this and that.

0:18:21.680 --> 0:18:26.359
<v Speaker 3>My mom just acted the way she was, unapologetically herself,

0:18:26.440 --> 0:18:29.960
<v Speaker 3>and there's light growing up on the ranch. When you

0:18:30.200 --> 0:18:32.720
<v Speaker 3>have to feed forty eight horses or fifty eight horses

0:18:32.760 --> 0:18:36.760
<v Speaker 3>every morning, when you're doing it, it sucks. It's horrible.

0:18:37.119 --> 0:18:40.280
<v Speaker 3>It's just labor. But when you look back on it,

0:18:40.359 --> 0:18:43.399
<v Speaker 3>you go, thank God for that upbringing. Thank God I

0:18:43.440 --> 0:18:46.399
<v Speaker 3>had to get up and get out into the elements

0:18:46.560 --> 0:18:49.640
<v Speaker 3>every single morning before I went to school. It made

0:18:49.720 --> 0:19:05.680
<v Speaker 3>me who I am. Pastor Robles is considered wine country now,

0:19:06.119 --> 0:19:09.040
<v Speaker 3>you know, so it's a very famous wine country. And

0:19:09.119 --> 0:19:11.200
<v Speaker 3>when I was growing up there there were two wineries,

0:19:11.240 --> 0:19:13.920
<v Speaker 3>so it wasn't known for its wine. Napo was known

0:19:14.000 --> 0:19:17.399
<v Speaker 3>for its wineries, but you know, people would it was.

0:19:17.480 --> 0:19:20.520
<v Speaker 3>It was a farming community and a horse community, so

0:19:20.680 --> 0:19:22.840
<v Speaker 3>people would take their kids out of school for two

0:19:22.880 --> 0:19:26.040
<v Speaker 3>or three weeks when the farming happened, when the harvesting happened,

0:19:26.040 --> 0:19:27.960
<v Speaker 3>and all that school was not a priority.

0:19:27.960 --> 0:19:29.480
<v Speaker 2>What year was.

0:19:29.680 --> 0:19:33.400
<v Speaker 3>Seventy six, Yeah, seventy seven, seventy eight.

0:19:33.880 --> 0:19:36.280
<v Speaker 2>So what was it like? Well, first of all, before

0:19:36.280 --> 0:19:40.600
<v Speaker 2>you left home, you worked age fourteen as a chef

0:19:40.840 --> 0:19:41.480
<v Speaker 2>is cooking?

0:19:41.560 --> 0:19:41.720
<v Speaker 3>Right?

0:19:41.960 --> 0:19:44.120
<v Speaker 2>It wasn't a chef, no, but you were in the kitchen, right,

0:19:44.200 --> 0:19:47.200
<v Speaker 2>I was in the kitchen. Told the story of that

0:19:47.320 --> 0:19:48.760
<v Speaker 2>very similarly, is Wolfgang cook?

0:19:49.080 --> 0:19:49.800
<v Speaker 3>Really? Yeah?

0:19:49.880 --> 0:19:53.600
<v Speaker 2>Because he was like but that was economic. They just said, okay,

0:19:53.680 --> 0:19:56.360
<v Speaker 2>you're living in Austria, we don't like you very much.

0:19:56.400 --> 0:20:00.000
<v Speaker 2>You're going to go peel potatoes in a suicide.

0:20:00.119 --> 0:20:02.280
<v Speaker 3>It's in order to earn Yeah, he worked there.

0:20:02.280 --> 0:20:04.679
<v Speaker 2>He found it. He must try to jump off a bridge.

0:20:04.720 --> 0:20:08.000
<v Speaker 2>But for you, how did it actually be a fourteen

0:20:08.080 --> 0:20:10.520
<v Speaker 2>year old at home one minute and then working in

0:20:10.560 --> 0:20:12.880
<v Speaker 2>a restaurant or twelve? You were twelve?

0:20:13.000 --> 0:20:17.040
<v Speaker 3>It was twelve, wow, And there was we knew the

0:20:17.080 --> 0:20:20.240
<v Speaker 3>owner of the restaurant. It was called Rocky Galenti's. It

0:20:20.320 --> 0:20:24.520
<v Speaker 3>was an Italian restaurant. And I started literally I did

0:20:24.760 --> 0:20:27.600
<v Speaker 3>I start doing dishes in the back or just like

0:20:27.680 --> 0:20:31.399
<v Speaker 3>picking just crap off the walls or whatever I was doing.

0:20:31.600 --> 0:20:33.480
<v Speaker 3>And then I started getting into it. And then I

0:20:33.520 --> 0:20:36.560
<v Speaker 3>started doing salads, and I started doing chopp salads, and

0:20:36.600 --> 0:20:42.119
<v Speaker 3>then like drum rolls, oh yeah, at twelve, no, and

0:20:42.160 --> 0:20:44.560
<v Speaker 3>that was like thirteen. By the time I had hit thirteen,

0:20:44.600 --> 0:20:46.760
<v Speaker 3>but I was already smoking cigarettes in the back and

0:20:46.800 --> 0:20:50.199
<v Speaker 3>taking breaks and you know, little SIPs off glasses of

0:20:50.240 --> 0:20:52.720
<v Speaker 3>wine that were left on tables and big restaurants.

0:20:52.760 --> 0:20:53.440
<v Speaker 2>Small restaurant.

0:20:53.600 --> 0:20:55.679
<v Speaker 3>No, it was a fairly small restaurant. It felt like

0:20:55.720 --> 0:20:59.320
<v Speaker 3>when I think of Italian restaurants now, like authentic Italian restaurants,

0:20:59.320 --> 0:21:02.720
<v Speaker 3>they're small. They're all small, small tables. And there was

0:21:02.760 --> 0:21:05.959
<v Speaker 3>a guy who would go from table to table and

0:21:06.000 --> 0:21:08.919
<v Speaker 3>sing arias. There was a guy who was hired and

0:21:08.960 --> 0:21:12.639
<v Speaker 3>he would sing these arias right. And then there was

0:21:12.680 --> 0:21:15.040
<v Speaker 3>somebody else who would do caricatures on the wall, kind

0:21:15.080 --> 0:21:18.800
<v Speaker 3>of drunken, awful caricatures on the wall that you'd pay him,

0:21:19.119 --> 0:21:22.760
<v Speaker 3>and then you were forever stamped onto the Italian restaurant.

0:21:22.840 --> 0:21:27.200
<v Speaker 3>Rocky Glend Santa Barbara, Lower State Street and Lower State

0:21:27.240 --> 0:21:30.359
<v Speaker 3>Street now is a nice place. Lower State Street then

0:21:30.480 --> 0:21:31.520
<v Speaker 3>was not a nice place.

0:21:32.160 --> 0:21:33.639
<v Speaker 2>Were they kind in the kitchen to you.

0:21:33.880 --> 0:21:37.000
<v Speaker 3>They were very kind to me. They liked me because

0:21:37.040 --> 0:21:41.640
<v Speaker 3>I was also, you know, some version of misfit. All

0:21:41.680 --> 0:21:44.960
<v Speaker 3>the cooks were misfits, you know, men and women alike.

0:21:45.560 --> 0:21:49.840
<v Speaker 3>There was no gender in there. Oh, yes, yes, there

0:21:49.920 --> 0:21:52.600
<v Speaker 3>was a It was like being around because I grew

0:21:52.680 --> 0:21:55.320
<v Speaker 3>up around drag racing and racing because my dad, so

0:21:55.400 --> 0:21:57.520
<v Speaker 3>we were on a lot of tracks. It reminded me

0:21:57.600 --> 0:22:00.800
<v Speaker 3>of that. It reminded me of people who went three

0:22:00.920 --> 0:22:04.679
<v Speaker 3>hundred miles an hour. The stress of working in the

0:22:04.760 --> 0:22:05.800
<v Speaker 3>restaurant business.

0:22:05.920 --> 0:22:08.000
<v Speaker 2>I loved, did you Yes?

0:22:08.520 --> 0:22:10.719
<v Speaker 3>And I think it's the only thing that with acting.

0:22:10.800 --> 0:22:12.760
<v Speaker 3>It was like, do I love acting? I don't know.

0:22:12.880 --> 0:22:17.000
<v Speaker 3>Sometimes do I like the idea of having to live

0:22:17.119 --> 0:22:20.879
<v Speaker 3>up to something? Yes? Do I like the fact that,

0:22:21.680 --> 0:22:24.240
<v Speaker 3>you know, back in the days before digital there was

0:22:24.359 --> 0:22:27.200
<v Speaker 3>film and before that that last bit of film went

0:22:28.840 --> 0:22:32.200
<v Speaker 3>in the magazine. You only had that much time, You

0:22:32.280 --> 0:22:35.120
<v Speaker 3>only had that take left before the sun went down.

0:22:35.600 --> 0:22:38.400
<v Speaker 3>It's a lot of pressure, you know. But I think

0:22:38.480 --> 0:22:42.480
<v Speaker 3>having grown up in a kitchen, not only my mother's kitchen,

0:22:42.520 --> 0:22:46.080
<v Speaker 3>but that restaurant's kitchen, there was something about that pressure

0:22:46.119 --> 0:22:47.119
<v Speaker 3>that I fed off of.

0:22:47.359 --> 0:22:51.640
<v Speaker 2>I like, you know, and then at the end of it,

0:22:51.720 --> 0:22:52.840
<v Speaker 2>I know it is.

0:22:52.920 --> 0:22:54.840
<v Speaker 3>It's a lot of yelling, a lot of it was great.

0:22:54.960 --> 0:22:58.560
<v Speaker 2>That's the thing about having the you know, when the

0:22:58.600 --> 0:23:01.120
<v Speaker 2>open kitchen is you can't it's more like a ballet. Yeah,

0:23:01.200 --> 0:23:04.240
<v Speaker 2>you move around to talk to somebody rather than that's

0:23:04.320 --> 0:23:07.679
<v Speaker 2>right shot, because you know, kitchens, old fashioned kitchens are

0:23:07.720 --> 0:23:11.000
<v Speaker 2>cruel and there. But these young people do you knowsh

0:23:11.080 --> 0:23:12.880
<v Speaker 2>they won't take it anymore. They don't want to work.

0:23:12.920 --> 0:23:14.400
<v Speaker 2>They won't they don't want to work in a place

0:23:14.440 --> 0:23:16.879
<v Speaker 2>where they're bullied or they're you know what, they to feel.

0:23:16.920 --> 0:23:19.040
<v Speaker 2>They're just not going to put up with it. What

0:23:19.080 --> 0:23:21.760
<v Speaker 2>was it like leaving home? And how did you eat?

0:23:21.800 --> 0:23:23.360
<v Speaker 2>Did you cook for yourself?

0:23:23.400 --> 0:23:26.000
<v Speaker 3>Did you did? I cooked them up for myself all

0:23:26.040 --> 0:23:28.680
<v Speaker 3>the time. I was a teenager and I left because

0:23:28.680 --> 0:23:34.919
<v Speaker 3>I left, I was sixteen, so you've seventeen. I had

0:23:34.960 --> 0:23:38.480
<v Speaker 3>finished school early. I did the goonies during this I

0:23:38.560 --> 0:23:38.879
<v Speaker 3>was going to.

0:23:38.880 --> 0:23:41.000
<v Speaker 2>Ask you about So how old were you when did

0:23:41.040 --> 0:23:41.399
<v Speaker 2>you well?

0:23:41.440 --> 0:23:43.880
<v Speaker 3>I was kicked out of my house in Santa Barbara

0:23:44.520 --> 0:23:48.640
<v Speaker 3>and by my mother. She did and I went down

0:23:48.680 --> 0:23:51.399
<v Speaker 3>and I think it was very temporary. I think both

0:23:51.400 --> 0:23:53.639
<v Speaker 3>of us didn't think it would last. But then I

0:23:53.720 --> 0:23:55.560
<v Speaker 3>because you know, i'd been to jail a couple of

0:23:55.560 --> 0:23:57.080
<v Speaker 3>times already, and it was you.

0:23:57.000 --> 0:24:01.960
<v Speaker 2>Know, before you were sixteen. Mm hmm, yeah, the food

0:24:02.000 --> 0:24:02.440
<v Speaker 2>in jail.

0:24:02.880 --> 0:24:06.240
<v Speaker 3>Do I remember the food in jail? I do very well. Actually,

0:24:06.560 --> 0:24:06.880
<v Speaker 3>I think.

0:24:06.800 --> 0:24:08.920
<v Speaker 2>You're the first person I've asked that question to the

0:24:09.160 --> 0:24:12.159
<v Speaker 2>one hundred and forty people. Have we had it? I

0:24:12.160 --> 0:24:13.160
<v Speaker 2>don't think you've.

0:24:12.960 --> 0:24:15.919
<v Speaker 3>Had it because you have a different echelon of people.

0:24:16.400 --> 0:24:20.560
<v Speaker 2>I come from echeon, but just an experience. So what

0:24:20.640 --> 0:24:21.240
<v Speaker 2>was the food like?

0:24:21.280 --> 0:24:26.119
<v Speaker 3>In food was always stale, always one hundred percent of

0:24:26.160 --> 0:24:31.159
<v Speaker 3>the time. There was rice crispies, There was warm milk,

0:24:32.080 --> 0:24:34.080
<v Speaker 3>There was a piece of white bread.

0:24:34.480 --> 0:24:36.480
<v Speaker 2>We're talking about breakfast.

0:24:36.680 --> 0:24:38.760
<v Speaker 3>That's when you wake you always wake up in jail.

0:24:39.280 --> 0:24:40.960
<v Speaker 3>We can talk about the rest of it, which is

0:24:41.000 --> 0:24:43.120
<v Speaker 3>when you stay in line and you get the slop.

0:24:43.320 --> 0:24:44.880
<v Speaker 3>There's cafeteria slop.

0:24:45.280 --> 0:24:47.439
<v Speaker 2>So let's go back to the right. That would be

0:24:47.480 --> 0:24:48.640
<v Speaker 2>your breakfast in your cell.

0:24:49.480 --> 0:24:52.280
<v Speaker 3>That would be your breakfast in your cell, which is

0:24:52.280 --> 0:24:55.280
<v Speaker 3>put on a tray and that's a little opening that

0:24:55.320 --> 0:24:58.040
<v Speaker 3>you have in your door, and on that tray is

0:24:58.160 --> 0:25:00.480
<v Speaker 3>usually what you did and why you're in in jail

0:25:00.560 --> 0:25:03.400
<v Speaker 3>in case you were in a blackout while you did it,

0:25:04.200 --> 0:25:06.520
<v Speaker 3>so you look at what you've done. You'd take out

0:25:06.600 --> 0:25:09.360
<v Speaker 3>this arrest sheet and look at it and say, oh,

0:25:09.400 --> 0:25:13.960
<v Speaker 3>I'm in here for whatever whatever I was in there

0:25:13.960 --> 0:25:16.879
<v Speaker 3>for at the time. The jail a few times. It

0:25:17.000 --> 0:25:20.720
<v Speaker 3>was a few times after sixteen. There's a general rule

0:25:20.840 --> 0:25:24.280
<v Speaker 3>which is actually not but jail. You spent up to

0:25:24.320 --> 0:25:26.920
<v Speaker 3>one year in prison. You spend more than one year.

0:25:27.960 --> 0:25:29.879
<v Speaker 3>So I was in jail. I was never in prison,

0:25:29.920 --> 0:25:33.320
<v Speaker 3>but I was in jail nine times. But yeah, jail.

0:25:33.520 --> 0:25:35.720
<v Speaker 3>There was one point where I was looking at fourteen

0:25:35.960 --> 0:25:39.160
<v Speaker 3>years in prisons that would be prison, but that got

0:25:39.240 --> 0:25:40.000
<v Speaker 3>knocked down too.

0:25:40.600 --> 0:25:43.119
<v Speaker 2>I did a few months as long as you stayed.

0:25:43.119 --> 0:25:44.080
<v Speaker 3>It was a few months.

0:25:44.160 --> 0:25:49.520
<v Speaker 2>A few months. And the food again, because I'm sure so.

0:25:49.480 --> 0:25:54.680
<v Speaker 3>Much had a great show. Who went on because to

0:25:54.800 --> 0:25:59.320
<v Speaker 3>work with Wolfgang Puck and they collaborated in a restaurant.

0:26:00.400 --> 0:26:04.040
<v Speaker 2>Called Clank Spago Click.

0:26:04.640 --> 0:26:05.000
<v Speaker 3>But the.

0:26:06.480 --> 0:26:10.480
<v Speaker 2>No, I just went to a dinner, charity dinner and

0:26:10.480 --> 0:26:13.720
<v Speaker 2>they talked about food in prisons.

0:26:13.560 --> 0:26:14.359
<v Speaker 3>Did they Yeah?

0:26:14.560 --> 0:26:16.400
<v Speaker 2>Is it kind of and how good they are?

0:26:16.560 --> 0:26:17.720
<v Speaker 3>Or how do you know what.

0:26:17.760 --> 0:26:21.440
<v Speaker 2>We spend in Britain? I think a day for three

0:26:21.480 --> 0:26:25.080
<v Speaker 2>meals a day is something like one pound twenty on prisoner,

0:26:25.320 --> 0:26:28.600
<v Speaker 2>so you're giving them there's no sense of rehabilitation, right.

0:26:28.920 --> 0:26:30.480
<v Speaker 2>It was a meeting of chefs and we just say,

0:26:30.800 --> 0:26:34.000
<v Speaker 2>how do you reckon if? Prison obviously is punishment, but

0:26:34.040 --> 0:26:35.680
<v Speaker 2>it also is the idea that you're going to make

0:26:35.760 --> 0:26:41.520
<v Speaker 2>somebody better, worse or worse. We're making them worse by

0:26:41.720 --> 0:26:44.439
<v Speaker 2>saying we're only going to spend one pound twenty and

0:26:44.520 --> 0:26:45.399
<v Speaker 2>feed you the worst.

0:26:46.040 --> 0:26:52.080
<v Speaker 3>How I'm not still in prison, but listen for me.

0:26:52.320 --> 0:26:55.239
<v Speaker 3>I mean, you're a parent, and you know I've been

0:26:55.280 --> 0:26:58.800
<v Speaker 3>a parents since I was twenty years old, nineteen when

0:26:58.840 --> 0:27:03.200
<v Speaker 3>she was pregnant, and I was looking at that jail

0:27:03.280 --> 0:27:06.600
<v Speaker 3>time when she was pregnant. So I was going from

0:27:07.320 --> 0:27:08.760
<v Speaker 3>once I got out of jail, I was living in

0:27:08.760 --> 0:27:11.080
<v Speaker 3>a half way house and I was going on a

0:27:11.119 --> 0:27:15.639
<v Speaker 3>Harley Davidson motorcycle going from a halfway house to birthing class,

0:27:16.200 --> 0:27:21.080
<v Speaker 3>you know, breathe one, two, three, three. I mean it

0:27:21.160 --> 0:27:24.480
<v Speaker 3>was chaotic, but it was, which is the suggestion of

0:27:24.560 --> 0:27:28.200
<v Speaker 3>the book is like that was normal. That's the only

0:27:28.440 --> 0:27:33.159
<v Speaker 3>type of living I knew how to do. And I

0:27:33.280 --> 0:27:37.359
<v Speaker 3>was very lucky because I had books which had a

0:27:37.480 --> 0:27:40.480
<v Speaker 3>massive impact on me. I had a guy named Anthony

0:27:40.560 --> 0:27:43.000
<v Speaker 3>Zerbe who's an actor. He's eighty seven. He's still my

0:27:43.080 --> 0:27:46.320
<v Speaker 3>best friend. And he would come and just like literally,

0:27:46.320 --> 0:27:48.600
<v Speaker 3>I would open my door. We did a series together

0:27:48.600 --> 0:27:51.560
<v Speaker 3>in Tucson, Arizona, when I was like twenty twenty one.

0:27:52.240 --> 0:27:54.320
<v Speaker 3>I would open the door and there'd be eight books

0:27:54.400 --> 0:27:57.199
<v Speaker 3>just standing there at six in the morning. You know,

0:27:57.800 --> 0:28:00.280
<v Speaker 3>was never read this, and this is how you should.

0:28:00.800 --> 0:28:03.320
<v Speaker 3>He'd just be a stack, and then a month later

0:28:03.400 --> 0:28:05.760
<v Speaker 3>there'd be another stack, and then there'd be another stack.

0:28:06.080 --> 0:28:08.240
<v Speaker 3>And then we ended up doing plays together. And I

0:28:08.280 --> 0:28:10.680
<v Speaker 3>heard him and roscal Lee Brown do it hour and

0:28:10.720 --> 0:28:13.159
<v Speaker 3>a half of the most amazing hour and a half

0:28:13.160 --> 0:28:17.840
<v Speaker 3>of poetry spoken poetry, which I can't think of anything

0:28:17.880 --> 0:28:20.879
<v Speaker 3>more boring as a concept. It's like, go watch people

0:28:20.960 --> 0:28:23.040
<v Speaker 3>speak poetry for an hour and a half. It's like it.

0:28:24.440 --> 0:28:30.040
<v Speaker 3>But they were so dynamic and they understood the music

0:28:30.080 --> 0:28:34.720
<v Speaker 3>of language and it was its own food. And I

0:28:34.840 --> 0:28:37.000
<v Speaker 3>sat there watching that at twenty years old, and I

0:28:37.119 --> 0:28:42.520
<v Speaker 3>just said, that's what I want. That's couldn't get enough

0:28:42.560 --> 0:28:42.840
<v Speaker 3>of it.

0:28:46.920 --> 0:28:50.160
<v Speaker 4>If you like listening to Ruthie's table Flour Would you

0:28:50.280 --> 0:28:54.320
<v Speaker 4>please make sure to rate and review the podcast on

0:28:54.360 --> 0:28:59.520
<v Speaker 4>the iHeartRadio app, Apple Podcasts, O, wherever you get your podcasts.

0:29:00.280 --> 0:29:07.760
<v Speaker 2>Thank you so, Josh. Would you read the recipe that

0:29:07.840 --> 0:29:09.960
<v Speaker 2>you chose for today and that we cooked for today,

0:29:10.560 --> 0:29:14.840
<v Speaker 2>Rigatoni with cavalo narrow and the new olive oil.

0:29:15.400 --> 0:29:17.920
<v Speaker 3>Would you like me to read it in Italian or English?

0:29:17.960 --> 0:29:19.720
<v Speaker 2>You can read it in any language you like.

0:29:20.160 --> 0:29:25.840
<v Speaker 3>Rigatoni with Cavola naro and new olive oil serves six

0:29:27.480 --> 0:29:33.760
<v Speaker 3>one kilogram cavolo narrow leaves, two garlic cloves peeled, two

0:29:33.840 --> 0:29:38.920
<v Speaker 3>hundred and fifty militers extra virgin olive oil, five hundred

0:29:39.000 --> 0:29:45.520
<v Speaker 3>grams rigatoni freshly grated parmesan. This pasta is a celebration

0:29:45.640 --> 0:29:48.880
<v Speaker 3>of two ingredients that arrive at the same moment in

0:29:48.920 --> 0:29:53.680
<v Speaker 3>the year, Covola naro and the first pressed peppery, extra

0:29:53.840 --> 0:29:58.840
<v Speaker 3>virgin olive oil. Remove the stalks from the covolon naro leaves,

0:29:58.920 --> 0:30:02.880
<v Speaker 3>but keep the leaves hole. Blanch them in boiling salted

0:30:02.920 --> 0:30:07.240
<v Speaker 3>water along with the garlic cloves for five minutes. Drain.

0:30:08.520 --> 0:30:12.640
<v Speaker 3>Put the blanched cavolonaro and garlic into a food processor

0:30:13.280 --> 0:30:17.080
<v Speaker 3>and pulse chop to a puree. In the last couple

0:30:17.160 --> 0:30:20.360
<v Speaker 3>of seconds, pour in about two hundred millilters of the

0:30:20.440 --> 0:30:24.760
<v Speaker 3>extra virgin olive oil. This will make fairly liquid, dark

0:30:24.800 --> 0:30:29.560
<v Speaker 3>green pure season well. Cook the Rigatonian boiling salted water.

0:30:29.640 --> 0:30:33.680
<v Speaker 3>Then drain, put the pasta into a bowl, add the sauce,

0:30:33.840 --> 0:30:38.160
<v Speaker 3>and stir until each piece is thickly coated. Pour over

0:30:38.200 --> 0:30:42.840
<v Speaker 3>the remaining extra virgin olive oil, and serve with parmigiano.

0:30:43.520 --> 0:30:46.880
<v Speaker 2>There you go. Thank you. Oh and here's Joseph who's

0:30:46.920 --> 0:30:52.000
<v Speaker 2>going to come and talk about cavaloneero pure with RIGATONI.

0:30:53.960 --> 0:30:54.640
<v Speaker 3>Thank you for this.

0:30:54.920 --> 0:30:59.280
<v Speaker 5>That's okay, beautiful.

0:31:00.840 --> 0:31:04.360
<v Speaker 6>So the important thing about this plated pasta is the

0:31:04.360 --> 0:31:08.480
<v Speaker 6>olive oil, which is barely three weeks.

0:31:08.200 --> 0:31:10.120
<v Speaker 3>Old at this point, barely three weeks old.

0:31:11.080 --> 0:31:12.040
<v Speaker 1>Good, yeah, the same.

0:31:12.120 --> 0:31:12.760
<v Speaker 3>This is the same.

0:31:12.880 --> 0:31:16.480
<v Speaker 6>Yeah, yeah, absolutely to.

0:31:18.520 --> 0:31:19.400
<v Speaker 3>Get this olive oil.

0:31:19.440 --> 0:31:21.240
<v Speaker 5>To get this olive oil, where did you go? We're

0:31:21.280 --> 0:31:24.000
<v Speaker 5>in Tuscany, So we go around Tuscany.

0:31:24.040 --> 0:31:29.200
<v Speaker 6>This particular olive oil is from not far from Florence.

0:31:29.320 --> 0:31:29.760
<v Speaker 3>Florence.

0:31:32.000 --> 0:31:36.560
<v Speaker 5>Just you know, okay, I was just I wasn't sure.

0:31:37.000 --> 0:31:38.600
<v Speaker 5>And it's so nice to go and then try the

0:31:38.640 --> 0:31:40.720
<v Speaker 5>olive oil. And that's one thing. That's amazing.

0:31:40.720 --> 0:31:43.440
<v Speaker 6>But then when you put them in food, it's it

0:31:43.560 --> 0:31:44.480
<v Speaker 6>transforms again.

0:31:44.560 --> 0:31:45.760
<v Speaker 2>And I think this is really.

0:31:45.640 --> 0:31:47.959
<v Speaker 6>Nice with the sweet pasta.

0:31:48.480 --> 0:31:49.240
<v Speaker 3>Makes me hungry.

0:31:49.360 --> 0:31:52.560
<v Speaker 2>Try try so good.

0:31:52.960 --> 0:31:55.040
<v Speaker 3>So what do they do? They soak it in the pepper.

0:31:55.560 --> 0:31:58.240
<v Speaker 3>No no, no, no no, this is this is from the.

0:32:00.120 --> 0:32:02.880
<v Speaker 2>Tree. They bring it into the press. Next year we go.

0:32:02.920 --> 0:32:05.240
<v Speaker 2>You should come with us, because it's an amazing You

0:32:05.320 --> 0:32:07.680
<v Speaker 2>go to these farmers. You know, they're the people works

0:32:07.720 --> 0:32:11.120
<v Speaker 2>you who also produce the wine. Right, so they produce wine,

0:32:11.160 --> 0:32:13.840
<v Speaker 2>and they produce the olives, right and for these guys

0:32:13.880 --> 0:32:16.440
<v Speaker 2>who are making you know, every dish they can with

0:32:16.520 --> 0:32:19.640
<v Speaker 2>olive oil. Then to see the process. But also this

0:32:19.720 --> 0:32:23.040
<v Speaker 2>is new. You would never heat this up. So we're

0:32:23.120 --> 0:32:27.040
<v Speaker 2>using the twenty three oil right now to cook with.

0:32:27.320 --> 0:32:30.040
<v Speaker 2>And then this is this you would never have except

0:32:30.080 --> 0:32:32.560
<v Speaker 2>on a piece of toast or yeah, i'll give you

0:32:32.600 --> 0:32:37.840
<v Speaker 2>some to take home. So this is liquid gold right now,

0:32:37.880 --> 0:32:41.160
<v Speaker 2>it's very we haven't had the whole process.

0:32:41.360 --> 0:32:44.719
<v Speaker 3>So when you open it, how long can it keep for?

0:32:45.400 --> 0:32:47.880
<v Speaker 2>We can keep because you just keep sealing it. And

0:32:47.960 --> 0:32:51.080
<v Speaker 2>if you just close it, it's fine. It's fine. I mean

0:32:51.120 --> 0:32:53.800
<v Speaker 2>here we you know, we use we use seven thousand

0:32:53.880 --> 0:32:55.160
<v Speaker 2>bottles of olive oil year.

0:32:55.800 --> 0:33:00.840
<v Speaker 3>Sure, it's amazing. I think if I didn't have young kids,

0:33:02.560 --> 0:33:03.640
<v Speaker 3>I would be in Italy.

0:33:03.800 --> 0:33:06.040
<v Speaker 2>But you bring them, you know, there are schools you

0:33:06.040 --> 0:33:09.680
<v Speaker 2>can know, you know somebody who's living, you know, living.

0:33:09.400 --> 0:33:13.720
<v Speaker 3>In We just moved usual a place that's as close

0:33:13.760 --> 0:33:16.640
<v Speaker 3>to Europe as I think we can get in California,

0:33:16.880 --> 0:33:17.920
<v Speaker 3>and we're very happy there.

0:33:17.920 --> 0:33:20.120
<v Speaker 2>In Santa Barbara and Santa Barbara. I was at the

0:33:20.160 --> 0:33:24.480
<v Speaker 2>San Sidro Ranch like millions of years, very close, millions

0:33:24.480 --> 0:33:26.480
<v Speaker 2>of years the rich and I went there. It was beautiful.

0:33:27.600 --> 0:33:27.960
<v Speaker 3>Is nice?

0:33:28.000 --> 0:33:30.600
<v Speaker 2>Do you like? Yeah? I did? I did like we

0:33:30.640 --> 0:33:33.040
<v Speaker 2>walked and except there was one thing I did. I

0:33:33.080 --> 0:33:35.520
<v Speaker 2>really I am not happy with that. Snakes.

0:33:36.000 --> 0:33:36.320
<v Speaker 3>Snakes.

0:33:36.320 --> 0:33:39.120
<v Speaker 2>I feel pretty strongly about snakes, and I understand that.

0:33:39.200 --> 0:33:41.200
<v Speaker 2>Do you get it when I go to places I

0:33:41.400 --> 0:33:44.080
<v Speaker 2>now have found out that I say to people, do

0:33:44.120 --> 0:33:46.680
<v Speaker 2>you have snakes here? Because I really like them? Yeah?

0:33:46.760 --> 0:33:48.440
<v Speaker 2>Because you tell them you're scared, They tell you there

0:33:48.440 --> 0:33:51.360
<v Speaker 2>are no snakes. Say I'd really like to see some snakes.

0:33:51.360 --> 0:33:53.120
<v Speaker 3>Do you have? Then they go yeah.

0:33:53.160 --> 0:33:55.640
<v Speaker 2>Then I go by out of there like.

0:33:56.400 --> 0:34:00.800
<v Speaker 3>You manipulated thirty seconds. So there was really smart. Actually,

0:34:00.920 --> 0:34:03.560
<v Speaker 3>I love snakes. Do you guys have any really love them?

0:34:03.760 --> 0:34:05.680
<v Speaker 3>We have a ton of rattle snakes in the hills.

0:34:05.680 --> 0:34:07.240
<v Speaker 3>If you go in the hills, they're everywhere.

0:34:07.320 --> 0:34:09.799
<v Speaker 2>Yeah. Then you know, it's like telling your account and

0:34:09.800 --> 0:34:14.000
<v Speaker 2>you're spending too much money before they tell you you do?

0:34:14.200 --> 0:34:14.680
<v Speaker 3>I do.

0:34:16.600 --> 0:34:17.919
<v Speaker 2>Right now? You love them?

0:34:18.120 --> 0:34:20.120
<v Speaker 3>We all love them. We all picked them up. And

0:34:20.160 --> 0:34:23.680
<v Speaker 3>we like about spiders. Steel like spiders.

0:34:23.680 --> 0:34:27.600
<v Speaker 2>Fine, anything, fine, anything, anything anything. I could take a spider,

0:34:27.640 --> 0:34:28.520
<v Speaker 2>I could take a mouse.

0:34:28.680 --> 0:34:29.080
<v Speaker 3>You don't like.

0:34:29.200 --> 0:34:31.040
<v Speaker 2>It's just a snake that I don't like. So we

0:34:31.040 --> 0:34:33.480
<v Speaker 2>were swimming in one of those pools at the San

0:34:33.600 --> 0:34:36.000
<v Speaker 2>is Sidro and I was really happy. I was just

0:34:36.000 --> 0:34:38.640
<v Speaker 2>swimming and Richard I just heard this voice saying, Ruthie,

0:34:39.239 --> 0:34:42.480
<v Speaker 2>don't look to your right, look to your left and

0:34:42.680 --> 0:34:45.080
<v Speaker 2>just swim. And I was going, are you telling that

0:34:45.239 --> 0:34:48.239
<v Speaker 2>there's a snake? No, I'm just telling you to get out.

0:34:48.280 --> 0:34:49.839
<v Speaker 2>And then we got out and they were like all

0:34:49.880 --> 0:34:50.600
<v Speaker 2>over the place.

0:34:50.800 --> 0:34:52.840
<v Speaker 3>They were the snake in the pool.

0:34:52.960 --> 0:34:54.600
<v Speaker 2>Yeah, in the pool, not in the swimming pool, but

0:34:54.800 --> 0:34:58.319
<v Speaker 2>like we were hiking and we just decided to go

0:34:58.400 --> 0:34:58.920
<v Speaker 2>in the pond.

0:34:59.239 --> 0:34:59.920
<v Speaker 3>I wouldn't like that.

0:35:00.280 --> 0:35:02.520
<v Speaker 2>I don't like it. But I liked Santa Barbara and

0:35:02.560 --> 0:35:05.960
<v Speaker 2>I like that place. And there's a great Mexican isn't

0:35:06.000 --> 0:35:10.040
<v Speaker 2>there like a street Mexican place that sells tacos that's.

0:35:09.920 --> 0:35:12.160
<v Speaker 3>Kind of like street tacos, like small tacos.

0:35:12.239 --> 0:35:14.239
<v Speaker 2>Yeah, really really good area.

0:35:14.360 --> 0:35:16.640
<v Speaker 3>Do you ever travel around looking for new recipes?

0:35:17.560 --> 0:35:19.080
<v Speaker 6>Many recipes ideas.

0:35:19.680 --> 0:35:22.759
<v Speaker 2>I'm Richard. My husband's an architect, used to say that

0:35:22.800 --> 0:35:26.080
<v Speaker 2>it's just a progression, isn't it. So one day you're

0:35:26.120 --> 0:35:29.759
<v Speaker 2>making an almond tart with raspberries in the summer, and

0:35:29.800 --> 0:35:31.759
<v Speaker 2>then you'll say, you know, this would be good with

0:35:31.840 --> 0:35:34.720
<v Speaker 2>pears in the winter. Or you'd say, maybe this time,

0:35:35.200 --> 0:35:37.480
<v Speaker 2>you know, with the sea bass that we cook in salt,

0:35:37.520 --> 0:35:39.760
<v Speaker 2>maybe we'll take a turbot and do it in salt,

0:35:39.800 --> 0:35:42.840
<v Speaker 2>and he'll do it cold, and we'll put instead of salsaveritia,

0:35:42.880 --> 0:35:45.040
<v Speaker 2>we'll put basalamon vinegar on it. And it's a kind

0:35:45.040 --> 0:35:48.399
<v Speaker 2>of it isn't like for me anyway. It isn't like, Oh,

0:35:48.520 --> 0:35:52.879
<v Speaker 2>I have an idea, let's make a pasta with blueberries

0:35:52.960 --> 0:35:55.319
<v Speaker 2>and parmesan. You know, it isn't like an item. It's

0:35:55.360 --> 0:35:58.400
<v Speaker 2>a kind of constant drip by, drip by drip that.

0:36:00.160 --> 0:36:02.200
<v Speaker 6>Is exact, it's exactly right. I think that you might

0:36:02.239 --> 0:36:03.879
<v Speaker 6>come in and you think, today, I'm going to make

0:36:03.920 --> 0:36:08.120
<v Speaker 6>this risotto and it's you know, with pheasant like we

0:36:08.160 --> 0:36:10.719
<v Speaker 6>are today, and then but then through lunch we're talking

0:36:10.719 --> 0:36:12.479
<v Speaker 6>about how we could make it better, and.

0:36:12.400 --> 0:36:13.960
<v Speaker 5>Tomorrow we'll do it again and it'll just be a

0:36:13.960 --> 0:36:15.680
<v Speaker 5>little bit different, a little bit different.

0:36:16.200 --> 0:36:21.200
<v Speaker 3>You know, the dish is the same, but every person

0:36:21.280 --> 0:36:22.360
<v Speaker 3>is getting something different.

0:36:22.760 --> 0:36:25.320
<v Speaker 2>Is that parallel and acting or writing your book?

0:36:25.760 --> 0:36:28.040
<v Speaker 3>I think when you're doing a play, I think it's

0:36:28.160 --> 0:36:30.960
<v Speaker 3>like that. If you're willing to experiment. I can't imagine

0:36:30.960 --> 0:36:33.720
<v Speaker 3>doing I'm sure like you can't imagine doing a dish

0:36:33.760 --> 0:36:37.399
<v Speaker 3>for a year and a half the same dish. Do

0:36:37.440 --> 0:36:40.360
<v Speaker 3>you do that? Do you always have the same menu? No?

0:36:40.360 --> 0:36:43.719
<v Speaker 2>No, no, we change every every meal. Every Yeah, so

0:36:44.040 --> 0:36:47.520
<v Speaker 2>Joseph at the menu this morning, and then today's Sean

0:36:47.560 --> 0:36:49.759
<v Speaker 2>will come in at three thirty and she'll write the

0:36:49.840 --> 0:36:50.600
<v Speaker 2>menu for tonight.

0:36:50.840 --> 0:36:53.879
<v Speaker 3>That's how I feel about theaters sometimes, because you can

0:36:53.960 --> 0:36:59.200
<v Speaker 3>do it roll and then you can you learn different

0:36:59.239 --> 0:37:03.160
<v Speaker 3>idiots and crowd it kind of I don't know behaviors

0:37:03.200 --> 0:37:05.879
<v Speaker 3>in that role to better tell that story, to better

0:37:05.960 --> 0:37:08.759
<v Speaker 3>get into that character. But then there's a point for

0:37:08.920 --> 0:37:12.200
<v Speaker 3>me where I go, yeah, yeah, yeah, what else can

0:37:12.239 --> 0:37:14.879
<v Speaker 3>we do? Or maybe I'll mix up the blocking, I'll

0:37:14.880 --> 0:37:17.400
<v Speaker 3>walk in a different direction. And you have other actors

0:37:17.480 --> 0:37:20.640
<v Speaker 3>that go, no, you can't do that because they rely

0:37:20.800 --> 0:37:25.400
<v Speaker 3>on the repetitiveness of it. But I like being off camber.

0:37:26.320 --> 0:37:28.239
<v Speaker 3>That's why I think I loved cooking. That's why I

0:37:28.320 --> 0:37:30.800
<v Speaker 3>think I love painting. That's why I think I love writing.

0:37:31.440 --> 0:37:34.680
<v Speaker 3>It's why I think I love photography because there is

0:37:34.719 --> 0:37:37.120
<v Speaker 3>no mastering it. You know. I don't think you can

0:37:37.120 --> 0:37:42.040
<v Speaker 3>ever mask it. This canvas that is getting bigger faster

0:37:42.160 --> 0:37:44.400
<v Speaker 3>than you can figure it out. Then you can fill it.

0:37:44.680 --> 0:37:50.920
<v Speaker 2>I'm gone right, thanks, Okay. If you were feeling that

0:37:51.040 --> 0:37:55.400
<v Speaker 2>you needed a comfort from food, yeah, is there a

0:37:55.480 --> 0:37:58.040
<v Speaker 2>food that you would go to a time? And what

0:37:58.080 --> 0:37:59.360
<v Speaker 2>would it be? What could the diction?

0:38:01.760 --> 0:38:05.120
<v Speaker 3>Something that makes me comfortable, something that makes me happy

0:38:06.000 --> 0:38:10.320
<v Speaker 3>would be would be a pasta. It would have mushrooms

0:38:10.360 --> 0:38:15.280
<v Speaker 3>in it, it would have I like mushrooms for some reason,

0:38:15.400 --> 0:38:22.280
<v Speaker 3>I really like mushrooms. Yeah, and Banafi Banafi's a comfortab

0:38:23.600 --> 0:38:26.319
<v Speaker 3>Is Banafi' is my most What.

0:38:26.280 --> 0:38:27.000
<v Speaker 2>Is it tell me about?

0:38:27.800 --> 0:38:35.640
<v Speaker 3>What itffe' it's toffee, bananas, homemade cream, dulcea de leche,

0:38:35.840 --> 0:38:41.360
<v Speaker 3>which what is doulcea de leche? Sugar and milk, condensed milk.

0:38:41.520 --> 0:38:44.600
<v Speaker 3>It can be condensed milk, or it's sugar and milk

0:38:45.160 --> 0:38:48.520
<v Speaker 3>melted down in a pan. You know, it's been thirty

0:38:48.600 --> 0:38:53.240
<v Speaker 3>years since she's died. But anytime that I'm anywhere, especially Europe,

0:38:53.280 --> 0:38:56.160
<v Speaker 3>and they serve Banaffi, like, oh my god, look damn Binoffi.

0:38:58.000 --> 0:39:01.480
<v Speaker 3>I love you, Mama. Yeah, you eat something great. It's

0:39:01.600 --> 0:39:05.399
<v Speaker 3>just like getting a big hug inside. It's like, oh,

0:39:05.440 --> 0:39:08.960
<v Speaker 3>I love you, Josh. You know what I mean. So

0:39:09.040 --> 0:39:13.239
<v Speaker 3>if I eat banaffi, I'm not just eating Banaffi. I'm

0:39:13.280 --> 0:39:17.160
<v Speaker 3>eating an experience that I've had that I not only

0:39:17.200 --> 0:39:20.560
<v Speaker 3>appreciate and love looking back on, but feel like I'm reliving.

0:39:21.840 --> 0:39:24.040
<v Speaker 3>My mother was very into key lime pie too, And

0:39:24.080 --> 0:39:26.880
<v Speaker 3>I don't base everything just off my mother, but but

0:39:27.080 --> 0:39:30.200
<v Speaker 3>key lime pie. When I ask if the key lime

0:39:30.360 --> 0:39:33.400
<v Speaker 3>is real, that's the thing, is Li'm real? Is it white?

0:39:33.800 --> 0:39:37.239
<v Speaker 3>It's all these things that I grew up with that

0:39:37.440 --> 0:39:42.279
<v Speaker 3>felt like the knowledge, Like she had the knowledge she

0:39:42.440 --> 0:39:44.280
<v Speaker 3>was going to call you out if it was fake.

0:39:45.640 --> 0:39:47.640
<v Speaker 3>You know, and I loved that there was something this

0:39:47.920 --> 0:39:55.200
<v Speaker 3>kind of demand for the organic. Yeah, integrity, yes, but

0:39:55.320 --> 0:39:59.399
<v Speaker 3>demand for the organic, Like, are you giving me McDonald's

0:39:59.480 --> 0:40:02.239
<v Speaker 3>or you giving me the real deal? Did you? Did

0:40:02.239 --> 0:40:05.400
<v Speaker 3>you put your soul into this? Yeah?

0:40:05.520 --> 0:40:06.520
<v Speaker 2>I wish i'd met her.

0:40:06.920 --> 0:40:09.279
<v Speaker 3>Yeah, me too. You guys would have loved each other.

0:40:09.600 --> 0:40:11.799
<v Speaker 3>You know, there's some people that I go, people go, oh,

0:40:11.800 --> 0:40:13.560
<v Speaker 3>I wish you know I would have met her. I go, No,

0:40:13.640 --> 0:40:18.520
<v Speaker 3>you don't. Nope, No, she would have buried you. But yes,

0:40:18.800 --> 0:40:21.359
<v Speaker 3>I think you guys would have adored each other.

0:40:21.680 --> 0:40:22.759
<v Speaker 2>Well, she has a great son.

0:40:23.280 --> 0:40:24.919
<v Speaker 3>Thank you, thank you, thank

0:40:24.960 --> 0:40:32.719
<v Speaker 1>You, thank you for listening to Ruthie's Table four in

0:40:32.800 --> 0:40:34.080
<v Speaker 1>partnership with Montclair