1 00:00:03,279 --> 00:00:04,880 Speaker 1: This now is getting very official. 2 00:00:08,000 --> 00:00:16,640 Speaker 2: Yeah, you're on the red chair. Have a sea Oh 3 00:00:16,720 --> 00:00:19,680 Speaker 2: my headphones? Yeah? Yeah, get headphones. 4 00:00:19,800 --> 00:00:23,800 Speaker 1: Okay, do I put my hands onto it? 5 00:00:23,920 --> 00:00:32,000 Speaker 2: Yes, of course, Okay. I've always lived with and loved 6 00:00:32,479 --> 00:00:36,639 Speaker 2: only connect Im Foster's epigraph in his novel Howard's End 7 00:00:37,320 --> 00:00:41,479 Speaker 2: expressing the moral importance of connections between people, and this 8 00:00:41,640 --> 00:00:43,479 Speaker 2: is one of the reasons I'm so happy to have 9 00:00:43,560 --> 00:00:49,199 Speaker 2: Trudy Styler, producer, actress, activist, farmer here today, for she 10 00:00:49,360 --> 00:00:53,159 Speaker 2: and I are connected. Trudy and I are both passionate 11 00:00:53,200 --> 00:00:57,680 Speaker 2: about the landscape, wine. Trudy has her own vineyard, food 12 00:00:57,840 --> 00:01:01,360 Speaker 2: and history of southern Tuscany where every summer we fill 13 00:01:01,400 --> 00:01:04,600 Speaker 2: our houses with our children, our children's friends, and our 14 00:01:04,640 --> 00:01:08,679 Speaker 2: friend's children, occupying every bed and making space for yet 15 00:01:08,720 --> 00:01:12,280 Speaker 2: another chair around the big table. So here we are. 16 00:01:12,959 --> 00:01:16,440 Speaker 2: Trudy has stories to tell, a recipe for grouse she's chosen, 17 00:01:16,880 --> 00:01:19,880 Speaker 2: and knowledge about all that she produces. Trudy is a 18 00:01:19,880 --> 00:01:23,480 Speaker 2: woman I admire, a woman I adore. What a connection. 19 00:01:24,080 --> 00:01:25,280 Speaker 3: Hello Ruth, Hello. 20 00:01:25,120 --> 00:01:29,199 Speaker 1: Judy, I'm crying. Okay, it's been a long time since 21 00:01:29,200 --> 00:01:29,840 Speaker 1: I've seen I. 22 00:01:29,959 --> 00:01:33,520 Speaker 2: Know you chose of all the recipes in all our books. 23 00:01:34,000 --> 00:01:34,560 Speaker 2: The grouse. 24 00:01:34,959 --> 00:01:39,240 Speaker 1: Yes, I'm very excited about roast grouse from the River Cafe. 25 00:01:39,920 --> 00:01:43,760 Speaker 1: One grouse, plucked and cleaned, and two hundred and fifty 26 00:01:44,160 --> 00:01:50,040 Speaker 1: mills of Aliatico di Pulia. So preheat the oven to 27 00:01:50,120 --> 00:01:53,080 Speaker 1: two hundred and thirty s, place the grouse in a 28 00:01:53,200 --> 00:01:57,120 Speaker 1: roasting tin, and roast for twenty to thirty minutes. Depending 29 00:01:57,160 --> 00:01:59,320 Speaker 1: on the size and how rare you like your grouse, 30 00:01:59,600 --> 00:02:03,120 Speaker 1: we saw them slightly pink. The easiest way to test 31 00:02:03,200 --> 00:02:06,120 Speaker 1: for dumbness is to pull the leg away from the 32 00:02:06,160 --> 00:02:09,760 Speaker 1: body at the thigh. Remove from the oven and leave 33 00:02:09,800 --> 00:02:12,680 Speaker 1: the bird to rest for two to three minutes. Remove 34 00:02:12,840 --> 00:02:16,400 Speaker 1: and untie the string. Heat the roasting tin over a 35 00:02:16,480 --> 00:02:20,919 Speaker 1: medium high heat. Add the remaining wine and reduce by half. 36 00:02:21,680 --> 00:02:24,440 Speaker 1: Return the bird to the tin and turn to coat 37 00:02:24,520 --> 00:02:29,040 Speaker 1: it in the juices. Then serve. This is delicious, served 38 00:02:29,040 --> 00:02:31,320 Speaker 1: with braised gaboloniro. 39 00:02:35,240 --> 00:02:37,799 Speaker 2: Can I introduce Sean. We know and who is the 40 00:02:38,960 --> 00:02:42,800 Speaker 2: executive brilliant chef at the River Cafe, and she knows 41 00:02:43,000 --> 00:02:45,679 Speaker 2: more about grouse than probably either of us or even 42 00:02:45,720 --> 00:02:49,200 Speaker 2: a grouse, don't you, Sean, Yes, and everything else. So 43 00:02:49,280 --> 00:02:51,480 Speaker 2: we can talk with Sean as well, what do you 44 00:02:51,520 --> 00:02:54,720 Speaker 2: think that grass? Is it your of the game birds? 45 00:02:54,760 --> 00:02:55,839 Speaker 2: Is it your favorite? Sean? 46 00:02:56,000 --> 00:02:59,280 Speaker 4: I think it's when you get them in August September, 47 00:02:59,320 --> 00:03:03,880 Speaker 4: before they've become high and really aged. You can they're 48 00:03:03,960 --> 00:03:06,800 Speaker 4: very perfumed and that you can really taste you know, 49 00:03:06,840 --> 00:03:10,120 Speaker 4: what the grouse feed on for example, you know, like 50 00:03:10,200 --> 00:03:13,400 Speaker 4: heathers and little berries, and you can almost imagine the 51 00:03:14,240 --> 00:03:16,960 Speaker 4: hills that they've they've eaten off, and you can really 52 00:03:16,960 --> 00:03:17,920 Speaker 4: taste it in the flesh. 53 00:03:18,680 --> 00:03:18,880 Speaker 3: Yeah. 54 00:03:19,080 --> 00:03:21,640 Speaker 1: Well, I can't wait because this really is the bird 55 00:03:21,680 --> 00:03:24,520 Speaker 1: that I have never and I don't ask me why 56 00:03:24,560 --> 00:03:28,280 Speaker 1: I've never tasted grouse, but I haven't. So when I 57 00:03:28,280 --> 00:03:30,799 Speaker 1: saw it on the menu, this is for me today. 58 00:03:30,960 --> 00:03:34,480 Speaker 2: Yeah brave? Yeah, yeah, it's good. And when you cook it? 59 00:03:34,520 --> 00:03:36,960 Speaker 2: Where do you think if you were, if truly wanted 60 00:03:37,000 --> 00:03:38,760 Speaker 2: to go home and cook a grass, would you say 61 00:03:38,880 --> 00:03:40,960 Speaker 2: to be brave as well? Would you think? 62 00:03:41,280 --> 00:03:45,000 Speaker 4: I think in English restaurants or like people cook the 63 00:03:45,040 --> 00:03:48,560 Speaker 4: game very pink, But I think in the way we 64 00:03:48,600 --> 00:03:52,000 Speaker 4: cook at the River Cafe. If you think of dishes 65 00:03:52,040 --> 00:03:55,400 Speaker 4: like a rosta misto in Italy, where things might go 66 00:03:55,440 --> 00:03:58,440 Speaker 4: on an open fire and cook for for longer you 67 00:03:58,480 --> 00:03:59,960 Speaker 4: can cook the meat slightly more. 68 00:04:00,720 --> 00:04:05,080 Speaker 2: We also put brisketter and really for just for the juices. 69 00:04:05,200 --> 00:04:08,920 Speaker 4: Today we're doing it with a massive big tomato, like 70 00:04:08,960 --> 00:04:13,440 Speaker 4: a Sorrento tomato and a bit of brunello actually, and 71 00:04:13,600 --> 00:04:17,279 Speaker 4: cook all that with the grouse. And tomato works with 72 00:04:17,360 --> 00:04:19,000 Speaker 4: the grouse at this time of year, because the grouse 73 00:04:19,040 --> 00:04:19,919 Speaker 4: isn't too strong. 74 00:04:20,800 --> 00:04:24,800 Speaker 1: Why does it get more pungent as it goes on India? 75 00:04:24,880 --> 00:04:28,679 Speaker 4: So I think if it's hung so once it's being shot, 76 00:04:28,720 --> 00:04:31,160 Speaker 4: that they'll hang them for a while and they seem 77 00:04:31,200 --> 00:04:34,520 Speaker 4: to get more punchy. And I'm sure that's why they 78 00:04:34,520 --> 00:04:37,080 Speaker 4: would have served them in gentlemen's clubs followed by cigars. 79 00:04:37,640 --> 00:04:41,359 Speaker 2: Because Richard, my husband, used to come in and always 80 00:04:41,440 --> 00:04:44,640 Speaker 2: embarrassingly to me, I always say, I'd like a grouse 81 00:04:45,200 --> 00:04:47,600 Speaker 2: to the wage it and I'd like it really well hung, 82 00:04:48,240 --> 00:04:55,200 Speaker 2: a well hung grouse, which could have another connotation like okay, 83 00:04:56,000 --> 00:04:58,040 Speaker 2: but he liked it. He liked it. When a friend 84 00:04:58,040 --> 00:05:00,120 Speaker 2: of mine once told me that Peter Rice tell me 85 00:05:00,200 --> 00:05:03,320 Speaker 2: that he was sent to grouse and it was over 86 00:05:03,360 --> 00:05:05,599 Speaker 2: the holiday, and so it just sat in the post 87 00:05:05,640 --> 00:05:08,480 Speaker 2: office of some Irish small town and then he went 88 00:05:08,520 --> 00:05:10,760 Speaker 2: home and cooked it and it was just he said 89 00:05:10,760 --> 00:05:12,479 Speaker 2: it was the best grouse he's ever had, but just 90 00:05:12,520 --> 00:05:16,200 Speaker 2: been probably about to disintegrate it was so old. So 91 00:05:16,480 --> 00:05:20,320 Speaker 2: this recipe for grouse seems to not be something that 92 00:05:20,360 --> 00:05:23,560 Speaker 2: you might have eaten in your childhood, because I know 93 00:05:23,720 --> 00:05:27,280 Speaker 2: that you had a very very different kind of childhood, 94 00:05:27,320 --> 00:05:30,599 Speaker 2: probably from your children's, And so maybe we should go 95 00:05:30,720 --> 00:05:34,080 Speaker 2: back to the very early days. What was it like 96 00:05:34,160 --> 00:05:36,400 Speaker 2: growing up in your family food wise? 97 00:05:36,640 --> 00:05:39,640 Speaker 1: Well, I was born in the Midlands, in the West Midlands, 98 00:05:39,960 --> 00:05:45,040 Speaker 1: that little village called Stokebriar, near to a town called Bromsgrove, 99 00:05:45,320 --> 00:05:48,680 Speaker 1: near to the county of Worcestershire, and so we were 100 00:05:48,680 --> 00:05:52,320 Speaker 1: brought up on a council house estate in Worcestershire, where 101 00:05:52,760 --> 00:05:55,280 Speaker 1: sort of being post war I was born in the 102 00:05:55,839 --> 00:05:59,680 Speaker 1: mid fifties, there was still this feeling of people had 103 00:05:59,680 --> 00:06:02,839 Speaker 1: to come serve and preserve. My mum could go to 104 00:06:02,880 --> 00:06:07,400 Speaker 1: the butcher's just once a week for the roast on 105 00:06:07,760 --> 00:06:10,080 Speaker 1: the Sunday roast, and then the Sunday roast was made 106 00:06:10,080 --> 00:06:12,440 Speaker 1: to stretch, you know, throughout the week, and she was 107 00:06:12,520 --> 00:06:16,320 Speaker 1: very inventive with how she could stretch it. And in fact, 108 00:06:16,320 --> 00:06:19,800 Speaker 1: I became a lover of awful, which I preferred over 109 00:06:19,839 --> 00:06:23,440 Speaker 1: the Sunday roast, just because it was just very flavorful. 110 00:06:23,520 --> 00:06:27,919 Speaker 1: And so we would have liver, liver and onions and 111 00:06:28,200 --> 00:06:32,560 Speaker 1: kidneys that she'd sote with some mushrooms, and then we 112 00:06:32,600 --> 00:06:36,440 Speaker 1: would have do you know what fagots are? Or savory ducks? 113 00:06:36,480 --> 00:06:39,400 Speaker 1: Because my mother was from the north, few was about faggots. 114 00:06:39,440 --> 00:06:40,160 Speaker 2: What are faggots? 115 00:06:40,520 --> 00:06:42,960 Speaker 3: So fagots were sausage. 116 00:06:43,080 --> 00:06:46,560 Speaker 1: So no, it was using up the rest of the 117 00:06:47,160 --> 00:06:49,800 Speaker 1: joint that hadn't been used on the Sunday, so you 118 00:06:49,800 --> 00:06:52,479 Speaker 1: could use cooked meats or if you hadn't gotten enough 119 00:06:52,520 --> 00:06:55,160 Speaker 1: to stretch for three kids in our cades and mom 120 00:06:55,200 --> 00:06:58,880 Speaker 1: and dad, then she would buy some sausages. 121 00:06:58,800 --> 00:06:59,880 Speaker 2: And then raw on you. 122 00:07:00,120 --> 00:07:03,120 Speaker 1: Lots of raw onions were used, and I got the 123 00:07:03,240 --> 00:07:07,360 Speaker 1: job of being her apprentice to mince everything up. 124 00:07:07,680 --> 00:07:08,280 Speaker 3: And then she. 125 00:07:08,200 --> 00:07:12,600 Speaker 1: Would buy a pigs bladder and then the cooked meats 126 00:07:12,640 --> 00:07:16,960 Speaker 1: and raw sausage meat with the onions, salt and pepper 127 00:07:17,440 --> 00:07:22,000 Speaker 1: wrapped up in the bladder the pigs bladder and into 128 00:07:22,040 --> 00:07:26,520 Speaker 1: the oven it went and was utterly delicious the. 129 00:07:26,440 --> 00:07:29,640 Speaker 2: Way to describe her. To take that effort, you know, 130 00:07:29,720 --> 00:07:31,720 Speaker 2: to do that. She could have easily made kind of 131 00:07:31,880 --> 00:07:34,880 Speaker 2: cold beef sandwiches or done lots of other things that 132 00:07:34,920 --> 00:07:39,160 Speaker 2: they've leftover joint that she actually did that work was 133 00:07:39,280 --> 00:07:41,080 Speaker 2: going to get the pigs bladder and to make the 134 00:07:41,120 --> 00:07:42,480 Speaker 2: faggots shows. 135 00:07:42,960 --> 00:07:46,360 Speaker 1: But I think it was really you know, at the time, 136 00:07:46,800 --> 00:07:50,040 Speaker 1: living in rural England, you had a butcher who had 137 00:07:50,240 --> 00:07:54,680 Speaker 1: every part of the animal and nothing was ever wasted 138 00:07:54,800 --> 00:07:59,560 Speaker 1: because you know, now we have you know, so called superfoods. 139 00:07:59,560 --> 00:08:01,560 Speaker 1: I live in New York and so oh, let's have 140 00:08:01,640 --> 00:08:06,160 Speaker 1: bone broth, you know, But we were having bone broth 141 00:08:06,600 --> 00:08:10,760 Speaker 1: because my mum made stock from big animals bones, and 142 00:08:10,800 --> 00:08:12,960 Speaker 1: she would make soups from her stock. 143 00:08:13,640 --> 00:08:15,800 Speaker 3: And that was very typical of the time. I think. 144 00:08:15,840 --> 00:08:18,160 Speaker 2: Did you sit down for dinner as a family every night? 145 00:08:18,680 --> 00:08:19,720 Speaker 2: Did she work during. 146 00:08:19,560 --> 00:08:22,880 Speaker 1: The day, Yes, she worked at school. She was the 147 00:08:23,000 --> 00:08:24,000 Speaker 1: school dinner's lady. 148 00:08:24,240 --> 00:08:27,800 Speaker 2: Have you had faggots, yes? Did you ever make them? No? 149 00:08:28,040 --> 00:08:31,480 Speaker 4: But my mum the same had that kind of post 150 00:08:31,800 --> 00:08:34,800 Speaker 4: war kind of do you think with faggots? And I 151 00:08:34,960 --> 00:08:36,440 Speaker 4: vaguely remember having gravy on. 152 00:08:37,080 --> 00:08:39,640 Speaker 2: Did she also cook one big roast and then do 153 00:08:39,760 --> 00:08:40,240 Speaker 2: that with it? 154 00:08:41,559 --> 00:08:42,160 Speaker 3: My mom did? 155 00:08:42,240 --> 00:08:46,960 Speaker 4: Yeah, and then in Welsh actually the day Thursday actually 156 00:08:46,960 --> 00:08:50,040 Speaker 4: translates into liver day, and that was the day you 157 00:08:50,160 --> 00:08:52,680 Speaker 4: just have liver. 158 00:08:53,080 --> 00:08:59,640 Speaker 2: I love liver, but I like very pale, real liver, really. 159 00:08:59,280 --> 00:09:04,080 Speaker 3: Really, but bring on the blood sheep's liver. 160 00:09:04,240 --> 00:09:07,560 Speaker 4: I think would be gun normal for us. 161 00:09:07,400 --> 00:09:08,720 Speaker 3: To have lambs. 162 00:09:09,600 --> 00:09:13,040 Speaker 1: Yes, lambs liver was the sort of the po one, yes, 163 00:09:13,080 --> 00:09:13,880 Speaker 1: and pigs. 164 00:09:13,960 --> 00:09:15,560 Speaker 3: Pigs liver was the cheapest one. 165 00:09:15,720 --> 00:09:19,000 Speaker 1: Lambs liver was actually very tasty tho, yeah, very yes 166 00:09:19,120 --> 00:09:19,560 Speaker 1: and bigger. 167 00:09:20,000 --> 00:09:20,240 Speaker 3: Yeah. 168 00:09:20,559 --> 00:09:22,360 Speaker 2: But also I have to say that before you know, 169 00:09:22,400 --> 00:09:24,839 Speaker 2: it was just that if you look at Italian food, 170 00:09:25,040 --> 00:09:28,479 Speaker 2: you know, the food of Tuscany, and one to particularly, 171 00:09:28,600 --> 00:09:31,760 Speaker 2: you'll make a miniestrone on a you know one day, 172 00:09:31,800 --> 00:09:34,320 Speaker 2: and then you'll make rebalta and then you know you'll 173 00:09:34,360 --> 00:09:36,680 Speaker 2: have tomatoes, and then you make you know, using the 174 00:09:36,760 --> 00:09:41,319 Speaker 2: bread as a way of extending the food again, no waste, 175 00:09:41,400 --> 00:09:44,559 Speaker 2: you know, everything is always used, was it? You're only 176 00:09:44,600 --> 00:09:45,920 Speaker 2: your mother who cooked? 177 00:09:46,400 --> 00:09:49,560 Speaker 1: We all, I mean, we were three girls in my 178 00:09:49,720 --> 00:09:53,120 Speaker 1: family and dad worked in a lamp shade factory and 179 00:09:53,120 --> 00:09:56,600 Speaker 1: he was also the school caretaker, and I was also 180 00:09:57,160 --> 00:09:59,760 Speaker 1: co opted to help him, which was always much more 181 00:09:59,760 --> 00:10:03,000 Speaker 1: fun than helping mom sort of like because I got 182 00:10:03,040 --> 00:10:05,680 Speaker 1: the washing up jobs, but with Dad I got to 183 00:10:06,120 --> 00:10:10,760 Speaker 1: change into my overalls and sweep the playground with him. 184 00:10:11,160 --> 00:10:15,080 Speaker 1: And in the summer we were given permission from the 185 00:10:15,080 --> 00:10:18,719 Speaker 1: headmistress to go into the orchard which was part of 186 00:10:18,760 --> 00:10:23,760 Speaker 1: our playing ground fields and was full of plums and apples, 187 00:10:23,760 --> 00:10:26,320 Speaker 1: and we would put the ladders up against the trees 188 00:10:26,360 --> 00:10:29,960 Speaker 1: and we would take home literally boxes of apples, and 189 00:10:30,000 --> 00:10:32,160 Speaker 1: as we both rode bikes, we'd have to sort of 190 00:10:32,240 --> 00:10:35,680 Speaker 1: do copious journeys to get the apples back. So we'd 191 00:10:36,080 --> 00:10:40,080 Speaker 1: wrap up the apples in newspaper or brown paper. It's 192 00:10:40,160 --> 00:10:43,120 Speaker 1: usually newspapers. We had the Daily Express every day, so 193 00:10:43,200 --> 00:10:46,640 Speaker 1: we had piles of Daily Express papers and they would 194 00:10:46,679 --> 00:10:50,000 Speaker 1: all go under my bed. So under my bed I 195 00:10:50,040 --> 00:10:55,240 Speaker 1: would have throughout the winter my little pals piles of 196 00:10:55,400 --> 00:11:00,280 Speaker 1: our apples. There's smell, and yes, yes I did like 197 00:11:00,320 --> 00:11:04,440 Speaker 1: an apple. And then we would sort of start to 198 00:11:04,520 --> 00:11:07,520 Speaker 1: use them through the winter bit by bit. But still 199 00:11:07,559 --> 00:11:09,360 Speaker 1: by March they were going strong. 200 00:11:10,040 --> 00:11:11,440 Speaker 2: Why wouldn't they go off? 201 00:11:13,679 --> 00:11:16,600 Speaker 1: Having them in a dark place. They didn't go off, 202 00:11:16,720 --> 00:11:19,120 Speaker 1: but they did get a bit wrinkled, but it didn't 203 00:11:19,120 --> 00:11:23,440 Speaker 1: stop being able to make, you know, baked apples, and 204 00:11:23,640 --> 00:11:26,880 Speaker 1: she made so many apples. She made toffee apples for 205 00:11:27,000 --> 00:11:32,040 Speaker 1: Walls Road when Yeah, in November, November fifth, Bonfire night, 206 00:11:33,320 --> 00:11:36,439 Speaker 1: she made all the kids in our street toffee apples 207 00:11:36,480 --> 00:11:41,600 Speaker 1: from the the purloined with permission apples that were under 208 00:11:41,600 --> 00:11:42,080 Speaker 1: my bed. 209 00:11:43,920 --> 00:11:45,880 Speaker 4: We used to get sent out BlackBerry picking with a 210 00:11:45,880 --> 00:11:48,840 Speaker 4: big tupple thing and my mom would be like, you 211 00:11:48,840 --> 00:11:51,560 Speaker 4: can't come home till it's full, and then she'd make 212 00:11:51,600 --> 00:11:57,600 Speaker 4: obviously chutney jam and then apple crumble apple pie. Because 213 00:11:57,600 --> 00:12:00,160 Speaker 4: you've got your in your We've got the. 214 00:12:01,640 --> 00:12:04,400 Speaker 3: Suet, haven't you, Rucy? 215 00:12:04,760 --> 00:12:08,280 Speaker 1: Yes, I don't know. Have you come across the Torah 216 00:12:08,400 --> 00:12:10,680 Speaker 1: suet in your No. 217 00:12:11,520 --> 00:12:13,600 Speaker 2: I grew up in upstate New York. You have to remember, 218 00:12:15,040 --> 00:12:19,320 Speaker 2: truly arrived in the River Cafe with a basket, a 219 00:12:19,360 --> 00:12:23,199 Speaker 2: beautiful basket. And I would like you to tell Sean 220 00:12:23,320 --> 00:12:25,120 Speaker 2: and I what's in this basket? 221 00:12:25,320 --> 00:12:30,920 Speaker 1: Yes, so Rucy. This it's called the original, a Torah 222 00:12:31,280 --> 00:12:36,720 Speaker 1: shredded beef suet for fluffy dumplings, pastries, puddings and pies. 223 00:12:36,800 --> 00:12:38,559 Speaker 2: And we're going to throw up. Yeah, but that's right, 224 00:12:39,120 --> 00:12:43,240 Speaker 2: that's a classic. I love it so this. 225 00:12:43,240 --> 00:12:47,199 Speaker 3: This is my appointment to his majesty, And actually. 226 00:12:46,920 --> 00:12:49,040 Speaker 2: I really like the packaging, if I'm allowed to say that, 227 00:12:49,080 --> 00:12:52,160 Speaker 2: because it does look of its time, didn't it beautiful? 228 00:12:52,240 --> 00:12:55,280 Speaker 1: So fluffy dumplings were one of the first things that 229 00:12:55,320 --> 00:12:57,720 Speaker 1: my mum taught me to make, and they couldn't be 230 00:12:57,800 --> 00:13:01,040 Speaker 1: simpler to make because it's three ingredients. It's a tora 231 00:13:01,160 --> 00:13:03,600 Speaker 1: beef suit, which is lard. Really, it's sort of like 232 00:13:03,640 --> 00:13:06,880 Speaker 1: made from a cow. They've shredded it for you. 233 00:13:07,120 --> 00:13:08,480 Speaker 2: It doesn't have to be refrigerated. 234 00:13:08,520 --> 00:13:10,480 Speaker 1: You just this is no I just keep it in 235 00:13:10,559 --> 00:13:15,280 Speaker 1: the pantry. And so you have say, eight ounces of 236 00:13:15,280 --> 00:13:18,880 Speaker 1: a tora suit, eight ounces of self raising flower, pinch 237 00:13:18,920 --> 00:13:22,520 Speaker 1: of salt water, combine the lot, and then as your 238 00:13:23,000 --> 00:13:28,240 Speaker 1: chicken casserole or chicken stew is bubbling away nicely, you 239 00:13:28,360 --> 00:13:31,600 Speaker 1: put them in at the last twenty minutes, and so 240 00:13:31,679 --> 00:13:34,280 Speaker 1: the gravies go into the dumplings, but the dumplings are 241 00:13:34,320 --> 00:13:37,760 Speaker 1: rising because of the self raising flower. They actually sort 242 00:13:37,760 --> 00:13:41,640 Speaker 1: of like provided much needed carbs for kids in the 243 00:13:42,000 --> 00:13:46,280 Speaker 1: growing up late fifties sixties, So if you couldn't afford 244 00:13:46,640 --> 00:13:49,520 Speaker 1: potatoes at the time, this was a very sort. 245 00:13:49,320 --> 00:13:50,959 Speaker 3: Of cheap fare, but you. 246 00:13:50,960 --> 00:13:53,880 Speaker 2: Make that, yeah, yeah, let them put them in soup, 247 00:13:54,080 --> 00:13:57,200 Speaker 2: in stews and soups, and yes, it's a And of 248 00:13:57,200 --> 00:13:59,520 Speaker 2: course I live in New York too now, so I 249 00:13:59,640 --> 00:14:02,600 Speaker 2: have chicken soup and mulcible I know. I mean, I 250 00:14:02,640 --> 00:14:05,040 Speaker 2: was going to say that, I'm sure every culture has 251 00:14:05,080 --> 00:14:09,960 Speaker 2: their dumpling. Chinese food has dumplings, and Jewish food that 252 00:14:10,080 --> 00:14:12,760 Speaker 2: I grew up with. My grandmother always made mats of ale, 253 00:14:12,960 --> 00:14:16,680 Speaker 2: so mars is that cracker, and there would be chicken 254 00:14:16,679 --> 00:14:20,240 Speaker 2: soup and mulcibles. These are probably better have you cooked 255 00:14:20,240 --> 00:14:20,640 Speaker 2: with sup? 256 00:14:21,440 --> 00:14:23,440 Speaker 4: I mean that is really familiar to me as well. 257 00:14:23,840 --> 00:14:27,440 Speaker 4: My mum and my grandma used to make dumplings. It 258 00:14:27,520 --> 00:14:32,040 Speaker 4: was such the most delicious thing, really. Yeah, but it 259 00:14:32,080 --> 00:14:35,680 Speaker 4: does sort of slightly explain. It's just pure saturated fat, 260 00:14:35,720 --> 00:14:38,320 Speaker 4: isn't it. Like nowadays they probably have a health warning 261 00:14:38,320 --> 00:14:41,760 Speaker 4: on them, like too many dumps. 262 00:14:43,720 --> 00:14:49,440 Speaker 2: And eight hundred and sixteen calories in one hundred grams 263 00:14:49,480 --> 00:14:51,480 Speaker 2: of this. So yeah, they're so yummy. 264 00:14:51,760 --> 00:14:54,600 Speaker 4: Yeah, but then you could use that to make pudding 265 00:14:54,640 --> 00:14:55,280 Speaker 4: as well, can't you. 266 00:14:55,360 --> 00:14:55,920 Speaker 2: So you can make. 267 00:14:58,240 --> 00:14:58,640 Speaker 3: Puddings. 268 00:14:58,640 --> 00:15:01,840 Speaker 2: They're good, and so grow up food was it was 269 00:15:01,920 --> 00:15:04,920 Speaker 2: clearly important there was a value to sitting down and 270 00:15:04,960 --> 00:15:05,520 Speaker 2: having a meal. 271 00:15:05,560 --> 00:15:07,240 Speaker 1: Yeah, I don't think my mom had it in her 272 00:15:07,320 --> 00:15:12,520 Speaker 1: to open cans of things and make pies. I mean 273 00:15:12,600 --> 00:15:17,120 Speaker 1: Stingh talks about his mum making frey bentoss pies from 274 00:15:17,440 --> 00:15:21,720 Speaker 1: cans of beef cubes and then making a pastry case, 275 00:15:22,000 --> 00:15:26,160 Speaker 1: you know, and that's pretty inventive. But my mother was 276 00:15:26,320 --> 00:15:28,960 Speaker 1: just what she'd say, it was a scratch cook. She 277 00:15:29,000 --> 00:15:32,240 Speaker 1: would begin with the stock, and she'd begin at the 278 00:15:32,880 --> 00:15:35,400 Speaker 1: beginning and then and the end of it was that 279 00:15:35,440 --> 00:15:38,520 Speaker 1: we would sit down, even in a council house, with 280 00:15:38,760 --> 00:15:44,080 Speaker 1: an embroidered tablecloth that she'd embroidered, and sit together. 281 00:15:44,880 --> 00:15:45,840 Speaker 3: It was important to her. 282 00:15:46,880 --> 00:15:49,600 Speaker 2: Did you ever go to a restaurant? No, you'd never 283 00:15:49,640 --> 00:15:50,600 Speaker 2: been in a restaurant. 284 00:15:51,080 --> 00:15:56,640 Speaker 1: No. We went to a restaurant once with my nana 285 00:15:56,680 --> 00:16:01,640 Speaker 1: that works cook grandmother, and she brought us to sort 286 00:16:01,640 --> 00:16:04,360 Speaker 1: of was like a Lion's tea house in Cheshire and 287 00:16:04,440 --> 00:16:06,680 Speaker 1: that was the first, my first memory of being in 288 00:16:06,720 --> 00:16:12,520 Speaker 1: a restaurant six seven something like that. And I saw 289 00:16:13,360 --> 00:16:16,600 Speaker 1: somebody eating or looked like a plate of worms to me, 290 00:16:17,920 --> 00:16:22,560 Speaker 1: and it was they were these long, long strands and 291 00:16:22,640 --> 00:16:27,800 Speaker 1: it was red and I could not believe my eyes. 292 00:16:28,160 --> 00:16:32,840 Speaker 1: It's like, are they eating worms with all that red sauce? 293 00:16:32,960 --> 00:16:36,800 Speaker 1: Is that the worm's blood? And I think back to 294 00:16:36,880 --> 00:16:43,240 Speaker 1: that image spaghetti, Yes it was spaghetti, and declaring I'll 295 00:16:43,240 --> 00:16:46,240 Speaker 1: never eat that in my life, only to now sort 296 00:16:46,280 --> 00:16:51,360 Speaker 1: of like spaghetti. Ili olio pepperoncino is actually my favorite 297 00:16:51,360 --> 00:16:54,680 Speaker 1: thing and it served every day in our house in 298 00:16:54,720 --> 00:16:58,160 Speaker 1: Italy because I just love it so much I could 299 00:16:58,360 --> 00:17:00,000 Speaker 1: I could eat it all day long. 300 00:17:01,320 --> 00:17:06,120 Speaker 2: And you said that you had an accident you had 301 00:17:06,160 --> 00:17:12,520 Speaker 2: to get through, which has sounded very scary and very disabling. 302 00:17:13,280 --> 00:17:16,080 Speaker 1: I was only two and a half, so i'd toddled 303 00:17:16,080 --> 00:17:20,320 Speaker 1: out of the house. My mum was bathing my younger sister, 304 00:17:20,960 --> 00:17:25,800 Speaker 1: and I went down the stairs and the little girl 305 00:17:25,840 --> 00:17:28,880 Speaker 1: from over the street had called me to see if 306 00:17:28,880 --> 00:17:30,879 Speaker 1: I could if I could come over to her place, 307 00:17:30,920 --> 00:17:33,480 Speaker 1: and did I want to have a sweet tea? So 308 00:17:33,600 --> 00:17:38,240 Speaker 1: I said, oh yes, And she was only about five herself, 309 00:17:38,280 --> 00:17:41,200 Speaker 1: I think, and she took me over to their house. 310 00:17:41,760 --> 00:17:43,720 Speaker 1: She got me a suite, and I think her mother 311 00:17:43,800 --> 00:17:47,160 Speaker 1: thought that I was going to be escorted back to. 312 00:17:47,440 --> 00:17:49,119 Speaker 3: Our house and I wasn't. 313 00:17:49,760 --> 00:17:54,160 Speaker 1: So I was crossing the road and a fifteen year 314 00:17:54,200 --> 00:17:59,920 Speaker 1: old kid had jumped into a baker's van. The baker 315 00:18:00,359 --> 00:18:06,000 Speaker 1: was delivering his bread, and the kid had jumped into 316 00:18:06,200 --> 00:18:12,760 Speaker 1: this lovely big van and knocked it from neutral into 317 00:18:13,200 --> 00:18:16,560 Speaker 1: first and took the hand break off, and the truck 318 00:18:16,720 --> 00:18:21,800 Speaker 1: started to The van started to roll down the hill 319 00:18:21,880 --> 00:18:24,320 Speaker 1: the same time that I was on the ground, and 320 00:18:24,800 --> 00:18:30,280 Speaker 1: luckily the wheels missed me, Otherwise I wouldn't be telling 321 00:18:30,280 --> 00:18:33,800 Speaker 1: the story now. But the exhaust pipe caught me at 322 00:18:33,800 --> 00:18:37,120 Speaker 1: the back of my head and dragged me along the street. 323 00:18:37,400 --> 00:18:41,280 Speaker 1: So I sort of like really taking off quite a 324 00:18:41,280 --> 00:18:42,920 Speaker 1: lot of the left hand side of my face. 325 00:18:43,560 --> 00:18:44,359 Speaker 2: Do you memory of that? 326 00:18:45,200 --> 00:18:47,480 Speaker 3: No, don't have a memory of it. What I do 327 00:18:47,600 --> 00:18:48,760 Speaker 3: have a memory of. 328 00:18:49,160 --> 00:18:52,040 Speaker 1: Because it must be sort of deep in my cellular 329 00:18:52,920 --> 00:18:57,240 Speaker 1: system of being fearful of the road, So yes, being 330 00:18:57,920 --> 00:19:00,399 Speaker 1: I think growing up, you know, kids can be a 331 00:19:00,480 --> 00:19:04,359 Speaker 1: bit cruel to children who look a bit different. And 332 00:19:05,440 --> 00:19:09,720 Speaker 1: I did look a bit different as a youngster. You know, 333 00:19:10,040 --> 00:19:12,959 Speaker 1: I had the very livid marks on my face. But 334 00:19:13,080 --> 00:19:16,359 Speaker 1: mom got a job as the school as dinner's lady, 335 00:19:16,440 --> 00:19:18,600 Speaker 1: and she's sort of like she was very formidable looking 336 00:19:18,640 --> 00:19:21,400 Speaker 1: at my mom. She was about fifteen and a half 337 00:19:21,440 --> 00:19:24,400 Speaker 1: Stone and like nobody was going to mask with Pauline Styler, 338 00:19:25,119 --> 00:19:28,280 Speaker 1: so she protected me from a lot of you know, 339 00:19:28,480 --> 00:19:32,520 Speaker 1: unfair remarks that would being made. 340 00:19:36,119 --> 00:19:38,640 Speaker 2: Did you know The River Cafe has a shop. It's 341 00:19:38,680 --> 00:19:42,040 Speaker 2: full of our favorite foods and designs. We have cookbooks 342 00:19:42,080 --> 00:19:45,880 Speaker 2: and then in napkins, kitchen ware, toad bags with our signatures, 343 00:19:45,920 --> 00:19:49,560 Speaker 2: glasses from Venice, chocolates from Turin. You can find us 344 00:19:49,640 --> 00:19:52,359 Speaker 2: right next door to the River Cafe in London or 345 00:19:52,440 --> 00:20:03,320 Speaker 2: online at shop The River Cafe dot curl uk. So 346 00:20:03,440 --> 00:20:06,440 Speaker 2: you grew up in a house that valued food, picking 347 00:20:06,480 --> 00:20:10,320 Speaker 2: apples and with your father it seems like a very close, 348 00:20:11,600 --> 00:20:15,720 Speaker 2: you know, childhood with a very severe trauma. What was 349 00:20:15,760 --> 00:20:18,000 Speaker 2: it like when you left home? You know when you 350 00:20:18,280 --> 00:20:19,520 Speaker 2: decided to be an actor? 351 00:20:19,640 --> 00:20:22,040 Speaker 1: Right, yeah, I decided to be an actor. Well, things 352 00:20:22,680 --> 00:20:25,600 Speaker 1: weren't so good when I decided to be an actor 353 00:20:25,600 --> 00:20:28,280 Speaker 1: with my dad and me, because he was very fearful 354 00:20:28,359 --> 00:20:31,120 Speaker 1: of you know what is that nobody in Walls Road 355 00:20:31,160 --> 00:20:36,440 Speaker 1: has become an actor And it was just an upsetting 356 00:20:36,480 --> 00:20:39,600 Speaker 1: time because I was headstrong seventeen year old who you 357 00:20:39,640 --> 00:20:42,320 Speaker 1: know had been had been to a grammar school and 358 00:20:42,640 --> 00:20:46,680 Speaker 1: had a great education and loved literature and loved everything 359 00:20:46,720 --> 00:20:49,159 Speaker 1: to do with the performing arts. And I think it's 360 00:20:49,200 --> 00:20:51,840 Speaker 1: a way to sort of like express myself too, that 361 00:20:51,960 --> 00:20:55,520 Speaker 1: I felt that all those years of not knowing who 362 00:20:55,600 --> 00:20:58,880 Speaker 1: I was was expressed. 363 00:20:58,480 --> 00:20:59,560 Speaker 3: Through a character. 364 00:21:00,480 --> 00:21:04,960 Speaker 1: And so it was very it's a big passion to become, 365 00:21:05,840 --> 00:21:08,200 Speaker 1: to become somebody in the performing arts. 366 00:21:08,920 --> 00:21:11,040 Speaker 2: That was his ambition for you. Do you know did 367 00:21:11,040 --> 00:21:12,360 Speaker 2: he want you to go to university. 368 00:21:12,400 --> 00:21:15,440 Speaker 1: No, he wanted me to have a safe job that 369 00:21:15,680 --> 00:21:21,200 Speaker 1: guaranteed a paycheck. And the Harris Brushworks was the paintbrush factory. 370 00:21:21,200 --> 00:21:23,080 Speaker 1: That was the closest to us. That he wanted me 371 00:21:23,160 --> 00:21:26,040 Speaker 1: to get a job in the typing pool and make 372 00:21:26,200 --> 00:21:32,320 Speaker 1: use of my grammar school education by an office job. Yeah, 373 00:21:32,440 --> 00:21:38,919 Speaker 1: I've suddenly my life changed profoundly being an actor, the 374 00:21:38,960 --> 00:21:43,000 Speaker 1: student actor, going to Bristol, learning the arts, getting a 375 00:21:43,080 --> 00:21:47,480 Speaker 1: job sort of like going off to Manchester, so exploring 376 00:21:48,000 --> 00:21:53,800 Speaker 1: areas in England and then eventually the Rawal Shakespeare Company 377 00:21:54,480 --> 00:21:57,919 Speaker 1: in London. And I had a season at the Warehouse 378 00:21:57,960 --> 00:22:01,360 Speaker 1: when it was the don Mar was the RS's. 379 00:22:01,040 --> 00:22:03,800 Speaker 3: Other home other than the Old Witch. 380 00:22:03,840 --> 00:22:06,400 Speaker 1: And then they moved to the Barbicane and put all 381 00:22:06,400 --> 00:22:12,800 Speaker 1: the blaze into the barbecane, So you know, the horizons 382 00:22:12,920 --> 00:22:17,840 Speaker 1: just being opened and opened and opened with these life experiences, 383 00:22:17,880 --> 00:22:21,200 Speaker 1: and then you know, sort of then if we're talking 384 00:22:21,240 --> 00:22:26,520 Speaker 1: food and wine, sort of trying new new things. Traveling 385 00:22:26,560 --> 00:22:30,879 Speaker 1: to Morocco was a big change of scenery for me 386 00:22:31,000 --> 00:22:35,520 Speaker 1: when I was eighteen, hitch hikings through the country with 387 00:22:35,560 --> 00:22:39,439 Speaker 1: my boyfriend and staying there for three months. It was 388 00:22:39,920 --> 00:22:43,520 Speaker 1: sort of like an amazing experience of the first time 389 00:22:43,560 --> 00:22:44,960 Speaker 1: I'd had Middle Eastern food. 390 00:22:45,600 --> 00:22:47,359 Speaker 3: So you know, all these. 391 00:22:47,640 --> 00:22:51,520 Speaker 1: Sights and sounds and smells or evocative, aren't they to 392 00:22:53,040 --> 00:22:56,600 Speaker 1: the country's palette and what they are like? And so 393 00:22:56,640 --> 00:23:00,320 Speaker 1: you begin to be inclusive in your own diet of 394 00:23:00,760 --> 00:23:05,439 Speaker 1: so many different flavors and tastes that you acquire with 395 00:23:06,000 --> 00:23:07,080 Speaker 1: the years that go by. 396 00:23:08,119 --> 00:23:10,600 Speaker 2: I think it's exposure, isn't it. And I always think 397 00:23:10,680 --> 00:23:14,719 Speaker 2: that one of the defining things for our families. You know, 398 00:23:15,160 --> 00:23:19,360 Speaker 2: I know that my grandparents were immigrants from Russia and Hungary, 399 00:23:19,440 --> 00:23:23,080 Speaker 2: so their vision was very small. So my father and 400 00:23:23,160 --> 00:23:26,040 Speaker 2: mother were a product of that and grew and grew. 401 00:23:26,080 --> 00:23:29,920 Speaker 2: But when I think about what my children are exposed 402 00:23:29,960 --> 00:23:35,800 Speaker 2: to in terms of travel experiences, food, restaurants and exposure 403 00:23:36,000 --> 00:23:39,840 Speaker 2: factor is so much greater than what I had. But 404 00:23:39,920 --> 00:23:42,240 Speaker 2: did your father hold it against you? Did you see him? 405 00:23:42,359 --> 00:23:43,720 Speaker 2: Was he a friend or did. 406 00:23:43,600 --> 00:23:49,680 Speaker 1: He We took a while to become close. But when 407 00:23:50,200 --> 00:23:53,600 Speaker 1: Sting and I bought Lake House, it's a farm that 408 00:23:53,640 --> 00:23:57,800 Speaker 1: we've had in Wiltshire for thirty two years now, we've 409 00:23:57,880 --> 00:24:03,480 Speaker 1: had two kids, he came and visited and then I 410 00:24:03,520 --> 00:24:06,479 Speaker 1: found my dad again, because you know, he was a 411 00:24:06,480 --> 00:24:10,119 Speaker 1: man of the country. I loved the country and we 412 00:24:10,119 --> 00:24:14,119 Speaker 1: would go through the grounds and I'd say, Harry, what 413 00:24:14,200 --> 00:24:16,480 Speaker 1: shall we Well after we fell out, I never called 414 00:24:16,560 --> 00:24:17,200 Speaker 1: him dad again. 415 00:24:17,480 --> 00:24:18,680 Speaker 3: He was Harry to me. 416 00:24:19,240 --> 00:24:22,800 Speaker 1: And I'm proud to say I've got a beautiful grandson 417 00:24:22,880 --> 00:24:27,679 Speaker 1: who's named after him. But we became house, you know, 418 00:24:28,119 --> 00:24:31,880 Speaker 1: and that was important that and I didn't need him 419 00:24:31,880 --> 00:24:34,359 Speaker 1: as my dad anymore because I'd sort of found my 420 00:24:34,640 --> 00:24:39,639 Speaker 1: place in life without my parents. But he became a 421 00:24:39,720 --> 00:24:44,880 Speaker 1: really important component of steering and guiding me with how 422 00:24:44,920 --> 00:24:50,760 Speaker 1: to create a really good organic farm and made me 423 00:24:50,880 --> 00:24:53,880 Speaker 1: sort of feel more more courageous about us having this 424 00:24:54,040 --> 00:24:57,200 Speaker 1: sort of diverse farm, and it was an organic farm 425 00:24:57,280 --> 00:25:02,560 Speaker 1: and Soil Association were like pastically helpful and Dad was 426 00:25:02,600 --> 00:25:06,000 Speaker 1: always coming over and giving me his you know, his 427 00:25:06,040 --> 00:25:11,600 Speaker 1: ten cents worth of you know, you know, just plant 428 00:25:11,640 --> 00:25:17,720 Speaker 1: different varietals and of apples and of potatoes and uh, 429 00:25:18,240 --> 00:25:21,880 Speaker 1: you know. He we'd had like even in our very 430 00:25:21,920 --> 00:25:25,920 Speaker 1: modest garden in the Midlands, we because we were in 431 00:25:26,000 --> 00:25:28,959 Speaker 1: middle House, we sort of had this double lot and 432 00:25:29,000 --> 00:25:33,520 Speaker 1: so we grew a fantastic amount of of veggies and 433 00:25:34,240 --> 00:25:37,800 Speaker 1: Dad was very proficient with that and didn't use any 434 00:25:38,200 --> 00:25:41,359 Speaker 1: fertilizers or anything. You know. It was what we were 435 00:25:41,359 --> 00:25:44,040 Speaker 1: always rapturous when we saw so many worms in the garden. 436 00:25:45,080 --> 00:25:48,160 Speaker 2: Even with lake House, your first home that you did 437 00:25:48,920 --> 00:25:52,159 Speaker 2: an organic garden. Was that a family decision? It was 438 00:25:52,200 --> 00:25:54,560 Speaker 2: something that you no, I think. 439 00:25:54,760 --> 00:25:58,400 Speaker 1: I think it's to do with my very early childhood 440 00:25:58,440 --> 00:26:01,080 Speaker 1: of I'm not afraid of the soil. I know that 441 00:26:01,600 --> 00:26:04,640 Speaker 1: if the soil is good, good things will come from 442 00:26:04,680 --> 00:26:07,960 Speaker 1: good soil, bad things will come from bad soil. So 443 00:26:08,080 --> 00:26:13,320 Speaker 1: when you know, having lake House, creating an organic farm 444 00:26:13,440 --> 00:26:18,600 Speaker 1: was sort of easy because it was England. Getting to Pellagio. 445 00:26:18,520 --> 00:26:21,560 Speaker 2: And I was going to ask you how Tuscany and 446 00:26:22,000 --> 00:26:24,360 Speaker 2: so culture Mary so Pelagio. 447 00:26:24,400 --> 00:26:30,160 Speaker 1: I didn't I certainly planted a veggie garden so many tomatoes, 448 00:26:30,240 --> 00:26:33,680 Speaker 1: because that was sort of like hugely satisfying that these 449 00:26:34,600 --> 00:26:37,679 Speaker 1: brilliant tomatoes just grow and thrive in the heat, and 450 00:26:37,720 --> 00:26:40,240 Speaker 1: you can smell the heat in them and the sweetness 451 00:26:40,240 --> 00:26:45,439 Speaker 1: that comes from them. But taking on Palagio, which just 452 00:26:45,600 --> 00:26:49,639 Speaker 1: was a whole different animals than taking on lake House. 453 00:26:49,920 --> 00:26:53,879 Speaker 1: But what I did decide, after two years of just 454 00:26:53,960 --> 00:26:59,119 Speaker 1: having vegetable gardens and seeing that we've got rather wonderful olives, 455 00:26:59,320 --> 00:27:04,720 Speaker 1: that probably just I should learn a bit about the vineyard. 456 00:27:05,320 --> 00:27:07,640 Speaker 1: And so with that started to get the hands into 457 00:27:07,680 --> 00:27:08,040 Speaker 1: the soil. 458 00:27:08,000 --> 00:27:09,840 Speaker 2: It was a vineyard when you bought the house. 459 00:27:09,920 --> 00:27:13,720 Speaker 1: There was a very broken down vineyard, not really tended 460 00:27:13,760 --> 00:27:16,399 Speaker 1: that world, no drainage really, what was. 461 00:27:16,400 --> 00:27:16,960 Speaker 2: The wine like? 462 00:27:17,320 --> 00:27:21,400 Speaker 1: The wine was well, it was being sold into the 463 00:27:21,480 --> 00:27:26,720 Speaker 1: community at that point. But I was having my neck 464 00:27:26,760 --> 00:27:30,960 Speaker 1: adjusted at a chiropractice and I said, that's where is 465 00:27:31,000 --> 00:27:33,160 Speaker 1: that picture? It was a picture of a marvelous vineyard. 466 00:27:33,200 --> 00:27:37,000 Speaker 1: And I said, what is that vineyard doing on your wall, Stefan? 467 00:27:37,200 --> 00:27:40,600 Speaker 1: And he said, oh, that's my vineyard. And I said, oh, 468 00:27:40,640 --> 00:27:43,080 Speaker 1: can I come of see it? And I said how 469 00:27:43,119 --> 00:27:47,040 Speaker 1: are you doing this? And he said, well, this guy 470 00:27:47,119 --> 00:27:51,080 Speaker 1: called Alan York and he does biodynamic wine, and would 471 00:27:51,080 --> 00:27:54,000 Speaker 1: you like to meet him. I said absolutely, cut to 472 00:27:54,240 --> 00:27:58,920 Speaker 1: Alan York coming to Pellagio. And so for the first 473 00:27:59,200 --> 00:28:03,600 Speaker 1: seven years we worked together Alan and I and I 474 00:28:03,640 --> 00:28:07,080 Speaker 1: had the great pleasure to learn a lot from Alan. 475 00:28:07,359 --> 00:28:11,000 Speaker 1: And two thousand and two we planted a lot of 476 00:28:12,200 --> 00:28:13,520 Speaker 1: varietals and so. 477 00:28:13,800 --> 00:28:16,560 Speaker 2: We placed all the vineyards with your own grapes. 478 00:28:16,680 --> 00:28:21,840 Speaker 1: We kept some and we created more. In two thousand 479 00:28:21,840 --> 00:28:25,600 Speaker 1: and seven we had our first vintage for Sister Moon 480 00:28:25,720 --> 00:28:27,600 Speaker 1: and when we dance, and. 481 00:28:28,960 --> 00:28:32,200 Speaker 2: Then we have to say that the wine name after 482 00:28:32,480 --> 00:28:33,080 Speaker 2: the songs. 483 00:28:33,960 --> 00:28:37,000 Speaker 1: So a lot of the wines are named after sting songs. 484 00:28:37,520 --> 00:28:39,760 Speaker 1: Message in a battle, message in a bottle. 485 00:28:41,520 --> 00:28:44,400 Speaker 2: Moon when we died, Yeah. 486 00:28:43,760 --> 00:28:48,200 Speaker 1: And I bought you today my favorite, which is a 487 00:28:48,240 --> 00:28:51,680 Speaker 1: white Vermentino. Actually it's called back, it's called batch Sealaboka. 488 00:28:53,120 --> 00:28:56,600 Speaker 1: We made this in twenty twenty when we were full on, 489 00:28:57,160 --> 00:29:00,920 Speaker 1: you know, pandemic and wearing male Nobody seemed to be 490 00:29:00,960 --> 00:29:04,160 Speaker 1: kissing anybody. So I said, let's call this kisses on 491 00:29:04,200 --> 00:29:06,640 Speaker 1: the mouth and hope for the day to come back. 492 00:29:07,000 --> 00:29:11,200 Speaker 1: And so that's that's the Vermontino. This is a Canti 493 00:29:11,320 --> 00:29:15,800 Speaker 1: Reserver called when we dancels me. 494 00:29:16,120 --> 00:29:18,520 Speaker 2: Do you do that? Yeah? I do them. I love 495 00:29:18,560 --> 00:29:23,600 Speaker 2: that label. It's beautiful. Why don't you describe it? Because 496 00:29:23,840 --> 00:29:24,719 Speaker 2: nobody can see it. 497 00:29:24,960 --> 00:29:28,480 Speaker 1: So the picture of of a lady dressed as catwoman 498 00:29:28,800 --> 00:29:32,000 Speaker 1: and she's in point shoes, ballet point shoes, and she 499 00:29:32,400 --> 00:29:39,880 Speaker 1: is very nimbly walking across the top of two wine bottles, 500 00:29:39,920 --> 00:29:44,040 Speaker 1: perfectly balanced. Because I think that wines should be balanced, 501 00:29:44,080 --> 00:29:47,520 Speaker 1: and food should be balanced, and in all things in 502 00:29:47,560 --> 00:29:49,440 Speaker 1: life we aim to be balanced. 503 00:29:49,600 --> 00:29:51,600 Speaker 2: I always think when we do the olive oil trip 504 00:29:51,760 --> 00:29:55,000 Speaker 2: to taste the new olive oil and the wine in November, 505 00:29:55,680 --> 00:29:58,560 Speaker 2: it you know, we have a romance about wine. We 506 00:29:58,560 --> 00:30:01,040 Speaker 2: have a romance about olive oil. We see these beautiful 507 00:30:01,040 --> 00:30:03,160 Speaker 2: bottles of the product. But you know, in the end 508 00:30:03,400 --> 00:30:06,400 Speaker 2: or in the beginning, it is agriculture. It is a farm. 509 00:30:06,520 --> 00:30:08,400 Speaker 2: It is about the weather. And when you talk to 510 00:30:08,440 --> 00:30:11,360 Speaker 2: them about what olive oil were going to have and 511 00:30:11,480 --> 00:30:13,920 Speaker 2: when it's going to taste like, they'll talk about a 512 00:30:13,920 --> 00:30:17,800 Speaker 2: bug that they had, you know, or they'll talk about 513 00:30:17,880 --> 00:30:20,880 Speaker 2: this year. You know, everyone is very, very worried about 514 00:30:20,920 --> 00:30:23,920 Speaker 2: the fact that the heat of the summer has going 515 00:30:23,960 --> 00:30:26,720 Speaker 2: to mean that both wine and olive oil production is 516 00:30:26,760 --> 00:30:30,080 Speaker 2: going to be very endangered for this year. Are you 517 00:30:30,200 --> 00:30:33,600 Speaker 2: involved to the extent that you are concerned about whether. 518 00:30:33,480 --> 00:30:36,360 Speaker 1: We're quite lucky where we are because we we have 519 00:30:36,400 --> 00:30:39,560 Speaker 1: a cooler evenings. There wasn't one evening I don't know 520 00:30:39,560 --> 00:30:44,120 Speaker 1: about for you, Lucie, but we so we had those 521 00:30:44,160 --> 00:30:48,640 Speaker 1: insufferable forty one degree days, but in the evenings, you know, 522 00:30:48,680 --> 00:30:51,640 Speaker 1: we went it went down to you know, maybe in 523 00:30:51,640 --> 00:30:54,840 Speaker 1: the late seventies, and that is the best news for 524 00:30:55,240 --> 00:30:59,680 Speaker 1: the vines because they recover themselves. And it wasn't morning 525 00:30:59,680 --> 00:31:03,160 Speaker 1: without the sort of being a sort of feeling of dewey, 526 00:31:03,320 --> 00:31:04,080 Speaker 1: sort of mourning. 527 00:31:04,200 --> 00:31:05,840 Speaker 2: And how can we talk about the olive oil? Is 528 00:31:05,840 --> 00:31:10,520 Speaker 2: that olive oil that I see in there? Yes? Okay, nice, 529 00:31:10,680 --> 00:31:14,960 Speaker 2: nice part? Is it all from your yes? Absolutely, don't 530 00:31:15,000 --> 00:31:16,320 Speaker 2: mix it with other no. 531 00:31:16,680 --> 00:31:24,200 Speaker 1: So it's extra virgin, biological means organic and the olives 532 00:31:24,200 --> 00:31:27,280 Speaker 1: of front Oyo, Mariolo and Licino. 533 00:31:28,640 --> 00:31:31,000 Speaker 2: So we do you want to when you talk about 534 00:31:31,000 --> 00:31:33,239 Speaker 2: the wine trip and the olive oil trip, because this 535 00:31:33,280 --> 00:31:35,160 Speaker 2: is a big deal in the River Cafe that we've 536 00:31:35,160 --> 00:31:38,080 Speaker 2: done since almost the day Rose and I started. But 537 00:31:38,200 --> 00:31:40,320 Speaker 2: when we did it the first years there were like 538 00:31:40,600 --> 00:31:43,240 Speaker 2: five of us or four of us actually Rose and myself, 539 00:31:43,680 --> 00:31:44,320 Speaker 2: and now. 540 00:31:44,480 --> 00:31:48,520 Speaker 4: Every October we take anyone that's worked at the restaurant, 541 00:31:48,520 --> 00:31:50,880 Speaker 4: for any of the chefs, if worked for a year 542 00:31:51,040 --> 00:31:54,120 Speaker 4: or above a year. We taked to Tuscany to do 543 00:31:54,200 --> 00:31:58,080 Speaker 4: big olive oil tastings and wine tastings at the main 544 00:31:58,440 --> 00:32:02,720 Speaker 4: wineries that we that we kind of buy from, but 545 00:32:02,920 --> 00:32:05,280 Speaker 4: I mean, we can always swing by if you're around. 546 00:32:05,960 --> 00:32:09,120 Speaker 2: It's a very special relationship that we have to meet 547 00:32:09,160 --> 00:32:12,200 Speaker 2: the people who grow the olive oil, who produced the wine, 548 00:32:12,240 --> 00:32:15,760 Speaker 2: who live It's all mostly in Tuscany, although now we've 549 00:32:16,440 --> 00:32:21,040 Speaker 2: we've extended to Piermonte and Pulia. It's now probably about 550 00:32:21,280 --> 00:32:24,760 Speaker 2: six producers that we go to that are really like family. 551 00:32:25,760 --> 00:32:28,520 Speaker 2: You taste the wine, you taste the olive oil, and 552 00:32:29,440 --> 00:32:31,320 Speaker 2: you learn and what it is for the people who've 553 00:32:31,360 --> 00:32:34,880 Speaker 2: worked here, who've been cooking you know this food, who've 554 00:32:34,880 --> 00:32:40,640 Speaker 2: been making the brusquetoes or frying cavalon you know, cavalonaro 555 00:32:40,880 --> 00:32:43,520 Speaker 2: or whatever they've been working. They haven't it's a bit 556 00:32:43,720 --> 00:32:46,800 Speaker 2: back to our children. It's it's about exposure and some 557 00:32:46,840 --> 00:32:49,120 Speaker 2: of them have never been to Italy or have ever been, 558 00:32:49,160 --> 00:32:52,720 Speaker 2: certainly to Tuscany and have certainly never sat down at 559 00:32:52,720 --> 00:32:55,040 Speaker 2: a table where the food was cooked in the kitchen 560 00:32:55,040 --> 00:32:57,959 Speaker 2: and the ingredients were grown in the garden in Tuscany. 561 00:32:58,520 --> 00:33:02,160 Speaker 2: And so it's a really important trip for us that 562 00:33:02,280 --> 00:33:05,720 Speaker 2: they do this. We go for about four days, don't we. 563 00:33:06,000 --> 00:33:08,719 Speaker 1: And you do it sort of after presumably the grapes 564 00:33:08,760 --> 00:33:12,000 Speaker 1: have been harvested, and then during the time of the 565 00:33:12,040 --> 00:33:18,479 Speaker 1: vendemia of the of the olives. Yeah, so we're talking November. 566 00:33:18,560 --> 00:33:23,120 Speaker 4: No, beginning of November, usually early early November, and then 567 00:33:25,040 --> 00:33:27,680 Speaker 4: and what I think what it shows the chefs often 568 00:33:28,120 --> 00:33:30,480 Speaker 4: is the fact that you'll only get maybe two bottles 569 00:33:30,480 --> 00:33:34,400 Speaker 4: of oil of one tree, and people just chug oil 570 00:33:34,440 --> 00:33:37,000 Speaker 4: in until they've been to Tuscany and Sunday they're like, 571 00:33:37,200 --> 00:33:39,640 Speaker 4: this is it's insane the amount of trees that you 572 00:33:39,720 --> 00:33:43,240 Speaker 4: need to produce bottles of oil. And they suddenly have 573 00:33:43,720 --> 00:33:47,360 Speaker 4: more respect for, you know, the ingredients, and. 574 00:33:47,320 --> 00:33:49,400 Speaker 2: They're inspired when they come back, and they they're so 575 00:33:49,520 --> 00:33:50,640 Speaker 2: proud of having been. 576 00:33:50,680 --> 00:33:52,800 Speaker 4: Don't you think it's Yeah, just to sit on the 577 00:33:52,840 --> 00:33:55,200 Speaker 4: bus going up the mountains and down the mountains after 578 00:33:55,280 --> 00:33:56,520 Speaker 4: drinking a pint of. 579 00:33:56,440 --> 00:34:04,600 Speaker 2: Oil, I'm here with Joseph Travelli. We just were talking 580 00:34:04,600 --> 00:34:06,800 Speaker 2: to this truly style and we've just been cooking lunch 581 00:34:06,800 --> 00:34:09,320 Speaker 2: in the restaurant, and so did you do a grouse today? 582 00:34:09,440 --> 00:34:11,640 Speaker 5: We did grouse today. We'd had them for a few days. 583 00:34:11,680 --> 00:34:13,600 Speaker 2: That was quite nice, and tell me about it. 584 00:34:14,000 --> 00:34:18,879 Speaker 5: So today we cook grouse in red wine, which one 585 00:34:19,360 --> 00:34:22,160 Speaker 5: we use the canty. You know, grouse is a very 586 00:34:23,520 --> 00:34:26,760 Speaker 5: traditional thing. You have these kind of old fashioned London 587 00:34:26,800 --> 00:34:29,959 Speaker 5: restaurants that serve grouse with sweet little sauce and game 588 00:34:30,040 --> 00:34:33,080 Speaker 5: chips and all this stuff, which is lovely but really 589 00:34:33,200 --> 00:34:34,840 Speaker 5: quite different to what we do, which is we just 590 00:34:34,840 --> 00:34:37,040 Speaker 5: put it in the wood oven and it gets kind 591 00:34:37,040 --> 00:34:39,560 Speaker 5: of heat from all over in some wine, and this 592 00:34:39,760 --> 00:34:43,040 Speaker 5: kind of becomes this kind of self sourcing bird. Very 593 00:34:43,040 --> 00:34:44,920 Speaker 5: often we put a piece of bread, a bit of 594 00:34:44,920 --> 00:34:47,520 Speaker 5: brisquet underneath the grouse and that kind of soaks up 595 00:34:47,560 --> 00:34:52,239 Speaker 5: the flavor and the wine and you know, a little 596 00:34:52,280 --> 00:34:55,160 Speaker 5: olive oil and you've got the most wonderful dish. 597 00:34:55,280 --> 00:34:58,279 Speaker 2: If you were telling somebody at home who doesn't have 598 00:34:58,320 --> 00:35:02,440 Speaker 2: a wood of it wants to have a grouse, what 599 00:35:02,640 --> 00:35:04,960 Speaker 2: advice or what tips would you give to the person 600 00:35:05,480 --> 00:35:06,920 Speaker 2: cooking a grouse at home. 601 00:35:07,520 --> 00:35:09,040 Speaker 5: Rest it a little bit in the pan that you 602 00:35:09,080 --> 00:35:11,279 Speaker 5: cook it in, you know, maybe cooking in a pan 603 00:35:11,360 --> 00:35:13,840 Speaker 5: with some wine. It doesn't have to be wine, actually, 604 00:35:13,840 --> 00:35:15,920 Speaker 5: it could be anything. Sometimes we might have a little 605 00:35:15,960 --> 00:35:18,480 Speaker 5: brandy and a little bit of tomatoes is also quite nice. 606 00:35:19,239 --> 00:35:20,080 Speaker 2: Olive oil or. 607 00:35:20,040 --> 00:35:24,480 Speaker 5: Butter definitely inside the grouse. It's nice to put a 608 00:35:24,520 --> 00:35:26,280 Speaker 5: little bit of oil or a little bit of butter 609 00:35:26,280 --> 00:35:28,520 Speaker 5: because that gets hot and then it cooks from the 610 00:35:28,520 --> 00:35:30,520 Speaker 5: inside out as well. So I'd say that's a pretty 611 00:35:30,520 --> 00:35:34,480 Speaker 5: good tip actually, and then you know, we bring it 612 00:35:34,520 --> 00:35:36,080 Speaker 5: to the front of the oven. But I would say, 613 00:35:36,120 --> 00:35:39,480 Speaker 5: you know, after a little while of roasting, just leave 614 00:35:39,480 --> 00:35:42,680 Speaker 5: it on the side. 615 00:35:45,520 --> 00:35:48,759 Speaker 2: If you like listening to Ruthie's Table for would you 616 00:35:48,880 --> 00:35:52,840 Speaker 2: please make sure to rape and review the podcast on 617 00:35:52,960 --> 00:35:57,960 Speaker 2: the iHeartRadio app, Apple Podcasts, Spotify, or wherever you get 618 00:35:58,000 --> 00:36:09,120 Speaker 2: your podcasts. Thank you. Tell us about what you were 619 00:36:09,120 --> 00:36:09,960 Speaker 2: doing in Naples. 620 00:36:10,520 --> 00:36:13,279 Speaker 1: Two and a half years ago, I was asked would 621 00:36:13,280 --> 00:36:18,879 Speaker 1: I like to direct a documentary about Naples. I said, well, 622 00:36:19,200 --> 00:36:22,160 Speaker 1: I don't know Naples, and they said exactly, so we 623 00:36:22,200 --> 00:36:25,160 Speaker 1: would like as sort of like a foreign pair of 624 00:36:25,200 --> 00:36:27,520 Speaker 1: eyes on a city. They don't know anything about and 625 00:36:27,600 --> 00:36:31,719 Speaker 1: what do you think of it? And this two and 626 00:36:31,760 --> 00:36:35,040 Speaker 1: a half year journey has been this revelatory really in 627 00:36:35,719 --> 00:36:40,520 Speaker 1: the humanity that is there as well as the art 628 00:36:40,640 --> 00:36:45,440 Speaker 1: and the extraordinary food that you can be served in Naples. 629 00:36:45,520 --> 00:36:48,759 Speaker 1: I can honestly say there was not one bad restaurant 630 00:36:48,760 --> 00:36:52,640 Speaker 1: that I visited and with a camera or without a 631 00:36:52,719 --> 00:36:57,920 Speaker 1: camera that didn't sort of like give you just wonderful 632 00:36:58,640 --> 00:37:04,400 Speaker 1: food that is just so just the quality as just 633 00:37:04,440 --> 00:37:09,120 Speaker 1: couldn't be bettered anywhere. And so this feeling of this 634 00:37:09,239 --> 00:37:14,719 Speaker 1: city that is ignored and passed over started to give 635 00:37:14,760 --> 00:37:18,000 Speaker 1: way to a city that i'd rather sort of started 636 00:37:18,000 --> 00:37:22,960 Speaker 1: to fall in love with. And I would visit certain 637 00:37:23,719 --> 00:37:26,720 Speaker 1: people that I thought were interesting for me to interview 638 00:37:26,800 --> 00:37:29,959 Speaker 1: and what they were doing, and got to hear their 639 00:37:30,040 --> 00:37:34,160 Speaker 1: stories and listen to them. And so I've covered a 640 00:37:34,239 --> 00:37:39,040 Speaker 1: sort of like a big spectrum of what Naples is 641 00:37:39,080 --> 00:37:42,279 Speaker 1: and what it was looking at through the eyes of 642 00:37:42,680 --> 00:37:46,760 Speaker 1: two nonagenarians of the Second World War, which was brutal 643 00:37:46,920 --> 00:37:48,120 Speaker 1: for the Neapolitans. 644 00:37:49,560 --> 00:37:51,720 Speaker 3: I even have a rapper. 645 00:37:51,360 --> 00:37:53,759 Speaker 1: Give us the three thousand years of its history in 646 00:37:53,840 --> 00:37:57,360 Speaker 1: three minutes to sort of like just put things in perspective, 647 00:37:57,400 --> 00:37:59,279 Speaker 1: how can I see it? So I was going to 648 00:37:59,320 --> 00:38:03,440 Speaker 1: the Roman film and which I'm very happy about, and 649 00:38:03,480 --> 00:38:06,880 Speaker 1: then it'll have a theatrical release in Italy. 650 00:38:07,760 --> 00:38:12,000 Speaker 3: Title it's called it's called Posentrare. 651 00:38:12,719 --> 00:38:16,799 Speaker 1: An ode to Naples, so means may I enter, may 652 00:38:16,840 --> 00:38:20,520 Speaker 1: I come in? I would ask permission to people who 653 00:38:20,520 --> 00:38:23,439 Speaker 1: lived in these very sort of modest homes on the 654 00:38:23,920 --> 00:38:26,880 Speaker 1: street level, and they didn't even have windows. Some of 655 00:38:26,920 --> 00:38:30,440 Speaker 1: them they had just shutters, and so the shutters are 656 00:38:30,480 --> 00:38:33,080 Speaker 1: open in the day to give daylight. But I would 657 00:38:33,239 --> 00:38:38,560 Speaker 1: tap on their shutters and say pass, and they'd say. 658 00:38:38,520 --> 00:38:39,320 Speaker 3: Marci. 659 00:38:40,719 --> 00:38:44,440 Speaker 1: The falls road, who welcome, And before I knew it, 660 00:38:44,560 --> 00:38:48,200 Speaker 1: there was an espresso delicious on the table and biscotti, 661 00:38:48,360 --> 00:38:51,840 Speaker 1: and then we've become friends in minutes, and I would 662 00:38:52,320 --> 00:38:55,920 Speaker 1: hear their stories. And the thing about the Neapolitans are there, 663 00:38:56,320 --> 00:39:00,640 Speaker 1: it's it's actually no accident of Felini or even though 664 00:39:00,640 --> 00:39:03,840 Speaker 1: he didn't really make any movies in Napoli that I 665 00:39:03,880 --> 00:39:08,040 Speaker 1: can name, but he always cast out of Naples because 666 00:39:08,080 --> 00:39:12,439 Speaker 1: they are the most telegenic natural just they will give 667 00:39:12,480 --> 00:39:14,840 Speaker 1: their all in front of the camera and their most 668 00:39:14,920 --> 00:39:20,360 Speaker 1: incredible faces from the you know, the amount of DNA 669 00:39:20,520 --> 00:39:23,799 Speaker 1: mixtures that that I alluded to three thousand years of 670 00:39:23,880 --> 00:39:28,520 Speaker 1: history in these twelve conquests, so that the DNA is 671 00:39:28,560 --> 00:39:33,279 Speaker 1: as in their words, very contaminated. And they don't use 672 00:39:33,320 --> 00:39:36,120 Speaker 1: that word as a pejorative. They use it as absolute 673 00:39:36,560 --> 00:39:37,759 Speaker 1: pride in who they are. 674 00:39:38,239 --> 00:39:40,600 Speaker 2: You tell me that you are going to now have 675 00:39:40,840 --> 00:39:43,279 Speaker 2: a new home in New York. As there a way 676 00:39:43,280 --> 00:39:45,960 Speaker 2: that you would bring the kitchen to New York, or 677 00:39:47,360 --> 00:39:49,799 Speaker 2: you can for it in Central Park? You know, I 678 00:39:49,840 --> 00:39:52,200 Speaker 2: once did a dinner with Alice Walters in New York, 679 00:39:52,239 --> 00:39:53,400 Speaker 2: and I tell you, I know what I'm going to do. 680 00:39:53,480 --> 00:39:56,160 Speaker 2: I'm going to call Alice and say, Alice, what are 681 00:39:56,200 --> 00:39:58,960 Speaker 2: you cooking? We're doing a charity bed for Edible school Yard. 682 00:39:58,960 --> 00:40:01,240 Speaker 2: And I said, where are you gonna You know, we've 683 00:40:01,360 --> 00:40:03,880 Speaker 2: ordered this from here and that from here, and the 684 00:40:03,960 --> 00:40:06,600 Speaker 2: vegetbles from here. What what? Who have you ordered your 685 00:40:07,920 --> 00:40:10,919 Speaker 2: vegetables from? And she said, oh, Ruthie, I am going 686 00:40:10,920 --> 00:40:14,120 Speaker 2: to forage in Central Park for our food. Did she 687 00:40:14,200 --> 00:40:18,880 Speaker 2: find little ala for the wrist? She found salad leaves, 688 00:40:18,960 --> 00:40:21,719 Speaker 2: and she found some herbs, and she fought, probably she 689 00:40:21,760 --> 00:40:25,480 Speaker 2: probably didn't find anything. She made me feel really inferior. 690 00:40:28,840 --> 00:40:30,480 Speaker 2: What will you do for food in New York? 691 00:40:30,560 --> 00:40:33,920 Speaker 1: Do you think, well, we go you know, it's of 692 00:40:34,000 --> 00:40:38,560 Speaker 1: course it's no, you just can't compare it. But we've 693 00:40:38,600 --> 00:40:44,200 Speaker 1: got really good farmers markets. And I go go there 694 00:40:44,320 --> 00:40:47,759 Speaker 1: on a Sunday and take the little grandchildren along now 695 00:40:47,840 --> 00:40:52,000 Speaker 1: and they like to carry them to baskets and get 696 00:40:52,040 --> 00:40:55,799 Speaker 1: some fruits and veggies put in. But I like supporting 697 00:40:55,840 --> 00:41:00,120 Speaker 1: the folks who've come in from the different areas and 698 00:41:00,400 --> 00:41:01,640 Speaker 1: traveled three or four hours. 699 00:41:02,000 --> 00:41:03,800 Speaker 2: I mean, I grew up in Upstate New York and 700 00:41:03,840 --> 00:41:05,960 Speaker 2: there was corn in the summer and sort of you know, 701 00:41:06,000 --> 00:41:08,600 Speaker 2: I don't know, cabbage and whatever in the winter. And 702 00:41:08,640 --> 00:41:11,160 Speaker 2: now you see these farmers in this market. Did we 703 00:41:11,200 --> 00:41:12,840 Speaker 2: go there together? I kept remember if we went. We 704 00:41:12,880 --> 00:41:15,959 Speaker 2: were there to Union Square and they have like five 705 00:41:16,000 --> 00:41:19,000 Speaker 2: different kinds of rugelo. They have, you know, all these 706 00:41:19,040 --> 00:41:21,919 Speaker 2: tomatoes and they're growing them in Long Island and it's 707 00:41:22,040 --> 00:41:23,400 Speaker 2: very it's very inspiring. 708 00:41:23,480 --> 00:41:25,640 Speaker 3: I think, yeah, yeah, No, I like. 709 00:41:25,600 --> 00:41:27,400 Speaker 2: To do you eat that much in restaurants? 710 00:41:27,680 --> 00:41:31,560 Speaker 1: Do I eat out in restaurants? Yeah? A couple of 711 00:41:31,680 --> 00:41:34,000 Speaker 1: nights a week, yeah. Yeah. 712 00:41:34,200 --> 00:41:37,200 Speaker 2: And you've described food being part of your family values, 713 00:41:37,239 --> 00:41:41,720 Speaker 2: your grandmother's cooking, your father's picking the blackberries, your apples 714 00:41:41,800 --> 00:41:46,360 Speaker 2: under your bed, you know, buying, living in houses, producing wine, 715 00:41:46,440 --> 00:41:50,759 Speaker 2: producing olive oil, honey, having children and grandchildren to cook 716 00:41:50,800 --> 00:41:53,239 Speaker 2: for and to take to the market. So food is 717 00:41:53,640 --> 00:41:59,120 Speaker 2: all that, and in a life of ever changing times, 718 00:41:59,200 --> 00:42:03,120 Speaker 2: we have also food which is comfort. So I suppose 719 00:42:03,160 --> 00:42:05,480 Speaker 2: my last question to you, one that I've asked everyone 720 00:42:05,640 --> 00:42:10,360 Speaker 2: since Kirsty Young told me, Ruthy have one question for everybody. 721 00:42:11,440 --> 00:42:14,240 Speaker 2: And the question we ask is if you needed food 722 00:42:14,280 --> 00:42:18,479 Speaker 2: for comfort, for comfort, not because you're hungry, but because 723 00:42:18,520 --> 00:42:22,280 Speaker 2: you need comfort. What is there food in your past, 724 00:42:22,360 --> 00:42:25,120 Speaker 2: or in your future, or just that you love that 725 00:42:25,160 --> 00:42:27,760 Speaker 2: you would go to when you need comfort from food. 726 00:42:28,840 --> 00:42:34,880 Speaker 1: Yes, I brought you my ultimate comfort food in my 727 00:42:35,040 --> 00:42:39,680 Speaker 1: basket this morning. Ruth Torah shredded beef suet to make 728 00:42:39,719 --> 00:42:41,759 Speaker 1: the most fluffy dumplings. 729 00:42:42,360 --> 00:42:44,440 Speaker 2: I'm really looking forward. Will you make some for me? 730 00:42:44,560 --> 00:42:45,080 Speaker 2: I'm coming. 731 00:42:45,360 --> 00:42:46,320 Speaker 3: I'm going to make you. 732 00:42:47,520 --> 00:42:49,440 Speaker 2: I can't wait. I'm going to have a fluffy dumpling. 733 00:42:49,440 --> 00:42:53,000 Speaker 2: And until then, you can make the Okay, we'll make Yeah, 734 00:42:53,000 --> 00:42:54,960 Speaker 2: we'll come with the stew at the soup, but we 735 00:42:55,000 --> 00:42:56,839 Speaker 2: can make it. We can make a great chicken soup. 736 00:42:57,000 --> 00:43:00,880 Speaker 2: So thank you Sean, thank thank you to this is 737 00:43:01,040 --> 00:43:06,800 Speaker 2: such a good, good error and we will connect. Yeah, yes, please, 738 00:43:07,280 --> 00:43:13,480 Speaker 2: thank you so hungry. Listen to. 739 00:43:27,520 --> 00:43:31,160 Speaker 5: Ruthie's Table four is produced by Atamei Studios for iHeartRadio. 740 00:43:31,520 --> 00:43:34,920 Speaker 5: It's hosted by Ruthie Rogers and it's produced by William Lensky. 741 00:43:35,680 --> 00:43:38,839 Speaker 5: This episode was edited by Julia Johnson and mixed by 742 00:43:38,880 --> 00:43:39,719 Speaker 5: Nigel Appleton. 743 00:43:40,400 --> 00:43:43,960 Speaker 2: Our executive producers are Fay Stewart and Zad Rogers. 744 00:43:44,520 --> 00:43:47,960 Speaker 5: Our production manager is Caitlin Paramore, and our production coordinator 745 00:43:48,040 --> 00:43:52,160 Speaker 5: is Bella Selini. This episode had additional contributions by Sean 746 00:43:52,400 --> 00:43:53,000 Speaker 5: win Owen. 747 00:43:53,800 --> 00:43:56,080 Speaker 1: Thank you to everyone at The River Cafe for your 748 00:43:56,120 --> 00:44:04,080 Speaker 1: help in making this episode.