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

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Speaker 2: When Greta, Gerwig and Noah Boundback wrote to say they

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Speaker 2: were moving to London for a year, we decided to

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Speaker 2: meet for Sunday lunch in the River Cafe. After that

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Speaker 2: first lunch we made a date for the following Sunday,

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Speaker 2: and after the second one, we agreed to meet for

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Speaker 2: the one after that. On the third Sunday, Harold, their

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Speaker 2: five year old son, turned to me and said, Ruthie,

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Speaker 2: is this the meaning of tradition? And from that moment

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Speaker 2: on our Sunday lunches became known between the four of

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Speaker 2: us as tradition, as in, what time are we meeting

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Speaker 2: for tradition? Will you be here next week?

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Speaker 3: For tradition?

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Speaker 2: And even that was a delicious tradition. This Sunday, Noah,

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Speaker 2: Greta and I are here in the River Cafe to

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Speaker 2: talk about food and live food and friendship, beautiful movies

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Speaker 2: they've made for all of us. And when we're done,

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Speaker 2: Harold will join us and I will have lunch. Three

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Speaker 2: people I love and adore with all my heart. Now

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Speaker 2: that's tradition. Oh, that was beautiful When we chose the

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Speaker 2: recipe future, and then are all these complicated recipes of

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Speaker 2: pastas and risottos and desserts. And I thought that Noah's

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Speaker 2: thing is to order steak steak to share. Right, stay

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Speaker 2: for the steak for the table, and then I put

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Speaker 2: in the horse spratish because I know we always order

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Speaker 2: extra horsetratish.

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Speaker 3: I love horse. Yeah, so we do that.

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Speaker 4: One hundred grams fresh horse radish.

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Speaker 5: One tablespoon white wine vinegar, half a lemon, two hundred

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Speaker 5: and fifty mililters crem fresh.

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Speaker 4: Peel and great the horse radish on the fine part

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Speaker 4: of the cheese grater.

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Speaker 5: Then add the vinegar and lemon juice, season with salt

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Speaker 5: and pepper, and gently stir in the crim fresh.

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Speaker 6: Add one more thing.

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Speaker 4: Make more of it than you think you'll need, because

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Speaker 4: you'll want more. Or if you're me, you will steak

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Speaker 4: four hundred RIBI steak about six centimeters thick, Sea.

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Speaker 1: Salt, extra virgin olive oil.

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Speaker 4: The trick is to have the confidence to leave the

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Speaker 4: steaks on the grill for the full cooking time.

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Speaker 1: It means they will get those dramatic griddle markings.

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Speaker 4: It is vital to rest your meat, which makes it

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Speaker 4: juicier and more full of flavor.

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Speaker 5: About thirty minutes before cooking, remove the steak from the

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Speaker 5: refrigerator uncovered and let it come to room temperature.

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Speaker 4: Preheat a barbecue or a grill to a high heat.

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Speaker 1: Season the steak on both sides with salt and pepper.

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Speaker 4: Grill the steak on one side for twelve minutes. Turn

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Speaker 4: over the steak with tongs and grill for another twelve

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Speaker 4: minutes on the other side.

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Speaker 1: Put the steak on a warm plate, drizzle with oil,

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Speaker 1: and rest for twenty minutes.

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Speaker 4: Slice the steak thickly on the diagonal and serve.

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Speaker 1: Like rest for twenty minute. Sounds like you take it.

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Speaker 5: You take a rest, yeah, but both of you could

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Speaker 5: rest for twenty ran the steak.

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Speaker 4: One thing we talk about, it's the Nora Ephron one

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Speaker 4: for the table. When she died, the New York Times

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Speaker 4: for her obituary had there was like a list and

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Speaker 4: it was things I'll miss and things I won't miss,

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Speaker 4: and you realize it's things all miss from the world.

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Speaker 4: But one of the things is one for the table.

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Speaker 4: When you're ordering and you say, and just one for

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Speaker 4: the table. One to the table, And I was like, oh,

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Speaker 4: I will miss one for the table.

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Speaker 6: That's such a nice concept.

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Speaker 2: We'll get it, you know, maybe, yeah, the other world

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Speaker 2: will have another.

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Speaker 6: One, another one for the table.

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Speaker 4: My hope is that it's all the vibe of the

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Speaker 4: next one is just one for the table.

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Speaker 1: That's the well, that's the thing. And was it defending

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Speaker 1: defending her life?

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Speaker 5: The Albert Brooks movie, you know, where they it's like

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Speaker 5: they're in a kind of limbo where they're they're judging. Essentially,

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Speaker 5: it's like to figure out where you're going to go,

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Speaker 5: if you're going to go up or down, and they

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Speaker 5: sort of go to court in a way and have

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Speaker 5: to defend their lives. But while there it's him, it's

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Speaker 5: our Brooks and Meryl Streep. And and while they're there

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Speaker 5: they can eat anything they want because there's no consequences.

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Speaker 1: So there's a lot of good eating in that one

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Speaker 1: as well.

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Speaker 2: In cinema, I was trying to think of the great

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Speaker 2: scenes of movies about you know, there's obviously The Godfather

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Speaker 2: where he's making good fellows who when they're in prison,

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Speaker 2: and you probably my time, there was Tom Jones, which

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Speaker 2: was Albert and Suside York and do you remember they

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Speaker 2: were just eating. It was sex and seduction. And I

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Speaker 2: was like.

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Speaker 1: Eryl Flynn in robin Hood. He comes into the Kings

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Speaker 1: and he thinks, and he takes that.

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Speaker 5: Big or whatever their leg of something and and he

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Speaker 5: sits back in the chair and he eats.

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Speaker 1: It really confidently.

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Speaker 5: But I remember thinking, I mean, I loved that movie,

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Speaker 5: and I loved Robinhood, but I really thought that looked delicious.

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Speaker 5: That the oh yeah, and then because then he kicked

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Speaker 5: goes back in the chair when they anyway, it's really good.

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Speaker 4: When I made Little Women, my producer of Noah's producer

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Speaker 4: Amy and Pascal, she loves food in movies like it's

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Speaker 4: a thing. We did all this research of the kind

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Speaker 4: of food at the time. We had like American cookbooks

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Speaker 4: from the nineteenth century. And food was actually a big

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Speaker 4: part of the Alcotts life because their father, he was

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Speaker 4: one of the first vegans, and he moved them to

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Speaker 4: a vegan commune called fruit Lands in Massachusetts. And it

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Speaker 4: went fine in the eighteen fifties. And it was fine

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Speaker 4: in the summer because things grew, and then they basically

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Speaker 4: starved in the winter because there was no I mean,

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Speaker 4: it was like root vegetables and what they could store,

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Speaker 4: but it was terrible. Food was a big thing, and

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Speaker 4: I just this is one of the movie that I

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Speaker 4: was pregnant on. The woman who did all of the

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Speaker 4: food styling and made all the things. She would she

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Speaker 4: would make all this sample of like this would be

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Speaker 4: the kind of breads that were around, and this would

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Speaker 4: have a nice family, or they'd have like this kind

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Speaker 4: of cake. So there's a scene where the Lawrences send

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Speaker 4: Christmas to them and the ice cream and the pepper

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Speaker 4: and ice cream and anyway. She would make cakes and

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Speaker 4: different things for me, ostensibly just to look at to

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Speaker 4: say oh, yes or no. And then she realized I

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Speaker 4: was just so hungry, and she would start giving me cakes.

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Speaker 4: And then I'd have nineteenth century cakes that I would

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Speaker 4: eat all weekend. And I was just gradually getting bigger

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Speaker 4: and bigger, and I just wore these big coats, and

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Speaker 4: no one knew I was pregnant. They thought I just

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Speaker 4: liked the cakes.

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Speaker 2: Do you think about it when you make a movie

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Speaker 2: where you're going to be and what that will be

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Speaker 2: like most of your movies have been shot in California.

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Speaker 4: Well, no, it was a California, London and Massachusetts. Yeah,

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Speaker 4: I like having cast and crew dinners before we start,

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Speaker 4: like long dinners, big dinners. I think one of the

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Speaker 4: reasons I love making movies is because it's these communities

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Speaker 4: that spring up and there's like a common purpose and

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Speaker 4: this it's all kind of impossible, and the idea of

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Speaker 4: like eating with your community, your makeshift temporary group of

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Speaker 4: mary band, is so great, and you're all doing something

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Speaker 4: kind of outrageously vulnerable together and it's like, let's all

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Speaker 4: have a meal, let's all eat together.

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Speaker 3: I when you're filming, do you resent having to stop

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Speaker 3: for lunch?

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Speaker 6: Yes, he resents, I don't mind because.

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Speaker 1: I hear I didn't have to.

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Speaker 5: It's hard to come back equally strong.

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Speaker 4: The one version that works, I think, and I got

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Speaker 4: this from David Lynch, if you meditate during lunch, it

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Speaker 4: gives you a second morning. If you just take twenty

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Speaker 4: minutes and you meditate during lunch. She says, that's that

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Speaker 4: was his.

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Speaker 3: Would you tell that to the crew We're not going

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Speaker 3: to have lunch.

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Speaker 6: Could you imagine?

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Speaker 4: No, I'll go meditate. But actually it's funny if you

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Speaker 4: say I'm going to go meditate for twenty minutes. Actually

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Speaker 4: it kind of I think. I mean David Lynch says this,

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Speaker 4: but people kind of say, oh, in a way, they're like, well,

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Speaker 4: maybe I should do that, Like just or whether it's

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Speaker 4: formal meditation or not, but like almost a chance to

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Speaker 4: recharge a little bit and to allow yourself to go

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Speaker 4: inside before you have to keep making decisions. But I

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Speaker 4: think on film sets, when you're making decisions, when it's

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Speaker 4: all going well, it doesn't feel like decisions. It feels

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Speaker 4: like it's all kind of coming together, and it's just

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Speaker 4: you're not torn between two things. You're like, well, obviously

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Speaker 4: it's the red hat. When when it's going badly, you're like,

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Speaker 4: I don't know what hat it is. But when it's

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Speaker 4: going well, it's like everything kind of just follows.

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Speaker 5: There's a great story of Tom's Stoppard and Mike Nichols

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Speaker 5: on the set of the I mean on the They

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Speaker 5: were doing the play The Real Thing in the eighties,

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Speaker 5: and Stoppard visited the rehearsals and while they were talking,

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Speaker 5: somebody held up to chairs to Mike, and Mike just offhanded,

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Speaker 5: just looked quickly and pointed at one and then just

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Speaker 5: kept talking. And then Stoppard said, I see, I could

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Speaker 5: never do what you do because I look they look

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Speaker 5: almost exactly the same to me, like you knew exactly

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Speaker 5: which one you wanted, And Mike said, I had no

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Speaker 5: idea which chair. I just have to look decisive, so

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Speaker 5: they think I'm in charge. He's like, I can always

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Speaker 5: change my mind later, which is also directing.

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Speaker 7: Yeah, that's directing, that's you know, yeah, I think it's

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Speaker 7: But I also find on movies sets I revert to

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Speaker 7: really juvenile food habits.

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Speaker 4: I eat Cheetos in sort of like astonishing quantities Cheetos

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Speaker 4: and diet coat. But I think mine connects to childhood,

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Speaker 4: and there's some part of in a way dioretic movies

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Speaker 4: out of childhood.

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Speaker 6: So you want things, I.

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Speaker 1: Think it puts it well.

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Speaker 5: I do think what I do do is put things

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Speaker 5: of mine in the movie. So I have a relationship

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Speaker 5: with I mean some movies. It's even the squid in

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Speaker 5: the Whale might he you know, Jeff was wearing my

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Speaker 5: dad's clothes, but that that was very direct.

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Speaker 4: Even on something like Barbie, which is like, well Barbie existed,

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Speaker 4: is like even the version of because Barbie Barbie's been

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Speaker 4: around since nineteen fifty nine, that logo has gone through

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Speaker 4: a few different versions and now Barbie is a corporation

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Speaker 4: is back around to the original nineteen fifty nine script version.

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Speaker 4: But the Barbie from my childhood, which was the Barbie

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Speaker 4: from is like the big bubble letters bubbleloaters, and I

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Speaker 4: just I remember there was like a moment when I

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Speaker 4: had to decide, what is the barbie I want to do?

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Speaker 4: And I'm going to ask mattl if we can use

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Speaker 4: this barbie for the movie. I was like, I want

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Speaker 4: the one that meant something to me, the one that

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Speaker 4: when I went to Toys r Us and looked at

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Speaker 4: the barbies it was and it's personal to me. I

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Speaker 4: also think it's a good logo, that big bubble letter one.

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Speaker 4: But I also was like, it's nothing if not, if

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Speaker 4: it's not personal, what does it matter. It could be

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Speaker 4: made by anyone. It was like, this was mine. I

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Speaker 4: was born in eighty three. These were the barbies I saw.

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Speaker 4: This is what I'm interested in.

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Speaker 2: Imagine Estate bottled olive oil chosen and bottled for the

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Speaker 2: River Cafe, arriving at your door every month. Our subscription

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Speaker 2: is available for six or twelve months, with each oil

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Speaker 2: chosen personally by our head chefs and varying with each delivery.

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Speaker 2: It's a perfect way to bring some River Cafe flavor

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Speaker 2: into your home or to show someone you really care

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Speaker 2: for them with the gift. Visit our website shop the

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Speaker 2: Rivercafe dot co UK to place your order. Now, Oh,

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Speaker 2: here's our pizza. This is a good tradition.

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Speaker 3: Okay, we have lots for everybody. There's lots of pizza here.

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Speaker 6: Oh my godness, looks so good. My dad was the

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Speaker 6: cook in our family. He's still a good cook.

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Speaker 4: He actually comes to one tradition we still have as

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Speaker 4: my parents come to New York Everythan's Giving and they

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Speaker 4: cook the whole thing, and it's very stressful for them,

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Speaker 4: but they do it, and we gather the ingredients and

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Speaker 4: he makes this stuffing once a year, which is the

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Speaker 4: Julia Child stuffing, and it's really good and it has

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Speaker 4: olives in it and it's delicious.

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Speaker 2: Did your dad cooked? Is that seene and squid in

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Speaker 2: the wild? Then he says, but I cooked and.

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Speaker 5: Hamburgers, hamburger one time when you were sick.

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Speaker 3: When you were.

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Speaker 1: He well, he more post divorce.

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Speaker 5: He had a few things that he felt he could handle.

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Speaker 5: He made blueberry pancakes with his big He was very

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Speaker 5: proud of those and he would do like a real cutlet,

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Speaker 5: and he would do the pamburgers.

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Speaker 1: Certainly, isn't it?

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Speaker 2: Because I had talked to Matthew Parson. I think he

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Speaker 2: met him, did you was the ambassador here, and he

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Speaker 2: was saying that his father never cooked until they were divorced,

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Speaker 2: and his cure that forced you, but also in a

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Speaker 2: nice way, he wanted to reassure his son that things

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Speaker 2: were still kind of oh they weren't the same because

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Speaker 2: he cooked, but that there was a safety, you know,

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Speaker 2: and there was love that he was showing him that

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Speaker 2: he could cook for them and that was his way

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Speaker 2: of taking care of them.

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Speaker 5: Or a friend of mine keeps threatening to do a

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Speaker 5: Divorced Dad cookbook, which I think is a good idea.

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Speaker 4: A meal it was, it's called he called it special meal,

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Speaker 4: special meal.

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Speaker 1: Special put that marriage story. Actually the special.

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Speaker 6: Meal, special meal.

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Speaker 4: It's ground it's a potato. It's like a potatoes, ground beef,

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Speaker 4: onions and peas.

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Speaker 1: Yeah, like all ground up together, and it would be

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Speaker 1: like Dad, which I recreated.

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Speaker 5: Actually that in the marriage story. I recreated that special meal.

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Speaker 4: But I remember eating like we we were with this

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Speaker 4: friend said, when there was a hurricane in New York

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Speaker 4: and we ended up walking to Brooklyn because we didn't

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Speaker 4: have any power, and he made special meal for all

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Speaker 4: of us and we like loved it.

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Speaker 8: We ate so much special meal. It was like but

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Speaker 8: it was like, it's it's definitely it would be good.

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Speaker 8: It would be a featured item in the cookbook.

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Speaker 3: I wanted to. There was a point and my life.

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Speaker 2: I kept going to magazines when then magazines they were

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Speaker 2: all these brides magazines, wedding magazines, and I thought, everybody

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Speaker 2: I know is getting divorced. So friend of mine and

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Speaker 2: I would do a a magazine called Divorce. And you

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Speaker 2: could have like the car column, you know when you

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Speaker 2: had to buy a car for you know, sort of

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Speaker 2: that let few children, the dating column, the taking your

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Speaker 2: kids out to lunch column, the cooking column.

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Speaker 3: You know, it could be a sort of nobody ever know.

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Speaker 5: You could do it with like link links now to

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Speaker 5: and you know, like and also like things maybe they're

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Speaker 5: selling off.

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Speaker 2: Yeah, And also if you knew you were going to

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Speaker 2: be on the cover of divorce, you might not be

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Speaker 2: so sad about divorced. Oh. He wanted to call it

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Speaker 2: goodbye as opposed to Hello, we have We had this

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Speaker 2: whole plan, but you know, it was down to one

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Speaker 2: of those projects that never never got se But so eating,

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Speaker 2: so you're both your father's cook before we have memories.

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Speaker 1: My dad was more.

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Speaker 3: And your mother.

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Speaker 6: My mother was more of like a sush.

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Speaker 4: She would prepare, she would chomp and prepare everything, and

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Speaker 4: my dad would cook.

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Speaker 1: She would clean up while you're still eating.

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Speaker 4: Well my mom, yeah, no, my mom is like you

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Speaker 4: put a glass down and you're like, oh, it's just

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Speaker 4: it's been washed.

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Speaker 6: It's like it's done.

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Speaker 4: She was like a very like a prep and clean

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Speaker 4: up person, and she would do breakfast. But my dad

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Speaker 4: was better at like making omelets, like you'd do the

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Speaker 4: flip and everything.

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Speaker 3: So it's like men and barbecues.

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Speaker 2: I always think that that is the kind of thing,

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Speaker 2: but I think it's probably changed now. But it's a

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Speaker 2: lot of work feeding. How many were you and your family?

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Speaker 4: Well, it kind of like expanded and contracted because I

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Speaker 4: have a brother and sister who were older, so at

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Speaker 4: times it was just me, but then at times it

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Speaker 4: was all of us plus their friends, and there was

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Speaker 4: always some extra person living with us, Like we had

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Speaker 4: a woman who was dancing in the Sacramento Ballet who

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Speaker 4: lived with us for a while, another woman who was

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Speaker 4: a teacher at the college who lived with us for

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Speaker 4: a while. So my memory of childhood was always it

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Speaker 4: wasn't just immediate family, It was always like more and

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Speaker 4: so there was a lot of.

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Speaker 6: Cooking for volume.

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Speaker 4: My mom always had me eat eggs. She was concerned

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Speaker 4: that no one was getting enough protein.

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Speaker 6: And all I wanted.

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Speaker 4: For breakfast when I was growing up was dry cereal

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Speaker 4: with milk, and I wasn't allowed to have it.

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Speaker 3: What about moosley?

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Speaker 6: Were you allowed at if I put it on yogurt

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Speaker 6: with fruit?

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Speaker 7: Oh?

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Speaker 3: I see the protein thing.

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Speaker 4: Yeah, but she was like, you have protein, so and

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Speaker 4: I just all I wanted was like a bowl of

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Speaker 4: plain cheerios with milk.

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Speaker 6: And then when I finally got to.

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Speaker 4: College, that's all I ate for a solid year was

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Speaker 4: just plain cheerios with milk for breakfast, lunch, and dinner.

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Speaker 6: And I got very ill, like it was bad for me.

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Speaker 2: So what was it like in your house? Did your

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Speaker 2: mother shop and cook and she all sat down? How

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Speaker 2: many of you were there in your family?

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Speaker 3: Brother?

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Speaker 5: Well? Yeah, my brother was five and a half years

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Speaker 5: younger than me, but we would we would generally all

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Speaker 5: sit for dinner the day, talk about the day, and.

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Speaker 3: Did your mom work? Did she have a career?

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Speaker 5: Well, she was, she taught and then she was a writer,

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Speaker 5: but she was not she didn't have a mostly did

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Speaker 5: not have a like a job that.

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Speaker 3: Took Yeah, so she could kind of plan the dinner.

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Speaker 1: Yeah.

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Speaker 6: She's still a good cook.

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Speaker 3: Yeah, cook right.

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Speaker 5: And I was always a little bit self conscious about

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Speaker 5: her cooking because I had friends who I'd go over

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Speaker 5: there and it was like you'd eat very basic things

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Speaker 5: that I craved because we didn't we didn't do.

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Speaker 3: That at home.

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Speaker 5: But like macaronians, Yeah, like macaroni and cheese, and like

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Speaker 5: a sandwich that had like a double decker or something,

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Speaker 5: you know, like there'd be those those things that you'd

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Speaker 5: see pictures and magazines.

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Speaker 1: I would I would always would be was like a

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Speaker 1: whole wheat.

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Speaker 5: And yeah and some kind of like something. Yeah exactly.

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Speaker 5: So I would go to other places to like people are.

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Speaker 2: Always usually always better enough. Once called me up, he

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Speaker 2: went to the American school. I never keep a lot

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Speaker 2: in my fridge. I don't know if you had fridges

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Speaker 2: for you, but I've never had any. Once called me

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Speaker 2: up and he said, can you just come to my

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Speaker 2: friend's house around the corner and why and he said, well,

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Speaker 2: they were American, you know, they'd moved here from whatever,

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Speaker 2: and that is I just like to show you what

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Speaker 2: a good mother's fridge looks.

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Speaker 6: Yeah, and I think, yeah.

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Speaker 3: Did you have a fridge packed with food?

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Speaker 6: We didn't have. We had a lot of Oh god,

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Speaker 6: I just keep eating pizza.

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Speaker 4: But okay, I knew I was going to well also

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Speaker 4: know and I would say, we have no ability.

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Speaker 6: We're eaters more.

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Speaker 3: Yeah, we eat.

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Speaker 1: Voracious, voracious.

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Speaker 3: Did you have grandmothers in your lives?

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Speaker 4: My grandparents both were in southern California during the Depression

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Speaker 4: and grew up really poor, and that kind of the

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Speaker 4: cuisine of that was very much in what they were.

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Speaker 4: But my grandfather there were like walnut farms, almond farms,

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Speaker 4: and he'd come and he'd just bring always these big

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Speaker 4: bags of just nutsy you'd have to crack open, and

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Speaker 4: you'd sit with him and you would just play cards.

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Speaker 4: This is what I think when he was divorced, and

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Speaker 4: you just sit with Grandpa Ralph play cards and crack

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Speaker 4: nuts for hours. And he was great. And the agricultural

401
00:20:22,480 --> 00:20:28,600
Speaker 4: valley was such a thing. Farmers just sold stuff on Sundays.

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Speaker 4: But it wasn't like a fancy farmers market. It was

403
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Speaker 4: just trucks that came in and they were selling stuff

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Speaker 4: because everything grew.

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Speaker 3: Did you go to restaurants.

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Speaker 1: Before we do restaurants?

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Speaker 5: I was gonna say, well, I just was thinking that

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Speaker 5: my friend I got from my grandfather, my mom's dad,

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Speaker 5: who would have a big salad for dinner the painter.

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Speaker 1: No, this is my mom's dad.

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Speaker 4: Who volunteered for World War he.

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Speaker 5: Can listed in World War two and he was decorated.

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Speaker 5: He but I my mom found it, so I do

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Speaker 5: this now I do.

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Speaker 4: He has a big salad.

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Speaker 5: When I'm not eating everything on the menu here I

417
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Speaker 5: come at home, I have I have a big salad.

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Speaker 4: And my mom found a telegram from his grand from

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Speaker 4: my grandfather coming back from the war, and it says,

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Speaker 4: you know, there's one telegram which is sort of like.

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Speaker 5: Leaving this I should be back sometime around late July.

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Speaker 5: And then the next telegram is like he'd arrived in

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Speaker 5: America but it wasn't there yet.

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Speaker 1: He's like, I'll be there Thursday. Can you make me

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Speaker 1: a big salad? By the word yeah, yeah, yeah. But

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Speaker 1: I had sort of always liked that he did that.

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Speaker 2: The River Cafe When You Said Lunch is now running

428
00:21:51,760 --> 00:21:56,320
Speaker 2: from Monday to Thursday. Reserve a booking on www. River

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00:21:56,359 --> 00:21:59,840
Speaker 2: Cafe dot co dot uk or give us a call.

430
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Speaker 2: And when you two met, did you fall in love

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Speaker 2: knowing that you both love food? Would have been impossible

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Speaker 2: if you had somebody to you liked but they didn't

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Speaker 2: care about food.

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Speaker 1: That would you get together to.

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Speaker 3: Care about food? Yeah?

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00:22:17,280 --> 00:22:20,119
Speaker 5: You get together to have food and talk about music

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Speaker 5: and movies.

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Speaker 3: Yeah.

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00:22:21,240 --> 00:22:23,520
Speaker 5: I like there's like a point in most when I

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00:22:23,560 --> 00:22:26,360
Speaker 5: see most plays where I'm sort of, even if I'm

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Speaker 5: really loving the play, where I will sort of enjoy

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Speaker 5: just taking a moment to think about what I'm going

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Speaker 5: to get it.

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Speaker 1: Or so well, there was a lot of.

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Speaker 3: The whole of the last act.

446
00:22:39,600 --> 00:22:42,320
Speaker 5: Yeah, yeah, exactly, This sort of like do I is

447
00:22:42,359 --> 00:22:43,440
Speaker 5: it late for a burger?

448
00:22:43,880 --> 00:22:44,520
Speaker 6: No?

449
00:22:44,520 --> 00:22:47,800
Speaker 1: No, but it's it's even part of the play for me.

450
00:22:48,040 --> 00:22:51,360
Speaker 4: You told me because I read it, because you loved

451
00:22:51,480 --> 00:22:52,560
Speaker 4: that Andrea.

452
00:22:52,160 --> 00:22:53,120
Speaker 6: Augusty book open.

453
00:22:53,280 --> 00:22:54,480
Speaker 1: There's a thing, There's there's.

454
00:22:54,600 --> 00:22:56,199
Speaker 4: And I read it and then you were like, I

455
00:22:56,280 --> 00:22:57,680
Speaker 4: relate to something in this.

456
00:22:57,800 --> 00:22:59,520
Speaker 5: But did he say, well, he's like there's a point

457
00:22:59,560 --> 00:23:03,040
Speaker 5: in the book he's serving. He's serving in the middle

458
00:23:03,080 --> 00:23:05,800
Speaker 5: of a serving, the middle of a set at the

459
00:23:05,920 --> 00:23:09,320
Speaker 5: US Open, and he's just thinking about what he's going

460
00:23:09,400 --> 00:23:13,639
Speaker 5: to have for dinner afterward at this restaurant. And they

461
00:23:13,680 --> 00:23:15,959
Speaker 5: are going to this place in the village, and you know,

462
00:23:16,040 --> 00:23:20,600
Speaker 5: and an Italian restaurant in the village. And I often

463
00:23:22,400 --> 00:23:24,200
Speaker 5: do that. I mean I do that when I'm directing

464
00:23:24,200 --> 00:23:26,920
Speaker 5: a movie. Sometimes I'm thinking, like, not not at the

465
00:23:26,960 --> 00:23:28,760
Speaker 5: expense of what I'm doing, but I will, I will,

466
00:23:29,359 --> 00:23:33,160
Speaker 5: I'll stay to get the scene. But if I can

467
00:23:33,280 --> 00:23:36,119
Speaker 5: get the scene and also have a great dinner, that

468
00:23:36,160 --> 00:23:39,480
Speaker 5: would be yeah, amazing that there's sometimes just sort of thinking, like,

469
00:23:39,520 --> 00:23:41,120
Speaker 5: you know, what we want tonight.

470
00:23:41,760 --> 00:23:45,720
Speaker 2: A lot of people see success, their own success and

471
00:23:45,800 --> 00:23:48,080
Speaker 2: being able to order what you want. Did you feel

472
00:23:48,119 --> 00:23:50,160
Speaker 2: that financially.

473
00:23:49,720 --> 00:23:52,560
Speaker 9: I'm absolutely able to not to, like, I mean, having

474
00:23:52,600 --> 00:23:56,080
Speaker 9: spent my entire childhood like watching my father burrowed brow

475
00:23:56,200 --> 00:24:00,480
Speaker 9: looking at the check for about five minutes, you know, after.

476
00:24:00,320 --> 00:24:04,120
Speaker 5: Every and to not look at it and worry about

477
00:24:04,320 --> 00:24:06,160
Speaker 5: you know, who ordered the pecan.

478
00:24:07,080 --> 00:24:08,320
Speaker 3: Are allowed to have two courses?

479
00:24:08,440 --> 00:24:13,560
Speaker 1: Yes, I mean, can we have two courses? I think

480
00:24:13,600 --> 00:24:14,679
Speaker 1: I know you don't need that.

481
00:24:14,680 --> 00:24:16,760
Speaker 5: That's enough. It's a very they're very big, so we'll

482
00:24:16,800 --> 00:24:19,560
Speaker 5: just have one for the like that kind of ordering.

483
00:24:20,520 --> 00:24:22,000
Speaker 1: Yeah, I've rebelled against.

484
00:24:22,080 --> 00:24:25,959
Speaker 4: I felt that in the grocery store because when I

485
00:24:26,000 --> 00:24:30,120
Speaker 4: was in college and then in my twenties, food is expensive,

486
00:24:30,240 --> 00:24:33,320
Speaker 4: and good food is expensive. And when you bought like

487
00:24:34,119 --> 00:24:39,000
Speaker 4: nice vegetables or nice good fruit, good even like the

488
00:24:39,320 --> 00:24:42,800
Speaker 4: more expense slightly more expensive beans, and not be like, well,

489
00:24:42,840 --> 00:24:46,920
Speaker 4: these beans are on sale when wassa I think, honestly,

490
00:24:47,000 --> 00:24:50,080
Speaker 4: for me, not until I was like twenty eight, Like,

491
00:24:50,119 --> 00:24:52,800
Speaker 4: when you stop measuring out how many dollars a day

492
00:24:52,800 --> 00:24:55,119
Speaker 4: do you need to eat to keep going?

493
00:24:55,640 --> 00:24:56,520
Speaker 6: That's a big thing.

494
00:24:57,480 --> 00:25:00,520
Speaker 3: What about the movie that we just made in Italy?

495
00:25:00,800 --> 00:25:01,320
Speaker 1: In Italy?

496
00:25:01,440 --> 00:25:05,000
Speaker 2: Tell us about filming in Italy because you were in Tuscany.

497
00:25:04,560 --> 00:25:05,320
Speaker 3: Weren't you right?

498
00:25:05,400 --> 00:25:05,720
Speaker 9: Yeah?

499
00:25:06,080 --> 00:25:08,240
Speaker 3: And how did that enter into the film?

500
00:25:08,880 --> 00:25:11,240
Speaker 5: It did? I'm trying to think about how food entered

501
00:25:11,280 --> 00:25:14,359
Speaker 5: into it, because it's this is the movie I just

502
00:25:14,440 --> 00:25:20,840
Speaker 5: made with Ruthie Rogers and George Clooney.

503
00:25:19,200 --> 00:25:24,760
Speaker 1: Yeah, and lord during several people, several wonderful.

504
00:25:27,400 --> 00:25:29,040
Speaker 3: Don't really care about food, don't they?

505
00:25:29,320 --> 00:25:29,560
Speaker 9: Yes?

506
00:25:29,720 --> 00:25:31,800
Speaker 1: And it was sort of reverse engineered in some way.

507
00:25:31,840 --> 00:25:33,600
Speaker 5: Its like I want to film in Italy to have

508
00:25:34,440 --> 00:25:38,480
Speaker 5: to have something happen, And it definitely did. I mean

509
00:25:38,720 --> 00:25:41,880
Speaker 5: certainly for the story. It adds this whole other element,

510
00:25:42,600 --> 00:25:43,800
Speaker 5: but there was I loved it.

511
00:25:44,760 --> 00:25:48,520
Speaker 2: So food is community if you're sharing, food is love,

512
00:25:48,600 --> 00:25:52,399
Speaker 2: Food is family and remembering and feeling that you're liberated

513
00:25:52,480 --> 00:25:55,360
Speaker 2: from growing up and you can make your own decisions.

514
00:25:55,359 --> 00:25:58,560
Speaker 2: Also comfort, Is there a food that you would go

515
00:25:58,680 --> 00:25:59,480
Speaker 2: to for comfort?

516
00:26:00,200 --> 00:26:04,160
Speaker 5: Well, I would say my funny answer, but my salad

517
00:26:04,800 --> 00:26:07,560
Speaker 5: is like a comfort dinner for me, Like I know,

518
00:26:08,840 --> 00:26:10,400
Speaker 5: because I don't have to make a decision.

519
00:26:10,920 --> 00:26:12,520
Speaker 1: I know what it is, and.

520
00:26:13,200 --> 00:26:14,359
Speaker 6: That is a comfort for you.

521
00:26:14,560 --> 00:26:17,480
Speaker 1: Yeah, yeah, like I look forward to it.

522
00:26:18,280 --> 00:26:20,160
Speaker 6: Yeah, that's so Noah.

523
00:26:20,200 --> 00:26:24,760
Speaker 10: The fact that your comfort is salad everything, it's like

524
00:26:25,200 --> 00:26:30,360
Speaker 10: you're the most he really is the most effortlessly disciplined

525
00:26:30,480 --> 00:26:31,159
Speaker 10: person I know.

526
00:26:31,720 --> 00:26:35,399
Speaker 4: And it's just so annoying not.

527
00:26:35,520 --> 00:26:38,080
Speaker 3: To take the said a rigor we could call it.

528
00:26:38,480 --> 00:26:39,600
Speaker 3: I like the word vigorous.

529
00:26:40,200 --> 00:26:45,480
Speaker 4: I know what is yours a macaroni and she's cast role.

530
00:26:46,040 --> 00:26:50,080
Speaker 4: It's also my friend Sarah because she she makes a

531
00:26:50,119 --> 00:26:52,240
Speaker 4: great macaroni, and she's cast role and she makes it

532
00:26:52,320 --> 00:26:56,200
Speaker 4: just perfect. And my birthday is in August, and she

533
00:26:56,600 --> 00:26:59,919
Speaker 4: has we used to in our early twenties. We all

534
00:27:00,119 --> 00:27:02,600
Speaker 4: together in this tiny apartment that had no air conditioning,

535
00:27:03,320 --> 00:27:06,920
Speaker 4: and she made me a macaroni and she's castrole for

536
00:27:07,080 --> 00:27:10,199
Speaker 4: my birthday in August in the heat, and I was like,

537
00:27:10,320 --> 00:27:13,600
Speaker 4: she loves me. She loves me because who does that

538
00:27:13,720 --> 00:27:14,760
Speaker 4: makes a roue and.

539
00:27:14,800 --> 00:27:18,680
Speaker 6: Does all this stuff and gets the crust just right.

540
00:27:18,800 --> 00:27:22,760
Speaker 4: And then in the pandemic, she made one for my

541
00:27:22,880 --> 00:27:26,560
Speaker 4: birthday and got it to me, Like I feel like

542
00:27:26,640 --> 00:27:30,000
Speaker 4: that if it's the food itself is comforting, and also

543
00:27:30,119 --> 00:27:32,600
Speaker 4: like the fact that she made it.

544
00:27:32,600 --> 00:27:35,160
Speaker 6: It's like it I think that's my food.

545
00:27:35,680 --> 00:27:38,119
Speaker 1: I would also say the steak here I look forward to.

546
00:27:38,280 --> 00:27:39,080
Speaker 3: Let's go have something.

547
00:27:39,200 --> 00:27:46,640
Speaker 4: Yeah, okay, great, yay.

548
00:27:48,280 --> 00:27:51,399
Speaker 1: Thank you for listening to Ruthie's Table four in partnership

549
00:27:51,440 --> 00:27:52,119
Speaker 1: with Montclair