WEBVTT - Al Gore

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<v Speaker 1>Welcome to River Cafe, Table four, a production of iHeartRadio

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<v Speaker 1>and adamized studios.

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<v Speaker 2>I remember vividly going to the Palace a fantastic meal.

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<v Speaker 2>I've had many such meals, especially when I was Vice president,

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<v Speaker 2>Formal banquets in China and the Great Hall of the People.

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<v Speaker 2>I don't think I've had an Italian state dinner. I

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<v Speaker 2>wish I had.

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<v Speaker 3>Vice president for I really please that you're here, and

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<v Speaker 3>that you're in Tennessee and I'm in London. We're going

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<v Speaker 3>to find a connection. Do you cook?

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<v Speaker 2>I don't. I've been pretty much a vegan for eight

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<v Speaker 2>years now. I occasionally supplement it with some sustainable seafood.

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<v Speaker 2>But yes, I don't consider myself a great cook Ruthie

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<v Speaker 2>by any stretch of the imagination. But during the pandemic,

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<v Speaker 2>make like a lot of people, I picked up a

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<v Speaker 2>few new skills just because the chance to go out

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<v Speaker 2>to restaurants was foreclosed, and I'm surrounded by a lot

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<v Speaker 2>of fresh food here at the farm. So yeah, I've

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<v Speaker 2>done my best. And do your children cook, Yes, they do.

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<v Speaker 2>They're all good cooks, including my son, my youngest, who

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<v Speaker 2>learned cooking from his grandmother. My mother. I remember when

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<v Speaker 2>he was quite young, she taught him how to make bread.

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<v Speaker 2>She had her own bread recipe that was just absolutely delicious,

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<v Speaker 2>coming hot straight out of the oven, and he loved

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<v Speaker 2>it so much that he got her to teach him

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<v Speaker 2>how to make it. But yes, all the others do

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<v Speaker 2>as well. I would say they're good cooks.

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<v Speaker 3>They are they vegan as well.

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<v Speaker 2>No they're not, but they've cut back on red meat

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<v Speaker 2>for sure.

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<v Speaker 3>You've chosen we've chosen together a recipe for the soup

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<v Speaker 3>Papa pomodoro. Then I think you might have had it

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<v Speaker 3>the last summer that you were in the River Cafe.

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<v Speaker 3>So would you like to read the recipe for Papa alpalmadoro.

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<v Speaker 2>Four kilograms of ripe plum tomatoes peeled, seated and chopped.

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<v Speaker 2>Two garlic cloves sliced, two hundred and fifty milli liters

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<v Speaker 2>of olive oil, one stale sour dough loaf, crust removed,

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<v Speaker 2>one large bunch of fresh basil leaves torn, Heat three

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<v Speaker 2>tablespoons of olive oil in a saucepan. Add the garlic

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<v Speaker 2>and fried gently. Then add the tomatoes. Simmer for thirty minutes,

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<v Speaker 2>stirring occasionally, until the sauce is thick season well. Add

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<v Speaker 2>six hundred milliliters of water and bring to a boiled

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<v Speaker 2>Add the bread cut into chunks, and stir until the

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<v Speaker 2>bread of sorbs the liquid cool slightly, adding more water

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<v Speaker 2>if necessary. Stir the basil into the soup with the

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<v Speaker 2>remaining olive oil. And this dish is best served at

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<v Speaker 2>room temperature.

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<v Speaker 3>I know what I like about this recipe. I like

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<v Speaker 3>the fact that it's only made in the summer, when

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<v Speaker 3>the tomatoes are right, It only has four ingredients, and

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<v Speaker 3>it has such a simple taste of Italy. It reminds

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<v Speaker 3>me of Italy. I was thinking about the way. One

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<v Speaker 3>of the other things about Italian food is that it

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<v Speaker 3>is so regional, and if you're in Tuscany, you eat

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<v Speaker 3>something that you probably would never have if you were

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<v Speaker 3>in Naples and in Venice, you might have a risotta

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<v Speaker 3>that nobody in Pulia would have heard of. And I

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<v Speaker 3>was thinking that about Southern food. Because you grew up

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<v Speaker 3>between Washington and Tennessee, between a hotel and a farm.

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<v Speaker 2>That is exactly right. Every single year of my life

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<v Speaker 2>I went back and forth. My father was in the

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<v Speaker 2>US House of Representatives when I was born, had been

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<v Speaker 2>for ten years and went to the Senate when I

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<v Speaker 2>was four years old, And so we went back and forth.

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<v Speaker 2>As soon as there was a spring vacation or a

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<v Speaker 2>Christmas vacation, off we would go driving back to Tennessee. Yeah,

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<v Speaker 2>it was quite a contrast to enjoy the food on

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<v Speaker 2>the farm and fresh from the garden and then go

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<v Speaker 2>back to the old Fairfax Hotel in Washington, d C.

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<v Speaker 2>Owned by a distant cousin. But the food in Washington,

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<v Speaker 2>d C. Was quite different from that in Tennessee. But

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<v Speaker 2>in my mother's kitchen it was pretty much the same

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<v Speaker 2>in both locations.

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<v Speaker 3>How did she cook in the hotel? I have this

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<v Speaker 3>image of being a kind of eloise in the plaza

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<v Speaker 3>and ordering room service. Would you have family meals in

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<v Speaker 3>the hotel? Or was it an apartment at hotel?

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<v Speaker 2>It was a small apartment, two bedrooms. My sister and

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<v Speaker 2>I shared a bedroom, one bathroom in the entire apartment,

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<v Speaker 2>a small kitchen. It did have a dining area and

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<v Speaker 2>a living room, and that was it. It was a

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<v Speaker 2>very small apartment. I don't really ever remember, believe it

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<v Speaker 2>or not. I really don't ever remember getting room service.

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<v Speaker 3>Because now we equate room service with the hotels. Would

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<v Speaker 3>do your mother cook? Who cooked in your house?

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<v Speaker 2>My mother was a good cook. She was a lawyer,

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<v Speaker 2>one of the first women to graduate from Vanderbilt Law

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<v Speaker 2>School back in the nineteen thirties. My sister, when she

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<v Speaker 2>got older, was a good cook as well. I remember

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<v Speaker 2>one time when my mother and my sister both went

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<v Speaker 2>on a tear competitively making sioux FLEs. They just became

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<v Speaker 2>entranced with the whole notion. And for several weeks I

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<v Speaker 2>would come home from school and there would be a

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<v Speaker 2>one or two different small suit there.

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<v Speaker 3>Sounds good to me and nice thing to come home to.

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<v Speaker 3>And then going down to the farm. So was that well,

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<v Speaker 3>talk about the farm, but also Southern cooking because being

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<v Speaker 3>an American like you, and you think about the identity,

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<v Speaker 3>you know there may be Midwestern food, or there's specific

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<v Speaker 3>Northwest food or upstate New York food. Would you say

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<v Speaker 3>that going to Tennessee there was a kind of real

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<v Speaker 3>basis of food from the South.

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<v Speaker 2>Fried chicken and barbecue, fresh vegetables. We would pay attention

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<v Speaker 2>to when the new corn was ready, when the vegetables

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<v Speaker 2>were coming in, and we had a big garden on

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<v Speaker 2>the farm. My grandmother also had a garden which she

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<v Speaker 2>worked in pretty much constantly, and she canned food. I

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<v Speaker 2>don't remember ever eating any of her canned food, but

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<v Speaker 2>she was of the generation that really prepared for what

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<v Speaker 2>might come by canning lots of food in her cellar,

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<v Speaker 2>and I would help her occasionally. But Southern food has

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<v Speaker 2>changed over time, very influenced by Black American recipes. I

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<v Speaker 2>don't know that the full credit for Southern cuisine that

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<v Speaker 2>should go to Black Americans has been widely understood, but

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<v Speaker 2>it certainly is the case nowadays. Of course, Nashville Hot

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<v Speaker 2>Chicken is a distinctive brand that has gone far and wide.

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<v Speaker 2>Barbecue is still identified with the South, and Tennessee takes

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<v Speaker 2>a lot of pride and it's barbecue. I had a

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<v Speaker 2>barbecue team when I was in the US Senate. Every

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<v Speaker 2>year they have a huge barbecue contest in Memphis, Tennessee.

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<v Speaker 2>It's a wonderful content.

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<v Speaker 3>How many how much you can ort, how delicious it is,

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<v Speaker 3>What do you think was the well?

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<v Speaker 2>The judges primarily graded on taste, but the presentation was

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<v Speaker 2>a factor. But I was in the Senate, so the

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<v Speaker 2>point of it was not necessarily to win the contest,

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<v Speaker 2>but to meet all the people who came by.

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<v Speaker 3>Well, that is food as a connection, you know, because

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<v Speaker 3>on the farm, when you talk about the corn coming

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<v Speaker 3>and eating it right away, and the probably the potatoes,

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<v Speaker 3>all the produce from the farm is one of the

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<v Speaker 3>great luxuries of life. If you can eat a potato

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<v Speaker 3>when it's just been dug up, if you can have

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<v Speaker 3>I grew up in upstate New York and we didn't

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<v Speaker 3>have a farm, but we always knew that if we

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<v Speaker 3>were having the corn for lunch, we'd buy it in

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<v Speaker 3>the morning, and if we were having it for dinner

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<v Speaker 3>we'd have it we'd buy it late afternoon from the

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<v Speaker 3>farm store. Was that sense of the immediacy of farming

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<v Speaker 3>and cooking. Do you think that is something that has

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<v Speaker 3>stayed with you? And now you have the farm, don't

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<v Speaker 3>you You changed it radically.

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<v Speaker 2>Yes, the family farm is now my farm, and starting

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<v Speaker 2>a eight years ago, I converted it to a regenerative

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<v Speaker 2>agriculture farm. We also have livestock. I'm a vegan cattle farmer.

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<v Speaker 2>They are not many of us, but rotational grazing, where

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<v Speaker 2>you manage the livestock in cooperation with the vegetables and fruits,

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<v Speaker 2>really is an effective way to make the soil healthier

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<v Speaker 2>and make the farm successful. You know, regenerative agriculture is

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<v Speaker 2>a farmer lad movement, and it has also led to

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<v Speaker 2>some new food chains. We sell at farmers' markets and

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<v Speaker 2>we sell to local chefs in Nashville, and we have

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<v Speaker 2>several hundred boxes each week that go through a program

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<v Speaker 2>called Community Supported Agriculture, and we deliver the boxes so

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<v Speaker 2>we give twenty five percent of them to the food

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<v Speaker 2>Bank in Nashville, particularly during the hard times of the pandemic.

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<v Speaker 2>It's a connection that I established when I was a boy.

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<v Speaker 2>Every summer of my life I worked on this farm

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<v Speaker 2>and really developed quite an attachment to it, and then

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<v Speaker 2>moved back to Nashville and to the farm which is

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<v Speaker 2>outside of Nashville when I made a transition into the

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<v Speaker 2>business world involuntarily, but I've really enjoyed it a great deal.

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<v Speaker 3>We opened the River Cafe after being closed for four months.

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<v Speaker 3>It was very emotional. You know, people connect, you know.

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<v Speaker 3>I would say, if you go down the list, you

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<v Speaker 3>would say, of course, you know, education, schools, they would say, libraries,

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<v Speaker 3>you would say healthcare. You would say, there were so

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<v Speaker 3>many priorities in the city. But what has been very

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<v Speaker 3>moving to me. Is how important going to a restaurant is.

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<v Speaker 3>It's not just the food, it's connecting with your friends.

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<v Speaker 3>It's sitting at a table and being able to focus

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<v Speaker 3>on who you're with and the conversation. As a child,

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<v Speaker 3>let's go back to the beginning when you were growing up.

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<v Speaker 3>Was going to a restaurant a special occasion?

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<v Speaker 2>Yes, it was a special occasion. But in Carthage, Tennessee,

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<v Speaker 2>the restaurants and cafes were really more basic like diners

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<v Speaker 2>more or less meet and three. Do you have that

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<v Speaker 2>expression in London? A meet and three where you go

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<v Speaker 2>through a cafeteria line. But it was always fun. We

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<v Speaker 2>would go after church to the city Cafe in Carthage,

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<v Speaker 2>Tennessee every week.

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<v Speaker 3>That would be part of the tradition that you would

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<v Speaker 3>go to a cafe after church. That's very nice.

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<v Speaker 2>And what I look for now in a restaurant is

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<v Speaker 2>a place with wonderful food first of all, and a

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<v Speaker 2>wonderful ambiance and a good feeling and wonderful friends that

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<v Speaker 2>you make over the years. There is something special about it.

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<v Speaker 2>And I have become close friends with quite a few

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<v Speaker 2>of the chefs in Nashville. Nashville is becoming a foody

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<v Speaker 2>city and there are a lot of really great chefs

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<v Speaker 2>that have come and every year here at the farm,

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<v Speaker 2>I have a conference in the fall after the harvest

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<v Speaker 2>called the Climate Underground Conference, which looks at the health

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<v Speaker 2>of the soil, the economic health of the farmers and

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<v Speaker 2>the chefs. And of course during the pandemic, a lot

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<v Speaker 2>of restaurants have struggled so much, but the chefs that

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<v Speaker 2>have become friends over the years have really stepped up

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<v Speaker 2>to provide food for populations in the community that really

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<v Speaker 2>fell on hard times during the year twenty twenty and

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<v Speaker 2>in many communities it's a remarkable development that chefs became

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<v Speaker 2>a new variety of superhero. There are many of them

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<v Speaker 2>that filled the breach and fed people that were hungry

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<v Speaker 2>and somehow made it all work.

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<v Speaker 3>Yeah. I think that here as well, and certainly in

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<v Speaker 3>my own restaurant with the young chefs. There's so many

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<v Speaker 3>initiatives that we did with food banks. We have a

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<v Speaker 3>hospital very near us and we were cooking for the

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<v Speaker 3>doctors in the hospital, and I think it really gave

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<v Speaker 3>us all someone You know, how fortunate we are that

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<v Speaker 3>way have a skill can be used for a social purpose.

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<v Speaker 3>And I think that food as politics. You know, there's

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<v Speaker 3>very little separation, is that between what we're all trying

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<v Speaker 3>to do and to make the world a better place.

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<v Speaker 3>But I think it is interesting the way how a

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<v Speaker 3>government and how society looks at feeding the people who

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<v Speaker 3>need help.

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<v Speaker 2>Absolutely, and there are so many of these so called

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<v Speaker 2>food deserts in communities black and brown and indigenous communities

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<v Speaker 2>where you might get a kind of a gas station

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<v Speaker 2>that has a mart by it that sells slim gems,

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<v Speaker 2>some kind of jerky and snacks and food that's not

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<v Speaker 2>very healthy for you. And there has been a growing

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<v Speaker 2>recognition in those communities and others that we would all

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<v Speaker 2>benefit by developing a healthier connection to the sources of

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<v Speaker 2>our food and paying more attention to the way it's

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<v Speaker 2>harvested and prepared. And where schools are concerned, I have

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<v Speaker 2>partnered with Alice Waters, so I'm sure you know in Berkeley,

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<v Speaker 2>and one of her programs is called the Edible Schoolyard,

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<v Speaker 2>which has gone beyond the pilot phase and is now

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<v Speaker 2>being expanded into the University of California system and in

0:15:14.040 --> 0:15:19.600
<v Speaker 2>school districts around the country to educate children in school

0:15:20.200 --> 0:15:24.960
<v Speaker 2>about gardening and about growing food and preparing food and

0:15:25.400 --> 0:15:29.600
<v Speaker 2>moving past this era when people thought food came from

0:15:29.720 --> 0:15:34.280
<v Speaker 2>the grocery store and didn't give any thought beyond that.

0:15:34.600 --> 0:15:38.400
<v Speaker 2>And of course it's so much better and healthier in

0:15:38.440 --> 0:15:43.040
<v Speaker 2>every way when people take responsibility for eating enough fresh

0:15:43.160 --> 0:15:48.080
<v Speaker 2>vegetables and fruits, and cutting back on meat consumption and

0:15:48.480 --> 0:15:51.920
<v Speaker 2>really paying attention to the health of the meals they consume.

0:15:51.840 --> 0:15:55.960
<v Speaker 3>Especially children. I remember Longo walking down the street in

0:15:56.040 --> 0:15:59.280
<v Speaker 3>Paris and there was an outside in coal maternel, which

0:15:59.320 --> 0:16:03.200
<v Speaker 3>is a you know, a nursery school for children probably

0:16:03.360 --> 0:16:06.040
<v Speaker 3>between three and five, and they had the menus for

0:16:06.080 --> 0:16:08.800
<v Speaker 3>the week, and it was so moving to see that

0:16:09.200 --> 0:16:12.360
<v Speaker 3>they started with a salary remolague and then they had

0:16:13.080 --> 0:16:16.560
<v Speaker 3>a suit to pois soon I mean, really quite sophisticated

0:16:16.800 --> 0:16:19.920
<v Speaker 3>and tasteful and thought out food, and then a main course,

0:16:20.200 --> 0:16:22.960
<v Speaker 3>and they even had for these little kids a cheese course,

0:16:23.160 --> 0:16:25.360
<v Speaker 3>you know, and then a fruit and I thought that

0:16:25.480 --> 0:16:27.600
<v Speaker 3>was a glimpse. I took a photograph of the way

0:16:28.240 --> 0:16:32.720
<v Speaker 3>society values and educates the children that are growing up.

0:16:32.920 --> 0:16:36.120
<v Speaker 3>That says a mark of their priorities. And I know

0:16:36.240 --> 0:16:39.600
<v Speaker 3>that we have hope now for advancing that with Alice,

0:16:39.640 --> 0:16:44.040
<v Speaker 3>and we actually cook every year in her benefit in

0:16:44.040 --> 0:16:47.040
<v Speaker 3>New York. And again, you know, she's a force, she's

0:16:47.080 --> 0:16:49.680
<v Speaker 3>a phenomenon, and we all just needed to work on

0:16:49.760 --> 0:17:03.680
<v Speaker 3>I think, you know, poverties education food. What was food

0:17:03.840 --> 0:17:06.480
<v Speaker 3>like in the White House? Because my knowledge of the

0:17:06.480 --> 0:17:09.439
<v Speaker 3>White House was watching the West Wing and seeing Toby

0:17:09.440 --> 0:17:11.480
<v Speaker 3>and all these guys go down to the Kent team,

0:17:12.080 --> 0:17:14.680
<v Speaker 3>and I was wondering, did you work over food? Would

0:17:14.680 --> 0:17:18.919
<v Speaker 3>you entertain and talk about policies over food or was

0:17:18.960 --> 0:17:21.480
<v Speaker 3>it quite a separate thing over sandwich?

0:17:21.640 --> 0:17:24.359
<v Speaker 2>I would say it was mostly separate, but it was

0:17:24.400 --> 0:17:29.080
<v Speaker 2>not at all uncommon to work over meals. And former

0:17:29.119 --> 0:17:33.919
<v Speaker 2>President Clinton and I had a weekly luncheon just the

0:17:34.000 --> 0:17:39.040
<v Speaker 2>two of us that was never missed on the schedule.

0:17:39.680 --> 0:17:43.159
<v Speaker 2>And the food, I have to say, was excellent. You know,

0:17:43.240 --> 0:17:51.360
<v Speaker 2>each president or first Lady, I guess the proper analog

0:17:51.440 --> 0:17:54.200
<v Speaker 2>would be first gentleman when we have a woman present.

0:17:54.560 --> 0:17:59.120
<v Speaker 2>Traditionally first ladies have picked the White House chef. And

0:17:59.560 --> 0:18:02.760
<v Speaker 2>during the years when I worked as Vice President in

0:18:02.800 --> 0:18:05.400
<v Speaker 2>the White House, so food was excellent.

0:18:05.520 --> 0:18:08.119
<v Speaker 3>And do you think going back to the farm and

0:18:08.200 --> 0:18:12.480
<v Speaker 3>sustainability and your work on climate change and your books

0:18:12.520 --> 0:18:16.000
<v Speaker 3>and your writing and your constant campaigning for trying to

0:18:16.400 --> 0:18:20.760
<v Speaker 3>save our planet. Would you tell me more about how

0:18:21.200 --> 0:18:24.800
<v Speaker 3>you see the sustainability and what we can do. I

0:18:24.840 --> 0:18:26.879
<v Speaker 3>thought it was impressive that you said it's not it

0:18:26.880 --> 0:18:29.600
<v Speaker 3>doesn't have to be placed as a burden on the individual,

0:18:29.680 --> 0:18:33.440
<v Speaker 3>which I think we all want to share that responsibility.

0:18:33.520 --> 0:18:36.880
<v Speaker 3>But that on policy, which is what we all look towards,

0:18:36.960 --> 0:18:41.000
<v Speaker 3>is how can the policies that you've established on your farm,

0:18:41.560 --> 0:18:45.600
<v Speaker 3>how does that policy reach a global network a larger audience.

0:18:46.200 --> 0:18:52.080
<v Speaker 2>Well, agriculture can be one of the biggest solutions to

0:18:52.240 --> 0:18:56.720
<v Speaker 2>the climate crisis. It cannot solve it by itself, for sure,

0:18:56.920 --> 0:19:00.040
<v Speaker 2>and the main task is to stop burning all the

0:19:00.200 --> 0:19:04.080
<v Speaker 2>fossil fuels. So we are putting more than one hundred

0:19:04.080 --> 0:19:08.159
<v Speaker 2>and sixty million tons of man made global warming pollution

0:19:08.320 --> 0:19:13.040
<v Speaker 2>into the atmosphere every day. But it was not until

0:19:13.480 --> 0:19:19.159
<v Speaker 2>nineteen fifty that the majority of the greenhouse gases the

0:19:19.200 --> 0:19:23.800
<v Speaker 2>global warming pollution came from something other than farming. And

0:19:24.400 --> 0:19:29.879
<v Speaker 2>it was not until the nineteen seventies until the majority

0:19:29.920 --> 0:19:36.000
<v Speaker 2>of the accumulated global warming pollution was no longer from agriculture.

0:19:36.960 --> 0:19:42.560
<v Speaker 2>What happened was, in part the use of heavy plowing,

0:19:43.200 --> 0:19:48.320
<v Speaker 2>and the kind of a reductionist model for growing food

0:19:48.400 --> 0:19:52.040
<v Speaker 2>that says, you know, just get rid of everything except

0:19:52.080 --> 0:19:55.360
<v Speaker 2>what you want to grow, and then use heavy chemical

0:19:55.400 --> 0:20:02.679
<v Speaker 2>inputs and insecticides and herbicides and synthetic nitrogen fertilizer, which

0:20:04.359 --> 0:20:07.960
<v Speaker 2>was only invented in Germany one hundred, ten hundred and

0:20:07.960 --> 0:20:12.439
<v Speaker 2>fifteen years ago. In that stretch of time, we have

0:20:12.640 --> 0:20:18.400
<v Speaker 2>seen a massive outgassing of CO two from the top soils.

0:20:19.520 --> 0:20:23.320
<v Speaker 2>Forgive me for going on on this moment. People talk

0:20:23.400 --> 0:20:27.919
<v Speaker 2>about planting trees to pull CO two back out of

0:20:27.960 --> 0:20:31.720
<v Speaker 2>the atmosphere, and it's something we certainly need to do,

0:20:31.880 --> 0:20:35.760
<v Speaker 2>but we also need to remember that if you look

0:20:35.800 --> 0:20:39.280
<v Speaker 2>at all of the carbon and every tree in the world,

0:20:39.359 --> 0:20:43.359
<v Speaker 2>plus every plant in the world, there's three times that

0:20:43.480 --> 0:20:46.920
<v Speaker 2>much carbon in the first ten centimeters of top soils

0:20:47.520 --> 0:20:52.560
<v Speaker 2>around the world. And by sharply reducing the amount of

0:20:52.680 --> 0:20:59.720
<v Speaker 2>plowing and using natural fertilizing techniques and natural pest control

0:21:00.280 --> 0:21:04.439
<v Speaker 2>techniques and using cover crops, always keep roots in the soil,

0:21:04.600 --> 0:21:08.240
<v Speaker 2>don't let it lie loose, use perennials where you can

0:21:08.960 --> 0:21:16.240
<v Speaker 2>use rotational grazing agro forestry. These techniques can reverse the

0:21:16.280 --> 0:21:20.359
<v Speaker 2>flow of global warming pollution out of the soil and

0:21:20.800 --> 0:21:24.920
<v Speaker 2>actually put a large amount of CO two back in

0:21:25.000 --> 0:21:30.920
<v Speaker 2>the soil. So regenerative agriculture not only produces healthier foods

0:21:31.040 --> 0:21:35.520
<v Speaker 2>and healthier communities, but it also contributes to a healthier

0:21:35.560 --> 0:21:39.880
<v Speaker 2>planet by becoming a key part of our arsenal in

0:21:39.960 --> 0:21:41.640
<v Speaker 2>combating the climate crisis.

0:21:41.800 --> 0:21:44.240
<v Speaker 3>I get asked a lot, and we can answer every question.

0:21:44.359 --> 0:21:47.280
<v Speaker 3>You know, we only fish from the British waters, and

0:21:48.080 --> 0:21:50.439
<v Speaker 3>nothing comes by playing to the River keV except for

0:21:50.440 --> 0:21:52.920
<v Speaker 3>the mozzarella from Naples, you know. And so we're all

0:21:52.960 --> 0:21:56.119
<v Speaker 3>working on this. But how do we make this a

0:21:56.200 --> 0:21:58.760
<v Speaker 3>movement of conscious change?

0:21:59.000 --> 0:22:03.359
<v Speaker 2>Well, it's difficult. Ten Chefs and restaurateurs can play a

0:22:03.440 --> 0:22:09.560
<v Speaker 2>key role in providing information to their customers, contributing to

0:22:09.680 --> 0:22:13.480
<v Speaker 2>their knowledge about where the food comes from and how

0:22:13.520 --> 0:22:17.400
<v Speaker 2>it's prepared. For processed food, there is now a movement

0:22:17.440 --> 0:22:22.000
<v Speaker 2>in some countries to require a labeling of foods. We

0:22:22.119 --> 0:22:26.240
<v Speaker 2>already have it in so many places concerning the nutritional

0:22:26.320 --> 0:22:30.480
<v Speaker 2>content of the food, but now some jurisdictions are requiring

0:22:30.600 --> 0:22:35.760
<v Speaker 2>CO two labeling, which is a big help for those

0:22:35.800 --> 0:22:38.560
<v Speaker 2>of us who are interested in that. And you can't

0:22:38.640 --> 0:22:42.200
<v Speaker 2>go on a detective hunt every time you buy something

0:22:42.240 --> 0:22:45.840
<v Speaker 2>off the shelf or order addition or restaurant. So if

0:22:45.880 --> 0:22:51.040
<v Speaker 2>there is a new standard by which the purveyors of

0:22:51.640 --> 0:22:56.280
<v Speaker 2>food volunteer the provenance of the food and pay attention

0:22:56.400 --> 0:23:00.480
<v Speaker 2>to it and then communicate about it, then that's some

0:23:00.560 --> 0:23:03.280
<v Speaker 2>more general knowledge of how important it is to connect

0:23:03.320 --> 0:23:05.639
<v Speaker 2>to healthy food that's grown in healthy ways.

0:23:06.560 --> 0:23:09.000
<v Speaker 3>I would love to come and see your farm, and

0:23:09.200 --> 0:23:13.040
<v Speaker 3>I think it's so interesting that you are doing this

0:23:13.440 --> 0:23:16.400
<v Speaker 3>and being a vegan, working on your farm, making your

0:23:16.400 --> 0:23:20.600
<v Speaker 3>farm different and showing by example, and as with everything

0:23:20.640 --> 0:23:22.639
<v Speaker 3>you do, I have so much respect for it. And

0:23:22.680 --> 0:23:26.399
<v Speaker 3>I think that apart from being a farmer and a politician,

0:23:26.440 --> 0:23:29.040
<v Speaker 3>I know that you're a really good eater. I do

0:23:29.200 --> 0:23:32.359
<v Speaker 3>know that because I've seen well.

0:23:33.640 --> 0:23:36.360
<v Speaker 2>You know, the way I keep ordering more of your

0:23:36.400 --> 0:23:41.080
<v Speaker 2>food may not be a good standard to go by,

0:23:41.160 --> 0:23:44.560
<v Speaker 2>because you're This will sound like flattery, and I guess

0:23:44.560 --> 0:23:47.119
<v Speaker 2>it is, but it's also true. Your food is delicious,

0:23:47.200 --> 0:23:47.760
<v Speaker 2>so it helps.

0:23:47.880 --> 0:23:48.240
<v Speaker 3>I think the.

0:23:48.720 --> 0:23:50.960
<v Speaker 2>Witnessed me eating a lot of yourn I love it.

0:23:51.040 --> 0:23:54.679
<v Speaker 3>But I think also that Italian food is very Whenever

0:23:54.840 --> 0:23:57.960
<v Speaker 3>we have we have more and more vegans and certainly

0:23:58.040 --> 0:24:01.520
<v Speaker 3>vegetarians coming in, and actually the diet is very healthy.

0:24:01.640 --> 0:24:05.200
<v Speaker 3>It is. You know, when you walk into our restaurant,

0:24:05.200 --> 0:24:07.720
<v Speaker 3>there's always vegetables on the bar, you know, whether they

0:24:07.760 --> 0:24:11.399
<v Speaker 3>are artichids in season ors finished. And I think we

0:24:11.480 --> 0:24:16.760
<v Speaker 3>all go to food for excitement and for communication, as

0:24:16.800 --> 0:24:20.560
<v Speaker 3>you say, for memories of our childhood, and we also

0:24:20.600 --> 0:24:23.959
<v Speaker 3>go to food, I think very often for comfort. And

0:24:24.000 --> 0:24:27.600
<v Speaker 3>so my last question to you is, really, if you

0:24:27.720 --> 0:24:30.680
<v Speaker 3>had to define a certain food that you enjoy eating

0:24:30.720 --> 0:24:33.840
<v Speaker 3>as a food that you go to for comfort, would

0:24:33.880 --> 0:24:35.480
<v Speaker 3>you tell me what that would be.

0:24:36.080 --> 0:24:42.200
<v Speaker 2>I would prefer one of your thin vegan pizzas, yeah,

0:24:42.680 --> 0:24:45.600
<v Speaker 2>accompanied by I don't know the name of the dish,

0:24:45.680 --> 0:24:48.040
<v Speaker 2>but it's fried zucchini.

0:24:47.800 --> 0:24:49.000
<v Speaker 3>String ki flowers.

0:24:49.080 --> 0:24:53.440
<v Speaker 2>Yeah, zucchini flowers. That's what I always start with at

0:24:53.560 --> 0:24:57.040
<v Speaker 2>River Cafe. And I was alerted that you might ask

0:24:57.119 --> 0:25:00.520
<v Speaker 2>about my favorite comfort food, and honestly, that is what

0:25:00.640 --> 0:25:02.040
<v Speaker 2>immediately sprang to mind.

0:25:03.800 --> 0:25:06.639
<v Speaker 3>Well, it's always there for you, comfort or not, whatever

0:25:06.800 --> 0:25:12.120
<v Speaker 3>is needed. Thank you so much again, and much love

0:25:12.160 --> 0:25:15.080
<v Speaker 3>to you. Thank you well.

0:25:15.119 --> 0:25:18.440
<v Speaker 2>You have a standing invitation to come and visit Canny

0:25:18.480 --> 0:25:22.200
<v Speaker 2>four Farms here in Tennessee. Would love to host you

0:25:23.040 --> 0:25:25.159
<v Speaker 2>and look forward to seeing you in person at the

0:25:25.240 --> 0:25:26.240
<v Speaker 2>River Cafe soon.

0:25:26.560 --> 0:25:28.960
<v Speaker 3>Thank you, so much, so much, love to you, Thank you.

0:25:34.600 --> 0:25:37.719
<v Speaker 3>This holiday season. If you can't come to the River Cafe,

0:25:37.960 --> 0:25:41.320
<v Speaker 3>the River Cafe will come to you. Our beautiful gift

0:25:41.359 --> 0:25:44.760
<v Speaker 3>boxes are full of ingredients we cook with and design

0:25:44.880 --> 0:25:48.480
<v Speaker 3>objects we have in our homes. River Cafe Olive oil,

0:25:48.600 --> 0:25:53.399
<v Speaker 3>Tuscan chocolates, Venetian glasses of Florentine Christmas cake made in

0:25:53.440 --> 0:25:58.040
<v Speaker 3>our pastry kitchen and more. We ship them everywhere. To

0:25:58.119 --> 0:26:02.600
<v Speaker 3>find out more or to place your visit, shop Therivercafe

0:26:02.920 --> 0:26:08.320
<v Speaker 3>dot co dot uk.

0:26:09.400 --> 0:26:12.280
<v Speaker 1>River Cafe Table four is a production of iHeartRadio and

0:26:12.320 --> 0:26:17.480
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