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Speaker 1: Hey, this is Annie, and you're listening to Stuff I've

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Speaker 1: Never Told You In case it wasn't obvious listeners, I

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Speaker 1: spend an embarrassing amount of time thinking about food, not

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Speaker 1: just because I work on a food podcast outside of

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Speaker 1: this UM, but recently, over on that podcast, which is

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Speaker 1: called Savor, we did an episode on the history of

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Speaker 1: food television, and I remembered that we had done this

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Speaker 1: episode about celebrity chefs on this show UM and Julia Child,

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Speaker 1: who figured prominently in that and whom I adore. I

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Speaker 1: dug up this classic episode for research and I wanted

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Speaker 1: to share it with you. Enjoy. Welcome to Stuff Mom

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Speaker 1: Never Told You from how Stuff Works dot Com. Hello,

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Speaker 1: and welcome to the podcast. I'm Chris and and I'm and.

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Speaker 1: Last time on Stuff I've Never Told You, we talked

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Speaker 1: about the masculine gendering of the chef profession, and this

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Speaker 1: time we're going to talk about celebrity chefs and TV

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Speaker 1: cooks because gender plays a different sort of role but

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Speaker 1: also kind of the same role. But you see lots

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Speaker 1: of women on our TVs cooking food for us, and

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Speaker 1: we're not gonna be able to mention every single woman

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Speaker 1: cooking food on television as much as we would like to. Oh,

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Speaker 1: my notes are just literally a lift. It's just a

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Speaker 1: list of names. I didn't prepare anything else. But of

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Speaker 1: course we will talk about the amazing influential Julia Child

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Speaker 1: and some women chefs today. But first, Caroline, I must

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Speaker 1: ask you, do you have a favorite man or woman

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Speaker 1: celebrity chef. I don't. Actually I have never been that

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Speaker 1: into watching TV cooking, and not not because I'm a jerk,

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Speaker 1: but I don't know about that, Caroline, but but because

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Speaker 1: I'm like, I want to eat it. I don't want

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Speaker 1: to watch it. I want to eat it, and um

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Speaker 1: so then I can I can get a little board

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Speaker 1: watching some of the cooking shows, specifically if they're the

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Speaker 1: ones where they're literally like on a TV set, standing

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Speaker 1: behind the counter in front of an audience, and like,

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Speaker 1: I don't know, this is kind of like a talk

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Speaker 1: show but with food, but it's not. But the food

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Speaker 1: isn't talking. I wish the food were talking. Yeah, that

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Speaker 1: could make it more fun. I could also indicate that

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Speaker 1: I'm on drugs I don't know, or the cook is

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Speaker 1: on drugs and you're just watching sober. Yeah, I similarly

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Speaker 1: am not as drawn to instructional cooking shows. Although fun

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Speaker 1: fact slash weird fact slash signed that I was a

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Speaker 1: homeschool or fact I loved cooking when I was a kid.

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Speaker 1: I still really enjoy cooking, and anytime I would cook,

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Speaker 1: especially if I was by myself, I would speak out

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Speaker 1: loud as though I were on a cooking show. And

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Speaker 1: there are some home movies of me hosting my own

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Speaker 1: cooking show, which my parents, UM will probably blackmail me

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Speaker 1: with at some point. It's amazing. So what did you cook?

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Speaker 1: A lot of cookies? I was a bit of a baker,

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Speaker 1: you know, sugar cookies, and actually these things called cowboy

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Speaker 1: cookies were my specialty. Cowboy cookies are just like chocolate

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Speaker 1: oatmeal cookies with pecans And then oh yeah, they're there.

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Speaker 1: You haven't made those for me? Well, you know, I've

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Speaker 1: been busy shooting my show and showing it to no one. Um.

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Speaker 1: But uh, but I also now have a kind of

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Speaker 1: guilty pleasure for cooking competition shows. I do. Oh yeah,

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Speaker 1: I do. That's not to say just because I've never

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Speaker 1: been super drawn a cooking shows doesn't mean I haven't

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Speaker 1: watched them. I do really like shows like Top Chef

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Speaker 1: and chopped. I also really like, if we're gonna just

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Speaker 1: go down this road, let's go down this road. I

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Speaker 1: really love Kitchen Nightmares, which is not a cooking show,

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Speaker 1: but it is a celebrity chef show. Gordon Ramsey is

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Speaker 1: um terrifying. He loves to yell at people. But the

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Speaker 1: thing is, you can tell he's got a heart. You

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Speaker 1: can tell he knows what he's doing. He's a smart guy.

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Speaker 1: He just gets real red in the face. So what

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Speaker 1: is he doing Kitchen Nightmares? So okay, Yeah, Basically, a

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Speaker 1: restaurant is in trouble. They're not running the business right.

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Speaker 1: Food is awful, the customers are unhappy. What are we

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Speaker 1: gonna do? And so Gordon Ramsey comes in and he's

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Speaker 1: got all the answers, all the solutions. He's a solutions guy,

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Speaker 1: Kristen and uh. He comes in and he's like, all right,

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Speaker 1: you're cooking is awful. Your restaurant is awful. You're awful.

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Speaker 1: And he's yelling and he's like, we're going to fix it.

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Speaker 1: And so he's like, here's how we're going to fix it.

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Speaker 1: And then typically what happens. I'm not sure why these

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Speaker 1: people email him or call him or whatever. Because then

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Speaker 1: what happens is the people are like, but I don't

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Speaker 1: want to do anything, and he's like, well, you're the worst,

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Speaker 1: and sometimes then he leaves, but a lot of times

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Speaker 1: then he fixes it. There's a restaurant here in Atlanta,

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Speaker 1: but I won't name because I'm not mean, but they

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Speaker 1: were on Kitchen Nightmares and they are no longer open,

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Speaker 1: so he couldn't save the kitchen then. Now I think

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Speaker 1: they reopened after his show was there, but not for

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Speaker 1: much longer. Oh man, Yeah, I gotta tell you. I

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Speaker 1: before I started watching his shows, I didn't think I

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Speaker 1: was a fan of Gordon Ramsay. I was like, how

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Speaker 1: what a rude men just going around making a career

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Speaker 1: yelling at people. But I am now a closet fan

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Speaker 1: of Master Chef. My fiance and I watch it and

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Speaker 1: there's nothing. I mostly do it for the entertainment of

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Speaker 1: watching my fiance pick his favorites and get very opinionated

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Speaker 1: about home chefs um and you see more of the

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Speaker 1: softer mentoring side of Gordon Ramsay. And in Master Chef,

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Speaker 1: Top Chef my fiance doesn't like so much. I think

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Speaker 1: it's because he thinks it's overproduced and he isn't a

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Speaker 1: fan of Padma, which interesting I know, which I give

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Speaker 1: him a little side eye about. I was like, are

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Speaker 1: you she she yeah, yeah, you just dismissing her because

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Speaker 1: you think she's just a pretty face. I mean, she's beautiful.

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Speaker 1: She talks about cooking and eating all the time. A

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Speaker 1: lot of people do dismiss her as just being just

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Speaker 1: being a model or a former model, just being Salmon

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Speaker 1: Rushtie's ex wife wife. Yeah. And then you've got Tom Kalechio,

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Speaker 1: who's the other person on Top Chef, running the show.

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Speaker 1: But since this is stuff Mon ever told you, we

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Speaker 1: should mention speaking of Top Chef. For a while, there

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Speaker 1: was a lot of grumbling about how few female Top

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Speaker 1: Chef winners there were, and I don't have the count,

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Speaker 1: but even now I think they're still only a handful

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Speaker 1: of women who have won it. But you know what's

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Speaker 1: interesting about shows like Top Chef is that they always focus,

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Speaker 1: well mostly focus on the classic cooking, which is you know, savory,

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Speaker 1: savory meats and things um, And that it seems like

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Speaker 1: when there's a baking challenge, everybody, including some of the women,

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Speaker 1: are like, uh, baking, that's like a super hard like

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Speaker 1: thing for women to do like that's not cooking, and

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Speaker 1: so yeah, it's all of those shows do tend to

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Speaker 1: focus on more of the classic chefery rather than the

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Speaker 1: baking although there are of course baking competition shows too well.

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Speaker 1: This year also or this season on Master Chef, there's

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Speaker 1: a new judge, Christina Tosi, who runs Momofuko Milk Bar,

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Speaker 1: so there have been a lot more baking challenges and

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Speaker 1: I was really excited to see a woman judge on

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Speaker 1: Master Chef and kind of see her get her bearings

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Speaker 1: and become judge ear in the best sense of the word,

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Speaker 1: because at first I was a little nervous that it

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Speaker 1: was going to be fluffy fluffy, yeah, like, oh, she's

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Speaker 1: only going to talk about the cakes. But now she

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Speaker 1: was great and she could talk about the cakes with

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Speaker 1: me if she wants. I'm fine with just talking about

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Speaker 1: the cake and what cakes Christina Tosi can make. But Caroline,

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Speaker 1: we could seriously sit here and just talk about our

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Speaker 1: celebrities study chef habits for thirty more minutes. But we

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Speaker 1: have some history. Okay, let's do it hit Because there

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Speaker 1: have always been celebrity chefs of sorts. This is something

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Speaker 1: that Yale professor Paul Friedman has studied and discussed, but

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Speaker 1: it was mostly just way way way back in the day,

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Speaker 1: dudes cooking for other important dudes. A lot of it's

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Speaker 1: very reminiscent of our last podcast on chefs being a

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Speaker 1: traditionally and historically male profession. Yeah, in ancient Greece, we

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Speaker 1: do get one celebrity chef by name Medicus, who was

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Speaker 1: mentioned by Plato and other important folks, but there's only

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Speaker 1: one surviving recipe of his, and it's a Christian. This

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Speaker 1: is a recipe I can follow. It's how to make

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Speaker 1: ribbon fish and uh, it's basically just instructions to cook

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Speaker 1: it with cheese and oil. That's it. Have at it

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Speaker 1: exclamation point. But Freeman goes on to talk about how

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Speaker 1: in fourteenth century France we get the first celebrity chef

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Speaker 1: we really know anything about, because you know, Medicus only

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Speaker 1: has his little ribbon fish recipe. But we have this

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Speaker 1: guy whose name, Caroline, I'm gonna let you pronounced because

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Speaker 1: we all know I'm not great with French pronunciations. His name,

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Speaker 1: please a rimy letters, is Guillam trel a k a

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Speaker 1: tayvon h. And he's such a big deal, or he

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Speaker 1: was such a big deal because he did. He was

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Speaker 1: such a big deal that he ended up becoming ennobled,

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Speaker 1: and he got his name on a medieval recipe collection

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Speaker 1: which is adorable, and the current modern fancy pants pre restaurant,

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Speaker 1: Taivan is named after him. And it's gonna be a long, long,

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Speaker 1: long time post Taivan that we get celebrity women chefs

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Speaker 1: much much less women chefs in general, because of course,

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Speaker 1: women tend to do the cooking at home. Even today. Um,

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Speaker 1: I believe you have a stat in front of you

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Speaker 1: about how as egalitarian as we like to think our

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Speaker 1: society is, women still do a majority of the cooking

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Speaker 1: off screen. Yeah. Yeah, And this is something that we

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Speaker 1: touched on in that episode we did a while back

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Speaker 1: now which I find myself referencing a lot still, which

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Speaker 1: is the Egalitarian Household episode we did. Um that women

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Speaker 1: still do at least five hours usually five hours plus

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Speaker 1: of food prep a week versus men's two hours. And

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Speaker 1: that's coming from the American Time Use Survey. So despite

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Speaker 1: the fact that women do more of the cooking and

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Speaker 1: more of the food prep at home, we're still not

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Speaker 1: giving them the same type of respect of chefs. On

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Speaker 1: the one hand, but also respect in terms of like

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Speaker 1: airtime on TV and being celebrity chefs. Yeah, I mean,

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Speaker 1: and it's not so surprising that women even today do

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Speaker 1: a majority of the cooking in the home because homemaking

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Speaker 1: and cooking have been ingrained in our American female culture.

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Speaker 1: These are traits that even government propaganda has targeted at us.

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Speaker 1: And the first so called celebrity female cooks not chefs,

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Speaker 1: were invented partially to sell products, but also to teach

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Speaker 1: women proper homemaking and proper cooking, the right way to

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Speaker 1: take care of her family, which involved cooking. So in

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Speaker 1: n we have the debut of the fictional Betty Crocker,

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Speaker 1: who was a mascot created by the Washburn Flower Company

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Speaker 1: who goes on the radio to answer home cook's letters

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Speaker 1: about baking quandaries. So she was voiced by various actresses

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Speaker 1: on the radio. I love that, and I don't even

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Speaker 1: I don't know if I knew that Betty Crocker wasn't real.

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Speaker 1: I mean, I think I assumed she wasn't. Is this

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Speaker 1: your Santa Claus moment? Although the Betty Crocker reminds me

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Speaker 1: of how on many Sundays I will listen to len

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Speaker 1: Rozetta Casper's splendid kitchen on pr Don't you love it?

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Speaker 1: I completely forgot about that. Kristen's I don't. I don't

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Speaker 1: seek it out, but when I catch it, I love it.

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Speaker 1: Because the thing is that woman is so I want

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Speaker 1: to use a curse word. She is so freaking like amazing, warm, funny,

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Speaker 1: totally unruffled. You can be like, hello, ma'am, I I

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Speaker 1: only have strips of printer paper and some mustard and

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Speaker 1: ribbon fish. Yeah, and she's like, oh, don't even worry

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Speaker 1: about it. I've got you covered. And she's so you think,

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Speaker 1: oh God, if anyone knows l r C, please give

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Speaker 1: her some shout outs from sea and see yea um.

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Speaker 1: But then a couple of years after Betty Crocker makes

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Speaker 1: her radio debut, I gotta kick out of this. I

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Speaker 1: hadn't heard of it before, the U. S. Department of

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Speaker 1: Agriculture cooks up what I did there? Aunt Sammy? And

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Speaker 1: who is Aunt Sammy? Listeners Uncle Sam's wife who knew

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Speaker 1: he was married? I know, why? Why don't we ever

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Speaker 1: see Aunt Sammy with Uncle Sam? Uncle Sam? Is he

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Speaker 1: running around on Aunt Sammy? But Aunt Sammy was busy

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Speaker 1: on the radio dispensing tips to American homemaker's courtesy of

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Speaker 1: the US government. Interesting. So, I mean, our first two

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Speaker 1: female celebrity cooks and quotes were fake and it's really

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Speaker 1: not until the TV age do we get our breakout

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Speaker 1: star Julia Child. Yeah. And that kitchen that I worked

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Speaker 1: in in northern Michigan during the summers that I referenced

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Speaker 1: in our episode on waitressing, Uh, the chef in the

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Speaker 1: kitchen was also a very tall lady who worshiped the

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Speaker 1: ground that Julia Child walked on. So even from being

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Speaker 1: like fourteen years old, maybe fourteen year olds don't really

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Speaker 1: know who Julia Child was, but I was very aware

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Speaker 1: because this woman that I worked with was obsessed. Do

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Speaker 1: you think it was partially because she was a fellow

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Speaker 1: tall lady? I wouldn't doubt it. Well, one thing I

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Speaker 1: really love about Julia Child is it's not only her

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Speaker 1: beloved and iconic television career, but how she was a

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Speaker 1: woman who found her passion and professional success a little

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Speaker 1: bit later in life. Just like, generally speaking, this is

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Speaker 1: not relevant to TV cooking at all. Really, um, it's

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Speaker 1: so comforting in today's environment where everything career wise feels

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Speaker 1: very high pressure of if you haven't hit big success

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Speaker 1: by thirty, then all of your time is wasted in

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Speaker 1: its downhill from there. But it was something that Julia

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Speaker 1: really kind of grappled with for a while. She grew

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Speaker 1: up in moderate wealth and she attended Smith College. But

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Speaker 1: she once wrote in her diary, I'm sadly an ordinary

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Speaker 1: person with talents I do not use. I can't believe that.

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Speaker 1: Can you imagine someone like Julia Child saying that? Just

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Speaker 1: goes to show you never know, you never know what's

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Speaker 1: going on with people. Yeah, your path is all right,

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Speaker 1: keep on keep on going, You'll find your passion. Uh.

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Speaker 1: And what I love is this bit of trip about

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Speaker 1: Julia is that during World War Two she gets a

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Speaker 1: job at the Office of Strategic Services because at six

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Speaker 1: ft two she was too tall to join the military.

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Speaker 1: Who knew? Who knew there was such a rule? Uh?

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Speaker 1: And in March nine, Oh, by the way, the Office

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Speaker 1: of Strategic Services is the precursor to the CIA, not

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Speaker 1: the Culinary Institute of America, but the Central Intelligence Agency UM.

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Speaker 1: And March ninety four, she was dispatched to Sri Lanka,

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Speaker 1: where she served as the chief of the OSS Registry

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Speaker 1: and She ended up having top security clearances because she

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Speaker 1: handled all these super highly classified documents that discussed the

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Speaker 1: invasion of the Malay Peninsula and fun tangent time because

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Speaker 1: I know stuff I've never told you. Listeners would be

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Speaker 1: remiss to not learn a little bit more about her

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Speaker 1: work with the OSS. Before she went over to Sri Lanka,

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Speaker 1: she worked with the Emergency Sea Rescue Equipment Section to

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Speaker 1: develop shark repellent because during World War Two, you know,

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Speaker 1: the the U S would their naval ships would really

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Speaker 1: seese torpedoes, but if sharks got in the way, they

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Speaker 1: would bump them and it would accidentally detonate the explosive shark.

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Speaker 1: Pink shark missed, Yes, pink shark missed. So before she

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Speaker 1: was cooking up French cuisine, she was cooking up shark repellent.

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Speaker 1: That's pretty interesting. Yeah, Oh, I like going down that

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Speaker 1: little mental rabbit hole of imagining like Julia in the

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Speaker 1: kitchen with a bowl, like mixing up this chemical compound

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Speaker 1: and he's like, oh, we're not going to let those

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Speaker 1: sharks explode, and then and then maybe painting it on

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Speaker 1: with like a pastry brush. And but she, to be fair,

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Speaker 1: this is all in my weird, twisted brain because she

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Speaker 1: hadn't discovered her passionate yet. But I would like to

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Speaker 1: watch that episode of Julia's Child in your brain, Caroline.

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Speaker 1: But if we hop back to Sri Lanka, that's where

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Speaker 1: I believe she meets fellow OSS officer Paul Child, where

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Speaker 1: she gets Julia Child and they travel around and the

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Speaker 1: great thing about there, well, I don't know it's it's great,

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Speaker 1: but but something that's often repeated about their romances that

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Speaker 1: was kind of a slow burn at first. They're both like,

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Speaker 1: I don't know about this other person, but we'll keep

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Speaker 1: hanging out, and their romance blossomed and they got married

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Speaker 1: in and two years later, Paul gets assigned to France,

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Speaker 1: where he takes Julia out to eat at the country's

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Speaker 1: oldest restaurant and she falls in love. She has the

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Speaker 1: food and she's like, this is amazing. I have to

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Speaker 1: learn how to make this. And it inspires her to

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Speaker 1: take classes at lacord On Blue and this is when

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Speaker 1: she starts her collaboration on a cookbook with French friends

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Speaker 1: Simquebec and Louisette Batol and in one of her letters

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Speaker 1: to Simca during this collaboration, process. She writes, Really, the

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Speaker 1: more I cook, the more I like to cook. To

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Speaker 1: think that it has taken me forty years to find

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Speaker 1: my true passion. Cat and husband accepted, and I do.

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Speaker 1: I love that idea that you will find you will

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Speaker 1: find your thing. You've just got to keep at it.

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Speaker 1: You just have to keep eating. Yes, finally someone's given

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Speaker 1: me permission. Uh. In nineteen sixty one, finally, after a

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Speaker 1: couple of years of collaborating, the book Mastering the Art

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Speaker 1: of French Cooking is published, and one bit there that

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Speaker 1: she writes that jumped out to me was that the

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Speaker 1: most important ingredient you can bring to it is the

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Speaker 1: love of cooking for its own sake. And I wanted

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Speaker 1: to mention that quote in the context of us talking

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Speaker 1: about TV and celebrity chefs, because that is a sentiment

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Speaker 1: that was at such a core of her career. That

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Speaker 1: is something that might not be quite as present for

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Speaker 1: cooking empires today. Yeah, it's something that's constantly uh put

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Speaker 1: on women and women's brands, especially in terms of celebrity chefs,

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Speaker 1: and not so much for men. Well, then in nineteen

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Speaker 1: sixty three, history is made with an omelet. So Julia

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Speaker 1: goes on the w g b H Boston public TV

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Speaker 1: show called I've Been Reading, which sounds like a show

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Speaker 1: that I would really love. Um and she makes an

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Speaker 1: omelet and it very much impresses the twenty seven people

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Speaker 1: who watched the show at time? Is that literal? Yeah? Really,

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Speaker 1: just twenty seven people? Was public TV? All right, Julia?

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Speaker 1: And w g b H was like, you know what,

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Speaker 1: we gotta give this woman a show. So from nineteen

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Speaker 1: sixty three to nineteen sixties six, the French Chef aired

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Speaker 1: one episodes on nineties six PBS stations. She became a hit,

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Speaker 1: and one TV critic called her television's most reliable female

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Speaker 1: discovery since Lastie, which is perhaps the most backhanded compliment.

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Speaker 1: I can't imagine. Yeah, you better believe I made a

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Speaker 1: face when I read that. Well, are you kidding? I

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Speaker 1: think that's the best kind of compliment a guy could

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Speaker 1: give a woman. Though in the mid sixties she's better

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Speaker 1: than a loyal dog. Yeah, in X five she wants

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Speaker 1: a Peabody nineteen sixty six snags and Emmy, I mean,

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Speaker 1: I mean, the show itself is beloved by so many people,

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Speaker 1: both the eastmakers and the audience, and thanks in part

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Speaker 1: to our popularity. We have to mention. Joyce Chen Cooks

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Speaker 1: also debuts in nineteen sixty six and Joyce Chen becomes

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Speaker 1: the first non white cook in a televised kitchen. And

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Speaker 1: it was the same set, the same original set that

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Speaker 1: Julia Child used, and Joyce Chen Cooks introduced the US

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Speaker 1: to Chinese cooking. So already we're seeing the Julia Child

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Speaker 1: affect happening. Yeah, the Julia Child effect is so important,

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Speaker 1: and I'm sure the Joyce Chin effect is important too,

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Speaker 1: because for the longest time in this era, you had

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Speaker 1: people just relying on you know, cooking was just something

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Speaker 1: like you had to do. Just do it, just you know,

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Speaker 1: get your TV dinner. Were in the atomic age, just

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Speaker 1: pop your dinner, your your fast dinner in the oven um.

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Speaker 1: And she was really the one who's like, let's slow

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Speaker 1: it down, Let's give ourselves the power and the time

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Speaker 1: over what we eat and what we put in our bodies,

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Speaker 1: and let's really enjoy this process. It's not just about

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Speaker 1: throwing something on the table, It's about creating something amazing

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Speaker 1: with fresh ingredients. And speaking of fresh caroline in v

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Speaker 1: the French chef comes back in color. Who I can

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Speaker 1: finally see the food she she gets the reboot. But

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Speaker 1: what was it though, that made Julia Child such an

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Speaker 1: instant icon almost Well, first, we have to understand that

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Speaker 1: French food was just very chic in the US at

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Speaker 1: the time. America was brimming with Francophelia in the early sixties.

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Speaker 1: You have Jackie Kennedy dressed in Chanel and Dior, and

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Speaker 1: anything French associated was just considered, you know, something that

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Speaker 1: you you must enjoy, French cooking being part of that.

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Speaker 1: But more importantly, as you were talking about Caroline, her

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Speaker 1: approachability told women watching that they could cook what they

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Speaker 1: wanted and be proud of it and make mistakes. They

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Speaker 1: didn't need to be perfect. Yeah. I love the anecdote

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Speaker 1: about Julia Child going on Martha Stewart Show and whatever

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Speaker 1: they were cooking, it involved a degree of precision. And

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Speaker 1: of course the quote was that Martha looked like she

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Speaker 1: had worked with you, glid to create her culinary creation,

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Speaker 1: whereas Julia's was tilted. And it's like, we all know

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Speaker 1: knew that Julia could make this perfect food item. I

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Speaker 1: can't remember what it was, but she purposely made it

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Speaker 1: look a little wonky so that people at home knew Hey,

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Speaker 1: you don't have to be perfect, Like cooking is something

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Speaker 1: that you can do with love and passion and really

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Speaker 1: enjoy it. It doesn't have to be about the whole

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Speaker 1: perfectionist aspect and also to thinking about and I don't

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Speaker 1: want to I might be jumping ahead a little bit,

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Speaker 1: but just the image of Julia Child on screen contrasted

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Speaker 1: to a lot of the more Food Network air brushy

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Speaker 1: kinds of stars that we see today, where you have

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Speaker 1: this like very tall, not so conventionally attractive woman and

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Speaker 1: all sorts of patterned blouses, which I guess, Oh, I

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Speaker 1: guess we're popular at the time. Um, But but it

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Speaker 1: wasn't like we were watching her for her personality and

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Speaker 1: not so much because she was easy on the eyes. Yeah,

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Speaker 1: she she was a reassuring but authoritative personality. I mean

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Speaker 1: you you really trusted that Julia knew what she was

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Speaker 1: doing and you got to watch this really quirky person

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Speaker 1: really enjoy the heck out of what she was doing

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Speaker 1: well because she was so food first. Um. I was

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Speaker 1: reading an account from one of the women who helped

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Speaker 1: collaborate with her on cookbooks, talking about how she and

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Speaker 1: Julian and Paul would be in their test kitchen essentially,

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Speaker 1: and just the painstaking degree of learning that Julia Child

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Speaker 1: would always be constantly undergoing to try to perfect and

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Speaker 1: communicate these recipes and and learning with something that she

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Speaker 1: was just so passionate about. And another aspect of what

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Speaker 1: makes Julia Child so fascinating is that she was an

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Speaker 1: early celebrity chef, sort of in every sense of the word,

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Speaker 1: because nowadays we're so used to hearing what celebrity chefs

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Speaker 1: think about everything, not just what they're cooking in front

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Speaker 1: of them, but like social and political issues too, and

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Speaker 1: Julia Child was no different. She used her platform to

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Speaker 1: help destigmatize breast cancer. She herself had a mistectomy and

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Speaker 1: she talked about it. It wasn't a shameful thing to

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Speaker 1: be hidden away. And she also, and this could be

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Speaker 1: a newsy item today, used her platform to also stump

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Speaker 1: for planned parenthood, not to mention. When it came to

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Speaker 1: the culinary industry, she used her voice to call for

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Speaker 1: it becoming more accessible and sustainable for women. She especially

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Speaker 1: targeted the Culinary Institute of America, saying you need to

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Speaker 1: attract more women, you need to get more women in

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Speaker 1: your kitchens. Sexism in this industry isn't necessarily okay, although

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Speaker 1: she was very like, this is just the way it's

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Speaker 1: going to be, ladies. But speaking of that, one ripple

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Speaker 1: effect of Julia Child was her mentorship. She helped groom

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Speaker 1: some of the household celebrity chef names that we know today.

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Speaker 1: And we'll talk about that when we come right back

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Speaker 1: from a quick break. So one of Julia Child's mentees

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Speaker 1: is Seremontin, who herself is a big name these days.

427
00:26:39,119 --> 00:26:42,280
Speaker 1: She's the former Gourmet magazine executive chef, and she met

428
00:26:42,359 --> 00:26:45,359
Speaker 1: Julia back in nineteen seventy nine working on the set

429
00:26:45,760 --> 00:26:49,520
Speaker 1: of Julia Child and More Company. I really like your

430
00:26:49,560 --> 00:26:52,000
Speaker 1: Julia Child in front of Carol. I don't think it's

431
00:26:52,080 --> 00:26:54,680
Speaker 1: very accurate, but I'm enjoying it in my head. Same

432
00:26:54,800 --> 00:26:57,040
Speaker 1: with the whole image of the shark in her stirring

433
00:26:57,119 --> 00:26:59,560
Speaker 1: up the repellent. I love all of it. I'm having

434
00:26:59,600 --> 00:27:02,199
Speaker 1: a great time in my brain. But it was during

435
00:27:02,480 --> 00:27:06,639
Speaker 1: Molten's culinary rise in the mid to late eighties, kind

436
00:27:06,640 --> 00:27:12,320
Speaker 1: of assisted by Julia, really, that chefs culturally transitioned into

437
00:27:12,359 --> 00:27:17,840
Speaker 1: more celebrity status, thanks in part to Julia Child's astronomical

438
00:27:18,280 --> 00:27:22,199
Speaker 1: success and influence which helped lead to twenty years of

439
00:27:22,320 --> 00:27:26,960
Speaker 1: PBS cooking shows, and you have these cooks and chefs

440
00:27:26,960 --> 00:27:30,640
Speaker 1: starting to become household names. So, for instance, Holiday Entertaining

441
00:27:30,680 --> 00:27:35,040
Speaker 1: with Martha Stewart launches on PBS, just to give us

442
00:27:35,040 --> 00:27:37,919
Speaker 1: a little bit of a timeline. And in the New

443
00:27:38,000 --> 00:27:41,400
Speaker 1: York Times profile of Rachel Ray, who will actually talk

444
00:27:41,440 --> 00:27:43,160
Speaker 1: about a little bit more in just a second, very

445
00:27:43,160 --> 00:27:47,560
Speaker 1: divisive figure. Yes, uh, it notes that there was an

446
00:27:47,600 --> 00:27:51,680
Speaker 1: American food revolution happening in the nineteen eighties, with quote

447
00:27:51,680 --> 00:27:56,919
Speaker 1: a proliferation of celebrity chefs, designer kitchens, and expensive artisanal

448
00:27:57,280 --> 00:28:02,880
Speaker 1: ingredients which moved into the middle class by the nineteen nineties,

449
00:28:02,920 --> 00:28:07,000
Speaker 1: so we were starting to see this entire shift in

450
00:28:08,200 --> 00:28:13,640
Speaker 1: culinary going pop culture. So speaking of that, I mean

451
00:28:13,800 --> 00:28:17,760
Speaker 1: Sarah Malton is one of the early chefs who benefits

452
00:28:17,920 --> 00:28:21,280
Speaker 1: from this because Julia Child had Moulton assist her during

453
00:28:21,280 --> 00:28:25,440
Speaker 1: Good Morning America appearances, which eventually led her to becoming

454
00:28:25,760 --> 00:28:31,640
Speaker 1: one of Food networks first stars, and Food Network launched

455
00:28:31,720 --> 00:28:35,159
Speaker 1: in And I mean, I feel like Food Network is

456
00:28:35,240 --> 00:28:41,720
Speaker 1: so responsible for a bulk of our celebrity chef culture today. Yeah,

457
00:28:41,800 --> 00:28:44,360
Speaker 1: but I love that Julia got her start on PBS,

458
00:28:44,480 --> 00:28:46,240
Speaker 1: because her whole thing was I want to stick with

459
00:28:46,280 --> 00:28:49,160
Speaker 1: the educators. Of course, all of these networks were offering

460
00:28:49,200 --> 00:28:53,640
Speaker 1: her Boku bucks to cook for them and you know,

461
00:28:53,680 --> 00:28:56,360
Speaker 1: attract all of these advertisers. Obviously she already had the

462
00:28:56,400 --> 00:28:59,760
Speaker 1: eyeballs to go with it, Um, but now she was like, nah,

463
00:29:00,120 --> 00:29:03,320
Speaker 1: I'm I'm big into teaching and supporting men and women

464
00:29:03,360 --> 00:29:05,720
Speaker 1: who want to learn to cook. And one of those

465
00:29:05,720 --> 00:29:07,959
Speaker 1: men and women who wanted to learn to cook was

466
00:29:08,120 --> 00:29:11,120
Speaker 1: a name that a number of Sminthy listeners suggested that

467
00:29:11,160 --> 00:29:13,720
Speaker 1: we talk about when we announced that we were going

468
00:29:13,760 --> 00:29:17,440
Speaker 1: to do an episode on cooking and celebrity chefs cat

469
00:29:17,480 --> 00:29:22,280
Speaker 1: cora Um. She cites Julia Child as a direct influence,

470
00:29:22,280 --> 00:29:24,480
Speaker 1: and she recently came out with a memoir, and in

471
00:29:24,520 --> 00:29:27,600
Speaker 1: an interview about that in Portune magazine, she talks about

472
00:29:27,640 --> 00:29:33,680
Speaker 1: how she drove from her home in Jackson, Mississippi, two

473
00:29:33,760 --> 00:29:36,960
Speaker 1: Natchez to get advice from Julia Child at a book reading,

474
00:29:37,000 --> 00:29:39,200
Speaker 1: and she said that Julia Child told her to go

475
00:29:39,400 --> 00:29:43,160
Speaker 1: to the Culinary Institute of America. Remember, Julia Child had

476
00:29:43,160 --> 00:29:47,720
Speaker 1: been essentially lobbying them to get more women in their doors,

477
00:29:48,280 --> 00:29:50,520
Speaker 1: and she said, quote it was a man's world, and

478
00:29:50,520 --> 00:29:54,440
Speaker 1: I had to be strong, stubborn and persistent could advice

479
00:29:54,520 --> 00:29:57,160
Speaker 1: for any industry, any for in a job that it's

480
00:29:57,200 --> 00:30:01,640
Speaker 1: a man's world. I think being strong, stubborn and persistence

481
00:30:01,680 --> 00:30:05,520
Speaker 1: always good advice. Um. But yeah, So kat Cora has

482
00:30:05,560 --> 00:30:08,440
Speaker 1: a really incredible story too. She I mean, she graduated

483
00:30:08,560 --> 00:30:11,280
Speaker 1: from the culinary institute. She ends up going to Europe,

484
00:30:11,280 --> 00:30:14,440
Speaker 1: where she says it was unheard of for women, especially

485
00:30:14,480 --> 00:30:16,280
Speaker 1: for women in the US, to hop on a plane

486
00:30:16,560 --> 00:30:20,040
Speaker 1: and go to work in a three star Michelin restaurant. Yeah,

487
00:30:20,120 --> 00:30:23,040
Speaker 1: it's interesting now because along her trajectory she actually ended

488
00:30:23,080 --> 00:30:26,000
Speaker 1: up turning down a couple of different jobs because, for instance,

489
00:30:26,080 --> 00:30:28,440
Speaker 1: one chef who wanted to hire her wanted her to

490
00:30:28,520 --> 00:30:32,320
Speaker 1: be his sautee chef, and she's like, ah, I had

491
00:30:32,360 --> 00:30:34,720
Speaker 1: to have that moment of weighing my options, like do

492
00:30:34,800 --> 00:30:37,040
Speaker 1: I want to take not only a couple of steps

493
00:30:37,080 --> 00:30:39,360
Speaker 1: back on where I planned to be at this point

494
00:30:39,360 --> 00:30:41,200
Speaker 1: in my life, but do I also want to take

495
00:30:41,240 --> 00:30:44,200
Speaker 1: such a step back financially? And so she ended up

496
00:30:44,200 --> 00:30:46,520
Speaker 1: telling the guy like, I can't make seven dollars an

497
00:30:46,520 --> 00:30:49,240
Speaker 1: hour and still live the life that I need to live.

498
00:30:49,360 --> 00:30:53,320
Speaker 1: Like to actually live somewhere I can't make seven dollars

499
00:30:53,360 --> 00:30:55,640
Speaker 1: an hour. She ended up making the right choice for her.

500
00:30:55,680 --> 00:30:58,520
Speaker 1: She passed on that particular job and worked, as she says,

501
00:30:58,560 --> 00:31:01,440
Speaker 1: in the trenches at a lot lot of fancy upscale

502
00:31:01,440 --> 00:31:05,360
Speaker 1: restaurants and usually in the trenches as code for working

503
00:31:05,360 --> 00:31:07,760
Speaker 1: with a lot of dudes. Um. And she said that

504
00:31:07,840 --> 00:31:11,400
Speaker 1: was one of the reasons why the Food Network picked her,

505
00:31:12,080 --> 00:31:13,680
Speaker 1: you know, to kind of groom her as one of

506
00:31:13,680 --> 00:31:16,600
Speaker 1: its stars. And in two thousand five she was named

507
00:31:16,640 --> 00:31:20,760
Speaker 1: the first female Iron Chef. As a number of stuff

508
00:31:20,800 --> 00:31:24,040
Speaker 1: I've never told you listeners also noted to us. But

509
00:31:24,160 --> 00:31:28,719
Speaker 1: speaking of Food Network, Iron Chef and this whole TV

510
00:31:28,880 --> 00:31:32,360
Speaker 1: ification to make up a word of cooking that starts

511
00:31:32,360 --> 00:31:35,400
Speaker 1: to really explode in the late nineties and early two thousands,

512
00:31:35,440 --> 00:31:39,320
Speaker 1: because remember we have that higher class quote unquote food

513
00:31:39,320 --> 00:31:41,760
Speaker 1: revolution in the eighties that then sort of trickles down

514
00:31:41,880 --> 00:31:45,040
Speaker 1: to more of like the well used and mese. In

515
00:31:45,080 --> 00:31:48,200
Speaker 1: the nineties and two thousands, we see some patterns starting

516
00:31:48,240 --> 00:31:52,520
Speaker 1: to emerge and how famous female cooks slash chefs post

517
00:31:52,960 --> 00:31:57,000
Speaker 1: Julia Child are presented. There's something that kind of kind

518
00:31:57,040 --> 00:32:00,240
Speaker 1: of shifts and it's not that Julia Child cooked in

519
00:32:00,680 --> 00:32:05,000
Speaker 1: chef whites and in industrial settings and wasn't very homey

520
00:32:05,160 --> 00:32:08,520
Speaker 1: in her approach, but it was still a lot more

521
00:32:08,560 --> 00:32:11,880
Speaker 1: about the food. It was about her obviously her winning

522
00:32:11,880 --> 00:32:15,720
Speaker 1: personality and charm, but still about the food. Yeah, and

523
00:32:15,720 --> 00:32:17,800
Speaker 1: then we start to get cooking shows that are way

524
00:32:17,840 --> 00:32:22,160
Speaker 1: more about that big personality. And this is also where

525
00:32:22,400 --> 00:32:25,200
Speaker 1: we start to see as that Yale professor Freedman notes

526
00:32:25,680 --> 00:32:28,160
Speaker 1: the thing that I mentioned earlier of suddenly we're getting

527
00:32:28,200 --> 00:32:32,200
Speaker 1: celebrity chef's opinions on things going on in the world

528
00:32:32,320 --> 00:32:36,360
Speaker 1: beyond what's happening in their kitchen. Jamie Oliver, who's the

529
00:32:36,880 --> 00:32:40,000
Speaker 1: brit who had that big school lunch push to make

530
00:32:40,040 --> 00:32:43,640
Speaker 1: school lunch is healthier. Suddenly we're also really concerned with

531
00:32:43,640 --> 00:32:46,440
Speaker 1: what Paula Deene may or may not be saying it's

532
00:32:46,480 --> 00:32:49,320
Speaker 1: horrific about people who work at her restaurants. You have

533
00:32:49,360 --> 00:32:52,080
Speaker 1: Emerald Lagazzi spinning off from doing a cooking show and

534
00:32:52,200 --> 00:32:57,600
Speaker 1: doing an eco show looking at food and sustainability. Mario

535
00:32:57,640 --> 00:33:00,160
Speaker 1: Batali is getting in the car with Gwyneth Paltrow mean

536
00:33:00,200 --> 00:33:03,239
Speaker 1: a huge political statement. It's while those orange crocs are

537
00:33:03,280 --> 00:33:07,760
Speaker 1: just screaming all sorts of things at us and scholar

538
00:33:07,920 --> 00:33:13,520
Speaker 1: Lucy Shoals describes in a paper on gender and celebrity

539
00:33:13,520 --> 00:33:18,720
Speaker 1: TV chefs. She describes these chefs as figures who assimilate

540
00:33:18,760 --> 00:33:23,480
Speaker 1: within his her towering persona, the authority, charisma and responsibility

541
00:33:23,480 --> 00:33:27,920
Speaker 1: of the journalist, the activist, and the parent all rolled

542
00:33:28,000 --> 00:33:31,400
Speaker 1: into one. We're juggling a lot of rolling pins and

543
00:33:31,440 --> 00:33:35,560
Speaker 1: whisks metaphorically at this point that that is a lot

544
00:33:35,640 --> 00:33:40,040
Speaker 1: to put onto to one aproned person or no apron

545
00:33:40,120 --> 00:33:43,760
Speaker 1: at all. Aprons are frumping out, Caroline, Oh no, but

546
00:33:43,840 --> 00:33:47,000
Speaker 1: I love a good apron. Uh. Yeah, this is we

547
00:33:47,160 --> 00:33:52,920
Speaker 1: start to see a lot about how certain uh lady

548
00:33:53,000 --> 00:33:58,040
Speaker 1: TV chefs look and what they're wearing, what their figures

549
00:33:58,120 --> 00:34:00,520
Speaker 1: look like, how busty or not bust do they are.

550
00:34:00,640 --> 00:34:04,160
Speaker 1: There's a lot of discussion about Nigella Lawson and Giada

551
00:34:04,200 --> 00:34:08,719
Speaker 1: de Laurentus, a lot of people just focusing on the looks.

552
00:34:08,760 --> 00:34:11,719
Speaker 1: So you're saying that the big shift in the early

553
00:34:11,760 --> 00:34:20,399
Speaker 1: two thousand's with TV cooks, cooking presenters, chefs is sex appeal. Yeah,

554
00:34:20,480 --> 00:34:24,760
Speaker 1: there's definitely less of the Julia Child quirkiness. Well, Rachel

555
00:34:24,800 --> 00:34:28,000
Speaker 1: Rise a little bit quirky, but way more focused on like,

556
00:34:28,200 --> 00:34:31,919
Speaker 1: here's a beautiful woman cooking you a sandwich. Well there's

557
00:34:31,960 --> 00:34:35,440
Speaker 1: also two they're attractive, but they can't be overtly sexy

558
00:34:35,520 --> 00:34:38,200
Speaker 1: so as to turn off a female audience either, so

559
00:34:38,239 --> 00:34:41,680
Speaker 1: they have that kind of BFF approach as well. They're

560
00:34:41,680 --> 00:34:46,560
Speaker 1: just like, you're very attractive friend, like Nigella Lawson, whose

561
00:34:46,800 --> 00:34:51,120
Speaker 1: Nigella Bites was a huge hit and also very much

562
00:34:51,160 --> 00:34:54,680
Speaker 1: focused on her attractiveness. And and notably she she was

563
00:34:54,680 --> 00:34:59,799
Speaker 1: a journalist before she turned to cooking, and she wants

564
00:34:59,840 --> 00:35:02,080
Speaker 1: to described her two thousand cookbook How to Be a

565
00:35:02,120 --> 00:35:06,200
Speaker 1: Domestic Goddess, Baking and the Art of Comfort Cooking as

566
00:35:06,280 --> 00:35:10,200
Speaker 1: quote a very important feminist tract in its own right,

567
00:35:10,960 --> 00:35:14,480
Speaker 1: because she said it celebrates the type of kitchen activity

568
00:35:14,520 --> 00:35:19,880
Speaker 1: that's typically derided for its feminine associations, i e. Baking.

569
00:35:20,680 --> 00:35:23,399
Speaker 1: Mm hmm. So it's it's going back to what we've

570
00:35:23,440 --> 00:35:30,200
Speaker 1: talked about with femphobia new domesticity, reclaiming womanly things as

571
00:35:30,239 --> 00:35:34,359
Speaker 1: a feminist act. Interesting. Yeah, I mean, personally, I think

572
00:35:34,360 --> 00:35:36,000
Speaker 1: it might have also been a little bit to just

573
00:35:36,080 --> 00:35:40,120
Speaker 1: sell cookbooks and not and and and alleviate any tension

574
00:35:40,160 --> 00:35:42,760
Speaker 1: over buying something titled How to Be a Domestic Goddess,

575
00:35:43,360 --> 00:35:47,240
Speaker 1: which could be seen as a little regressive. Yes, yes,

576
00:35:48,040 --> 00:35:51,560
Speaker 1: well then we get Rachel Ray's thirty Minute Meals that

577
00:35:51,719 --> 00:35:54,839
Speaker 1: she debuts on a news station out of Albany, New York,

578
00:35:55,040 --> 00:35:58,200
Speaker 1: and Food Network just snaps her up. But the thing

579
00:35:58,360 --> 00:36:01,040
Speaker 1: is like, she's no dummy, She's know, just like talking

580
00:36:01,840 --> 00:36:05,839
Speaker 1: cooking head. Uh. She developed the idea on her own

581
00:36:06,080 --> 00:36:10,040
Speaker 1: and shopped it around, amassing a huge cookbooks worth of

582
00:36:10,080 --> 00:36:12,200
Speaker 1: recipes along the way. I mean, this woman did put

583
00:36:12,200 --> 00:36:14,400
Speaker 1: out a cookbook that was like three d and sixty

584
00:36:14,400 --> 00:36:17,120
Speaker 1: five Days of Cooking. So well, I mean, and that

585
00:36:17,160 --> 00:36:20,120
Speaker 1: was when she was knee deep in empire building. Even

586
00:36:20,160 --> 00:36:24,160
Speaker 1: before that, she had started self publishing sort of like

587
00:36:24,200 --> 00:36:27,719
Speaker 1: she had like a very very very small press that

588
00:36:27,800 --> 00:36:31,080
Speaker 1: she was working with to um publish her recipes. And

589
00:36:31,120 --> 00:36:34,320
Speaker 1: she straight up acknowledges like, yeah, no, I'm not a chef.

590
00:36:34,719 --> 00:36:38,800
Speaker 1: I'm just a really hard worker. And thirty Minute Meals

591
00:36:38,840 --> 00:36:43,279
Speaker 1: debuted in two thousand one. Four years later, she has

592
00:36:43,480 --> 00:36:47,000
Speaker 1: four point five million books in print, a six million

593
00:36:47,000 --> 00:36:51,200
Speaker 1: dollar book contract, and four shows in regular rotation. Oh

594
00:36:51,280 --> 00:36:54,960
Speaker 1: and a magazine. I mean Rachel Ray's rise to fame

595
00:36:55,160 --> 00:36:59,200
Speaker 1: is incredible, but also the hate that that breeded was

596
00:36:59,360 --> 00:37:02,239
Speaker 1: also incredible. Yeah. I never I can't say that I

597
00:37:02,280 --> 00:37:04,400
Speaker 1: ever had much of an opinion on Rachel Ray. I

598
00:37:04,480 --> 00:37:06,640
Speaker 1: didn't watch her because I did think she was a

599
00:37:06,680 --> 00:37:11,680
Speaker 1: little bit like overly spunky, and it kind of drove

600
00:37:11,719 --> 00:37:13,959
Speaker 1: me crazy, and as someone who didn't really watch cooking

601
00:37:13,960 --> 00:37:17,279
Speaker 1: shows anyway, I was like next. But I do have

602
00:37:17,360 --> 00:37:20,480
Speaker 1: to admire her for all that lies behind that spunkiness,

603
00:37:20,560 --> 00:37:26,760
Speaker 1: which is really just pure strength and determination. Yeah. And

604
00:37:26,960 --> 00:37:31,560
Speaker 1: in that New York Times profile addressing all of the

605
00:37:31,600 --> 00:37:35,200
Speaker 1: haters because there were and still are, I'm sure so many,

606
00:37:35,320 --> 00:37:37,960
Speaker 1: she said I never said I was the greatest thing ever.

607
00:37:38,320 --> 00:37:40,359
Speaker 1: I just think people should be able to cook, even

608
00:37:40,360 --> 00:37:42,800
Speaker 1: if they don't have a bunch of time or money.

609
00:37:42,920 --> 00:37:46,280
Speaker 1: And I think that did mark a big shift in

610
00:37:46,440 --> 00:37:50,840
Speaker 1: our pop culture approach to cooking, where everything did become timed,

611
00:37:50,920 --> 00:37:54,440
Speaker 1: even if it is in more of an elevated but

612
00:37:54,520 --> 00:37:58,160
Speaker 1: still time competitive setting like a Top chef, which is

613
00:37:58,320 --> 00:38:01,640
Speaker 1: which is interesting because so here's Rachel Ray, who has

614
00:38:01,680 --> 00:38:04,680
Speaker 1: the same idea as Julia Child of like cooking should

615
00:38:04,719 --> 00:38:07,719
Speaker 1: be accessible and women should be able to do it

616
00:38:07,800 --> 00:38:09,200
Speaker 1: and you should be able to enjoy it and have

617
00:38:09,280 --> 00:38:12,120
Speaker 1: fun with it. But she's approaching it from the opposite

618
00:38:12,120 --> 00:38:15,359
Speaker 1: way of like take less time, whereas Julia was like,

619
00:38:15,520 --> 00:38:20,000
Speaker 1: let's invest more time and really enjoy what we're doing. Yeah, yeah,

620
00:38:20,040 --> 00:38:23,279
Speaker 1: I mean like even thinking about their presentation where they are.

621
00:38:23,400 --> 00:38:27,400
Speaker 1: Both their sets are in homey places unless it's one

622
00:38:27,440 --> 00:38:32,799
Speaker 1: of Rachel's travel shows, but their main sets are very domestic.

623
00:38:33,160 --> 00:38:35,920
Speaker 1: They both have the quirky appeal, you know, so they

624
00:38:35,920 --> 00:38:38,359
Speaker 1: seem very down to earth, but they are coming at

625
00:38:38,400 --> 00:38:45,080
Speaker 1: it from exact opposite vantage points. But Rachel ray Too

626
00:38:45,320 --> 00:38:47,560
Speaker 1: was one of the women who was featured in what

627
00:38:47,760 --> 00:38:53,600
Speaker 1: is possibly the most ridiculous article I've ever read, which

628
00:38:53,680 --> 00:38:56,920
Speaker 1: was in the New York Times in two thousand and seven,

629
00:38:57,800 --> 00:39:01,839
Speaker 1: which was all about fashion. That's not surprising. What's so

630
00:39:01,840 --> 00:39:06,040
Speaker 1: so weird about that? And it's because it literally was

631
00:39:06,080 --> 00:39:10,360
Speaker 1: an entire style piece about how lady chefs on TV

632
00:39:10,560 --> 00:39:16,839
Speaker 1: Ladies Celebrity Chefs where v NEX shirts period. Yeah, so

633
00:39:16,840 --> 00:39:21,360
Speaker 1: they declared chef whites and aprons are out and v

634
00:39:21,480 --> 00:39:24,399
Speaker 1: NEX show just a little bit of cleave. That's shark

635
00:39:24,480 --> 00:39:29,440
Speaker 1: for cleavage are the new quote unquote uniform of female

636
00:39:29,600 --> 00:39:35,040
Speaker 1: cooking show stars, and it attributes this safer work sexy

637
00:39:35,280 --> 00:39:38,040
Speaker 1: V neck trend to Nigella. I would just like to

638
00:39:38,080 --> 00:39:40,319
Speaker 1: say that I have been rocking a V neck shirt

639
00:39:40,360 --> 00:39:42,120
Speaker 1: for a very long time. It had nothing to do

640
00:39:42,160 --> 00:39:44,839
Speaker 1: with Nigella Lawson. Well, Caroline, that's great for you. You

641
00:39:44,880 --> 00:39:49,760
Speaker 1: can have your own cooking show now. That man wait um.

642
00:39:50,000 --> 00:39:52,920
Speaker 1: And it cites people like Giada, Sandra Lee and also

643
00:39:53,040 --> 00:39:55,600
Speaker 1: Rachel Ray who are all wearing I mean, when they

644
00:39:55,640 --> 00:39:57,959
Speaker 1: did this side by side photo, it was convincing because

645
00:39:58,000 --> 00:40:01,920
Speaker 1: all of them were wearing sfull v NEX three quarter

646
00:40:02,000 --> 00:40:05,560
Speaker 1: length sleeves. You could tell that the fabric had a

647
00:40:05,560 --> 00:40:07,920
Speaker 1: little bit of a little bit of spandex in it

648
00:40:08,040 --> 00:40:13,120
Speaker 1: for shape. And it quotes Vogue Features director Sally Singer

649
00:40:13,160 --> 00:40:15,920
Speaker 1: who says to wear an apron now looks old fashioned,

650
00:40:15,960 --> 00:40:20,520
Speaker 1: although for a man it can look endearing. And this,

651
00:40:20,800 --> 00:40:26,760
Speaker 1: to me, did highlight the major contrast to industrial kitchen

652
00:40:26,840 --> 00:40:30,080
Speaker 1: environments where dude chefs in their aprons, in their chef

653
00:40:30,120 --> 00:40:33,239
Speaker 1: whites are still seen yes as sexy rock stars, they

654
00:40:33,280 --> 00:40:38,640
Speaker 1: are Sally Singer approved, but women chefs in front the

655
00:40:38,800 --> 00:40:45,280
Speaker 1: aprons or genderless chef whites are seen as sex less

656
00:40:45,320 --> 00:40:48,680
Speaker 1: and sweaty because it's hot. Yeah, and and a woman

657
00:40:48,719 --> 00:40:50,640
Speaker 1: being in an apron that just hearkens back to like

658
00:40:50,800 --> 00:40:53,560
Speaker 1: your grandmother at the stove. You know, there's nothing like

659
00:40:53,920 --> 00:40:56,560
Speaker 1: there's certainly nothing sexy about that. Sorry, I don't know

660
00:40:56,600 --> 00:41:02,640
Speaker 1: your grandmother. I remember at the height of Rachel Ray fame,

661
00:41:03,400 --> 00:41:07,839
Speaker 1: there were some guys that I knew who did like her.

662
00:41:07,840 --> 00:41:10,239
Speaker 1: I mean, she did the Maxim spread, and there were

663
00:41:10,239 --> 00:41:12,280
Speaker 1: some guys who, secretly, I don't know that they watched

664
00:41:12,400 --> 00:41:16,080
Speaker 1: the show, but they definitely found her whole like cute

665
00:41:16,080 --> 00:41:19,279
Speaker 1: girl cooking thing very attractive. Well yeah, I mean she's

666
00:41:19,320 --> 00:41:21,520
Speaker 1: the girl next door. She's probably gonna have a beer

667
00:41:21,560 --> 00:41:27,200
Speaker 1: with you while she's cooking you whatever, like thirty minute chili. Yeah.

668
00:41:27,239 --> 00:41:28,960
Speaker 1: And that was the thing too. She got slammed on.

669
00:41:29,000 --> 00:41:31,520
Speaker 1: People are like, it doesn't really take thirty minutes, and

670
00:41:31,560 --> 00:41:34,160
Speaker 1: she's like, I know, I know. If you're not like,

671
00:41:34,320 --> 00:41:36,480
Speaker 1: you haven't prepped everything, and if you're not Rachel Ray,

672
00:41:36,520 --> 00:41:38,920
Speaker 1: of course it's not going to take just thirty minutes. Relax.

673
00:41:39,560 --> 00:41:42,360
Speaker 1: But it is interesting to think about that that shift

674
00:41:42,480 --> 00:41:46,520
Speaker 1: in how we portray these women. I mean, they really

675
00:41:46,680 --> 00:41:48,680
Speaker 1: they aren't chefs. I mean a lot of times they

676
00:41:48,680 --> 00:41:52,359
Speaker 1: are cooks. Yes, she'll see Chef Whites on Top Chef,

677
00:41:52,560 --> 00:41:54,880
Speaker 1: you'll see it on the Master Chef finales. But their

678
00:41:54,920 --> 00:41:56,840
Speaker 1: whole thing is like, these are home cooks, they're not

679
00:41:56,880 --> 00:42:01,000
Speaker 1: really chefs. Um and you'll see it on Iron Chef,

680
00:42:01,200 --> 00:42:03,279
Speaker 1: but you'll also see it more often on people like

681
00:42:03,920 --> 00:42:10,080
Speaker 1: Bobby Flay and Emeral mostly Bam Dudes and and Food Networks.

682
00:42:10,239 --> 00:42:13,000
Speaker 1: And Barrel still wears her Chef White's, but I've also

683
00:42:13,040 --> 00:42:15,760
Speaker 1: seen her doing the V neck thing. If you start

684
00:42:15,760 --> 00:42:18,640
Speaker 1: looking for the V neck, Caroline, it's everywhere, but once

685
00:42:18,680 --> 00:42:22,879
Speaker 1: you get inside all of us, it's true until you

686
00:42:23,000 --> 00:42:27,560
Speaker 1: hit over fifty and then you get a crisp button down.

687
00:42:27,760 --> 00:42:33,359
Speaker 1: Allah in a garden and Martha Stewart, Yeah, iina garden, oh,

688
00:42:33,480 --> 00:42:35,920
Speaker 1: I know which. I was sad that we are not

689
00:42:35,920 --> 00:42:38,080
Speaker 1: going to get to talk much about Unda Garden at all,

690
00:42:38,360 --> 00:42:43,359
Speaker 1: really only this mentioned, but to Da Garden fans, I'm

691
00:42:43,400 --> 00:42:46,080
Speaker 1: thinking of her. I like her, and my boyfriend has

692
00:42:46,080 --> 00:42:49,240
Speaker 1: a weird opinion on her and listeners. I don't watch

693
00:42:49,360 --> 00:42:53,040
Speaker 1: Enah enough to know exactly what he's talking about, So Kristen,

694
00:42:53,080 --> 00:42:55,239
Speaker 1: I don't know. Maybe you do. But my boyfriend is

695
00:42:55,280 --> 00:42:58,799
Speaker 1: partially convinced that Aina's like trapped in the kitchen and

696
00:42:58,840 --> 00:43:01,640
Speaker 1: that she's got some we your relationship with her husband.

697
00:43:01,640 --> 00:43:03,920
Speaker 1: And he's like that man, he just like expects her

698
00:43:03,920 --> 00:43:05,800
Speaker 1: to do all the cooking. He just leaves her alone

699
00:43:05,800 --> 00:43:07,960
Speaker 1: in there. I'm pretty sure she's chained up, and you know,

700
00:43:08,040 --> 00:43:10,120
Speaker 1: maybe he's gay. I don't know what's going on between them,

701
00:43:10,160 --> 00:43:12,240
Speaker 1: but like, I feel like we need to set Dinah free.

702
00:43:13,320 --> 00:43:16,600
Speaker 1: I think Barefoot Contessa is living her best life. I

703
00:43:16,680 --> 00:43:19,000
Speaker 1: do too. I was just entertaining all the time. I

704
00:43:19,080 --> 00:43:21,000
Speaker 1: was like, boyfriend, how can you think this? Iina looks

705
00:43:21,040 --> 00:43:23,120
Speaker 1: like she's having so much fun and she's so pleased

706
00:43:23,120 --> 00:43:24,680
Speaker 1: to bring out the tray at the end of the

707
00:43:24,719 --> 00:43:28,520
Speaker 1: cooking to feed the people. Super tangent. One of my

708
00:43:28,640 --> 00:43:32,640
Speaker 1: favorite things on Twitter is Rock sand Gay live tweeting

709
00:43:32,880 --> 00:43:37,080
Speaker 1: Garefoot Contessa. Listeners, if you have not a followed Rock

710
00:43:37,160 --> 00:43:40,600
Speaker 1: sand Gay, do that and then please tune in for

711
00:43:40,640 --> 00:43:43,640
Speaker 1: her just tweeting about Eina. It's amazing. Well, and I

712
00:43:43,840 --> 00:43:47,319
Speaker 1: know Garden is another person who it's not about her

713
00:43:48,000 --> 00:43:50,759
Speaker 1: sex appeal. It's not about whether she's a girl next

714
00:43:50,800 --> 00:43:54,440
Speaker 1: door or not. It's a woman who's a really great

715
00:43:55,000 --> 00:44:00,200
Speaker 1: chef making really relatable meals. Oh but that reminds me

716
00:44:00,239 --> 00:44:03,880
Speaker 1: though you say she's a really great chef. When I

717
00:44:03,920 --> 00:44:06,880
Speaker 1: mentioned on stuff, I never told you social media that

718
00:44:06,880 --> 00:44:09,640
Speaker 1: we were thinking about doing this episode and asking should

719
00:44:09,640 --> 00:44:11,800
Speaker 1: we do something on Julia Child or maybe und a

720
00:44:11,840 --> 00:44:17,799
Speaker 1: Garden someone sneered in a Garden is just a caterer, which, yeah,

721
00:44:17,880 --> 00:44:21,040
Speaker 1: she did start a massively successful catering business and that

722
00:44:21,239 --> 00:44:25,360
Speaker 1: is how she got her start. But come on, now,

723
00:44:26,080 --> 00:44:29,080
Speaker 1: well okay, I mean I don't know did she go

724
00:44:29,160 --> 00:44:32,480
Speaker 1: to culinary school and attain the status of chef? I mean,

725
00:44:32,520 --> 00:44:34,400
Speaker 1: I don't know these things, but it seems like a

726
00:44:34,400 --> 00:44:38,680
Speaker 1: little harsh to dismiss n a Garden as a caterer

727
00:44:38,760 --> 00:44:42,520
Speaker 1: when like, obviously she's an amazing businesswoman and an amazing

728
00:44:43,080 --> 00:44:46,480
Speaker 1: cooker of food. Well, and it just gets to the

729
00:44:46,560 --> 00:44:48,680
Speaker 1: whole point of these past this episode, in the last

730
00:44:48,719 --> 00:44:52,839
Speaker 1: episode that we did on chefs in professional kitchens, where

731
00:44:53,280 --> 00:44:55,680
Speaker 1: there is that snobbery where it's like if if you

732
00:44:55,719 --> 00:44:59,040
Speaker 1: aren't a chef, if you're just a cook or a caterer,

733
00:44:59,400 --> 00:45:03,480
Speaker 1: then you are not worthy of as much respect. Even

734
00:45:03,520 --> 00:45:09,040
Speaker 1: if you are incredibly successful, which stinks because I mean traditionally,

735
00:45:09,080 --> 00:45:11,080
Speaker 1: as we talked about in our last episode, especially when

736
00:45:11,080 --> 00:45:13,440
Speaker 1: you go back to the seventeenth and eighteenth centuries, like

737
00:45:13,719 --> 00:45:16,360
Speaker 1: that's how women got their starts, where it was like

738
00:45:16,480 --> 00:45:21,359
Speaker 1: home based catering and confectioneries. Well, one thing too, I

739
00:45:21,400 --> 00:45:26,040
Speaker 1: did want to mention in this episode is how there

740
00:45:26,080 --> 00:45:30,840
Speaker 1: there might be a little bit better representation of women

741
00:45:30,840 --> 00:45:34,320
Speaker 1: in cooking on television as opposed to in professional kitchens

742
00:45:34,320 --> 00:45:39,640
Speaker 1: where it's what of women are chefs in restaurants, So

743
00:45:39,680 --> 00:45:43,400
Speaker 1: regardless of whether they are cooking, catering, or outright chefing,

744
00:45:44,360 --> 00:45:48,200
Speaker 1: there is a little bit more gender parity on screen

745
00:45:48,400 --> 00:45:50,920
Speaker 1: in terms of who's doing the cooking, who is guiding

746
00:45:51,040 --> 00:45:57,640
Speaker 1: us through this meal preparation, compared to the paltry of

747
00:45:57,640 --> 00:46:02,880
Speaker 1: women who are head cooks and chefs in restaurants. There

748
00:46:03,480 --> 00:46:06,920
Speaker 1: isn't that much diversity. Though. Um that was something that

749
00:46:07,000 --> 00:46:11,319
Speaker 1: really was not highlighted in most of the things we read.

750
00:46:11,360 --> 00:46:14,400
Speaker 1: But as I was reading and observing and looking at

751
00:46:14,400 --> 00:46:17,319
Speaker 1: photos like that New York Times v neck side by

752
00:46:17,360 --> 00:46:22,880
Speaker 1: side comparison, I was like, Oh, all these women are white, huh,

753
00:46:23,080 --> 00:46:25,840
Speaker 1: and you have a little bit of diversity here and there,

754
00:46:26,960 --> 00:46:31,080
Speaker 1: but I don't I would be very surprised if it

755
00:46:31,120 --> 00:46:34,840
Speaker 1: were anywhere on par with like our population statistics. Like

756
00:46:35,200 --> 00:46:39,200
Speaker 1: it's not representative. No, And and if anyone ever tries

757
00:46:39,280 --> 00:46:42,680
Speaker 1: to insert some diversity into any of these networks, it's

758
00:46:42,719 --> 00:46:47,279
Speaker 1: always with sort of an eye toward almost stereotyping. Uh.

759
00:46:47,320 --> 00:46:49,879
Speaker 1: Tanya Holland was talking to the Chicago Tribune and she says,

760
00:46:49,920 --> 00:46:52,319
Speaker 1: even on Food Network, they were dumbing us down. I

761
00:46:52,360 --> 00:46:54,080
Speaker 1: was in the soul kitchen, so they wanted me to

762
00:46:54,120 --> 00:46:57,759
Speaker 1: act sassy. I'm from suburbia, I'm educated, I have this

763
00:46:57,840 --> 00:47:00,400
Speaker 1: plethora of experience. That was not the way I was

764
00:47:00,440 --> 00:47:02,719
Speaker 1: going to act. And I will give a shout out

765
00:47:02,760 --> 00:47:06,040
Speaker 1: to Top Chef and Master Chef because I do think

766
00:47:06,040 --> 00:47:12,360
Speaker 1: those cooking competition shows, probably due to production, have more

767
00:47:12,600 --> 00:47:16,680
Speaker 1: diversity within their ranks. But when it comes to those

768
00:47:16,719 --> 00:47:21,960
Speaker 1: more Food Network stars, yeah, I mean it's it's pretty

769
00:47:22,000 --> 00:47:23,960
Speaker 1: pretty white. Um. I do want to give a quick

770
00:47:24,000 --> 00:47:27,000
Speaker 1: shout out though, to Carla Hall, who was on Top

771
00:47:27,080 --> 00:47:29,600
Speaker 1: Chef and It's now on. Isn't she the one who

772
00:47:29,640 --> 00:47:32,799
Speaker 1: said hoodie who to her husband? Yeah, she's a lady

773
00:47:33,520 --> 00:47:36,600
Speaker 1: and she has a cookie business and she is delightful,

774
00:47:37,280 --> 00:47:41,160
Speaker 1: and she has parlayed her top chef career into um

775
00:47:41,719 --> 00:47:45,520
Speaker 1: TV hosting as well, which is great. But still, I mean,

776
00:47:45,520 --> 00:47:52,120
Speaker 1: it's like a handful of examples. So overall, Caroline, considering

777
00:47:52,120 --> 00:47:54,080
Speaker 1: all the things we've talked about, We've talked so much

778
00:47:54,120 --> 00:47:58,720
Speaker 1: about cooking this week, if we look on screen versus

779
00:47:58,840 --> 00:48:03,520
Speaker 1: taking a peek inside brick and mortar kitchens, what do

780
00:48:03,560 --> 00:48:07,600
Speaker 1: we think about the gender portrayal. Well, I mean, I

781
00:48:07,800 --> 00:48:11,760
Speaker 1: do think it's interesting when you have examples like Nigella Lawson,

782
00:48:12,040 --> 00:48:15,400
Speaker 1: Rachel Ray, Sandra Lee, and then you look at people

783
00:48:15,480 --> 00:48:19,439
Speaker 1: like Anthony Bourdain Andrew Zimmer and people like guys tend

784
00:48:19,440 --> 00:48:26,000
Speaker 1: to be these rugged, kind of snarky adventurer types, um

785
00:48:26,040 --> 00:48:28,600
Speaker 1: bad boys of the kitchen, like I'm going to smoke

786
00:48:28,680 --> 00:48:31,920
Speaker 1: and get wasted and then talk about food, whereas the

787
00:48:31,960 --> 00:48:36,200
Speaker 1: women tend to be very like welcoming and nurturing and

788
00:48:36,239 --> 00:48:38,480
Speaker 1: all of the stereotypical stuff that we talked about in

789
00:48:38,520 --> 00:48:41,440
Speaker 1: our first episode. Yeah, I mean, in a lot of ways,

790
00:48:41,560 --> 00:48:45,600
Speaker 1: I agree. I don't know that it's um challenging gender

791
00:48:45,680 --> 00:48:52,440
Speaker 1: roles all that much, not that it necessarily needs to, no,

792
00:48:52,960 --> 00:48:55,520
Speaker 1: but I think it it is representative of how we

793
00:48:55,560 --> 00:48:59,720
Speaker 1: look at people who cook. Yeah, where it's still guys

794
00:49:00,400 --> 00:49:04,000
Speaker 1: and woman is cook she's nourishing and she's homemaking. Still Yeah,

795
00:49:04,040 --> 00:49:07,000
Speaker 1: like a guy who cooks and his packing a knife

796
00:49:07,080 --> 00:49:10,160
Speaker 1: like he's he's dangerous. He you know, he can do

797
00:49:10,280 --> 00:49:13,040
Speaker 1: something amazing, which is be a man with a penis

798
00:49:13,040 --> 00:49:16,680
Speaker 1: and cook a meal where his penis with his penis,

799
00:49:17,480 --> 00:49:19,840
Speaker 1: whereas women are like, well, that's just what you're supposed

800
00:49:19,840 --> 00:49:22,440
Speaker 1: to do. You're not like cool because of it. And

801
00:49:22,480 --> 00:49:24,560
Speaker 1: maybe that's part of the appeal. I mean, there is

802
00:49:24,600 --> 00:49:28,879
Speaker 1: something soothing about watching some of these shows. There's something

803
00:49:28,920 --> 00:49:32,080
Speaker 1: soothing about joining Aina in her garden or in her

804
00:49:32,160 --> 00:49:36,680
Speaker 1: kitchen and just watching her prepare food and talk calmly

805
00:49:36,760 --> 00:49:39,520
Speaker 1: to the camera. I mean, I don't I don't know.

806
00:49:39,560 --> 00:49:42,000
Speaker 1: I mean maybe it's more of like a Pinterest effect

807
00:49:42,040 --> 00:49:44,600
Speaker 1: where it's like this is just there's a little bit

808
00:49:44,600 --> 00:49:49,280
Speaker 1: of the aspirational self in there, where maybe TV executives

809
00:49:49,280 --> 00:49:54,080
Speaker 1: are simply putting forth what they think people want now,

810
00:49:54,239 --> 00:49:58,440
Speaker 1: like I would love to see uh oh, Lady Anthony Bourdain,

811
00:49:58,680 --> 00:50:00,960
Speaker 1: you know you've got you Well, you had Samantha Brown

812
00:50:01,000 --> 00:50:03,320
Speaker 1: who also did travel stuff, but she was so Sacharin,

813
00:50:03,760 --> 00:50:05,840
Speaker 1: I would like, Yeah, I'd love to see a lady

814
00:50:05,840 --> 00:50:08,720
Speaker 1: Anthony Bourdain. Until then, I guess I'll just watch Anthony

815
00:50:08,760 --> 00:50:11,680
Speaker 1: Bourdaine and TV developers. If you're listening, we know a

816
00:50:11,680 --> 00:50:14,640
Speaker 1: couple of ladies. You don't smoke, but we will drink

817
00:50:15,040 --> 00:50:18,360
Speaker 1: on camera in exotic locations, any food. We can be

818
00:50:18,400 --> 00:50:21,319
Speaker 1: real snarky. You haven't heard anything, Well, now I want

819
00:50:21,320 --> 00:50:25,760
Speaker 1: to hear from listeners. Really curious to know your favorite

820
00:50:25,760 --> 00:50:29,000
Speaker 1: celebrity chefs. Do you love Julia Child as much as

821
00:50:29,040 --> 00:50:31,719
Speaker 1: we do? And what do you think about the portrayal

822
00:50:32,239 --> 00:50:35,879
Speaker 1: of women cooking on TV? Is it just same old,

823
00:50:35,880 --> 00:50:38,759
Speaker 1: same old? Or do you think that it is challenging

824
00:50:38,760 --> 00:50:42,799
Speaker 1: our notions of women being in the kitchen and what

825
00:50:43,000 --> 00:50:46,200
Speaker 1: that means. Mom Stuff at how stuff works dot Com

826
00:50:46,360 --> 00:50:48,520
Speaker 1: is our email address. You can also tweet us at

827
00:50:48,520 --> 00:50:51,560
Speaker 1: mom stuff podcasts or messages on Facebook. And we've got

828
00:50:51,560 --> 00:50:54,120
Speaker 1: a couple of messages to share with you Right now.

829
00:51:03,239 --> 00:51:06,719
Speaker 1: I have a letter here from Katie about our juicing episode.

830
00:51:07,120 --> 00:51:10,440
Speaker 1: She has a couple of items to put things in perspective.

831
00:51:10,920 --> 00:51:14,200
Speaker 1: She says, you didn't make a distinction between juice and smoothies,

832
00:51:14,239 --> 00:51:16,760
Speaker 1: but spoke of them is interchangeable. Most of the time.

833
00:51:17,200 --> 00:51:19,920
Speaker 1: Smoothies blend the whole fruit and veg so they include

834
00:51:19,960 --> 00:51:22,680
Speaker 1: all that lovely fiber, which is great for your intestines,

835
00:51:22,800 --> 00:51:25,400
Speaker 1: makes you feel fuller for longer, Plus it slows down

836
00:51:25,440 --> 00:51:28,520
Speaker 1: the sugar absorption, so it keeps your blood sugar more stable.

837
00:51:29,120 --> 00:51:32,280
Speaker 1: Juicing removes all the fibers, so you get a really

838
00:51:32,360 --> 00:51:35,600
Speaker 1: high blood sugar spike, which is no different from eating chocolate,

839
00:51:35,800 --> 00:51:38,040
Speaker 1: and it makes your liver work really hard to store

840
00:51:38,120 --> 00:51:41,240
Speaker 1: all that excess blood sugar. So stick all that great

841
00:51:41,320 --> 00:51:44,280
Speaker 1: fruit and vegetables in your nutribullet or a much cheaper

842
00:51:44,320 --> 00:51:47,959
Speaker 1: alternative blender at a scoop of protein power some nuts

843
00:51:48,040 --> 00:51:50,400
Speaker 1: or seeds, and a splash of nut or oat or

844
00:51:50,600 --> 00:51:53,120
Speaker 1: rice milk to enjoy a feeling healthy lo g I

845
00:51:53,160 --> 00:51:56,680
Speaker 1: smoothie ps. And this is in reference to me being like,

846
00:51:56,960 --> 00:51:58,759
Speaker 1: I think a juice could be a good addition to

847
00:51:58,800 --> 00:52:04,120
Speaker 1: my granola bar break Katie says granola bars can be sugar,

848
00:52:04,160 --> 00:52:06,800
Speaker 1: so they aren't a healthy breakfast. Also, you mentioned cost,

849
00:52:06,880 --> 00:52:09,279
Speaker 1: making juicing an upper class thing. Classes are a bit

850
00:52:09,280 --> 00:52:12,440
Speaker 1: different here. She's over in England. You talked about seven

851
00:52:12,440 --> 00:52:15,080
Speaker 1: dollar juices from the shops, or two juices in the

852
00:52:15,120 --> 00:52:17,719
Speaker 1: time taken two juice, but not the cost of all

853
00:52:17,760 --> 00:52:20,480
Speaker 1: the fruit and vegetables, of which half the goodness, all

854
00:52:20,480 --> 00:52:23,160
Speaker 1: that fiber ends up in the bin. Maybe that's the

855
00:52:23,239 --> 00:52:25,879
Speaker 1: cheap bit in the US, but soon gets really expensive here.

856
00:52:26,120 --> 00:52:28,640
Speaker 1: And yeah, buying all of those fresh fruits and veggies,

857
00:52:28,640 --> 00:52:31,320
Speaker 1: and especially if you accidentally let and even go to spoil,

858
00:52:31,719 --> 00:52:35,160
Speaker 1: that can add up. So anyway, thank you, Katie. Well,

859
00:52:35,200 --> 00:52:37,799
Speaker 1: I've got a letter here from Amy and she was

860
00:52:37,800 --> 00:52:41,400
Speaker 1: writing about our women weightlifting episode. She says, I have

861
00:52:41,440 --> 00:52:45,640
Speaker 1: a condition where my kneecaps are unstable and occasionally partially

862
00:52:45,719 --> 00:52:49,440
Speaker 1: dislocate ouch. I was a lanky, awkward teenager and never

863
00:52:49,480 --> 00:52:52,440
Speaker 1: did any exercise, so when I started experiencing knee problems

864
00:52:52,440 --> 00:52:54,920
Speaker 1: in my first year of university, I reacted by just

865
00:52:55,000 --> 00:52:57,960
Speaker 1: restricting what I did out of fear of provoking a dislocation,

866
00:52:58,040 --> 00:53:01,360
Speaker 1: until even standing for five minute knits or walking for

867
00:53:01,480 --> 00:53:05,520
Speaker 1: fifteen was a challenge. Eventually, I saw a great physiotherapist

868
00:53:05,600 --> 00:53:08,120
Speaker 1: who suggested I get a gym membership rather than boring

869
00:53:08,160 --> 00:53:12,600
Speaker 1: repetitive physiotherapy exercises. In addition to low impact cardio she

870
00:53:12,680 --> 00:53:14,319
Speaker 1: told me the most important thing for me to do

871
00:53:14,440 --> 00:53:18,040
Speaker 1: was build up my leg muscles. I've now been exercising regularly,

872
00:53:18,080 --> 00:53:21,600
Speaker 1: including resistance training, for around three years, and Halloween will

873
00:53:21,640 --> 00:53:25,480
Speaker 1: mark three years without a dislocation. More than anything else,

874
00:53:25,520 --> 00:53:28,560
Speaker 1: resistance training has made a huge positive change in my life,

875
00:53:28,600 --> 00:53:30,480
Speaker 1: and I was shocked to hear that such a small

876
00:53:30,520 --> 00:53:33,959
Speaker 1: proportion of women didn't. Not only did my kneecap stay put,

877
00:53:34,280 --> 00:53:37,600
Speaker 1: but it's also helped hugely with managing my anxiety and

878
00:53:37,680 --> 00:53:40,920
Speaker 1: improving sleep. I really think that if I hadn't been

879
00:53:40,960 --> 00:53:44,759
Speaker 1: socialized away from exercise gyms and weights and intimidated by

880
00:53:44,760 --> 00:53:46,439
Speaker 1: them when I was younger, I would have sought help

881
00:53:46,440 --> 00:53:48,960
Speaker 1: for my knees much earlier. And if I'd had a

882
00:53:49,000 --> 00:53:52,360
Speaker 1: regular exercise regime to begin with and stronger muscles, my

883
00:53:52,440 --> 00:53:55,160
Speaker 1: knees might never have gotten so bad. Thanks for talking

884
00:53:55,200 --> 00:53:57,760
Speaker 1: about resistance training, and I hope that more women start

885
00:53:57,880 --> 00:54:00,479
Speaker 1: to do it. I still feel like I'm a super

886
00:54:00,560 --> 00:54:02,839
Speaker 1: unlikely candidate, but if I can do it and love it,

887
00:54:03,200 --> 00:54:07,000
Speaker 1: anybody can. Yeah. I just started doing my first strength

888
00:54:07,000 --> 00:54:09,680
Speaker 1: training classes. How did it go. It's going really well.

889
00:54:09,960 --> 00:54:12,799
Speaker 1: It's like a lot of circuits, you know, not a

890
00:54:12,800 --> 00:54:16,080
Speaker 1: bunch of huge weights. Everybody was really excited to hear

891
00:54:16,120 --> 00:54:18,680
Speaker 1: that you and I had done the strength training podcast.

892
00:54:18,760 --> 00:54:21,040
Speaker 1: Did you tell them that you don't poke up? Yes,

893
00:54:21,120 --> 00:54:23,120
Speaker 1: we told them that you don't poke up. It's true

894
00:54:23,320 --> 00:54:25,080
Speaker 1: and all of our listeners have written in to confirm

895
00:54:25,120 --> 00:54:28,320
Speaker 1: that too. Yeah. So, if you have let us to

896
00:54:28,400 --> 00:54:30,880
Speaker 1: send us mom stuff at how stuff works dot com

897
00:54:31,000 --> 00:54:33,080
Speaker 1: is our address and for links to all of our

898
00:54:33,160 --> 00:54:35,720
Speaker 1: social media as well as all of our blogs, videos,

899
00:54:35,760 --> 00:54:40,479
Speaker 1: and podcast with our sources. So you can read more.

900
00:54:40,719 --> 00:54:44,920
Speaker 1: In this instance about women cooking on television, head on

901
00:54:44,960 --> 00:54:52,000
Speaker 1: over to stuff Mom Never Told You dot com for

902
00:54:52,239 --> 00:54:54,520
Speaker 1: more on this and thousands of other topics. Is it

903
00:54:54,600 --> 00:55:01,840
Speaker 1: how stuff works dot com sh