WEBVTT - A Little Taste w/ Giada De Laurentiis 0:00:01.560 --> 0:00:04.240 So I have known Giada de Laurentis for such a 0:00:04.280 --> 0:00:07.440 long time. I'm not sure how I was first introduced 0:00:07.480 --> 0:00:09.840 to her. Either I was doing her makeup for something 0:00:10.119 --> 0:00:14.040 or just at one of those events, or at probably 0:00:14.200 --> 0:00:17.079 behind the scenes at the Today Show. And we've kind 0:00:17.120 --> 0:00:20.840 of kept in touch, and I've been following her and 0:00:20.920 --> 0:00:23.880 watching all these different things that she has been doing. 0:00:24.000 --> 0:00:27.760 I'm a really big fan. Hi. My dream is to 0:00:27.880 --> 0:00:30.680 just have dinner with her at her house when she's cooking, 0:00:30.720 --> 0:00:33.960 but which you know, hopefully will happen one day. But 0:00:34.479 --> 0:00:37.440 I'm just so interested in this new business she has 0:00:37.479 --> 0:00:40.240 and how she's you know, kind of doing the ship. 0:00:40.479 --> 0:00:46.880 So I'm looking forward to my conversation with Giada de Laurentis. Hey, 0:00:46.880 --> 0:00:51.440 would you what a cute hat? Oh? Well, I have 0:00:51.640 --> 0:00:55.240 to because otherwise it's just a lady who gives me 0:00:55.280 --> 0:00:57.640 my blow drives has COVID. So she was like, I 0:00:57.680 --> 0:01:00.000 can't give you a blow drive COVID. I thought, okay, well, 0:01:00.040 --> 0:01:02.880 then Bobby's gonna get me with my curly hair. Mat Well, 0:01:02.920 --> 0:01:05.200 first of all, I don't even think you realize how 0:01:05.240 --> 0:01:08.400 good your hair looks. I don't think you need blowouts 0:01:08.400 --> 0:01:11.040 like your hair looks all like, no, it looks done. 0:01:11.440 --> 0:01:13.720 So what have you done to your hair today? I 0:01:13.920 --> 0:01:16.520 have put a curling iron in it a little bit 0:01:16.720 --> 0:01:20.000 because it's frezzy. It's very humid here in Los Angeles 0:01:20.080 --> 0:01:21.560 as it was in New York when I was there 0:01:21.560 --> 0:01:24.400 two days ago. Um, so it gets frizzy, you know. 0:01:24.840 --> 0:01:27.399 And I think, honestly, Bobby, as we get older, we 0:01:27.720 --> 0:01:31.679 color our hair, and you know, we have people doing 0:01:31.680 --> 0:01:33.679 our hair all the time and all that stuff, it 0:01:33.760 --> 0:01:39.720 just gets the natural curl kinda. It's just age, you know, no, no, no. 0:01:39.760 --> 0:01:41.959 But also there's so many products that you could put 0:01:41.959 --> 0:01:44.800 in your hair that kind of tame the frizze. Because 0:01:44.800 --> 0:01:48.280 I'm all about like low maintenance, like you know, I 0:01:48.280 --> 0:01:50.240 don't know about you, but I get these invitations to 0:01:50.280 --> 0:01:52.520 go to these dinners and I'm like, I'm not going 0:01:52.560 --> 0:01:55.760 if I have to get a blowout, I'm just not going. Yeah, 0:01:55.760 --> 0:01:58.000 But you can put your hair back a certain way 0:01:58.320 --> 0:02:01.240 because in the shape of your now, because I have 0:02:01.280 --> 0:02:05.040 a different shape head than you, You're just long this way, 0:02:05.120 --> 0:02:07.520 so it looks good to pull back. Mine is wide 0:02:07.960 --> 0:02:10.799 with a big jawline, so it almost makes like more 0:02:10.840 --> 0:02:12.800 of a boy. I already have a bobble head. But 0:02:13.120 --> 0:02:15.560 then I get like a giant by a bobble head. 0:02:16.160 --> 0:02:18.880 Come on, well, just go like that. We're not on TV, 0:02:18.960 --> 0:02:20.720 We're on a podcast. Just put your hair back. I 0:02:20.720 --> 0:02:24.160 would like to see your bobble head. You're you're out 0:02:24.160 --> 0:02:27.480 of your freaking mind. But Bobby, I've had people putting 0:02:27.680 --> 0:02:30.079 do memes of me because I have a little body 0:02:30.120 --> 0:02:33.000 with a big, giant head. Oh my god, I could 0:02:33.080 --> 0:02:35.480 take off with these wings pretty soon. You know, I 0:02:35.520 --> 0:02:37.640 could fly to New York and see you with these wings. 0:02:38.000 --> 0:02:39.839 Oh my god. But you know what, first of all, 0:02:40.000 --> 0:02:42.480 the people that are doing the memes have nothing else 0:02:42.520 --> 0:02:46.960 to do time to me, you're just the cutest little thing. 0:02:47.040 --> 0:02:49.760 And we're both the exact same height. I think, I know. 0:02:50.120 --> 0:02:54.160 We are little people with lots of with lots of 0:02:54.160 --> 0:02:56.919 fire in us. Don't you think that? Do you think 0:02:56.960 --> 0:02:59.960 that had anything to do with making you so passionate 0:03:00.040 --> 0:03:05.280 it about what you do? Oh? Absolutely. My grandfather was 0:03:05.280 --> 0:03:07.920 a little smaller than me, and he had so much 0:03:08.680 --> 0:03:12.160 energy and fire and everything in him that it just 0:03:12.680 --> 0:03:15.040 I feel like I got that from him. You know, 0:03:15.840 --> 0:03:18.760 you come from this big De Laurentis family, which is 0:03:18.800 --> 0:03:24.160 like food and movies. Was your grandfather in the biz? Yes, 0:03:24.240 --> 0:03:28.919 so my grandfather was Dina de Laurentis, so he made uncle. Okay, 0:03:28.960 --> 0:03:34.480 that was your grandpa. No, my grandfather my mother's father. Um. 0:03:34.520 --> 0:03:37.440 So my grandfather came to the States in the seven 0:03:37.560 --> 0:03:40.200 early seventies, as we all did because we followed him. 0:03:40.320 --> 0:03:43.800 And my grandfather has made over six hundred movies in 0:03:43.920 --> 0:03:48.960 sixty years now. He's been dead maybe fifteen years now. 0:03:49.280 --> 0:03:51.280 He died at ninety three, but he did a lot 0:03:51.360 --> 0:03:55.000 in that meantime. And my grandmother was Miss Rome and 0:03:55.040 --> 0:03:57.920 then they were they were partners, so she would star 0:03:58.000 --> 0:04:00.640 in his movies. So she became a huge movie star 0:04:00.720 --> 0:04:04.120 and he would produce the movies. So they became like 0:04:04.200 --> 0:04:07.960 this powerhouse together. Wow. I mean, first of all, what 0:04:08.120 --> 0:04:12.200 an upbringing? What? You know? What what you had to 0:04:12.280 --> 0:04:14.080 look at? I look at my Papa Sam came from 0:04:14.120 --> 0:04:16.880 Russia and ended up you know, a car dealer. You know, 0:04:16.960 --> 0:04:19.400 he was a big car dealer in Chicago, Papa Sam, 0:04:19.440 --> 0:04:23.400 and he was five two. So you know, I come 0:04:23.440 --> 0:04:26.320 from a similar a Jewish line. You come from the 0:04:26.360 --> 0:04:29.680 Italian line, So you had better at Catholic, Yeah, you 0:04:29.960 --> 0:04:36.320 better like yeah, definitely her food. But yeah, well I 0:04:36.320 --> 0:04:38.960 guess that's a matter of opinion. But yes. And my 0:04:39.120 --> 0:04:43.760 grandfather's mother and father had a pasta factory in Naples 0:04:43.760 --> 0:04:46.760 before World War Two, so he and his seven siblings 0:04:46.760 --> 0:04:50.279 would go door to door outside of Naples and Tota 0:04:50.400 --> 0:04:54.960 and sell their mother's pasta and sauces. Yeah, and so 0:04:55.040 --> 0:04:57.200 that's how he became a great salesman, which is why 0:04:57.279 --> 0:05:00.559 everybody always said, um, although he made some great movies 0:05:00.600 --> 0:05:04.040 and he he wants oscars for them, what have you? Uh, 0:05:04.040 --> 0:05:07.680 and they're in the zeitgeist. But he really could sell 0:05:07.720 --> 0:05:10.360 you anything, Bobby. He could send you. He could sell 0:05:10.360 --> 0:05:11.880 you a lump of coal, and you would think you 0:05:12.000 --> 0:05:14.800 just got a bag of gold, like it was a 0:05:14.839 --> 0:05:18.240 gift to be able to be able to do that. Uh, 0:05:18.440 --> 0:05:21.680 that's that's yeah. No, it's amazing like when you stop 0:05:21.720 --> 0:05:24.839 and think about who you are now and where you 0:05:25.000 --> 0:05:27.279 came from, and you know what gives your giving to 0:05:27.320 --> 0:05:30.919 your daughter? So how old is your daughter now? Because 0:05:30.920 --> 0:05:32.719 she was always this little girl and I know she's 0:05:32.760 --> 0:05:37.839 not even moore, she's fourteen. Um. Yeah, and she is 0:05:38.120 --> 0:05:41.640 an avid lover of all things musical theater. So she 0:05:41.800 --> 0:05:44.520 is currently in a musical theater camp and Upstate New 0:05:44.560 --> 0:05:46.480 York and the Cats Skills where I just dropped her 0:05:47.640 --> 0:05:51.600 first time away from her parents for like four weeks, 0:05:51.600 --> 0:05:56.599 which is crazy. But she's very independent. Um. She loves makeup, Bobby, 0:05:56.680 --> 0:05:58.920 So she loves all of your stuff, all your Jones 0:05:58.960 --> 0:06:01.279 Road stuff. She play is with makeup all day. I 0:06:01.320 --> 0:06:04.480 think that's something a lot of girls rage are really into. 0:06:05.040 --> 0:06:08.839 Um and uh, it's really it's really fun to watch 0:06:08.839 --> 0:06:11.800 her sort of become her own person. You know. She 0:06:11.839 --> 0:06:15.560 doesn't like to cook, by the way, Okay, she doesn't. 0:06:15.880 --> 0:06:18.880 Interesting she did when she was younger and it all 0:06:18.920 --> 0:06:22.120 switched at about eleven, right, okay, but she likes to 0:06:22.160 --> 0:06:28.160 eat your food sometimes, Yeah you cook? Well, do you 0:06:28.200 --> 0:06:31.440 cook every night? Yeah? I do. But and she used 0:06:31.440 --> 0:06:33.640 to love my food more. I think now she's just 0:06:33.800 --> 0:06:40.520 more into uh, you know, her packaged foods are just junk. 0:06:40.839 --> 0:06:44.080 I think it's I sometimes think it is hormonal, and 0:06:44.120 --> 0:06:46.480 then I sometimes think it's her way of trying to 0:06:46.600 --> 0:06:51.480 separate herself from her mother. And that is for drone path, Yeah, 0:06:51.480 --> 0:06:53.160 I think that is that. See, I grew up with 0:06:53.200 --> 0:06:56.720 a very glamorous mother with like you know, sprayed hair 0:06:56.920 --> 0:07:00.800 and so much makeup, and I just found my comfort 0:07:00.920 --> 0:07:04.479 level being you know me, which is not a lot 0:07:04.480 --> 0:07:06.599 of makeup. And you know, though I do love a 0:07:06.640 --> 0:07:09.720 good hair color and blowout, I am like I feel 0:07:09.760 --> 0:07:13.720 my most comfortable when i'm just like not overdone, but 0:07:13.880 --> 0:07:19.880 funny enough. You built a giant makeup brand, isn't that? Like? 0:07:20.720 --> 0:07:23.680 I mean, it's just so fascinating, right, But if you 0:07:23.800 --> 0:07:27.320 think about like my the first makeup brand, which you know, 0:07:27.520 --> 0:07:29.880 is very different what I'm doing now, but the concept 0:07:29.920 --> 0:07:31.760 of who I am and how I think of beauty 0:07:31.880 --> 0:07:34.400 is the same. And I think that makeup is a 0:07:34.440 --> 0:07:38.240 way to just enhance and make you feel better about 0:07:38.280 --> 0:07:40.320 what you look like. You don't have to be all that, 0:07:40.600 --> 0:07:44.680 you know, like over made up hidden faces. So I 0:07:44.840 --> 0:07:50.520 like natural. Yeah, I like natural too. Um. I think 0:07:50.560 --> 0:07:53.200 it's harder sometimes these days as you get older, and 0:07:53.280 --> 0:07:56.960 I think that being on camera natural is awesome if 0:07:56.960 --> 0:08:01.800 you have a certain if you've been given something wonderful 0:08:01.880 --> 0:08:06.080 to work with from you know, your family and your genetics. 0:08:06.120 --> 0:08:09.800 Sometimes it gets harder as you get older to not 0:08:09.880 --> 0:08:11.760 wear a lot of makeup. But I think we've also 0:08:11.840 --> 0:08:14.680 changed the way we look at beauty. Um, and I 0:08:14.720 --> 0:08:17.560 think it's been a lovely road. And I think what 0:08:17.600 --> 0:08:21.640 you're doing with Jones Road and kind of changing. I 0:08:21.680 --> 0:08:23.880 don't know the perception because I know my daughter just 0:08:24.400 --> 0:08:27.040 she loves these makeups that have so much pigment, but 0:08:27.080 --> 0:08:30.520 they're so incredibly toxic. And I keep telling her, like 0:08:31.040 --> 0:08:35.000 you started and earn the early age with a bucket, right, 0:08:35.080 --> 0:08:37.280 and then we spend our whole life filling this bucket 0:08:37.320 --> 0:08:39.120 with all sorts of toxins and whether or not your 0:08:39.120 --> 0:08:43.640 body can detox somebodies are great at detoxing, somebody's aren't. 0:08:44.040 --> 0:08:46.840 And depending on where you fall in that uh, in 0:08:46.960 --> 0:08:51.080 that sort of path, if you start early just poisoning, poisoning, 0:08:51.120 --> 0:08:53.040 poisoning day in and day out, by the time you're 0:08:53.080 --> 0:08:55.480 my age, yeah, but I wouldn't worry about it if 0:08:55.480 --> 0:08:57.720 you think about it. I didn't know what clean was. 0:08:57.880 --> 0:08:59.680 I didn't know what organic was. I mean, I don't 0:08:59.679 --> 0:09:03.000 know how many years I've been eating organic and grass 0:09:03.040 --> 0:09:05.920 fed and all that stuff, like we grew up on. 0:09:06.480 --> 0:09:07.960 You know, I'm older than you are. I grew up 0:09:07.960 --> 0:09:12.240 on package terrible food. But I find, you know, right now, 0:09:12.720 --> 0:09:26.400 what I put my body is really important. How do 0:09:26.480 --> 0:09:29.800 you eat, Like, what's your modality? Well, I didn't grow 0:09:29.920 --> 0:09:32.280 up on package food, which is probably one of the 0:09:32.320 --> 0:09:34.760 reasons that I I'm on my daughter all the time. 0:09:34.760 --> 0:09:36.400 But you know, it's funny because her father says the 0:09:36.440 --> 0:09:38.680 same things from Michigan. He's like, I ate junk and 0:09:38.720 --> 0:09:42.880 I'm totally fine, Like, yeah, almost sixty years ago. The 0:09:42.960 --> 0:09:44.959 world that my daughter lives in is not the world 0:09:45.000 --> 0:09:46.920 that you lived in, or that he lived in, or 0:09:46.920 --> 0:09:49.400 that I even lived in. We we are all we're 0:09:49.440 --> 0:09:53.000 living in a totally different, in my opinion, much more 0:09:53.040 --> 0:09:57.679 toxic world um and generation after generation, our level that 0:09:57.720 --> 0:10:02.080 we can consume of toxicity has heightened, but our bodies 0:10:02.080 --> 0:10:05.520 haven't been able to sort of modulate and deal with that. 0:10:05.640 --> 0:10:08.760 So I think for her right now, it's actually worse 0:10:08.800 --> 0:10:11.120 than what you went through, or he went through, or 0:10:11.440 --> 0:10:15.200 I went through. I am always eight. My my parents cooked. 0:10:15.320 --> 0:10:17.880 I mean, it is sort of the Italian tradition, my 0:10:17.880 --> 0:10:20.880 my parents and my whole family. My grandfather nobody believed 0:10:20.880 --> 0:10:24.040 in buying um prepackaged foods. In fact, I remember when 0:10:24.040 --> 0:10:28.040 I started Everyday Italian on Food Network years ago, my 0:10:28.160 --> 0:10:31.640 grandfather was like, how could you tell them that it's 0:10:31.679 --> 0:10:35.640 okay to open a jar of tomato sauce. They should 0:10:35.640 --> 0:10:39.000 be making the sauce from scratch. It is not okay. 0:10:39.080 --> 0:10:42.400 You are prescribing to an American way that is not okay. 0:10:42.400 --> 0:10:44.800 And I'm like, yeah, but I just want them to cook, 0:10:45.679 --> 0:10:49.320 and I'll get there once they trust I'll get there. 0:10:49.400 --> 0:10:53.960 But I gotta start with ease. I gotta take sort 0:10:54.000 --> 0:10:58.920 of the the the the sense that people had from 0:10:58.920 --> 0:11:01.760 Italian food that as we went out to eat you know, 0:11:01.840 --> 0:11:03.720 you go out to eat it tigans, we do not 0:11:03.800 --> 0:11:06.360 make it at home. And so I wanted to change 0:11:06.360 --> 0:11:09.480 that that perception. And I felt that if you make 0:11:09.520 --> 0:11:12.040 it easier for them, little by little baby steps, you'll 0:11:12.040 --> 0:11:14.120 get to the point where they're okay with that. So 0:11:14.200 --> 0:11:16.520 my parents cooked every man, and that's how I learned 0:11:16.559 --> 0:11:19.240 to cook. My grandfather cooked everything, even pizza from pizza 0:11:19.240 --> 0:11:23.760 dough from scratch. Nothing was pre done. They also brought um. 0:11:23.800 --> 0:11:26.560 They would import a lot of ingredients from families and 0:11:26.640 --> 0:11:29.440 friends or put in their suitcase when they would come home. 0:11:29.920 --> 0:11:32.920 Because the Italian ingredients the way that we know them 0:11:32.920 --> 0:11:35.680 today and I don't know even Walmart has Purshooto was 0:11:35.720 --> 0:11:38.400 not non existent when I was a kid, so we 0:11:38.400 --> 0:11:41.040 would import everything. And that's how I that's how I ate, 0:11:41.120 --> 0:11:44.240 And honestly, mabby, I didn't have a hamburger from McDonald's 0:11:44.280 --> 0:11:47.760 until I was in my twenties, and when I did, 0:11:48.160 --> 0:11:50.200 my body did not like it. I'm I'm an ultra 0:11:50.320 --> 0:11:55.440 sensitive person in always, and so food is very critical 0:11:55.480 --> 0:11:57.040 for me and the way I feel. So I have 0:11:57.120 --> 0:12:01.240 to be careful um and eat small meals and you know, 0:12:01.320 --> 0:12:03.880 be careful with with what I'm eating and where it 0:12:03.920 --> 0:12:06.600 comes from. So I don't really eat package foods. I can't, 0:12:06.640 --> 0:12:09.880 not because I don't want to, but because I won't 0:12:09.920 --> 0:12:12.199 feel well for days. Now as I've gotten older, it 0:12:12.280 --> 0:12:13.800 used to be a couple of hours. Now it's like 0:12:13.920 --> 0:12:17.720 dates to recuperate. So well, let's yeah, talk talk to 0:12:17.720 --> 0:12:19.920 me about that, because you know I was gonna ask you. 0:12:19.920 --> 0:12:22.840 When I traveled to Italy and I eat, I'm in 0:12:22.880 --> 0:12:25.400 the mood for pasta, order pasta, I have some wine. 0:12:25.559 --> 0:12:28.480 It's fine, I'm here. I can't really eat pasta or 0:12:28.480 --> 0:12:31.000 wine because I'm not going to feel good the next day. 0:12:31.040 --> 0:12:35.080 So why why what is wrong with this country? Well, 0:12:35.120 --> 0:12:38.480 there's nothing wrong with this country. Let's start there. It's 0:12:38.520 --> 0:12:42.920 just the way that we our relationship with food and 0:12:43.080 --> 0:12:45.080 ingredients is just different. I mean, if you have to 0:12:45.120 --> 0:12:49.240 think about the way that America came to be, people escaped, 0:12:49.360 --> 0:12:52.200 right Like your grandfather left Russia because he wanted a 0:12:52.240 --> 0:12:56.079 better life, he wanted to pursue his religious believes, he 0:12:56.120 --> 0:12:58.120 wanted all of these things he could not do in 0:12:58.160 --> 0:13:01.760 his own country. Right, So the idea of the migration 0:13:02.080 --> 0:13:04.200 is that we're going to be able to find me. 0:13:04.480 --> 0:13:08.319 Number one, We're gonna have more of ingredients. Number two, 0:13:08.640 --> 0:13:11.240 so more more of everything, and we're gonna make it 0:13:11.320 --> 0:13:14.640 so everybody can eat all these things, unlike where we 0:13:14.720 --> 0:13:16.559 came from, where only people who had a lot of 0:13:16.600 --> 0:13:19.840 money could buy these ingredients, and everybody else a vegetables 0:13:19.840 --> 0:13:24.079 and whatever they could grow. So that mentality turned into 0:13:25.280 --> 0:13:27.800 we're gonna have chicken farms and we're gonna feed them 0:13:27.800 --> 0:13:29.679 antibiotics so they don't get sick, and we're gonna make 0:13:29.679 --> 0:13:32.920 them grow as fast as we can so that businesses 0:13:32.960 --> 0:13:36.040 like McDonald's can grow um and feed everybody. And I 0:13:36.080 --> 0:13:38.080 think the intention was a good one. It was not 0:13:38.160 --> 0:13:40.880 a bad intention. The intention was good. It's just over 0:13:40.960 --> 0:13:45.840 time what happens We ingest a lot of things that 0:13:45.880 --> 0:13:49.120 were not prepared to do or break down or detox 0:13:49.320 --> 0:13:54.280 and then we have you know, digestive problems, gaster entrology problems, 0:13:54.400 --> 0:13:58.920 brain problems, diseases, viruses like it. Just but it happens 0:13:58.920 --> 0:14:02.480 over many years, right, two years probably or more um 0:14:02.679 --> 0:14:05.720 for things to change. And in Italy, you know, yes, 0:14:05.760 --> 0:14:08.440 do we have fast food, Absolutely we do. It's the 0:14:08.440 --> 0:14:10.760 Western way of thinking, in the American way has definitely 0:14:10.760 --> 0:14:14.920 penetrated those countries. But we still as a culture really 0:14:14.960 --> 0:14:19.800 revere our land, our relationship with the soil and our land, 0:14:20.240 --> 0:14:22.920 and the way we harvest and the way we eat. 0:14:23.120 --> 0:14:26.240 So for Italians, meals are really important, they really are. 0:14:26.880 --> 0:14:30.680 And it's important to eat dinner together, lunch together. Uh, 0:14:30.720 --> 0:14:36.360 we source really well, we buy locally. These things are 0:14:36.400 --> 0:14:38.440 sort of ingrained in our culture in a way that 0:14:38.560 --> 0:14:41.640 it's not pussible. You can and that you can't expect 0:14:41.720 --> 0:14:44.800 Americans to have had to believe in that, because that's 0:14:44.840 --> 0:14:48.440 not part of the culture of people who came here, right, 0:14:48.840 --> 0:14:50.600 But I think we can. We're working towards that, and 0:14:50.640 --> 0:14:53.600 I think people are a lot better now at at 0:14:53.600 --> 0:14:57.000 reading labels and understanding what they're eating. And the way 0:14:57.040 --> 0:14:59.280 they feel being in tuned with their bodies. Like, hey, 0:14:59.480 --> 0:15:02.720 I don't feel so good. I just ate that giant 0:15:02.800 --> 0:15:05.800 pizza with bacon and everything else. I'm not feeling so 0:15:05.800 --> 0:15:07.920 good tomorrow I might not do that, or I might 0:15:07.960 --> 0:15:09.560 have a slice and not the whole pizza I have 0:15:09.600 --> 0:15:11.640 to and not. So I think people are getting better 0:15:11.680 --> 0:15:14.880 and they're being more um, they're more cognizant of what's happening. 0:15:15.320 --> 0:15:18.560 And that's really pasta like every night if you felt 0:15:18.560 --> 0:15:22.080 like it in Italy, I can yes here, no, but 0:15:22.160 --> 0:15:23.760 what if you buy the what if you bring over 0:15:23.800 --> 0:15:26.880 the same pasta? So that's what I've started. That's what 0:15:26.960 --> 0:15:29.440 I've started doing with john Z, which I started about 0:15:29.440 --> 0:15:33.120 six years ago, and now I've started an e commerce 0:15:33.400 --> 0:15:37.000 portion of it because it was just a content website first. Yeah, 0:15:37.040 --> 0:15:39.640 so what I'm gonna I want to know all about that. 0:15:39.720 --> 0:15:41.760 I want to know you know so many things. So 0:15:42.000 --> 0:15:45.040 since you already started to tell me about this new business. 0:15:46.320 --> 0:15:49.320 So this new business is an e commerce director consumer business. 0:15:49.440 --> 0:15:52.040 And basically what I what I've started to do is 0:15:52.600 --> 0:15:58.000 just bring in curated, really really high level products that 0:15:58.040 --> 0:16:02.440 are super clean and that have UM and that so yes, 0:16:02.600 --> 0:16:04.800 I can, you know, I can buy I can now 0:16:04.920 --> 0:16:08.720 eat the pasta from the family who made pasta in 0:16:08.760 --> 0:16:11.120 the same street as my grandfather in Naples. Like they 0:16:11.160 --> 0:16:13.640 still make it and source it the exact same way. 0:16:13.960 --> 0:16:16.800 You know. The thing with pasta is is that when 0:16:16.880 --> 0:16:21.120 it's um manufactured at these very high levels to keep 0:16:21.200 --> 0:16:24.160 up with demand, right, because that's what it is um, 0:16:24.320 --> 0:16:27.520 the pasta, the sourcing and the actual flower. You know, 0:16:27.560 --> 0:16:29.760 a lot of our flower in all over the world, 0:16:29.760 --> 0:16:32.920 really but really in this country is rotten. And because 0:16:33.000 --> 0:16:36.320 it is, when you make food with it, then it 0:16:36.520 --> 0:16:39.800 has dire consequences on your digestive systems. So the way 0:16:39.840 --> 0:16:41.760 they source the ingredients to make the pasta, the way 0:16:41.800 --> 0:16:43.840 they cut it. They also don't make a ton of 0:16:43.880 --> 0:16:46.880 it because they can't the old way of cutting pasta, 0:16:46.880 --> 0:16:49.000 and the dies and the bronze dies and all that 0:16:49.080 --> 0:16:51.800 are changed. They can't mass produce the way that you 0:16:51.840 --> 0:16:55.320 can with plastic, and so all of those things make 0:16:55.320 --> 0:16:58.359 a difference in the way you can um you know, digesting. 0:16:58.440 --> 0:17:00.360 So that's why in Italy you can drink the wine 0:17:00.720 --> 0:17:04.919 less pesticides. They're not always organic the way we see it, 0:17:05.040 --> 0:17:08.560 but they are biodynamic and they don't use pesticides the 0:17:08.560 --> 0:17:12.280 way we do. Um. And so I've started to source tomatoes, 0:17:12.920 --> 0:17:16.119 all sorts of pastas, ingredient, all herbs, all that stuff 0:17:16.160 --> 0:17:19.640 and importing it through job Z from Italy and allowing 0:17:19.680 --> 0:17:23.040 consumers to be able to buy what they like, olive oils, balsamic, 0:17:23.119 --> 0:17:25.840 viner girls, things that they can trust that are good 0:17:25.880 --> 0:17:29.120 and clean, and you can eat that stuff and still 0:17:29.160 --> 0:17:31.120 feel good. That's the whole point. You know. I did 0:17:31.160 --> 0:17:33.840 it with my restaurant Vegas. I've done it with my cookbooks. 0:17:34.480 --> 0:17:37.959 That's the goal. Yeah, So I've I've remember seeing some 0:17:38.040 --> 0:17:39.800 news report I don't know if it was sixty Minutes 0:17:39.880 --> 0:17:43.040 or something, that olive oil is actually not really you know, 0:17:43.880 --> 0:17:47.959 olive oil. It's like bad oil. I mean, is that true? 0:17:48.560 --> 0:17:50.920 And is there just a different way to source good 0:17:50.960 --> 0:17:55.600 olive oil that's really olive oil? Well, that's just that's 0:17:55.640 --> 0:18:00.800 a giant generalization. I guess that's like saying all makeup 0:18:01.119 --> 0:18:04.920 brands are toxic, right, but that's probably not true depending 0:18:04.960 --> 0:18:12.639 on which one you're talking about. So are many perceived 0:18:12.680 --> 0:18:19.879 olive oils on regular store shelves um laced with other oils? Yes, 0:18:20.359 --> 0:18:25.680 usually seed oils, canola oils, vegetable oils, that's the filler, right, 0:18:25.760 --> 0:18:28.800 so they can make more money. Um. So you have 0:18:29.119 --> 0:18:33.679 to read ingredients labels if you care. You really have 0:18:33.800 --> 0:18:38.239 to because by design, you know, the Health Department and 0:18:38.280 --> 0:18:42.199 the FDA does make them right, certain ingredients in there. 0:18:42.240 --> 0:18:44.720 Now you have to be smart about it because once 0:18:44.760 --> 0:18:48.080 companies get fined for stuff like that, they just change 0:18:48.160 --> 0:18:50.439 names around. So you kind of have to stay on 0:18:50.480 --> 0:18:54.040 top of things. But yeah, sure, olive oil is number one, 0:18:54.280 --> 0:18:57.120 very expensive. Number two it should come when you buy 0:18:57.160 --> 0:19:00.440 olive oil in a dark container, right because olive oil, 0:19:00.520 --> 0:19:04.639 like many many nuts and seeded oils, bigger rancid very 0:19:04.680 --> 0:19:07.960 quickly if not protected from sun. Right. So there's a 0:19:08.080 --> 0:19:10.040 those are a couple of things to look for. DP 0:19:10.280 --> 0:19:13.080 is really something that you know you could look for, 0:19:13.560 --> 0:19:16.800 which says that they have gone through a whole process 0:19:16.920 --> 0:19:19.520 and past and gotten a stamp of approval that they 0:19:19.560 --> 0:19:23.000 are true olive all. Now, the oil and olives come 0:19:23.040 --> 0:19:24.640 from all over They can be sourced from all over 0:19:24.640 --> 0:19:28.040 the world, so they're not always from just one region, um, 0:19:28.119 --> 0:19:31.200 just because we don't have enough because people love olive oil. 0:19:31.240 --> 0:19:35.760 But yes, many, but not all have other oils as fillers. 0:19:36.440 --> 0:19:38.320 And do you cook with the same oil that you 0:19:38.359 --> 0:19:43.400 put on your salad or is that a separate oil. Um. 0:19:43.440 --> 0:19:48.640 There are a couple of olive oils depending on how 0:19:48.720 --> 0:19:52.199 strong they are, UM, that I cook with or I 0:19:52.359 --> 0:19:56.080 just finished with. UM. You know, olive oil. You can 0:19:56.119 --> 0:19:58.760 cook with it, but you've gotta be careful because it 0:19:58.760 --> 0:20:02.280 has a lower heat point it UM, so it starts 0:20:02.320 --> 0:20:05.480 to turn a little bit a little bit more carcinogenic 0:20:05.600 --> 0:20:09.040 when heated to high levels. So avocado oil is really 0:20:09.040 --> 0:20:11.280 great if you can get your hands on it. That's 0:20:11.280 --> 0:20:14.840 a better one to cook with because it has a 0:20:14.880 --> 0:20:16.760 lower set point, so you can heat it up more 0:20:17.359 --> 0:20:20.360 UM and be okay. So that's usually what I do. 0:20:20.480 --> 0:20:22.680 The the oil I stay away from is gonna oil 0:20:23.240 --> 0:20:25.800 that when I really and vegetable oil. Those oils are 0:20:25.840 --> 0:20:29.680 just I just cannot. Hey, you can tolerate them, Yeah, 0:20:29.680 --> 0:20:31.680 they're inflammatory. But if you can tolerate them and de 0:20:31.760 --> 0:20:34.880 talk them, great, I cannot. That's why I stay away. Well, 0:20:34.920 --> 0:20:37.679 I love that you have taken your love of food 0:20:37.800 --> 0:20:41.000 and turned it into this new platform of health and wellness. 0:20:41.040 --> 0:20:43.880 And you know, I use your book that came out 0:20:44.000 --> 0:20:46.520 last year. You have some really great recipes in there, 0:20:46.600 --> 0:20:49.160 so thank you for that. But just in general, when 0:20:49.200 --> 0:20:53.080 you kind of came onto like the stage, you were 0:20:53.119 --> 0:20:58.680 one of the first female chefs that you know, kind 0:20:58.680 --> 0:21:02.040 of captured everyone's heart and attention. Do you think that 0:21:02.080 --> 0:21:04.800 you were, like, you know, a pioneer in the middle 0:21:04.800 --> 0:21:07.120 of an all boys club. Well, there were a few 0:21:07.160 --> 0:21:09.520 of us that started. I think Rachel Ray, myself and 0:21:09.600 --> 0:21:11.760 und Garden all kind of started at the same time. 0:21:11.800 --> 0:21:15.240 We have different philosophies for sure, the way we went 0:21:15.240 --> 0:21:18.480 about cooking, but I think we all started and at 0:21:18.480 --> 0:21:22.119 the same time. I think for me it's my family 0:21:22.200 --> 0:21:24.760 stories that really capture people and the fact that people 0:21:24.800 --> 0:21:27.439 love Italian food and they really really wanted to be 0:21:27.520 --> 0:21:30.920 able to make it at home, you know, for for 0:21:31.040 --> 0:21:34.520 Food Network and for me in particular, um and maybe 0:21:34.560 --> 0:21:37.560 the other ladies, but you'd have to ask them. Nine 0:21:37.600 --> 0:21:40.280 eleven changed everything for us, It really did. And I 0:21:40.400 --> 0:21:43.400 know that sometimes that sounds a little odd, but nine 0:21:43.440 --> 0:21:48.520 eleven changed the perspective Americans had a family and food 0:21:48.960 --> 0:21:52.160 and home, and so people started cooking at home more 0:21:52.280 --> 0:21:55.000 than going out, and that changed the landscape. And Blue 0:21:55.000 --> 0:21:57.280 Food Network up it blew people like myself up, Rachel 0:21:57.320 --> 0:22:00.080 ray on a garden, even the guys. It really it 0:22:00.280 --> 0:22:03.479 changed the perspective and the mentality the way that I 0:22:03.480 --> 0:22:05.679 think COVID has changed that people see health and wellness 0:22:05.760 --> 0:22:08.040