Speaker 1: Now did you have any lunch?
Speaker 2: I have eaten?
Speaker 3: What did you have?
Speaker 1: Had?
Speaker 2: Some passion fruit? Is that on the menu at the moment?
Speaker 1: Not passion fruit? That's worry.
Speaker 4: Yeah, I saw you like very nice.
Speaker 5: He doesn't know a red pepper from the passion Better
Speaker 5: get another m hm. A beautiful autumnal day. The sun
Speaker 5: is out, that's slightly crisp in the air, and the
Speaker 5: leaves are falling.
Speaker 3: The river is high, and the living is easy. So
Speaker 3: I'm sitting here with Zad Rogers and William Lensky, who
Speaker 3: produced the podcast, through these table four and we're just
Speaker 3: so excited to announce season three with an amazing lineup
Speaker 3: of new guests, including Guy Ritchie s Devlin, Chad Apatow,
Speaker 3: Wes Anderson, Ray Fines, and many many more. Until then, though,
Speaker 3: we don't want to leave you, so we're going to
Speaker 3: be sharing some of our favorite episodes of the past
Speaker 3: two seasons, beginning with edvar Sha.
Speaker 4: It's very busy as ever in the River Cafe, but
Speaker 4: today there's a special date because of the wedding going
Speaker 4: on downstairs. So if you hear some background noise, that's
Speaker 4: what it's much much more importantly the week.
Speaker 3: My week I was in New York.
Speaker 5: I went because Edvarsha has a retrospective, which I would
Speaker 5: say to anybody, including you, because you're going to run,
Speaker 5: don't walk. It's a spectacular show. It's a retrospective of
Speaker 5: his work over the last I guess maybe fifty years,
Speaker 5: and it was very, very moving. I took Austin Butler,
Speaker 5: who also was on a podcast with us, and Austin
Speaker 5: had met Ed because we were in LA at the
Speaker 5: same time in July, and I took Austin to ed
Speaker 5: studio when I went, and they were kind of two
Speaker 5: peers in the park.
Speaker 4: But for our listeners, this is the same whose podcast
Speaker 4: can be found on the table for podcast series. And
Speaker 4: also actually I remember being with you in LA maybe
Speaker 4: this time last year recording it.
Speaker 2: And it was a dog.
Speaker 4: We were in the Gozing Gallery in l A and
Speaker 4: he brought his stray dog and he just he just
Speaker 4: looked like he just came out of the desert. He
Speaker 4: was this sort of tall, dusty lean person. But Ed
Speaker 4: is famous in the podcast series. He's the only person
Speaker 4: that read his own recipe, which was what it was.
Speaker 5: I'm sitting here in LA with Dexter and Edwards Sha Edwards.
Speaker 5: Sha is the artist and Dexter is the dog, and
Speaker 5: I hope we're going to hear from them both in
Speaker 5: the next half hour.
Speaker 1: Did you bring the cactus armor?
Speaker 5: Yeah, there's a small work of art by my bed
Speaker 5: that I say hello to every morning and say good
Speaker 5: night to every night. I think of the day it
Speaker 5: arrived in the River Cafe from Los Angeles, wrapped in
Speaker 5: layers of bubble wrap. I knew then unwrapping it that
Speaker 5: this was one I would never let out of my sight.
Speaker 5: The artist was ed Rushee, and the word in bright
Speaker 5: red says yum. I've known ed Richet's work since the
Speaker 5: early seventies. I followed admired his work through his career,
Speaker 5: and in twenty nineteen. In twenty twenty he shows at
Speaker 5: the National Gallery and Tate Modern And it was then
Speaker 5: that we got to know each other well. Dinners at
Speaker 5: the River Cafe, breakfast at Clarages, and we became friends.
Speaker 5: First I fell in love with the art, and.
Speaker 1: Then I fell in love with the artist. Would you
Speaker 1: like to read a recipe?
Speaker 2: Shall I read your recipe?
Speaker 1: But I'd like to hear yours.
Speaker 5: You'll be the first person to read a recipe that
Speaker 5: is not a river cafe recipe, and I think that's good.
Speaker 6: What is that cactus omelet which I make occasionally? You
Speaker 6: have to get nopolytos little cactus pads that they slice
Speaker 6: into little bits, and so says utensils omelet pan are
Speaker 6: similar type pan with rounded bottom, mixing bowl, wire, whisk
Speaker 6: or fork. Instructions. Break two eggs in bowls slightly under
Speaker 6: mix with whisk or fork. Heat butter in pan until
Speaker 6: it bubbles and begins to turn brown. Add the eggs
Speaker 6: and let them sit in the pan until the bottom
Speaker 6: begins to harden. As soon as this sets, but while
Speaker 6: the top is still moist, add salt and pepper, cottage cheese,
Speaker 6: sprinkle celery on top, followed by the nopoulitos. Let the
Speaker 6: omelet set for about one minute over a low fire
Speaker 6: roll omelet out of pan and onto plate.
Speaker 1: Where does this recipe come from?
Speaker 2: I sort of made it up.
Speaker 6: Yeah, And I always liked the taste of They're kind
Speaker 6: of slimy of cactus, you know, nopolitos and uh, but
Speaker 6: they have a flavor all their own, and I've always
Speaker 6: liked them.
Speaker 5: Yeah, because you know, where we live, we don't get
Speaker 5: cactus cacti.
Speaker 1: So was it when you came out here to l
Speaker 1: you had it?
Speaker 2: Yeah?
Speaker 1: Did you go in the desert?
Speaker 2: Uh? Well, Los Angeles.
Speaker 1: I've talked to artists.
Speaker 5: I've interviewed Damian and Tracy, but I haven't had an
Speaker 5: artist or painted about We talk about food and have
Speaker 5: food in their life and food in there are But
Speaker 5: you actually painted with food.
Speaker 1: You use egg yolk and you used didn't you.
Speaker 5: Was that a certain period that you started painting with
Speaker 5: with actually food?
Speaker 6: I was maybe I was frustrated with art materials or
Speaker 6: it felt like I had reached a apex or a
Speaker 6: stopping off point. And then I thought about why you
Speaker 6: can make marks on paper or on canvas with any
Speaker 6: number of things.
Speaker 2: Why does it have to be pigments?
Speaker 6: And so then I started using these things like axle, grease.
Speaker 2: And caviar, and.
Speaker 6: Well, it's of course egg, and it's pretty stable and
Speaker 6: it hardens and it's proven to be pretty pretty stable
Speaker 6: over the years.
Speaker 5: Also, the paintings that you did with caviar still ye,
Speaker 5: still still there.
Speaker 6: They've yellowed a little bit, but yeah, that's what do
Speaker 6: we call that entropy or something? But you don't do anymore, No,
Speaker 6: I haven't done that for a while, But don't give
Speaker 6: me any idea.
Speaker 5: I think I'm going to give you an idea. When
Speaker 5: I came to a studio, you have an orchard in
Speaker 5: the bat and I was wondering, you know, what what
Speaker 5: does that mean to you to have fruit growing in
Speaker 5: behind your studio.
Speaker 2: Well, fortunately I.
Speaker 6: Got this building that had a large backyard I had
Speaker 6: no real use for, so I sort of divided the
Speaker 6: backyard in half and thought, well, I'll just put an
Speaker 6: orchard in here. And I've always wanted to grow citrus
Speaker 6: and other things too, figs, pomegranates, cherries, and then I've
Speaker 6: got some raised beds there that that I grow. I
Speaker 6: was growing the world's hottest pepper the boot you Lochia.
Speaker 6: It's like an Indian called ghost pepper. It measures out
Speaker 6: to be the hottest pepper in the world.
Speaker 2: Well, I mean, how do you eat it? That's a
Speaker 2: nobody ever has the answer to that.
Speaker 6: Make it that's too powerful, I guess so, and make
Speaker 6: it so fine, grind it so fine. And I think
Speaker 6: there are people that are still working on it to
Speaker 6: get the.
Speaker 2: Get the Blue Ribbon for the hottest pepper.
Speaker 1: That so that it judges that competition. But you cook
Speaker 1: a lot, don't you.
Speaker 5: That recipe for an omelet is a really interesting recipe
Speaker 5: because it's using.
Speaker 1: An ingredient that is so local.
Speaker 5: You know, you go into great depth to tell how
Speaker 5: you fry the eggs, you season it, the heat of
Speaker 5: the pan.
Speaker 1: That's a chef's recipe.
Speaker 6: Well it's sort of hit and miss, you know, And
Speaker 6: so that's fine. Since I'm usually cooking for myself, it
Speaker 6: doesn't matter. But only other thing I really cook is chili,
Speaker 6: and I like. I like to make chili. I make
Speaker 6: it without onions, without beans, and without tomatoes. That's fun
Speaker 6: to make, and that takes a few hours to do that,
Speaker 6: but it's worth it.
Speaker 1: When you're painting, how do you eat and paint generally?
Speaker 2: And I don't even eat lunch.
Speaker 6: I mean I will maybe have a banana or a
Speaker 6: piece of fruit, and that's my lunch. I don't eat
Speaker 6: three meals a day like I used to. But I
Speaker 6: know it's in our artistic tradition. It's always been a
Speaker 6: ceremony with artists to stop working at eleven forty five.
Speaker 2: And sit down. And I don't drink wine.
Speaker 6: Yeah, so and then you know, it's also a tradition
Speaker 6: to have wine with lunch.
Speaker 5: But in New York in the kind of sixties seventies,
Speaker 5: wasn't there the whole thing where artists would be in
Speaker 5: their studios all day, very solitary, and then go to
Speaker 5: Max's or to you know, to the culture of kind
Speaker 5: of being alone and then going out every night. And
Speaker 5: were you ever part of that culture or was it.
Speaker 6: Lle Well, yeah, it's the pnemonium of crowds of people
Speaker 6: in a place like Maxis, Kansas City or any of
Speaker 6: those kind of places, and.
Speaker 2: It was almost ceremonial.
Speaker 6: You know, you'd go and have great fun and drink
Speaker 6: and uh, that was part of life.
Speaker 1: I guess you live in New York?
Speaker 2: Did You never did live in New York.
Speaker 1: No.
Speaker 6: It was always too complicated or too expensive.
Speaker 2: For me to live there.
Speaker 6: And uh, just the idea of trying to take a
Speaker 6: two by four across town was such an issue that
Speaker 6: made California impossibly convenient.
Speaker 5: Yeah, we saw Frank Gary yesterday and we talked about
Speaker 5: the camaraderie between for him many more artists and architects.
Speaker 5: You just loved the feeling of the la kind of
Speaker 5: artists being together here.
Speaker 1: Was that part of your world as well.
Speaker 2: Oh yeah, yeah.
Speaker 6: Did he tell you that his favorite restaurant was the
Speaker 6: Pacific Dining Room.
Speaker 2: Yes, he did, yeah, and they closed it, I think, and.
Speaker 1: He loved that place. Did you ever go there?
Speaker 2: Oh yeah, I went there with him too, and.
Speaker 1: Mister Chow.
Speaker 5: Chow and yeah, oh yeah, he's a great man.
Speaker 6: I went there one time and I with a friend
Speaker 6: and he said, can I bring a friend along? And
Speaker 6: I said yeah, who is it? And he said Groucho
Speaker 6: Marx No. And so we met at chows here and
Speaker 6: Groucho comes in and we all sit down and have
Speaker 6: a good time. But then the food comes and Graucho
Speaker 6: has his food sent in from Nate and Al's delicatessen.
Speaker 6: He didn't even have the He said, I've heard about
Speaker 6: this place. I've heard about this place, And so he
Speaker 6: dined at Chow's restaurant without having its food.
Speaker 5: That I've heard of people, you know, of course, people
Speaker 5: bring their own wine at the River CAF.
Speaker 1: People like to bring their own wine.
Speaker 5: And once somebody bought their own truffle. They've been to
Speaker 5: Italy and they brought a white truffle and asked us
Speaker 5: if we would grade it for them over their pasta.
Speaker 5: But I never actually have heard of anybody actually ordering
Speaker 5: their own food. But I suppose if you're grudging in Marx.
Speaker 1: Yeah, did you go to chaws a lot? Who would
Speaker 1: go there with you? Oh?
Speaker 2: Lots of different people.
Speaker 6: I mean used to go there with Tim Leary and
Speaker 6: his wife and they were regulars there for a good while.
Speaker 6: And it's so good and so traditional. I mean they
Speaker 6: opened I think nineteen seventy five or something like that,
Speaker 6: and they established a menu that they really didn't vary
Speaker 6: from in London.
Speaker 5: They used to have a kind of cart that you
Speaker 5: could actually make the noodles.
Speaker 2: Yeah. Yeah, they do that here too.
Speaker 1: Yeah, we should all.
Speaker 5: Okay, are you going out much? Are you trying to
Speaker 5: stay quiet?
Speaker 2: I'm happy to you know.
Speaker 6: I love loud Hollywood parties, but I don't miss them
Speaker 6: one iota.
Speaker 1: It's been there and done that. Why did you go
Speaker 1: to the desert?
Speaker 2: Yeah? I go to the desert.
Speaker 1: What do you eat there? You hunt?
Speaker 2: I used to do that, but I don't do that anymore.
Speaker 6: And I have a lot of quail out there. And
Speaker 6: oh it's out north of it's east of Big Bear Lake.
Speaker 6: It's not the kind of desert that is like palm
Speaker 6: springs with palm trees. No palm trees up there, they
Speaker 6: have Joshua trees. If you know what those crazy things
Speaker 6: look like.
Speaker 2: Beautiful.
Speaker 6: They're very spiky, spiky, and they look They got called
Speaker 6: Joshua trees because the pioneers thought they looked like silhouettes
Speaker 6: of biblical figures, so they call them Joshua trees. And
Speaker 6: that grows out there. They're almost endangered because of the
Speaker 6: global warming. But then I get pinion pines there and
Speaker 6: I harvest some of the nuts. If you've got time
Speaker 6: to do that that well, just get the pine cones
Speaker 6: off the trees and very carefully take all the little
Speaker 6: seeds out of it, but usually the squirrels get them
Speaker 6: before you do. In order to get a little handful
Speaker 6: of pine nuts, it takes you about an hour, and
Speaker 6: then you have to get the sap off your hands,
Speaker 6: wash your hands in gasoline. I don't know, but they're
Speaker 6: extremely delicious. Yeah, they're far more delicious than the ones
Speaker 6: you actually buy in the market.
Speaker 5: Where you've kind of been through hell in this country
Speaker 5: with our previous president and the and everything. And I
Speaker 5: have a beautiful poster that you sent me, which is
Speaker 5: a treasure.
Speaker 1: That was enough.
Speaker 2: Oh enough?
Speaker 1: Oh can you tell me the story of enough.
Speaker 2: I don't know where that came from.
Speaker 6: It's just well, Norman Lear asked me if I would
Speaker 6: do something, and so that was just some incentive to
Speaker 6: make some statement about the condition of America and you
Speaker 6: know where people sit on the subject, and so expressing
Speaker 6: myself in that way in a poster was fun to do.
Speaker 2: You know.
Speaker 6: It was like, enough of this kind of politics. We've
Speaker 6: got to move on from this to something better, and
Speaker 6: luckily it moved that way.
Speaker 5: Yeah, maybe it'd be nice to talk about from the beginning.
Speaker 1: Tell me about where you grew up.
Speaker 6: I was born in Omaha, Nebraska, very center of the
Speaker 6: United States, and then we moved to Oklahoma when I
Speaker 6: was like five years old. So then I grew up
Speaker 6: from there, and it was kind of a cultural wasteland
Speaker 6: in a lot of ways. Food especially, I mean, there
Speaker 6: was no such thing as an artichoke or an avocado,
Speaker 6: barely no such thing as sushi. There is there now,
Speaker 6: of course, because it's multi dimensional, but I remember growing
Speaker 6: up there and having these kind of foods, Like about
Speaker 6: their early nineteen fifties is when pizza came to fashion.
Speaker 6: And we didn't call it just pizza. We call it
Speaker 6: pizza pie, pizza pie, pizza pieza, like.
Speaker 2: A big pizza.
Speaker 6: Yeah, because you originally came from Chicago or.
Speaker 2: State New York, State New.
Speaker 1: And we had real southern Italian foods.
Speaker 5: I thought Italian food was meatples and spaghetti and eggplant
Speaker 5: parmesana and pizza pie until I went to Italy thirty
Speaker 5: years later.
Speaker 2: Yeah.
Speaker 1: But go back to the pizza pie. When did that come?
Speaker 6: Well, that started coming when around the time I was
Speaker 6: in high school and it became a popular go to
Speaker 6: type of food, kind of novel and unique. And there
Speaker 6: were half a dozen places in Oklahoma City that actually
Speaker 6: served pizza pie, and one place was called Sussy's.
Speaker 2: That was the place you'd always go to.
Speaker 1: I did how who would cook in your house? Was
Speaker 1: it your mother?
Speaker 2: Yeah? Did you mom cooked? No?
Speaker 6: Father didn't really cook so much. But Mom tossed everything
Speaker 6: together and you know, it was a really it was
Speaker 6: all meat and potatoes. I like her pies particularly, and
Speaker 6: she made a cherry pie that I always liked. Also,
Speaker 6: she made rhubarb pie, which was another thing, and so
Speaker 6: that was big.
Speaker 1: Do you think the cherries were fresh or did she
Speaker 1: get them from the cans.
Speaker 6: She'd get them from a can, or sometimes when they
Speaker 6: were there, she would get them fresh. And the effort
Speaker 6: was not so much into absolutely fresh food back then. No,
Speaker 6: canned food was very big and exciting. Yeah, and then
Speaker 6: came frozen food after that, and there's you know, there's
Speaker 6: a big debate over those nutritional value of those foods.
Speaker 1: Did your mom work? So she would work all day
Speaker 1: and then come home.
Speaker 6: She was a housekeeper and prepared food for us, and
Speaker 6: and no, she didn't have a job. And so I
Speaker 6: grew up in the Bible Belt there and we were Catholics,
Speaker 6: so we were called mackerel snappers is what people would
Speaker 6: call us, meaning you don't eat meat on Friday, you
Speaker 6: eat fish on Friday. So mackerel snappers. But the kind
Speaker 6: of food that they served there, the only international food
Speaker 6: was called Chinese food. And every Chinese restaurant would always
Speaker 6: say on the outside of the building Chinese and American food.
Speaker 5: To alleviate the fear of looking into Chinese restaurants.
Speaker 6: And so you could get Chinese, Yes, you could get
Speaker 6: chop suey things like that, and then you could also
Speaker 6: get a hamburger.
Speaker 2: So they were gonna offer you.
Speaker 6: Chinese food, but also just in case, please come anyway
Speaker 6: because we can make.
Speaker 2: A hamburger for you. Familiar.
Speaker 5: Yeah, but did you go to restaurants? I mean, would
Speaker 5: your parents take you out for a.
Speaker 1: Meal and a time.
Speaker 6: Occasionally we'd go to barbecue and that was popular.
Speaker 2: Then.
Speaker 6: The one food that was really hit it big was
Speaker 6: okra fried okra, and they grow it, Yeah, they grow
Speaker 6: it in a big way there, and so there's lots
Speaker 6: of corn that you're giving almost every day.
Speaker 2: Yeah.
Speaker 6: Also during the war, we had a victory garden. It
Speaker 6: was sort of pick yourself up by your booststraps, by
Speaker 6: growing your own food and participating in the war effort
Speaker 6: World War two. So it was an extension of that
Speaker 6: sort of went to your dinner table and other people
Speaker 6: would save metal and that sort of thing to recycle
Speaker 6: into the war effort.
Speaker 2: And so victory garden it was a very popular thing then.
Speaker 1: I wasn't there.
Speaker 6: Just we'd grow tomatoes and corn and celery and various vegetables,
Speaker 6: and that was kind of a unified attitude at the
Speaker 6: time to have victory gardens in your backyard. I had
Speaker 6: a paper route in Oklahoma and I'd deliver my papers
Speaker 6: at like four in the morning and then come back
Speaker 6: and drink almost a half a gallon of milk and
Speaker 6: then oh, about twelve fourteen something like that.
Speaker 5: Yeah, you said that, You said once said that you
Speaker 5: thought that Oklahoma was like a black and white movie?
Speaker 1: Do you think that? Do you think back on those days?
Speaker 6: I still do when I think back on it, But
Speaker 6: as I go back there occasionally I see that it's
Speaker 6: more progressive than I allow.
Speaker 2: My mind to make it be. Yeah, so you know,
Speaker 2: it's caught up with the rest of the world.
Speaker 1: What's happened to your house there?
Speaker 2: Do you still happen still stands? Yeah?
Speaker 1: When was the first time you went to Europe?
Speaker 6: About nineteen sixty one and I went there with my
Speaker 6: mother and brother and we we bought a little Citron
Speaker 6: two CV automobile in Paris and drove it around Europe
Speaker 6: and then came.
Speaker 1: To your mother's first time.
Speaker 2: Yeah, it was her first time too. So what was
Speaker 2: that like?
Speaker 1: What was it like? Food wise?
Speaker 6: Well, food wise, well, we we were kind of on
Speaker 6: a budget, so there wasn't nothing particularly fancy, but just
Speaker 6: the idea of having, you know, stumbling onto wild strawberry,
Speaker 6: which I'd never had before those tiny little wild strawberries
Speaker 6: was great. That was in France. We drove all over
Speaker 6: Europe and for about four or five months, four or
Speaker 6: five months, yeah, yeah, we went as far south. We
Speaker 6: went to Yugoslavia, went to Spain, Portugal, Italy, Germany, France,
Speaker 6: British Isles, went to Ireland try to find my mother's
Speaker 6: heritage and never we struck out there.
Speaker 1: We couldn't find it. Did you paint or draw?
Speaker 2: Yeah?
Speaker 6: I took a little homemade kit a package that I
Speaker 6: would carry around and you know, allow me to do
Speaker 6: something on about eight x ten format, and brought paints
Speaker 6: along with me and worked like that. And my mother
Speaker 6: came back to the States after about two months, and
Speaker 6: then I stayed over there by myself for a while.
Speaker 5: One of the things that I think is very moving
Speaker 5: about your studio, part from the garden and the trees
Speaker 5: and of the fruit, is there seems to be a
Speaker 5: very strong community there and that when you come to
Speaker 5: London for your shows. When we went out to dinner afterwards,
Speaker 5: I think Puppy was the Tait and then there was
Speaker 5: a dinner at the National Gallery.
Speaker 1: Because you had two shows.
Speaker 5: You were the first artists contemporary artists to show singularly
Speaker 5: in the National Gallery.
Speaker 2: I was told at I found it hard to believe,
Speaker 2: but it's true.
Speaker 6: Yeah, and then I think virget Riley maybe had something
Speaker 6: yeah recently there.
Speaker 2: Yeah. Do you bring everybody with you pretty much?
Speaker 1: That's so nice.
Speaker 2: People that work with me, Yeah, travel with me. Yeah,
Speaker 2: that's good.
Speaker 5: You're animals. There are dogs? How many do you have
Speaker 5: any idea of how many dogs?
Speaker 2: Uh?
Speaker 6: Dana has five other dogs besides Dexter, so you know
Speaker 6: she's got her handful. I mean she's got she needs
Speaker 6: a kennel license.
Speaker 1: Do you when you travel do you take a dog?
Speaker 5: He goes in the every So you have a painting
Speaker 5: called Dexter.
Speaker 2: Again, don't give me any ideas.
Speaker 5: I am can I just tell the story about Ruby.
Speaker 5: I've had such a kind of passion for the Ruby painting.
Speaker 5: I didn't know Ruby meant to me. It filled me
Speaker 5: with kind of imagination, and I kept thinking, who is Ruby?
Speaker 5: So I just dreamt about who Ruby could be. I
Speaker 5: thought she might be a woman that you were in
Speaker 5: love with when you were a teenager in Alcoholma. I
Speaker 5: thought she'd might be your mother's name. I thought she
Speaker 5: could be a disappointment somebody who left you, and I
Speaker 5: thought she could be a tragedy of someone who died.
Speaker 5: And I just kept thinking about because the way you
Speaker 5: wrote the ruby on the painting just means so much
Speaker 5: to me. I've been trying to find a ruby painting.
Speaker 5: But when we spent that time together in London, over
Speaker 5: days and nights, I tried to I wanted to find
Speaker 5: a moment that was quiet where I could ask you
Speaker 5: who she was and what she meant to you. And
Speaker 5: I dan and was there and I thought maybe I
Speaker 5: should wait, and we were to party, I should wait.
Speaker 5: But as I was saying goodbye to you that night,
Speaker 5: I said to you, Ed, can I just ask you
Speaker 5: one question?
Speaker 1: Who was she?
Speaker 5: Who was this ruby? Who was the inspiration for these beautiful,
Speaker 5: beautiful paintings?
Speaker 1: And you said ruby was a dog.
Speaker 2: That's right, that's right. But it was not the inspiration
Speaker 2: for that painting or that work. It wasn't.
Speaker 6: The ruby I did came long before the dog. Actual, Yeah,
Speaker 6: And so I don't I'm not really sure where that
Speaker 6: that a name came from. It didn't come from a
Speaker 6: person in my life.
Speaker 2: I didn't know. But I liked ruby as.
Speaker 6: A feminine name, and It's just got a really good
Speaker 6: sound to it. And also it has a double meaning
Speaker 6: too with the gem ruby, and so it just meant
Speaker 6: that to me and kind of was an excuse to
Speaker 6: make a work.
Speaker 1: It's a beautiful work. It's a beautiful, beautiful work. Thank you.
Speaker 1: I have one last question.
Speaker 5: So you've described food as a journey across Oklahoma to California.
Speaker 5: You've described it as an explosion of wild strawberries in France,
Speaker 5: you've used it in your work, used to actually paint
Speaker 5: made out of food. But if you were feeling that
Speaker 5: you needed food is comfort? Would you say there's a
Speaker 5: food you turned to and comfort?
Speaker 6: I would say that some kind of soup might be
Speaker 6: the answer. It's kind of traditionally of healing kind of food,
Speaker 6: so almost any kind would chili could be, although chili
Speaker 6: might make you hop up and down. Yeah, they may
Speaker 6: not be so RESTful, but comfort food might be in
Speaker 6: the form of some kind of vegetable soup.
Speaker 1: Yeah. I get that good. So are you staying here
Speaker 1: for bid? You're going?
Speaker 2: Uh? Actually, I am going to the desert? Yeah today?
Speaker 1: Yeah, I hope I'll see you soon.
Speaker 2: Yeah.
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Speaker 5: The book has fifty delicious and easy to prepare recipes,
Speaker 5: including a host of River Cafe classics that have been
Speaker 5: specially adapted for new cooks.
Speaker 2: The River Cafe Lookbook Recipes for Cooks of All.
Speaker 4: Ruthie's Table four is a production of iHeartRadio and Adami Studios.
Speaker 4: For more podcasts from iHeartRadio, visit the iHeartRadio app, Apple Podcasts,
Speaker 4: or wherever you listen to your favorite shows.