WEBVTT - Savanah Leaf

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<v Speaker 1>You are listening to Ruthie's Table four in partnership with Montclair.

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<v Speaker 1>A few weeks ago, I was invited to a gala

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<v Speaker 1>dinner at the National Theater. The host of My Table,

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<v Speaker 1>Yan Appeal, said she was sitting me next to a

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<v Speaker 1>young filmmaker who had recently won a BAFTA. Then I

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<v Speaker 1>met an artist whose work had just been exhibited at

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<v Speaker 1>hauserin Worth Gallery in Los Angeles and is about to

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<v Speaker 1>be shown at the San Francisco Museum of Modern Art.

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<v Speaker 1>Then I met a champion volleyball player who, aged eighteen,

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<v Speaker 1>represented Britain in the twenty twelve London Olympics. To day

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<v Speaker 1>in the River Cafe, I'm about to talk with all three,

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<v Speaker 1>as Savannah Leaf incredibly is them all? The London born,

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<v Speaker 1>California raised athlete turned artist who still only thirty, has

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<v Speaker 1>just won the baft Of for Best British Debut Director

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<v Speaker 1>for her powerful film Earth Mamma. Executive chef of the

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<v Speaker 1>River Cafe, Sean Owen is joining us. Now we are

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<v Speaker 1>five cook, an artist, a director, an athlete and me

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<v Speaker 1>women rule. I love that. Yeah, we're good.

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<v Speaker 2>So it was.

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<v Speaker 1>It was an amazing dinner, wasn't it It?

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<v Speaker 2>Was really nice.

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<v Speaker 1>You never know who you're going to sit next to you,

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<v Speaker 1>you know, I don't know me too, next to each other,

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<v Speaker 1>and it was it was a pretty amazing night. Was

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<v Speaker 1>because it was a gala supporting the National Theater and

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<v Speaker 1>it was really created by the actors and the director.

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<v Speaker 3>Yeah, you really felt like the theater experience while also

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<v Speaker 3>going to a galla with food and you know, an

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<v Speaker 3>auction and all of it. But it was really nice

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<v Speaker 3>to just be seated next to you and and talking

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<v Speaker 3>to you about everything architecture, food.

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<v Speaker 1>Films, covered volleybool, volleyball, volleyball, and I think what you know,

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<v Speaker 1>I mean, I think you very often meet people who

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<v Speaker 1>do different things. You know that they can be well,

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<v Speaker 1>they could be a chef, they could be a writer,

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<v Speaker 1>they could be an actor and a mother. They could

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<v Speaker 1>be an actor and a director and love to swim.

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<v Speaker 1>There are people who do combine different parts of life together.

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<v Speaker 1>And then there are people who do one thing you know,

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<v Speaker 1>so that's fine too. Or some people do nothing and

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<v Speaker 1>that's fine too. But you know, so from interesting to meet,

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<v Speaker 1>I've ever met anyone who was an Olympic, much less

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<v Speaker 1>a volleyball player in the Olympics. So I think it's

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<v Speaker 1>interesting how you have taken those parallel lives and put

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<v Speaker 1>them together. There's lots to talk about food, and lots

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<v Speaker 1>to talk about how you got where you are and

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<v Speaker 1>what you want to do, But how does the combination

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<v Speaker 1>of being an athlete and being an artist, what has

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<v Speaker 1>that taught you.

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<v Speaker 2>At this point?

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<v Speaker 3>It's it sounds really weird saying that I played in

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<v Speaker 3>the Olympics and you know, have made a film and

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<v Speaker 3>do video art, and it sounds like not like a

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<v Speaker 3>typical kind of narrative. But when I look back on it,

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<v Speaker 3>I really feel there's a lot of parallels, you know,

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<v Speaker 3>and the transition doesn't feel as crazy because because when

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<v Speaker 3>I was an athlete, I was working in a team environment.

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<v Speaker 3>You're very good under pressure a lot of the times,

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<v Speaker 3>and you're kind of looking at all your teammates around

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<v Speaker 3>you and you're seeing what their strengths are and then

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<v Speaker 3>you're trying to pull that out of them, and you're

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<v Speaker 3>also seeing their weaknesses and where you can kind of

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<v Speaker 3>fill in or help them in spaces that they're struggling with.

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<v Speaker 3>And it's all about this kind of movement towards a

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<v Speaker 3>common goal, you know, and at the time also when

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<v Speaker 3>I played in the Olympics, I was also going to

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<v Speaker 3>university in Miami and I was playing Division one volleyball there.

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<v Speaker 3>And while I was at that university, I studied psychology

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<v Speaker 3>and human and social development. So I was already thinking

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<v Speaker 3>about kind of how we interacted our societies and what

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<v Speaker 3>individuals struggle within their own kind of mental health.

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<v Speaker 2>And so I.

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<v Speaker 3>Was thinking about kind of like society and how we

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<v Speaker 3>can help one another or kind of focus on individuals stories.

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<v Speaker 3>And then I was also in this team environment. So

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<v Speaker 3>in a way, like film is kind of a combination

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<v Speaker 3>of all of that, because you have to kind of

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<v Speaker 3>work in a similar setting. You have this like clock

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<v Speaker 3>while you're on set, and you have this kind of

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<v Speaker 3>the day is, you know, moving quickly and you have

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<v Speaker 3>to get to this common goal and you have to

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<v Speaker 3>make quick decisions, and there's like an intuition there that

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<v Speaker 3>I think is kind of very common in a lot

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<v Speaker 3>of these artistic scenarios. And then you also have this

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<v Speaker 3>kind of study on the character and the human development

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<v Speaker 3>and society. And then you have artistic expression, which is

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<v Speaker 3>something I felt like I was lacking in sports, you know,

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<v Speaker 3>like I didn't get to share my mind or what

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<v Speaker 3>was going on in terms of my worldview.

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<v Speaker 2>And so there was a.

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<v Speaker 3>Point in sports where I was like, I need to

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<v Speaker 3>share my voice. I have all these stories inside of me,

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<v Speaker 3>but I haven't been able to show them because all

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<v Speaker 3>I'm doing is expressing.

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<v Speaker 2>Things with my body.

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<v Speaker 3>So all of a sudden, I could start expressing things

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<v Speaker 3>with my mind and that that was very liberating for me.

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<v Speaker 1>I want to you then segued from volleyball to film.

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<v Speaker 1>Did you start out as an actor in a film?

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<v Speaker 1>Did you just play small films? Well?

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<v Speaker 3>My first well, I think like ever since I was

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<v Speaker 3>a kid, I was like painting or drawing or doing

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<v Speaker 3>you know, different variations of art. And then I got

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<v Speaker 3>injured playing in Puerto Rico. Because I was playing professionally

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<v Speaker 3>in Puerto Rico at the time.

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<v Speaker 1>What is Andreie, you would suffer in volleybale.

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<v Speaker 3>So I had stress fractures in both of my legs.

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<v Speaker 3>And at the time they were telling me, which actually

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<v Speaker 3>relates to food in a funny way, I had transitioned.

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<v Speaker 3>When I was in TMGB, I was like eating everything

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<v Speaker 3>and then I started becoming like a pescatarian. Then I

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<v Speaker 3>became a vegan because I realized, like I was eating

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<v Speaker 3>kind of everything and anything like Burger King McDonald's. Literally

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<v Speaker 3>every day was just like downing as much food as possible,

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<v Speaker 3>like six eggs for breakfast, just excessive.

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<v Speaker 2>Amount of food.

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<v Speaker 3>And then when I got to the Olympics and I

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<v Speaker 3>started getting a nutritionist, they were kind of like, ah,

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<v Speaker 3>you're a little bit you're like not eating very healthy.

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<v Speaker 3>You're kind of a little bit heavier than you should be,

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<v Speaker 3>and you need to kind of like be thinking about

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<v Speaker 3>what you're eating and the kind of energy you're preserving,

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<v Speaker 3>and you know how you can kind of utilize that energy.

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<v Speaker 3>And so it kind of started to get me thinking

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<v Speaker 3>about food a little bit more. But when I went

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<v Speaker 3>back to I decided to just like go full throttle

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<v Speaker 3>like vegan, and so I just cut everything. But I

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<v Speaker 3>didn't really know how to like balance that vegan diet.

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<v Speaker 1>So I was just.

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<v Speaker 3>Kind of eating like an insane amount of like bananas

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<v Speaker 3>and bruccoli and like but not really thinking about what

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<v Speaker 3>is what is that food?

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<v Speaker 1>Were you having enough protein? Then?

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<v Speaker 3>So exactly that, So when I went and played in

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<v Speaker 3>Puerto Rico like a few years later, I had such

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<v Speaker 3>a strict diet, but I got these stress fractors in

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<v Speaker 3>my bones and my shins and my bones were becoming

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<v Speaker 3>really frail, and I don't know, maybe it's just the overworking.

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<v Speaker 3>I was working like all through the year, both for

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<v Speaker 3>Team GB and England and then also professionally. I was

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<v Speaker 3>literally taking no time off and a lot of times

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<v Speaker 3>you're jumping in a gym with like just cement beneath

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<v Speaker 3>your legs, and so you're just completely over overworking yourself.

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<v Speaker 3>But then when I went to the doctors, they were saying, oh,

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<v Speaker 3>like it could be because you're not getting enough vitamin

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<v Speaker 3>D and you're not getting enough nutrients for your bones

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<v Speaker 3>to kind of maintain while you're overworking them. Basically, they

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<v Speaker 3>told me I had to either put rods in my

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<v Speaker 3>legs or I would have to take at.

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<v Speaker 2>Least a year off, if not more.

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<v Speaker 3>And they said during that time, if I take that

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<v Speaker 3>time off, I can't walk much. I have to just

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<v Speaker 3>like be as still as possible, don't do exercises any

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<v Speaker 3>If you do any exercise, ass be in the pool.

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<v Speaker 3>And so it really forced me to like sit and

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<v Speaker 3>think about kind of what my life was at that

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<v Speaker 3>kind of young age and how long I wanted to

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<v Speaker 3>do this for and like, at what age do you retire?

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<v Speaker 2>Can I go back to this?

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<v Speaker 3>And so? And am I happy doing what I'm doing?

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<v Speaker 3>And I started thinking about what else could I be? Like?

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<v Speaker 2>What else?

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<v Speaker 3>I've always been known as this athlete because you see

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<v Speaker 3>me when I walk in, I'm like very tall, athletic looking.

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<v Speaker 3>It's like instantly what people think of when they see me.

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<v Speaker 3>And so I started kind of thinking of myself as

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<v Speaker 3>more than an athlete. And that was like very liberating.

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<v Speaker 1>The River Cafe is excited. We're opening the River Cafe. Cafe.

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<v Speaker 1>Come from a morning Briosian cappuccino, a plate of seasonal

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<v Speaker 1>antipasty on the terrace, or an ice cream or a

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<v Speaker 1>paratibo in the sun. We can't wait to open, and

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<v Speaker 1>we cannot wait to welcome you. In your family growing

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<v Speaker 1>up as a child, what was food like in your family?

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<v Speaker 1>Did your mother cook? Did you sit around the table

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<v Speaker 1>being a child in the household? You had a single

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<v Speaker 1>parent and you grew up in San Francisco.

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<v Speaker 3>Well, so I grew up half my life here in

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<v Speaker 3>a in Vauxhall, and I grew up with just my

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<v Speaker 3>mom when I was little, and uh, it was you know,

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<v Speaker 3>she's working long hours, and so sometimes it was neighbors

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<v Speaker 3>that are I'm eating dinner with, or sometimes it's my mom,

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<v Speaker 3>and so it would be a mixture of things.

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<v Speaker 1>And we were an only child.

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<v Speaker 3>I was an only child until I was sixteen, and

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<v Speaker 3>then my mom had my sister.

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<v Speaker 1>Growing up though, growing up the all So would she

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<v Speaker 1>come back from home.

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<v Speaker 3>Yeah, sometimes it would be late, sometimes it'd be late,

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<v Speaker 3>And I think like as I got older, there was

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<v Speaker 3>a lot of like you know, microwaveable meals or whatever

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<v Speaker 3>you could have, especially like when you're also thinking about

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<v Speaker 3>I would then go to sports practice.

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<v Speaker 2>I'd go to volleyball practice or basketball practice.

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<v Speaker 1>What day should you stop playing volleyball?

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<v Speaker 3>I think I was like nine, maybe, Yeah, a lot

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<v Speaker 3>of times, like my mom would be riving home and

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<v Speaker 3>I'd be going to practice or something like that, so

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<v Speaker 3>I would have to eat before she came home. But

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<v Speaker 3>then also, like I think there was different stages sometimes,

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<v Speaker 3>you know, there was also times where my mom would

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<v Speaker 3>make something on a Sunday and then there would be

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<v Speaker 3>leftover so I could eat it for the next couple

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<v Speaker 3>of days.

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<v Speaker 1>You have grandparents around, no, because.

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<v Speaker 3>I grew up with only my mom, and then we

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<v Speaker 3>moved to the Bay Area in California, and my grandma

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<v Speaker 3>lives in Yorkshire, Weatherby.

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<v Speaker 2>Do you know where that is?

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<v Speaker 1>Yeah?

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<v Speaker 3>Okay, so my grandma lives in Weatherby, and so she

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<v Speaker 3>wasn't really around. We would sometimes go for Christmas or

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<v Speaker 3>something like that. But my grandma had this like really

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<v Speaker 3>simple pasta and I remember just like asking my mom

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<v Speaker 3>for it all the time, and it was the most

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<v Speaker 3>simple thing. It was literally like penne pasta with like

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<v Speaker 3>a tin red sauce and then cheese on top and

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<v Speaker 3>you put it in the oven. But for some reason

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<v Speaker 3>it like had this kind of I don't know. I

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<v Speaker 3>would just ask my mom for it like all the time,

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<v Speaker 3>and I think even now we call it like Grandma's

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<v Speaker 3>famous famous pos even though very simple.

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<v Speaker 1>San Francisco. What was that like for you to move?

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<v Speaker 1>How old are you then?

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<v Speaker 2>I was eight years old when I moved.

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<v Speaker 1>So did you start playing volleyball?

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<v Speaker 2>When I got there?

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<v Speaker 3>And I started seeing because volleyball is not really like

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<v Speaker 3>a big thing in the UK at all. I think,

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<v Speaker 3>like in the London twenty twelve Olympics is when people realize,

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<v Speaker 3>you know, what kind of sport it was? But when

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<v Speaker 3>I moved to the Bay Area, volleyball and basketball were huge.

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<v Speaker 2>And for what was when I saw women?

0:12:40.480 --> 0:12:44.360
<v Speaker 3>Yeah, for women, for young girls, and I mean I

0:12:44.360 --> 0:12:46.880
<v Speaker 3>think basketball I was more excited about at the time.

0:12:47.080 --> 0:12:49.319
<v Speaker 3>But I was like, I've always been a kid that

0:12:50.080 --> 0:12:52.560
<v Speaker 3>hung around a lot of guys, and so I would

0:12:53.320 --> 0:12:55.600
<v Speaker 3>There was like this basketball hoop kind of close to

0:12:55.640 --> 0:12:57.520
<v Speaker 3>my house where all the guys would play and they

0:12:57.520 --> 0:12:59.199
<v Speaker 3>would ask me if I wanted to join it, and

0:12:59.320 --> 0:13:02.640
<v Speaker 3>so I would join in. But you went for volleyball

0:13:02.679 --> 0:13:05.600
<v Speaker 3>over basketball, Yeah, because I was better at volleyball. Yeah,

0:13:06.200 --> 0:13:10.920
<v Speaker 3>and I was stronger at it, and I was starting

0:13:10.920 --> 0:13:14.720
<v Speaker 3>to people were noticing me for volleyball, and like I

0:13:14.760 --> 0:13:17.199
<v Speaker 3>was getting a lot of offers to play in university,

0:13:17.280 --> 0:13:21.200
<v Speaker 3>and the more offers I got, I realized, like, let's

0:13:21.240 --> 0:13:23.880
<v Speaker 3>lean into that, you know, let's lean into the where

0:13:24.200 --> 0:13:26.400
<v Speaker 3>I naturally am like better.

0:13:26.800 --> 0:13:27.920
<v Speaker 1>What does your mother think?

0:13:28.920 --> 0:13:31.480
<v Speaker 3>I think she was just like excited to see me

0:13:31.960 --> 0:13:34.520
<v Speaker 3>finding something I was good at. Also, it was something

0:13:34.559 --> 0:13:36.400
<v Speaker 3>like I could go and play in university and have

0:13:36.520 --> 0:13:41.800
<v Speaker 3>everything paid for and have like this whole trajectory in

0:13:41.840 --> 0:13:44.120
<v Speaker 3>my life, and so she was excited to watch that.

0:13:46.320 --> 0:13:49.000
<v Speaker 1>But yeah, It's very moving to me. The way you

0:13:49.160 --> 0:13:55.080
<v Speaker 1>spoke about about being in a team, in the space

0:13:55.840 --> 0:13:59.280
<v Speaker 1>into another space to help someone, having someone move into

0:13:59.320 --> 0:14:05.800
<v Speaker 1>your space, the the collaboration. That reminded me of what

0:14:05.840 --> 0:14:08.560
<v Speaker 1>we do here. Yeah, you know, probably and in many

0:14:08.640 --> 0:14:12.079
<v Speaker 1>many offices, many fields, there are people who, as I say,

0:14:12.280 --> 0:14:14.680
<v Speaker 1>like to work at home by themselves in a room

0:14:14.679 --> 0:14:17.120
<v Speaker 1>with the typewriter, or the people who really seek out

0:14:17.960 --> 0:14:20.320
<v Speaker 1>kind of feel. And I think cinema, I was on

0:14:20.360 --> 0:14:24.840
<v Speaker 1>a set the other day and it really struck me

0:14:24.880 --> 0:14:28.080
<v Speaker 1>how similar probably or in the National theater, how many,

0:14:28.480 --> 0:14:32.400
<v Speaker 1>how many similarities they are I thought at the time

0:14:32.440 --> 0:14:34.280
<v Speaker 1>between a restaurant and.

0:14:34.800 --> 0:14:37.840
<v Speaker 3>Yeah, I can see it even now, like just looking

0:14:37.880 --> 0:14:41.440
<v Speaker 3>into the kitchen and seeing everyone kind of knows their position,

0:14:41.560 --> 0:14:43.640
<v Speaker 3>but then also can help each other out if they

0:14:43.680 --> 0:14:48.480
<v Speaker 3>need to. But yeah, that's it's something that I think

0:14:48.520 --> 0:14:51.840
<v Speaker 3>about a lot when I get when I'm like in

0:14:51.880 --> 0:14:54.920
<v Speaker 3>the hiring position, you know, as a director you're thinking

0:14:54.960 --> 0:14:58.120
<v Speaker 3>about who can I hire and balance out on a

0:14:58.240 --> 0:15:00.560
<v Speaker 3>set because I need Sometimes I I want to hire

0:15:00.600 --> 0:15:02.880
<v Speaker 3>some that's never done this role before, but I like

0:15:02.960 --> 0:15:06.680
<v Speaker 3>them for their kind of general vision, you know. For

0:15:07.360 --> 0:15:11.000
<v Speaker 3>my film Earth mamac I hired this costume designer who

0:15:11.040 --> 0:15:14.520
<v Speaker 3>had never done a film before, but she just had

0:15:14.600 --> 0:15:17.760
<v Speaker 3>such a great taste for it, and so it's like

0:15:18.040 --> 0:15:21.240
<v Speaker 3>a matter of hiring her and then hiring someone that's

0:15:21.760 --> 0:15:24.720
<v Speaker 3>very experienced that can work with her, you know, as

0:15:25.040 --> 0:15:28.000
<v Speaker 3>a kind of under her to help kind of manage everything.

0:15:28.040 --> 0:15:31.120
<v Speaker 3>And so I like that idea of hiring and kind

0:15:31.120 --> 0:15:35.400
<v Speaker 3>of thinking, how can we find people from different places

0:15:35.440 --> 0:15:40.240
<v Speaker 3>to help this vision be progressive and challenge the way

0:15:40.320 --> 0:15:43.120
<v Speaker 3>cinema is made. But then I also kind of have

0:15:43.240 --> 0:15:45.200
<v Speaker 3>the experience of some of these people that have done

0:15:45.200 --> 0:15:46.360
<v Speaker 3>it time and time again.

0:15:46.520 --> 0:15:50.080
<v Speaker 1>You know, during this period when you became interested in

0:15:50.120 --> 0:15:52.920
<v Speaker 1>doing film working and then you say how you started,

0:15:53.280 --> 0:15:56.480
<v Speaker 1>and then when you were in a situation of being

0:15:56.560 --> 0:15:59.680
<v Speaker 1>actually a director, yeah, and you could create your own

0:15:59.720 --> 0:16:01.840
<v Speaker 1>work world? Was that very well? Yeah?

0:16:02.520 --> 0:16:03.600
<v Speaker 2>I didn't take long.

0:16:03.680 --> 0:16:05.560
<v Speaker 3>I started working for a company and then I like

0:16:06.600 --> 0:16:11.120
<v Speaker 3>left maybe four months in or something and kind of

0:16:11.160 --> 0:16:12.320
<v Speaker 3>saved up money and made.

0:16:12.200 --> 0:16:13.480
<v Speaker 2>My first little short.

0:16:13.920 --> 0:16:14.440
<v Speaker 1>What was that?

0:16:14.960 --> 0:16:16.040
<v Speaker 2>It was called f Word.

0:16:17.120 --> 0:16:20.880
<v Speaker 3>It was kind of about a girl who's coping with

0:16:21.680 --> 0:16:26.640
<v Speaker 3>not knowing her father. At a biographical yes, it is,

0:16:26.720 --> 0:16:29.840
<v Speaker 3>but it's also you fictionalize it a little bit to

0:16:29.880 --> 0:16:31.240
<v Speaker 3>have a bit of distance to it.

0:16:31.520 --> 0:16:33.120
<v Speaker 1>How long ago was that?

0:16:33.120 --> 0:16:34.800
<v Speaker 2>That was twenty fifteen?

0:16:34.920 --> 0:16:39.600
<v Speaker 3>I think I was twenty one and then actually it's

0:16:39.640 --> 0:16:42.760
<v Speaker 3>interesting you thinking about, like, you know, shifting your career

0:16:42.920 --> 0:16:47.760
<v Speaker 3>finding ways because then you know, eight years later, I

0:16:47.760 --> 0:16:52.880
<v Speaker 3>guess Earth Mama was released in twenty three last year,

0:16:52.920 --> 0:16:55.960
<v Speaker 3>which is my first feature film, which feels like a

0:16:55.960 --> 0:16:58.840
<v Speaker 3>big shift from them from doing your first, you know,

0:16:58.920 --> 0:17:02.680
<v Speaker 3>little short film to doing your first feature film, and

0:17:02.720 --> 0:17:06.760
<v Speaker 3>then last year also releasing like a piece of video

0:17:06.880 --> 0:17:10.919
<v Speaker 3>art and like moving into the video arts space and

0:17:11.000 --> 0:17:11.680
<v Speaker 3>the art world.

0:17:11.760 --> 0:17:14.639
<v Speaker 2>And I don't know.

0:17:14.680 --> 0:17:16.640
<v Speaker 3>I think you get to a point in your career

0:17:16.720 --> 0:17:19.399
<v Speaker 3>where you've been doing it for almost ten years and

0:17:19.440 --> 0:17:21.879
<v Speaker 3>then you feel like how can I challenge myself in

0:17:21.920 --> 0:17:25.119
<v Speaker 3>a whole other space or like keep evolving? And I

0:17:25.160 --> 0:17:29.399
<v Speaker 3>think for myself, I hope that I'm always like that

0:17:29.520 --> 0:17:33.040
<v Speaker 3>throughout my whole life, is like always not afraid to

0:17:33.119 --> 0:17:36.040
<v Speaker 3>take that kind of jump into a new space, because

0:17:36.760 --> 0:17:39.400
<v Speaker 3>the idea of having one job for all of your

0:17:39.400 --> 0:17:42.320
<v Speaker 3>life doesn't excite me. Like for me, I need to

0:17:42.400 --> 0:17:43.639
<v Speaker 3>have those shifts, you know.

0:17:44.240 --> 0:17:46.560
<v Speaker 1>Can you tell us about the movie?

0:17:46.800 --> 0:17:49.800
<v Speaker 3>Earth Mama is about a young woman who has two

0:17:49.880 --> 0:17:52.120
<v Speaker 3>children in foster care and one child on the way,

0:17:52.880 --> 0:17:57.040
<v Speaker 3>and it's all set in the Bay Area, and she

0:17:57.240 --> 0:17:59.040
<v Speaker 3>is trying to figure out what she's going to do

0:17:59.080 --> 0:18:03.040
<v Speaker 3>with her unborn child, whether she's going to give her

0:18:03.119 --> 0:18:05.560
<v Speaker 3>child up for adoption or try to keep it. And

0:18:05.600 --> 0:18:10.639
<v Speaker 3>so there's kind of this dilemma there of whether or

0:18:10.640 --> 0:18:13.440
<v Speaker 3>not as well whether the system is going to allow

0:18:13.520 --> 0:18:16.720
<v Speaker 3>her to keep her child or not. So it kind

0:18:16.720 --> 0:18:20.159
<v Speaker 3>of goes through her final days of her pregnancy and

0:18:20.200 --> 0:18:23.600
<v Speaker 3>how she maneuvers those those obstacles.

0:18:24.160 --> 0:18:27.760
<v Speaker 1>When we talk about adoption, yeah, and I'm a mother

0:18:27.800 --> 0:18:30.320
<v Speaker 1>of an adopted child, A lot of it is about love.

0:18:30.560 --> 0:18:32.440
<v Speaker 1>As a mother, I had one child that was I

0:18:32.480 --> 0:18:35.720
<v Speaker 1>would say, handed to me on my breast after giving birth,

0:18:35.760 --> 0:18:37.639
<v Speaker 1>and another child who was handed to me in a

0:18:37.680 --> 0:18:41.840
<v Speaker 1>hotel lobby, you know, in Philadelphia, and then I remember

0:18:41.840 --> 0:18:44.879
<v Speaker 1>going up on the elevator and thinking I could no

0:18:45.000 --> 0:18:47.879
<v Speaker 1>sooner give this baby away, yeah, you know, than the

0:18:47.880 --> 0:18:50.359
<v Speaker 1>one that I was I gave birth to. And I think,

0:18:50.800 --> 0:18:54.159
<v Speaker 1>and it is about what is what is love? What

0:18:54.240 --> 0:18:59.080
<v Speaker 1>is protection? What is taken care of? And so I

0:18:59.119 --> 0:19:04.320
<v Speaker 1>think that and you experienced that with yeah, your own sisters.

0:19:04.000 --> 0:19:08.760
<v Speaker 3>Yeah, yeah, exactly. Well, the film is like roughly based

0:19:08.800 --> 0:19:11.440
<v Speaker 3>on my relationship to my own sister. My sister was

0:19:11.480 --> 0:19:15.080
<v Speaker 3>adopted when I was sixteen. It was a really pivotal

0:19:15.119 --> 0:19:17.560
<v Speaker 3>moment in my life, which is why I wanted to

0:19:17.600 --> 0:19:20.239
<v Speaker 3>make this film because for me as a sixteen year

0:19:20.280 --> 0:19:23.760
<v Speaker 3>old meeting her birth mother and like sitting across from

0:19:23.840 --> 0:19:29.520
<v Speaker 3>her and just thinking about this kind of selfless act

0:19:29.680 --> 0:19:32.120
<v Speaker 3>that she was going to do, but also the pressures

0:19:32.119 --> 0:19:34.960
<v Speaker 3>in her life at that time and how she was

0:19:35.000 --> 0:19:38.119
<v Speaker 3>going to have to make that decision. And she told

0:19:38.160 --> 0:19:39.840
<v Speaker 3>me at the time, she said, I want you to

0:19:39.880 --> 0:19:42.760
<v Speaker 3>be the role model that I can't be in her life.

0:19:42.880 --> 0:19:46.520
<v Speaker 3>And I remember like that shifting something within me because

0:19:46.560 --> 0:19:49.840
<v Speaker 3>it just all of us. When you're an only child,

0:19:49.840 --> 0:19:52.560
<v Speaker 3>you don't have that same sort of responsibility as you

0:19:52.640 --> 0:19:55.439
<v Speaker 3>have as you know, an older sister or a parent,

0:19:56.200 --> 0:19:58.600
<v Speaker 3>and at that age, being sixteen, I almost felt like

0:19:58.600 --> 0:20:01.320
<v Speaker 3>a second parent, you know, to my siblings.

0:20:01.320 --> 0:20:02.200
<v Speaker 1>Did you cook for her?

0:20:03.480 --> 0:20:06.359
<v Speaker 3>She was so young, she was like, I was giving

0:20:06.400 --> 0:20:11.640
<v Speaker 3>her the bottle, so I was, I was doing that,

0:20:11.720 --> 0:20:15.480
<v Speaker 3>but she I left the house before she really started

0:20:15.520 --> 0:20:16.520
<v Speaker 3>eating foods.

0:20:17.160 --> 0:20:20.040
<v Speaker 1>You have a scene in the movie which takes place

0:20:20.080 --> 0:20:22.960
<v Speaker 1>in a restaurant. Yeah, and it's a very emotional scene.

0:20:23.040 --> 0:20:24.040
<v Speaker 2>Yeah, yeah.

0:20:24.160 --> 0:20:25.359
<v Speaker 1>Can you describe the scene.

0:20:25.440 --> 0:20:28.119
<v Speaker 3>Yeah, So there's this moment which is actually, you know,

0:20:28.200 --> 0:20:31.679
<v Speaker 3>in the first draft of the script, I wrote it,

0:20:31.760 --> 0:20:33.960
<v Speaker 3>and there was one scene that's stuck through that whole

0:20:34.000 --> 0:20:36.080
<v Speaker 3>first draft, which was the scene that you're talking about,

0:20:36.119 --> 0:20:38.159
<v Speaker 3>which is the middle point of the film, which is

0:20:38.200 --> 0:20:41.840
<v Speaker 3>where the birth mother meets the adoptive family for the

0:20:41.880 --> 0:20:47.320
<v Speaker 3>first time and they meet over food over in a restaurant,

0:20:47.560 --> 0:20:52.639
<v Speaker 3>and it's kind of playing with this the uncomfortability, but

0:20:52.720 --> 0:20:56.840
<v Speaker 3>also the intrigue and the questions you have all these

0:20:56.840 --> 0:20:59.560
<v Speaker 3>feelings that arise when you're sitting across the table from

0:20:59.560 --> 0:21:02.399
<v Speaker 3>someone who who's potentially going to be giving her child

0:21:02.600 --> 0:21:05.840
<v Speaker 3>to you, and you kind of anticipating that child, whether

0:21:05.880 --> 0:21:09.800
<v Speaker 3>you couldn't have children before that, or what that anticipation

0:21:09.880 --> 0:21:13.119
<v Speaker 3>is like. And also as a sister, what it was

0:21:13.240 --> 0:21:16.960
<v Speaker 3>like to sit across from this person that you're kind

0:21:17.000 --> 0:21:20.480
<v Speaker 3>of know nothing about, but they're potentially changing your whole life.

0:21:21.400 --> 0:21:23.879
<v Speaker 3>So it was such an important scene in the film,

0:21:23.920 --> 0:21:26.960
<v Speaker 3>and it started in the first draft and maintained throughout

0:21:27.000 --> 0:21:30.000
<v Speaker 3>the whole film. But I think it's also been one

0:21:30.040 --> 0:21:32.560
<v Speaker 3>of the things that people take home or take with

0:21:32.680 --> 0:21:33.480
<v Speaker 3>them the most.

0:21:33.880 --> 0:21:36.400
<v Speaker 1>In the movie, it's interesting in the see the detailed

0:21:36.480 --> 0:21:39.880
<v Speaker 1>ordering of the food. And also I think what's interesting

0:21:39.960 --> 0:21:44.439
<v Speaker 1>is that you're doing a very very personal, very probably

0:21:44.440 --> 0:21:50.600
<v Speaker 1>I can't imagine a more compellingly personal emotional scene between

0:21:50.720 --> 0:21:56.080
<v Speaker 1>people than talking about, you know, the loss of a

0:21:56.119 --> 0:22:00.320
<v Speaker 1>baby and giving a baby away to parents. Yeah, it's

0:22:00.359 --> 0:22:04.359
<v Speaker 1>set in a restaurant. You think you might do that

0:22:04.440 --> 0:22:08.199
<v Speaker 1>in somebody's house, in a in a living room, or

0:22:08.240 --> 0:22:11.159
<v Speaker 1>in an office that you that you put it in

0:22:11.240 --> 0:22:14.160
<v Speaker 1>at a restaurant is interesting because again I say over

0:22:14.200 --> 0:22:17.080
<v Speaker 1>and over that people do very private things in a

0:22:17.200 --> 0:22:20.320
<v Speaker 1>very public space. Yeah, people do gravitate. If you go

0:22:20.400 --> 0:22:23.280
<v Speaker 1>to the tables looking out here in the garden, you know,

0:22:23.400 --> 0:22:25.680
<v Speaker 1>you have no idea what they're talking about. They might

0:22:25.760 --> 0:22:28.919
<v Speaker 1>be just talking about their day or what their plans are,

0:22:29.080 --> 0:22:31.399
<v Speaker 1>or how much fun they're having in London, or they

0:22:31.480 --> 0:22:34.760
<v Speaker 1>might be discussing very life changing issues.

0:22:34.840 --> 0:22:35.199
<v Speaker 2>Yeah.

0:22:35.280 --> 0:22:39.320
<v Speaker 3>I think actually, like some of my most key moments

0:22:39.320 --> 0:22:42.119
<v Speaker 3>in life have been in like restaurant, you know, like

0:22:42.359 --> 0:22:46.760
<v Speaker 3>meeting my sister's birth mother for the first time, or

0:22:47.240 --> 0:22:51.359
<v Speaker 3>meeting with someone that you had a relationship with before

0:22:51.440 --> 0:22:53.960
<v Speaker 3>and then you're just having a meeting again, and that

0:22:54.160 --> 0:22:57.480
<v Speaker 3>there is this like kind of comforting space because you

0:22:57.520 --> 0:23:00.000
<v Speaker 3>can always eat to fill the silence.

0:23:00.200 --> 0:23:02.159
<v Speaker 2>So if you need to and.

0:23:02.080 --> 0:23:04.399
<v Speaker 1>You're being looked after by a waiter, you don't have

0:23:04.480 --> 0:23:06.919
<v Speaker 1>to get up and get the salt from the coupboard.

0:23:07.280 --> 0:23:10.320
<v Speaker 3>Yeah, there's like something about that. The fact that it's

0:23:10.359 --> 0:23:12.840
<v Speaker 3>in a public space and you're sharing this personal moment

0:23:12.840 --> 0:23:15.879
<v Speaker 3>in a public space is like very vulnerable and it

0:23:15.960 --> 0:23:18.320
<v Speaker 3>kind of can bring all these emotions out or you're

0:23:18.359 --> 0:23:22.160
<v Speaker 3>having to hide emotions as well, And so I think

0:23:22.200 --> 0:23:25.720
<v Speaker 3>in scenes in films, there's something really profound about setting

0:23:25.920 --> 0:23:29.320
<v Speaker 3>these like private moments in a public space.

0:23:36.119 --> 0:23:39.320
<v Speaker 1>If you like listening to Ruthie's Table for would you

0:23:39.480 --> 0:23:43.480
<v Speaker 1>please make sure to rate and review the podcast on

0:23:43.560 --> 0:23:48.520
<v Speaker 1>the iHeartRadio app, Apple Podcasts, Spotify, o, wherever you get

0:23:48.560 --> 0:23:59.280
<v Speaker 1>your podcasts. Thank you. As we're reading the recipe for

0:23:59.400 --> 0:24:02.840
<v Speaker 1>far and out her a Sean executive share for the

0:24:02.920 --> 0:24:06.040
<v Speaker 1>River Cafe is just coming in with farinata food. You

0:24:06.119 --> 0:24:07.520
<v Speaker 1>just share have you ever heard of before?

0:24:07.640 --> 0:24:10.040
<v Speaker 2>I actually have no idea what farinata is. So this

0:24:10.160 --> 0:24:10.720
<v Speaker 2>is exciting.

0:24:13.280 --> 0:24:17.679
<v Speaker 4>So this is actually a pancake made out of chickpea flour,

0:24:18.600 --> 0:24:21.720
<v Speaker 4>so it's super it's actually vegan and gluten free.

0:24:21.840 --> 0:24:23.800
<v Speaker 2>I don't know if you have any diet trees. I do.

0:24:24.680 --> 0:24:27.680
<v Speaker 2>I'm pescatarian, so you're going to take all boxes.

0:24:27.840 --> 0:24:32.359
<v Speaker 4>Yeah, it's a kind of street food from Genoa and

0:24:32.640 --> 0:24:36.400
<v Speaker 4>it's just made with chickpea flour and olive oil, fennel seeds,

0:24:36.560 --> 0:24:39.320
<v Speaker 4>rosemary and just cooked in the wood oven. But you

0:24:39.320 --> 0:24:40.720
<v Speaker 4>don't need a wood oven to make it at home.

0:24:40.760 --> 0:24:42.600
<v Speaker 4>You could just in an ou in case you don't

0:24:42.600 --> 0:24:44.440
<v Speaker 4>have a wood oven. It's really nice if you want

0:24:44.440 --> 0:24:44.880
<v Speaker 4>to try it.

0:24:45.119 --> 0:24:45.320
<v Speaker 2>Yeah.

0:24:45.359 --> 0:24:48.280
<v Speaker 1>One of the things about farinata's very very regional, goes

0:24:48.600 --> 0:24:52.280
<v Speaker 1>at the coast of Laguria up until France, in which

0:24:52.320 --> 0:24:55.040
<v Speaker 1>it then becomes a nice when you have it. It's

0:24:55.080 --> 0:24:58.600
<v Speaker 1>pretty much the same recipe, but it has a different name,

0:24:59.320 --> 0:25:01.800
<v Speaker 1>and so it is a street food, but it also

0:25:01.840 --> 0:25:05.520
<v Speaker 1>is quite sophisticated. It's also really good to have before

0:25:05.560 --> 0:25:06.280
<v Speaker 1>you have a meal.

0:25:06.400 --> 0:25:08.040
<v Speaker 2>So very often do you put it with anything.

0:25:08.320 --> 0:25:11.560
<v Speaker 4>We find in the restaurant that instead of if people

0:25:11.560 --> 0:25:15.000
<v Speaker 4>don't want to have brisketta, Fretty will send it out

0:25:15.080 --> 0:25:17.480
<v Speaker 4>like that. But it's also really nice with something else,

0:25:17.560 --> 0:25:21.040
<v Speaker 4>like some pretty rutto or mozzarella or even crab, so

0:25:21.080 --> 0:25:23.320
<v Speaker 4>it can be an accompaniment or just a nibble.

0:25:23.600 --> 0:25:27.360
<v Speaker 1>If you're making fairinata at home, what would be your

0:25:27.880 --> 0:25:30.719
<v Speaker 1>advice when you're cooking it? Because it is so simple,

0:25:30.880 --> 0:25:33.520
<v Speaker 1>but it's hard to make it good farinata? Really, don't

0:25:33.520 --> 0:25:34.280
<v Speaker 1>you think? Yeah?

0:25:34.280 --> 0:25:36.160
<v Speaker 4>I think you need to do it like any pancake.

0:25:36.400 --> 0:25:38.840
<v Speaker 4>You need to make sure the pan is really hot

0:25:38.960 --> 0:25:41.159
<v Speaker 4>before you put the oil in, and then let the

0:25:41.200 --> 0:25:45.040
<v Speaker 4>oil be hot before you put the chippea mixture in it,

0:25:45.600 --> 0:25:50.119
<v Speaker 4>and then because otherwise it can stick, can't it. I

0:25:50.119 --> 0:25:51.760
<v Speaker 4>mean that was one of the things that whenever I'm

0:25:51.760 --> 0:25:54.280
<v Speaker 4>cooking for Ruthie, you always like, do you want to

0:25:54.280 --> 0:25:55.480
<v Speaker 4>make farrilata?

0:25:56.880 --> 0:26:01.560
<v Speaker 1>No? No, because it sticks. The more the more experienced

0:26:01.560 --> 0:26:03.760
<v Speaker 1>the chef in the River Cafe, the higher up there

0:26:03.760 --> 0:26:09.560
<v Speaker 1>are on the on, the harder they find. And it's

0:26:09.560 --> 0:26:13.200
<v Speaker 1>also such a performance you judged immediately like how fair

0:26:13.240 --> 0:26:16.240
<v Speaker 1>and half their it is. You know, how thick it is,

0:26:16.280 --> 0:26:19.000
<v Speaker 1>how creamy it is, how dry and so.

0:26:19.160 --> 0:26:21.160
<v Speaker 3>You know, it's kind of a bit of all of that,

0:26:21.359 --> 0:26:24.600
<v Speaker 3>like it's crispy and it has the like softness inside.

0:26:24.760 --> 0:26:28.080
<v Speaker 4>And it's one of those things if you're working next

0:26:28.160 --> 0:26:30.520
<v Speaker 4>when one's freshly made and it comes out of the oven,

0:26:31.000 --> 0:26:32.920
<v Speaker 4>you don't want to be working too near it because

0:26:32.920 --> 0:26:34.880
<v Speaker 4>you end up eating like half a.

0:26:34.760 --> 0:26:39.440
<v Speaker 3>Fowl at night, like one slice is actually really.

0:26:39.800 --> 0:26:43.440
<v Speaker 1>Yeah, And if you were making it at home, would

0:26:43.480 --> 0:26:46.560
<v Speaker 1>you would you make the better the day before?

0:26:46.760 --> 0:26:47.000
<v Speaker 2>What?

0:26:47.000 --> 0:26:49.520
<v Speaker 1>What? What do you feel about making the better? How

0:26:49.520 --> 0:26:52.560
<v Speaker 1>long do you let it rest? Probably you let it.

0:26:52.560 --> 0:26:54.159
<v Speaker 4>It says in the recipe to leave it rest for

0:26:54.160 --> 0:26:56.679
<v Speaker 4>about two hours, But if you leave it overnight, I

0:26:56.680 --> 0:27:00.720
<v Speaker 4>think you get a better, better end result.

0:27:01.000 --> 0:27:03.399
<v Speaker 1>There's also telling about the para nada pan. What is

0:27:03.400 --> 0:27:04.280
<v Speaker 1>a paranada pan.

0:27:04.920 --> 0:27:08.280
<v Speaker 4>It's like a kind of massive big skillet, a couple

0:27:08.359 --> 0:27:14.040
<v Speaker 4>of about twenty inches. It's got like a pitted the

0:27:14.160 --> 0:27:16.320
<v Speaker 4>bottom of the It's not just flat, is it. It's

0:27:16.359 --> 0:27:18.600
<v Speaker 4>got kind of like slightly grooves in it.

0:27:19.200 --> 0:27:19.400
<v Speaker 2>Yeah.

0:27:20.200 --> 0:27:23.119
<v Speaker 4>I don't really know what the grooves do apart from textually.

0:27:23.680 --> 0:27:24.200
<v Speaker 1>What do you think?

0:27:24.200 --> 0:27:24.480
<v Speaker 3>Really?

0:27:24.800 --> 0:27:26.960
<v Speaker 1>I think it does give a texture and it probably

0:27:27.000 --> 0:27:30.240
<v Speaker 1>also helps perhaps with the separation. Yeah, when it eats ups,

0:27:30.240 --> 0:27:33.520
<v Speaker 1>so you have a copper pan and it has a

0:27:33.520 --> 0:27:36.240
<v Speaker 1>little hook, so you can hang it, and you can,

0:27:36.400 --> 0:27:39.000
<v Speaker 1>and then it has a tin base, so the tin

0:27:39.119 --> 0:27:41.639
<v Speaker 1>the inside is tin. It's a very beautiful thing to

0:27:41.680 --> 0:27:44.600
<v Speaker 1>look at. I remember that when I wanted to buy one,

0:27:44.720 --> 0:27:46.800
<v Speaker 1>I could not find one in the liquoria. I went

0:27:46.840 --> 0:27:50.680
<v Speaker 1>to a place called the Spezzia. I couldn't find one

0:27:50.680 --> 0:27:53.600
<v Speaker 1>in any shop. And then I made a meeting for

0:27:53.720 --> 0:27:56.200
<v Speaker 1>a cousin of a friend of a friend who met

0:27:56.200 --> 0:27:59.240
<v Speaker 1>me in the parking lot at pizza station. And he

0:27:59.359 --> 0:28:02.600
<v Speaker 1>took out of the of his car, not drugs, not something.

0:28:03.960 --> 0:28:06.160
<v Speaker 1>It was like, you know, at seven o'clock he took

0:28:06.200 --> 0:28:08.800
<v Speaker 1>out a far night. I gave him the cash, and

0:28:12.080 --> 0:28:14.280
<v Speaker 1>it is. And then but then you can get them,

0:28:14.280 --> 0:28:16.800
<v Speaker 1>you sell them, and I shop, you know, shop the

0:28:16.840 --> 0:28:20.920
<v Speaker 1>River Cafe, and it is. You know, it's something that

0:28:21.040 --> 0:28:24.159
<v Speaker 1>I really loved as a thing, as you say, something

0:28:24.160 --> 0:28:29.040
<v Speaker 1>to have before with a NEGRONI with that sounds nice.

0:28:29.280 --> 0:28:31.399
<v Speaker 1>Any other tips for making it? How do you know

0:28:31.440 --> 0:28:33.000
<v Speaker 1>when it's done it will.

0:28:32.920 --> 0:28:37.040
<v Speaker 4>Look set on top, it won't be runny. That's really

0:28:37.080 --> 0:28:38.320
<v Speaker 4>hard to get out if it's running.

0:28:38.480 --> 0:28:39.080
<v Speaker 1>I don't think you.

0:28:39.040 --> 0:28:42.520
<v Speaker 4>Can really overcook it. I can definitely undercook it.

0:28:42.840 --> 0:28:44.600
<v Speaker 2>Like you don't mind if it's burnt a little bit.

0:28:44.800 --> 0:28:49.360
<v Speaker 4>Yeah, probably it's more forgiving in going the underway and

0:28:49.360 --> 0:28:51.000
<v Speaker 4>then trying to scoop it out, which.

0:28:50.880 --> 0:28:55.840
<v Speaker 1>Yeah, looks like a real mess. Farinata. Wow, now that

0:28:55.920 --> 0:28:59.080
<v Speaker 1>you've eaten it and you've learned how to make it,

0:28:59.560 --> 0:29:01.160
<v Speaker 1>would you like to read the recipe?

0:29:01.320 --> 0:29:08.800
<v Speaker 3>Farinata chickpea and fennel Farinata serves four people. Two cups

0:29:08.800 --> 0:29:13.320
<v Speaker 3>of warm water, three quarter cups of Italian chickpea flour,

0:29:14.000 --> 0:29:20.280
<v Speaker 3>four tablespoons of extra virgin olive oil, one tablespoon fennel seeds,

0:29:20.520 --> 0:29:25.880
<v Speaker 3>chopped fresh stage or rosemary, and some salt. First, you're

0:29:25.920 --> 0:29:28.240
<v Speaker 3>gonna put the water in a large bowl and sift

0:29:28.320 --> 0:29:32.320
<v Speaker 3>in flour. You're gonna whisk to combine. Then add the

0:29:32.440 --> 0:29:37.000
<v Speaker 3>extra virgin olive oil and salt. Cover and leave in

0:29:37.040 --> 0:29:40.640
<v Speaker 3>a warm place for two hours and preheat the oven

0:29:40.680 --> 0:29:44.880
<v Speaker 3>to two hundred and fifty degrees celsius. Pour enough olive

0:29:44.880 --> 0:29:48.480
<v Speaker 3>oil into a farinata pan to coat to the bottom.

0:29:48.760 --> 0:29:51.640
<v Speaker 3>Pour in the batter it should be about one to

0:29:51.680 --> 0:29:55.720
<v Speaker 3>two centimeters deep. Top with the fennel seeds or herbs

0:29:55.840 --> 0:30:00.400
<v Speaker 3>and black pepper. Bake for twenty to thirty minutes until

0:30:00.440 --> 0:30:02.960
<v Speaker 3>the surface has bubbled and become crisp.

0:30:04.560 --> 0:30:09.680
<v Speaker 1>So you're about to embark on an exhibition sf MoMA,

0:30:09.760 --> 0:30:13.680
<v Speaker 1>San Francisco Museum of Modern Art. Incredible city, a city

0:30:13.720 --> 0:30:16.720
<v Speaker 1>that also you know, yeah, and I have so many

0:30:16.800 --> 0:30:21.479
<v Speaker 1>friends who lived there. There's such an energy for new art,

0:30:21.600 --> 0:30:24.320
<v Speaker 1>new design. Tell us about what you're planned to do

0:30:24.400 --> 0:30:25.400
<v Speaker 1>with sf MoMA.

0:30:25.520 --> 0:30:28.040
<v Speaker 3>I'm really excited because last year we were able to

0:30:28.080 --> 0:30:32.360
<v Speaker 3>show a piece that kind of delved into my sports

0:30:32.440 --> 0:30:36.360
<v Speaker 3>backgrounds and was almost like a self portrait, and it

0:30:36.440 --> 0:30:38.840
<v Speaker 3>showed at Hauser and Worth Gallery and a group show

0:30:39.880 --> 0:30:44.600
<v Speaker 3>with other women artists in LA And then this year

0:30:45.200 --> 0:30:48.960
<v Speaker 3>we're going to be kind of part of another group show,

0:30:48.960 --> 0:30:51.680
<v Speaker 3>but this group show is also about sports in a

0:30:51.760 --> 0:30:56.040
<v Speaker 3>year you know, where there's the Olympics happening, and so

0:30:56.120 --> 0:30:59.240
<v Speaker 3>it's going to be kind of another way to show

0:30:59.360 --> 0:31:03.880
<v Speaker 3>this kind of sports story combining with my art and

0:31:04.000 --> 0:31:07.200
<v Speaker 3>film work in a place like essef moment, so kind

0:31:07.240 --> 0:31:09.040
<v Speaker 3>of bringing it back to where I grew up half

0:31:09.080 --> 0:31:09.440
<v Speaker 3>my life.

0:31:09.640 --> 0:31:10.880
<v Speaker 2>So I'm really excited about that.

0:31:11.200 --> 0:31:16.120
<v Speaker 3>When will that be it opens I believe October nineteenth.

0:31:16.520 --> 0:31:17.960
<v Speaker 1>Okay, we'll all be there.

0:31:18.080 --> 0:31:18.520
<v Speaker 2>Thank you.

0:31:19.640 --> 0:31:23.080
<v Speaker 1>So in your life. You have been an athletes, We

0:31:23.200 --> 0:31:27.120
<v Speaker 1>have a filmmaker, we have artists. Is there a Savannah

0:31:27.400 --> 0:31:30.160
<v Speaker 1>leaf that we've been thinking might be doing we put

0:31:30.200 --> 0:31:31.160
<v Speaker 1>out an album.

0:31:32.440 --> 0:31:35.120
<v Speaker 3>It's funny you should say that. I mean, actually over

0:31:35.200 --> 0:31:41.640
<v Speaker 3>the pandemic. My partner and I learned ableton and making music,

0:31:42.080 --> 0:31:45.920
<v Speaker 3>and I think kind of learning different crafts is something

0:31:45.960 --> 0:31:49.800
<v Speaker 3>that really excites us and excites me a lot because

0:31:50.680 --> 0:31:54.280
<v Speaker 3>making music is such something so interesting because it helps

0:31:54.280 --> 0:31:57.400
<v Speaker 3>me in the filmmaking world. It helps me edit films,

0:31:57.440 --> 0:32:00.760
<v Speaker 3>it helps me write films. So I don't know what's

0:32:00.800 --> 0:32:03.960
<v Speaker 3>next for me, but who knows, maybe you'll come.

0:32:05.720 --> 0:32:08.840
<v Speaker 1>You know how to cook parano exactly right there, And

0:32:08.920 --> 0:32:11.280
<v Speaker 1>if we were going to ask you for your last question,

0:32:11.880 --> 0:32:14.760
<v Speaker 1>very very lovely talk. Yeah, if you need food for

0:32:14.880 --> 0:32:18.560
<v Speaker 1>comfort and all the roles you've been as in sport

0:32:18.760 --> 0:32:21.720
<v Speaker 1>and film, is there a food that you would actually

0:32:22.280 --> 0:32:25.120
<v Speaker 1>go back to that in your past or something you'd

0:32:25.120 --> 0:32:27.000
<v Speaker 1>like to eat or that you.

0:32:26.760 --> 0:32:31.360
<v Speaker 3>Grave Recently, in the past few years, my partner and

0:32:31.400 --> 0:32:34.920
<v Speaker 3>I have had like a tradition of going to this

0:32:34.960 --> 0:32:38.360
<v Speaker 3>place called the Wedding Patisserie, which is in Vauxhall, which

0:32:38.440 --> 0:32:42.320
<v Speaker 3>is like a Portuguese bakery and they have like little

0:32:42.400 --> 0:32:45.520
<v Speaker 3>questants and it's like a warm quaest on. It's just

0:32:45.560 --> 0:32:47.560
<v Speaker 3>a simple thing. And I have like a questlong with

0:32:47.640 --> 0:32:51.520
<v Speaker 3>an orange juice, like a freshly squeezed orange juice in

0:32:51.560 --> 0:32:53.680
<v Speaker 3>the morning and we go there kind of like almost

0:32:53.720 --> 0:32:57.080
<v Speaker 3>every morning to have it. And it kind of that

0:32:57.240 --> 0:33:02.200
<v Speaker 3>walk along to little Portugal and Vauxhail is like something

0:33:02.200 --> 0:33:04.080
<v Speaker 3>I used to do as a kid because we would

0:33:04.080 --> 0:33:07.560
<v Speaker 3>go to all the little Portuguese restaurants over there. So

0:33:07.600 --> 0:33:10.680
<v Speaker 3>there's something nostalgic and comforting about that, but it's also

0:33:10.760 --> 0:33:13.280
<v Speaker 3>a nice like routine to have when you're waking up

0:33:13.320 --> 0:33:14.080
<v Speaker 3>early in the morning.

0:33:14.200 --> 0:33:17.000
<v Speaker 2>So that's what I have been doing to start the day.

0:33:17.240 --> 0:33:19.000
<v Speaker 1>Yeah, thank you so much for that, and we have

0:33:19.120 --> 0:33:20.760
<v Speaker 1>many more dinners to share it together.

0:33:22.120 --> 0:33:23.080
<v Speaker 2>Yeah, thank you.

0:33:23.840 --> 0:33:34.840
<v Speaker 4>Thanks, thank you for listening to Ruthie's Table four in

0:33:34.920 --> 0:33:36.160
<v Speaker 4>partnership with Montclair