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

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Speaker 2: Savannah Miller tells a story that when her sisters Sienna

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Speaker 2: was born, it was.

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Speaker 1: Like the lights came on.

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Speaker 2: Our guests on Ruthie's Table four people we all know

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Speaker 2: through the movies they make, the companies they run, the

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Speaker 2: policies and the values they are defined by. Here we

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Speaker 2: get to know them in a different way. How they

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Speaker 2: lay a table, what they feed their children, a recipe

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Speaker 2: they've kept from their grandmother. Everyone knows Sienna Miller is

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Speaker 2: an actress, of fashion designer, and a brave combatant who

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Speaker 2: stood up for her rights against a powerful media empire.

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Speaker 2: All of us in the River Cafe know her as

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Speaker 2: a fabulous eater, coming in on Sundays with her family,

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Speaker 2: always a big table, always involving children, always sitting in

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Speaker 2: the window. Most of all, it's about sharing. Most of all,

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Speaker 2: it's about fun. Just like Sienna. We're here today in

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Speaker 2: the River Cafe and the lights have come on. Oh ready,

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Speaker 2: So Sienna, would you like to read the recipe that

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Speaker 2: you chose to make for this podcast, which.

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Speaker 3: Is pizza bianca with tiledio artichokes and time or as

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Speaker 3: Giermo del Tourre said on his thame, which I loved

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Speaker 3: from now I want to call it time. A pizza

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Speaker 3: bianca is a pizza without tomato, but if you want

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Speaker 3: to add something salty, you can add artichokes. Ingredients pizza dough,

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Speaker 3: double zero flour for dusting, olive oil for drizzling, two

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Speaker 3: artichokes baked and sliced, four hundred grams of toilggio sliced. Time,

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Speaker 3: preheat the oven to two hundred and thirty degrees centigrade.

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Speaker 3: Put a large baking sheet in the oven to heat up,

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Speaker 3: and roll your doble on a floured worktop as thinly

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Speaker 3: as possible. Place the pizza on a piece of baking paper.

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Speaker 3: Top with artichoke slices and to ledgio. Season with salt,

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Speaker 3: pepper and thyme. Drizzle with a little olive oil. Transfer

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Speaker 3: the baking paper with pizza on to the hot baking sheet.

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Speaker 3: Bake for six to eight minutes until the pizza is

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Speaker 3: puffed and golden.

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Speaker 1: There what easy, Okay?

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Speaker 4: So today the pizza on the menu is to led

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Speaker 4: you please, are straight out of the fridge. So if

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Speaker 4: you just want to try and get them from underneath first,

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Speaker 4: we would get a feel for it. And then I

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Speaker 4: put them on the tops and on my knuckles a

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Speaker 4: little bit, just widen it out. And then once it's

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Speaker 4: on your knuckles, you can just very genuinely stretch with

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Speaker 4: your thounds and your knuckles. But the most important thing

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Speaker 4: is that the middle doesn't stretch too much.

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Speaker 2: Yeah, so wreck.

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Speaker 4: And then the secret is a rolling pin which actually.

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Speaker 3: Has gone missing.

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Speaker 4: We are to roll like around the middle parts. That's thinking, great, Okay,

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Speaker 4: then this is the this is the fun thing, because

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Speaker 4: I feel like you feel like a proper pizza chapherd.

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Speaker 4: So you grab the top, just it like very delicately,

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Speaker 4: and you gotta you gotta flip it onto your knuckles. Okay,

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Speaker 4: so just like that, just go for it. You've got

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Speaker 4: to go for it and for it. And then if

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Speaker 4: you use this pizza park and just lay it out

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Speaker 4: there and pull your fingers out from underneath, I got

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Speaker 4: a job. Yeah, I think you're looking bent in the mind.

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Speaker 4: And then we've got raw ars chokes. Yeah, and they

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Speaker 4: just soaping and lemon water so they don't use the color.

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Speaker 4: Then a nice little sprinkle of time, great, some black happer,

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Speaker 4: and then just a couple of olives again, not too many.

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Speaker 4: I think you should put in the other I agree.

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Speaker 4: So the ovens on about four hundred degrees. So just

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Speaker 4: with this again. You just want to move the paddle

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Speaker 4: like back and then you're done and the paper you're

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Speaker 4: going with it just yeah nice? Is it perfect? Real

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Speaker 4: good love, you'll bring it you.

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Speaker 1: Thanks.

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Speaker 2: We were talking about making pizzas and what they involved,

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Speaker 2: but it's also involved with how you feed your kids,

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Speaker 2: and so I suppose we could talk about before feeding

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Speaker 2: your kids, how your parents fed you. What was the

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Speaker 2: food like in your household as a child.

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Speaker 1: You have memories. I have so many memories.

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Speaker 3: My mother is an amazing cook and really a lot

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Speaker 3: of her nurturing and her mother incomes through cooking and

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Speaker 3: always did. She was born in Yorkshire. She then moved

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Speaker 3: to South Africa when she was about four. My grandmother

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Speaker 3: was South African and she remarried a Jewish man converted

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Speaker 3: to Judaism, so mom kind of grew up with the

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Speaker 3: half Yorkshire, half Jewish South African cuisine around her. And

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Speaker 3: then when that husband died, my grandmother converted.

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Speaker 1: Back to the Church.

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Speaker 3: So she was oh, she's not a grade Jew, No,

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Speaker 3: she was quite flimsy with it. But as a result

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Speaker 3: of that, there's Mum's got a lot of different styles

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Speaker 3: of cooking, and Sunday lunch was just a huge I

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Speaker 3: was born in New York to an American father, and

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Speaker 3: my sister was born in Hong Kong because they lived

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Speaker 3: in Hong Kong before, and then we moved to London

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Speaker 3: when I was about eighteen months.

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Speaker 2: A lot of moving around, a lot of exactly. But

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Speaker 2: for you, you were in New York. I was in

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Speaker 2: New York, raised in London.

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Speaker 3: I mean, I remember teething on Builtong, like she would

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Speaker 3: give us sticks of Builtong, and I don't really remember teething,

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Speaker 3: but I kind of do. Remember you're back that far,

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Speaker 3: running around like Bambam with just dried meat in every hand.

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Speaker 1: And how old were you when you came back?

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Speaker 3: People are grimacing, but I still love it. I was

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Speaker 3: eighteen months.

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Speaker 1: Old, Okay, So you are your childhood was British.

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Speaker 3: My childhood was British but filled with different from people

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Speaker 3: from all over the world. So we'd have you know,

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Speaker 3: a brie, a South African barbecue in the summer on Sundays, and.

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Speaker 1: It's called a brye.

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Speaker 3: It's basically the Afrikaans word for a barbecue, I believe.

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Speaker 3: And we'd have burr horse and drew avorce, which is

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Speaker 3: different types of sausage.

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Speaker 1: I know.

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Speaker 3: Well, I grew up with this interesting yeah, and biboerti,

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Speaker 3: this South African dish and built onng everywhere, which is

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Speaker 3: the dried meat, which I still love.

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Speaker 2: So there was your sister and yourself, my sister and

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Speaker 2: myself and your mother.

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Speaker 1: Were she did, she had, could cook, and she could

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Speaker 1: have a job.

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Speaker 3: And yeah, well she was a yoga sort of yoga

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Speaker 3: Alexander technique exercise teacher. So I grew up in a

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Speaker 3: house with women lying all over the floors, I mean,

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Speaker 3: and my.

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Speaker 5: Friends remember this, especially when I was a teenager.

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Speaker 3: Her classes were so popular that they'd spill out of

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Speaker 3: the allocated room which was next to my bedroom, into

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Speaker 3: the hallways, down the stairs on another landing.

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Speaker 1: It wasn't a big house, but this was your yoga lesson.

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Speaker 1: I don't know if I signed up for the yoga

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Speaker 1: lessons found myself on this serials.

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Speaker 3: I know, well, she was so good at it, it

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Speaker 3: was She actually started the first exercise base school in

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Speaker 3: London in the seventies called Granny's beautiful bodies and it

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Speaker 3: was Alexander technique yoga ballet kind of hybrid and Ava

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Speaker 3: Gardner went and Albert.

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Speaker 5: Finney and she was this really talented was it?

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Speaker 3: It was in Knightsbridge.

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Speaker 1: Because there was a woman called Lordie Burke. Do you

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Speaker 1: remember her? Yes? She was to her that mum just

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Speaker 1: like it.

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Speaker 2: Yes, I went to Lordi Burke. I can't remember who

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Speaker 2: told me about when I first came to London. Yeah,

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Speaker 2: I think that was in probably nineteen seventy. Yes, and she.

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Speaker 1: Looked totally out of cabaret. You know. Do you remember

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Speaker 1: so your mother worked with.

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Speaker 3: Her, Yes, they established it together. I don't really have

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Speaker 3: many memories of that. But when she started doing it

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Speaker 3: again after my parents got divorced, these people would flock

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Speaker 3: and there were just women with their legs in the

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Speaker 3: air outside the bedroom and I'd be hungover at the

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Speaker 3: hoodie on trying to get to the bathroom.

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Speaker 1: Just like you know, did she eat in a healthy way? Is?

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Speaker 1: And now she was concerned about yoga and Alexander. She's

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Speaker 1: never been weight conscious.

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Speaker 3: She's never been conscious about calories or everything had butter

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Speaker 3: and cream and you know, and I think there is

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Speaker 3: something that's so incredible about being nourished by a meal

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Speaker 3: cooked with love, which is what you do here every

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Speaker 3: single time. You feel the love and the food and

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Speaker 3: it's like going home.

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Speaker 1: It's an ingredient.

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Speaker 2: It is a really strong ingredient. You can taste it

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Speaker 2: completely and tasted. Yeah, it is about sharing and about tasting.

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Speaker 2: So you with your mother working, did you still sit

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Speaker 2: down to a table every night and.

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Speaker 1: After school, your sister and you and your mother?

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Speaker 3: And I mean I went to boarding school at eight,

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Speaker 3: so then it was just weekends.

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Speaker 1: Yeah, I did.

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Speaker 3: They got divorced when I was six, and then two

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Speaker 3: years later I went.

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Speaker 1: To boarding school.

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Speaker 2: And when you left the comfort of home and food

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Speaker 2: and as you say, the ingredient cooking with love, I

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Speaker 2: was going to boarding school. Did you feel that ingredient

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Speaker 2: was there and the food that you wed a boarding school?

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Speaker 3: I mean it was a really My best friend is

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Speaker 3: in the room and she's laughing at me with a

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Speaker 3: pained expression. No, she didn't go to that school, the man, No,

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Speaker 3: not the first one. I mean, I was about as

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Speaker 3: high as this table. I was tiny, and it was

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Speaker 3: too young, you know, but apparently I really wanted to

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Speaker 3: go and it was this It was on paper, a

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Speaker 3: really idyllic looking place. It was a manor house. There

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Speaker 3: were only fifty two girls. But you know that first

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Speaker 3: night you're in a room with ten girls you've never met,

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Speaker 3: in kind of metal beds with tweed blankets over the top,

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Speaker 3: and its lights out at seven, and it's traumatic. It's

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Speaker 3: completely traumatic. Plus they used to feed us on Tuesday's spam,

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Speaker 3: which and you'd have to finish your plate, you'd have

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Speaker 3: to eat everything. I remember sort of sticking it in

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Speaker 3: my pockets and finding dried bits of spam in my pocket,

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Speaker 3: which was lovely.

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Speaker 1: What are your other food memories of that school?

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Speaker 3: Well, sometimes it was great, like big pots of lasagna,

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Speaker 3: and every day at four o'clock the baker would deliver

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Speaker 3: either ice buns or jam doughnuts, or there'd be some

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Speaker 3: kind of delivery, which was the highlight of the entire thing.

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Speaker 1: Then when you went home weekends, was it a big deal? Yeah?

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Speaker 3: And Mum, you know, she'd make the most out of

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Speaker 3: nothing and it was filled with flavor and filled with love.

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Speaker 3: And then on Sundays all of her eccentric friends would

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Speaker 3: come around for a big boozy Sunday lunch and we'd

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Speaker 3: be made to sit at the table, however old or

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Speaker 3: young we were. And some of my most I think

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Speaker 3: formative moments were around that table because everyone's drinking, there's

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Speaker 3: opera blasting, there's no one censoring the conversation, and you

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Speaker 3: really learn how to kind of find your way in

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Speaker 3: the world through listening to adult conversation and eating food.

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Speaker 1: And it was very joyous and jubilant. Did you ever

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Speaker 1: come back or did you stay? So it was every weekend,

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Speaker 1: Now what I mean for the rest of your education

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Speaker 1: that we were border.

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Speaker 3: Yeah, so that was a weekly boarding. I was there

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Speaker 3: for two years. Then there was a fire or it

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Speaker 3: just closed down and I ended up going to senior

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Speaker 3: school a year early. So I was ten when I

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Speaker 3: went to senior school in seventeen. When I left, even

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Speaker 3: though I finished it, I was that was in Berkshire.

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Speaker 1: And what was that like? And that was by that

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Speaker 1: point I was a season border. I was.

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Speaker 3: I was again, you know, about three feet tall, but

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Speaker 3: really confident. Really, I'd completely detached from the notion of homesickness.

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Speaker 3: I'd gone through it in a really intense way, so

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Speaker 3: I was I was quite strong by that point and

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Speaker 3: up for it. And my big sister was at the

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Speaker 3: same school, which I'm sure helped, and it was school food,

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Speaker 3: but I loved I still dream about this chewy toast that.

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Speaker 1: They have in the mornings.

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Speaker 3: They'd had one of those things where you put the

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Speaker 3: bread in and it's cheap bread and it rotates through

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Speaker 3: and sort of half toasts, but obviously it's cooked a

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Speaker 3: while ago and it becomes kind of bready and chewy.

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Speaker 3: And we used to I used to make a butter

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Speaker 3: and marmite mix with the cold butter that was thick,

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Speaker 3: and spread it on and bend it over.

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Speaker 1: And I still everyone's laughing. I'm a real pig. Now.

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Speaker 1: It's just because you mix it with the butter. First

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Speaker 1: I thought you can free. Yeah, it goes.

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Speaker 5: I scrambled my eggs with the dollop of it in.

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Speaker 3: They go kind of prey. But it's delicious. Botherel I'm

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Speaker 3: a huge.

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Speaker 2: Bother, which is you know, I say I've said it before,

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Speaker 2: and this because other people praised marmite that when I

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Speaker 2: first came to London, I went to a photography school.

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Speaker 1: And we had to do a series.

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Speaker 2: And I thought, what I'd like to do is get

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Speaker 2: a bunch of Americans and give them marmite and butter

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Speaker 2: and take a photograph of their face when they tasted it.

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Speaker 1: Because for an American it was just like what are

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Speaker 1: these people? What is yeast spread?

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Speaker 2: And then I never quite got over it because Richard

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Speaker 2: used to said marmite in.

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Speaker 3: Bed, but the breath, the marmite breath is specific. They

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Speaker 3: actually did genius advertising. They did you either love it

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Speaker 3: or hate it? I remember this advert where it was

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Speaker 3: like a girl and a boy and they were on

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Speaker 3: a date and it was going really well. And he

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Speaker 3: comes back to hers and she says, you know, do

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Speaker 3: you want some coffee?

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Speaker 1: And there's a there's an old.

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Speaker 3: Piece of toast with marmite on it in the kitchen

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Speaker 3: making the coffee. She just takes a bite of the

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Speaker 3: thing and goes back in and there and then they

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Speaker 3: start kissing and he goes and it said mom, like,

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Speaker 3: you either love it or you hate it?

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Speaker 1: You have to lean it.

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Speaker 3: I think, raw, I wouldn't want to eat it out

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Speaker 3: of its jar, go reel, I could, I could?

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Speaker 1: I know this is really sounds stupid. What's the difference

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Speaker 1: is beef spread? Okay, we're really both baric. It's the

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Speaker 1: you as we have many years.

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Speaker 2: I've lived here how long fifty years?

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Speaker 3: Fifty years used to be, so I put it in

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Speaker 3: all sorts of cooking. I sneak it in.

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Speaker 1: It's even worse. You still use it, I do.

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Speaker 3: Yeah, I'll put it in gravy, a little bit of

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Speaker 3: marmite and a bolonnaise.

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Speaker 1: You love it. You know that day we head for lunch. Yeah,

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Speaker 1: you're canceled.

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Speaker 3: You've got to wash your hair that night.

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Speaker 1: Right, something really good? Do I want to watch?

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Speaker 5: Do you have a favorite a favorite meal?

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Speaker 1: What's your curious? My favorite meal? Yeah?

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Speaker 2: I think there is a kind of meal that I

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Speaker 2: like very much, which is based on having pasta first,

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Speaker 2: so it's always tomato pasta, and then having vegetables cooked

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Speaker 2: in different ways. So I'll have arti chokes that are

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Speaker 2: slow roasted, and then I'll have spinaches that just blant

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Speaker 2: with olive oil and their tomatoes. Will put them in

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Speaker 2: the oven and get them that there's absolutely not one

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Speaker 2: drop of liquid in them, and they've kind of almost

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Speaker 2: stuck to the pan.

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Speaker 1: I like eating that way.

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Speaker 2: I'm much less in my old age, less interested in

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Speaker 2: the first course, second course, third course, that formality of it.

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Speaker 1: So it kind of breaks some of.

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Speaker 2: The rules when you think, what are we having after

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Speaker 2: the pasta or maybe nothing, you know, but we are,

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Speaker 2: and then you bring out all being so it's quite

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Speaker 2: It's a way that I'm quite liked.

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Speaker 1: Did your parents take you to restaurants? Yeah, they did,

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Speaker 1: they did. They took us. We had a local Italian

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Speaker 1: called to Checo. We go there.

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Speaker 3: I go to Johnny Rockets with my dad and have

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Speaker 3: a foot long hot dog and a coke float Rockets.

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Speaker 5: There are I don't know, I don't know coke floats.

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Speaker 3: I love the idea of and but they're I always

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Speaker 3: found them kind of disgusting, but I get it just

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Speaker 3: because it was I was trying to connect to his

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Speaker 3: American side. And then we go to fancier places as well.

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Speaker 2: And when you became a kind of more independent person

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Speaker 2: on your own, well, you always say that you were

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Speaker 2: in New York and you were you were taking care

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Speaker 2: of your friends, and you were the person that people

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Speaker 2: went to for Sunday lunch or you still did that.

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Speaker 2: But when you're when you were acting and when you're

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Speaker 2: working on a film, what is it like when you're

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Speaker 2: when you're working and when you are he's in theater

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Speaker 2: or in film and you're trying to work, and do

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Speaker 2: you have a special routine for eating.

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Speaker 3: No, it all probably gets a bit goes a bit

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Speaker 3: wrong in those moments. I mean, well, I'm never I'm

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Speaker 3: not someone who's going to cook for themselves. I think

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Speaker 3: so much of the joy of it is feeding other people.

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Speaker 1: So I will end up.

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Speaker 3: I'm a place well, just remote, like Shreveport, Louisiana. We

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Speaker 3: lived on the side of the road in a holiday

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Speaker 3: in or something.

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Speaker 1: What were you filming?

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Speaker 3: I was filming a movie about Decgate called Factory Girl,

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Speaker 3: and we were all in a Marriotte residence in on

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Speaker 3: the side of the freeway in Boje City, which is

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Speaker 3: outside of Louisiana. You know, Shreveport. Jimmy Fallon was in

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Speaker 3: that movie. Guy Pierce all these Tara Summers was in it.

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Speaker 3: Jack Houston, who's just directed a movie that's apparently amazing.

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Speaker 3: And I would cook in this tiny like you would.

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Speaker 3: Still I would still cook. I would still find a

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Speaker 3: way to cook.

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Speaker 2: Every year, the River Cafe curates holiday gift boxes filled

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Speaker 2: with Italian ingredients.

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00:16:34,520 --> 00:16:36,000
Speaker 1: Are extra virgin olive.

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00:16:35,720 --> 00:16:40,840
Speaker 2: Oil bottled exclusively for the River Cafe. Power Petrelli tomatoes

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00:16:40,840 --> 00:16:45,320
Speaker 2: from Pullia Tuscan chocolates and candied sweets from Genoa. One

345
00:16:45,320 --> 00:16:48,720
Speaker 2: of our best boxes is the International Box, which also

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00:16:48,760 --> 00:16:53,760
Speaker 2: has River Cafe Limited edition jam Chipriani, Ultra Fine Taglerini,

347
00:16:53,920 --> 00:16:57,560
Speaker 2: pasta River Cafe Cantucci and a Bella Freud candle.

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00:16:58,240 --> 00:17:00,200
Speaker 1: Order on our website show.

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Speaker 2: Up the River Cafe dot co dot uk or call

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Speaker 2: me on seven. Sorry, okay, thanks your experience that you

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Speaker 2: had as a person who was you know, doing their work,

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Speaker 2: raising their children, having your privacy, doing no harm, breaking

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Speaker 2: no rules. Had something horrible happened to her and we

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Speaker 2: could bring it back to the food. I could say,

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Speaker 2: what do you eat when a when a newspaper empire

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Speaker 2: goes for you and tries to destroy you and goes.

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Speaker 1: Into your phone? Did that? Did you feel hungry? Or

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Speaker 1: did you get up eating?

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Speaker 2: But it is part of our conversation life and food

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Speaker 2: and fairness, and I wondered if you could say how

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Speaker 2: you felt when you woke up in the morning and knew.

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Speaker 1: Did you have breakfast or did you did real stress?

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Speaker 1: I lose my appetite, you lose it.

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Speaker 3: Yeah, it's interesting and I'm and I'm such a I

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Speaker 3: love to eat more than anything. It's kind of it's

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Speaker 3: where I get a huge amount of pleasure, but I, yeah,

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Speaker 3: I lose my appetite if I'm under immense stress. So

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Speaker 3: well was his life well, the paparazzi attention at a

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Speaker 3: very young age was probably the most traumatizing and surreal

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Speaker 3: because it happened from one day to the next. Ild

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Speaker 3: I was twenty one and I'd fallen in love with

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Speaker 3: my co star of my first film, and he was very.

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Speaker 1: Famous, and there were pictures of us.

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Speaker 3: We'd gone to the National Portrait Gallery or something, the

375
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Speaker 3: Tate Modern, I can't remember. And I remember leaving his

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Speaker 3: house the following day and getting in a black taxi

377
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Speaker 3: and the cave.

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Speaker 5: Saying have you seen the news of the world today?

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00:18:39,880 --> 00:18:41,760
Speaker 5: And I was like, what, you know?

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Speaker 1: Twenty one?

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Speaker 5: And he said have you seen the news of the world

382
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Speaker 5: And I said no, and he said, you're.

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Speaker 3: All over it, and he threw a copy of the

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Speaker 3: newspaper in the back of the cab and there we

385
00:18:50,680 --> 00:18:52,640
Speaker 3: were on the front. It was so it was honestly

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Speaker 3: like normal life to absolute surreal, you know, life after

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Speaker 3: that and I got home to my flat and there

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Speaker 3: were photographers all outside my flat and that was it.

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Speaker 1: That was it.

390
00:19:03,680 --> 00:19:06,679
Speaker 3: It was gloves off at that moment in culture where

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Speaker 3: the tabloids had all the power and young women were

392
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Speaker 3: really persecuted and men.

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Speaker 1: But it was really crazy.

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Speaker 5: And at first it was kind of funny. I felt

395
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Speaker 5: like Lara Croft.

396
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Speaker 3: Or in some virtual experience, and my friends we'd like

397
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Speaker 3: run away and try and hide, and it was giggly.

398
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Speaker 3: But it became very quickly very insidious, because it was

399
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Speaker 3: threatening and aggressive, and it really took over my entire identity.

400
00:19:34,440 --> 00:19:38,800
Speaker 3: I felt like was being written and read by people.

401
00:19:38,840 --> 00:19:41,680
Speaker 3: But I felt so out of control in a really

402
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Speaker 3: formative moment. And this all happened before that film had

403
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Speaker 3: come out, or any film would come out. I was

404
00:19:47,480 --> 00:19:50,159
Speaker 3: at the very beginning of my career, and I do

405
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Speaker 3: look back and wonder how different things would have been

406
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Speaker 3: if I had been known as an actor first. It

407
00:19:56,720 --> 00:19:59,360
Speaker 3: was a lot of a battle to kind of establish

408
00:19:59,359 --> 00:20:02,480
Speaker 3: myself and be taken seriously and not seen as someone

409
00:20:02,520 --> 00:20:04,800
Speaker 3: who wore ice clothes or had a famous boyfriend or

410
00:20:05,440 --> 00:20:08,639
Speaker 3: It was a battle, and I think I definitely ate

411
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Speaker 3: through it.

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Speaker 1: I'm sure at.

413
00:20:09,920 --> 00:20:12,080
Speaker 3: That time, but it was. And then of course the

414
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Speaker 3: phone hacking. I knew that was going on at the time.

415
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Speaker 1: It was very.

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Speaker 3: Difficult because it would be well, it would be impossible

417
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Speaker 3: for them to know half of what they knew without

418
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Speaker 3: some form of eavesdropping. And I think there were bugs

419
00:20:26,160 --> 00:20:29,600
Speaker 3: put in houses and in cars, and trackers on cars

420
00:20:29,640 --> 00:20:31,760
Speaker 3: and all sorts of it was and you feel like

421
00:20:31,800 --> 00:20:34,960
Speaker 3: you're going mad. But clicks on the line of my

422
00:20:35,000 --> 00:20:40,760
Speaker 3: mother's landline. So it was relieving in a way to

423
00:20:40,840 --> 00:20:43,560
Speaker 3: know that I hadn't gone mad when I found out.

424
00:20:43,560 --> 00:20:46,920
Speaker 3: But to find out was really difficult. I had to

425
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Speaker 3: take the met Police to court to get the evidence

426
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Speaker 3: that they had in order to take the news of

427
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Speaker 3: the world to court, and they wanted twenty one days

428
00:20:54,720 --> 00:20:56,399
Speaker 3: to hand it over the evidence that they had, and

429
00:20:56,400 --> 00:20:58,320
Speaker 3: the judge said, hand it over today in these four

430
00:20:58,480 --> 00:21:02,840
Speaker 3: huge boxes with emails and phone numbers and numbers of

431
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Speaker 3: my friends and anyway, in the end, I didn't settle

432
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Speaker 3: out of court. I took them to court, which meant

433
00:21:10,400 --> 00:21:12,640
Speaker 3: I got far less money than I would have done

434
00:21:12,720 --> 00:21:15,359
Speaker 3: had I been quiet. But actually it's one of the

435
00:21:15,400 --> 00:21:19,080
Speaker 3: proudest things that I did. And now some of the

436
00:21:19,119 --> 00:21:21,680
Speaker 3: friends whose numbers they also had, got some money too,

437
00:21:21,720 --> 00:21:24,440
Speaker 3: so it kind of feels like that's a lovely that's

438
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Speaker 3: a lovely ending.

439
00:21:25,200 --> 00:21:26,119
Speaker 1: To a saga.

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00:21:26,320 --> 00:21:29,200
Speaker 2: Yeah, I was so comfort you could find in those

441
00:21:29,320 --> 00:21:32,560
Speaker 2: days into cooking or to.

442
00:21:33,040 --> 00:21:34,520
Speaker 1: The cooking was always a grounding.

443
00:21:34,640 --> 00:21:40,320
Speaker 3: I mean, it was a decade really of harassment, but

444
00:21:40,440 --> 00:21:45,400
Speaker 3: as much as possible, it's okay because it sucks in retrospect,

445
00:21:45,480 --> 00:21:47,920
Speaker 3: but it also is a huge part of who.

446
00:21:47,720 --> 00:21:49,159
Speaker 1: I am and why I am.

447
00:21:49,160 --> 00:21:50,840
Speaker 3: The way that I am and what matters to me

448
00:21:50,960 --> 00:21:53,800
Speaker 3: is very clear, and what doesn't matter and what's out

449
00:21:53,840 --> 00:21:56,600
Speaker 3: of your control is also very clear. And I think

450
00:21:56,640 --> 00:21:58,399
Speaker 3: I tried to control it for a long time and

451
00:21:58,440 --> 00:22:02,200
Speaker 3: then gave up. And I know my friends, my family,

452
00:22:02,280 --> 00:22:04,160
Speaker 3: the people I love, the restaurants I love, the food

453
00:22:04,200 --> 00:22:08,359
Speaker 3: I love. The community around me is sacred and respected,

454
00:22:09,000 --> 00:22:11,840
Speaker 3: and the rest I don't care. I feel like everyone

455
00:22:11,840 --> 00:22:14,080
Speaker 3: in the world see my you know, dirty underwear. It's

456
00:22:14,119 --> 00:22:16,840
Speaker 3: like there's nothing more I can. Everyone knows everything, whatever

457
00:22:17,000 --> 00:22:18,520
Speaker 3: it's But I know the power.

458
00:22:18,640 --> 00:22:21,600
Speaker 2: Yeah, that's you're saying that gives you if you have

459
00:22:21,840 --> 00:22:25,240
Speaker 2: been killed, you know there are people who have been destroyed.

460
00:22:25,440 --> 00:22:27,920
Speaker 3: Well, no, I'm proud that I didn't go that far,

461
00:22:27,960 --> 00:22:31,480
Speaker 3: but I understand absolutely why you lose your mind. It

462
00:22:31,640 --> 00:22:35,880
Speaker 3: kind of perpetuates behavior that coping mechanisms that are toxic,

463
00:22:36,160 --> 00:22:38,800
Speaker 3: drinking too much or going out too much, or just

464
00:22:38,880 --> 00:22:42,560
Speaker 3: keeping moving, because it's also crazy and you can see

465
00:22:42,560 --> 00:22:46,200
Speaker 3: why people unravel, and actually it suits them. The more

466
00:22:46,240 --> 00:22:48,440
Speaker 3: you unravel, they're kind of encouraging you to do that

467
00:22:48,640 --> 00:22:50,480
Speaker 3: because that sells mere papers.

468
00:22:50,200 --> 00:22:53,640
Speaker 5: Now, So it's it's wonderful in a way.

469
00:22:53,720 --> 00:22:56,520
Speaker 3: I'm not a fan of social media, but I respect

470
00:22:56,560 --> 00:22:59,840
Speaker 3: that women now have an opportunity to that their voice

471
00:22:59,840 --> 00:23:02,240
Speaker 3: is powerful, that anything anyone could write, or they have

472
00:23:02,320 --> 00:23:06,000
Speaker 3: a means to retaliate. I just got incredibly litigious, and

473
00:23:06,560 --> 00:23:08,960
Speaker 3: then you'd get an apology that's that big, tiny in

474
00:23:09,000 --> 00:23:12,120
Speaker 3: a newspaper that anyone to use. I mean, it's nice

475
00:23:12,119 --> 00:23:14,639
Speaker 3: that it's come full circle and we look back on

476
00:23:14,680 --> 00:23:17,760
Speaker 3: that behavior and can't believe that that was allowed. It

477
00:23:17,760 --> 00:23:20,679
Speaker 3: feels like another person, another world, another life.

478
00:23:20,800 --> 00:23:22,560
Speaker 1: Do you remember the people who helped you through this?

479
00:23:23,040 --> 00:23:25,840
Speaker 3: Yeah, I've been fortunate. I've never had a friend seller

480
00:23:25,960 --> 00:23:29,040
Speaker 3: story in my life. I had a very strong core

481
00:23:29,080 --> 00:23:31,560
Speaker 3: group of friends from a young age, from ten from

482
00:23:31,600 --> 00:23:34,080
Speaker 3: my senior school, one of whom is in this room

483
00:23:34,160 --> 00:23:36,200
Speaker 3: right now, my first and oldest friend.

484
00:23:36,920 --> 00:23:40,760
Speaker 1: Do you remember going through this, Yeah, very much. So, yeah,

485
00:23:41,000 --> 00:23:42,720
Speaker 1: running away from.

486
00:23:42,520 --> 00:23:44,960
Speaker 5: She's six foot tall and im and I'm not.

487
00:23:45,560 --> 00:23:48,119
Speaker 3: She was my security. But also she was sometimes a decoy,

488
00:23:48,280 --> 00:23:50,280
Speaker 3: so we'd put like a jump a jacket over her

489
00:23:50,280 --> 00:23:51,840
Speaker 3: head and she'd run out of the theater. I was

490
00:23:51,880 --> 00:23:54,800
Speaker 3: doing a play, even though I'd suddenly grown six you know,

491
00:23:55,040 --> 00:23:56,080
Speaker 3: however many inches.

492
00:23:56,240 --> 00:23:57,200
Speaker 1: They didn't really notice.

493
00:23:57,240 --> 00:24:01,880
Speaker 3: It's such chaos, but but player doing My first way

494
00:24:02,000 --> 00:24:06,200
Speaker 3: was as you like it, the windoms, Yeah, but I think, yeah,

495
00:24:06,400 --> 00:24:09,280
Speaker 3: having that stability in my family, my mother, my sister,

496
00:24:10,080 --> 00:24:12,200
Speaker 3: it kept it kept me anchored in a way where

497
00:24:12,200 --> 00:24:14,520
Speaker 3: I feel like if I didn't have that, I understand

498
00:24:14,560 --> 00:24:16,000
Speaker 3: how people derail completely.

499
00:24:20,560 --> 00:24:23,840
Speaker 2: If you like listening to Ruthie's Table for would you

500
00:24:23,960 --> 00:24:27,919
Speaker 2: please make sure to rate and review the podcast on

501
00:24:28,040 --> 00:24:33,159
Speaker 2: the iHeartRadio app, Apple Podcasts, or wherever you get your podcasts.

502
00:24:33,960 --> 00:24:41,119
Speaker 1: Thank you. What did you do during COVID for food?

503
00:24:41,760 --> 00:24:42,560
Speaker 1: It was interesting.

504
00:24:43,040 --> 00:24:45,960
Speaker 3: All I did in COVID was cook We were Where

505
00:24:45,960 --> 00:24:46,240
Speaker 3: were you?

506
00:24:46,359 --> 00:24:49,320
Speaker 1: Upstate New York? Were in North Salem?

507
00:24:49,400 --> 00:24:53,520
Speaker 2: Yeah, I'm from you know, I'm from right, which is

508
00:24:53,560 --> 00:24:55,200
Speaker 2: a bit further, Ye, a bit further.

509
00:24:55,440 --> 00:24:59,320
Speaker 3: Of course, you are Woodstock, so you could take the

510
00:24:59,400 --> 00:25:01,160
Speaker 3: girl out of stuff you made.

511
00:25:01,160 --> 00:25:04,760
Speaker 1: That makes so much sense. I wasn't really like that.

512
00:25:04,840 --> 00:25:07,119
Speaker 2: Did you go to the festival? No, I had my

513
00:25:07,160 --> 00:25:10,679
Speaker 2: tonsils out. I know my parents would let me go.

514
00:25:10,760 --> 00:25:13,600
Speaker 2: I was having They scheduled that, well, nobody knew it

515
00:25:13,640 --> 00:25:15,480
Speaker 2: was gonna be there, and I mean that could be

516
00:25:15,520 --> 00:25:18,439
Speaker 2: like that. Also, it was an inwood stock because at

517
00:25:18,480 --> 00:25:21,120
Speaker 2: the last minute, the town fathers or whatever, we had

518
00:25:21,119 --> 00:25:23,959
Speaker 2: to do it on that guy's farm. Yeah, but I

519
00:25:24,040 --> 00:25:28,320
Speaker 2: was kind of like slightly nerdy about studying. I was

520
00:25:28,320 --> 00:25:31,760
Speaker 2: surrounded by people doing everything wild and I was a

521
00:25:31,760 --> 00:25:34,359
Speaker 2: girl who did her homework for a while. And we

522
00:25:34,359 --> 00:25:36,000
Speaker 2: were in My friend Libby and I had a test.

523
00:25:36,000 --> 00:25:38,199
Speaker 2: So we went to the local cafe and we were

524
00:25:38,240 --> 00:25:40,760
Speaker 2: sitting there studying and Bob Dylan sent a note. We

525
00:25:40,800 --> 00:25:42,880
Speaker 2: saw him and it was just when he was kind

526
00:25:42,880 --> 00:25:45,439
Speaker 2: of starting out, but he was already famous, and he

527
00:25:45,520 --> 00:25:48,399
Speaker 2: sent us a note saying, would you like to come

528
00:25:48,720 --> 00:25:51,480
Speaker 2: come back to my house and watch the band rehearse?

529
00:25:51,880 --> 00:25:53,480
Speaker 1: And we sent back a note saying, no, we have

530
00:25:53,520 --> 00:25:59,520
Speaker 1: a test tomorrow. Oh my god. So there you go. WOWE,

531
00:26:00,080 --> 00:26:02,879
Speaker 1: Well maybe it's better. Probably failed it. I don't know,

532
00:26:03,040 --> 00:26:03,920
Speaker 1: but I don't.

533
00:26:03,720 --> 00:26:08,720
Speaker 3: Wonder if i'd gone back, Yeah, I think gone to

534
00:26:09,800 --> 00:26:10,879
Speaker 3: I would have definitely.

535
00:26:11,160 --> 00:26:14,359
Speaker 1: I know you know that song you'd never regret rim Well,

536
00:26:14,440 --> 00:26:14,840
Speaker 1: there you go.

537
00:26:15,359 --> 00:26:19,600
Speaker 3: Maybe that's when I would have actually instigated you were

538
00:26:19,640 --> 00:26:25,320
Speaker 3: a better woman than I are. There's still time, maybe

539
00:26:25,320 --> 00:26:26,760
Speaker 3: I should get to make it really nice.

540
00:26:26,840 --> 00:26:31,119
Speaker 2: You remember fifty years ago when you invited that one's ready?

541
00:26:31,760 --> 00:26:32,080
Speaker 1: Ready?

542
00:26:32,160 --> 00:26:36,080
Speaker 2: Now I've decided, yeah, you could come back.

543
00:26:36,840 --> 00:26:41,560
Speaker 3: Prize winning poet quite rightly, So yeah, I completely agree.

544
00:26:41,600 --> 00:26:43,119
Speaker 1: He totally deserved it.

545
00:26:43,240 --> 00:26:47,200
Speaker 2: So you filmed in Venice and your Venice Shreveport.

546
00:26:47,560 --> 00:26:49,840
Speaker 3: I filmed in so many places all over the world.

547
00:26:50,320 --> 00:26:52,320
Speaker 3: In Venice, I lived by the fish market.

548
00:26:53,480 --> 00:26:54,199
Speaker 1: What was that like?

549
00:26:54,320 --> 00:26:56,879
Speaker 3: Well, just the produce that you get, and I became

550
00:26:56,920 --> 00:27:00,600
Speaker 3: friends with all the stall kind of the people proprietors

551
00:27:00,600 --> 00:27:03,160
Speaker 3: at the stool, and the quality of tomatoes.

552
00:27:03,200 --> 00:27:05,639
Speaker 5: That's the thing I really lament about living in England.

553
00:27:05,640 --> 00:27:07,200
Speaker 1: But what month were you there?

554
00:27:07,520 --> 00:27:12,400
Speaker 3: I was there from July June till November. So from

555
00:27:12,440 --> 00:27:15,800
Speaker 3: the most kind of glorious boiling hot to it being

556
00:27:15,920 --> 00:27:20,359
Speaker 3: really moody and foggy, but watching the transition of the

557
00:27:20,359 --> 00:27:23,080
Speaker 3: seasons through the produce of the food and the fish

558
00:27:23,119 --> 00:27:24,600
Speaker 3: market was just stunning.

559
00:27:24,880 --> 00:27:26,720
Speaker 1: I don't cook enough fish. I need to get better

560
00:27:26,760 --> 00:27:29,679
Speaker 1: at that. Okay, we can work on that. Yeah, that's easy.

561
00:27:30,960 --> 00:27:33,199
Speaker 2: We just talk about going to a city, going to

562
00:27:33,280 --> 00:27:35,920
Speaker 2: a town, and going to a market. It tells you

563
00:27:35,960 --> 00:27:38,959
Speaker 2: where you are the way the Venetians might shout and

564
00:27:39,520 --> 00:27:42,119
Speaker 2: towards Bologna they might just put everything out wait for

565
00:27:42,160 --> 00:27:45,000
Speaker 2: you to come to them. And then probably in Naples,

566
00:27:45,080 --> 00:27:49,080
Speaker 2: the arrival of the produce, and it does there is

567
00:27:49,119 --> 00:27:50,040
Speaker 2: a dynamic, do you.

568
00:27:50,040 --> 00:27:50,919
Speaker 1: Think, absolutely?

569
00:27:51,160 --> 00:27:55,479
Speaker 3: And then markets in France very intimidating for me. I

570
00:27:55,480 --> 00:27:57,879
Speaker 3: feel like as an english person trying to navigate a

571
00:27:57,920 --> 00:28:02,359
Speaker 3: French market is just it's just intimidating. There is a

572
00:28:02,359 --> 00:28:05,399
Speaker 3: superiority and often rightly so with the French cooking and

573
00:28:05,440 --> 00:28:08,840
Speaker 3: the French produce, and sometimes it's it's charming. And I

574
00:28:08,880 --> 00:28:11,439
Speaker 3: love the I love places in Provence and outside. I

575
00:28:11,480 --> 00:28:14,480
Speaker 3: love going to a market is my favorite pastime.

576
00:28:15,720 --> 00:28:17,520
Speaker 1: Do you find out if there are markets before you

577
00:28:17,600 --> 00:28:17,960
Speaker 1: go there?

578
00:28:18,040 --> 00:28:18,240
Speaker 5: Yeah?

579
00:28:18,840 --> 00:28:21,439
Speaker 3: Yeah, and the days of them. But the Italians are

580
00:28:21,480 --> 00:28:22,760
Speaker 3: just a little bit more gregarious.

581
00:28:22,760 --> 00:28:24,560
Speaker 2: The French are a little bit more Have you ever

582
00:28:24,600 --> 00:28:26,760
Speaker 2: tried to touch a mallan in France?

583
00:28:28,400 --> 00:28:29,120
Speaker 1: Did you get hit.

584
00:28:30,840 --> 00:28:33,359
Speaker 2: That's the worst the disappointment prog all the French people

585
00:28:33,359 --> 00:28:36,480
Speaker 2: who are listening here. We really respect your food culture.

586
00:28:37,480 --> 00:28:39,920
Speaker 2: We think it's amazing. It is abas, it is incredible.

587
00:28:39,960 --> 00:28:43,000
Speaker 2: The way they will, you know, they really understand. But

588
00:28:43,240 --> 00:28:45,760
Speaker 2: it took me. I lived in Paris for six years

589
00:28:45,800 --> 00:28:49,000
Speaker 2: and it took me really a while to understand.

590
00:28:49,040 --> 00:28:52,760
Speaker 1: You do not touch. Oh that's a really good touch.

591
00:28:53,080 --> 00:28:55,400
Speaker 2: And maybe this is different but now but you know,

592
00:28:55,400 --> 00:28:57,240
Speaker 2: if you see a peach and you might want to

593
00:28:57,280 --> 00:28:59,960
Speaker 2: hold it for a minute, No, you don't. Do You

594
00:29:00,120 --> 00:29:05,200
Speaker 2: just trust that they're all perfect? And how do you

595
00:29:05,280 --> 00:29:07,640
Speaker 2: eat apart from cooking your own food? Do you when

596
00:29:07,640 --> 00:29:10,480
Speaker 2: you know you're filming all day, will you eat a breakfast?

597
00:29:10,520 --> 00:29:11,880
Speaker 1: You say you don't eat a lot?

598
00:29:11,960 --> 00:29:14,800
Speaker 3: No, I will if I'm not that early often filming

599
00:29:14,840 --> 00:29:18,600
Speaker 3: Europe at five or earlier. I'll be ravenous by the

600
00:29:18,640 --> 00:29:20,760
Speaker 3: time it's you know, breakfast time, and I will have

601
00:29:21,440 --> 00:29:24,640
Speaker 3: whatever they cook on set. I mean, I'm not too fussy,

602
00:29:24,680 --> 00:29:27,440
Speaker 3: I think because of the boarding school upbringing. If I

603
00:29:27,480 --> 00:29:29,520
Speaker 3: add enough salt to anything, I'll eat it. I don't

604
00:29:29,560 --> 00:29:31,560
Speaker 3: love awful. I wish I did, because I feel like

605
00:29:31,600 --> 00:29:34,600
Speaker 3: such a foodie, but I grew up loving steak and

606
00:29:34,640 --> 00:29:36,720
Speaker 3: kidney pie, and now I don't think. I don't think

607
00:29:36,720 --> 00:29:38,560
Speaker 3: I want too much awful.

608
00:29:39,000 --> 00:29:43,959
Speaker 2: When you acted in Burnt, Yes you played. Tell us

609
00:29:44,000 --> 00:29:45,160
Speaker 2: about playing a chef.

610
00:29:45,480 --> 00:29:48,680
Speaker 3: Well, I love cooking, as you know, and food, and

611
00:29:48,760 --> 00:29:52,400
Speaker 3: so the idea of playing a chef in a two

612
00:29:52,400 --> 00:29:54,320
Speaker 3: Michelin star or a kitchen that was going for Michelin

613
00:29:54,360 --> 00:29:57,800
Speaker 3: Stars was was incredible. We got trained by Marcus Wareing

614
00:29:58,680 --> 00:30:03,080
Speaker 3: and who's lovely, and I actually got to do I

615
00:30:03,120 --> 00:30:05,920
Speaker 3: did a service in his restaurant, The Barkley, which has

616
00:30:05,920 --> 00:30:07,840
Speaker 3: two Michelin Stars, and I was on the fish station.

617
00:30:08,400 --> 00:30:10,320
Speaker 3: He taught me how to fill it a turbot, which

618
00:30:10,360 --> 00:30:14,760
Speaker 3: is really difficult, and then I was on the I

619
00:30:14,800 --> 00:30:17,480
Speaker 3: was essentially on fish and we had a working kitchen

620
00:30:17,480 --> 00:30:19,880
Speaker 3: for the entire duration of that shoot, and Marcus was

621
00:30:20,000 --> 00:30:23,040
Speaker 3: on set, so every burner was on. You know, you

622
00:30:23,120 --> 00:30:25,920
Speaker 3: really were part of a troop of a tribe of

623
00:30:25,960 --> 00:30:28,240
Speaker 3: sort of chefs. And at the end of it, he

624
00:30:28,320 --> 00:30:30,360
Speaker 3: said to me, you're a cook, and you've got a place.

625
00:30:30,120 --> 00:30:30,720
Speaker 1: In my kitchen.

626
00:30:30,840 --> 00:30:33,720
Speaker 3: Ah, And I know, so I've got this backup plan

627
00:30:35,560 --> 00:30:38,360
Speaker 3: calling you Yeah, yeah, Well this is more my style

628
00:30:38,400 --> 00:30:41,560
Speaker 3: of cooking, but his is very He's good, he's amazing,

629
00:30:41,600 --> 00:30:42,880
Speaker 3: and it's but it's forensic.

630
00:30:43,040 --> 00:30:45,400
Speaker 2: Yeah, but that's good as a kind of starter as well,

631
00:30:45,440 --> 00:30:48,120
Speaker 2: that you start with it, you know, loading.

632
00:30:47,760 --> 00:30:51,240
Speaker 3: Your lines exactly. And I went to the library with Brett.

633
00:30:52,120 --> 00:30:52,800
Speaker 1: What did you do that?

634
00:30:53,040 --> 00:30:54,800
Speaker 3: I kind of just sat in the kitchen for a

635
00:30:54,840 --> 00:30:58,560
Speaker 3: service and watched and the differences in people's kitchens. So

636
00:30:58,760 --> 00:31:03,160
Speaker 3: Marcus is very he's got a military background. It's incredibly christine,

637
00:31:03,200 --> 00:31:07,440
Speaker 3: it's incredibly ordered. Brett's is kind of chaotic. Yours is

638
00:31:07,480 --> 00:31:10,000
Speaker 3: like a family kitchen. You know, you so can tell

639
00:31:10,040 --> 00:31:11,840
Speaker 3: the personality of a chef by the way they run

640
00:31:11,880 --> 00:31:12,400
Speaker 3: their kitchen.

641
00:31:12,800 --> 00:31:17,040
Speaker 6: Have you done improvisation the I've sort of I've been

642
00:31:17,080 --> 00:31:22,360
Speaker 6: made to in workshopping a play or playing around with

643
00:31:22,440 --> 00:31:24,400
Speaker 6: something on a set before you start filming.

644
00:31:25,960 --> 00:31:26,520
Speaker 1: It's funny.

645
00:31:26,560 --> 00:31:28,880
Speaker 5: I get quite intimidated by improvising.

646
00:31:29,440 --> 00:31:33,240
Speaker 3: I did this film called American Woman that very few

647
00:31:33,240 --> 00:31:34,880
Speaker 3: people saw, but I was so proud of it. But

648
00:31:34,960 --> 00:31:38,840
Speaker 3: Christina Hendrix played my sister, and Jake Scott directed it,

649
00:31:38,960 --> 00:31:43,080
Speaker 3: whose father is Ridley Scott, the kind of legendary film

650
00:31:43,160 --> 00:31:47,640
Speaker 3: director family, and Jake wanted me and Christina to really

651
00:31:47,680 --> 00:31:51,040
Speaker 3: have that sisterly bond before we started shooting, and he

652
00:31:51,080 --> 00:31:52,800
Speaker 3: said to me, I want you guys to go upstairs.

653
00:31:52,880 --> 00:31:55,000
Speaker 3: It was the day we met and put makeup on

654
00:31:55,040 --> 00:31:56,920
Speaker 3: each other like you might have done as children.

655
00:31:56,920 --> 00:31:59,680
Speaker 5: And we were just like, no, please, God, don't make

656
00:31:59,720 --> 00:32:00,320
Speaker 5: us do that.

657
00:32:00,400 --> 00:32:01,920
Speaker 1: It will be so uncomfortable. You know.

658
00:32:02,000 --> 00:32:05,200
Speaker 3: It's there's such a trust that comes with it, and

659
00:32:05,440 --> 00:32:07,520
Speaker 3: and comedians are amazing at it.

660
00:32:07,680 --> 00:32:09,479
Speaker 1: I like to think of myself as really funny. But

661
00:32:09,520 --> 00:32:10,840
Speaker 1: for some reason, thanks.

662
00:32:10,600 --> 00:32:13,680
Speaker 2: Realthing, you had to improvise with Larry David and Curby

663
00:32:13,680 --> 00:32:16,800
Speaker 2: Your Enthusiasm, one of my favorite programs of all time.

664
00:32:16,880 --> 00:32:17,520
Speaker 1: What was it like?

665
00:32:17,960 --> 00:32:20,360
Speaker 3: Well, I kind of accosted Larry David in the way

666
00:32:20,360 --> 00:32:24,160
Speaker 3: I might Bob Dylan at the Vanity Fair party in Hollywood,

667
00:32:24,200 --> 00:32:26,600
Speaker 3: which sounds so glamorous and it is unless you're me

668
00:32:26,640 --> 00:32:28,440
Speaker 3: and you drink too many martiniz and sort.

669
00:32:28,240 --> 00:32:29,320
Speaker 1: Of over excited.

670
00:32:29,720 --> 00:32:32,080
Speaker 3: And there was Larry David by the bar, and Ollie,

671
00:32:32,080 --> 00:32:35,880
Speaker 3: my boyfriend introduced me really to Cub's. He's sort of

672
00:32:35,960 --> 00:32:38,600
Speaker 3: Larry in training. I think he will end up that way.

673
00:32:40,680 --> 00:32:42,800
Speaker 1: It could be worse. I always say that Larry really

674
00:32:42,840 --> 00:32:43,800
Speaker 1: never does anything wrong.

675
00:32:44,480 --> 00:32:47,400
Speaker 2: He does the greatest humoring. Yehs just you know, he

676
00:32:47,440 --> 00:32:49,800
Speaker 2: gets into trouble and he'd probably get you. But he's

677
00:32:49,800 --> 00:32:52,719
Speaker 2: actually essentially such a good person.

678
00:32:52,760 --> 00:32:54,240
Speaker 1: He's a great with a huge heart.

679
00:32:54,440 --> 00:32:59,200
Speaker 3: And I think I was obviously so enthusiastically kind of

680
00:32:59,640 --> 00:33:02,880
Speaker 3: pouring my praise on him that it got the cogs turning.

681
00:33:02,920 --> 00:33:04,680
Speaker 3: And about six months later he was like, I had

682
00:33:04,680 --> 00:33:07,960
Speaker 3: this idea for Curb and basically you're hitting on me

683
00:33:08,040 --> 00:33:09,800
Speaker 3: and I.

684
00:33:09,840 --> 00:33:12,280
Speaker 5: So obviously I was flirtatious, but Ollie was there.

685
00:33:12,320 --> 00:33:15,560
Speaker 1: I wasn't deliberately anyway.

686
00:33:15,640 --> 00:33:18,200
Speaker 3: I then you get a skeleton script. It looks a

687
00:33:18,240 --> 00:33:21,000
Speaker 3: little bit like this recipe, and it's sort of like

688
00:33:21,040 --> 00:33:25,040
Speaker 3: Siena is converting to guodaism, sees Larry at the at

689
00:33:25,080 --> 00:33:28,239
Speaker 3: the temple and comes up and talks to him.

690
00:33:28,280 --> 00:33:29,960
Speaker 5: So you get an idea of where the scene has

691
00:33:30,000 --> 00:33:30,239
Speaker 5: to go.

692
00:33:30,360 --> 00:33:32,800
Speaker 3: But you're improvising with one of the great if not

693
00:33:32,880 --> 00:33:33,760
Speaker 3: the greatest.

694
00:33:34,200 --> 00:33:36,960
Speaker 1: Ill if you were improvising, you did so well well.

695
00:33:36,840 --> 00:33:38,960
Speaker 5: It was terrifying. I was not comfortable.

696
00:33:40,240 --> 00:33:44,560
Speaker 3: Yeah, but he's wonderful because he finds the whole thing

697
00:33:44,640 --> 00:33:45,600
Speaker 3: incredibly funny.

698
00:33:45,920 --> 00:33:49,960
Speaker 2: The last question I will ask you is that describe

699
00:33:50,000 --> 00:33:52,520
Speaker 2: times in your life or days in your life, or

700
00:33:52,520 --> 00:33:56,040
Speaker 2: maybe places in your life where you had food And

701
00:33:56,080 --> 00:33:59,320
Speaker 2: you actually asked me that question. When it becomes food

702
00:33:59,320 --> 00:34:01,960
Speaker 2: becomes something that is not just to alleviate hunger or

703
00:34:02,040 --> 00:34:05,840
Speaker 2: to share with your children or to experience together or

704
00:34:05,920 --> 00:34:08,480
Speaker 2: to relax with with quickly, but it loss can be comfort.

705
00:34:09,400 --> 00:34:11,319
Speaker 2: Is there something that you would go to in your

706
00:34:11,320 --> 00:34:11,799
Speaker 2: whole life?

707
00:34:12,760 --> 00:34:16,719
Speaker 3: There are several things, but I'm an enormous spaghetti bolonnes

708
00:34:17,080 --> 00:34:19,200
Speaker 3: guy and Tory who's.

709
00:34:19,000 --> 00:34:19,560
Speaker 1: In this room.

710
00:34:20,000 --> 00:34:22,279
Speaker 3: We do lots of work with the International Medical Corps,

711
00:34:22,280 --> 00:34:23,960
Speaker 3: which is an NGO, and as a result of that,

712
00:34:24,000 --> 00:34:27,480
Speaker 3: we've traveled all over the world to really remote places.

713
00:34:27,560 --> 00:34:31,839
Speaker 3: Northern Nigeria in a kind of Boko Haram region and

714
00:34:31,880 --> 00:34:35,840
Speaker 3: it's dangerous, Congo and Haiti and all sorts of places,

715
00:34:35,840 --> 00:34:37,480
Speaker 3: but you can often find a bolonnaise.

716
00:34:38,160 --> 00:34:39,480
Speaker 1: Bizarrely, and one of the.

717
00:34:39,480 --> 00:34:41,719
Speaker 3: Best spaghetti bolonneses we ever had, we were going to

718
00:34:41,719 --> 00:34:44,200
Speaker 3: do a bolonnes tour of the world because we are

719
00:34:44,239 --> 00:34:47,239
Speaker 3: obsessed with it. I think it's so delicious was in

720
00:34:47,280 --> 00:34:52,760
Speaker 3: northern Nigeria in this tiny, very weird hotel. It was amazing,

721
00:34:52,840 --> 00:34:54,680
Speaker 3: wasn't it. You didn't order it the first night, and

722
00:34:54,680 --> 00:34:56,560
Speaker 3: then we both ordered it. I had it twice in

723
00:34:56,600 --> 00:34:57,920
Speaker 3: our own You had it the second night.

724
00:34:57,960 --> 00:35:00,160
Speaker 1: It was that good. Well do you know what made it? So?

725
00:35:00,320 --> 00:35:00,360
Speaker 2: Do?

726
00:35:00,920 --> 00:35:03,600
Speaker 3: I don't, And I'm quite a cheap date. But I

727
00:35:03,640 --> 00:35:07,399
Speaker 3: think it was beef. But I think anything would have been.

728
00:35:07,760 --> 00:35:10,480
Speaker 3: You know, something familiar in that in that environment is

729
00:35:10,800 --> 00:35:12,880
Speaker 3: but I love a bolonnaise. I love chicken soup if

730
00:35:12,920 --> 00:35:15,080
Speaker 3: I'm sick. I guess that's the Jewish influence.

731
00:35:16,800 --> 00:35:20,399
Speaker 1: I love curry. You know. Do we just talk about

732
00:35:20,400 --> 00:35:22,879
Speaker 1: the NGA? Yes, tell us about.

733
00:35:23,239 --> 00:35:27,200
Speaker 3: Well, in twenty ten, I became an ambassador for this

734
00:35:27,360 --> 00:35:29,560
Speaker 3: NGO called the International Medical Core.

735
00:35:30,680 --> 00:35:33,560
Speaker 1: So they basically provide healthcare for displaced people all around

736
00:35:33,560 --> 00:35:33,960
Speaker 1: the world.

737
00:35:34,000 --> 00:35:40,320
Speaker 3: And I visit their programs and they it's water, sanitation, inoculations, feeding,

738
00:35:40,640 --> 00:35:44,040
Speaker 3: and you get assigned different departments to kind of run.

739
00:35:44,120 --> 00:35:48,440
Speaker 3: But they their ethos is really holistic in that they

740
00:35:48,480 --> 00:35:50,480
Speaker 3: don't just go in and administer or band aid and

741
00:35:50,520 --> 00:35:52,960
Speaker 3: provide this service and then leave. They train locals to

742
00:35:53,000 --> 00:35:56,760
Speaker 3: become able to run the program, so it's becomes ultimately

743
00:35:56,760 --> 00:36:01,480
Speaker 3: self sufficient. And it's an extraordinary experience to visit these

744
00:36:01,520 --> 00:36:06,560
Speaker 3: places and meet these survivors of all sorts of terrible famine.

745
00:36:07,080 --> 00:36:08,759
Speaker 3: You know, in the Congo it was rape was a

746
00:36:08,800 --> 00:36:14,240
Speaker 3: method of war and incredibly harrowing places to visit and

747
00:36:14,440 --> 00:36:18,480
Speaker 3: experience is to have. But they're an incredible organization and

748
00:36:18,760 --> 00:36:21,000
Speaker 3: I think ninety eight point six percent of every dollar

749
00:36:21,080 --> 00:36:23,360
Speaker 3: goes straight to the field.

750
00:36:23,520 --> 00:36:24,680
Speaker 1: Are you still working with them?

751
00:36:24,760 --> 00:36:26,839
Speaker 5: Yeah, I am, I am. I haven't done a trip

752
00:36:26,880 --> 00:36:27,400
Speaker 5: for a while.

753
00:36:28,200 --> 00:36:31,080
Speaker 3: The last one was quite intense and dangerous in Nigeria,

754
00:36:31,160 --> 00:36:34,000
Speaker 3: and I then got pregnant and then COVID. You know,

755
00:36:34,120 --> 00:36:35,280
Speaker 3: I need to do another one.

756
00:36:35,160 --> 00:36:37,360
Speaker 1: But you can always do more.

757
00:36:38,360 --> 00:36:45,400
Speaker 2: Thank you, sir, Thanks for one time, what a great play.

758
00:36:47,040 --> 00:36:50,200
Speaker 3: Thank you for listening to Ruthie's Table four in partnership

759
00:36:50,200 --> 00:36:50,880
Speaker 3: with Montclair