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Speaker 1: Ruthie's Table four is now a book. Paul McCartney, Michael Kay,

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Speaker 1: Kamala Harris, David Beckham, Tina fey Elton John and many more.

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Speaker 1: It's full of stories, beautifully designed, and a celebration of

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Speaker 1: the way food connects us all. It's available now wherever

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Speaker 1: you buy your books. Ruthie's Table four brought to you

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Speaker 1: by Sky and Montclair.

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Speaker 2: This is so weird. I'm supposed to ask the questions.

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Speaker 1: Okay, actually why we switched last minute? I have to

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Speaker 1: say hello, I'm Ruthie, and I should stay from the

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Speaker 1: very beginning, from the start that I feel a little

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Speaker 1: bit threatened sitting next to Zanny because not because of

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Speaker 1: you know, she's the editor of the great magazine of

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Speaker 1: all she's done in journal her brilliant interviews. But I

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Speaker 1: found out actually from her the other day that she'd

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Speaker 1: been to cookery school, and I just don't think that's fair.

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Speaker 1: I didn't go to journalism school to become, you know,

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Speaker 1: a great editor, and you went to cookery school. But

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Speaker 1: having said that, you know you are a great cook,

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Speaker 1: and I know that food is important to you, and

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Speaker 1: the economists probably done more or as much as all

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Speaker 1: of us in the food world in terms of our

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Speaker 1: concerns for food, poverty, sustainability, politics, how we move forward

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Speaker 1: and deliveries and eating at home in the future of restaurants.

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Speaker 1: The Economist explores the world through words and we explore

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Speaker 1: the world through ingredients. We have a common purpose and

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Speaker 1: on the podcast we really use food to look at memories,

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Speaker 1: and so I'd like to talk to you about that today.

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Speaker 2: Thank you.

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Speaker 1: Starting with your father. Was your father who actually told

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Speaker 1: you to go?

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Speaker 2: Who insisted that I go to cookery school?

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Speaker 1: Yes? Yeah, And why do you think that was so? I?

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Speaker 3: After I left school, I took a year off and

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Speaker 3: I wanted to travel around the world and I wanted

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Speaker 3: to go by myself. And my dad was always very

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Speaker 3: encouraging him everything. But he is for several of you

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Speaker 3: here know him. He's extremely old fashioned, and he felt

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Speaker 3: that it was very important that a young woman going

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Speaker 3: around the world needed to find a way to earn

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Speaker 3: a living. And he had a very clear idea of

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Speaker 3: how I learned a living. You had to learn to

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Speaker 3: cook and you had to learn to type.

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Speaker 2: So I was sent off.

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Speaker 3: I did a four week typing course in London and

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Speaker 3: to become what in those days was a temporary secretary,

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Speaker 3: and I did the test.

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Speaker 2: You had to do sixty.

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Speaker 3: Words a minute for five minutes with no fewer no

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Speaker 3: more than five mistakes.

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Speaker 2: And after about one hundred tests, I got that. And

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Speaker 2: then he sent me off to cookery school, to a.

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Speaker 3: Place in Wiltshire, where I learned, you know, things like

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Speaker 3: how to make shoe pastry and all kinds of Actually

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Speaker 3: what was I'd grown up food was really important at home,

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Speaker 3: and my mum is a fantastic cook, so I've sort

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Speaker 3: of grown up loving cooking. But what I learned from

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Speaker 3: that month was actually just some kind of useful. I

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Speaker 3: learned how to make a soufle. You learned how to

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Speaker 3: make shoe pastry.

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Speaker 2: I learned how to make some English classics.

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Speaker 3: And then I when I was at Oxford, I used

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Speaker 3: to earn money by cooking dinner parties for friends of

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Speaker 3: mine who wanted to kind of sit around, usually men,

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Speaker 3: and have a pompous dinner party. And so I would

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Speaker 3: cook the job as a job, I meant they paid

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Speaker 3: me to do it. And then I set up a

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Speaker 3: little business making cookies and flat jacks and refreshments during

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Speaker 3: the college productions of plays, and I made a lot

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Speaker 3: of money doing it, which paid for all of my

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Speaker 3: holidays in the summer.

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Speaker 2: So it was never anything like yours.

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Speaker 1: Don't worry no school, So I don't you know. I

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Speaker 1: learned to make a shoe pastry by following Julia Child

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Speaker 1: if anybody was a fan of her books. But I

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Speaker 1: think so. Do you think he was right? Would you

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Speaker 1: tell that to one of your children to do?

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Speaker 2: No, I wouldn't tell them to go school.

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Speaker 3: But I think the instinct was right, which was have

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Speaker 3: a skill that you can use to earn some money

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Speaker 3: if you're going to go off by yourself.

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Speaker 2: And he's you know, he was.

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Speaker 3: It was whatever nineteen eighty five. He was incredibly supportive

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Speaker 3: and he just said, but you need to earn some money,

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Speaker 3: and he was, you know, it was quite a big deal.

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Speaker 3: He agreed to pay for my ticket, which was not

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Speaker 3: a small thing to do. I went, I bought one

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Speaker 3: of those used to be able to buy those around

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Speaker 3: the world, and I went from London to Hong Kong,

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Speaker 3: from Hong Kong to Perth, from Perth to Sydney, from

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Speaker 3: Sydney to New Zealand, from New Zealand to La and

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Speaker 3: from la back to London. It took seven months and

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Speaker 3: I worked in Sydney. I worked as a housekeeper for

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Speaker 3: some rich old lady and I had to make her

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Speaker 3: a soft boiled egg every morning and that was it.

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Speaker 1: Did you learn that at cookery school?

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Speaker 2: I did not.

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Speaker 3: I did actually hard to make it. I love a softball.

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Speaker 3: I have software egg this morning's do.

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Speaker 1: You put it in cold water, heat it up for

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Speaker 1: boiling water and put it down.

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Speaker 2: I put it in boiled water and leave it in there.

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Speaker 1: You go. We knew everything about this woman, and she's

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Speaker 1: now taught us how to boil an egg.

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Speaker 3: There are many ways, but getting it stuff and then

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Speaker 3: you have to have it with which I had this

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Speaker 3: morning for breakfast.

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Speaker 2: Haven't had this in a while. You have it with

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Speaker 2: soldiers with marmite, on with marmite. Very good.

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Speaker 1: I want to do a project. When I first came

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Speaker 1: to London, I went to art school and I wanted

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Speaker 1: to do a project of finding Americans and giving them

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Speaker 1: marmite and taking a photograph of them to see what

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Speaker 1: their reaction, because it's something for I think. I think

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Speaker 1: it is a very it's totally British day.

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Speaker 2: But I grew up with marmie.

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Speaker 1: I tell us more about what you grew up with

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Speaker 1: because your father, your mother was German, my.

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Speaker 2: Mother's German and my father's English.

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Speaker 3: And I grew up on a farm in the countryside

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Speaker 3: in Shropshire, and so kind of farm was a mixed farm.

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Speaker 2: We had over the sort of whole course of my childhood.

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Speaker 3: We had cattle, we had sheep, we had pigs, we

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Speaker 3: had cereals, much everything, and so we had our own meat.

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Speaker 3: I mean it was sent it was killed at the

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Speaker 3: abatwarl But then we used to get whole lambs and

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Speaker 3: whole whole pigs.

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Speaker 2: We had used to have a pig that we fared outside.

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Speaker 3: And then poor old pig would see the end of

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Speaker 3: its days and it would arrive a little later.

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Speaker 2: We had a big vegetable garden, lots of fruit trees,

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Speaker 2: and so the.

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Speaker 3: Whole they grew in the vegetable garden, all the kinds

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Speaker 3: of things you would expect, red cabbage, potato with hilariat

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Speaker 3: I remember that, sweet, lots of beans, French beans, runner beans,

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Speaker 3: the whole. My kind of late summer as a child

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Speaker 3: was really very much about going and being sent off

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Speaker 3: to pit beans. And my mum would make she would

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Speaker 3: freeze everything she had three freezers, still has three freezers

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Speaker 3: and enough kind.

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Speaker 2: Of bottling space.

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Speaker 3: I mean, we could have survived, you know, an absolute

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Speaker 3: seege for months and months and the whole the kind

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Speaker 3: of the tenor of the seasons were very clear there

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Speaker 3: because you were always doing something, making chutney, making jam.

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Speaker 3: And she's a fantastic, fabulous cook, still is and she

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Speaker 3: but she was very German. She grew up in was

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Speaker 3: born in what is now East Prussia, was it was

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Speaker 3: East Plushia what's now Poland in the far East, and

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Speaker 3: grew up on the south of Germany on Lake Constance.

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Speaker 2: And as a result, the kind.

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Speaker 3: Of cuisine from my grandmother, who I spent a lot

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Speaker 3: of time with as a child, and my mother was

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Speaker 3: a sort of Central European cuisine, so all of the

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Speaker 3: stuff that I really associate with being a child, it was,

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Speaker 3: you know, it was hernez bager Klopsa, which is like

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Speaker 3: meat balls with caper sauce, schnitzel of course, lots of

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Speaker 3: sauer kraut, lots of sausage, boer essen, which is kind

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Speaker 3: of boiled potato sliced up with bits of bacon and

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Speaker 3: egg all over it. I'm a real kind of Central

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Speaker 3: European comfort food in Shropshire.

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Speaker 2: It was a sort of strange duxtaposition.

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Speaker 1: Because she brought the food with she kept brought the.

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Speaker 3: Food and she brought the traditions and it was a

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Speaker 3: very There were a lot of kind of food related

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Speaker 3: traditions in our house. I not holidays, but Christmas we

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Speaker 3: was completely choreographed. We ate exactly the same thing Christmas

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Speaker 3: Eve we had exactly the same Christmas Day.

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Speaker 2: Sundays we would have.

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Speaker 3: Boiled eggs, we'd have my mother would bring out a

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Speaker 3: different set of china for Sundays.

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Speaker 2: Every Sunday we'd have Sunday lunch was a big part

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Speaker 2: of my childhood, but it was a kind of.

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Speaker 1: There was a conversation around the table apart from the

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Speaker 1: did you did you have your siblings?

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Speaker 3: Yeah, I have three younger sisters and when I was younger,

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Speaker 3: the conversations at kind of lunch, and lunch was the

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Speaker 3: big meal of the day was always whether whether my

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Speaker 3: dad was in a good mood or not.

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Speaker 2: It was a big question.

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Speaker 3: My father would come in from being out farming and

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Speaker 3: was he in a good mood or was in a

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Speaker 3: bad mood? And if it was in a bad mood.

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Speaker 3: It kind of dominated the whole table. We were all quaking.

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Speaker 3: And then as we grow older, we would have huge debates,

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Speaker 3: and I famously would have huge arguments in my dad,

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Speaker 3: but they were sort of, I guess, wonky policy debates.

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Speaker 3: As a sort of teenager, I took it upon myself

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Speaker 3: to say that I thought agricultural subsidies were a really

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Speaker 3: bad idea.

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Speaker 2: He did not think this was terribly sensible, and we didn't.

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Speaker 1: He wouldn't listen.

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Speaker 3: He listened, I mean, he was We're quite similar, and

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Speaker 3: so we would sort of talk loudly at each other

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Speaker 3: for a while, but we.

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Speaker 1: Always more of the one. The adventurous side to him.

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Speaker 1: Was he more conservative?

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Speaker 2: No, he was very adventurous.

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Speaker 1: He was he.

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Speaker 3: I mean, where I grew up, my family or my

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Speaker 3: dad's family has lived for hundreds of years, and he

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Speaker 3: always knew that he was going to go back and

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Speaker 3: farm that.

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Speaker 2: But he went off as.

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Speaker 3: A young man and was in the army and then

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Speaker 3: lived abroad for a while and absolutely loved that, but

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Speaker 3: always felt this kind of admirable sense of duty that

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Speaker 3: he was going to come back and to the farm,

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Speaker 3: and he did, and that's been his life's work, and

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Speaker 3: he even now we're trying to persuade him that pushing

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Speaker 3: eighty seven, maybe he should perhaps scale back a bit.

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Speaker 2: He's absolutely not. And he was the sort of.

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Speaker 3: Dominant person in the household. And my muther is she

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Speaker 3: sort of held the whole thing together. She was she

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Speaker 3: was an incredible is an incredible cook, and it was

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Speaker 3: a lot of a lot of life in the countryside.

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Speaker 3: It's very and I look back now and it's kind

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Speaker 3: of it's very simple. I mean, it was very simple,

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Speaker 3: but it was great.

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Speaker 2: And I had horses. I used to be outside all

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Speaker 2: the time. We'd, you know, we would.

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Speaker 3: We didn't lots of things like I had pastor for

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Speaker 3: the first time I was quite old, fresh pastor, and

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Speaker 3: not until I was a teenager.

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Speaker 2: It was very It was.

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Speaker 1: A travel Would they take you on holidays?

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Speaker 2: We went, We went on.

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Speaker 3: I went to Germany every year because my grandmother lived there,

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Speaker 3: and when I was between the ages of seven and eleven,

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Speaker 3: four times I spent between Christmas and Easter living with

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Speaker 3: my grandmother and going to the local school in Germany.

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Speaker 3: And my grandmother was also a fantastic cook. But she was,

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Speaker 3: you know, she was.

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Speaker 2: She went through the second World War.

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Speaker 3: She lived through some some quite tough times, so she

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Speaker 3: was both extremely opinionated, quite frugal, and very dominant.

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Speaker 2: And so but she loved good food. She absolutely loved it.

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Speaker 3: So she would she would wake up in the morning

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Speaker 3: very early and go to the bakery that opened it

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Speaker 3: I think like seven or something in the small village.

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Speaker 3: You know, it was more it was a sort of

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Speaker 3: satellite village of a little of a town. I mean,

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Speaker 3: I took my family there for my mum's seventieth and

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Speaker 3: they said, well, are you so excited about this place?

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Speaker 3: It looks Subourban, But to me it was it was.

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Speaker 3: It was a sort of satellite town. But we went

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Speaker 3: to the she went to the baker, and she would

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Speaker 3: get fresh rolls and we'd have fresh delicious and German.

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Speaker 2: Bread is really, really really good.

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Speaker 3: German rolls are delicious with amazingly good butter and jam.

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Speaker 3: And then you know, then she'd make me a packed

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Speaker 3: lunch for school, and then I'd come back in the

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Speaker 3: evening and there'd be some incredible meal.

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Speaker 2: And I remember I put on so much way.

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Speaker 3: The first time I went to Germany, I kind of

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Speaker 3: came back waddling into seeing my mother had Oh you

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Speaker 3: have had a good time, but it was it was

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Speaker 3: that sort of mixed. So I did spend quite a

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Speaker 3: long time abroad. And I going from my primary school

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Speaker 3: in Shropshire, which had I think sixty students, was very

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Speaker 3: It was very small and being even you couldn't do

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Speaker 3: this nowadays take a kid out of primary school for

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Speaker 3: three months and just go to a different country.

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Speaker 2: But then it was fine.

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Speaker 3: And so I had this sort of interestingly bifurcated time.

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Speaker 3: You know, I were one bit very rural in Shropshire,

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Speaker 3: one bit in Germany, which I suspect kind of was

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Speaker 3: quite formative and who I became.

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Speaker 1: Do you know that you wanted to be a journalist?

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Speaker 1: Did you know that the issues when you were in

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Speaker 1: your travels, when you were going to than that round

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Speaker 1: of world ticket, did that ground you and the idea

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Speaker 1: of being communicating that through words.

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Speaker 3: Through I didn't. I think I knew that I wanted

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Speaker 3: to live and work abroad before I knew I wanted

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Speaker 3: to be a journalist. I think when I was very young,

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Speaker 3: like a bajillion people of my age, I wanted to

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Speaker 3: be a air stewardess flight attendant as they're called now,

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Speaker 3: because that seemed to be the way to travel. I

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Speaker 3: knew I wanted to spend a lot of time traveling.

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Speaker 3: And then I really got I did quite a lot

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Speaker 3: of student journalism as an undergraduate, and that's when I

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Speaker 3: got that yeah, and that's when I got the kind

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Speaker 3: of I thought, this is what I really what I

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Speaker 3: liked doing. And then the sort of real aha moment

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Speaker 3: was actually when I was at graduate school in the

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Speaker 3: US after the Berlin Wall came down, and I went

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Speaker 3: with a small group of students from Harvard to work

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Speaker 3: for the finance ministry in Poland. And that's when I saw,

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Speaker 3: you know, I saw what happened when you have economic reform,

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Speaker 3: when you free prices, when you free up an economy,

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Speaker 3: and I suddenly thought, that's actually I really want to

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Speaker 3: understand how economies function. I want to understand how what

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Speaker 3: happens when you bring you know, you move from communism

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Speaker 3: to capitalism, when you bring freedom to a country.

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Speaker 2: And that was the sort of that was the kind

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Speaker 2: of a life changing moment.

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Speaker 1: And you're working for the finance ministry.

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Speaker 2: I worked for Ministry of Finance. Yeah, in the part.

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Speaker 1: I'm looking out and then you wanted to be more

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Speaker 1: of the outside look.

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Speaker 2: It was the Yeah. I went from there. Then I

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Speaker 2: worked in Ukraine for a bit.

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Speaker 3: Then I worked for the IMF, which was the International

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Speaker 3: Monetary Fund, the kind of macroeconomic policeman.

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Speaker 2: And then I realized that I wasn't.

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Speaker 3: Actually cut out for big bureaucracies, and so then I

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Speaker 3: became a jaalist.

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Speaker 1: I joined the Economist and I was with Ruth this morning.

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Speaker 1: Ruth Port and we were talking so much about food

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Speaker 1: in the digital age, and so for me as as

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Speaker 1: just in a personal way, I think is that the end,

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Speaker 1: will we still be going to restaurants? Will we still

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Speaker 1: be going We don't know if we'll be going to work,

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Speaker 1: whether we go to the theater or theater will come

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Speaker 1: to us, movies will come to us. But I was

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Speaker 1: wondering how you feel in terms of your work at

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Speaker 1: the you know, doing what you do and food and

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Speaker 1: meeting people, How does it work in the world of journalism.

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Speaker 3: So I think food is for me, food is actually

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Speaker 3: about connection with people. We've talked about my family, it

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Speaker 3: was about connection. Then it was all of us together

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Speaker 3: with my kids.

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Speaker 2: We were we.

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Speaker 3: Didn't always manage it every single night, but it was

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Speaker 3: a really big deal that we would have dinner together.

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Speaker 3: And we still and my kids love cooking and we

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Speaker 3: love nothing more than.

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Speaker 2: To actually all get together and cook.

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Speaker 3: And I now don't cook during the week that much

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Speaker 3: because I'm not either not at home or I get

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Speaker 3: home late. But for me, it's very relaxing. But I

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Speaker 3: would never ever ever cook just for myself.

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Speaker 1: I just never.

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Speaker 2: I haven't never cooked me for myself.

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Speaker 3: I mean, I'll maybe an omelet if you ast, Yeah,

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Speaker 3: I'll go. If I'm traveling, I will go to a

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Speaker 3: restaurant myself and I'll sit and have a nice something

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Speaker 3: to eat in a glass of wine. And I love that,

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Speaker 3: and I love it with a book, and I love

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Speaker 3: it if nobody comes to talk to me, and it's fantastic.

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Speaker 1: Okay, notice that we won't talk to you. But do

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Speaker 1: you do you read? So you take but you do

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Speaker 1: take a book? You read.

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Speaker 3: I do take a bok because if you don't take

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Speaker 3: a book, people come and talk to you.

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Speaker 2: Okay, it's really what we have to have a book.

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Speaker 3: But but but food is about being together, right, the people.

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Speaker 3: And so when I'm traveling and now I get to

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Speaker 3: travel with you know, my amazing colleagues and lots of

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Speaker 3: different countries. You know, I get to see incredibly interesting people.

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Speaker 3: I've learned that food In almost every place I go to,

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Speaker 3: food is an extremely important way that the people you

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Speaker 3: are talking to show you their country.

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Speaker 2: But in China, I haven't make an annual trip to China.

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Speaker 3: And I come back unable to eat another kind of

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Speaker 3: Chinese meal because I have huge lunches and huge dinners

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Speaker 3: and you have those tables that you know, those those

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Speaker 3: Chinese tables, and you sit there for hours and hours

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Speaker 3: and it's all very formal, and some of it's delicious,

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Speaker 3: some of us less so.

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Speaker 2: But you know, it's incredibly.

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Speaker 3: Important part In Japan, which I don't know very well,

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Speaker 3: but again, immensely important around them, the.

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Speaker 2: Rituals around food, The rituals, My god.

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Speaker 3: I once most you would never do this. I put

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Speaker 3: my chopsticks into the rice.

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Speaker 2: Oh absolutely, you only do that when someone's died. Apparently

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Speaker 2: it was a complete sort of sob. Yeah, absolutely don't

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Speaker 2: do that.

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Speaker 3: But in most almost everywhere, you you get a sense

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Speaker 3: of a place when you go out, when you are

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Speaker 3: with people, you're out to dinner.

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Speaker 2: Like I would never would you interview?

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Speaker 1: Do you ever give do interviews with food.

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Speaker 2: Yeah, not like you, I mean not not.

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Speaker 1: Kind of sitting there and y I often learned about somebody,

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Speaker 1: don't I always think that. A friend of mine said

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Speaker 1: that he likes an interview candidates for a job of

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Speaker 1: a food because what's like dating. You know, if you

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Speaker 1: go out a date and you go to a restaurants,

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Speaker 1: see do they talk to the waiter? Do they share

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Speaker 1: their food? Do they in a way? Do you find? Yeah?

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Speaker 2: You get an insight into what people are like.

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Speaker 3: And it's not you know, I don't give two hoods

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Speaker 3: about how people hold their fook or anything like that.

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Speaker 3: It's not that, it's it's you definitely get an insight

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Speaker 3: into what a person is like.

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Speaker 1: And what have you found that you found? You ever

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Speaker 1: thought you this person could be good than been with

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Speaker 1: them in a restaurant? Thought?

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Speaker 3: No, Yeah, it's more than I've when i've people, I've

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Speaker 3: been not less than people I've been interviewing for jobs

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Speaker 3: and more people I've been trying to get to know.

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Speaker 2: And you the relationship changes with.

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Speaker 3: Someone who I don't know, someone whether it's someone important

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Speaker 3: or not important that you're trying to get to know better,

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Speaker 3: you really get to know them.

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Speaker 2: Much better over.

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Speaker 1: Me being on the other side. I always think it's

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Speaker 1: interesting that people do very private things in a very

401
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Speaker 1: public space. You know, Why do people, you know, announce

402
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Speaker 1: they're having an affair in a restaurant or people get

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Speaker 1: fired in a restaurant? No, actually people cry. I've often

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Speaker 1: called up I want to call a restaurant, said would

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Speaker 1: you go bring a glass of champagne to my friends

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Speaker 1: it's their anniversary, And they said, we can't because she

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Speaker 1: hasn't stopped crying, you know, And so I think. You know,

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Speaker 1: we had somebody who once wanted to propose to their

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Speaker 1: girlfriend and he said, would you write a cake and

410
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Speaker 1: write will you marry me? On the cake? And then

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Speaker 1: we did. We made a beautiful cake, and halfway through

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Speaker 1: he came up and said, cancel the cake. So we

413
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Speaker 1: always wonder what happened. So, so you do go to restaurant.

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Speaker 2: I do. I love going to restaurants. I go out

415
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Speaker 2: a lot. But I also.

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Speaker 3: Really like, particularly my family, you know, cooking or really

417
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Speaker 3: cooking at home.

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Speaker 2: That's my sense. That's relaxation.

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Speaker 3: It's what we do at weekends is what we do,

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Speaker 3: and the kind of families together, it's there's something sort

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Speaker 3: of just as I would never cook just for myself.

422
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Speaker 3: There's something that the whole, the whole kind of process

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Speaker 3: of cooking together, putting bad music on that we have

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Speaker 3: playlists of bad music that we listened to when we're

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Speaker 3: cooking and then having a you know, a big meal

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Speaker 3: all around it, bringing friends.

427
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Speaker 2: It's it's absolutely ye, my complete favorites.

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Speaker 1: So I don't have to worry too much about bringing

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Speaker 1: food to people. You think people will stop them, and.

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Speaker 2: I think people will store.

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Speaker 3: In fact, I think in the world that you know,

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Speaker 3: Ruth and others are creating in the AI world, I'm

433
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Speaker 3: convinced that there will be things. We will all still

434
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Speaker 3: want to do things with other humans. There may be

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Speaker 3: a intelligent AIS that can do everything better than us,

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Speaker 3: including perhaps cooking, but I will still want to have

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Speaker 3: food that you've cooked.

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Speaker 1: And if you I think we're looking at a clock

439
00:20:08,200 --> 00:20:11,680
Speaker 1: which is saying we need to stop and maybe now

440
00:20:12,080 --> 00:20:18,160
Speaker 1: but zero. If you were ru the table for which

441
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Speaker 1: we're going to do and have more time together, we

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Speaker 1: always and with the question if you you know food

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Speaker 1: eating leading it's hunger and it is a performance and

444
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Speaker 1: it's a connection. It is also comfort and so I

445
00:20:33,040 --> 00:20:35,560
Speaker 1: hope you don't need comfort very often, but if you

446
00:20:35,600 --> 00:20:40,080
Speaker 1: do think about comfort, eating for comfort, is there a

447
00:20:40,160 --> 00:20:41,439
Speaker 1: food that you would go for?

448
00:20:44,680 --> 00:20:45,359
Speaker 2: I think.

449
00:20:47,280 --> 00:20:50,680
Speaker 3: I think a food that reminds me of home, which

450
00:20:50,680 --> 00:20:52,600
Speaker 3: is the kind of food I've just been talking about.

451
00:20:52,800 --> 00:20:55,679
Speaker 3: I wouldn't go and cook it, but I like nothing

452
00:20:55,720 --> 00:20:58,480
Speaker 3: more than going home and having something that my mom

453
00:20:58,520 --> 00:20:59,000
Speaker 3: has cooked.

454
00:20:59,440 --> 00:21:01,000
Speaker 2: So or going to.

455
00:21:03,200 --> 00:21:03,959
Speaker 1: Can you choose one?

456
00:21:05,119 --> 00:21:08,080
Speaker 3: I think I think koenigsburger Klops are right up there.

457
00:21:10,240 --> 00:21:10,800
Speaker 1: Delicious.

458
00:21:11,640 --> 00:21:14,160
Speaker 3: Who nicksburger Klops it? But you know what, your brand,

459
00:21:14,240 --> 00:21:15,600
Speaker 3: Zino is pretty damn.

460
00:21:15,359 --> 00:21:17,480
Speaker 1: Good, So thank you. I think that I don't feel

461
00:21:17,520 --> 00:21:20,960
Speaker 1: threatened anymore. She could go to cukery school. I'm not

462
00:21:21,119 --> 00:21:23,520
Speaker 1: going to journalism school. But I've loved every minute of

463
00:21:23,560 --> 00:21:25,000
Speaker 1: being with you, and thank you so much