WEBVTT - Adam Schiff

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<v Speaker 1>Welcome to River Cafe Table four, a production of iHeartRadio

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<v Speaker 1>and Adam I's studios.

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<v Speaker 2>As an American living in Britain. A visit to London

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<v Speaker 2>by Congressman Adam Schiff is a big deal. That we

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<v Speaker 2>gave dinner for him and our house was a great honor.

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<v Speaker 2>Adam was on the way back from Ukraine meeting with Zulansky,

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<v Speaker 2>and over past and winter vegetables, he talked to us

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<v Speaker 2>about world we are living in, food shortages, child poverty,

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<v Speaker 2>and food insecurity. Today we'll continue, but also talk about

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<v Speaker 2>the food he grew up with, the food he cooks

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<v Speaker 2>for his family, the food he personally finds comforting. Adam,

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<v Speaker 2>will you begin by reading a recipe you've chosen from

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<v Speaker 2>River Cafe Cookbook thirty.

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<v Speaker 3>So I've got a wonderful recipe for spaghetti. I have

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<v Speaker 3>to love pasa and my favorite is spaghetti or angel hair.

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<v Speaker 3>So this is a perfect recipe for me to share

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<v Speaker 3>with you. Spaghetti brought tomato and arugula, or as you

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<v Speaker 3>you would say in Britain rocket rocket, So spaghetti three

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<v Speaker 3>and twenty grams plum tomatoes. You'll need four of those.

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<v Speaker 3>You'll need two garlic clothes dried chili. Just one dried

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<v Speaker 3>chili unless you like it really spicy, capers, two tablespoons

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<v Speaker 3>black olives three tablespoons. Now I'm in a huge olive fan,

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<v Speaker 3>but it does work great in spaghetti arugula. You'll have

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<v Speaker 3>three leaves and three tablespoons of extra virgin olive oil.

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<v Speaker 3>So you will cut the tomatoes in half, squeeze out

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<v Speaker 3>the excess juice and seeds, and chop the flesh coarse thing.

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<v Speaker 3>Peel the garlic and squash with one teaspoon of sea salt.

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<v Speaker 3>Then you'll crumble the chili, rinse the capers, and stone

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<v Speaker 3>the olives. Then you'll roughly chop the arugula. Finally, combine

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<v Speaker 3>the tomatoes with all the ingredients except the rugula, seasoned generously,

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<v Speaker 3>add the olive oil and put aside for thirty minutes.

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<v Speaker 3>You cook the spaghetti and boiling salted water until all dante.

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<v Speaker 3>Then drain and stir the pasta into the tomatoes. Add

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<v Speaker 3>the rugula and toss to coat each strand season with

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<v Speaker 3>black pepper. Served with olive oil, and.

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<v Speaker 2>Delicious, beautifully read. Always think your recipe is half science

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<v Speaker 2>and half poetry, So there you go. You read it

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<v Speaker 2>as a poem. It was beautiful.

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<v Speaker 3>Thank you glad I didn't read it as a scientist.

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<v Speaker 2>Beautiful. One of the things that I really love about

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<v Speaker 2>you is that I think you're a really good eater.

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<v Speaker 3>I wish I was not a good eater, but I

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<v Speaker 3>do love food.

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<v Speaker 2>Yeah, that's what I mean.

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<v Speaker 3>I meet people from time to time that can kind

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<v Speaker 3>of take or leave eating. I don't understand them. I

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<v Speaker 3>think I think they're from another planet.

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<v Speaker 2>Tell me about growing up in the Schiff household. What

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<v Speaker 2>was it like food wise?

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<v Speaker 3>Yes, I think this is why I love to go

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<v Speaker 3>out to eat, because when I was a kid, it

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<v Speaker 3>was such a rarity. And I always liked to claim

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<v Speaker 3>to my wife because you know, only a husband can

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<v Speaker 3>make this claim that I'm the ideal husband because I

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<v Speaker 3>don't want a homecook meal. I really love going out.

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<v Speaker 3>You're not distracted by the phone ringing, you're not distracted

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<v Speaker 3>by the TV or this kid wants to run off

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<v Speaker 3>to do homework instead of finishing the meal, and so

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<v Speaker 3>you're at a table. You're just focused on each other

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<v Speaker 3>and the food. But I think part of it is

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<v Speaker 3>that it was a rarity when I was growing up.

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<v Speaker 3>My mother was a good cook. But didn't like to cook.

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<v Speaker 3>But nonetheless, we ate at home all the time, and

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<v Speaker 3>my father was a traveling salesman in the shmata business

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<v Speaker 3>and helping business, and it was a big deal when

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<v Speaker 3>we could go out to one of our favorite restaurants.

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<v Speaker 2>I think that it's changed so much because I also

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<v Speaker 2>grew up where you went out to dinner if somebody

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<v Speaker 2>graduated from high school or there was a birthday or

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<v Speaker 2>an anniversary. Now having a restaurant, I just see people

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<v Speaker 2>eating all the time. They come with their children, they

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<v Speaker 2>come on a Friday night with their parents. They use

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<v Speaker 2>a restaurant in a very different way than we did.

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<v Speaker 2>I think.

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<v Speaker 3>I think that's right. And because my mother didn't like

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<v Speaker 3>to cook, a lot of our meals were very kind

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<v Speaker 3>of standard.

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<v Speaker 2>Fair tell me about them. What did she cook?

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<v Speaker 3>You know, a lot of canned food, to be honest.

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<v Speaker 3>But my favorite meal that my mother used to make

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<v Speaker 3>was something that she made using these little boneless chicken

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<v Speaker 3>pieces that she breaded. You made it with a sign

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<v Speaker 3>of spaghetti and they were breaded with cheese on them,

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<v Speaker 3>so it was kind of like a mini chicken permeshan

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<v Speaker 3>with spaghetti. But I guess my strongest memories in childhood

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<v Speaker 3>of food were of the high holidays. When we get

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<v Speaker 3>together my grandparents and they would make a great, big meal.

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<v Speaker 2>Were they born in the United States or were they

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<v Speaker 2>immigrants from another country.

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<v Speaker 3>My father was an immigrant from London. His parents immigrated

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<v Speaker 3>from Eastern Europe. My other grandparents were born in the

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<v Speaker 3>United States, but their parents, my great grandparents, all came

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<v Speaker 3>from Eastern Europe. But when we get together for the holidays,

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<v Speaker 3>it would be a lot of manzibol soup and holly,

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<v Speaker 3>bread and brisket, and it was quite a feast. Telling

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<v Speaker 3>a lot of that. I didn't want to go near

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<v Speaker 3>like chocol ever, Yeah, that'll do it. There is an

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<v Speaker 3>eternal debate in Jewish households about whether manzibal should be

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<v Speaker 3>light and fluffy or should be the kind that when

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<v Speaker 3>you drop them they go through the floor. I just

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<v Speaker 3>want to state, unequivocally, without hesitation, they need to be

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<v Speaker 3>the kind that fall through the floor.

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<v Speaker 2>That suspense was killing me as you were telling this,

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<v Speaker 2>I was going to think, what is he going to

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<v Speaker 2>go for falling through the floor or light and fluffy.

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<v Speaker 2>I did think you might choose light and fluffy, but

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<v Speaker 2>I will it has to be that really heavy sinking feeling. Yeah.

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<v Speaker 3>As a politician, sometimes we have to make difficult decisions. Yes,

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<v Speaker 3>I know, and I am firmly in the camp of

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<v Speaker 3>the very very heavy monster ball that you know, when

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<v Speaker 3>you've eaten it and it doesn't get lost in the broth.

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<v Speaker 2>You interested in eating? Were you interested in cooking?

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<v Speaker 3>When I did cook, it was frankly as a kid

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<v Speaker 3>and through adulthood at the barbecue.

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<v Speaker 2>Ah, that's very male. That's that's kind of I always

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<v Speaker 2>think when men feel that they can cook, is the barbecue. Yes,

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<v Speaker 2>funny barbecued. What did you do?

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<v Speaker 3>You know? My cooking pre pandemic was pretty basic.

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<v Speaker 2>Fair, And what happened in the pandemic, well.

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<v Speaker 3>You know, we not going out to eat, and it

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<v Speaker 3>was a huge lifestyle change, among other things. So I

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<v Speaker 3>got myself a few gadgets. You know, I think this

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<v Speaker 3>is also a male thing. You like to cook with gadgets?

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<v Speaker 2>Yeah, gadget. Yeah.

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<v Speaker 3>I got an air fryer, and I got a pressure cooker.

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<v Speaker 3>I started making curry tofu and the pressure cooker with

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<v Speaker 3>vegetables and potatoes, and it seemed to be a pretty

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<v Speaker 3>fail safe device in terms of coming out well and

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<v Speaker 3>likewise the air fryer. I have to tell you a

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<v Speaker 3>funny story. I had a political event in Los Angeles

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<v Speaker 3>and I gave my speech, and then a brand new

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<v Speaker 3>assembly member went up to the microphone, real sharp up

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<v Speaker 3>and comer. He was saying some nice things about me,

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<v Speaker 3>and then he said, and I got some of the

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<v Speaker 3>most important advice from Congressman Shift when I was getting started.

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<v Speaker 3>So the most important advice I've forgotten. And I was

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<v Speaker 3>waiting to hear what sage political advice I'd given him,

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<v Speaker 3>and he said, he told me to get an air fryer.

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<v Speaker 2>You've just come back from Ukraine. Did you experience the

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<v Speaker 2>food shortage challenges we did.

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<v Speaker 3>We discussed this with the President Zelenski when we sat

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<v Speaker 3>down with him. This was a congressional delegation that Speaker

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<v Speaker 3>Pelosi led, as it turned out, the first congressional delegation

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<v Speaker 3>to Ukraine since the war. And one of the things

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<v Speaker 3>that was apparent to us before we left, but became

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<v Speaker 3>much more apparent as we discussed the issue is that

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<v Speaker 3>when the Russians blockaded Odessa, they were not only trying

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<v Speaker 3>to cripple Ukraine's economy, but as Ukraine has been the

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<v Speaker 3>bread basket of Europe, a lot of the grain to

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<v Speaker 3>Africa and other places as well. The Russians were also

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<v Speaker 3>blockading food that a lot of people will need it

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<v Speaker 3>to survive, and it caused not only a great increase

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<v Speaker 3>in food prices, but also risks starvation in many places

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<v Speaker 3>that really have relied on Ukraine for their grain. And

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<v Speaker 3>so part of the appeal that Zelensky was making for

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<v Speaker 3>the weapons that he needs to sink that Black Sea

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<v Speaker 3>fleet and the equipment he needs to do de mining

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<v Speaker 3>was this is important to Ukraine, it's important to our economy,

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<v Speaker 3>but it's also important to the rest of the world

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<v Speaker 3>because the real food shortage.

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<v Speaker 2>Issue, Well do you think it will be like in Egypt,

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<v Speaker 2>in North Africa? What is going to happen when they

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<v Speaker 2>can't get their food?

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<v Speaker 3>You know, it certainly risks great instability, and just in

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<v Speaker 3>its own right, of course, it risks starvation. And I

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<v Speaker 3>think it's one of the reasons we have to do

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<v Speaker 3>everything we can to try to bring this war in

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<v Speaker 3>Ukraine to an end. You know, sadly it's hard to

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<v Speaker 3>see that path. I think it does require us to

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<v Speaker 3>give Ukraine what needs to defend itself. To increase the

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<v Speaker 3>costs on Russia, so the Russian people see the folly

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<v Speaker 3>of what their dictator has done. But this tragic war

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<v Speaker 3>has had a lot of repercussions, and one of those

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<v Speaker 3>I think the world at least understands is the impact

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<v Speaker 3>it has on people's ability to get enough to eat

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<v Speaker 3>in many parts of the world.

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<v Speaker 2>What do we do now? What are your major concerns

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<v Speaker 2>in terms of poverty and equality?

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<v Speaker 3>You know, I think that we have experienced the revolution

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<v Speaker 3>in the economy and the global economy as a function

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<v Speaker 3>of globalization but also automation, and the result is that,

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<v Speaker 3>you know, millions of people in a million in the

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<v Speaker 3>middle class are at risk of falling out. A lot

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<v Speaker 3>of working families have to work harder than ever to

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<v Speaker 3>try to get in the middle class. At the same time,

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<v Speaker 3>these structural changes in the economy have produced very great

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<v Speaker 3>concentrated wealth. So while we have students in our colleges

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<v Speaker 3>who can't get enough to eat, we have captains of

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<v Speaker 3>Jutury literally flying into space on tourist trips.

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<v Speaker 2>I agree, you are very vocal and very concerned and

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<v Speaker 2>very politically engaged in food inequality. When I think it's

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<v Speaker 2>seventeen million of our children in the United States faced

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<v Speaker 2>with hunger every day.

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<v Speaker 3>It really is extraordinary. And I had a meeting some

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<v Speaker 3>years ago, this before the pandemic, with a group of

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<v Speaker 3>community college students for my district, and they were talking

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<v Speaker 3>to me about and it came up in a kind

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<v Speaker 3>of an offhanded way about the food banks they had

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<v Speaker 3>on campus for students, and I was astonished that each

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<v Speaker 3>of them, and they were going to three different community colleges,

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<v Speaker 3>all had food banks on campus. This was still before

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<v Speaker 3>the pandemic. So the economy was strong, far stronger than

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<v Speaker 3>during the recession and fully recovered, and yet the hunger

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<v Speaker 3>was greater than ever. And it really pointed to me

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<v Speaker 3>of some strong structural problems in the economy that even

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<v Speaker 3>when it was doing well, it wasn't doing well for

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<v Speaker 3>millions and millions of people, to the point that college kids,

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<v Speaker 3>you know, not only at community college, but the state

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<v Speaker 3>colleges of the private universities, were going hungry. So I

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<v Speaker 3>introduced a bill to try to expand the free and

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<v Speaker 3>reduced lunch program that we have in K twelve up

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<v Speaker 3>through community college, and that was the genesis of the

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<v Speaker 3>Food for Thought Act, and we've been working to get

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<v Speaker 3>that passed ever since and trying to address broader issues

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<v Speaker 3>of hunger and homelessness as well.

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<v Speaker 2>In Britain in the pandemic, what became very clear was

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<v Speaker 2>that when schools were c there are enormous a number

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<v Speaker 2>of children who not having lunch and therefore had depended

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<v Speaker 2>on lunch as their meal for the day. Did you

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<v Speaker 2>find that in the United States as well?

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<v Speaker 3>Absolutely, And what we discovered is that schools, these kindergarten

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<v Speaker 3>through high schools, were one of the major providers of food,

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<v Speaker 3>as it turned out, to low income families. And when

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<v Speaker 3>those schools closed and people went to remote learning, suddenly

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<v Speaker 3>these families didn't have meals. Yeah, these didn't have meals.

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<v Speaker 3>So what a lot of our schools did. And I

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<v Speaker 3>visited so many of these sites in my own district

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<v Speaker 3>and participated is they would prepare meals and families would

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<v Speaker 3>drive up in their car. We would ask how many

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<v Speaker 3>kids did they have, and we would give them the

0:13:47.080 --> 0:13:49.160
<v Speaker 3>number of meals for the kids and their family that

0:13:49.200 --> 0:13:50.520
<v Speaker 3>they would have had if they were in school.

0:14:00.080 --> 0:14:03.520
<v Speaker 2>About the road from being a barbecue of meat and

0:14:03.520 --> 0:14:06.359
<v Speaker 2>fish to being vegan, what is your vegan story.

0:14:06.679 --> 0:14:11.480
<v Speaker 3>Well, my cholesterol has been high and I tried medication

0:14:11.640 --> 0:14:14.120
<v Speaker 3>like Satin's, but they didn't sit well with me. I

0:14:14.120 --> 0:14:17.080
<v Speaker 3>couldn't tolerate them very well. So my wife, was a

0:14:17.160 --> 0:14:21.520
<v Speaker 3>very healthy eater, suggests that I tried being vegan. And

0:14:21.560 --> 0:14:24.000
<v Speaker 3>I've been vegan for about three days. When I was

0:14:24.040 --> 0:14:27.200
<v Speaker 3>in my district and I was at an event, and

0:14:27.400 --> 0:14:29.560
<v Speaker 3>of course, at any event in Los Angeles, you talk

0:14:29.600 --> 0:14:33.520
<v Speaker 3>about food. I was talking about a great restaurant i'd

0:14:33.560 --> 0:14:36.560
<v Speaker 3>been to, called Crossroads, and the person I was talking

0:14:36.560 --> 0:14:39.400
<v Speaker 3>to recognize it was a vegan restaurant, and she said

0:14:39.400 --> 0:14:43.480
<v Speaker 3>to me, can I tell people here you're vegan? And

0:14:43.520 --> 0:14:45.800
<v Speaker 3>I thought that was kind of a strange question. Why

0:14:45.800 --> 0:14:49.560
<v Speaker 3>would people be interested in that? Then I realized where

0:14:49.600 --> 0:14:52.360
<v Speaker 3>I was. I was in West Hollywood at an animal

0:14:52.360 --> 0:14:56.440
<v Speaker 3>welfare event. Oh oh, yes, I guess that is a

0:14:56.480 --> 0:14:59.280
<v Speaker 3>big deal at an animal welfare event. And I said, well,

0:14:59.280 --> 0:15:01.680
<v Speaker 3>I've only been vegan, to be honest for three days,

0:15:01.680 --> 0:15:03.240
<v Speaker 3>and if you tell people, I'm going to be pretty

0:15:03.280 --> 0:15:06.520
<v Speaker 3>locked in. But you know I need the incentive go

0:15:06.520 --> 0:15:09.160
<v Speaker 3>ahead and tell people. So that was six years ago,

0:15:09.640 --> 0:15:13.040
<v Speaker 3>and you know, I do allow myself to cheat from

0:15:13.080 --> 0:15:13.680
<v Speaker 3>time to time.

0:15:13.760 --> 0:15:16.040
<v Speaker 2>The truth be told when you cheat, what do you

0:15:16.040 --> 0:15:16.440
<v Speaker 2>go for.

0:15:16.920 --> 0:15:20.000
<v Speaker 3>Usually cheat when I'm traveling because it's hard for me

0:15:20.160 --> 0:15:24.200
<v Speaker 3>to always find vegan food, so I try not to

0:15:24.200 --> 0:15:26.960
<v Speaker 3>be too tough on myself. I also cheat during Thanksgiving

0:15:27.560 --> 0:15:30.480
<v Speaker 3>because I had my first Thanksgiving as a vegan and

0:15:30.520 --> 0:15:31.840
<v Speaker 3>it was just an awful experience.

0:15:32.000 --> 0:15:35.520
<v Speaker 2>You had just cranberry sauce and vegetables and no turkey.

0:15:35.600 --> 0:15:40.120
<v Speaker 3>We were actually out at a place in Pennsylvania, nice

0:15:40.640 --> 0:15:42.880
<v Speaker 3>little place for the weekend. Our kids were with us,

0:15:43.720 --> 0:15:46.760
<v Speaker 3>and we had ordered in advance two vegan meals and

0:15:46.800 --> 0:15:51.440
<v Speaker 3>then two traditional turkey dinners. You know, our family is

0:15:51.520 --> 0:15:54.160
<v Speaker 3>kind of isolated in DC. We don't have other family there,

0:15:54.200 --> 0:16:00.200
<v Speaker 3>so we often have Thanksgiving out or at friends. And

0:16:00.240 --> 0:16:03.960
<v Speaker 3>they brought these two beautiful plates for our kids, and

0:16:04.000 --> 0:16:07.160
<v Speaker 3>then they got our own plates and it looked like

0:16:07.680 --> 0:16:11.280
<v Speaker 3>someone had opened the Gerber's baby food jar and poured

0:16:11.360 --> 0:16:14.560
<v Speaker 3>it on the plate, and it was not at all satisfying.

0:16:14.720 --> 0:16:16.880
<v Speaker 3>And so I thought, Okay, on Thanksgiving, I'm going to

0:16:16.920 --> 0:16:17.480
<v Speaker 3>make an exception.

0:16:17.880 --> 0:16:20.560
<v Speaker 2>Do you know when I talked to Paul McCartney who

0:16:21.120 --> 0:16:25.200
<v Speaker 2>about being a vegetarian. When he and Linda, his late wife,

0:16:25.720 --> 0:16:29.360
<v Speaker 2>became vegetarians, they said that the first Christmas they had

0:16:29.840 --> 0:16:33.120
<v Speaker 2>they made a macaroni and cheese, but they shaped it

0:16:33.160 --> 0:16:34.960
<v Speaker 2>into a turkey and carved.

0:16:36.080 --> 0:16:38.480
<v Speaker 3>I have a challenge for your listeners if I can,

0:16:38.800 --> 0:16:41.560
<v Speaker 3>okay on behalf of vegans the world over, and that

0:16:41.760 --> 0:16:45.280
<v Speaker 3>is how to make a good vegan pizza. I really

0:16:45.440 --> 0:16:48.600
<v Speaker 3>have yet to find one that I really like because

0:16:49.480 --> 0:16:52.000
<v Speaker 3>most of the places you go to use a kind

0:16:52.040 --> 0:16:55.360
<v Speaker 3>of a dyet cheese which is made of coconut oil.

0:16:55.520 --> 0:16:58.920
<v Speaker 3>It doesn't taste anything like the real thing. So I

0:16:59.040 --> 0:17:00.960
<v Speaker 3>put this up there with the Heart Lung Machine. If

0:17:00.960 --> 0:17:02.000
<v Speaker 3>somebody can invent.

0:17:02.360 --> 0:17:07.240
<v Speaker 2>Pizza, we do just beauty, you know, cooked tomato sauce

0:17:07.480 --> 0:17:10.439
<v Speaker 2>with a pizza. You don't have to have a cheesy pizza.

0:17:11.000 --> 0:17:13.760
<v Speaker 2>I don't know how you substitute cheese for cheese. I

0:17:13.760 --> 0:17:17.120
<v Speaker 2>think substitutes are tricky, aren't they. One of the things

0:17:17.160 --> 0:17:20.640
<v Speaker 2>about this restaurant is we're really good for vegetarians and

0:17:20.680 --> 0:17:24.679
<v Speaker 2>for vegans because the Italian diet that we serve is

0:17:24.680 --> 0:17:27.600
<v Speaker 2>so vegetable based. So when you come in there are

0:17:27.640 --> 0:17:32.280
<v Speaker 2>big huge plates of you know, braised artichokes or charred

0:17:32.520 --> 0:17:35.440
<v Speaker 2>or pumpkins, whatever the season is. And so if somebody

0:17:35.440 --> 0:17:39.680
<v Speaker 2>says I'm vegan. It's actually that sounds wonderful, so we'll

0:17:39.680 --> 0:17:42.520
<v Speaker 2>do that. And so I suppose my last question to

0:17:42.560 --> 0:17:46.879
<v Speaker 2>you is that if food is love, and food is sharing,

0:17:46.920 --> 0:17:50.439
<v Speaker 2>and food is alleviating hunger, it also is comfort. What

0:17:50.480 --> 0:17:52.280
<v Speaker 2>would be your comfort food?

0:17:52.880 --> 0:17:55.960
<v Speaker 3>I think my comfort food, to go back where we

0:17:56.040 --> 0:18:01.800
<v Speaker 3>started with the original recipe, is pasta. I think pasta

0:18:02.080 --> 0:18:06.800
<v Speaker 3>is hard to beat. I have so many fond memories

0:18:06.800 --> 0:18:10.719
<v Speaker 3>of it as a kid, through adulthood, having pasta when

0:18:10.760 --> 0:18:14.520
<v Speaker 3>I travel, and there's nothing more comfortable than a great

0:18:15.480 --> 0:18:21.879
<v Speaker 3>Italian meal with some wine and some bread and worrying

0:18:21.880 --> 0:18:23.000
<v Speaker 3>about the carbs tomorrow.

0:18:23.240 --> 0:18:25.560
<v Speaker 2>Okay, And so when you come to London in September,

0:18:25.600 --> 0:18:30.600
<v Speaker 2>we'll have pasta together. N lots of love to you,

0:18:30.680 --> 0:18:40.680
<v Speaker 2>Thank you, Adam, Thanks such lots of love. But tell

0:18:40.720 --> 0:18:43.920
<v Speaker 2>me about what an air frier is, because actually I'm

0:18:44.000 --> 0:18:45.520
<v Speaker 2>not sure I know this gadget.

0:18:46.040 --> 0:18:51.960
<v Speaker 3>Well, an air fryer has a pot that circulates air.

0:18:52.640 --> 0:18:55.720
<v Speaker 3>The device circulates air around the basket or the pot,

0:18:56.160 --> 0:18:59.560
<v Speaker 3>and it is like deep frying, but you're using air,

0:18:59.640 --> 0:19:02.879
<v Speaker 3>so there's boy. So it's kind of a healthy version

0:19:02.880 --> 0:19:06.240
<v Speaker 3>of fry.

0:19:07.240 --> 0:19:10.720
<v Speaker 2>To visit the online shop of the River cafe go

0:19:10.840 --> 0:19:14.160
<v Speaker 2>to shop Therivercafe dot co dot.

0:19:13.960 --> 0:19:23.240
<v Speaker 1>UK, River Cafe Table four is a production of iHeartRadio

0:19:23.280 --> 0:19:27.480
<v Speaker 1>and Adami Studios. For more podcasts from iHeartRadio, visit the

0:19:27.480 --> 0:19:31.000
<v Speaker 1>iHeartRadio app, Apple Podcasts, or wherever you listen to your

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<v Speaker 1>favorite shows.