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Speaker 1: Pushkin. Some cooks are defined by a single food culture.

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Speaker 1: Andy Barragani is shaped by many, but with a yearning

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Speaker 1: for one. Growing up in a second generation Iranian American

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Speaker 1: family in the Bay Area, he was immersed in Persian

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Speaker 1: culture and Californian produce. At sixteen, that led him to

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Speaker 1: the kitchen door of the seminole restaurant Shapanese. From there,

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Speaker 1: he cooked in kitchens in New York before finding his

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Speaker 1: way to bonn Epetite, where he became known for both

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Speaker 1: his recipes and his biceps. He went on to write

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Speaker 1: the James be At Award, winning The Cook You Want

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Speaker 1: to Be. What I admire most about Andy is that

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Speaker 1: he's always been ambitious for himself and his place in

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Speaker 1: the food world. The same goes for the way that

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Speaker 1: he travels. With every new country and trip, he finds

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Speaker 1: a new flavor, expanding and refining his cannon of recipes.

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Speaker 1: Today we talk about going solo in Vietnam, the bold

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Speaker 1: food of Bay Rue, He's near but far, relationship with Iran,

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Speaker 1: and the mercurial Mulbury. Here's my conversation with Andy Barragani,

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Speaker 1: my friend, welcome to traveling through I can't wait. I

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Speaker 1: wanted to start our conversation with one place that we

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Speaker 1: have in common, which is I know, Shipanice. Yeah, when

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Speaker 1: we when were you there? Because we didn't we almost

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Speaker 1: crossed over almost.

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Speaker 2: I was a baby. I was a little Berkeley two

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Speaker 2: thousand and seven is when I came, like end of

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Speaker 2: two thousand and six. Yeah, I was a baby, very

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Speaker 2: young cook. And I like to say I was a sponge.

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Speaker 2: I really was just deeply curious. Went into the kitchen

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Speaker 2: by myself and turned to Beth Wells, who's still there,

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Speaker 2: and I said, I want to work here. I'll do whatever.

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Speaker 2: I'm in school, but I'll come after school and on weekends.

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Speaker 2: And I think I could see her confusion, but she

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Speaker 2: was like, okay, And.

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Speaker 1: Was it because you grew up in Berkeley or was

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Speaker 1: it and that was the most famous restaurant or is

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Speaker 1: it something else, some other quality of the restaurant.

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Speaker 2: That I think. I grew up in a household where

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Speaker 2: we cook pretty much every meal. I mean we did

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Speaker 2: go out, but not often. And then I wasn't aware

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Speaker 2: of Japanese until maybe a year or two before I

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Speaker 2: started working there. It was my uncle who kind of

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Speaker 2: told me about it. Was like, oh, there's a very

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Speaker 2: famous restaurant here that's been here for many, many years,

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Speaker 2: that goes back to the seventies and really kind of

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Speaker 2: created a movement. And then my aunt gave me the

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Speaker 2: Shapenese Cafe Cookbook, and then I just became honestly obsessed.

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Speaker 2: And I don't use that word often, but I really

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Speaker 2: was about everything, the philosophy, the mantra, the food, the recipes,

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Speaker 2: the woman behind it, the chefs that have gone through

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Speaker 2: those doors, and I just thought, how is this right there?

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Speaker 2: How is it right there? And so I just had

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Speaker 2: to kind of get myself in there somehow. And I

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Speaker 2: feel like that behavior, the way I'm wired has kind

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Speaker 2: of luckily still is very much in me. I still

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Speaker 2: think I'm like that. Like anything that I become enamored

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Speaker 2: by and really fascinating by, I think of like, how

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Speaker 2: can I learn? How could I learn? It was a

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Speaker 2: foundational period of time. It really kind of provided a

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Speaker 2: tremendous foundation in terms of food and cooking for me.

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Speaker 1: Well, talking about the woman behind it, Alice, I worked

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Speaker 1: in her in her office for about what five six years,

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Speaker 1: and it's like, you know, interesting that you say it

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Speaker 1: was kind of an education because that's where she's coming from.

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Speaker 1: All of the main things that you learned. What were

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Speaker 1: kind of the real takeaways from shape and is that

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Speaker 1: you use kind.

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Speaker 2: Of I'd say, like, without even getting so technical, I'd

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Speaker 2: say it's more of a like behavioral I think it's

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Speaker 2: like continuing to be curious to practice, I think too.

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Speaker 2: And really the most important is to taste, taste throughout,

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Speaker 2: taste in the beginning and the middle and the end,

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Speaker 2: adjust and understand the kind of a liveness of the

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Speaker 2: ingredients you're working with and that you're cooking with. And

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Speaker 2: even then I was so not sure. I'm like, am

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Speaker 2: I supposed to go to Connery School? I never ended

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Speaker 2: up going to Colnory School.

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Speaker 1: And there's when you were sixteen.

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Speaker 2: I was very young and one of the chefs there

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Speaker 2: cal I remember he told me, He's like, don't go, like,

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Speaker 2: continue working in restaurants, work your way up. And I

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Speaker 2: just thought, listen, this is now twenty years ago, which

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Speaker 2: is very crazy.

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Speaker 1: We look fantastic. Thank you.

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Speaker 2: I I did not think about that until the story moment.

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Speaker 2: I'm like, twenty years ago, I'm like, who, I think

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Speaker 2: those lessons that I've learned, I still used those lessons.

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Speaker 1: I remember in the pages of some of the books

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Speaker 1: you mentioned the cafe, the Japanese Cafe book, which is

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Speaker 1: of course a masterpiece. But my favorite one is vegetables.

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Speaker 1: Of course, of course, I guess like i'd be curious

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Speaker 1: to know you're of Persian hair. Yes, for summation, and

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Speaker 1: that is obviously a very vegetable centric cuisine. So I

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Speaker 1: think about your cooking is not only vegetables, but also

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Speaker 1: very herb for it, which is.

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Speaker 2: A big part of person cuisine too.

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Speaker 1: It's like they love their herbs, and so where is

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Speaker 1: the kind of place that you feel like uses herbs

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Speaker 1: the best in terms of your travel.

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Speaker 2: Out of all the place that I've been to, I

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Speaker 2: say this over and over, I've not been able to

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Speaker 2: go to Iran. It's like the kind of missing piece,

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Speaker 2: which I'm sure we'll talk about. But the place that

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Speaker 2: I have been to that has the same, I imagine, the

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Speaker 2: same love verbs is Vietnam. I mean, I really have

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Speaker 2: not experienced a country that just consumes herbs in a

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Speaker 2: way that is so similar to the way I grew up,

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Speaker 2: where it's like the fistful and it's platters of herbs,

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Speaker 2: platters of raw herbs and that you kind of throw

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Speaker 2: into whatever soup or noodles or you eat in between bites.

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Speaker 2: It provides this freshness in the spite and bitterness and

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Speaker 2: sweetness and earthiness. Going there and traveling kind of up

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Speaker 2: and down the country and seen and how it's it's

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Speaker 2: such a big part. And really the range of herbs

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Speaker 2: I had never even seen before.

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Speaker 1: Do you create Vietnamese inflected food or yeah, something's enjoy No, no, no,

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Speaker 1: I definitely there's.

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Speaker 2: There's a few dishes in my first book, and definitely

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Speaker 2: recipes that I've developed for the times and when I

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Speaker 2: was up on Avati, but there I remember going. I

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Speaker 2: was in Pojaman and Hanoi and Danang and Sappa and

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Speaker 2: fu Qualk but and there were dishes like Boonrio, which

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Speaker 2: if I could, that would be a dish I'd have

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Speaker 2: every single morning. That would be the dish I'd have

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Speaker 2: every morning. And it's a hot soup. It's noodle soup

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Speaker 2: but with tomatoes and tofu and sometimes some seafood and

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Speaker 2: it's just delicious. I love any kind of tomato soup

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Speaker 2: mixture and tomato and egg I just I love or

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Speaker 2: Bon bay Way, which is more richer and heavier, and

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Speaker 2: obviously all the different salads. I remember having like a

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Speaker 2: these seen this restaurant, not even it was like an

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Speaker 2: open stall. It had just a pile. The whole window

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Speaker 2: front was piled with fried eels, tiny tiny eels like

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Speaker 2: this big just all like so airy and crisp. And

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Speaker 2: they did like three different dishes and they put like

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Speaker 2: there was like a noodle soup where you had like

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Speaker 2: a big handful of fried eel and then you had

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Speaker 2: like this salad that with fried eel, and I got

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Speaker 2: both but one dish that I had, and it was

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Speaker 2: in Hanoi, and it was a restaurant that made just

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Speaker 2: this one dish that didn't do anything else, which happens a

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Speaker 2: lot in that part of the world in Vietnam, especially

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Speaker 2: called Checha Lavong. So it's this fried fish with turmeric

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Speaker 2: and dilh and they server with rice noodles and yak chum,

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Speaker 2: which is obviously incredible Vietnamese sauce of like that has

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Speaker 2: every single kind of sour, sweet, funky, and spicy, and

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Speaker 2: then with like lots of herbs and lettuce. And I

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Speaker 2: was very confused because if you take away the noodles

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Speaker 2: and then yak chum. I'm like, this is a person dish.

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Speaker 2: This is this is reminded me of of Sa mahi uh,

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Speaker 2: a dish you eat during the Persian New Year. It's

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Speaker 2: herb rice dish. But the fish you you fry it

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Speaker 2: and you fry sometimes with turmeric or with saffron, and

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Speaker 2: you serve with sour oranges and dil. Deal.

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Speaker 1: Isn't it really?

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Speaker 2: Dial is a huge part of Persian cuisine like Vietnam.

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Speaker 1: I had no idea.

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Speaker 2: I also happened to just that's like my favorite herbs.

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Speaker 1: It really, I wouldn't I wasn't. Wouldn't dare ask you?

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Speaker 1: That might be an opening question?

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Speaker 2: What your favorite changes every day?

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Speaker 1: Changes every day?

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Speaker 2: Today, it's still for a while now it's bin bil

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Speaker 2: but and terragon and fresh beer leaves like those are

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Speaker 2: the fresh beare leave I blame. I'm sure people are

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Speaker 2: going to all rise. I blame ship and is one

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Speaker 2: hundred percent for.

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Speaker 1: That I was thinking about we have a shared love

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Speaker 1: of Lebanon, yes and Beyrout specifically for multiple reasons and

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Speaker 1: just thinking about markets and farmers' markets. We have a

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Speaker 1: mutual friend called Kamal Muswag who started a thing called Sukoltaire,

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Speaker 1: which is a farmer's market and a way to kind

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Speaker 1: of catalog agriculture and food culture throughout Lebanon and really

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Speaker 1: related to bringing people from all of the major sext

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Speaker 1: So she eyed Sunny Drew's Maronite Christian all coming women

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Speaker 1: are women and women. Yeah, well exactly, and that's evolved

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Speaker 1: from that too. And it's amazing because it's it's on

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Speaker 1: the green line where you know that kind of demilitariz zone.

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Speaker 1: I I think that's what you call it, the zone

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Speaker 1: in the middle of Bay Route. I mean, it's an

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Speaker 1: incredible thing of reconciliation that place.

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Speaker 2: The absolutely, I mean, I think it was very accidental.

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Speaker 2: I have to mention I wanted to go to Lebanon

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Speaker 2: and I wanted to go to Bay Route. I had

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Speaker 2: this kind of sometimes it's these you know, things you

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Speaker 2: read or see or an old photo and it inspires

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Speaker 2: me and it's like, oh, I just want to go there.

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Speaker 2: I've got There's plenty of places that maybe might feel

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Speaker 2: random to some people, but it was very intentional for me.

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Speaker 2: Lebanon was one of those places. And I had met

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Speaker 2: Kamal on that first trip and on my own and

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Speaker 2: it was incredible It was incredible because it was I

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Speaker 2: remember going there and I was had a layover and

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Speaker 2: the gate to go to Bay Route was also the

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Speaker 2: gate next it was Tehran, so it was so it

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Speaker 2: was frankly like just a mind fuck because it was like, oh,

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Speaker 2: I am this this the country of like my my parents.

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Speaker 2: It's where I speak, the language, I cook the food,

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Speaker 2: I know the food, and this deep desire, this missing

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Speaker 2: piece is right there and I'm not able to go,

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Speaker 2: and there's just it's it's near impossible for me to go. Obviously,

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Speaker 2: I got my flight. I went to Beirut and it

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Speaker 2: felt at least there was something well wildly different in

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Speaker 2: different and a different language and different culture and different food.

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Speaker 2: There was something about it because the hospitality that I

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Speaker 2: felt from Kamal, from the people that I met in

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Speaker 2: Lebanon was just it reminded me of my own family,

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Speaker 2: but with a little more chaos. I have to admit, like,

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Speaker 2: I love my Lebanese people. I think they're a touch

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Speaker 2: more livelier and persons are pretty lively, but I think

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Speaker 2: Lebanese are even wilder because they have this amazing habit

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Speaker 2: or accidental habit of speaking French, Arabic and English and like,

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Speaker 2: you know, one or two sentences alid ones and the food,

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Speaker 2: I should say, like the food. And I ate with

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Speaker 2: Kamal a few times. But this first trip was incredible

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Speaker 2: and just had a deeper appreciation from the food of

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Speaker 2: the Levant and all the breads, and and also getting

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Speaker 2: into bates because you know, of course, like because we're

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Speaker 2: somewhat neighbors, and they'd say, ah, like you Persians, you

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Speaker 2: guys just eat rice, and you guys just it's Saffron,

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Speaker 2: this Saffron. I was like, well, you know, you guys

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Speaker 2: don't know how to make rice. I love these kind

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Speaker 2: of fun you know, food debates and culture debates.

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Speaker 1: I was there, I mean, believe it or not, flying

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Speaker 1: into bay Route in order to go into a story

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Speaker 1: in Damascus in Syria because Damascus was going to be

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Speaker 1: the new Marrakesh. And we did this extraordinary shoot. It's

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Speaker 1: one of the the great travels of my life. But

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Speaker 1: you know, you come in and out of bay Rout

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Speaker 1: and very few people realize that Bayrout and Damascus are

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Speaker 1: like what an hour and a half away. So I

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Speaker 1: would get a taxi in and out from Syria, which

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Speaker 1: is kind of crazy. But the project of Sukal Taieb

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Speaker 1: also evolved then into Taolet, which was really like an

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Speaker 1: extraordinary program, and effectively what it was is women grandmothers

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Speaker 1: that would bring every day of the week. They would

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Speaker 1: change which community throughout the country would come bring their

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Speaker 1: produce and create kind of.

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Speaker 2: Recipes food from the region.

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Speaker 1: Yeah, exactly, and then they would catalog them. So it

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Speaker 1: became this kind of living archive of Lebanese cuisine. And

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Speaker 1: I only stumbled on it. It's like a canteen but

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Speaker 1: really beautiful, and then have all of the salads kind

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Speaker 1: of brought out to you. And I remember they had

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Speaker 1: an art exhibition which was paintings and representations of Mount

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Speaker 1: Ararat because it was a nod to kind of the

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Speaker 1: Armenian community there that kind of mixes in with in Beirut,

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Speaker 1: because of course it's like a huge nexus.

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Speaker 2: Kamal did something. He's the one who kind of said,

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Speaker 2: you know, he gave me suggestions and we had a

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Speaker 2: few meals and we spent a lot of time together.

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Speaker 2: But I remember him telling me like, oh, you need

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Speaker 2: to go to berjh Haamoud, and I was like, you know,

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Speaker 2: and it wasn't far from Tailan, and I went there

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Speaker 2: and it was Armenian neighbor in Beirut, and I just

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Speaker 2: had Armenian food and I ate so much. I mean,

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Speaker 2: from different lahmajoude into these stuffed incredible like the hot

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Speaker 2: breads and all the different kind of twenty thirty. However,

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Speaker 2: many greens and herbs were in them, and it really

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Speaker 2: that food actually reminded me of Persian food in a

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Speaker 2: way because there is a kind of delicateness and a mildness.

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Speaker 2: Persian food generally really doesn't have a lot of heat

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Speaker 2: or spice to it, like you love your saffron tumeric,

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Speaker 2: certain warm spices, but there's no like fiery heat to it.

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Speaker 2: And they love their kind of sweet flavors too, so

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Speaker 2: you'll see like fruit in a lot of kind of stews,

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Speaker 2: and same with Ourmeni and cuisine. And I grew up

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Speaker 2: with a father who described when I told him I

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Speaker 2: remember coming back and I told Hi about the Armenian

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Speaker 2: food in that area, he said, the Armenians are you know,

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Speaker 2: we look at them as like the artisans of like

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Speaker 2: that area. And I don't know if that was something

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Speaker 2: that like Persians feel. I think that was something more

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Speaker 2: my dad felt, and it just made me think about,

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Speaker 2: you know, a group of people that that have gone

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Speaker 2: through so much darkness and war, and yet it was

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Speaker 2: just kind of the most incredible food that I had

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Speaker 2: on that trip and in.

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Speaker 1: My life, I mean, we have a lot in common.

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Speaker 1: We're always searching, I think for something flavor, flavor of

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Speaker 1: a place, actual flavor, and I always find that, like

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Speaker 1: my some of my most memorable trips are shared experiences,

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Speaker 1: but many of them of them have been solo trips.

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Speaker 1: And I remember one time we were talking about, like when

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Speaker 1: you're in a particular place, it's actually very freeing to

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Speaker 1: eat by yourself. What's one of the trips the solo

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Speaker 1: trips that stands out for you the mist.

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Speaker 2: Oh, I'm a big solo traveler, less so now because

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Speaker 2: I have a husband travel with often, but I'll sometimes

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Speaker 2: a little bit of solo traveling. But I did do

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Speaker 2: a good chunk of that pretty much majority of my

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Speaker 2: twenties and it was the greatest gift to myself and

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Speaker 2: whether you know, I had little money then, but I

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Speaker 2: traveled incredibly well. And I mentioned we spoke about Vietnam.

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Speaker 2: I was on my own there and in Lebanon and

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Speaker 2: is stumble I'd say those were three. I traveled many places,

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Speaker 2: but those three stand out because I think I learned

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Speaker 2: the most from those places. Those three places really shaped

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Speaker 2: Also the food that I cook definitely had an influence

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Speaker 2: on my style of cooking. Also, those three places are

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Speaker 2: actually very easy to eat all the things. When I

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Speaker 2: was in Lebanon, like there was so much good food, Like,

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Speaker 2: oh there, the rice culture is not a thing here,

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Speaker 2: Like I totally got that right away. But amazing other thing.

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Speaker 2: Turkey they do rice well, they do breads well, they

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Speaker 2: do kebab well, they do vegetables well. They really cover

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Speaker 2: all this stuff i'd see. The thing that I kind

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Speaker 2: of took away was how they kind of spice things.

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Speaker 2: They're chilies, Turkish chilis kind of started to become part

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Speaker 2: of my cooking cell. The Earfa bi beer that you

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Speaker 2: see on every single tabletop, no matter how casual or

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Speaker 2: it just that's smoky, kind of leathery, lingering like mild heat.

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Speaker 2: Like now I just have so many little like plastic

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Speaker 2: tin containers of Urfa biber, And I think that's the thing.

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Speaker 2: It's it's not a dish always, it's sometimes like a

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Speaker 2: technique or a look or a spice where I'm like, oh,

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Speaker 2: I feel I feel very connected to it. I remember

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Speaker 2: I was like took a boat from on the boss forus,

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Speaker 2: and you just feel the feeling I had there was

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Speaker 2: more than any other place in the world. War like,

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Speaker 2: this is old, this has things at the center of

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Speaker 2: the universe. It felt that way, that deep deep deep

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Speaker 2: blue water. This the in between. Uh, you know, have

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Speaker 2: two continents. And I was there actually on my own

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Speaker 2: during the Taxing Square riots.

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Speaker 1: Oh wow.

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Speaker 2: And I was staying in your taxing square. I was staying.

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Speaker 2: I was staying in Taxing Square. I was staying in

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Speaker 2: Jiang year. I stayed in two different areas, Young and

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Speaker 2: chikuch Kama, and they were just incredible and it felt

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Speaker 2: like young And obviously I didn't know about the riots,

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Speaker 2: and the riots happened. I was in Turkey for again,

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Speaker 2: probably about like three weeks on my own, and I

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Speaker 2: remember my family being like, get out of there, what's happening.

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Speaker 2: Of course, I was right there at Good Berkeley war

335
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Speaker 2: like in the protests, with the protests, and then I

336
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Speaker 2: remember there was there was a was a curfew one night.

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Speaker 2: Oh my god, this I can't believe I remember this.

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Speaker 2: There were two things that had happened. I went on

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Speaker 2: a date with the with the guy there one night

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Speaker 2: and protests wrapping, and I guess there were there they

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Speaker 2: I did. They were starting to impose a curfew, but

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Speaker 2: they threw a noise bomb at where we were eating.

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Speaker 2: So we all went inside this restaurant and the owner

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Speaker 2: just started yaling, yelling at them in turch. But it

345
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Speaker 2: made a noise that, I mean, what a noise bomb makes.

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Speaker 2: And I had never experienced that obviously before, and it

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Speaker 2: was terrifying. And I remember walking back and there it was.

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Speaker 2: It was a curfew, like no one was on this

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Speaker 2: street and I should have known better. And I remember

350
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Speaker 2: just a guard like pointing to their gun at me.

351
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Speaker 2: I just was so terrified. And all I remember saying

352
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Speaker 2: was like I took my passport out. That's all I remember.

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Speaker 2: I'm like, I remember waving my passport. I'm an American.

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Speaker 2: But I went into survival mode. That being said, like,

355
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Speaker 2: that's not a good pinting of Turkey. But that was

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Speaker 2: a very specific time.

357
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Speaker 1: But also, you know, the thing is, and we should

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Speaker 1: be realistic about like Istanbul and Turkey. It's like whenever

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Speaker 1: the you know, people start going back, Yeah, something happens

360
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Speaker 1: in that way. I have very good friends. She used

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Speaker 1: to be the editor in chief of Vogue Turkey and

362
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Speaker 1: her partner runs kind of a fixer that we work

363
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Speaker 1: with all the time, and they're like fantastic sensational people

364
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Speaker 1: and they they were very involved in like the electoral

365
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Speaker 1: Transparency organization setting that up. And she was also very

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Speaker 1: involved in trying to get the Olympics to go to Istanbul,

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Speaker 1: which almost happened many times. And so I was there yeah,

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Speaker 1: last year, and I still encourage people to go. I

369
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Speaker 1: mean obviously there's you know, these riots and that happens

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Speaker 1: every so often, often even recently, but it does it.

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Speaker 1: You know, it breaks my heart a little bit because

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Speaker 1: once they get momentum, they have this setback. Yes, I'm

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Speaker 1: confident that like progress will well will Yeah, I think

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Speaker 1: that that will overcome because it's one of the you know,

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Speaker 1: it's the original cosmopolitan city.

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Speaker 2: And in a way we're talking about markets. I mean

377
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Speaker 2: the markets over there, and obviously there's the more fa

378
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Speaker 2: there's the obvious ones like the Buzz are there, but

379
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Speaker 2: there are smaller markets that are incredible within is stumble

380
00:21:36,544 --> 00:21:40,224
Speaker 2: and outside that are just you know, the I think

381
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Speaker 2: the greatest figs I've had are obviously we're in a

382
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Speaker 2: stumble in Sicily those two.

383
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Speaker 1: I mean, I don't advise going with like glamorous girlfriends

384
00:21:47,944 --> 00:21:50,664
Speaker 1: who then get caught up in the counterfeit market and

385
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Speaker 1: then they're like going for the chanelle the night time.

386
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Speaker 1: It was like, drove me crazy. Three. You have to

387
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Speaker 1: follow them.

388
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Speaker 2: You have to go with with your friends who want

389
00:21:59,424 --> 00:22:02,904
Speaker 2: good pestamels like those are good. I still have Peschemel.

390
00:22:03,064 --> 00:22:07,023
Speaker 2: The Turkish towels. They're very thin, and there are some

391
00:22:07,104 --> 00:22:09,864
Speaker 2: that are just incredibly beautifully made. I mean, you can

392
00:22:09,904 --> 00:22:12,944
Speaker 2: see so many, but there's ones that are really well made,

393
00:22:13,464 --> 00:22:16,624
Speaker 2: and they're very thin, very lightweight. They're like perfect in

394
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Speaker 2: the summer, and they dry so quickly.

395
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Speaker 1: You know, you're giving me a very vivid memory. I

396
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Speaker 1: went with another great friend of mine, my best friend actually,

397
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Speaker 1: who was a chef, and we went to do this

398
00:22:32,544 --> 00:22:36,944
Speaker 1: experience of speaking of thin, thin kind of fabric. We

399
00:22:36,984 --> 00:22:42,263
Speaker 1: went to a bakery, a Turkish bakery, and it was

400
00:22:42,864 --> 00:22:46,024
Speaker 1: from a family from Ghaziantep, which does the best sweets.

401
00:22:46,024 --> 00:22:48,504
Speaker 1: And I'm not a big Turkish sweet person. I find

402
00:22:48,544 --> 00:22:50,024
Speaker 1: them a bit too sweet sweet.

403
00:22:50,144 --> 00:22:52,424
Speaker 2: A lot of them that's the case with you know

404
00:22:52,544 --> 00:22:56,144
Speaker 2: not to It happened a lot with Middle Eastern sweets.

405
00:22:56,224 --> 00:22:58,664
Speaker 2: I have the same film with person. Sweets can be

406
00:22:58,704 --> 00:23:01,264
Speaker 2: good ones, but Turkish babla bara is amazing.

407
00:23:01,424 --> 00:23:05,264
Speaker 1: Can I tell you though? This one was kind of amazing.

408
00:23:05,344 --> 00:23:09,224
Speaker 1: And it was almost like going to a hotel laundromat

409
00:23:09,624 --> 00:23:13,144
Speaker 1: because like behind the scenes, because they were throwing the

410
00:23:13,224 --> 00:23:17,544
Speaker 1: filo pastry like sheets and it was just these clouds

411
00:23:17,584 --> 00:23:20,504
Speaker 1: of flour and sugar. It was one of the most

412
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Speaker 1: extraordinary experiences.

413
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Speaker 2: I'm remembering all these things, yeah, because it's somemble was

414
00:23:26,584 --> 00:23:29,984
Speaker 2: I was very young and Vietnam. I was Vietnam, I

415
00:23:30,104 --> 00:23:35,184
Speaker 2: was in I was selling college. I'd say Turkey and

416
00:23:35,544 --> 00:23:38,023
Speaker 2: Vietnam are two places that I have are the places

417
00:23:38,024 --> 00:23:40,544
Speaker 2: that when people ask like, oh, where have you gone,

418
00:23:40,984 --> 00:23:43,904
Speaker 2: where you've had like the best food? I still would

419
00:23:43,904 --> 00:23:46,824
Speaker 2: say those two. I do love Paris, but that's separate.

420
00:23:46,864 --> 00:23:49,144
Speaker 2: I think, like in terms of just learning about the

421
00:23:49,184 --> 00:23:52,544
Speaker 2: food and loving what I kind of all the muscles

422
00:23:52,584 --> 00:23:55,584
Speaker 2: I just remember also all the must stuffed muscles, all

423
00:23:55,744 --> 00:23:58,144
Speaker 2: that people were I think some people might be afraid

424
00:23:58,184 --> 00:24:00,384
Speaker 2: to have. I had so many stuffed muscles with the

425
00:24:00,504 --> 00:24:03,704
Speaker 2: rice are just on the street. But it's like my

426
00:24:03,784 --> 00:24:07,664
Speaker 2: mouth's watering because it was like this amazing like slightly

427
00:24:07,704 --> 00:24:12,424
Speaker 2: overcooked smoky rice and muscle and that we're kind of briny,

428
00:24:12,544 --> 00:24:14,904
Speaker 2: and it was delicious.

429
00:24:15,344 --> 00:24:18,144
Speaker 1: Do you want to go next? Like what's your like?

430
00:24:18,544 --> 00:24:20,664
Speaker 2: I'll say I have a lot of trips. One of

431
00:24:20,664 --> 00:24:24,224
Speaker 2: them where I have like this loose list already for

432
00:24:24,464 --> 00:24:27,304
Speaker 2: mean and Egypt is definitely one. I'd say the number

433
00:24:27,344 --> 00:24:31,824
Speaker 2: one is India. I think it's crazy. I just am

434
00:24:31,944 --> 00:24:37,024
Speaker 2: so fascinated by the hospitality, the hotel culture, the food culture,

435
00:24:37,304 --> 00:24:41,424
Speaker 2: just uh what a I have no doubt that I

436
00:24:41,424 --> 00:24:44,264
Speaker 2: would be deeply, deeply inspired. And I love that food.

437
00:24:44,304 --> 00:24:47,824
Speaker 2: And it's highly highly regional, you know, such a range

438
00:24:47,864 --> 00:24:50,664
Speaker 2: of cuisine there's and I think like we're starting to

439
00:24:50,784 --> 00:24:53,184
Speaker 2: We're so lucky to see that here in New York

440
00:24:53,224 --> 00:24:56,464
Speaker 2: slowly where we're seeing regional Indian cuisine a little bit more.

441
00:24:56,984 --> 00:24:59,984
Speaker 2: And that's actually just what excites me now in the

442
00:25:00,024 --> 00:25:02,104
Speaker 2: world now, I think like with major cities, it's like

443
00:25:02,144 --> 00:25:05,424
Speaker 2: we're not doing these kind of general this is Chinese

444
00:25:05,464 --> 00:25:07,744
Speaker 2: as Indian, because like what does that mean these kind

445
00:25:07,784 --> 00:25:10,744
Speaker 2: of countries and cultures? It varies so much just like

446
00:25:10,744 --> 00:25:13,184
Speaker 2: a place. It's like a smaller country like Lebanon. It's

447
00:25:13,424 --> 00:25:17,384
Speaker 2: highly regional. Each neighborhood, if province, they have, you know,

448
00:25:17,504 --> 00:25:18,984
Speaker 2: their variation and different take.

449
00:25:19,384 --> 00:25:21,144
Speaker 1: You're going to come to India with me, I would

450
00:25:21,184 --> 00:25:21,543
Speaker 1: love that.

451
00:25:21,624 --> 00:25:23,664
Speaker 2: I feel like I feel like I have to. There's

452
00:25:23,784 --> 00:25:26,784
Speaker 2: many countries. I just most countries. Is like, I would

453
00:25:26,824 --> 00:25:30,264
Speaker 2: love for you to take me around usually the tour guide.

454
00:25:30,384 --> 00:25:33,384
Speaker 1: We would have a great time in India, you know.

455
00:25:33,424 --> 00:25:37,704
Speaker 1: And interestingly, like in India there is the Pasi community

456
00:25:38,104 --> 00:25:42,424
Speaker 1: which left Persia Iran the Zoastrians seven hundred years ago

457
00:25:42,984 --> 00:25:45,424
Speaker 1: and now sadly it's like a.

458
00:25:44,904 --> 00:25:47,384
Speaker 2: It's a smaller community, but still.

459
00:25:47,504 --> 00:25:49,624
Speaker 1: It's it's it's and it's you know, it has some

460
00:25:49,704 --> 00:25:53,664
Speaker 1: troubles of like survival, I think. But that's kind of

461
00:25:53,664 --> 00:25:57,224
Speaker 1: an extraordinary thing, you know, you talk about getting closer

462
00:25:57,304 --> 00:26:01,144
Speaker 1: to to your heritage, like that would be something extraordinary

463
00:26:01,144 --> 00:26:04,264
Speaker 1: for you to see because it's filtered through the Indian tradition.

464
00:26:04,984 --> 00:26:07,824
Speaker 1: You know, it's quite an amazing It's dude.

465
00:26:07,544 --> 00:26:11,023
Speaker 2: I think that's also part of this. Sometimes I'm conscious,

466
00:26:11,264 --> 00:26:13,824
Speaker 2: sometimes I'm not this desire to kind of go to

467
00:26:13,984 --> 00:26:20,104
Speaker 2: places that have maybe a sliver aspects of certain pages

468
00:26:20,584 --> 00:26:24,144
Speaker 2: that are related to Iran and Persian history and Persian

469
00:26:24,184 --> 00:26:28,704
Speaker 2: cuisine and the people and places and the smells and textures,

470
00:26:28,744 --> 00:26:33,384
Speaker 2: because it's very confusing. I really did not think that

471
00:26:33,544 --> 00:26:38,104
Speaker 2: I would be thirty six and have not gone to Iron.

472
00:26:38,384 --> 00:26:40,664
Speaker 2: I really thought that this would be something that I

473
00:26:40,664 --> 00:26:43,664
Speaker 2: would have done. I always felt like, I'm going to

474
00:26:43,664 --> 00:26:45,544
Speaker 2: get there. I'm going to get there, and it's I

475
00:26:45,584 --> 00:26:48,263
Speaker 2: think the older I get, it's like it makes me

476
00:26:49,104 --> 00:26:53,264
Speaker 2: it's more apparent that it's a missing piece. It's very

477
00:26:53,304 --> 00:26:57,984
Speaker 2: confusing to be riding about a culture, speaking the language,

478
00:26:58,624 --> 00:27:02,504
Speaker 2: studying the food, trying to spread and that's really I

479
00:27:02,544 --> 00:27:04,504
Speaker 2: think a part of my job is as someone who's

480
00:27:04,544 --> 00:27:07,624
Speaker 2: first generation Iranian American, is to kind of spread light

481
00:27:08,224 --> 00:27:10,584
Speaker 2: on a culture that is not really viewed in the

482
00:27:10,584 --> 00:27:13,984
Speaker 2: best life, especially in the States, and it's often misunderstood,

483
00:27:14,024 --> 00:27:16,144
Speaker 2: and obviously I think an easy way to do that

484
00:27:17,144 --> 00:27:21,783
Speaker 2: is through food and through showcasing that culture. I have

485
00:27:21,864 --> 00:27:23,944
Speaker 2: no idea. I did try to get to I ran

486
00:27:24,064 --> 00:27:26,664
Speaker 2: by the way I should mention seven years ago. I

487
00:27:26,704 --> 00:27:30,344
Speaker 2: was twenty nineteen, and I went through the whole process.

488
00:27:31,184 --> 00:27:34,144
Speaker 2: I got my citizenship. I like went to d C.

489
00:27:34,544 --> 00:27:39,024
Speaker 2: I did a whole my citizenship birth certificate, because that's

490
00:27:39,024 --> 00:27:40,784
Speaker 2: how I have to go. That's why it was always

491
00:27:40,824 --> 00:27:42,744
Speaker 2: tricky for me. I can't go through a visa. I'd

492
00:27:42,744 --> 00:27:45,504
Speaker 2: have to go as a citizen, and then there's the

493
00:27:45,584 --> 00:27:50,224
Speaker 2: kind of more complicated matter where they wouldn't acknowledge dual citizenship.

494
00:27:50,264 --> 00:27:54,264
Speaker 2: But when I was ready to go and had the

495
00:27:54,304 --> 00:27:57,944
Speaker 2: whole kind of trip pretty planned, and it just was

496
00:27:57,984 --> 00:28:00,584
Speaker 2: not a great time. Especially it hasn't been a good

497
00:28:00,624 --> 00:28:04,944
Speaker 2: time for many, many decades now. But so I have

498
00:28:05,024 --> 00:28:08,144
Speaker 2: not gone, and I still have to believe that I

499
00:28:08,184 --> 00:28:12,144
Speaker 2: will get there because I really think about it all

500
00:28:12,264 --> 00:28:15,464
Speaker 2: the time, and I just the amount of like accounts

501
00:28:15,544 --> 00:28:19,984
Speaker 2: and videos I save and things that I I mean,

502
00:28:20,424 --> 00:28:23,664
Speaker 2: even now, it's like I have this habit that I've

503
00:28:23,704 --> 00:28:26,504
Speaker 2: developed in the past few weeks where I asked my

504
00:28:26,624 --> 00:28:29,904
Speaker 2: mom had some family come from Iran. I said, please

505
00:28:29,944 --> 00:28:33,184
Speaker 2: bring me two things. I never asked for anything. That's

506
00:28:33,224 --> 00:28:35,224
Speaker 2: a lie. I always ask for saffron, but I'm like,

507
00:28:35,264 --> 00:28:37,184
Speaker 2: I had to ask for two additional things. I said,

508
00:28:37,184 --> 00:28:39,624
Speaker 2: I need Lavo shack, which is the kind of Persian

509
00:28:39,704 --> 00:28:43,104
Speaker 2: leather fruit Whi's incredible because they make with such you know,

510
00:28:43,544 --> 00:28:46,224
Speaker 2: flavors that are distinct to that part of the world,

511
00:28:46,264 --> 00:28:47,744
Speaker 2: like barberries.

512
00:28:47,184 --> 00:28:52,424
Speaker 3: Yeah that sweet sour and dried persian plums all loo,

513
00:28:52,544 --> 00:28:57,944
Speaker 3: which are amazing because they're like salty and sour and

514
00:28:58,024 --> 00:29:00,304
Speaker 3: all sweet and you freeze.

515
00:29:00,704 --> 00:29:03,744
Speaker 2: I freeze them, which and I eat them frozen, So

516
00:29:03,784 --> 00:29:07,784
Speaker 2: they're kind of like this chewy jammy salty. It just

517
00:29:07,824 --> 00:29:10,744
Speaker 2: makes you salivate. It's so delicious. So I find my

518
00:29:10,864 --> 00:29:14,624
Speaker 2: own little ways to kind of maintain that connection.

519
00:29:15,584 --> 00:29:18,864
Speaker 1: But Andy, can I say to you that you're yearning

520
00:29:19,024 --> 00:29:23,504
Speaker 1: for that? And it translates not only in the way

521
00:29:23,584 --> 00:29:27,104
Speaker 1: that you know, you write those extraordinary recipes and are

522
00:29:27,144 --> 00:29:33,104
Speaker 1: a conduit to that culture, like you're extraordinary nerrows feature

523
00:29:33,144 --> 00:29:34,904
Speaker 1: that you did in the New York Times, but that

524
00:29:35,064 --> 00:29:40,944
Speaker 1: yearning for flavor comes across not just as like transmitting

525
00:29:40,984 --> 00:29:44,384
Speaker 1: that culture, but do everything that you do. And so

526
00:29:44,544 --> 00:29:49,824
Speaker 1: sometimes it's like that thing that we have that you know,

527
00:29:49,864 --> 00:29:53,344
Speaker 1: we think is our kind of weakness or spot, and

528
00:29:53,384 --> 00:29:56,504
Speaker 1: we all have that it can be our greatest strength.

529
00:29:57,784 --> 00:30:00,504
Speaker 1: So you're you know, even if you're not there or

530
00:30:00,544 --> 00:30:03,784
Speaker 1: I've not been there, you are decoding that and helping

531
00:30:03,824 --> 00:30:06,504
Speaker 1: people realize that all around the world, and then I

532
00:30:06,544 --> 00:30:07,864
Speaker 1: think you should.

533
00:30:07,504 --> 00:30:10,384
Speaker 2: Be I've never thought about it that way, but that

534
00:30:10,504 --> 00:30:13,144
Speaker 2: is a I will start from the sound to kind

535
00:30:13,144 --> 00:30:16,104
Speaker 2: of look at it that way because it's it is

536
00:30:16,744 --> 00:30:19,624
Speaker 2: a drive for me to try to do good for

537
00:30:19,664 --> 00:30:20,224
Speaker 2: that culture.

538
00:30:20,264 --> 00:30:23,064
Speaker 1: Will you do plenty? This episode of Traveling Through is

539
00:30:23,064 --> 00:30:26,424
Speaker 1: sponsored by Capital One. Capital one cardholders are passionate about

540
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541
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Speaker 1: to world cultures through expert guided journeys from the peaks

542
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Speaker 1: of much Epeachu to the grand architecture of Vienna. These

543
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544
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548
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Speaker 1: your dream getaway is one step closer. Last year, came

549
00:30:57,624 --> 00:30:59,584
Speaker 1: and visited me in Milan. I think you're one of

550
00:30:59,624 --> 00:31:03,304
Speaker 1: the first people to come and come and see the

551
00:31:03,424 --> 00:31:07,344
Speaker 1: terrorists with the little garden and we had a little

552
00:31:07,344 --> 00:31:08,024
Speaker 1: of perativo.

553
00:31:08,904 --> 00:31:11,424
Speaker 2: That's Milan. I've spent more time than any other sitting

554
00:31:11,424 --> 00:31:13,664
Speaker 2: in the world outside of New York. Really, I've been

555
00:31:13,664 --> 00:31:18,944
Speaker 2: to Milan, I don't know forty times. Really, there was

556
00:31:18,984 --> 00:31:21,824
Speaker 2: a period where I feel like I because I've been

557
00:31:21,824 --> 00:31:25,544
Speaker 2: going since, I've gone before I was an adult. And

558
00:31:25,784 --> 00:31:27,864
Speaker 2: last year I think I was there like four times.

559
00:31:28,744 --> 00:31:31,104
Speaker 2: There was just for some reason, it just has taken

560
00:31:31,144 --> 00:31:33,344
Speaker 2: me a lot to Milan, and I love Milan. I

561
00:31:33,344 --> 00:31:35,344
Speaker 2: think it's an underrated city.

562
00:31:35,504 --> 00:31:38,864
Speaker 1: I think you were headed to Liguria actually with Yeah,

563
00:31:38,904 --> 00:31:41,104
Speaker 1: I was going with my husband and I had been

564
00:31:41,144 --> 00:31:43,504
Speaker 1: to Liguria before, but I had gone there for a

565
00:31:43,624 --> 00:31:45,664
Speaker 1: story and that was very you know how it is.

566
00:31:45,744 --> 00:31:48,104
Speaker 2: It's like you're in and you're out, and it was

567
00:31:48,184 --> 00:31:50,624
Speaker 2: just very quick and I just had to kind of

568
00:31:50,704 --> 00:31:52,984
Speaker 2: cover the spots that I needed to get to. And

569
00:31:53,144 --> 00:31:55,864
Speaker 2: this time we had a little more time, and I

570
00:31:56,504 --> 00:31:58,304
Speaker 2: again I've been likely to kind of travel up and

571
00:31:58,344 --> 00:32:02,104
Speaker 2: down Italy and I think I have I have a love.

572
00:32:03,064 --> 00:32:04,864
Speaker 2: I don't want to say hate, but I do have

573
00:32:04,904 --> 00:32:07,224
Speaker 2: a I have at tension with Italy because it's the

574
00:32:07,264 --> 00:32:09,264
Speaker 2: country I've spent the most time in and I've been

575
00:32:09,264 --> 00:32:15,704
Speaker 2: to the most. The attension is the food, design, fashion,

576
00:32:15,744 --> 00:32:20,744
Speaker 2: and so many things that my favorite beaches, Rocky Bet.

577
00:32:20,824 --> 00:32:23,704
Speaker 2: I love all of that. I do sometimes have tension

578
00:32:23,704 --> 00:32:27,784
Speaker 2: of the food, and it's Liguria lesso I loved, I

579
00:32:27,824 --> 00:32:29,704
Speaker 2: loved the Gloria. I don't have too much tension of

580
00:32:29,744 --> 00:32:32,224
Speaker 2: the food, but there was a there's the thing that

581
00:32:32,224 --> 00:32:35,304
Speaker 2: I have to accept, and it's a one way tension. Obviously,

582
00:32:35,424 --> 00:32:37,504
Speaker 2: if I don't think it is a problem with me,

583
00:32:38,024 --> 00:32:41,224
Speaker 2: it's that because it's so regional, and because it's so

584
00:32:41,544 --> 00:32:44,824
Speaker 2: kind of divide in that sense, very Italy is more

585
00:32:44,864 --> 00:32:47,944
Speaker 2: so than I think most countries. I have to remember

586
00:32:47,984 --> 00:32:51,504
Speaker 2: that when I'm in a region, you have to accept

587
00:32:51,544 --> 00:32:54,224
Speaker 2: that there will be a kind of sameness, there will

588
00:32:54,264 --> 00:32:58,064
Speaker 2: be a kind of let's say, consistency that I will

589
00:32:58,144 --> 00:33:00,624
Speaker 2: kind of get tired by that I don't feel and

590
00:33:00,664 --> 00:33:03,864
Speaker 2: maybe in other countries and in Liguria, like I was

591
00:33:03,984 --> 00:33:07,904
Speaker 2: very happy to have you know, handkerchiefs with dust and

592
00:33:07,984 --> 00:33:10,904
Speaker 2: pesto and then throw fi with pesto, and then you know,

593
00:33:11,144 --> 00:33:13,744
Speaker 2: pesto was with every meal and that was totally fine.

594
00:33:13,744 --> 00:33:16,184
Speaker 2: I wanted to kind of find the best pesto and

595
00:33:16,464 --> 00:33:18,904
Speaker 2: I had the costu every day, and and there's I

596
00:33:18,984 --> 00:33:21,464
Speaker 2: have to accept like that, Well, that's like bor in

597
00:33:21,464 --> 00:33:24,224
Speaker 2: that region and that's this is also what makes this

598
00:33:24,264 --> 00:33:27,824
Speaker 2: country so great. I think also there's some places like

599
00:33:27,904 --> 00:33:32,584
Speaker 2: I went to Sicily and Sicily I really built it,

600
00:33:32,664 --> 00:33:36,264
Speaker 2: built it up and it was incredible. I loved all

601
00:33:36,264 --> 00:33:38,824
Speaker 2: the kind of water moments. I loved the kind of dairely,

602
00:33:39,024 --> 00:33:43,344
Speaker 2: kind of the city of Palermo. I love love Palermo.

603
00:33:43,464 --> 00:33:46,064
Speaker 2: I think like being in Sicily and going to Syracuse,

604
00:33:46,504 --> 00:33:51,784
Speaker 2: that was just amazing because it felt so ron, It

605
00:33:51,824 --> 00:33:55,224
Speaker 2: felt just so special and it really felt like, you know, did.

606
00:33:55,144 --> 00:33:57,304
Speaker 1: You guys go to the Katania fish market? By chance?

607
00:33:57,344 --> 00:33:59,224
Speaker 2: I went to the Katani fish market. I spent time

608
00:33:59,344 --> 00:34:02,744
Speaker 2: ka I mean food and Katani is amazing and it's intense.

609
00:34:03,024 --> 00:34:05,864
Speaker 2: We drove all we did a fool. Look, we did

610
00:34:05,904 --> 00:34:07,704
Speaker 2: a fool. There were a lot of things in the

611
00:34:07,864 --> 00:34:10,143
Speaker 2: in the metal we didn't get to that I wanted to.

612
00:34:10,864 --> 00:34:15,263
Speaker 2: I think all the kind of we had so much

613
00:34:15,864 --> 00:34:21,503
Speaker 2: me Keith Do's drink amazing Sicilian wine. I think the pastas.

614
00:34:22,303 --> 00:34:24,904
Speaker 2: I had some amazing pastas. I think what confused me

615
00:34:24,944 --> 00:34:27,104
Speaker 2: about my time in Sicily and why I need to

616
00:34:27,143 --> 00:34:30,663
Speaker 2: go back, was because I left a little bit I

617
00:34:30,703 --> 00:34:34,143
Speaker 2: would say disappointed, but confused because I felt like this

618
00:34:34,223 --> 00:34:37,184
Speaker 2: has some of the most incredible produce in the world,

619
00:34:37,984 --> 00:34:40,663
Speaker 2: and yet there was a kind of a heaviness to

620
00:34:40,743 --> 00:34:43,263
Speaker 2: the food that I was confused by, and I was

621
00:34:43,344 --> 00:34:48,143
Speaker 2: kind of searching for more of a kind of maybe lighter,

622
00:34:48,263 --> 00:34:54,024
Speaker 2: arier moments. But I also had the thing that I

623
00:34:54,064 --> 00:34:58,703
Speaker 2: think about constantly in the summer, which is Sicilian granita,

624
00:34:58,824 --> 00:35:03,303
Speaker 2: or I shouldn't say Sicilian grenita, granita, And it was.

625
00:35:03,464 --> 00:35:05,183
Speaker 1: I didn't know this is what you were going to say.

626
00:35:05,223 --> 00:35:08,623
Speaker 1: I didn't know that we shared an ultimate love of granita.

627
00:35:08,743 --> 00:35:11,064
Speaker 1: Mulberry granita is my favorite thing in the whole world.

628
00:35:11,064 --> 00:35:14,304
Speaker 2: Albert grinita, fresh almond, I mean fit.

629
00:35:15,824 --> 00:35:17,823
Speaker 1: Too, also fantastic with that earth.

630
00:35:18,104 --> 00:35:23,104
Speaker 2: Yes, I would take that over pretty much over any

631
00:35:23,183 --> 00:35:26,344
Speaker 2: Italian suite period, and I would definitely take it over gelato.

632
00:35:26,424 --> 00:35:29,504
Speaker 2: There is having that on its own or with Brioche.

633
00:35:29,663 --> 00:35:33,864
Speaker 2: It was amazing, I think about it because I've never

634
00:35:35,064 --> 00:35:37,703
Speaker 2: experienced in the States like that, And I'm not talking

635
00:35:37,703 --> 00:35:40,543
Speaker 2: about the flavors. I'm talking about really about there's a

636
00:35:40,584 --> 00:35:46,623
Speaker 2: texture that just I hoped there's something here, but I

637
00:35:46,984 --> 00:35:49,904
Speaker 2: have not found it yet. Maybe there's something where.

638
00:35:49,864 --> 00:35:51,863
Speaker 1: It's I think you're absolutely right. I think it is

639
00:35:51,904 --> 00:35:54,863
Speaker 1: one of those things that is and only in it

640
00:35:54,904 --> 00:35:57,024
Speaker 1: can it is only I don't I don't know why

641
00:35:57,024 --> 00:36:00,424
Speaker 1: it's so mercurial. On the Aeolian Islands, which the island's

642
00:36:00,504 --> 00:36:04,064
Speaker 1: north is an island called Selina and has a particular mulberry,

643
00:36:04,663 --> 00:36:08,424
Speaker 1: the green mulberry. And you know, the thing that I

644
00:36:08,464 --> 00:36:11,863
Speaker 1: think about with mulberry grenita and mulberry's in general is

645
00:36:11,904 --> 00:36:15,343
Speaker 1: that they're not shelf stable. They're so fragile.

646
00:36:15,623 --> 00:36:17,024
Speaker 2: No, they're like instant jamous.

647
00:36:17,303 --> 00:36:20,743
Speaker 1: They're just instant like. And so you make it into

648
00:36:20,743 --> 00:36:23,984
Speaker 1: a green nittas those hot days. It has that unique

649
00:36:24,663 --> 00:36:28,663
Speaker 1: inky quality and depth of flavor with the pana, with

650
00:36:28,783 --> 00:36:32,183
Speaker 1: the cream, it's like it is rich. I mean, I

651
00:36:32,223 --> 00:36:35,423
Speaker 1: don't like to say favorite anything, but I know if

652
00:36:35,464 --> 00:36:37,984
Speaker 1: I was to refer to anything, it's that. And I

653
00:36:38,024 --> 00:36:41,864
Speaker 1: have very happy memories around it too. But I couldn't

654
00:36:41,864 --> 00:36:42,744
Speaker 1: agree with you more.

655
00:36:42,984 --> 00:36:46,143
Speaker 2: There's a creaminess to it without any dairy, without any

656
00:36:46,263 --> 00:36:48,983
Speaker 2: there's it's it's very confusing, I will say, Like we're

657
00:36:48,984 --> 00:36:51,863
Speaker 2: talking about mulberries, and the mulberries are also a big

658
00:36:51,904 --> 00:36:55,024
Speaker 2: part of that area also in Persian culture's right, of course,

659
00:36:55,183 --> 00:36:58,703
Speaker 2: and dried mulberry's, although I love the fresh ones. I'll

660
00:36:58,703 --> 00:37:02,343
Speaker 2: say that, but I have to just because it's you.

661
00:37:02,464 --> 00:37:04,504
Speaker 2: I will sit on the record and I've never admitted this,

662
00:37:04,984 --> 00:37:10,143
Speaker 2: but when I was at Japanese, no one knew but

663
00:37:10,424 --> 00:37:14,904
Speaker 2: Sue is the lead pastry chef. They for some reason,

664
00:37:15,024 --> 00:37:18,824
Speaker 2: even though they had a fridge in there the pastry station,

665
00:37:19,504 --> 00:37:21,943
Speaker 2: the walk in and one of the walkings backwalking had

666
00:37:22,024 --> 00:37:26,544
Speaker 2: like the trays where they held their mulberries, and I

667
00:37:26,663 --> 00:37:28,383
Speaker 2: just would go in because I had to go in.

668
00:37:29,104 --> 00:37:31,143
Speaker 2: I have brakes, and I just would have to like

669
00:37:31,743 --> 00:37:36,984
Speaker 2: smack on maulberries. And I only one time they someone

670
00:37:37,303 --> 00:37:40,663
Speaker 2: did is can you people not eat the mulberries? And

671
00:37:40,824 --> 00:37:45,224
Speaker 2: I just was like, I will never.

672
00:37:44,904 --> 00:37:50,464
Speaker 1: This is like a moment of I'm really sorry, sorry Alice,

673
00:37:50,984 --> 00:37:53,743
Speaker 1: but you know it was the day of the year

674
00:37:53,824 --> 00:37:56,984
Speaker 1: for bestial day, right where they made the lot bridge

675
00:37:57,344 --> 00:38:02,823
Speaker 1: like ice cream. I went back there and shucked in.

676
00:38:02,944 --> 00:38:05,743
Speaker 1: There is a photo of me, because I would be

677
00:38:05,783 --> 00:38:08,743
Speaker 1: the person that that year that would so out of

678
00:38:08,743 --> 00:38:11,544
Speaker 1: the front of and sell the ice creams. But I

679
00:38:11,824 --> 00:38:15,544
Speaker 1: pilfered it as well because it was such. It was

680
00:38:15,743 --> 00:38:17,343
Speaker 1: just that that perfect thing.

681
00:38:17,544 --> 00:38:18,064
Speaker 2: It was pure.

682
00:38:18,223 --> 00:38:21,223
Speaker 1: You couldn't. And you know the other thing about that

683
00:38:21,223 --> 00:38:23,504
Speaker 1: that mulberry is do you remember the mulberry tree that

684
00:38:23,544 --> 00:38:26,823
Speaker 1: they oh got it? It was crazy that held up

685
00:38:26,904 --> 00:38:29,663
Speaker 1: by like I don't know, planks of wood and it

686
00:38:29,743 --> 00:38:32,623
Speaker 1: was just immense tree. I guess maybe in Sonoma or

687
00:38:32,623 --> 00:38:35,504
Speaker 1: something that is that is really amazing.

688
00:38:36,223 --> 00:38:38,624
Speaker 2: There is a molberry tree in New York that I

689
00:38:38,743 --> 00:38:42,183
Speaker 2: that I sometimes will go. It's we're slowly getting at

690
00:38:42,223 --> 00:38:44,183
Speaker 2: that time, and like another month or two I'll be

691
00:38:44,223 --> 00:38:47,024
Speaker 2: walking past that tree and but I'll do waiting it.

692
00:38:47,104 --> 00:38:50,823
Speaker 1: I just planted to weeping mulberry's because I want a

693
00:38:50,864 --> 00:38:54,823
Speaker 1: mini tunnel. I mean, it's ridiculous, but considering I have

694
00:38:54,904 --> 00:38:58,743
Speaker 1: a terrace. But I I was talking to the nursery

695
00:38:58,864 --> 00:39:02,264
Speaker 1: and they were like, but you you want a fruiting

696
00:39:02,424 --> 00:39:05,183
Speaker 1: weeping mulberry because they think of it as ornamental, Like

697
00:39:05,223 --> 00:39:08,263
Speaker 1: why would you want a fruiting one? Because and to

698
00:39:08,303 --> 00:39:10,863
Speaker 1: do a tunnel because they're gonna rop, the berries are

699
00:39:10,864 --> 00:39:13,263
Speaker 1: gonna drop and stain, and that's exactly what I want.

700
00:39:13,544 --> 00:39:16,383
Speaker 1: I just want it to be messy. I love so

701
00:39:16,544 --> 00:39:20,183
Speaker 1: I only just did it a couple of weeks ago. Anyway, mulberry's.

702
00:39:20,263 --> 00:39:23,024
Speaker 1: I mean, I think that food people who really understand

703
00:39:23,064 --> 00:39:26,783
Speaker 1: like the fragility of a flavor completely get it with

704
00:39:26,824 --> 00:39:28,143
Speaker 1: a mulberry absolutely.

705
00:39:28,183 --> 00:39:32,743
Speaker 2: I mean it's a I remember, God, We're gonna tak

706
00:39:32,783 --> 00:39:36,064
Speaker 2: this is the mulberry episode. I remember I gave Keith

707
00:39:36,064 --> 00:39:37,783
Speaker 2: the mulberry for the first time and he was like,

708
00:39:37,864 --> 00:39:40,623
Speaker 2: what is this. I was like, think of it as

709
00:39:40,663 --> 00:39:45,584
Speaker 2: like this kind of like instant jam that it's going

710
00:39:45,623 --> 00:39:49,543
Speaker 2: to like it just trembles and just in your mouth,

711
00:39:49,703 --> 00:39:53,504
Speaker 2: like it's so fragile and so delicate and so distinct,

712
00:39:53,584 --> 00:39:56,663
Speaker 2: Like it's doesn't taste like a BlackBerry. It's definitely doesn't

713
00:39:56,703 --> 00:40:02,263
Speaker 2: feel a CD. It definitely is more interesting than a raspberry.

714
00:40:02,263 --> 00:40:05,743
Speaker 2: No hit on raspberry, But I I love it.

715
00:40:05,904 --> 00:40:09,024
Speaker 1: You know, everyone that's a food person needs to, like

716
00:40:09,143 --> 00:40:13,143
Speaker 1: Italy needs to go to Japan. And I went with

717
00:40:13,183 --> 00:40:16,344
Speaker 1: my family several years ago, just before the pandemic actually,

718
00:40:16,663 --> 00:40:19,424
Speaker 1: and I have this memory in Kyoto because you know,

719
00:40:19,584 --> 00:40:22,264
Speaker 1: Australian family, the time that they can get off really

720
00:40:22,464 --> 00:40:24,823
Speaker 1: is between Christmas and New Years, and so New Year's

721
00:40:24,824 --> 00:40:26,504
Speaker 1: is when the whole country is shut down. So it's

722
00:40:26,544 --> 00:40:26,903
Speaker 1: kind of.

723
00:40:26,864 --> 00:40:30,904
Speaker 2: Like, really, I shut it down yet they are not open.

724
00:40:31,143 --> 00:40:34,623
Speaker 1: No, And I have two like vivid memories on the

725
00:40:34,743 --> 00:40:38,944
Speaker 1: family spectrum, one of which is in the Kyoto market

726
00:40:38,984 --> 00:40:40,983
Speaker 1: before the kind of market closed down for the year,

727
00:40:41,904 --> 00:40:46,024
Speaker 1: there was there's a hoshigaki stand, which are dried per simons,

728
00:40:46,303 --> 00:40:48,863
Speaker 1: and the dry persums are kind of amazing because you

729
00:40:48,904 --> 00:40:50,864
Speaker 1: know they eat them at New Year's I believe, or

730
00:40:50,864 --> 00:40:53,183
Speaker 1: in the festive period, but you know they cut they're

731
00:40:53,183 --> 00:40:55,424
Speaker 1: a fall fruit, as we know, and they peel the

732
00:40:55,464 --> 00:40:58,183
Speaker 1: skin and then hang them in like a I guess

733
00:40:58,183 --> 00:41:00,383
Speaker 1: some moist or maybe dry spot and then massage the

734
00:41:00,424 --> 00:41:03,864
Speaker 1: sugar's out, and so you get the world's best dried fruit.

735
00:41:03,904 --> 00:41:05,783
Speaker 1: Maybe you're going to go with dried moulberries, but I'll

736
00:41:05,824 --> 00:41:06,104
Speaker 1: go with.

737
00:41:06,183 --> 00:41:08,463
Speaker 2: No, no, no there, I would take that of vergi.

738
00:41:09,344 --> 00:41:12,783
Speaker 1: And my sister was a bit of dried fruit. She's

739
00:41:12,824 --> 00:41:15,664
Speaker 1: also kind of an athlete. Anyway, I went and bought

740
00:41:15,663 --> 00:41:19,064
Speaker 1: my year's supply of hoshigaki, which by the way is

741
00:41:19,104 --> 00:41:22,623
Speaker 1: the rolls Royce. Oh, totally, that's right, and comes with

742
00:41:22,623 --> 00:41:25,263
Speaker 1: a price exactly. So anyway, I'm hidden them away and

743
00:41:25,303 --> 00:41:26,944
Speaker 1: then she just thinks that she's found a bunch of

744
00:41:27,024 --> 00:41:29,504
Speaker 1: dates or something or apricots and she eats them all.

745
00:41:29,663 --> 00:41:31,863
Speaker 1: So that was like I had had a fight with

746
00:41:31,904 --> 00:41:34,064
Speaker 1: my sister in ten years and then we had a

747
00:41:34,183 --> 00:41:37,663
Speaker 1: huge blow up in Kyoto about Hoshigaky. So it's called

748
00:41:37,663 --> 00:41:40,463
Speaker 1: the Hoshigaki affair in my family. But I mean, I'm

749
00:41:40,504 --> 00:41:43,423
Speaker 1: sure you've got more experience of that than I do.

750
00:41:43,504 --> 00:41:44,183
Speaker 1: In Kyoto.

751
00:41:44,263 --> 00:41:46,584
Speaker 2: I do think, like I think, if you love food,

752
00:41:47,703 --> 00:41:50,344
Speaker 2: if you love design, if you love really just anything

753
00:41:50,424 --> 00:41:53,184
Speaker 2: like Japan is that it should be on your radar.

754
00:41:53,303 --> 00:41:57,823
Speaker 2: And I had never gone my I went my first

755
00:41:57,824 --> 00:42:00,783
Speaker 2: time I went. I've gone twice, both times with my

756
00:42:00,864 --> 00:42:03,943
Speaker 2: husband Keith, and he had gone before. But I think

757
00:42:03,984 --> 00:42:05,864
Speaker 2: it was it was more work related.

758
00:42:05,783 --> 00:42:08,904
Speaker 1: Yeah, And Keith comes from a design perspective.

759
00:42:08,504 --> 00:42:10,104
Speaker 2: Yes, And he comes from a design perspective and he

760
00:42:10,143 --> 00:42:13,383
Speaker 2: worked an editorial for me years. And I'm definitely more

761
00:42:13,384 --> 00:42:17,064
Speaker 2: of a planner in terms of like the travel and

762
00:42:17,143 --> 00:42:19,584
Speaker 2: so our first time you went, and I'm not someone

763
00:42:19,623 --> 00:42:21,823
Speaker 2: who wanted to kind of I'm not. I knew I

764
00:42:21,864 --> 00:42:23,863
Speaker 2: was not going to see and try to go to

765
00:42:24,024 --> 00:42:26,184
Speaker 2: so many different places and go up and down Japan

766
00:42:26,703 --> 00:42:28,423
Speaker 2: in the two and a half weeks you were there.

767
00:42:28,464 --> 00:42:31,104
Speaker 2: But we went to Tokyo. We went to Kyoto and

768
00:42:31,183 --> 00:42:35,863
Speaker 2: we went to a kind of an onsend town a Kinosaki.

769
00:42:36,143 --> 00:42:40,944
Speaker 2: It was great Kyoto. We went to the Moss Temple.

770
00:42:41,024 --> 00:42:44,823
Speaker 2: There a Siho g and part of it, I have

771
00:42:44,824 --> 00:42:47,023
Speaker 2: to admit the reason why I was so interested because

772
00:42:47,024 --> 00:42:49,423
Speaker 2: there's so many incredible kind of gardens obviously in all

773
00:42:49,464 --> 00:42:53,904
Speaker 2: of Japan and especially Kyoto, was because a friend told

774
00:42:53,944 --> 00:42:56,464
Speaker 2: me like, oh, well, it's very hard to get in,

775
00:42:56,464 --> 00:42:57,904
Speaker 2: and I was like, I want to get it in,

776
00:42:58,584 --> 00:43:00,623
Speaker 2: but it was it was like, oh, you have to

777
00:43:00,824 --> 00:43:03,064
Speaker 2: write to them, or you have to have someone right

778
00:43:03,344 --> 00:43:07,703
Speaker 2: on your behalf to for them to accept you, because

779
00:43:07,743 --> 00:43:10,584
Speaker 2: there was a very very short amount of visitors they allow.

780
00:43:11,104 --> 00:43:12,743
Speaker 2: And then once you're there, you have to kind of

781
00:43:13,183 --> 00:43:16,343
Speaker 2: spend like ten to fifteen minutes to kind of trace calligraphy,

782
00:43:16,904 --> 00:43:19,424
Speaker 2: and then once you're done with that, I think you

783
00:43:19,464 --> 00:43:22,064
Speaker 2: do a prayer and then you could see the garden.

784
00:43:22,223 --> 00:43:25,623
Speaker 2: So there's definitely a process. I'm thinking about the space

785
00:43:25,663 --> 00:43:28,903
Speaker 2: because I just got a text message from beca.

786
00:43:28,663 --> 00:43:31,984
Speaker 1: Parish becas a publicist team, yes.

787
00:43:32,064 --> 00:43:36,264
Speaker 2: And your city and did dear friend and I knew

788
00:43:36,344 --> 00:43:38,263
Speaker 2: that she was going to spend for the first time,

789
00:43:38,703 --> 00:43:41,143
Speaker 2: and I said, look like you have all the lists,

790
00:43:41,143 --> 00:43:43,263
Speaker 2: like you don't need my thoughts, but I'm going to

791
00:43:43,303 --> 00:43:45,623
Speaker 2: tell you one thing. When you're in Kyoto, you go

792
00:43:45,663 --> 00:43:49,663
Speaker 2: to this place. And she went and she robed me

793
00:43:49,824 --> 00:43:52,783
Speaker 2: this note just a few days ago, being like, I

794
00:43:52,824 --> 00:43:55,823
Speaker 2: am so happy and grateful you told me it was

795
00:43:56,064 --> 00:44:00,463
Speaker 2: the most amazing experience. And I really felt like that

796
00:44:00,504 --> 00:44:02,223
Speaker 2: there's nothing I've ever seen in my life.

797
00:44:02,544 --> 00:44:03,223
Speaker 1: What was it? Right?

798
00:44:03,623 --> 00:44:07,823
Speaker 2: It was just incredibly vibrant and this verdant green and

799
00:44:07,984 --> 00:44:11,463
Speaker 2: this calm, which you will kind of expec and said

800
00:44:11,544 --> 00:44:14,024
Speaker 2: common so many gardens, but it was this kind of

801
00:44:14,263 --> 00:44:18,623
Speaker 2: evenness and care and you see all the people maintaining it,

802
00:44:19,824 --> 00:44:23,024
Speaker 2: and it just it's It made me feel actually that

803
00:44:24,104 --> 00:44:28,384
Speaker 2: the letter, the waiting, the calligraphy, the prayer, it still

804
00:44:28,504 --> 00:44:31,703
Speaker 2: wasn't enough. Like I would have been happy to go

805
00:44:31,824 --> 00:44:35,424
Speaker 2: through a lot more obstacles to be granted permission to

806
00:44:35,504 --> 00:44:39,904
Speaker 2: kind of view this. It was the most common experience

807
00:44:39,944 --> 00:44:41,783
Speaker 2: I felt throughout that trip.

808
00:44:41,824 --> 00:44:44,024
Speaker 1: Well, can I tell you that, like as a as

809
00:44:44,064 --> 00:44:48,064
Speaker 1: someone that works in a travel company, the least coming place.

810
00:44:47,864 --> 00:44:50,823
Speaker 2: To work with and for is Japan because they don't

811
00:44:50,864 --> 00:44:51,663
Speaker 2: want visit.

812
00:44:51,623 --> 00:44:54,743
Speaker 1: For exactly for exactly that reason, and sometimes I think

813
00:44:54,743 --> 00:44:56,903
Speaker 1: it's like a really good thing to do to have

814
00:44:56,944 --> 00:45:00,104
Speaker 1: a balance with Japan. My big advice there is you

815
00:45:00,143 --> 00:45:03,143
Speaker 1: can get those types of experiences or see like a

816
00:45:03,263 --> 00:45:07,064
Speaker 1: national living treasure, a master at craft, then that's kind

817
00:45:07,064 --> 00:45:08,544
Speaker 1: of it's.

818
00:45:08,424 --> 00:45:09,863
Speaker 2: Hard to do that. It's hard to get a lot

819
00:45:09,904 --> 00:45:10,423
Speaker 2: of those though.

820
00:45:10,464 --> 00:45:13,463
Speaker 1: It's very differ Yeah, but also people get a bit

821
00:45:13,703 --> 00:45:19,423
Speaker 1: of foam when they're in Japan, and and that can

822
00:45:19,544 --> 00:45:22,944
Speaker 1: be like not the best things. So I think if

823
00:45:23,024 --> 00:45:25,823
Speaker 1: you know people that get all of those lists from

824
00:45:25,904 --> 00:45:30,384
Speaker 1: all of their friends too much, it does sometimes disappoint

825
00:45:30,464 --> 00:45:33,104
Speaker 1: you because you have this sense that something is better

826
00:45:33,143 --> 00:45:36,984
Speaker 1: around the corner. So I always think, you know, planning

827
00:45:37,064 --> 00:45:39,543
Speaker 1: is important, a couple of things a day, but don't

828
00:45:39,584 --> 00:45:42,823
Speaker 1: plan Japan within an inch of your life. I went

829
00:45:42,864 --> 00:45:46,824
Speaker 1: there last year with Vat after we were in Mongolia,

830
00:45:46,864 --> 00:45:50,424
Speaker 1: and we're kind of exhausted and we're saying at like, admittedly,

831
00:45:50,944 --> 00:45:53,663
Speaker 1: one of the best hotels ever, the Bulgare in Tokyo,

832
00:45:53,824 --> 00:45:58,024
Speaker 1: so super fancy, but we hadn't planned anything and actually,

833
00:45:58,024 --> 00:46:00,223
Speaker 1: and it was the middle of summer, and actually that

834
00:46:00,303 --> 00:46:03,303
Speaker 1: was one of the most relaxing things I've ever done

835
00:46:03,743 --> 00:46:06,863
Speaker 1: in that center of that city precisely because you know

836
00:46:06,864 --> 00:46:09,783
Speaker 1: there's such a level of quality there, it's very hard

837
00:46:09,824 --> 00:46:12,824
Speaker 1: to go wrong. But if you're racing around and thinking, oh.

838
00:46:12,663 --> 00:46:16,303
Speaker 2: You're exhausted, I was always every day that first I

839
00:46:16,384 --> 00:46:19,584
Speaker 2: was exhausted every day in Tokyo, No exactly.

840
00:46:20,104 --> 00:46:23,623
Speaker 1: And I think that like people, you know, if you're

841
00:46:23,783 --> 00:46:28,344
Speaker 1: you're lucky. Not everyone can go multiple times, but don't

842
00:46:28,464 --> 00:46:31,504
Speaker 1: jam everything in or try to control it to every degree,

843
00:46:31,504 --> 00:46:33,343
Speaker 1: because otherwise you're kind of missing out. And I did

844
00:46:33,344 --> 00:46:37,303
Speaker 1: you think Japan? Is like counterintuitively, that's the way to

845
00:46:37,344 --> 00:46:37,943
Speaker 1: approach it.

846
00:46:38,183 --> 00:46:40,743
Speaker 2: I think the one thing to remember with Japan and

847
00:46:40,824 --> 00:46:43,823
Speaker 2: I kind of gathered this after the first trip and

848
00:46:43,904 --> 00:46:45,823
Speaker 2: applied it to well. The funny thing is, after the

849
00:46:45,824 --> 00:46:49,064
Speaker 2: first trip, Keith is like, oh, like you love it

850
00:46:49,104 --> 00:46:52,183
Speaker 2: so much. I love it. I love it so much

851
00:46:52,223 --> 00:46:54,984
Speaker 2: where during that trip I was like, I'm exciting my

852
00:46:55,024 --> 00:46:57,224
Speaker 2: trip an extra week without you, and.

853
00:46:57,183 --> 00:46:58,703
Speaker 1: He I remember when you did that.

854
00:46:58,783 --> 00:47:00,823
Speaker 2: I was like, I'm staying in next week without you.

855
00:47:00,864 --> 00:47:03,824
Speaker 2: He's like why, I'm like, because you don't eat pork

856
00:47:03,944 --> 00:47:06,544
Speaker 2: or beef, so get out of this country and let

857
00:47:06,584 --> 00:47:09,024
Speaker 2: me eat all the things, right, And it was perfect

858
00:47:09,024 --> 00:47:11,783
Speaker 2: and he totally understood. But I remember when I came back,

859
00:47:11,824 --> 00:47:14,784
Speaker 2: he said, it's like are you said, like, it's probably

860
00:47:14,783 --> 00:47:16,783
Speaker 2: gonna be like we probably won't go there for a

861
00:47:16,824 --> 00:47:19,183
Speaker 2: long time, and then we get married the next year

862
00:47:19,303 --> 00:47:21,863
Speaker 2: and we have our honeymoon in Japan, so it was

863
00:47:22,263 --> 00:47:24,863
Speaker 2: I was like, no, No, Japan's part of our, part

864
00:47:24,904 --> 00:47:27,984
Speaker 2: of our life now. But I do have some thoughts

865
00:47:28,064 --> 00:47:29,783
Speaker 2: on it. For anybody who's going to Japan for the

866
00:47:29,824 --> 00:47:34,024
Speaker 2: first time, which is like you said, you don't kind

867
00:47:34,024 --> 00:47:37,303
Speaker 2: of overplan, I'd say one altra thing is like try

868
00:47:37,344 --> 00:47:40,424
Speaker 2: to end your trip in Tokyo. I don't think to start.

869
00:47:41,064 --> 00:47:45,183
Speaker 2: I say that because for me, I want to shop,

870
00:47:45,743 --> 00:47:48,143
Speaker 2: uh and I will shop wherever, but I think, like

871
00:47:48,183 --> 00:47:50,743
Speaker 2: it's with Tokyo, there's so many things that I end

872
00:47:50,824 --> 00:47:51,183
Speaker 2: up buying.

873
00:47:51,544 --> 00:47:53,064
Speaker 1: Well, this is what I was going to say. I

874
00:47:53,223 --> 00:47:54,024
Speaker 1: was going to say to you.

875
00:47:54,223 --> 00:47:55,383
Speaker 2: He had to pull me out.

876
00:47:55,424 --> 00:47:59,104
Speaker 1: He's like, literally the same, because I think it's genius

877
00:47:59,143 --> 00:48:03,383
Speaker 1: to say actually leaving like ending in a And yeah,

878
00:48:03,584 --> 00:48:07,303
Speaker 1: I really do, because you know what you're referring to

879
00:48:08,024 --> 00:48:10,383
Speaker 1: is what I was going to say to you, is like,

880
00:48:10,743 --> 00:48:13,623
Speaker 1: have you into these basement department store food courts of

881
00:48:13,663 --> 00:48:18,064
Speaker 1: course you have that is like I mean a wild

882
00:48:18,223 --> 00:48:19,223
Speaker 1: food experience.

883
00:48:19,464 --> 00:48:22,783
Speaker 2: I would say Japan's probably the only time in my

884
00:48:23,183 --> 00:48:24,944
Speaker 2: I've definitely did it in my life, but in my

885
00:48:25,104 --> 00:48:31,544
Speaker 2: thirties where because usually it's been by myself where Keiths

886
00:48:31,584 --> 00:48:35,223
Speaker 2: will be like are you okay? Are it just like

887
00:48:35,263 --> 00:48:39,304
Speaker 2: there's this because it's too.

888
00:48:39,743 --> 00:48:42,183
Speaker 1: Muchtially, the same thing happened with feet. He was like,

889
00:48:42,303 --> 00:48:43,104
Speaker 1: what is going on?

890
00:48:43,223 --> 00:48:46,104
Speaker 2: It's too much because it's like, wait, so all there's

891
00:48:46,143 --> 00:48:49,064
Speaker 2: all this food. It's all beautiful, it's sweet, it's savory,

892
00:48:49,143 --> 00:48:51,584
Speaker 2: it's all these different things I want to try, and

893
00:48:51,623 --> 00:48:54,623
Speaker 2: then there's this other element and it's like it's all

894
00:48:54,743 --> 00:48:58,423
Speaker 2: gorgeous and it's all perfect looking, and then the things

895
00:48:58,464 --> 00:49:01,383
Speaker 2: where it's takeaway, it's all wrapped perfectly. So then I'm

896
00:49:01,424 --> 00:49:04,823
Speaker 2: obsessed with like the paper and every little thing, and

897
00:49:04,864 --> 00:49:07,263
Speaker 2: I'm just like this is too much simulation, and so

898
00:49:07,344 --> 00:49:09,224
Speaker 2: like I have to buy a pack of cigarettes and smoke.

899
00:49:10,544 --> 00:49:14,303
Speaker 1: It's like you can get like the perfect musket grape

900
00:49:14,424 --> 00:49:17,263
Speaker 1: for like the week, or it's the perfect white that's

901
00:49:17,303 --> 00:49:20,223
Speaker 1: all you're gonna have. Oh my god, I know I

902
00:49:20,303 --> 00:49:27,383
Speaker 1: went wild there as well. Okay, Andy, we'll do. We'll

903
00:49:27,424 --> 00:49:29,944
Speaker 1: do a fast few questions at the end, we ask everyone,

904
00:49:30,223 --> 00:49:32,343
Speaker 1: and the first instinct is the right instincts. I don't

905
00:49:32,344 --> 00:49:34,904
Speaker 1: ever think it. Where's the place you would always return?

906
00:49:35,464 --> 00:49:35,904
Speaker 2: Paris?

907
00:49:36,384 --> 00:49:38,584
Speaker 1: A place you'd never go back of?

908
00:49:39,183 --> 00:49:46,304
Speaker 2: Marrakesh. Oh oh, I'm not even go to sim said Marrakesh.

909
00:49:46,303 --> 00:49:49,024
Speaker 1: Okay, where's the place you've felt most at home?

910
00:49:49,464 --> 00:49:50,623
Speaker 2: I mean outside of New York?

911
00:49:51,104 --> 00:49:56,703
Speaker 1: Yeah, outside of your home outside, like, there's a lot

912
00:49:56,703 --> 00:49:59,623
Speaker 1: of places. I hate to say it, Paris, Yeah, well,

913
00:49:59,904 --> 00:50:04,183
Speaker 1: p most out of place. It's nottcess really a bad thing?

914
00:50:05,344 --> 00:50:09,024
Speaker 1: Well yeah, favorite hotel or memorable, most memorable hotel?

915
00:50:09,143 --> 00:50:12,903
Speaker 2: Oh post friend Schin. I mean, I think it was

916
00:50:13,024 --> 00:50:17,064
Speaker 2: just a whole perfect experience. That meal was perfect, the

917
00:50:17,143 --> 00:50:19,864
Speaker 2: room was perfect, the amount of fall.

918
00:50:19,824 --> 00:50:21,383
Speaker 1: Was perfect, California of it all.

919
00:50:21,584 --> 00:50:25,223
Speaker 2: Yeah, really just it was a reminder of just how

920
00:50:26,263 --> 00:50:28,623
Speaker 2: you know, I've traveled so much and we'll continue to,

921
00:50:28,703 --> 00:50:31,504
Speaker 2: but the state that I'm from is really special.

922
00:50:31,703 --> 00:50:34,263
Speaker 1: Okay. So I was thinking I almost want to give

923
00:50:34,263 --> 00:50:36,783
Speaker 1: you a special dispensation to not answer this question, but

924
00:50:36,783 --> 00:50:40,104
Speaker 1: I'm going to make you answer it again. First instinct,

925
00:50:40,223 --> 00:50:44,504
Speaker 1: and rather than favorites, let's say memorable restaurant meal taste.

926
00:50:44,663 --> 00:50:49,504
Speaker 2: Okay, there is a restaurant Kyoto and Zakia place called

927
00:50:50,824 --> 00:50:55,584
Speaker 2: barang Kat tiny tiny spot, and he sat around the bar.

928
00:50:56,303 --> 00:50:59,903
Speaker 2: I think there was maybe one two top and it

929
00:51:00,143 --> 00:51:03,823
Speaker 2: was delicious. I think that was my favorite meal. And

930
00:51:04,183 --> 00:51:06,504
Speaker 2: I'd say that and souato only because it's in the

931
00:51:06,544 --> 00:51:11,383
Speaker 2: past couple of years were two restaurant meals I had

932
00:51:11,424 --> 00:51:14,743
Speaker 2: that were perfect. This soato is also as a Kia spot.

933
00:51:14,944 --> 00:51:18,184
Speaker 2: The more memorable things I think of in my past

934
00:51:18,384 --> 00:51:21,303
Speaker 2: are the mundane, the things that are so simple you'd

935
00:51:21,344 --> 00:51:25,984
Speaker 2: never think. It's like having a pomegranate juice vendor juicing

936
00:51:26,104 --> 00:51:28,823
Speaker 2: and then comal putting some salt in it and giving

937
00:51:28,864 --> 00:51:30,823
Speaker 2: it to me to like take a swig. It's like

938
00:51:30,864 --> 00:51:35,424
Speaker 2: things like that where it's there's an unexpectedness that felt good.

939
00:51:35,703 --> 00:51:37,504
Speaker 1: Museum or cultural institution.

940
00:51:38,824 --> 00:51:43,343
Speaker 2: The Louisiana Museum obviously and just outside of Copenhagen is

941
00:51:43,504 --> 00:51:50,024
Speaker 2: an amazing one. And the Bordelle Museum in Paris. Oh,

942
00:51:50,024 --> 00:51:53,143
Speaker 2: it's like all these incredible busts and statues.

943
00:51:53,384 --> 00:51:54,544
Speaker 1: What about shop on market?

944
00:51:54,783 --> 00:51:57,544
Speaker 2: What does that mean? Like either like shop or go to.

945
00:51:57,504 --> 00:51:59,704
Speaker 1: The market, a shop or a market?

946
00:52:00,064 --> 00:52:05,343
Speaker 2: Why shop? Oh? My God, that's so hard.

947
00:52:06,384 --> 00:52:07,543
Speaker 1: Oh, market just like.

948
00:52:07,703 --> 00:52:12,424
Speaker 2: Market wise, it would be honestly, it would be like

949
00:52:12,944 --> 00:52:16,744
Speaker 2: a fucking like se ten men's in Japan, Like okay, sorry,

950
00:52:16,783 --> 00:52:19,864
Speaker 2: it's like a complete you know. I loved it. Also,

951
00:52:19,904 --> 00:52:22,663
Speaker 2: I think shopping has become so sad in so many

952
00:52:22,743 --> 00:52:26,304
Speaker 2: parts of the world, and not there, it's like amazing

953
00:52:26,384 --> 00:52:28,983
Speaker 2: and kind of bends. Shopping is like feel I feel

954
00:52:29,024 --> 00:52:31,264
Speaker 2: like the men have a better there than moment, almost

955
00:52:31,303 --> 00:52:31,824
Speaker 2: full stop.

956
00:52:31,944 --> 00:52:37,343
Speaker 1: I agree. Where would you most like to spend a weekend, week, month.

957
00:52:37,104 --> 00:52:40,983
Speaker 2: A year. A weekend would be in Iceland, a week

958
00:52:41,064 --> 00:52:49,824
Speaker 2: would be in Berlin, a month would be in Japan,

959
00:52:50,384 --> 00:52:53,344
Speaker 2: and a year would be in Paris.

960
00:52:53,783 --> 00:52:56,383
Speaker 1: I asked this question and take it as as you have,

961
00:52:56,584 --> 00:52:59,544
Speaker 1: however you first understand it. What are you traveling through

962
00:52:59,663 --> 00:53:00,064
Speaker 1: right now?

963
00:53:01,544 --> 00:53:05,024
Speaker 2: I'd say, uh, this is a year of a lot

964
00:53:05,064 --> 00:53:10,584
Speaker 2: of big changes and shifts for me personally, and also

965
00:53:11,064 --> 00:53:14,903
Speaker 2: I would say my career. So I can't get into

966
00:53:14,944 --> 00:53:17,663
Speaker 2: detail too much quite yet, but I think one of

967
00:53:17,703 --> 00:53:21,984
Speaker 2: those things is doing another book and finish that up,

968
00:53:22,064 --> 00:53:25,663
Speaker 2: and I'm excited to kind of bring that to the

969
00:53:25,703 --> 00:53:29,223
Speaker 2: world and I'll go through that again, and a few

970
00:53:29,223 --> 00:53:34,263
Speaker 2: other kind of things that I'm I've been working on privately,

971
00:53:34,504 --> 00:53:36,183
Speaker 2: or I should say, with many others for a while

972
00:53:36,183 --> 00:53:38,143
Speaker 2: now that eventually I'll be able to kind of share

973
00:53:38,183 --> 00:53:39,423
Speaker 2: with with everybody soon.

974
00:53:39,623 --> 00:53:45,783
Speaker 1: But big moments coming from Andy. Well, seeing as though

975
00:53:45,824 --> 00:53:47,984
Speaker 1: I know you're about to finish the book, I'm so

976
00:53:48,104 --> 00:53:50,703
Speaker 1: grateful for you making all this time to come and

977
00:53:50,783 --> 00:53:54,104
Speaker 1: chat with my friend. Thank you, and I actually hope

978
00:53:54,143 --> 00:53:58,424
Speaker 1: that we get to travel together like India. You know,

979
00:53:58,663 --> 00:54:00,863
Speaker 1: it will either be terrible or amazing.

980
00:54:00,944 --> 00:54:03,584
Speaker 2: No, I will be amazing because we're good eaters. I

981
00:54:03,584 --> 00:54:06,743
Speaker 2: feel like we're both I think we're both night owls.

982
00:54:07,303 --> 00:54:09,143
Speaker 1: No, actually I'm a morning person.

983
00:54:09,223 --> 00:54:11,064
Speaker 2: But what i'm a morning person a night owls?

984
00:54:11,064 --> 00:54:12,383
Speaker 1: Okay, well then actually that's true.

985
00:54:12,504 --> 00:54:14,504
Speaker 2: I'm like, I get up early, but I also I

986
00:54:14,544 --> 00:54:15,263
Speaker 2: can say up late.

987
00:54:15,663 --> 00:54:19,783
Speaker 1: Well yes, okay, now I understand what you're saying. No

988
00:54:19,984 --> 00:54:21,863
Speaker 1: for sure, but we're going to do it.

989
00:54:21,944 --> 00:54:23,983
Speaker 2: I can't wait. Thank your friend, Thank you, thank you

990
00:54:24,064 --> 00:54:24,584
Speaker 2: so much.