1 00:00:07,360 --> 00:00:09,920 Speaker 1: Hello, and welcome to Saber. I'm Any and I'm Lauren 2 00:00:10,000 --> 00:00:14,600 Speaker 1: voc Obam and today we're talking about food television. Yeah, 3 00:00:15,680 --> 00:00:19,960 Speaker 1: food TV and um, I think I've said on the 4 00:00:20,000 --> 00:00:24,400 Speaker 1: show before, but I have never been into food TV. Um. 5 00:00:24,440 --> 00:00:27,480 Speaker 1: I had like four stations growing up for television stations. 6 00:00:28,200 --> 00:00:30,760 Speaker 1: And when I got to college and there was cable, 7 00:00:31,480 --> 00:00:35,959 Speaker 1: I went all in on cartoons. Cartoons like SpongeBob and 8 00:00:36,200 --> 00:00:39,199 Speaker 1: Comedy Central. Ah, yeah, not nothing else that was it 9 00:00:39,800 --> 00:00:42,840 Speaker 1: and uh, Jurassic Park on AMC even though I owned 10 00:00:42,840 --> 00:00:46,400 Speaker 1: the DVD. Oh, there's something really satisfying about it being 11 00:00:46,560 --> 00:00:52,440 Speaker 1: on a Yeah. Yes, then you can take a break 12 00:00:52,479 --> 00:00:57,800 Speaker 1: during the commercials. I love that about a commercial. But yeah, 13 00:00:57,920 --> 00:01:00,480 Speaker 1: now in the age of streaming, it's like orror all 14 00:01:00,520 --> 00:01:05,199 Speaker 1: the way and comedy. I'm a very strange on either 15 00:01:05,319 --> 00:01:07,480 Speaker 1: end of the spectrum. And some well some of your 16 00:01:07,720 --> 00:01:09,960 Speaker 1: some some comedy is a little bit horrific, uh, and 17 00:01:10,280 --> 00:01:12,440 Speaker 1: some horror is very comedic. So I feel like I 18 00:01:12,480 --> 00:01:14,320 Speaker 1: feel like horror and comedy are two sides of the 19 00:01:14,319 --> 00:01:17,440 Speaker 1: same coin. Here, isn't it basically release? Yeah, like it's 20 00:01:17,480 --> 00:01:20,160 Speaker 1: really subtendent. Yeah, there's a whole There are a lot 21 00:01:20,160 --> 00:01:23,880 Speaker 1: of theories about this that we could go into probably 22 00:01:23,920 --> 00:01:26,080 Speaker 1: a whole different series. But you know, the interesting thing 23 00:01:26,200 --> 00:01:29,000 Speaker 1: is one of the reasons I don't like food television 24 00:01:29,000 --> 00:01:30,800 Speaker 1: and I haven't seen a lot, so like this is 25 00:01:30,959 --> 00:01:33,039 Speaker 1: not a sweeping generalization, but the stuff I have seen 26 00:01:33,280 --> 00:01:37,800 Speaker 1: because it was two tents. Oh, like all the competition shows, Okay, yeah, 27 00:01:37,840 --> 00:01:40,160 Speaker 1: I can't really watch those. I get too worried for them, 28 00:01:40,160 --> 00:01:42,240 Speaker 1: Like it's like watching ice skating. It's too much like 29 00:01:42,560 --> 00:01:45,120 Speaker 1: it's just exactly it's really beautiful. But I'm also like, 30 00:01:45,120 --> 00:01:49,760 Speaker 1: oh no, the kids. I'm like, don't be into the kids. 31 00:01:51,720 --> 00:01:53,680 Speaker 1: But I have heard great British bake off. One of 32 00:01:53,680 --> 00:01:55,880 Speaker 1: the reasons people love it is because it's so like, yeah, 33 00:01:56,040 --> 00:02:00,360 Speaker 1: they're they're pretty sweet to each other in general. Definitely 34 00:02:00,360 --> 00:02:03,720 Speaker 1: watched the holiday episodes from Christmas, like, oh it was 35 00:02:03,800 --> 00:02:07,840 Speaker 1: so dear anyway, Um, yeah, I uh. We had we 36 00:02:07,840 --> 00:02:11,160 Speaker 1: had cable growing up most of the time, and I 37 00:02:11,200 --> 00:02:13,760 Speaker 1: did watch a lot of Food Network when it came out. 38 00:02:14,200 --> 00:02:16,919 Speaker 1: I had always watched cooking shows on like PBS, like 39 00:02:17,000 --> 00:02:19,119 Speaker 1: Julie Child stuff like that. I grew up with. So 40 00:02:19,600 --> 00:02:24,200 Speaker 1: um and yeah, Iron Chef was like a revelation to 41 00:02:24,360 --> 00:02:27,639 Speaker 1: me when I was a teenager. So uh so all 42 00:02:27,680 --> 00:02:30,679 Speaker 1: all of that, but I still I still would say 43 00:02:30,680 --> 00:02:34,800 Speaker 1: that that food documentary is one of my largest consumption 44 00:02:35,919 --> 00:02:41,080 Speaker 1: of television. Yeah, Chef's Table is terrific. Yeah, stuff like that. Yeah, 45 00:02:41,400 --> 00:02:43,760 Speaker 1: I just recently rewatched. I think it's making fun of 46 00:02:43,800 --> 00:02:45,720 Speaker 1: Chefs Table and now I was making fun of dream 47 00:02:45,880 --> 00:02:50,880 Speaker 1: Your Dreams of Sushi the documentary now episode Yeah. Um. 48 00:02:51,080 --> 00:02:52,680 Speaker 1: But one of the reasons we want to talk about 49 00:02:52,720 --> 00:02:56,919 Speaker 1: food television, um, is that it's something that a lot 50 00:02:56,960 --> 00:03:00,640 Speaker 1: of our interviewees on these kind of food fields have 51 00:03:00,720 --> 00:03:04,440 Speaker 1: brought up. Like in New Orleans. Yeah, Yeah, We'll be 52 00:03:04,480 --> 00:03:06,720 Speaker 1: talking to a chef and we'll say, how did you 53 00:03:06,760 --> 00:03:08,720 Speaker 1: get into this and one of I mean, you know, 54 00:03:08,800 --> 00:03:12,520 Speaker 1: usually it's like, well, my parents cooked, or there was 55 00:03:12,600 --> 00:03:15,440 Speaker 1: this farm that I grew up on, but right up 56 00:03:15,480 --> 00:03:20,760 Speaker 1: there is Food Network. Yeah, and um, sometimes it's it's 57 00:03:20,800 --> 00:03:23,520 Speaker 1: kind of a combination of both. And especially I think 58 00:03:23,560 --> 00:03:27,359 Speaker 1: we've mentioned this in It might have been it was 59 00:03:27,400 --> 00:03:31,600 Speaker 1: a couple of episodes ago, but that for Middle America, 60 00:03:31,680 --> 00:03:35,600 Speaker 1: where there might not have been that many options restaurant options, 61 00:03:36,320 --> 00:03:40,720 Speaker 1: when Food Network or whatever food television came into their town, 62 00:03:41,000 --> 00:03:43,240 Speaker 1: it exposed them to think they had never been exposed 63 00:03:43,240 --> 00:03:46,440 Speaker 1: to before, and then that kind of let a push 64 00:03:46,480 --> 00:03:50,600 Speaker 1: to Yeah. Yeah, that cultural literacy makes people curious to 65 00:03:50,600 --> 00:03:53,040 Speaker 1: try something and you know, allows allows that kind of 66 00:03:53,040 --> 00:03:56,720 Speaker 1: genre to grow. Yeah, exactly. And when we went to 67 00:03:57,160 --> 00:03:59,600 Speaker 1: Buddha and Bourbon and Beer, which is this annual charity 68 00:03:59,600 --> 00:04:03,520 Speaker 1: event hosted by Emeral Lagassi Foundation, I personally was struck 69 00:04:03,560 --> 00:04:06,840 Speaker 1: by the fact that Emeral Legassi and the guest chef 70 00:04:06,920 --> 00:04:11,520 Speaker 1: Guy Fierry, their celebrities. Yeah. Yeah, they had like crowds 71 00:04:11,560 --> 00:04:14,200 Speaker 1: around them at all times, like people wanting to shake 72 00:04:14,200 --> 00:04:17,960 Speaker 1: their hand. Yeah, people were cheering. They came out and 73 00:04:18,000 --> 00:04:22,719 Speaker 1: made speeches and everybody went wild. And this, I think 74 00:04:22,720 --> 00:04:25,359 Speaker 1: we said it took place in the area outside of 75 00:04:25,360 --> 00:04:28,599 Speaker 1: Mercedes Bend Stadium, so it was a big It was 76 00:04:28,640 --> 00:04:33,160 Speaker 1: a large event and people were there to see these 77 00:04:33,600 --> 00:04:36,440 Speaker 1: these dudes, these dudes and the other chefs and try food. 78 00:04:36,480 --> 00:04:38,800 Speaker 1: But like it's a big draw it was. We got 79 00:04:38,800 --> 00:04:44,200 Speaker 1: excited too, I did. So. I suppose all of this 80 00:04:44,279 --> 00:04:53,600 Speaker 1: brings us to our question food TV. What is it? Well, 81 00:04:54,480 --> 00:05:01,120 Speaker 1: sometimes television's talk about food. Oh now that's a horror movie. 82 00:05:01,160 --> 00:05:03,640 Speaker 1: If your TV is like talking Yeah, no, that's the 83 00:05:03,760 --> 00:05:07,280 Speaker 1: video drome. We probably don't want to go there. Um, 84 00:05:07,760 --> 00:05:11,520 Speaker 1: it's a TV programming, you know, has to be about something, 85 00:05:11,839 --> 00:05:14,560 Speaker 1: and food is one of the things it's about. That 86 00:05:14,760 --> 00:05:18,520 Speaker 1: is true. And numbers, there are some numbers to show 87 00:05:18,560 --> 00:05:22,039 Speaker 1: that people people are into this. Harris Pole from two 88 00:05:22,040 --> 00:05:25,599 Speaker 1: thousand ten found that eight out of ten Americans watch 89 00:05:25,640 --> 00:05:29,080 Speaker 1: cooking shows at least rarely, and half watched them occasionally 90 00:05:29,200 --> 00:05:33,960 Speaker 1: or more only reported never watching cooking shows, which blue 91 00:05:34,040 --> 00:05:39,240 Speaker 1: my mind. Wow. Yeah, that's a large that's a that's uh, 92 00:05:39,520 --> 00:05:44,320 Speaker 1: that's a big amount. As they say, more than half 93 00:05:44,320 --> 00:05:47,120 Speaker 1: of the years also say that they have been inspired 94 00:05:47,160 --> 00:05:50,359 Speaker 1: to purchase something based on what they saw on a 95 00:05:50,400 --> 00:05:54,000 Speaker 1: cooking show. Yeah, like a lot of kitchen gadgets show 96 00:05:54,600 --> 00:05:59,400 Speaker 1: specific ingredients. Yeah. The rise of the celebrity chef has 97 00:05:59,480 --> 00:06:02,800 Speaker 1: Cohen's I did with a sharp decrease in staying home 98 00:06:02,839 --> 00:06:06,520 Speaker 1: to cook, has created this idea that food is entertainment, 99 00:06:06,640 --> 00:06:09,440 Speaker 1: it's art, it's an experience, and it's best left to 100 00:06:09,560 --> 00:06:12,440 Speaker 1: the professionals. I'd say, well, yeah, we can get into it. 101 00:06:12,520 --> 00:06:16,440 Speaker 1: But yeah, yeah about about like like some some food 102 00:06:16,440 --> 00:06:18,440 Speaker 1: programming is like no getting the kitchen and cook it's 103 00:06:18,480 --> 00:06:20,280 Speaker 1: told you can do it, and the other is like, 104 00:06:20,320 --> 00:06:22,680 Speaker 1: look at this rock star, you will never attain their 105 00:06:22,720 --> 00:06:26,320 Speaker 1: total skill. Yes, yes, I would agree when I because 106 00:06:26,360 --> 00:06:29,840 Speaker 1: this is based on a survey I found. Um. When 107 00:06:29,839 --> 00:06:31,400 Speaker 1: I read that, I was like, really, I would have 108 00:06:31,440 --> 00:06:35,320 Speaker 1: thought kind of the opposite. But yeah, I suppose if 109 00:06:35,320 --> 00:06:37,920 Speaker 1: you're like, you know what, I don't want to cook 110 00:06:38,000 --> 00:06:42,720 Speaker 1: with what's that thing? Polinta, that's something I experienced, I 111 00:06:42,760 --> 00:06:44,719 Speaker 1: guess I'll just go to a restaurant have them cook. 112 00:06:44,760 --> 00:06:49,359 Speaker 1: The point on the flip side, it has elevated the 113 00:06:49,400 --> 00:06:52,440 Speaker 1: career of chef and increase the number of people pursuing 114 00:06:52,480 --> 00:06:55,440 Speaker 1: it as a career. At least, it's hard to imagine 115 00:06:55,480 --> 00:06:58,000 Speaker 1: the exposure to the world through food TV hasn't had 116 00:06:58,040 --> 00:07:01,279 Speaker 1: any impact on the higher number folks looking to turn 117 00:07:01,320 --> 00:07:02,960 Speaker 1: cooking to your career. It's kind of hard to directly 118 00:07:03,000 --> 00:07:05,840 Speaker 1: correlate it. But but yeah, I think it's I think 119 00:07:05,880 --> 00:07:11,560 Speaker 1: it's there. Yes, absolutely, So those are the basic of 120 00:07:11,640 --> 00:07:16,280 Speaker 1: the what huh? But what about the history? Yeah, there's 121 00:07:16,360 --> 00:07:19,280 Speaker 1: there's quite a bit of it, as it turns out. Yeah, yeah, 122 00:07:19,320 --> 00:07:23,600 Speaker 1: there really is. For as long as the television has existed, 123 00:07:24,040 --> 00:07:28,640 Speaker 1: there have been cooking shows Yeah. The idea of celebrity 124 00:07:28,720 --> 00:07:31,720 Speaker 1: chefs goes back a bit further to folks like Alexis Sawyer. 125 00:07:32,160 --> 00:07:35,400 Speaker 1: All goes to Scoffier and Marie Antoine korem um, and 126 00:07:35,440 --> 00:07:38,960 Speaker 1: they are all deserving of future episodes and those over 127 00:07:39,000 --> 00:07:41,680 Speaker 1: the top banquets that treated food is entertainment and spectacle. 128 00:07:41,760 --> 00:07:46,760 Speaker 1: We've talked about those before. Before food TV, there was 129 00:07:46,840 --> 00:07:50,320 Speaker 1: food radio. Oh yeah, and now I want to do 130 00:07:50,400 --> 00:07:55,960 Speaker 1: a whole episode on food radio and podcasting. Will we 131 00:07:56,000 --> 00:07:59,800 Speaker 1: get into our curse like will never Escape the loop? 132 00:08:00,120 --> 00:08:04,720 Speaker 1: Oh no, that will be a final episode and then 133 00:08:04,760 --> 00:08:07,880 Speaker 1: we're just living the studio from then on, from then on. Yeah. Um, 134 00:08:08,600 --> 00:08:11,880 Speaker 1: but but okay, in brief, because I do think it's 135 00:08:11,920 --> 00:08:16,280 Speaker 1: important for understanding how food TV happened. Uh food radio 136 00:08:16,720 --> 00:08:20,560 Speaker 1: so um technology wise, radio broadcasting got its legs in 137 00:08:20,600 --> 00:08:23,240 Speaker 1: the nineteen twenties. Um. The tech had existed since about 138 00:08:23,320 --> 00:08:25,600 Speaker 1: nineteen ten, but i've been mostly used as two way 139 00:08:25,600 --> 00:08:28,600 Speaker 1: communication by militaries and was largely shut down to the 140 00:08:28,640 --> 00:08:33,040 Speaker 1: public during World War One. But after the war, broadcast 141 00:08:33,120 --> 00:08:37,240 Speaker 1: radio grew really quickly. It's an amazing story of how 142 00:08:37,640 --> 00:08:40,320 Speaker 1: fast technology can spread and develop. Like you went from 143 00:08:40,320 --> 00:08:45,600 Speaker 1: people crafting homemade receivers in ninety two, millions of listeners 144 00:08:45,640 --> 00:08:50,240 Speaker 1: tuning in via store bought sets by nine UM, which 145 00:08:50,280 --> 00:08:52,720 Speaker 1: was the same year that the first ads might have 146 00:08:52,760 --> 00:08:55,640 Speaker 1: started airing. UM. One of the first was from Procter 147 00:08:55,760 --> 00:09:00,120 Speaker 1: and Gamble for Crisco. Huh, I just ran in to 148 00:09:00,240 --> 00:09:03,200 Speaker 1: a Crisco cooking book like yesterday. Oh yeah, there's a 149 00:09:03,200 --> 00:09:05,960 Speaker 1: lot of them. We grew up with a vat in 150 00:09:05,960 --> 00:09:10,480 Speaker 1: my kitchen when I was a kid. Oh yeah. Early 151 00:09:10,679 --> 00:09:14,200 Speaker 1: food radio shows we're based in the movement of home 152 00:09:14,320 --> 00:09:17,640 Speaker 1: home economics UM like practical cooking and home advice aimed 153 00:09:17,679 --> 00:09:21,080 Speaker 1: towards women. The programs that stuck with audiences tended to 154 00:09:21,200 --> 00:09:27,360 Speaker 1: feature like friendly, confidence, inspiring personalities. The first popular food 155 00:09:27,440 --> 00:09:33,360 Speaker 1: radio show was French one Dr Eduard de Um. I'm sorry, 156 00:09:33,360 --> 00:09:36,040 Speaker 1: I probably just butchered that, even though Annie just did 157 00:09:36,080 --> 00:09:38,680 Speaker 1: it for me. Yeah. He began broadcasting his recipes and 158 00:09:38,760 --> 00:09:43,480 Speaker 1: kitchen stories in on Radio Parish. He was a food 159 00:09:43,480 --> 00:09:47,000 Speaker 1: scientist at the Pasteur Institute. UM. For taste of his work, 160 00:09:47,040 --> 00:09:49,079 Speaker 1: you can check out the book Cooking with Palmi in 161 00:09:50,120 --> 00:09:54,240 Speaker 1: Oh I got it right that time. Excellent. He's doing everything. UM. 162 00:09:54,400 --> 00:09:57,520 Speaker 1: The first big time food show in the United States 163 00:09:57,920 --> 00:10:01,080 Speaker 1: was hosted by someone who are to Alex Williams just 164 00:10:01,120 --> 00:10:03,920 Speaker 1: texted us a photo of over the weekend Betty Crocker. 165 00:10:04,640 --> 00:10:07,760 Speaker 1: Well it was a painting because she's fictional. So yeah, 166 00:10:10,160 --> 00:10:15,120 Speaker 1: my world crumbles around me. That actually was the christcop 167 00:10:15,200 --> 00:10:17,760 Speaker 1: cooking book. You showing it to me? Oh? Really, it's 168 00:10:17,920 --> 00:10:22,280 Speaker 1: really cool? Oh I believe you. Okay, alright, future conversation. Um. 169 00:10:22,320 --> 00:10:25,120 Speaker 1: This show, The Betty Crocker Cooking School on the Air, 170 00:10:25,600 --> 00:10:31,319 Speaker 1: started in Minnesota, went national by and would continue airing 171 00:10:31,679 --> 00:10:34,839 Speaker 1: all the way through the nineteen forties. Thirteen actresses across 172 00:10:34,880 --> 00:10:38,560 Speaker 1: the country portrayed portrayed Betty Crocker, UM, giving tips and 173 00:10:38,640 --> 00:10:44,640 Speaker 1: answering common questions. I love it. In response to the 174 00:10:44,720 --> 00:10:47,600 Speaker 1: rationing during World War Two, the UK Ministry of Food 175 00:10:47,800 --> 00:10:51,120 Speaker 1: launched a radio show called The Kitchen Front in nineteen 176 00:10:51,200 --> 00:10:54,040 Speaker 1: forty with the goal of teaching listeners how to make healthy, 177 00:10:54,240 --> 00:10:57,719 Speaker 1: tasty meals with what was available to them. Yeah. Um, 178 00:10:57,720 --> 00:11:02,320 Speaker 1: Betty Crocker broadcast program called Our Nation's rations during the 179 00:11:02,320 --> 00:11:06,400 Speaker 1: War over here as well. UM. And these and other 180 00:11:06,400 --> 00:11:09,880 Speaker 1: shows during this time really reinforced the role of women 181 00:11:10,240 --> 00:11:13,400 Speaker 1: as homemakers. Um. They were an easy pitch to both 182 00:11:13,480 --> 00:11:18,240 Speaker 1: government and private broadcasters alike because sponsors loved them so 183 00:11:18,360 --> 00:11:23,240 Speaker 1: easy to talie in products. But okay, this just about 184 00:11:23,240 --> 00:11:25,640 Speaker 1: brings us to television. But first it brings us to 185 00:11:25,640 --> 00:11:36,319 Speaker 1: a quick break for a word from our sponsor, and 186 00:11:36,559 --> 00:11:41,520 Speaker 1: we're back. Thank you sponsor, Yes, thank you. So while 187 00:11:41,559 --> 00:11:44,320 Speaker 1: all of this was going on, the world saw the 188 00:11:44,360 --> 00:11:48,520 Speaker 1: beginnings of broadcast television in the mid nineteen thirties. Early 189 00:11:48,520 --> 00:11:52,360 Speaker 1: programming tended to first be broadcasts of live sporting events um, 190 00:11:52,400 --> 00:11:56,120 Speaker 1: then studio shows based on radio shows like actors reading 191 00:11:56,120 --> 00:11:59,280 Speaker 1: from scripts in front of microphones, or hosts interviewing celebrities 192 00:11:59,840 --> 00:12:05,120 Speaker 1: or cooking demonstrations. Audiences would be small for about twenty years, 193 00:12:05,200 --> 00:12:08,160 Speaker 1: though as of nineteen fifty only nine percent of American 194 00:12:08,200 --> 00:12:12,480 Speaker 1: households had a TV set. The first ever food show 195 00:12:12,520 --> 00:12:16,280 Speaker 1: on television may have been in the UK via BBC 196 00:12:16,440 --> 00:12:21,880 Speaker 1: Television in June of six, starring one Philip harbin Um. 197 00:12:21,920 --> 00:12:25,000 Speaker 1: It was called simply Cookery to the Point. To the 198 00:12:25,000 --> 00:12:27,520 Speaker 1: point Um he had been doing cooking shows on the 199 00:12:27,640 --> 00:12:31,079 Speaker 1: radio since nineteen two, but apparently was pitching to get 200 00:12:31,080 --> 00:12:34,240 Speaker 1: on TV the whole time. Um. The CBC says that 201 00:12:34,280 --> 00:12:36,640 Speaker 1: he was obsessed with this new medium and just like 202 00:12:36,720 --> 00:12:38,439 Speaker 1: wanted to be a part of it. Um. He did 203 00:12:38,480 --> 00:12:40,520 Speaker 1: have a background in restaurant cooking, so it's like, you know, 204 00:12:40,559 --> 00:12:43,280 Speaker 1: he wasn't just some kind well, I mean, he kind 205 00:12:43,320 --> 00:12:49,920 Speaker 1: of was, but at exactly okay. The first ever broadcast 206 00:12:49,920 --> 00:12:57,200 Speaker 1: recipe was for lobster voulevant fancy right. Uh. Harbon would 207 00:12:57,200 --> 00:12:59,800 Speaker 1: be a staple on television through the nineteen sixties towards 208 00:12:59,840 --> 00:13:03,040 Speaker 1: the into his life. The early years of food television 209 00:13:03,080 --> 00:13:07,640 Speaker 1: shows in America were dominated by p BS and by 210 00:13:07,679 --> 00:13:10,840 Speaker 1: shows that aim to teach viewers how to cook. The 211 00:13:10,880 --> 00:13:14,320 Speaker 1: first was a segment that James Beard appeared in Elsie 212 00:13:14,320 --> 00:13:17,880 Speaker 1: Presents James Beard and I Love to Eat from August 213 00:13:17,880 --> 00:13:21,440 Speaker 1: of nine seven, and you can see our James Beard 214 00:13:21,520 --> 00:13:24,240 Speaker 1: episode for more on that. It was Elsie Presents is 215 00:13:24,280 --> 00:13:27,360 Speaker 1: and like Elsie the Cow like what like the like 216 00:13:27,520 --> 00:13:31,440 Speaker 1: the like the mascot from Bordens like Borden's Elsie. Yeah, 217 00:13:31,440 --> 00:13:35,280 Speaker 1: my goodness, anyway, I did not put that together. Pretty great, 218 00:13:35,880 --> 00:13:39,040 Speaker 1: it is worth mentioning again for this episode. James Beard 219 00:13:39,120 --> 00:13:41,920 Speaker 1: was an actor as well, and once said food is 220 00:13:42,080 --> 00:13:45,520 Speaker 1: very much theater. Oh I love that, Um. This was 221 00:13:45,559 --> 00:13:49,760 Speaker 1: also basically the first broadcast show that focused on cooking 222 00:13:49,880 --> 00:13:54,160 Speaker 1: and eating as like a pleasurable pastime rather than from 223 00:13:54,200 --> 00:13:57,520 Speaker 1: a more purely technical and practical standpoint. Um, and he'd 224 00:13:57,520 --> 00:14:00,360 Speaker 1: be one of only a handful of hosts to approached 225 00:14:00,400 --> 00:14:03,880 Speaker 1: the topic that way for for a long time. Another one, 226 00:14:03,960 --> 00:14:06,920 Speaker 1: although less well known these days than James Beard, being 227 00:14:07,000 --> 00:14:11,120 Speaker 1: James Beard Um, also began in seven and lasted a 228 00:14:11,200 --> 00:14:14,000 Speaker 1: lot longer than Beard's show because Beard just never really 229 00:14:14,000 --> 00:14:17,360 Speaker 1: worked on camera. Um yeah, he was pretty awkward back 230 00:14:17,360 --> 00:14:20,760 Speaker 1: in the day. Dionnie Lucas, who was one of Quotum 231 00:14:20,800 --> 00:14:24,480 Speaker 1: Blue Paris's first female graduates, hosted this prime time cooking 232 00:14:24,520 --> 00:14:28,360 Speaker 1: show for about a decade. UM and this being prime 233 00:14:28,400 --> 00:14:32,160 Speaker 1: time was unusual because most food shows aired during the day, 234 00:14:32,200 --> 00:14:34,560 Speaker 1: Because it was in the evening, hers was one of 235 00:14:34,600 --> 00:14:37,680 Speaker 1: the first food shows that many Americans ever saw, and 236 00:14:38,360 --> 00:14:42,040 Speaker 1: her cooking was was ambitious and precise and made for 237 00:14:42,120 --> 00:14:47,680 Speaker 1: being enjoyed. Also largely French. Um. Julia Child would later 238 00:14:47,680 --> 00:14:53,040 Speaker 1: call her the mother of French cooking in America. Also 239 00:14:53,120 --> 00:14:56,560 Speaker 1: in seven, the world got what may have been its 240 00:14:56,640 --> 00:15:02,360 Speaker 1: first commercial network television series like Not on PPS. Right yeah, 241 00:15:02,640 --> 00:15:05,680 Speaker 1: um A series on a privately owned TV network instead 242 00:15:05,680 --> 00:15:08,400 Speaker 1: of a public one UM and it was a cooking 243 00:15:08,440 --> 00:15:12,320 Speaker 1: show heavily sponsored by a brand. It was called in 244 00:15:12,400 --> 00:15:16,840 Speaker 1: the Kelvinator Kitchen and its host was this former former 245 00:15:16,880 --> 00:15:19,920 Speaker 1: opera singer and talk show host, m Alma Kitchell, and 246 00:15:20,040 --> 00:15:23,640 Speaker 1: she would demonstrate Kelvinator appliances and how they could help 247 00:15:23,680 --> 00:15:27,640 Speaker 1: the average housewife save time in the kitchen. I know 248 00:15:27,800 --> 00:15:29,880 Speaker 1: it's not true, but I wish she was like singing 249 00:15:29,920 --> 00:15:32,840 Speaker 1: an offer of Oh I don't think she was. No, 250 00:15:33,160 --> 00:15:35,240 Speaker 1: that would have been way better if we have a 251 00:15:35,280 --> 00:15:42,560 Speaker 1: time machine. This is the first stop kitchen. UM. A 252 00:15:42,600 --> 00:15:47,040 Speaker 1: lot of American cooking shows through the nineteen fifties were 253 00:15:47,080 --> 00:15:51,360 Speaker 1: along these lines like just really reinforcing the postwar American 254 00:15:51,440 --> 00:15:56,760 Speaker 1: dream of convenience and conformity UM and postwar gender stereotypes, 255 00:15:56,800 --> 00:15:59,360 Speaker 1: like most hosts were women who were packaged as being 256 00:15:59,440 --> 00:16:02,880 Speaker 1: homemakers even though they weren't. They were working UM and 257 00:16:02,920 --> 00:16:06,680 Speaker 1: most male hosts tended to be restauranteurs or chefs. Some 258 00:16:06,920 --> 00:16:10,120 Speaker 1: contained like scripted sketches with other actors interacting with the 259 00:16:10,120 --> 00:16:14,280 Speaker 1: host portraying a family, and others would contain segments on 260 00:16:14,320 --> 00:16:17,160 Speaker 1: like housekeeping and fashion and towards the end of the decade, 261 00:16:17,160 --> 00:16:21,760 Speaker 1: like Travel and Politics, to which I find interesting, many 262 00:16:21,800 --> 00:16:25,000 Speaker 1: of these shows were only regionally broadcast in the area 263 00:16:25,040 --> 00:16:27,800 Speaker 1: in which they were filmed. Shows at the time tended 264 00:16:27,840 --> 00:16:30,080 Speaker 1: to be taped live like beginning to end on a 265 00:16:30,120 --> 00:16:33,560 Speaker 1: single camera and broadcast more or less exactly as they 266 00:16:33,560 --> 00:16:37,360 Speaker 1: were taped like. Also, no one really thought to preserve 267 00:16:37,440 --> 00:16:39,960 Speaker 1: those tapes after they were aired, so we don't have 268 00:16:40,000 --> 00:16:44,200 Speaker 1: footage of a lot of these early programs. Towards the 269 00:16:44,320 --> 00:16:47,280 Speaker 1: end of the nineteen fifties, UM, the networks seemed to 270 00:16:47,320 --> 00:16:52,160 Speaker 1: decide that cooking and home economics shows weren't particularly worthwhile 271 00:16:52,320 --> 00:16:56,600 Speaker 1: UM certainly their formula for them. This formula was not 272 00:16:56,680 --> 00:17:01,160 Speaker 1: working out very well. Rights then we get Julie Child. 273 00:17:01,520 --> 00:17:05,520 Speaker 1: She made her television debut in on PBS with the 274 00:17:05,560 --> 00:17:08,680 Speaker 1: French Chefs, a regional PBS UM and you can see 275 00:17:08,680 --> 00:17:12,760 Speaker 1: our Julie Child episode from more on that briefly, UM. 276 00:17:12,880 --> 00:17:17,400 Speaker 1: Julia offered progressive American audiences like the perfect thing at 277 00:17:17,400 --> 00:17:20,800 Speaker 1: the perfect time, like just as social morays were changing 278 00:17:20,840 --> 00:17:24,760 Speaker 1: to encourage people and perhaps particularly women to UM to 279 00:17:24,800 --> 00:17:27,280 Speaker 1: find more genuine pleasure in their lives instead of trying 280 00:17:27,320 --> 00:17:30,440 Speaker 1: to just like ring joy out of duty. Um. And 281 00:17:30,520 --> 00:17:33,399 Speaker 1: just as the shine of all of these convenience foods 282 00:17:33,680 --> 00:17:36,199 Speaker 1: was starting to wear off and people were beginning to 283 00:17:36,240 --> 00:17:39,480 Speaker 1: be more concerned about health in the environment. Um. And 284 00:17:39,720 --> 00:17:43,359 Speaker 1: just as the aspirational Kennedy's We're Moving into the White 285 00:17:43,359 --> 00:17:47,200 Speaker 1: House with their fancy French chef, all of this was happening, 286 00:17:47,240 --> 00:17:50,760 Speaker 1: and then Julie Child comes along and starts showing people 287 00:17:50,920 --> 00:17:54,760 Speaker 1: how to attain this aspirational food with with whimsy and 288 00:17:54,840 --> 00:17:59,560 Speaker 1: humor and this sort of like friendly practicality. Also um, 289 00:17:59,600 --> 00:18:03,000 Speaker 1: the nation of a booming post war middle class and 290 00:18:03,200 --> 00:18:06,800 Speaker 1: rapidly developing technology meant that most families could afford a 291 00:18:06,800 --> 00:18:12,400 Speaker 1: TV set. By nineteen sixty of homes had at least one. Wow, 292 00:18:12,520 --> 00:18:16,800 Speaker 1: that's a big change, I no. Um yeah, And just 293 00:18:16,960 --> 00:18:19,000 Speaker 1: poised on the brink of all of that, Child really 294 00:18:19,040 --> 00:18:21,760 Speaker 1: did helped change the way that Americans thought about food, 295 00:18:21,840 --> 00:18:24,919 Speaker 1: like how and what they cooked, and also how they 296 00:18:24,960 --> 00:18:28,800 Speaker 1: thought about professional cooks. Um. She helped uplift the profession 297 00:18:28,840 --> 00:18:32,160 Speaker 1: of chef in the public eye. We get Joyce Chin 298 00:18:32,440 --> 00:18:34,800 Speaker 1: of Joyce Loft to Cook. She started her show on 299 00:18:34,840 --> 00:18:38,879 Speaker 1: PBS in nineteen sixty six, Joyce Chen and Julia Child 300 00:18:38,920 --> 00:18:42,000 Speaker 1: shared the same set. Julia Child was like a foot 301 00:18:42,000 --> 00:18:45,120 Speaker 1: taller than her, so she had Chen had to wear 302 00:18:45,240 --> 00:18:49,080 Speaker 1: high heels when she was taping. Um, just in order 303 00:18:49,119 --> 00:18:52,000 Speaker 1: to reach the countertops. But yeah, she presented some of 304 00:18:52,040 --> 00:18:57,560 Speaker 1: the first Chinese cuisine on American television. In nineteen sixty nine, 305 00:18:57,600 --> 00:19:01,040 Speaker 1: we get Graham Cares The Galloping Gourmet on network television 306 00:19:01,520 --> 00:19:05,520 Speaker 1: and this was maybe the first food show to focus 307 00:19:05,800 --> 00:19:11,919 Speaker 1: on entertainment over teaching. Like Care considered himself a comedian first. Um, 308 00:19:11,960 --> 00:19:14,720 Speaker 1: he's very English. I think that like Austin Powers and 309 00:19:14,760 --> 00:19:17,840 Speaker 1: maybe the Weasley Twins have something to owe him that 310 00:19:18,080 --> 00:19:22,919 Speaker 1: presentational style. Um. The show was filmed in Canada but 311 00:19:23,280 --> 00:19:27,680 Speaker 1: syndicated internationally. And um, it actually wasn't his first TV 312 00:19:27,920 --> 00:19:30,199 Speaker 1: food show. He had gotten to start way back in 313 00:19:30,280 --> 00:19:33,480 Speaker 1: nine on a show broadcast in New Zealand, where he 314 00:19:33,480 --> 00:19:35,280 Speaker 1: was living at the time working as a food adviser 315 00:19:35,320 --> 00:19:38,000 Speaker 1: for the Air Force. Um. The first thing he ever 316 00:19:38,000 --> 00:19:41,320 Speaker 1: cooked on air was an omelet. I appreciate that I 317 00:19:41,320 --> 00:19:43,879 Speaker 1: have a real difficulty with on what I gotta say right, No, 318 00:19:44,400 --> 00:19:47,240 Speaker 1: I I don't it seems like such a simple thing. 319 00:19:47,359 --> 00:19:52,960 Speaker 1: It does. It was like, yeah, there's all sorts of yeah, 320 00:19:53,040 --> 00:19:55,520 Speaker 1: it's probably coming through really well, I think it is 321 00:19:55,600 --> 00:19:57,879 Speaker 1: a um and um. It was the first thing that 322 00:19:57,920 --> 00:20:02,800 Speaker 1: Julia Child would ever cook on air too, and Cares 323 00:20:03,000 --> 00:20:05,360 Speaker 1: show was the first cooking show that had a studio 324 00:20:05,440 --> 00:20:08,479 Speaker 1: audience um and with like a camera pointed back at 325 00:20:08,520 --> 00:20:11,520 Speaker 1: them so that you could cut two reaction shots. Um. 326 00:20:12,119 --> 00:20:15,000 Speaker 1: The show also featured segments of him traveling to find 327 00:20:15,080 --> 00:20:19,080 Speaker 1: interesting recipes, and he talked about wine pairings and those 328 00:20:19,080 --> 00:20:21,920 Speaker 1: seemed like really prosaic these days, but like no one 329 00:20:21,920 --> 00:20:25,040 Speaker 1: had seen that before. It was interesting and new and fresh. Um. 330 00:20:25,200 --> 00:20:28,639 Speaker 1: His nineteen seventies audiences were, you know, armed with this 331 00:20:28,800 --> 00:20:32,040 Speaker 1: greater confidence of the kitchen thanks to Julia Child. And 332 00:20:32,200 --> 00:20:35,760 Speaker 1: we're eager to bring that kind of like metropolitan or 333 00:20:35,840 --> 00:20:43,159 Speaker 1: vanity into their homes. Like yeah, yeah, um, everyone just 334 00:20:43,200 --> 00:20:48,840 Speaker 1: wanted a fond du pot. Uh huh you just you 335 00:20:48,880 --> 00:20:51,920 Speaker 1: just went to emplace? Are you? Is it an okay place? 336 00:20:51,960 --> 00:20:54,359 Speaker 1: Are you all right? It's a it's a funny place. 337 00:20:55,160 --> 00:20:57,080 Speaker 1: My mom always wanted to do fond you on New 338 00:20:57,200 --> 00:20:59,879 Speaker 1: Year's and it always went wrong. We tried it, like 339 00:21:00,200 --> 00:21:07,679 Speaker 1: every year. She wanted to please let it, let it 340 00:21:08,520 --> 00:21:12,399 Speaker 1: in the past, I should find that von du pot 341 00:21:12,400 --> 00:21:17,800 Speaker 1: and make sure it disappears. I've never done the oil 342 00:21:17,840 --> 00:21:21,120 Speaker 1: thing successfully. I don't want to try that. The cheese 343 00:21:21,160 --> 00:21:24,280 Speaker 1: thing is fine, right, yeah, it's I mean, it's just 344 00:21:25,400 --> 00:21:27,240 Speaker 1: New Year's is not the time to be doing it. 345 00:21:27,720 --> 00:21:31,080 Speaker 1: I'm saying, I don't want to go into it any further. Alright, 346 00:21:31,200 --> 00:21:37,560 Speaker 1: future episode, future painful episode on fun absolutely. Oh. Speaking 347 00:21:37,880 --> 00:21:41,040 Speaker 1: of segments that were new and fresh at the time, 348 00:21:41,080 --> 00:21:45,000 Speaker 1: in the folks working on Eyewitness News for ABC in 349 00:21:45,040 --> 00:21:49,480 Speaker 1: New York City started doing a segment called Eyewitness Gourmet. Um. 350 00:21:49,560 --> 00:21:51,560 Speaker 1: They would go to a local restaurant and have the 351 00:21:51,600 --> 00:21:57,040 Speaker 1: restaurant kitchen prepare a signature dish on camera. Yeah. That's 352 00:21:57,080 --> 00:21:59,880 Speaker 1: another thing that seems so like so like, yeah, that's 353 00:21:59,880 --> 00:22:01,560 Speaker 1: the course of course you do that. Things like we've 354 00:22:01,600 --> 00:22:06,880 Speaker 1: done that thing. Um. Through through the seventies and into 355 00:22:06,920 --> 00:22:10,800 Speaker 1: the eighties, though, the faces and dishes featured on television 356 00:22:11,160 --> 00:22:14,080 Speaker 1: got more multicultural, UM, and there was more of a 357 00:22:14,080 --> 00:22:16,800 Speaker 1: focus on like healthy cooking alongside all of that butter 358 00:22:17,000 --> 00:22:21,200 Speaker 1: and red meat of the previous decade. In five, What's 359 00:22:21,240 --> 00:22:25,240 Speaker 1: Cooking hosted by Ladiva Davis on PBS, for example, Uh, Yeah, 360 00:22:25,359 --> 00:22:28,800 Speaker 1: this would become the first nationally syndicated cooking show hosted 361 00:22:28,800 --> 00:22:31,800 Speaker 1: by an African American woman. UM. The show's focus was 362 00:22:31,800 --> 00:22:34,000 Speaker 1: on nutrition and saving money like a recession was on, 363 00:22:34,119 --> 00:22:37,600 Speaker 1: but right up there with child and care, Davis was 364 00:22:37,800 --> 00:22:41,000 Speaker 1: just the sparkling personality on air, and she also got 365 00:22:41,040 --> 00:22:45,160 Speaker 1: to share some Southern family recipes. Oh we get yan 366 00:22:45,280 --> 00:22:49,400 Speaker 1: Ken Cook hosted by Martin Yan premiered in Rick Bayless's 367 00:22:49,440 --> 00:22:55,320 Speaker 1: Cooking Mexican debut that year as well on PbSO. Justin 368 00:22:55,359 --> 00:22:58,600 Speaker 1: Wilson seated the Cajun cuisine trend that we've been talking 369 00:22:58,640 --> 00:23:01,359 Speaker 1: about exhaustively in our New Orleans episodes. UM with his 370 00:23:01,480 --> 00:23:05,000 Speaker 1: national show Louisiana Cooking. UM. He had been on local 371 00:23:05,000 --> 00:23:07,639 Speaker 1: stations for a full decade by that point. And uh, 372 00:23:07,720 --> 00:23:12,080 Speaker 1: if you remember vaguely from your childhood, either someone you're 373 00:23:12,080 --> 00:23:16,080 Speaker 1: not sure who, or perhaps like sn L doing a 374 00:23:16,119 --> 00:23:19,639 Speaker 1: really bad cagn accent and all like a Garaldte like 375 00:23:19,720 --> 00:23:23,199 Speaker 1: that kind of thing, that's really yeah, that was that 376 00:23:23,240 --> 00:23:25,520 Speaker 1: was part of his whole like really planted up Cajune 377 00:23:25,520 --> 00:23:33,080 Speaker 1: snick ine. Jeff Smith's show, The Frugal Gourmet Debut PBS. UM. 378 00:23:33,080 --> 00:23:36,960 Speaker 1: This was a show that celebrated local cuisine from all 379 00:23:36,960 --> 00:23:40,879 Speaker 1: over the world, the history and culture and curiosity of food, 380 00:23:40,920 --> 00:23:43,000 Speaker 1: like what we can learn about the world and it's 381 00:23:43,040 --> 00:23:47,399 Speaker 1: people from food. The term foodie was first coined in 382 00:23:47,440 --> 00:23:51,960 Speaker 1: the nineteen eighties. Who h Yeah, the economic boom, the 383 00:23:52,000 --> 00:23:55,120 Speaker 1: American economic boom of the nineteen eighties brought a few 384 00:23:55,160 --> 00:23:58,960 Speaker 1: things here. Um, we started getting this expanse in like 385 00:23:59,080 --> 00:24:04,040 Speaker 1: expensive Joey Hulk cuisine. Um, like this ever expanding interest 386 00:24:04,080 --> 00:24:07,080 Speaker 1: in those gourmet foods for the home cook and a 387 00:24:07,160 --> 00:24:10,399 Speaker 1: greater focus on the restaurant world in its celebrity chefs 388 00:24:10,440 --> 00:24:14,760 Speaker 1: like Wolfgang Puck and Jacques Pepin. Alongside that, there was, um, 389 00:24:14,800 --> 00:24:20,399 Speaker 1: the expansion of cable TV, the introduction of VCRs. Um, 390 00:24:20,440 --> 00:24:23,080 Speaker 1: you know, instead of being limited to like just a 391 00:24:23,080 --> 00:24:26,520 Speaker 1: few cooking shows on a handful of networks, mostly PBS, 392 00:24:26,560 --> 00:24:29,000 Speaker 1: which was like still really the only network making food 393 00:24:29,000 --> 00:24:32,240 Speaker 1: shows work at the time, towards the end of the eighties, 394 00:24:32,720 --> 00:24:36,040 Speaker 1: viewers could choose from many food shows with niche interests, 395 00:24:36,640 --> 00:24:41,560 Speaker 1: including a return to homemaking in Martha Stewart made her 396 00:24:41,600 --> 00:24:47,720 Speaker 1: TV debut with Holiday Entertaining with Martha Stewart, also of note, UM, 397 00:24:47,720 --> 00:24:50,919 Speaker 1: many networks by this point, we're running programming twenty four 398 00:24:50,960 --> 00:24:54,080 Speaker 1: hours a day, which was a big shift from prior eras. 399 00:24:54,440 --> 00:24:57,160 Speaker 1: I know, it sounds silly now, like why wouldn't TV 400 00:24:57,240 --> 00:24:59,479 Speaker 1: be on twenty four hours a day? But most stations 401 00:24:59,480 --> 00:25:02,080 Speaker 1: would shut at a point in the evening and come 402 00:25:02,119 --> 00:25:05,119 Speaker 1: back in the morning. Yeah, those like Rainbow of Ours. Yeah, 403 00:25:05,200 --> 00:25:06,720 Speaker 1: I had a station that did that. One of my 404 00:25:06,760 --> 00:25:12,040 Speaker 1: four stations, which wasn't PBS, wasn't one of them. Um. 405 00:25:12,600 --> 00:25:14,639 Speaker 1: This about brings us to the early nineties when a 406 00:25:14,640 --> 00:25:18,119 Speaker 1: group of media savvy folks, including Trigg v Myron, which 407 00:25:18,720 --> 00:25:20,520 Speaker 1: I don't want to give something but I know somebody 408 00:25:20,520 --> 00:25:22,199 Speaker 1: with this exact same name, and now I'm kind of 409 00:25:22,200 --> 00:25:25,600 Speaker 1: like specious if he has a double life. Huh, I 410 00:25:27,200 --> 00:25:33,200 Speaker 1: see you, we know what you did. Um rhes Shnfeld, 411 00:25:33,359 --> 00:25:36,280 Speaker 1: Jack Clifford, and Joe Langan got the idea for a 412 00:25:36,359 --> 00:25:41,080 Speaker 1: New York City based cable channel that revolved entirely around food. 413 00:25:41,680 --> 00:25:44,040 Speaker 1: They didn't have much money nor much interest in food, 414 00:25:44,480 --> 00:25:47,200 Speaker 1: but they did some market research and noted how popular 415 00:25:47,240 --> 00:25:50,480 Speaker 1: food magazines and cookbooks were and saw the success of 416 00:25:50,520 --> 00:25:54,000 Speaker 1: PBSS food shows and how low cost they could be 417 00:25:54,160 --> 00:25:56,840 Speaker 1: to produce and how many marketing tie ins there was 418 00:25:56,840 --> 00:26:00,080 Speaker 1: potential for AH and they quickly realized there was a 419 00:26:00,160 --> 00:26:04,000 Speaker 1: wealth of eager and affordable talent. When word got out 420 00:26:04,000 --> 00:26:07,240 Speaker 1: that there was this call for talent around food content, 421 00:26:07,920 --> 00:26:10,560 Speaker 1: the three men, three of these men were inundated with 422 00:26:10,680 --> 00:26:14,680 Speaker 1: tapes like VR tapes. Oh, yeah, tapes, that was the time. 423 00:26:15,040 --> 00:26:19,280 Speaker 1: It was the time, like eight tapes. Yeah. They got 424 00:26:19,280 --> 00:26:22,119 Speaker 1: out the old VCR and spent three days watching these tapes, 425 00:26:22,200 --> 00:26:25,000 Speaker 1: taking notes, post it notes mapped across the wall like 426 00:26:25,000 --> 00:26:29,520 Speaker 1: a food in Spirits. When Trick called up Reese at 427 00:26:29,520 --> 00:26:33,960 Speaker 1: the proposal for a food network, Reese claims he laughed 428 00:26:34,000 --> 00:26:37,040 Speaker 1: out loud at the idea, and his wife agreed, calling 429 00:26:37,080 --> 00:26:41,680 Speaker 1: it the stupidest idea, the stupidest idea she'd ever heard. Wow, 430 00:26:42,720 --> 00:26:50,040 Speaker 1: who watches cooking on TV? That's ridiculous, silly. Up until 431 00:26:50,080 --> 00:26:54,879 Speaker 1: almost launched day, the working title for this this network 432 00:26:55,400 --> 00:26:58,240 Speaker 1: um was the Cooking Channel, but the name that name 433 00:26:58,240 --> 00:27:02,640 Speaker 1: was unavailable, and another unavailable name was the Food Network, 434 00:27:03,280 --> 00:27:07,040 Speaker 1: So they went with the television Food Network and reading 435 00:27:07,080 --> 00:27:09,600 Speaker 1: accounts from some of the first people that worked there 436 00:27:10,200 --> 00:27:15,040 Speaker 1: making pilots and shows, it was chaos, it was new. Yeah, 437 00:27:15,080 --> 00:27:18,880 Speaker 1: they tried lots of things um, from a show by 438 00:27:19,040 --> 00:27:22,480 Speaker 1: Robin Leach of Lifestyles of the Rich and Famous featuring 439 00:27:22,480 --> 00:27:26,120 Speaker 1: celebrity guests to a news style program covering the food 440 00:27:26,160 --> 00:27:31,000 Speaker 1: world hosted by Donna Hanover. You know, like Ritty Giuliani's wife. Oh, 441 00:27:31,200 --> 00:27:39,760 Speaker 1: I forgotten about that that nugget brains like like. There 442 00:27:39,840 --> 00:27:44,199 Speaker 1: were some stirrings of future successes though. Alton Brown and 443 00:27:44,280 --> 00:27:47,679 Speaker 1: Curtis Aikens first appeared on the Food Network in and 444 00:27:47,720 --> 00:27:52,439 Speaker 1: Bobby Flay made his first appearance in but no one 445 00:27:52,560 --> 00:27:56,840 Speaker 1: knew what they were doing, including one Emerald Legassie, who 446 00:27:56,920 --> 00:27:59,960 Speaker 1: was tapped twice to make a pilot. Both were terrible. 447 00:28:00,320 --> 00:28:04,320 Speaker 1: I saw me saying that everybody. That's literally everyone saying 448 00:28:04,359 --> 00:28:07,080 Speaker 1: that um. And and this was despite his excellent showing 449 00:28:07,200 --> 00:28:11,160 Speaker 1: on Julia Child's show Cooking with Master Chefs, Like together 450 00:28:11,240 --> 00:28:13,040 Speaker 1: they had had like a really natural thing, but they 451 00:28:13,080 --> 00:28:14,480 Speaker 1: were trying to do a scripted thing with him. It 452 00:28:14,520 --> 00:28:17,119 Speaker 1: wasn't working out right, But the higher ups really wanted 453 00:28:17,160 --> 00:28:19,679 Speaker 1: to work with Emerald, and they thought, let's just do 454 00:28:19,760 --> 00:28:23,760 Speaker 1: a personality show about him. Emerald, who is a classically 455 00:28:23,840 --> 00:28:27,040 Speaker 1: changed chef, UM cooking things like meat loaf, essence of 456 00:28:27,119 --> 00:28:32,000 Speaker 1: Emerald was hugely popular. It put food network on the 457 00:28:32,040 --> 00:28:36,440 Speaker 1: map and led to the coining of a three letter word, bam. 458 00:28:36,600 --> 00:28:38,600 Speaker 1: Is that how he does it? Yeah? Yeah, that was 459 00:28:38,600 --> 00:28:41,320 Speaker 1: actually a really good Emeral awesome. Well, I can add 460 00:28:41,320 --> 00:28:44,040 Speaker 1: it to my impressions list, which I did make. You 461 00:28:44,040 --> 00:28:46,440 Speaker 1: have an impressions list around the office. I haven't shared 462 00:28:46,440 --> 00:28:51,440 Speaker 1: it with anybody. I wont. According to Emerald, Bam was 463 00:28:51,480 --> 00:28:55,640 Speaker 1: born out of exhaustion. The staff would shoot an entire 464 00:28:55,800 --> 00:29:00,240 Speaker 1: season in eight days, five episodes a day. Bam sort 465 00:29:00,240 --> 00:29:04,440 Speaker 1: of like a wake up call. Um. But yeah, that 466 00:29:04,440 --> 00:29:07,120 Speaker 1: that was going really well. But Emerald and the network 467 00:29:07,560 --> 00:29:09,640 Speaker 1: really hit big when they put him in front of 468 00:29:09,680 --> 00:29:14,040 Speaker 1: a studio audience for Emerald Live. Uh, Like it was 469 00:29:14,080 --> 00:29:15,840 Speaker 1: the whole thing, Like there was a house band. He 470 00:29:15,920 --> 00:29:18,080 Speaker 1: did an opening monologue. It was like a night show, 471 00:29:18,280 --> 00:29:21,400 Speaker 1: but with a stovetop instead of a host desk. Their 472 00:29:21,520 --> 00:29:24,479 Speaker 1: CEO at the time, when Erica grew In, had the 473 00:29:24,560 --> 00:29:27,720 Speaker 1: idea that the network should be again like more about 474 00:29:27,880 --> 00:29:32,480 Speaker 1: showing viewers a fun time than particularly teaching them anything. She, 475 00:29:32,680 --> 00:29:36,000 Speaker 1: by the way, was only the second female CEO in 476 00:29:36,360 --> 00:29:40,720 Speaker 1: the TV industry. TV network industry. Yeah, um and all 477 00:29:40,720 --> 00:29:45,440 Speaker 1: of this was happening around like nine seven on sort 478 00:29:45,480 --> 00:29:48,719 Speaker 1: of the flip side of Emerald Live one, Sarah Moulton 479 00:29:48,880 --> 00:29:52,040 Speaker 1: hosted a show called Cooking Live where she took colin 480 00:29:52,160 --> 00:29:56,360 Speaker 1: questions and would talk the audience through the full preparation 481 00:29:56,680 --> 00:29:58,880 Speaker 1: of a recipe like none of this already having your 482 00:29:58,920 --> 00:30:02,040 Speaker 1: garlic pre minst in a all Ramikin kind of thing, 483 00:30:02,120 --> 00:30:04,840 Speaker 1: like full thing you could cook along with her in 484 00:30:04,880 --> 00:30:08,560 Speaker 1: real time if you so chose. Um, so, yeah, I 485 00:30:08,760 --> 00:30:10,480 Speaker 1: just think it's interesting, like you've got this rock star 486 00:30:10,560 --> 00:30:12,760 Speaker 1: thing happening, but there was still room for that. Like 487 00:30:12,840 --> 00:30:18,920 Speaker 1: PBS ish like person to person concept of cooking and teaching. Yeah, 488 00:30:18,920 --> 00:30:24,080 Speaker 1: it was interesting, and other networks were also dabbling and cooking. 489 00:30:24,240 --> 00:30:28,640 Speaker 1: Um take TBS is incredibly bizarre Dinner in a movie 490 00:30:29,120 --> 00:30:32,840 Speaker 1: series which debuted in If y'all don't remember this, it 491 00:30:32,920 --> 00:30:36,880 Speaker 1: was surreal. They would have these hosts make something for 492 00:30:36,960 --> 00:30:43,920 Speaker 1: dinner inter cut in between like scenes like the full movie, 493 00:30:43,960 --> 00:30:48,560 Speaker 1: Like it would be like fast Times from Richmont High A. Yeah, 494 00:30:48,920 --> 00:30:50,920 Speaker 1: and then every like twenty minutes they would stop and 495 00:30:50,960 --> 00:30:55,800 Speaker 1: be like, yeah, we're dicing onion. And it was so strange, bizarre, 496 00:30:55,960 --> 00:30:59,520 Speaker 1: full of puns, all of the dishes had some kind 497 00:30:59,520 --> 00:31:02,280 Speaker 1: of penny thing to do with the movie anyway. Oh, 498 00:31:02,400 --> 00:31:06,400 Speaker 1: TBS at the time one of my four stations, so 499 00:31:06,440 --> 00:31:12,080 Speaker 1: I didn't get that. BBC got in on all of 500 00:31:12,120 --> 00:31:15,680 Speaker 1: this as well, with Two Fat Ladies in X and 501 00:31:15,840 --> 00:31:19,720 Speaker 1: Jamie Oliver's The Naked Chef, which debuted in nine seven. 502 00:31:20,120 --> 00:31:23,120 Speaker 1: Jamie Oliver has shared a story of learning that he 503 00:31:23,240 --> 00:31:26,280 Speaker 1: had a responsibility after he would make a recipe and 504 00:31:26,320 --> 00:31:29,920 Speaker 1: those ingredients would sell out across the country. Yeah, especially 505 00:31:29,920 --> 00:31:33,520 Speaker 1: if they were like kind of relatively rare. Um. Maybe 506 00:31:33,520 --> 00:31:35,520 Speaker 1: people didn't use them that much. They weren't in stores. 507 00:31:36,200 --> 00:31:41,000 Speaker 1: I just thought that was really interesting. And PBS wasn't 508 00:31:41,000 --> 00:31:43,520 Speaker 1: out of the game either. Oh No. With Paul Prudom's 509 00:31:43,520 --> 00:31:46,720 Speaker 1: show Fork in the Road first airing in n Gordon 510 00:31:46,800 --> 00:31:51,000 Speaker 1: Ramsey got his start around And side note, I sat 511 00:31:51,040 --> 00:31:54,680 Speaker 1: next to him at a movie once, Gordon Ramsey, Harry 512 00:31:54,680 --> 00:31:56,880 Speaker 1: Potter and the Half Flood Prince. Was he enjoying himself? 513 00:31:57,200 --> 00:32:01,280 Speaker 1: I think so? I was really cold. It is like 514 00:32:01,400 --> 00:32:05,640 Speaker 1: poured down rain and hail. It's a whole story. I'm 515 00:32:05,640 --> 00:32:08,400 Speaker 1: pretty sure that was him, but I could be wrong. Um, 516 00:32:08,440 --> 00:32:12,040 Speaker 1: and I also stayed at the hotel the London, which 517 00:32:12,120 --> 00:32:15,640 Speaker 1: like even the breakfast menu is by him. Yeah, and 518 00:32:15,800 --> 00:32:19,880 Speaker 1: you can make free phone calls to London. Where is 519 00:32:19,920 --> 00:32:22,880 Speaker 1: it located? Los Angeles? And there is one in London. 520 00:32:23,480 --> 00:32:25,200 Speaker 1: I think there's one of New York too that I 521 00:32:25,240 --> 00:32:27,040 Speaker 1: was like, who could I call? And I couldn't think 522 00:32:27,040 --> 00:32:29,000 Speaker 1: of anybody. I do have a friend in London, but 523 00:32:29,040 --> 00:32:33,280 Speaker 1: I don't know her numbers. Yes. Um. Another side note, 524 00:32:33,400 --> 00:32:37,360 Speaker 1: I am in an episode of Restaurant Impossible, or I've 525 00:32:37,360 --> 00:32:38,880 Speaker 1: never seen it, so I might not have made like 526 00:32:38,960 --> 00:32:43,160 Speaker 1: the cut um because I thought we were filming the 527 00:32:43,400 --> 00:32:47,440 Speaker 1: after but we were filming the before and everything is 528 00:32:47,480 --> 00:32:50,080 Speaker 1: supposed to be terrible exactly, so I thought we were 529 00:32:50,080 --> 00:32:51,680 Speaker 1: in the after part. So I was like, this is 530 00:32:51,720 --> 00:32:54,720 Speaker 1: all great. I love it. I love everything. And clearly 531 00:32:55,360 --> 00:32:58,320 Speaker 1: Robert Irvine was not happy with me. And then he 532 00:32:58,400 --> 00:33:00,920 Speaker 1: yelled at me because I didn't I wouldn't stop drinking 533 00:33:00,920 --> 00:33:03,840 Speaker 1: the water. After he announced he found a dead cockroach 534 00:33:03,840 --> 00:33:06,120 Speaker 1: in the ice machine. I had already been drinking the water, 535 00:33:06,280 --> 00:33:09,360 Speaker 1: like the damages, the damage is done. There's not like 536 00:33:09,440 --> 00:33:13,120 Speaker 1: more cockroach. I mean, it's really just come on. And 537 00:33:13,160 --> 00:33:16,640 Speaker 1: I also almost died slight exaggeration of choking on a 538 00:33:16,640 --> 00:33:19,280 Speaker 1: piece of broccoli, and the cameraman just like went down 539 00:33:19,320 --> 00:33:23,520 Speaker 1: with guys like he's following me the camera. I'm gonna 540 00:33:23,960 --> 00:33:27,320 Speaker 1: this episode of restaurant possible, but it would have been 541 00:33:27,360 --> 00:33:30,040 Speaker 1: so dramatic, it would have been it would have been Wow. 542 00:33:30,080 --> 00:33:32,760 Speaker 1: I wonder if you thought you were acting maybe, because 543 00:33:32,800 --> 00:33:34,680 Speaker 1: that is one thing. Um, A lot of people there 544 00:33:34,680 --> 00:33:37,040 Speaker 1: were actors. I don't know if they specifically looked for actors. 545 00:33:37,880 --> 00:33:39,560 Speaker 1: I was just there for free meal. I was college 546 00:33:39,640 --> 00:33:41,760 Speaker 1: and I heard it was like a free food thing happening. 547 00:33:41,760 --> 00:33:50,120 Speaker 1: I was like, oh, there's done. Oh but yes. Around 548 00:33:50,240 --> 00:33:53,680 Speaker 1: this time, the late nineties early two thousand's, there were 549 00:33:54,160 --> 00:33:57,120 Speaker 1: so many different shows, like one for every type of cook, 550 00:33:57,160 --> 00:34:01,040 Speaker 1: every type of eater, and I think more towards the 551 00:34:01,160 --> 00:34:06,800 Speaker 1: eater than the cook. Yeah, yeah, I can see that. Um. 552 00:34:06,840 --> 00:34:10,320 Speaker 1: In two thousand, the Food Network began syndicating a dubbed 553 00:34:10,640 --> 00:34:14,400 Speaker 1: version of the Japanese cooking competition show Iron Chef, which 554 00:34:14,480 --> 00:34:20,279 Speaker 1: originally aired in over in Japan. It was a wild hit, 555 00:34:20,360 --> 00:34:24,480 Speaker 1: like within a year its viewership had outpaced Emerald Lives. Wow. 556 00:34:25,239 --> 00:34:28,000 Speaker 1: We as it turns out, I think that we have 557 00:34:28,200 --> 00:34:31,800 Speaker 1: Iron chef to thank and or blame for cooking competition 558 00:34:31,840 --> 00:34:36,279 Speaker 1: shows in America, and that's probably the world. Uh, we'll 559 00:34:36,280 --> 00:34:39,480 Speaker 1: have to do a whole episode there. Um. Within a decade, though, 560 00:34:39,560 --> 00:34:47,719 Speaker 1: Food Network alone had sixteen cooking competition shows. Oh my gosh. 561 00:34:48,719 --> 00:34:52,239 Speaker 1: Some of the Food Network's chefs did become these celebrities. 562 00:34:52,280 --> 00:34:55,399 Speaker 1: They they opened hotels, um, and restaurants bearing their name. 563 00:34:55,640 --> 00:34:58,719 Speaker 1: Not but people knew, people knew in Las Vegas, New York, 564 00:34:58,719 --> 00:35:02,759 Speaker 1: all over. It was the era of the burgeoning era 565 00:35:02,880 --> 00:35:05,680 Speaker 1: of reality television. Um. But before the Internet had brought 566 00:35:05,760 --> 00:35:09,520 Speaker 1: us streaming video, traditional television was still huge and it 567 00:35:09,680 --> 00:35:15,720 Speaker 1: stars even Huger um in a Rachel Ray's Thirty Minute 568 00:35:15,719 --> 00:35:18,839 Speaker 1: Meals debuted her first show the same year. Emerald got 569 00:35:18,840 --> 00:35:22,560 Speaker 1: a sitcom, had a s he had a sitcom. It 570 00:35:23,080 --> 00:35:27,440 Speaker 1: really did poorly. It did so poorly. Um, I'm having 571 00:35:27,520 --> 00:35:31,480 Speaker 1: a hard time imagining anything else doing poorly. And that's 572 00:35:31,520 --> 00:35:35,080 Speaker 1: no slight on you, Emerald. No, no, dude, Emerald, if 573 00:35:35,080 --> 00:35:39,080 Speaker 1: you listen, if you're listening, uh, nothing but respect. I 574 00:35:39,080 --> 00:35:43,280 Speaker 1: wouldn't do well on a sitcom. I wouldn't purposefully do well. 575 00:35:44,680 --> 00:35:46,840 Speaker 1: It would have to be some kind of crazy accident 576 00:35:48,360 --> 00:35:51,239 Speaker 1: see I want to see U sitcom about that an 577 00:35:51,239 --> 00:35:55,319 Speaker 1: accidental sitcom? Yes, sitcom about you accidentally being really good 578 00:35:55,360 --> 00:35:59,000 Speaker 1: on a sitcom. I mean, I'm available. I got this 579 00:35:59,040 --> 00:36:02,000 Speaker 1: whole podcasting thing, but outside of that, you know, I'm 580 00:36:02,040 --> 00:36:06,359 Speaker 1: open to ideas. Anthony Bourdain's first show, A Cooks Tour, 581 00:36:06,480 --> 00:36:08,719 Speaker 1: came out in two thousand two, following the success of 582 00:36:08,760 --> 00:36:12,600 Speaker 1: his book Kitchen Confidential. UM. The show wasn't a huge success. 583 00:36:12,640 --> 00:36:14,200 Speaker 1: I think that there was I think that he butted 584 00:36:14,200 --> 00:36:16,840 Speaker 1: heads with the network exacts at Food Network. UM. But 585 00:36:17,000 --> 00:36:20,839 Speaker 1: it did help push off the food travel segment of 586 00:36:20,880 --> 00:36:25,680 Speaker 1: the food TV industry. In two thousand four, Food Network 587 00:36:25,800 --> 00:36:29,360 Speaker 1: was rated number one among all TV networks like broadcast, cable, 588 00:36:29,400 --> 00:36:33,280 Speaker 1: and satellite quote in terms of having well liked hosts 589 00:36:33,320 --> 00:36:38,560 Speaker 1: and personalities. Mhm wow. In two thousand five, when they 590 00:36:38,640 --> 00:36:42,239 Speaker 1: launched the competition show The Next Food Network Star, they 591 00:36:42,280 --> 00:36:48,719 Speaker 1: received ten thousand audition tapes. Ten thousand. Yes, I mean, 592 00:36:48,920 --> 00:36:50,800 Speaker 1: I was prepared to think that one eight was a 593 00:36:50,880 --> 00:36:56,600 Speaker 1: large number, and it was. But I'm like, oh, yeah, 594 00:36:57,200 --> 00:37:01,640 Speaker 1: guy Fieri one The Next Food Network start the second 595 00:37:01,640 --> 00:37:04,080 Speaker 1: season in two thousand and six, and uh yeah, that 596 00:37:04,200 --> 00:37:06,440 Speaker 1: is how we got diners, drive ins and dives in 597 00:37:06,480 --> 00:37:09,080 Speaker 1: two thousand seven. Oh I didn't know that me. I 598 00:37:09,120 --> 00:37:12,239 Speaker 1: think I did somewhere in a very dim corner of 599 00:37:12,239 --> 00:37:17,680 Speaker 1: my brain. Yeah yeah. Um. That same year, two seven, 600 00:37:17,840 --> 00:37:21,160 Speaker 1: Rachel Ray joined the ranks of Madame Tussad's in New 601 00:37:21,200 --> 00:37:24,560 Speaker 1: York City. She's success right there, She's a wax statue. 602 00:37:24,600 --> 00:37:26,200 Speaker 1: Now you can go. I actually I don't know if 603 00:37:26,200 --> 00:37:28,000 Speaker 1: you could still go see it. I know, I know 604 00:37:28,040 --> 00:37:29,960 Speaker 1: that they rotate them, you know, yeah, yeah, yeah, yeah, 605 00:37:29,960 --> 00:37:34,239 Speaker 1: I'm not sure she was there when I went. Might 606 00:37:34,280 --> 00:37:37,960 Speaker 1: have been another dim corner situation, exactly. Yeah. Oh now 607 00:37:38,000 --> 00:37:39,840 Speaker 1: in two thousand five, now she would not have been there. 608 00:37:39,680 --> 00:37:44,160 Speaker 1: That doesn't make any sense. Um. The success of the 609 00:37:44,200 --> 00:37:47,200 Speaker 1: Food Network spawned so many more cooking shows and even 610 00:37:47,080 --> 00:37:50,680 Speaker 1: the entire genre of baking in desserts shows like separately 611 00:37:51,640 --> 00:37:54,680 Speaker 1: The Great British Bake Off, which most of my friends 612 00:37:54,760 --> 00:37:57,880 Speaker 1: are in love with. They've been campaigning for us to 613 00:37:57,920 --> 00:38:01,279 Speaker 1: do an episode on it. So for with coming um 614 00:38:01,320 --> 00:38:06,000 Speaker 1: and the introduction of streaming services has only increased accessibility 615 00:38:06,480 --> 00:38:10,520 Speaker 1: and content of course so much. Oh goodness, and yeah, 616 00:38:10,640 --> 00:38:13,359 Speaker 1: just I mean going down to to you know, your 617 00:38:13,440 --> 00:38:16,719 Speaker 1: your average human person putting a show up on YouTube 618 00:38:17,080 --> 00:38:21,359 Speaker 1: getting so many hits. There's there's so many amazing YouTubers 619 00:38:21,440 --> 00:38:24,480 Speaker 1: doing food content, and it makes me so happy to 620 00:38:24,520 --> 00:38:29,200 Speaker 1: see just these very strange, niche things like the nerd 621 00:38:29,280 --> 00:38:32,200 Speaker 1: baked Goods one, because of course I do oh, I 622 00:38:32,360 --> 00:38:34,080 Speaker 1: don't think. I don't think I've seen that one. I 623 00:38:34,600 --> 00:38:38,719 Speaker 1: really enjoy you suck at cooking, um, but for I mean, 624 00:38:39,000 --> 00:38:43,000 Speaker 1: I don't know that falls into that comedy horror kind 625 00:38:43,040 --> 00:38:48,000 Speaker 1: of vortex. Yeah, the comedy horror food intersection. I got you, 626 00:38:48,120 --> 00:38:51,719 Speaker 1: I got you. We have a little bit more for you, 627 00:38:51,760 --> 00:38:53,719 Speaker 1: but first we have a quick break for word from 628 00:38:53,719 --> 00:39:05,399 Speaker 1: responsor and we're back. Thank you, sponsor, Yes, thank you. 629 00:39:06,400 --> 00:39:08,359 Speaker 1: So we do have some issues we wanted to touch 630 00:39:08,400 --> 00:39:11,160 Speaker 1: on briefly, just because it did come up a lot 631 00:39:12,320 --> 00:39:14,759 Speaker 1: during research, right yeah, yeah, and I think that all 632 00:39:14,800 --> 00:39:18,319 Speaker 1: of us could be should should be um uh kind 633 00:39:18,360 --> 00:39:21,120 Speaker 1: of full episodes that we have time to to explore 634 00:39:21,600 --> 00:39:26,759 Speaker 1: for about these cultural points. But yes, um so. One 635 00:39:26,800 --> 00:39:29,480 Speaker 1: of the comparisons I saw over and over again researching 636 00:39:29,520 --> 00:39:31,759 Speaker 1: this episode, and I heard while I was at the 637 00:39:31,760 --> 00:39:36,200 Speaker 1: Southern Food Ways Alliance conference in um Birmingham. The symposium 638 00:39:36,280 --> 00:39:38,919 Speaker 1: it was between food TV and porn And I wasn't 639 00:39:38,960 --> 00:39:42,880 Speaker 1: even going to bring it up, but it kept coming up. 640 00:39:42,920 --> 00:39:46,239 Speaker 1: Oh yeah, yeah, Um, there was a whole One of 641 00:39:46,320 --> 00:39:49,480 Speaker 1: my main resources for this episode is a book that 642 00:39:49,520 --> 00:39:51,680 Speaker 1: I'm pointing at as though that makes difference to y'all, 643 00:39:51,760 --> 00:39:54,640 Speaker 1: um called Watching What We Eat? The Evolution of Television 644 00:39:54,640 --> 00:39:57,960 Speaker 1: Cooking Shows by one Kathleen Collins. And yeah, she has 645 00:39:58,000 --> 00:40:03,360 Speaker 1: like a couple of chapters about out, um, the comparisons 646 00:40:03,440 --> 00:40:07,600 Speaker 1: between food television and pornography. Yeah. And I mean we 647 00:40:07,680 --> 00:40:14,200 Speaker 1: even say food porn right, um. And one of the 648 00:40:14,360 --> 00:40:20,680 Speaker 1: interesting slash sad things about it is, again, we should 649 00:40:20,680 --> 00:40:22,960 Speaker 1: do a whole episode on this, um. But there there 650 00:40:23,040 --> 00:40:26,560 Speaker 1: was a couple of comparisons of people who have eating 651 00:40:26,560 --> 00:40:32,640 Speaker 1: sorters and will watch food television shows like instead of eating, 652 00:40:32,719 --> 00:40:36,400 Speaker 1: instead of eating, um, and kind of like imagine what 653 00:40:36,440 --> 00:40:38,800 Speaker 1: it would be like. Um. And there's a comparison to 654 00:40:38,840 --> 00:40:44,000 Speaker 1: porn there as well. Um. There's also the repositioning of 655 00:40:44,160 --> 00:40:48,120 Speaker 1: chef and cook into this sexy rock star thing, um 656 00:40:48,160 --> 00:40:52,200 Speaker 1: that glamorizes the hard life of a chef. And that 657 00:40:52,360 --> 00:40:54,759 Speaker 1: was something that came up at this UM SYMPOSI and 658 00:40:54,800 --> 00:40:59,080 Speaker 1: I went to about how that kind of leads to 659 00:41:00,239 --> 00:41:03,759 Speaker 1: some mental health issues or substant issues, or it exascerbates them. 660 00:41:03,920 --> 00:41:06,200 Speaker 1: It contributes to it. Absolutely. I think that there's already 661 00:41:06,360 --> 00:41:09,160 Speaker 1: a that kind of like we're all rock stars. We 662 00:41:09,239 --> 00:41:12,399 Speaker 1: are we are leading the party kind of UM kind 663 00:41:12,400 --> 00:41:15,600 Speaker 1: of emotion that happens in kitchens, and then when you 664 00:41:15,880 --> 00:41:20,240 Speaker 1: get someone up there like your Tony boardings of the world, UM, 665 00:41:20,400 --> 00:41:22,960 Speaker 1: then it's it's like oh yeah, like that, well that 666 00:41:23,560 --> 00:41:26,400 Speaker 1: I could be driving a rolls like why like you know, 667 00:41:26,880 --> 00:41:33,000 Speaker 1: right exactly. Um. And then there is the industry as 668 00:41:33,040 --> 00:41:36,080 Speaker 1: a whole and the world. But since we're food show 669 00:41:36,160 --> 00:41:38,840 Speaker 1: that this industry has faced backlash for its lack of 670 00:41:38,880 --> 00:41:42,879 Speaker 1: diversity and representation, the expectation that women on cooking show 671 00:41:42,920 --> 00:41:45,600 Speaker 1: should wear sexy clothes. There's even a term for it. 672 00:41:45,719 --> 00:41:47,920 Speaker 1: There's an old smithy stuff. I never told you episode 673 00:41:47,920 --> 00:41:51,480 Speaker 1: about it, but it's basically like the certain neckline that 674 00:41:51,560 --> 00:41:56,399 Speaker 1: women wore. And of course, sexual harassment scandals like with 675 00:41:56,560 --> 00:41:59,880 Speaker 1: Mario Batali, which as of today as we're recording the 676 00:42:00,120 --> 00:42:03,120 Speaker 1: he's given up all of his steaks in his restaurants 677 00:42:03,880 --> 00:42:09,600 Speaker 1: due to sexual harassment UM scandal around him. So there 678 00:42:09,640 --> 00:42:15,040 Speaker 1: are these big issues that UM have arisen from this 679 00:42:15,120 --> 00:42:19,680 Speaker 1: kind of celebrity chef food thing. It's not, of course, 680 00:42:19,920 --> 00:42:22,239 Speaker 1: it's in all kinds of industries. Is not just this one. 681 00:42:22,360 --> 00:42:25,799 Speaker 1: Oh sure, yeah, but it's it's really I think that 682 00:42:26,719 --> 00:42:28,920 Speaker 1: this and this is where I sound like a vulcan. Um. 683 00:42:29,200 --> 00:42:33,480 Speaker 1: I think it's very interesting, um, that this intersection between 684 00:42:34,160 --> 00:42:39,240 Speaker 1: the entertainment industry and the food industry, where individually these 685 00:42:39,280 --> 00:42:42,520 Speaker 1: issues existed in different ways, and and the ways that 686 00:42:42,560 --> 00:42:47,160 Speaker 1: they're combining into like the worst vultron ever and some 687 00:42:47,239 --> 00:42:50,440 Speaker 1: of the food entertainment industry. UM. I mean, and I suppose, 688 00:42:50,480 --> 00:42:52,120 Speaker 1: I mean, you know, it's it's not it's not like 689 00:42:52,120 --> 00:42:55,719 Speaker 1: a problem particular to what we're you know, to to 690 00:42:55,719 --> 00:42:58,000 Speaker 1: to the food entertainment industry. But I just think that 691 00:42:58,040 --> 00:43:03,080 Speaker 1: it's it's a very fast dating phenomenon that absolutely deserves 692 00:43:03,320 --> 00:43:08,480 Speaker 1: a lot more thought and research, right, um. And one 693 00:43:08,520 --> 00:43:12,680 Speaker 1: more thing from me before we close out the that 694 00:43:12,840 --> 00:43:16,600 Speaker 1: symposium I went to. UM it touched on a lot 695 00:43:16,640 --> 00:43:19,040 Speaker 1: of these It was really great, but it was interesting 696 00:43:19,080 --> 00:43:23,040 Speaker 1: to hear people from within the industry addressing these problems. 697 00:43:23,040 --> 00:43:25,160 Speaker 1: Was like wrestling with them. What do we do? What 698 00:43:25,320 --> 00:43:28,799 Speaker 1: services can we provide? Two people in our industry to 699 00:43:28,960 --> 00:43:33,040 Speaker 1: protect them and to make sure that they're healthy and whole. Um, 700 00:43:33,080 --> 00:43:36,879 Speaker 1: and it was it was really inspiring to hear the 701 00:43:36,920 --> 00:43:38,960 Speaker 1: solutions people were batting around are things that people have 702 00:43:38,960 --> 00:43:45,439 Speaker 1: already done and tried. UM, So definitely worth coming back 703 00:43:45,440 --> 00:43:51,239 Speaker 1: to in the future. But yeah, that's our wind. Yeah. Yeah, 704 00:43:51,400 --> 00:43:56,120 Speaker 1: just just ending the episode on there's hope, there's no 705 00:43:56,239 --> 00:43:58,560 Speaker 1: there is there is people are certainly aware that these 706 00:43:58,600 --> 00:44:02,239 Speaker 1: are problems, um, especially again to invoke the name of 707 00:44:02,239 --> 00:44:05,240 Speaker 1: Anthony Bourdain, you know, especially in the wake of his suicide. 708 00:44:05,239 --> 00:44:08,160 Speaker 1: I think that there's been a lot of really important 709 00:44:08,440 --> 00:44:13,120 Speaker 1: um and moving towards really good work and helping people 710 00:44:13,520 --> 00:44:16,320 Speaker 1: get the help that they need. Yeah, and just conversation 711 00:44:16,360 --> 00:44:19,040 Speaker 1: around it. I was kind of surprised that, um, the 712 00:44:19,120 --> 00:44:21,880 Speaker 1: symposium was two days, and I would say almost the 713 00:44:22,080 --> 00:44:24,560 Speaker 1: entirety of the second day was devoted to things like this. 714 00:44:25,200 --> 00:44:28,360 Speaker 1: Yeah that's great. Yeah, it was really great, really great. 715 00:44:29,280 --> 00:44:32,560 Speaker 1: But that brings us to the end of this episode. 716 00:44:33,120 --> 00:44:38,239 Speaker 1: And to listen, it's like damn, like dam you gotta 717 00:44:38,280 --> 00:44:41,440 Speaker 1: do the hand motion. I hope that you captured it 718 00:44:41,600 --> 00:44:47,080 Speaker 1: on Mike, But you know, all right, Chad wrote, I 719 00:44:47,120 --> 00:44:49,480 Speaker 1: recently listened to the episode on energy drinks, and it 720 00:44:49,560 --> 00:44:54,080 Speaker 1: brought back a hilarious science related memory. Back when I 721 00:44:54,160 --> 00:44:56,359 Speaker 1: was in ninth grade and during the annual Science Fair 722 00:44:56,400 --> 00:44:59,560 Speaker 1: project week, my best friend decided to make his project 723 00:45:00,000 --> 00:45:03,920 Speaker 1: revolve around the consumption of energy drinks. More specifically, he 724 00:45:04,040 --> 00:45:07,960 Speaker 1: had three of us athletes drink copious amounts of caffeine 725 00:45:08,320 --> 00:45:11,000 Speaker 1: and then would test our blood pressure at random intervals 726 00:45:11,000 --> 00:45:14,800 Speaker 1: throughout the rest of the afternoon. I specifically remember I 727 00:45:14,920 --> 00:45:17,640 Speaker 1: had the highest dosage of energy drinks, which consisted of 728 00:45:17,719 --> 00:45:24,279 Speaker 1: drinking five cans of Red Bull. Goodness. This was much 729 00:45:24,360 --> 00:45:26,919 Speaker 1: higher than the lowest dose of three cans of Mountain Dew. 730 00:45:27,040 --> 00:45:30,400 Speaker 1: I would say, so um, and it's safe to say 731 00:45:30,440 --> 00:45:32,480 Speaker 1: that I was a little jittery for the rest of 732 00:45:32,480 --> 00:45:35,400 Speaker 1: the afternoon. I even got kicked out of my student 733 00:45:35,440 --> 00:45:39,200 Speaker 1: government class for being disruptive. To top things off, that 734 00:45:39,239 --> 00:45:41,680 Speaker 1: week at the science fair, my friend got an earful 735 00:45:41,960 --> 00:45:45,000 Speaker 1: regarding his project from the visiting medical group commander from 736 00:45:45,040 --> 00:45:47,640 Speaker 1: the local Air Force base, who happened to be one 737 00:45:47,640 --> 00:45:51,680 Speaker 1: of the judges. Although my friend didn't place very well 738 00:45:52,080 --> 00:45:55,160 Speaker 1: in the competition, and I still probably have haven't come 739 00:45:55,200 --> 00:45:57,759 Speaker 1: down from that high all these years later, it still 740 00:45:57,760 --> 00:46:00,560 Speaker 1: gives me a chuckle when I think about this project. 741 00:46:01,840 --> 00:46:09,160 Speaker 1: I'm happy you're alive, sir. Fread fools out. Oh, I 742 00:46:09,360 --> 00:46:15,160 Speaker 1: drink responsibly cheese. What that's such a funny. I would 743 00:46:15,160 --> 00:46:17,920 Speaker 1: have done something similar in high school. Yeah, that sounds 744 00:46:18,000 --> 00:46:21,799 Speaker 1: very high school. I just got caffeine jitters from reading that, though, 745 00:46:21,920 --> 00:46:25,320 Speaker 1: So let's just drink a lot of energy drinks and 746 00:46:25,320 --> 00:46:31,120 Speaker 1: see what happens that project. Oh Naomi wrote, I was 747 00:46:31,160 --> 00:46:33,759 Speaker 1: listening to your the door Stopping Story of fruit Cake 748 00:46:33,800 --> 00:46:37,000 Speaker 1: episode and loved every second. Thank you. My mom's family 749 00:46:37,040 --> 00:46:40,040 Speaker 1: is English and Scottish, so she makes Christmas cake every year. 750 00:46:40,360 --> 00:46:42,560 Speaker 1: It's become a family tradition for everyone to stir the 751 00:46:42,560 --> 00:46:45,480 Speaker 1: cake at least once for that secret ingredient of love. 752 00:46:45,920 --> 00:46:48,080 Speaker 1: She's thinking about not making one this year because no 753 00:46:48,120 --> 00:46:50,400 Speaker 1: one eats them anymore, which is a bit upsetting and 754 00:46:50,440 --> 00:46:52,359 Speaker 1: makes me feel a little bad for not liking them. 755 00:46:52,400 --> 00:46:55,880 Speaker 1: But fruitcake is really not my thing. But not to 756 00:46:55,880 --> 00:46:58,839 Speaker 1: be outdone, her older brother makes a Christmas pudding every 757 00:46:58,920 --> 00:47:01,120 Speaker 1: year as well, and of so we set it on fire. 758 00:47:01,520 --> 00:47:03,480 Speaker 1: It's always the best part of the day, but doesn't 759 00:47:03,480 --> 00:47:06,400 Speaker 1: always go off without a hitch. One time, my cousin 760 00:47:06,520 --> 00:47:08,760 Speaker 1: was pouring the brandy over the pudding and my uncle 761 00:47:08,880 --> 00:47:11,600 Speaker 1: was a little too enthusiastic about lighting the pudding up, 762 00:47:11,719 --> 00:47:14,400 Speaker 1: and she didn't get her arm away quick enough. Yeah, 763 00:47:14,440 --> 00:47:17,040 Speaker 1: the flame managed to jump up to the mugs that 764 00:47:17,239 --> 00:47:20,120 Speaker 1: had the brandy in it and then up her arm. 765 00:47:20,560 --> 00:47:22,960 Speaker 1: Thank goodness. Were in Australia, so it was about thirty 766 00:47:22,960 --> 00:47:25,680 Speaker 1: five degrees and she wasn't wearing sleeves or her shirt 767 00:47:25,800 --> 00:47:29,440 Speaker 1: might have caught fire. But that didn't happen. It was 768 00:47:29,719 --> 00:47:33,279 Speaker 1: just a little traumatized and she now stands far far 769 00:47:33,360 --> 00:47:35,840 Speaker 1: away from the pudding when her dad gets out the 770 00:47:35,920 --> 00:47:41,800 Speaker 1: lighter entirely fair. Yeah, yeah, no, that's legit. That's a 771 00:47:41,840 --> 00:47:44,080 Speaker 1: good safety tip. You know. I think I'm going to 772 00:47:44,200 --> 00:47:48,439 Speaker 1: stand back from now on. I love this so so much. 773 00:47:48,560 --> 00:47:51,480 Speaker 1: Why we love lighting things on fire. It's it's great. 774 00:47:51,920 --> 00:47:55,359 Speaker 1: It is. I mean, I'm part of it too. I know. Oh, 775 00:47:55,440 --> 00:48:03,520 Speaker 1: I know you won't talk about that. Well, if you 776 00:48:03,560 --> 00:48:06,360 Speaker 1: would like to email as you can, our email is 777 00:48:06,400 --> 00:48:09,600 Speaker 1: hello at savor pod dot com. We're also on social media. 778 00:48:09,719 --> 00:48:12,799 Speaker 1: You can find us on Twitter, Instagram and Facebook at 779 00:48:13,040 --> 00:48:15,560 Speaker 1: savor pod. We do hope to hear from you. Thank 780 00:48:15,560 --> 00:48:18,200 Speaker 1: you so much, as always to our superproducers Dylan Fagan 781 00:48:18,239 --> 00:48:20,319 Speaker 1: and Andrew Howard. Thanks to you for listening, and we 782 00:48:20,360 --> 00:48:28,560 Speaker 1: hope that lots more good things are coming your way.