WEBVTT - Health Nut author Jess Damuck 0:00:00.160 --> 0:00:02.760 After working with you. Besides greeness that I influenced you 0:00:02.800 --> 0:00:06.920 in any other way cooking or is it just my girl? 0:00:07.240 --> 0:00:08.639 We'll be here for the rest of the night. 0:00:09.720 --> 0:00:12.160 Of course, I think you really showed me a whole 0:00:12.200 --> 0:00:17.040 different way of eating healthfully, just eating really fresh ingredients, 0:00:17.040 --> 0:00:20.080 paying attention to what's in season, and it doesn't have 0:00:20.160 --> 0:00:21.599 to be very complicated. 0:00:29.400 --> 0:00:31.800 So I've known Jess Dami since she first came to 0:00:31.880 --> 0:00:35.760 work for Sarah Carrey, who happens to be here on 0:00:35.800 --> 0:00:40.880 our everyday food magazine, which I still refer to Sarah, 0:00:40.920 --> 0:00:43.959 And she started as an intern in twenty and eleven. 0:00:44.320 --> 0:00:48.440 She became a regular contributor to our culinary projects on 0:00:48.520 --> 0:00:52.720 shows like Martha Bakes and pot Luck Dinner Party with Snoop. 0:00:52.840 --> 0:00:55.160 Snoop fell in love with her. Does he do you 0:00:55.200 --> 0:00:56.080 still cook for Snoop? 0:00:56.120 --> 0:00:57.240 I haven't seen him in a while. 0:00:57.360 --> 0:01:00.680 I'm going to see him on Thursday Friday. I bet 0:01:00.720 --> 0:01:03.440 he'll ask about you. He always asks about you. 0:01:03.520 --> 0:01:05.080 You think we can turn him into a health nut. 0:01:05.800 --> 0:01:07.960 He is a healthy he's pretty Yuh. 0:01:07.959 --> 0:01:08.840 He's pretty healthy. 0:01:08.920 --> 0:01:11.960 Yeah, he's totally healthy. And before Christmas, did you see 0:01:11.959 --> 0:01:14.520 his big announcement that he was giving up. Smoke turned 0:01:14.600 --> 0:01:17.440 out to be turned out to be smoke coming from 0:01:17.440 --> 0:01:20.360 a fire, and it was. And he sold a lot 0:01:20.400 --> 0:01:23.280 of those little stoves, those little heaters, you know, one 0:01:23.280 --> 0:01:27.800 of those little fire pit things. It's just a sham anyway. 0:01:29.160 --> 0:01:31.840 Jess is also one of the many challenged chefs and 0:01:31.959 --> 0:01:34.760 artists who have worked with me throughout the years. There 0:01:34.800 --> 0:01:37.920 are many, it looks like with us here tonight, and 0:01:38.200 --> 0:01:40.520 can you stand up everybody who's worked at Martha Stewart 0:01:40.640 --> 0:01:45.120 Living or or please then please, there's a lot. 0:01:45.160 --> 0:01:45.560 I like this. 0:01:45.680 --> 0:01:51.160 I like to see it. It's nice. Oh you're working, 0:01:51.240 --> 0:01:54.240 you're working. You don't have to work in the kitchens, 0:01:54.240 --> 0:01:56.080 and you see there's a lot of people, and so 0:01:56.320 --> 0:01:59.440 I feel good as as sort of an incubator, you 0:01:59.440 --> 0:01:59.960 know how. 0:02:00.640 --> 0:02:02.600 That was one of the things I wanted to ask you. 0:02:02.600 --> 0:02:04.800 You must feel so good when you see all of 0:02:04.800 --> 0:02:08.959 these amazing people doing incredible things that have been inspired by. 0:02:09.040 --> 0:02:12.919 I'm like a mother and I like to see that 0:02:13.080 --> 0:02:16.440 progeny persist. I'd like to see them succeed. I like 0:02:16.520 --> 0:02:19.400 to see them create, and they do and they are. 0:02:20.000 --> 0:02:22.360 I still waiting for a cookbook from Sarah Carrey. I 0:02:22.360 --> 0:02:24.560 don't know where the hell that one is. I don't 0:02:24.600 --> 0:02:28.639 know where Thomas Joseph's cookbook is yet, so a lot 0:02:28.680 --> 0:02:32.040 of people creating beautiful things. Well, I have to say 0:02:32.040 --> 0:02:33.200 I'm doing very nice. 0:02:33.400 --> 0:02:33.600 Yeah. 0:02:33.680 --> 0:02:35.400 I wanted to say, you know, I don't think I've 0:02:35.400 --> 0:02:38.160 ever really told you this story, but I grew up 0:02:38.200 --> 0:02:40.520 on Shelter Island, which I'm also not sure I ever 0:02:40.639 --> 0:02:44.520 told you, But no, I read that today though. Yeah, 0:02:43.720 --> 0:02:49.080 as a pretty young girl, when I was maybe eleven. 0:02:48.800 --> 0:02:51.400 Or twelve, I first found Martha Stewart living. 0:02:51.480 --> 0:02:53.240 I had lots of friends on Shelter Island, so I 0:02:53.280 --> 0:02:54.600 probably met you well. 0:02:54.720 --> 0:02:57.799 I was certainly very inspired by everything you were doing. 0:02:57.840 --> 0:03:01.000 And I remember bringing a copy of the magazine to 0:03:01.320 --> 0:03:04.840 my grandmother's house to do my first real Thanksgiving and 0:03:04.960 --> 0:03:08.160 driving everybody crazy because I didn't have the right tartpan, 0:03:08.280 --> 0:03:11.600 not all the platters matched. And that I was like 0:03:11.639 --> 0:03:14.240 eleven or twelve years old. I was really young. And 0:03:14.880 --> 0:03:17.880 it's so it's such a huge moment for me to 0:03:17.880 --> 0:03:20.079 be sitting here with you today. I mean, I could 0:03:20.120 --> 0:03:24.639 have never imagined in a million years that this would happen. 0:03:24.760 --> 0:03:27.000 And I'm not so great, but now you could Yeah, 0:03:27.040 --> 0:03:30.160 we worked together closely on all these fantastic projects, and 0:03:30.520 --> 0:03:33.440 you were always a joy to work with. I must say. So. 0:03:34.000 --> 0:03:36.640 You have always had a kind of fearless approach to 0:03:36.680 --> 0:03:39.400 your cooking and to your wife. And you're always off 0:03:39.440 --> 0:03:47.040 doing exotic things, especially dating your most exotic boyfriend, who's 0:03:47.120 --> 0:03:50.200 right there. And as I said in the forward to 0:03:50.280 --> 0:03:53.200 her first book, Salad Free, she is a serious, thorough 0:03:53.440 --> 0:03:57.960 and fastidious cook and food stylist. And that book was 0:03:58.000 --> 0:04:01.640 a best selling cookbook, is very a very pleasurable book. 0:04:01.920 --> 0:04:04.120 I look at it. I don't use it, but I 0:04:04.280 --> 0:04:07.920 look at it because I eat that like that anyway, 0:04:07.960 --> 0:04:10.680 you know, I eat like that. I'm you know, I 0:04:10.720 --> 0:04:13.000 grow all those things in the garden. And that's why 0:04:13.040 --> 0:04:16.880 I'm a dirt nerd. We're concentrating on dirt now as 0:04:16.880 --> 0:04:20.000 opposed to what comes from the dirt, because everybody has to. 0:04:20.080 --> 0:04:21.359 If you want to be a good gardener, you have 0:04:21.400 --> 0:04:25.480 to have good dirt, right absolutely, And how is your 0:04:25.520 --> 0:04:26.520 garden my garden? 0:04:26.560 --> 0:04:29.240 You know, I've been worried sick about my seedlings. 0:04:29.320 --> 0:04:32.960 I'm literally facetiming with my seedlings to make sure they're okay. 0:04:33.200 --> 0:04:34.160 Have somebody watering them? 0:04:34.320 --> 0:04:36.320 Yeah, and it's you know, we've had some cool nights 0:04:36.320 --> 0:04:36.640 in LA. 0:04:36.720 --> 0:04:38.919 It's gone down to about forty six, so I can't 0:04:38.920 --> 0:04:39.880 get them in the ground. 0:04:40.120 --> 0:04:42.520 I saw Ryan for a few minutes and I thrilled him. 0:04:42.560 --> 0:04:43.000 Believe me. 0:04:43.120 --> 0:04:45.120 He showed me all the seeds. He said, it's the 0:04:45.120 --> 0:04:46.360 biggest year ever. 0:04:46.200 --> 0:04:49.760 At the garden. Yeah he's' that's the gardener Ryan McAllister, 0:04:49.800 --> 0:04:53.400 who works incredible. Yeah he's sick. Yeah. So now in 0:04:53.520 --> 0:04:59.839 health nut, I hate nuts, so so I rarely eat nuts. 0:05:00.920 --> 0:05:05.160 I like pistachio nuts and I like macadamia nuts because 0:05:05.160 --> 0:05:07.920 they're they're kind of fun. But the rest of the nuts, this. 0:05:07.920 --> 0:05:10.440 Is not all nuts. It's all healthy. 0:05:10.680 --> 0:05:10.960 I know. 0:05:11.000 --> 0:05:14.320 I looked. I looked at every single recipe. So, but 0:05:14.400 --> 0:05:16.120 you do have a lot of nuts in the book. Yeah, 0:05:16.240 --> 0:05:18.120 and you did send me. You did send me some 0:05:18.240 --> 0:05:18.839 all nimes. 0:05:19.200 --> 0:05:20.400 Do you make your own nut milk? 0:05:20.560 --> 0:05:22.520 No, I don't. You don't drink no. Do you drink 0:05:22.560 --> 0:05:25.200 home a whole drink regular whole milk? 0:05:25.360 --> 0:05:26.200 Yeah, every morning. 0:05:26.240 --> 0:05:28.039 I'm not one of those people that has have you know, 0:05:28.160 --> 0:05:28.919 nut milk and my. 0:05:29.000 --> 0:05:30.840 Coffee and your green juice. 0:05:30.839 --> 0:05:32.719 You have every oh yeah, And she put my green 0:05:32.800 --> 0:05:34.520 juice recipe in the book. I did not actually I 0:05:34.600 --> 0:05:36.840 did not read the green juice recipes. Is it really 0:05:36.960 --> 0:05:37.520 my recipes? 0:05:37.600 --> 0:05:40.640 It's the one I made many many, many times. I 0:05:40.680 --> 0:05:41.320 hope I know that. 0:05:41.640 --> 0:05:45.680 Okay, it changes, you know every day, Yeah, depending always, 0:05:45.720 --> 0:05:47.960 depending on what's growing in the in the greenhouse or 0:05:48.000 --> 0:05:51.680 in the garden. But but these are light meals. These 0:05:51.760 --> 0:05:54.280 are full of bright flavors and infuse with her own 0:05:54.440 --> 0:05:58.240 reverence for a fresh, local produce and seasonality. And you know, 0:05:59.040 --> 0:06:01.360 Jess moved out to California. She could have never done 0:06:01.360 --> 0:06:03.160 this book or the other book if she hadn't moved 0:06:03.200 --> 0:06:03.839 to California. 0:06:03.920 --> 0:06:06.640 You couldn't not without a greenhouse, like you couldn't know, 0:06:06.920 --> 0:06:07.080 you know. 0:06:07.200 --> 0:06:09.719 I really tried for this book to sort of bring 0:06:09.960 --> 0:06:11.200 go back to my every day But. 0:06:11.200 --> 0:06:14.839 It's not a supermarket. It's not supermarket. This is, this is, 0:06:14.839 --> 0:06:18.000 this is and and or the organization it takes. But 0:06:18.480 --> 0:06:21.200 once you get into it, you can do it. And 0:06:21.240 --> 0:06:22.359 that's what I really like. You know. 0:06:22.360 --> 0:06:24.680 When I was developing the recipes, I really tried to 0:06:24.680 --> 0:06:27.560 go to stores like Trader Joe's and make sure that 0:06:27.600 --> 0:06:30.120 they were ingredients that people could find wherever they are. 0:06:30.120 --> 0:06:31.920 Of course, they're not the same as if you're going 0:06:31.920 --> 0:06:33.279 to the Hollywood farmers Market. 0:06:33.360 --> 0:06:35.760 Yes, but you should be able to find for that's 0:06:35.800 --> 0:06:39.600 arawan Yeah, araw one. You go into Arawuana and you 0:06:39.680 --> 0:06:42.159 spend one hundred dollars and you have a little time, you. 0:06:42.160 --> 0:06:45.600 Can fit everything in your part. Yeah. 0:06:45.720 --> 0:06:50.240 I love that story too, But this is sort of 0:06:50.279 --> 0:06:52.080 you know, it's the kind of food that you'd spend 0:06:52.240 --> 0:06:53.320 so much money there. 0:06:53.720 --> 0:06:56.320 I'm counting the ingredients and the black bean sweet potato 0:06:56.440 --> 0:07:07.800 and Green's Breakfast gowl one, two, three, five, six, seven, eight, nine, ten, eleven, twelve, thirteen, 0:07:08.440 --> 0:07:11.560 maybe fourteen or fifteen ingreenies. But you have to, you know, 0:07:11.640 --> 0:07:14.960 have to have the sweet potatoes cooked. I cooked sweet 0:07:14.960 --> 0:07:17.240 potatoes for my dogs, so this one I could actually 0:07:17.320 --> 0:07:19.360 and there's always a sweet potato cooked in their fridge, 0:07:19.360 --> 0:07:22.120 so I can actually make this salad. I don't like beans. 0:07:22.200 --> 0:07:24.240 I don't like beans, and I don't like nuts. Only 0:07:24.240 --> 0:07:26.760 fresh beans. Yeah, I don't like dried beans. You know. 0:07:26.800 --> 0:07:28.960 I've started making my own dog food because of you. 0:07:29.160 --> 0:07:30.120 Also, and. 0:07:32.320 --> 0:07:35.440 Two dogs. One is a Chiuahua and one is a Chihuahua. 0:07:35.560 --> 0:07:39.840 Italian greyhounds. Oh, oh goshful, he's like a little deer. 0:07:39.960 --> 0:07:41.720 He's very tall, very small. 0:07:42.800 --> 0:07:45.560 I just got a new French bulldog too, and she 0:07:45.600 --> 0:07:49.440 moved in with two chowchous and two old grouchy Frenchies 0:07:49.520 --> 0:07:53.440 and she's taken over. Yeah, she's lovely. Luna Muna. What 0:07:53.520 --> 0:07:54.360 are your dogs? 0:07:54.880 --> 0:07:55.840 Snacks and Toad? 0:07:56.600 --> 0:08:00.840 Yeah, and Snacks loves carrots so much. 0:08:01.160 --> 0:08:02.960 And he discovered the carrot bed in the. 0:08:02.920 --> 0:08:05.360 Garden and now he sits in there and he just 0:08:05.440 --> 0:08:06.200 pulls the people. 0:08:07.280 --> 0:08:07.840 That's weird. 0:08:07.920 --> 0:08:10.920 And it's so cute that I don't stop him, but 0:08:11.080 --> 0:08:18.000 it's annoying, and I. 0:08:12.680 --> 0:08:18.880 Know he wouldn't. I would put a fence on. So 0:08:18.880 --> 0:08:21.239 so we're supposed to be talking about our culinary careers 0:08:21.280 --> 0:08:23.880 and what it takes to create a cookbook today. And 0:08:23.920 --> 0:08:26.840 did you read that there were twenty five thousand cookbooks 0:08:26.880 --> 0:08:27.800 published last year? 0:08:27.880 --> 0:08:28.360 I believe it. 0:08:28.400 --> 0:08:31.720 I saw that Epicurious their like best of list was 0:08:31.760 --> 0:08:34.559 the top eighty cookbooks coming out this spring. 0:08:34.360 --> 0:08:34.640 Isn't it? 0:08:34.640 --> 0:08:36.120 Which is crazy? 0:08:36.200 --> 0:08:39.680 It is crazy. It is crazy. But we are consumed 0:08:39.960 --> 0:08:43.400 with food. We are very interested in the in the 0:08:43.480 --> 0:08:47.320 preservation and the growing and in the cooking of good food. 0:08:47.840 --> 0:08:50.800 Anyway, now to talk about TikTok. Have you gone on? 0:08:50.920 --> 0:08:52.200 Are you on TikTok? Martha? 0:08:52.360 --> 0:08:56.640 Of course, yeah, you're you have you were always just 0:08:57.160 --> 0:08:58.000 you're any trend. 0:08:58.040 --> 0:08:59.680 And I don't I'm never going to say I don't 0:08:59.720 --> 0:09:01.600 like you talk. I like TikTok. I think it's a 0:09:01.640 --> 0:09:04.440 I think it's a very nice platform. I don't delve 0:09:04.520 --> 0:09:07.720 deep into chiktok, but it's a very active and very 0:09:07.760 --> 0:09:09.559 lively and I learn a lot on TikTok. 0:09:09.640 --> 0:09:11.480 What do you think about you know, it's been hard 0:09:11.520 --> 0:09:14.320 for me after working with you, to not have everything 0:09:14.440 --> 0:09:18.160 look beautiful and perfect. So many of the videos, you know, 0:09:18.200 --> 0:09:21.160 people are cooking with one hand, shooting. 0:09:20.800 --> 0:09:22.400 With the other hand. The lighting's bad. 0:09:23.400 --> 0:09:25.560 Has that been an adjustment for you at all? No, 0:09:25.600 --> 0:09:27.360 You're still Everything you do is still looks fer. 0:09:27.520 --> 0:09:29.600 No, I don't. I don't mind. I don't mind looking 0:09:29.640 --> 0:09:31.760 at I I like. I really learn a lot. I'm 0:09:31.800 --> 0:09:34.280 both on TikTok and on Instagram. I don't spend a 0:09:34.320 --> 0:09:37.560 lot of time doing reading or looking at it, just 0:09:37.600 --> 0:09:40.080 because I don't have that time. But but but I 0:09:40.120 --> 0:09:43.160 always learned something and uh and I and I like 0:09:43.280 --> 0:09:46.280 I like, I like sites that actually teach a lot. 0:09:46.400 --> 0:09:49.280 So I'm into the big big gardener, and I'm looking 0:09:49.320 --> 0:09:52.520 at all the English garden sites right now, Chelsea Flower 0:09:52.559 --> 0:09:55.719 Show is coming up, and everybody's posting the most extraordinary 0:09:55.760 --> 0:09:59.640 gardens and the most beautiful proteges where they're growing all 0:09:59.679 --> 0:10:02.960 the most beautiful vegetables. So that's how I learn a lot. 0:10:03.120 --> 0:10:05.280 I love that your blog is now on Instagram. 0:10:05.360 --> 0:10:07.719 Yes, I did that. I did that. We have We've 0:10:07.720 --> 0:10:12.079 had a blog online for how many years? How many 0:10:12.120 --> 0:10:15.200 years would you say? Twenty years at least the Martha 0:10:15.240 --> 0:10:18.960 Blog hashtag Martha the Martha Blog online and we have 0:10:19.160 --> 0:10:22.360 a loyal following, but not a big following. And within 0:10:22.600 --> 0:10:26.800 three weeks our thing called Martha Stewart Blog has really 0:10:26.960 --> 0:10:29.080 taken off and it's so exciting to have it on. 0:10:29.480 --> 0:10:32.160 Justin Sanchez works with me on the blog and she's 0:10:32.160 --> 0:10:34.520 she's out photographing all day long and we're doing the 0:10:34.559 --> 0:10:38.360 research and writing a really nice informative it's like a 0:10:38.440 --> 0:10:40.040 magazine story every day. 0:10:39.880 --> 0:10:42.560 And it's really like what it's like being around you, 0:10:43.080 --> 0:10:44.760 just seeing all the little things you do. 0:10:44.880 --> 0:10:47.240 Yeah, every day. Well, thank you for mentioning that, because 0:10:47.240 --> 0:10:50.280 it is. It's a joy to do. Yeah, and I 0:10:50.280 --> 0:10:52.480 haven't really gotten in the kitchen with it yet too much. 0:10:52.640 --> 0:10:55.160 I'm excited, but we will do some stuff in the kitchen. 0:11:09.120 --> 0:11:11.320 So you're you've been cooking up a storm with all 0:11:11.320 --> 0:11:16.160 these beautiful, beautiful vegetables curried carrot dip, and everything does 0:11:16.200 --> 0:11:19.600 look good. You you have mastered your style and I 0:11:19.760 --> 0:11:21.880 like that a lot. I don't know. Let me see 0:11:21.920 --> 0:11:24.680 steam clams and sweet pepper and corn broth. Is that good? 0:11:25.559 --> 0:11:26.320 Everything's good? 0:11:26.480 --> 0:11:28.760 No? No, no, I'm just saying it. Is it good? 0:11:28.760 --> 0:11:32.040 I'm just you know what I mean? That looks so good? 0:11:32.240 --> 0:11:36.160 Is that? Did you take the corn off the cob? Yes? Okay, yeah, 0:11:36.280 --> 0:11:38.120 it looks really good. Yeah. 0:11:38.120 --> 0:11:40.480 This was a really really fun book to work on. 0:11:40.600 --> 0:11:43.720 And the broccoli apasta with peas and pectorina. My grandchildren 0:11:43.760 --> 0:11:45.520 will eat that. That's a great one for that is 0:11:45.600 --> 0:11:49.120 so good. They love they love pesto. So I'm going 0:11:49.160 --> 0:11:52.040 to children to add some broccoli choice. 0:11:52.120 --> 0:11:52.760 Yeah, and the book. 0:11:52.760 --> 0:11:57.439 It's not like hiding more vegetables necessarily, but that one's packed. 0:11:57.480 --> 0:12:00.160 This one. This artist choke, I love artist. It was 0:12:00.160 --> 0:12:02.520 I grow arted chokes and I cannot wait to make 0:12:02.520 --> 0:12:05.800 stuffed arted choke with breadcrumbs and so much garlic. How 0:12:05.840 --> 0:12:07.320 much garlic actually is there in here? 0:12:07.440 --> 0:12:08.199 There's quite a bit. 0:12:08.559 --> 0:12:11.240 And so it's only clothes because you can't you can't 0:12:11.520 --> 0:12:14.320 a lot that canst so many more clothes than that. 0:12:14.440 --> 0:12:18.400 You don't like to three garlic pasta. No is it roasted. 0:12:18.920 --> 0:12:22.720 It's not roasted. It's roasted garlics which is very soft 0:12:22.720 --> 0:12:26.640 confe kind of, and then it is sauteed and sliced 0:12:26.679 --> 0:12:30.199 and sauteta and olive oil, and then it's raw and it's, uh, 0:12:30.280 --> 0:12:31.439 it's so delicious. 0:12:31.600 --> 0:12:33.160 I thought you didn't like raw garlic. 0:12:33.320 --> 0:12:35.120 It only touched in this one and a lot of 0:12:35.200 --> 0:12:38.520 olive oil. It's very good, but you should try that one. 0:12:38.600 --> 0:12:40.400 But this is this I'm definitely going to try. 0:12:40.559 --> 0:12:42.920 That was my my Sicilian grandfather always. 0:12:42.720 --> 0:12:46.880 Used Yes, so good. And I like the colors. I 0:12:46.960 --> 0:12:48.600 love the purple cover. It was. 0:12:48.760 --> 0:12:51.640 I had these crazy girls in Paris dye that fabric 0:12:51.679 --> 0:12:52.000 for me. 0:12:52.360 --> 0:12:54.120 Oh yeah, it was a fun. 0:12:54.160 --> 0:12:56.320 I thought I thought you had painted that. It's so pretty. 0:12:56.400 --> 0:12:59.480 They did all sort of bautique dying, and yeah, it 0:12:59.520 --> 0:13:01.400 was really fun to collaborate. 0:13:01.480 --> 0:13:04.120 Well after working with you, besides greeness that I influenced 0:13:04.160 --> 0:13:05.800 you in any other way looking. 0:13:07.480 --> 0:13:09.400 Or is it just my we'll be here for the 0:13:09.440 --> 0:13:12.520 rest of the night, of course, I think, you know, 0:13:12.960 --> 0:13:16.679 you really showed me a whole different way of eating healthfully, 0:13:17.280 --> 0:13:20.920 you know, just eating really fresh ingredients, paying attention to 0:13:20.920 --> 0:13:23.280 what's in season, and it doesn't have. 0:13:23.200 --> 0:13:24.640 To be very complicated. 0:13:25.000 --> 0:13:28.280 I think that's you know, everyone's always worried it's so 0:13:28.320 --> 0:13:30.680 hard to eat healthy. But all the foods that I 0:13:30.880 --> 0:13:32.640 saw you enjoy or I cooked for you. 0:13:32.760 --> 0:13:33.959 It was very simple. 0:13:34.960 --> 0:13:35.720 It's pretty simple. 0:13:35.840 --> 0:13:36.560 Yeah, you know, there's a. 0:13:36.640 --> 0:13:39.280 Dish here that you asked me specifically for one day 0:13:39.320 --> 0:13:44.360 for lunch, which was a jar of tuna, a supreme grapefruit, 0:13:44.400 --> 0:13:47.440 and an avocado. And that is the perfect example of 0:13:47.480 --> 0:13:52.000 something that is so simple, but it's the absolute perfect bite. 0:13:52.559 --> 0:13:56.360 It could have been a can of sardines, yeah, either. 0:13:56.160 --> 0:13:59.120 But perfect and simple and so so healthy. 0:13:59.440 --> 0:14:02.120 I have a very empty refrigerator. I mean, I have 0:14:02.240 --> 0:14:05.240 giant troll sins in my kitchen but with glass doors, 0:14:05.240 --> 0:14:07.400 and you can see that it's pretty empty except for 0:14:07.800 --> 0:14:11.120 giant bowls of citrus from my greenhouse. I'm growing a 0:14:11.120 --> 0:14:13.840 lot of citrus. You have to come up and see everything, 0:14:13.880 --> 0:14:16.040 grapefruits and oranges and lemons and limes. 0:14:16.040 --> 0:14:18.600 And you have to see our little orchard that we plant. 0:14:19.360 --> 0:14:22.720 Yeah, so fabulous. Well this is inside and you're outside. 0:14:23.080 --> 0:14:26.760 I remember you told me, well, probably about ten years 0:14:26.800 --> 0:14:28.480 ago at this point you said, I haven't bought a 0:14:28.560 --> 0:14:32.840 lemon in years, which in New York is really really amazing. 0:14:32.880 --> 0:14:34.840 We had such a crop of lemons last week, lemons 0:14:34.880 --> 0:14:37.120 and key limes. I had to squeeze them all and 0:14:37.160 --> 0:14:39.720 freeze pints of juice. So now I can make well. 0:14:39.720 --> 0:14:41.240 Your I don't know how you had any room in 0:14:41.280 --> 0:14:41.680 your freezer. 0:14:41.720 --> 0:14:45.520 Your freezer are always filled with berries, just huge bags 0:14:45.520 --> 0:14:48.560 of currants and black raspberries. 0:14:47.960 --> 0:14:51.480 Ju citrus juices. But there's nothing in the refrigerator. So 0:14:51.520 --> 0:14:53.640 I have to I've had to learn how to cook 0:14:53.720 --> 0:15:00.280 from like the air. Sometimes I'm hungry and I hate 0:15:00.280 --> 0:15:02.800 to go to the store. I hate shopping. Do you 0:15:02.800 --> 0:15:04.960 hate shopping? Are you the farmer's markets? 0:15:05.040 --> 0:15:06.120 I have the farmer's markets. 0:15:06.120 --> 0:15:08.920 I'm really trying to grow as much as I possibly can, 0:15:09.600 --> 0:15:11.360 because it is a drag to go to the store, 0:15:11.400 --> 0:15:13.800 and it's you know, I'm sort of When I started 0:15:13.840 --> 0:15:15.920 writing this book, I was really sick of the question 0:15:16.040 --> 0:15:18.320 like what's for dinner? What are we having for dinner? 0:15:18.560 --> 0:15:20.760 It's a question you have every single day. And this 0:15:20.960 --> 0:15:24.200 was really my solution for that. You know, I had 0:15:24.240 --> 0:15:26.880 written another cookbook at the same time with my friend 0:15:26.880 --> 0:15:27.480 Benny Blanco. 0:15:27.480 --> 0:15:28.760 Oh yeah, I'm anxious to see that. 0:15:28.960 --> 0:15:31.720 Yeah, that one was fun. It's all parties. 0:15:32.960 --> 0:15:35.440 He really felt to everybody who Benny Blanco is. 0:15:35.480 --> 0:15:36.920 Benny Blanco is one of my best friends. 0:15:36.960 --> 0:15:38.480 Everybody knows who Bennie Blanco is. 0:15:38.560 --> 0:15:41.920 He's a music producer who really loves to cook. 0:15:41.960 --> 0:15:42.800 He's worked with. 0:15:43.320 --> 0:15:47.080 Justin Bieber, Katie Perry, all kinds of people, but he 0:15:47.120 --> 0:15:48.920 loves to cook. So I helped him write a cookbook 0:15:48.960 --> 0:15:51.240 and it's much different than this book. It's a lot 0:15:51.240 --> 0:15:54.600 of I think there's three different fried chicken recipes in it, 0:15:54.840 --> 0:15:57.120 but he put a recipe in there for you because 0:15:57.120 --> 0:16:01.440 he's been trying to get your attention desperately. He just 0:16:02.000 --> 0:16:05.160 it drives him crazy that you give me attention and 0:16:05.200 --> 0:16:06.920 that you don't pay attention. 0:16:06.600 --> 0:16:09.600 To music for him. Nothing. What does he want? 0:16:09.960 --> 0:16:13.880 He just wants you to recognize him. 0:16:13.880 --> 0:16:15.240 And now he's out. 0:16:15.320 --> 0:16:16.560 Now I know who he is, but. 0:16:16.560 --> 0:16:18.640 Don't do it? You know, Martha, I have a question 0:16:18.720 --> 0:16:19.080 for you. 0:16:19.320 --> 0:16:23.320 Yes, you have accomplished so much, and I want to 0:16:23.360 --> 0:16:25.080 know what it looks like for you to be proud 0:16:25.120 --> 0:16:28.440 of yourself. Do you ever pause to really like let 0:16:28.480 --> 0:16:31.280 your accomplishment sink in? Are you onto the next Do 0:16:31.320 --> 0:16:32.840 you take the time just to pause? 0:16:32.880 --> 0:16:35.000 I know for me, I don't have time. Yeah, I 0:16:35.040 --> 0:16:39.200 have no time for anything. I'm writing the hundredths book 0:16:39.280 --> 0:16:41.560 right now. Oh, and I think you'll all like it. 0:16:41.560 --> 0:16:44.440 It's a hundred of my favorite recipes and it's just 0:16:44.480 --> 0:16:47.000 called the cookbook, and so it's going to be a 0:16:47.040 --> 0:16:52.400 lot of fun. It's beautiful. We had Dana Gallagher photograph it, 0:16:52.840 --> 0:16:55.080 and we worked and we worked for how many shoot days? 0:16:55.120 --> 0:16:57.520 Was it? My book editors right here, how many shoot days? 0:16:58.400 --> 0:17:03.480 Sixteen sixteen shoots for a hundred amazing photographs and more 0:17:03.640 --> 0:17:06.560 more than one hundred. That was not enough days. But 0:17:06.560 --> 0:17:10.600 but and you talk about hard work, but all done 0:17:10.640 --> 0:17:14.160 in my kitchen in Bedford, and that's a really really 0:17:14.320 --> 0:17:15.200 it's going to be a beautiful. 0:17:15.280 --> 0:17:17.840 How different did it feel to make your hundred book 0:17:17.960 --> 0:17:19.200 than your first book? 0:17:19.920 --> 0:17:22.600 It's it's feeling about the same because I haven't finished 0:17:22.600 --> 0:17:24.959 writing those hundreds yet and it it. 0:17:25.359 --> 0:17:28.080 I don't think it will ever gets easier. It's a process. 0:17:28.080 --> 0:17:30.000 I don't think most people in this room know what 0:17:30.119 --> 0:17:31.520 does go into It does. 0:17:31.400 --> 0:17:34.000 Not get easier, and in fact, in fact it's a 0:17:34.000 --> 0:17:37.560 little bit harder because because the first book, Entertaining nineteen 0:17:37.640 --> 0:17:41.240 eighty two, that took me, that took me only a year, 0:17:41.880 --> 0:17:44.760 and this one's taking only sort of only a year 0:17:44.840 --> 0:17:48.720 two write, but a more painful year. And and it's 0:17:49.040 --> 0:17:51.800 and Entertaining is more pages. But it was like so 0:17:52.000 --> 0:17:53.240 much fun. I'm not bored. 0:17:53.280 --> 0:17:55.560 I'm not don't what's your favorite part of the process 0:17:56.080 --> 0:17:56.480 writing it? 0:17:57.200 --> 0:18:01.320 Writing the most things, yeah, and and thinking about the content, 0:18:01.359 --> 0:18:05.240 of course, and then the photographs, looking at the photographs, 0:18:05.480 --> 0:18:07.840 the final photographs. That's And we did a lot of 0:18:07.840 --> 0:18:11.199 styling in this book. It's it's pretty, it's me in 0:18:11.240 --> 0:18:12.200 which I'm happy about. 0:18:12.280 --> 0:18:14.560 That feels so good. I think this book was for me. 0:18:14.760 --> 0:18:17.080 It was I could really put more of my personality 0:18:17.119 --> 0:18:17.600 and it's good. 0:18:17.720 --> 0:18:18.120 Yeah. 0:18:18.000 --> 0:18:20.280 Why why did you find that after the first book? 0:18:20.359 --> 0:18:22.119 You know, they wanted to play it a little safer 0:18:22.160 --> 0:18:25.480 with the first one. Who was the publishers listen. 0:18:25.240 --> 0:18:28.520 To the publisher. No publishers in this room. Right is 0:18:28.560 --> 0:18:29.400 your publisher here. 0:18:29.720 --> 0:18:31.440 There's a few people from my publisher. 0:18:33.160 --> 0:18:37.000 Never listen to the publisher, Yeah, they never. They don't 0:18:37.040 --> 0:18:39.760