WEBVTT - Glenn Close

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

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<v Speaker 1>and Adamized Studios.

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<v Speaker 2>I've done so many things that had very tight corsets.

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<v Speaker 2>You can't have lunch, you'd.

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<v Speaker 3>Make you sick.

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<v Speaker 2>When I was doing one hundred and one hundred two Dalmatians,

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<v Speaker 2>I had a corset that made my waist twenty one inches,

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<v Speaker 2>and if it was off by a quarter of an inch,

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<v Speaker 2>you'd literally could faint.

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<v Speaker 3>I'm here with my wonderful friend Glenn Close. Sadly we're

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<v Speaker 3>far apart. She's in Montana, I'm in London, but we're

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<v Speaker 3>both going to go together to Genema in Liguria, where

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<v Speaker 3>this recipe for tagliaatelly with walnuts sauce comes.

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<v Speaker 2>From three hundred grams tagliatelly, two kilos fresh wet walnuts, shelled,

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<v Speaker 2>bitter skins removed, one hundred GM's bread crumbs soaked in milk,

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<v Speaker 2>two garlic cloves peeled, one hundred and fifty milligrams olive oil,

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<v Speaker 2>one hundred grams parmesan grated, four tablespoons fresh basil, seventy

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<v Speaker 2>five grams unsalted butter. This is best made in a

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<v Speaker 2>pestle and mortar pound. The walnuts and garlic until combined

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<v Speaker 2>and season well. Squeeze most of the milk from the

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<v Speaker 2>bread crumbs, then add to the mortar and mix together.

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<v Speaker 2>Pour in the olive oil gradually. Finally add half the

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<v Speaker 2>parmesan and basil. If it is too thick, add more milk.

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<v Speaker 2>Cook the tagliatelly, drain and return to the saucepan. Add

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<v Speaker 2>the softened butter and toss gently. Stir in the sauce

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<v Speaker 2>and serve with the raining parmesan. And my mouth is

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<v Speaker 2>water and.

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<v Speaker 3>It's too so beautiful. Let you read it. It makes

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<v Speaker 3>me want to eat it and cook it right away.

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<v Speaker 3>I love this recipe because it's so regional, comes from Geneva.

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<v Speaker 3>It is totally seasonal, and when you only eat it

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<v Speaker 3>when the walnuts are fresh, which is in the early

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<v Speaker 3>months of autumn, and there's something very delicate and very

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<v Speaker 3>subtle about the taste. Why did you choose this recipe,

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<v Speaker 3>Glenn Well?

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<v Speaker 2>I chose it because I asked my wonderful daughter Annie

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<v Speaker 2>what recipes she would choose from the River Cafe, and

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<v Speaker 2>without hesitation, she said, tagli Itelli with walnut sauce. So

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<v Speaker 2>I chose it because I love my daughter and she

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<v Speaker 2>is a foodie of the first order.

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<v Speaker 3>She is. And did you always cook with her? Did

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<v Speaker 3>you cook together? Was she somebody who loved food from

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<v Speaker 3>the beginning?

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<v Speaker 2>Yes, I have a picture of annual. She barely could

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<v Speaker 2>reach the kitchen counter, and she was. She used to

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<v Speaker 2>come in and say I'm going to cook something, and

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<v Speaker 2>she would just get a bowl and start putting things

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<v Speaker 2>in a bowl, and you'd say, do you want to

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<v Speaker 2>add a little milk or yeah. So she's always had

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<v Speaker 2>a pension for cooking, and I can't say that I have.

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<v Speaker 2>So I am really really overjoyed when she comes and

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<v Speaker 2>visits because I know I'm going to have a spate

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<v Speaker 2>of fabulous meals. And she's very adventurous. She likes to

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<v Speaker 2>try new things.

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<v Speaker 3>When you're growing up, who cooked for you? Wow? What

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<v Speaker 3>was it cooking like in your childhood?

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<v Speaker 2>It was hilarious my early childhood. My mom she would

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<v Speaker 2>open a can of suck atash, which had those mealy

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<v Speaker 2>lima beans. Hated it hated suck attash and corn beef hash.

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<v Speaker 2>I remember she did some wonderful ribs though, but I

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<v Speaker 2>think she just put ketchup and mustard together other and

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<v Speaker 2>put them over. But they were really good. I remember

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<v Speaker 2>that from my childhood, but she would I think she

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<v Speaker 2>was a basic, you know, just a good steak or chicken.

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<v Speaker 2>We had a rooster called Pretzel and he would crow

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<v Speaker 2>during the night, and my brother cut a oil drum

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<v Speaker 2>in half and cleaned it out, and at night, Pretzel

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<v Speaker 2>would be put under the oil drum, but you still

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<v Speaker 2>could hear the worm. Finally, finally, everybody thought it was

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<v Speaker 2>time for Pretzel to be butchered, and he was, and

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<v Speaker 2>he was putt in the freezer. And then I happened

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<v Speaker 2>to be there when they brought Pretzel out and said,

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<v Speaker 2>let's roast Pretzel. He was inedible. You couldn't even get

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<v Speaker 2>a knife into it. My mother was pretzels revenge.

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<v Speaker 3>And what about that part from being in the kitchen

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<v Speaker 3>and big home? What about restaurants? Do you like restaurants

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<v Speaker 3>pre covid, Yeah, pre covid.

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<v Speaker 2>I love going to restaurants. I love sitting down knowing

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<v Speaker 2>that you're going to get a wonderful meal. But I

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<v Speaker 2>think for me, the most important thing about a restaurant

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<v Speaker 2>is its atmosphere and who you actually are there with.

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<v Speaker 2>The last time I was in the River Cafe was

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<v Speaker 2>with Jonathan Price and Kate his wife, and you were

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<v Speaker 2>there and you came and sat and you were busy around,

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<v Speaker 2>but we were celebrating the end of filming the Wife.

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<v Speaker 2>But it was such a spectacular time because you feel

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<v Speaker 2>so embraced by the whole atmosphere. And also then, of course,

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<v Speaker 2>there's nothing more wonderful and brings people together than when

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<v Speaker 2>a gorgeous plate of food is put in front of you.

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<v Speaker 3>It's always interested in me the way that you can

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<v Speaker 3>see that people come sometimes to a restaurant and they

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<v Speaker 3>are a bit damaged, or they're a bit tender, they're

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<v Speaker 3>a bit tired, or they're a bit sad, or they're

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<v Speaker 3>very happy, or they're celebrating. There's a lot going on.

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<v Speaker 3>And I also think that's why perhaps actors really do

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<v Speaker 3>like restaurants, because there is a theatrical atmosphere. Do you

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<v Speaker 3>think of a restaurant.

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<v Speaker 2>Very much so? And I think as an actor, there's

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<v Speaker 2>something wonderful about knowing the people in a place and

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<v Speaker 2>coming in and you literally feel like you're going into

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<v Speaker 2>another version of home. And I think that's also important.

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<v Speaker 2>But it's interesting that you say that because I was

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<v Speaker 2>recently in California and I was staying in Pasadena at

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<v Speaker 2>a very lovely hotel one evening when I went with

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<v Speaker 2>my book and get a little bit of dinner. Across

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<v Speaker 2>from me at a two table was a couple and

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<v Speaker 2>the guy was sobbing, Oh, I mean sobbing out loud,

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<v Speaker 2>and I almost I wanted to go and say, I'm

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<v Speaker 2>so sorry, you bet you know. A woman was holding

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<v Speaker 2>his hand and it went on for quite a while,

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<v Speaker 2>and then he would pull himself together and start laughing.

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<v Speaker 2>And I thought, of course, my actors imagina thought, what

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<v Speaker 2>has happened?

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<v Speaker 3>What is that situation?

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<v Speaker 2>But I found it fascinating that that much emotion was being,

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<v Speaker 2>you know, let out in a very public place. As

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<v Speaker 2>far as observing how people eat, I one of my

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<v Speaker 2>my ex partners, I remember, I remember the day when

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<v Speaker 2>I actually noticed how he chewed, and he chewed like

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<v Speaker 2>buzz bunny, like really fast, and it was like it

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<v Speaker 2>would be a scene out of a comedy that I

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<v Speaker 2>just stared and I thought, I can't believe that I'm

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<v Speaker 2>with somebody who eats like that. And it was so

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<v Speaker 2>funny and so distinctive that when I was in Mars

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<v Speaker 2>Attacks and playing the first lady to Nicholson's President, and

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<v Speaker 2>we're eating TV dinners in front of the TV. I

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<v Speaker 2>chew like a total I totally took how my ex

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<v Speaker 2>chewed because it was it was astonishing.

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<v Speaker 3>I get it, I really. I have a friend that

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<v Speaker 3>left her husband because the way he buttered bread. She

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<v Speaker 3>just couldn't believe that he was so many of these.

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<v Speaker 3>She said, they were making garlic bread and he was, oh,

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<v Speaker 3>he was so he was so stingy about everything in life.

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<v Speaker 3>And then she just saw him put no, you know,

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<v Speaker 3>the smallest amount of butter on a piece of bread,

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<v Speaker 3>and she thought, that's it. You know, it's a bit

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<v Speaker 3>like you and the chewing. I cannot this is it.

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<v Speaker 3>I just can't do this.

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<v Speaker 2>This is it. It kind of was a this is

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<v Speaker 2>it moment for me.

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<v Speaker 3>Back to Annie and you do you eat out together?

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<v Speaker 3>You know, now that she's older and she's married, and

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<v Speaker 3>you're not maybe cooking together making pancakes for her? Do

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<v Speaker 3>you share a lot of food together? Do you eat

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<v Speaker 3>out or does she cook for you?

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<v Speaker 2>She does, And the thing that amazes me is how

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<v Speaker 2>much she loves it, how much she takes time in

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<v Speaker 2>getting the right ingredients. And I think the help she

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<v Speaker 2>likes the most is the cleanup. You know, she doesn't

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<v Speaker 2>like people hovering. It's really a process for her that

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<v Speaker 2>I think is psychological as well as practical. I think

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<v Speaker 2>she finds real solace and she has told me that

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<v Speaker 2>it's a place that helps her with anxiety. You just

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<v Speaker 2>get in the kitchen.

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<v Speaker 3>Yeah, it's comforting, and it's a connection, isn't it It is?

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<v Speaker 3>It is comforting and our connection was we met in

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<v Speaker 3>Mexico and I was saying, how we how many meals

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<v Speaker 3>we shared in Mexico and going to Contramard and sitting

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<v Speaker 3>there for hours with our friends, Yes, and going to

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<v Speaker 3>that breakfast place and having breakfast and having margerite. Oh,

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<v Speaker 3>isn't that that beautiful.

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<v Speaker 2>Conchiman That was God, what a great place. I just

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<v Speaker 2>I think a fine Mexican cuisine is, besides Italian, my

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<v Speaker 2>favorite food ever. You know, if you if you have

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<v Speaker 2>a beautifully cooked chicken with one of those dark molet sauces,

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<v Speaker 2>it's just exquisite. The ingredients that they put in is

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<v Speaker 2>so beautifully subtle and deep. You know, it's you know,

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<v Speaker 2>I put salt and pepper and lowery sauce and oi

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<v Speaker 2>roast chicken. You know, it's like but it's again, it

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<v Speaker 2>informs you because probably you're getting stimulated in your taste

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<v Speaker 2>buds in different places, and it actually becomes almost, you

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<v Speaker 2>know what kind of a physical experience. It's it's it's

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<v Speaker 2>profound when you're when you sit down to a beautifully

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<v Speaker 2>cooked meal with complex ingredients. And the breakfasts, certainly in

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<v Speaker 2>Zikatella is the avocado, the wonderful fresh fruit, and also

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<v Speaker 2>the eggs are just to me. My favorite was that

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<v Speaker 2>moment of breakfast and you could hear the ocean pounding,

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<v Speaker 2>and it's just that it's I really miss it.

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<v Speaker 3>I really want to go back. Oh we will, we

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<v Speaker 3>have to go. We were in Mexico. I think the

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<v Speaker 3>most recent time we were in Mexico together. It was

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<v Speaker 3>your birthday and I remember we were in this incredibly beautiful,

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<v Speaker 3>rather remote place and Chris Terrio, your friend, and I

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<v Speaker 3>thought we had to catch you a birthday cake, and

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<v Speaker 3>we walked down the beach. We came to this little village.

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<v Speaker 3>We thought, we're going to find this really wonderful Mexican

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<v Speaker 3>birthday cake for you, and in fact we went into

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<v Speaker 3>this kind of pastry shop and they had those kind

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<v Speaker 3>of terrible looking slightly plastic birthday cakes that were kind

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<v Speaker 3>of full of sugar and kind of probably fake icing,

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<v Speaker 3>but we was all we could get, and so we

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<v Speaker 3>bought it, and we came back and we brought it

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<v Speaker 3>out to you for your birthday, and it turned out

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<v Speaker 3>to be like the most delicious thing that we'd ever had.

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<v Speaker 3>Do you remember it was so shocked that here we

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<v Speaker 3>were in Mexico being this kind of who knows what cake,

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<v Speaker 3>and it was so good. I think the three of

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<v Speaker 3>us finished up the whole birthday.

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<v Speaker 4>Yeah.

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<v Speaker 2>In France, when I did Dangerous Liaisons, they have French hours,

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<v Speaker 2>which you don't have a break and you go and

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<v Speaker 2>get something when they're doing a setup or something. But

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<v Speaker 2>then they had a dining room trailer with tables with

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<v Speaker 2>white table claws and wine on the tables, like what.

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<v Speaker 2>And then of course you have caterers and you have

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<v Speaker 2>the craft service table where everybody goes and snacks. And

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<v Speaker 2>that really depends on how much money the production has,

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<v Speaker 2>is what the quality of that is. But I just

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<v Speaker 2>I did a film up in Canada on January and

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<v Speaker 2>they had a lot of really healthy food that was

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<v Speaker 2>really nice to have because you can just gain weight.

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<v Speaker 3>I was thinking about big chill and the memories. There's

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<v Speaker 3>so many memories from The Big Chill, but a lot

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<v Speaker 3>of The Big Chill, it seems to me in my

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<v Speaker 3>memory because I haven't watched it for a while. Takes

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<v Speaker 3>place in the kitchen, doesn't it, sitting on the table.

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<v Speaker 3>There's a lot of food in that movie. What was

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<v Speaker 3>it like making that movie? And the food and the topping?

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<v Speaker 3>I can't remember what we ate.

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<v Speaker 2>I do remember because it was my second movie and

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<v Speaker 2>I was shown what the pattern of my china would be.

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<v Speaker 3>You must say, oh, I would never have that.

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<v Speaker 2>I would never have that, And I got all upset,

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<v Speaker 2>and then Larry Casten was very you know, said yeah that,

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<v Speaker 2>thank you, you know, blah blah blah. Then of course

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<v Speaker 2>when you see the movie, there's no way that any

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<v Speaker 2>would ever notice the pattern on the china. So I

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<v Speaker 2>realized how gracious Larry Casten was. I think in The

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<v Speaker 2>Big Chill, wasn't there a bit about throwing spaghetti against

0:14:24.200 --> 0:14:28.440
<v Speaker 2>the refrigerator? So if it was, but yeah, I think

0:14:28.480 --> 0:14:33.880
<v Speaker 2>there's something that promotes conversation when you're sitting around a table,

0:14:34.040 --> 0:14:37.240
<v Speaker 2>and that movie is all about conversation, and you know,

0:14:37.440 --> 0:14:39.840
<v Speaker 2>in life, we all end up in the kitchen. So

0:14:39.960 --> 0:14:42.600
<v Speaker 2>I think it was very true to life that a

0:14:42.640 --> 0:14:45.440
<v Speaker 2>lot of the scenes take place in the kitchen.

0:14:46.000 --> 0:14:50.040
<v Speaker 3>But what is it like being as a political you know,

0:14:50.160 --> 0:14:55.800
<v Speaker 3>my most socially conscious, political involved activist friend. Do you

0:14:55.920 --> 0:14:58.640
<v Speaker 3>feel that way about food? I mean and farming? Are

0:14:58.680 --> 0:15:02.080
<v Speaker 3>you you know you're in that? I mean?

0:15:02.480 --> 0:15:06.440
<v Speaker 2>Doesn't it all come down to soil? This valley, the

0:15:06.480 --> 0:15:12.960
<v Speaker 2>Gallatin Valley, it's just vast and spectacular and it has

0:15:13.040 --> 0:15:16.800
<v Speaker 2>some of the best soil in North America, But it

0:15:16.840 --> 0:15:20.000
<v Speaker 2>also has sprawl. And all I can think of is

0:15:20.040 --> 0:15:23.800
<v Speaker 2>we're building over some of the best soil that could

0:15:23.840 --> 0:15:27.440
<v Speaker 2>be feeding people. The least there should be is a

0:15:27.560 --> 0:15:32.160
<v Speaker 2>tax for developers who are taking away the ability for

0:15:32.480 --> 0:15:37.880
<v Speaker 2>protos to be grown on this invaluable soil. Annie wants

0:15:37.960 --> 0:15:41.840
<v Speaker 2>to develop a garden out on our property, and we

0:15:41.960 --> 0:15:45.080
<v Speaker 2>have a wonderful, wonderful place for that, and she wants

0:15:45.120 --> 0:15:49.240
<v Speaker 2>to eventually find students with the Agricultural Department, you know,

0:15:49.320 --> 0:15:54.520
<v Speaker 2>to use whatever in whatever way we can to develop things.

0:15:54.560 --> 0:15:58.120
<v Speaker 2>She loves the Stone Barn thing, the things that they're

0:15:58.120 --> 0:16:02.680
<v Speaker 2>doing in Stone Barn, where they're they're developing vegetables that

0:16:02.800 --> 0:16:07.120
<v Speaker 2>have very a wonderful flavor, but they take less water.

0:16:07.560 --> 0:16:09.600
<v Speaker 2>Things like that I think are going to be crucial

0:16:10.320 --> 0:16:14.080
<v Speaker 2>as you know, our population keeps expanding and our water

0:16:14.120 --> 0:16:17.520
<v Speaker 2>supply keeps diminishing. I think, especially in a place like this,

0:16:17.880 --> 0:16:20.760
<v Speaker 2>we're always afraid of fire. Now in the summers, it's

0:16:20.920 --> 0:16:23.440
<v Speaker 2>just a way of life. Now you have to think

0:16:23.440 --> 0:16:27.720
<v Speaker 2>of of water, and you have to think what's the

0:16:27.720 --> 0:16:32.160
<v Speaker 2>best way to produce food. And I can't say I'm

0:16:32.200 --> 0:16:35.040
<v Speaker 2>deep into that. I think there are people here that

0:16:35.200 --> 0:16:38.400
<v Speaker 2>are and I can learn from them. But yeah, it's

0:16:38.440 --> 0:16:41.600
<v Speaker 2>definitely an issue that's not, you know, obviously not here,

0:16:41.880 --> 0:16:47.520
<v Speaker 2>it's worldwide. Populations are shifting because of food supply and

0:16:47.760 --> 0:16:48.800
<v Speaker 2>depleted soils.

0:16:48.960 --> 0:16:51.640
<v Speaker 3>I mean, that's well, we hope we have no history

0:16:51.960 --> 0:16:54.880
<v Speaker 3>happen as an American in London, but as an American

0:16:55.280 --> 0:16:59.320
<v Speaker 3>in America, we do have a government now since the

0:16:59.400 --> 0:17:04.320
<v Speaker 3>Department of Agriculture and our President and the internalfess are

0:17:04.240 --> 0:17:07.520
<v Speaker 3>all really thinking much more than that. I think that

0:17:07.600 --> 0:17:11.960
<v Speaker 3>way everyone has to know and wants to sustainability.

0:17:12.160 --> 0:17:16.679
<v Speaker 2>Oh god, it's it's a profound relief because the heads

0:17:16.680 --> 0:17:21.280
<v Speaker 2>of all those departments were formerly people who had worked

0:17:21.320 --> 0:17:27.720
<v Speaker 2>to dismantle them at terrible cost for future generations, terrible cost.

0:17:28.560 --> 0:17:31.640
<v Speaker 2>You know, I have no words for what I feel

0:17:31.680 --> 0:17:34.440
<v Speaker 2>about people who don't think of their children and grandchildren

0:17:34.440 --> 0:17:43.160
<v Speaker 2>as they're raping. Yeah, yeah, our natural resources. It's yeah, shameful.

0:17:44.640 --> 0:17:46.879
<v Speaker 3>So we think about our as you say, our children

0:17:46.960 --> 0:17:49.479
<v Speaker 3>and our grandchildren, and you think about your daughter, and

0:17:49.520 --> 0:17:53.680
<v Speaker 3>you talk about you know, you're in Montana and London

0:17:53.760 --> 0:17:57.320
<v Speaker 3>and so food is food is a connection, but it

0:17:57.359 --> 0:18:03.200
<v Speaker 3>also is a comfort. So I try to end each

0:18:03.400 --> 0:18:07.159
<v Speaker 3>conversation with the question, the food is a comfort? Do

0:18:07.440 --> 0:18:10.159
<v Speaker 3>have one comfort food? Do you have a comfort food

0:18:10.359 --> 0:18:12.359
<v Speaker 3>that you would go to when you need that?

0:18:12.880 --> 0:18:20.520
<v Speaker 2>My unhealthy comfort food would be coffee, ice cream and oreos.

0:18:22.520 --> 0:18:25.000
<v Speaker 2>I've had a passion for oreos ever since I was.

0:18:25.119 --> 0:18:28.000
<v Speaker 3>Tin Do you separate them? To take the top?

0:18:28.680 --> 0:18:34.320
<v Speaker 2>You have to, I everybody has there there way of

0:18:34.359 --> 0:18:38.879
<v Speaker 2>eating oreos. I very carefully try to take off the

0:18:38.920 --> 0:18:41.679
<v Speaker 2>top with my bottom teeth. You know, you feel like

0:18:41.720 --> 0:18:44.119
<v Speaker 2>you've accomplished it if the top comes off in one piece,

0:18:44.440 --> 0:18:47.680
<v Speaker 2>and then I scrape the lard out with my back

0:18:48.560 --> 0:18:51.439
<v Speaker 2>and I placed the chocolate wafers on my tongue as

0:18:51.440 --> 0:18:53.639
<v Speaker 2>if I was, you know, taking communion.

0:18:55.560 --> 0:18:57.360
<v Speaker 3>Yeah, we have I have to say we have many

0:18:57.400 --> 0:19:00.240
<v Speaker 3>things in common, but I eat an oreo and exactly

0:19:00.359 --> 0:19:04.359
<v Speaker 3>the same way. That's exactly so there you are exactly

0:19:06.560 --> 0:19:13.600
<v Speaker 3>Thank you. We'll see each other very soon this holiday season.

0:19:13.720 --> 0:19:16.240
<v Speaker 5>If you can't come to the River Cafe, the River

0:19:16.320 --> 0:19:19.960
<v Speaker 5>Cafe will come to you. Our beautiful gift boxes are

0:19:20.000 --> 0:19:23.399
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<v Speaker 5>Venetian glasses of Florentine, Christmas cake made in our pastry kitchen,

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<v Speaker 5>and more. We ship them everywhere. To find out more

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<v Speaker 5>or to place your order, visit shop Therivercafe dot co

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<v Speaker 5>dot uk.

0:19:46.960 --> 0:19:49.840
<v Speaker 1>River Cafe Table four is a production of iHeartRadio and

0:19:49.880 --> 0:19:55.040
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