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Speaker 1: Ruthie's Table four is now on YouTube. To watch this

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Speaker 1: episode and others, just visit Ruthie's Table four dot com

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Speaker 1: forward slash YouTube.

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Speaker 2: You're listening to Ruthie's Table four in collaboration with me

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Speaker 2: and em Intelligence Style for Busy Women. A few weeks ago,

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Speaker 2: I received a letter, Ruthie, my great friend Rashida Jones

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Speaker 2: is having dinner at the River Cafe tonight. You really

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Speaker 2: should meet her. I know you'll love her and you

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Speaker 2: will take care of her. Rushida treats life like an adventure.

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Speaker 2: She makes everyone feel cool, even though we all know

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Speaker 2: she's the coolest. I'm so happy she's here to talk

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Speaker 2: about family and food, creativity and all she does. Afterwards,

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Speaker 2: we'll have lunch together with her friends James and Catherine.

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Speaker 2: I haven't had to take care of Rashida, but like

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Speaker 2: them and everyone else, I love her.

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Speaker 3: Oh, Ruthy, so here we are and you've chosen a recipe.

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Speaker 3: I was so side about the recipe that you chosen

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Speaker 3: to read, which is because from Rome particularly, when did

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Speaker 3: you first have it?

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Speaker 2: Do you remember? Or is it just something you love

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Speaker 2: to eat?

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Speaker 4: I think, Oh, when did I first have it? Ever? Yeah,

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Speaker 4: to be honest, I think here, oh yeah, yeah, okay,

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Speaker 4: that's nice because sometimes or maybe I had it before

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Speaker 4: and I didn't know that I had it because I

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Speaker 4: it wasn't a remarkable recipe. Here's where I had it,

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Speaker 4: and I remembered and I thought I could eat this

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Speaker 4: every single day.

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Speaker 2: What do you like about it?

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Speaker 4: I love the texture, the crunchy. I love how acidic

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Speaker 4: it is, salt saltya. It's the perfect thing to have

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Speaker 4: when you're about to have meat and pasta or whatever,

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Speaker 4: because it like cuts through everything. It's so fresh. It

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Speaker 4: feels like it feels like a perfect kind of way

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Speaker 4: to set the scene for any palette, any meal. You know,

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Speaker 4: I feel like you got you got it done first,

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Speaker 4: like it's it's healthy and tasty, and now we could

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Speaker 4: go and now we can get get involved in the creaky.

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Speaker 2: It is a great way to start a meal. I

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Speaker 2: always say that when I have it. And also it's

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Speaker 2: quite seasonal, so you know when it arrives. You know,

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Speaker 2: sometimes it carries on till January, February, maybe March, but

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Speaker 2: generally we know that at one point it's going to go.

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Speaker 4: It starts them all right, starting right.

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Speaker 2: Now, yeah, right now, this minute, so would you like

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Speaker 2: to read the recipe? And then we have and then

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Speaker 2: like Pinterrell, we will get into the.

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Speaker 4: Rich things afterwards.

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Speaker 2: You can read it any way you want. I always

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Speaker 2: say that Wes Anderson, you know, he did it with

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Speaker 2: his daughter Freya and she kept correcting him. And Luca

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Speaker 2: told me that his ana told me I was doing

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Speaker 2: it all wrong. So that was one which it turned

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Speaker 2: out I wasn't. But you can read it any way

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Speaker 2: you want. You can read it just the way it.

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Speaker 4: Is, okay. So I have wanted to know for so

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Speaker 4: long because I know I have Italian friends who they

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Speaker 4: drop the E on things.

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Speaker 2: What is that? Now, that's really funny. That's I think

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Speaker 2: that's Tony soprano.

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Speaker 4: Maybe they're just copying.

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Speaker 2: I think it's pintarella, and I think it's mozzarella. But

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Speaker 2: the one that I never get is the risotto, okay,

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Speaker 2: because here we call it risotto, and then in the

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Speaker 2: United States where I come from, it's risotto risotto. Yes,

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Speaker 2: we love a hard longo. Can we have a risotto? Okay?

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Speaker 2: So you can call it anything you gones too, s scone,

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Speaker 2: scones different, and we say cookies, you know they say

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Speaker 2: that we say cookies instead of biscuits. I think George

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Speaker 2: Bernard Shaw said that, you know, America and Britain were

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Speaker 2: separated by a common language. You know, so the percipective

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Speaker 2: the most, the most thing is when you have a baby.

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Speaker 2: That's the real one, because diapers are nappies, and dummies

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Speaker 2: are past the fires and prams or strollers and like

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Speaker 2: there's no word in baby language. Is that, you know?

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Speaker 2: Kind of w I was going in And then of

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Speaker 2: course the one I always like is when I went

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Speaker 2: in and asked for an egg plant when I first

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Speaker 2: came here, and he brought out a dozen eggs, and

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Speaker 2: then I said no, I said an egg plant, and

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Speaker 2: he brought out a plant and I went, no, you know,

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Speaker 2: an egg plant.

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Speaker 4: So and then he thought, oh, lady, eggs don't grow

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Speaker 4: on plants.

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Speaker 2: Exactly what are you doing in aroser? Okay, so gonna

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Speaker 2: be okay, But.

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Speaker 4: Here's the recipe anyway you want. This is my This

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Speaker 4: is truly, this is not just my favorite River Cafe recipe.

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Speaker 4: This is one of my favorite things to eat. And

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Speaker 4: I'm not being hyperbolic just because I'm on your podcast.

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Speaker 4: I promise you I dream about this. And then I

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Speaker 4: rew the moment, it's not in season. Like if I

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Speaker 4: come here and it's not in season, I'm sad because

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Speaker 4: it's not you can't be off menu.

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Speaker 2: So but today we're happy because we're going to go

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Speaker 2: and have some.

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Speaker 4: Because we're gonna have this.

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Speaker 2: Have you actually made it yourself? No?

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Speaker 4: Because I know it's okay, we're going to show you.

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Speaker 4: I would because it's very hard to do that tool.

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Speaker 2: Well, no, we just use it. We use a knife. Okay, Yeah,

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Speaker 2: I'm going to show you.

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Speaker 4: Okay, can't wait, us cannot wait. Okay, here we go,

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Speaker 4: a la romana. How's my pronunciation? Okay, okay, puntarella heads,

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Speaker 4: two salted anchovy filets. The birds say philets. Five red

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Speaker 4: wine vinegar, two tablespoons dried chili's two black pepper, one tablespoon,

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Speaker 4: No tea spoon, one teaspoon. Don't get that wrong. That

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Speaker 4: would be bad.

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Speaker 2: Yeah. That Actually we don't even have to put it

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Speaker 2: in a teaspoon. You can just just make sure that

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Speaker 2: pinch it. It has enough pepper on top of that.

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Speaker 4: Yeah, an extra virgin olive oil, which that is important.

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Speaker 4: The amount is left open. I feel like that's to taste,

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Speaker 4: to desireus the cook, Trust the cook. Trust the cook.

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Speaker 4: To prepare the puntarella. Fill a large bowl with ice

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Speaker 4: water and pull the buds from the puntarella heads. Use

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Speaker 4: a small knife, slice them very thinly lengthways. Place in

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Speaker 4: the water to crisp and curl up. Cut the anchovy

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Speaker 4: filets into small pieces and place in a bowl. Cover

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Speaker 4: with vinegar and stir to allow the anchovy to dissolve them.

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Speaker 4: Add the crumpled chili pepper and four tablespoons olive oil.

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Speaker 4: Spin dry the puntarella as you would for salad leaves.

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Speaker 4: Place in a bowl and spoon over the anchovy sauce.

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Speaker 2: Yeah, I'm so exciting.

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Speaker 4: I'm hungry. Now get some No, No, let's do this

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Speaker 4: and then no. This is good. It's like a delayed gratification.

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Speaker 5: When you finish this podcast, you will get some puncharelle. Okay,

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Speaker 5: it's an incentive to keep going. So you probably did

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Speaker 5: not have when you were growing up in Los Angeles.

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Speaker 2: No, so what did you eat?

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Speaker 3: What was it?

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Speaker 2: What was food like? And they tell me about your family,

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Speaker 2: Tell me about the kitchen, tell me about the house.

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Speaker 4: My parents loved food. My dad especially love the food,

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Speaker 4: and he loved food from kind of every culture. Anytime

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Speaker 4: I traveled with my dad, it was like a sojourn

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Speaker 4: to get something amazing, like you know, he loves like

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Speaker 4: Shay Lamie Louis Louis.

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Speaker 2: Yeah, it does it.

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Speaker 4: Loved love, love love. He's the first person who exposed

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Speaker 4: me to sol Monier or you know, he just loved food.

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Speaker 2: Because that probably that again, was it not out of

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Speaker 2: his background?

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Speaker 4: No, you know, No, he was something he did and

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Speaker 4: he traveled a lot in his twenties to Europe and

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Speaker 4: to the Middle East. He worked for the State Department.

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Speaker 4: He was in the State Department band was Dizzy Gillespie

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Speaker 4: and so he what years was it in the nineteen fifties,

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Speaker 4: early nineteen fifties.

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Speaker 2: Isn't it great? There was a State Department band. Wonder

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Speaker 2: if that exists anymore.

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Speaker 4: I doubt it.

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Speaker 2: I doubt it.

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Speaker 4: I don't know for sure, but I doubt it. But

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Speaker 4: he traveled everywhere and he for him it was language,

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Speaker 4: food and it's kind of beauty of being out of

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Speaker 4: the United States.

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Speaker 2: So I think your grandparents fed him, were they interested?

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Speaker 2: Do you remember your grandparents?

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Speaker 4: I do, and I didn't know my grandfather. I knew

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Speaker 4: my grandmother, And no, it wasn't like I think his

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Speaker 4: relationship with food was probably came from an absence of

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Speaker 4: food in his own childhood. He was my dad was

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Speaker 4: such a lover of life and culture and food, and

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Speaker 4: you know, he just loved beautiful, delicious things. So I

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Speaker 4: think that came from not having that very much, from

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Speaker 4: not having that.

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Speaker 2: And so he had traveled and then encouraged you to know. Yes,

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Speaker 2: I believe very firmly that when you get to a city,

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Speaker 2: you go, you know, to the market or see how

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Speaker 2: people's self is, see how people buy yes, and then

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Speaker 2: you you know, the greatest For me, I think the

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Speaker 2: greatest honor in this new city is to be able

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Speaker 2: to eat in someone's house.

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Speaker 4: You know, it's the best, and you get a sense

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Speaker 4: of a city. Wee quicker that way than anything on

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Speaker 4: a tourist list, you know, like it is really like

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Speaker 4: I remember, I spent a little bit of time in

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Speaker 4: India when I was a teenager, and I remember going

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Speaker 4: to I lived in a little tiny village that was

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Speaker 4: like two hours from Mumbai, and we went to a

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Speaker 4: family's house and ate there and it was like the

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Speaker 4: coolest thing that's ever happened to me, because and also

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Speaker 4: the food was insane. It was so good. Remember it

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Speaker 4: was like a doll and a rice and a vegetable

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Speaker 4: and japatties. And they had this like cool little snack

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Speaker 4: called tudah, which is just like a bunch of like

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Speaker 4: dried like nuts and rice and spices. And I've just like,

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Speaker 4: you know, gobbled it. It was just delicious. It was totally

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Speaker 4: delicious and so different from anything I'd ever experienced as

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Speaker 4: a kid. So, you know, in that way, I think

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Speaker 4: I'm I'm definitely my father's child.

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Speaker 2: But what was food like at Hoell? So because your

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Speaker 2: parents your mother was Jewish and my.

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Speaker 4: Mom was Jewish, and my dad loved soul food. He

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Speaker 4: also loved his favorite dish it was is so weird

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Speaker 4: because it's like German, I think, was chicken potatoes and

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Speaker 4: sour krap. So we had that at least once a week.

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Speaker 2: Yeah, And who cooked that.

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Speaker 4: My dad would sometimes cook it, and sometimes, like you know,

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Speaker 4: we had somebody lived with us, Anna, who was amazing.

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Speaker 4: She would cook it. She was also from El Salvador.

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Speaker 4: So there was a lot of papoosas, which I love

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Speaker 4: papoosa's like it's made of corn of masa, corn massa

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Speaker 4: and it's like it's kind of like somewhere between a

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Speaker 4: Cassadia and like uh Banada. So it's like a flat thing.

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Speaker 4: It's enclosed and then it's filled with whatever you want

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Speaker 4: to fill it with, whether it's like cheese or green

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Speaker 4: peppers or meat or whatever. You know, it's just like

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Speaker 4: it's the it's the the facilitating of the of the

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Speaker 4: thing inside.

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Speaker 2: So many that they even yes, you know in India

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Speaker 2: with the somosas and the dumplings, in Taiwanese cooking, and

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Speaker 2: in this country and you know one well they call pasties.

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Speaker 4: I love love cornish past You.

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Speaker 2: Don't need a play. You would put it everything. It

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Speaker 2: was for my nose very often they'd put everything in

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Speaker 2: it and then you eat it.

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Speaker 4: Crip similar similar thing. And so she cooked for she

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Speaker 4: cooked press Anna.

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Speaker 2: Do you have sisters and brothers?

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Speaker 4: I have six sisters and brothers, but we have a

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Speaker 4: very large age range. So we kind of grew up

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Speaker 4: in a house with four of us. Okay, I was

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Speaker 4: one of four. Meals were really important to us.

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Speaker 2: We did.

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Speaker 4: We ate all of our dinners together as a family.

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Speaker 4: We had My parents would often have people over, like

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Speaker 4: a lot of friends over Sunday night and my dad

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Speaker 4: had this, would have this chef come. She was a

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Speaker 4: Brazilian chef. Her name was Remy, and she would just

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Speaker 4: make the most delicious like greens and beans with like

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Speaker 4: you know, bacon, and I don't sorry, I don't remember

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Speaker 4: any of the Brazilian names, and I do not want

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Speaker 4: to butcher it, but like, and everybody'd come over and

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Speaker 4: we'd sit outside. We'd have all like lots of little tables,

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Speaker 4: and that was like a really it's a very strong

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Speaker 4: memory about the coziness of my childhood or those Sunday

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Speaker 4: night dinners.

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Speaker 2: When you when you were born, when you were growing up,

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Speaker 2: was had your father known success then? Was he was

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Speaker 2: he passed the struggling he did?

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Speaker 4: Yes, he did. No success he's had he had so

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Speaker 4: many lives in so many careers. So by the time

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Speaker 4: I was born, you know, nineteen seventy six, he had

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Speaker 4: had plenty of success as a jazz musician, and he'd

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Speaker 4: worked with Frank Sinatra, and he had worked at Mercury

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Speaker 4: Records and produced Leslie Gore.

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Speaker 2: When you say he produced them, what would that mean

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Speaker 2: that would be well, he.

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Speaker 4: Would it's it's it's a long story. Production but you know,

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Speaker 4: I'm sure, I'm sure there's an analogue in the kitchen there.

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Speaker 2: It's a nice like being a chef does being a chef, so,

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Speaker 2: I know produces a film, and I know produces different

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Speaker 2: than producers.

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Speaker 4: It's more like a directure of a film, I would say,

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Speaker 4: where it's you, just you. You kind of take every

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Speaker 4: single element. You have your eye on the biggest, biggest picture,

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Speaker 4: the end result. And within that, you work on the orchestrations,

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Speaker 4: you work on the vocals, specifically, you work on the

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Speaker 4: background vocals. You work on, you know, basically building a

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Speaker 4: track so that it sounds exactly the way you want

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Speaker 4: it to sound. And sometimes you take things away and

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Speaker 4: sometimes you mix it differently, and sometimes you have to edit,

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Speaker 4: and sometimes you have to bring on you know. And

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Speaker 4: then you also you're casting the characters all musicians, and

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Speaker 4: you're mentoring. You're bringing the best out of your you know,

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Speaker 4: main singer or your you know, vocalist or your instrumentalist.

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Speaker 4: It's like, you know, you're the you're the maestro, and

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Speaker 4: so is.

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Speaker 2: Your house full of people filled with musicians?

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Speaker 4: Yeah? Filled with musicians?

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Speaker 2: Really? And what was that like for you?

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Speaker 4: So great? I feel like my sister and I talk

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Speaker 4: about this all the time. We feel so lucky that

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Speaker 4: we our house was filled with music and are and

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Speaker 4: and people who value that obviously, but also like for

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Speaker 4: you know, for for our assessment. And I think, like

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Speaker 4: empirically like the best music. I feel like, you know,

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Speaker 4: my dad, my dad's taste, my dad's fact sophistication. You know,

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Speaker 4: even though he made Thriller, which is the biggest album

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Speaker 4: that ever sold ever in the world, when he was

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Speaker 4: fifty and so he didn't like he was he was,

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Speaker 4: you know, successful, but he wasn't famous. He wasn't world

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Speaker 4: renowned in the same way that he was by the

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Speaker 4: time I was eight. So that kind of happened when

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Speaker 4: I was a kid. That was like happening, which is,

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Speaker 4: you know, changes things. But but the point is that

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Speaker 4: he brought all of the richness and sophistication of his

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Speaker 4: early jazz days into his like pop world or into

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Speaker 4: our our pop world, which is like a real gift

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Speaker 4: for the world.

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Speaker 2: The gift, a huge gift. And being a child in

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Speaker 2: that atmosphere, were you so you weren't shy, you weren't

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Speaker 2: waiting on the stairs, you know for them to get home.

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Speaker 2: You were would you be involved. I was there. Everybody

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Speaker 2: was engaged.

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Speaker 4: You were totally social and relaxed. Because my parents were

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Speaker 4: very relaxed, everybody felt invited and warm. I was actually

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Speaker 4: talking to a family friend the other day who was

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Speaker 4: like a little younger than my parents, and he was

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Speaker 4: just saying how much he loved coming to their house

303
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Speaker 4: because it was like, Oh, this is what you can

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Speaker 4: have as a family. You can invite all your friends

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Speaker 4: and it's not stiff, it's not formal. You just come.

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Speaker 4: You relax and you laugh a lot, and the kids

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Speaker 4: are welcome and all the different generations are welcome. And

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Speaker 4: you have always loved that, which is, by the way,

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Speaker 4: why I love what you do, because that's that is

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Speaker 4: the kind of that's the mandate. Is everybody come and

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Speaker 4: feel relaxed and at home and welcome all the time.

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Speaker 2: At the dinner you came to, you know, there was

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Speaker 2: there was a two seventeen year olds, and there was

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Speaker 2: you know, someone who it was hardly able to walk

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Speaker 2: up the stairs, and then there was you know, there

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Speaker 2: were This is No and Greta's film dinner. And I

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Speaker 2: just thought that mix of people and people staying late,

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Speaker 2: people coming late and it's just you want to have

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Speaker 2: a home where you have that.

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Speaker 4: And you also you made people sing, which I thought

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Speaker 4: was one of the most beautiful things ever because I like,

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Speaker 4: you would never do that naturally anymore. But it is

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Speaker 4: sort of like our right to sing, and it's to

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Speaker 4: sing with other people is one of the most It's

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Speaker 4: not just bonding, it's like good for our nervous system,

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Speaker 4: you know, it's like it's something that actually creates community,

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Speaker 4: and it's kind of unforgettable moment and it's not something

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Speaker 4: that you're going to just do naturally so anymore. You know,

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Speaker 4: Like I think people used to do that, but we

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Speaker 4: don't anymore. So it's so nice that you had us

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Speaker 4: do that. Really, it was very warm, very special moment.

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Speaker 2: And was it with the musicians play with they mostly

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Speaker 2: city times.

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Speaker 4: Yeah, I would go and like, you know, just do

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Speaker 4: a little thing on the piano or sing. It wasn't

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Speaker 4: like performative though.

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Speaker 2: Yeah.

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Speaker 4: It was very relaxed and it was kind of conversational.

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Speaker 2: Yeah.

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Speaker 4: But but you know, my dad did have a studio

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Speaker 4: at her house and so we would go in there.

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Speaker 2: And because she brought a lot to the tables, don't

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Speaker 2: meet food to the table. But I read about her

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00:17:21,320 --> 00:17:24,399
Speaker 2: and I've thought about her, and I think that she

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Speaker 2: must have been a remarkable woman.

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Speaker 4: She was. She just was the most loving. Yeah. Sorry,

347
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Speaker 4: she was just a very she was a very warm person.

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Speaker 4: She was a deep, warm, sensitive person. And so she

349
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Speaker 4: was the kind of person. Like you're at a party

350
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Speaker 4: and you meet my mom, You're like, oh, I love Peggy.

351
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Speaker 4: I had the best conversation. We got in so deep,

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Speaker 4: so fast. Like my parents, like both of them did

353
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Speaker 4: not suffer fools. They like they wanted to get in

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Speaker 4: the deep end quickly. And everybody has a story to tell.

355
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Speaker 4: Everybody has a depth to them, and I don't know,

356
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Speaker 4: they just wanted to get there fast. And I love that.

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Speaker 2: Everybody has a story to tell.

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Speaker 6: I say that about the River Cafe when you walk

359
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Speaker 6: in and you see all these tables.

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Speaker 4: I feel lucky too that, Like, you know, I grew

361
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Speaker 4: up with people who encouraged me to just kind of

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Speaker 4: be present. You know that it wasn't about errors, it

363
00:18:25,200 --> 00:18:28,080
Speaker 4: wasn't about trying to make somebody feel any way about you.

364
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Speaker 4: And my dad would talk to everybody. He would be

365
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Speaker 4: in the deepest conversation for four hours with somebody. He

366
00:18:34,800 --> 00:18:37,160
Speaker 4: didn't meet, and people come up to me still and say,

367
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Speaker 4: I had the best night with your dad. He just

368
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Speaker 4: saw me, and he gave me so much time, and

369
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Speaker 4: he was so patient and he listened, and it's true.

370
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Speaker 4: He just treated everybody the same, and he really really

371
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Speaker 4: believed in the kind of the fundamental beauty of being alive,

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Speaker 4: you know, and.

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Speaker 2: Your mother being Jewish. And I wouldn't necessarily remark on

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Speaker 2: somebody's religion, but it comes up. Did she bring us

375
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Speaker 2: certain kind of food as well?

376
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Speaker 4: Yes, liver, liver, She love liver. She loved chicken liver

377
00:19:10,000 --> 00:19:14,080
Speaker 4: and much more. Soup, Yeah, my favorite, the filter fish love.

378
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Speaker 4: I know that's I know that's a controversial stance, but

379
00:19:17,119 --> 00:19:17,480
Speaker 4: I love it.

380
00:19:17,720 --> 00:19:17,960
Speaker 2: Yeah.

381
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Speaker 4: Yeah, And we had you know, we we were observant,

382
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Speaker 4: like yeah, yeah, we were like casualoid, you know, but

383
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Speaker 4: we were observant. We spent you know, did pass Over

384
00:19:29,280 --> 00:19:33,840
Speaker 4: Sadar and both her parents were Jewish, and she was like,

385
00:19:34,119 --> 00:19:36,720
Speaker 4: you know, grew up in Long Island. So at the time,

386
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Speaker 4: I think like she was confirmed. She didn't have a

387
00:19:39,080 --> 00:19:41,040
Speaker 4: but mitzvah. I wasn't butt mitzvah. But I did go

388
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Speaker 4: to Sunday School. I spent a little time in Hebrew school,

389
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Speaker 4: and yeah, we we the cultural part of it, like

390
00:19:48,000 --> 00:19:51,760
Speaker 4: the getting together and the sitting and you know, the

391
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Speaker 4: reading of the Hagada, and like, you know, the tradition

392
00:19:54,800 --> 00:19:57,320
Speaker 4: part of it, the hiding the matsa. We love the

393
00:19:57,400 --> 00:19:59,520
Speaker 4: hiding the matza and finding the matsa that kind of stuff.

394
00:20:00,800 --> 00:20:03,280
Speaker 4: But yeah, the food. I had a great aunt, Pearl,

395
00:20:03,800 --> 00:20:06,920
Speaker 4: who was born in Ireland and grew up in Scotland

396
00:20:07,800 --> 00:20:12,560
Speaker 4: because they had emigrated from Latvia. Her family, so.

397
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Speaker 2: They got off the boat there.

398
00:20:14,119 --> 00:20:16,480
Speaker 4: They got off the boat there, and then she came

399
00:20:16,560 --> 00:20:18,800
Speaker 4: to America when she was like fourteen. Because people used

400
00:20:18,800 --> 00:20:21,800
Speaker 4: to send their kids, you know, with relatives.

401
00:20:21,920 --> 00:20:23,680
Speaker 2: She came by herself. She came by herself.

402
00:20:23,800 --> 00:20:26,359
Speaker 4: Yeah, and then her sister came later. But they but

403
00:20:26,440 --> 00:20:28,560
Speaker 4: they you know, were Scottish and they kind of spoke

404
00:20:28,760 --> 00:20:31,239
Speaker 4: Yiddish and a little bit with like a brogue and

405
00:20:31,280 --> 00:20:33,080
Speaker 4: like you know, it was they just had a really

406
00:20:33,119 --> 00:20:36,600
Speaker 4: cool they had a cool relationship and but they always

407
00:20:36,640 --> 00:20:38,680
Speaker 4: you know, she would make the best not sible soup.

408
00:20:38,760 --> 00:20:42,479
Speaker 2: Do you have any recipes, have any recipes from your

409
00:20:42,520 --> 00:20:43,480
Speaker 2: mother or any.

410
00:20:43,480 --> 00:20:46,920
Speaker 4: I have recipes. I have my dad's recipes for Yeah,

411
00:20:46,960 --> 00:20:49,720
Speaker 4: I do for his chicken and sauerkraut and.

412
00:20:49,640 --> 00:20:51,200
Speaker 2: Potatoes, remember how he made them.

413
00:20:52,800 --> 00:20:54,760
Speaker 4: I have to look. I have to look because I

414
00:20:55,040 --> 00:20:58,320
Speaker 4: have yet too. I think I've been like, yeah, sentimental,

415
00:20:58,359 --> 00:21:00,720
Speaker 4: I haven't gone to make it. Yeah, but I haven't

416
00:21:00,800 --> 00:21:02,760
Speaker 4: sitting there and waiting for me to make it. And

417
00:21:02,800 --> 00:21:05,480
Speaker 4: then we used to have a stuffing recipe that was

418
00:21:05,560 --> 00:21:09,720
Speaker 4: like an old recipe from like Adam Clayton Powell.

419
00:21:09,920 --> 00:21:10,840
Speaker 2: Oh really, his.

420
00:21:11,480 --> 00:21:14,960
Speaker 4: Family recipe for gravy and stuffing was the one we

421
00:21:15,080 --> 00:21:16,280
Speaker 4: used forever.

422
00:21:15,960 --> 00:21:17,080
Speaker 2: And it's the best.

423
00:21:17,720 --> 00:21:18,440
Speaker 4: It's so good.

424
00:21:18,600 --> 00:21:22,400
Speaker 2: I've had him Clayton Powell. Yeah, he was a conversation. Yeah,

425
00:21:22,720 --> 00:21:26,160
Speaker 2: I mean I'd have to remember that too. But so

426
00:21:26,200 --> 00:21:29,320
Speaker 2: it sounds like you grew up in this incredible house

427
00:21:29,400 --> 00:21:33,080
Speaker 2: and family meals and people coming in and you know,

428
00:21:33,440 --> 00:21:36,639
Speaker 2: getting them to know what it meant like to open

429
00:21:36,720 --> 00:21:40,240
Speaker 2: your house and to be also protected and to feel

430
00:21:40,240 --> 00:21:43,800
Speaker 2: safe there. What was it like when you left, because

431
00:21:43,840 --> 00:21:48,600
Speaker 2: then you went to university in Boston Harvard? Yeah? Was

432
00:21:48,640 --> 00:21:50,959
Speaker 2: that a big Had you go on to summer camps

433
00:21:51,080 --> 00:21:51,960
Speaker 2: or any separation?

434
00:21:52,080 --> 00:21:56,760
Speaker 4: I really had? I really wanted to. I was desperate

435
00:21:56,800 --> 00:21:58,919
Speaker 4: to go and experience something new. I was like an

436
00:21:58,960 --> 00:22:01,320
Speaker 4: adult in training that I always wanted to get out.

437
00:22:01,400 --> 00:22:04,200
Speaker 4: I remember, I like applied to boarding school by myself

438
00:22:04,520 --> 00:22:05,480
Speaker 4: without my parents knowing.

439
00:22:06,200 --> 00:22:08,560
Speaker 2: That's so funny, I did too, did you Yeah, I

440
00:22:08,600 --> 00:22:12,919
Speaker 2: did exactly that. I went for the summer and I

441
00:22:12,960 --> 00:22:16,080
Speaker 2: went to a summer camp they sent me to in Colorado,

442
00:22:16,160 --> 00:22:18,840
Speaker 2: which was a kind of a camp during the summer

443
00:22:18,960 --> 00:22:22,080
Speaker 2: of the school. And I loved it so much that

444
00:22:22,200 --> 00:22:24,400
Speaker 2: I went to the head of it and I said,

445
00:22:24,440 --> 00:22:27,960
Speaker 2: can I come back in September? And they said, well,

446
00:22:28,240 --> 00:22:30,240
Speaker 2: you know, and then it was so kind of I

447
00:22:30,240 --> 00:22:32,160
Speaker 2: don't even know why they accepted me, but they did.

448
00:22:32,200 --> 00:22:34,280
Speaker 2: And then I, you know, I said, okay, I'm coming.

449
00:22:34,280 --> 00:22:36,879
Speaker 2: And then my father always say, Ruthie went to you know,

450
00:22:36,960 --> 00:22:40,040
Speaker 2: she applied to boarding school. She got accepted. She told

451
00:22:40,080 --> 00:22:41,720
Speaker 2: him she was coming, and then she came home and

452
00:22:41,760 --> 00:22:44,640
Speaker 2: asked us, you know, and they I was the first

453
00:22:44,720 --> 00:22:48,000
Speaker 2: kid of my family ever to go to any private school.

454
00:22:48,520 --> 00:22:51,119
Speaker 2: But that's funny, did you get did They said? She

455
00:22:51,200 --> 00:22:53,119
Speaker 2: won't go back. And it was the happiest two years

456
00:22:53,240 --> 00:22:55,679
Speaker 2: ever because I didn't learn much. I was on a

457
00:22:55,920 --> 00:23:01,280
Speaker 2: I was on a branch and that's you. Yeah, no,

458
00:23:01,480 --> 00:23:04,080
Speaker 2: and I did learn Yeah, no, great school great.

459
00:23:04,119 --> 00:23:06,639
Speaker 4: I didn'too, so you applied me. I applied that I didn't go.

460
00:23:07,400 --> 00:23:10,159
Speaker 4: I think my mom was very protective of me. My

461
00:23:10,240 --> 00:23:13,280
Speaker 4: sister was like kind of wild and doing her thing,

462
00:23:13,320 --> 00:23:16,080
Speaker 4: and so I think I was the one who is not, yeah,

463
00:23:16,160 --> 00:23:17,960
Speaker 4: doing that. But it's fine because you know, by the

464
00:23:18,000 --> 00:23:19,960
Speaker 4: time I went to college when I was seventeen, so

465
00:23:19,960 --> 00:23:24,840
Speaker 4: it wasn't like I but yeah, I mean, food was

466
00:23:24,880 --> 00:23:29,520
Speaker 4: that lie. Food was not a it's not great, it

467
00:23:29,560 --> 00:23:31,920
Speaker 4: was it was cool. I mean I think I had

468
00:23:31,920 --> 00:23:34,600
Speaker 4: a little culture shock. You know, I was a California girl.

469
00:23:34,640 --> 00:23:36,679
Speaker 4: All of a sudden, I'm like in the dead of

470
00:23:36,840 --> 00:23:41,200
Speaker 4: Boston winters, which are no joke, like waiting for the shuttle,

471
00:23:41,240 --> 00:23:44,160
Speaker 4: and my hair's like frozen into my face because it's

472
00:23:44,160 --> 00:23:45,800
Speaker 4: like in the middle of the ice dorm. That my

473
00:23:45,840 --> 00:23:49,480
Speaker 4: idea was that that was ninety three. I went to college,

474
00:23:49,560 --> 00:23:52,320
Speaker 4: and it took me a minute to kind of find

475
00:23:52,320 --> 00:23:54,320
Speaker 4: my footing and find my people. I was like a

476
00:23:54,320 --> 00:23:57,880
Speaker 4: little depressed. My sophomore year was pretty depressed. I got

477
00:23:57,880 --> 00:24:01,040
Speaker 4: I got like randomized into a dorm really far from campus,

478
00:24:01,119 --> 00:24:04,520
Speaker 4: and that was bad. And then I found my people

479
00:24:04,560 --> 00:24:09,800
Speaker 4: like I started doing theater and a cappella and worked

480
00:24:09,800 --> 00:24:12,240
Speaker 4: on the Hasty Pudding and like you know, I started

481
00:24:12,720 --> 00:24:17,000
Speaker 4: making music and acting and singing and that was great

482
00:24:17,040 --> 00:24:17,280
Speaker 4: for me.

483
00:24:17,720 --> 00:24:20,919
Speaker 2: That like changed to ask you, but when all the

484
00:24:20,960 --> 00:24:24,160
Speaker 2: family stuff was going on home, did your parents ever

485
00:24:24,200 --> 00:24:26,960
Speaker 2: take you to restaurants? Would you go to would it

486
00:24:26,960 --> 00:24:29,840
Speaker 2: be for special cases or did you go.

487
00:24:29,920 --> 00:24:34,639
Speaker 4: Out every Sunday restaurants in La Yes, I remember like

488
00:24:34,880 --> 00:24:38,000
Speaker 4: after the Remy era every Sunday night, I think maybe

489
00:24:38,040 --> 00:24:41,119
Speaker 4: even when no, Yeah, must have been like yeah, nine

490
00:24:41,560 --> 00:24:44,640
Speaker 4: ten maybe earlier we went to this little sushi restaurant

491
00:24:44,640 --> 00:24:49,080
Speaker 4: called Hana Sushi So Delicious in Beverly Hill in Westwood,

492
00:24:49,080 --> 00:24:52,479
Speaker 4: west On, Wilshire. And then we go to Hagendas for dessert.

493
00:24:52,600 --> 00:24:57,880
Speaker 2: Yeah. And then because it was sixist probably like the

494
00:24:57,920 --> 00:24:58,520
Speaker 2: four of us.

495
00:24:58,560 --> 00:25:00,280
Speaker 4: And then yeah, when my brother and sister came and

496
00:25:00,320 --> 00:25:01,960
Speaker 4: moved in with us because they lived in Sweden and

497
00:25:01,960 --> 00:25:04,440
Speaker 4: then they lived in with us. Later they would come

498
00:25:04,480 --> 00:25:06,560
Speaker 4: with us for sure, and then we'd go to a

499
00:25:06,600 --> 00:25:10,720
Speaker 4: restaurant called Old World, and then we went to what's

500
00:25:10,760 --> 00:25:12,000
Speaker 4: the Hamburger.

501
00:25:11,480 --> 00:25:14,320
Speaker 2: Hamlet, Hamberg, Hammeleber Hamber, the Hamlet.

502
00:25:14,560 --> 00:25:17,360
Speaker 4: On like Doheny that was a big one for us.

503
00:25:18,240 --> 00:25:19,120
Speaker 4: And then La Scala.

504
00:25:19,440 --> 00:25:23,400
Speaker 2: Yeah, my Gret tell me about this. That's Italian. I've

505
00:25:23,400 --> 00:25:23,800
Speaker 2: never been.

506
00:25:23,920 --> 00:25:27,280
Speaker 4: Oh, it's a classic. It's a classic restaurant. There's one

507
00:25:27,280 --> 00:25:30,080
Speaker 4: in Beverly Hills. There used to be one in Malibu

508
00:25:30,240 --> 00:25:33,400
Speaker 4: and my grandfather, my mom's dad was a part owner

509
00:25:33,840 --> 00:25:35,840
Speaker 4: and that restaurant and you know, it's still there.

510
00:25:35,920 --> 00:25:36,280
Speaker 2: It is.

511
00:25:36,880 --> 00:25:40,320
Speaker 4: It is like you know Jugernaut. Yeah, they have this

512
00:25:40,480 --> 00:25:44,520
Speaker 4: chop salad that people go crazy for and I still

513
00:25:44,560 --> 00:25:47,600
Speaker 4: like I It's it's something I dream about, like alongside

514
00:25:47,600 --> 00:25:51,240
Speaker 4: the Punterarelli. The Lascala chop salad is something I crave

515
00:25:51,320 --> 00:25:55,560
Speaker 4: and when michaels it's same thing. It's like crisp and

516
00:25:55,760 --> 00:25:59,600
Speaker 4: acidic and crunchy and like the perfect thing to go

517
00:25:59,640 --> 00:26:02,960
Speaker 4: along side anything like a pasta or like a you know,

518
00:26:03,840 --> 00:26:07,320
Speaker 4: like a meat or whatever. It's it's the dressing is

519
00:26:07,359 --> 00:26:10,399
Speaker 4: like perfect, It's the perfect mix of vinegar and oil

520
00:26:10,760 --> 00:26:11,480
Speaker 4: and salt pepper.

521
00:26:11,600 --> 00:26:14,400
Speaker 7: Let's go, yeah, let's go, Yeah, let's go for sure

522
00:26:14,600 --> 00:26:17,440
Speaker 7: together for sure, so many and so so you grew

523
00:26:17,480 --> 00:26:19,399
Speaker 7: up with restaurants, you grew up with food, and then

524
00:26:19,560 --> 00:26:22,920
Speaker 7: so Harvard again when you started being on your own.

525
00:26:23,160 --> 00:26:26,440
Speaker 2: Did you and your friends have more ethnic type food,

526
00:26:26,520 --> 00:26:31,400
Speaker 2: because you know at in Cambridge, Boston.

527
00:26:31,320 --> 00:26:34,359
Speaker 4: That's the first one. The restaurant I think it was

528
00:26:34,400 --> 00:26:37,280
Speaker 4: in Porters Restaurant, an Ethiopian restaurant.

529
00:26:38,240 --> 00:26:38,920
Speaker 2: Pretty good food.

530
00:26:39,240 --> 00:26:42,320
Speaker 4: It was delicious, so good. Yeah, and we would go

531
00:26:42,400 --> 00:26:45,359
Speaker 4: to like there was a Moroccan place, remember nothing in

532
00:26:46,160 --> 00:26:51,520
Speaker 4: Harvard Square that we went to all the time called Casablanca.

533
00:26:51,960 --> 00:26:53,040
Speaker 4: We'll have to ask James.

534
00:26:53,080 --> 00:26:56,760
Speaker 2: You know. I went to Bennington College. Yeah, and they

535
00:26:56,800 --> 00:26:58,639
Speaker 2: had a term where you had to work. And do

536
00:26:58,640 --> 00:27:00,199
Speaker 2: you know what my job was. I was working at

537
00:27:00,200 --> 00:27:02,520
Speaker 2: the Harvard Law School doing research.

538
00:27:02,600 --> 00:27:04,600
Speaker 4: But my money making job.

539
00:27:04,880 --> 00:27:10,000
Speaker 2: Was selling pretzels in Harvard Square. No way that close. No,

540
00:27:10,920 --> 00:27:12,600
Speaker 2: we had to find a little flat. I had a

541
00:27:12,600 --> 00:27:16,400
Speaker 2: little apartment there Cambridge. I only did it for four

542
00:27:16,440 --> 00:27:19,520
Speaker 2: or five weeks. Well, they just give you the term off,

543
00:27:19,600 --> 00:27:22,080
Speaker 2: So I had the term to work. To work, you

544
00:27:22,119 --> 00:27:23,800
Speaker 2: had to go and do a job. It was again

545
00:27:24,240 --> 00:27:27,480
Speaker 2: part of the kind of liberal arts education at Bennington

546
00:27:27,560 --> 00:27:30,280
Speaker 2: which was a bit radicalized, and so we had to

547
00:27:30,280 --> 00:27:33,879
Speaker 2: go and do something. And so my job was doing

548
00:27:33,920 --> 00:27:37,480
Speaker 2: research at Harvard Law School on civil liberties. You know,

549
00:27:37,520 --> 00:27:40,040
Speaker 2: I was that kind of but then I sold pretzels

550
00:27:40,080 --> 00:27:44,680
Speaker 2: in Harvard Square, which was very cold. But I think

551
00:27:44,720 --> 00:27:47,399
Speaker 2: that I'm going, you know, the experience of being away

552
00:27:47,840 --> 00:27:49,879
Speaker 2: from home with their parents come and visit you to

553
00:27:49,920 --> 00:27:50,280
Speaker 2: go home.

554
00:27:50,760 --> 00:27:53,760
Speaker 4: They were coming to me. I was actually just talking yesterday.

555
00:27:54,160 --> 00:27:56,919
Speaker 4: I was saying to Ezrael, like there was this restaurant,

556
00:27:57,440 --> 00:28:01,560
Speaker 4: Henrietta's Table, that was at the Charles Hotel in Harvard Square,

557
00:28:01,560 --> 00:28:04,400
Speaker 4: where like you would be so psyched when your parents

558
00:28:04,440 --> 00:28:07,800
Speaker 4: came because they would take you to Henry take you

559
00:28:07,840 --> 00:28:10,359
Speaker 4: to like the nice restaurant, like you could have like

560
00:28:10,400 --> 00:28:14,879
Speaker 4: a real meal. But I have to say food in

561
00:28:14,920 --> 00:28:19,200
Speaker 4: Boston for me, like I don't love like a nut

562
00:28:19,640 --> 00:28:21,600
Speaker 4: or like a dried fruit and a salad, and they

563
00:28:21,800 --> 00:28:24,920
Speaker 4: love that there. Oh yeah, well maybe just in the nineties. Yeah,

564
00:28:25,040 --> 00:28:28,040
Speaker 4: maybe not my vibe. I don't like, I don't like

565
00:28:28,040 --> 00:28:30,320
Speaker 4: a dried fruit and a salad like save it.

566
00:28:30,560 --> 00:28:32,480
Speaker 2: I want you with these actors, so you were acting

567
00:28:32,520 --> 00:28:35,639
Speaker 2: at Harvard and that that became more and more of

568
00:28:35,720 --> 00:28:39,840
Speaker 2: a yeah it is there at the time, was their

569
00:28:39,880 --> 00:28:41,040
Speaker 2: actors their actors there.

570
00:28:41,080 --> 00:28:45,240
Speaker 4: I was just talking about this because because weirdly, Greta

571
00:28:45,440 --> 00:28:48,080
Speaker 4: and Ezra were in the same class at Columbia. Yeah,

572
00:28:48,160 --> 00:28:50,680
Speaker 4: they weren't friends, but they knew each other a little bit.

573
00:28:50,760 --> 00:28:54,000
Speaker 4: But but but like I think most of my friends

574
00:28:54,080 --> 00:28:57,560
Speaker 4: in my year I actually ended up working with later,

575
00:28:57,680 --> 00:29:00,960
Speaker 4: but as writers like Yeah, Mike Sure who created Parks

576
00:29:01,160 --> 00:29:05,880
Speaker 4: re Creation we met doing a play sophomore year and

577
00:29:06,160 --> 00:29:07,920
Speaker 4: called Love Sex and the I R S. And then

578
00:29:08,040 --> 00:29:11,440
Speaker 4: Dan Gore who also a great writer who created Brooklyn

579
00:29:11,520 --> 00:29:14,280
Speaker 4: nine nine with Mike. We also met during doing a

580
00:29:14,280 --> 00:29:18,000
Speaker 4: play sophomore year. So art like, I think it was

581
00:29:18,040 --> 00:29:21,400
Speaker 4: a lot of writers. I don't know if any actors

582
00:29:21,760 --> 00:29:23,680
Speaker 4: were there at the same time as me.

583
00:29:24,680 --> 00:29:28,400
Speaker 2: But that was that became your life. That was what

584
00:29:28,520 --> 00:29:29,240
Speaker 2: you wanted to be.

585
00:29:29,280 --> 00:29:31,680
Speaker 4: I did not want to be. I did not want

586
00:29:31,720 --> 00:29:35,280
Speaker 4: to be in the entertainment business. ID no, no, no,

587
00:29:35,720 --> 00:29:39,320
Speaker 4: it was absolutely not. I wanted to be a lawyer.

588
00:29:39,560 --> 00:29:41,560
Speaker 4: I wanted to be a judge. I wanted to go

589
00:29:41,640 --> 00:29:43,480
Speaker 4: to law school. I want to go to Harvard Law School.

590
00:29:44,040 --> 00:29:48,200
Speaker 4: I wanted to do like legitimate academic things. That was

591
00:29:48,280 --> 00:29:51,240
Speaker 4: that was kind of like I wanted to use my brain.

592
00:29:51,320 --> 00:29:53,760
Speaker 4: I did not want to I don't know, just like

593
00:29:54,640 --> 00:29:59,560
Speaker 4: be I don't know, like creative. But for some reason,

594
00:29:59,600 --> 00:30:01,760
Speaker 4: I you know, I guess you have to rebel somehow.

595
00:30:02,160 --> 00:30:04,480
Speaker 4: And by the way, so grateful for my childhood. But

596
00:30:04,560 --> 00:30:07,320
Speaker 4: like it was, you know, it was heaven. It was

597
00:30:07,360 --> 00:30:08,920
Speaker 4: like California in the seventies.

598
00:30:09,040 --> 00:30:10,880
Speaker 2: Did you do drama at Harvard? I mean you just

599
00:30:10,880 --> 00:30:12,280
Speaker 2: said you did, Hasty, I did it.

600
00:30:12,480 --> 00:30:17,360
Speaker 4: I did place it at Harvard. But actually I came

601
00:30:17,520 --> 00:30:20,360
Speaker 4: to Rata for the summer one year. Yeah, and that

602
00:30:20,480 --> 00:30:22,160
Speaker 4: was when I kind of fell in love with London.

603
00:30:22,560 --> 00:30:25,680
Speaker 4: London and and did like a Shakespeare course over the summer.

604
00:30:25,720 --> 00:30:27,280
Speaker 4: And that's that's when I was like, oh, I really

605
00:30:27,320 --> 00:30:30,320
Speaker 4: love this, I love the I love acting. At that point,

606
00:30:30,320 --> 00:30:33,920
Speaker 4: I didn't realize what auditioning was and how different that

607
00:30:34,000 --> 00:30:34,960
Speaker 4: was from acting.

608
00:30:35,280 --> 00:30:38,560
Speaker 2: Okay, which is you know because most of the yea, no,

609
00:30:38,680 --> 00:30:42,479
Speaker 2: you just get to do these incredible I know Shakespeare.

610
00:30:42,040 --> 00:30:44,760
Speaker 4: You know, scenes and monologues, which like you never get

611
00:30:44,800 --> 00:30:45,920
Speaker 4: to do when you're auditioning.

612
00:30:46,080 --> 00:30:48,240
Speaker 2: Oh so I was going to say that my experience

613
00:30:48,280 --> 00:30:52,040
Speaker 2: of acting were going for auditions and coming back without

614
00:30:52,040 --> 00:30:55,160
Speaker 2: a part. You know. The cruelty of that, the cruelty

615
00:30:55,160 --> 00:30:59,240
Speaker 2: of the rejection, the incredible power of saying, you know,

616
00:30:59,280 --> 00:31:01,240
Speaker 2: I'm going to keep I have a friend who keeps

617
00:31:01,280 --> 00:31:04,880
Speaker 2: every letter of rejection from a publisher on his desk.

618
00:31:05,000 --> 00:31:07,840
Speaker 2: You know, so this this goes on and it's you know,

619
00:31:08,000 --> 00:31:10,000
Speaker 2: I have we all have it. And what you do?

620
00:31:10,200 --> 00:31:11,960
Speaker 2: How did you, Candle.

621
00:31:11,760 --> 00:31:15,040
Speaker 4: Decide I wanted to have a life of rejection of rejection? Yeah,

622
00:31:15,200 --> 00:31:18,760
Speaker 4: good question, good question. I probably know. I didn't know.

623
00:31:19,000 --> 00:31:20,920
Speaker 2: Not everybody has much of horse.

624
00:31:21,000 --> 00:31:26,560
Speaker 4: They do, everybody? Yes, I mean very rarely somebody jumps

625
00:31:27,080 --> 00:31:32,120
Speaker 4: out into the scene and everybody's anointed them the one. Yeah,

626
00:31:32,160 --> 00:31:34,640
Speaker 4: that's gonna that's going to be the horse that they're

627
00:31:34,680 --> 00:31:37,959
Speaker 4: they're backing. It's very rare that that happens. And by

628
00:31:37,960 --> 00:31:39,680
Speaker 4: the way, I don't necessarily think it's very good for

629
00:31:39,720 --> 00:31:43,040
Speaker 4: your character when it does happen, because you lose perspective

630
00:31:43,080 --> 00:31:46,760
Speaker 4: very quickly. So no, I so much rejection, Yeah, totally.

631
00:31:46,760 --> 00:31:49,360
Speaker 4: I didn't know. I was too naive to know at

632
00:31:49,400 --> 00:31:52,640
Speaker 4: the time, because I had these wonderful experiences actually acting

633
00:31:53,200 --> 00:31:55,440
Speaker 4: that when I got moved to New York that I

634
00:31:55,440 --> 00:31:58,600
Speaker 4: would spend most of my time like on a subway

635
00:31:59,040 --> 00:32:01,240
Speaker 4: going to an audition and waiting for an hour and

636
00:32:01,280 --> 00:32:03,320
Speaker 4: a half and then then being like thank you so much,

637
00:32:04,600 --> 00:32:06,160
Speaker 4: and then not getting the job like that was.

638
00:32:06,160 --> 00:32:09,320
Speaker 2: The most of it was really movingly about. It was Zoe. Yes,

639
00:32:09,560 --> 00:32:11,160
Speaker 2: that was so done and when she came here and

640
00:32:11,200 --> 00:32:14,560
Speaker 2: we did a really really lovely conversation, and a lot

641
00:32:14,600 --> 00:32:17,520
Speaker 2: of it was about her mother taking her to every

642
00:32:17,560 --> 00:32:20,960
Speaker 2: audition and coming out of the audition going back for

643
00:32:21,040 --> 00:32:23,480
Speaker 2: another audition. But you did have it. So what was

644
00:32:23,520 --> 00:32:26,480
Speaker 2: the audition that that kind of was there one that

645
00:32:26,560 --> 00:32:28,400
Speaker 2: kind of won that the mold was there?

646
00:32:28,440 --> 00:32:30,960
Speaker 4: I would say, well, there was two. One was my

647
00:32:31,080 --> 00:32:34,080
Speaker 4: first job in New York. I got like a it

648
00:32:34,120 --> 00:32:37,480
Speaker 4: was like a guest spot on a pilot. Don't even

649
00:32:37,520 --> 00:32:39,520
Speaker 4: remember the name of it. It didn't go. It was

650
00:32:39,520 --> 00:32:42,120
Speaker 4: a good not go pilot, but it was I was

651
00:32:42,120 --> 00:32:45,640
Speaker 4: so proud because I got this job. I can't remember

652
00:32:45,680 --> 00:32:48,640
Speaker 4: the name, it doesn't matter. And it was the same

653
00:32:49,000 --> 00:32:51,040
Speaker 4: casting directors as Law and Order, and I had gone

654
00:32:51,080 --> 00:32:53,640
Speaker 4: in first for Law and Order, which, by the way,

655
00:32:53,840 --> 00:32:55,680
Speaker 4: I still haven't done a Law and Order. And that's

656
00:32:55,720 --> 00:32:57,280
Speaker 4: like a real source of pride. If you live in

657
00:32:57,320 --> 00:32:59,120
Speaker 4: New York and you don't do a Law and Order,

658
00:32:59,560 --> 00:33:02,200
Speaker 4: something wrong with you. Oh she's on it, She's on it,

659
00:33:02,280 --> 00:33:04,920
Speaker 4: like lot, No, this is I just mean a guest star,

660
00:33:05,560 --> 00:33:08,080
Speaker 4: guest star, like you have to guest star on Law

661
00:33:08,120 --> 00:33:10,720
Speaker 4: and Order and I didn't, but the cast and directing

662
00:33:10,760 --> 00:33:12,920
Speaker 4: something on there's still time, There's still time.

663
00:33:13,720 --> 00:33:14,800
Speaker 2: I would love to do it.

664
00:33:15,120 --> 00:33:21,320
Speaker 8: You hear that listeners ever it is, But anyway, I

665
00:33:21,360 --> 00:33:24,240
Speaker 8: would say when I moved to LA after a couple

666
00:33:24,280 --> 00:33:26,400
Speaker 8: of years in New York, because it just seemed like

667
00:33:26,480 --> 00:33:30,760
Speaker 8: that's where I had to audition, and I auditioned for Freaks.

668
00:33:30,360 --> 00:33:33,520
Speaker 4: And Geeks and that that was a game changer for

669
00:33:33,560 --> 00:33:36,480
Speaker 4: me for so many reasons, because when I read it,

670
00:33:36,520 --> 00:33:38,160
Speaker 4: I was like, I want to be on the show.

671
00:33:38,680 --> 00:33:42,800
Speaker 4: This is like exactly my sensibility. It was funny, it

672
00:33:42,880 --> 00:33:46,360
Speaker 4: was dark. It felt like it really sort of understood

673
00:33:46,360 --> 00:33:50,360
Speaker 4: and and valued like young people in a way that

674
00:33:50,400 --> 00:33:52,440
Speaker 4: you don't see on TV that often. There's like, you

675
00:33:52,440 --> 00:33:54,080
Speaker 4: know a handful of things here and there my so

676
00:33:54,240 --> 00:33:57,080
Speaker 4: called life or you know, but you just don't see

677
00:33:57,120 --> 00:34:00,200
Speaker 4: that often. And then I remember thinking, oh, it was

678
00:34:00,240 --> 00:34:02,040
Speaker 4: just a guest star. It was just one episode. I

679
00:34:02,080 --> 00:34:03,400
Speaker 4: was like, oh, but I want to be like on

680
00:34:03,440 --> 00:34:06,280
Speaker 4: the show. I want to be a recurring And I thought, Okay,

681
00:34:06,320 --> 00:34:07,920
Speaker 4: well it doesn't matter. I just want to be on

682
00:34:07,960 --> 00:34:10,040
Speaker 4: the show. So I took the job, and I'm so

683
00:34:10,080 --> 00:34:12,759
Speaker 4: glad I did because that show famously only went one

684
00:34:12,800 --> 00:34:16,920
Speaker 4: season and the episode I was on never aired on

685
00:34:17,040 --> 00:34:19,440
Speaker 4: Network TV because it was too dark. It was written

686
00:34:19,440 --> 00:34:22,560
Speaker 4: by Mike White, who it was also in the episode

687
00:34:22,560 --> 00:34:27,640
Speaker 4: Now White Lotus Success, And it just kind of introduced

688
00:34:27,680 --> 00:34:29,480
Speaker 4: me to this whole group of people. And I became

689
00:34:29,560 --> 00:34:33,000
Speaker 4: friends with all these people on Freaks and Geeks who

690
00:34:33,000 --> 00:34:34,680
Speaker 4: were like writers because they had writers who were like

691
00:34:34,760 --> 00:34:38,080
Speaker 4: nineteen twenty twenty one. And it opened up a whole

692
00:34:38,120 --> 00:34:39,560
Speaker 4: new community for me.

693
00:34:40,400 --> 00:34:44,120
Speaker 2: It was parks and recreation next I wish RUTHI.

694
00:34:44,600 --> 00:34:48,160
Speaker 4: We had a solid fifteen to twenty years. It was

695
00:34:48,200 --> 00:34:49,960
Speaker 4: twenty three when I got it.

696
00:34:50,120 --> 00:34:52,560
Speaker 2: I don't think there was a time when there was

697
00:34:52,800 --> 00:34:56,360
Speaker 2: oh yeah, no, that was that was two thousand and seven.

698
00:34:56,400 --> 00:35:00,239
Speaker 4: But I, you know, I struggled to get jobs. I

699
00:35:00,280 --> 00:35:02,280
Speaker 4: waited around eating that were you home?

700
00:35:02,320 --> 00:35:02,799
Speaker 2: Back home?

701
00:35:02,920 --> 00:35:05,160
Speaker 4: I spent a lot of time at my mom's house. Yeah,

702
00:35:05,239 --> 00:35:07,680
Speaker 4: and so we would we would hang together all the time,

703
00:35:07,760 --> 00:35:13,080
Speaker 4: have dinner together all the time. And yeah, we spent

704
00:35:13,120 --> 00:35:15,040
Speaker 4: a lot of a lot of time together, a lot

705
00:35:15,040 --> 00:35:15,879
Speaker 4: of salad.

706
00:35:16,120 --> 00:35:18,760
Speaker 2: A lot of California, you know, I love a salad.

707
00:35:18,880 --> 00:35:22,320
Speaker 2: So then so so working in La.

708
00:35:21,960 --> 00:35:24,600
Speaker 4: Yeah, like not working, like trying to work.

709
00:35:24,360 --> 00:35:27,160
Speaker 2: And not a domestic life because you were living at home.

710
00:35:27,360 --> 00:35:29,200
Speaker 4: I was no, I was living on my I was

711
00:35:29,239 --> 00:35:34,120
Speaker 4: living with friends like duplex and yeah, I had parties

712
00:35:34,120 --> 00:35:35,000
Speaker 4: who remember had like a.

713
00:35:35,080 --> 00:35:38,440
Speaker 2: Did you carry your parents of having people.

714
00:35:39,520 --> 00:35:42,319
Speaker 4: I loved game nights, so I would do a lot

715
00:35:42,320 --> 00:35:46,640
Speaker 4: of game nights, like running charades and celebrity and like

716
00:35:46,800 --> 00:35:50,120
Speaker 4: murder mystery nights, and like we would just like order pizza,

717
00:35:50,560 --> 00:35:53,600
Speaker 4: like you know, take out. I love this Chinese restaurant

718
00:35:53,680 --> 00:35:57,239
Speaker 4: Mandarette in La We'd order like crispy noodles from Mandarett.

719
00:35:57,239 --> 00:35:58,920
Speaker 4: It was like a very thing. We did a lot.

720
00:36:00,640 --> 00:36:02,840
Speaker 4: And there's like there was I spent a lot of

721
00:36:02,840 --> 00:36:05,640
Speaker 4: time that there's this like Macrobiotic restaurant.

722
00:36:05,680 --> 00:36:08,160
Speaker 2: I remember macro Remember.

723
00:36:08,000 --> 00:36:14,040
Speaker 4: Macrobiotics eighties and lots of fish delicious. There was a

724
00:36:14,040 --> 00:36:18,120
Speaker 4: place called Naka on the Brea that was there forever

725
00:36:18,239 --> 00:36:19,839
Speaker 4: and I loved it so much and now it's not

726
00:36:19,840 --> 00:36:22,520
Speaker 4: there anymore, but like that was my to go place,

727
00:36:22,680 --> 00:36:27,560
Speaker 4: like I would go sit there. It's very casual, it is, yes,

728
00:36:27,600 --> 00:36:29,320
Speaker 4: but you could sit there, you could take out it

729
00:36:29,440 --> 00:36:32,840
Speaker 4: was always the quality was so good, so so yummy.

730
00:36:33,640 --> 00:36:34,560
Speaker 4: I miss it all the.

731
00:36:34,520 --> 00:36:37,239
Speaker 2: Time you read on set when you were Yeah, does

732
00:36:37,239 --> 00:36:38,440
Speaker 2: that is that important to you?

733
00:36:38,960 --> 00:36:40,800
Speaker 4: Very important, because I've talked.

734
00:36:40,600 --> 00:36:43,520
Speaker 2: To so many again, you know, people who are either

735
00:36:43,640 --> 00:36:47,200
Speaker 2: actors or directors, directors who don't want to stop because

736
00:36:47,560 --> 00:36:49,960
Speaker 2: they love the French hour idea. I've learned all about

737
00:36:50,040 --> 00:36:53,879
Speaker 2: French French hours and how how you know Wes would

738
00:36:53,880 --> 00:36:55,919
Speaker 2: love to just keep filming and then have a soup

739
00:36:55,960 --> 00:36:58,280
Speaker 2: at the end of the day with everybody who works

740
00:36:58,320 --> 00:37:01,319
Speaker 2: with or Ridley's scart who didn't want to eat but

741
00:37:01,360 --> 00:37:04,440
Speaker 2: then had to sit down with everyone in the crew

742
00:37:04,680 --> 00:37:07,640
Speaker 2: or Noah. You know, it's just so interesting to hear

743
00:37:08,160 --> 00:37:11,360
Speaker 2: Greta who's snacks all day? Have people well, how people

744
00:37:11,560 --> 00:37:13,640
Speaker 2: combined work and food?

745
00:37:14,000 --> 00:37:14,200
Speaker 4: Yes?

746
00:37:14,280 --> 00:37:16,040
Speaker 2: How you do that in a creative way? Do you

747
00:37:16,080 --> 00:37:18,439
Speaker 2: have a way that you like to work?

748
00:37:18,520 --> 00:37:21,759
Speaker 4: Yeah, It's evolved over time, but I would say in

749
00:37:21,800 --> 00:37:25,120
Speaker 4: my thirties I was really all about a big breakfast

750
00:37:25,239 --> 00:37:28,319
Speaker 4: and when I got the office, which was a very

751
00:37:28,320 --> 00:37:30,839
Speaker 4: big break for me because I almost quit acting before that.

752
00:37:31,239 --> 00:37:34,120
Speaker 4: But anyway, I'd have to be there really early because

753
00:37:34,120 --> 00:37:36,120
Speaker 4: I was twenty two on the call sheet and everybody

754
00:37:36,120 --> 00:37:37,719
Speaker 4: had to be ready at seven, so I'd get there

755
00:37:37,719 --> 00:37:38,440
Speaker 4: at four thirty.

756
00:37:38,920 --> 00:37:40,839
Speaker 2: Wow, I would for thirty in the morning.

757
00:37:40,840 --> 00:37:41,680
Speaker 4: Four thirty in the morning.

758
00:37:41,920 --> 00:37:43,319
Speaker 2: Is everybody up with your dad? Right?

759
00:37:43,400 --> 00:37:43,560
Speaker 3: Yes?

760
00:37:43,680 --> 00:37:47,600
Speaker 4: Exactly, Good night dad, I'm leaving. I think there was

761
00:37:47,640 --> 00:37:49,560
Speaker 4: some time actually when I called him a couple times

762
00:37:49,600 --> 00:37:51,839
Speaker 4: on the way to work. But i'd get to work,

763
00:37:51,920 --> 00:37:53,920
Speaker 4: i'd put in my order, i'd get my hair and

764
00:37:53,920 --> 00:37:56,759
Speaker 4: makeup done, I'd take a little nap, and then i'd

765
00:37:56,760 --> 00:37:59,160
Speaker 4: have my breakfast and then we'd go rehearse at six

766
00:37:59,239 --> 00:38:03,279
Speaker 4: thirty or seven. But my breakfast was so important to me,

767
00:38:03,480 --> 00:38:06,359
Speaker 4: and in fact, it's so important that's still to this day.

768
00:38:06,480 --> 00:38:08,560
Speaker 4: The caterers call it the rashida.

769
00:38:08,840 --> 00:38:12,000
Speaker 2: Yeah, oh, it's very nice that. What was it?

770
00:38:12,120 --> 00:38:19,080
Speaker 4: Black beans, Yeah, avocado, two scrambled eggs, turkey, bacon, a

771
00:38:19,160 --> 00:38:21,240
Speaker 4: sight of salsa and tortilla.

772
00:38:21,840 --> 00:38:23,440
Speaker 2: Sounds kind of Mexicanish, it is.

773
00:38:23,520 --> 00:38:25,200
Speaker 4: Yeah, Yeah, I love Mexicano.

774
00:38:25,239 --> 00:38:28,959
Speaker 2: I lived in Mexico for six months, and I love

775
00:38:29,040 --> 00:38:32,080
Speaker 2: the Mexican way of eating because you know, you have

776
00:38:32,120 --> 00:38:35,319
Speaker 2: a very late breakfast and it's quite big, and then

777
00:38:35,360 --> 00:38:38,800
Speaker 2: you don't eat again until about four four point thirty

778
00:38:38,960 --> 00:38:41,480
Speaker 2: and then you have this huge kind of lunch which

779
00:38:41,560 --> 00:38:43,920
Speaker 2: goes into dinner, and that's kind of it. And then

780
00:38:43,920 --> 00:38:45,960
Speaker 2: you have an apple at about and go to bed.

781
00:38:46,320 --> 00:38:49,760
Speaker 2: And I really loved that. We sketch. Yeah, I really

782
00:38:50,000 --> 00:38:53,120
Speaker 2: like that. But I just loved that late lunch. Yes,

783
00:38:53,239 --> 00:38:56,400
Speaker 2: I love a late dinner. Yeah, And then it just

784
00:38:56,480 --> 00:38:58,360
Speaker 2: turned Yeah.

785
00:38:58,120 --> 00:39:01,240
Speaker 4: It's great because I sometimes with dinner, especially if I'm alone,

786
00:39:01,520 --> 00:39:03,880
Speaker 4: I just get bored and I just want soup and

787
00:39:03,960 --> 00:39:05,879
Speaker 4: I just want to go to bed. If I'm here,

788
00:39:05,960 --> 00:39:09,640
Speaker 4: I'm excited, like about River Cafe if I'm with great friends,

789
00:39:09,640 --> 00:39:11,000
Speaker 4: and I know it's going to be great food. But

790
00:39:11,160 --> 00:39:13,120
Speaker 4: otherwise I'm like, do I have to leave my house

791
00:39:13,120 --> 00:39:14,320
Speaker 4: to eat? And do you have to eat it?

792
00:39:14,440 --> 00:39:16,560
Speaker 2: Eat Richal, Yeah, I just don't.

793
00:39:16,640 --> 00:39:19,359
Speaker 4: I'd rather snack. So I'm kind of like a little

794
00:39:19,360 --> 00:39:22,000
Speaker 4: bit like that where I loved I love snacks. I

795
00:39:22,040 --> 00:39:25,239
Speaker 4: love a really good, thoughtful snack, like the elements all

796
00:39:25,280 --> 00:39:27,799
Speaker 4: work together. And I do like to snack a little

797
00:39:27,840 --> 00:39:29,480
Speaker 4: bit through the day. I don't like to stop for

798
00:39:29,640 --> 00:39:32,200
Speaker 4: like a meal and then get really tired, yeah, and

799
00:39:32,239 --> 00:39:33,279
Speaker 4: then have to gear.

800
00:39:33,000 --> 00:39:35,640
Speaker 2: Back ups and then yeah, and.

801
00:39:35,600 --> 00:39:38,239
Speaker 4: Actually on parks and recreation we would have lunch and

802
00:39:38,719 --> 00:39:41,600
Speaker 4: literally as a practice, after lunch, because you know it

803
00:39:41,600 --> 00:39:44,280
Speaker 4: takes seventy percent of your body to digest your food,

804
00:39:44,719 --> 00:39:46,879
Speaker 4: we would get touch ups and we'd have a dance

805
00:39:46,920 --> 00:39:50,120
Speaker 4: party for lunch to get our spirits back.

806
00:39:50,360 --> 00:39:52,719
Speaker 2: But tell me about your life now, because you have

807
00:39:52,760 --> 00:39:55,640
Speaker 2: a child, you have a home. How does what's if

808
00:39:55,680 --> 00:39:57,759
Speaker 2: I come and stay with you? What is the kind

809
00:39:57,840 --> 00:40:01,920
Speaker 2: of domestic kind of cooking? Do you sit down to meals?

810
00:40:02,000 --> 00:40:03,640
Speaker 2: Do you all grab what you grab?

811
00:40:03,680 --> 00:40:06,960
Speaker 4: A different schedule. We're we're not like breakfast people, like

812
00:40:07,080 --> 00:40:09,480
Speaker 4: none of us are. Actually we just kind of grab

813
00:40:09,520 --> 00:40:19,120
Speaker 4: whatever yogurt, cereal, coffee, like just quick breakfast lunch. Usually

814
00:40:19,120 --> 00:40:21,280
Speaker 4: I like to sit and make people eat a lunch.

815
00:40:21,320 --> 00:40:25,080
Speaker 4: And again I'm California. I love salad. I love salad dressings,

816
00:40:25,360 --> 00:40:28,600
Speaker 4: and I love the kind of like throwing everything into

817
00:40:28,800 --> 00:40:31,799
Speaker 4: one like fresh big pot so like I love to

818
00:40:31,800 --> 00:40:34,040
Speaker 4: go to the farmer's market and just figure out what

819
00:40:34,239 --> 00:40:37,680
Speaker 4: seasonal vegetable wise, what can be eaten raw and whatever

820
00:40:37,719 --> 00:40:40,000
Speaker 4: that is goes into the salad. And I like to

821
00:40:40,080 --> 00:40:43,320
Speaker 4: chop it up really small, big ups to la scala

822
00:40:43,400 --> 00:40:45,400
Speaker 4: because I do love a chop salad, like I know

823
00:40:45,440 --> 00:40:49,080
Speaker 4: it's like baby food, but I like it's easier to

824
00:40:49,200 --> 00:40:52,400
Speaker 4: digest instead of like a big plate of leafy things

825
00:40:52,440 --> 00:40:55,279
Speaker 4: that are like it's also it's hard to talk to

826
00:40:55,360 --> 00:40:59,160
Speaker 4: people when you're like shoving giant things of food into

827
00:40:59,160 --> 00:41:01,960
Speaker 4: your mouth, like a chop. Salad just makes easier to talk.

828
00:41:03,200 --> 00:41:05,600
Speaker 4: So usually make a giant salad and then maybe I'll

829
00:41:05,640 --> 00:41:09,239
Speaker 4: like bake some fish or you know, do something like

830
00:41:09,320 --> 00:41:14,160
Speaker 4: simple for like a protein, and then I like, I

831
00:41:14,239 --> 00:41:17,400
Speaker 4: like a like a yummy fancy coffee with like a

832
00:41:17,400 --> 00:41:19,319
Speaker 4: little bit of milk or something. It's almost like the

833
00:41:19,360 --> 00:41:22,160
Speaker 4: dessert portion at the end of a meal, you know,

834
00:41:22,560 --> 00:41:25,240
Speaker 4: instead of a dessert or like some berries or dark chocolate.

835
00:41:25,560 --> 00:41:26,959
Speaker 2: Much about feeding a little boy.

836
00:41:27,719 --> 00:41:30,759
Speaker 4: He's a really good eater. He's very adventurous. Like when

837
00:41:30,960 --> 00:41:32,560
Speaker 4: we were living in Japan, I was doing a show

838
00:41:32,560 --> 00:41:36,040
Speaker 4: there and he would like love dried squid. That really

839
00:41:36,120 --> 00:41:39,800
Speaker 4: changed my style of cooking. We were there for six months.

840
00:41:39,880 --> 00:41:40,120
Speaker 1: Wow.

841
00:41:40,920 --> 00:41:44,680
Speaker 4: Like I love I love Dashie, and I love like Tomago,

842
00:41:44,880 --> 00:41:47,560
Speaker 4: and I love like you know, I love sushi. I

843
00:41:47,600 --> 00:41:49,759
Speaker 4: love temple. I could never make that stuff, but like

844
00:41:50,080 --> 00:41:52,120
Speaker 4: I love the kind of I love the hot pot

845
00:41:52,200 --> 00:41:55,239
Speaker 4: cooking in Japan, Like I love oudon and I love

846
00:41:55,719 --> 00:41:58,120
Speaker 4: you know, soba, and I love the kind of warm

847
00:41:58,239 --> 00:42:01,239
Speaker 4: warmth of like putting a bunch of vegetables into a

848
00:42:01,320 --> 00:42:04,759
Speaker 4: donabe and like putting a dashi and like just that's

849
00:42:05,000 --> 00:42:06,000
Speaker 4: like my favorite meal.

850
00:42:06,120 --> 00:42:08,440
Speaker 2: I just love that you love food so much. You

851
00:42:08,520 --> 00:42:11,200
Speaker 2: know that you love food. Yeah, I think that, And

852
00:42:11,600 --> 00:42:13,920
Speaker 2: it does immerse you in the culture.

853
00:42:13,920 --> 00:42:16,120
Speaker 4: It does. It does, And like you said, I mean

854
00:42:16,200 --> 00:42:18,960
Speaker 4: living there and like having a little grocery store and

855
00:42:19,000 --> 00:42:21,279
Speaker 4: going there to get my food out. It's a very

856
00:42:21,320 --> 00:42:24,480
Speaker 4: different way to understand Japanese culture total, you.

857
00:42:24,440 --> 00:42:28,279
Speaker 2: Know, totally. I felt that in Mexico and still you know,

858
00:42:28,360 --> 00:42:31,520
Speaker 2: we try actually right now in the River cafe we

859
00:42:31,600 --> 00:42:34,799
Speaker 2: have back today, but we last three days. We took

860
00:42:35,440 --> 00:42:39,520
Speaker 2: twelve chefs and probably four or five from the front

861
00:42:39,520 --> 00:42:41,120
Speaker 2: of house. We do it every year. We've done it

862
00:42:41,120 --> 00:42:44,280
Speaker 2: every year since we've started to taste the new olive

863
00:42:44,280 --> 00:42:47,600
Speaker 2: oil in Tuscany, because you know, this is the harvest

864
00:42:48,160 --> 00:42:50,759
Speaker 2: and to and the wine. But it also what it

865
00:42:50,800 --> 00:42:54,400
Speaker 2: does is you realize talking to you, talking to my children,

866
00:42:54,480 --> 00:42:57,400
Speaker 2: talking to your children towards your family, is that so

867
00:42:57,520 --> 00:43:00,480
Speaker 2: much of our life has been about exposure you know

868
00:43:00,920 --> 00:43:04,400
Speaker 2: that we've been exposed to other countries, exposed to other cultures.

869
00:43:04,800 --> 00:43:07,719
Speaker 2: And there are many people in the River Cafe who

870
00:43:08,560 --> 00:43:11,680
Speaker 2: know how to make the thinnest, most beautiful ravioli, but

871
00:43:11,719 --> 00:43:14,520
Speaker 2: they've never been to Italy, and so to take them

872
00:43:14,680 --> 00:43:17,480
Speaker 2: on this trip and to and that. Of course, the

873
00:43:17,480 --> 00:43:19,720
Speaker 2: people we buy a wine from, we buy our olive

874
00:43:19,760 --> 00:43:22,920
Speaker 2: oil from, and they, you know, they're very proud and

875
00:43:22,960 --> 00:43:26,400
Speaker 2: they cook and it's a very important part of learning

876
00:43:26,440 --> 00:43:28,760
Speaker 2: what a culture is sure understanding.

877
00:43:28,920 --> 00:43:32,400
Speaker 4: And also like food, when you think about tolerance, the

878
00:43:32,480 --> 00:43:38,160
Speaker 4: word tolerance, like food creates tolerance because it expands your

879
00:43:38,320 --> 00:43:41,640
Speaker 4: understanding of what can taste good. And so I feel

880
00:43:41,640 --> 00:43:44,720
Speaker 4: like when you give somebody the gift of like something

881
00:43:44,840 --> 00:43:47,560
Speaker 4: delicious and it's something that you've never had before, all

882
00:43:47,600 --> 00:43:49,600
Speaker 4: of a sudden, it's like, you know, all of your

883
00:43:49,600 --> 00:43:53,440
Speaker 4: synapses fire and it just expands your your understanding, like

884
00:43:53,960 --> 00:43:56,680
Speaker 4: you know, that's that's I feel like there's so much

885
00:43:57,239 --> 00:43:59,839
Speaker 4: beauty in that, Like there's that and it brings people

886
00:43:59,840 --> 00:44:01,000
Speaker 4: together in that way.

887
00:44:01,360 --> 00:44:06,759
Speaker 2: You know. So if we think of food, as you've

888
00:44:07,120 --> 00:44:10,400
Speaker 2: gone through the whole thing through, you know, the excitement

889
00:44:10,440 --> 00:44:14,120
Speaker 2: of the culture of food, the excitement of the curiosity

890
00:44:14,640 --> 00:44:18,000
Speaker 2: and the excitement of the taste, and the different versions

891
00:44:18,040 --> 00:44:21,640
Speaker 2: of it, whether it's Mexican for breakfast or Japanese as

892
00:44:21,680 --> 00:44:25,040
Speaker 2: a memory, or going to have the best chop salad

893
00:44:25,080 --> 00:44:29,600
Speaker 2: and malibu, or way of expressing love and as we

894
00:44:29,680 --> 00:44:32,080
Speaker 2: do have to go have that Puntarel and your great

895
00:44:32,120 --> 00:44:34,840
Speaker 2: friends are waiting for you. I will end with the

896
00:44:34,920 --> 00:44:37,279
Speaker 2: question I always end a podcast on, which is if

897
00:44:37,360 --> 00:44:42,279
Speaker 2: you need food for comfort, something that will actually make

898
00:44:42,400 --> 00:44:46,640
Speaker 2: you feel better. Because we are all going through life

899
00:44:46,719 --> 00:44:52,000
Speaker 2: and many changes in many places, with many challenges. Is

900
00:44:52,040 --> 00:44:55,200
Speaker 2: there something that you might reach for or cook or

901
00:44:55,239 --> 00:44:58,880
Speaker 2: want cook for you that would actually give you comfort.

902
00:44:59,080 --> 00:45:00,160
Speaker 2: Mashida Jones.

903
00:45:01,880 --> 00:45:07,480
Speaker 4: Definitely, something warm, Definitely with a big piece of like fresh,

904
00:45:08,640 --> 00:45:13,560
Speaker 4: lightly toasted sour dough bread on the side, and probably

905
00:45:13,600 --> 00:45:18,120
Speaker 4: something like there's a really beautiful Mexican soup that I

906
00:45:18,160 --> 00:45:20,440
Speaker 4: can't remember the name of, but it's like it's like

907
00:45:20,560 --> 00:45:24,360
Speaker 4: tomatoes and onions and then you kind of sprinkle a

908
00:45:24,400 --> 00:45:27,759
Speaker 4: little tortilla soup, not tortio soup, but that would absolutely

909
00:45:27,800 --> 00:45:31,000
Speaker 4: do it, like a chicken doodle soup, a tortilla soup.

910
00:45:32,160 --> 00:45:33,560
Speaker 4: I have to remember the name of the soup. But

911
00:45:33,600 --> 00:45:36,560
Speaker 4: it's like it's so warm, it's so tasty, it's got

912
00:45:36,560 --> 00:45:39,560
Speaker 4: a little bit of spice to it. So a warm

913
00:45:40,120 --> 00:45:43,200
Speaker 4: soup that has lots of vegetables in it, so I

914
00:45:43,320 --> 00:45:47,200
Speaker 4: know that it's nourished. It's actually nourishing me. Just that

915
00:45:47,360 --> 00:45:50,279
Speaker 4: first bite where you like, do you dip bread with

916
00:45:50,400 --> 00:45:53,080
Speaker 4: butter on it into the soup and you take that

917
00:45:53,120 --> 00:45:55,879
Speaker 4: first bite like that is the most the coziest thing

918
00:45:55,920 --> 00:45:57,840
Speaker 4: in the world to me. Immediately happy.

919
00:45:58,600 --> 00:46:01,040
Speaker 2: You have some usually in your house if you need it.

920
00:46:01,120 --> 00:46:03,520
Speaker 2: Always have super, Always have super, Always have super in

921
00:46:03,520 --> 00:46:07,160
Speaker 2: my house. Yeah, thank you. That's beautiful, So thank you.

922
00:46:13,719 --> 00:46:16,600
Speaker 1: Ruthie's Table four was produced by Alex Bell and Zad

923
00:46:16,680 --> 00:46:21,960
Speaker 1: Rogers with Susanna Hislop, Robbie Hamilton, Andrew Sang, Daniel Naranjo Rodriguez,

924
00:46:22,040 --> 00:46:28,000
Speaker 1: and Bella Selini. This has been an atomized production for iHeartMedia.

925
00:46:29,600 --> 00:46:33,600
Speaker 2: Ruthie's Table four in collaboration with Me and m Intelligence

926
00:46:33,600 --> 00:46:34,920
Speaker 2: Style for Busy Women