WEBVTT - James Carville - Featuring Emily Maitlis and Jon Sopel

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<v Speaker 1>You are listening to Ruthie's Table four in partnership with Montclair.

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<v Speaker 2>In August, after the Democratic National Convention, I was at

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<v Speaker 2>a breakfast meeting in Los Angeles when James Carville suddenly

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<v Speaker 2>joined our table. James is a legendary political analyst, a

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<v Speaker 2>spokesman for the Democratic Party, and a former campaign manager

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<v Speaker 2>to President Bill Clinton. The title of his new documentary

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<v Speaker 2>says it all winning is Everything stupid. James and I

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<v Speaker 2>might seem very different. After all, He's from Louisiana and

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<v Speaker 2>I'm from upstate New York. He cooks cumbo, I cook

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<v Speaker 2>Glagurian fish stew, but were also pretty much the same

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<v Speaker 2>passionate about people, passionate about food, passionate about politics. With

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<v Speaker 2>the inauguration approaching on January twentieth, there couldn't be a

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<v Speaker 2>better time to hear what James has to say, and

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<v Speaker 2>for this episode we have a special edition. Emily Maglis

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<v Speaker 2>and John Sopel, hosts of The news Agent's podcast, joined

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<v Speaker 2>us for what was a really interesting discussion.

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<v Speaker 1>Thank you, I'm just delighted to be here. Yeah, I

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<v Speaker 1>think you and I maybe born in the same homb

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<v Speaker 1>We certainly think a lot about a lot of things,

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<v Speaker 1>I think.

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<v Speaker 2>So we have a lot to talk about, but before

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<v Speaker 2>we do, you know the drill, right, So the recipe

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<v Speaker 2>that just was Ligurian fish stew. Laguria is on the coast,

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<v Speaker 2>it's apart between Genoa and Pisa. And this came from

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<v Speaker 2>our first cookbook. It's pretty simple. But I thought you

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<v Speaker 2>might like to read that, and you can read it

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<v Speaker 2>anywhere you want.

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<v Speaker 1>And let me preface it. But I said, I think

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<v Speaker 1>my favorite foods in the world, or these fish based

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<v Speaker 1>things like you know, gumbo, bully based for sure, Belengorian

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<v Speaker 1>fish stew for sure, any of these kinds of things

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<v Speaker 1>that really capture the sea. All of it is a

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<v Speaker 1>little bit of the same. I mean, it's a little

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<v Speaker 1>different cooking techniques. But let's go ahead. Let's get started here.

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<v Speaker 1>Want three red mullet filet scaled and clean. You got

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<v Speaker 1>of scale and clean and it's true. Five hundred grams

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<v Speaker 1>of monkfish or turbo filets one point five kilograms and mussels,

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<v Speaker 1>twelve langue steams like a little shrip scampy one and

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<v Speaker 1>fifty millimeters of white wine. One fresh chili seated and chopped,

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<v Speaker 1>one point two leaders of fish stock. Yeah, okay, that's

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<v Speaker 1>that's the key ingredients in all of these kind of

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<v Speaker 1>seafood things. Twelve small new potatoes, peeled and ball, one

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<v Speaker 1>lead of tomato sauce and one hundred and seventy five

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<v Speaker 1>millimeters olliveball. Put muscles in a large sauce fan with

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<v Speaker 1>olive ball, white wine and chili coven steam over high heat.

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<v Speaker 1>Shaken until all shells open. WINKU remove half the muscles

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<v Speaker 1>from their shells and grain juices into the fish stock. Okay,

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<v Speaker 1>I want to make an editorial combat here. This is

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<v Speaker 1>important because you're adding flavor to flavor. You already major

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<v Speaker 1>fish stock. Never throw away oyster liquor or bacon grease

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<v Speaker 1>because anytime you get into trouble, bacon grease is gonna

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<v Speaker 1>save you. Now, then we bring the fishtock to a

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<v Speaker 1>ball and the lango sines poach. Add the fish stock.

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<v Speaker 1>Now when you poaching this or you're reducing a little

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<v Speaker 1>bit too. Reduction is a big thing when you're doing

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<v Speaker 1>things because you want to the fish track more flavor

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<v Speaker 1>out of it. Add the fish stock and a tomato

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<v Speaker 1>sauce and bring to a ball. Add the mullet, monk

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<v Speaker 1>fish or turbo and scallons, stirring cooked potatoes, mussels and

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<v Speaker 1>langosteins to make christini. Toast the bread on both sides

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<v Speaker 1>in rubber garlic, Place on top of the soup and serve.

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<v Speaker 1>But it's simple, but we have fresh ingredients. You want

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<v Speaker 1>to enhance, not overwhelm the ingredients. So if you're going

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<v Speaker 1>into trouble to getting fresh fish, shall fish, you want

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<v Speaker 1>that flavor to come through and you want to I

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<v Speaker 1>think what's brillian about this recipe? It accentuates the flavors

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<v Speaker 1>more than anything else.

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<v Speaker 2>Of course, we all know you as the political strategists

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<v Speaker 2>for you know, you won the election for President Clinton.

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<v Speaker 2>Did you want to go into politics yourself?

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<v Speaker 1>Since I was a kid, I've always loved politics. I've

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<v Speaker 1>never really wanted to run for office. Why not? I

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<v Speaker 1>don't know. I always wanted to be the man, the

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<v Speaker 1>man for the man, Okay I was. I said, maybe

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<v Speaker 1>one day I'd like Noah governor and work for I

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<v Speaker 1>mean then I didn't have my first electoral village victory.

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<v Speaker 1>Tell's forty two.

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<v Speaker 2>Your first major campaign was Clinton?

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<v Speaker 1>Or what did you do well? Major being described as

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<v Speaker 1>like statewide races. I said, I was in Louisia, My

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<v Speaker 1>first statewide was a Senate race in Texas. We lost.

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<v Speaker 1>That was in nineteen eighty four. I did a Senate

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<v Speaker 1>race in Virginia nineteen eighty two and we lost. So

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<v Speaker 1>I was a loser. And there was a guy I

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<v Speaker 1>ran for governor of Pennsylvania. He lost three times before

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<v Speaker 1>the three times he went to holy Cross College, and

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<v Speaker 1>Matt Excuse called the three times I lost from holy Cross,

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<v Speaker 1>and he couldn't find anybody in wanting to run his campaign,

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<v Speaker 1>so they ended up calling me, and I didn't have

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<v Speaker 1>to they had to send the money for the plane ticket.

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<v Speaker 1>Well ultimately won. Then I won a race in Kentucky

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<v Speaker 1>and New Jersey and Georgia, and so I became noticed

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<v Speaker 1>by President Clinton. So I became his chief strategist. And

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<v Speaker 1>then this is for the first selection, first election nineteen

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<v Speaker 1>ninety two, nineteen ninety two, and then after that I

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<v Speaker 1>started doing foreign consulting.

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<v Speaker 2>Did you go with him to the convention? Did you

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<v Speaker 2>know him before the convention? Yeah, so you were part

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<v Speaker 2>of the strategy right for him, but to get the

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<v Speaker 2>domination right to nominate, yeah, yeah, which was quite incredible,

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<v Speaker 2>wasn't it, Because he came from from Arkansas. Nobody really

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<v Speaker 2>knew who this person was.

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<v Speaker 1>Yeah, he was so unbelievably talented, and then he was

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<v Speaker 1>when you just look at him. Man, I was with

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<v Speaker 1>him a week ago. He is people. When people say

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<v Speaker 1>he's smart, you don't have any idea. You think you

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<v Speaker 1>think you're smart, You have no idea your empathetic understanding

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<v Speaker 1>explaining things.

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<v Speaker 2>And what about the food. Let's go back to food.

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<v Speaker 2>So when you were with Clinton, he liked, he's a

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<v Speaker 2>food person, isn't he did he care about food or not?

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<v Speaker 1>So he was so intense. So one time we were

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<v Speaker 1>on a campaign plane and he would do the New

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<v Speaker 1>York Times Crossford puzzle and he literally would never take

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<v Speaker 1>his fence law. And so they bought him salad and

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<v Speaker 1>the coffee, and I asked had to wash him, put

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<v Speaker 1>the thousand hours dress in the coffee and the cream

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<v Speaker 1>on the salad. And he didn't know the difference.

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<v Speaker 2>But you always knew you want to be a Democrat.

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<v Speaker 1>Yes, I was always because all related to civil rights

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<v Speaker 1>and race. I just thought black people were getting a

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<v Speaker 1>terrible deal. And I probably grew up with some element

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<v Speaker 1>of white guilt. Okay, we didn't obsess on it, but

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<v Speaker 1>I knew that I had one life and they had

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<v Speaker 1>another life, and I just thought that was kind of unfair.

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<v Speaker 2>Let's start at the beginning. Where were you born?

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<v Speaker 1>So? I was actually born in Fort Betting, George, because

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<v Speaker 1>my daddy was an army during the war. I grew

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<v Speaker 1>up in Louisiana, which is called the River Parishes, which

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<v Speaker 1>is more black than the other parts of out of Louisiana.

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<v Speaker 1>And my grandmother was from New Orleans and my mother

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<v Speaker 1>was from of Alls, which is way north, and they

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<v Speaker 1>are very distinct differences in Louisiana cooking. It is not

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<v Speaker 1>one thing. It's like Italian cooking.

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<v Speaker 2>Your father's mother was from New Orleans and.

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<v Speaker 1>My mother was from Boyles Parish, which is probably one

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<v Speaker 1>hundred and fifty miles from New Organs. It's very far north.

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<v Speaker 1>Both Catholics, both French dominated, but very different cuisine. If

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<v Speaker 1>you think of New Orleans as being kind of Parisian

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<v Speaker 1>and the rest being provincially it's a good shorthand it's

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<v Speaker 1>a little different day in New Orleans. They put tomato

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<v Speaker 1>in the gumbo, which is heresy to my much just

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<v Speaker 1>couldn't believe that. I mean little things like that when you.

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<v Speaker 2>Were growing up, did your grandmother live near you, so

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<v Speaker 2>you had these two.

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<v Speaker 1>Yes, eat paternal grandmother lived a mile exactly one point

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<v Speaker 1>six miles me and I would stay with her all

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<v Speaker 1>the time. Why is that because she spoiled me?

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<v Speaker 2>Are you a grandfather?

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<v Speaker 1>I'm a grandfather. I have a.

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<v Speaker 2>Completely different relationship with our grandchildren.

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<v Speaker 1>Someone said, the reason that grandparents and grandchildren get along

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<v Speaker 1>so well they have a common enemy.

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<v Speaker 2>Always take the side of your grandkid, always absolutely, I said.

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<v Speaker 2>You know, I often say that people who come here

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<v Speaker 2>and talk about food, they talk sometimes more about their

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<v Speaker 2>grandparents cooking than their mother's cooking. They'll talk about their

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<v Speaker 2>grandmother's food more than their mother's, especially people who've emigrated

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<v Speaker 2>from other countries, they'll do that.

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<v Speaker 1>How many we have brothers? Eight children? Eight? Eight? Yes, yes,

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<v Speaker 1>you have seven brothers and sisters. We do. We'd have

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<v Speaker 1>gumbo in the winter time on the sew, and she

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<v Speaker 1>she do this delicious a shrimp and corn soup and

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<v Speaker 1>the corn was fresh. And you know, we'd have that

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<v Speaker 1>sometimes in the summer months, but we all we came

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<v Speaker 1>home from school, we always had a pot on the sew.

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<v Speaker 2>Did she work?

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<v Speaker 1>Did she have a job, or she did she sold

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<v Speaker 1>in cycle. She did not, but we had too many

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<v Speaker 1>kids and eight children. So she sold encyclopedias and she

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<v Speaker 1>was quite.

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<v Speaker 2>Good at door to door type of thing.

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<v Speaker 1>Yeah, well she would, she would prospect. So she taught

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<v Speaker 1>me like targeting customers and said, we want to see

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<v Speaker 1>two things, a bass boat in a bicycle, because that's

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<v Speaker 1>going to tell us that these people have children and

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<v Speaker 1>they have some income. And so that's how we target out.

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<v Speaker 2>You would target those target out house. What's the bass boat?

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<v Speaker 1>It's like a fishing boat, but you have to have

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<v Speaker 1>some influence and be in the yard. It would be

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<v Speaker 1>like on a thing, a trailer. And so she would

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<v Speaker 1>go in and that was like twelve or thirteen years old,

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<v Speaker 1>and she didn't it was you know, this was a

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<v Speaker 1>couple was out of coach in the late fifties and sixties,

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<v Speaker 1>and she started talking to the lady at the house

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<v Speaker 1>and she'd say, your son, what's the capital of her? Miners?

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<v Speaker 1>My pitia? To god? Oh god, he said, God, damn genius,

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<v Speaker 1>you know, And then she'd gone she said, what's the

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<v Speaker 1>capital of Oregon? Salem? Oh? My god? How hockeld anybody

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<v Speaker 1>be that? Some mort And then she'd say, well, what's

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<v Speaker 1>the capital of Finland, I'd say, hell Sinki. And he

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<v Speaker 1>got this knowledge by having these encyclopedias. And so the

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<v Speaker 1>lady at the house and said, well, this sounds terrific,

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<v Speaker 1>and let me get my husband there. And so they

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<v Speaker 1>inevit to be bring the husband in, and he was

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<v Speaker 1>kind of polite. He said, well, miss called he. I

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<v Speaker 1>know you've got a great product here. But you know

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<v Speaker 1>when school, when we're just a little short, now one,

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<v Speaker 1>don't you come back maybe after the first year, we'll

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<v Speaker 1>take another look at it. You know something, Sara, I

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<v Speaker 1>find something about you that's interesting. You could afford a

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<v Speaker 1>bass boat for yourself, but you can't afford educational workarios

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<v Speaker 1>for your children. God was done. He was signing anything.

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<v Speaker 2>That you and would every night you'd sit down to

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<v Speaker 2>have a dinner or would everybody kind of she.

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<v Speaker 1>Encouraged it, but you know, with kids that she was,

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<v Speaker 1>I think she thought of losing battle. She thought that

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<v Speaker 1>people should that meals were a communal thing. And you know,

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<v Speaker 1>she had dementia and the only thing that they she

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<v Speaker 1>would remember is my sister who was or and who

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<v Speaker 1>took care of her, would say, Mama, would Grandma say

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<v Speaker 1>at dinner time, and she would saying aposh, which is

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<v Speaker 1>approached that until Grandma said approach, you couldn't approach the table,

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<v Speaker 1>all right, And that was that was the last thing

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<v Speaker 1>that I wone remember a prush. She was a pretty

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<v Speaker 1>sophisticated cook. Actually there was. She made something called crawfish

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<v Speaker 1>bisc sort of recipes and that I'll single it out

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<v Speaker 1>for you, but it's one of these dishes that it's

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<v Speaker 1>really hard to make alone. So she would make it

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<v Speaker 1>with like three of my sisters. Okay, no one should

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<v Speaker 1>ever shell beans alone. That's a communal thing where you

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<v Speaker 1>get together on the table and everybody's talking, you know.

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<v Speaker 1>Or no one should feel shrimp by themselves. That it

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<v Speaker 1>should be done with a cold beer and newspaper and

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<v Speaker 1>you feeling the shrimp. And you said, and there's certain

0:13:40.320 --> 0:13:44.439
<v Speaker 1>things in home cooking or crawfish bisk because they had

0:13:44.440 --> 0:13:46.920
<v Speaker 1>to make a stuffing and then they would like it

0:13:46.960 --> 0:13:52.199
<v Speaker 1>was very complex undertaken, very good though, but you wouldn't.

0:13:52.600 --> 0:13:54.080
<v Speaker 1>It's really labor intention.

0:13:55.000 --> 0:13:58.240
<v Speaker 2>You grew up in this household, seven brothers and sisters.

0:13:58.480 --> 0:14:02.160
<v Speaker 2>Your mother was cooking for you when she wasn't selling encyclopedias,

0:14:02.480 --> 0:14:03.840
<v Speaker 2>and your father was.

0:14:04.480 --> 0:14:08.920
<v Speaker 1>He was a postmaster, and we had a country store,

0:14:09.080 --> 0:14:12.240
<v Speaker 1>a general store, so if you wanted a tenpenny nail,

0:14:12.920 --> 0:14:17.440
<v Speaker 1>a pair of boots, a dozen eggs, slice lunch meat

0:14:17.880 --> 0:14:21.160
<v Speaker 1>or something like that with the can. So we were

0:14:21.200 --> 0:14:26.000
<v Speaker 1>to kind of central point of a rural place, and

0:14:26.240 --> 0:14:29.320
<v Speaker 1>you know, old guys would come and they'd sit out

0:14:29.360 --> 0:14:33.480
<v Speaker 1>and drink beer. And of course it was no I

0:14:33.520 --> 0:14:38.000
<v Speaker 1>grew up. Everything was segregated except for us because we

0:14:38.040 --> 0:14:41.800
<v Speaker 1>didn't have anything. There were no public facilities. There was

0:14:41.840 --> 0:14:44.840
<v Speaker 1>one when I was a little boy. They had a

0:14:44.920 --> 0:14:48.520
<v Speaker 1>movie theater because the ballerina and the whites had to

0:14:48.560 --> 0:14:51.360
<v Speaker 1>sit in the balcony. Because it was so few, they

0:14:51.400 --> 0:14:55.240
<v Speaker 1>had to be segregated. But in most places the blacks

0:14:55.240 --> 0:14:57.080
<v Speaker 1>had to sit in the balcony and the whites got

0:14:57.120 --> 0:15:00.400
<v Speaker 1>to sit in the bottom of the theater. I was

0:15:00.440 --> 0:15:04.280
<v Speaker 1>it was so overwhelmingly black, we had to sit in

0:15:04.320 --> 0:15:07.440
<v Speaker 1>the in the balcony. And that was when I was

0:15:07.680 --> 0:15:11.440
<v Speaker 1>at public clothes, when I was five or six years old. Okay,

0:15:11.480 --> 0:15:13.680
<v Speaker 1>it was. It didn't last, but it was a uh.

0:15:14.520 --> 0:15:19.000
<v Speaker 1>And then what really made us international is we were

0:15:20.120 --> 0:15:24.040
<v Speaker 1>the location of the most sophisticated and best place for

0:15:24.120 --> 0:15:28.080
<v Speaker 1>the treatment of Hanson's disease, which you know of his leprosy.

0:15:29.120 --> 0:15:33.800
<v Speaker 1>So that really in public health service ran as so

0:15:34.080 --> 0:15:37.360
<v Speaker 1>medical people from all over the world would come to Carville.

0:15:37.440 --> 0:15:41.960
<v Speaker 1>So I had this window on the wall that you

0:15:42.000 --> 0:15:45.040
<v Speaker 1>would not get anywhere else in the Royal South. And

0:15:45.120 --> 0:15:50.120
<v Speaker 1>I think that very much shape I became very much

0:15:50.160 --> 0:15:53.120
<v Speaker 1>morning to be a citizen of the world, as much

0:15:53.160 --> 0:15:55.360
<v Speaker 1>as I wanted to be anything else. I came to

0:15:55.360 --> 0:15:59.640
<v Speaker 1>love the whole world. It sounds kind of like the

0:15:59.720 --> 0:16:01.080
<v Speaker 1>r but it's true.

0:16:01.680 --> 0:16:05.280
<v Speaker 2>And so that journey from going from being a citizen

0:16:05.360 --> 0:16:07.960
<v Speaker 2>of this small small town to being where you are

0:16:08.040 --> 0:16:11.240
<v Speaker 2>now concluded them. When you left home and then you

0:16:11.320 --> 0:16:15.320
<v Speaker 2>went to university, did you know then that politics was

0:16:15.360 --> 0:16:16.200
<v Speaker 2>what you.

0:16:19.280 --> 0:16:23.200
<v Speaker 1>And I wasn't. It went a very diligent, a good student,

0:16:23.240 --> 0:16:25.120
<v Speaker 1>and I did go to law school.

0:16:25.080 --> 0:16:26.160
<v Speaker 2>And he went to the Marines.

0:16:26.200 --> 0:16:31.000
<v Speaker 1>Did you say, yeah, I got I got funked out,

0:16:31.960 --> 0:16:33.600
<v Speaker 1>honest expression on it.

0:16:34.400 --> 0:16:36.200
<v Speaker 2>Where were you when Martin Luther Week?

0:16:36.520 --> 0:16:38.760
<v Speaker 1>I was in the Marine Corps. It was in April

0:16:38.920 --> 0:16:39.400
<v Speaker 1>nineteen six.

0:16:39.640 --> 0:16:42.120
<v Speaker 2>Question is where were you when Martin Luther King was killed?

0:16:42.960 --> 0:16:45.920
<v Speaker 1>I had a friend, sounds try to say, but the

0:16:46.400 --> 0:16:50.080
<v Speaker 1>black friend Okay, of course you were in the military.

0:16:50.000 --> 0:16:53.600
<v Speaker 1>You did. And he said, the news came off that

0:16:53.600 --> 0:16:56.800
<v Speaker 1>the king was killed. He said, man, I gotta I'm depressed.

0:16:56.800 --> 0:16:58.400
<v Speaker 1>I got to go back to the barracks. I said,

0:16:58.400 --> 0:17:00.920
<v Speaker 1>I'll cover for you or worry about it. No, forget it,

0:17:02.680 --> 0:17:05.600
<v Speaker 1>don't forget it. And in the day I got out

0:17:05.720 --> 0:17:10.680
<v Speaker 1>of the Marines, Bobby Kennedy was shot. So I mean

0:17:10.920 --> 0:17:16.359
<v Speaker 1>a new turmoil in the Vietnam War was or a disaster.

0:17:17.800 --> 0:17:23.280
<v Speaker 1>People think that they're living in the most turbulent times

0:17:23.280 --> 0:17:27.320
<v Speaker 1>you can imagine, Well, they are turbulent. It's terrible, But

0:17:27.640 --> 0:17:29.000
<v Speaker 1>I lived in turbulent time.

0:17:29.080 --> 0:17:38.399
<v Speaker 2>Shoot imagine estate bottled olive oil chosen and bottled for

0:17:38.440 --> 0:17:42.320
<v Speaker 2>the River Cafe, arriving at your door every month. Our

0:17:42.400 --> 0:17:46.359
<v Speaker 2>subscription is available for six or twelve months, with each

0:17:46.440 --> 0:17:49.919
<v Speaker 2>oil chosen personally by our head chefs and varying with

0:17:50.000 --> 0:17:53.240
<v Speaker 2>each delivery. It's a perfect way to bring some River

0:17:53.320 --> 0:17:56.560
<v Speaker 2>Cafe flavor into your home or to show someone you

0:17:56.680 --> 0:17:59.920
<v Speaker 2>really care for them with the gift. Visit our website

0:18:00.480 --> 0:18:11.879
<v Speaker 2>shop the Rivercafe dot co dot uk to place your order. Now, Hello,

0:18:12.080 --> 0:18:13.639
<v Speaker 2>come on in, come in.

0:18:13.960 --> 0:18:17.800
<v Speaker 1>Excuse me from not getting up, but I'm your biggest friend. Oh,

0:18:18.119 --> 0:18:19.920
<v Speaker 1>come on a terrible noise.

0:18:20.520 --> 0:18:24.040
<v Speaker 2>For this episode, Emily mac List and John Sopel, host

0:18:24.119 --> 0:18:26.399
<v Speaker 2>of The Newsagent's podcast, joined our table.

0:18:27.080 --> 0:18:29.840
<v Speaker 1>Ruthie is like the greatest connector in the world, and

0:18:29.920 --> 0:18:30.840
<v Speaker 1>so we talked.

0:18:30.640 --> 0:18:34.560
<v Speaker 2>About We've been to New Orleans, We've been to the Marines,

0:18:34.600 --> 0:18:37.640
<v Speaker 2>We've been through Clinton. We've been everywhere, haven't we been?

0:18:38.359 --> 0:18:43.080
<v Speaker 2>We were just we were just beginning to talk about

0:18:43.560 --> 0:18:44.160
<v Speaker 2>the movie.

0:18:44.720 --> 0:18:52.040
<v Speaker 1>It's called Carville. Winning is everything stupid based on the economy? Stupid? Okay?

0:18:52.240 --> 0:18:57.640
<v Speaker 1>In my belief that political campaigns exist to do one thing,

0:18:57.680 --> 0:18:59.440
<v Speaker 1>and that's to win. If you don't win, you haven't

0:18:59.480 --> 0:19:01.040
<v Speaker 1>done anything. It's kind of useless.

0:19:01.320 --> 0:19:05.200
<v Speaker 2>Where can people see this? It's only films in CNN.

0:19:05.040 --> 0:19:09.320
<v Speaker 1>It's on HBO X okay, it's we were live on

0:19:09.400 --> 0:19:15.000
<v Speaker 1>CNN twice. We've been to all of the big film fashions.

0:19:15.200 --> 0:19:17.520
<v Speaker 2>Your Success was the idea that it had to come

0:19:17.520 --> 0:19:20.080
<v Speaker 2>out after the election, so you you do it all.

0:19:20.119 --> 0:19:23.600
<v Speaker 1>Notice very interesting because we were trying to figure out

0:19:23.640 --> 0:19:26.400
<v Speaker 1>when do you release it, and then all of the

0:19:26.400 --> 0:19:30.280
<v Speaker 1>events that happened. He had to change the ending four

0:19:30.320 --> 0:19:33.720
<v Speaker 1>times because once Biden got out. I'd been He had

0:19:33.800 --> 0:19:37.760
<v Speaker 1>me on tape years before saying this guy can't run

0:19:37.800 --> 0:19:38.280
<v Speaker 1>for reelection.

0:19:38.359 --> 0:19:41.639
<v Speaker 2>He's to Oh, people just say, are we worried about

0:19:41.640 --> 0:19:44.040
<v Speaker 2>his age? And I was one of the people who'd say,

0:19:44.560 --> 0:19:48.240
<v Speaker 2>I'd rather have that glass of water than Trump, and

0:19:48.280 --> 0:19:51.360
<v Speaker 2>you're talking about him being old. I'm just a citizen.

0:19:51.400 --> 0:19:53.760
<v Speaker 2>I didn't know the inside story. I wasn't the person,

0:19:54.119 --> 0:19:57.920
<v Speaker 2>but I thought anybody who said we're worried about Biden's

0:19:57.920 --> 0:19:59.960
<v Speaker 2>age was really a trumpest. I thought they wanted to

0:20:00.240 --> 0:20:03.000
<v Speaker 2>for Trump, and they just wouldn't say it until the debate.

0:20:03.520 --> 0:20:06.320
<v Speaker 2>You said, if he got out in twenty three in

0:20:06.359 --> 0:20:07.520
<v Speaker 2>the summer twenty three.

0:20:08.080 --> 0:20:10.479
<v Speaker 1>Would have one going away, the implication.

0:20:10.080 --> 0:20:12.600
<v Speaker 2>Being that it would not have been her. You think

0:20:12.600 --> 0:20:13.720
<v Speaker 2>there was somebody better.

0:20:13.520 --> 0:20:17.680
<v Speaker 1>Than Yes, I know. Well, I hate to give names

0:20:17.720 --> 0:20:21.359
<v Speaker 1>because somebody's going to say them, going to exclude them.

0:20:21.520 --> 0:20:26.199
<v Speaker 1>Andy Bushier, Josh Shapiro, Wes Moore, Gretchen Ritt, mur Or,

0:20:26.359 --> 0:20:32.919
<v Speaker 1>fl Warnock, JB. Pritskou, Jared Polish, all these people and

0:20:33.240 --> 0:20:37.280
<v Speaker 1>I've left some out. All these people are Miss Landry.

0:20:38.440 --> 0:20:41.040
<v Speaker 1>Miss Landrew might be as good as communicator as Bill Clinton.

0:20:42.400 --> 0:20:51.240
<v Speaker 1>In politics, the most underrated. I think attribute is drum roll,

0:20:51.320 --> 0:20:58.320
<v Speaker 1>please charm, charm count people. White people who can charm people,

0:20:58.880 --> 0:20:59.520
<v Speaker 1>they just do.

0:21:00.119 --> 0:21:02.840
<v Speaker 2>Isn't there a saying, you know, never play golf with

0:21:02.880 --> 0:21:06.200
<v Speaker 2>the president, because if you're a journalist and the president

0:21:06.240 --> 0:21:08.600
<v Speaker 2>asked you to play golf, he could come away and say,

0:21:08.600 --> 0:21:10.240
<v Speaker 2>you know what, he had a sense of humor. You

0:21:10.320 --> 0:21:13.640
<v Speaker 2>know what, he's kind of charming, you know and maybe

0:21:13.840 --> 0:21:17.760
<v Speaker 2>again as a citizen, we're talking about policies. Maybe or

0:21:18.200 --> 0:21:20.160
<v Speaker 2>Richard used to say that in his office. He said,

0:21:20.160 --> 0:21:23.720
<v Speaker 2>if somebody was lovable, they could get away with so much,

0:21:23.760 --> 0:21:25.080
<v Speaker 2>and if they weren't, they couldn't.

0:21:25.280 --> 0:21:28.880
<v Speaker 1>Yeah, you have no people. Okay, so once you're president,

0:21:28.920 --> 0:21:32.800
<v Speaker 1>but there's some people that walk into a room, in

0:21:32.840 --> 0:21:38.960
<v Speaker 1>the room changes. Did Kamalo have that chol not overly? No,

0:21:39.960 --> 0:21:43.960
<v Speaker 1>that doesn't make you don't understand. Harris never ran for

0:21:44.160 --> 0:21:48.560
<v Speaker 1>office outside of California, Okay, so she never had to

0:21:48.640 --> 0:21:52.359
<v Speaker 1>walk into the lines. Yet it was a demo heavily

0:21:52.400 --> 0:21:57.080
<v Speaker 1>democratic state. So she did never to cultivate hustle audiences.

0:21:58.400 --> 0:22:02.840
<v Speaker 1>That are politicians able to do that? Could she have

0:22:02.920 --> 0:22:06.800
<v Speaker 1>won it? If Biden would have gotten out in the

0:22:06.840 --> 0:22:09.560
<v Speaker 1>summer of twenty twenty three, we would have won easily,

0:22:10.880 --> 0:22:16.639
<v Speaker 1>so could she have won? So Biden gets out on

0:22:16.800 --> 0:22:20.679
<v Speaker 1>July to twenty first, all right, the deal gray condition

0:22:20.800 --> 0:22:25.040
<v Speaker 1>starts on August seventeen, so she has to take his

0:22:25.160 --> 0:22:30.400
<v Speaker 1>campaign manager, his campaign staff, his campaign headquarters, and everything

0:22:31.760 --> 0:22:36.119
<v Speaker 1>the country. For whatever reason, I disagree with it. Wanted

0:22:36.160 --> 0:22:39.760
<v Speaker 1>something different than by She refused to be different. They

0:22:39.760 --> 0:22:41.760
<v Speaker 1>will ask her, what would you do different? She says,

0:22:41.800 --> 0:22:46.840
<v Speaker 1>I can't think of anything, so we would have definitely

0:22:46.920 --> 0:22:51.879
<v Speaker 1>wanted Joe Biden stands over this disaster like a colossus.

0:22:52.080 --> 0:22:56.760
<v Speaker 1>And I like him, Okay, And it's unfortunate because he's

0:22:56.800 --> 0:23:02.159
<v Speaker 1>had a really remarkable life life in political career, but

0:23:02.320 --> 0:23:04.399
<v Speaker 1>he's just going to be remembered for this for a

0:23:04.440 --> 0:23:08.040
<v Speaker 1>long time. And it's really a shame. We have not

0:23:08.320 --> 0:23:16.000
<v Speaker 1>had an inspirational candidate since twenty twelve. Most people in politics,

0:23:16.680 --> 0:23:20.480
<v Speaker 1>it's an emotional business. You see somebody, Hey I love

0:23:20.560 --> 0:23:23.920
<v Speaker 1>John Kennedy, Hey I love Bill Clinton, Hey I love Obama.

0:23:24.080 --> 0:23:29.040
<v Speaker 1>Hey I love Ronald Reagan. Hey I love Margaret Thatcher.

0:23:29.520 --> 0:23:35.080
<v Speaker 1>So whatever, Okay, it's very much not a rational business,

0:23:35.200 --> 0:23:37.840
<v Speaker 1>but an emotional business.

0:23:38.000 --> 0:23:40.400
<v Speaker 2>I was going to ask you about your domestic life

0:23:40.400 --> 0:23:43.879
<v Speaker 2>when you created a home with Mary. So did you

0:23:43.880 --> 0:23:44.879
<v Speaker 2>meet at the White House?

0:23:45.720 --> 0:23:49.359
<v Speaker 1>No, there was a story about me. She worked for

0:23:49.440 --> 0:23:52.199
<v Speaker 1>Lee Atwater, who's she was the chief of staff at

0:23:52.240 --> 0:23:55.560
<v Speaker 1>the Public Nation Committee, and Lee said go out and

0:23:55.760 --> 0:23:58.880
<v Speaker 1>date this guy. Basically, go see what you can find out.

0:23:58.680 --> 0:23:59.840
<v Speaker 2>About the spy.

0:24:00.359 --> 0:24:02.000
<v Speaker 1>Yeah, she was shut out as a spy.

0:24:02.280 --> 0:24:02.760
<v Speaker 2>Romantic.

0:24:03.040 --> 0:24:05.320
<v Speaker 1>Yeah, no, literally that's what happened.

0:24:06.240 --> 0:24:09.000
<v Speaker 2>Did you have suspicions that she was spying on you?

0:24:09.520 --> 0:24:16.680
<v Speaker 1>Well, fourfol she's really nice looking, well dressed, and we

0:24:17.080 --> 0:24:19.120
<v Speaker 1>were spying. But an hour and a half and four

0:24:19.200 --> 0:24:19.800
<v Speaker 1>drinks later.

0:24:23.000 --> 0:24:25.720
<v Speaker 2>That's a very cinematic thing, isn't it. Where you find

0:24:25.760 --> 0:24:28.119
<v Speaker 2>out the person that you think you love it that

0:24:28.160 --> 0:24:29.280
<v Speaker 2>it turns out that.

0:24:29.640 --> 0:24:32.680
<v Speaker 1>She's very kind of open about it. She was spyed me.

0:24:32.960 --> 0:24:36.760
<v Speaker 2>Yeah, that's very romantic, I'd say. Yeah. So this was

0:24:36.800 --> 0:24:39.040
<v Speaker 2>when you were with Clinton in the White House. Where

0:24:39.359 --> 0:24:39.560
<v Speaker 2>is it?

0:24:40.000 --> 0:24:43.800
<v Speaker 1>Yeah? I started We started dating from January to first

0:24:43.920 --> 0:24:44.920
<v Speaker 1>nineteen ninety one.

0:24:45.320 --> 0:24:46.720
<v Speaker 2>So he won the election.

0:24:46.480 --> 0:24:52.280
<v Speaker 1>In ninety two. She was head of all field operations,

0:24:52.280 --> 0:24:57.000
<v Speaker 1>the coordinator for the Bush campaign, and then in November

0:24:57.160 --> 0:25:00.440
<v Speaker 1>of nineteen ninety one, and she talked about movie and

0:25:00.480 --> 0:25:02.480
<v Speaker 1>I went to work for Clinton, so she was the

0:25:02.520 --> 0:25:08.320
<v Speaker 1>top Bush person. I was the top Clinton person, and

0:25:08.560 --> 0:25:09.679
<v Speaker 1>God help us we survive.

0:25:15.440 --> 0:25:18.160
<v Speaker 2>The River Cafe Winter said Lunch is now running from

0:25:18.160 --> 0:25:23.320
<v Speaker 2>Monday to Thursday. Reserve a booking on www. Rivercafe dot

0:25:23.400 --> 0:25:31.240
<v Speaker 2>co dot UK or give us a call. You've been

0:25:31.280 --> 0:25:34.720
<v Speaker 2>all over the United States and your work and your travels.

0:25:35.040 --> 0:25:38.199
<v Speaker 2>Do you think that the food of the South is

0:25:38.240 --> 0:25:41.520
<v Speaker 2>the only really regional food we have in America? If

0:25:41.520 --> 0:25:43.679
<v Speaker 2>you went to Vermont, you wouldn't find somebody living in

0:25:43.760 --> 0:25:47.760
<v Speaker 2>northern Vermont eating something different than southern Vermont, or western

0:25:47.800 --> 0:25:51.800
<v Speaker 2>Wisconsin from eastern Wisconsin, or even northern California from southern

0:25:52.000 --> 0:25:55.960
<v Speaker 2>But the South is so defined by where you are

0:25:56.000 --> 0:25:56.800
<v Speaker 2>and what you're eating.

0:25:56.840 --> 0:26:00.840
<v Speaker 1>Do you agree, Well, I think that's particularly true, and

0:26:01.119 --> 0:26:05.960
<v Speaker 1>I'll tell you why I think that because New Orleans

0:26:06.760 --> 0:26:09.000
<v Speaker 1>at one time the second largest ethnic group in New

0:26:09.080 --> 0:26:13.359
<v Speaker 1>Orleans are Italians. So a lot of like gumbo oak

0:26:13.359 --> 0:26:15.520
<v Speaker 1>crow was kind of African and order, and so we

0:26:15.640 --> 0:26:19.000
<v Speaker 1>had African influences. We had Italian influences, but obviously had

0:26:19.440 --> 0:26:23.359
<v Speaker 1>French influences. What we call the German Coast. There's a

0:26:23.400 --> 0:26:30.440
<v Speaker 1>lot of German names in Louisiana, people just yes and

0:26:30.640 --> 0:26:31.600
<v Speaker 1>and they have.

0:26:32.119 --> 0:26:34.560
<v Speaker 2>I've never been to Louisiana.

0:26:34.760 --> 0:26:37.760
<v Speaker 1>From the guy that I want you to meet is

0:26:38.240 --> 0:26:43.120
<v Speaker 1>Chef John Folks, who is like a culinary historian, and

0:26:43.240 --> 0:26:46.560
<v Speaker 1>he would love to cook for you, but he's very

0:26:46.640 --> 0:26:53.280
<v Speaker 1>much into its true Louisiana cooking is comes in a

0:26:53.280 --> 0:26:58.120
<v Speaker 1>lot of places in you it's a meld of different cultures. Jambalaya,

0:26:58.440 --> 0:27:05.359
<v Speaker 1>you know, jambone am ya ya. Yeah. So when you

0:27:05.560 --> 0:27:10.920
<v Speaker 1>listen to John explained the history in how these dishes

0:27:11.560 --> 0:27:12.080
<v Speaker 1>came about.

0:27:12.400 --> 0:27:15.760
<v Speaker 2>So we still have we determined why Southern cooking is

0:27:15.800 --> 0:27:16.800
<v Speaker 2>it because.

0:27:16.600 --> 0:27:19.680
<v Speaker 1>I think it's more. I think Louisiana cooking is a

0:27:19.880 --> 0:27:22.160
<v Speaker 1>coastal Southern cooking is quite good.

0:27:22.160 --> 0:27:24.040
<v Speaker 2>So if you went to Mississippi, would it be different

0:27:24.080 --> 0:27:25.800
<v Speaker 2>from the coast to Belieza not.

0:27:25.920 --> 0:27:28.679
<v Speaker 1>The Mississippi coast would be fine. There's a lot of

0:27:28.720 --> 0:27:31.159
<v Speaker 1>really good rest but if you go to the interior,

0:27:32.000 --> 0:27:35.240
<v Speaker 1>much less once you go beyond occasion. But if you

0:27:35.320 --> 0:27:39.560
<v Speaker 1>go to Chelton, a Mobile or Savannah, the food is

0:27:39.640 --> 0:27:43.720
<v Speaker 1>quite good, okay, but it's very different. The coastal South

0:27:44.000 --> 0:27:48.360
<v Speaker 1>is very much different than the upland south Port cities

0:27:48.400 --> 0:27:51.680
<v Speaker 1>tend to have all of these influence and these melding

0:27:51.760 --> 0:27:55.399
<v Speaker 1>of cultures, and these people tend to adapt. There's no

0:27:55.880 --> 0:28:00.320
<v Speaker 1>two people that make the same gumbo. It's rue stock

0:28:00.400 --> 0:28:04.280
<v Speaker 1>and aaramatics and then it's anything you want to put

0:28:04.280 --> 0:28:08.280
<v Speaker 1>in it. One of the best gumbos Paul put them

0:28:08.400 --> 0:28:11.240
<v Speaker 1>used to make it called a seven steak gumbo, which

0:28:11.280 --> 0:28:15.600
<v Speaker 1>is the really cheapest part of beef cow. Which is

0:28:16.080 --> 0:28:19.439
<v Speaker 1>that really kind of well, throw it away, but the

0:28:19.520 --> 0:28:23.040
<v Speaker 1>bone marriage just delivers and delivers and delivers. But I mean,

0:28:23.080 --> 0:28:24.560
<v Speaker 1>you could do anything with it. You can put anything

0:28:24.600 --> 0:28:25.040
<v Speaker 1>you want it.

0:28:25.080 --> 0:28:27.240
<v Speaker 2>But is there one ingredient that you have to have

0:28:27.359 --> 0:28:29.240
<v Speaker 2>in order to be a gumbo? It's like this, is

0:28:29.280 --> 0:28:30.159
<v Speaker 2>there something you us?

0:28:30.320 --> 0:28:35.000
<v Speaker 1>I would have shared a roue, but there's just exciting.

0:28:35.119 --> 0:28:38.480
<v Speaker 1>Your chef in New Orleans named Melissa Martin and she

0:28:38.520 --> 0:28:42.880
<v Speaker 1>has some colored mosquito show club and she really grew

0:28:42.960 --> 0:28:47.000
<v Speaker 1>up disappearing land and she makes a numbo without a

0:28:47.080 --> 0:28:50.760
<v Speaker 1>roue and it's quite good. It tastes but mostly it

0:28:50.920 --> 0:28:51.880
<v Speaker 1>following oil.

0:28:52.680 --> 0:28:55.040
<v Speaker 2>No butter. It's it's butter.

0:28:55.640 --> 0:28:58.160
<v Speaker 1>When you could use the neutral of all you can

0:28:58.240 --> 0:29:02.200
<v Speaker 1>use butter, you can use canola, could do a folleyball.

0:29:02.280 --> 0:29:06.560
<v Speaker 1>You probably not a rule against it. My mother she

0:29:06.640 --> 0:29:09.040
<v Speaker 1>would you would stir it in a cast iron skillet

0:29:09.040 --> 0:29:11.400
<v Speaker 1>with a wooden spoon for twenty minutes and not. The

0:29:11.560 --> 0:29:14.440
<v Speaker 1>color is everything. And so if you you have a

0:29:14.520 --> 0:29:19.200
<v Speaker 1>dark room or you have a light room, and Paul Pudo,

0:29:19.400 --> 0:29:23.760
<v Speaker 1>and he's right. Paul said, you just get all really hot.

0:29:23.880 --> 0:29:27.080
<v Speaker 1>You have a flans plan and a whisk and you

0:29:27.120 --> 0:29:30.720
<v Speaker 1>just add the flower in. When it gets within ten

0:29:30.760 --> 0:29:33.400
<v Speaker 1>percent of the color, you wannt take the take the

0:29:33.440 --> 0:29:36.240
<v Speaker 1>heat off because the heat's going to give you in

0:29:36.840 --> 0:29:39.160
<v Speaker 1>a darker root is actually gonna chose a little bit

0:29:39.240 --> 0:29:43.480
<v Speaker 1>thinner gumbo, but a lighter room. And you know, people say,

0:29:43.480 --> 0:29:46.840
<v Speaker 1>if you do seafood, it should be I don't. I like.

0:29:46.920 --> 0:29:49.520
<v Speaker 1>I tend to go for a darker room. But it's

0:29:49.720 --> 0:29:53.360
<v Speaker 1>all in what you like. But basically it has what

0:29:53.520 --> 0:29:58.960
<v Speaker 1>we call trinity celery pepper's onions, celery pepper and what

0:29:59.080 --> 0:30:02.360
<v Speaker 1>is the pepper? Green pepper just great, but they call

0:30:02.400 --> 0:30:06.280
<v Speaker 1>it trinity because very Catholic culture. So the mirror POI

0:30:06.400 --> 0:30:10.920
<v Speaker 1>I think has different tagts. I think they have Most

0:30:11.000 --> 0:30:15.520
<v Speaker 1>cuisines have this basic aromatics in the stock.

0:30:15.760 --> 0:30:19.680
<v Speaker 2>Is everything well, you know, there's soups in Tuscany, like

0:30:19.760 --> 0:30:23.280
<v Speaker 2>we believe to always start with it with the sofriito

0:30:23.480 --> 0:30:26.520
<v Speaker 2>they call it. Yeah, And so you cook it down

0:30:26.520 --> 0:30:29.040
<v Speaker 2>till it becomes one herb of us. You cook the celery,

0:30:29.160 --> 0:30:32.960
<v Speaker 2>the onion, the garlic, the time, and you just cook

0:30:33.000 --> 0:30:35.120
<v Speaker 2>it down till it disappears. But it's one herb. I

0:30:35.160 --> 0:30:37.800
<v Speaker 2>always say, it's a bit like architecture. It's a foundation,

0:30:38.560 --> 0:30:40.160
<v Speaker 2>isn't it foundation.

0:30:40.200 --> 0:30:44.320
<v Speaker 1>The build on. And the better chefs are building a

0:30:44.400 --> 0:30:47.960
<v Speaker 1>flavor based you know, they don't stalt all at one time.

0:30:48.560 --> 0:30:53.720
<v Speaker 1>They build it, then they don't put And the biggest

0:30:53.760 --> 0:30:57.840
<v Speaker 1>mistake people make about Louisiana cooking is they think it's spicy.

0:30:58.160 --> 0:31:03.080
<v Speaker 1>It is not. It is season. You get one thing

0:31:03.240 --> 0:31:06.600
<v Speaker 1>that dominates. That's not good food. I mean, you know,

0:31:06.760 --> 0:31:10.320
<v Speaker 1>I see these people putting hot pepper. Leah Chase was

0:31:10.360 --> 0:31:14.560
<v Speaker 1>a famous black restaurant sew in New Orleans and her

0:31:14.880 --> 0:31:17.680
<v Speaker 1>restaurant was a kind of focal point for civil rights.

0:31:17.880 --> 0:31:21.320
<v Speaker 1>Dookie Chase who chold him he'll run And she and

0:31:21.360 --> 0:31:24.200
<v Speaker 1>I got an honorary degree at Tulane, And she said,

0:31:24.360 --> 0:31:28.040
<v Speaker 1>you know, Obama came in my restaurant and he put

0:31:28.080 --> 0:31:30.520
<v Speaker 1>hot sauce in my gumbo, and it really said James

0:31:30.560 --> 0:31:32.920
<v Speaker 1>and aggravated me. He just sees took hot sauce and

0:31:32.960 --> 0:31:34.400
<v Speaker 1>put it in my gumbo. I said, well, you know,

0:31:35.160 --> 0:31:40.200
<v Speaker 1>it's chasing. You know, he's I couldn't get over that

0:31:40.280 --> 0:31:43.160
<v Speaker 1>he put hot sauce in my gumbo. Didn't tell him.

0:31:43.160 --> 0:31:45.200
<v Speaker 1>So I saw President Obama and I said, you know

0:31:45.240 --> 0:31:48.440
<v Speaker 1>it's President. I gotta tell you. It's Leah Chase. She's

0:31:48.440 --> 0:31:51.680
<v Speaker 1>still mad at to because she put in a gumbo.

0:31:52.920 --> 0:31:54.680
<v Speaker 2>I said that there are I think there are some

0:31:54.720 --> 0:31:57.240
<v Speaker 2>restaurants in Paris that don't put salt and pepper on

0:31:57.280 --> 0:32:00.360
<v Speaker 2>the table because they feel that they've seen and that

0:32:00.600 --> 0:32:03.440
<v Speaker 2>you know, and therefore, you know, it's like Matista doing

0:32:03.440 --> 0:32:05.440
<v Speaker 2>a painting and saying it needs a bit more red.

0:32:05.560 --> 0:32:07.840
<v Speaker 2>So I might just you know, sometimes you have a

0:32:07.880 --> 0:32:10.480
<v Speaker 2>piece of fish and it's covered in a burb block

0:32:10.640 --> 0:32:13.200
<v Speaker 2>sauce and it has a lot of you know, sauce

0:32:13.280 --> 0:32:14.960
<v Speaker 2>over it, and you have the spinach next to it

0:32:14.960 --> 0:32:16.920
<v Speaker 2>and this and that, and you don't taste the fish,

0:32:17.160 --> 0:32:19.280
<v Speaker 2>you know. But when you have something like this, or

0:32:19.320 --> 0:32:22.160
<v Speaker 2>you have the food that you were talking about, the

0:32:22.280 --> 0:32:25.320
<v Speaker 2>quality of the ingredient that doesn't need much. You know

0:32:25.440 --> 0:32:28.680
<v Speaker 2>it needs it needs to taste the ingredient and know

0:32:28.800 --> 0:32:30.840
<v Speaker 2>that you're and you can't get away with anything. If

0:32:30.920 --> 0:32:33.160
<v Speaker 2>you have a piece of fish that isn't very good,

0:32:33.560 --> 0:32:35.520
<v Speaker 2>they're going to know it right away. If you have

0:32:35.560 --> 0:32:37.680
<v Speaker 2>olive oil that isn't strong, you're going to know it

0:32:37.760 --> 0:32:38.400
<v Speaker 2>right Yeah.

0:32:38.600 --> 0:32:42.440
<v Speaker 1>It's a place in Parish, Okay think and they do

0:32:42.480 --> 0:32:45.640
<v Speaker 1>the fish and they do it in like an oven,

0:32:46.240 --> 0:32:47.880
<v Speaker 1>and they bring it to you would live in and

0:32:48.040 --> 0:32:51.920
<v Speaker 1>use lemon olive ball and it's utterly delicious. I mean,

0:32:52.120 --> 0:32:54.200
<v Speaker 1>if you get it's really good fish. I mean if

0:32:54.240 --> 0:32:58.360
<v Speaker 1>you if you get a kind of bony fish, you're

0:32:58.400 --> 0:33:00.400
<v Speaker 1>not it's not going to work. But you know, like

0:33:00.520 --> 0:33:03.440
<v Speaker 1>my favorite fish from the Gulf of Mexico.

0:33:04.240 --> 0:33:05.440
<v Speaker 2>Tell me about the fish.

0:33:05.960 --> 0:33:10.160
<v Speaker 1>The red snapper to me is the best when you

0:33:10.200 --> 0:33:14.920
<v Speaker 1>can get fresh red snapper. And there's a place in

0:33:14.920 --> 0:33:18.200
<v Speaker 1>the Orleans that that has a kind of charcoal oven

0:33:18.320 --> 0:33:22.240
<v Speaker 1>and it went and they do the whole fish and

0:33:22.480 --> 0:33:27.280
<v Speaker 1>I love that. Speckled trout. Triple tail is another really

0:33:27.320 --> 0:33:32.440
<v Speaker 1>good fish. Yeah. If everybody has a different words, somebody

0:33:32.480 --> 0:33:35.800
<v Speaker 1>called sea bass. Every every fish coaching or all has

0:33:35.840 --> 0:33:37.360
<v Speaker 1>sea bass. I don't know what the hell they all

0:33:37.400 --> 0:33:38.840
<v Speaker 1>have in common, sea.

0:33:38.760 --> 0:33:44.880
<v Speaker 2>Bass, black bass. Even here they call Brenzi and they

0:33:44.960 --> 0:33:48.400
<v Speaker 2>sometimes in France they call it bar and sometimes they

0:33:48.440 --> 0:33:50.719
<v Speaker 2>call it lou de mare for the sea bass. It's

0:33:50.760 --> 0:33:52.960
<v Speaker 2>different if it's in the Mediterranean or the Atlantic.

0:33:53.280 --> 0:33:56.520
<v Speaker 1>Right, something tells me they might be different fish and

0:33:56.680 --> 0:33:59.200
<v Speaker 1>different things. And a lot of what I've come to learn,

0:33:59.240 --> 0:34:02.320
<v Speaker 1>I've done work with to lose on seafood promotion people,

0:34:03.520 --> 0:34:07.520
<v Speaker 1>and a fish sounds bad, but it's good. You got

0:34:07.640 --> 0:34:09.759
<v Speaker 1>to give it a good name. You just call it

0:34:09.880 --> 0:34:13.320
<v Speaker 1>sea bass, because well, everybody knows that mass is so

0:34:13.360 --> 0:34:15.000
<v Speaker 1>ill said, well, gee, that sea bass, So I'm going

0:34:15.080 --> 0:34:17.759
<v Speaker 1>to like that. I mean a lot of a lot

0:34:17.800 --> 0:34:23.359
<v Speaker 1>of seafood is nomenclature. How do you describe it? An

0:34:23.400 --> 0:34:25.440
<v Speaker 1>ice is an oyster and the muscles a muscle, and

0:34:25.880 --> 0:34:29.040
<v Speaker 1>we kind of know that, but uh, you know, a

0:34:29.120 --> 0:34:30.600
<v Speaker 1>different shrimp all over the world.

0:34:31.239 --> 0:34:33.880
<v Speaker 2>If you had to think about your comfort food, the

0:34:33.960 --> 0:34:36.560
<v Speaker 2>food you would go to, not when you're hungry, not

0:34:36.640 --> 0:34:39.080
<v Speaker 2>when you want to impress somebody, but when you actually

0:34:39.200 --> 0:34:42.360
<v Speaker 2>need comfort, Is there a food that you would go to.

0:34:43.480 --> 0:34:48.600
<v Speaker 1>I am kind of a big fan of soups. Okay,

0:34:50.080 --> 0:34:54.839
<v Speaker 1>gumbo is I just love gombo. I've been I'm home

0:34:55.000 --> 0:34:58.600
<v Speaker 1>by but four times a week. It's not really a

0:34:58.719 --> 0:35:02.520
<v Speaker 1>comfort food, but the food that I really like and

0:35:02.840 --> 0:35:06.960
<v Speaker 1>not have yet to master's guspacho. But in the summertime,

0:35:07.239 --> 0:35:10.719
<v Speaker 1>you know, when you have when you you should be

0:35:10.800 --> 0:35:16.040
<v Speaker 1>able to again smell what you're eating. My comfort food

0:35:16.040 --> 0:35:20.160
<v Speaker 1>would definitely be gumbo, and but red beans and rice.

0:35:20.320 --> 0:35:23.520
<v Speaker 1>You know, beans and rice are very stable and blat

0:35:23.600 --> 0:35:26.400
<v Speaker 1>and cooking, and I'm Talian cooking.

0:35:26.520 --> 0:35:27.160
<v Speaker 2>I love.

0:35:28.640 --> 0:35:31.839
<v Speaker 1>Just what they call them Cataloni beans of the big

0:35:31.960 --> 0:35:34.320
<v Speaker 1>white beans. You give me that and a little garlic

0:35:34.440 --> 0:35:38.560
<v Speaker 1>and olive ball and a good piece of bread. How

0:35:38.600 --> 0:35:41.680
<v Speaker 1>can you beat that? What are a pot of beans

0:35:42.560 --> 0:35:45.440
<v Speaker 1>and a good bread and a good olive all you?

0:35:45.880 --> 0:35:49.200
<v Speaker 1>I call that simple and unsophisticated. I call it good.

0:35:49.560 --> 0:35:58.120
<v Speaker 2>I call it good too. Let's thank you, jas, thank

0:35:58.200 --> 0:36:01.160
<v Speaker 1>You for listening to Ruthie's Table for in partnership with

0:36:01.280 --> 0:36:01.760
<v Speaker 1>Montclair