Speaker 1: Hi, Brian, Hi Katie. You know one of my favorite
Speaker 1: parts of every summer is getting to spend time with
Speaker 1: my family at the beach, as you know I do,
Speaker 1: and you meet up every August right there in America's heartland,
Speaker 1: East Hampton, New York. Oh ha ha. I know you
Speaker 1: just love that joke. Keep going back to that, well, Brian,
Speaker 1: over and over pays off every time. Anyway, I love
Speaker 1: that joke almost as much as I adore I a garden.
Speaker 1: So we're coming full circle because listeners, this week we're
Speaker 1: taking you with us to East Hampton, where we spoke
Speaker 1: with Iina Garden in her very own kitchen back in
Speaker 1: April of last year. Yeah, we kick things off this
Speaker 1: is very tough duty by making truffled scrambled eggs and
Speaker 1: brioche toast together. I'm hungry too, And as you know, Katie,
Speaker 1: I've been a huge fan of Innus for years. I
Speaker 1: like her show The Barefoot Catessa. I like her cookbooks.
Speaker 1: In fact, I have all of them. My wife and
Speaker 1: I have all of them. So breakfast at Dinah's and
Speaker 1: even a cameo from her husband, Jeffrey, we crossed a
Speaker 1: lot of stuff off my bucket list that day, and
Speaker 1: people the download numbers do not lie. We know our
Speaker 1: chat with Ina is a listener favorite as well, so
Speaker 1: let's get to it. After we finished cooking our breakfast,
Speaker 1: we moved to her kitchen table for a long chat
Speaker 1: about everything from feminism to her pre TV days spent
Speaker 1: running a specialty food store called No Surprise Here Barefoot Contessa. Well,
Speaker 1: you're cooking with me, right, so we're gonna make I mean,
Speaker 1: I'd like to take something really obvious like scrambled eggs
Speaker 1: and do it in a different way. So the two
Speaker 1: things that we're going to do that are different. One
Speaker 1: is we're going to cook it the way the French do,
Speaker 1: very very very slowly over a very low flame, and
Speaker 1: what it makes is very custody scrambled eggs. Is that?
Speaker 1: What is that? How they do it? Well, they do
Speaker 1: it in a double boiler, but we can do it
Speaker 1: in a in a pan if we're really careful. And
Speaker 1: they use a ton of butter. Yeah that's except in
Speaker 1: this case, I'm gonna use truffle butter. It's butter that
Speaker 1: has white truffles this and I love truffles, so do
Speaker 1: I feel like white ones? So good for you? There
Speaker 1: are people who are truffle haters. I don't understand that.
Speaker 1: My husband doesn't like do have that sort of Jim
Speaker 1: sucks kind of flavor? Doesn't never feel the same about truffle.
Speaker 1: I ruined it for you, delicious Jim suck. But there
Speaker 1: are these little pots of truffle butter that you can
Speaker 1: get there like eight dollars, but it's real truffle shavings
Speaker 1: in it. So good. Yeah, that sounds delicious. Through your
Speaker 1: process for a second, how do you come up with
Speaker 1: the idea for a recipe? I mean, how does it?
Speaker 1: This is a good example, actually is I start with
Speaker 1: a remembered flavor and you know we don't remember scrambled
Speaker 1: eggs and um. And then I think, how can I
Speaker 1: do it differently so it has more flavor, and how
Speaker 1: can I do it so it's simpler. I just wanted
Speaker 1: to be something you think you're gonna like, but it's
Speaker 1: better than you remember. I know I have some go
Speaker 1: to in a recipes. For example, I love the pasta
Speaker 1: pasto salad with the peas and the and the pine nuts.
Speaker 1: But when you say I just want to make something
Speaker 1: that I know is going to be delicious, what recipe
Speaker 1: do you do well? You know, it's funny because I
Speaker 1: think about I mean, after eleven books, I've really I mean,
Speaker 1: I'm working on the eleventh now, you know. I think, well,
Speaker 1: I have have like a thousand recipes, so it must
Speaker 1: be I must be making a different thing all the time,
Speaker 1: and yet I go back to the same things that
Speaker 1: I know that I can nail. And what are the
Speaker 1: harmezon chicken with a salad on top? I think it's
Speaker 1: in family style. Yeah, it's in family style. Um. One
Speaker 1: of the things that we make all the time. This
Speaker 1: is light. Yeah, we're wondering. How did you come to
Speaker 1: work with Aina U through harassment? Um? I was friends
Speaker 1: in college with someone who is the son my Lawyerina's lawyer,
Speaker 1: and I wrote a letter. It was this year, my
Speaker 1: last spring of college, and I didn't know what I
Speaker 1: wanted to do, and so I wrote a letter saying, hi,
Speaker 1: and I really want to come work for you. And
Speaker 1: I sort of thought I could do social media for her.
Speaker 1: It seemed like a natural fit. And well what happened
Speaker 1: was it? I mean probably once every ten years we
Speaker 1: might be looking for someone and it just happened to
Speaker 1: the moment, and what I loved about Lydie was so
Speaker 1: I mean, before I even knew her, is that she
Speaker 1: didn't graduate from Boden and say I just want a job.
Speaker 1: She graduated from Boden and said I want to have
Speaker 1: my dream job and that's working for Aina. And so
Speaker 1: she just kept harassing her friend and tell me he
Speaker 1: called his father and I said, well, how are you
Speaker 1: even going to get here? And she said, don't worry
Speaker 1: about it. I'll get there from Maine. And she showed
Speaker 1: up on her doorstep with an entire social media plan
Speaker 1: all laid out, and I just, I mean, we just felt.
Speaker 1: And then do you remember the final final straw was
Speaker 1: that I said, what what drives you crazy in school?
Speaker 1: She said, my my roommates don't clean up the house,
Speaker 1: the kitchen and the house. I thought, what Brown knows
Speaker 1: there led there were twelve girls living in one house.
Speaker 1: I mean, it's it's in one kitchen. And I think
Speaker 1: it's a really instructive story about how you can kind
Speaker 1: of create your own job. Yeah, I mean, I mean,
Speaker 1: you're listening for this job. And also the lessons I
Speaker 1: think people can take from what you did going for it,
Speaker 1: being persistent, right, not taking no for an answer, and
Speaker 1: then being so prepared and not making the onus on
Speaker 1: Aina to figure out all your logistics and to come
Speaker 1: with the whole media plan. Well played like we played.
Speaker 1: So all you college graduates out there who may be
Speaker 1: listening to our podcast, all two of you, my daughters,
Speaker 1: you should take take this seriously because I think it's
Speaker 1: a great example of of finding your bliss, as they say,
Speaker 1: and here we are. My bliss is truffle scrambled eggs.
Speaker 1: Come with me, okay? So, um, are you in charge
Speaker 1: of the rest of So when we test a recipe,
Speaker 1: what we do is read every single word to make
Speaker 1: sure it's specific and it's exactly the right word. So, okay,
Speaker 1: should I read? What was? That's a medium? Um? Sawt
Speaker 1: test pan? Right? You place some medium ten inch sautapan overright? Well,
Speaker 1: ten inches very helpful because I wouldn't know how big
Speaker 1: a medium sawta pana? Thank you? That's exactly right because
Speaker 1: you never know. And then you turn it on low heat.
Speaker 1: So is it two tablespoons or three? It says, um?
Speaker 1: Two tablespoons? Oh, no, one and a half tablespoons unsalted
Speaker 1: butter at room temperature? Now why unsalted? I know? Um?
Speaker 1: Do you know, I think you can control the salt
Speaker 1: better if you start with unsalted butter and then add salt,
Speaker 1: because different kinds of butter have different amount of salt
Speaker 1: and salt. You know, I think the two most important
Speaker 1: ingredients that anybody uses, They're gonna tell me, butter and salt.
Speaker 1: That's the third the two most important ingredients in cooking.
Speaker 1: Every single person has in their house salt and pepper.
Speaker 1: They make all that you can taste like chicken stock
Speaker 1: that has no salt in it tastes like dirty dishwater.
Speaker 1: He puts salt in it, it tastes like full, rich
Speaker 1: vegetables and chicken and wonderful flavor. So that's a huge
Speaker 1: mistake that home cooks make all the time. They're afraid
Speaker 1: of salt. And this whole thing about salt is totally
Speaker 1: different now. I mean, everybody thought that salt was bad
Speaker 1: for you, but it turns out too little salt has
Speaker 1: a higher incidence of heart attack and stroke, and too
Speaker 1: much salt has so apparently exactly by the way, I know,
Speaker 1: what I think is so exciting about cooking, and the
Speaker 1: little I cook is all the delicious salts you can get. Now,
Speaker 1: someone introduced me Bobby Flay not to day dropden salt. Yeah,
Speaker 1: it is a texture of its delicious. And also this
Speaker 1: one I love. This is oh I have that you're doing?
Speaker 1: Isn't it's just do you have it? It's just a
Speaker 1: great hostess gift if you're coming to a Yeah, it's
Speaker 1: Flota sal. It's really really good. Okay. Who's in charge
Speaker 1: of cracking eggs? Will? Okay, so I need eight eggs?
Speaker 1: Eight eggs's excellent. Now do you take the little white
Speaker 1: thing that's attached to the yolk off? My mom always
Speaker 1: did you know that little white stringy thing that is
Speaker 1: attacked attached to the yolk? You don't? Well, now I
Speaker 1: don't have to you don't. You're free. That's what it is.
Speaker 1: We always took it off. Actually, why don't we both
Speaker 1: do it? How's that? Actually? One thing I do is
Speaker 1: I crack it here so you don't get shells in
Speaker 1: the That's smart, she says. So the recipe says, in
Speaker 1: a large bowl, whisk together the eggs, half and half,
Speaker 1: one teaspoon of salt, and a quarter teaspoon of pepper. Okay,
Speaker 1: So who's in charge of whisking good nice whisky? Brian?
Speaker 1: Thanks Katie, how a lot of whisking practice. How much
Speaker 1: salt and pepper? One and a half teaspoons of salt
Speaker 1: on a quarter of pepper. I like having a recipe reader,
Speaker 1: So wow, that's a good amount of pepper. But it
Speaker 1: looks great. So you have to be careful when you
Speaker 1: are when it comes to putting butter in a pan.
Speaker 1: Don't you wind it well? Sometimes you want to burn it.
Speaker 1: If you want brown butter, which is burning waste is
Speaker 1: um it's a It's a great thing to use like
Speaker 1: in vegetables because it has that kind of like a
Speaker 1: little sort of burnt butter flavor, which is natty. It's nutty,
Speaker 1: that's exactly what. That's why it's called thee not nutty butter.
Speaker 1: I think in English it doesn't work. That was interesting
Speaker 1: and preparing for this show, I read that your mother
Speaker 1: had a kind of a dietetic background and you grew
Speaker 1: up which she was a dietician, not being able to
Speaker 1: eat a lot of carbs or butter or where did
Speaker 1: you find that you did some research. My mother was
Speaker 1: obsessive about food, so we weren't let any carbs, we
Speaker 1: weren't let any butter. We had margarine Um, she just
Speaker 1: kind of got dinner on the table, and I was
Speaker 1: she wouldn't let you cook, she wouldn't let me cook,
Speaker 1: And and her idea of a great dessert was an apple,
Speaker 1: Like that just doesn't work. That's so funny. So is
Speaker 1: this the ultimate rebellion? It's the ultimate rebellion. I'm still
Speaker 1: working at my issues from my parents, But that's funny
Speaker 1: that that she just just and she felt like your
Speaker 1: job was to make good grades, study and not to
Speaker 1: help in the kitchen, right exactly. Okay, here we go.
Speaker 1: I'm just gonna pour it in. This's the eggs, including
Speaker 1: the show. I must have done that. No, that must
Speaker 1: have been me. That's how you know it's real eggs.
Speaker 1: There's a little crunch in it. So again, this is
Speaker 1: very very very low he I'm gonna let it just sit,
Speaker 1: okay until it just starts to heat up a little bit,
Speaker 1: until it's a little warm, and you'll see what happens
Speaker 1: in the meantime. What about don't we need a little
Speaker 1: brio toast to put this on? Absolutely? I think so
Speaker 1: sort of very similar to hollow, isn't it? It is
Speaker 1: waspy hollow. That's really great. So I'm just gonna do
Speaker 1: some slices, and then what we'll do is we'll put
Speaker 1: the eggs right on the brioche toast. I'll put some
Speaker 1: slices in the toaster. Let's see. So what I'm gonna
Speaker 1: do now is just as it's cooking, just sort of
Speaker 1: fold the bottom over the top, and then as it
Speaker 1: heats up a little bit. And in case you don't
Speaker 1: sure the benefit of being here, which I assume you don't,
Speaker 1: we're talking to you on the podcast, the eggs are
Speaker 1: just beginning to come together, but they're still mostly liquid.
Speaker 1: I was gonna say, thanks cheering for the eggs. I'm
Speaker 1: rooting for the eggs. So are you stirring? Are you
Speaker 1: in charge of stirring? Sure? Just make sure that you
Speaker 1: get the eggs off the bottom of the pants. Yes,
Speaker 1: that's where they're going to tend to okay, And do
Speaker 1: you stir this constantly? Pretty much? A little bit? Yeah?
Speaker 1: And then I think the more you stir at the
Speaker 1: more slowly, more slowly it heats up. And because eggs
Speaker 1: are protein, and if you cook protein in a high temperature,
Speaker 1: it tends to get tough. This is so interesting. I'm
Speaker 1: not going to ever make screens and it's such a
Speaker 1: simple thing to do, and yet it really you w
Speaker 1: you taste it, it just transforms it just transforms it.
Speaker 1: And one of the things too, is to cook it
Speaker 1: until it's just undercooked, because it's gonna as it sits,
Speaker 1: it's going to continue to cook. You know, you said
Speaker 1: something very funny once, you said you can feel bad
Speaker 1: before you eat a cookie, you can feel bad after
Speaker 1: you eat a cookie. But nobody fee. And I'm just curious,
Speaker 1: you know, since they're so since people are so sort
Speaker 1: of health obsessed. Now, iina, do you ever feel pressure
Speaker 1: to come up with the ways of cooking delicious things
Speaker 1: that aren't quite as rench? I do, and I mean
Speaker 1: I do anyway, because I don't think anybody wants all
Speaker 1: rich things for dinner. So for example, last night, I
Speaker 1: did short ribs on a bed of um blue cheese
Speaker 1: grits for dinner. That's bad. But then I did a
Speaker 1: coffee granita for dessert. So you balance things, right, you know,
Speaker 1: you want to You want things to be crisp and fresh.
Speaker 1: And I made roasted broccolini, so it was so very simple,
Speaker 1: vegetable and delicious. Are you're doing really well? I'm seeing
Speaker 1: how interesting is it's really just starting to like cook
Speaker 1: a little bit without actually big those big crumbles of
Speaker 1: scrambled eggs. And you know what, one thing I know
Speaker 1: I was going to bring up, you know, because I
Speaker 1: I'm sort of obsessed with I try to eat healthy
Speaker 1: and all that, and one of the things time I
Speaker 1: feet about that. But one of the things that they've
Speaker 1: studies that they found is you're much more sated if
Speaker 1: you do have food, if you eat some fat, because
Speaker 1: it makes you less hungry later. And so as opposed
Speaker 1: to an entire box of cookies exactly disgusting those low
Speaker 1: fat cookies and they replace the fat with sugar. But
Speaker 1: I think that people don't need to be afraid necessarily
Speaker 1: of having some some rich food or some fat as
Speaker 1: long as it's balanced. Right, Okay, And how's it? It's
Speaker 1: absolutely perfect? See how custody it is. Now. So the
Speaker 1: next thing I want to do is put in a
Speaker 1: tablespoon or two, depending on how we feel. So one
Speaker 1: or two tablespoons of truffle butter. Okay, it's just I'm
Speaker 1: gonna have this. Isn't it good? Should we taste? Make
Speaker 1: sure it's okay? Here, I want to make sure the
Speaker 1: truffle butter is all permeated in the eggs. Thank you,
Speaker 1: make sure it's and the toast is almost ready. Okay,
Speaker 1: let's give this a try, Brian. When we come back,
Speaker 1: we're gonna sit at innus kitchen table and enjoy the
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Speaker 1: I got you such an ad hog today of the worst.
Speaker 1: And now back to our interview within a garden. So good,
Speaker 1: so good, it's so good. I want to and it's
Speaker 1: just scrambled eggs, but it's done in a different way
Speaker 1: and a cho s. It's almost better and faster. Now
Speaker 1: would you put herbs on top of that? I do? Actually,
Speaker 1: I am Why do you should mention it? Katie? I
Speaker 1: actually have some um chives? Because can I just say?
Speaker 1: I have serious garden empty? I'm looking for my garden.
Speaker 1: Oh my god. The first thing up in the spring
Speaker 1: is the chive. I'm looking out on your garden. You
Speaker 1: have gosh, how many rectangles out there? Like fifteen or
Speaker 1: six of gosh our twenty? And you what do you
Speaker 1: grow out there? In flowers? And every year it's different tomatoes,
Speaker 1: lots of tomatoes. I love cherry tis. That's for you
Speaker 1: so much? Shall we say? Yes? Let's so. When I
Speaker 1: told people I know that I was coming here after
Speaker 1: everybody told me how jealous they were. The second thing
Speaker 1: everybody said was, well, you got to ask about Jeffrey.
Speaker 1: Everybody's obsessed with Jeffrey and your relationship with Jeffrey and
Speaker 1: how you have this kind of perfect storybook marriage and embarras.
Speaker 1: We were coming through the airport in England and the
Speaker 1: guy checking passports in London um looked, looked at his
Speaker 1: passport and he said, it's you. You're the one. He said.
Speaker 1: My wife is always saying, why can't you be more
Speaker 1: like Jeffrey Garten? That is so funny. But you guys
Speaker 1: have a I mean, Jeffrey is still teaching at Yale right.
Speaker 1: He was the dean of the Business School for ten
Speaker 1: years and he's been teaching for about ten or twelve.
Speaker 1: So is he So he's not here during the week,
Speaker 1: He's not. I mean, you know he comes and goes,
Speaker 1: but usually he's not here during the week. Yeah, but seriously,
Speaker 1: is that the absolutely makes the heart grow farm in
Speaker 1: New York during the week, so we you know, we
Speaker 1: see each other like Tuesday, Wednesday nine, So yeah, it's
Speaker 1: it's no, that's not the secret. The secret is that
Speaker 1: you just take care of each other and you admire
Speaker 1: each other and support each other and and you get
Speaker 1: that back. You met him when you were a teenager
Speaker 1: and you were visiting your brother at Dartmoun was we
Speaker 1: did our homework. I want to apologize that people hear
Speaker 1: me chewing. I feel terrible if you weren't, if you went, oh,
Speaker 1: I don't want to eat this. So how old were you?
Speaker 1: I was sixteen, I was fifteen. I was sixteen hun
Speaker 1: at him and uh he came to he saw me
Speaker 1: walking around the campus. Um, he said to somebody, his roommate, UM,
Speaker 1: I wonder who that girl is. Now. You have to
Speaker 1: understand Dartmouth this all men at the time, So I
Speaker 1: was like the only girl walking around and that was
Speaker 1: competition exactly. It wasn't like I was, Oh mac Fierston
Speaker 1: walking around Dartmound and six months later showed up at
Speaker 1: my doorstep, which is amazing that he remembered. And Uh, anyway,
Speaker 1: you and Jeffrey never had kids, And did you spend
Speaker 1: a lot of time with other people's kids or did
Speaker 1: you just not have that desire so much? I mean
Speaker 1: we we didn't. We decided not to have children. Um.
Speaker 1: I really appreciate that other people do. And we always
Speaker 1: have friends that have children that were close to but
Speaker 1: it just was a choice I made very early. A
Speaker 1: lot of my married friends who don't have children, or
Speaker 1: some of them who don't have children, Um, your children, right, yes,
Speaker 1: But but they also feel like I did a whole
Speaker 1: talk show on this when I had my my talk
Speaker 1: show about the kind of how society sort of treats
Speaker 1: couples who have decided not to have kids. And were
Speaker 1: you ever faced with that? Did people ever to kind
Speaker 1: of judge you at all? I never felt like people
Speaker 1: did that. People did. Um. I think the one thing
Speaker 1: that we missed is a lot of people's friends are
Speaker 1: the parents of their kids friends. So we never had
Speaker 1: that connection with other people that I see a lot
Speaker 1: of that network that network exactly. UM. But no, I
Speaker 1: just I never felt judged by it. Maybe people did,
Speaker 1: but I didn't notice. But I really felt I feel
Speaker 1: that I would never have been able to have the
Speaker 1: life I've had. Um. And so it's a choice, and
Speaker 1: that was the choice I made. You said saying that
Speaker 1: really struck me. You were asked at some event, you know,
Speaker 1: what issues do you have in your marriage or how
Speaker 1: do you overcome the issues in your marriage? And you said,
Speaker 1: you know, we don't have dogs and cats and kids
Speaker 1: and things that make it messy. We don't have We
Speaker 1: don't actually because I mean we you know, we have
Speaker 1: respect for each other. And if Jeffrey and I disagree
Speaker 1: on something, he always agrees with me. I let that
Speaker 1: reminds me of a toast. Here's to you, here's to me,
Speaker 1: and if we disagree, screw you. You can use that
Speaker 1: very appoint It's a very appropriate Easter Sunday, you can
Speaker 1: say that. I also think one of the nice things
Speaker 1: about Jeffrey, among many nice things, is he really encouraged
Speaker 1: you to do what you love. And totally some people
Speaker 1: know this, some people don't an up. But I always
Speaker 1: find it fascinating that you actually were writing nuclear policy
Speaker 1: for the White House. I was for a period of time,
Speaker 1: so clearly you're a bit of a brainiac. Now give
Speaker 1: that jump to anybody, But what what drew you to
Speaker 1: do that? And how did how did you land that job?
Speaker 1: I was really interested in science, and I had a
Speaker 1: job doing legislative work um in an Office of Management
Speaker 1: and Budget for two years, where all the legislation comes
Speaker 1: to you have to write up a paper for the
Speaker 1: president with you know, recommendation, whether he science and legislation
Speaker 1: or not um scary that they give that to twenty
Speaker 1: five year olds, but that's what I did. But I
Speaker 1: was really interested in science. So after two years I
Speaker 1: switched over to the science and technology area and they
Speaker 1: assigned nuclear energy budgets to me. No idea so much.
Speaker 1: It was really interesting, and I really got a sense
Speaker 1: of what I wanted to do and what I didn't
Speaker 1: want to do, right because because and you didn't want
Speaker 1: to do that. You know, one of the things I, oh,
Speaker 1: this sounds so crazy, but the one of the things
Speaker 1: I was sure I wanted in my next life. Because
Speaker 1: you had to get dressed up. I mean you had
Speaker 1: to wear silk blouses and heels and stock. Was that
Speaker 1: the era when we wore little ties around professional It
Speaker 1: was such a that exactly, it was the seventies, that's exactly.
Speaker 1: I mean, women who wanted to be taken seriously, you know,
Speaker 1: got dressed up. And I thought, I just want a
Speaker 1: job where I can wear sneakers. And here I am
Speaker 1: colored sneakers and actually usually I'm in my bedroom slippers.
Speaker 1: But even better, I'm decided to dress up for us.
Speaker 1: I dressed up. But finally you were like, you know
Speaker 1: what I don't really love this, and Jeffrey said something really,
Speaker 1: I think that transformed you. It totally transformed me. And
Speaker 1: he's always are encouraging. He said, I came home one
Speaker 1: day from I said, I just this isn't me. This
Speaker 1: isn't what I really want to do. And he said,
Speaker 1: pick something that you think would be fun. Pick something
Speaker 1: that would you know, don't worry about whether you make money.
Speaker 1: Just pick something would be fun. If it's fun, you'll
Speaker 1: be really good at it if you love doing it.
Speaker 1: And I said, well, funny, she mentioned it. I've seen
Speaker 1: this ad for a business for sale in the New
Speaker 1: York Times and it was a tiny specialty food store
Speaker 1: for sale in a place I've never been. And he said,
Speaker 1: let's go look at it. And that was in West
Speaker 1: Hampton's And when that was the Barefoot contested the Contessa
Speaker 1: but named after a movie with Ava Gardner. It was
Speaker 1: named after there was a movie with Ava Gardner and
Speaker 1: the owner when she was a little girl, that used
Speaker 1: to call it the bere for Contessa because she was Italian.
Speaker 1: So she named the store of the Bear for Contessa.
Speaker 1: And you you went and saw it, and you get offered.
Speaker 1: You made an offer next right then and there. I
Speaker 1: walked into the store and they were baking cookies. I thought,
Speaker 1: I want to be here, and I made her a
Speaker 1: low offer, thinking she'll come back, we'll negotiate, we'll have
Speaker 1: time to think about it. And um. She called me
Speaker 1: the next day in my office and said, thank you
Speaker 1: very much. I accept your offer. And I remember going,
Speaker 1: oh ship. I loked one of my boss's office and said,
Speaker 1: I think I just bought a food store. And you
Speaker 1: did that for how long? Eighteen years? A long time,
Speaker 1: which was fun. I mean it was. And when I
Speaker 1: stopped doing that, I thought, I don't you know, I
Speaker 1: thought it was time to do something else. I've done
Speaker 1: that for a long time, and I thought it's really
Speaker 1: time to do something else. But I just didn't know
Speaker 1: what it was. And get there, and you just back
Speaker 1: up for a second in the chronology. How did you
Speaker 1: get excited about food and cooking? Because we heard that
Speaker 1: you grew up in a house where food was not special,
Speaker 1: and I think I was starving. I think I was
Speaker 1: always hungry. And you took this trip to France with Jeffrey.
Speaker 1: We went on a camping trip. We had four months
Speaker 1: with nothing to do and no money, and we decided
Speaker 1: the only thing we could afford is a tent and
Speaker 1: sleeping bags, and so we took a four month trip
Speaker 1: to France. And I remember coming into in Normandy into
Speaker 1: a campsite and it was kind of late in the afternoon,
Speaker 1: and the woman who owned the campsite said, I just
Speaker 1: made I think it was coco van for my husband
Speaker 1: or before or something like that, and would you like
Speaker 1: some for dinner. I was like yeah. I remember thinking
Speaker 1: I need to know how to make this. And I
Speaker 1: came home and after this trip and we and I
Speaker 1: just bought Jelly Child's Mastering the Art of French Cooking Wow,
Speaker 1: and started cooking while I was working in Washington. That's
Speaker 1: what I would do at night is cook and then
Speaker 1: I would have people over for dinner on the weekends.
Speaker 1: And I think that's why when I was doing nuclear
Speaker 1: energy during the day and cooking at night, and I thought, wait,
Speaker 1: this is crazy. I want to do that. So that's
Speaker 1: how that's kind of how it started. I also thought
Speaker 1: it was interesting that when I know you were making
Speaker 1: a decision after eighteen years running and owning and cooking
Speaker 1: and baking the coconut cupcakes and still obsessed with at
Speaker 1: the Terrify Contessa. By the way, they were about the
Speaker 1: size of my head. We relived in Big cook. You decided,
Speaker 1: you know, I want to I want to do something else,
Speaker 1: or I want to transition into some other aspect of
Speaker 1: what I'm doing. And you took a year off because
Speaker 1: someone said to you, you figure out what you want
Speaker 1: to do next if you don't have time to really
Speaker 1: think about it. Because I think many of us feel
Speaker 1: like you can't get another job unless you have a
Speaker 1: job is somehow you're less desirable. But that year off
Speaker 1: was really important to you. But you said it was
Speaker 1: the hardest year of your life. It's the hardest year
Speaker 1: of my life because I went from like baking a
Speaker 1: fasm me guests and having customers coming to the store
Speaker 1: and the energy and sort of I always felt like
Speaker 1: the store felt like a party, like when you walked
Speaker 1: into the party, like the music was on and the
Speaker 1: coffee was there and I've forgotten that something's got to
Speaker 1: give that scene and there was filmed in the store. Yeah,
Speaker 1: So I just I thought, well, for a while, I
Speaker 1: tried to figure out what to do next, and I
Speaker 1: just couldn't figure it out. And his friend said, you
Speaker 1: have to stop type A. People think they can figure
Speaker 1: out what they're going to do next while they're doing something,
Speaker 1: and they can't. And I was like, okay, I built
Speaker 1: myself in office upstairs and then I had nothing to do,
Speaker 1: I mean like nothing, so for a year, and out
Speaker 1: of complete boredom, I thought, well, Jeffy said, well, stay
Speaker 1: in the food business. You love the food business. And
Speaker 1: I thought, well, people have asked me to write a cookbook,
Speaker 1: but that's not the kind of thing I want to do.
Speaker 1: So because I can't imagine i'd be able to write
Speaker 1: a cookbook, and it seemed like a very solitary thing
Speaker 1: as opposed to the store, which is very social and
Speaker 1: fun and up and um, I thought, well, at least
Speaker 1: after a year, at least I have something to do.
Speaker 1: So I wrote a book proposal, thinking maybe I'll do
Speaker 1: that while I'm figuring out what to do next, and
Speaker 1: you ended up loving it. Can we pause for a
Speaker 1: two seconds so people can hear me take a bite
Speaker 1: of my breath? Delicious? Okay, sorry, ahead, The eggs don't
Speaker 1: make much sound, but the areas definitely does. That was
Speaker 1: both affected and totally genuine, so and you ended up
Speaker 1: loving the process of writing cookbooks, loving it and loving
Speaker 1: the people you were working with. It turns out it's
Speaker 1: not a solitary thing because there when we do the photographs,
Speaker 1: there's you have to have a sense of design. You
Speaker 1: have to know where you want to go, the photographers
Speaker 1: and the stylists and the remember the first time, right
Speaker 1: here in this kitchen, actually, I did a photo shoot
Speaker 1: with the food stylist. I thought what a food stylist
Speaker 1: did was like I would make the food, they would
Speaker 1: put it on a plate, and then they would die.
Speaker 1: They would die the turkey with exactly exactly, or brush
Speaker 1: it with motor roy or somebody. And I was terrified
Speaker 1: because I thought, how I have to make every single
Speaker 1: recipe in this book for somebody to photographs. And I'm
Speaker 1: standing behind this counter and I'm going, okay, what do
Speaker 1: you want first? And the food style is said, I'm
Speaker 1: the one who does the cooking, and I was like, oh,
Speaker 1: this is great, and so she made everything in the book,
Speaker 1: and the prop stylus brought the perfect plate, and um,
Speaker 1: the photographer was just wonderful. And I remember thinking, this
Speaker 1: is so much fun and so creative and so interesting,
Speaker 1: and you know, I hope somebody's going to buy this
Speaker 1: book so I can do it again. And now eleven
Speaker 1: books later. Well, I guess you're eleven is coming out.
Speaker 1: I've done ten and I'm working on the eleven. Is
Speaker 1: the eleventh going to be called? You're not going to
Speaker 1: tell you have to come back Arizon? Can you give
Speaker 1: us a hint? We have recipes in it. Can I
Speaker 1: tell you why I think your cookbooks are so great?
Speaker 1: I think you know, don't tell me, Okay, I think
Speaker 1: you acknowledge, unlike a lot of other people, that entertaining
Speaker 1: is difficult and stressful and anxiety producing. And you make
Speaker 1: it so that you can kind of go step by
Speaker 1: step through the process and figure out how not going
Speaker 1: to be a nervous wreck when people show up, and
Speaker 1: the food is going to be delicious, and it's going
Speaker 1: to be done pretty much when people walk in the door.
Speaker 1: And I think that's pretty uncommon for cookbooks, which sort
Speaker 1: of expect you to be standing over a hot stove
Speaker 1: while you're supposed to be simultaneously entertaining people. Is that, well,
Speaker 1: you know, the irony is I remember thinking going into
Speaker 1: the cookbook business, what makes me think that I can
Speaker 1: write a cookbook when great restaurant chefs write cookbooks. But
Speaker 1: I realized very quickly I knew two things that restaurant
Speaker 1: chefs didn't know. One is, I'm not a trained professional cook.
Speaker 1: I mean, I've cooked more than most people, but I'm
Speaker 1: really I never went to see a culinary institute c
Speaker 1: I A. I never went to really formal training, So
Speaker 1: I know it's really stressful for me to cook, so
Speaker 1: it's important for me that it's really simple to make.
Speaker 1: And the other thing is when you own especially food store,
Speaker 1: you find out what people like to eat at home
Speaker 1: as opposed to in restaurants. So you'd like to eat
Speaker 1: cook and a cupcakes, roast chicken, roast carrots, um. When
Speaker 1: you got to a restaurant, you want something a little
Speaker 1: more challenging like rosa buco, or you want something like
Speaker 1: um uh we bez, which is harder to make it home.
Speaker 1: So um, So is that sort of your motto or
Speaker 1: your edicts? Simplicity? Totally simplicity as much as possible. That
Speaker 1: it's if it's something that I make and we that night,
Speaker 1: my assistant Barbara goes home and makes it for her family.
Speaker 1: I think, yes, that was a great recipe. Um. If
Speaker 1: if I make something and three quarters of the way
Speaker 1: through I get bored with it, it goes in the
Speaker 1: trash and never makes it in a book, it has
Speaker 1: to be something I'm willing to make again for company.
Speaker 1: Let me pick up mine on something Brian said, because
Speaker 1: I do try to entertain, and what I find myself
Speaker 1: totally pittying out about, which is so appealing and talking
Speaker 1: about cooking is getting everything ready at once, and I'm
Speaker 1: so bad at that, Like I can do most of it,
Speaker 1: but then I panic at the end. Well, that's part
Speaker 1: of the deal. I mean, it's not like I don't either.
Speaker 1: Jeffrey knows in the fifteen minutes before people arrived. I'm
Speaker 1: always going to talk to me, do you do you
Speaker 1: try to do dishes that I'll tell you what I
Speaker 1: try and do. I try and do something that's in
Speaker 1: the oven, something that's on top of the stoves and
Speaker 1: they're not competing with each other, and something I made
Speaker 1: an advance that um is served at room temperature so
Speaker 1: that you don't have to think about having all those
Speaker 1: things hot at the same time. That's that's good advice.
Speaker 1: So it's really about the planning more than it is
Speaker 1: the doing. It's if you plan it and you say um,
Speaker 1: and you plan it carefully, you don't end up with
Speaker 1: one of and and two things that go in a
Speaker 1: different temperatures. But that goes back to the you know
Speaker 1: what I call the game plan, and if you do
Speaker 1: the game plan and you figure it out, so like
Speaker 1: you plant your dinner parties like the Normandy Invasion, which
Speaker 1: are very helpful. Actually, you know, every time people come
Speaker 1: for dinner, and I have a whole written list of
Speaker 1: like seven ten, put the ham in the oven, seven thirty,
Speaker 1: take the ham out, put the broccoli, and and then
Speaker 1: I don't go at at noon. I'm I'm not panicking.
Speaker 1: I should start cooking now. No, I'm not. I shouldn't
Speaker 1: start cooking because my list says it starts at five thirty.
Speaker 1: That's really that's really smart. It's pretty simple. But it's
Speaker 1: such a great way to organize yourself. But you can
Speaker 1: also start in the morning if you want to make
Speaker 1: like a watermelon and fed and mint salad or whatever
Speaker 1: you might do, and you can do it and put
Speaker 1: it in the reference. It's actually better because all the
Speaker 1: flavors get together. So beyond the cookbooks and the TV show,
Speaker 1: you briefly had a line of products, both frozen foods
Speaker 1: and mixes. I did, and then those kind of came
Speaker 1: and went well for different reasons. But I love the products.
Speaker 1: I was really proud of what we did. But the
Speaker 1: companies changed, and um, we didn't. We didn't love the
Speaker 1: way the direction of the companies were going in. And
Speaker 1: I just I love what I do. I love the cookbooks,
Speaker 1: I love the TV show, I love um having a life,
Speaker 1: having time left off for life, and uh, I just
Speaker 1: if it's not making me happy, I don't want to
Speaker 1: do it. Think that's a really powerful lesson from your
Speaker 1: life for other people. You you edit I did constantly,
Speaker 1: and you just think, if I'm not enjoying this part
Speaker 1: of my life, I'm going to get rid of it.
Speaker 1: If it doesn't make me happy, it's not gonna make
Speaker 1: anybody else happy. I think it's um that really translate.
Speaker 1: And if I don't have time to do things going
Speaker 1: to say, I think it's as much about spreading yourself
Speaker 1: too thin. I went to this meditation retreat. I know
Speaker 1: you're learning so much about people. I didn't really stick,
Speaker 1: but they told us that the Maharishi's that he said,
Speaker 1: what do you think the most important word for happy
Speaker 1: life is no, no peacefulness, no discernment. Discernment isn't that interesting.
Speaker 1: So deciding what is important, deciding how you're going to
Speaker 1: spend your time, and clearly you practice that by saying
Speaker 1: I don't want to do so much that perhaps it'll
Speaker 1: keep me from doing the things I love. Well, yeah, yeah,
Speaker 1: that's exactly. I mean, he said that I'd like you
Speaker 1: to bring back the scone. Man, I'll make some mixed
Speaker 1: for you and I'll drop it off. That's well, that's
Speaker 1: what I mean. I was really proud of those products.
Speaker 1: I thought we did a really good job and we
Speaker 1: worked really hard on them. But unless the companies goes
Speaker 1: to stay with the quality of what we wanted to do,
Speaker 1: then it doesn't work. But you talk about how people
Speaker 1: come to you all the time with this proposals and
Speaker 1: ideas and you say no to almost all of them. Yeah,
Speaker 1: I say no almost all of them. I mean, people
Speaker 1: wanted me to design a line of clothing. I'm like,
Speaker 1: I wear the same thing every day. They did want
Speaker 1: you to do somebody want to make clothing. Somebody wanted
Speaker 1: me to do furniture. I'm like furniture, Well, I think
Speaker 1: you know what they wanted to do in it, which
Speaker 1: I think you see more and more of these days.
Speaker 1: They wanted you to be a lifestyle brand, and you
Speaker 1: see so many people becoming, from Jessica Alba to Race
Speaker 1: with Paltrow, the ultimate lifestyle brand. And that just didn't
Speaker 1: appeal to you. I just I mean I looked, as
Speaker 1: you say, I love doing what I do really well
Speaker 1: and having life, you know, just having a wonderful Somebody
Speaker 1: asked me if if I would do a line of fertilizer,
Speaker 1: did you say, just go to a cow pass was like,
Speaker 1: why would I do that? Do you do you think
Speaker 1: of yourself? And it's totally different from fertilizer to people
Speaker 1: think of you? Do you do you? I consider yourself
Speaker 1: a feminist, You're a powerful working woman. I yeah, I do.
Speaker 1: Um I think that. Um My. When I left working
Speaker 1: in the White House, I knew I was never going
Speaker 1: to be the head of that organization. This was the seventies.
Speaker 1: It was never going to happen. And the only way
Speaker 1: that I was going to determine my own future was
Speaker 1: to do it myself. And so I think my decision
Speaker 1: to own my own business was part of that. Is that,
Speaker 1: and I think a lot of a lot of women
Speaker 1: fight the existing system rather than creating their own system.
Speaker 1: Amen to that, sister, don't you think. So you can't
Speaker 1: change the system, and maybe you can move it a
Speaker 1: little bit, but it's very hard to change. And so
Speaker 1: I've always chosen to create my own system in which
Speaker 1: I can be successful. And I think you were ahead
Speaker 1: of your time, because now I think there's a much
Speaker 1: more entrepreneurial attitude among people, and obviously well all new,
Speaker 1: whole new businesses are popping up because of technology, and
Speaker 1: women are very successful in corporations. But in the seventies
Speaker 1: that's not true. That wasn't true, right, But even now, uh,
Speaker 1: you look at the number of CEOs and the fortune
Speaker 1: five hundred and spathetically small that if you look at
Speaker 1: you know, of course it is en pretty well not right.
Speaker 1: If you look at women actually in tech and high
Speaker 1: positions in tech, it's actually dis worse. And so, um, yes,
Speaker 1: it's gotten perhaps better, but in many ways the obstacles
Speaker 1: are there. Yeah, I think there's a lot of subtle
Speaker 1: sexism too in the workplace that can be very demoralizing
Speaker 1: at times, but I'm sure it's people. I'm saving that
Speaker 1: from my book the next podcast. But it's interesting your
Speaker 1: brand is kind of a combination of the old fashioned
Speaker 1: and the modern. You're you're cooking for your husband. Your
Speaker 1: latest book was called Cooking for Jeffrey. But at the
Speaker 1: same time you're a powerful independent female business owner. Thank you.
Speaker 1: So it's interesting. I think that people can can have
Speaker 1: both and can can sort of reflect their values in
Speaker 1: a multitude of different ways. Well, I think Jeffrey's advice
Speaker 1: really was great is do what you love and if
Speaker 1: you love it, you'll be very good at it. But
Speaker 1: it's not it's not without risk. And we got a
Speaker 1: voicemail from someone, It's a very sweet voicemail who wanted
Speaker 1: to talk to you about your decision to really its career.
Speaker 1: So let's listen and you can respond. Hi, Katie and Brian.
Speaker 1: My name is Kendra. I live in North Carolina and
Speaker 1: I have a new listener to your show and love
Speaker 1: it so much. And then I heard you were going
Speaker 1: to have a garden on the show, which made me
Speaker 1: jump up and down. Um, I have a question for
Speaker 1: her about her relationship with risk. Um. I'm always moved
Speaker 1: by women who make choices that are daring, who are
Speaker 1: trailblazers who do things that they might fail at, especially
Speaker 1: in the public eye. And so I I would love
Speaker 1: to know Dina's thoughts on her journey, the evolution of
Speaker 1: her journey of risk and failure when she opened that
Speaker 1: first shop in the Hanton years ago and up to now. Um,
Speaker 1: I would love to just open her head and write
Speaker 1: out what she thinks about risk to inspire me to
Speaker 1: not be so free. So please change my life, Dinah.
Speaker 1: Thank you guys. We don't want to open up your
Speaker 1: head because that sounds very uncomfortable. But you know, I
Speaker 1: think people um stand at the side of the pond
Speaker 1: talking about what the pond is. Is it too hot?
Speaker 1: Is it to call? Does it deep? Is it all
Speaker 1: the things are? They think murky things under there? Um,
Speaker 1: I think that you have to just jump in the
Speaker 1: pond and answer to Kendra. Um. I have a very
Speaker 1: low threshold of boredom. If I'm bored, I need to
Speaker 1: change things. And I just I can't stand being bored,
Speaker 1: and so I'll take a risk which heightens your awareness
Speaker 1: of what you're doing. It makes you a little scared,
Speaker 1: and you know that, I think that's good being a
Speaker 1: little scared, because if it keeps you up at night.
Speaker 1: You'll figure out the problems. But when you're jumping in
Speaker 1: the pond, it's not that you're just going to stay
Speaker 1: in that pond. That's just the beginning of it. It's
Speaker 1: then you look over there and you go the ponds
Speaker 1: really interesting over there. So you go in that direction,
Speaker 1: and then you go in another direction, and you keep
Speaker 1: going until you find the stream that feels right to you.
Speaker 1: So it's not a one time thing. It's just you're
Speaker 1: just pushing yourself off the cliff and going where it
Speaker 1: takes you. And even and I like being scared, and
Speaker 1: and and also I think failure is not the worst things.
Speaker 1: If something doesn't work out, you learned from it and
Speaker 1: it helps you move forward in a different way. Don't
Speaker 1: you think I just calling it a failure is the
Speaker 1: wrong way to think about it. It's just a lesson learned,
Speaker 1: and you go and and then you find out what
Speaker 1: worked in that and what didn't work, and then you
Speaker 1: go to the thing that worked or the thing that
Speaker 1: you liked and go in that direction. We need to
Speaker 1: we need to to stop using the effort. I want
Speaker 1: to ask you a question about all those years before
Speaker 1: you ventured off on your own as a cookbook writer
Speaker 1: and a TV star. You you were owning and operating
Speaker 1: this shop. You were kind of serving wealthy summer residents
Speaker 1: and you became part of the community of people who
Speaker 1: live here year round, who don't have mansions on the ocean.
Speaker 1: Did that teach you something about inequality or divides in
Speaker 1: the country because you've been able to sort of traverse
Speaker 1: both the world, Well, East Hampton is not just wealthy
Speaker 1: people with big houses on the ocean. Their farmers and
Speaker 1: fishermen and builders and all the trades that exist anywhere
Speaker 1: else are here. Um. I think East Hamptons have gotten
Speaker 1: I mean, the Hampton's have gotten a reputation from you
Speaker 1: know TV shows as being just you know, wealthy people
Speaker 1: behaving badly. Um, And so I think it's a you know,
Speaker 1: it's it's like any community. There's a broad spectrum of
Speaker 1: people that live here, and they all love coconut cupcakes,
Speaker 1: and so it's you know, the price of admission to
Speaker 1: bear for contesta with zero you can wander through and
Speaker 1: have some samples of coconut cupcakes and and and be
Speaker 1: out on the street, or you can buy a baguette
Speaker 1: for a few dollars and have a wonderful time. So
Speaker 1: they're like everyday pleasures. It's not like, um, you know,
Speaker 1: buying a mansion on the beach. So I think, you know,
Speaker 1: food appeals to everybody, and I like that kind of
Speaker 1: feeling about it. There's an expression these days. I think
Speaker 1: my daughter taught me food porn, and when it comes
Speaker 1: to things like Instagram and even the various food networks,
Speaker 1: there's something so mesmerizing about watching people cook and make food.
Speaker 1: And I could watch some of these videos on Instagram
Speaker 1: and we didn't love them. Yeah, I mean all day
Speaker 1: many people who watch these videos would never cook what
Speaker 1: they're watching. No, but it's just so much fun. Why
Speaker 1: do you think people are so do you think it's
Speaker 1: escapism in a weird way. I think that we all
Speaker 1: long for that mother who's in the kitchen cooking for us,
Speaker 1: and she's not there anymore. And there's that center where
Speaker 1: somebody's rolling out pasta or cooking roasting a chicken, and
Speaker 1: she's a doctor and a lawyer and a you know,
Speaker 1: you know, doing podcasts. Someone to say more um, and
Speaker 1: so that sort of core of us is missing, that
Speaker 1: is mom home in the kitchen, that we're familiar with,
Speaker 1: and I think people are coming back to that, and
Speaker 1: I think Food Network had a huge amount to do
Speaker 1: with it. There's so many chefs, celebrity chefs out there.
Speaker 1: Do you ever get competitive? Is there a bitchy side
Speaker 1: to Eina Garden? Please tell me there is? Thank you.
Speaker 1: Brian's true. I've actually never looked at what other people
Speaker 1: are doing. I just look at what I'm doing and
Speaker 1: do the best I can, and just I mean, i'd
Speaker 1: like to there's there's an edge there, But is that true?
Speaker 1: I don't want to. Somebody once said, you're exactly the
Speaker 1: way you're on TV. Your language is a little worse.
Speaker 1: But you were reluctant to host a cooking show you
Speaker 1: had written, I think your second cookbook, and the Food
Speaker 1: Network came to you and you didn't really want to
Speaker 1: do it. I mean, I just couldn't know. I had
Speaker 1: gotten used to writing cookbooks. I love doing it. I
Speaker 1: wasn't bored, so I wasn't looking for something else. And
Speaker 1: they kept coming back over and over again and saying, please,
Speaker 1: won't you do it? And they kept upping the offer,
Speaker 1: and I'm like, I'm not negotiating. I don't want to
Speaker 1: do it just lose my number. And they found a
Speaker 1: production company in London whose work I loved. Um, but
Speaker 1: it was Nigella Lawson's show. But I'm thinking, I'm not
Speaker 1: an Angela Lows and I can't do that. And and
Speaker 1: they hired them and called me and said they're coming
Speaker 1: to your house in two weeks to do the show.
Speaker 1: I said, I said, I'm not doing it. And I said, oh,
Speaker 1: just do thirteen shows. And I thought, well, I'll be terrible.
Speaker 1: I'll do thirteen shows and then we'll be done with
Speaker 1: it and they'll lose my number. So that years ago,
Speaker 1: years ago. And now you have a whole barn on
Speaker 1: your property and that's where you shoot your most Mostly
Speaker 1: what I do is cook tester. I mean that's my office.
Speaker 1: That's where we meet every morning and we test recipes
Speaker 1: for the cookbooks and then twice a year we do
Speaker 1: the TV shows there. So and we're actually just doing
Speaker 1: a new series which starts I think the end of May.
Speaker 1: Um oh, please plug it. As as people are going
Speaker 1: more towards like food, food, porn and game shows, we're
Speaker 1: going in the other direction. And I'm doing a series
Speaker 1: called cook Like a Pro, which is all those sort
Speaker 1: of little tips you need to know, like how to
Speaker 1: cut a butternut squash in the best way, and how
Speaker 1: to how to do their it's recipes, but more information
Speaker 1: than just tips. It's about processes. Would be interested to know, Yeah, definitely, Yeah,
Speaker 1: because those kinds of tips, then you know it and
Speaker 1: it can serve you sort of the rest of your life.
Speaker 1: And you have to come up with a new show.
Speaker 1: Someone's in the kitchen with. I know you people are
Speaker 1: someone's in the kitchen with. And you can sambled eggs
Speaker 1: with truffles ambrios. This is kind of our tradition. By
Speaker 1: the way, every thing on every podcast now, the audience
Speaker 1: demands it. If we go an episode without singing, they
Speaker 1: get annoyed. So give the people what they want. So,
Speaker 1: in addition to to all the things that you're doing, Aina,
Speaker 1: are there other things about you that people don't know,
Speaker 1: Issues that you care about, things that you talk about
Speaker 1: with your friends that are important to you. But one
Speaker 1: of the things you and I have talked about is
Speaker 1: um is organizations that happen, and I think Ellie is
Speaker 1: with one of working with the Southern Poverty carry Actually
Speaker 1: my younger daughters working with the Southern Center some and
Speaker 1: I mean organizations that help people locally and nationally like
Speaker 1: the a c l u UM with immigrants that have issues.
Speaker 1: And I think there's so many incredible support systems in
Speaker 1: this country, and I think it's it's getting harder and
Speaker 1: harder to rely on the government to fund them, so
Speaker 1: people have to we really need to. I've been involved
Speaker 1: in the Innocence Project is which is I think they
Speaker 1: do an amazing job, isn't it. I witness testimony is
Speaker 1: so unreliable and so many people have been convicted of
Speaker 1: things they didn't do. And so that's that's one issue
Speaker 1: you really care about. Are there are there others that
Speaker 1: you spend a lot of time on? You know, I
Speaker 1: think there's so many organizations that UM need help. I mean,
Speaker 1: I support Plan Parenthood. I think, um they do an
Speaker 1: amazing job and I know they're under enormous stress now
Speaker 1: UM And frankly people don't understand that. I don't know,
Speaker 1: like of what they do as women's health, it's you know,
Speaker 1: it's a very important organization for women that can't afford
Speaker 1: good doctors. And the thing that is so political is
Speaker 1: a very very small part of what they do and
Speaker 1: the money that they get from the government already cannot
Speaker 1: go to fund abortion services. People don't understand that. Yeah,
Speaker 1: but how do you get your news? I'm just curious.
Speaker 1: That's interesting. Um, New York Times, Washington Post online, both
Speaker 1: hard copy and online. I think it's a different experience. UM,
Speaker 1: I still like I do you know why. I just
Speaker 1: like the I'd like to see the layout because it
Speaker 1: tells me a lot about the editorial choices that have
Speaker 1: been made in terms of how they prioritize articles. I
Speaker 1: totally agree with you. Yeah, if I don't get the
Speaker 1: hard copy, I miss stuff for whatever reason. Because online
Speaker 1: is so targeted to my interests, I can't find the
Speaker 1: unexpected thing. But I'm like the only one, you know,
Speaker 1: I know under forty, I have the body of a
Speaker 1: seven year Do not stop saying that, well, this has
Speaker 1: been such a treat for us. It's really been, and
Speaker 1: I think you know it must be. I don't know.
Speaker 1: Do you get uncomfortable about the fact that there are
Speaker 1: so many people who feel connected to you and admire
Speaker 1: you so much? And I think in many ways I
Speaker 1: feel that your presence is really comforting to them. Thank you.
Speaker 1: That's wonderful. You know that I know, I love as
Speaker 1: Brian said that, you know, people had to cook because
Speaker 1: when you cook, everybody shows up. I mean, nobody's ever
Speaker 1: called and said come for dinner. I'm cooking and said no,
Speaker 1: no, no no, I really don't want a home cook meal.
Speaker 1: But when everybody shows up, that's when you create a
Speaker 1: community for yourself. And so it's not really about the food,
Speaker 1: although it's nice, if it's delicious, it's really about the
Speaker 1: people that share it with you. Are you and Martha
Speaker 1: Stewart buds? I mean we've been We've known each other
Speaker 1: for a really long time. Yeah, we used to do
Speaker 1: parties together. Actually one time we do benefits together. Really
Speaker 1: one time Martha made a ham and brought it on
Speaker 1: the Today Show and after the segment, I asked our
Speaker 1: food crew if I could take the ham, and uh
Speaker 1: so I ended up serving it for Easter and it
Speaker 1: was a big conversation piece. It must have been a
Speaker 1: really good ham. Was a really good ham. It was
Speaker 1: a really good ham. Anyway, we'll speaking of really good hands.
Speaker 1: Yours is in the oven. We don't want to keep
Speaker 1: you too long because it is Easter and you have
Speaker 1: to prepare Easter dinner. But thank you. This was such
Speaker 1: a such a treat. Really happy East, happy Easter, too
Speaker 1: happy over whatever, your spring awakening. Hap have a wonderful time.
Speaker 1: And just when we thought we got everything, who walks
Speaker 1: in the door but Jeffrey Garden in the flesh and
Speaker 1: uh and in the sweatpants. And of course we got
Speaker 1: to talk to the man, not I guess behind the woman. Yeah,
Speaker 1: oh my god, are you nice to see you? I'm good?
Speaker 1: How are you? This was such a treat. So we've
Speaker 1: been talking about you, Jeffrey. Yes, we have all things,
Speaker 1: these two. This show was going to be called Aina
Speaker 1: and Jeffrey. The real story. Well, I don't think I
Speaker 1: was in the contract. Do you feel like, Jeffrey, you
Speaker 1: finally learned to cook being married to this wonderful woman
Speaker 1: all these years. You're kidding right at all? It makes
Speaker 1: really good coffee. I have a very lame excuse that
Speaker 1: we were married so young. With the exception of my
Speaker 1: time in the army, I never lived alone, so I
Speaker 1: never had a chance to cook because she kind of
Speaker 1: preempted right from the very Jeffrey. Everybody sorry for Jeffrey.
Speaker 1: And when you were in the military. By the way,
Speaker 1: you know, we know too much about it you learned
Speaker 1: to speak Thi, Yes he did. He lived in Can
Speaker 1: you say something to me in Thai? Well you wouldn't understand, Okay. Anyway, Well,
Speaker 1: we've had so much fun. This has been really, really
Speaker 1: a treat. Thanks very much to Ina Garten for opening
Speaker 1: up her home and her heart to us for this.
Speaker 1: It is a beautiful on a beautiful Sunday morning with
Speaker 1: the sun coming through Sunday. That's right, the sun coming
Speaker 1: through the windows and the birds chirping, and it was
Speaker 1: just idyllic. Also thanks to Gianna Palmer for producing the show,
Speaker 1: to Jared O'Connell for mixing and engineering, or Richie for
Speaker 1: additional production assistance. And thanks also to our social media Maven.
Speaker 1: I think that has that on her card, Alison Bresnik
Speaker 1: social media Maven and your cards. That's right and right
Speaker 1: my new cards. And to Emily Bena for her part
Speaker 1: in producing. And I should add one thing, Katie, thank
Speaker 1: you for cooking us an amazing dinner last night. Maybe
Speaker 1: inspired by Iah a little bit, you made this leg
Speaker 1: of lamb and lemon pasta and asparagus and cupcakes and
Speaker 1: halla Halla for those of us who are celebrating the
Speaker 1: Paysach as well as the easter and you put us
Speaker 1: all up at your beautiful how us last night, Well,
Speaker 1: it was a lot of fun. And that's a train
Speaker 1: in the background. Everybody, we're right near the tracks and
Speaker 1: on the wrong side of the track. And Mark Phillips
Speaker 1: thank you as always for our wonderful theme music. Katie Kurk,
Speaker 1: Mitch Simmil and I are our executive producers. And remember
Speaker 1: you can email us at comments at Currek podcast dot
Speaker 1: com or you can find me on social media. I'm
Speaker 1: Katie Curic on Twitter and Instagram and Katie dot Kurric
Speaker 1: on Snapchat. And Brian you're on social media as well,
Speaker 1: primarily Twitter, Twitter, Goldsmith be on Twitter and best of all,
Speaker 1: you can rate and review our show on what is
Speaker 1: now known as Apple podcast used to be iTunes. iTunes
Speaker 1: is so March, It's so yesterday, April is all about
Speaker 1: Apple Podcasts. Don't forget to subscribe to the show as well.
Speaker 1: That's how more people can find it. And we'll talk
Speaker 1: to you next time. Thanks for listening. When it comes
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Speaker 1: That's why campaign Monitor created an easy to use email
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Speaker 1: It's Gabby Gabby Done, host of Bad with Money. I
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Speaker 1: Did you earn it? You deserve to be like a
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Speaker 1: Listen in Stitch, your Apple podcasts or wherever you get
Speaker 1: your podcasts. Mhm.