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Speaker 1: You're listening to Ruthie's Table four in partnership with Montclair.

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Speaker 1: Sam Taylor Johnson is a close friend and director of

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Speaker 1: Back to Black, The Story of Amy Winehouse. Checking in

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Speaker 1: with her during filming, she always reassured me that it

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Speaker 1: was intense, it was challenging, it was exhilarating, but really, Ruthie,

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Speaker 1: the greatest thing about the whole process was working with

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Speaker 1: the brilliant and fearless Marisa Abella. One night a few

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Speaker 1: months ago, Sam called me at home to tell me

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Speaker 1: Marisa was in the River Cafe and might we send

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Speaker 1: her a glass of champagne. When I told this to

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Speaker 1: a friend who was visiting me from New York, he said, Ruthie,

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Speaker 1: we're not sending her a glass of champagne. We're going

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Speaker 1: there right now to give it to her ourselves. She's amazing,

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Speaker 1: and she was and she is. Three days ago, Back

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Speaker 1: to Black opened in London, and though I was three

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Speaker 1: thousand miles away in New York, the word travel that

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Speaker 1: it was a great movie. Today we're here to get

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Speaker 1: in the River Cafe to talk about performance in the

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Speaker 1: kitchen and performance in front of the camera, and afterwards

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Speaker 1: we'll have a glass of champagne. So talking about the movie, Yeah,

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Speaker 1: it opened up Monday night. Yeah yeah, everybody's going to

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Speaker 1: ask you who was there and what did you wear?

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Speaker 1: And I'm going to ask you what you ate? What

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Speaker 1: did you what did you do for food?

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Speaker 2: Let's be honest. I'm wearing like a Fendy dress. It's

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Speaker 2: very figure hugging.

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Speaker 1: What does the food have to do with the Fendy dress?

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Speaker 1: That you were afraid of eating too much?

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Speaker 2: And then we kind of split the scene right right right.

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Speaker 2: You just want to be you want to feel your best,

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Speaker 2: but it's still just sort of about like pacing and whatever.

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Speaker 2: And also you get so nervous that it's just the

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Speaker 2: adrenaline so intense.

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Speaker 1: So what did you do? Did you eat before you?

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Speaker 1: Did you have a good meal on Sunday night?

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Speaker 2: I had a good glass of red wine and I

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Speaker 2: did have a good meal. I had a chicken seat.

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Speaker 2: Did the premiere? That was very exciting?

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Speaker 1: Yeah, most exciting moment.

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Speaker 2: It was very important for me with my first ever premiere.

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Speaker 2: So I was you know, I wanted my family to

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Speaker 2: be there and my friends and then you get five

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Speaker 2: people that get to sit next to you, So okay,

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Speaker 2: who's that going to be my mom, my, dad, whatever.

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Speaker 2: But I decided that it should be my best girlfriends

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Speaker 2: because they're the ones that are going to be just

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Speaker 2: so excited. And I think the most purely happy moment

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Speaker 2: was when I sat down next to them and the

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Speaker 2: first ten minutes or whatever, all of them just turning

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Speaker 2: arounding at one specific moment wet.

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Speaker 1: When you see the effect, that's yeah, I couldn't possibly

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Speaker 1: compare it to what we do, but having to see

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Speaker 1: the response. I was talking to Sarah Jessica Parker and

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Speaker 1: we're talking the other day about audiences, and I was saying,

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Speaker 1: can you know I can tell the night when we

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Speaker 1: might be have the same team, the sort of the

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Speaker 1: same food, the place is full, but you can have

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Speaker 1: at the end of it thinking it didn't work or yes.

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Speaker 1: And I said, does that happen in the theory? She

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Speaker 1: said sometimes, Ruthie. I just wonder if all those people

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Speaker 1: called each other first before they came and so let's hold,

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Speaker 1: let's have let's not laugh at any of the jokes,

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Speaker 1: you know, or they you know, they call each other,

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Speaker 1: they say, Okay, we're going to be really responsive. It's

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Speaker 1: almost the mood. And so did you feel that from

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Speaker 1: the audience. You know.

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Speaker 2: It's also difficult to tell, especially with a film when

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Speaker 2: it's not when you're not rehearsing the scenes or the type.

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Speaker 2: You film every scene and individually for three months, it's

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Speaker 2: difficult to remember exactly what's going on. And then you

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Speaker 2: watch it on screen and you know, within the first

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Speaker 2: two minutes you get a big laugh or something, and

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Speaker 2: you think so much about what the reaction to it's

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Speaker 2: going to be, you don't even think, you know, people

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Speaker 2: find it funny. So then when people are laughing, you're like,

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Speaker 2: oh my god, you know this is this is crazy

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Speaker 2: and we've got a standing ovation at the end, which

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Speaker 2: is and I didn't I think I blacked out. I

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Speaker 2: didn't notice. I like walked straight up to Sam and

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Speaker 2: I was like, I can't believe, how do you feel?

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Speaker 2: And she was like, Marisa, turn around, like everyone is

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Speaker 2: on their feet, and I was like, what you know?

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Speaker 2: And it's just it's just it's wild.

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Speaker 1: When you're working, when you are filming. When if you

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Speaker 1: knew that you had a long day of performing different scenes,

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Speaker 1: different songs, what would you eat.

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Speaker 2: Well, this is different to most of the other work

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Speaker 2: I've done because I had specific needs to meet as Amy.

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Speaker 2: You know, I went through a physical transformation, So what

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Speaker 2: was that? I lost a lot of weight to play

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Speaker 2: her at certain points in her life.

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Speaker 1: How much do you remember?

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Speaker 2: Probably that's yeah, well let's stop.

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Speaker 1: There and tell me how.

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Speaker 2: You did that. Well, essentially a plant based gluten free day,

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Speaker 2: free cop free. I mean it was sort of legumes

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Speaker 2: and plants in the evenings.

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Speaker 1: In the evening. Yeah, And did you find that difficult?

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Speaker 2: I mean, very as you can tell food is you know.

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Speaker 2: But the truth is is that like, what it does

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Speaker 2: do is that it makes those four months of your

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Speaker 2: life completely about the work. And I'm not a method

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Speaker 2: actress in that I go home and I think, am

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Speaker 2: I Marisa? Or am I am? Like? I know, I

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Speaker 2: know what's going on, and that's not it's not important

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Speaker 2: for me to do that. But what it does mean

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Speaker 2: is that you can't get away from this work and

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Speaker 2: it is the most important thing, as it should be

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Speaker 2: for that time. When it's a physical feeling like that,

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Speaker 2: you can't you know, you can't change it, like hunger.

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Speaker 2: For me, the most important thing though I wasn't going

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Speaker 2: to do the classic. You know, you hear about these

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Speaker 2: actors that are like I was on one whatever and

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Speaker 2: a cigarette a date. But it wasn't that I ate

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Speaker 2: because for me, the most important thing always was the

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Speaker 2: rest of the work, like can I embody her? Can

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Speaker 2: I inhabit her? Can I sing? Can I move?

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Speaker 1: Can I? You know?

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Speaker 2: And I wasn't going to be able to do that

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Speaker 2: if I absolutely no energy. So it was a sort

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Speaker 2: of like a science of finding the maximum amount of

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Speaker 2: energy from the minimum amount of sustenance.

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Speaker 1: Essentially, as you say you were doing it for work.

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Speaker 1: It was for a job. It wasn't because you wanted

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Speaker 1: to fit into to get a boyfriend or yeah. I

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Speaker 1: mean there's so many issues.

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Speaker 2: And also, you know, Amy had beliemia. I was playing

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Speaker 2: someone with an eating disorder, so it's also about understanding

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Speaker 2: the psychology of eating disorders, and also one eating disorder

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Speaker 2: over another. It's interesting to me as an actor. You know,

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Speaker 2: if someone has anorexx, yeah, it's something very different if

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Speaker 2: someone has beliema. Someone's relationship to food is interesting. I think,

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Speaker 2: you know, needing to eat and purge versus not eat

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Speaker 2: anything at all says something different about a person. I

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Speaker 2: think from what age fourteen forever or pretty much. I

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Speaker 2: think it's difficult to say exactly, you know, especially when

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Speaker 2: she was in the throes of her addiction, what her

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Speaker 2: appetite was like at that point, probably incredibly low, you know,

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Speaker 2: versus only healthier with your relationship to drugs and alcohol.

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Speaker 2: Your relationship to food might be different because your body changes,

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Speaker 2: you know, if you're eating more because you're not using.

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Speaker 2: But what we do know is that she had a

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Speaker 2: difficult relationship with food and with her body image from

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Speaker 2: the age of fourteen. As an actor, having someone tell

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Speaker 2: you that you need to look a certain way for

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Speaker 2: a role when that role is fictional, it's very difficult,

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Speaker 2: and I think I would struggle with that. But when

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Speaker 2: it's not fictional and she's existed, and you know her

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Speaker 2: relationship to food and drugs and alcohol has affected the

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Speaker 2: way that she physically manifests to all of us, then

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Speaker 2: I think it's you know, my job as an actor

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Speaker 2: to do that thing.

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Speaker 1: Do you think the food was overpowering in terms of

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Speaker 1: her whole character, that it was defining?

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Speaker 2: Yeah, well, I think that. You know, part of the

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Speaker 2: reason that her addiction hit her physically as hard as

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Speaker 2: it did was because she didn't have the sort of

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Speaker 2: physical capability to keep up with as much as she

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Speaker 2: was consuming. But I also think that she was completely

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Speaker 2: hounded by the paparazzi. One of the things that drew

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Speaker 2: me to Amy as a woman was that she had

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Speaker 2: this insatiable appetite for life and for music, you know,

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Speaker 2: and that you can see that in her body when

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Speaker 2: she's younger. She's not afraid to be hungry for life

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Speaker 2: and for experiences and for food. And as the world

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Speaker 2: got more hungry for her, it's almost like they stole

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Speaker 2: that appetite from her. It's almost like, you know, aerial

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Speaker 2: and ursula, like they took her voice away from her,

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Speaker 2: and they took her appetite. And it's when someone is

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Speaker 2: feeding on you, is there that much left? I know

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Speaker 2: it's kind of sounding a bit metaphorical, that I do

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Speaker 2: think that. I think that food, if you're told, is

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Speaker 2: a woman in your life, like, don't take up space.

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Speaker 2: You have to stop enjoying one of the simple pleasures,

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Speaker 2: you know, it's a sensual pleasure, and I don't think

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Speaker 2: she has afforded many of those.

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Speaker 1: Tell me about the joy that you heard during filming,

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Speaker 1: and about that you told us about Christmas.

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Speaker 2: My birthday is in December, and obviously Christmas is also

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Speaker 2: in December, and my trainers said, listen, you have to

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Speaker 2: give yourself one thing to work towards, so like you know,

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Speaker 2: you're going to be able to give yourself whatever you

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Speaker 2: want on that day. And it can either be your

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Speaker 2: birthday or Christmas, because December kind of works for us.

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Speaker 2: And I was hosting Christmas that year my flat, so

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Speaker 2: it became all I could think about if I was hungry.

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Speaker 2: I remember one time I got a massage. I booked

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Speaker 2: in a massage and it was an hour and a

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Speaker 2: half and instead of relaxing during this massage, all I

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Speaker 2: was thinking was, well, I'll sub you know, little bagels

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Speaker 2: with crumbrushion, and I'll do caveat and I'll do this.

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Speaker 2: And it was like, you know, it was a Christmas

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Speaker 2: for four people, and I had a ham, a lamb,

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Speaker 2: a chicken because I was just so fixated on this food.

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Speaker 1: Did you know the River Cafe has a shop. It's

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Speaker 1: full of our favorite foods and designs. We have cookbooks,

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Speaker 1: lin a Napkins kitchen, were toad bags with our signatures,

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Speaker 1: glasses from Venice, chocolates from Turin. You can find us

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Speaker 1: right next door to the River Cafe. In London or

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Speaker 1: online at shop Therivercafe dot co dot uk. Tell me

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Speaker 1: what it was like cooking with Sean here in the kitchen.

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Speaker 1: Do it you did zucchini trifilati?

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Speaker 2: Well, I think the thing about cooking is that you know,

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Speaker 2: we all. It's the same with films, right, everyone watches

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Speaker 2: movies all the time and knows what they love. Who

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Speaker 2: doesn't necessarily know how they'd make it? And it's like

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Speaker 2: I know what I would love to eat and how

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Speaker 2: I enjoy food. But watching someone really know what it

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Speaker 2: is that they're doing make something that you know is

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Speaker 2: about to be delicious, It's probably the same feeling that

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Speaker 2: people get when they come on certain watch movies being made.

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Speaker 3: Hi, I'm Sean Owen. I'm here with Marisa Abella and

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Speaker 3: we're going to make zucchini trifilati. In case you ever

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Speaker 3: have guests with you decided you're going to make zucchini trifolati.

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Speaker 3: You can cut it on the chopping board or you

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Speaker 3: can just cut it like a housewife.

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Speaker 2: That's my preferred message.

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Speaker 1: I love that.

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Speaker 3: So I've just cut it in my hand, like turning

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Speaker 3: the zucchini as I.

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Speaker 1: Cnu't so cool, just like just put yourself.

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Speaker 3: In the mindset of the Italian housewife. Yeah, just turn

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Speaker 3: and cut and turn and cut.

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Speaker 2: I cut apples like this sometime, got it.

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Speaker 3: And so as many as zucchini as you want.

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Speaker 2: I'm not sure how many of.

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Speaker 3: The recipe it's going to be four. Probably four. You'll

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Speaker 3: just have a bit of garlic. We've got spring garlic.

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Speaker 3: Now that's just it also really amazing because the skin

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Speaker 3: is so soft that you can need the whole skin

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Speaker 3: like you have to cut, you don't really have to

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Speaker 3: trim it off, and that will just get in as well.

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Speaker 3: And then we're just gonna fry the zucchini with like

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Speaker 3: olive oil, garlic, salt and pepper and a low heat

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Speaker 3: for about maybe an hour or so. You get perfect

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Speaker 3: zucchini triflaty like super slow because it's supers slow. And

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Speaker 3: then we finish it with zucchini flowers. At the end.

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Speaker 3: It looks really fresh. It's a really nice thing if

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Speaker 3: you have like fresh zucchini and you're.

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Speaker 1: Growing in your garden, it's amazing.

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Speaker 3: I mean I have a garden, but the flowers are

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Speaker 3: amazing in the summer, you know, and you can fry them.

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Speaker 3: But also the beautiful added to this, and this is

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Speaker 3: such a nice thing to have like on its own,

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Speaker 3: with fish or meat.

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Speaker 1: Chickens in a nice bit olive oil.

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Speaker 2: Then if you can see that there.

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Speaker 3: Looks a bit like sludge.

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Speaker 2: No, it looks so delicious. Don't not put that in.

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Speaker 1: But is it?

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Speaker 3: Is it all in the intensity of the When you

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Speaker 3: slow cook something, it goes.

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Speaker 2: Really an olive oil. Right, okay, exactly at the end?

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Speaker 2: Right Zuccini.

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Speaker 3: I hope it's cooked long enough.

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Speaker 1: For rufe.

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Speaker 2: Zucchini trafilati Eighteen small zucchini, trimmed and cut, three tablespoons

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Speaker 2: of olive oil, two garlic cloves, peeled and sliced, a

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Speaker 2: handful of mint or basil, roughly chopped, sea salt, and

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Speaker 2: freshly ground black pepper. Heat the oil in a large

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Speaker 2: frying pan. Add the garlic and gently brown. Then add

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Speaker 2: the zucchini and cook slowly for fifteen to twenty minutes,

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Speaker 2: when brown on all sides. At one hundred and twenty

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Speaker 2: five milli liters of boiling water and stir, scraping and

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Speaker 2: combining the juices until the water has been absorbed and

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Speaker 2: the zucchini is soft. Add the mint or basil, seasoned

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Speaker 2: with salt and pepper and serve.

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Speaker 1: You chose the recipe for zucchini trifilati, I did? And

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Speaker 1: why why did it have all the recipes? Because it's

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Speaker 1: one of my favorites. It's one of the first vegetables

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Speaker 1: I ever learned to cook. In that process.

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Speaker 2: I love eating zucchini out courgette, same thing, same thing,

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Speaker 2: French or Italian. I love eating it out. But whenever

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Speaker 2: I cook it, I don't get it quite right. I fore, like,

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Speaker 2: I don't know whether I don't season it completely right,

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Speaker 2: or it can go kind of like too soft, too easily,

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Speaker 2: or whatever it is. But so, but whenever I eat

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Speaker 2: it out, it's like, oh my god, what is this delicious?

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Speaker 2: Especially impasta? And then so I think when I saw

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Speaker 2: it today, I was like, well, this is a perfect

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Speaker 2: way to just maybe it's quite selfish. And also the timing,

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Speaker 2: she said an hour. I'm bad at putting things on

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Speaker 2: high for a short period of time. I guess I'm

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Speaker 2: quite impatient book, Yeah, exactly, I come on, let's go.

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Speaker 2: Let's Also I get very hungry very quickly, especially when

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Speaker 2: I'm at home. I'm just sirring, oh, I'll make dinner tonight,

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Speaker 2: don't worry about it, and then all of a sudden

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Speaker 2: fifteen minutes, I'm like, I'm starving. I don't know about you.

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Speaker 2: I'm going to die by.

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Speaker 1: Oil water right faster. Yeah, I think that the French

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Speaker 1: are like very Healdente, you know, they're like things quite crispy.

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Speaker 1: And the Italians really like to slow cook their vegetables.

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Speaker 1: I get more flavor out of it. Maybe it's the

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Speaker 1: olive oil that is then absorbed into it over a

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Speaker 1: longer period of time, the process of sort of slidy

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Speaker 1: going brown and then soft and then brown again. The

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Speaker 1: Italians cook vegetables for your British I know, so I

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Speaker 1: have to be careful not malt okay. So then I

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Speaker 1: would say that why is it that when the Italians

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Speaker 1: cook vegetables for a long time they get better, and

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Speaker 1: when English people vegetables for a long time, they kind

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Speaker 1: of get worse. Friend of mine said, I remember saying

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Speaker 1: years ago that nobody really had time to cook anymore,

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Speaker 1: and that's you know, it's a shame. And he said, yeah,

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Speaker 1: but except for the English. Maybe cabbage, but they'll say, oh,

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Speaker 1: we only have forty five minutes the cabbage. Yeah, maybe

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Speaker 1: that would speed up. But I think zucchini. Does we

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Speaker 1: do some that. Actually, I don't think we do any

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Speaker 1: zucchini that is, Chris. But because even if we boil it,

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Speaker 1: we boil it for longer whole and then slice it

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Speaker 1: up and put it with olive oil and mint.

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Speaker 2: But well that's something that I've learned today. Yeah, see,

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Speaker 2: that's good.

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Speaker 1: So what was it like growing up in your home

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Speaker 1: in terms of food, because you do seem to say

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Speaker 1: you love to eat. Tell me about the early days

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Speaker 1: of your childhood and food. What are your memories.

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Speaker 2: I grew up at home with my mom and my

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Speaker 2: brother and me. It's just the three of us, and

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Speaker 2: my mom is a great cook. There was always a

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Speaker 2: lot of food, you know, like that was the thing.

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Speaker 2: Quantity was keen in my house, like loads of food.

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Speaker 2: There was never a question of anyone going hungry. And

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Speaker 2: it was also such a big way of showing love.

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Speaker 2: I think, you know, my mom, if I was feeling sad,

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Speaker 2: it was food. If I was feeling happy, it was food.

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Speaker 1: What was her background? Did she grow up in a

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Speaker 1: house like that? Well? I don't know.

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Speaker 2: Actually, I think my mom grew up quite scared of food.

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Speaker 2: My mom is Jewish. I think food in the Jewish

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Speaker 2: culture is so important, you know. So I think she

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Speaker 2: and my mom didn't have a huge appetite growing up,

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Speaker 2: but it was very like finished, what's on your plate?

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Speaker 1: Do you know? Have your grandmother where she came was

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Speaker 1: she born in Britain?

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Speaker 2: Well, so there are two sides, both sort of during

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Speaker 2: a Second World War. There were my mother's father's family

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Speaker 2: emigrated from Poland and my mother's family were from Austria,

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Speaker 2: you know.

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Speaker 1: Yeah, because I think there's also something perhaps about an

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Speaker 1: immigrant family in a possibly threatening environment. My family came

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Speaker 1: from Russia and from Hungary again emigrated and there definitely

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Speaker 1: was a feeling that in an alien environment where you

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Speaker 1: were concerned about the protection of your children, food was

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Speaker 1: a kind of way of almost creating a barrier of

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Speaker 1: safety for your kids. And you know, the thing of

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Speaker 1: coming home. I always tell a story that apparently my

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Speaker 1: grandmother came to visit her first grandson, my brother and

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Speaker 1: first grandson, and she came. She used to travel with

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Speaker 1: her rolling pit, you know, and so she arrived in

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Speaker 1: the house of the country and my mother said, do

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Speaker 1: you want to see that baby? And she said, let's

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Speaker 1: eat first.

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Speaker 3: Yeah.

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Speaker 1: So I think that culture but it may be. You know,

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Speaker 1: I'm Jewish, and so I think that probably is a

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Speaker 1: Jewish characteristic. But probably if you had an African family

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Speaker 1: in you know, a white society that felt threatened, or

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Speaker 1: you know, a Catholic family in Belfast, that food would

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Speaker 1: maybe become even more totally.

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Speaker 2: And like my mom grew up in Northwest London, so

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Speaker 2: I grew up in Brighton, So there's not really a

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Speaker 2: massive Jewish community at all where I grew up, but

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Speaker 2: we were probably the only household there was. You know,

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Speaker 2: there were lots of supermarkets in Brighton where you could

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Speaker 2: get whatever it was you wanted to eat, but my

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Speaker 2: mom would have to go to the waitrose if she

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Speaker 2: wanted anything that was kosher. Yeah, you're right, no, no,

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Speaker 2: but she liked My mum will only eat Kosha smake salmon.

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Speaker 2: She doesn't like other smoke salmon because it's too oily.

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Speaker 1: You know.

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Speaker 2: She likes sort of kosher sausages and could filter fish

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Speaker 2: and you know, she likes that food. So if she

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Speaker 2: she wouldn't eat necessari and keep kosher, but she had

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Speaker 2: to go to that waitrose to get that food. So

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Speaker 2: mine was the only house in Rotting Dean. You know, right,

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Speaker 2: and I had chopped liver in the fridge, but it

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Speaker 2: was I mean, but my brother and I were quite

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Speaker 2: kind of embarrassed at that food. I think it's weird.

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Speaker 1: It's kind of weird to kind of adapt. I mean,

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Speaker 1: I think you want to. Whereas your mother might have

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Speaker 1: been proud to do that, the children are much more

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Speaker 1: protected of their identity and wanting to, you know, become

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Speaker 1: like the people next door, school friends, not be different.

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Speaker 2: And I think that because she was a single mother too,

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Speaker 2: it was very much like she I think, you know,

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Speaker 2: when you have two kids under the age of four, necessarily,

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Speaker 2: you know, we're not eating filter fish. So she would

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Speaker 2: eat alone a lot, not alone with us, but eat

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Speaker 2: her own meal. And I we did that a lot

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Speaker 2: actually growing up. You know, my brother loved oldfish and

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Speaker 2: I loved red meat, and my mom loved whatever, you know,

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Speaker 2: and we would eat different at the same time totally,

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Speaker 2: and I was fine. I was actually telling a friend

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Speaker 2: just now that you know I eat. Before I met

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00:21:14,000 --> 00:21:21,359
Speaker 2: my boyfriend that I'm with now, I didn't like to

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00:21:21,400 --> 00:21:23,600
Speaker 2: share food. And I think that that's kind of why,

398
00:21:23,720 --> 00:21:25,880
Speaker 2: because we'd go out for dinner and it would be like,

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Speaker 2: I'll have my thing, you have yours. It was weird

400
00:21:30,280 --> 00:21:33,200
Speaker 2: for me. Also, small plates restaurants is such a thing now,

401
00:21:33,359 --> 00:21:36,920
Speaker 2: you know, thing in London. For me growing up, if

402
00:21:36,960 --> 00:21:40,480
Speaker 2: we went out for dinner, I would get a bowl

403
00:21:40,520 --> 00:21:43,880
Speaker 2: of pasta, you know, carbonara. Let's say, my brother would

404
00:21:43,920 --> 00:21:47,320
Speaker 2: get the prawns with garlic and chili, and my mom

405
00:21:47,359 --> 00:21:50,520
Speaker 2: would get the chicken and we wouldn't share. You know.

406
00:21:50,560 --> 00:21:52,720
Speaker 2: It was that and my mom. But my mom was

407
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Speaker 2: very good at spending that time making what it was

408
00:21:55,440 --> 00:21:58,919
Speaker 2: that we wanted. It's a lot of work, but what

409
00:21:59,040 --> 00:22:01,800
Speaker 2: it meant was that I'm up. Until a couple of

410
00:22:01,880 --> 00:22:05,800
Speaker 2: years ago, really I was not good at sharing food

411
00:22:06,359 --> 00:22:08,919
Speaker 2: were now the only thing that I refuse to share

412
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Speaker 2: is soup because I think that's gross.

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Speaker 1: Yeah gross, right, thank you, thank you.

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Speaker 2: And people also say you shouldn't share omelets, Okay, I

415
00:22:20,359 --> 00:22:22,080
Speaker 2: like her. I don't mind sharing enough.

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Speaker 1: Well, it's all about the double dipping, right right, right,

417
00:22:26,160 --> 00:22:29,080
Speaker 1: But the COVID also changed a lot of job don't

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Speaker 1: you sure sort of fear around around that? Yeah? And

419
00:22:34,640 --> 00:22:37,120
Speaker 1: did you have Friday night suppers? Well, I guess you didn't.

420
00:22:36,960 --> 00:22:40,159
Speaker 2: At my at my mother's family's house, you know, we

421
00:22:40,200 --> 00:22:44,159
Speaker 2: would we would go, we would travel up to uh

422
00:22:44,680 --> 00:22:47,200
Speaker 2: Highgate by that point where my grandfather was living, and

423
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Speaker 2: we do pass over. Definitely.

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Speaker 1: Does your father cook.

425
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Speaker 2: My dad does cook, but he cooked my dad's Maltese.

426
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Speaker 1: What is Maltese food.

427
00:22:56,920 --> 00:22:59,320
Speaker 2: It's kind of like a mix, just like the language

428
00:22:59,320 --> 00:23:03,600
Speaker 2: of arab and Italian because it's in between North Africa,

429
00:23:03,720 --> 00:23:04,440
Speaker 2: Libya and.

430
00:23:04,440 --> 00:23:06,600
Speaker 1: Sicily, so great, great mix.

431
00:23:06,760 --> 00:23:09,639
Speaker 2: It's incredible. But the food is, you know, it's also

432
00:23:09,840 --> 00:23:12,800
Speaker 2: in terms of produce, it's not the best place. So

433
00:23:12,880 --> 00:23:16,159
Speaker 2: like the food is yummy, but it's lots of rabbit.

434
00:23:16,600 --> 00:23:21,080
Speaker 1: You know. The Friday night supper and Jewish households is like,

435
00:23:21,240 --> 00:23:24,040
Speaker 1: I guess it's a bit like the Sunday lunch with religion,

436
00:23:24,160 --> 00:23:27,639
Speaker 1: you know, yeah, read did you do the readings? And

437
00:23:27,800 --> 00:23:28,480
Speaker 1: the I did?

438
00:23:28,760 --> 00:23:30,760
Speaker 2: I had to sing, the managed to know and all

439
00:23:30,800 --> 00:23:32,800
Speaker 2: of that kind of stuff. I mean, I remember, you know,

440
00:23:32,880 --> 00:23:35,800
Speaker 2: the actual food on Passover being just sort of like

441
00:23:35,880 --> 00:23:39,600
Speaker 2: some horrible cool events. But then it's like, you know,

442
00:23:39,960 --> 00:23:44,440
Speaker 2: roast chicken or whatever it was. Yeah, lots of fish too,

443
00:23:44,600 --> 00:23:47,400
Speaker 2: And I only started liking fish a couple of years ago.

444
00:23:47,800 --> 00:23:53,440
Speaker 1: So you grew up really loving food, loving loving to eat, yeah.

445
00:23:53,840 --> 00:23:56,679
Speaker 2: Very much so. And you know, if I was if

446
00:23:56,680 --> 00:23:58,400
Speaker 2: I woke up one morning was like, I don't want

447
00:23:58,400 --> 00:24:01,119
Speaker 2: to go to school today, A bribe me by taking

448
00:24:01,119 --> 00:24:03,399
Speaker 2: me to the bakery before school so I could get

449
00:24:03,440 --> 00:24:07,639
Speaker 2: across like it was, you know, and I'd have sometimes

450
00:24:07,640 --> 00:24:10,280
Speaker 2: she'd pick me up every Thursday night with a chicken

451
00:24:10,359 --> 00:24:14,760
Speaker 2: katsukari before I went to netball, because I don't know

452
00:24:14,840 --> 00:24:16,240
Speaker 2: how I did that, you know.

453
00:24:16,440 --> 00:24:26,240
Speaker 1: Yeah, if you liked listening to Ruthie's Table four, would

454
00:24:26,240 --> 00:24:30,240
Speaker 1: you please make sure to rate and review the podcast

455
00:24:30,359 --> 00:24:35,199
Speaker 1: on the iHeartRadio app, Apple Podcasts, Spotify or wherever you

456
00:24:35,320 --> 00:24:45,840
Speaker 1: get your podcasts. Thank you. When you grew up in

457
00:24:45,880 --> 00:24:49,520
Speaker 1: this household of your you know, everybody having a meal,

458
00:24:49,600 --> 00:24:52,359
Speaker 1: whether it was all three separate foods, and then you

459
00:24:52,520 --> 00:24:55,280
Speaker 1: left home to go to did you go to Rada? Right?

460
00:24:56,240 --> 00:24:58,160
Speaker 1: And was that an awakening? Was it?

461
00:24:58,160 --> 00:24:58,280
Speaker 2: It?

462
00:24:58,320 --> 00:25:01,639
Speaker 1: Was it different? It was apartment.

463
00:25:01,880 --> 00:25:05,040
Speaker 2: I lived in an apartment in Wilston Green with three

464
00:25:05,080 --> 00:25:07,240
Speaker 2: people that were in my year but I'd never met

465
00:25:07,280 --> 00:25:09,959
Speaker 2: before that time. I mean, I ate a lot of

466
00:25:10,000 --> 00:25:13,520
Speaker 2: like things on toast, to be honest, mushrooms on toast.

467
00:25:14,600 --> 00:25:15,359
Speaker 2: I had a lot.

468
00:25:15,440 --> 00:25:15,840
Speaker 1: That's good.

469
00:25:15,840 --> 00:25:18,760
Speaker 2: I'd put like pestle into my mushrooms and I'd have

470
00:25:18,880 --> 00:25:22,359
Speaker 2: that on tits almost every night. There was a fish

471
00:25:22,359 --> 00:25:25,080
Speaker 2: and chip shop. I didn't like fish then, so I'd

472
00:25:25,080 --> 00:25:26,640
Speaker 2: get like a savaloy and chips.

473
00:25:26,920 --> 00:25:28,480
Speaker 1: Mate, you start liking fish, do you.

474
00:25:28,440 --> 00:25:31,720
Speaker 2: Think When I had a year off, I went to Fiji,

475
00:25:31,800 --> 00:25:35,040
Speaker 2: there was like a sustainability thing that we were living

476
00:25:35,040 --> 00:25:36,680
Speaker 2: on this tiny island. And if you.

477
00:25:36,600 --> 00:25:38,800
Speaker 1: Didn't eat fish, that's fun.

478
00:25:38,640 --> 00:25:41,280
Speaker 2: Yeah, very far. If you didn't eat fish, you had

479
00:25:41,280 --> 00:25:44,040
Speaker 2: to eat pumpkin. I was like, great, I'll eat pumpkin.

480
00:25:44,280 --> 00:25:46,520
Speaker 2: But after a month of eating pumpkin, You're like, I'm

481
00:25:46,520 --> 00:25:48,840
Speaker 2: going to die if I don't eat something other than pumpkin.

482
00:25:49,000 --> 00:25:52,560
Speaker 2: So I started to try fish, and I got better

483
00:25:52,560 --> 00:25:55,960
Speaker 2: and better. Back eighteen and.

484
00:25:55,960 --> 00:25:58,399
Speaker 1: Apart from Malta, did your parents take you to Italy

485
00:25:58,560 --> 00:26:02,760
Speaker 1: or to France? Did your rooposed to other cultures of foosh?

486
00:26:02,840 --> 00:26:05,400
Speaker 2: You know, my mom was very busy trying to keep

487
00:26:05,520 --> 00:26:08,400
Speaker 2: everything afloat if I went on holiday. I went away

488
00:26:08,600 --> 00:26:10,800
Speaker 2: more with my dad, but he took us to some

489
00:26:10,840 --> 00:26:15,360
Speaker 2: amazing places. I went to Egypt when I was eleven,

490
00:26:16,040 --> 00:26:20,040
Speaker 2: and I remember my dad having pigeon a whole one yeah,

491
00:26:20,040 --> 00:26:23,720
Speaker 2: a whole pigeon and getting food poisoning, and then we

492
00:26:23,800 --> 00:26:28,440
Speaker 2: went to the pyramids and my dad passed out in

493
00:26:28,520 --> 00:26:33,119
Speaker 2: a pyramid, which was quite scary. Yeah, so I remember,

494
00:26:33,320 --> 00:26:35,480
Speaker 2: you know, I remember going away a lot. You know,

495
00:26:35,520 --> 00:26:38,040
Speaker 2: I went away with my dad, but it was mostly Malta.

496
00:26:38,320 --> 00:26:41,520
Speaker 2: I didn't like travel a lot, you know, as a kid.

497
00:26:41,720 --> 00:26:45,159
Speaker 2: To be honest, I only went to America for the

498
00:26:45,200 --> 00:26:48,120
Speaker 2: first time a couple of years ago, and I'm about

499
00:26:48,119 --> 00:26:49,760
Speaker 2: to go to LA for my first time.

500
00:26:49,880 --> 00:26:52,080
Speaker 1: So he's La the premiere in La.

501
00:26:52,240 --> 00:26:54,080
Speaker 2: There's there's a screening in La, and it will be.

502
00:26:54,000 --> 00:26:55,920
Speaker 1: My first time wearing the same friendly dress or do

503
00:26:56,000 --> 00:26:58,080
Speaker 1: you get to know a different thing? I think you

504
00:26:58,160 --> 00:27:00,960
Speaker 1: have to give it back and that's fine.

505
00:27:00,960 --> 00:27:03,000
Speaker 2: I think it's custom. So I think that's my I mean,

506
00:27:03,040 --> 00:27:05,239
Speaker 2: I had my name in the label, so I keep up.

507
00:27:05,359 --> 00:27:09,760
Speaker 2: So but yeah, and again it's like, that's what's fun

508
00:27:09,800 --> 00:27:12,880
Speaker 2: to me is where am I going to eat in La?

509
00:27:13,000 --> 00:27:14,640
Speaker 2: Where am I going to eat in New York? When

510
00:27:14,680 --> 00:27:16,440
Speaker 2: I'm there in Paris? At all of those things.

511
00:27:16,520 --> 00:27:19,080
Speaker 1: I think that's always like that question when you know,

512
00:27:19,240 --> 00:27:22,239
Speaker 1: asking people who do travel for either they're you know,

513
00:27:22,440 --> 00:27:25,040
Speaker 1: acting or for other reasons that they have to travel.

514
00:27:25,600 --> 00:27:28,760
Speaker 1: They're the people who really research where they're going, to

515
00:27:28,800 --> 00:27:31,280
Speaker 1: find out where they're going to eat, and maybe go

516
00:27:31,320 --> 00:27:34,480
Speaker 1: to the markets to see, yeah, what's in what's in season,

517
00:27:34,560 --> 00:27:37,040
Speaker 1: and what's in the in the market. Do you go

518
00:27:37,119 --> 00:27:38,880
Speaker 1: to sleep at night thinking what you're going to eat

519
00:27:38,880 --> 00:27:39,520
Speaker 1: the next day?

520
00:27:39,880 --> 00:27:43,200
Speaker 2: I definitely did while I was on this day for

521
00:27:43,359 --> 00:27:46,160
Speaker 2: what I love to eat, you know, but I've become

522
00:27:46,280 --> 00:27:49,160
Speaker 2: better at understanding what it is that my body needs

523
00:27:49,200 --> 00:27:52,000
Speaker 2: at different times. I'm not as obsessed with food as

524
00:27:52,040 --> 00:27:55,240
Speaker 2: I have been at certain points in my life.

525
00:27:55,400 --> 00:27:58,680
Speaker 1: How do you feel having finished playing Amy?

526
00:27:59,160 --> 00:28:02,040
Speaker 2: It's been a while since we wrapped, It's been about

527
00:28:02,040 --> 00:28:05,080
Speaker 2: a year. But no, it was difficult, you know. It

528
00:28:05,119 --> 00:28:11,240
Speaker 2: was I was so invested emotionally and physically and psychologically

529
00:28:11,359 --> 00:28:14,159
Speaker 2: in that world, so it was kind of insane to

530
00:28:14,200 --> 00:28:17,840
Speaker 2: step out of it. It didn't really feel real. Every time

531
00:28:17,920 --> 00:28:21,640
Speaker 2: I see Amy anywhere and hear her anywhere, it's definitely

532
00:28:21,680 --> 00:28:24,159
Speaker 2: means something different to me now than it did before.

533
00:28:24,760 --> 00:28:28,080
Speaker 2: I'm incredibly proud of what it is that we've made.

534
00:28:28,160 --> 00:28:30,919
Speaker 2: And you know, when you get to finally enjoy the

535
00:28:31,000 --> 00:28:34,240
Speaker 2: work and sit in the cinemar and watch it with

536
00:28:34,359 --> 00:28:36,119
Speaker 2: those people and had the kind of reaction that we

537
00:28:36,200 --> 00:28:41,160
Speaker 2: had on Monday night. It feels like, oh amazing.

538
00:28:41,520 --> 00:28:44,720
Speaker 1: You know, before we started, we were talking about comfort

539
00:28:45,080 --> 00:28:48,320
Speaker 1: and I was saying that we always ask everybody because

540
00:28:48,360 --> 00:28:50,719
Speaker 1: the answers are so different. But if you were to

541
00:28:50,760 --> 00:28:52,800
Speaker 1: think about a food that you would go to for

542
00:28:52,920 --> 00:28:59,160
Speaker 1: comfort when you were either worried or concerned or sad

543
00:28:59,280 --> 00:29:01,680
Speaker 1: or a loss or whatever it was that you just

544
00:29:01,760 --> 00:29:04,320
Speaker 1: wanted something that would make you feel better through eating,

545
00:29:04,800 --> 00:29:06,680
Speaker 1: is there a comfort food that you would go to?

546
00:29:07,840 --> 00:29:12,000
Speaker 2: Yes. I mean my mom used to make me a

547
00:29:12,520 --> 00:29:16,280
Speaker 2: risotto when I was younger, and it was very much

548
00:29:16,440 --> 00:29:19,320
Speaker 2: the like Marisa is having a bit of a sad

549
00:29:19,440 --> 00:29:23,200
Speaker 2: day and this is what she needs to eat. And

550
00:29:23,240 --> 00:29:25,320
Speaker 2: it was a resulto. Really that was probably for about

551
00:29:25,320 --> 00:29:28,719
Speaker 2: four people that I ate all by myself. And how

552
00:29:28,760 --> 00:29:30,640
Speaker 2: do you know, I don't know how sort of like

553
00:29:31,360 --> 00:29:34,720
Speaker 2: authentic it was. I think sometimes she would use like

554
00:29:34,800 --> 00:29:37,400
Speaker 2: resorto rise and sometimes it would be like basmati rices.

555
00:29:37,440 --> 00:29:39,280
Speaker 2: That's what she had in the fridge in the carbeard

556
00:29:39,720 --> 00:29:43,280
Speaker 2: but you know it was a bacon and pea resotte

557
00:29:43,880 --> 00:29:51,040
Speaker 2: and it was delicious. And now if I'm feeling sad still,

558
00:29:51,960 --> 00:29:53,640
Speaker 2: I would call my mum and ask her to make

559
00:29:53,680 --> 00:29:54,320
Speaker 2: me that resotte.

560
00:29:54,640 --> 00:29:57,960
Speaker 1: Okay, well then she would. I'm sure you'd have to.

561
00:29:59,280 --> 00:30:00,640
Speaker 1: Would you have a bake yourself?

562
00:30:01,440 --> 00:30:03,080
Speaker 2: I don't think it would be the same.

563
00:30:03,880 --> 00:30:06,080
Speaker 1: We can make that. The piece are in season right now,

564
00:30:06,560 --> 00:30:08,560
Speaker 1: so the next time, if you come and call me

565
00:30:08,560 --> 00:30:09,400
Speaker 1: and we'll make that for you.

566
00:30:09,560 --> 00:30:14,720
Speaker 2: Okay, God, amazing? Why not? Thank you, thank you so much,

567
00:30:14,840 --> 00:30:16,280
Speaker 2: thank you, thank you.

568
00:30:16,280 --> 00:30:25,320
Speaker 1: I have that. Yeah, thank you for listening to Ruthie's

569
00:30:25,320 --> 00:30:27,920
Speaker 1: table for in partnership with Montclair