WEBVTT - Book tour bonus with Ina Garten

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<v Speaker 1>Hi everyone, I'm Katie Curic and this is a bonus

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<v Speaker 1>episode of Next Question Dadada. Today I'm sharing another stop

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<v Speaker 1>on my book tour, and this time it's Atlanta. Everyone said,

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<v Speaker 1>please don't say Hotlanta. Don't worry Atlanta. I'm not going

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<v Speaker 1>to where I got to talk to one of my

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<v Speaker 1>favorite people. And yes, I'll be saying that a lot,

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<v Speaker 1>but it's true. The Barefoot Contessa herself in a garden.

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<v Speaker 1>So bonapatite. You guys are in for such a treat

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<v Speaker 1>because my next guest is one of my favorite people

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<v Speaker 1>on the planet, probably one of yours too. Iin a

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<v Speaker 1>garden seems to iin a garden, to me, seems to

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<v Speaker 1>signify everything that is good in the world. Her very

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<v Speaker 1>name just makes you feel better, doesn't it. Her cookbooks

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<v Speaker 1>are my go to for everything from pants and ella

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<v Speaker 1>to pasta pesta with peas and pine nuts, which is

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<v Speaker 1>very alliterative. From her famous coconut cupcakes to her delicious

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<v Speaker 1>roast chicken, which we'll talk about. She's got her show

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<v Speaker 1>on the Food Network. Of course, she's developing another show

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<v Speaker 1>with guests. Maybe she'll invite me. A Muhlner fingers cross

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<v Speaker 1>and she's currently working on her cookbook. So please welcome

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<v Speaker 1>Iina Gardens here. Oh my gosh, I know everyone's so

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<v Speaker 1>excited you're here. Um. I shouldn't say this, but you're

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<v Speaker 1>my favorite guests in all the cities, so don't tell

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<v Speaker 1>anyone secret. So so let's talk about because I think

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<v Speaker 1>during the pandemic, Iina, you were such a comforting presence

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<v Speaker 1>for so many people. Before that you were comforting presence,

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<v Speaker 1>but you spread such joy. And one of my favorite

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<v Speaker 1>moments was when you poured a giant cost abow that

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<v Speaker 1>was what he saw that it was more than the

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<v Speaker 1>size of our heads. Um, I think we actually have

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<v Speaker 1>a video you there we go what I would say

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<v Speaker 1>you no, stay safe, have a very good time, and

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<v Speaker 1>don't forget the cocktails. Did you drink that whole thing?

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<v Speaker 1>There's a bottle of vodka in there. Where did that

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<v Speaker 1>idea come from? Because it cracked me up. It actually

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<v Speaker 1>started out as an April Fools thing. And um, when

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<v Speaker 1>when the pandemic hit in the beginning of March, I

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<v Speaker 1>said to my assistance, let's go downstairs in the base

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<v Speaker 1>and clean it out and then we'll have room to store,

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<v Speaker 1>you know, shelf goods and things like that for the year,

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<v Speaker 1>because I thought we were going to be in this

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<v Speaker 1>for a year or two. And there were these huge

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<v Speaker 1>cocktail glasses martini glasses somebody gave us as a joke,

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<v Speaker 1>and I said, oh, let's throw these out. And my

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<v Speaker 1>assistant said, you never know when you're gonna need them.

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<v Speaker 1>And I thought, I needs a cocktail glass like this,

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<v Speaker 1>and you needed that, then you thought so, Then I thought.

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<v Speaker 1>A month later, it was April one, and I thought,

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<v Speaker 1>I'll do a little April Fool's joke. But as as

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<v Speaker 1>you know, as it kind of evolved in my thinking,

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<v Speaker 1>I thought, nobody needs a joke the second week of

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<v Speaker 1>the pandemic, so but everybody needs a cocktail. So I

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<v Speaker 1>just decided I'm just going to do it straight. And

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<v Speaker 1>I had enough ingredients to make one of those. That

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<v Speaker 1>was it. If I'm if I messed up the video,

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<v Speaker 1>I was in trouble, I had to make a totally

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<v Speaker 1>different cocktail. Well, it made everybody laugh, and I you know,

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<v Speaker 1>I love following you on Instagram because you have so

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<v Speaker 1>much fun, and you know, I think it's given you.

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<v Speaker 1>I mean, you were already huge and so popular, but

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<v Speaker 1>it's kind of giving you this whole new presence and

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<v Speaker 1>such as a place where your fans can see you

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<v Speaker 1>on a regular basis. It's amazing what it's done right.

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<v Speaker 1>It's funny when when the pandemic hit and my friend

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<v Speaker 1>of mine, who's the head of publicity and um at

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<v Speaker 1>my publisher, said, you know, you should be the person

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<v Speaker 1>that people go to if they don't know what to

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<v Speaker 1>do with the white beans in there in their pantry.

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<v Speaker 1>And I was like, I can't tell them that. I mean,

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<v Speaker 1>I don't know that. And I thought about it for

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<v Speaker 1>a day and I thought, well, let me see if

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<v Speaker 1>I can. So I sort of posted a picture of

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<v Speaker 1>my pantry, which was funny because they were Ramen noodles

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<v Speaker 1>in there, and everybody went, she has Ramen noodles? Why

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<v Speaker 1>does she at college? I had bought them. I had

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<v Speaker 1>no idea what to do with them, but I ended

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<v Speaker 1>up making raman chicken noodle soup, which was actually great. Wow.

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<v Speaker 1>So you know, I think we both have because I

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<v Speaker 1>I love Instagram too, and I and I actually don't

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<v Speaker 1>live too far away from each other in East Hampton.

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<v Speaker 1>And you know, there's something great about being able to

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<v Speaker 1>talk directly to an audience. I was just completely blown

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<v Speaker 1>away when I when I said, okay, I'll just try it,

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<v Speaker 1>and I started posting something every day and people were

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<v Speaker 1>talking to me, and it was all of a sudden,

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<v Speaker 1>I felt like I was connected again. It was really

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<v Speaker 1>incredibly satisfying. Love. I hear the answers which shocked, you know,

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<v Speaker 1>like what should I do with the white beans? I

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<v Speaker 1>just I knew what to do. And there is something

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<v Speaker 1>really wonderful about the interactivity that you get, you know.

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<v Speaker 1>I during the pandemic, Yeah, I did a lot of

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<v Speaker 1>videos about frontline healthcare workers, and you know, I try

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<v Speaker 1>to post things like when they're these these tragedies and

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<v Speaker 1>they're these faceless victims, I try to to show human

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<v Speaker 1>that the humanize it and showed that these were people

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<v Speaker 1>with with lives and families, and I think that's something

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<v Speaker 1>that that people forget when they hear statistics. So I

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<v Speaker 1>I really like going direct to consumer, as they say,

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<v Speaker 1>and you probably never get trolls, do you, I mean

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<v Speaker 1>people who have nasty things to say about me? Yeah? Oh? Never, rarely,

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<v Speaker 1>I have to say, really I imagine, I mean, who

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<v Speaker 1>would say something mean to Ainah? I get plenty of them,

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<v Speaker 1>and I just blocked their asses that's a good play. Definitely.

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<v Speaker 1>Um So, So I want to talk to Iina because

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<v Speaker 1>Iina is also writing a memoir, which is so it's

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<v Speaker 1>not gonna be like Katie's. I mean, she's in the

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<v Speaker 1>very beginning stages. But tell me a little bit about it. Well,

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<v Speaker 1>tell me first how you started. So you just decided

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<v Speaker 1>to do it. And I have to say, it was

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<v Speaker 1>so brave of you to really get you know, just

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<v Speaker 1>decide you're gonna put it all out there. You're going there? Yeah,

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<v Speaker 1>were there any times when you said to yourself, well,

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<v Speaker 1>maybe I shouldn't go there? Well? I did. I did

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<v Speaker 1>keep some things out, believe it or not. There's like

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<v Speaker 1>two things in my life that are still private but

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<v Speaker 1>didn't evolve. Or did you know going in that you

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<v Speaker 1>were going to do that? Well? I was working on

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<v Speaker 1>it for three years and I really wanted to write

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<v Speaker 1>a book that felt like I was sitting down with

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<v Speaker 1>friends and sharing what it felt like to be in

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<v Speaker 1>my position in all kinds of situations. And and John

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<v Speaker 1>said to me, and it's all his fault. If you're

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<v Speaker 1>not going to be honest, you shouldn't write a book.

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<v Speaker 1>And so I really tried to just share myself with

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<v Speaker 1>people because I didn't want it to be like, uh,

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<v Speaker 1>you know, I'm great by Katie Curic. I wanted it

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<v Speaker 1>to be introspective and reflective. And I also did it

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<v Speaker 1>against the backdrop of pretty dramatic social change when it

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<v Speaker 1>comes to gender politics, race in this country, you know,

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<v Speaker 1>gay rights. I witnessed so much, and I wanted to

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<v Speaker 1>kind of talk about being front and center and having that,

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<v Speaker 1>you know, front row seat to history. And then, you know,

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<v Speaker 1>there are a lot of people who've dealt with loss

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<v Speaker 1>and grief and I never wanted to write about it

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<v Speaker 1>right after Jay died, i know, because I felt like

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<v Speaker 1>it was private, this was him. But twenty years later,

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<v Speaker 1>I felt like I could share what I went through

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<v Speaker 1>because you know, I have so many people d M

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<v Speaker 1>me me, who have six spouses or who are dealing

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<v Speaker 1>with a terminal illness themselves, looking for support and guidance,

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<v Speaker 1>and I thought by sharing my story, maybe I could

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<v Speaker 1>help them, and you doc, I'm trying but wonderful. Well,

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<v Speaker 1>it was hard. It was hard to write. And one

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<v Speaker 1>of the nice things I was going to say, is

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<v Speaker 1>is it kind? You know for my daughters. They were

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<v Speaker 1>so little when Jay died and writing about him when

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<v Speaker 1>we met and fell in love. Um. You know, it

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<v Speaker 1>made their father come alive for them. And they both

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<v Speaker 1>called me after reading the chapters and they were just sobbing,

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<v Speaker 1>and they said, thank you so much for writing this.

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<v Speaker 1>It's such a gift to us, so wonderful. But but

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<v Speaker 1>tell me about tell me about your memoir, because you've

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<v Speaker 1>actually been traveling to some of the places where you've

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<v Speaker 1>lived and grown up, etcetera. I'm working with a friend

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<v Speaker 1>of mine who's a writer and has written actually two

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<v Speaker 1>memoirs with people, with Tina Turner and with Oprah, and

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<v Speaker 1>she's just doing a lot of the research, like going

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<v Speaker 1>back and finding my high school friends, which has been

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<v Speaker 1>so amazing to reconnect with the you know, their women

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<v Speaker 1>that have changed their names twice. I don't know how

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<v Speaker 1>she found them, but she did, and it's just really wonderful.

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<v Speaker 1>So so they remember stories that I don't remember, and

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<v Speaker 1>they kind of trigger, you know, a memory for me.

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<v Speaker 1>Um or Um. We went back to my my life

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<v Speaker 1>in Washington, which was in the seventies, late seventies, and Um,

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<v Speaker 1>I used to buy old houses and renovate them. So

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<v Speaker 1>we went to see each one and the last one Um.

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<v Speaker 1>She just said to me, Okay, we're standing standing in

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<v Speaker 1>front of the townhouse that I had bought and and

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<v Speaker 1>I lived in when I moved to West Hampton, and uh,

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<v Speaker 1>and she said, imagine yourself on the steps. And I

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<v Speaker 1>just lost it. And I realized it was a really

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<v Speaker 1>painful ex parents that had completely forgotten. So actually being

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<v Speaker 1>there and seeing it with somebody saying imagine yourself there

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<v Speaker 1>was really powerful. Did you find any of those experiences

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<v Speaker 1>where you didn't? I mean, how did you? Did you

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<v Speaker 1>have journals? Did you how did you remember? I don't

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<v Speaker 1>remember anything. Well, I'm just making it up, guys. So

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<v Speaker 1>that's why that's why I had to write it. Now.

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<v Speaker 1>You know, I'm sixty four, and I thought about calling

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<v Speaker 1>it while I still remember. You know, I'm a pack

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<v Speaker 1>rat and so I'm not everything. Hell, you're like John,

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<v Speaker 1>he doesn't have a sentimental bone in his body. But

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<v Speaker 1>I kept all my speeches, I had diaries, I had

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<v Speaker 1>um you know, of course, and and the Internet is

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<v Speaker 1>really helpful because I could go back and look at

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<v Speaker 1>stories I had done in the past, and the archivists

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<v Speaker 1>that all the networks were really generous and sending me

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<v Speaker 1>material and you know, I kept, like my, my, my

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<v Speaker 1>little flash cards from the two thousand and eight election

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<v Speaker 1>down in my basement, folders from our specials I had

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<v Speaker 1>done on the Central Park Jogger. I mean, so I'm

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<v Speaker 1>just happy I can now clean my basement. Honestly, I

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<v Speaker 1>can throw those things and what's out. But you know,

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<v Speaker 1>I think it is a very emotional experience. I think

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<v Speaker 1>looking back on your life, and you know, you talk

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<v Speaker 1>about Washington, and one of the one of the really

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<v Speaker 1>interesting things of many things that I love about Iina,

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<v Speaker 1>is she actually started as a nuclear policy analyst in

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<v Speaker 1>the in the Carter White House, right in the form

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<v Speaker 1>White House. I mean, I don't know, and I said

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<v Speaker 1>to Iah, well, what will you tell us what attracted

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<v Speaker 1>you to nuclear policy? Doesn't sound attractive, It doesn't It

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<v Speaker 1>doesn't sound very interesting to me. You know, I think

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<v Speaker 1>when when you know, it was in my twenties, and

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<v Speaker 1>I think I was writing policy papers that went to

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<v Speaker 1>the president to make decisions. So it felt, you know,

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<v Speaker 1>it felt serious, and you know, I mean part of

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<v Speaker 1>me thought, I can't believe they trust this to year

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<v Speaker 1>old But but that's what I was doing. And I

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<v Speaker 1>like science. I find science really interesting, and so all

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<v Speaker 1>of the scientific issues were interesting to me. Um. And

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<v Speaker 1>and the funny way, I think I find cooking science

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<v Speaker 1>as well. Ya, They're really related. So you just except

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<v Speaker 1>for one you end up with nuclear energy and the

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<v Speaker 1>other one you end up with coconut cupcakes. I'll go

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<v Speaker 1>for the coconut cut too. Well. So how did you

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<v Speaker 1>make the transition? So you're you're doing this wonky job

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<v Speaker 1>in Washington, d c. Thinking there's got to be something

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<v Speaker 1>more fun than this, right, and it's just not floating

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<v Speaker 1>your boat, and you decide that we'll tell us about

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<v Speaker 1>the how you got from nuclear policy to the barefoot contessa. Um.

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<v Speaker 1>I was sitting in my office one day, thinking I've

0:12:45.760 --> 0:12:48.160
<v Speaker 1>got to do something else, and I was reading the news,

0:12:48.320 --> 0:12:50.360
<v Speaker 1>the New York Times, which I should probably should have

0:12:50.360 --> 0:12:52.680
<v Speaker 1>been working, but I was reading the Times. And there

0:12:52.760 --> 0:12:55.280
<v Speaker 1>used to be this thing called the Business Opportunity section

0:12:55.400 --> 0:12:59.120
<v Speaker 1>in the Times that had like cleaners, dry cleaners, and

0:12:59.440 --> 0:13:03.880
<v Speaker 1>like dell ease and head shops for sale. And there

0:13:04.000 --> 0:13:06.079
<v Speaker 1>was a little specialty food store in a place I've

0:13:06.120 --> 0:13:09.679
<v Speaker 1>never heard, I've really never been in the Hampton's And

0:13:09.840 --> 0:13:11.600
<v Speaker 1>I just thought, oh, that sounds interesting, And I went

0:13:11.679 --> 0:13:13.079
<v Speaker 1>home that night and I said to Jeffrey, you know,

0:13:13.120 --> 0:13:15.400
<v Speaker 1>I really need to do something else. And he gave

0:13:15.480 --> 0:13:17.240
<v Speaker 1>me the best advice. He said, do what you love.

0:13:17.600 --> 0:13:19.760
<v Speaker 1>If you love it, you really good at it. And

0:13:19.840 --> 0:13:21.559
<v Speaker 1>I said, you know, funny, you should mention it. I've

0:13:21.559 --> 0:13:24.120
<v Speaker 1>seen this little it was a tiny little ad and

0:13:24.559 --> 0:13:28.880
<v Speaker 1>um and he said, and he said, let's go look

0:13:28.920 --> 0:13:31.400
<v Speaker 1>at it. And I think, now in retrospect, I think

0:13:31.440 --> 0:13:33.880
<v Speaker 1>he was just humoring me. So the next day we

0:13:33.960 --> 0:13:36.840
<v Speaker 1>drove up to West Hampton and I saw this four

0:13:37.280 --> 0:13:39.840
<v Speaker 1>square foot store, just like the size of this carpet,

0:13:41.160 --> 0:13:43.720
<v Speaker 1>and they were baking chocolate chip cookies. And I thought,

0:13:43.760 --> 0:13:45.880
<v Speaker 1>this is where I want to be. And I just

0:13:46.040 --> 0:13:48.719
<v Speaker 1>made her a very low offer, thinking, you know, she'll

0:13:48.760 --> 0:13:51.040
<v Speaker 1>come back, will negotiate, of time to think about it.

0:13:51.320 --> 0:13:53.480
<v Speaker 1>And we drove back to Washington and the next day

0:13:53.520 --> 0:13:55.160
<v Speaker 1>she called me on the phone and said, thank you

0:13:55.320 --> 0:13:58.080
<v Speaker 1>very much. I accept your offer. And I went, oh, Ship,

0:14:00.480 --> 0:14:03.640
<v Speaker 1>now I have to do it. It wasn't supposed to

0:14:03.679 --> 0:14:07.040
<v Speaker 1>work that way. When we come back, the dish that

0:14:07.200 --> 0:14:25.200
<v Speaker 1>almost broke Ina and the meal she'll never forget, I mean,

0:14:25.360 --> 0:14:28.720
<v Speaker 1>Ainah and Jeffrey, let's let's talk about Ina and Jeffrey Shaoy,

0:14:28.920 --> 0:14:32.960
<v Speaker 1>I mean years. I mean it's like such a great

0:14:33.120 --> 0:14:36.600
<v Speaker 1>love story. And I was so moved when when you

0:14:36.680 --> 0:14:41.160
<v Speaker 1>were talking to me about Jeffrey, because he has given

0:14:41.240 --> 0:14:45.760
<v Speaker 1>you so much, and he really gave you the power

0:14:45.840 --> 0:14:48.920
<v Speaker 1>to believe in yourself. You know your your parents were

0:14:49.040 --> 0:14:52.960
<v Speaker 1>not as not supportive. They weren't supportive, and you know,

0:14:53.120 --> 0:14:57.240
<v Speaker 1>writing this book for me, I so was so grateful

0:14:57.400 --> 0:14:59.760
<v Speaker 1>for my mom and dad because I was always very

0:15:00.040 --> 0:15:03.160
<v Speaker 1>very close and they were you know, my friend Wendy

0:15:03.280 --> 0:15:06.360
<v Speaker 1>knew my parents well and they just gave me such

0:15:06.400 --> 0:15:09.560
<v Speaker 1>an unconditional love and support. But you came from parents

0:15:09.640 --> 0:15:12.240
<v Speaker 1>who were kind of withholding to say the least, there

0:15:12.280 --> 0:15:15.400
<v Speaker 1>were anything but supportive. They really thought I'd never amount

0:15:15.440 --> 0:15:18.640
<v Speaker 1>to anything, which is amazing and um, but you know,

0:15:18.760 --> 0:15:21.520
<v Speaker 1>in the end, you and I've talked about this, we

0:15:21.720 --> 0:15:25.360
<v Speaker 1>only need one person to really believe in us. And

0:15:25.600 --> 0:15:27.600
<v Speaker 1>it could be a teacher, it could be a parent,

0:15:27.760 --> 0:15:30.320
<v Speaker 1>it could be a spouse, just one person who just

0:15:30.520 --> 0:15:32.880
<v Speaker 1>believes in you. And for me, that was Jeffrey, and

0:15:32.960 --> 0:15:35.560
<v Speaker 1>my whole life turned around. And what was it that

0:15:35.840 --> 0:15:40.400
<v Speaker 1>he gave you that that made you could do anything? Anything?

0:15:40.440 --> 0:15:42.920
<v Speaker 1>I wanted to do and he would. He would put,

0:15:43.000 --> 0:15:45.560
<v Speaker 1>I mean when I bought the store, it was twenty knowledge,

0:15:45.800 --> 0:15:48.560
<v Speaker 1>which was I mean, if we had a thousand dollars

0:15:48.600 --> 0:15:50.560
<v Speaker 1>to our name, that was a lot. You know. We

0:15:50.680 --> 0:15:52.800
<v Speaker 1>got a loan for the rest of the money, so

0:15:52.920 --> 0:15:55.800
<v Speaker 1>we put in more money than we had, and he

0:15:55.960 --> 0:15:59.200
<v Speaker 1>was just like, just go do it. And uh, I

0:15:59.320 --> 0:16:03.640
<v Speaker 1>think that's that kind of unconditional support is really extraordinary.

0:16:03.880 --> 0:16:05.920
<v Speaker 1>You know, he's become sort of a little bit of

0:16:06.000 --> 0:16:10.000
<v Speaker 1>a rock star too. I'm much more popular than I am.

0:16:10.840 --> 0:16:13.880
<v Speaker 1>What does he think when people make such a fuss

0:16:13.960 --> 0:16:16.520
<v Speaker 1>over him? Look at that? That is the cutest picture.

0:16:18.560 --> 0:16:20.280
<v Speaker 1>I think he likes when people make a fuss over

0:16:20.440 --> 0:16:24.040
<v Speaker 1>me more than himself. Really does he feel uncomfortable with

0:16:24.120 --> 0:16:26.200
<v Speaker 1>all the int Come on, he gets a kick out

0:16:26.240 --> 0:16:28.480
<v Speaker 1>of it, doesn't he. He likes when people say, I

0:16:29.080 --> 0:16:31.680
<v Speaker 1>like what your wife does. That's really sweet. That's nice.

0:16:31.800 --> 0:16:34.080
<v Speaker 1>And you know you mentioned one person, and I know

0:16:34.200 --> 0:16:36.320
<v Speaker 1>I mentioned this earlier, but I just have to tell

0:16:36.360 --> 0:16:39.960
<v Speaker 1>you all, especially because I'm here in Atlanta. Don Farmer,

0:16:40.040 --> 0:16:43.600
<v Speaker 1>who is Justin's dad who passed away this year, was

0:16:43.760 --> 0:16:47.240
<v Speaker 1>so so supportive me. Of course my parents were as well.

0:16:47.400 --> 0:16:49.800
<v Speaker 1>My dad was a big supporter, and he was a

0:16:49.920 --> 0:16:52.480
<v Speaker 1>journalist and thought I could write. And I was a

0:16:52.560 --> 0:16:55.400
<v Speaker 1>big procrastinator, so he thought I'd be good under deadline

0:16:55.400 --> 0:16:57.640
<v Speaker 1>because I never did my homework until I was waiting

0:16:57.680 --> 0:16:59.560
<v Speaker 1>for the School of Us in the morning. But but

0:17:00.000 --> 0:17:03.400
<v Speaker 1>on Farmer, you know, he he gave me an opportunity.

0:17:03.600 --> 0:17:06.520
<v Speaker 1>He worked with me, he nurtured me. And I tell

0:17:06.600 --> 0:17:08.920
<v Speaker 1>the story in my book. I walked into a meeting

0:17:09.040 --> 0:17:12.000
<v Speaker 1>at CNN. It was full of male executives and one

0:17:12.160 --> 0:17:15.520
<v Speaker 1>young woman who was doing the promos. And the number

0:17:15.600 --> 0:17:19.359
<v Speaker 1>two guy at CNN said, well, that's not like Katie.

0:17:19.480 --> 0:17:23.399
<v Speaker 1>She's successful because of her intelligence, hard work and breast size.

0:17:24.280 --> 0:17:26.600
<v Speaker 1>And this was when I was twenty six years old,

0:17:26.680 --> 0:17:28.920
<v Speaker 1>and I was so taken aback and I came back

0:17:29.320 --> 0:17:32.160
<v Speaker 1>to Chris and Donn they were a husband wife anchor team,

0:17:32.800 --> 0:17:35.440
<v Speaker 1>and I said to them, this just happened to me.

0:17:35.720 --> 0:17:38.600
<v Speaker 1>I don't know what to what to do. And he

0:17:39.119 --> 0:17:42.240
<v Speaker 1>put a piece of typewriter in his IBM S electric

0:17:42.359 --> 0:17:46.040
<v Speaker 1>Google at you young people, and we wrote a memo

0:17:46.520 --> 0:17:49.080
<v Speaker 1>to the guy at the time aid no relation to

0:17:49.240 --> 0:17:54.080
<v Speaker 1>Ted Turner and basically, um, you know said what you

0:17:54.160 --> 0:17:57.320
<v Speaker 1>did was totally inappropriate. I would like you to apologize

0:17:57.359 --> 0:18:00.720
<v Speaker 1>to me immediately. And Ed Turner called and he was just,

0:18:01.320 --> 0:18:04.320
<v Speaker 1>you know, beside himself apologizing, And as I write in

0:18:04.359 --> 0:18:07.600
<v Speaker 1>the book, I loved having his nuts and advice. Um

0:18:08.119 --> 0:18:12.320
<v Speaker 1>is that wrong anyway? But but don really I think

0:18:12.359 --> 0:18:14.680
<v Speaker 1>in a way he slept the tone for me for

0:18:14.800 --> 0:18:16.840
<v Speaker 1>the rest of my career that I didn't have to

0:18:16.960 --> 0:18:19.840
<v Speaker 1>put up with that kind of guff. And you're right

0:18:19.920 --> 0:18:22.720
<v Speaker 1>about one person kind of just being your champion, just

0:18:22.800 --> 0:18:26.120
<v Speaker 1>being your champion. You can do what you can do anything. Yeah,

0:18:26.359 --> 0:18:28.880
<v Speaker 1>And meanwhile, you've taken so many risks. And I think

0:18:28.960 --> 0:18:31.159
<v Speaker 1>that's something you and I have in common. Because you

0:18:31.680 --> 0:18:35.400
<v Speaker 1>left the White House. You then um, you know, bought

0:18:35.520 --> 0:18:38.680
<v Speaker 1>The Barefoot Contessa. Then you sold that to two of

0:18:38.760 --> 0:18:42.280
<v Speaker 1>your employees. Then you decided I'm going to write start

0:18:42.320 --> 0:18:44.920
<v Speaker 1>writing cookbooks. No, I decided I would write a cookbook

0:18:44.920 --> 0:18:46.919
<v Speaker 1>while I figured out what to do with myself. Oh,

0:18:47.000 --> 0:18:50.399
<v Speaker 1>that's just a transitional project. Well it worked out pretty

0:18:51.680 --> 0:18:54.040
<v Speaker 1>worked out, really well. But but I don't know, you

0:18:54.080 --> 0:18:56.720
<v Speaker 1>weren't earnous about writing a cookbook. I didn't think I

0:18:56.760 --> 0:18:59.600
<v Speaker 1>knew anything about writing a cookbook. And now you're on

0:18:59.680 --> 0:19:03.200
<v Speaker 1>your team. Yeah, it's great. I mean, I think my

0:19:03.440 --> 0:19:05.320
<v Speaker 1>my philosophy of life is that you have to jump

0:19:05.359 --> 0:19:07.480
<v Speaker 1>in the pond. You can stand on the side of

0:19:07.520 --> 0:19:10.359
<v Speaker 1>the pond forever talking about what the pond is going

0:19:10.400 --> 0:19:12.639
<v Speaker 1>to feel like, but you have to get in. You

0:19:12.800 --> 0:19:14.560
<v Speaker 1>just have to jump in. And when I found out

0:19:14.560 --> 0:19:17.320
<v Speaker 1>when I was writing cookbooks, it was really fun. I

0:19:17.400 --> 0:19:20.159
<v Speaker 1>love the team of people that did the photographs. I

0:19:20.280 --> 0:19:23.879
<v Speaker 1>loved um designing the books. I loved testing the recipes

0:19:24.000 --> 0:19:26.320
<v Speaker 1>over and over to make sure they're really good. I

0:19:26.440 --> 0:19:29.000
<v Speaker 1>loved every part of that process. I love making sure

0:19:29.200 --> 0:19:31.960
<v Speaker 1>the binding was right so that the book stayed flat

0:19:32.160 --> 0:19:34.239
<v Speaker 1>when you um when you opened it, you don't want

0:19:34.280 --> 0:19:36.560
<v Speaker 1>the pages to go up. I mean every detail of

0:19:36.640 --> 0:19:39.240
<v Speaker 1>that book. As an I wanted it to be beautiful

0:19:39.280 --> 0:19:42.560
<v Speaker 1>object as a gift, but also really accessible if you

0:19:42.600 --> 0:19:44.720
<v Speaker 1>wanted to use it as a cookbook. And I know

0:19:44.840 --> 0:19:47.720
<v Speaker 1>when you come up with recipes, Aina, you have to

0:19:47.880 --> 0:19:51.000
<v Speaker 1>you're very very exacting, aren't you. You have to. Really,

0:19:51.840 --> 0:19:55.280
<v Speaker 1>she's very controlling, actually controlling. That's why we get along

0:19:55.359 --> 0:19:58.320
<v Speaker 1>so well. But you you have to kind of have

0:19:58.480 --> 0:20:01.800
<v Speaker 1>a real plan and play right, take us with you know,

0:20:01.920 --> 0:20:05.320
<v Speaker 1>kind of tell us how you develop a recipe, because

0:20:05.320 --> 0:20:07.720
<v Speaker 1>I'm fascinated by that. Well, first I have to have

0:20:07.760 --> 0:20:10.320
<v Speaker 1>an idea of exactly what I want the recipe to be.

0:20:10.840 --> 0:20:13.240
<v Speaker 1>So I'll take an early one like pan fried onion dip.

0:20:13.600 --> 0:20:16.520
<v Speaker 1>I remembered Lipton's onion soup mix, and I thought, I'm

0:20:16.560 --> 0:20:20.080
<v Speaker 1>sure I can make something that's better with real ingredients.

0:20:20.440 --> 0:20:22.760
<v Speaker 1>And then I would just start cooking. I would just

0:20:22.880 --> 0:20:27.520
<v Speaker 1>start making sautet onions slowly caramelized and then add ingredients

0:20:27.640 --> 0:20:30.639
<v Speaker 1>until I reach exactly what I have in my head

0:20:30.720 --> 0:20:34.159
<v Speaker 1>the flavor, the texture, the heat, the whatever it is

0:20:34.800 --> 0:20:37.520
<v Speaker 1>and um. And then once I've I've done that, I've

0:20:37.560 --> 0:20:40.440
<v Speaker 1>written it down, I give it to at least one

0:20:40.480 --> 0:20:44.040
<v Speaker 1>other person, often two or three and watch them make it.

0:20:44.600 --> 0:20:47.320
<v Speaker 1>And I find out what somebody with a printed page

0:20:47.800 --> 0:20:51.520
<v Speaker 1>does with that, with that recipe, and I learned so much.

0:20:52.080 --> 0:20:55.320
<v Speaker 1>You know, somebody's like chopping onions and they'll go and go,

0:20:55.600 --> 0:20:57.399
<v Speaker 1>just stop. I want to know what your question was,

0:20:57.680 --> 0:21:00.600
<v Speaker 1>so I can answer it in the margin. So somebody

0:21:00.720 --> 0:21:04.520
<v Speaker 1>knowing you know, has the same question you have, they'll um,

0:21:04.800 --> 0:21:07.159
<v Speaker 1>They'll just see the answer. There is there anything that

0:21:07.280 --> 0:21:09.440
<v Speaker 1>you just have not been able to master right. I

0:21:09.520 --> 0:21:11.760
<v Speaker 1>think I remember you telling me it wasn't a Boston

0:21:11.840 --> 0:21:15.000
<v Speaker 1>Cream Boston Cream Pie. I've probably worked on that for

0:21:15.119 --> 0:21:18.280
<v Speaker 1>six years. It's like it was like crazy I would

0:21:18.359 --> 0:21:21.879
<v Speaker 1>make it. It's it's complicated because it's the cake, the

0:21:22.040 --> 0:21:25.879
<v Speaker 1>pastry cream and the chocolate glaze have to be perfectly layered,

0:21:26.000 --> 0:21:28.119
<v Speaker 1>and the textures have to work together. So if the

0:21:28.200 --> 0:21:30.920
<v Speaker 1>chocolate is too strong it overpowers the pastry cream, or

0:21:31.000 --> 0:21:33.480
<v Speaker 1>the cake is too boring, it doesn't stand up to it.

0:21:33.760 --> 0:21:35.879
<v Speaker 1>It's there's there's kind of a layering. And I had

0:21:35.960 --> 0:21:39.600
<v Speaker 1>it almost right. And I had a um actually an

0:21:39.640 --> 0:21:42.520
<v Speaker 1>interview with Christina Tosie, who's the woman who wants Milk Bar,

0:21:43.200 --> 0:21:45.000
<v Speaker 1>and I said she she asked me the same question.

0:21:45.080 --> 0:21:47.480
<v Speaker 1>I said, I'm really close with Boston Cream Pie, but

0:21:47.520 --> 0:21:50.160
<v Speaker 1>the cakes a little dry. And she said, why don't

0:21:50.200 --> 0:21:52.920
<v Speaker 1>you try a soak, which is an orange juice, orange

0:21:53.040 --> 0:21:56.320
<v Speaker 1>zest and sugar syrup that you brush on the cake

0:21:56.800 --> 0:21:59.320
<v Speaker 1>and that kind of trickles down. It just flavors the

0:21:59.359 --> 0:22:01.560
<v Speaker 1>cake and it keep it moist. I went home that

0:22:02.040 --> 0:22:04.320
<v Speaker 1>I hadn't made it, and it was like bingo, that

0:22:04.440 --> 0:22:09.679
<v Speaker 1>was exactly what I was looking for, and I think

0:22:09.720 --> 0:22:13.320
<v Speaker 1>it's in. It's in comfort food, modern comfort food. And

0:22:14.320 --> 0:22:17.680
<v Speaker 1>let's talk about your your famous chicken, because your roast chicken.

0:22:17.720 --> 0:22:20.960
<v Speaker 1>I make that all the time and it's been renamed

0:22:21.119 --> 0:22:24.760
<v Speaker 1>engagement chicken. And the genesis of the engagement chicken is

0:22:24.800 --> 0:22:27.240
<v Speaker 1>funny because I was at a party and is there

0:22:27.240 --> 0:22:30.280
<v Speaker 1>a picture of engagement with the chicken? Yeah. I was

0:22:30.359 --> 0:22:32.080
<v Speaker 1>at a party and there were the young women from

0:22:32.080 --> 0:22:34.080
<v Speaker 1>Glamor magazine who came over to me and said, oh,

0:22:34.160 --> 0:22:36.760
<v Speaker 1>we love your roast chicken recipe. We actually call it

0:22:36.840 --> 0:22:39.600
<v Speaker 1>engagement chicken. And I said why and they said, because

0:22:39.840 --> 0:22:41.840
<v Speaker 1>every time a young woman in the office makes it

0:22:41.920 --> 0:22:47.320
<v Speaker 1>for their boyfriend, they're engaged within twenty four hours. That's

0:22:47.320 --> 0:22:50.359
<v Speaker 1>a powerful chicken, right. I was like, what do you

0:22:50.480 --> 0:22:53.520
<v Speaker 1>would in that bird? Like love potion number nine? What

0:22:53.760 --> 0:22:57.040
<v Speaker 1>is it? And I think recently Emily Blunt didn't she say?

0:22:57.359 --> 0:23:00.480
<v Speaker 1>She told Ruth Rogers at um at River Cafe on

0:23:00.560 --> 0:23:03.119
<v Speaker 1>a podcast that she made it for John Krasinski and

0:23:03.200 --> 0:23:05.840
<v Speaker 1>he asked her to marry a register after works and wait,

0:23:05.880 --> 0:23:09.320
<v Speaker 1>and there was somebody else reasoning, oh, yeah, Megan Marco,

0:23:10.760 --> 0:23:14.720
<v Speaker 1>there you go. That's incredible, that's magical. What are someone

0:23:14.800 --> 0:23:17.359
<v Speaker 1>like that? Do you think are the most important skills

0:23:17.440 --> 0:23:20.960
<v Speaker 1>that you need to to learn in the kitchen? Um?

0:23:21.280 --> 0:23:23.359
<v Speaker 1>You know, I don't think you need to be a

0:23:23.480 --> 0:23:25.800
<v Speaker 1>restaurant chef. I think you need to know how to

0:23:25.880 --> 0:23:29.280
<v Speaker 1>make four things really well and just make them over

0:23:29.359 --> 0:23:32.560
<v Speaker 1>and over and and really kind of get comfortable and

0:23:32.640 --> 0:23:34.919
<v Speaker 1>they don't have to be complicated. If you can make

0:23:34.960 --> 0:23:37.640
<v Speaker 1>a roast chicken, you can make roast turkey, just takes

0:23:37.640 --> 0:23:40.320
<v Speaker 1>a little longer. Um, you can make um, I mean

0:23:40.520 --> 0:23:43.560
<v Speaker 1>you can really. If you make roast broccolini, you can

0:23:43.640 --> 0:23:47.119
<v Speaker 1>make roast squash. Roasting vegetables is really easy. And you

0:23:47.200 --> 0:23:50.560
<v Speaker 1>and I were talking about how some tomatoes, yea simple

0:23:50.640 --> 0:23:53.040
<v Speaker 1>food is sort of the best. And I've been cooking.

0:23:53.200 --> 0:23:55.520
<v Speaker 1>I cooked a little more during the pandemic. My daughter

0:23:55.640 --> 0:23:58.960
<v Speaker 1>carries vegan and she was cooking all sorts of recipes.

0:23:59.400 --> 0:24:02.359
<v Speaker 1>And you know, I have a garden, and in the summer,

0:24:02.600 --> 0:24:06.080
<v Speaker 1>if you have farm stands and you have this, there's

0:24:06.119 --> 0:24:08.680
<v Speaker 1>nothing like going out to have this really simple and

0:24:08.800 --> 0:24:13.119
<v Speaker 1>like taking one of those what I think to the

0:24:13.200 --> 0:24:15.280
<v Speaker 1>yellow ones. I have them do and and they're just

0:24:15.480 --> 0:24:18.359
<v Speaker 1>warm and delicious. They're like candy and that's why I

0:24:18.440 --> 0:24:21.360
<v Speaker 1>love cooking in the summer. Is that your favorite season

0:24:21.440 --> 0:24:23.760
<v Speaker 1>for cooking. I'm like cooking all the time. In the winter,

0:24:23.880 --> 0:24:26.440
<v Speaker 1>I like stews and you know, like red one gray

0:24:26.520 --> 0:24:28.919
<v Speaker 1>short ribs and things like that. But in the summer,

0:24:29.160 --> 0:24:31.480
<v Speaker 1>you know, when it's the farm stands have corn and

0:24:31.560 --> 0:24:34.400
<v Speaker 1>it's delicious, just cut it off the cob and sauntet

0:24:34.480 --> 0:24:37.520
<v Speaker 1>and butter, it's like you're done. Yeah, it's just really good.

0:24:37.800 --> 0:24:40.440
<v Speaker 1>And now you've got your your show, and I'm excited

0:24:40.560 --> 0:24:43.159
<v Speaker 1>about this new show you're working on. I know for

0:24:43.359 --> 0:24:47.040
<v Speaker 1>Discovery it's called be My Guest and tell everyone about

0:24:47.080 --> 0:24:50.080
<v Speaker 1>it because I know you've shot four episodes four episodes.

0:24:50.119 --> 0:24:52.200
<v Speaker 1>Haven't seen it yet, so I'm hoping it's good. I'm

0:24:52.240 --> 0:24:54.680
<v Speaker 1>sure it'll be good. Um. And each each episode, I

0:24:54.760 --> 0:24:57.200
<v Speaker 1>invite somebody that I want to talk to, and so

0:24:57.320 --> 0:25:02.000
<v Speaker 1>I invited Willie Guys too is with but Today's show MSNBC,

0:25:02.359 --> 0:25:07.199
<v Speaker 1>and uh Sunday to Sunday Today is Sunday Today. Um.

0:25:07.480 --> 0:25:10.040
<v Speaker 1>So my first guest was like a great interviewer. So

0:25:10.160 --> 0:25:12.560
<v Speaker 1>I was really nervous, like you were doing the interviews,

0:25:12.880 --> 0:25:15.879
<v Speaker 1>doing the interviews, and it would happened over the pandemic

0:25:16.040 --> 0:25:18.840
<v Speaker 1>is usually people were interviewing me, but people started asking

0:25:18.880 --> 0:25:21.080
<v Speaker 1>me to interview them, and I was like, I'm not

0:25:21.160 --> 0:25:25.440
<v Speaker 1>a journalist. I was really surprised, like like m John Grisham,

0:25:25.520 --> 0:25:30.800
<v Speaker 1>I mean people not even in the food field, Stanley Tucci, you, um,

0:25:31.160 --> 0:25:33.960
<v Speaker 1>And I just thought this is so interesting. Maybe I'll

0:25:34.040 --> 0:25:37.160
<v Speaker 1>just kind of follow that stream. And really it's really

0:25:37.359 --> 0:25:39.919
<v Speaker 1>the art of conversation and you do it around cooking,

0:25:40.280 --> 0:25:42.520
<v Speaker 1>and this is the best job in the world. You

0:25:42.560 --> 0:25:44.600
<v Speaker 1>can ask somebody that you think is really interesting to

0:25:44.640 --> 0:25:46.640
<v Speaker 1>come over for the day and have a good time

0:25:46.720 --> 0:25:49.440
<v Speaker 1>with them. I mean, that's what you do. It'sous and

0:25:49.520 --> 0:25:54.760
<v Speaker 1>you're really good at it. And you had Julians and

0:25:55.240 --> 0:25:57.240
<v Speaker 1>my friends Rob Marshall and John DeLuca, who are the

0:25:57.560 --> 0:26:02.880
<v Speaker 1>producer and director of major movies like Chicago and Mary

0:26:02.920 --> 0:26:07.000
<v Speaker 1>Poppins Returns and just wonderful movies. And then in French

0:26:07.240 --> 0:26:08.600
<v Speaker 1>and there's a woman whose name I don't know how

0:26:08.640 --> 0:26:11.200
<v Speaker 1>many people know her. Her name is Aaron French. She's

0:26:11.200 --> 0:26:14.080
<v Speaker 1>the owner of a restaurant in Main called Lost Lost Kitchen.

0:26:14.600 --> 0:26:18.639
<v Speaker 1>Does anybody know her? Yeah, she just wrote in the

0:26:18.760 --> 0:26:24.640
<v Speaker 1>last year about really her harrowing uh, sort of brings straordinary,

0:26:24.880 --> 0:26:29.640
<v Speaker 1>extraordinary journey to the hardest restaurant in America to get into.

0:26:29.880 --> 0:26:31.639
<v Speaker 1>In order to get into this restaurant in Maine, it's

0:26:31.640 --> 0:26:35.280
<v Speaker 1>in the middle of nowhere town of seven hundred nineteen people,

0:26:35.359 --> 0:26:38.680
<v Speaker 1>they count exactly how many people aren't down. Um, you

0:26:38.760 --> 0:26:41.440
<v Speaker 1>have to send in a postcard by April one, and

0:26:41.600 --> 0:26:45.119
<v Speaker 1>by lottery they pick out every single reservation for the

0:26:45.359 --> 0:26:49.440
<v Speaker 1>entire season on April one. And people try for years

0:26:49.520 --> 0:26:52.440
<v Speaker 1>to get into this restaurant. I actually haven't gotten in yet. Yeah,

0:26:53.040 --> 0:26:55.840
<v Speaker 1>I think somehow something tells me. But she's really able

0:26:55.880 --> 0:26:58.680
<v Speaker 1>to get extraordinary, extraordinary woman. Yeah, and there's a she

0:26:58.760 --> 0:27:02.360
<v Speaker 1>has a areas I'm discovery now, which is wonderful called

0:27:02.400 --> 0:27:05.720
<v Speaker 1>Moss Kitchen. Someone's in the kitchen with Dina, and I

0:27:05.800 --> 0:27:09.560
<v Speaker 1>guess that's me get it. Only people of a certain age,

0:27:09.600 --> 0:27:20.520
<v Speaker 1>probably anyway more with einor Garten. Right after this, I

0:27:20.680 --> 0:27:24.240
<v Speaker 1>was interested in your views on aging because I'll be

0:27:27.080 --> 0:27:33.040
<v Speaker 1>jam child and and you know, I think, especially women,

0:27:33.480 --> 0:27:36.680
<v Speaker 1>we still have so much to offer and still have

0:27:36.840 --> 0:27:40.280
<v Speaker 1>so much energy. And how are you feeling about getting

0:27:40.480 --> 0:27:45.240
<v Speaker 1>a little the maturing process a little creekier, but the

0:27:45.280 --> 0:27:48.600
<v Speaker 1>brain is still working just fine. Um, you know, I

0:27:48.680 --> 0:27:50.520
<v Speaker 1>think you can spend a lot of time worrying about it.

0:27:50.600 --> 0:27:53.040
<v Speaker 1>It's just not worth it because it's gonna happen anyway,

0:27:53.400 --> 0:27:55.399
<v Speaker 1>I think, Um, I mean, I think the key is

0:27:55.520 --> 0:27:58.840
<v Speaker 1>really staying engaged and doing things that you love doing

0:27:59.040 --> 0:28:03.000
<v Speaker 1>and just um, I mean, I just I hope they

0:28:03.320 --> 0:28:07.160
<v Speaker 1>drag me up by my feet. I'm getting curious and interested.

0:28:07.240 --> 0:28:09.560
<v Speaker 1>And you know what's great about you and I hope

0:28:09.600 --> 0:28:11.880
<v Speaker 1>that I have some of this too, is that we're

0:28:11.920 --> 0:28:15.320
<v Speaker 1>always looking for new challenges at the same time really

0:28:15.480 --> 0:28:19.520
<v Speaker 1>kind of appreciating staying in the moment and being present

0:28:19.840 --> 0:28:22.400
<v Speaker 1>or whatever. And I'm worry about the future. Just doing

0:28:22.680 --> 0:28:24.600
<v Speaker 1>just so we do. You and I do the same

0:28:24.640 --> 0:28:27.320
<v Speaker 1>thing we do, we do really well, and the next

0:28:27.359 --> 0:28:31.320
<v Speaker 1>thing just it shows up. You describe something about like

0:28:31.480 --> 0:28:35.840
<v Speaker 1>being on a in a stream. A friend of mine

0:28:35.880 --> 0:28:38.880
<v Speaker 1>who's a therapist, said that, Um, we're all in a stream,

0:28:39.080 --> 0:28:41.440
<v Speaker 1>and we're swimming in a stream. And if you keep

0:28:41.520 --> 0:28:44.320
<v Speaker 1>hitting against the river banks, you're in the wrong stream.

0:28:44.560 --> 0:28:47.000
<v Speaker 1>But if the stream is carrying you along, then you're

0:28:47.040 --> 0:28:49.400
<v Speaker 1>in the right stream. But you also have to relax

0:28:49.560 --> 0:28:51.880
<v Speaker 1>enough to let the stream get in the pond in

0:28:52.000 --> 0:28:54.400
<v Speaker 1>order to get in the stream. You can't. You can't

0:28:54.440 --> 0:28:57.320
<v Speaker 1>do it from the river bank in the stream. Lots

0:28:57.360 --> 0:29:00.360
<v Speaker 1>of water analogies here. Okay, so I have a couple

0:29:00.400 --> 0:29:03.400
<v Speaker 1>of questions. Um, oh, what was your biggest cooking disaster?

0:29:03.920 --> 0:29:09.600
<v Speaker 1>Me cooking disaster? I think once, when Jeffrey and I

0:29:09.680 --> 0:29:11.600
<v Speaker 1>were first married, I made something with ground beef and

0:29:11.720 --> 0:29:15.920
<v Speaker 1>corn that was awful. Really, that sounds it was awful

0:29:16.000 --> 0:29:19.600
<v Speaker 1>like Hamburger helpers. I think it probably tasted like Hamburger helper.

0:29:19.840 --> 0:29:24.200
<v Speaker 1>What was What's Jeffrey's favorite dish? Probably roast chicken. Really,

0:29:25.360 --> 0:29:27.240
<v Speaker 1>I would say that the last thing that I made,

0:29:27.480 --> 0:29:29.200
<v Speaker 1>whatever I've made for him. He goes, it's the best

0:29:29.240 --> 0:29:32.080
<v Speaker 1>thing you've ever made. I mean, is that a good

0:29:32.160 --> 0:29:36.480
<v Speaker 1>husband or one? We all need a Jeffrey in our lives. Okay,

0:29:36.560 --> 0:29:40.400
<v Speaker 1>so here's some rapid fire questions for me as well.

0:29:40.560 --> 0:29:45.120
<v Speaker 1>All right, Aina, what's your favorite junk food? Come on,

0:29:45.960 --> 0:29:51.720
<v Speaker 1>favorite chunk food? I don't know as ice cream junk food? No? No,

0:29:52.320 --> 0:29:55.240
<v Speaker 1>do you like any kind of like? I don't? Don't

0:29:55.360 --> 0:29:58.200
<v Speaker 1>you don't? Really? Right? Well, I'm sorry, that's all right.

0:29:58.360 --> 0:30:01.600
<v Speaker 1>I like that. Oh ships in that category? I like

0:30:02.920 --> 0:30:05.480
<v Speaker 1>what foods do you absolutely hate? Oh? I know the

0:30:05.560 --> 0:30:12.680
<v Speaker 1>answer to this, Cilantro. No. I love Cilantro. Okay, what

0:30:12.840 --> 0:30:15.400
<v Speaker 1>would be your last meal if you had to pick it?

0:30:16.920 --> 0:30:18.800
<v Speaker 1>You know? I had somebody made a meal for me

0:30:18.920 --> 0:30:22.160
<v Speaker 1>in Paris that was incredible. My favorite thing in the

0:30:22.200 --> 0:30:25.280
<v Speaker 1>world is Chateo we Kim so turn, which is like

0:30:25.360 --> 0:30:28.440
<v Speaker 1>a sweet dessert wine. And she served every single course

0:30:28.520 --> 0:30:31.000
<v Speaker 1>with Chateo we Kim, which sounds crazy like you wouldn't

0:30:31.040 --> 0:30:34.320
<v Speaker 1>drink a sweet dessert wine for a main course. But

0:30:34.480 --> 0:30:37.520
<v Speaker 1>she served fog raw with Chateo we Kim, which goes

0:30:37.560 --> 0:30:40.800
<v Speaker 1>together really well. And then she made lobster with grapefruit

0:30:41.000 --> 0:30:43.960
<v Speaker 1>with a little cheto we kim with sturn, which just delicious,

0:30:44.240 --> 0:30:47.200
<v Speaker 1>and an apple tart. That was my favorite meal ever. Really,

0:30:47.320 --> 0:30:50.000
<v Speaker 1>it was just the simplicity of it, and that every

0:30:50.040 --> 0:30:52.440
<v Speaker 1>course was served with sweet dessert one was just in

0:30:52.880 --> 0:30:57.280
<v Speaker 1>so luxurious. Okay, that's a good one. Um. I was

0:30:57.320 --> 0:31:00.120
<v Speaker 1>going to say what food I hated is is that

0:31:00.160 --> 0:31:04.400
<v Speaker 1>I would never eats just what shad row? Oh God,

0:31:05.360 --> 0:31:07.320
<v Speaker 1>do you like that? Don't? I don't like odd things.

0:31:07.560 --> 0:31:09.880
<v Speaker 1>Mike Typeles used to love shad row and it is

0:31:10.040 --> 0:31:15.640
<v Speaker 1>so nasty. Okay? What sweetbreads is mine? Yeah? What what

0:31:15.880 --> 0:31:21.800
<v Speaker 1>is your favorite spice or ingredient? My favorite vanilla vanilla andanilla.

0:31:21.800 --> 0:31:23.840
<v Speaker 1>And make my own vanilla by putting vanilla beans in

0:31:23.960 --> 0:31:27.080
<v Speaker 1>vodka and let them sit for like six months. I

0:31:27.160 --> 0:31:29.960
<v Speaker 1>have a jar that's been going for like thirty five years. Yeah,

0:31:30.160 --> 0:31:32.640
<v Speaker 1>actually maybe forty. Now do you take a little nip

0:31:32.720 --> 0:31:37.680
<v Speaker 1>every No, then don't drink it? Okay, I know you're swifty.

0:31:37.800 --> 0:31:42.600
<v Speaker 1>What's your favorite Taylor Swift song? Shake it off? Okay?

0:31:44.440 --> 0:31:48.719
<v Speaker 1>What's your go to cocktail other than a giant Cosmo? Um?

0:31:48.880 --> 0:31:54.760
<v Speaker 1>Whiskey sour whiskey? Okay and um. I already asked what

0:31:54.920 --> 0:31:57.800
<v Speaker 1>Jeffrey's favorite dish was, So now you've got some questions.

0:31:58.400 --> 0:32:00.200
<v Speaker 1>On the way down, Katie and I realized we'd both

0:32:00.240 --> 0:32:02.880
<v Speaker 1>had pop quizzes, So she's now on the hot seat.

0:32:03.400 --> 0:32:08.200
<v Speaker 1>What's the movie you've seen the most? Um? Love? Actually,

0:32:08.680 --> 0:32:12.160
<v Speaker 1>that's great that I watched it every Christmas. That's a

0:32:12.200 --> 0:32:17.400
<v Speaker 1>good one. What food makes you happy? Cupcakes? Cupcakes? Oh good,

0:32:17.440 --> 0:32:20.120
<v Speaker 1>I know what to make you. What's the best job

0:32:20.200 --> 0:32:25.920
<v Speaker 1>you've ever had? Probably the Today Show? And I think

0:32:25.960 --> 0:32:28.920
<v Speaker 1>I know what the worst job you've ever had is Yeah,

0:32:31.440 --> 0:32:34.440
<v Speaker 1>the best president you ever got, the best president I

0:32:34.560 --> 0:32:39.640
<v Speaker 1>ever got. Oh gosh, I thought, I don't know, Wendy,

0:32:39.680 --> 0:32:41.600
<v Speaker 1>do you have any ideas at a lot of people

0:32:41.680 --> 0:32:44.760
<v Speaker 1>chose to something that's from their childhood. Oh, I know.

0:32:45.600 --> 0:32:49.520
<v Speaker 1>My grandmother, my nana, who she was from Omaha but

0:32:49.960 --> 0:32:54.280
<v Speaker 1>originally from alex City, Alabama, married an architect. My grandfather

0:32:54.640 --> 0:32:58.400
<v Speaker 1>lived in Omaha with Buddy, my uncle um My. My

0:32:58.520 --> 0:33:02.560
<v Speaker 1>grandmother um has the most had the most beautiful collection

0:33:03.200 --> 0:33:07.760
<v Speaker 1>of purses that she bought in Paris, and my mom

0:33:07.920 --> 0:33:10.680
<v Speaker 1>had them all wrapped in tissue paper in a drawer

0:33:10.760 --> 0:33:13.440
<v Speaker 1>in my sister Emily's room, and my mom gave me

0:33:13.560 --> 0:33:16.960
<v Speaker 1>one of those purses. And then when my mom passed away,

0:33:17.160 --> 0:33:20.360
<v Speaker 1>my sister Kiki and I divided up the purses. So

0:33:20.520 --> 0:33:25.920
<v Speaker 1>I have these just beautiful vintage bags from Paris that

0:33:26.120 --> 0:33:30.680
<v Speaker 1>my daughters cannot wait to get their hands on. That's right.

0:33:31.080 --> 0:33:34.160
<v Speaker 1>I think that's my favorite gift. And my last question

0:33:34.320 --> 0:33:37.480
<v Speaker 1>is from a very famous interviewer, James Lifton, if heaven,

0:33:37.760 --> 0:33:40.240
<v Speaker 1>If heaven exists, what would you like to hear God

0:33:40.320 --> 0:33:47.440
<v Speaker 1>say when you arrive welcome. I just want to know

0:33:47.480 --> 0:33:51.080
<v Speaker 1>what your room looks like as long as he says

0:33:51.160 --> 0:33:54.000
<v Speaker 1>there's no room, as long as he doesn't say there's more,

0:33:54.160 --> 0:33:58.920
<v Speaker 1>she doesn't say there's no room, I'll be happy. I mean,

0:33:59.120 --> 0:34:04.520
<v Speaker 1>this was so thanks so much for doing so wonderful.

0:34:05.880 --> 0:34:08.799
<v Speaker 1>Thank you so hard, Thanks so much to the one

0:34:08.840 --> 0:34:11.919
<v Speaker 1>and only Ina Garten. Her upcoming news show is called

0:34:12.200 --> 0:34:15.960
<v Speaker 1>Be My Guest. It will air sometime in two and

0:34:16.080 --> 0:34:18.360
<v Speaker 1>you'll be able to find it on Discovery Plus and

0:34:18.480 --> 0:34:21.440
<v Speaker 1>the Food Network channel. Word on the Street is there

0:34:21.560 --> 0:34:25.160
<v Speaker 1>might also be a companion podcast, so keep an ear

0:34:25.239 --> 0:34:31.520
<v Speaker 1>out for that. Next Question with Katie Kurik is a

0:34:31.560 --> 0:34:34.640
<v Speaker 1>production of I Heart Media and Katie Kurk Media. The

0:34:34.719 --> 0:34:39.520
<v Speaker 1>executive producers Army Katie Kuric, and Courtney Litz. The supervising

0:34:39.560 --> 0:34:44.920
<v Speaker 1>producer is Lauren Hansen. Associate producers Derek Clemens and Adriana Fasio.

0:34:45.280 --> 0:34:48.640
<v Speaker 1>The show is edited and mixed by Derrick Clements. For

0:34:48.760 --> 0:34:51.600
<v Speaker 1>more information about today's episode, or to sign up for

0:34:51.719 --> 0:34:54.560
<v Speaker 1>my morning newsletter, wake Up Call, go to Katie Courrek

0:34:54.680 --> 0:34:57.280
<v Speaker 1>dot com. You can also find me at Katie Curic

0:34:57.360 --> 0:35:00.640
<v Speaker 1>on Instagram and all my social media channel else. For

0:35:00.760 --> 0:35:04.600
<v Speaker 1>more podcasts from I Heart Radio, visit the I heart radio, app,

0:35:04.800 --> 0:35:08.320
<v Speaker 1>Apple podcast, or wherever you listen to your favorite shows.

0:35:14.280 --> 0:35:14.320
<v Speaker 1>H