Let's talk food for a moment.
Yeah, yeah.
Why not?
Let's do it.
Because, you know, I mean, you're not, you're not an industry person.
And, you know, I didn't want to, you know, for myself with having this sort of format
in the show, I didn't want to, I didn't want to have it just be.
Just about food.
Just about food.
Just about, you know, the industry.
I really wanted that opportunity to have my friends and other people.
People that I thought had really interesting things to talk about.
And you're certainly one of those highlights in my life that I get to enjoy.
Yeah.
But you have a definitive tie to food.
Yeah.
And it's so interesting because recently, just recently, I got to meet your mom.
I know.
And, you know, I'm sorry, but where did the foodie of you and you come from?
Because it really didn't come from your mom.
It did not come from my mother.
Your mom basically said, I hate to cook.
I know about five to six things to cook.
Yes.
And I heard rumor that none of them were that great.
Yeah, they're okay.
That they were tolerable.
They're tolerable.
So, you know, but yet you won't shy away from anything that I put in front of you.
And I have put some really esoteric food in front of you.
Yeah.
You know, so, I mean, where did you, where did you love the food come from?
My father.
My father was a really amazing cook and he, there's a picture of me as a baby and like
a snuggie looking over his shoulder and he's at the stove and he's cooking.
And my mom was just like, I don't, yeah, she says the same thing.
I don't know where it came from, definitely from your father.
And I have memories of like cooking with him and, and like making things.
I think I like always was the, like the dough taster or the pasta tester.
And like he would cook, like make, I think my favorite thing to eat was carrots when
I was a kid because I just have like all these memories of eating carrots.
And he would like cut up some and like, like give me, you know, and stuff like that.
So definitely from my dad, it wasn't, you know, sort of, I don't think like food was
kind of a thing back then, but he had like Craig Clairborn's, Claiborne's, Claiborne's
books, Martha Stewart's first book, all that sort of stuff.
So I still have all of his cookbooks and everything.
And yeah, like it was, it was definitely like my father, but also I was a kid.
So it's not like it could be so exotic, all of the exotic food.
Like I said, it's not the way it is now when, you know, there's a, I really like food 52
and there's a thing where this woman talks about the foods that she made for her daughter,
Clara.
And she doesn't want her kid eating like kids meals, but still they have to be, you know,
accessible like finger foods and the things that this kid is eating are like things that
never would have crossed my plate in a million years back then.
But again, it's that one, it's, it's generational.
It's part of the time.
It's part of those aspects of what's been available to two people.
And you know, I mean, you look at, I think back to 15 years ago, even having that opportunity
to go to a supermarket in Oregon and wanting to buy some of the most basic staples, you
know, like peppers and cilantro and none of that stuff existed 15 years ago.
Now there's a, you know, I mean, I was, I was in a safe way and they were selling duck eggs
and, you know, great that I was, you know, in a little bit of a different demographic.
But, you know, like some of the most basic stores and even some of the most basic bodegas
in this city carry extraordinary products.
Yeah.
I mean, you know, I got kale and everything, you know.
Yeah.
I got kale.
So, inside joke.
Yeah.
Yeah.
