917. - Ruthie Rogers

Speaker A: All right, uh, this episode of How Long Gone is brought to you by Stateside with Kai and Carter, a new podcast from The Guardian. And they are using this podcast to slow down the news and wrestle with the questions that we all have about what's happening in the world. And they do it 3 times a week. Jason, does that sound familiar to you? Speaker B: We don't really talk about, you know, a lot of international global news items and climates and cultures and sports and things like that. We do talk about fashion and wellness, but for everything else, Kai and Carter are a great place.

Speaker A: All right, so who couldn't use more news? Listen wherever you get your podcasts or watch on YouTube. How long gone? Let's get restarted in here. Jason was having some Zoom issues, but we're fucking back, baby. The computers are firing, the Zoom recorders are recording. There's a shirtless guy sweeping up the basketball court like a good Samaritan in my, in my purview. So things are looking good for me, Jason. Speaker B: That's so huge for you. Congrats. Yes. Tuesday morning. This is day 3 of podcasting in a row. I'm only mildly— it's affecting Bean more than anything.

She's, she's thrown off by this obtuse schedule. Speaker A: Sure. Pray for— well, Bean's got rest. You know, Bean's going to have the door open the rest of the week. Could be worse. Speaker B: Oh, doors open, like metaphorically speaking. Speaker A: No, no, I was meaning literally, but metaphorically we can apply that as well. Speaker A: Sure. Pray for— well, Bean's got rest. You know, Bean's going to have the door open the rest of the week. Could be worse. Speaker B: Oh, doors open, like metaphorically speaking. Speaker A: No, no, I was meaning literally, but metaphorically we can apply that as well.

Speaker B: Oh, you mean like, are you talking about when I'm recording the podcast and the on-air light comes on? That's when Bean starts going, yeah, Bean doesn't like on-air time. But then when it's just editing hours, no on-air, Bean's happy. She's walking into the studio, laying in the bed. It's all good. Speaker A: Yeah, exactly. Speaker B: Yeah. Speaker A: I mean, I don't know why. Do you keep— Speaker B: oh, whatever. Speaker A: Let's talk about Travis Kelce's mom's renovations because that's what I've been seeing the most of online, which is I'm a little confused.

Is there something I'm not getting, Jason, or is that just the funny bit about it? Speaker B: Yeah, I think it's one of those things where slow news day and, you know, there's a little bit of an announcement. I suppose the mother-in-law of Taylor Swift remodeling the house is more newsworthy than most news today, just in terms of eyeballs and engagement, you know what I mean? Speaker A: Yes, yes, if we're judging it on that, yes. Speaker B: More people are privy to that than what's going on in Qatar or, you know, a Kuwaiti missile defense base or something like that.

But I think the— what happened with it was it was just such an easy, fun prompt to create memetic replies to that everyone couldn't help but, you know, get a little rib cage shot in there because You know, so you get the, you know, do you remember where you were when you found out about the news? Or like how many Travis Kelce's mom remodelings happened under which presidency? Obama, zero. Trump, one so far. You know, like, so it's just like a better jumping off point for content and meme creation than the Ice Cream Museum or something.

Speaker A: Yeah, yeah. I mean, I guess it is a low stakes— Speaker B: National Pizza Day. Speaker A: It's a low stakes thing where everybody can get their little jokes off and no one is harmed. Speaker B: Oh yeah. It also serves you on the silver platter if you're the type of person to say like, "Hey, no, we're supposed to care because this is news to me because—" Are you talking about the derp society of posters that would maybe make some commentary like that? There's a little derpiana contingency in play, sure.

Derpiana? Yeah, don't sleep on derpiana head. That's some good. Speaker A: I would never sleep on derpiana head. You know that about me, Jason. I would never. I would never ever do that. I would never ever do that. Speaker B: It's like superhead for people who are proficient in the Zelda universe. Speaker A: Speaking of Zelda, I saw your boy Donald Glover is voicing— Speaker B: Did not think Chris was going to get a Zelda. Any chance Zelda can remind me of— Yes, Donald Glover. Donald Glover. Speaker A: It's a win for me.

Speaker B: Yeah. Friend of the show, DG. Childish Gambino. He is voicing the character of Yoshi from, I guess, Super Mario Kart, Super Mario Brothers. Yoshi, the blue kind of dragon cartoon dinosaur that has never spoken. Can I ask you a question? Speaker A: Yeah, that was my question. As a person who's not a gamer and never have been, I don't even know if Luigi talks, if I'm going to keep it all the way a bando. So do any of these motherfuckers talk, or is Hollywood once again making something out of nothing because they can't do anything original.

Is that what's happening here? Is this a— does Yoshi have a voice and does it sound like Donald Glover? And is Yoshi going to rap? Because if that's the case, I'm going to be pretty upset. Speaker A: Yeah, that was my question. As a person who's not a gamer and never have been, I don't even know if Luigi talks, if I'm going to keep it all the way a bando. So do any of these motherfuckers talk, or is Hollywood once again making something out of nothing because they can't do anything original.

Is that what's happening here? Is this a— does Yoshi have a voice and does it sound like Donald Glover? And is Yoshi going to rap? Because if that's the case, I'm going to be pretty upset. Speaker B: Well, I think, I think famously over the years I haven't— my knowledge of the Super Mario world, you know, kind of stopped around, you know, 1992. For sure. It's a limited— I'm pretty sure, and listeners will correct me in the comments if I'm wrong, but I'm pretty sure the only one who talks is Mario and he just says, it's me, Mario.

So I'm, so it's not, it's not like, you know, we've got Shakespearean dialogue going on, but no one's okay. Speaker A: No one's bringing it. Speaker B: But for 2026, we're going to have to build a real world and a universe around it. You know, I'm sure friend of the show, Nick Melendroni is taking meetings with the Nintendo people right now. I'm sure they're going to bring it to life, but I want the, I want Yoshi. Obviously when you said, does Yoshi And Donald Glover, what's their connection? I think people want Yoshi to sound like a Black guy, you know, just at the end of the day, just to kind of make things right.

And I want it to be a situation where he only— Yoshi only says his name, like Groot. Are you familiar with Groot? I'm— Speaker A: I mean, only vaguely. Speaker B: Yeah, so Groot, he's a character on Avengers, I think, and it was voiced by Vin Diesel. Yeah. And he just says the word Groot. I see. And that's the only thing. So there's videos of Vin Diesel just you know, in a billion-dollar recording studio doing VO work. And it's just him saying Groot. That's cool. Speaker A: Just different versions of Groot.

Vin Diesel is one of our— Speaker B: you know, he's made more money than, you know, every Nobel Peace Prize winner combined just by, you know, this bald idiot saying Groot into a microphone. Speaker A: Vin Diesel is one of our greatest dumb guys ever. His success as a dumb guy is aspirational for all of the fellow dumb guys out there. DJ Khaled, take notes. Yeah, literally. I was— this Donald Glover, you know, every time Donald Glover comes up, Um, I'm reminded of This Is America and how bad and embarrassing that song was and how it's aged like a piece of cheese in the sun.

And it's, it's crazy to me that we let that— like, that was like a hit song. People acted like that was an unbelievable piece of artistic genius that would last the test of time. And nothing is more embarrassing— like, that is more embarrassing than any song that I can think of in the last 5 to 10 years that got that popular. Speaker B: Yeah, it had the energy of the dancing was, was crump adjacent to me where it reminded me of, you know, when the people were crumping on the front lines of the protests to the police officers.

Oh, I forgot about the crump game. You know what I'm talking about? Yeah. Yeah. It's not an AB comp. And obviously there are some racial implications in play that I'll be careful with. But you know, just in, in terms of like, I have a feeling inside of my body and the only way I can express it outwardly is moving my body in a very specific way. Speaker B: Yeah, it had the energy of the dancing was, was crump adjacent to me where it reminded me of, you know, when the people were crumping on the front lines of the protests to the police officers.

Oh, I forgot about the crump game. You know what I'm talking about? Yeah. Yeah. It's not an AB comp. And obviously there are some racial implications in play that I'll be careful with. But you know, just in, in terms of like, I have a feeling inside of my body and the only way I can express it outwardly is moving my body in a very specific way. Speaker A: I just think, I just, Donald Glover is someone that I, I, I, I think he's a very talented guy. Who's never done a single thing that I am interested in.

And that's, that's fine. I mean, Atlanta's fine. Disease, as they say. Yeah, it's Eminem's disease. It's like you can be really good at something and make, make stuff that is completely unappealing to a lot of people. Speaker B: Obviously diabetes, also Eminem's disease. Speaker A: Donald Glover's done just fine. I mean, you know, he doesn't— obviously he's, he's the one winning here. Speaker B: We got a big house above the Trader Joe's in Silver Lake. He's, he's fucking on whatever he wants to fuckin' body look good. He's, he's doing just fine.

I don't know about body looks good. Speaker A: He's got 3 kids, you know what I mean? I think he's got— I think he might have gotten married. Speaker B: I forgot he did carry 2 of those 3 pregnancies himself. Speaker A: Yeah, that was— that's why he's been low for a little while. He was actually, he was actually carrying to term. Speaker B: Donald Glover is the type of motherfucker to like low-key— he didn't tell anyone about it, but he did, he did want to relieve the burden of the woman, so he did carry the entire pregnancy, all 9 months himself, and he didn't make a show of it.

And I think that's so cool. Speaker B: Donald Glover is the type of motherfucker to like low-key— he didn't tell anyone about it, but he did, he did want to relieve the burden of the woman, so he did carry the entire pregnancy, all 9 months himself, and he didn't make a show of it. And I think that's so cool. Speaker A: I mean, it's, it's really, really good. Really good. Oh, really? Okay, what else is happening here? Speaker B: Um, yeah, I guess I already had all the stuff to talk about yesterday because we podcasted yesterday, but there's too much to talk about though.

Speaker A: It just keeps— Speaker B: but we can talk about Rihanna. Speaker A: I don't, I don't want to talk about that. I don't— that's scary, bro. I don't— I mean, it's giving, um, it's, it's giving Selena pulling up with an AR-15 just spraying to somebody's house is another level of, of, uh, psychosis. Like, you think Shawd's mentions are getting killed for that Harry Styles review? Think about it. They pull up— pulling up— what's worse, pulling up with the AR-15 and just spraying, not knowing if anyone's home, is, is one of the more deranged— like, that's more deranged than actually killing someone to me.

Like, that— like, like, that's even more twisted to think that that, like, would work. Or maybe the whole point is you don't want it to work and that's why you do it that way. You know, there's a lot of— Speaker B: we're not here to debate the ins and outs of schizophrenia, but I want to know how a bitch fires 10 shots at a house and only hit once. 9 misses, 1 bullet went through the house. And I'm assuming Rihanna doesn't have a tiny home. I don't think it's one. Speaker A: I don't think she's got a palatial estate that you should be able to hit at least 3 of 10, even if you're blindfolded.

Even if you're blindfolded and spun around 5 times before they give you the AR. Like, yeah, I mean, I would agree. Speaker A: I don't think she's got a palatial estate that you should be able to hit at least 3 of 10, even if you're blindfolded. Even if you're blindfolded and spun around 5 times before they give you the AR. Like, yeah, I mean, I would agree. Speaker B: Not to make light of an awful frightening situation, but you know, and then you can, you can put on your, your JBP tinfoil hat and say, you know, like, is this some, you know, is, is, did Spencer Pratt pay this psyop situation?

You know, did, did he pay this person to make it seem like Karen Bass's Los Angeles is now an unsafe place to live for celebrities, you know, and he's going to come in and clean up the streets. You know, if I'm, if I'm mayor, no one is going to shoot up R&B royalty on my watch. You know, something like that. Is it, is it, is it a means to get more people to leave California? Speaker A: You're always, you're always cracking the third eye. I think it's just a crazy person who likes Rihanna too much is probably what's going on.

Why not both? All right, we do have a guest today, legendary chef and proprietor of the River Cafe, Ruthie Rogers, fellow podcaster. Um, she has a new cookbook, Table 4 at the River Cafe. Um, she did, she did that great lemon-based cookbook with, uh, Ed Ruscha a couple months ago as well. It's my favorite. It's probably my favorite restaurant in the world. And, um, I, you know, I think she— I, I just love talking to a fellow podcaster, uh, when it's not their full-time job. Yeah, absolutely. Speaker B: But I mean, I guess their, their part-time job is selling books, and that's the main reason why we talk to most people in our lives, isn't it, Chris?

Speaker B: But I mean, I guess their, their part-time job is selling books, and that's the main reason why we talk to most people in our lives, isn't it, Chris? Speaker A: God damn it, isn't that right? All right, let's give, uh, let's cross the pond and give Ruthie a jingle. This episode of How Long Gone is brought to you by a new podcast from The Guardian, Stateside with Kai and Carter. This is covering a lot of our bases, Jason. It's, uh, it's trying to slow down the news and wrestle with the questions we all have about what's happening in the world.

And I know you particularly have quite a lot of questions. Speaker B: A lot of questions. But how often? Because we do this podcast 3 times a week, and that's a sweet spot. Speaker A: How many times do they do? 3 times a week. And I, I have a feeling, just based on the platform and these talking points, that they're maybe going to be covering different stuff than we do. That's just a guess. Speaker B: The Guardian is not some billionaire-owned platform. They're not afraid to say what they want to say, brother.

Speaker A: Yeah, Rupert ain't sniffing around in what journalists Kai Wright and Carter Sherman are up to over there at Stateside. But yeah, listen wherever you get your podcasts. You can watch on YouTube. It's 3 times a week. And who couldn't use more news, you know, especially when it's not, you know, from here, let's say. Give it a listen. Give it a listen. This episode of How Long Gone is brought to you by our best friends at BetterHelp. Jason, we're, we're deep into May, which is, uh, Mental Health Awareness Month.

And this is just a reminder that whatever you're going through, you don't have to go through it alone. Life is a damn journey. Some days feel good and others feel overwhelming. Whatever's keeping you up at night, it's easy to feel like you have to figure it all out on your own. But the truth is no one has all the answers. Well, and no journey should be alone. Having someone with you to listen, to understand, and to support you can really make all the difference. Speaker B: I agree, Chris. And sometimes, you know, it's nice to be talking to somebody even if they're not even listening, even if you don't even get to be in the same room with them, because what you're doing is you're admitting these things to yourself.

And that's the most— that's the most rewarding thing you can do sometimes. So you can have a great little therapy sesh with your perfect therapist at BetterHelp, Choosing between over 30,000 people so you can get the right one just for you. Over 6 million people globally are using it. And, you know, have some breakthroughs. Go on that walk after your BetterHelp sesh, you know, whatever it might be. Get a nice little lunch all for yourself, maybe a non-alcoholic kombucha, and just think and be like, damn, I really am him. You don't have to be on this journey alone.

Find support and have somebody with you in therapy. Sign up and get 10% off at com/howlong. That is better. com/howlong. Hello, what's up, Ruthie? Speaker C: How are you? What's up is that I'm in Claridge's because, given my life, I didn't think I'd get home in time to, uh, to do this at the house. And so I called up my friends at Claridge's and said, can I have a room? So I'm sitting in this unbelievable suite which I might never leave, um, and just sit here for the next 10 days and just stay in Claridge's.

But that's what, you know, it's good having friends in the business. Speaker A: I would have to say that, yeah, that might be the coolest opening response to what's up that I've ever heard. And we're, you know, we're, we've done this for a long time. All right, so you're saying that your commute was looking a little dodgy, so you called, you called Claridge's and said, I need some space to podcast, and they blessed you with the suite, is what? Speaker A: I would have to say that, yeah, that might be the coolest opening response to what's up that I've ever heard.

And we're, you know, we're, we've done this for a long time. All right, so you're saying that your commute was looking a little dodgy, so you called, you called Claridge's and said, I need some space to podcast, and they blessed you with the suite, is what? Speaker C: Yeah, that's how it rolls. Yeah, they were great. I mean, the thing is that I saw that one of your questions was, what's the most misread view of your industry. And I would say without getting too serious that, you know, people always say when Rose and I started the River Cafe, it's, you know, it's so competitive and people have your throats and the industry is, you know, one restaurant against another.

And I think this is an example of all of us helping each other out. You know, I find it a really, if I'm low on napkins or I'm worried about, you know, the ravioli, machine or what, you know, whatever it is. I think we're all— certainly my experience, either people feel really sorry for me and think we're hopeless, but it's been a very supportive, you know, industry for me. Speaker A: Yeah, because this has happened to me before where I've been rushing to podcasts and I'm more— I, I'll have to do it in the car or something, you know what I mean?

Something a little less comfortable. Um, and the Wi-Fi is a little weaker. But I think that is a good— that's a great example of people helping people. Speaker B: True hospitality. Yeah, it was really nice. Speaker C: And, um, and I do, I do love Claridge's. Yeah, who doesn't? Speaker A: What is Okay, so, but you're, you're going to use this for a couple hours and then head home. You're not gonna just stay the night, are you? Speaker C: Don't get crazy. No, no, I can't. I've got, you know, I've got a really, I've got tonight I'm going to the DCCC, the Democratic Congressional Conference Committee is having, I've done lots of them before.

I did one with a few. I did two with Nancy Pelosi at our house and a couple for Adam Schiff, you know, and times like these. And so this time they wanted to do it in the River Cafe. So we gave them the private dining room seats about 40, Sylvia's, and John Kerry is here. And so we're gonna go, I was gonna have dinner with him, so we're gonna go and talk to them and say how much we need them, want them. And, you know, so that's what I'm, I can't stay in this suite very long, unfortunately.

Speaker B: True hospitality. Yeah, it was really nice. Speaker C: And, um, and I do, I do love Claridge's. Yeah, who doesn't? Speaker A: What is Okay, so, but you're, you're going to use this for a couple hours and then head home. You're not gonna just stay the night, are you? Speaker C: Don't get crazy. No, no, I can't. I've got, you know, I've got a really, I've got tonight I'm going to the DCCC, the Democratic Congressional Conference Committee is having, I've done lots of them before. I did one with a few.

I did two with Nancy Pelosi at our house and a couple for Adam Schiff, you know, and times like these. And so this time they wanted to do it in the River Cafe. So we gave them the private dining room seats about 40, Sylvia's, and John Kerry is here. And so we're gonna go, I was gonna have dinner with him, so we're gonna go and talk to them and say how much we need them, want them. And, you know, so that's what I'm, I can't stay in this suite very long, unfortunately.

Speaker B: Okay. Well, from a food perspective, is the prefix menu different for the DNC versus the RNC? What's the RNC? Speaker C: Republican National Convention. I know what it is. Yeah, I know. Speaker B: I know. Okay. So are the racists eating different food than the not racist people? Speaker C: Well, I have to say that I don't, you know, I don't know what they eat, but I'll just be positive on this, that everything I'm doing right now is for the Democratic either. You know, we have to get Congress back.

And so. I'm probably writing the script for my lack of entry into our country. But I am, yeah, we're concerned, aren't we? I mean, aren't we worried? Yeah. And I've always been a Democrat and I've always, living abroad, you just want to be connected no matter how far away you are. Well, I do. And how the trouble the times are. So I've always been active. You know, both countries, in Britain and in, and in New York. Anyway, we haven't even said hello yet. Hello, how are you? Speaker C: Well, I have to say that I don't, you know, I don't know what they eat, but I'll just be positive on this, that everything I'm doing right now is for the Democratic either.

You know, we have to get Congress back. And so. I'm probably writing the script for my lack of entry into our country. But I am, yeah, we're concerned, aren't we? I mean, aren't we worried? Yeah. And I've always been a Democrat and I've always, living abroad, you just want to be connected no matter how far away you are. Well, I do. And how the trouble the times are. So I've always been active. You know, both countries, in Britain and in, and in New York. Anyway, we haven't even said hello yet.

Hello, how are you? Speaker A: Well, it's hello, we're good. Now this is— Speaker B: Hi, I'm Jason, that's Chris. Speaker A: This is how we get it started usually, you know, we're happy to just get it going as it's called open. Yeah, yeah, when we're talking to another professional podcaster, it's hard to, you know, not just jump into it. Speaker C: Yeah, well, mine, we always have since day one, I've done this little introduction And I do it more— I don't usually say, you know, somebody's just been in this movie or they've worked in this company or whatever.

I do it as a way of connecting with the person who's sitting next to me, of saying to them so they can hear how happy, you know, what it means to me. They can trust me. It's just, it's so nice to have them here, which you can say to me. I would listen to that if you wanted to. Well, we actually, funnily enough— I kind of wrote one myself. Speaker A: Yeah. We do our intro before. The guest comes on. So we— so it's a surprise. Oh no, they haven't heard.

I'm saying we do it 15— we get on 15 minutes before you get on. We talk, we catch up, we introduce you, and then you join us is how we do it. Speaker B: You haven't heard it, but the audience, I guess tomorrow when they're listening, will have already heard it, or on Friday when it comes out. Speaker C: Okay, that's kind of different because I think what you thought— I find is that, you know, that— and I always say it honestly, but if I really care about somebody, I say it.

And then it's like, okay, you know, we can get on with it now. We can get on with it. Speaker A: What if you don't care about them though? You know what I mean? Are you able— you can— you— because we— this happens to us. Speaker C: I got cared about 210 people. I can honestly say that's how many podcasts I've done, and I've cared about every one of them. Speaker A: All right, we're coming up on like 916 or something. I gotta say, I, I might care about 200 of 900.

Speaker C: Yeah, you got to 200, then you stop caring. Okay, exactly. Speaker B: We care about you though, Ruthie. To be clear, we care about you, and we are honored to have you on the pod. Speaker C: It's really nice. I want to say thank Thank you for having me. It's nice to be this side of the, uh, the table. It's— and it's— everybody, everybody tells me how incredible you are and how lucky I am to be on your podcast. So thank you. Speaker A: Oh wow, hey, that's, that's nice.

Speaker B: So, so, so, Carrie Pelosi, all these people are talking about how long gone, huh? That's nice. Speaker C: Yeah, they are. Speaker B: Or is it different people? Speaker C: Everybody, everybody, everybody. Speaker A: So why did you— why did you start? What, what, what made you start a podcast? Because I imagine Were you a big listener of podcasts, or was it just something that came across your desk? Speaker A: Oh wow, hey, that's, that's nice. Speaker B: So, so, so, Carrie Pelosi, all these people are talking about how long gone, huh?

That's nice. Speaker C: Yeah, they are. Speaker B: Or is it different people? Speaker C: Everybody, everybody, everybody. Speaker A: So why did you— why did you start? What, what, what made you start a podcast? Because I imagine Were you a big listener of podcasts, or was it just something that came across your desk? Speaker C: I think, I think what happened, we did ours. I started in 2021, I think was our first one. It was just around the time of COVID you know. Yeah, we were still— Speaker A: us too, us too.

We were still— Speaker C: yeah. And the feeling was, I just, you know, how do we reach out to the people who can't come to the River Cafe? How do we connect? And I came to a restaurant years ago in Brooklyn. Somebody took me to Roberta's, and I remember seeing that they had radio station, I thought that is like such a great idea because very often in London, people are coming to London on their way to somewhere else or to present a book or a movie or a film, a film or a movie, a film and a play.

And so, but then you realize that people are not gonna wanna stop on their way to their table and talk or come in. So I put that aside. But then when the COVID happened, we really, I think it was just a way of connecting. And we, the first idea I had was that we could just read a recipe every day. Every day we would get somebody to read a recipe. And, you know, um, I think a recipe, I would say, is part science, part poetry. And if you had a great voice reading it to you, that would be kind of fun.

And then Graydon Carter, who's a good friend of mine, said, that's a good idea, Ruthie, but I think you need to segue into something else. You know, it's gotta be more than a recipe. So then And then we started, well, how about if we really talk to some people through the lens of food, through the lens, you know, that what are your memories? There's a program here called Desert Island Discs, which does it through music. Of course. And so what if we did it through food? And, you know, did your mother cook?

Did your father cook? Did you, you know, how old were you when you had your first, you know, glass of wine? And did they entertain? Were you included? Did you sit at the top of the stairs and listen? You know, this, when you went to boarding school, so many, You know, kids in London did, what did you eat when you left home? Who cooked? You know that? Did you ever seduce anybody with food? Speaker A: Did you ever? Oh, don't ask Jason. Don't ask Jason that. We're gonna, we only have an hour here.

He seduced many. Speaker B: I seduced my wife with some mushy peas last night. There you go. Half mushy pea, half edamame, of course. Speaker C: Yeah. There you go. So that's really how it started. Speaker A: Yeah. I mean, Desert Island Discs really is sort of the blueprint for that kind of, I, I've, that, yeah. You know what it is? I think when you have an idea or a theme it really has to be able to work with every single person that you could ever talk to for it to last.

I think that's the hard part. And I think music and food are the two things that people probably can relate to the most. Yeah. Speaker C: And I think certainly we found that people, I would say that if I were to ask David Beckham if we could do a podcast about football or Paul McCartney about the Beatles or Nancy Pelosi about, you know, about the stock market, Congress or impeachment, whatever. Yeah. You know, but the fact that we say we're only going to talk about food, I I think let people— Speaker B: A sigh of relief usually when they— because everyone has a comfort food, everyone has a favorite album, all that stuff.

But speaking of recipes, you mentioned your partner, Rose. And also, sorry, speaking of Graydon Carter, Rose was originally at Nell's, Keith McNally's spot in New York. Speaker C: Yeah, she was with Keith McNally. Yeah. When I met Rose, well, I knew Rose for a while. Years before, and my husband Richard went to art school with her. And so she was always in our lives and she was this incredible woman. And then I knew that when we went to live in Paris, when Richard was doing the Pompidou, we— she was going to New York to work with Nell.

She kind of brought Nell up. She lived in her house. And so I think when Nell went to New York to do to the club with Keith and Brian, Rose kind of came along to say, okay, I'll help you cook. It was as simple as that. Speaker C: Yeah, she was with Keith McNally. Yeah. When I met Rose, well, I knew Rose for a while. Years before, and my husband Richard went to art school with her. And so she was always in our lives and she was this incredible woman. And then I knew that when we went to live in Paris, when Richard was doing the Pompidou, we— she was going to New York to work with Nell.

She kind of brought Nell up. She lived in her house. And so I think when Nell went to New York to do to the club with Keith and Brian, Rose kind of came along to say, okay, I'll help you cook. It was as simple as that. Speaker B: Yeah. Everyone was really into the Keith McNally book last year. And I personally, hearing the stories of Nell's, I was really envious of people who got to go there at that time. And I really love the Democratic door policy charging the Rolling Stones $5 ahead to come in and they're selling burgers and stuff like that.

Did you go? Nell's back then, or do you— Speaker C: I've never been to Nell's. No, no. I really met more when Rose came back from doing New York, and then I came back from Paris. Um, she was cooking. I went back to working. I worked in the office as a graphic designer, and she came back and really wanted to, to cook. So she worked with, um, uh, Antonio Carluccio in his restaurant. She worked in one called 192. And so when the idea of doing the River Cafe kind of presented itself, she was my first call and said, how about it?

Speaker B: As a friend of Graydon Carter's, did he make you choose between you and Keith in terms of friendship? Never. No, no. Speaker C: And they're good friends. I think all that's— Speaker B: Yeah, I think they're friendly. I know they had some rivalry over the years. Speaker C: Yeah, yeah. No, I love them both. Speaker A: It's nice when people can squash it as we get older in age. Beautiful. You realize maybe it doesn't matter quite as much as you thought it did. Exactly. Speaker B: Yeah. I wanted to talk a little bit about Primary Colors with you.

Chris and I just in Paris and we went to this fashion show for Loewe and there's a lot of primary colors in play. And I was thinking at the time, it's just about how there's such a wide spectrum of different primary colors that you just think of, like the blue, the green, you know, just the standard color. But there's so much nuance in between. And I feel like you're, you're a master of the primary color. And I wanted to know How often do you replace the carpet at the restaurant, and how amazing does it feel when you got a brand new one in there?

Speaker C: Well, it does. We just replaced it over Christmas. The River Cafe is in a warehouse. Yeah. On the Thames in London. And, you know, I just feel, we all feel very strongly that you can be kind of rough on the outside in terms of being a warehouse and industrial a bit. But when you walk in, it has to be, you know, rigorously clean and clear and not creaking and not, not working, and it has to be warm. So we invest a lot in ourselves in terms of, um, we painted the wood oven, we replaced the carpet, we have a new floor in the kitchen, we have a new front door.

So that's constantly, um, being done. And in terms of the colors, you know, we have the kind of range of colors that we've had for the last since the fire, I guess the last, well, since the beginning, but also particularly since the last 2008 when we had our fire. We have a yellow pass, we have a blue carpet, we have a pink wood oven. And so I think that's kind of the color. And then we have color that we ask the waiters, they don't have uniforms, but we ask everyone to wear a solid color.

Shirt. And so you see these blocks of color moving through the room to identify who your waiter is. And so I think color is something Richard really cared about in his architecture. He had the Pompidou, you know, the back of the wall. All the services are painted, you know, red, blue, green, denoting, you know, heating, water and, I don't know, electricity. Everything is in those pipes. And so for him, color is always important. Speaker B: Do you think that that wood oven is too big? Every time I'm in there, I think about how giant that thing is.

It really steals the gaze, and it's, it's amazing and awe-inspiring. But do you need that much square footage? Speaker C: Well, the wood oven that we had before that, I think, was pretty much the same size, but it was in a wall. Wall, you know. So we just took the wall away and we love it. You know, it is— I mean, what I like about the wood oven, and I haven't thought about whether it's too big, but I know it, uh, there's a lot of things we can't put it— you know, we don't, we don't make pizzas in it anymore because it's, it's hard to get too many pizzas in it.

We, we make, um, we make turbot, we do, we do fish, we do meat, and we don't— you know, the River Cafe has 3 3 fish on the menu and 3 meat on the menu. So we'll do, you know, for instance, turbot in the wood oven, sea bass on the grill, and maybe scallops or monkfish, you know, on the top of the stove. So, and then we'll do always a game bird in the wood oven and beef on the grill, and then slow-cooked meat on the top of the stove. It's a short, shortest menu, and we change it I eat it, as you know, twice a day.

Speaker B: Yeah. I was— Sorry to interrupt, Kristen. No, no, go ahead. When I was reading the intro of the book, you described the food you ate growing up, and I felt like it really perfectly described the food that you serve at the River Cafe, which is unambitious but considerately prepared. And I think that really is just the best piece of fish you can buy, olive oil, lemon, salt, anything else will only take away from it. And it's just a style of, I guess, virtuous eating that a lot of people are really drawn to.

Speaker B: Yeah. I was— Sorry to interrupt, Kristen. No, no, go ahead. When I was reading the intro of the book, you described the food you ate growing up, and I felt like it really perfectly described the food that you serve at the River Cafe, which is unambitious but considerately prepared. And I think that really is just the best piece of fish you can buy, olive oil, lemon, salt, anything else will only take away from it. And it's just a style of, I guess, virtuous eating that a lot of people are really drawn to.

Speaker C: I think that, you know, there's so many ways and so many interpretations of food. And I think actually the hardest, no, everything is difficult. You know, making a beurre blanc in Paris is something I love eating and it's difficult. But I also think putting, making a piece of fish with nothing but some herbs and lemon on it, capers, you know, just a few ingredients is even harder. And it demands that you can't hide, you know, there's no way to hide. And so what you, what you have on the plate, but it's complex.

I think our cooking is certainly, it has a complexity to it. And, you know, it has simplicity and complexity. Very often I'll, I'll look at a menu and I'll think, what can we take off? You know, what can we take off this plate? Or what can we take off? You know, you can make You can make a tomato pasta in any way. You know, we know that if we make ours with a tomato sauce with just really fantastic tomatoes, tomatoes from Puglia in the jars with no juice, and then you have seasonal, you know, basil, which comes from the Curia, so it's kind of peppery, and we use whole cloves of garlic.

We don't slice it, so we really brown the garlic and get it soft. You know, that takes, It takes a long time to learn how to make that, I'd say, but it only has 3 ingredients. Speaker B: When you were younger, were you less like that? I've found that as I've gotten older, I'm realizing that things taste better even if, you know, just take the onion and the garlic out of a dish that you would just sort of instinctually automatically put in anything and realizing that things taste better with the less ingredients or like sometimes white white vinegar is better than the red wine vinegar or champagne vinegar or some crazy flavored one, you know what I mean?

Speaker C: Yeah, I think I always like, I don't know, I think I still have to say I really like eating all kinds of food. I think as long as it's cooked well, then you can go as far as you want. Personally, I'm I'm not keen on a lot of different things going on, you know, on the plate or in the meal, but, you know, go for it. And sometimes it's just exciting to see what people are doing. Speaker B: Yeah. Okay. I guess in terms of confidence in the kitchen yourself, when you're cooking, you mentioned learning how to cook from Julia Child recipes.

And you mentioned if you kind of follow them to it, if you followed those Julia Child recipes to a T, you never really, fucked up a dish, it usually ended up working out. How long did it take you to get to the point where you could stop following recipes to the T and kind of go off on your own journey? Speaker C: That's a good question. I think, um, you know, as I said, you know, Julia Child is like being able to write, you know, free prose, you know, after you can do, um, you know, know the real meaning of, of, of a sonnet by Shakespeare, um, knowing how to You know, Joseph Albers could do a painting with the color yellow, you know, but he could do incredible life drawing.

So I think in cooking, for me, I think it's about Julia Child. You know, she would say, you know, take a tomato, you know, 3 inches wide and 4 inches high and put it in a saucepan that is, you know, 1 inch of olive oil. And, you know, once it was just very scientific. Now I think I think, you know, there are scientific cookbooks which can be rubbish. Science doesn't give you, you know, the answer. But what she did was, I think she taught a generation of cooks so they could make a soufflé, you know?

And then as you say, once you've made that soufflé, then you might, you know, put less spinach and more cheese, or you might do two soufflés together, or you can then move on. But it's very good having that structure, I think. Speaker C: That's a good question. I think, um, you know, as I said, you know, Julia Child is like being able to write, you know, free prose, you know, after you can do, um, you know, know the real meaning of, of, of a sonnet by Shakespeare, um, knowing how to You know, Joseph Albers could do a painting with the color yellow, you know, but he could do incredible life drawing.

So I think in cooking, for me, I think it's about Julia Child. You know, she would say, you know, take a tomato, you know, 3 inches wide and 4 inches high and put it in a saucepan that is, you know, 1 inch of olive oil. And, you know, once it was just very scientific. Now I think I think, you know, there are scientific cookbooks which can be rubbish. Science doesn't give you, you know, the answer. But what she did was, I think she taught a generation of cooks so they could make a soufflé, you know?

And then as you say, once you've made that soufflé, then you might, you know, put less spinach and more cheese, or you might do two soufflés together, or you can then move on. But it's very good having that structure, I think. Speaker A: Yeah. Baseline. Yeah. You need the structure. I need a lot of structure. Speaker C: If you ask anybody in my life, That's why I'm sitting in Claridge's having not charged my phone and not being home and talking. Speaker A: All that structure. No, I, I guess that when I, when I go to the River Cafe, you know, in the, in the winter months versus the summer months, you know, in the summer I noticed that obviously it's all happening outside and it feel, it almost doubles the space of the restaurant.

Like the, the inside of the restaurant is not empty, but it's obviously it's, people are choosing to sit outside, but it seems like you're almost like doubling the amount of business you can do for those 3 or 4 months. Speaker C: If you ask anybody in my life, That's why I'm sitting in Claridge's having not charged my phone and not being home and talking. Speaker A: All that structure. No, I, I guess that when I, when I go to the River Cafe, you know, in the, in the winter months versus the summer months, you know, in the summer I noticed that obviously it's all happening outside and it feel, it almost doubles the space of the restaurant.

Like the, the inside of the restaurant is not empty, but it's obviously it's, people are choosing to sit outside, but it seems like you're almost like doubling the amount of business you can do for those 3 or 4 months. Speaker C: Is that— Well, not necessarily because what we do is we because we, um, we only have a kitchen a certain size. Sure. So, so we can't double it, but we, what we do know is how to do it so that it, we can take care of more people, a lot more people.

But very often you'll see that inside is pretty empty and we put everybody outside. Yeah. So it's not as if you're doubling it up. You're not inside full and outside full. It can happen on a Sunday lunch that you that we do do that. We enjoy doing that and it's fun and it's demanding. But the, you know, you just have to be careful that you're not taking, doing too many people. And that's something that I've really learned, which is you always wanna squeeze one more table in or, you know, and actually it's better not to because somebody suffers, you know, including the waiters.

Yeah. Speaker A: I was gonna say, not just the staff. Not just the staff. Speaker B: It might not be worth it for the extra, 7 quid in the pocket at the end of the day if everyone's suffering. Well, I guess speaking of you mentioning that there's all this chaos going on, figuring out where to put people on a busy Sunday brunch day, but you said you have a lot of fun doing it. And I heard you talking about Valentine's Day, typically a day that the restaurant industry often fears and does not look forward to.

And you were, you were, you mentioned that you love working Valentine's Day. And I was wondering, is River Cafe just one of those places that is just fun to work at, or were you just lying to be nice on a podcast? I was probably lying to be nice. Speaker A: I was gonna say, not just the staff. Not just the staff. Speaker B: It might not be worth it for the extra, 7 quid in the pocket at the end of the day if everyone's suffering. Well, I guess speaking of you mentioning that there's all this chaos going on, figuring out where to put people on a busy Sunday brunch day, but you said you have a lot of fun doing it.

And I heard you talking about Valentine's Day, typically a day that the restaurant industry often fears and does not look forward to. And you were, you were, you mentioned that you love working Valentine's Day. And I was wondering, is River Cafe just one of those places that is just fun to work at, or were you just lying to be nice on a podcast? I was probably lying to be nice. Speaker A: Every time I go to the doctor, I walk out of that bitch feeling dumb. I got no real info.

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While supplies last. Pricing valid May 14th through May 27th. US only. Exclusions apply. See com/pricematch for details. Speaker C: I have to say that for me, for me, the River Cafe has been always a place that I want to be. And I think if people work for you know that you want to be, they want to be there. The joy of, you know, the people who are eating there. It's my— it's where I go. And particularly in the last few years, my husband died. And I know that either I want to be in my home or I want to be with my children or my friends.

But for me, walking in those doors at the River Cafe is— it just says— it's just— I'm so lucky. You know, I'm so lucky to walk there and work with the young people I work with, the people I work with, the people come in to eat. The problem— there's always a problem, you know, and something that needs to be solved. And so, and cooking and, you know, having a restaurant, I don't know, you feel that you are giving back, you know, you're creating a place where perhaps people can come in and feel taken care of.

I've seen, it's very theatrical, you know, you have people who cry in restaurants, you have people who, as I say, people do very private things in a very public space. Some people get, you know, fired in a restaurant, they get hired in a restaurant. People date, first date in a restaurant. And I think, um, and it's joyous if you have a graduation, you come afterwards. If you're celebrating something, to do it in a restaurant. Speaker A: I wonder if, yeah, do you think, you think divorce papers have been served on the floor at River Cafe?

Is that what you're saying? Speaker C: Oh, I don't know divorce, but maybe the announcement of it pending. Speaker B: But, um, do you, do you recall, uh, your favorite proposal in the dining room over the years? Speaker C: Well, Well, yeah, we had one the other day, which was, you know, he got down on his knees in the middle of the restaurant and it was charming. But the story I always tell, and I apologize to your listeners if you've heard it 100 times, is the person who asked if we would make a cake.

He was going to propose that night saying, "Will you marry me?" And so we got a fabulous— made a Nemesis, you know, delicious chocolate cake. And in white writing, we wrote around the circle, 'Will you marry me?' And they came in and they sat down. We gave them a great table. And after the first antipasti course, he came to the kitchen and said, 'Cancel the cake.' So we always wonder what happened in that, you know, half hour. Speaker A: God, Lee, one fucking salad, this guy's changing his whole life. I know, responsible.

Exactly. That's really good. That's— I do find it, because when I'm in London, and I always try to go, and I always invite my friends that are mostly British, and they— I think a lot of them do think of it in some ways as like special occasion place that they went to for the stuff that you're talking about. Like, when I graduated from high school or when I finished college or whatever, it was like a special thing for my family to do. Speaker B: Why do you want to go there?

Did you get a new job? You get a promotion? What's going on? Speaker A: Yeah, they always think I've got some— I'm like, I'm celebrating that the food is good. That's all. That's all I need to celebrate tonight. I don't need a reason. Speaker B: Why do you want to go there? Did you get a new job? You get a promotion? What's going on? Speaker A: Yeah, they always think I've got some— I'm like, I'm celebrating that the food is good. That's all. That's all I need to celebrate tonight. I don't need a reason.

Speaker B: I'm celebrating the fact that I was able to get a table at the River Cafe. Speaker A: Yeah, I'm not interested. But yeah, I, I forget the place has become that for people, and like, it becomes something more than, like, you know, it's, it's more than I like the pasta, I guess, is what I'm saying. Speaker C: Yeah, but I also think we do get a lot of people who have been coming for years and new people. Totally. And you know that they come again and again. We have one couple that every Monday and Tuesday, that's where they are.

Yeah. And I see them, I go, oh yeah, it's Tuesday. Of course, Monday and Tuesday back to back is a cool way to do it. Not every Monday and every Tuesday. Speaker A: We're not spreading it out. Speaker B: Yeah. Do they order the same thing every time? Speaker C: No, because we don't have the same thing anyway every time. Oh, that's They change the menu. Speaker B: That's a flex. Speaker C: But they do. They're really nice. Speaker B: I consider your restaurant to be one of those, like, you walk in the door and you're just floored by the atmosphere and the energy.

It's one of those restaurants you don't— I wouldn't have to— I wouldn't go to for the food, but the food happens to also be enjoyable. So are there any other restaurants that you can think of in London or abroad that you don't necessarily go to for for the food, but more so for the atmosphere, and it makes up for it. Speaker C: Oh, well, that worries me if you don't go for the food, because I think the most important thing, I mean, ultimately it is food that make people go back.

Of course, it's, I won't go back to a restaurant where somebody, you know, waiter was rude to me or I was made to feel intimidated by the wine sommelier. But, you know, for me, the crucial thing is the food. Speaker C: Oh, well, that worries me if you don't go for the food, because I think the most important thing, I mean, ultimately it is food that make people go back. Of course, it's, I won't go back to a restaurant where somebody, you know, waiter was rude to me or I was made to feel intimidated by the wine sommelier.

But, you know, for me, the crucial thing is the food. Speaker B: Well, I guess an example that I would use I live in Los Angeles. Chateau Marmont, um, you know, the restaurant there, amazing room, always happy to go. If somebody invites me, I'll say yes every time, but I'm not excited about the food. I don't think they have a reputation for having amazing food, and none of that really matters. Speaker C: All right. Yeah, well, for me it really does matter, the food. I mean, again, obviously I will go, you know, I love— I think both are important, but Yeah, I think for me the food is, is very, very important.

Speaker A: Okay. Not me, I'm just there. No, I'm only that— not me. Speaker B: Yeah, I mean, he's there for the atmosphere and the spinach salad. No, but I think in— Speaker A: I guess in New York there's a lot of— I feel like in New York more than other places there's a lot of, a lot of that where it's like all atmosphere, you know. And I think that people, people get lost in that. And those restaurants usually only last a couple years, you know. That feels to me very New York for some reason.

Speaker C: The Rare Cafe is coming up to our 40th birthday in 2027. We'll be 40 years old. Speaker A: So we're trying to think of what to do. It's a long-ass time. Speaker C: Party. We're gonna do a book. Speaker A: Yeah, we're thinking of all sorts of things that we can do. You're cranking these books out. I feel like the Ed Ruscha book was like 3 months ago. Speaker C: The Rare Cafe is coming up to our 40th birthday in 2027. We'll be 40 years old. Speaker A: So we're trying to think of what to do.

It's a long-ass time. Speaker C: Party. We're gonna do a book. Speaker A: Yeah, we're thinking of all sorts of things that we can do. You're cranking these books out. I feel like the Ed Ruscha book was like 3 months ago. Speaker C: Yeah, that was kind of almost a coincidence because I can't remember what happened with that, but one of them was late and one was early, but we're good. I think the Ed Ruscha coming out. I love doing that book. That was a book that was, you know, came from, you know, just a friendship, a friendship between Ed and myself, a friendship between Ed, Johnny Ive from LoveFrom and myself and the recipes.

And so we just did this book, a collaboration. I think most books are a collaboration. Well, all mine. What I love about it is collaborating. And so the collaboration on the Lemons book was so much fun. I did the recipes in London. Ed Ed was doing the art in LA and Johnny was doing the graphic design in San Francisco and all kind of came together. Johnny's wife Heather, who is a poet, did the words on every image. And so it was the four of us. Speaker A: That's a real trifecta, I have to say.

I mean, how long from his— Speaker B: Yeah, Johnny Ive, for our listeners, Apple designer, designed the I, you know, the iPhone and stuff like that. And then you just said, hey, one day would you want to lay out my cookbook about lemons? I got this guy, Ed Ruscha, who's gonna do the artwork. Like, how does that even come together? I guess it's just a flex of you knowing everyone cool in the world, it seems, you know? Speaker A: That's a real trifecta, I have to say. I mean, how long from his— Speaker B: Yeah, Johnny Ive, for our listeners, Apple designer, designed the I, you know, the iPhone and stuff like that.

And then you just said, hey, one day would you want to lay out my cookbook about lemons? I got this guy, Ed Ruscha, who's gonna do the artwork. Like, how does that even come together? I guess it's just a flex of you knowing everyone cool in the world, it seems, you know? Speaker C: Well, I don't know if I know everyone cool in the world, but I think, yeah, Johnny's a really old friend. Ed is a good friend. And, uh, I'd always said to Ed, you know, I really want to do a book with you, Ed, because Ed is, it's not like doing a book with an artist.

It's Ed used books all the time in his working, you know, life. Speaker A: And so he's one of the greatest producers of art books that we've seen probably career-wise, career-wise for sure. Speaker C: So I said to him, you know, I want to do a book. Oh, Ruthie, I've got this show at the Museum Modern Art. Oh, Ruthie, it's moving to LA. Oh, Ruthie. And then one day I said, I was in LA and I with him. And he has— and he said, okay, if you do one ingredient, I'll do it.

And I said, we were in this garden, and we decided— he just— he chose lemons. So it was a— Speaker A: the lemon choice was collaborative, but he was saying, you got to pick one. I can't do the whole thing. Speaker C: You got to pick one. One ingredient. Yeah. And I think that's a cool way to do a book, you know. I, I'd like to do another one with him. I agree. And we're thinking about what the ingredient would be for the second book. Speaker A: the lemon choice was collaborative, but he was saying, you got to pick one.

I can't do the whole thing. Speaker C: You got to pick one. One ingredient. Yeah. And I think that's a cool way to do a book, you know. I, I'd like to do another one with him. I agree. And we're thinking about what the ingredient would be for the second book. Speaker A: I was about to say, you got— yeah, there's so many options if you pick just one. Yeah, I found I really like the layout and the yellow is also striking from, like, a cover perspective. It just stands out in a nice way.

Speaker C: Yeah. And Heather's words are so great. But also, there are no pictures of food. And then the book that we're celebrating right now, and we're in New York for, and that is, I think, a really, again, a beautiful book and a collaboration with a lot of people, is the book about the podcast Ruthie's Table 4. And that has no recipes in it. And it is just based on the whole idea, as we were just saying before, but everyone has a story, you know? And so how do you get that story?

And we're doing it through food. So if you, you know, we, we had publisher chose the people that they wanted in the book, cuz it would be so impossible for me to choose 80. Speaker A: Oh, so you took, oh, you're saying you took yourself out of it. You said, I didn't look, I didn't cut you. The publisher cut you. About you. Speaker B: Yeah, yeah. You're like, I guess leave David Beckham and Martha Stewart in and you can figure out the other ones. Speaker A: Yeah, that's funny though, that the publisher— is that a decision you wanted to make at the beginning?

Like, I can't, I can't choose between my children, basically. You have to make the decision as the publisher. Speaker C: Yeah, because there's so many great ones that aren't in there. And, um, you know, volume 2, here we go. But I think, um, they, they chose well, and I think We divided the book into some 6 sections, I guess. We have food and family. So we have the McCartneys and the Beckhams and my own family, my son Rue and my brother Michael Elias, who's a writer, really wrote beautifully about his story, and Salman Rushdie and Eliza Griffiths.

So that's sort of family. And then the next section, you can help me out here if you have it there. The next section is, I think, food and discovery. Is it? Discovery, and that is people who kind of discovered, uh, or maybe it's food and tradition, which comes from Greta Gerwig and Noah Baumbach's, uh, son who said we had lunch every Sunday when they were filming in London. And one day his son, I said, oh, I'll see you next Sunday. And the, you know, and, um, he just said, Rithi, is this, you know, is this the meaning of tradition?

And so we did tradition and also a lot of immigrant families who people come from other countries. A lot of people talk more about their grandmothers than their mothers. And that's because a lot of people have come from other countries. You know, I would say the mother adapts and the grandmother brings her food with her. And then we have Food is Tradition, Food is Discovery, people whose families kind of, you know, didn't think that much about food, but they discovered it when they grew up or their mother discovered it when she started having children.

And then the next one is maybe Food and Art. Art. So we took 6 artists. We have Frank Gehry, we have Norman Foster, Tracey Emin, who else? I can't remember. And that was food and art. And then food and politics is kind of a cool chapter. We have the Prime Minister of Canada, Mark Carney. He was the Prime Minister then, and he talked about his mother. Speaker A: Yeah, that's funny though, that the publisher— is that a decision you wanted to make at the beginning? Like, I can't, I can't choose between my children, basically.

You have to make the decision as the publisher. Speaker C: Yeah, because there's so many great ones that aren't in there. And, um, you know, volume 2, here we go. But I think, um, they, they chose well, and I think We divided the book into some 6 sections, I guess. We have food and family. So we have the McCartneys and the Beckhams and my own family, my son Rue and my brother Michael Elias, who's a writer, really wrote beautifully about his story, and Salman Rushdie and Eliza Griffiths. So that's sort of family.

And then the next section, you can help me out here if you have it there. The next section is, I think, food and discovery. Is it? Discovery, and that is people who kind of discovered, uh, or maybe it's food and tradition, which comes from Greta Gerwig and Noah Baumbach's, uh, son who said we had lunch every Sunday when they were filming in London. And one day his son, I said, oh, I'll see you next Sunday. And the, you know, and, um, he just said, Rithi, is this, you know, is this the meaning of tradition?

And so we did tradition and also a lot of immigrant families who people come from other countries. A lot of people talk more about their grandmothers than their mothers. And that's because a lot of people have come from other countries. You know, I would say the mother adapts and the grandmother brings her food with her. And then we have Food is Tradition, Food is Discovery, people whose families kind of, you know, didn't think that much about food, but they discovered it when they grew up or their mother discovered it when she started having children.

And then the next one is maybe Food and Art. Art. So we took 6 artists. We have Frank Gehry, we have Norman Foster, Tracey Emin, who else? I can't remember. And that was food and art. And then food and politics is kind of a cool chapter. We have the Prime Minister of Canada, Mark Carney. He was the Prime Minister then, and he talked about his mother. Speaker A: We got him when the gettin' was good before he was Prime Minister. Speaker C: Yeah, yeah, yeah. Yeah, we got him. I mean, it's— Speaker B: and he's great.

I just love that you have all these people from all these categories of the world and sectors of life and interests, but you happen to get the best of the best of the best of every single area that people exist in. So what— I mean, it's a hard question for you to answer, but how do you just become the most well-connected, coolest person around, you know what I mean? Speaker C: I really don't think that's the case. I think I'm lucky. I think that, well, connection, as M. Forster said, only connect.

And I think that's what we do, whether it's with our kids, our kids' friends, our friends, our friends' friends, the restaurant is a great place to be. And I think I think I have a lot of friends who do many different things, you know, including myself. You know, I didn't start a restaurant till quite late, and I don't consider myself a friend of famous people. I consider myself a friend who has people who love to work at what they do. Speaker B: Okay, so were, were you like this before the restaurant, like social-wise?

Speaker A: Like, do you like to socialize? Speaker C: I think Richard and I both, um, feel both a social commitment to, you know, to the environment, where we live. So when we moved into Chelsea, we called up the local theater and said, we've just moved here, how can we help? Or, you know, we cook meals in children's schools, or we had, you know, you're active basically. Yeah, I don't think I see it as being social. I think you see it as being people are very important to him, you know, to, they would be important to him.

Important to me, the people I work with, the separations. I don't know when I'm working, when I'm entertaining, when I'm having over. I think it's all part of a world which you want to give something back and also reciprocating and empathetic. And also I do feel responsibility right now as to what we can do in this world of ours right now. And so I don't know how to oppose much of which is going on that I object to. So sometimes I think, well, maybe getting around a table, giving people good food, and kind of taking care of each other as a form of opposition.

Speaker A: Like, do you like to socialize? Speaker C: I think Richard and I both, um, feel both a social commitment to, you know, to the environment, where we live. So when we moved into Chelsea, we called up the local theater and said, we've just moved here, how can we help? Or, you know, we cook meals in children's schools, or we had, you know, you're active basically. Yeah, I don't think I see it as being social. I think you see it as being people are very important to him, you know, to, they would be important to him.

Important to me, the people I work with, the separations. I don't know when I'm working, when I'm entertaining, when I'm having over. I think it's all part of a world which you want to give something back and also reciprocating and empathetic. And also I do feel responsibility right now as to what we can do in this world of ours right now. And so I don't know how to oppose much of which is going on that I object to. So sometimes I think, well, maybe getting around a table, giving people good food, and kind of taking care of each other as a form of opposition.

Speaker A: Yeah, no, I mean, I think in some ways it is. I think that— I also think that like a restaurant, when it's good, is, is meant to be sort of what you're talking about. It's a place for people to like gather simply, you know, you know what I mean? Speaker C: And I think people are also coming in there with, um, I don't know, I think if it's a good place, people come in with a good attitude, which creates a good environment and allows, you know, I, I think is that if I go to a restaurant or I stay in a hotel or I get into a taxi cab or go whatever we're doing, I think if people are unhappy or unpleasant or rude to you, probably they're not being taken care of.

You know, that maybe if I try to give the people who work for me a good environment, a window to look out of, you know, that they can't do too many shifts and they get tired, that they get a holiday, that You know, that we are there for them. If we take care of them, they'll take care of the people who work, you know, who come to eat in the River Cafe. So I think, I think it is a responsibility. If you have, if you have a company, you know, you're, somebody said your responsibility is to the community and to the people who work for you.

Speaker C: And I think people are also coming in there with, um, I don't know, I think if it's a good place, people come in with a good attitude, which creates a good environment and allows, you know, I, I think is that if I go to a restaurant or I stay in a hotel or I get into a taxi cab or go whatever we're doing, I think if people are unhappy or unpleasant or rude to you, probably they're not being taken care of. You know, that maybe if I try to give the people who work for me a good environment, a window to look out of, you know, that they can't do too many shifts and they get tired, that they get a holiday, that You know, that we are there for them.

If we take care of them, they'll take care of the people who work, you know, who come to eat in the River Cafe. So I think, I think it is a responsibility. If you have, if you have a company, you know, you're, somebody said your responsibility is to the community and to the people who work for you. Speaker A: Yeah. I mean, I think that the, I think that's also, I know a lot of people that start out, you know, doing something they love and it becomes bigger, you know, bigger and bigger, and then they become become a manager of people, and sometimes that's not what they set out to do.

But it sounds like you actually take pride in that part and enjoy it. Speaker C: I think it's hard to separate the two. You can come in and be a genius cook or a great architect, or you can, you know, fly an airplane. But if you, you know, it's the other part that is so important, you know, the— as well, I mean, both, you know. But I do think it's kind of old-fashioned to think of the creative genius who's horrible to people. Speaker A: I agree. Yeah, I think we're done with that, unfortunately.

Speaker B: I don't know. Kanye West is coming back, you guys. Speaker A: I used to give people slack. I was like, well, if you're that good at it, whatever. You know what I mean? If you've given me some of the greatest art that I could possibly imagine, I'm going to let you do whatever you want. Speaker B: Ruthie won't settle for one of the two. She needs both. You need both. Speaker A: And I think that's not too much to ask, especially as we get a little older and a little more wise.

I would say. Speaker C: Yeah. And I think also, I'm not saying everybody has to be— very often people have this image of we're all hugging each other all day. You have to have a really— people are coming to the restaurant, they're paying money, and it's a business and the floor has to be clean and the menu has to be typed and the table has to be laid and the food has to be seasoned. And there's all that. The reception has to be be, you know, welcoming. So there's— it's a very professional, very demanding job, but within that, the performance has to be taught with, with hope rather than fear, you know, and, um, honesty.

Speaker A: And that is crucial. Why do you think the food world in particular has been sort of infected with that kind of like, you know, monster leader. Yeah. More, more than other industries, I would say. I feel like food and, and restaurants have been touched by that. And I, I do. What do you think is the reason that is so apparent? I mean, less so now obviously than 10 years ago, but why do you, is it just the high stress of the environment? Speaker C: Again, I don't know because I didn't work in kitchens before I created my own.

Yeah. And so when I hear the stories of, you know, the behavior, oh, Anthony Bourdain wrote about it. A lot of people wrote about it. TV, you know, that's, and I I think that I would love to say that it's high stress or that the curtain goes up and the place has to be ready or you have to be done or you have to know how to, you know, the timing and you have to, you know, communicate. But I really don't know if it is harder being a chef than it is being a journalist or being, you know, a doctor in the emergency room.

Yeah, yeah. And I think that But it is, you know, obviously there are jobs that are less stressful, more stressful. I think it was very much built into the system of having to get up early, having to work late, have to be, you could only deliver if you were bullied into it. I don't know, but what it really gives me hope now and confidence and joy is to see that the restaurants that we all love to eat in are not run on that way, you know? And it's just, you know, I went to to Le Bernardin, which is about his classic and gorgeous restaurant.

And Éric Ripert really was so, you know, the way he, for me, what I understand is he's a modern person, you know, and he deals with people in a fair way. And I think, you know, I'm not saying that we all don't, you know, but then people, journalists always used to call me up and say, "Oh, it must be so stressful to be a chef." And I used to go, "Gosh, well, it must be really stressful to be a journalist because it's suddenly patronizing to say, oh, you know, I don't know, there's something I don't like about the exceptionality of being in a kitchen to behave in a certain way.

Speaker A: Oh, I agree. I mean, I think it's sort of— I mean, it's kind of insane. But I think that when you're talking about Le Bernardin, or— I mean, that's been around for a long time too. Maybe there's a through line there of like, if you do treat people the right way, something can last a lot longer and maintain a level of quality and not burn out bright like some of these other places do. Speaker C: Yeah, I agree with you. I agree. And I think I was just thinking a really good thing is that a lot of chefs, I'm talking about the kitchen now, you know, is a lot of chefs, it used to be that if you couldn't do anything else, you know, if you weren't really good at academics or you weren't good at whatever, you became a chef.

Speaker B: A little bit of a criminal record, maybe a little dirt under the fingernails. Speaker C: Yeah, maybe a little criminal record. And now, you know, if you look around the River Cafe, not a thing. I don't know who has a university degree and who doesn't, who studied at Yale and who went to Oxford and who went to the local cooking school. But they have, they are really, you know, have a sense that they've chosen. And okay, you know, I'm gonna be in trouble here because I think not everybody gets to choose what they do want to be.

And you know, so I know, and there are a lot of people who are cooks and they don't even like cooking, you know, but— Speaker A: I hate podcasting, Ruthie, so I totally understand how they feel. I understand how they feel. Speaker B: He just happens to be great at it. I just, I can't help it. Speaker A: Yeah, it's a gift. Speaker C: Yeah, but you know what I mean? That I think— Yeah, of course. You know, we romanticize the idea of the chef as being somebody who saw the light and is just, you know, cook.

But I do think that my advice always to somebody who wants to be a cook is don't start too young. You know, don't go and learn and go to school, you know, travel, do something else. But because if you start being a chef when you're 17 or 16, by the time you're 26, you're kind of like could be burnt out, you know? So I don't know. I don't know. I have no advice. Speaker B: He just happens to be great at it. I just, I can't help it. Speaker A: Yeah, it's a gift.

Speaker C: Yeah, but you know what I mean? That I think— Yeah, of course. You know, we romanticize the idea of the chef as being somebody who saw the light and is just, you know, cook. But I do think that my advice always to somebody who wants to be a cook is don't start too young. You know, don't go and learn and go to school, you know, travel, do something else. But because if you start being a chef when you're 17 or 16, by the time you're 26, you're kind of like could be burnt out, you know?

So I don't know. I don't know. I have no advice. Speaker B: No, I agree with that. You become a chef instead of a person if you start too early. And if you start later, you're able to use all of your life's experiences and channel that and make interesting food that's unique only to yourself versus just competing with everyone else to have the nicest looking plate. Speaker A: You're in the restaurant a lot though, right? You're there as much as you can be. Speaker C: Oh yeah. Again, I would tell this, but I, um, they gave a party for me recently at my birthday party and they gave me a quiz in front of 140 people.

And one was, you know, how many slices of Nemesis have we sold? And, um, you know, who, and you know, how many pieces of kilos of squid do we buy a year? And they were cute. And then they said, who's the most, who's our most regular customer? And so I named the people coming every Monday and Tuesday night. It wasn't them. And then I named somebody who comes in, you know, every lunchtime in the summer almost. He comes in some— if they're— he's traveling from New York, he comes for lunch and dinner.

So I went on and on, and I was kind of completely wrong because apparently the person who was the most regular customer in the River Cafe was me. Oh, they tricked you. Speaker A: Oh, see, that's— no, see, that's not fair. Speaker B: That's not fair. This lady will not stop coming in here. Wow. Exactly. Well, you mentioned Les Bernardins and what Chris and I went there a little while ago last year and Eric Ripert would come over and he would touch our table and talk to us the same way that he would, I'm assuming, would come in and talk to you when you go into the restaurant, you know, not only going to the VIPs and everyone.

So do you have any philosophies or structures or systems in place when you have to go out and touch the tables and do you, do you go to all of them? Do you decide who has to? Are there tables that you don't want to say hi to but you have to for other reasons? Speaker C: One of the things I think that I do have a rule is I, even if it's my family that are eating or really close friends, is I don't stay too long. You know, I really try to really say, you know, in the warmest possible way, how are you?

And then, because I think sometimes you go to a restaurant and ultimately You want to say hello to the owner or the chef or your friends, but basically you're there with somebody and it's nice. But I, so I try not to stay too long. I make a lot of eye contact. You know, that's my thing. And so when I see somebody looking at me and then, you know, it kind of looks like they want you to stop, or if they're eating something that looks adventurous, I'll say something. If they're wearing something thing that I notice, or just if they're just like really nice people.

And so I just enjoy that. I mean, I think I have the best job in the world. I couldn't have a better job. Free food. Yeah. Speaker B: And great people. All the champagne you can drink for lunch. Yeah. I was just thinking yesterday when I was listening to your podcast, reading the book a little a little bit about like how to categorize your food. And I feel like almost all of it pairs well with champagne. It's just like champagne food across the board, which I don't know if you could have a more enticing collection of dishes.

Speaker C: Well, I hope so. You'll have to come back. When are you coming again? Speaker B: I haven't seen you for a while. Speaker A: I'll be back next week. Okay. I'll email. I'll be back. Well, not next week, the I'll put some friends together, we'll make the trek. Speaker C: Let me know because I'm in New York from Wednesday the 11th to the 20th. Speaker B: Oh, yeah. Yeah. You're doing an in-person kind of book appearance for— going back to what I was saying before where you have a network of people but they're just the top of the top, you're doing your book launch party in conversation with Gayle King and Sarah Jessica Parker.

Yeah, I am. I'm jealous that I can't be there. It sounds like a treat. I hope so. But well, yeah, next time I'm in London, we'll of course come in. I need to get a new De Buyer nonstick pan. Oh yeah. My yellow's holding on, but my blue, you know, she's taking a beating. Speaker C: Yeah, I cooked on my blue one at lunchtime today. Speaker B: Actually, I made a salmon. I love how those are, are great and look cool and not overpriced. Yeah, yeah, I do too. Speaker C: Yeah, I cooked on my blue one at lunchtime today.

Speaker B: Actually, I made a salmon. I love how those are, are great and look cool and not overpriced. Yeah, yeah, I do too. Speaker A: The trifecta. Are you cooking? So you're cooking lunch at home? Speaker C: My son was there. My son Rue was working there, and, um, I was— why was I home this morning? Oh yeah, I had a meeting this morning that started at 11, so then I went, came back, and we, we cooked a piece of fish and and some roasted tomatoes that are the winter tomatoes, the ones from Sicily.

We have them now. And yeah, it was real— it was really nice to be there with him. Speaker B: When are you not having a perfectly cooked piece of fish with some fresh vegetables and herbs, you know? When are you just having a fucking— oh yeah, chip, butty? Speaker C: Yeah, I do that. I do that. I mean, I do that with, um— I don't eat food— no, I wouldn't eat it because It's junk, but I, um, I eat really good food. But well, there's this restaurant, there's this chain here called Itsu, which is sort of Japanese, um, whatever.

And it's opened by a friend of mine, Julian Metcalf, and it's Metcalf, and it's down the road. And I sometimes go in there and just have this really delicious miso soup and noodles, and it's nice, you know. But, um, and I love ice cream, so I'm always stopping for an ice cream. Sometimes I stop at Shake Shack and get a milkshake. So, you know, I'm out there. Speaker B: Yeah, I was gonna Okay, I'm glad you said ice cream because I was gonna say your cheat meal junk food cannot be miso soup.

One of the most healthy and nutritious things to eat. Speaker B: Yeah, I was gonna Okay, I'm glad you said ice cream because I was gonna say your cheat meal junk food cannot be miso soup. One of the most healthy and nutritious things to eat. Speaker C: Oh, you're asking me that? Maybe not. I don't think junk food, yeah, I don't know about junk food, but I'm really happy to have pizza. I love pizza. I love, yeah, I'm not, I don't think I'm, I'm not that kind of, oh, it has to be this or it has to be that before I eat it.

You know, I love corn on the cob when I'm in, you know, upstate New York. And when I was in Mexico, I'd love nothing more than taco off the street. And yeah, I think, you know, if you love to eat, it's just not a question. Speaker B: You'll find it. You'll find it. What's your martini order? Speaker C: Oh, martini order. That's funny because I am in the restaurant world known for not being, you know, like the greatest drinker because I'm so susceptible. So I have one martini, a dry martini with a twist.

I'm very, you know, but my real passion for is tequila because I lived in Mexico for 4 months. My husband wasn't well there and so I stayed in Mexico City. And what I learned about tequila was it's just such a good drink with food. You were talking about champagne with food. And I love drinking tequila with food. So we can, you know, share it. Okay. A dry martini and a margarita or just, I just have straight tequila. On the rocks. Sure. Australia. Speaker B: Do you like tequila? Yeah, I do like tequila, definitely.

And I like sipping on it more so than mixing it as well. And mezcal. Yeah, me too. Speaker A: Gotta respect it. Is the margarita having a resurgence or is it just in my life? Speaker C: I don't know because I literally don't know. And I think in the River Cafe we sell quite a few margaritas. I mean, people are drinking less. I mean, that is something that is a fact, which is, yeah, yeah, you know, kind of, um, slightly worrying to us all in the restaurant business because, you know, we love wine with food and, you know, people ordering wines is so exciting because there's so many great Italian wines.

But, um, I don't know, do you— are your friends drinking less? Speaker A: No, I mean, I'm sober, so I'm drinking less. But I mean, I, I would say that weirdly my— I feel like people I know are drinking and smoking drinking maybe more. Oh yeah, then— I mean, not more, but like, it doesn't feel like— I would say 5 years ago there was a real sort of shift to like, I'm healthy now, I do yoga, I don't really drink, I go to sleep early. And I feel like now we're back a little bit to a more middle line where it's like, I don't go crazy on a Monday night, but I go out on a Friday or Saturday.

Speaker B: We're, we're getting our sleep, we're maybe having a few less cigarettes, and when we are gonna drink, we're not just gonna shovel down whatever. We're gonna be a little more conscious of our decisions. I feel like people are prioritizing sugar and, you know, artificial juices and sweeteners and flavors more so than, you know, just getting drunk. Like, people are just trying to figure out, I still need to get fucked up, so I'm just gonna have, you know, a very high quality tequila, fresh lime juice, and an ice cube.

Or I'm just gonna have a vodka martini with a lemon twist, and it's not gonna to have, yeah, all this other crazy sugary stuff in it. Speaker C: I was going to ask you, for those of us lifers, can I ask you a question? What is that poster behind you? Speaker B: Pet Shop Boys. Speaker C: Is it the Pet Shop Boys? I can see it. I can hardly see. Uh, David Byrne's doing, um, well, he's doing a concert here, and I went to a concert last week, and the Pet Shop Boys— yeah, that's beautiful.

Speaker B: What year would that be? Whenever Please came out. I'm gonna guess '87, '88, something like Yeah. Did those guys ever come into the restaurant? Speaker C: Is that Neil Tennant, right? Neil Tennant lives right across the street from me. Yeah. Oh, it's your neighbor. Speaker A: My hood. Speaker C: Neighbor Neil is what we call him. Yeah, we love him. Speaker B: Yeah, he's a good guy. Okay, so as we're landing the plane, Ruthie, I know at the end of your podcast, oftentimes you'll have asked people what their comfort foods are.

And I'm sure people have asked you that 1,000 times, so we're not going to. And you already went over your ice cream addiction. So can you guess maybe our comfort foods based on talking to us for the last hour? Speaker C: Oh, I have to guess them on the basis of talking to you? You don't have to. You don't have to at all. Speaker B: It was merely a fun suggestion. Speaker C: I wonder what it would be. I wonder, well, because you were asking me about that comfort, I was wondering if it might be something to do with maybe a hamburger or something that you felt like made you think of the kind of life out there.

I don't know. Speaker A: Pizza is my, pizza is my comfort food. Speaker C: Pizza, yeah, pizza is a good one. Yeah, yeah. I don't know, what is your, well, what are they? Speaker A: Pizza is my, pizza is my comfort food. Speaker C: Pizza, yeah, pizza is a good one. Yeah, yeah. I don't know, what is your, well, what are they? Speaker B: What are your comfort foods? Yeah, I mean, yeah, pizza for sure. I, I, I like a good classic In-N-Out cheeseburger, definitely. I also like a nacho a lot, is a, is a deep comfort food for me.

Speaker A: Oh, I think of, actually, Jason, that's funny, I think of nachos as your comfort food now that you're saying that. Speaker B: Yeah, it's, it can have so much dynamic range. Often it's a soggy, you know, sad little plate, but when done correctly, it can be a symphony of textures, temperatures, flavors, and, uh, and crunches, you know. Um, okay, well, Ruthie, thank you so much for, for chatting with us. Speaker C: The new book featuring 100 of the coolest people ever. No, really nice. Speaker B: If you're in New York next week, yeah, come and see me.

Speaker C: I'm going to be, um, I guess I'll be with Sarah Jessica, I'm— you know what I'm doing on Thursday night? I'm going— when does this come out? Speaker B: This comes out on Friday. Speaker C: Friday, yeah. I'm doing Jimmy Fallon on Thursday. Oh, oh, nice. Okay, I'm quite— I'm quite sort of, uh— Speaker A: do we have our look sorted? Do we have an outfit? Speaker C: I'm so glad you asked me that, because why do you think I was going to be late for your podcast? Speaker A: Because I was— were you getting fitted?

Speaker C: I have to go try one more thing. I don't know, I sort of feel maybe I've I should just shop in my closet. It's kind of— what would you suggest? What do you think I should wear? Who, who are you? Speaker B: Who are you? Who do you want to wear? What, what designer are you, are you looking at today? Speaker C: You know, I'm kind of a Row person, and I'm also a Prada person. Prada is my kind of— but the two of them are my sort of place where I go.

And then they're the others, you know. I like— there's a lot of, you know, I like the Japanese designers. But what do you— if it was— what do you think I should wear? Speaker B: Who are you? Who do you want to wear? What, what designer are you, are you looking at today? Speaker C: You know, I'm kind of a Row person, and I'm also a Prada person. Prada is my kind of— but the two of them are my sort of place where I go. And then they're the others, you know.

I like— there's a lot of, you know, I like the Japanese designers. But what do you— if it was— what do you think I should wear? Speaker A: What are you wearing? I I think you should wear something that you feel comfortable and confident in. Yeah, maybe. Yeah, maybe. And not let the designer dictate that. Just whatever you feel the best in. Speaker B: Well, are you, I know that you're going on a talk show, but Jimmy Fallon will do some physical challenges. Are you gonna have, are you gonna be doing any activities?

Are you cooking anything or is it just a conversation? Speaker C: My next call is with his people. It keeps flashing up on the screen. So I think it's at 5:30. I think it's 5 o'clock there now. Speaker B: He's like, well, we will be bowling, so make sure you use like, like a, a more comfortable trouser or something. Speaker A: Are you? But you're not cooking, you're just chatting? Yeah, yeah. Okay, in that case then you just wear whatever makes you feel good. Speaker B: Fall/Winter '26, the row, just fresh off the runway.

We'll WorldNet ship it over to the hotel. Speaker A: I'll get you a pair of slacks and button-down. Speaker C: Yeah, we could go. I would love to get— Speaker A: there's nothing I would love to do more than hit Selfridges with you, but you know, unfortunately, unfortunately here we are. Speaker B: And if you want, my, my wife is a professional wardrobe stylist living in Los Angeles. Oh, wait, wait. Fallon shoots in New York though, right? Yeah. Yeah. Never mind. Never mind. Anyway, I was going to say— Speaker C: Time is short.

Speaker B: And if you want, my, my wife is a professional wardrobe stylist living in Los Angeles. Oh, wait, wait. Fallon shoots in New York though, right? Yeah. Yeah. Never mind. Never mind. Anyway, I was going to say— Speaker C: Time is short. Speaker A: Yeah, I got to figure it out. Time is short. Time is short. I like the way— Okay. Thank you for joining us, Ruthie. We appreciate it. No, really. Speaker C: Thank you for asking me. And when you come to London, you should be on my podcast.

Speaker A: I would love it. Speaker B: Please sit us down and give it to us. I do double hours. Speaker C: Okay. I would love to. Speaker A: All right. We'll work it out. Thank you. We'll see you soon. Thanks, Ruthie. Thank you. Later. Speaker E: Your next chapter in healthcare starts at Carrington College's School of Nursing in Portland. Join us for our open house on Tuesday, January 13th from 4:00 4 to 7 PM. You'll tour our campus, see live demos, meet instructors, and learn about our Associate Degree in Nursing program that prepares you to become a registered nurse.

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