YouSaid · the spoken record

Geraldine DeRuiter

lines on the record: 61
first: 2024-04-01
most recent: 2024-04-01
sittings or episodes: 1
sources: podcast

Every line below is reproduced as it was said and linked to the record it came from. Nothing here is summarised or generated. Directory · Search · Corrections

“I was not, I was very far, I was very far from Chef Floriano. And we were in Lazio, which is where Rome is. So there was a lot of carbonara, which is like my favorite thing. But there was also, I don't know what it was, there was truffle everything. And I know truffle is overdone. I don't care. I don't care if it makes me basic. I do not care. I was just having some really simple pastas with shaved truffles, and it was fantastic, and because it was Europe and not America, it was like 15 euros and not 98. And so that was fantastic.”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“God, I just want them to eat. I'm seeing people focus on the nutrition of food. Absent of calories and absent of morality. So I'm seeing a lot less this is naughty. This is for cheat day. I'm seeing a lot less of that bullshit. And I'm seeing people say things like, I need to get more protein because I'm a woman in this age. what I'm hoping will continue as a food trend, really that focus on health.”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“You know, I'm seeing people really going back to a lot of deeply personal and emotional recipes. So I'm seeing a lot of people who are making food that they have an emotional tie to. So it's their grandmother's recipe. It's their family recipes. And I see them doing... More elaborate spins on those. Like, okay, grandma did this. I want to try and recreate it, but I want to add something to it. So I'm seeing that, but that has been true for a while. I'll tell you what I really want to continue seeing, which is I really just want people to eat.”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“And it is deep in us, right? It is deep ingrained in you. And I think one of the things that we have done societally is we have confused the Fatness universally with being unhealthy. Now sometimes it's true Being very thin is also unhealthy. So I I worry that these weight loss drugs are conflating that message even more. Why do we associate thinness? With beauty and health this is the longest period in society because it's always gone back and forth. This is the longest period in society where we have embraced very, very thin bodies.”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“It is such a complex thing because I have a great relationship with food and I am and I realize that it's a privilege for me to say that because I'm walking around in like size six, size eight, you know, that's my body, right? I'm a relatively small woman in a body in the world. And so for me to be able to say I like food, I love these things. To me, for me to be able to make cracks about eating cake, that's born of privilege.”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“I do. I do. It's so funny too when people say that because, you know, 40. Forty three years of being a woman in the world, I bristle. I still react. I'm like, well, wait, what do you mean by that What are you saying? What are you saying when you tell me I read? Are you? And if you are, that automatically means it's bad, right? It automatically means it's bad if I'm fat. That's how that works.”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“Right. I think that this is something that the new generations are getting. At the same time that they're being told this drug will make you lose weight. So I will say I'm wary because these are very new. I do think that there is a benefit to be evaluated here if you have severe health issues that are being caused by or exacerbated by weight and there is no other alternative for you. I understand that. I also know people who are on these drugs and a few of them have told me they have never felt sicker in their entire lives. And a lot of them are unable to eat because of the sheer nausea. I talked to someone in my life and they said I can barely brush my teeth because putting the toothbrush in my mouth makes me want to throw up.”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“Complex issue. And we're getting so many conflicting messages, right? And I have to say the love your body thing, that's new. That's new. That's not really something I heard.”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“Because everyone was dangerously thin. And there were actors who have always been, you know, I refer to them as average weight, right? You look like somebody I would see at the store. And they all of a sudden are now, you know, rail thin. And part of that is because they are able to, you know, I think Ozempic, and I'm using that as a generic term. I know there's a bunch of them, but I believe they cost $1,500 a month.”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“It is and there's another element here too, right? Which is there are people who are using this, who are not using it for medical reasons, right? They are not obese. And someone called this the Ozempic Oscars.”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, yeah. I mean. Again, to exist as a woman in a body in the world, there is no way to not have someone comment on what you eat constantly. And I see it from every single angle, even when somebody is like, oh, do you think that's healthy? Well, what do you mean by that? And what does it matter? Is it what you're craving? Does it nourish you? Do you need food right now? Then eat it. Is it going to satisfy you? Then do it. But it's so loaded, right? What we eat is so loaded and it's so tied to our bodies and how we view ourselves and how other people view us. And then there's this huge issue of fatness, right? Which is a word we can barely say, but it's this idea of don't get fat. Whatever you do, as though it's a moral faith. For your body to have fat on it.”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“I talked to two nutritionists for the book, and they both were very positive. They had wonderful relationships with food. Both of them did work with a lot of Individuals who were recovering from eating disorders and who were dealing with very difficult, complex relationships with food. And one of them said to me, you know, I was like, I don't know how to feel fuller longer because that's what we're taught all the time. Like this meal will keep you fuller longer. And she was like, why don't you just eat again? And I was like, that's very obvious. Why didn't that occur to me?”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“Well, so I think that women are taught to suppress both. Very much so. And I think that the only acceptable way that we are allowed to express any sort of rage is when we are hungry. And then we dismiss it and other people dismiss it. You know, you have these moments of sheer rage. And then you're like, oh, I'm so sorry. I was just hungry. And it's not illegitimate because we're hungry.”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“Yeah. And I will say, I also have a lot of, I have deep anxiety whenever I write something deeply personal. I have deep anxiety. I have a lot of vulnerability hangovers. You know, when I turned in the draft of this book, I was just a nervous wreck. I wasn't sure if I wanted to talk about or reveal these things But I also think that it's important to talk about the that we all deal with”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“Preserving some degree of sanity for myself. And I have to say I am always a little bit taken aback. When people tell me they feel the same way, I'm like, oh, that's wonderful. I'm so thrilled.”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“I think that that is, it is interesting because I write through the lens of memoir and it would be disingenuous to say that there is not a part of it that is not for me. However, to say that this is just me exploring and kind of deeply. And coming to terms with my own trauma and finding peace with it, I don't think that that is accurate. I think that there is something incredibly difficult with writing about all of these topics. I don't want to say that I am doing some sort of great social service. But if I don't talk about this shit, I do think I'm going to explode. Is that fair? I don't know if that is like this peaceful therapy. I think it's more just this, like. Pressure valve”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, it is it is strange when people are like, oh, you're so brave. It makes me very uncomfortable. Because it suggests that I have revealed something that perhaps other people would be afraid to reveal. And that perhaps I shouldn't have. It gives me pause because it suggests that bravery is required to talk about trauma or difficult things. And I don't necessarily know that it's true. I think that I don't know. I don't think bravery is the right word.”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“Is that I talk about one of the threats that I receive is I talk about how I get hate mail about people wishing illnesses upon my eyes and my vagina and they've gouged out my eyes, but I've also had brain surgery. And I talk about this in the book And so to visualize or show any sort of specific trauma where my head is cracking and open is in bad taste.”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“You'd be so pretty. I know She told me to smile more. She also openly questions why my husband loves me. Yeah. And I want to put that one in context because that one feels very important. It is in a chapter where I'm talking about dealing with the after effects of growing up with domestic violence and witnessing that and learning to accept that you deserve love. And how it still sometimes beyond my comprehension that my husband loves me. And she questioned that. And I was like, I was like, did you read it closely? Like, I think you would actually, I think the reviewer would have benefited from reading my book was how I felt after the review. And so as kind of an addendum to this, and I realized that most illustrators don't read the book. But I do think it was quite an oversight.”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“Yeah. So So along with this is the review by Jennifer Rees, which is not a positive review. She calls me loud, irrational, ravenous.”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, and the eyes have been gouged out and there's part in the back that has been gouged out. So it's a little, it's got some St. John the Baptist vibes.”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, so it came out two days before the book. So it came out on March 10th. The book came out on the 12th. And I think that we should also talk about the accompanying illustration because that was the part where my soul left my body. So it is a rendition of what appears to be my head. It looks like it's based off of my author photo. It has my exact same shade of lipstick. It's my decapitated head on a platter. And someone is eating it. So whether it's a cake or food would food.”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“This is a common occurrence. And so receiving a menu without prices, besides just being disorienting, assumes that you are not paying. And more than once, I have been the one paying.”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, and I've actually gone places where I've noticed that I've received smaller portions and I thought it was a bad luck of the draw. I honestly, I was like, oh, I guess, you know, my piece happened to be smaller and it never occurred to me. And so now I'm kind of more attuned to this now.”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“So you would be presented a menu with no prices. Now, there was a lawsuit in the early 1980s because a woman who was attending a lunch with her business partner and intending to pay to celebrate a deal that they had just closed received a menu without prices, and both she and her business partner walked out and they ended up suing the restaurant. And that led to kind of the demise of the ladies' menu in the United States. You can still find it in two or three restaurants. But I've received it several times while traveling in Europe, primarily in Italy. I didn't realize what was happening when I received the menu. I thought there was a price somewhere and I had missed it. And it wasn't until my husband was commenting on the prices that I realized that his menu had prices and mine did not.”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“So the ladies menu, so originally restaurants were not for women. You would walk into a dining hall and it was populated entirely by white men. I think I said it was like a GOP convention. And if you were a woman who was attending a dining hall, you would only be doing it in the company of a man. That was the only way. And so the assumption was men would pay, and largely because women could not have their own money.”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“So, in a professional environment, in a lauded, celebrated kitchen environment, we allow men to excel. But we don't allow women to. And it's even in the descriptors of how women present food and they did some analysis of this. They would present a dish and when it was gender blind, the women were evaluated with higher ratings when someone knew that the dish had been created by a woman. They evaluated it with a lower rating. And yet within the home, women do the majority of the cooking. So I think when that labor Is invisible and free and uncompensated by We allow women to do it So, I mean, misogyny is at the heart of it, right? And it always is.”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“I mean, it's, you know, and the JBFA, it was the same thing. I believe Mashama Bailey was the first outstanding chef to receive an award in, it might have been 2020 or 2022. And it's clearly not a pipeline issue. We have more women graduating culinary school than ever before. I think 54% of all graduates are women. I think what we are seeing is the people who are allowed to succeed are white men. Now, the research that I have found and the way that I have looked at it through the lens of the book, and I talk about this, is that men are allowed to be good chefs. and wheel out women to be good cooks”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“Yeah. I mean, honestly, I obviously think so because the reputation has to do with the experience that the customer has. If you're giving awards or recognition to restaurants or chefs that are behaving in this way, that's kind of a detriment to your own institution. And I think that James Beard Association, you know, we've seen them have a reckoning about this recently. There's been several chefs who have been called out, who have been awarded the James Beard Award, and then have been accused of sexual harassment, allegations have come out. So they said that they're doing more strident examination of their nominees. So, yeah, I think absolutely you need to be accountable. It's absurd.”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“There is no military. There is. Well, that is what it was modeled after, right? The early kitchens were modeled after. It was militaristic structure, but they didn't quite have, they didn't quite have this level of abuse. So I do think that there are people who are looking for power. They find an ability to do that, and it becomes unchecked and it becomes celebrated.”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“I don't know. I mean, look, is it a male-dominated industry? Yes. Is it a high pressure industry? Absolutely. Are there a lot of industries that are like that? Yeah. So why cooking becomes or why the culinary world becomes this sort of conduit for it? I still haven't. Quite figured that out”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“I think that it is a Incredibly toxic environment that for the most part is actually hidden to the public, right? We don't see what goes on in kitchens. We're sort of unaware. We see the byproduct of it. We see the food that comes out. And I think that we Societally have celebrated And that is so ingrained in our approach and how we view it that it's just gone under the radar for far too long.”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“I ended up passing it to several news outlets. And again, the one that picked it up was the New York Times. And it was my understanding that they were pursuing the story of abuse allegations. And they ended up dropping that story because they said that there was not enough, essentially national U.S. national interest. In an Italian chef, but then they ended up putting him in the front section”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“No, not at all. So almost immediately after the first kind of story after Floriano sent his response out and it was still kind of going viral, I was contacted by a woman who had worked for him. And there were also several allegations that had come up on Twitter. And she ended up telling me, you know, just situations that, you know, are incredibly toxic and abusive. There were more allegations beyond that. At that point, I was like, look, I'm not a food journalist. I'm a food essayist. And I'm a part of this story. So ethically, I can't cover this.”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“Over the meal. And what was astonishing about that one is the New York Times reiterated these statements that he made. And so I'm seeing this legitimacy of all of these things, all of this hate in the paper of record.”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“About that as well. And he was like, You just don't understand the cuisine of Puglia. You don't understand Italy. And I'm like, I speak the language. It was all of these levels of attack. And again, it became the same way that we always attack women, right? You just don't understand. You're too ignorant. You're not familiar with the industry. You're an outsider. You deserve to be beaten. You're ugly and old, right?”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“Which is an absurd statement because food is actually far more complex than art, right? Food serves a specific purpose and it can't be poisonous. So The New York Times did coverage of the story. And they interviewed me and they interviewed Filoriano, but what resulted was this puff piece about the chef in which he said, and he said it across multiple publications in Italy as well, that I deserved to be punched if I had behaved that way at another restaurant. I would have been thrown out. But one of the instances that came up was about rancid ricotta. And I was speaking to one of the servers and he said, this is made with rancid ricotta. And I said, do you mean fermented? And he goes, no, ranchido. And I'm like, oh, that okay. That's a phrase, all right. And so I wrote about.”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, so he wrote a manifesto which he insisted be published in full, which is usually what serial killers do. So that was interesting. So he posts it and the today show or today.com publishes it in full. And I feel like my soul left my body. I was laughing so hard. It was absurd. It included three photos of a man on a horse. And it said that food is art. And sometimes art is not beautiful and sometimes people just are too base and ignorant to understand art.”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“I was famished. And like, I'm not a huge eater. I was so hungry. And my husband informed them of several allergy restrictions that he had. And they completely ignored them to the point that at one point he had to take, you know, an antihistamine and he's like, my whips are starting to swell. So I wrote, you know, I wrote about it in this semi, you know, in a humorous way, but it was also entirely factual account of what happened to us, what was served, what occurred. And once again,”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“Floriano, yes. COVID restrictions have just lifted for Italy. We go, we see people we didn't think we were going to see again. It was beautiful. And on our last night altogether, we go to this restaurant. And part of the impetus for that is that one of the chefs was the youngest female Michelin starred chef ever. So it is one of the only Michelin restaurants in Lecce, and it turns out to be, I cannot impart to you what a sheer disaster of a meal this was. So it's four hours roughly, virtually 400 calories maybe was served.”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“Need to see what's wrong, Justell. Maybe I'm hungry. Yeah, maybe that's that. Once again, I cause an international incident with an asshole chef who happens to be Italian. So we go to Italy COVID restrictions”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“Exactly, but I didn't, you know, I didn't want to cut off one of my main sources of reaching my audience, you know, for a non-fiction writer. I had 140,000 followers, which was huge. engagement was a huge part of it. And honestly, it wasn't something I even considered. Isn't that crazy? I never. Like it wasn't an option.”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“No, I mean, I think that, you know, I've written about this to be a writer on Twitter, it was this double-edged sword. And I use past tense because I'm no longer on Twitter, right? Like I effectively still have an account, but I'm rarely there.”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“Right, right. And the absolute disconnect and the number of them who said, I am the victim here and you're harassing me by asking me these questions. And then they said the same number of arguments. Some of them were like, well, it's just the internet. And I have the freedom to say whatever I want. And you put yourself out there in the first place. And if you don't want to hear it, you shouldn't be here. And so I noticed that the same arguments were repeating themselves over and over and over again. So I started to explore it a little bit more. And I ended up, you know, I spent about a year doing a couple talks, doing keynotes about this at a few conferences. And I realized this was killing my soul.”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“Nor should you. So, first of all, the fire hose of just absolute spewing hate at me for making a recipe, right? was probably the first layer of it. But beyond that, one of the questions that I asked all of them, and it was, I selected people who were very clearly, you know, they were using the C word. One guy told a woman to shove cheese up one of her, or, you know, part of her anatomy. It was clear. So I asked them directly, do you think you're being abusive? And without fail, they said no And I was like, how? How is this possible? And every”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, it was, I think, once people, once, you know, the harassers and the abusers realized that they had someone live on the line who was listening, they doubled down. So it was shocking. It was honestly shocking.”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“I mean, every, I mean, the whole gamut of things, you know, the same thing. I'm loud, irrational, and hysterical. And that went on for a long time. And, you know, the one thing that you shouldn't do is engage. And so I was like, oh shit, I'm going to engage. You see this a lot, right? I think Sarah Silverman did it. Patton Oswalt did it. And they usually do it to some sort of beautiful success, right? They have some sort of understanding and everybody realizes that they're people and it's gorgeous. And I was like, I'm going to have a moment like that. I did not have a moment like that.”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“Right. Right. Right. So shortly afterward, my Twitter account got hacked. And I managed to get it back, but it was through contacts that I had that I was able to get it back so quickly. But there was a slew of hate mail. People who were like, no, these roles look fantastic. You just don't know how to cook. You don't know what you're talking about.”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“Yes. Thank you. Thank you for confirming that. Yeah. So the site crashed due to the sheer volume. Keith Wells from the New York Times was retweeting it. Martha Stewart was sharing it. Yeah.”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT
“Using food as a metaphor, and I wrote about all of these bullshit experiences that I personally had had or had seen in sort of the broader news and did that as I was making the recipe. Obviously, you can't predict virality. But it went, I believe, the technical word, and you could confirm this is bonkers viral.”
2024-04-01 · On with Kara Swisher · "Food, Feminism, and Fury" with Geraldine DeRuiter · IDENTIFIED FROM THE TRANSCRIPT