YouSaid · the spoken record

Joan Nathan

lines on the record: 42
first: 2024-04-04
most recent: 2024-04-04
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

“And actually, my new favorite recipe is a, it's not even in my book, but it's similar to what Deb did, but it's an apple raspberry rhubarb crustada that's at a restaurant that I'm trying to get the right restaurant. They've given me one recipe and it's not the recipe. So I'm waiting for rhubarb to come into season so that I can watch them make it. It's at a tiny restaurant called”
2024-04-04 · On with Kara Swisher · Can Food Save The World? with Joan Nathan · IDENTIFIED FROM THE TRANSCRIPT
“I mean, there's so many that I love in that book, but right now I think I like that chicken soup with mozzables. It's a chicken stew. And what's really good about it is there's this peas that we don't... Really eat that much anymore, and it's a sign of spring. It's easy. It's a really good one pot meal for a family. I have leftovers that I'm going to have for lunch in my refrigerator”
2024-04-04 · On with Kara Swisher · Can Food Save The World? with Joan Nathan · IDENTIFIED FROM THE TRANSCRIPT
“I'd probably serve salmon with Zatar, Middle Eastern, and preserved lemon on top as a main course for my new book. What else would I deserve? No, I definitely bring Deb because she's really, she likes to learn. So she would make her apple pie unless I made... Oh gosh, I have to think of something I really like to. I mean, I wouldn't want to have them, the two of them up, but I would love them to discuss. I think Biden would be more easier to talk to than Bibi Netanyahu.”
2024-04-04 · On with Kara Swisher · Can Food Save The World? with Joan Nathan · IDENTIFIED FROM THE TRANSCRIPT
“Solve a problem, except that I don't really like him very much. I would probably bring together Bibi Netanyahu. And I mean, if I could, and I don't know, maybe Biden, but neither of them would ever. I mean, Bibi has been at my...”
2024-04-04 · On with Kara Swisher · Can Food Save The World? with Joan Nathan · IDENTIFIED FROM THE TRANSCRIPT
“Because you really have to know their politics before because people just don't want to hear the other. But yeah, I think so. It's just”
2024-04-04 · On with Kara Swisher · Can Food Save The World? with Joan Nathan · IDENTIFIED FROM THE TRANSCRIPT
“Well, first of all, I think it's more difficult now, don't you? I mean, people just horrible. This all started because I had to write about food, and I had recipes to test. And a lot of people test recipes and throw out the food, but because Alan liked political discussions,”
2024-04-04 · On with Kara Swisher · Can Food Save The World? with Joan Nathan · IDENTIFIED FROM THE TRANSCRIPT
“I do. I think that that's an important thing. But then occasionally, you know, I've heard stories about what they're saying about chefs. And I'm not sure they're all, there are two sides to everything, as you know, but I do think that... Decency is something really important. Just decency.”
2024-04-04 · On with Kara Swisher · Can Food Save The World? with Joan Nathan · IDENTIFIED FROM THE TRANSCRIPT
“Well, I think that James Beard Awards are problematic. Okay. I think that they're trying right now, but I think they're overstepping it. But maybe you have to do that. I've been to restaurants that they've To repair good, yeah, exactly. I don't know how you can do awards. We're a huge country. And I've been a judge for the James Beard Awards in the past. And I thought it was just like a popularity thing. You'd get these ballots. How can I know all the different restaurants around the country? I can't. It's impossible. I don't see how you can do them. I just don't pay any attention to them anymore if you want to know.”
2024-04-04 · On with Kara Swisher · Can Food Save The World? with Joan Nathan · IDENTIFIED FROM THE TRANSCRIPT
“Well, the world, but also, I think people thinking that it's just Israeli, they're crazy. I know that Homus is every place. They're crazy. So maybe that's what it is. It's just what it's called.”
2024-04-04 · On with Kara Swisher · Can Food Save The World? with Joan Nathan · IDENTIFIED FROM THE TRANSCRIPT
“I think that the line is, let's say you're Jewish and you're from Libya. Okay, you grew up with lots of Libyan recipes, ingredients that grew in Libya. Are you expropriating it because you're making these recipes? I think you're expropriating if you're going to call them just like Israeli recipes. If they're Libyan Israeli recipes. I don't think there's anything wrong with it. Does that make sense? But I think when it gets when you're going to go back to Humus, the only thing that might be an Israeli hummus is just chickpeas. But Homus itself is all over the Middle East. And it's because that's what was growing in the Middle East. It was not, and it's been there way before there were Jews, there were Christians, there were Muslims in the Middle East. That's what I think.”
2024-04-04 · On with Kara Swisher · Can Food Save The World? with Joan Nathan · IDENTIFIED FROM THE TRANSCRIPT
“Absolutely, they're being careful. I'll tell you, Diana, I mean, there is talk about expropriation for her, but she was the real deal. I mean, she would go on donkeys, on horses all over. Mexico trying to find real food. And people resented the fact that she was English. But I can tell you that sometimes outsiders can look in and see things differently from those who live there. Do you know what I mean? I think that she just was the first one that was there.”
2024-04-04 · On with Kara Swisher · Can Food Save The World? with Joan Nathan · IDENTIFIED FROM THE TRANSCRIPT
“Well, I feel as if so, you know, because our best friend is our cell phone. I mean, there's just no question about it. Very often I see people that are not there. You know, they're with their phone. I just think that we have to look at what's ours. And I don't think that a lot of people are doing that.”
2024-04-04 · On with Kara Swisher · Can Food Save The World? with Joan Nathan · IDENTIFIED FROM THE TRANSCRIPT
“I can learn about, and Jonathan Gold used to go to all these websites. He'd never been to places like Israel, to many of the places in China. Jonathan Gold was, you know, the reviewer for the LA Times, who's the only food writer who's gotten a Pulitzer, by the way. But he would constantly look at what they were doing before he'd go to a restaurant. So that's the good thing. The bad thing is I think it's homogenized a lot that's going on. That people are They're not looking at each other. They're looking at whatever they can see online. They're not asking their grandmothers. They're not doing what you did. And I think that what you did is really important.”
2024-04-04 · On with Kara Swisher · Can Food Save The World? with Joan Nathan · IDENTIFIED FROM THE TRANSCRIPT
“It may Oh my God, in every way. And, you know, and I think AI is going to change it even more. First of all, it's between TikTok and Instagram, more people spend time, more chefs spend time on what they're doing on these movements than almost anything. So that they're making their food for Instagram for the outside. And on the one hand, I think it's the digitalization is good because it has, let's say I want to learn how to make your grandmother's what I call pizza rustica. I can see it online.”
2024-04-04 · On with Kara Swisher · Can Food Save The World? with Joan Nathan · IDENTIFIED FROM THE TRANSCRIPT
“So that, you know, people like Calvin Trillan were thrilled with this change because it was no longer Central and Eastern European people coming over. It was people coming from Asia, from South America. And so that with them, of course, you know, you have a restaurant, a small restaurant. You can feed your family and you can feed others and you can make some money. And I remember Jose used to say to me that he learned so much during this time because he's in my, he was a young chef then, Jose Andres, and he was in my book. He'd go on vacations with his chefs to learn because still in those countries there would be the kind of women that I was writing about in the 80s. And so he would learn from them what he would put in his restaurants.”
2024-04-04 · On with Kara Swisher · Can Food Save The World? with Joan Nathan · IDENTIFIED FROM THE TRANSCRIPT
“And then just so many different people, I went to the last live in logging camp taking my daughter Mariso, who I was nursing with me because they said we're going to close this and I wanted to see how they made breakfasts, you know, big pancakes and things like that. So it was what was happening. And then when I did the New American cooking, what I was interested in is how American food had changed over the last 40 years. And it had changed tremendously. I mean, there were very few people like those early people that I interviewed. As I was saying before, master cards and travel, cheap travel change the way that Americans looked at food and when the immigration law changed.”
2024-04-04 · On with Kara Swisher · Can Food Save The World? with Joan Nathan · IDENTIFIED FROM THE TRANSCRIPT
“My American folklife cookbook, I tried getting traditional foods and people that were making traditional foods all over the country. I went to a woman in West Virginia who still cooked on a wood-burning stove. In fact, she had mozza meal on top of the stove because she had worked for a Jewish person in Baltimore, which was pretty interesting.”
2024-04-04 · On with Kara Swisher · Can Food Save The World? with Joan Nathan · IDENTIFIED FROM THE TRANSCRIPT
“And oh, the other thing is if you're watching them cook, you've got to bring your measuring cups and your spoons with you because they don't measure. And don't go out of the room. You don't leave the room where they're cooking.”
2024-04-04 · On with Kara Swisher · Can Food Save The World? with Joan Nathan · IDENTIFIED FROM THE TRANSCRIPT
“Town, none of the women would trade even with their sister in laws, because again, they had such pride in their food. And even my own Aunt Liesel, she made like a lemon cake called Gesuntheit Kuchen. And my mother always wanted the recipe. She left something out every time my mother came over and would ask for it. But to me, she gave me the recipe because she knew she was healthcare, right? Yeah, exactly.”
2024-04-04 · On with Kara Swisher · Can Food Save The World? with Joan Nathan · IDENTIFIED FROM THE TRANSCRIPT
“Well, that's been theme throughout my life. When my first book came out, my aunt, whose recipes I got, my aunt Liesel, lots of her recipes, she gave me a silver little cup that I still. It was a salt shaker that I still have. And she said, thank you for making me immortal. And that's really what you have to let people think, that they're going to be in a book so that they're going to be someplace. People do not want to give you recipes. And there are many reasons. One is there are especially elderly people. They're afraid if you take the recipe that you won't come to their house anymore. They'll stay away from their house. That's number one that I've noticed. Number two, there are familial secrets. I remember we had this Moroccan kid living with us for a while. And he told me that in his”
2024-04-04 · On with Kara Swisher · Can Food Save The World? with Joan Nathan · IDENTIFIED FROM THE TRANSCRIPT
“For some reason, I was fixated on getting a Jewish taxi driver to invite me to his home for fish couscous for Shabbat dinner. So I was with two of my friends in a cab and we were going, Michelle Richard, the chef, had told me about a Jewish Moroccan restaurant, kosher restaurant. So the guy was driving us there. He said, why are you going to this restaurant? And we said, well, we want to go there. And he said, you know, it's kosher. And we said, yes. And he said, oh, well, I'm Jewish. So I said, and he said, I'm Tunisian. I said Does your wife make Tunisian fish couscous? And he said, Yes. And I said, Oh, can I come for dinner for Friday night? So he said yes, but then his wife said, What are you invite some strange and wouldn't let me come? But that's the only time that I've been refused.”
2024-04-04 · On with Kara Swisher · Can Food Save The World? with Joan Nathan · IDENTIFIED FROM THE TRANSCRIPT
“Refuse. Oh, yeah. Well, I'll tell you one. Yes. I mean, lots of, well, first of all, there's Jewish geography that helps me tremendously, and not just Jewish. You know, if I hear, you know, living in Washington, people are from everywhere. You learn, people learn what you're doing and they want to help you. But once I was in Paris and I had the outline for my French cookbook that I was going to write, and”
2024-04-04 · On with Kara Swisher · Can Food Save The World? with Joan Nathan · IDENTIFIED FROM THE TRANSCRIPT
“Well, I remember going to an Albanian woman's house. I originally wanted to write about ethnicity. I didn't want to write about ethnic food. But anyway, I went to this woman's house and she was an elderly woman making something called patiza, a different kind of patiza than the one that's in my book, but it was with cheese and it was delicious. And I thought then a few things. I thought this is a woman that has never been written about. I'm going to bring her food to the public, letting people know about the other. But I also thought if we don't get these recipes soon, they're going to be gone because these women are going to die and men are going to die out and they won't be around. That's really what I thought about.”
2024-04-04 · On with Kara Swisher · Can Food Save The World? with Joan Nathan · IDENTIFIED FROM THE TRANSCRIPT
“Well, to memorialize, you know, a tragedy, why would you have something happy when there's a tragedy? But it tastes good that, you know, the onion, the saute, and it's humble. It's a humble dish. That's what I would use.”
2024-04-04 · On with Kara Swisher · Can Food Save The World? with Joan Nathan · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, you know what? My first thought I had was Mujedra, which is in my, actually, it's in my life and recipes. Originally it was a bulgur lentils and onions, very fried onions, delicious dish that was used by Arabs and Jews. It was the first dish that Arabs made after the rain. You know, people would have sacks of bulgur in different sizes in there. And this was the largest size. And they'd have lentils, which is protein, and lots and lots of onions. Delicious dish, but it's for Jews. It's a morning dish. And it's one of the region. And everybody loves it. And a lot of people, myself sometimes included, will use rice instead of bulgur. And it's, you know, so that it seems to me that's what I would use. I wouldn't use a happy dish.”
2024-04-04 · On with Kara Swisher · Can Food Save The World? with Joan Nathan · IDENTIFIED FROM THE TRANSCRIPT
“I think it absolutely can. I can't tell you how many Israeli chefs and other chefs have wanted to, and American Jewish chefs that have wanted to help him with this. So I don't think anyone would be upset at all with Jose what he's doing. I mean, he's just an extraordinary human being. I don't know anybody who's exactly like Jose.”
2024-04-04 · On with Kara Swisher · Can Food Save The World? with Joan Nathan · IDENTIFIED FROM THE TRANSCRIPT
“I think he's amazing. I mean, we all want to cease fire for sure. I would call for that too. I'm so glad I support him 100%. I think he's a great man. And we've talked about it. And it's... It's just a hard place to be in right now, and he's doing what he can to change it. And I love the fact that he started out giving food to Israel as well. But now, of course, what's happening in Gaza, it's awful. I mean, we all want to ceasefire. And, you know, I'm not a fan at all of Bibi Netanyahu or his government. So, you know, my heart has broken.”
2024-04-04 · On with Kara Swisher · Can Food Save The World? with Joan Nathan · IDENTIFIED FROM THE TRANSCRIPT
“Well, I mean, I think that food I'm not getting into that one personally, but I do think that there have been a lot of friendships that have been destroyed over this with Israeli or Jewish food writers that were friendly with Arab food writers. And that really breaks my heart because I see people avoiding each other. On the other hand, I don't think that has anything to do with what's going on. It just breaks my heart. I mean, all of it, you know, I think that This shouldn't be played at the table. It's played in the land. And I think it's awful. My heart goes out to everybody. But I don't get into politics and food. It just doesn't make sense to me.”
2024-04-04 · On with Kara Swisher · Can Food Save The World? with Joan Nathan · IDENTIFIED FROM THE TRANSCRIPT
“It's not stolen. I honestly believe that Everybody has humus, and it's not a stolen food. I just think that they were better marketers early on. Because don't forget, Sahadi had hummus. Early on, but he wasn't marketing and outside the Arab community.”
2024-04-04 · On with Kara Swisher · Can Food Save The World? with Joan Nathan · IDENTIFIED FROM THE TRANSCRIPT
“Well, I think that that's a great question. I think that Hummus is something of the region. I've looked and I've learned that about 7,000 years ago, they found chickpeas in Jordan and other places. Everybody made homeless. And it's going to be the protein of the future, and it was a protein of the past. Jews made it, Arabs made it. I think that what happened was that a lot of people in the 70s, no, the 60s, late 60s, after the peace corps was started, people got credit cards and they traveled to Europe and traveled to the Middle East. They tasted, it tasted good, right? So they brought it back with them. And a lot of Israeli cab drivers that couldn't make it. Living in Israel came to the United States and started selling their hummus. And it just gradually became something that people really liked.”
2024-04-04 · On with Kara Swisher · Can Food Save The World? with Joan Nathan · IDENTIFIED FROM THE TRANSCRIPT
“Canafi is a delicious sheep cheese confection with an extruded dough like little strands like spaghetti and they're put together on this big platter and baked and very often they have like an orange color and it's absolutely delicious It's a traditional thing and it's from novelus So, you know as soon as we sat down and we ate we had a different story from this man his politics changed completely. And I realized that there's one thing that you have when you're in an office, another thing at home. And if you like somebody's food, they're going to be a lot easier with you. So it just changed the whole course of our conversation.”
2024-04-04 · On with Kara Swisher · Can Food Save The World? with Joan Nathan · IDENTIFIED FROM THE TRANSCRIPT
“Well, I was working with Charles Guggenheim, the filmmaker, on a film on Jerusalem on the different, just what we were talking about, different people that lived in Jerusalem. Before the war broke out, Alan and I went to the West Bank and we visited the mayor of Noblus. He talked about him for his book on the stage. And at one point, I got bored. It was like almost two o'clock, and they were still talking. So I said to them, is it true that the best in the Middle East is right here in Noblus? And he said, the best is in my house. So he quickly went out and ordered Kanafi from the street and had it.”
2024-04-04 · On with Kara Swisher · Can Food Save The World? with Joan Nathan · IDENTIFIED FROM THE TRANSCRIPT
“And for some reason, the marketing people at Little Brown marketed it to all the Hadassah groups around the country. So that wasn't very popular, but sold 25,000 copies, which in those days was...”
2024-04-04 · On with Kara Swisher · Can Food Save The World? with Joan Nathan · IDENTIFIED FROM THE TRANSCRIPT
“Oh, I'll tell you I was rejected. It was rejected because it wasn't kosher. These were American publishers. They thought it was Jerusalem. And we didn't want to make it kosher because we felt that they were Jews, Christians, and Muslims in Jerusalem. And we should show everybody. And actually, one of the recipes in the flavor of Jerusalem was a shrimp sukiyaki.”
2024-04-04 · On with Kara Swisher · Can Food Save The World? with Joan Nathan · IDENTIFIED FROM THE TRANSCRIPT
“Right. Well, I've noticed more than anything else in Jerusalem, more than any other city, that people have their trail they walk. You know, they have their route every day. And everybody has a determined route, either religious or work-wise in the city of Jerusalem. And they might cross, but they don't connect. And so it makes it a fascinating city and it also makes it a difficult city.”
2024-04-04 · On with Kara Swisher · Can Food Save The World? with Joan Nathan · IDENTIFIED FROM THE TRANSCRIPT
“I guess she didn't put probably too much matzah meal in there. Maybe she was too tough and they weren't cooked enough. They just were really awful.”
2024-04-04 · On with Kara Swisher · Can Food Save The World? with Joan Nathan · IDENTIFIED FROM THE TRANSCRIPT
“All right, and I happen to like the half heavy, which sort of aldente. Matsu is a great example, Kara, because Matzabal's, you know, started probably as the Kuba, like the Kurdish, which is where Jewish food really started in Iraq before Jews came to the promised land. But anyway, matzubals, then they came to Europe and everybody has a form of matzubal. I mean, you know, they knoodle or whatever. The German matzabal has ginger and nutmeg and I put in my mozzah ball fresh ginger and nutmeg. And they're really delicious. But I still use the schmaltz, chicken fat, rather than olive oil or any kind of oil.”
2024-04-04 · On with Kara Swisher · Can Food Save The World? with Joan Nathan · IDENTIFIED FROM THE TRANSCRIPT
“Yeah, I think that it's like you like my food, you like me. And so Teddy Collick would take me to all these different traditions, and I saw how it happened. And, you know, especially in a city like Jerusalem that's fraught with so many anger, so many people not liking each other. Prude broke down in the marketplace. Food broke down the barriers.”
2024-04-04 · On with Kara Swisher · Can Food Save The World? with Joan Nathan · IDENTIFIED FROM THE TRANSCRIPT
“And I sat down with Jews, Christians, Moslems, people that were proud of their food. And I learned so much. And then I brought a lot of journalists there with me because the only story they really wanted was the story about the impending war, the last war. And this was something they didn't realize that people were living in Jerusalem. I would have a 4th of July party on my rooftop and Arabs would come, you know, everybody would come, even the KGB man would came.”
2024-04-04 · On with Kara Swisher · Can Food Save The World? with Joan Nathan · IDENTIFIED FROM THE TRANSCRIPT
“Well, Teddy Collick was an extraordinary human being, and he loved people and he loved, he had a knack for making jokes at a time in the city of Jerusalem where there were 30 different kinds of people and they all didn't like each other. And he could crack a joke and break the ice. And if the same way, he would go to people's homes from every tradition. And he'd break the ice by sitting at the table. And that's what I really learned from him. So I decided I wanted to, as a lark, write a cookbook on the people and food of Jerusalem. I wrote it with somebody else, something I would recommend for your first book. Just push you forward.”
2024-04-04 · On with Kara Swisher · Can Food Save The World? with Joan Nathan · IDENTIFIED FROM THE TRANSCRIPT
“But I guess I'm curious. And I don't know. I think I'm a little bit of an anthropologist, but I am a food writer for sure. But I'm a gatherer of recipes, a gatherer of people, a gather of life. I think that's what I would say that I am.”
2024-04-04 · On with Kara Swisher · Can Food Save The World? with Joan Nathan · IDENTIFIED FROM THE TRANSCRIPT
“So I always think of Hirosit as the diaspora of the Jews. There's so many different Hirosa depending on where Jews live because Judaism was something that Started, of course, in ancient Israel, but the dietary laws were something that was part of Judaism more than recipes. And so as Jews move places, they learn new recipes. And that's how Hiroshi, which is this fruit and nut paste, came to be at Passover.”
2024-04-04 · On with Kara Swisher · Can Food Save The World? with Joan Nathan · IDENTIFIED FROM THE TRANSCRIPT