Padma Lakshmi:
Tart is acid, whereas tang is just a depth of flavor that lasts on your palate. It's the thing that makes you go, "Mmmm."
Kerry Diamond:
Hey everyone. Welcome to Radio Cherry Bombe, the show, that's all about women and food. I'm your host, Kerry Diamond. We have a Bombesquad favorite back on the show today, it's Padma Lakshmi. The star of Taste The Nation on Hulu. And of course, Top Chef.
Kerry Diamond:
She is an author, a humanitarian and a fierce advocate for women and immigrants. You might not know this, but Padma is also a fantastic cook and recipe developer. I'm very lucky that she's cooked for me a few times. Anyway, her cookbook, Tangy, Tart, Hot and Sweet, I love that title, a world of recipes for every day, has been reissued, and it's not just any cookbook. It's a very personal book to Padma and it highlights her lifelong passion for food and travel while also paying tribute to the deep immigrant culture that surrounds us. Stay tuned to learn about Padma's favorite dishes from her new book and get the inside scoop on what it was like filming Top Chef during a pandemic. Today's show is presented by Sitka Salmon Shares, which you'll hear about later in the show and Crate and Barrel.
Kerry Diamond:
I love Crate and Barrel. I am a firm believer that every meal is a special occasion and Crate and Barrel has an incredible selection of beautiful modern pieces that will take anything you eat or drink up a notch. Thanks to the timeless design and terrific quality of their dinnerware, glassware and serving pieces. It doesn't matter if you're enjoying a home cooked meal or eating your favorite takeout in front of your laptop, which I should probably do less of, it all feels way more festive on tabletop collections by crate and barrel.
Kerry Diamond:
You'll find so many great pieces at affordable prices. I ordered a set of super chic martini glasses and they were 6.95 a piece. Maybe it's time to bring back the cosmo. Or I can use them to toast the Cherry Bombe event of the year. The Julia Jubilee. Crate and Barrel is a sponsor of our upcoming conference. So we'll be doing a lot of special events with them. Stay tuned in the meantime, head on over to crateandbarrel.com right now, and have fun browsing and shopping.
Kerry Diamond:
Speaking of the Julia Jubilee, I would love for you to visit cherrybombe.com and RSVP. This way, you'll get all the news first about our virtual conference, dedicated to the life and legacy of Julia child. You'll also get our virtual goody bag when the festivities are over. Speaking of Julia, I'll be at our printers in Rhode Island this week to oversee the printing of our next issue, which is dedicated to all things, Julia child, the team and our contributors did the most wonderful job. If you're a subscriber, it's coming your way, this April, if not head over to cherrybombe.com to subscribe, or pre-order the issue. Now for my conversation with Padma Lakshmi.
Kerry Diamond:
Congratulations on your book being reissued.
Padma Lakshmi:
I think it's really surreal. I was just opening boxes that the publisher sent and it was kind of weird to see. I mean, I'm very familiar with the book, obviously it's not very different, but it's just weird to see it in paperback and to thumb through the recipes and stories. And also the pictures of me. That is a woman that is 15 years younger than I am now. And so it's just interesting.
Kerry Diamond:
I did have to keep reminding myself though that it's a re-issue. I mean, we'll talk about this, but some of the pictures you look exactly the same and the recipes are so contemporary and I was reading the introduction and it seems like the book is even more relevant today than when it was originally published. Why did you decide this was the right time to reissue it?
Padma Lakshmi:
Around the time that they needed it done, I was filming Top Chef. And so I did try to see what I needed to update. It's mostly typos that every cookbook has, but when I read the intro, I thought the same thing as you did. So I'm glad you think that because I was trying not to be lazy, but when I read the intro, I said, "I think everything I said in there is more relevant today than it was when I wrote it. And I really can't see a better way to say what I mean, because this is exactly what I mean." And I mentioned in 2007 and I mean, it, in 2021.
Kerry Diamond:
As I was reading it, I was like, Oh, you'd have to ask Pat about like, did she rewrite the intro? But no, that was the original intro.
Padma Lakshmi:
That was the original intro. I'm sorry for my publishers, because had I rewritten it they could have probably updated with new material, but nope.
Kerry Diamond:
You didn't have to. I have to ask, what tea are you drinking?
Padma Lakshmi:
I'm drinking mint tea. I, as you know, I'm a big tea drinker and I've been trying to cut back on my caffeine. So it's not any kind of masala tea or anything fancy. It's literally just to keep my throat warm and lubricated.
Kerry Diamond:
Got it. Have you ever tried that a throat coat tea?
Padma Lakshmi:
I love throat coat. I sip it a lot when I'm filming, because your voice does get scratchy. And so, today I've been doing a few interviews and it's starting to get that little itchy, scratchy feeling. So I'm hitting the mint tea. I'll probably graduate to throat coat as the day goes on.
Kerry Diamond:
I have green tea, because I ran out of throat coat, but I need to go order some more. All right. So what were you trying to say with the book when it was originally published and what are you trying to say today?
Padma Lakshmi:
When the book was originally published it was my belief that we don't always eat just Italian food or Indian food. You know, as urbanites who live in major cities, we eat all kinds of things on any given week, both in the house and at restaurants we'll take out. And we've also become a much more mobile society, and so we're traveling more. This last year, not withstanding of course, but I was saying, this is how people really eat today. And this is how I cook. I've had, as you can imagine, a lot of offers to do a complete thorough Indian cookbooks or other things like that. And I appreciate those books but it just doesn't feel authentic to me because I'd be lying if I said I ate Indian food every day of the week. And so that was true then.
Padma Lakshmi:
A lot of the ingredients that I was using then have become more mainstream. Like chipotle. Now you can get a can of chipotle and adobo sauce in any grocery store, thank God. And things like yuzu or sumac are much more prevalent in ingredients. But if you look at this before, for instance, even Easy Exotic which was published over 20 years ago. I've always been doing this kind of cooking. It's not really different for me. I think the world has caught up a little bit, to be honest.
Kerry Diamond:
So basically the same message today, as you were saying years ago, when the first book came out.
Padma Lakshmi:
Yeah. I mean, I think what's nice is I wrote the Spice Encyclopedia a few years ago and I still believe what turns cooking from one kind of dish into another kind of dish are the seasonings and spices and herbs that you add to it. But it's understanding the use of spices that will take you from being a good cook to a great cook.
Kerry Diamond:
That's a good transition to talking about your mother because you write beautifully about your mother in the book and you called her a great cook. Can you tell us what she's like in the kitchen?
Padma Lakshmi:
My mom is very efficient in the kitchen. She was famous in our family for being able to whip you up something in a half an hour, if you dropped in on her without prior notice. And so whatever she had in the fridge, she just made it up and people would always say, "Oh, can I have the recipe to this? What is it?" And she would say, "I don't know, I just threw some stuff together." And I think that's because she's also the best chutney and pickle maker in our family, though she doesn't do it that often, but the skill set is the same. It's like being a great saucier. Saucier is the most important person in that professional kitchen. And so she just has a great innate sense about how things work together. And I don't think I'm dissimilar than her. I think I may have gotten from her where we daydream about things that would pair well together.
Kerry Diamond:
We'll talk about tastes the nation and a little bit, but probably my favorite episode was you and your mom and seeing you in your mom in the kitchen.
Padma Lakshmi:
Yeah, I mean, that was a little weird for me. I actually let Serena Roma my showrunner take the lead on that because I couldn't be as objective as I probably was on the other episodes. And on the one hand, I didn't want to say things were boring when there weren't, because to me they felt like old hat or also overanalyze it. And I think Serena really took the lead on that episode. And she did a beautiful job because I kept saying there's no interesting angle here. It's just whatever. And she said, "Well, we'll worry about that later, we can write that part in."
Padma Lakshmi:
I think she was really smart in how she filmed that episode too, because I think it helped to have it filmed in my kitchen because it made not only my mother more comfortable, but Krishna was two years younger when we filmed that. And so I think it also helped all of my family who's in that episode, feel a little less stiff or like they had to perform or something, because I always try and work hard on that, whenever we have a guest participating in the show. Because I understand that a lot of people we're talking to are not camera ready or not used to being in the media or haven't been media trained and stuff. So I think it helped to have somebody else do that for my family.
Kerry Diamond:
Let's go back to the cookbook. I would love to know what is a recipe that you revisited the most. Since the book was originally published?
Padma Lakshmi:
Flautas. The flautas are fantastic. They're just mushroom and goat cheese flautas. They're really easy to do. If you're vegan, you can substitute sweet potato or butternut squash for the cheese and just mash it, and you still get that creamy flavor and mouthfeel. But I still make a lot of the grilled cheese toasties and make the portobello mushroom ones. And this tea sandwich with preserved lemon, honey and ginger, and a little bit of red chili. You just whiz it all in the blender. That pairs well with any peppery cheese. And I always make a bunch of that and I keep it in my fridge and I've used it for all sorts of things. I've even used it to brush on a filet of chicken or fish, just like a chicken breast or thigh. I don't even like chicken breast that much, but it's just easy to me. If you have a bunch of sauces or condiments in the fridge, you can do anything at the last minute. You don't have to think about it that much,
Kerry Diamond:
I have all those ingredients you just mentioned, but I never thought about throwing them in the blender.
Padma Lakshmi:
It's great. It's really a good spread. And it's like I said, it's so umami. It's so tangy. And that's hence the title of the book, Tangy, Tart, Hot and Sweet. It's all of those things. And people thought I was being really cheeky when I thought of the title and I wasn't. Those were all the flavors that I-
Kerry Diamond:
It's a little cheeky. It's at least 5% cheeky, come on.
Padma Lakshmi:
If I was 10% cheeky, I don't feel hot and sweet and tangy right now or tart, but gross. But at the time, those are all the flavors that I wanted in a bite. I need every bite of food to have a little bit of acid, a little bit of sweetness, a little bit of a piquancy or punch from some kind of heat. And I always needed to have tang. Tang and tart are different to me. Tart is acid. Whereas tang is just a depth of flavor that lasts on your palette. It's the thing that makes you go, "Mmmm."
Kerry Diamond:
I don't think I've ever used the word tang in a sentence. So I'm going to try to do that this week. When you talk about taking a composed bite like that, I feel like that's something I learned from Top Chef, probably watching you and Tom and Gail eat. Are chefs making things that they know you will like on Top Chef?
Padma Lakshmi:
I mean, if I was on Top Chef, I would not make anything with okra or eggplant unless I was damn sure it was the best okra or eggplant in the world. And I felt really confident about that, because for example, Tom does it like those two things. Unless it was inherent in the challenge, I would make anything with organ meats for offal, because I don't like those things, you know?
Padma Lakshmi:
And unless you can control-
Kerry Diamond:
You eat, I don't know, I feel like you eat almost anything. I've never-
Padma Lakshmi:
I have to. I have to for my job. I'm a judge on the show and I personally can't let my personal tastes affect my judging. If they give me kidney pie, and it's a great example of kidney pie and it's cooked properly and it's beautiful, is well seasoned, I can't knock them for that just because I don't like kidney pie. But if I was a contestant, probably wouldn't go for the kidney pie.
Kerry Diamond:
We'll talk about Top Chef in a minute because we've got a new season coming up soon. Okay. Last recipe question. What recipe in that book is the most personal to you?
Padma Lakshmi:
They're all really personal. I have to say. I mean the South Indian spinach and lentil soup are probably just ripped off right from my family, and also the yellow velvet lentil soup. That is a version of a Gujurati dal but I've added dried plums to that. Another one is probably the cast iron chicken with preserved lemon. We make that all the time and that's a big favorite just because it's so easy to do. I make a lot of these recipes, a lot. I love the Pondicherry lentil salad because it's healthy and it keeps well in the fridge. And it's a great thing to take with you if you're going somewhere. Like when I'm shooting Top Chef, and I know I'm not going to eat for a few hours, but I don't want to go to catering. Cause there's everything from cupcakes to hamburgers put out for our crew, I will make something like this lentil salad, which uses French lentils and just has apple and mint and fried coconut, that's salty for me, coconut is a salty ingredient. It's never sweet ingredients. And I love that recipe.
Kerry Diamond:
People might not realize this about you, but you are a great recipe writer.
Padma Lakshmi:
Thank you.
Kerry Diamond:
Like the recipe you did. The Cherry Bombe cookbook was bulletproof from the first moment we the first test and I've learned that from cooking from your other recipes over the years. Is that just something that came naturally to you?
Padma Lakshmi:
Well, I think I've gotten better at it, like everything else, but I do think you need to imagine that you want to tell someone how to make something when you're not standing in the room. So all that person has to go by, are the words on the page. And so you need to walk them through every step, but often it's just about giving them license to make decisions for themselves. They just want to know where to go.
Padma Lakshmi:
So you can say like, "Look, these onions are going to sautee in about five to eight minutes, but use your judgment. If it feels like the edges are burning, but they're not getting translucent, then turn the heat down. Do you need to add more oil because it's catching? Do so." You have to really empower your audience to do that. And you have to write them very simply. I think professional chefs who command a vast kitchen army of staff are the worst at writing recipes because they're writing them for a kitchen. A professional kitchen that's pumping out plates. They're not thinking about it, family-style. And they're not thinking about the fact that that person cooking your recipe is alone.
Kerry Diamond:
Let's take a break to hear about Sitka Salmon Shares. Then we'll be right back with Padma Lakshmi.
Kerry Diamond:
I'm guessing, you know what a CSA is. This is a CSF, a community-supported fishery. The Sitka Salmon Shares fish are wild-caught in Alaska and the North Pacific by Sitka's fishermen owners and trusted partners. And yes, there are some Fisherwomen too. The fish are harvested and season traceable to the source, last frozen, and delivered to your door. The Sitka Salmon Shares folks did not know I was doing this well, now they do. But I think they're so terrific. I bought myself a premium share, which is $129 per month for nine months, April to December. What's coming my way? Maybe King salmon, albacore tuna, halibut, and sablefish. All sustainably caught by Sitka's boat fishermen. There are other subscription options too. Visit sitkasalmonshares.com/cherry for $25 off the first month of a premium Sitka Seafood Share the Sitka folks say it's the best tasting seafood you'll ever have. Guaranteed. That's sitkasalmonshares.com/cherry. Wait for the little box to pop up with your code. Now back to Padma.
Kerry Diamond:
All right, let's talk about Taste The Nation, your TV show that debuted to great acclaim last year. And you know how much the Cherry Bombe team loved Taste The Nation. There are a lot-
Padma Lakshmi:
They were so great. You guys were so great. Thank you for doing that whole radio tour. It was amazing.
Kerry Diamond:
Oh, well thank you. It was so wonderful for us and we made so many new friends because of you, by visiting all these cities and talking to women from those cities and your amazing crew as well, who worked on it. But I noticed there were a lot of parallels between Tangy Tart, Hot, and Sweet and Taste The Nation.
Padma Lakshmi:
Look, I mean, this is always the food that's excited me. Because of what I do and who my friends are after 20 years in the food business, I'm lucky enough to get a reservation pretty much as I want it. But if you gave me the choice of doing a food tour of some street or alley in some city that had only street vendors or going to a white table cloth, 17-course tasting menu, I would do the 17 courses spread out through that alleyway. I prefer this kind of food. To me, the most exciting part of professional food is happening in mom-and-pop restaurants in immigrant communities. It's always been the case. Those are the people who evolve our collective cuisine forward. They're the ones and their children who come here and do these hybridizations of dishes that are very classically Chinese or classically Thai or Mexican, but then are made with ingredients that are available here. And I also made for efficiency.
Padma Lakshmi:
Gone are the days when we had four hours to get dinner ready for our family. It has to be done in 45 minutes to an hour. So you would naturally take shortcuts either. Like I've been researching for my next book, which has a lot of immigrant recipes and I've been talking to a lot of Chinese cooks and they were telling me, "We don't add corn starch. And that's something that Chinese restaurants do. And when we're cooking at home, we absolutely, our food is not that viscous. We don't add it because that's just not the way we eat at home." And that certainly I have my own version of that in Indian food. The Indian food that you get in restaurants is really rich. Whereas the Indian food that most people middle-class families all over the world who are part of the Indian diaspora cooking is much more simple as much more vegetable-forward.
Padma Lakshmi:
You can actually make out what's in the dish. And so not just swimming in some murky gravy, that's either orange or red or bound or yellow.
Kerry Diamond:
It was so interesting to see that the themes of the two were so similar that so much so I thought Tangy Tart Hot, and Sweet could almost have been the companion cookbook to Taste The Nation, because you're talking about the contributions of immigrants and how we eat today here in America.
Padma Lakshmi:
Yeah. I mean, honestly, I've never thought about it before you just said it right now. But you know, as I said, when I read the introduction, I thought I have nothing to add because this is the same drum I've been banging on for a long time. I think now people are just open to it. The world is getting bigger and smaller at the same time.
Kerry Diamond:
Well, you've been consistent in a beautiful way.
Kerry Diamond:
So Taste The Nation. So tell us what the show is about for those who haven't seen it. And if you have not seen it, you have to watch it. But in your words, Padma, what's the show all about?
Padma Lakshmi:
Taste The Nation is really looking at the American culinary landscape and the American issue of immigration, which is very specific to our country versus immigration in any other country, through a lens of meeting the people who actually make up these communities and cook these recipes. It's really a political show masquerading as a food show. But obviously, because food is the language people are used to speaking, there's a ton of food in it. And it's also the subject that's closest to my heart. I think when you're going into a new person's home, or even if they're at the restaurant, you really want them to open up.
Padma Lakshmi:
And I embed myself in a different community in each of these episodes, but I only have a week in there. So we really need to establish an intimacy quite quickly. And the show completely depends on the intimacy of strangers. So that's why we haven't shot another season because of COVID, but we are making plans to do so. And I think we'll probably go back to work at the end of April early May, hopefully. But the show goes to 10 different communities across the country and looks at a different facet of the immigration issue with each community. So it's not just surveying the community, it's not a lifestyle show. We really tackle some very serious issues that affect people daily in their lives.
Padma Lakshmi:
And so I wanted to do a show that featured the emotional connections that the foods we love have to our greater culture. So much of food programming, especially if it's a food travel show is about showing you the insider place to go or what's so fabulous and beautiful and all of that. And that's great, but I'm interested in the people making the food more than just the food. And that's what you see on Taste The Nation. I think that is why also it got a lot more attention. We were all home and watching it and we were all longing to travel, which you could do vicariously with the show.
Padma Lakshmi:
But beyond that, I think for a long time food programming had fallen into one or two or three buckets. My other show, Top Chef included, either it was very analytical and it was a reality show or a competition show where you really had professional people getting a lot of intense criticism, positive or negative. Then you have the travel show where people would go and show you where you needed to go when you went to that city and how cool it was. That show had a lot of swashbuckling, male chefs riding around the world.
Padma Lakshmi:
And then there was the third show, which is almost obsolete now, which I really enjoyed, which are those old school cooking shows like, stand and stir, they call them. I still have bootleg copies of black and white Julia Child.
Kerry Diamond:
You do?
Padma Lakshmi:
Yeah, from PBS. I have them on disk.
Kerry Diamond:
Now people might be surprised to hear this because of all the success you've had on television, you've won lots of awards, but you had a hard time getting the show made.
Padma Lakshmi:
Yeah, I did it. I think we saw seven different entities, whether they were network or cable or streaming and every single one of those people said no. And after a while, I just sort of started to second guess myself. I thought maybe I'm the only one who wants to watch this kind of show. So I kind of gave up and then Hulu wanted to meet with me and I refused to fly back to LA.
Padma Lakshmi:
I just said, "I've had enough." And they said, "Well, we at least take a Skype call?" And I said, "Sure, that I can do." And literally, I sat in this chair just like I'm talking to you. That was before we were all on Zoom, I just went balls out. I just said everything I ever wanted to say, and I just pitched the fucking show that I really wanted to do. I sort of didn't care. And I said, "Look, I'm not going to be politically correct on this show. I don't want to wear high heels. This is not about me. It's about the people I'm talking about, but I want to be my full self." Because I had had a lifetime of being so formatted and so guided and in a very narrow lane that I did not want to do that in this show.
Padma Lakshmi:
It's also different when you build a show from scratch. Like I literally, it was started out as a cookbook idea and we took the research I did for the book proposal and we turned it into a show. And so I think that is a critical difference. I mean, I'm a producer on Top Chef and I'm very proud of that show, but that show was fully formed, and this show is a reflection of a lifetime of interests for me. And I feel so happy that the show did well because let's be honest. I am one of the most famous women in food in the world. I've been on a food show, just one food show for 15 years. And before that, I was on two others. And so you would think that it would be easier for me to get another show and yet it was so difficult.
Padma Lakshmi:
I mean, I'm a 50-year-old woman and this is the first time I have had the power to make the decisions creatively that I've wanted to make. I suggest things on Top Chef and all that, but it's different. I did another interview for some Hollywood trade magazine and they were like, well how can Hollywood be more inclusive? And I was like, it's not that hard, just greenlight shows from people who don't look like you, or have a different point of view because honestly, your programming will be more interesting. I have to say, I owe a lot of gratitude to Hulu because they gave me the autonomy to create something the way I wanted it created. They really gave me freedom that I've never tasted before, except in my writing, because I'm alone in this room creating, but television and film are very collaborative things and there are a lot of reasons why they do well.
Padma Lakshmi:
And there's also a lot of reasons they don't do well. And so I felt a great pressure to make sure that this show, A, stood out from all of the other sea of television that is about food, but also that I delivered something of value that was important. It was the first show that Hulu put out. They don't do a lot of original non-fiction. I think they're starting to do more. And so I'm really glad and relieved that it got the reception that it did. I don't know that I would have gotten a second-season to greenlight if it didn't.
Kerry Diamond:
So let's talk about the new season of Top Chef, which starts April 1st, which season is this? You said you've been on for 15 years now?
Padma Lakshmi:
Yeah, I think it's 18. I mean, I think because in the early years we did two seasons in some calendar years, but this is season 18.
Padma Lakshmi:
We shot at doing COVID last October and November in Portland, which was very hectic. We thought COVID would be our greatest challenge, but obviously, we were in the middle of all those wildfires you saw. And we got through it. I have to thank my crew who worked exceptionally hard. We had protests, we had fires, we had COVID. We had a ‘proud boys’ convention come through as well.
Kerry Diamond:
Is that all reflected in the season?
Padma Lakshmi:
It is. It is. I mean, we would have been ridiculous if we just decided let's just leave all that. And I think my producers did a great job of finding creative solutions to certain parameters that we had on our filming because of COVID. For example, you have this beautiful jury panel of Top Chef alumni, either fan favorites or people who made it quite far or finalists or winners. And they spent the whole season with us, which was fabulous for me because when was I going to get to have a Top Chef family reunion like that?
Padma Lakshmi:
I had Melissa, Anne, and all these other people, and Perry in one room hanging out with me all season. And it was nice also to have another person taste the food so they would all eat the same food we would, but one or two of them would join the judge's table and they would rotate. And obviously, they bring a great perspective to the judging because they've been through it in some cases twice. And so that was really fun. And I think it actually made the show better. And I don't know that we would've ever gotten around to doing that if it wasn't for the parameters of COVID.
Kerry Diamond:
Wow. Well, I'm excited to see this. This season I saw Kristen Kish is also there. A few things on Instagram. I was able to glean as to what's coming for the season.
Kerry Diamond:
Well, Padma that's all the time we have. I know you're doing an event for Planned Parenthood.
Padma Lakshmi:
Yes, I am. We are. We're just talking together, the CEO and I are just having a conversation about endometriosis, about where we are with women's reproductive health. I started a women's reproductive health organization called Endofound, or the Endometriosis Foundation of America over a decade ago. And so in celebration of International Women's Day, we are going to have a conversation on my IG live. So even if you didn't catch it live, it'll still be on my Instagram feed if you're interested.
Kerry Diamond:
Well, Padma you have been such a force for this past year. I mean, we're coming up on the one-year anniversary of the shutdown in New York city. You have stood up for everybody, for everything. You have inserted yourself into fights, and I've just watched and marveled at how amazing you've been. I mean, you are so strong and you stand up for the underdog constantly. And I just want to thank you for everything you do.
Padma Lakshmi:
Oh my gosh. Thank you. Watching Cherry Bombe grow has been a delight.
Kerry Diamond:
Well, you've been one of our fairy godmothers, so thank you for that. I hope I get to see you soon.
Padma Lakshmi:
Me too.
Kerry Diamond:
That's it for today's show. Thank you so much to Padma Lakshmi for joining us. She has been such a supporter of Cherry Bombe since day one. We can't thank her enough. Don't forget to check out her book. Tangy, Tart, Hot and Sweet, A World of Recipes For Every Day.
Kerry Diamond:
Any future guests you'd like to hear from? Leave a review and let us know, or you can email us at radio@cherrybombe.com.
Kerry Diamond:
Radio Cherry Bombe is produced by Cherry Bombe Media. This episode was edited and engineered by Jenna Sadhu. Thank you to our sponsors, Sitka Salmon Shares, and Crate and Barrel.
Kerry Diamond:
Thanks for listening. And don't forget you are the bombe.
Harry from When Harry Met Sally:
I'll have what she's having.