WEBVTT

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So, I'm going to speak to you today
partly about why people don't cook anymore

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but also more importantly,
I think, why people should.

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It's an idea which sounds so very simple;
I hope it will prove revolutionary,

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and I'm going to try and argue why
people should spend time in the kitchen.

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Actually, I really wanted to have it
written on my hands - "Go cook!"

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I didn't do it, but I'll do it afterwards.

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Think about this for a second -

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In the past 20 years,

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there has been a meteoric rise
in interest in cooking.

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I mean, you see it everywhere.

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It's in popular media;

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there are best-selling books
about food and about cooking;

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there are TV programs
about cooking all over the place;

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there are magazines -

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just everywhere you look
in the media, someone is cooking,

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and I should say that this,
kind of interestingly,

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also in the past 20 years,
has spilled into academic interest.

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You will see food conferences proliferate;

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there are several huge encyclopedias,

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food series, journals,

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and of course, college classes -
I teach one of those.

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So it's not just in the popular media;

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it's pretty much everywhere
you see people obsessed with food,

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which is great.

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But oddly enough, at the same time
that this is happening,

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all evidence shows that there is
a decline in actual cooking at home.

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Of course, there are some people who cook,

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some crazy people
who just love spending time there.

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Interestingly, the studies show
it's men increasingly cooking,

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which is very interesting.

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But on a whole, if we look
at the average American,

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we cook less, we spend less time
in the kitchen than before,

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and that should seem
sort of weird to you, right?

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But I think there's evidence
that shows this,

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just sort of anecdotally, if you go
through your average supermarket,

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you stroll down the aisles,
especially the center aisles - notice -

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you will see a proliferation
of convenience foods.

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And what do I mean by that?

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There's canned foods;

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there are frozen foods,
a whole huge aisle just for frozen foods;

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and things which I'd call sort of prefab,

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and that doesn't necessarily 
mean pre-made meals,

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it means things that kind of give you
the illusion that you're cooking

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but you're not really.

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A cake mix, I think,
is the best best thing, right?

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It takes the same amount of labour
to put together a cake mix

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as it does to put together
raw ingredients,

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but they charge more for that cake mix.

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And you sort of walk away feeling happy -
"I cooked something, look what I made!"

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Now, I want to really ask this,
in all seriousness,

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is this a kind of conspiracy
on the part of the food industry?

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Did they set out to say,

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"Let's make sure these people
don't know how to cook;

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let's ruin all their skills;

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within one generation, we're going
to make sure no one can do anything

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so they become dependent on us,
on the stuff we make."

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And I don't think anyone,
well, maybe they did,

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but I don't think anyone
actually sat down and decided that,

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but it's clear what they did

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is they realized that if we do things
that are "value-added,"

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that's the term the industry uses,

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if we can charge more for product
because we have prepared it -

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we've done something to it,
so it costs more -

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we'll increase our profit margins.

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Very simple.

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You take a box of Tater Tots
and the same weight of potatoes,

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these cost a lot more;

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Tater Tots make more profit, so they
will do that sort of thing for you.

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Okay? Again, a prefab food
is to make profit, right?

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Now, I was thinking, well, okay,
so people eat some processed food,

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but the statistics I found
are actually slightly alarming.

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Processed food accounts for
80% of food sold in the U.S.

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That's in terms of profits.

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It's not the volume,
the weight or anything;

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it's the money that is made in food:
80% of that is not cooked in a real way.

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The USDA says that in terms of volume,

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we eat 31% more packaged food than fresh.

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So, convenience foods are -

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this is a fact,
I'm not just making this up -

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are sort of taking over
the landscape of our food ways.

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There are other things that are important,

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microwave ovens, you know,
simplicity of preparing these things now.

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I think it's also very clear -
and this is just anecdotal evidence -

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that eating out has proliferated,
and people have done studies on this,

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that we're eating out a lot more,
and it's not high-end restaurants,

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especially since the economy has slid,

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it tends to be what they call
"downscale casual restaurants,"

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things which, I guess -

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just drive up and down Pacific Avenue
or across March Lane,

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and you will see, you know,
Applebee's, Chili’s, TGIF,

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Red Lobster, Marie Callender's;
there's dozens of them!

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That’s not even to mention the fast food,

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just these sort of chain restaurants
that are prefab, homogenized,

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things shipped in from elsewhere,

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and of course, just sort of
warmed up there, and you eat it,

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but that's on the rise as is takeout,

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that's another phenomenon
that is meteoric in rise.

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And the weird thing is,
this whole entire phenomenon,

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is the more we watch cooking on TV
and read about it magazines,

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the less we actually do it, okay?

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It's sort of like sports or sex, right?

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People want to watch it a lot,

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but the more we watch of it,
the less of it actually happens.

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I don't know how they know that
about sex but, it's ...

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(Laughter)

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What's weird is -
stop and think for a second -

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these are really
biological necessities, right?

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We need to eat, feed ourselves.

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We need to compete;
that's hardwired in our systems.

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We need to reproduce.

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And yet, as a society,
we're not doing so much of that,

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we're not as good at it 
as we used to be.

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I don't know.

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In any case, it is what 
food historians call "deskilling,"

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and I think you can see it.

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You just turn on the TV
and watch any food TV program;

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it's really not about instruction anymore.

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I mean, in the days of Julia Child,
she'd stand in front of the table,

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flop a chicken down and say,
"Here's how to cut it up."

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That just doesn't happen anymore, right?

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It's now about entertainment;
it's now about competition;

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it's about, you know, someone
trying to build the highest cake;

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it's about eating weird things;
it's about traveling -

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very little of it is actually 
instruction anymore.

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Now here's a question -
I'm a historian, so I always ask,

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"If we cook less,
what's the real evidence?"

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That implies that in the past,
people must have cooked more, right?

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Somehow they were cooking up
a storm back then,

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and today, we just don't anymore.

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Well, the evidence is a little
contradictory, I have to admit.

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You know, if we look at the past,

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we tend to think
that cheap, fast restaurants

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are a modern phenomenon - they are not.

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Every city would have had its,
you know, sort of cafeterias and taverns

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and places where you could just go
and find cheap, quick food.

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Fast food is its own phenomenon,
but it exists in the past also.

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There also -

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Very interestingly, if you look
at the way people lived in cities,

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tenements often didn't have
cooking facilities.

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That means people had to 
eat out, necessarily.

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There were also things
like boarding houses,

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where you'd live there,
and they would feed you,

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and that's a very common phenomenon,

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just a hundred years ago.

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So what other kind of evidence is there?

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If you look at cookbooks per se -

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I like to tell people cookbooks

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are absolutely no indication
of what people in the past ate

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nor today, for that matter.

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They're really aspirational.

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People read them;
they're sort of, you know,

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they're prescriptive,
they're not descriptive.

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You open them up, sit in your armchair,
say, "Oh, wouldn't that be nice to make?"

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you put it away, right?

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Rarely do people cook out of them,

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but I do have to say,

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150 years ago, cookbooks were
a lot more complicated than they are now.

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The techniques that they're talking about,
the range of ingredients,

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I mean, even 200 years ago,

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there's a recipe
for how to cook a whole turtle,

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I mean things that we just
would never think of doing anymore.

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And it is a fact that 150 years ago,
there were no convenience foods.

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Canning was not yet - it was invented,
but no one was really using it.

NOTE Paragraph

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There were no frozen foods;
there were no prepared meals,

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and I think also, very importantly,
there was a much lower urban populations,

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so people who lived out in the country
had to cook if they wanted to eat.

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It doesn't mean it's good,
but they had to cook.

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Let me give you some percentages.

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Recently, the percentage
of home-cooked meals

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cooked from scratch

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dropped from 72% in 1980 to 59% in 2010,

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I don't know how they document that,
but that's statistics, okay?

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Now, looking at this situation,
nutritionists have thought about this,

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government bureaus
have thought about this,

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obviously the USDA and everyone
are thinking, typically,

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"What do we do about this situation?
We must educate people."

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And you all know there's been
a slew of programs

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like to teach cooking in grade school;

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there have been school gardens,
which have been very successful;

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culinary courses in community colleges,
extension programs;

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and, of course, more cookbooks.

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They just keep churning these things out.

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There's also a whole brand
of nutrition education,

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which means, "Let's try
this shape pyramid.

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No, that doesn't work;
let's try another pyramid."

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It's all very politically driven,
you probably know.

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You know, milk and meat
and grain and corn;

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that's what we grow in this country,
so that's what shows up on the pyramid.

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And I think the nutrition education -

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the funny thing about it
is it never works.

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One of the topics I've written about
is nutritional theory 500 years ago.

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No one paid attention to it then,

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and, I think, for the most part,
they don't do it today either.

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People really want what tastes good
and not really what's good for you.

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And the tendency of these cookbooks
and the education,

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in general, has been to simplify
simplify, dumb down everything;

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if we have to tell them
how to boil water, we will.

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The other thing, which is 
my own personal ax to grind,

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is the modern recipe format.

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Think of what happens
when you open up a cookbook.

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It has to be a list of ingredients;

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it's assuming you work
in a professional kitchen -

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we'll need your mise-en-place.

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It has very precise measurements;

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if you put a quarter-of-an-inch more,
a cup more of something in that,

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it's going to be ruined,

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or, Heaven forbid, you substitute
something else, it won't work.

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This is the implication.

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Very precise cooking times,

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which with the exception
of maybe cakes and cookies,

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how long you cook something,
really doesn't matter.

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And think of it this way:

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how many people here have a GPS device?

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One of those things
that navigates for you.

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Think of what that does
to your ability to navigate intuitively,

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to look at a map and just say,

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"I'm heading north,
maybe I should go this way."

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GPS devices have caused people
to drive onto railroad tracks:

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"I'm following the directions,
right? It's got to be right."

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The same thing has happened in cooking.

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Precise, precise recipes calls people

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to trust the recipe
and not their instincts,

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not what really is going on in the pan,
not what they could see!

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It says, "Bake this for one hour."

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Even if it's burning in the oven,

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they'll say, "Oh, it says.
The recipe says. I have to follow it."

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Now, I totally understand
why cookbook authors do this.

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They need to copyright their work, right?

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They want to write
very specific directions.

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They want to be original and new
so they can have a niche in the market,

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and they, therefore,
have to make things original.

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Therefore, they're going to give you
something as precisely worded as possible,

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and I think it is dangerous.

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I think it's really ruined
our ability to cook.

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So let me give you my solution.

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I hope this sounds as revolutionary to you
as it did when it first occurred to me.

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As I say, let's lose cookbooks;
let's toss them in the trash,

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and especially this modern format.

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You're probably saying,

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"Hey, wait a minute,
doesn't he write cookbooks?"

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I do, but they're not cookbooks.

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They don't have measurements,
cooking times or anything like that.

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They're really to teach you
how to cook intuitively;

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they're there to tell you
how to use a certain ingredient,

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what kind of technique will work
on that ingredient,

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what procedure could work,

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and I think that way
it becomes a lot more fun.

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You're not just there, slavishly
following my directions because I said so;

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you're finding an ingredient
and "Hmm, let's try this with it!"

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And if you fail, so what?
There’s food tomorrow.

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But it teaches you to cook.

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I think spending more time in the kitchen,
doing these kind of basic tasks,

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I think we have a problem
in that we consider that a chore.

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We think this is something
you just got to get it over with,

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get it done as quickly as possible;

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taste doesn't really matter,
get it in, it's fuel,

00:12:13.745 --> 00:12:15.460
go on to more important things.

00:12:15.460 --> 00:12:17.429
Well, honestly, what is more important?

00:12:17.429 --> 00:12:20.550
I hear people tell me, "I love to eat,
I love food, I love this."

00:12:20.550 --> 00:12:22.350
"Did you cook something today?" "No."

00:12:22.350 --> 00:12:24.589
I stopped on the way, or something.

00:12:24.589 --> 00:12:26.654
So I think the important thing to do

00:12:26.654 --> 00:12:31.630
is stop thinking that quick,
convenient, easy, simple things

00:12:31.630 --> 00:12:33.050
are worth your energy.

00:12:33.050 --> 00:12:35.690
They're not; they're usually junk.

00:12:35.690 --> 00:12:39.029
And start thinking about things
that take a long time

00:12:39.029 --> 00:12:41.779
or that are difficult
or even that are dangerous.

00:12:41.779 --> 00:12:44.870
I twisted my back something awful,
picking olives the other day -

00:12:44.870 --> 00:12:46.159
I crush them by hand.

00:12:46.159 --> 00:12:48.500
It was a silly thing to do,
I don't recommend it,

00:12:48.500 --> 00:12:51.500
but still, it's just the willingness
to just get in the kitchen,

00:12:51.500 --> 00:12:53.150
see what happens and have fun.

00:12:53.150 --> 00:12:56.589
I think the result of this idea

00:12:56.589 --> 00:12:59.769
is that people will spend
a lot more time in the kitchen,

00:12:59.769 --> 00:13:04.570
perhaps less time watching TV
or other non-active, passive, things.

00:13:04.570 --> 00:13:08.280
I think cooking will be a lot more fun;
it'll be a creative outlet.

00:13:08.280 --> 00:13:11.540
I hate to say it, but there is no way
microwaving popcorn is fun -

00:13:11.540 --> 00:13:13.699
it's just putting something
in the microwave -

00:13:13.699 --> 00:13:17.620
or even following someone else's recipe
just doesn't sound like fun to me,

00:13:18.140 --> 00:13:19.730
and, I think, most importantly

00:13:19.730 --> 00:13:22.860
is even those people who really 
love to cook, when do they do it?

00:13:22.860 --> 00:13:25.325
When they're entertaining,
maybe on the weekend,

00:13:25.325 --> 00:13:26.930
maybe as a kind of hobby.

00:13:26.930 --> 00:13:30.369
It shouldn't be a hobby; it should be
an integral part of people's lives.

00:13:30.369 --> 00:13:33.220
It should be something they do every day.

00:13:33.220 --> 00:13:34.616
Let me make a proposition.

00:13:34.636 --> 00:13:36.980
It's going to sound
sort of weird and arbitrary,

00:13:36.980 --> 00:13:41.130
I think people should spend
at least an hour every day cooking.

00:13:41.130 --> 00:13:45.870
And I say this only because the US
Department of Labor’s survey in 2010

00:13:45.870 --> 00:13:47.520
said that the average American -

00:13:47.520 --> 00:13:51.480
and this is as a head of household;
it doesn't count the kids -

00:13:51.480 --> 00:13:55.720
spent 32 minutes each day
preparing food and cleaning up.

00:13:55.720 --> 00:13:58.399
That means - let's divide that
by several meals, perhaps,

00:13:58.399 --> 00:14:00.040
and half that time is cleaning up,

00:14:00.040 --> 00:14:02.490
so 15 minutes per dinner -
that's about average -

00:14:02.490 --> 00:14:06.440
compared to 2 hours
and 45 minutes watching TV.

00:14:06.830 --> 00:14:10.740
Unproductive and, obviously,
very productive to spend cooking.

00:14:10.740 --> 00:14:12.634
And I think the most important thing

00:14:12.634 --> 00:14:16.639
is that sharing food
is fundamentally satisfying;

00:14:16.639 --> 00:14:18.910
it's what makes us human:

00:14:18.910 --> 00:14:21.639
feeding, sustaining other people,
giving them nourishment,

00:14:21.639 --> 00:14:25.040
taking your creative energy,
letting it flow through something living

00:14:25.040 --> 00:14:26.670
and making it sustain us

00:14:26.670 --> 00:14:29.740
is the most valuable, rewarding thing
you can do for others,

00:14:29.740 --> 00:14:32.810
and of course, it's the basis
of all of our rituals, right?

00:14:32.810 --> 00:14:34.670
You never have a party without eating,

00:14:34.670 --> 00:14:37.420
you never do anything
without somehow consummating that

00:14:37.420 --> 00:14:40.130
by sharing food, breaking bread,
whatever it may be.

00:14:40.130 --> 00:14:44.050
I think it is fundamentally
a spiritual thing for our species.

00:14:44.440 --> 00:14:47.590
You might argue also fresh food
is better for your health.

00:14:47.590 --> 00:14:51.450
That's not my primary concern here,
but that's what physicians tell us:

00:14:51.450 --> 00:14:54.219
food prepared from scratch
tends to have less,

00:14:54.219 --> 00:14:56.639
you know, preservatives
and other junk in it,

00:14:56.639 --> 00:15:01.259
but the one thing I will argue is that
preparing food from scratch is cheaper.

00:15:01.259 --> 00:15:02.369
Go to McDonald’s.

NOTE Paragraph

00:15:02.369 --> 00:15:05.390
I tried to find out the price
of a hamburger, online last night;

00:15:05.390 --> 00:15:07.549
it's impossible to find, I don't know why.

00:15:07.549 --> 00:15:09.840
I'm guessing it's probably
about three bucks.

00:15:09.840 --> 00:15:13.170
And then by the time you get there,
by the time you wait in line,

00:15:13.170 --> 00:15:14.830
you know, spend all this time,

00:15:14.830 --> 00:15:17.180
think of how much a pound
of ground beef costs -

00:15:17.180 --> 00:15:20.510
let's say you're really
money conscious here - $1.99.

00:15:20.510 --> 00:15:22.130
If it's a quarter pound hamburger,

00:15:22.130 --> 00:15:25.180
that's four people you're feeding
for $1.99, plus buns, whatever,

00:15:25.180 --> 00:15:28.619
it's always cheaper to cook
at home, always, always.

00:15:29.160 --> 00:15:32.390
And I think, also, knowing more
about food and where it comes from,

00:15:32.390 --> 00:15:33.525
how it’s processed

00:15:33.525 --> 00:15:36.420
will inevitably make people
more responsible eaters.

00:15:36.420 --> 00:15:37.950
They're going to start thinking,

00:15:37.950 --> 00:15:41.029
"How does this food choice
impact the environment?

00:15:41.029 --> 00:15:45.730
Was this animal sustainably raised
and in concern for its own welfare?"

00:15:45.730 --> 00:15:48.299
They'll start thinking
about things like food security.

00:15:48.299 --> 00:15:50.740
By that I don't mean
poop poisoning the food supply,

00:15:50.740 --> 00:15:53.080
I mean the access
that people have to food.

00:15:53.080 --> 00:15:56.120
One of my favorite exercises
to do with my food class

00:15:56.120 --> 00:16:00.920
is I have half the class go to
a supermarket right south of campus,

00:16:00.920 --> 00:16:04.889
and another go to a supermarket uptown,
more affluent neighborhood.

00:16:04.889 --> 00:16:06.880
The food is cheaper uptown.

00:16:06.880 --> 00:16:09.360
The further south you go,
the more expensive it gets.

00:16:09.360 --> 00:16:12.420
The people who don't have
the money to spend pay more

00:16:12.420 --> 00:16:16.220
because there's fewer supermarkets -
it's not as profitable, obviously.

00:16:16.220 --> 00:16:18.592
That's a weird thing in this country.

00:16:20.459 --> 00:16:23.870
I think also when you start
cooking from ingredients,

00:16:23.870 --> 00:16:26.650
you feel bad wasting food.

00:16:26.650 --> 00:16:28.160
By that I mean just an animal.

00:16:28.160 --> 00:16:30.650
Imagine you're buying
a big hunk of animal,

00:16:30.650 --> 00:16:31.730
you feel kind of bad:

00:16:31.730 --> 00:16:35.650
this animal is giving its life for me,
and I'm tossing some of it in the trash.

00:16:35.650 --> 00:16:36.804
You don't feel that way

00:16:36.804 --> 00:16:40.298
when you get an unidentifiable piece
of slab of meat in a plastic package.

00:16:40.298 --> 00:16:43.870
That's not an animal,
that’s a piece of meat;

00:16:43.870 --> 00:16:45.810
it doesn't come from anyone.

00:16:45.810 --> 00:16:48.290
I think it will make us
think more carefully

00:16:48.290 --> 00:16:51.390
about what we eat, in better ways,
and not waste food.

00:16:51.390 --> 00:16:54.880
Food waste is one of the biggest
problems in this country.

00:16:54.890 --> 00:16:57.710
Most importantly,
I think food will taste better.

00:16:57.710 --> 00:17:00.420
When people start trusting
their instincts in the kitchen,

00:17:00.420 --> 00:17:04.659
it will not be laden with artificial
flavor enhancers and salt and sugar.

00:17:04.659 --> 00:17:06.880
Food will start to taste
like itself again,

00:17:06.880 --> 00:17:07.969
and I have to say,

00:17:07.969 --> 00:17:12.560
when people ask me where I live,
I say Central Valley, San Joaquin Valley.

00:17:12.960 --> 00:17:14.500
The best thing about living here

00:17:14.500 --> 00:17:19.040
is unfathomably good produce,
fruits and vegetables,

00:17:19.040 --> 00:17:21.910
great wine just north of town,
asparagus in the Delta -

00:17:21.910 --> 00:17:24.590
I mean, the best thing
about living here is the food,

00:17:24.590 --> 00:17:27.470
and yet people don't seem
to be so thrilled about it.

00:17:27.470 --> 00:17:29.568
Let me tell you a very brief, quick story.

00:17:29.568 --> 00:17:32.300
Several years ago, it was announced
in the Stockton record

00:17:32.300 --> 00:17:35.341
that we would be getting
our own Olive Garden.

00:17:35.341 --> 00:17:37.770
This was a cause for celebration
because, of course,

00:17:37.770 --> 00:17:39.660
it's an index of material prosperity.

00:17:39.660 --> 00:17:42.470
If they will open an Olive Garden
in town, everyone's happy.

00:17:42.470 --> 00:17:47.030
And the Stockton Record reporter said,
"Will you say a couple of comments?"

00:17:47.030 --> 00:17:50.230
and I said, "Well, I've only eaten
in an Olive Garden once or twice,

00:17:50.230 --> 00:17:53.200
a long time ago, on the East Coast,
and it was deplorable!

00:17:53.200 --> 00:17:56.850
It was absolutely disgusting,
vile, heinous filth!"

00:17:57.300 --> 00:17:59.780
I said something like that, 
I don't know ...

00:17:59.780 --> 00:18:02.570
And the guy, of course, quoted me on that,

00:18:03.150 --> 00:18:04.850
and everyone in Stockton seems to,

00:18:04.850 --> 00:18:08.780
"How dare you? We love Olive Garden!
I take my grandpa there, and he loves it!"

00:18:08.780 --> 00:18:12.290
And I was like, "Okay, do you know
how Olive Garden makes that food?

00:18:12.290 --> 00:18:14.060
They don't go to Italy to train.

00:18:14.060 --> 00:18:18.180
They get a little package,
and they microwave it, serve it to you.

00:18:18.180 --> 00:18:20.660
Sorry, they don't eat
greasy breadsticks in Italy,

00:18:20.660 --> 00:18:22.310
they just don't do it."

00:18:22.590 --> 00:18:26.340
Even apart from that, the part
that this reporter did not mention

00:18:26.340 --> 00:18:30.100
is that I said, "We have the best food
in the whole country, right here,

00:18:30.100 --> 00:18:32.720
and people are going
to Olive Garden, that's pathetic!"

00:18:33.420 --> 00:18:34.400
Another thing -

00:18:34.400 --> 00:18:39.630
I think cooking your food is going
to make you appreciate the seasons,

00:18:39.630 --> 00:18:41.485
appreciate that
when something is good,

00:18:41.485 --> 00:18:43.498
you eat it every day, you glut on it,

00:18:43.498 --> 00:18:46.280
and then you forget about it 
for the rest of the year.

00:18:46.280 --> 00:18:47.814
When you go into the supermarket

00:18:47.814 --> 00:18:50.684
and you see those sad,
pathetic fruits or tomatoes

00:18:50.684 --> 00:18:52.400
that have been sitting on the shelf,

00:18:52.400 --> 00:18:54.030
they're not grown for flavor,

00:18:54.030 --> 00:18:57.190
they're grown so they can ship
and look nice when they arrive.

00:18:57.190 --> 00:19:00.230
And people wonder, why don’t children
eat fruits and vegetables?

00:19:00.230 --> 00:19:03.542
Well, they taste awful.
It's as simple as that! Right?

00:19:03.542 --> 00:19:04.980
Have them seasonal.

00:19:04.980 --> 00:19:08.850
They should show up a month or so
in the summer and then disappear,

00:19:08.850 --> 00:19:10.800
and I think that would be great.

00:19:11.240 --> 00:19:13.580
And in conclusion, let me just say

00:19:13.580 --> 00:19:18.330
that I think cooking from scratch,
and especially without recipes,

00:19:18.330 --> 00:19:21.480
without the kind of trepidation
or fear that you're going to fail

00:19:21.480 --> 00:19:23.150
and not impress people, who cares?

00:19:23.150 --> 00:19:25.780
I think the more people
get in the kitchen and have fun,

00:19:25.780 --> 00:19:28.000
the better food will taste, in general,

00:19:28.000 --> 00:19:31.170
the more connected
people will be to their food,

00:19:31.170 --> 00:19:34.330
and the more willing they will be
to spend time in the kitchen

00:19:34.330 --> 00:19:35.620
and to share their food,

00:19:35.620 --> 00:19:38.330
and I have to say,
that I hope that the attitude

00:19:38.330 --> 00:19:40.940
that somehow cooking
is not time well spent -

00:19:40.940 --> 00:19:44.040
there are surveys that suggests 
Americans don't think that -

00:19:44.040 --> 00:19:45.668
I think it's completely erroneous.

00:19:45.668 --> 00:19:48.400
It's the best time you can possibly spend,

00:19:48.400 --> 00:19:50.280
fitting it into your working schedule -

00:19:50.280 --> 00:19:51.301
my God,

00:19:51.301 --> 00:19:54.650
if I think of all the time
getting my kids to one place or another -

00:19:54.650 --> 00:19:58.150
but cooking is absolutely essential,
and without it, we would not exist.

00:19:58.450 --> 00:19:59.460
Thank you.

00:19:59.460 --> 00:20:01.380
(Applause)