The Joe Rogan Experience - Joe Rogan Experience #2315 - José Andrés

00:00:01.000 Joe Rogan Podcast, check it out!

00:00:03.000 The Joe Rogan Experience.

00:00:06.000 Train by day, Joe Rogan Podcast by night, all day!

00:00:12.000 Let's go, Jose, my man.

00:00:15.000 I cannot believe I'm here.

00:00:16.000 I can't believe you're here either.

00:00:17.000 I'm so happy, Joe.

00:00:20.000 I remember when, you know, people began telling me, hey, you know, Joe Rogan, and I was like, oh, Joe Rogan, what?

00:00:30.000 Because I'm always lost, right?

00:00:32.000 Yeah, you're wrong on Loves Bazaar.

00:00:35.000 Loves Bazaar in Las Vegas.

00:00:37.000 It's my favorite restaurant in Vegas.

00:00:39.000 Loves Bazaar meat in Las Vegas.

00:00:41.000 And I'm like, really?

00:00:44.000 Shit?

00:00:45.000 And you're happy every time you listen that anybody likes your restaurant.

00:00:50.000 Well, your restaurant is set up so good.

00:00:52.000 When you walk in...

00:00:54.000 Those Argentine grills are going with the live wood fires.

00:01:00.000 Oh, and you smell the steaks right when you walk in.

00:01:04.000 Oh, it's perfect honeypot.

00:01:06.000 Because if you're not hungry, you get hungry the moment you walk in the door.

00:01:09.000 So, you know, Bazaar, I opened the first one, oh my God, over 15 years ago in L.A. In this hotel, amazing hotel, SLS, by Philippe Stark.

00:01:20.000 Sam Nazarian was the brains behind the whole project.

00:01:23.000 And the restaurant just became, wow, big, big, big hit in L.A. It was a crazy place.

00:01:31.000 It was like Alice in Wonderland, like Joe in Wonderland.

00:01:35.000 But then when we were opening SLS, the same hotel in Vegas, we were like, let's do Bazaar, but something else.

00:01:42.000 And obviously what everybody loves in Vegas is a meat place.

00:01:46.000 So we got the spirit of the original Bazaar.

00:01:49.000 Same dishes, the whimsy, the cotton candy foie gras, the philly cheese steak that you eat in one bite, but we brought meats.

00:01:58.000 Meats from different parts of the United States, different parts of Spain, Europe, Iberical pork, big grills, and was kind of fancy.

00:02:07.000 You could go fancy.

00:02:08.000 You could go cotton candy and cones of caviar, which, by the way, I have here some cones if you're hungry later.

00:02:15.000 But then you can go and you eat the steak.

00:02:17.000 That's it.

00:02:18.000 Why is Vegas a big meat place?

00:02:24.000 It feels like it's a lot of steakhouses.

00:02:27.000 A lot of steakhouses, yeah.

00:02:30.000 Not a lot of great ones, though.

00:02:32.000 I love women. 1.00

00:02:33.000 Overall, it's good.

00:02:35.000 I'm not going to be the one saying that.

00:02:36.000 You can.

00:02:38.000 I'm not going to be the one.

00:02:39.000 There's a couple of good ones.

00:02:40.000 I'm not going to be.

00:02:41.000 I mean, listen, it's a great show.

00:02:42.000 My friend Tom Colicchio has one.

00:02:45.000 What's that one?

00:02:46.000 Tom Colicchio, I don't even know.

00:02:48.000 There's so many casinos.

00:02:49.000 I don't know.

00:02:49.000 But Tom Colicchio, the chef.

00:02:51.000 Wow, you know everything.

00:02:52.000 That's the one we've been to at MGM.

00:02:53.000 Oh, that one's great.

00:02:54.000 Tom and Tommy's a great guy.

00:02:56.000 What is it called?

00:02:57.000 Craft Steak?

00:02:58.000 Is it Craft Steak?

00:02:58.000 It's a craft one.

00:03:00.000 I think Wolf and Pack has another one.

00:03:02.000 Anyway, it's many other ones with names, with chefs behind, with no chefs.

00:03:07.000 Yeah.

00:03:07.000 Big name chefs.

00:03:08.000 I like Cleaver's great.

00:03:10.000 Ah, yeah.

00:03:10.000 I've never been.

00:03:11.000 I should go.

00:03:12.000 That's very good.

00:03:12.000 Very good.

00:03:13.000 Yeah, people, this is good you mentioned that because when we go Vegas, we stay...

00:03:18.000 In the casinos, and we go to the casinos, hotels, and that's it.

00:03:22.000 Yeah.

00:03:22.000 And me, I've always been a big fan of saying, it's okay, but make the effort to leave the casino.

00:03:30.000 Yes.

00:03:31.000 Leave the strip and also be sick.

00:03:34.000 Some of the other restaurants.

00:03:35.000 Yeah, you gotta travel a little bit.

00:03:37.000 Because they deserve that we visit them too.

00:03:40.000 Vegas is the casinos, but Vegas, like every other city in America, every other city in the world, is so much more.

00:03:46.000 Right.

00:03:47.000 We all go to the Whistler of Oz.

00:03:49.000 Yeah, here we go.

00:03:49.000 That's it.

00:03:50.000 Nothing else.

00:03:50.000 No.

00:03:51.000 Go beyond, beyond the obvious.

00:03:54.000 Yeah.

00:03:55.000 And you're gonna discover great things.

00:03:57.000 But Bazaar, I'm moving Bazaar.

00:03:59.000 Where?

00:04:00.000 To the Venetian.

00:04:01.000 Oh.

00:04:02.000 Well, that other casino is going to starve then.

00:04:05.000 They're going to fall apart.

00:04:06.000 No, no.

00:04:06.000 That's the only reason why I went there.

00:04:07.000 No, it's a good casino.

00:04:08.000 It's a good casino.

00:04:10.000 And they do a good job.

00:04:11.000 The Sahara and the owner is a good guy.

00:04:13.000 I'm sure.

00:04:14.000 And they're going to put a great concept there, too.

00:04:17.000 What are they going to replace Bazaar with? 0.74

00:04:18.000 I don't know yet.

00:04:19.000 They didn't announce.

00:04:20.000 If I can, I will help them.

00:04:21.000 I've been helping them.

00:04:23.000 But I'm moving to the Venetian.

00:04:25.000 Bazaar meet to the Venetian.

00:04:26.000 And when is that going to happen?

00:04:28.000 At the end of this year.

00:04:29.000 Okay.

00:04:30.000 Soon.

00:04:30.000 You'll be there.

00:04:31.000 I'll be prepared.

00:04:32.000 You'll be invited.

00:04:33.000 I'm going to come, for sure.

00:04:35.000 That's my favorite place to go in Vegas.

00:04:37.000 You know, I'm very happy because it's almost, you know, I don't know if it's the same as when a player moves to a new NBA team.

00:04:48.000 Sometimes works, sometimes doesn't work.

00:04:50.000 No, bizarre meets, it'll work.

00:04:52.000 But, you know, it's that feeling, right?

00:04:55.000 It's like, I'm going to this new casino, it's great, closer to my other restaurants at the Cosmopolitan.

00:05:03.000 I can go walking from one to each other and better for me.

00:05:08.000 And then I have the other bazaar, which is bazaar...

00:05:11.000 Man, I'm sorry, I sound like a commercial, but...

00:05:13.000 No!

00:05:14.000 You know, restaurants are like my babies.

00:05:15.000 I've eaten at your place in Chicago as well.

00:05:17.000 Yeah, the bazaar meeting in Chicago and Bazaar Mar is great.

00:05:20.000 So, bazaar, it's kind of, again, restaurants for me, they've never been business.

00:05:29.000 God knows I'm not the best businessman.

00:05:33.000 I'm surrounded by good business people.

00:05:36.000 I am a creative guy.

00:05:38.000 I think that's why they're so good, though.

00:05:39.000 I think that's why they're so good.

00:05:40.000 I think if you were just concentrating on making money, it wouldn't be what it is.

00:05:44.000 Well, I should.

00:05:44.000 I should.

00:05:44.000 You shouldn't.

00:05:45.000 You keep doing what you're doing.

00:05:46.000 It's not a bad thing, but I am a...

00:05:50.000 You are a storyteller, yo.

00:05:52.000 You are a storyteller.

00:05:54.000 You are a troubadour.

00:05:56.000 A medieval troubadour that will tell the stories of what was happening around the castles and courts in medieval times in Europe.

00:06:05.000 You're a storyteller, right?

00:06:07.000 I am not very good at anything.

00:06:10.000 My English, I miss a lot of words that I wish I knew.

00:06:14.000 Yeah, but it sounds cool.

00:06:15.000 I could express myself better.

00:06:17.000 No, no, no, no, no.

00:06:18.000 But I'm a storyteller and I tell stories through dishes.

00:06:21.000 That's who I am.

00:06:23.000 Well, you do a fantastic job of that.

00:06:25.000 And the passion that you have for food comes through.

00:06:28.000 It comes through in your restaurants.

00:06:30.000 It really does.

00:06:31.000 You can tell the difference between someone who just really loves food and someone who's just trying to make money.

00:06:36.000 So it's good that you're not a good businessman and that you surround yourself with good businessmen because that's all you need.

00:06:41.000 Good businessmen that you can trust and then you concentrate on what you do best.

00:06:45.000 That's a perfect marriage.

00:06:46.000 You know, I'm 55. I'm about to become 56, July.

00:06:53.000 In July, July 13th.

00:06:55.000 I was born in 69. And I realized, not only as a chef, but as a person, as a man, as a father, as a husband, all the different labels we all have.

00:07:09.000 It's always that the more you know, the more you realize you know nothing.

00:07:16.000 Right.

00:07:18.000 In the old days, I will be 23. Yeah, I know, I know, I know.

00:07:22.000 I know.

00:07:24.000 Now it's like, I don't know, tell me.

00:07:27.000 And even if I know something in a conversation, I just tell, do you know about this?

00:07:32.000 I don't.

00:07:33.000 Why?

00:07:33.000 Because I want to listen.

00:07:37.000 Because I want to learn.

00:07:39.000 I realized that me living home fairly early and not going to university and not even beginning first year of high school, I was out.

00:07:52.000 I didn't even graduate in the first year.

00:07:55.000 That one of the things I needed was receive education, but not in the traditional way.

00:08:01.000 The traditional way was not for me.

00:08:03.000 Just being there eight hours a day listening to all the hundred kings we have in Spain growing up.

00:08:11.000 Like, why?

00:08:12.000 I need to know.

00:08:13.000 And listen, I respect kings, and I love the king of Spain.

00:08:17.000 I think he's a great man.

00:08:19.000 A great human being has nothing to do with that.

00:08:21.000 It's only I didn't want to know about the other 200 kings we had in Spain in this history.

00:08:26.000 It's not what I was interested in.

00:08:28.000 I was interested in knowing what they did that was amazing, but not knowing about their names and their last names.

00:08:34.000 I didn't care about that.

00:08:35.000 So I needed to find ways for me to learn.

00:08:39.000 So that's why for me, I realized the more I know, the more I know nothing.

00:08:44.000 And I'm in this moment, I'm 55, that I'm used.

00:08:47.000 Eager to learn.

00:08:48.000 I want to know more.

00:08:50.000 I want to learn more.

00:08:52.000 I'm talking now, but I want to listen more.

00:08:57.000 I only want to be a better person by learning.

00:09:02.000 Yeah.

00:09:03.000 Well, that's beautiful.

00:09:04.000 And when you're young, you think you know everything.

00:09:07.000 And as you get older, there's a quote by, I think it's Dennis McKenna said this, that as the bonfire of enlightenment grows, the surface area of ignorance is exposed.

00:09:20.000 So the more you learn, the more you realize there's so much you don't know.

00:09:26.000 Whereas as you're young, you think, ah, fucking, I figured it all out.

00:09:30.000 And then as you get older, you're like, there's so much I don't know.

00:09:34.000 Not only that, there's no way I can know everything.

00:09:36.000 It's not possible.

00:09:38.000 That's why fools argue about things that they don't know.

00:09:41.000 Instead of just going, what is that?

00:09:43.000 How does that work?

00:09:44.000 Instead of actually being genuinely curious, fools like to try to pretend that they know more than they know.

00:09:50.000 It's not possible to breathe underwater.

00:09:53.000 Don't pretend you can.

00:09:54.000 It's not possible to know everything.

00:09:56.000 You just can't.

00:09:58.000 There's going to be people that know things that you don't know.

00:10:01.000 Celebrate that.

00:10:02.000 Enjoy it.

00:10:04.000 I think that's one of the best things that's ever happened to me through this podcast is I get to talk to so many different people that have lived so many different lives and have so many different passions and so many different interests and so many different things that they've studied.

00:10:19.000 It's an amazing education.

00:10:21.000 But I was a lot like you.

00:10:22.000 I did not want to sit in school.

00:10:25.000 Whatever ADHD is, I have it.

00:10:27.000 You know, whatever the fuck it is.

00:10:28.000 I'm raising my hand!

00:10:29.000 I got it.

00:10:30.000 I mean, it's like sometimes when I have people that's, oh, my son has this.

00:10:35.000 I'm like, what?

00:10:36.000 Your son is an amazing human, smart individual.

00:10:40.000 And I feel like I connect with him because I think we are alike.

00:10:43.000 So I raise my hand.

00:10:45.000 I am that too.

00:10:47.000 I subscribe to the idea that ADHD is a superpower.

00:10:50.000 I really do, because I think the people that can't focus on nonsense, generally speaking, they can focus on things they love.

00:10:58.000 Really focus.

00:10:58.000 They get really excited about certain things, but everything else they can't be bothered with.

00:11:02.000 Like, when I was a kid, I remember being in math class and checking out, because I said, "Wait a minute, can I do this on a calculator?"

00:11:08.000 Yes.

00:11:09.000 There are calculators, right?

00:11:10.000 And there's an unlimited supply of batteries, right?

00:11:12.000 They said, "Yes."

00:11:13.000 I'm like, "I'm out.

00:11:15.000 I'm out.

00:11:15.000 I'm not gonna think about math now."

00:11:17.000 Because this is not something I'm interested in.

00:11:19.000 If I can do all this math on a calculator, why do I need to learn how to do it?

00:11:22.000 Now, obviously, that's a dumb way to think.

00:11:24.000 I was 13. But I remember thinking that at 13 years old.

00:11:27.000 I'm out.

00:11:28.000 I'm not going to think about this anymore.

00:11:30.000 I'm just going to use a calculator.

00:11:31.000 This is so stupid.

00:11:32.000 Just give me the result.

00:11:34.000 Yeah.

00:11:34.000 I don't need to know how you made all those numbers work.

00:11:37.000 I just, like, I know it's real.

00:11:39.000 Okay, that's great.

00:11:40.000 I'm interested in other things.

00:11:42.000 But the thing is...

00:11:44.000 School was designed to make good factory workers.

00:11:48.000 That's what school was designed for.

00:11:49.000 The American school system, at least, was designed by the Rockefellers. 1.00

00:11:53.000 And what they're essentially doing is preparing people to be cogs in a wheel.

00:11:57.000 They're preparing people to just show up and do what you're told and live this life of quiet desperation and just sit there and absorb whatever they tell you to because you're going to have to go and work and do something you don't want to do all day long and show up and do it again until your body stops working and you die.

00:12:15.000 I don't know if I will 100% agree with that statement in the sense of this was created by design.

00:12:22.000 Well, the school system in America certainly was created by design.

00:12:25.000 The idea of sitting people down, especially young kids, for eight hours a day is a ridiculous idea.

00:12:31.000 But the schools and education go way beyond America and go back in time.

00:12:37.000 It was always an interest for...

00:12:40.000 Writing and teaching and sharing Nodalich.

00:12:43.000 And obviously the very few lucky ones centuries and centuries ago were the ones that were able to acquire that Nodalich. 0.98

00:12:52.000 Yes, but I think starting people off at five years old and sitting them in classes all day, that's relatively new in human history.

00:13:00.000 This is what I'm talking about.

00:13:02.000 This sitting people in classrooms all day as children.

00:13:05.000 This is relatively new in human history.

00:13:08.000 This is not something that people did hundreds and hundreds of years ago.

00:13:12.000 When you think about all the great scholars of the past, yes, they certainly learned in school.

00:13:17.000 They didn't do it the way they're doing it today.

00:13:19.000 I'm not an expert on that front, but I can tell you when my daughters began going to school, my wife decided to take them to Montessori school.

00:13:30.000 That's where everybody's in the same grade, right?

00:13:33.000 Very much, but...

00:13:35.000 The type of learning and the type of teaching and the method of Montessori.

00:13:40.000 I was fascinated by it.

00:13:43.000 I was so fascinated that I almost felt like as a dad, I had to go to school to learn the Montessori system myself because I thought it was great.

00:13:57.000 I thought it was giving my daughters a great framework to understand how to...

00:14:04.000 How to be themselves, how to grow, how to organize themselves, giving them the freedom to become the young woman they are becoming.

00:14:15.000 So for me, just watching them going through when they were four or five, going to Montessori, I thought that was amazing because I saw little human beings that they were far away smarter, I think, than when I was at their same age.

00:14:29.000 There was no system of education that was used.

00:14:34.000 Guiding them like cows or like horses when they put...

00:14:37.000 How do you call this thing?

00:14:38.000 Blinders.

00:14:39.000 The blinders?

00:14:39.000 No, it was the contrary.

00:14:41.000 It was opening their world, not only 360, but almost three-dimensionally.

00:14:46.000 Giving them options for them to be their own owners of their destiny, I will say.

00:14:56.000 I think that's why my daughters became so highly opinionated.

00:15:01.000 And so, Daddy, thank you for your opinion, but let me tell you, it's something else here.

00:15:05.000 Okay, okay, all right.

00:15:06.000 And I love it.

00:15:08.000 So, yeah, I'm not an expert on education or ICU point, but still I'm not going to lie to you, Joe.

00:15:17.000 I wish that in the same time, the same way I told you, I didn't go through proper education.

00:15:24.000 In many ways, I wish I received a slightly more proper education, like...

00:15:29.000 I learn business hitting the wall every time.

00:15:32.000 You know, Winston Churchill, they claim he said that success is going from failure to failure without losing enthusiasm.

00:15:40.000 I had a lot of successes, but they had my share of failures too, like I'm sure everybody does.

00:15:46.000 But what makes the difference between looking down and never moving again or...

00:15:53.000 Picking up the pieces.

00:15:54.000 Picking up the pieces and let's do it again is enthusiasm.

00:15:57.000 That's a great quote.

00:15:58.000 Failure to failure while losing enthusiasm.

00:16:00.000 That's a great quote.

00:16:01.000 You know every phrase that is a good phrase and they don't know who did it.

00:16:07.000 Let's give it to Worcester Church.

00:16:10.000 Or Socrates.

00:16:13.000 There's always a bunch of those.

00:16:15.000 But whatever it is, it's accurate.

00:16:17.000 It's definitely accurate.

00:16:19.000 I just think that there's a lot of different roles in life.

00:16:22.000 And the problem with traditional school is that they're preparing you for a job.

00:16:27.000 And I think there's a lot of very creative people that would be served better if they had a more open-ended education and they were allowed to just pursue their interests and be excited about certain things and just get a rudimentary education in other things.

00:16:42.000 That's just my opinion.

00:16:44.000 Because I think there's certain people that just don't fit in.

00:16:48.000 With a regular nine-to-five life, it's just not for them.

00:16:52.000 Like I said, you can call it ADHD, whatever you want to call it.

00:16:55.000 All my friends, everyone I hang out with, I don't know anybody that's built for regular life.

00:17:02.000 Yeah, on that I feel I'm more in your club.

00:17:05.000 I think the best university is the university of life.

00:17:08.000 Yes, as long as you're really engaging.

00:17:13.000 As long as you're really doing something and really challenging yourself and really applying yourself to something.

00:17:20.000 That's, yeah, I agree with you.

00:17:22.000 And, you know, you have to have a lot of...

00:17:24.000 I think the more interest you have, the more things you're fascinated by, the broader your understanding of human beings will be and the better your life will be.

00:17:34.000 Yeah.

00:17:35.000 And engaging.

00:17:36.000 Yes.

00:17:37.000 Engaging.

00:17:38.000 I know lately I've been, you know, taking the...

00:17:42.000 The taxi ride or the Uber ride.

00:17:46.000 I drive myself sometimes.

00:17:49.000 But I'm realizing, for example, the most fascinating moment is when I go back to use on the subway.

00:17:56.000 And just talk to people.

00:17:58.000 It's just great.

00:17:59.000 Or see people.

00:18:00.000 People watch.

00:18:00.000 Well, I mean, in your case, everybody will recognize you.

00:18:03.000 In my case, yeah, people may recognize me too.

00:18:06.000 Obviously in D.C., New York.

00:18:08.000 And then things happen.

00:18:12.000 You have to engage for all these things of education, as you said, to happen.

00:18:18.000 Because, yeah, it's the only way things happen.

00:18:21.000 I mean, you know, I have this new book.

00:18:24.000 This is another commercial, Change the Recipe, which I'm touring right now.

00:18:28.000 And I say one of the quotes I give.

00:18:31.000 It's very important to me.

00:18:32.000 I mean, it's a phrase probably you heard often many times before that life...

00:18:38.000 It starts at the end of your comfort zone.

00:18:42.000 You and I were talking about education.

00:18:44.000 That means that the true education happens at the end of your comfort zone.

00:18:48.000 Right.

00:18:49.000 Because if you are not pushed to the limits, what it is is what it is, and that's it.

00:18:56.000 You don't need to know anything else.

00:18:58.000 You don't need to learn anything else.

00:19:00.000 You are in a safe space.

00:19:02.000 You are in your cube.

00:19:03.000 You are in your room.

00:19:05.000 Everybody is protecting you and the system protects you and you are okay.

00:19:10.000 The only thing, the only moment will become interesting is when you leave that room of comfort.

00:19:18.000 You go to the edges of that horizon and you cross that line of the horizon.

00:19:24.000 That's the moment that life gets really interesting.

00:19:29.000 Yes.

00:19:29.000 Yeah, I agree.

00:19:31.000 I think just a lot of people that don't have experience challenging themselves, they get fearful.

00:19:36.000 They get fearful, they anticipate things, they get anxiety, and they just never learned how to challenge themselves.

00:19:44.000 That's the problem.

00:19:45.000 They never walked out on the end of the pier, you know, so to speak.

00:19:51.000 Push themselves and because of that they're terrified of it.

00:19:55.000 But just you need like little baby steps.

00:19:57.000 Do something you've never done before.

00:19:58.000 Go take a yoga class.

00:19:59.000 Go learn how to speak Spanish.

00:20:01.000 Go do something.

00:20:02.000 Do something different and then try to do something else different.

00:20:05.000 Try to add a little bit.

00:20:06.000 Don't just go right into like doing a triathlon.

00:20:09.000 Like do something that just makes you a little nervous and then try to build on that but do it intentionally.

00:20:17.000 That's my advice.

00:20:19.000 Remember, that is a reason why people sometimes are so scared of the world.

00:20:25.000 Because actually, the world is a scary place.

00:20:29.000 It certainly can be.

00:20:30.000 I think the world is a wonderful place.

00:20:33.000 But for centuries, for thousands of years, humans, planet Earth is beautiful.

00:20:42.000 But the world is full of dangers.

00:20:46.000 Yes.

00:20:46.000 You just get lost in a forest.

00:20:48.000 Yeah.

00:20:49.000 Without anybody, without anything, even without a knife.

00:20:52.000 Yeah.

00:20:53.000 And things are going to happen.

00:20:54.000 Yeah.

00:20:55.000 A scuba dive in the waters, in the dark ocean.

00:20:58.000 Dangerous.

00:20:59.000 There are things moving in the water.

00:21:01.000 Yeah.

00:21:02.000 Things are complicated.

00:21:03.000 If you are trying to feed yourself, is this mushroom poisonous or not?

00:21:10.000 You know, to be a human...

00:21:14.000 Yeah, I'll get coffee.

00:21:15.000 To be a human for...

00:21:17.000 For centuries, for thousands of years, it was a dangerous place.

00:21:21.000 So I'm only saying that this is part of the DNA, that is part of who we are as humans, that we want to be in a place we feel protected.

00:21:32.000 And equally, we want to protect our loved ones.

00:21:35.000 Yes.

00:21:36.000 So it's just a human, natural...

00:21:40.000 Responds through the evolution of humanity for thousands of years.

00:21:44.000 That is true.

00:21:45.000 But also, to the contrary, when you take risks and then you get rewards from those risks, you then start getting very excited about taking risks.

00:21:54.000 You get excited about adventure.

00:21:56.000 You get excited about doing things where you're not certain how it's going to turn out.

00:22:01.000 Like you opening up the new bizarre meets at the Venetian.

00:22:05.000 Who knows?

00:22:06.000 Who knows?

00:22:07.000 I think it's going to be great.

00:22:08.000 But who knows?

00:22:10.000 Like, new things, new challenges.

00:22:11.000 New challenges are exciting.

00:22:13.000 But that's why humans, even sometimes we feel we want to be alone in a cave.

00:22:19.000 That's what you were saying before.

00:22:20.000 On the top of a mountain, right before I came in.

00:22:23.000 You were saying that you want to open up a restaurant where only four people can go.

00:22:26.000 You have to get to the top of the mountain.

00:22:28.000 And you have to walk.

00:22:30.000 20 miles.

00:22:31.000 Yeah.

00:22:32.000 And if you get there and the four seats are taken, you have to wait.

00:22:36.000 You have to camp until next day.

00:22:38.000 Get a camp out.

00:22:40.000 Yeah, and no bottles of oxygen and all that crap that people that go to the Everest do.

00:22:47.000 Yeah, that's ridiculous.

00:22:48.000 Yeah, I don't get it.

00:22:49.000 I don't get it.

00:22:49.000 Big line of people waiting to say, I got to the top.

00:22:53.000 Yeah, I got to the top and they had 10 guys carrying their belongings, the Sherpas and their oxygen bottles.

00:23:02.000 It's like, actually...

00:23:04.000 Actually, if I was any of the countries that controls the access to all those amazing mountains, all the top, the 8K, the Aconcagua, and the Everest, and all the big peaks, I would make it mandatory that you have to go on your own.

00:23:21.000 You could argue that, okay, but then scuba diving, you are using air.

00:23:25.000 That's different.

00:23:27.000 Okay, but I want to be fair.

00:23:29.000 It will be an argument.

00:23:31.000 Jose, you like scuba dive.

00:23:32.000 You can go down into the ocean and you can bring air, but I'm going to the Everest and I cannot bring air.

00:23:38.000 But I take my bottle with me.

00:23:41.000 I don't litter the bottom of the ocean as I scuba dive.

00:23:45.000 I leave the ocean as I found it.

00:23:47.000 That's the real problem with Everest, is the litter.

00:23:50.000 It's amazing.

00:23:51.000 Human waste.

00:23:53.000 Tons.

00:23:54.000 Tons of poop.

00:23:56.000 Just human poop all over the side of the frozen realm.

00:23:59.000 Yo, they're not going to be holding their poop.

00:24:01.000 I get it.

00:24:02.000 I get it too, but it's kind of crazy.

00:24:03.000 They can put it on a bag, maybe on...

00:24:04.000 They can't even take the bodies down.

00:24:08.000 People die there.

00:24:09.000 How many bodies are on the side of Everest?

00:24:12.000 Well, as...

00:24:12.000 How many bodies?

00:24:13.000 How many bodies are on Everest?

00:24:14.000 As climate change, it's...

00:24:17.000 Gotta be dozens.

00:24:18.000 Taking down some of the ice and the snow and...

00:24:21.000 Listen, bro, there ain't no climate change up there.

00:24:23.000 That's gonna be cold for a long, long...

00:24:27.000 I don't know.

00:24:27.000 I've not been.

00:24:28.000 Not yet, but who knows?

00:24:31.000 But some ice is disappearing.

00:24:33.000 Yeah.

00:24:34.000 How many?

00:24:35.000 Well, it says over three people have died and many have been unclaimed.

00:24:37.000 This doesn't say that number.

00:24:38.000 Over 30?

00:24:39.000 Over 300 have died.

00:24:40.000 300 have died.

00:24:41.000 It's a very dangerous thing.

00:24:43.000 Even...

00:24:43.000 Yeah.

00:24:45.000 200 bodies approximately still on the mountain.

00:24:47.000 Yeah, they have, like, there's a map where all the bodies are.

00:24:51.000 But I see your point.

00:24:52.000 But this is an interesting tribe that people want to go to the top picks.

00:24:56.000 Even myself, I thought about it.

00:24:58.000 Like, do I do that one day?

00:25:00.000 Because, you know, as you grow older, it's like, I have all these things I want to do in life, and I want to do check, check.

00:25:08.000 I want to go Joe Rogan.

00:25:09.000 Will he invite me to his show?

00:25:11.000 Let me send him a text message.

00:25:14.000 Check.

00:25:14.000 Here I am.

00:25:16.000 So, maybe one day.

00:25:17.000 Maybe one day I should do it.

00:25:20.000 But I want to do it in a more...

00:25:22.000 Like the old days.

00:25:24.000 In a more...

00:25:26.000 I need to get probably in better shape to do it.

00:25:29.000 I think the first guy that did it died.

00:25:31.000 Something like that.

00:25:33.000 His body's still up there, I believe.

00:25:34.000 The first guy, they think he made it up to the top, and his body's on the way down.

00:25:39.000 So they don't know if he actually made it and died on the way down, or if he died on the way up, and then the second guy made it all the way up.

00:25:46.000 But, yeah, not good.

00:25:49.000 Without oxygen, in particular, very difficult to do.

00:25:52.000 So you mentioned about the tribes, right?

00:25:54.000 The tribesmen.

00:25:57.000 The Sherpas?

00:25:58.000 And before that, we were having the conversation about the world is a dangerous place.

00:26:03.000 That's why we like tribes.

00:26:07.000 Because the world is a dangerous place, so we feel unprotected by things, by life.

00:26:15.000 But everything that surrounds us.

00:26:17.000 And that's why then, humans, we had to be part of a family.

00:26:22.000 Part of a little tribe that then became bigger.

00:26:25.000 Because we cannot all be good at everything.

00:26:28.000 You like your friends, me like my friends.

00:26:33.000 I know the things I'm good at, which are not many, but I know the things I'm not good at.

00:26:41.000 In life, at work, whatever.

00:26:45.000 Surround yourself with those people that cover your blind spots.

00:26:50.000 Surround yourself with friends that cover your blind spots, that make you better.

00:26:54.000 In the same way you are going to be making them better.

00:26:57.000 Yes.

00:26:57.000 Where everybody covers each other's weaknesses.

00:27:01.000 Yes.

00:27:02.000 Well, you have to do that in the kitchen, right?

00:27:04.000 Ah, there's no other way.

00:27:06.000 Yeah.

00:27:07.000 And everybody has to work hard.

00:27:09.000 I mean, that is one of the most underappreciated, grueling jobs is to be a cook in a kitchen with 15 other guys and women and everyone's running around.

00:27:21.000 Everyone's got a job.

00:27:22.000 You've got a hundred people out there waiting to be served.

00:27:25.000 You're running around making this and that, this and that, and orders are coming in, and this is medium rare, and this is that, and that is this.

00:27:33.000 Well, I think this is the ultimate power.

00:27:37.000 The ultimate power is that power of being able to feed somebody.

00:27:43.000 That's why, for me, we are all cooks in a way, directly and directly.

00:27:50.000 But the power of feeding somebody, that's all the power I have.

00:27:58.000 To feed humanity.

00:28:00.000 Not physically, but even in a way it's what you do.

00:28:06.000 The people that listen to you, you're feeding them.

00:28:10.000 You're feeding their soul.

00:28:12.000 You're serving.

00:28:14.000 Yeah.

00:28:15.000 But feeding is...

00:28:18.000 But you're feeding food, but we are all feeding each other.

00:28:23.000 We're feeding each other with hope.

00:28:26.000 We're feeding each other with respect, with dignity, with love.

00:28:29.000 Right.

00:28:30.000 With food.

00:28:31.000 Yes.

00:28:31.000 But it's about feeding.

00:28:33.000 Yeah.

00:28:33.000 I'm going to feed you.

00:28:35.000 Yes.

00:28:35.000 And I know you're going to feed me back.

00:28:38.000 Yes.

00:28:39.000 So in a weird restaurant for me, I love that my culinary profession.

00:28:48.000 I agree with you.

00:28:49.000 It's a hard one.

00:28:50.000 You know, it has come a long way.

00:28:51.000 It has come a long way.

00:28:53.000 I'm talking about, you know, 30, 40 years ago, even in Spain, it depends where you live.

00:29:00.000 If you told your family you wanted to be a cook, oh, my God, it was looking like it was not a profession that was seen as, wow.

00:29:10.000 Why?

00:29:10.000 You're not going to be a doctor?

00:29:11.000 You're not going to be an architect?

00:29:13.000 They're like, what?

00:29:14.000 I have no family member that went to university.

00:29:17.000 I have uncles that went, but my father and my mother didn't.

00:29:20.000 They were nurses. 1.00

00:29:23.000 But now my profession, this profession, has become a profession that has become very dignified.

00:29:31.000 And it's more than being a chef and a cook.

00:29:34.000 It's the restaurant business.

00:29:35.000 But, of course, it's a very difficult business.

00:29:38.000 When do you think that changed and why did it change?

00:29:41.000 Well, nothing happens overnight.

00:29:44.000 Listen, I just had this documentary on the last season of Chef Table on Netflix where I am one of the four chefs that on this season they've done a documentary and they've done a documentary of my team's and myself culinary life.

00:30:07.000 You're going to see Minibar, my top restaurant, Two Star Michelin, Bazaar, everything else.

00:30:12.000 But you're going to see me telling stories about me cooking with my mom and my dad.

00:30:18.000 Sorry.

00:30:19.000 My God, I haven't had a cigar yet.

00:30:23.000 But my profession, slowly but surely, because everybody cooks, right?

00:30:34.000 I always talk about longer tables.

00:30:36.000 But this goes almost to the beginning.

00:30:39.000 A moment that was very important in my life, talking about cooks and chefs and restaurants and food people and living, is that the first time I became a dad, my daughter,

00:30:56.000 who is 26 years old now, Carlota, an amazing young human being, In the moment she came out into the world as a father, that I began having tears, that's another moment you realize that there's always so much pressure on everybody.

00:31:16.000 I feel as a young man, I always had a lot of pressure to be the man everybody was expecting you to be.

00:31:22.000 And sometimes you felt like nothing ever came with instructions.

00:31:26.000 You had to, you know, I have to be a boyfriend?

00:31:30.000 Well, okay, well.

00:31:33.000 What does that entail?

00:31:34.000 What do I do?

00:31:35.000 Is it a manual?

00:31:36.000 I can read.

00:31:36.000 What is the right?

00:31:37.000 Then you get married.

00:31:38.000 Okay, I'm a husband.

00:31:42.000 I'm going to fall short of what being a husband is.

00:31:45.000 I need to be, obviously, a friend.

00:31:48.000 And a provider, but my wife was working too. 1.00

00:31:50.000 And actually, I was without a job, and she was the one bringing the money in. 1.00

00:31:54.000 They fired me from my same restaurant like three times.

00:31:57.000 A restaurant I've always been part of, but technically I was even fired.

00:32:01.000 You got fired three times?

00:32:02.000 Well, two technically, and the third almost I fired myself.

00:32:05.000 What was going on?

00:32:06.000 Rightfully so.

00:32:07.000 Let me, well, because...

00:32:10.000 They were right.

00:32:11.000 I was too young to be a chef of a restaurant.

00:32:13.000 And I'm a creative guy, you know, the guy that needs to run numbers and do food calls and inventory.

00:32:18.000 And I was concentrated in, can we make the best food we can and new dishes?

00:32:22.000 And the restaurant needed more numbers and food calls and labor and scheduling. 0.52

00:32:27.000 Like, what?

00:32:28.000 I'm a cook.

00:32:30.000 I'm not a chef.

00:32:32.000 I'm a cook.

00:32:32.000 I want to cook.

00:32:33.000 I don't want to be running numbers.

00:32:36.000 So that's why.

00:32:37.000 But anyway.

00:32:38.000 Life comes without instructions, and you always start looking around.

00:32:41.000 It's like, so my daughter borns, and it's like, okay, where are the instructions?

00:32:47.000 I'm barely aware of how to become a young boy and be part of.

00:32:52.000 Now I'm a husband.

00:32:55.000 Now I'm a father.

00:32:56.000 I'm still learning about everything, and nothing comes with instructions.

00:33:01.000 But one thing I realized was the lessons of life.

00:33:05.000 That moment that I had these amazing tears of joy, of happiness, of, wow, I'm a father.

00:33:13.000 I was part.

00:33:15.000 Or at least I did my little tiny part.

00:33:18.000 I don't know if I did 1% and my wife did 99 for obvious reasons. 0.97

00:33:22.000 They carry it for nine months and they take the burden of...

00:33:26.000 They actually make it.

00:33:28.000 But we do our little thing, right?

00:33:31.000 Our little thing that we put in there is permatozoid.

00:33:34.000 But just for the record...

00:33:36.000 We contribute the ingredients.

00:33:38.000 Correct.

00:33:39.000 But that young girl comes to the wall.

00:33:43.000 And the moment...

00:33:45.000 I realize the power of food.

00:33:49.000 It's when my wife gets the baby and brings her to her first time she's feeding her. 0.97

00:33:58.000 And I realize there the amazing power of food.

00:34:03.000 Because the first gift we receive in the form of a tangible that sends a message of I'm going to take care of you.

00:34:16.000 I'm going to love you.

00:34:19.000 It's through mother's milk.

00:34:22.000 And if our mother cannot feed us, that's mother. 0.99

00:34:25.000 It'll be our dad with baby formula, or it'll be the nurse, or it'll be the grandma.

00:34:29.000 But that moment that we are brought in somebody's arms and we are fed, that moment seals, seals.

00:34:40.000 Our connection with food forever.

00:34:43.000 That's the moment that we are all connected to food in ways we cannot escape.

00:34:53.000 For obvious reasons, we need food to be alive.

00:34:58.000 But that only tells a little part of the entire deep, profound story of the connection that humans have with food.

00:35:10.000 And that's why then, being a cook, yes, is one of the most fascinating professions.

00:35:16.000 Because in a way, we are only the ones that we keep the legacy of the mother's feeding humanity.

00:35:26.000 On that first mother's milk that sets the ground rules of why food is so important in our lives, in who we are, forever.

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00:37:11.000 Well, it's also an art form.

00:37:14.000 It's a temporary art.

00:37:16.000 It's an art that you consume.

00:37:18.000 You eat it.

00:37:18.000 And I think because it's not like music that you can listen to over and over again, or comedy, or a movie, or literature, we don't think of it as an art form.

00:37:31.000 I didn't realize it was an art form until I started watching Anthony Bourdain's show, No Reservations, the original one on the Travel Channel.

00:37:39.000 And then from being, like, really a big fan of that show, I realized, like, oh, this is art.

00:37:46.000 And because of his narration, his narration was so brilliant.

00:37:50.000 Because he wrote all the descriptions of the cultures that he would visit and the people and the descriptions of the show.

00:38:00.000 You could tell it was all in his language.

00:38:03.000 It was in his mind.

00:38:07.000 Wrote it all out.

00:38:08.000 He didn't have writers and script writers.

00:38:10.000 He wrote all the narratives.

00:38:12.000 And I think then I realized through his passion for food and his passion for cooking and his deep appreciation for other chefs.

00:38:21.000 It wasn't about him.

00:38:23.000 And he was always very self-deprecating to his own abilities to cook.

00:38:26.000 It was about other people and how amazing these people were and how he loved to go and visit them.

00:38:32.000 And sometimes it was someone's mother that would be just cooking sundae sauce. 1.00

00:38:36.000 You know, some Italian mother. 1.00

00:38:37.000 And he would have someone translate what she was saying.

00:38:39.000 He would ask questions.

00:38:41.000 Then I realized, oh, this is an art form.

00:38:43.000 And I never considered it was an art form until I was a grown man.

00:38:46.000 And I was a little embarrassed by that.

00:38:48.000 It was like, oh, that's a blind spot.

00:38:50.000 Food is not just delicious.

00:38:52.000 It's a form of art.

00:38:54.000 There's something to it.

00:38:57.000 It's just an unheralded art form.

00:39:00.000 Because everybody needs it, and it's not always art.

00:39:02.000 Like, Twinkies aren't art.

00:39:04.000 But it's food.

00:39:05.000 It's calories.

00:39:06.000 You need to consume it to stay alive.

00:39:07.000 You need food.

00:39:08.000 So you don't think of it, but when it's done with passion and when it's done in this creative way...

00:39:16.000 It's like you talk about it forever.

00:39:19.000 It's amazing.

00:39:20.000 It's like going to see an incredible concert, or it's like going to see a movie that just rocks your world.

00:39:26.000 It's the same thing.

00:39:27.000 It's just someone expressing themselves through a medium, and that medium is food.

00:39:32.000 And it's the medium, the one medium, that we all consume.

00:39:36.000 Everyone consumes that medium.

00:39:38.000 When I talk to people and they say, "I don't really care about food.

00:39:40.000 It's just fuel for me." 0.79

00:39:41.000 I'm like, "Well, you're an idiot."

00:39:43.000 You're missing out on life.

00:39:45.000 You're missing out on a giant chunk of life, which is delicious food and delicious food that you enjoy with others, which is also a part of food.

00:39:53.000 Enjoying delicious food by yourself is not nearly as fun as enjoying delicious food with other people.

00:39:59.000 There's something communal about it, which goes back to our tribal ancestors sitting around the campfire enjoying something that we cooked.

00:40:07.000 And our mother feeding us for the first time.

00:40:10.000 I miss Tony.

00:40:11.000 Yeah, me too.

00:40:13.000 Me too.

00:40:15.000 I miss Tony.

00:40:17.000 You know, I did...

00:40:18.000 You know, we did...

00:40:22.000 We did a few shows together.

00:40:25.000 He'll always invite me.

00:40:27.000 Eric Rippert, he did many shows with him.

00:40:30.000 And we spent a lot of time together, especially Januaries.

00:40:33.000 We'll gather in the Cayman Islands.

00:40:35.000 We did that for 15 years.

00:40:37.000 For one week, every January.

00:40:39.000 Oh, really?

00:40:41.000 Why the Cayman Islands?

00:40:42.000 Because Eric has a hotel there, a restaurant.

00:40:47.000 Eric Rippert...

00:40:49.000 The nicest, talented chef, Le Bernardin, restaurant of restaurants.

00:40:56.000 And Eric, Tony, and myself, we call ourselves the three amigos.

00:41:02.000 I'm willing to spend time together smoking a cigar doing nothing walking on the beach scuba diving so

00:41:16.000 when when I need

00:41:18.000 When Tony decided to move to his next stage in life and left us, I was in Guatemala.

00:41:28.000 I was actually with Wall Central Kitchen.

00:41:31.000 It was a big volcano there, Volcano Fuego.

00:41:35.000 And it broke my heart.

00:41:37.000 I remember speaking to Eric that day.

00:41:40.000 And just what happened was that less than a month before, I was with him in North Spain, Asturias.

00:41:48.000 Where I was born.

00:41:50.000 Shooting.

00:41:53.000 What became his last show.

00:41:57.000 And for me, obviously, that was a hard moment because it's not like I lost a friend in a very selfish way, an Eric.

00:42:13.000 I know so many hundreds of thousands, millions around the world lost.

00:42:18.000 A person that, in so many ways, he's probably listening to us, Joe.

00:42:25.000 In so many ways, when I listen to you, you sound like him.

00:42:32.000 Tony speaks like Tony, and Joe speaks like Joe.

00:42:35.000 But in a way, you are like soulmates.

00:42:42.000 And Tony always had those words of wisdom.

00:42:46.000 He always will be the voice of the voiceless.

00:42:49.000 He didn't mind to speak his mind.

00:42:53.000 He was a very straightforward shooter.

00:42:55.000 He didn't try to piss anybody off.

00:42:59.000 Only he wanted to be Tony.

00:43:02.000 Respectful, but Tony.

00:43:04.000 And because that, forever, we will miss Tony.

00:43:11.000 Even I think he never left.

00:43:13.000 He's here.

00:43:15.000 He's in so many parts of all of us.

00:43:18.000 Because his way of telling stories, he ways to listen to the people telling those stories.

00:43:23.000 And him becoming the medium of making sure that we will learn that the world was a beautiful place.

00:43:31.000 I remember the story he did about Iran.

00:43:34.000 He went to Iran.

00:43:36.000 Like sometimes you think about Iran and if you read the news, it looks like the people of Iran, they are...

00:43:42.000 And you see the show.

00:43:45.000 Man, Iranian people are great people.

00:43:48.000 Blame the leader, maybe, or the leaders.

00:43:51.000 But the Iranian people, they're good people.

00:43:54.000 They're like you and like me.

00:43:55.000 Maybe look different.

00:43:57.000 Maybe they have a different language.

00:43:59.000 And obviously we know a lot of Iranians who are here in America.

00:44:03.000 And they're wonderful people.

00:44:04.000 So he showed what he did.

00:44:07.000 The legacy of Tony is that he showed us that...

00:44:11.000 The world is not such a scary place that it's okay to open yourself to the world.

00:44:19.000 What we were talking before about people that they get into their cocoon and they don't want to move beyond their comfort zone.

00:44:27.000 Tony, show us that the people that are not like us, they're actually okay.

00:44:34.000 They're just different people that are going to span our horizons.

00:44:40.000 And our thoughts about life.

00:44:42.000 That was Tony.

00:44:43.000 And he did it through food.

00:44:45.000 And he did it through his amazing, amazing poetry.

00:44:49.000 Yeah.

00:44:50.000 Yeah, that's perfectly said.

00:44:52.000 It took a long time for me to be able to watch his show after he was gone.

00:44:55.000 I love the painting you have in the entrance.

00:44:58.000 Yeah.

00:44:59.000 I didn't cry because lately I've been trying to hold my tears now because I feel a man should not cry.

00:45:06.000 I'm a guy that cries easily.

00:45:08.000 And I love it.

00:45:10.000 But when I saw it, first thing, I open the door and there is this beautiful, big portrait of Tony.

00:45:20.000 And I'm like, okay, I have a feeling I'm home.

00:45:24.000 Yeah.

00:45:25.000 I've got a couple.

00:45:26.000 I've got another one I'll show you that I have that's in another part of the studio.

00:45:29.000 I've got a lot of art in the studio, luckily.

00:45:32.000 It's nice.

00:45:33.000 I love...

00:45:34.000 Art.

00:45:34.000 I just love being around people's expressions, you know, different things that people have created.

00:45:40.000 I just love things that people make.

00:45:43.000 If there's anything that I couldn't live without in this world, I need to be around people's creations.

00:45:49.000 It's very important to me.

00:45:51.000 I like seeing it.

00:45:52.000 I like it to be all over the walls.

00:45:53.000 I like it to be everywhere.

00:45:54.000 I like to touch it.

00:45:55.000 I want to see it.

00:45:59.000 I found out he was gone because my friend Maynard, he's the lead singer of Tool, and Tony had really gotten into jiu-jitsu.

00:46:08.000 And that's how, one of the ways, I was friends with him before that, but that's one of the ways that Tony and I got closer, is that he knew I was a black belt, and I've been doing jiu-jitsu for decades.

00:46:20.000 And so...

00:46:21.000 He would ask me questions.

00:46:22.000 And when we were doing the show together, it was really funny.

00:46:25.000 When I did one episode of No Reservation, we went pheasant hunting in Montana.

00:46:29.000 And part of the day, he's asking me how to finish Darce Chokes.

00:46:34.000 So he and I are on the ground, on the dirt.

00:46:37.000 And I'm saying, now, when you're in this position, I'm showing him how to strangle people in the dirt.

00:46:41.000 So we're wearing hunting clothes and boots and everything like that.

00:46:45.000 And I'm like, no, no, no.

00:46:46.000 This way, and then trap the head here and turn it like this.

00:46:49.000 So we're like, now do it to me.

00:46:50.000 Do it to me.

00:46:51.000 Like, we're working with each other, like, on the ground.

00:46:54.000 And he's, like, fascinated by this martial art.

00:46:57.000 And I thought it was wonderful.

00:46:59.000 Because, like, he's this sensitive, creative, poetic guy.

00:47:03.000 But he found the beauty in jiu-jitsu.

00:47:05.000 Which is, like, to the outside person who's the uninformed, it looks like this brutal caveman activity.

00:47:14.000 But it's not.

00:47:15.000 It's a very complicated, intelligent...

00:47:19.000 Creative martial art and he was obsessed with it and he didn't start doing it until he was 58 years old which is kind of crazy but he really got obsessed with it entered into tournaments age-appropriate tournaments and did really well and so it was training every day sometimes twice a day like we got just taking private lessons and like really good I can tell you that because when we were shooting in Asturias and few other places Cayman Islands one of the things he always did is finding out Where was the local

00:47:49.000 jiu-jitsu hanging place?

00:47:53.000 And it's very funny.

00:47:55.000 In Oviedo, it was a place and he would go there.

00:47:57.000 And for one, two hours, he would be fighting against local guys.

00:48:02.000 So it was fascinating to see how, even on weeks that he was supposed to be concentrated on shooting, he always found time to do what he loved.

00:48:13.000 So Maynard got his black belt recently, and Maynard was also very into jiu-jitsu, and he was joking around like maybe one day he and Tony would have a celebrity jiu-jitsu match.

00:48:24.000 So I'm in Chicago.

00:48:25.000 I'm doing shows in Chicago, and I get a text message from Maynard and says, so much for that celebrity jiu-jitsu match.

00:48:33.000 And I'm like, what does that mean?

00:48:35.000 And so I'm like, I don't even know what that means.

00:48:37.000 That was the moment.

00:48:38.000 And then I Google.

00:48:40.000 I have this feeling, and then I just...

00:48:43.000 the news, and then it all hits me.

00:48:45.000 I'm like, oh, fuck.

00:48:47.000 There's moments when people take their own life where the worst feeling is, I feel like if I was there, I could have stopped him from doing that.

00:48:57.000 That's the feeling, eh?

00:48:58.000 You know, the feeling like he just was alone.

00:49:02.000 You know, sometimes you just, you know, you're not alone and you're gonna be okay.

00:49:06.000 Like, whatever you think is gonna be the worst thing that's happening here, it's not.

00:49:09.000 You're loved.

00:49:10.000 You're loved.

00:49:11.000 You're an amazing person.

00:49:13.000 There's so much more to see.

00:49:14.000 You don't want to leave these people behind.

00:49:16.000 You don't want to hurt them.

00:49:17.000 You don't want to hurt these people in your life.

00:49:19.000 You don't want to hurt your family.

00:49:20.000 You don't want to hurt your daughter.

00:49:21.000 You don't want to hurt your wife.

00:49:22.000 Don't do it.

00:49:24.000 I know it feels impossible, but it's because you're alone.

00:49:28.000 And it's, you know, sometimes...

00:49:31.000 I don't know.

00:49:32.000 Maybe I wouldn't have been able to do anything.

00:49:33.000 Maybe I'm wrong.

00:49:34.000 But there's that haunting feeling that you...

00:49:36.000 I could have talked to him.

00:49:39.000 I could have said, man...

00:49:40.000 That feeling fucking sucks.

00:49:43.000 That feeling of...

00:49:44.000 If I could have...

00:49:46.000 If I was there with him, I think we could have had some laughs.

00:49:53.000 We could have joked around about some stuff.

00:49:56.000 And we would have been okay.

00:49:59.000 That's, you know...

00:50:02.000 I bet you feel the same way, right?

00:50:05.000 And I think that's something I didn't close yet.

00:50:09.000 Obviously, I'm not going to talk on behalf of Eric.

00:50:13.000 But Eric was so strong.

00:50:16.000 And Eric obviously was shooting with him in France when that happened.

00:50:21.000 And actually, he's the one that found him in his room.

00:50:30.000 And I understand that feeling because I'm still going through it.

00:50:34.000 And it's okay to feel responsible because that means you care for those people.

00:50:40.000 But the message here is that we all need to be checking always on each other.

00:50:45.000 That's what friends are for.

00:50:47.000 Obviously for the celebration of your team winning the NBA or...

00:50:55.000 Or having a beer, or the birthday, or a party, or celebrating life, or playing darts, or just having beers with no plan.

00:51:05.000 What are you doing today?

00:51:07.000 I'm having a beer.

00:51:08.000 I'm joining you.

00:51:09.000 Great!

00:51:10.000 That's great.

00:51:11.000 The celebrations, that's what we're here for.

00:51:14.000 But the true moments of friendship, obviously, are those moments that even you show up when you're not invited.

00:51:22.000 Because you feel...

00:51:25.000 You feel something maybe is off.

00:51:29.000 And it's okay to knock on the door.

00:51:31.000 It's okay to pick up the phone.

00:51:33.000 It's okay to maybe get on a plane.

00:51:36.000 It's okay to...

00:51:38.000 And obviously, I guess, like you now, Joe, that I'm learning about and gives me joy to see that here is another person that really loves Tony.

00:51:52.000 And Eric and myself and so many others around the beautiful life of Tony that we wish we were there, right?

00:51:58.000 Yeah.

00:51:59.000 So I think if anything, that's the...

00:52:02.000 I don't think it's a lesson.

00:52:04.000 It's only let's always be there for each other.

00:52:07.000 Yeah.

00:52:07.000 Let's always be there for each other.

00:52:10.000 And let's all be...

00:52:11.000 Even if...

00:52:13.000 Especially when we disagree about anything.

00:52:16.000 Yeah.

00:52:17.000 Just let's be kinder.

00:52:19.000 To each other even on the disagreements.

00:52:22.000 Yeah.

00:52:25.000 Of the people you know and of the people you don't know.

00:52:28.000 Right.

00:52:29.000 Because we are all more connected than we think.

00:52:31.000 And what we say and our opinions, they may be touching and affecting somebody else.

00:52:38.000 Somebody else we know, somebody we don't know.

00:52:41.000 So that's okay to celebrate the good times and agree all the time when we can.

00:52:46.000 But there'll be moments that you don't or...

00:52:49.000 Moments of sadness, moments of hate.

00:52:52.000 Just be kinder even in those moments of disagreement.

00:52:57.000 If anything, that's the lesson I always take with me.

00:53:01.000 Because you don't know what anybody may be going through.

00:53:03.000 Right.

00:53:04.000 You don't know what anybody may be going through.

00:53:06.000 Another lesson that I've taken with me is that any conflict that I've ever had with a person, even if I was correct, even if I was right in being angry, even if I was right in the mean things that I said.

00:53:18.000 I never felt good afterwards.

00:53:19.000 But every good interaction that I've ever had where maybe me and a person disagreed but we came out of it smiling and hugging and we found common ground, then I feel great.

00:53:30.000 Always.

00:53:31.000 Always feel great.

00:53:32.000 You know, I just...

00:53:34.000 There's going to be people that you run into in life that are stubborn and they don't want to avoid conflict.

00:53:39.000 They want that conflict.

00:53:40.000 They feed off of it.

00:53:41.000 They're stupid.

00:53:42.000 Not even stupid.

00:53:43.000 They're on a bad path.

00:53:45.000 They have a bad programming.

00:53:47.000 They have bad whatever the patterns of behavior that are ingrained in their consciousness.

00:53:54.000 They're unforgiving and they have this.

00:53:59.000 This way of living their life, and it's not a good way.

00:54:02.000 And, you know, you can't fix everybody.

00:54:04.000 So you just got to, when you encounter those people, you have to be able to filter people out of your life.

00:54:09.000 You have to know, like, some people you can't interact with.

00:54:11.000 But the people that you can, just try to...

00:54:15.000 I'm trying to not have conflict.

00:54:16.000 I don't want any conflict.

00:54:17.000 I'm not interested in it.

00:54:19.000 I'm good at it.

00:54:20.000 I know how to do conflict.

00:54:21.000 I literally do it professionally.

00:54:23.000 Sure, you can break the neck of anybody.

00:54:27.000 But, I mean, even verbal conflict.

00:54:28.000 I'm not interested in it.

00:54:30.000 I'm not interested in physical conflict, and I'm not interested in verbal conflict.

00:54:33.000 It's not...

00:54:35.000 What I like out of life.

00:54:37.000 What I like out of life is fun and joy and being around interesting people and challenges and doing difficult things and creative things and learning.

00:54:46.000 Learning about myself, learning about other people, learning about life.

00:54:50.000 Conflict is just a distraction from your own personal demons for the most part.

00:54:56.000 It's a lot of what it is.

00:54:57.000 When you're angry at other people, a lot of times you're really distracting yourself from the things you don't like about yourself.

00:55:03.000 It's a flaw.

00:55:05.000 And I try to filter it out as much as possible in my life.

00:55:09.000 I'm not interested in it.

00:55:11.000 Yeah, I'm trying to become the best version of myself on that.

00:55:16.000 The second most important word we can always use in our vocabulary, the second most important one is thank you.

00:55:24.000 But the most important one is sorry.

00:55:27.000 Yeah.

00:55:27.000 Because thank you, people have a hard time saying thank you.

00:55:30.000 Me, I try to use the word thank you often.

00:55:34.000 As much as I can.

00:55:36.000 But because God knows I'm an imperfect man, the word sorry is the one I also try to use as quick as I can.

00:55:44.000 And mean it.

00:55:45.000 And mean it.

00:55:46.000 Yeah, that's the thing.

00:55:47.000 Don't say sorry because you want someone to not be mad at you.

00:55:50.000 Say sorry because you're actually sorry.

00:55:52.000 And you are doing your best to change your effort or your behavior or the way you raise your voice.

00:56:03.000 Yeah.

00:56:03.000 But thank you is important.

00:56:05.000 Second, most important, most important is sorry.

00:56:08.000 Yeah.

00:56:08.000 Because it takes, also it takes humility to say sorry.

00:56:11.000 A lot of people will never say sorry.

00:56:13.000 That's terrible.

00:56:14.000 It's terrible to walk through life with no humility.

00:56:16.000 It's just so stupid.

00:56:18.000 There's such a silly way to go through life with no humility.

00:56:23.000 Like, why?

00:56:24.000 Life is such a beautiful place.

00:56:26.000 Especially when you are in, obviously in cities you can see how beautiful life is, even.

00:56:32.000 But when you're in a tour, and you're seeing the sunrise, or you're seeing the sunset, or you're seeing the moon, and you see how little you are, how insignificant you are, but at the same time, how God gave us this power to be part of this amazing universe we are part of.

00:56:52.000 And then you are thankful there, because you are like, oh my God, I am part of something so beautiful.

00:57:01.000 And we all occupy a space in that universe.

00:57:04.000 And the space we occupy should be to don't make it worse.

00:57:09.000 If anything, leave it as it is.

00:57:12.000 And if you can, do whatever you can use to make it a little bit better.

00:57:16.000 And that's our destiny in this universe.

00:57:19.000 You only need to don't fuck it up.

00:57:21.000 Just don't fuck it up.

00:57:22.000 And if you can do a little bit more, even better.

00:57:25.000 Me, when I am in those places, like I go to the south of Spain.

00:57:29.000 And my wife is from there, Cadiz, is where I did my military service in the Spanish Navy.

00:57:37.000 And it's one moment, not too far away from Gibraltar, the little possession that England has there in the south of Spain, that maybe one day England gives it back to Spain.

00:57:48.000 There is a place that almost you can touch Africa.

00:57:55.000 You feel like you can, with your finger, touch Africa in the Strait of Gibraltar. 0.95

00:58:02.000 And it's just like, even a movie cannot recreate the amazing place you are with birds and the oceans, the Atlantic Ocean and the Mediterranean, and two continents that want to love each other, but they are separate,

00:58:18.000 but that body of water.

00:58:19.000 There, I look, and I began circling my head in 360 degrees, and I'm like, oh my...

00:58:25.000 God, what a beautiful planet we live in.

00:58:29.000 Let's not fuck it up.

00:58:30.000 What a beautiful universe.

00:58:33.000 You know, one time when my oldest daughter was very young, we went to Hawaii.

00:58:41.000 We went to the Big Island.

00:58:43.000 And just on a lark, just for fun, we went to the top of the observatory.

00:58:51.000 Is it Mauna Kea?

00:58:54.000 The Keck Observatory, whatever mountain it is.

00:58:57.000 And we were driving up there and they said, well, if it's a cloudy night, it's terrible.

00:59:01.000 You can't see anything.

00:59:03.000 But maybe you'll get lucky and there'll be some stars.

00:59:07.000 You'll be able to see the stars.

00:59:08.000 So we're driving.

00:59:09.000 And as we're driving, I was telling my wife, look at all the clouds.

00:59:12.000 This sucks.

00:59:13.000 We're going to get up there.

00:59:14.000 And then we drive even further.

00:59:16.000 It's a long drive.

00:59:17.000 It's like a 90 minute drive through the mountains.

00:59:19.000 As we got further, we drove through the clouds.

00:59:21.000 And the crowds were below us because it's very high.

00:59:24.000 And the stars were magnificent.

00:59:27.000 It was insane.

00:59:29.000 You saw the whole Milky Way.

00:59:31.000 The entire sky was filled with stars.

00:59:34.000 There's no light pollution because the Big Island has diffused lighting.

00:59:38.000 And they have specific lighting just because of the observatory that doesn't give light pollution so you can see all the stars from up there.

00:59:45.000 And I remember that day like it is yesterday.

00:59:48.000 Every day, I think, every time I see the stars, I'm like, we're so fucked by cities because we can't see what this really looks like.

00:59:55.000 That's what it looks like.

00:59:56.000 That's what it looked like at night.

00:59:57.000 And I remember thinking, why don't we see that every day?

01:00:00.000 Like, the universe is so fascinating.

01:00:04.000 Put you in your place.

01:00:05.000 Oh, my God.

01:00:06.000 Like, you are in a convertible spaceship and you're hurling through the galaxy and the only thing that's protecting you from everything else is a layer of gas.

01:00:17.000 A layer of gas that surrounds this beautiful planet.

01:00:20.000 Of course it's life in one of those star systems.

01:00:24.000 Oh, 100%.

01:00:25.000 It's more than in one.

01:00:26.000 Oh, yeah.

01:00:27.000 I think we're just little babies and they're not ready to let us know yet.

01:00:32.000 Well, I'm sure they're trying.

01:00:35.000 Some of them, I think.

01:00:36.000 They're trying to contact others like we are.

01:00:38.000 I think some of them have been here.

01:00:39.000 I had a guy on yesterday.

01:00:40.000 His name is Hal Puthoff.

01:00:41.000 He's a physicist that's been working with the government with this stuff forever.

01:00:45.000 He said they have 10 retrieved crafts that are of non-human intelligence.

01:00:50.000 10 that the United States is in possession of.

01:00:53.000 And he said during the Bush administration, during George Bush's administration, they were contemplating disclosure to the American people.

01:01:01.000 And they wanted to get all these physicists and scientists and psychologists to

01:01:07.000 a list of things that would be negatively impacted by disclosure and things that would be positively impacted by disclosure and give them a numerical value, like a zero to ten value.

01:01:28.000 So during the Bush administration, during George Bush's administration, during 9 /11, during that time, that time period, they were contemplating, this is 2004, they were contemplating having disclosure and releasing to people the fact that we are in possession of non-human intelligent crafts.

01:01:47.000 They have recovered biological entities, meaning beings from another planet that are preserved, that we have.

01:01:54.000 And that non-human crafts are visiting this planet or might not even be visiting. 0.99

01:02:01.000 They might actually be here.

01:02:02.000 They might have bases in the ocean.

01:02:04.000 They might have bases somewhere in the mountains.

01:02:06.000 But that this is a real thing.

01:02:08.000 So he started working on this in 2004.

01:02:12.000 And he's...

01:02:14.000 He's, you know, 100% convinced that we're not alone.

01:02:17.000 There's been movies about it.

01:02:18.000 This is...

01:02:20.000 How do you call it?

01:02:21.000 Sound 51. Area 51. Area 51. Listen, nothing will give me more joy.

01:02:29.000 As a young boy, I always thought, man, could I be the guy that finds E.T.?

01:02:36.000 It wouldn't be cool.

01:02:37.000 Yeah.

01:02:39.000 And especially it seems it's a good...

01:02:43.000 Alien space that is an alien space of goodness.

01:02:48.000 Hopefully.

01:02:49.000 Imagine it's a science fiction movie and planets like us is part of...

01:02:56.000 Yeah, let's say they're here.

01:02:58.000 And let's say that all the junk food and extra calories and the obesity pandemic is actually something like this alien civilization has orchestrated.

01:03:12.000 And so as we become fatter, they're going to be able to recollect more protein to take back to their planets.

01:03:20.000 Okay, that can be a great next big movie, and then we'll eat seeds, and they'll take it with us, and they'll put us in the planet, and at our stomachs, we'll have potatoes in their fields. 0.58

01:03:31.000 I don't know.

01:03:32.000 But I only will say that if that already happened, and the government, the U.S. government, number one.

01:03:39.000 Seems everything only happens in America.

01:03:41.000 All the great movies of the world, everything happens in America.

01:03:45.000 All the science fiction movies.

01:03:46.000 And me, as a young boy, like, that's why I wanted to come to America.

01:03:50.000 Because, man, the aliens never visit Spain.

01:03:53.000 It's always America. 0.89

01:03:56.000 Everything cool always happens in America.

01:03:59.000 And that's, I guess, where I wanted to come.

01:04:01.000 But I will say that if already something like that happened, and we've not invaded again, means that...

01:04:08.000 That they're good aliens, let's hope.

01:04:12.000 But I will say that at this moment, our government will be already sharing with all of us something that will forever change the present and the future of humanity.

01:04:25.000 You think they would already share it?

01:04:26.000 Why not?

01:04:27.000 No, I'll tell you why not, because he explained it to me yesterday.

01:04:30.000 There's a bunch of problems.

01:04:31.000 One of the problems is they've been studying this stuff for decades.

01:04:35.000 Studying this stuff, back engineering crafts, all that stuff takes money.

01:04:39.000 And the way they get that money is by lying.

01:04:42.000 They lie to Congress.

01:04:43.000 So they misappropriate funds.

01:04:44.000 So they lie about where money is going, which puts people in jail.

01:04:48.000 So in order for them to tell the truth, they have to open themselves up to serious criminal prosecution.

01:04:56.000 Like, you're in deep trouble.

01:04:58.000 You've misappropriated funds.

01:04:59.000 You've lied to Congress.

01:05:00.000 And there's probably some fraud involved in that, too, as soon as you get.

01:05:03.000 A bunch of people that can lie to Congress.

01:05:05.000 Who knows where all the money went?

01:05:07.000 You know, money's moving around.

01:05:09.000 And then there's also the fact that the way you work on these crafts, you have to use defense contractors because they're the ones who make jets.

01:05:17.000 They're the ones who make spaceships. 1.00

01:05:19.000 Like, you can't do it on your own.

01:05:21.000 You have to bring in these scientists.

01:05:22.000 So you have to bring in private industry.

01:05:25.000 So when you bring in private industry, now you have the United States government, the intelligence agencies embedded in private industry.

01:05:31.000 And then their competitors suffer.

01:05:33.000 So if the competitors go under, then the competitors could sue.

01:05:37.000 Hey, you gave, you know, whatever, Raytheon.

01:05:39.000 You gave Raytheon this special generator that you've back-engineered from some flying saucer.

01:05:46.000 Why didn't you give it to General Electric?

01:05:49.000 Why didn't you give it to this company or that company?

01:05:51.000 It's like, it's all Lockheed Martin.

01:05:54.000 There's too many problems in terms of...

01:05:58.000 Legal ramifications, prosecutions.

01:06:01.000 People are going to lose their careers.

01:06:03.000 They're going to be brought in front of Congress.

01:06:04.000 They're going to have to testify.

01:06:06.000 The only way they're going to really have disclosure at this point is amnesty.

01:06:11.000 The government is going to have to say, listen, let's let the past be the past.

01:06:16.000 No one's going to get in trouble.

01:06:17.000 But for the greater good of humanity, we need to know what the fuck is going on.

01:06:21.000 So tell us what's going on.

01:06:23.000 And that's a tough one as well.

01:06:24.000 So you mentioned about aliens living in the ocean.

01:06:27.000 Atlantis.

01:06:28.000 Well, it's not Atlantis.

01:06:30.000 But technically it's Atlantis, which is a city under the water.

01:06:34.000 No, Atlantis was a city above.

01:06:36.000 Correct, but technically somewhere submerged and still they're looking for Atlantis.

01:06:42.000 Well, they think they found Atlantis.

01:06:43.000 The pyramids and some of the...

01:06:46.000 Drawings and paintings.

01:06:49.000 I mean, we can go to Peru with the Incas and we can go with the Mayas to Guatemala. 0.98

01:06:55.000 And it's a lot of people that always have been trying to make connections of things they found that they say already we made contact in previous civilizations on planet Earth.

01:07:07.000 But I have a hard time believing that this has already happened.

01:07:13.000 And I respect the opinion of obviously who looks, seems he's an expert and has spent a lot of time.

01:07:19.000 And I see that you believe in it.

01:07:21.000 The sight of me that is the boy that will want to believe that there are other planets with people and we are not alone, I will be full of joy.

01:07:33.000 Yes.

01:07:34.000 So...

01:07:34.000 Hopefully.

01:07:35.000 I hope that if there are good people and that happens, that you and I and everybody else around the world, maybe that's the moment that the world becomes one.

01:07:43.000 And all of a sudden, we are all fighting.

01:07:46.000 You remember what was the movie?

01:07:48.000 Independence Day.

01:07:50.000 If they are the bad guys, you and I, you will be doing Jiu-Jitsu against an alien species, and me, I will be with two pants.

01:08:00.000 I don't know, crashing their heads.

01:08:02.000 But let's hope that they are more like itty.

01:08:05.000 Yeah.

01:08:06.000 And not like alien.

01:08:09.000 Well, I would imagine if you look at the trajectory of human life on this planet, the world is safer than it's ever been.

01:08:17.000 People are smarter than they've ever been.

01:08:20.000 People are more aware.

01:08:21.000 We have more access to information.

01:08:24.000 And generally, generally, people are kinder and less tolerant of evil than they have ever been before.

01:08:31.000 There's still problems with just the tribal nature of human beings where...

01:08:37.000 We're territorial apes.

01:08:39.000 I mean, that's what we are.

01:08:41.000 But I would imagine that if they are so sophisticated that they're capable of traversing solar systems, traversing galaxies and reaching us, they're beyond that stuff.

01:08:54.000 If they weren't and they have reached us...

01:08:57.000 They could have destroyed us a thousand times over by now.

01:09:01.000 We could destroy ourselves a thousand times over.

01:09:03.000 We, with our inability to go to other galaxies, we could destroy ourselves.

01:09:09.000 So for sure, they could destroy us.

01:09:12.000 I don't think that's what they're interested in.

01:09:14.000 I think we are an emerging civilization in the galactic sense.

01:09:19.000 And I think that if you look at...

01:09:21.000 Primitive man and you look at primitive primates and you look at current human beings and our technological achievements and all of our medical achievements and our ability to feed enormous groups of people and our concern about the environment and all the things that make us so special as human beings.

01:09:39.000 I would imagine that that would be even more advanced with these species.

01:09:44.000 I think that's the only way they're visiting us.

01:09:46.000 Obviously.

01:09:47.000 That's no other way.

01:09:49.000 You don't get to us if you're still tribal, territorial apes. 1.00

01:09:53.000 Technically, they say that a speed light will be almost...

01:09:57.000 Even if we are able to achieve a speed light, that our human body itself will not be able.

01:10:06.000 Right.

01:10:07.000 Whatever that means.

01:10:07.000 But now we see that we can be...

01:10:09.000 Sending our conscience in other ways without our physical body.

01:10:15.000 This could be happening one day.

01:10:17.000 Me, what I know, the thing I'm interested in is I wish I will be alive when we put the first restaurant in the moon or the first restaurant in Mars.

01:10:29.000 And I will be there just cooking for the first people arriving.

01:10:33.000 I've done my little part.

01:10:34.000 Many chefs, many chefs, many, you know, they've done, thanks to NASA, their work, and they put their mark on food that has been sent to the space station.

01:10:45.000 I did it in 2016, 2017.

01:10:48.000 My dream was to send paella, the Spanish rice dish.

01:10:53.000 To the space station.

01:10:55.000 You did?

01:10:55.000 You sent it to the space station?

01:10:56.000 I was able to partner with a company called Axiom, A-X-I-O-M, which is one of the companies helping provide services to NASA to bring astronauts, and they will do it also with civilians to the space station,

01:11:11.000 and was a Spanish astronaut, a Spanish-American astronaut called López Alegria, and he is like, José, in Axiom we will be interested if you want to do a dish.

01:11:22.000 Because we're going to be feeding all the astronauts in one of our first trips.

01:11:27.000 And if you are up to it, say, yeah, what do I have to sign?

01:11:32.000 And we send Iberico ham.

01:11:34.000 We send paella valenciana. 1.00

01:11:36.000 We send a pork dish with pisto, which is like a ratatouille, a Spanish ratatouille.

01:11:43.000 And I did it.

01:11:45.000 That's amazing.

01:11:46.000 But you know the thing I did, which is the coolest?

01:11:48.000 What?

01:11:48.000 Because all of that brings...

01:11:50.000 New things and new opportunities.

01:11:53.000 So it's this guy called Jim Sears, an amazing engineer, a guy that is crazy for space, like you, like me, like so many.

01:12:02.000 And like everything, there is a competition, and the competition is about...

01:12:08.000 Right now, astronauts receive the food already cooked.

01:12:11.000 Come in those pouches, semi-puretes, liquids that they pour into their mouth.

01:12:20.000 And certain things are okay.

01:12:22.000 The rice we did, I thought, was very good, even we had a little issue.

01:12:26.000 We tried to make the paella too by the book, and the paella at the end was a little bit too dry, as a traditional paella is, meaning the grains of rice are fairly loose and separated, one from each other, which on earth is a sign of a good paella.

01:12:45.000 But in the space, if you open the pouch, all of a sudden, you start having all those little rice flooring in the station, and there is the moment you want chopsticks.

01:12:57.000 Oh, my God.

01:12:59.000 I was on the edge of collapsing the space station, but what I've been working on with this guy I mentioned, Jim Sears, is that he came up with a kitchen that will be...

01:13:12.000 The kitchen, and he won a competition, the kitchen that astronauts could use one day, hopefully soon enough, save it, and that Jim, amazing guy, Jim Sears, and it's two prototypes of this machine.

01:13:28.000 He gave us the prototypes, my team.

01:13:31.000 Has been working on them.

01:13:33.000 Wow.

01:13:34.000 They can cook that in space? 0.82

01:13:36.000 Macaroni and cheese.

01:13:38.000 Look, that's a cornbread.

01:13:40.000 That's a cornbread.

01:13:41.000 And I want you to take a look, because this is how food will look in space.

01:13:46.000 If one day we have a kitchen in the surface of the moon, or in Mars, that's a brownie, and if you are, Elon Musk, if you're listening to this conversation, Space food will look like this kind of circle, 0.84

01:14:03.000 this circumference, because that machine, what it does is centrifuge, like G-forces can go up to G-14th.

01:14:13.000 That's a lot of Gs.

01:14:14.000 And the reason is that we will send ingredients, but the ingredients will float.

01:14:21.000 If you don't achieve the centrifuge that will move the ingredients to the sides of this kind of kitchen where you don't cook in the bottom but you cook on the sides, you will not be able to cook.

01:14:32.000 Zero gravity cooking.

01:14:33.000 You need that gravity, that G-forces to bring the food to the edges.

01:14:38.000 Then you can do mac and cheese, brownies.

01:14:41.000 And this will be great because especially if one day we go to Mars, astronauts are going to have to be doing something.

01:14:48.000 To keep their minds.

01:14:50.000 And one of the things will be cooking.

01:14:52.000 Why not?

01:14:53.000 And better quality cooking.

01:14:55.000 This amazing guy, Mr. Sears, is the guy that just came up with the kitchen.

01:15:00.000 And I feel like I'm Forrest Gump in a chef heart.

01:15:06.000 Then you get the opportunities to get something like a kitchen that one day could be the kitchen that will feed humans in a space.

01:15:16.000 And that would be so great for morale.

01:15:18.000 Because instead of eating goop out of a tube, you're eating delicious food.

01:15:23.000 So you can enjoy a real meal in space.

01:15:25.000 What a genius idea to cook in a centrifuge.

01:15:28.000 To spin it around so that it has gravity.

01:15:31.000 It's only an early option.

01:15:32.000 If you have my rice floating everywhere.

01:15:37.000 And it's like, excuse me, hey, hey, chicken leg, come back here.

01:15:42.000 Hello?

01:15:44.000 Hello?

01:15:45.000 Oh, the fish is going away.

01:15:47.000 Red Snapper, come back to me, baby.

01:15:49.000 Yeah, you got it.

01:15:50.000 But that's cool.

01:15:52.000 So, yeah, listen to me.

01:15:54.000 I love science fiction, comics about science fiction.

01:15:59.000 Oh, my God.

01:15:59.000 I have a big collection of comics, of manga, and it has to do with food even more, but about the space even more.

01:16:07.000 And, yeah, one day I hope, yeah, we'll meet aliens.

01:16:13.000 And they'll be good people.

01:16:15.000 And we'll be great people.

01:16:18.000 And hopefully we will not, you know, get...

01:16:21.000 We will not charge them any tariffs so we can do good commerce.

01:16:26.000 And maybe they will bring a different species of animals to increase our diet.

01:16:31.000 Well, I would imagine.

01:16:32.000 Let's hope it's that, okay?

01:16:33.000 Let's hope it's that.

01:16:34.000 And it's not, as I said, that they are waiting for planet Earth to be 10, 20 billion people.

01:16:40.000 All of us obese.

01:16:42.000 That's why the best way, people of America, the best way to fight against an alien invasion of planet Earth is that we all stay fit, we don't get overweight,

01:16:59.000 and we are lean, a lot of muscle, not a lot of fat.

01:17:03.000 Because that day, that alien civilization, we learn that we are not, we are not a harvest worth having. 0.98

01:17:11.000 Because we're too lean, and they cannot feed their own planets.

01:17:14.000 Well, I don't think that's a good strategy.

01:17:17.000 Because I think some of the most delicious food is wild game, and wild game is very lean.

01:17:22.000 You know?

01:17:24.000 Okay.

01:17:25.000 I think it's a terrible strategy.

01:17:27.000 I think what we really...

01:17:28.000 You're right.

01:17:29.000 Our real hope is that they've moved beyond that.

01:17:31.000 I think our real hope is that they've moved beyond commerce.

01:17:34.000 That's the real hope.

01:17:36.000 I mean, everybody's all...

01:17:37.000 Look, I'm not saying communism is good because it's terrible.

01:17:40.000 Communism doesn't work with human beings because we're not prepared for communism.

01:17:44.000 But I do think that if we evolve past these primate instincts that we have and we genuinely develop some sort of a sense of real intimacy and community with everybody on earth, we would share resources.

01:18:01.000 Totally.

01:18:02.000 Yes.

01:18:02.000 And our real fascination would be in contributing.

01:18:06.000 To whether it's contributing to knowledge, contributing to art, contributing to whatever it is.

01:18:11.000 Instead of constant competition, our competition would be with ourselves to make better things and to do better and to achieve better.

01:18:19.000 But that's going to have to come with...

01:18:22.000 We're going to have to evolve past the way we interact with each other.

01:18:28.000 And I think we're slowly doing that.

01:18:30.000 I think human beings are slowly but surely doing that.

01:18:33.000 And when you have like well-minded people who want to embrace Marxism and socialism, I think that's really the heart of it.

01:18:40.000 It's like, well, it's a good idea at a bad time.

01:18:45.000 We're not prepared for that as human beings.

01:18:49.000 But I think if we get to a point where we could all read each other's minds, which I think is on the horizon.

01:18:55.000 We get to a point where information is instantaneous.

01:18:58.000 We get to a point where how do you have money?

01:19:01.000 If money is ones and zeros and then there's no such thing as encryption anymore because you have quantum computing.

01:19:07.000 And so you can't just keep money.

01:19:10.000 You can't just get...

01:19:11.000 We're going to have to develop a way as we advance as a society, as a species.

01:19:17.000 To share resources, to share resources in a genuinely equitable way.

01:19:22.000 It's beyond our comprehension now as territorial apes, but I think that's the future of the human species, is that one day we reach this peak where we realize that our true competition is within ourselves, within our own minds, and to do the best that we can for the overall greater good of the species,

01:19:39.000 and then hopefully the greater good of the universe itself.

01:19:43.000 Building longer tables.

01:19:44.000 Building longer tables.

01:19:45.000 What is good for you is good for me.

01:19:48.000 Yes.

01:19:49.000 Take a look at India and Pakistan right now. 0.78

01:19:52.000 Right now, there's many issues that religion, territory, but one of them is water.

01:20:01.000 Right.

01:20:02.000 Resources.

01:20:03.000 Resources.

01:20:05.000 Which is really everybody's.

01:20:07.000 It's the world's resources.

01:20:08.000 And what do we do to make sure that, as you said...

01:20:12.000 What is good for me must be good for you.

01:20:14.000 What we have to do is stop making the same mistakes over and over and over again.

01:20:20.000 And those same mistakes involve conflict.

01:20:23.000 Brings it back to conflict and war.

01:20:26.000 And people leading groups of people that don't understand what's going on.

01:20:31.000 And forcing them to do things that are horrific.

01:20:33.000 Do you think if more women will be in power, will it be less war? 0.99

01:20:38.000 No, no.

01:20:39.000 That's not going to do it.

01:20:40.000 I mean that's a great idea, but have you ever had a woman boss? 1.00

01:20:42.000 They turn into tyrants too.

01:20:44.000 It's human beings.

01:20:45.000 Human beings should not have power over large groups of human beings because power corrupts and absolute power corrupts absolutely.

01:20:54.000 It almost always does.

01:20:55.000 That's why there's so many checks and balances in our system of government, you know, to try to...

01:21:01.000 Try to mitigate the impact of human psychology when they achieve great power over everyone else.

01:21:07.000 Because people just become tyrants.

01:21:09.000 And I think that is the hurdle.

01:21:12.000 That's the hurdle to becoming a part of the galactic civilization.

01:21:16.000 The hurdle is we have to get past that.

01:21:18.000 We have to evolve as a species.

01:21:21.000 And my suspicion is that somehow technology plays a part in that.

01:21:27.000 And the interconnectivity that we're achieving through technology is going to advance our ability to understand each other, and it's going to advance our ability to communicate, and it's going to force us to come up with some sort of a new way.

01:21:41.000 To share resources.

01:21:46.000 Obviously, the biggest resource for me is food.

01:21:49.000 Well, for everyone.

01:21:50.000 But then we have everything else.

01:21:52.000 That's the one thing you absolutely need for survival.

01:21:56.000 You need fossil fuels because of the way society is engineered.

01:22:00.000 That's why you need fossil fuels because we've gone in that way.

01:22:03.000 You know, this is the real suspicion about ancient civilizations is that they figured out a way, a different way to achieve great results.

01:22:12.000 They did like the civilization, like ancient Egypt.

01:22:15.000 To this day, we have no idea how they did that.

01:22:17.000 How did they make those pyramids?

01:22:19.000 How did they do it?

01:22:20.000 How did they do it at the very least 4,500 years ago?

01:22:24.000 Many people suspect that it's far older than that.

01:22:26.000 I'm one of them.

01:22:27.000 I think civilizations have been around a long, long time and I think there's been catastrophes and there's a lot of physical evidence that point to those catastrophes.

01:22:35.000 But the idea is that at one point in time...

01:22:39.000 So our technology has evolved in a very specific path.

01:22:43.000 Our technology has been the industrial revolution, the invention of the internal combustion engine, electronics, and all these things have led us to this incredible level of sophistication that we enjoy now that's so much different than people that lived just 200, 300 years ago.

01:22:58.000 My suspicion is that the people of Egypt, the people of Turkey, there's a lot of other places in the world, they achieved very similar levels of sophistication with completely different methods that are lost, that are lost in history.

01:23:11.000 And we know for a fact that there was an immense...

01:23:18.000 Catastrophe.

01:23:19.000 This is the catastrophe that's written in the Bible.

01:23:21.000 This is the Epic of Gilgamesh.

01:23:23.000 This is Noah's Ark.

01:23:24.000 This is so many cultures share these stories of a great civilization that was wiped out by a great catastrophe.

01:23:32.000 And science now believes that that is the Younger Dryas period.

01:23:36.000 The Younger Dryas impact theory is this theory that we were hit by comets somewhere around 11,800 years ago.

01:23:43.000 And it essentially wiped civilization out, brought us back to baseline.

01:23:47.000 We were tribal hunter-gatherer people again, and then we reinvented civilization 6,000 years, 7,000 years later.

01:23:55.000 That's what I think.

01:23:56.000 Food was wiped out?

01:23:58.000 Nope.

01:23:58.000 Food was here.

01:23:59.000 Food's always been here.

01:24:00.000 We've always need food, but...

01:24:02.000 If you get hit by comments...

01:24:05.000 And there's been much recent events on volcanoes covering very much the high parts of our atmosphere.

01:24:13.000 Oh, yeah.

01:24:14.000 And that then we had very bad harvest because there was not enough sun to produce enough food.

01:24:20.000 Yeah.

01:24:21.000 And those were very dark moments for humanity.

01:24:25.000 One of my big worries is precisely that.

01:24:27.000 Yes.

01:24:28.000 That right now we live in a moment that, yes, we have wars, we have conflicts.

01:24:32.000 But still I believe we live in a great moment of humanity that is full of opportunities.

01:24:37.000 If we have the right leaders that want to bring the best angels within all of us and not just to rely on cheap politics of bringing the worst demons.

01:24:47.000 Not making each other fight each other but making each other respect and love each other even when we disagree.

01:24:56.000 And that's why for me food is the ultimate uniter.

01:25:00.000 Yes.

01:25:00.000 Because especially in emergencies, I've seen that in the worst moments of humanity, the best of humanity shows up.

01:25:07.000 Yeah, you're right.

01:25:09.000 It's true.

01:25:09.000 Because as we mentioned at the beginning, the lovely mother-feeding moment that unites you, food is the best way to tell somebody, I love you, I'm here with you.

01:25:24.000 I'm going to respect you and I'm not going to let you alone.

01:25:27.000 Yeah.

01:25:28.000 And this is why, for me, going to emergencies through my lifetime, in the last 15 years especially, is the moment I've been seeing this moment of light, of hope, of saying, in these worst moments of humanity, it's so much love.

01:25:44.000 Where there is no religion, no color, no political party, it's only people helping people.

01:25:50.000 That tells me that food is this thing that...

01:25:55.000 People in a table can have a conversation about more meaningful things.

01:25:58.000 And then it gets deeper than that.

01:26:00.000 It gets deeper on food I said before I think is the biggest power anybody can have.

01:26:07.000 What's the one thing we all need?

01:26:09.000 The power of feeding others.

01:26:11.000 And I think we're taking this power for granted.

01:26:14.000 Governments are being cocky.

01:26:16.000 I think we feel like it's enough food to feed planet Earth.

01:26:19.000 And you mentioned before about this.

01:26:22.000 How do you say it in English?

01:26:23.000 Cataclysm?

01:26:24.000 Cataclysmic, yeah.

01:26:25.000 Moments?

01:26:26.000 Yeah.

01:26:26.000 Let's say for a second, because I've been there, that the perfect storm happens, you know?

01:26:32.000 You know how much food we have, more or less, on planet Earth to feed the eight-plus billion people we are?

01:26:41.000 90 days?

01:26:43.000 90 days?

01:26:44.000 Let's say it's 120.

01:26:45.000 It's no more.

01:26:46.000 Right.

01:26:46.000 It's no more.

01:26:47.000 120, let's say.

01:26:48.000 It'll be different people.

01:26:49.000 I would like to know the number because I think that's very important for national security.

01:26:54.000 But I've seen in the first year, in the same year I've seen back-to-back Category 5 hurricanes hitting Central America, big food producers, parts of the United States with big food production,

01:27:10.000 the Caribbean.

01:27:12.000 I've seen typhoons in Asia at the same time hitting very big food.

01:27:18.000 At the same time, droughts in South America, the same time that we had hurricanes with a lot of water in Central America, droughts in Asia, wiping out rice production.

01:27:29.000 At the same time, pests.

01:27:32.000 Three, four countries in Africa with a couple of insects wiping out the entire harvest of that year.

01:27:41.000 Wars like Ukraine. 0.80

01:27:44.000 The grain they export feeds close to 500 million people a year.

01:27:49.000 And a few other things I'm forgetting.

01:27:53.000 Put everything together in the shaker.

01:27:57.000 And if it happens, we go from we have enough food to feed humanity.

01:28:04.000 But the problem is that we are not good enough in making sure that the voiceless and the very poor get their share of food to one day.

01:28:14.000 The newspapers of the world will say, today we don't have enough food to feed humanity.

01:28:19.000 This could be happening.

01:28:22.000 Obviously, I want to think about the happy moments, about my restaurants and all the restaurants of the world full, the supermarkets full, and everybody eating, and every mother and father being able to bring a plate of food to their children in America and in every country overseas.

01:28:38.000 When everybody has food on the table, the place is a most...

01:28:42.000 A more peaceful place.

01:28:45.000 And a happy place.

01:28:46.000 And a hopeful place.

01:28:47.000 But I'm worried that day that may be happening and that's not science fiction.

01:28:51.000 No, it's not science fiction.

01:28:53.000 That one day we wake up.

01:28:54.000 Remember America, the richest country in the history of humanity.

01:28:57.000 With the most talent in the history of humanity.

01:29:01.000 American talent and talent that came from overseas.

01:29:05.000 With inventions.

01:29:07.000 Wow.

01:29:08.000 Looking at the stars and dreaming about going to the moon and Mars and who knows what else.

01:29:15.000 You know, I'm just worried we are taking food for granted in the way that not too long ago America ran a baby formula for babies.

01:29:26.000 The United States of America had no baby formula for every American family to provide baby formula to their children.

01:29:36.000 And that seems, ah, it's a little thing.

01:29:40.000 But it was an issue.

01:29:41.000 It became an issue.

01:29:43.000 And, ah, we could read it on the press, but this was real.

01:29:47.000 Families with money, no problem.

01:29:49.000 We could get it.

01:29:50.000 Somebody would bring it from overseas.

01:29:52.000 But poor families, they were having a hard time finding that baby formula.

01:29:55.000 That only tells me that we take food for granted.

01:29:58.000 And that's why I've been always asking that we need to have a national food security advisor near the ear of the president of the United States, near the president of every country, to make sure that food is not an afterthought.

01:30:12.000 Well, I think we have a real hard time imagining things going badly when things aren't going badly.

01:30:22.000 When things aren't going badly, like right now, we concentrate on getting more.

01:30:26.000 I want more stuff.

01:30:27.000 I want more this.

01:30:28.000 I want more that.

01:30:29.000 I want to get better.

01:30:29.000 I want to make more money.

01:30:30.000 I want to be more famous.

01:30:31.000 I want to be more popular.

01:30:32.000 Whatever it is.

01:30:34.000 All it takes is one super volcano.

01:30:36.000 All these things that you're saying, these are all possible.

01:30:39.000 War, famine, disease, pestilence, all that stuff's possible.

01:30:42.000 But you know what else?

01:30:43.000 One super volcano.

01:30:44.000 Yellowstone.

01:30:46.000 Yellowstone blows every six to eight hundred thousand years and it's a continent killer if it goes the whole the whole world's fucked we have nuclear winter for decades like who knows how long it lasts with the dust in the sky there's gonna be no crops and people are just gonna starve to death there's no if ands or buts about it if it blows most of us here are dead most of us and most of us like there's a there was a super volcano the Toba volcano in I believe it was 70,000

01:31:13.000 years ago they think Brought humanity down to a few thousand people.

01:31:17.000 And that could happen again.

01:31:19.000 But it's very difficult for us to think that way.

01:31:22.000 It's very difficult for us to imagine how things could be bad.

01:31:28.000 That mean, people, that if you have a good bottle of wine that is very expensive and you are waiting for it to that moment in your life, remember what your Rogan said here, drink it tonight.

01:31:41.000 Drink it tonight.

01:31:43.000 Don't keep it for tomorrow.

01:31:46.000 Drink it today.

01:31:47.000 Yeah.

01:31:48.000 I mean, makes sense.

01:31:50.000 Right.

01:31:51.000 But I think you're right, too, that we should probably prepare for the worst and also figure out ways to mitigate it.

01:31:58.000 Put some resources to figure out ways to mitigate the negative impacts of things like this.

01:32:03.000 Like, maybe have some massive food storage somewhere.

01:32:06.000 If we have enough money to have massive weapons storage, why don't we have enough money to have massive food storage?

01:32:12.000 You know, food stores that could keep the human race alive for years while we figure things out, you know?

01:32:20.000 100% agree.

01:32:21.000 Obviously, we have seats, like almost the...

01:32:24.000 That's great, but if there's no sunlight...

01:32:26.000 Correct.

01:32:27.000 But we've done things, like we have a library of seats.

01:32:31.000 Yeah.

01:32:31.000 Okay.

01:32:32.000 Not huge.

01:32:33.000 We need a library of non-perishable foods.

01:32:36.000 Totally, somewhere on the ground.

01:32:38.000 Again, as I said, we have only food for so many weeks produced around the world.

01:32:45.000 Japan right now has, like in the same way in the United States, obviously, we have the reserves of fuel, right?

01:32:56.000 We have gas reserves in case something happens.

01:32:59.000 And then the governments and the presidents use that reserve.

01:33:03.000 In Japan, they have rice reserves.

01:33:06.000 And those rice reserves, they are not barely ever touched.

01:33:11.000 They're there because in case something happens, the government wants to have the possibility to.

01:33:18.000 Japan has been releasing those rice reserves for different reasons because it's been the harvest of rice.

01:33:26.000 They've not been as good as they were supposed to.

01:33:29.000 It's a shortage of rice.

01:33:31.000 The prices are going up.

01:33:32.000 So it's a whole bunch of things.

01:33:34.000 So they released those.

01:33:36.000 Rice reserves and they're able to control the price.

01:33:40.000 But here is more than controlling the price because inflation and other issues.

01:33:44.000 This is because the rice has not been flowing through the market in the ways the Japanese society is used to.

01:33:53.000 So it's only food for thought.

01:33:56.000 China has 7% of the farm land but has 15%.

01:34:05.000 Of the world population.

01:34:08.000 We need to make sure that 7% of the farm land, but they have to feed 15% of the world population.

01:34:14.000 When you see that China is very interested in buying land in Africa, in America, that they help ports in many countries in Africa.

01:34:24.000 Well, if you are the leader of China and you want to feed your people, what will you do to make sure that...

01:34:32.000 You don't only produce at home, but if you cannot produce enough at home, even every country should do more to be a better food producer on the land we have.

01:34:42.000 America has done well on that front.

01:34:44.000 But China is smart.

01:34:45.000 They're investing overseas.

01:34:46.000 Why?

01:34:47.000 Because they need to make sure that they keep feeding their population.

01:34:51.000 It's a smart thing to do, especially in a regime that we could argue is a non-democratic regime and is authoritarian.

01:34:59.000 Right.

01:35:00.000 Even every time I've been to China, my God, I can never wait to go back.

01:35:04.000 I think it's a beautiful country to visit.

01:35:07.000 It's a country that, as a tourist, I don't know, it's an amazing place to visit.

01:35:12.000 I cannot wait to go back because I think it's a very cool place.

01:35:15.000 Good food, ancient civilization, great culture, great learning.

01:35:20.000 But going back to food, food is one guy called Briat Sabaran, 1826.

01:35:29.000 A guy that died that year or the year after.

01:35:32.000 I own a first edition of this book.

01:35:35.000 I bought it when I was very young.

01:35:37.000 I had to work like three months, used to save the money to buy that book.

01:35:42.000 I collect all...

01:35:43.000 What's the book called?

01:35:45.000 The Physiology of Taste.

01:35:48.000 Le Physiologie du Gute.

01:35:51.000 And Thelm Briyat Sabaran.

01:35:54.000 He's the guy that said, tell me what you eat.

01:35:58.000 And I will tell you who you are.

01:36:00.000 And this is a book from 18 what?

01:36:02.000 26. When was the printing press created?

01:36:06.000 I don't get it.

01:36:06.000 Is this a handwritten book?

01:36:07.000 No, no.

01:36:08.000 It's a printing press.

01:36:09.000 No, no.

01:36:09.000 That's print press.

01:36:10.000 This is it here?

01:36:11.000 And I own a first edition.

01:36:14.000 Wow.

01:36:15.000 Physiology of taste.

01:36:15.000 This is a much later version in English.

01:36:20.000 Transcendental gastronomy.

01:36:21.000 What language is yours in?

01:36:23.000 French.

01:36:23.000 Wow.

01:36:24.000 And I have the first one.

01:36:25.000 Printed in Spanish that was not printed in Spain, but in Mexico City.

01:36:29.000 Oh, wow.

01:36:30.000 And he said, tell me what you eat, and I'll tell you who you are.

01:36:34.000 But he said something more important.

01:36:36.000 He said, My French is not very good, but more or less.

01:36:48.000 The destiny of the nations will depend on how they feed themselves.

01:36:53.000 Wow.

01:36:54.000 Right.

01:36:54.000 And America's destiny is fat people.

01:36:57.000 Fat people eating processed food.

01:36:59.000 Well, I think if we are not careful, it's the destiny of the world.

01:37:03.000 Right.

01:37:03.000 If we're not careful.

01:37:04.000 But take a look at now.

01:37:05.000 Come on.

01:37:06.000 You go to the gas station.

01:37:08.000 I remember when I was young and I went to the gas station, the gas station had a little restaurant that was not even a restaurant.

01:37:14.000 It was like a diner.

01:37:17.000 But for me, it was like a high-end restaurant.

01:37:20.000 And once every two months or three months, my father would take us there.

01:37:24.000 The restaurant in the gas station.

01:37:26.000 And I thought it was great.

01:37:28.000 Like, are we going to a restaurant?

01:37:29.000 This is the days that we always cook home.

01:37:32.000 We never went to restaurants.

01:37:33.000 But I'm only saying this because when we went to the gas station, to go to the restaurant happens was next to the gas station.

01:37:41.000 But when my father went in to pay for the gas, he paid for the gas and that's it.

01:37:48.000 There was nothing else there.

01:37:51.000 This was the place to pay for the gas.

01:37:53.000 And it happens the restaurant was there.

01:37:55.000 That was the only food.

01:37:56.000 Go now to the gas station.

01:37:59.000 Oh, my God.

01:38:01.000 You live with 25,000 calories.

01:38:06.000 So you are feeding your car, and in the process you are the Cheerios and the M&Ms and the sneakers.

01:38:14.000 Oh, my God.

01:38:15.000 It's like...

01:38:17.000 The gas station now is, I'm telling you, those gas stations are owned by those aliens that are to make sure we are really, really overweight so one day they harvest us and they take us to their planets.

01:38:29.000 I do believe the gas stations of the world are, they belong to the alien species.

01:38:35.000 It's trying to make us all fat.

01:38:36.000 But put that.

01:38:37.000 So yeah, why are we so overweight?

01:38:39.000 Because I used to walk to go to school.

01:38:44.000 Walk.

01:38:45.000 Walk for an hour.

01:38:46.000 One hour to go, one hour to come back.

01:38:49.000 My father worked in the morning.

01:38:51.000 My mom worked at night.

01:38:52.000 We had one car.

01:38:54.000 But for me, I could do it in 20 minutes.

01:38:57.000 It took me an hour because my life was walking through cherry trees and the forest and the farms.

01:39:04.000 But I will go walking.

01:39:07.000 It's not like I'm going in Uber.

01:39:10.000 I will be walking and come back walking.

01:39:16.000 And life has changed.

01:39:17.000 I'm going to the train, walking, and then from the train to the subway, I had to take a train and a subway, and then from the subway I had to walk.

01:39:26.000 It's other times.

01:39:27.000 Now life is very easy.

01:39:29.000 You have calories everywhere, calories everywhere.

01:39:32.000 You wake up in the morning and you open your eyes and you are ready.

01:39:37.000 Calories.

01:39:38.000 And that's one of the problems, and that's why we are all fighting.

01:39:42.000 Against those calories that are not making us any healthier.

01:39:46.000 Yeah, it's not calories.

01:39:46.000 It's the type of calories.

01:39:48.000 It's processed food that you can keep on the shelf forever.

01:39:51.000 Because food's not supposed to be able to sit on the shelf like that forever.

01:39:54.000 And the kind of food that can is not healthy for you.

01:39:56.000 That's why it doesn't rot.

01:39:58.000 It doesn't rot because it's not alive.

01:40:00.000 But eating too much of anything.

01:40:01.000 I could argue with you that it's a big conversation.

01:40:04.000 And I'm not going to come here.

01:40:06.000 Actually, I'm going to disagree with myself.

01:40:10.000 Because I can agree with myself.

01:40:12.000 Because we can have the same conversation and use the conversation from two different points of view.

01:40:18.000 It's been, obviously, the very easy attack to the fast food industry, to the junk food industry, to call it whatever, on the pandemic and the obesity, to the soda industry.

01:40:34.000 And again, I'm not going to be the one here now becoming the Robin Hood defending them.

01:40:39.000 But at the same time, they are not the only ones part of the problem either.

01:40:45.000 Look at me.

01:40:46.000 I'm overweight.

01:40:48.000 I promise you by the end of this year, 2025, I'm going to get close to 210 pounds, and I'm never going to move from there.

01:40:56.000 I've been fighting.

01:40:57.000 I used to be 280.

01:41:00.000 I was able to bring it down already to 215.

01:41:03.000 I went up.

01:41:04.000 Right now I'm in 245.

01:41:07.000 But I'm going to bring it down to 2010, and I'm never, never going back.

01:41:11.000 Because I own it to myself, to my wife, to my children.

01:41:15.000 I own it because, in a way, a chef, we are also an example.

01:41:20.000 And I'm not going back.

01:41:21.000 I'm not overweight because young food.

01:41:24.000 I'm not overweight because fast food.

01:41:26.000 I'm not overweight because sodas.

01:41:29.000 I'm overweight because I eat too much.

01:41:32.000 Because the food I eat is very good food.

01:41:34.000 You can get fat on carrots and gazpacho, too.

01:41:38.000 Sure.

01:41:39.000 So, we leave this conundrum, right?

01:41:43.000 We have people that are poor right now that use not to happen.

01:41:47.000 And if you were poor, you were skinny, and maybe you were hungry.

01:41:50.000 And now we are in this situation that you have people that are poor, and it's difficult to explain.

01:41:55.000 And it seems that they're overweight.

01:42:00.000 Because the food they are able to buy is very cheap because it's all this junk food, you say, and that's part of the problem.

01:42:06.000 And they are not only overweight but unhealthy because they're bad calorie, bad quality food because they cannot afford anything else and sometimes it's not only about affording, it's because they don't have access to anything else.

01:42:20.000 And there goes again about one of the big conversations.

01:42:25.000 Food is a superpower.

01:42:28.000 And it's a superpower the governments need to use for the betterment of the lives of their citizens.

01:42:34.000 And it goes beyond putting food on the plate.

01:42:38.000 It goes beyond making sure that...

01:42:40.000 When I tell every American, when I speak in every state, red or blue, urban areas or rural areas, every time I say every American children deserves to be fed and no American family... 0.95

01:42:57.000 Should be poor and hungry ever again.

01:43:00.000 Everybody claps.

01:43:02.000 This is the truth that brings everybody together.

01:43:05.000 And you could argue why we have people who are poor or hungry, and then we talk, okay, and what is the role of government making sure that we don't have poor and hungry?

01:43:14.000 If we have a government, I would say, in part, is to make sure that we take care of the less privileged, and the poor, and the hungry, and the ones that lose their jobs, and the veterans that come back home, and they are...

01:43:27.000 I think we need to have government for that.

01:43:30.000 And government should do a better job in making sure that every children in America is fed.

01:43:34.000 And making sure that it's not throwing money at the problem, but invested in solutions.

01:43:39.000 Yeah.

01:43:40.000 Let me give you an example.

01:43:41.000 Okay.

01:43:42.000 I was 23. A charity called DC Central Kitchen.

01:43:47.000 Founded by a guy called Robert Egger.

01:43:49.000 A barman.

01:43:50.000 Crazy guy.

01:43:51.000 You need to invite him to this show if I can recommend you.

01:43:56.000 People that will give you amazing conversation about these issues.

01:44:00.000 And he saw that food waste was wrong.

01:44:03.000 But everybody was...

01:44:05.000 He was talking about food waste before anybody was talking about food waste.

01:44:09.000 On President Bush's inauguration day, he got a truck.

01:44:13.000 And he went to every hotel that they had these huge quantities of food on the parties after the inauguration that nobody touched.

01:44:21.000 And he got them in the truck, brought them to a central kitchen.

01:44:25.000 Repackaged everything and began feeding the homeless in D.C. 30-plus years later, that organization is doing 15,000, 20,000 meals a day.

01:44:36.000 But it's not about feeding.

01:44:39.000 It's an organization that began bringing homeless into their kitchen.

01:44:43.000 Ex-convicts into their kitchen.

01:44:45.000 People couldn't find a job because they were in jail.

01:44:49.000 Those convicts, those homeless, all of a sudden, they were receiving dignity.

01:44:54.000 The dignity that society, for some reason, was not giving them.

01:44:58.000 American-born citizens that were not receiving the same opportunity to belong as this young immigrant called Jose Andres that came from overseas.

01:45:08.000 And very often, I got many doors open.

01:45:11.000 People that, for whatever reason in life, fall behind.

01:45:15.000 The kitchen gave them a place to belong.

01:45:19.000 And in the process, they began learning how to cook.

01:45:22.000 The organization, this is Sandra Kitchen, was teaching them how to cook.

01:45:26.000 In the process, they were making the meals with that leftover unused food that they will produce, and then the organization will feed the local homeless.

01:45:35.000 In the process, CEOs and volunteers from around America will come to join forces, volunteering next to those ex-combits and those homeless, that they were no convicts or homeless anymore. 0.87

01:45:51.000 And in the process, food was becoming a place of building longer tables.

01:45:56.000 So the $1 to feed one homeless was also the $1 to give hope, was the $1 to give training, was the $1 to rescue food, was the $1 that those men and women, when they graduated,

01:46:13.000 restaurants like me will hire them.

01:46:15.000 So $1 for human resources.

01:46:17.000 All of a sudden was no $1 thrown at the problem.

01:46:21.000 We feed the poor and forever we'll have to spend the dollar to feed the poor.

01:46:24.000 But no, it was one dollar to build up the entire economy of a city in the process of taking care of the most vulnerable.

01:46:34.000 Robert Edgar told me that philanthropy seems it's always about the redemption of the giver, when actually that's the wrong approach.

01:46:43.000 Philanthropy always must be about the liberation of the receiver.

01:46:47.000 When you tell me what the role of our government should be, our government should be here to make sure that they invest in their citizens.

01:46:58.000 And food is a good place for our government to be investing in our citizens.

01:47:03.000 And it's also, it's looking at the long game, too, because the rising tide lifts all boats.

01:47:11.000 The more people contribute to society, the stronger the economy is.

01:47:15.000 Even though it would cost money, it would bring in more money.

01:47:19.000 You would have less crime.

01:47:20.000 You would have less poverty.

01:47:21.000 You would have less everything.

01:47:22.000 You'd have less need.

01:47:23.000 You'd have less have-nots and more haves.

01:47:26.000 Everything would be better.

01:47:27.000 Snaps.

01:47:28.000 Yeah.

01:47:28.000 It's a big conversation right now.

01:47:30.000 Yeah.

01:47:32.000 Snaps, which is what people call as food stamps.

01:47:34.000 Snaps is a temporary.

01:47:36.000 It can be a day, a month, a year.

01:47:39.000 For families that fall behind, that the government give you that food dollar, that dollar assistance for food.

01:47:50.000 And it's been very controversial.

01:47:54.000 And it's politics around it.

01:47:57.000 That's the way Democrats won, that's the way Republicans won. 0.72

01:48:02.000 But everybody forgets really about the right talk, which is, what is the right policy?

01:48:08.000 How do we, if somebody complains, oh, food stamps has not fulfilled its promise.

01:48:14.000 It's like, okay, but let's not fight about cutting it down.

01:48:17.000 Let's fight about how to make it better.

01:48:20.000 And let's make sure how those dollars, in the process of feeding American families, in blue and red estates equally, that helps those families that fall behind to be able to put food in the table, are able to do it with the dignity they deserve.

01:48:35.000 What happened?

01:48:37.000 That because I said before, the government doesn't see food as a whole, and usually everything is handled through the Department of Agriculture, which it's okay, but it's not the right way.

01:48:50.000 What happens?

01:48:51.000 That when a family in a poor suburban area in any city in America receives the food stamps money, in the place they live is so poor that they don't even have a market.

01:49:07.000 Their neighborhood is so poor that nobody wants to open the market.

01:49:11.000 So even those poor families, they have to go to another neighborhood to spend those dollars, even when they have no transportation sometimes because they don't own a car or they don't have public transportation.

01:49:24.000 So they don't have easy access even to that food.

01:49:27.000 So imagine if all of a sudden the government, yes, they help the people through the food stamps, but also in the process.

01:49:35.000 Urban housing development is able to help building a market that is run by the city, is run by the state, where the local farmers can come.

01:49:47.000 In a way, you are subsidizing that business because no other private business wants to do it.

01:49:52.000 But somebody has to be taking care of that shortfall.

01:49:56.000 And all of a sudden, we build there a market.

01:49:58.000 All of a sudden, that family has the dignity to be able to shop in their neighborhood, where that shop actually hired local people, that all of a sudden they are employed in the neighborhood, and that neighborhood stops being poor no longer.

01:50:13.000 And all of a sudden, that one dollar, as the example I gave you of DC Central Kitchen, is not only the dollar that the government...

01:50:20.000 It throws money at the problem, I'm going to feed you today.

01:50:23.000 But that dollar of the government, if the government is smart and works as a whole, creates local employment in the same poor neighborhood, gives dignity to that neighborhood because all of a sudden it's a little bodega, a little market.

01:50:37.000 All of a sudden that place comes back to life.

01:50:40.000 That's a wonderful idea.

01:50:42.000 Is there an example of a government in this world that's doing that?

01:50:50.000 Places in the world that, you know.

01:50:53.000 Local places.

01:50:54.000 It's important that in America we have something we call the food deserts.

01:50:58.000 Yeah.

01:50:59.000 In Spain, the country no more, we have our own share of problems too.

01:51:05.000 It's never the perfect city, the perfect state of the perfect country.

01:51:09.000 Because if one place is perfect, please call us right now.

01:51:13.000 Call us to JoeRogan.com and tell us the place and Joe Rogan and I will move there.

01:51:19.000 Tomorrow, right?

01:51:20.000 But in Spain, I grew up in public markets.

01:51:23.000 Public markets that were available everywhere.

01:51:27.000 Public markets that were public markets.

01:51:30.000 With the smallest stalls that local business owners could have their little chicken place or the local farmer could have a place he could afford and be not only a farmer but a local businessman by selling his product.

01:51:44.000 Right.

01:51:44.000 Here we have farmers markets.

01:51:46.000 Farmers markets, which are great.

01:51:48.000 But it's very difficult to see them in the forgotten, sometimes voiceless places in America.

01:51:57.000 In a lot of suburban areas, in a lot of rural areas, that sometimes they are totally forgotten.

01:52:06.000 And food could be a great way to make sure.

01:52:10.000 That they are not forgotten.

01:52:11.000 Every school in America should have a kitchen with good cooks. 0.99

01:52:14.000 That they are well trained.

01:52:15.000 That they are well paid.

01:52:17.000 Investing money in infrastructure to build those kitchens.

01:52:19.000 Buying from the local farmers who run in those rural schools.

01:52:23.000 In the process, one dollar to feed the children, but one dollar to invest in infrastructure.

01:52:28.000 One dollar to buy food from the local farmers.

01:52:30.000 One dollar to pay for the local cooks that work in that little rural community. 0.99

01:52:37.000 all of a sudden, in the process of feeding better quality food to our children, food that is fresh and made from scratch, and that when you can is local, that one dollar

01:52:45.000 Yeah, absolutely.

01:53:03.000 France invests a lot of money feeding their children.

01:53:06.000 Spain invests money in feeding the children.

01:53:09.000 But America, I know we can do much better, especially because what you mentioned before.

01:53:14.000 We have issues with obesity.

01:53:17.000 We have issues with hunger at the same time.

01:53:20.000 And the government has to play a bigger role in how to be solving those issues that, to me, they are no problems but opportunities.

01:53:31.000 No, I agree.

01:53:32.000 I think one thing that this administration is doing well under Bobby Kedney is that he's trying to educate people on what is healthy food and what are the problems.

01:53:45.000 And one of the ways you start is by eliminating harmful ingredients that are banned in other countries and that we use everywhere in this country.

01:53:54.000 And to slowly but surely make people aware of these problems.

01:53:58.000 And make people aware of what these foods are doing to the overall metabolic health of these people and why we have these crises.

01:54:07.000 Why we have these crises of obesity and diabetes, type 2 diabetes, which is food caused and environmental issues that people have because of pesticides and herbicides and to slowly clean that up.

01:54:21.000 So it's a good step in the right direction.

01:54:22.000 I think one of the things that you do that's really beautiful is when there's crises in the world, you go there and you cook.

01:54:30.000 I know that you were doing that during the Ukraine war, and I know you did a lot of that in Gaza.

01:54:35.000 I think that's very beautiful.

01:54:38.000 That's an amazing thing that you do.

01:54:40.000 Because I know you don't have a lot of time.

01:54:42.000 You're a busy guy.

01:54:42.000 No, I have nothing to do.

01:54:44.000 My day is dedicated to Joe Rogan.

01:54:48.000 No, I mean, normally, you're very busy.

01:54:51.000 Well, so for you to do that, that's an amazing thing that you do.

01:54:54.000 Well, I got you there a book that tells a little bit of what we do.

01:54:57.000 You also got us some cigars.

01:54:58.000 Before we get into this, I want to mention something about Secretary Kennedy.

01:55:03.000 Okay.

01:55:04.000 And about why politics is bad, but policy is good.

01:55:11.000 Because good policy is good politics.

01:55:14.000 I don't agree with everything Secretary Kennedy...

01:55:18.000 He's doing vaccines.

01:55:19.000 I mean, my mom was a nurse, my father, my family, doctor.

01:55:22.000 But I'm not going to get into that.

01:55:24.000 Everybody is entitled to their opinions, and obviously, truth hopefully will always prevail, and the best decisions will be made.

01:55:33.000 But I 100% support what Secretary Kennedy is trying to do.

01:55:41.000 100%, 110%.

01:55:43.000 Secretary Kennedy, and one more.

01:55:48.000 Person joining your willingness to make America healthy.

01:55:54.000 But then this is a conversation I want to be having.

01:56:00.000 It's not like the first time we heard before from Republicans saying, why the government has to decide why we eat.

01:56:09.000 And in a way, Secretary Kennedy is doing that too.

01:56:14.000 So I 100% I agree that sometimes government has to intervene.

01:56:19.000 Okay?

01:56:21.000 And that's where policy that is bipartisan in these issues is what I believe food can be bringing both parties together.

01:56:30.000 Because I'm going to say everybody in America needs to be supporting whatever initiative Secretary Kennedy has in the next four years to feed America better.

01:56:40.000 To have America fitted. 0.79

01:56:42.000 To make sure every children is fed.

01:56:44.000 With more fresh fruits and vegetables.

01:56:46.000 With less young food.

01:56:49.000 And et cetera, et cetera, et cetera.

01:56:51.000 But I'm only going to go back then to President Obama.

01:56:55.000 And I'm going to be talking about Michelle Obama.

01:56:58.000 She created a movement called Let's Move.

01:57:01.000 And very much is aligned with a lot of the things Secretary Kennedy was doing.

01:57:06.000 And the conversation back then was...

01:57:09.000 Why is the First Lady having to tell me if I need to eat spinach or hot dogs? 1.00

01:57:16.000 Who is she? 0.99

01:57:17.000 And the only thing she was trying to do is exactly what Secretary Kennedy is doing now. 1.00

01:57:22.000 So what I'm only saying is, let's put politics aside on those issues that is about every single America.

01:57:30.000 Yes.

01:57:30.000 And let's agree once and for all in the things that actually...

01:57:35.000 Both parties always should be supporting each other.

01:57:38.000 I just wish that Secretary Kennedy back then would be one voice next to Michelle Obama in trying to do fresh fruits and vegetables in the schools and children and American families.

01:57:49.000 And so the same people that supported Michelle Obama initiatives back in the day, I want them to be supporting now Secretary.

01:58:00.000 For sure.

01:58:00.000 But also, Secretary Kennedy needs to promise me that if one day he's not in power and another party come, another president come, that should be always the same.

01:58:11.000 That's a mother who is in power. 1.00

01:58:13.000 America should be eating better.

01:58:15.000 America should be healthier.

01:58:17.000 America has children.

01:58:19.000 Should be producing the best qualities of food because we are the richest country in the history of mankind.

01:58:24.000 America exports more food than any country in the world.

01:58:27.000 America should be feeding every children, every family with the best possible food we have on planet Earth.

01:58:34.000 Therefore, everybody should be joining that movement.

01:58:37.000 But again, let's put the politics on the side.

01:58:41.000 And let's make sure that we come up with smarter policies that will allow not only Secretary Kennedy and this administration, but every administration in the years to come with bipartisan support in the right way to feed America with the right food that makes us healthier and that makes us stronger and where food is part of the solution.

01:59:00.000 I think we all agree.

01:59:01.000 I think the issue was with Michelle Obama was back in 2008, I don't think people were as aware of the consequences of...

01:59:10.000 I don't think they realized how many metabolic health issues.

01:59:15.000 I think some people did.

01:59:16.000 But I think because of podcasts and because of documentaries and because of a lot of discussions and articles that have been written on the issues that people have with food and the additives in food and preservatives and the real problems that people have and not exercising,

01:59:33.000 I think people just weren't as aware.

01:59:35.000 I think one of the good things about the internet is that it has exposed people to a lot more voices of people that are living lives that are more interesting to follow in terms of their health

01:59:51.000 choices and whether or not they're – what do you got there?

01:59:54.000 Keep going, keep going.

01:59:56.000 I don't want these to distract this.

01:59:57.000 Well, it's okay.

01:59:58.000 It's already done that.

01:59:59.000 Pulling out bricks.

02:00:01.000 What do you got there?

02:00:01.000 You got food?

02:00:02.000 I just don't think it's a...

02:00:05.000 It's certainly, I agree with you, it's not a...

02:00:07.000 It should be an issue that has nothing to do with politics.

02:00:10.000 It should just be about the care of people.

02:00:13.000 It's just good at solid advice.

02:00:14.000 So let's agree on that, everybody.

02:00:16.000 We need to agree that what Michelle Obama was trying to do was the right thing.

02:00:22.000 For sure.

02:00:22.000 I remember she brought over 1,000 chefs to the lounge in the White House.

02:00:26.000 Oh, really?

02:00:27.000 In the first weeks of her administration, or months, with no agenda, only telling everybody to make America...

02:00:35.000 A country where every children can eat and every children in every public school across America can eat better.

02:00:41.000 We need the help of everybody.

02:00:43.000 Yeah, and anybody who's against that, that's an anti-American thing.

02:00:46.000 Correct.

02:00:46.000 Yeah, you should be 100% for that.

02:00:49.000 All of us.

02:00:50.000 All of us.

02:00:50.000 What's in that tube?

02:00:51.000 What do you got there?

02:00:51.000 This is some cream.

02:00:53.000 Cream?

02:00:54.000 Yeah, some creme fraiche.

02:00:56.000 Oh, creme fraiche.

02:00:57.000 And my guys put me there, some caviar.

02:00:59.000 Great.

02:00:59.000 You brought caviar?

02:01:01.000 I had to.

02:01:01.000 I like caviar.

02:01:03.000 I'm on a diet, man.

02:01:05.000 And my guys didn't put me, I told them, I'm coming to your rug.

02:01:08.000 I don't know.

02:01:09.000 Guys, and if you can hear me outside, they hear me outside?

02:01:11.000 Yeah, they do.

02:01:12.000 Carlos, are you there?

02:01:14.000 Bring me some ham and bring me a spoon, man.

02:01:16.000 Do you need a knife?

02:01:17.000 No, don't worry.

02:01:18.000 I'll figure out.

02:01:19.000 I have a knife.

02:01:20.000 We'll figure out.

02:01:21.000 I have a bunch of knives.

02:01:22.000 So, I know now we're talking about feeding the poor and feeding the hungry, and now we're going to be having caviar, but that only shows you the complexities of life itself.

02:01:33.000 And that's what it is.

02:01:34.000 Here we go.

02:01:34.000 Plates.

02:01:35.000 This guy's got a suit.

02:01:36.000 Carlos!

02:01:37.000 No, put it in front of him.

02:01:38.000 Thank you.

02:01:39.000 Enjoy, sir.

02:01:41.000 Thank you very much.

02:01:44.000 We got ham here, ladies and gentlemen.

02:01:46.000 Sorry to all the vegans.

02:01:48.000 Yeah.

02:01:48.000 We're eating creme fraiche, caviar, and ham.

02:01:50.000 No, but just for the record, I mean, ham is for vegans.

02:01:54.000 Oh.

02:01:55.000 They only eat acorns.

02:01:56.000 You know why this ham is so good?

02:01:57.000 Why?

02:01:58.000 That's the beauty.

02:01:59.000 About food, man.

02:02:00.000 Every dish.

02:02:01.000 Shut those doors.

02:02:02.000 Oh, he's coming back.

02:02:03.000 Every dish.

02:02:04.000 Every dish has a story.

02:02:07.000 Every ingredient has a tell.

02:02:11.000 Every ingredient.

02:02:12.000 So ham is for vegans how?

02:02:14.000 I don't understand what you're saying.

02:02:15.000 Well, I mean, if the pork and the cattle eat grass, technically they're vegetarian too.

02:02:20.000 So vegetarians should be eating vegetarians.

02:02:23.000 I think you're missing the message.

02:02:25.000 Okay.

02:02:26.000 Their message is about animal suffering.

02:02:28.000 I know this story sounds very strange, but I think here in your podcast, we hear people with even more, more strange stories.

02:02:37.000 I think this one is as good as any story.

02:02:39.000 If the pork eats acorns, therefore the pork is vegetarian.

02:02:45.000 Right.

02:02:45.000 Therefore, a vegetarian should eat a vegetarian.

02:02:47.000 Let me use that logic on you.

02:02:49.000 No, you're very smart.

02:02:50.000 If someone is a vegan.

02:02:53.000 That means you can eat them.

02:02:55.000 That's what you're saying.

02:02:57.000 There we go.

02:02:57.000 No, no, I didn't say that.

02:02:59.000 Well, you know I helped to the script writers and the director of a series on NBC called Hannibal many years ago.

02:03:08.000 Was it about Hannibal Lecter?

02:03:10.000 Hannibal Lecter, when he was young.

02:03:11.000 Oh, okay.

02:03:12.000 I was helping them with the menus, the food, the scripts, the crazy conversations.

02:03:20.000 Why was he a chef?

02:03:23.000 No, but remember, he was a good man.

02:03:25.000 Fafa beans.

02:03:27.000 Yeah.

02:03:28.000 And so this was the early years of Hannibal Lecter before he was caught.

02:03:35.000 Got it.

02:03:36.000 When he was...

02:03:37.000 The story happens in Baltimore and he's this.

02:03:40.000 So, amazing, fascinating.

02:03:43.000 And anyway, I don't know why I'm telling you this, but that was amazing.

02:03:46.000 That was a lot of meat on that movie.

02:03:48.000 Yeah, he ate people too.

02:03:49.000 That kind of goes with my argument.

02:03:51.000 I don't think vegans are going to agree with you.

02:03:52.000 That's all I'm saying.

02:03:53.000 Yeah, and that happens.

02:03:55.000 But the good thing is I have a vegetarian cookbook.

02:03:58.000 Do you?

02:03:59.000 Vegetables and Leash.

02:04:00.000 Okay.

02:04:01.000 I love vegetables.

02:04:02.000 Well, vegetarians should really eat eggs.

02:04:04.000 You know, I mean, vegans should eat eggs, too.

02:04:05.000 Especially if you have your own chickens.

02:04:08.000 It's like karma-free food.

02:04:09.000 Jamie, come get some caviar and creme fraiche, brother.

02:04:12.000 We feed everybody.

02:04:13.000 There we go.

02:04:14.000 Get in there, Jamie.

02:04:15.000 You eat that, right?

02:04:17.000 There we go.

02:04:17.000 I'm sorry.

02:04:18.000 Some people are very squeamish on certain types of foods.

02:04:21.000 So where we were.

02:04:23.000 We were eating food.

02:04:24.000 What is your favorite food to cook?

02:04:26.000 Do you have a favorite food to cook?

02:04:27.000 Oh, my God.

02:04:28.000 Okay, in this book, it's not like I'm selling the book, but it's okay.

02:04:33.000 We did okay.

02:04:34.000 In Change the Recipe, those are stories for my daughters, right? 0.92

02:04:37.000 Oh my God, this ham is so good.

02:04:39.000 You know, I think everybody has to write their stories.

02:04:41.000 I have so many stories of my dad and my mom, photos, moments, that now I have questions of what happened, but nobody's there to answer them anymore.

02:04:50.000 So this book was a little bit that, a few little stories.

02:04:54.000 I had some time during the summer.

02:04:56.000 And the publisher thought, yeah, write those stories and we'll publish them.

02:04:59.000 I was like, okay.

02:05:00.000 But I had to put some recipes.

02:05:02.000 One of the recipes I did during the pandemic.

02:05:05.000 In the pandemic, I was cooking with my daughters.

02:05:07.000 If I was not feeding people around the States or in India or in Spain, I would be home.

02:05:15.000 And they would be studying when everybody was online.

02:05:19.000 And then late at night, 7, 8, we'll cook.

02:05:22.000 We'll put one song.

02:05:26.000 Cooking and dancing at the rhythm of the song.

02:05:30.000 And I will be making a dish with them.

02:05:36.000 One day, I had to make eggs very quickly.

02:05:40.000 Daddy, we only have three minutes.

02:05:42.000 I have a meeting.

02:05:43.000 I have a meeting.

02:05:43.000 I have this.

02:05:44.000 I have that.

02:05:45.000 Okay, okay.

02:05:46.000 I get the eggs.

02:05:48.000 I have mayo.

02:05:49.000 I mix one egg with one big spoon of mayo.

02:05:53.000 Mayonnaise.

02:05:53.000 I whisk.

02:05:56.000 I put it in a shallow kind of crystal plate.

02:06:01.000 A little bit of fat.

02:06:02.000 I put oil and butter, I think, a little bit.

02:06:04.000 I put that egg mix of mayo and egg.

02:06:08.000 I put it in the microwave, 30, 40 seconds.

02:06:11.000 Oh, my God, Joe.

02:06:14.000 The best omelette in the history of mankind.

02:06:18.000 Really?

02:06:19.000 Microwave omelette was the best omelette in the history of mankind.

02:06:22.000 I mean, listen, in Spain we say I don't have a grandmother anymore.

02:06:26.000 My grandmother is dead.

02:06:27.000 You know when you are the one that you give, you say how good you are yourself?

02:06:32.000 You say you don't have a grandma.

02:06:35.000 It was so good.

02:06:36.000 Fluffy.

02:06:37.000 Egg on egg.

02:06:39.000 Egg on oil.

02:06:40.000 Together.

02:06:41.000 Right.

02:06:41.000 That emulsion of mayo and egg that has so much air was like putting a lot of air inside the egg itself.

02:06:48.000 Oh my God.

02:06:49.000 Try it.

02:06:50.000 It's the quickest omelet anybody can be.

02:06:52.000 And then you can top it with caviar, you can top it with mushrooms, with smoked salmon, or sauté spinach.

02:07:00.000 Delicious.

02:07:01.000 But what is your favorite thing to cook?

02:07:03.000 Do you have a favorite thing to cook, or do you just like cooking everything?

02:07:06.000 I like the big pot.

02:07:08.000 A big pot.

02:07:09.000 I like to cook something.

02:07:10.000 Like paella.

02:07:12.000 Yeah.

02:07:13.000 I love paella.

02:07:14.000 Like paella on an open fire.

02:07:17.000 Ooh, yeah, like a big cast-iron pot.

02:07:20.000 When I was young, my father, my father was a cook at heart, but he was a nurse.

02:07:25.000 But when he was not at the hospital, he would be cooking for friends on the weekends.

02:07:31.000 My mom was more Monday through Friday.

02:07:34.000 My father was more the weekend cook.

02:07:38.000 And the paella is something he would invite 10, 20, 30, 40 people.

02:07:42.000 He had different sizes.

02:07:44.000 My father would invite everybody.

02:07:46.000 But he will never keep count of whom.

02:07:50.000 Ten could show up or thirty.

02:07:52.000 My mom always was like, but how do we prepare?

02:07:57.000 My dad said, ah, big problems have easy solutions, simple solutions.

02:08:02.000 If more people come, we add more rice to the pan.

02:08:04.000 But he always brought extra pans because he never knew the size.

02:08:08.000 He put me in charge of making the fire.

02:08:11.000 He will send me to the forest.

02:08:12.000 I'll gather the wood.

02:08:14.000 I'll make the fire.

02:08:16.000 He put the pie on top, three rocks.

02:08:20.000 One day I got very upset because I wanted to cook.

02:08:23.000 I knew how to do the fire.

02:08:24.000 I was tired of doing the fire.

02:08:26.000 I wanted to cook the paella.

02:08:27.000 But the fire required somebody dedicated.

02:08:32.000 My father got upset with me because I was very persistent, sent me away.

02:08:37.000 He cooked without me.

02:08:39.000 When he came back, when I came back and everybody ate, he told me, my son, everybody wants to do the cooking.

02:08:46.000 Everybody wants to stir the pot.

02:08:51.000 Nobody seems to be interested in making the fire.

02:08:54.000 Actually, making the fire is the most important thing.

02:08:57.000 Control the fire.

02:09:00.000 And then you can do any cooking you want.

02:09:03.000 I don't know if my father's words were as deep as now, many years later, I made them to become in my brain.

02:09:15.000 But I think my father was trying to tell me that.

02:09:18.000 That obviously was a great direct lesson for a young cook in the making.

02:09:25.000 But I think my father, in a way, that was a great metaphor for life itself.

02:09:29.000 Find your fire.

02:09:30.000 Control your fire.

02:09:32.000 Master it.

02:09:33.000 And then, my friend, go and do the cooking.

02:09:36.000 When you set up Bizarre Meats in Vegas, what made you decide to cook?

02:09:43.000 Over open fire that way with hardwood.

02:09:46.000 Which I really love.

02:09:48.000 Those Grillworks grills with the Argentine style grills with the wheel.

02:09:52.000 You raise and lower the grill over the natural wood fire.

02:09:58.000 I love that.

02:10:00.000 I've seen that since I was a little boy.

02:10:03.000 You know...

02:10:04.000 How good is that ham, Jamie?

02:10:06.000 Prometheus.

02:10:07.000 Oh, wow.

02:10:08.000 Pretty damn good, right?

02:10:10.000 Have you eaten at that place with us before?

02:10:12.000 Yeah, we ate that, right?

02:10:13.000 How good is that place?

02:10:14.000 Yeah, it's on the fire.

02:10:15.000 Yeah, the ham there is this ham.

02:10:17.000 Prometheus, one of the titans, Prometheus gave...

02:10:21.000 In a way, they will say that man was created from clay.

02:10:31.000 And Prometheus gave also man the control of fire.

02:10:36.000 Right.

02:10:37.000 That was the gift from Prometheus.

02:10:39.000 So we come from clay and we control the fire.

02:10:46.000 Nothing for me as a young boy was more fascinating than seeing the very big clay pots on open fires.

02:10:58.000 The paella my father made with this very big metal paella pan.

02:11:02.000 But we will have also our terracotta.

02:11:04.000 If you come to my house right now...

02:11:07.000 I have terracotta pots everywhere.

02:11:10.000 I also have the biggest grill wall that any human can have in their private home.

02:11:18.000 Do we have a photo of that?

02:11:21.000 Of your grill wall?

02:11:22.000 Do we have a grill wall there somewhere?

02:11:29.000 But me cooking with fire, with vines, orange tree, making the fire.

02:11:36.000 In the countryside, with the terracotta that you put the water and you put the meats and you put the pork and you put the vegetables and you put the chickpeas and you boil it and you are doing what you do when you are in the forest or in the countryside.

02:11:51.000 Do you like the big pots because you know you're going to serve a big party of people with it?

02:11:56.000 So it's like the communal aspect of it?

02:11:59.000 It's like, it's the closest thing.

02:12:03.000 If the man is the cook.

02:12:05.000 I have a grill like that at my house.

02:12:07.000 But look, it's one, two, three, four.

02:12:09.000 I have a fifth one.

02:12:11.000 I have another one behind.

02:12:13.000 I have a smoker from Texas behind.

02:12:15.000 I got one of those, too.

02:12:16.000 Yeah.

02:12:17.000 Yeah, I got a smoker.

02:12:19.000 I've got a pellet grill.

02:12:20.000 I've got the Grillworks grill.

02:12:21.000 And I've got an infrared grill.

02:12:23.000 And those two at the end, they are from Spain.

02:12:26.000 They are amazing.

02:12:29.000 They are also amazing.

02:12:31.000 So I like that.

02:12:33.000 I like that moment.

02:12:35.000 You know when I like to do that?

02:12:37.000 I don't even have it covered yet, but even when it's snowing, I love to do that.

02:12:41.000 It's nothing more amazing than...

02:12:46.000 Having an open fire with the snow falling down and you cooking there.

02:12:50.000 It's just fascinating.

02:12:52.000 I think it's very primal.

02:12:54.000 It's like being in the cave.

02:12:56.000 I think human beings have been cooking over fire for so long that there's something incredibly comforting about cooking over fire.

02:13:04.000 Very satisfying, rewarding.

02:13:06.000 It's different than anything else.

02:13:07.000 When you see the actual wood...

02:13:10.000 And you make the fire yourself.

02:13:11.000 So you start it from the very beginning.

02:13:13.000 Little tiny pieces of cut wood.

02:13:16.000 You know, the little kindling.

02:13:17.000 And you lay the sticks over it.

02:13:19.000 And you get that going.

02:13:20.000 Then you lay larger and larger pieces of wood over it.

02:13:23.000 Then you get a roaring fire and break it down to coals.

02:13:26.000 And then you start to sizzle the salted meat over the coals.

02:13:32.000 You know, at the beginning, when I came to America, I didn't understand smoking.

02:13:37.000 Because, you know.

02:13:38.000 The first smoking I had, the smoked foods I had was in New York.

02:13:43.000 Probably were no good places.

02:13:44.000 And it took me time until I came into the smoked meats culture of America.

02:13:52.000 Right.

02:13:52.000 Texas.

02:13:53.000 Oh, my God.

02:13:54.000 Barbecue.

02:13:54.000 Here was huge for me.

02:13:56.000 Oh, baby.

02:13:57.000 In so many places.

02:13:58.000 Obviously, I came, one of the first places, again, was Franklin.

02:14:02.000 Franklin's is incredible.

02:14:03.000 And listen, all the time.

02:14:07.000 The hours.

02:14:09.000 The precise temperature.

02:14:15.000 The juiciness of that piece of meat in contact with your tongue.

02:14:21.000 Before it is in your tongue, obviously, you cannot eat barbecue with fork and knife.

02:14:26.000 Fork and knife people, they were created for you to protect your food from others. 0.99

02:14:32.000 The fork and knife was not created for you to use it.

02:14:36.000 You cannot eat barbecue with fork and knife.

02:14:39.000 You cannot.

02:14:41.000 But it has many reasons why.

02:14:44.000 You get a fork and you're getting no information.

02:14:49.000 You're seeing the color, the usiness, maybe the smell in the distance.

02:14:54.000 But when you start using your fingers, the moment your fingers get in touch...

02:15:01.000 With that piece of meat, already the meat is talking to you directly.

02:15:06.000 Like if it's an alien form telling you, hey baby, here I am.

02:15:10.000 And you know the temperature and you know the juiciness and you know the fattiness.

02:15:14.000 And as you are grabbing it with your two fingers already, it's so many things happening in the process of you bringing your two fingers with a piece of barbecue into your mouth.

02:15:27.000 Already your mouth is salivating.

02:15:29.000 Already your tongue is activated.

02:15:32.000 Already your stomach is flowing with juices.

02:15:35.000 Already your brain, your eyes, everything is just pure joy.

02:15:40.000 Use the very simple thing of using your two fingers to grab the piece of barbecue.

02:15:46.000 That moment itself, even if you don't eat it, you can make a movie out of that simple, humble moment of grabbing the piece of barbecue with your two fingers.

02:15:58.000 I love to eat with my hands.

02:16:00.000 Clearly.

02:16:01.000 Sushi I eat with my hands.

02:16:03.000 Oh yeah, you got to.

02:16:04.000 I love ribs.

02:16:06.000 Ribs you have to eat with your hands.

02:16:07.000 There's no other way.

02:16:09.000 You're holding on to a big beef rib.

02:16:10.000 Have you ever seen the beef ribs at Terry Black's?

02:16:13.000 Terry Black's have beef ribs that look like they came from a prehistoric animal.

02:16:18.000 Big, massive, juicy beef ribs that take a day to cook.

02:16:23.000 And you just sink your teeth into it.

02:16:25.000 It's like, oh, it's so moist and delicious.

02:16:31.000 And so huge.

02:16:32.000 You can't even, I don't know how anybody can eat a whole one.

02:16:36.000 You get three or four bites in, you're like, stop.

02:16:39.000 I can't.

02:16:41.000 It's just so fatty and juicy.

02:16:44.000 So before, obviously, I came to the United States.

02:16:50.000 You know.

02:16:51.000 Baby lamb, baby pig.

02:16:53.000 In Spain, we love babies.

02:16:55.000 The baby lambs.

02:16:56.000 Suckling pigs.

02:16:57.000 The suckling pig. 0.99

02:16:58.000 I was watching a documentary today on this restaurant in Spain that's known for suckling pigs and they were cooking it all over open flames.

02:17:07.000 That takes two hours and that being only water, only salt, and the little animal.

02:17:16.000 It's unbelievable.

02:17:18.000 It's to die for.

02:17:20.000 Yeah.

02:17:20.000 You know, a happy day for me?

02:17:23.000 I remember coming.

02:17:25.000 So I was in the Spanish Navy.

02:17:26.000 First time I came to America, I was cooking for the Admiral.

02:17:30.000 And I'm like, really?

02:17:32.000 I was a young cook already.

02:17:34.000 Talented.

02:17:35.000 I won a little championship here and there.

02:17:37.000 I already work in some high-end restaurants in Spain.

02:17:41.000 Mandatory military service.

02:17:43.000 But for me, the military service changed my life in so many good ways.

02:17:49.000 Service to your nation, service to your country, be part of a group of people with a very clear mission, working as one.

02:17:56.000 But anyway, I cook for the Admiral.

02:18:00.000 I tell him, really?

02:18:01.000 I'm having the best life.

02:18:02.000 He has two, three daughters.

02:18:03.000 I have my own apartment.

02:18:05.000 I'm only cooking for the family.

02:18:06.000 They're treating me like a son.

02:18:10.000 Life was good.

02:18:12.000 But I wanted to go on a boat.

02:18:15.000 Not on any boat.

02:18:17.000 In the training ship of the Spanish Navy.

02:18:20.000 The training ship for the midshipmen.

02:18:25.000 A sailing ship.

02:18:26.000 A tall ship.

02:18:28.000 The Juan Sebastián del Cano.

02:18:31.000 Technically, Magellan was the guy that began the circumnavigation on the world, but he died, and the guy that finished the circumnavigation was Juan Sebastián del Cano.

02:18:40.000 The boat was called in his name.

02:18:42.000 Beautiful boat.

02:18:44.000 Four mast, white.

02:18:46.000 If you could find a photo, it would be amazing if people could see it.

02:18:49.000 300.

02:18:51.000 Now, it's women that go, in the old days, 300 men. 0.97

02:18:57.000 Now, actually, the princess, future queen of Spain, is on this boat right now, on the train trip.

02:19:05.000 First time I leave Europe.

02:19:08.000 First time I visit Canary Islands.

02:19:10.000 First time I visit Africa, Ivory Coast, Abidjan.

02:19:13.000 First time I visit Brazil, Rio de Janeiro.

02:19:17.000 My first caipirinha, my first papaya.

02:19:21.000 First time I visit Dominican Republic, Santo Domingo.

02:19:25.000 First time I arrived to Florida, United States, Pensacola.

02:19:28.000 The city of the five flags.

02:19:31.000 Hello, one of the five flags.

02:19:33.000 The Spanish-Castilian flag.

02:19:35.000 Hello, offshore I belong here.

02:19:37.000 Yeah!

02:19:38.000 I already was in love with America since I was a little boy.

02:19:42.000 The NBA, the Westerns, the history of America, the Civil War, I was fascinated with America.

02:19:49.000 There is first time I had soft-shell crops in my life.

02:19:55.000 Those are the moments that every time you...

02:19:57.000 I remember when my father brought the first Kiwi home.

02:20:01.000 I was a little boy and my mom was so upset because he paid like...

02:20:04.000 Four percent of his monthly salary to buy five kiwis.

02:20:10.000 But my father was like, I guess that's why I became so crazy.

02:20:14.000 For me, finding a new product is like the happiest moment of my life.

02:20:18.000 Swap shell crab for me was like, holy cow!

02:20:21.000 Swap shell crabs are amazing!

02:20:23.000 A whole crab that you can eat like a seal that is soft.

02:20:28.000 Oh my God, those moments I remember like it was yesterday.

02:20:31.000 But one of the most beautiful things is...

02:20:34.000 I moved to New York in the next segment of the trip, and I remember coming under the Burress on a bridge, Lady Liberty, Ellis Island.

02:20:47.000 I'm an immigrant.

02:20:50.000 Even I'm not an immigrant.

02:20:51.000 I'm just a soldier, a Navy guy visiting America.

02:20:57.000 I became an immigrant later.

02:21:00.000 And that night, I'm watching the American flag.

02:21:02.000 Before we go to shore.

02:21:05.000 I'm looking at the stars, same stars we were talking before.

02:21:09.000 I'm looking at American flag.

02:21:10.000 I'm looking at the stars, the dark blue color, the white stars.

02:21:15.000 And me, I'm like, holy cow, America is amazing.

02:21:18.000 Look, they put in their flag the same blue sky at night where you imagine that you can be free.

02:21:30.000 That everything is possible, that you are welcome, that if you were hard, you can belong.

02:21:36.000 I looked like a fool when I realized a few weeks later, whatever, that the American flag stars actually were the States.

02:21:46.000 Okay?

02:21:47.000 Yeah, I had no clue that the stars were the States.

02:21:49.000 To this day, I think my story is much more beautiful.

02:21:54.000 Much more beautiful than the States.

02:21:59.000 But anyway, I wanted to share that story with you because when we dock around 30th Street on Manhattan, 30 years later, so I finished the military service,

02:22:16.000 I came back to America, I moved to New York, then I came to Washington.

02:22:19.000 But 30 years later, I opened Mercado Little Spain, which was bringing a little...

02:22:26.000 A bigger piece of Spain to New York, to Manhattan, 200 meters away from the same place I arrived in New York for the first time 30 years before.

02:22:36.000 Wow.

02:22:37.000 And when they tell me about the American dream, I want to share the message that if anything, the American dream is more alive than ever before.

02:22:47.000 That doesn't mean that we live in a perfect place in a cocoon where everything is perfect.

02:22:53.000 Actually, no.

02:22:54.000 The American dream is...

02:22:55.000 It's realizing that actually we need to work harder for the things we want.

02:23:00.000 For ourselves and from everybody else around us.

02:23:06.000 That the American Dream is recognized that we are a beautiful place created through centuries by so many different people that contributed so much.

02:23:16.000 That people like me, I'm right now so proud and so happy and so thankful overall.

02:23:24.000 I've been given the opportunity to come to this country to belong as an immigrant, first with an E2 visa, then with a green card, and then becoming an American citizen with three beautiful American daughters.

02:23:39.000 Much of what I am, I live 70% and 90% of my adult life in this country.

02:23:47.000 I know where I come from.

02:23:48.000 I love Spain.

02:23:49.000 Everybody knows it.

02:23:50.000 But also I know where I belong.

02:23:52.000 And everybody knows how much I love this country.

02:23:55.000 And now go back into my first arrival as a sailor, my comeback as an immigrant.

02:24:02.000 And the last 30-plus years, I want to remember that moment with the American flag and the beautiful night sky full of stars.

02:24:11.000 Because it's still the American dream, I want to repeat myself, is here.

02:24:16.000 But we all need to do better to work towards that dream where we do it.

02:24:22.000 Sharing longer tables, where we do it with dignity to others, especially to the voiceless, especially to the poor, and that together we solve the problems that we face.

02:24:34.000 The problems are opportunities for us to work together.

02:24:39.000 And that's what our politicians need to do more of. 0.99

02:24:43.000 Well, I think America is oftentimes truly appreciated by people who come here.

02:24:48.000 The people that are here, it's almost like you're just too accustomed to it.

02:24:52.000 You feel entitled.

02:24:54.000 There's a lot of Americans that have an entitled perspective about this country.

02:24:59.000 Whereas most of my friends that come here from other places...

02:25:02.000 Russell Crowe had a brilliant thing that he was saying about America the last time he was here.

02:25:07.000 He said the rest of the world is counting on us.

02:25:10.000 Because this is the place of freedom.

02:25:12.000 This is the place of opportunity.

02:25:13.000 This is the place where anybody can come and make something out of themselves.

02:25:17.000 And it's not...

02:25:18.000 The United States owes you.

02:25:20.000 The people here, the people become entitled, and they have this perspective.

02:25:25.000 We get too used to the fact that we're here.

02:25:27.000 If you lived in another part of the world, you'd appreciate America.

02:25:30.000 Whenever I travel, I love traveling.

02:25:32.000 I love seeing other parts of the world, but I can't wait to come home.

02:25:36.000 I love it here.

02:25:38.000 I love it here specifically.

02:25:40.000 It's just, it's a wonderful part of the world.

02:25:43.000 Austin is a very cool place.

02:25:45.000 Austin is amazing.

02:25:47.000 It's the perfect-sized city.

02:25:49.000 I think I talk about it too much, so people are moving here too much.

02:25:52.000 I try to hedge my enthusiasm a little bit, but I think cities can get too big, and when cities get too big, people become a burden rather than your neighbors and your community.

02:26:06.000 People become, you know, you have this diffusion of responsibility.

02:26:11.000 There's too many people.

02:26:12.000 It's not my problem.

02:26:13.000 Too many people, they're in the way.

02:26:14.000 This is my community.

02:26:17.000 And Austin is not too big.

02:26:19.000 People are friendly.

02:26:20.000 They're nice.

02:26:21.000 There's a lot of art here.

02:26:22.000 There's a lot of music.

02:26:23.000 Now there's a lot of comedy.

02:26:25.000 There's a lot of cool people here.

02:26:26.000 A lot of food.

02:26:28.000 There's a lot of good podcasts too.

02:26:29.000 Yeah.

02:26:31.000 There's a lot here.

02:26:32.000 Many, many great podcasts come out of Austin now.

02:26:35.000 It's a lot changed.

02:26:37.000 That was one of the good things about the pandemic.

02:26:39.000 A bad thing happened and a lot of good results came out of it.

02:26:42.000 People realized they don't want to be places that have restrictive governments.

02:26:46.000 And California had a very restrictive government and got a lot worse during the pandemic.

02:26:52.000 But it's the same thing that we were talking about before, about power and tyranny.

02:26:55.000 Absolute power.

02:26:56.000 When you tell people what they can and can't do, you tell people they can't work, tell people they can't keep restaurants open.

02:27:02.000 I mean, there was a restaurant apocalypse in California.

02:27:05.000 70% of all the restaurants in Los Angeles went under.

02:27:09.000 70%.

02:27:09.000 That's crazy.

02:27:11.000 That's an insane number.

02:27:12.000 Well, I don't know if that number...

02:27:14.000 I know that number.

02:27:15.000 Is it a number?

02:27:16.000 The official number?

02:27:18.000 70%.

02:27:19.000 Restaurants are one of the hardest business to keep.

02:27:23.000 Right, which is why it's even more horrible to keep them closed.

02:27:25.000 It's a huge percentage of restaurants closed in the first year.

02:27:28.000 Right.

02:27:28.000 It's like 50%, right?

02:27:29.000 Even a bigger one, I think it's 25%, something like that, that in the first year or something like that.

02:27:35.000 And only a very small percentage make it past five years.

02:27:40.000 Yeah, it's like...

02:27:41.000 50% over three years or something, I think was what I read.

02:27:44.000 So restaurant business is our top business.

02:27:46.000 Very hard, right?

02:27:47.000 Very hard.

02:27:48.000 Very hard.

02:27:48.000 You want to give people economical prices, but you have overhead, you have staff, you have this, you have that.

02:27:54.000 And then everybody complains that you overcharge, but then we need to take care of the people and the employees need to make a living.

02:28:06.000 But we forget that the vast majority of the restaurants in America are owned by small business owners, who many of them are working as hard as they can to make the restaurant successful.

02:28:19.000 And we forget sometimes that, right?

02:28:21.000 That the business owner, in a way, is the employee, too.

02:28:24.000 Well, it's another thing.

02:28:25.000 People feel entitled to good restaurants.

02:28:27.000 They don't appreciate the people that serve them.

02:28:31.000 They don't appreciate the people that cook and the people that...

02:28:34.000 You know, provide this experience where you can go to a nice place and you have a wonderful atmosphere and great service.

02:28:40.000 You can really enjoy a meal and enjoy someone's art, which is really what it is.

02:28:46.000 Anthony Bourdain, that we mentioned before, obviously was a big spokesperson for all the restaurants.

02:28:53.000 Sure.

02:28:53.000 Especially the immigrants.

02:28:55.000 Mm-hmm.

02:28:57.000 Especially...

02:28:57.000 He loves street food.

02:28:59.000 More than everybody.

02:29:01.000 More than anybody you know.

02:29:04.000 More than anybody.

02:29:06.000 But these are the complexities we live.

02:29:08.000 Listen, sometimes it feels, and we saw it during the pandemic, that the people that feed America, the people that feed the world, sometimes it seems, and it's real very often, that they cannot feed themselves.

02:29:24.000 Farmers in California.

02:29:26.000 Right.

02:29:28.000 Farmers in Florida.

02:29:30.000 People working the farms, picking up all strawberries for you and I to enjoy.

02:29:37.000 And they seem that they cannot feed themselves because how little they make.

02:29:44.000 And that's the conundrum that we need to be changing in the food industry.

02:29:48.000 What's the lack of understanding of the effort that's involved in feeding us?

02:29:52.000 We're just accustomed to be able to go to the supermarket, this wealth of abundance.

02:30:01.000 It's just a lack of perspective, lack of understanding of the effort that's involved feeding all these people.

02:30:08.000 And a lack of appreciation and real gratitude.

02:30:13.000 Gratitude towards these restaurants and these farms and these people that work so hard.

02:30:19.000 It takes a village to feed the world.

02:30:22.000 To feed America and to feed the world, it takes a village.

02:30:24.000 It's a lot of people.

02:30:26.000 From the fishmongers.

02:30:29.000 Listen, in Washington, D.C., I've been very lucky to be surrounded by Virginia and Maryland.

02:30:36.000 Is that where you live most of the time?

02:30:37.000 Bethesda.

02:30:38.000 I'm a Marylander with an accent.

02:30:42.000 Why did you choose that area?

02:30:43.000 I think the area chose me.

02:30:45.000 I mean, it was a great school that my wife wanted to.

02:30:48.000 Obviously, I moved to Washington, D.C. in 1993.

02:30:51.000 But you have restaurants all over the place.

02:30:53.000 Yeah, Vegas, Chicago, Miami.

02:30:55.000 Yeah.

02:30:56.000 You know, between restaurants, life, books, trips, TV.

02:31:02.000 The new TV show I have on NBC with Martha Stewart.

02:31:06.000 Monday nights at 10 o 'clock after The Voice.

02:31:12.000 My work, my humanitarian work with World Central Kitchen.

02:31:18.000 You know, policy work, which I will not say I work on policy.

02:31:23.000 It's only like when I feel...

02:31:26.000 I can become one more voice to push smart policy on behalf of all Americans.

02:31:32.000 I just try to be a voice that brings politicians of both parties closer together to move forward, something like I believe makes every single American better.

02:31:44.000 And that's how I try to divide my time, like all of us, right?

02:31:49.000 For me, coming here was, like, the highlight, because, number one, you know, it's like, shit, will he buy me if I ask?

02:31:56.000 At the same time, it looks pretentious that you ask.

02:32:00.000 But again, for me, just coming here and getting to be with you one-on-one, yeah, it was kind of in my bucket list of, I don't know, listening to you, I don't know if it's your voice, your looks, the easy conversation with no...

02:32:20.000 No script.

02:32:22.000 I mean, you keep asking questions and you have nothing in front of you.

02:32:27.000 And I don't know how you keep every single time.

02:32:33.000 I've been doing this forever.

02:32:35.000 I know, but you have superhuman brain powers.

02:32:40.000 No, no.

02:32:41.000 I just only have on people that I'm actually interested in talking to.

02:32:45.000 That's the secret.

02:32:47.000 It's very hard to talk to people you're not interested in talking to.

02:32:49.000 If that was the case, if I was hired by some network, I would have to have notes.

02:32:53.000 I'd have to ask you about some shit that I don't give a fuck about.

02:32:56.000 I'd have to talk to you about some nonsense that you're doing that I don't care about and I'd have to feign interest.

02:33:02.000 And it wouldn't be successful.

02:33:04.000 The only reason this podcast works is genuine curiosity and an interest in the way people view the world.

02:33:11.000 And I think we got that out of you today.

02:33:13.000 We all got a very beautiful view into the mind of a guy who really loves food and really loves people and lives life with passion.

02:33:24.000 And anytime people get a chance to hear a person like you talk and see the world to your perspective, you know, it's inspirational.

02:33:33.000 It inspires people.

02:33:34.000 It excites people.

02:33:39.000 But that's all the people out there, Joe.

02:33:42.000 Yeah.

02:33:43.000 I, you know, in the last 15 years, especially in the last seven, eight after Maria, you know, I've been very much in every single hurricane and every single big earthquake, big tornado.

02:33:58.000 You go and feed people.

02:34:00.000 Obviously, I've been in Ukraine.

02:34:02.000 I was there, what, almost 160, 170 days.

02:34:10.000 In the first year, I was there like, what, 90 days or something like that of my life.

02:34:18.000 I crossed into Ukraine within...

02:34:21.000 I was in Poland within 24 hours, and I was in Ukraine within a week.

02:34:28.000 I arrived in Kiev when still the Russian troops were in the north of the city, Bucha, Irpin.

02:34:36.000 I...

02:34:37.000 I remember with Waltz and Dragicin, we were the first NGO used to arrive to Bucha, European feeding people.

02:34:44.000 We never stopped.

02:34:46.000 We reached half a million meals a day in Ukraine.

02:34:49.000 Wow.

02:34:50.000 Very quickly.

02:34:51.000 500 restaurants.

02:34:53.000 That all the money we had from donations from people in America that they cannot be more given than people in Europe.

02:35:01.000 And we channeled that money through supporting the local restaurants.

02:35:05.000 If they are available...

02:35:07.000 I'm not going to open my own kitchen.

02:35:09.000 The same dollar that is going to help feed the refugees or the displaced people is the same dollar that can help maintain the local economy.

02:35:18.000 Nobody's getting rich.

02:35:20.000 But the restaurants want to help.

02:35:22.000 The people want to help.

02:35:24.000 That's what people don't understand in emergencies.

02:35:27.000 That everybody wants to be part of the solution.

02:35:30.000 What Worcester Kitchen does is that it allows everybody to be part of the solution.

02:35:34.000 In Asheville.

02:35:37.000 Was no Wilson Dragichem helping feed, even most other organizations feed the people of Asheville and the different parts in North Carolina and the couple of other states that were hit by the post-effects of the hurricane?

02:35:56.000 Was the people of Asheville that helped feed the people of Asheville?

02:36:00.000 And we then got a helicopter because we wanted to be cool.

02:36:04.000 Or another helicopter.

02:36:06.000 Or another one.

02:36:07.000 If we had to.

02:36:08.000 It's because there was no roads.

02:36:10.000 And the only way to arrive to the people was by helicopter.

02:36:13.000 Like we did in Bahamas.

02:36:14.000 We had six helicopters.

02:36:16.000 Two seaplanes.

02:36:17.000 One boat with two helipads.

02:36:19.000 Why we did it?

02:36:20.000 Because there was no airports.

02:36:22.000 Because there was no control towers in the north.

02:36:25.000 It was 16 islands.

02:36:29.000 Everything was destroyed.

02:36:31.000 And we had to feed 80,000 people.

02:36:34.000 The only way to do it was that way.

02:36:36.000 Asheville, North Carolina was exactly the same.

02:36:38.000 The fires in California were exactly the same.

02:36:43.000 How we did it, for example, in California, in Los Angeles.

02:36:49.000 We were there trying to make sure the firefighters eat.

02:36:52.000 Not like the system doesn't take care of the firefighters.

02:36:59.000 It's in place.

02:37:00.000 Somebody, some organization, some catering.

02:37:03.000 On paper, getting paid to do it.

02:37:07.000 But that's a business.

02:37:09.000 In an emergency, you have to adapt because they're not going to let you go to the firefighters sometimes because it's one guy on the road that is trying to protect you from...

02:37:22.000 But we have to go to them because those firefighters probably, they're going to be fighting for 48 hours.

02:37:29.000 Non-stop, no break.

02:37:31.000 You can see their eyes, how tired they are, and still they keep going.

02:37:38.000 And if they have a break, you have to be near them to make sure that in that moment they're able to be fed food they need, food they want.

02:37:48.000 And that's what World Central Kitchen does. 1.00

02:37:50.000 But at the same time, the people escaping the fires.

02:37:53.000 And the people arriving to the shelters.

02:37:56.000 That sometimes, in the middle of the night, you get...

02:37:59.000 3,000 people are riding to a shelter.

02:38:02.000 Because Altadena was destroyed.

02:38:04.000 And you have to be there with them.

02:38:06.000 So we got a lot of restaurants, but we got a lot of food trucks too.

02:38:09.000 And the food trucks was great because the same way an ambulance is there on a call to bring somebody very quickly after a heart attack and the hospital have an option to save their lives.

02:38:21.000 We use food trucks like an ambulance.

02:38:24.000 Or we use food trucks like a fire truck.

02:38:26.000 We have them there.

02:38:28.000 We have them park.

02:38:29.000 We have many already feeding firefighters and shelters and people in their neighborhoods.

02:38:35.000 But we have 10 or 20 trucks on weight.

02:38:38.000 Why?

02:38:38.000 Because every truck is full of 1,000 or 2,000 meals.

02:38:42.000 That means at any moment, today, tomorrow, at 3 a.m. in the morning, if something happens, we can activate those food trucks within a minute.

02:38:52.000 In less than one hour, they can be feeding anybody, anywhere.

02:38:56.000 Wow.

02:38:57.000 So World Center Kitchen is not really an organization.

02:38:59.000 It's a very simple idea.

02:39:02.000 An idea of everybody's welcome.

02:39:05.000 We have the standards.

02:39:06.000 We have the systems.

02:39:08.000 We don't plan.

02:39:09.000 We adapt.

02:39:11.000 We don't sit down in a big room where everybody is emailing.

02:39:16.000 You cannot email a plate of food.

02:39:19.000 You have to be with boots on the ground.

02:39:21.000 That's the only emergency.

02:39:22.000 Emergency is when you are next to the people that require your aid.

02:39:27.000 People in those moments need us next to them.

02:39:31.000 And that's what Wolf Central Kitchen does. 0.96

02:39:33.000 That's why we are in Ukraine.

02:39:35.000 That's why we are in Gaza.

02:39:36.000 We are in Israel as we speak, feeding people because there's big fires around Jerusalem.

02:39:41.000 We are in Lebanon.

02:39:43.000 We are in Myanmar.

02:39:45.000 We are in Thailand after the big earthquake.

02:39:52.000 Paul Central Kitchen is used as a group, obviously chefs, but there's so much more than that.

02:39:58.000 Sometimes we use restaurants, sometimes we use catering.

02:40:00.000 Sometimes we use food trucks, sometimes we open our own kitchens.

02:40:04.000 Sometimes our own food trucks.

02:40:06.000 Sometimes our own bakeries, like the one we have in Gaza that unfortunately stopped working yesterday because we ran out of flour.

02:40:15.000 The situation in Gaza is really very bad.

02:40:18.000 There's almost no food left.

02:40:21.000 And people are going to go hungry.

02:40:23.000 And it's a very simple solution.

02:40:27.000 Unfortunately, those hostages, they deserve to be released.

02:40:31.000 They should be free.

02:40:33.000 What happened on October 7th is something like we can never forget.

02:40:38.000 That's why World Central Kitchen was there in Israel on day one with next to the Israeli chefs feeding all the people in the kibbutz.

02:40:46.000 Why?

02:40:47.000 Because that was the right thing to do.

02:40:48.000 And I had people telling me, why are you there in Israel when they are now the ones? 1.00

02:40:52.000 Because the people of Israel needed our help.

02:40:55.000 At the same time, we were in Gaza.

02:40:56.000 Why?

02:40:56.000 Because the people of Gaza and Palestine needed our help.

02:41:00.000 What is wrong with these two simple ideas?

02:41:02.000 That when people are in need, we all must be next to them.

02:41:06.000 And hopefully this will be an opportunity of bringing peace and bringing longer tables.

02:41:12.000 Food can never be a weapon of war by anybody.

02:41:16.000 Ever.

02:41:18.000 Obviously, what Hamas did is terrible and can never happen again. 0.67

02:41:24.000 But we have also to make sure that the deeds of the very few don't end punishing the many who are innocent.

02:41:36.000 And that's what's going on right now.

02:41:39.000 Yeah, it's a complicated situation.

02:41:46.000 Amazing moments were when I had Israeli friends that also some of them even lost friends or family members in the October 7th attack.

02:41:57.000 That because some of them even had two passports that they said, I would love to go to help the people of Gaza to feed themselves.

02:42:05.000 Like, there's no way we're going to be bringing you in there.

02:42:08.000 And I had a Palestinian woman that said, you know...

02:42:11.000 We feel for those people.

02:42:13.000 I wish I was given the permission to go there to show them that we don't hate them.

02:42:19.000 But sometimes what you read is only that it's hate.

02:42:22.000 People that hate each other.

02:42:23.000 Maybe those are the few.

02:42:25.000 The vast majority of the people are not hateful.

02:42:28.000 The vast majority of the people want peace.

02:42:30.000 The vast majority of the people don't want you to be shooting.

02:42:34.000 That's what I see in emergencies.

02:42:36.000 Even in the worst moments, like war songs.

02:42:40.000 I remember in Ukraine, this older woman in the north, in Kharkiv and in Chernihiv, a woman that didn't speak Ukrainian, speak Russian, and she was like, they are our brothers.

02:42:57.000 Why are they killing us?

02:42:59.000 They are our brothers.

02:43:00.000 Why are our Russian brothers bombing us?

02:43:05.000 When an older person tells you that with that simple sincerity, You know, speaking from the heart.

02:43:11.000 Why are they attacking us?

02:43:13.000 Why Russia is attacking Ukraine?

02:43:17.000 It doesn't make any sense at all.

02:43:21.000 Ukraine is a beautiful country, beautiful people.

02:43:25.000 They've been under attack and necessary, and this war is lasting too long.

02:43:29.000 I wish that peace will be reached in the right terms for Ukraine.

02:43:39.000 And that hopefully also it will be a ceasefire in Gaza.

02:43:43.000 The hostages will be released immediately.

02:43:46.000 And hopefully there can be a certain beginning the rebuild of Gaza and giving the people of Palestine the future they deserve in peace and prosperity, equally as what the people of Israel deserve, living in peace and prosperity without being afraid of a terrorist attack every other day of their lives.

02:44:07.000 What is good for Israel must be good for Palestine too, and vice versa. 0.92

02:44:12.000 And that's something like I believe everybody agrees on.

02:44:16.000 Yes.

02:44:17.000 What I want for you, I want for me.

02:44:20.000 Yes.

02:44:21.000 And I'm saying this...

02:44:22.000 It seems so simple.

02:44:24.000 ...with my hand in my heart.

02:44:25.000 Yes.

02:44:27.000 And I do believe that that's the vast majority of the people, Joe.

02:44:31.000 I think you're right.

02:44:32.000 We need to make sure that that is also what our leaders do.

02:44:36.000 To bring the best angels in all of us.

02:44:39.000 Not to bring our worst demons.

02:44:42.000 We need to be asking our leadership.

02:44:45.000 Putting aside parties, political parties, to bring the best in all of us.

02:44:51.000 Bring us together.

02:44:52.000 Build longer tables.

02:44:54.000 Don't break us apart.

02:44:57.000 Don't break us apart.

02:44:58.000 Here, here.

02:45:00.000 Let's wrap it up with that.

02:45:02.000 Thank you, sir.

02:45:03.000 Appreciate you very much.

02:45:05.000 You're a beautiful person.

02:45:06.000 You really are.

02:45:07.000 I love you, Joe.

02:45:08.000 Thank you for having me in your house.

02:45:09.000 It was a real pleasure.

02:45:11.000 And until next time.

02:45:13.000 Until next time.

02:45:14.000 Do it again.

02:45:14.000 I can't wait to go to your next restaurant.

02:45:16.000 Love you.

02:45:17.000 Love you, too.

The Joe Rogan Experience - May 02, 2025

Joe Rogan Experience #2315 - José Andrés

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