Table Manners with Jessie and Lennie Ware - S12 Ep 5: Emily Ratajkowski

Episode Date: November 10, 2021

Zooming in from New York, this week we have American supermodel and actress Emily Ratajkowski on Table Manners. Born in London, raised in California & childhood summers spent in Europe, Emily talks to us about her favourite food across the globe.We discuss baby led weaning with her son, pumpkin pie pregnancy cravings & where to get the best gin martini in New York. Emily’s new book ‘My Body’ is out now. Hosted on Acast. See acast.com/privacy for more information.

Hello and welcome to Table Manners. I'm Jessie Ware and I'm on Zoom for the first time in ages and my mum is not next to me because she has far too much stuff to do, darling. You're in Clapham. I'm in New Cross. How are you, mum? I saw you about 12 hours ago. I saw you yesterday, didn't I? Yeah, we went to the Van Gogh. Is it Van Gogh or Van Gogh? Van Gogh. Okay. Oh. Jessie, stop sticking your... Why does my thumb keep on...

Why does my thumb keep on going up on bloody Zoom? Does anyone know how to do this? Why? Let me see. Maybe it thinks my teacup is a thumb. Every time I have drunk my drink, it's put my thumb up. Anyway, who knows?

Sam and I, before we went to the Van Gogh exhibition, went round Spitterfield, which was really nice with the kids. And I have to say, Dumpling Shack are doing so well. I couldn't face the queue. It was so long and I really fancied a soup dumpling. But I'm so happy for them they are amazing but um yeah it was really thriving out in there and it was great I really enjoyed being out it was quite fun around there except for the bloody parking I don't know why you still try and park it's always

this is the way with you mum it's so funny you get the call and you're like I can't park darling you're gonna have to go in tell them I've got the tickets but let me just send it to you it's like this and then literally two seconds before found one and you stroll in I don't know how you do it always find a parking space because I found one that was only for an hour it's quite remarkable but it was fine that was all we needed we go through the whole kind of experience of thinking it's not going to happen. Is she going to make it? The jeopardy.

Oh, God, are we going to make it? And then she walks in going, hi, darling. So, yeah, always travel with Lenny. You'll think it's a bad idea about 10 minutes before you're about to go to the actual said thing. Anyway, we're on Zoom. We're Zooming in with somebody else. Who have we got on, Mum? We've got Emily ratajkowski

emily is one of the most successful models um and now actors in america and she became quite famous when she was in the blurred lines video with robin thick but the less said about that the better um anyway we so we are chatting to her. She's got a book out called My Body. It's an essay that explores her body as a commodity and kind of objectification of the female body. So we'll be chatting to her a bit about the book, obviously about food. She's travelled the world, eaten probably very, very well.

So I'm intrigued to see whether she's got any tips that she can share with us. Emily Ratajkowski, thank you for joining us and on time, but you are definitely, well, either an incredible professional, probably that, and also now a mother who's obsessed with schedule, maybe? Yes, I think you just, I think it's just, I have to be obsessed with schedule. I have to be on time. So there's no other option. How's your morning been?

It's 10 o'clock where you are, right? Yeah, it's been great. My son is seven months old and he has a little bit of nasal congestion for the first time. Oh no. Yeah, so I feel, and he's teething. So he last night went to bed like way later than normal and I was kind of worried but he slept through the night and didn't wake up until seven so we're grateful for that but he is a little fussy today so yeah muzzled off well done thank you thank you

I've got I've got a 12 week old oh who's oh my gosh that's that's my husband and then he's nice that's my new one oh my god wow is this your first baby or no third oh wow congratulations that's really impressive thank you well I have like a million questions for you about how it's going with your 12 week old because all I want to really talk about is babies um Jess is very good at this I mean you must be this is your third one no I'm pretty good at the carrying part like I'm really good and then I kind of book in too much work when they're actually born and then you know they have to fly around and do things and that's how it is and then I feel very guilty and then I absolve myself of guilt by getting pregnant again and then and then indulge

in that and then yeah and then I work it anyway that's the mother's guilt you yeah have you have you experienced that yet oh my god so much I mean it's something I've been thinking about a lot because I've been so busy doing press for the book and you know he's seven months old but when I first gave birth and I was like breastfeeding and everything, I was finishing the book. So I've just kind of like never not been working. I had like a month this summer that was pretty quiet. Other than that, it's just been like full on.

And I've said to my husband, next child, like I'm going to make sure that the first three months I'm doing absolutely zero. And yeah, now I'm just kind of on that journey of trying to find the balance between like wanting to, I want to be with him all the time is the truth. But I also like working and I like, you know, my job and having a career and it's super difficult and I don't have any answers, zero answers. So it's not, I'm not going to give any helpful advice or anything. I'm just, I'm on that journey, I would say. How is the promo going? Is it overwhelming? Are you enjoying it? Is it feeling nerve wracking? So all of the above. I mean, it's really a strange time because, you know, none of the like press and the conversations I've done have come out and

the book obviously isn't out. So it's sort of this weird, like, oh, this information leaks. And then there's like a weird, like media frenzy around that. And I'm really looking forward to like these kind of these podcasts being out. Um, like just the stuff that I really was conversations I've enjoyed having and when people can actually read the book. Um, but yeah, I'm yeah, I'm totally nervous. And it's a funny thing, though. The other times that I've ever done media like this, in this kind of way, where I'm back to back, whatever, is usually I'm selling a product or talking about a movie. And it's so enjoyable to be talking about my own project and something that like I wrote and did. So I, I actually, even though I'm a little exhausted, I'm so grateful and like happy, you know?

I mean, the Robin Thicke stuff came out, which obviously, I mean, you talk and I saw you talking about it, you know, you wrote the book to take control of your story and your, and your body and the way that people perceive and, and, and all of that. But, and so it must be incredibly frustrating when something like that gets leaked and then it kind of I don't know do you feel like you've just been having to put out fires or have you been able to talk because I guess the the book was there for it to be talked about there and it but how does it feel having that come out it's definitely hard because you know I feel like first of all I was really not sure that I even wanted to write about that in the book or share that at all with the public. Because it sort of was like exactly what I've experienced the last couple weeks, which is like, why would I do that?

Because it's just, you know, the internet has all kinds of opinions and like, why put myself through that? But I did feel like it was such a huge part of like, it says so much about how my ideas around feminism and power have evolved. And, you know, really like is the perfect example. So I wrote that essay kind of thinking like, well, it's good. You know, people who read the essay will understand the larger ideas I'm getting at because it's been like hard, even really well-meaning. Women have come up to me and been like, thank you for speaking out. And I'm like, no, no, like that's, you don't know the story yet. You know, like don't, I haven't spoken out. Like this wasn't some like press, you know,

announcement I put out into the world. It was a part of a much larger idea and essay. So it is frustrating. And I was really disappointed that um you know some like we have you have basically deals with media outlets so they read the book early and they're not supposed to leak things and this one did and it was a bummer but um I'm just taking it in stride and like also accepting that I just can't control everything so yeah but how do you think that the reaction to that story even though yes they haven't been able to read the story in the in the book do you think that the reaction to this being talked about is drastically different to the reaction that if you said it a year or two after your fame rise to fame like or are you still getting completely horrendous? Is it very divided with the opinions? You disappointed with how people are still reacting towards that story?

No, I don't know what it would have been like, I feel like 2013 was a very different time. I certainly wouldn't have wanted to talk about that at that point in my life. I mean, it's interesting, definitely, like I've done a couple interviews before this news leaked where people were like, Oh, you know, how do you, um, what do you think the consequences will be for Robin Thicke? And like, do you feel morally kind of responsible for that? And, you know, it was a big question for me, but, um, in the time since like, I'm like, wait, my Twitter is full of, like, horrendous comments saying, like, oh, she just wants to sell her book. Oh, she was naked on set.

What did she expect? Like, those are the kind of things I'm getting. And I'm like, well, there's consequences. Like, I don't know that I would. I understand why people don't tell these stories, you know. I understand why people don't tell these stories, you know. There's real reasons because you, especially when there isn't the nuance of the essay behind it,

it just becomes into this, like, clickbait media frenzy where, you know, you just totally, people see one little, you know, 10-word sentence and that's, then they make up their mind in 15 seconds, they shoot off a tweet and then, like, it's a new thing the next day and that's the new cycle now. That's how the world works, which is unfortunate. And I guess that's sort of why I wrote this book was to have real nuance and build in like the complexities of these situations, but also just in general, like my story and what it means to be a woman. It's just never one quick thing. It's always really complicated. And that's why I chose to write a book, you know.

So this podcast is really around food. I don't know how much you know about this podcast, but we talk about food. So I'd love for you to take us back to when you were growing up. Were you born in New York? No, I was born in London, actually. But to a-

You're kidding. Yeah, but to- You're a Londoner. I'm not though. I mean, I wish, I was born in London, actually. But to a kid. Yeah, but I'm not, though. I mean, I wish I could claim I love London, but you don't want that bloody British passport at the moment. I know. I know. Probably like, no, you can have that. No, I tried at one point when I was much younger, my parents tried to get me a British passport. And they were like, sure, but you're gonna have to send in your American one um so uh my parents were just teaching my mom was teaching in London when I was born she was working there but I came back when I was like two weeks old and then we lived there for another year when I was like four but I'm really from California but brought up in California yeah San Diego yes Southern California yeah

gorgeous it is very beautiful it's the weather is a little different from London. I will say that. But you're now living in New York. Yes, I live in New York. And do you get back to California? I do. I used to get back a lot more. I was sort of kind of bi-coastal. But since the birth of my son, I just and honestly, since COVID too, I think like the pandemic just made me sort of really want to choose a city and have a routine and a life. And I want to raise my son in New York City. So this is going to be more of home base. The weather's worse. It's definitely worse, but it has a lot of other things to offer. Is the food better in California or New York?

That's such a heated debate. I mean, if my husband could hear me right now, he would be very upset. But I actually... Where's he from? He's from New York City. But I would say LA. I mean, I think that New York has incredible variety of food. And there's so many old kind of places that are hole in the walls or establishments

that are just like classic and you can get any type of the food in the world. And that's true for LA, but I will say that LA, because rent is cheaper, it's way easier to kind of like open a bizarre concept of a restaurant and give it a shot. So I don't know I I feel like maybe in LA the food is more exciting to me like the food scene but New York um yeah it's it's it's New York City like of course there's incredible food you know and you don't have to eat at six at night you can eat later that's right thank yeah LA they eat so early. They do. I like that though. I like that. I hate it.

What about you, Emily? Are you an early eater or a late eater? I mean, I guess I'm sort of a late eater, but since the birth of my son, this has kind of changed because I have to wake up early. How's the weaning going? Are you feeding him stuff now? So I stopped breastfeeding, which was hard and really good, because like I said, I was working and it was really difficult. But we just started. He has two front teeth. The lower ones came in.

And yeah, he's so cute. And he's starting to try solids and he's totally unconvinced. He's not sure. He's like's like what what is this thing in my my mouth he makes the funniest faces so what do you wean on in what's a la mode at the moment so we started with we were doing baby led weaning so we did like just putting avocado in front of him and letting him make a mess of it then we we did sweet potato. Um, and then we actually got Yumi sent these really amazing little baby food jars that they did some, this is so fancy and talk about Los Angeles food scene. Um, they did like a collab with John and Benny's, which is a restaurant in LA. Okay. So I was like, are you joking? This is the fanciest thing ever.

And so then we like pivoted and he actually seems to like that a lot. And I just put him in a chair and like, we kind of like handed to him and he, I mean, he's, he's just confused. He watches us eat and like looks very interested in what we're doing. But then when it comes to actually tasting things, he's like, uh, this isn't, is this right? Like, are you guys sure? I love the idea of your son, like, having a bit of, like, you know, vodka pasta rigatoni whilst you're, you know, John and Vinny's special. I mean, this is hysterical. I know, I know, I know. My husband's convinced that he's just going to, like, be like me and go straight to eating

Chinese food or something. I don't know, just because I have, I like to eat. Is that your favorite? I don't know, just because I have, I like to eat. Is that your favourite? I don't have a, I have two. I love food too much to choose a particular thing. But I want to talk about this. You write about it in the book. You kind of, you had this, it didn't sound vast,

the flat that you were renting in downtown LA. Maybe, did the bedroom not have a window? I mean, was it a basement, was it? Yeah, it was a basement. And there was one window with the super low ceilings, like I could put my hands on the ceilings. And there was one window with bars on it that looked out to a parking lot. So it wasn't exactly the fanciest. Yeah, I actually loved it. I thought it was so cool. But now looking back, I'm like, wait, I lived in a dungeon. But you talked about getting, was it a Thai takeout that you'd get all the time? So I want to know what's the Emily order at a Thai place? And do you still go to that downtown Thai place?

Does it still have a place in your heart? I mean, I think Thai food in general. I mean, I'm in New York now more, so I don't go to the same Thai places um in LA but yeah Thai food is like my comfort food um and I'll get a masaman curry some spring rolls um sometimes I'll do like a pra ram which is like the peanut sauce um always like a drunken noodle my mouth's watering so um do you cook Emily or are you just like from sex in the city Carrie you just order in yeah I'm more I'm more that um but I've gotten better again in COVID um got better with cooking and now you know I typically will like make breakfast or lunch but really for dinner I'm I'm kind of always ordering in or going out. Oh, how lovely.

What area are you in in New York? I'm downtown. I'm in Tribeca. Oh, OK. So you're like in the thick of it. Yeah, I'm in the thick of it. I know, but we need to go back to the start. I need to know about the dinner table, your family dinner table. You talk about your family so much in the book. I want to know who was cooking.

You know, were both your parents teachers? Both my parents are teachers, yeah. And so what were you eating and were they good at cooking? My mom is a very good cook, although I think she would say she isn't, which is she's one of those who's like never like, oh, people are so much better than me. And it's like, no, you've whipped up this like gorgeous meal. Like, oh, there's people are so much better than me.

And it's like, no, you've whipped up this like gorgeous meal. I would say like very traditional kind of, you know, we'd have like chicken, veg, like carb sort of situation. Um, my mom like had a couple of family recipes from her sister and her mother that she would always go to. What were they? There's one called Welcome to California Chicken that I still really love. It's like my mom's family was from the East Coast and slowly sort of everyone made their way out to California. And this dish has like a really good yellow cheese, a white wine,

some baby onions, and you just bake the chicken in that beautiful, some mushrooms. You bake that chicken and then you serve it with white rice and it's delicious. It's a classic. Actually, you know what? I've got some chicken Supremes in the thing. I could do that if my children ever ate anything that I bloody cooked for them. And so what's the other one? If Welcome to California is a kind of chicken mushroom casserole situation, what's the other one that she would cook I mean there's

there's so many like she would do a layered casserole situation where it was like zucchini and then peppers and then chicken and then rice and um cheese but my mom also like loved she um had lived in Poland for a little bit so like one of the memories I have was like we'd make something called kanapkis when guests would come over. And they were like little crackers with a tiny bit of cream cheese and some dill and maybe some like fish eggs. And then my dad would cook sometimes too. And he'd like make a chili. That's such a dad thing to make.

But yeah, he loved to make chili. And he was very good at making breakfast. So he'd do eggs or whatever. Hello, Table Manners listeners I just wanted to let you know about my new podcast Is It Normal the pregnancy podcast which follows my pregnancy journey and with the help of some brilliant experts will reassure and inform you about all aspects of pregnancy and giving birth throughout my pregnancy I spoke to consultants mid midwives, obstetricians, sonographers, mental health experts, doulas, home birth midwives, reflexologists, the list goes on. And with the help of questions from other pregnant people, the podcast covers as many aspects of pregnancy and giving birth as possible. I'd love you to have a listen and please let your pregnant friends know about it.

You can subscribe now on Apple, Spotifyify acast or wherever you get your podcasts i wanted to know the the surname and please forgive me that is it polish yeah it is yeah so so have you been able to go to poland to eat polish cuisine a lot because i know that you spent a lot of time in you used to go to miorca every summer, didn't you? And Ireland. Yeah. And Ireland. Yeah. That's a real contrast in climates. Yeah. Bantry, West Cork. My parents are actually there right now.

Yeah. My parents, you know, they had, as teachers, they always had the summers off, June, July and August. teachers, they always had the summers off, June, July, and August. And they decided to invest with some friends on these, in these two properties, basically that were like, I didn't have running water in the house in Majorca for a while and there was no electricity. But my parents, it was like my dad's kind of art projects. And he would work on them with friends every summer and yeah we we got to spend a lot of this you know these summers in Mallorca and Ireland which was amazing talk about for a kid like learning not to be a picky eater because I just was kind of like thrown into situations where it was like okay well you know in Ireland you eat like meat and potato and veg and it's delicious. Um, um, and then in Mallorca you've got like, you know, the paellas and like a lot of seafood. Um, and I just, I kind of learned to like love it

as a young, as a young kid. So you'd spend kind of what, like half and half. So you go like three weeks in. Yeah, exactly. And you said you hit the nail on the head. We would have to pack like sweaters and coats for like the second part of the trip. And then like, you know, basically sundresses for the first. Do you still go to Mallorca? My parents sold the house. The friends that my dad owned it with, unfortunately, he passed away. And they kind of decided that they were done with that chapter. I mean, my parents are, my dad's in his 70s.

My mom's turning 70. And the house in Ireland was a little bit more comfortable, required a little bit less work. And they just love, love West Cork. They love Bantry. I haven't been there. Have you? It's so beautiful. Yeah, it's so beautiful.

It's like best kept secret kind of thing um it's it's stunningly beautiful I mean it's just so green and glorious but it is so damp it's true it's so true and you know um they're there right now and I'm like you guys it's not summer there because even summers can be kind of gloomy and rainy. But yeah, they love it. They do. They're probably in the pub drinking whiskey, having good crack. Yeah, the crack is everything.

Crack is everything. Eating boiled gammon, boiled cabbage. Yeah, and it's delicious. And I actually think the food, it's funny because people always make jokes, obviously, about like Irish food is like so simple, whatever. And I've always said I think it's so delicious, partly because down there, like everything is from local farms. So it's also fresh. It's wonderful. Do you think you'd like to carry on that tradition of having summers spent in Europe?

I like the idea of, you know, you're doing it. I'm not sure. Well, you're not a teacher, so you're not going to get six. This is the bugger. When you're self-employed, you don't really get that six weeks off. Exactly. No, I, it was really nice though.

I mentioned earlier, I had a month this summer where I didn't do any, I wasn't working. And we did go to Italy for two weeks with the little baby man. And that was so nice. I mean I love I love Europe I definitely I mean and I also you know I travel there a lot for for work so I just got back from Paris and Milan um last week for fashion week how was it yeah it was good it was good were you actually on the runway yes I was I was wow oh yes of course you did bloody the Fendace yeah Fendace

and Versace was that fabulous yeah it's amazing it's surreal and I mean Donatella is a living legend but I mean I I've been to a few fashion weeks and I've been to Paris and Paris has like it just has that thing where it feels quite fabulous it's how you expect fashion week to be it's a lot of darling darling and fabulous kind of events and it just feels I mean you've been going for a while but I mean does it feel like you're just you get to catch up with old friends or is it quite intimidating because I've always found them rather intimidating I always feel like a bit of a fraud that I'm there look I'm not walking on the runway don't get me I'm not a model I'm not doing that but there's something around it that feels I feel like I'm Cinderella and I should just like enjoy the kind of 12 hours that I'm kind of in this

fancy dress and and yeah and make I don't know and then I kind of go back into being a pumpkin no I totally um I totally feel that way too even as somebody who like work it's part of my industry and part of my job um and I will say you know there, there is a part of me, I don't know if it's me getting older and having a baby, but like post COVID, it just feels all sometimes a little ridiculous. Like, especially, you know, fashion shows themselves, like don't really need to happen now in the same way. Like it used to be that that's where people would do the buy that would like set the trends for the next year. Obviously now with fast fashion, with the internet, like everything is blown up in two seconds. Um, so I do, I think that the, that it's,

I enjoy it. And I think there's a lot of beauty in fashion, but there's also a lot of like ridiculousness that, um that sometimes can like hit the wrong way. And people, you know, I've been doing it for so long now that I do feel kind of like, okay, like maybe less of like the kind of fraud feeling or whatever. But I guess I do also still have a feeling of like, what the hell? what the hell is this um you know it's a little zoolander Emily we ask everybody on this podcast what their last supper would be so this is your last supper before you are going off to a desert island for a very long time and you're allowed a starter a main a dessert and a drink of choice oh my god you can you can chew you can mull this over and we

can come back to it but if you've got anything that just sings out um this is really fun this is really fun i think i'm gonna have to what i would do is i'd have to like make each um each sort of the appetizer the entree the dessert everything would have to be its own cuisine sort of thing. I like that. Yes. So, I mean, this is going to, people are probably going to feel like disgusted by this, but I would probably have either a really glass, nice glass of red wine, an Italian red wine, or I'd have like a Hendrix martini and dirty, dirty.

Oh, babe, it's my fave, but never do gin i do vodka i can't drink vodka it doesn't is there a reason for that i don't know i just it doesn't i don't like the way it feel it's i know that people like typically say that about gin but i have the opposite so it's not mother's ruin for you then the no no no no gin mart, no. I love a dirty gin martini. Some blue cheese. Blue cheese olives, please. Blue cheese olives? What are they?

Oh, my God. They're olives stuffed with blue cheese and they go in the martini and they soak up the booze and it's delicious. What? Oh, where do you buy them? I don't know.

But you guys need to get them. Can't we just shove a bit? We could shove a bit of blue cheese in the hole. Yeah, that's it. That's what she said. There you go. You don't have to buy anything. Buy some blue cheese and some green olives.

Okay, fine. Oh, wow. Where do you get that? Do you make a good one yourself? Or where is the best place for a gin martini? In New York City, I love the Odeon, which is a restaurant in Tribeca. I also think that Balthazar makes a really good martini.

Classic. Okay, so then for appetizer, I'm going to have to say I'd want, like, maybe some kind of Indian curry. I'm thinking you're going quite heavy on the old appetizer, but I love you already. I know, but I'm worried. I'm worried about, you know, being able to... She's not going to eat for six months, Jess.

Yeah, I'm not eating for six months. So it could just be, you know, like we could do some samosas with some like tiki masala curry kind of situation. By the way, the Indian food in Britain is absolutely my favorite. I don't think it compares to here. I mean, like Indian food. I'm glad you said that. I mean, it's rubbish, right? It's making my mouth

water again. My mouth is watering all the time. Okay. And then this is, this is where it gets tricky. I would love like a really beautiful pasta situation for my main um but I this is I'm going to be snotty and say that I would like want it you know from Italy I'd need them to do the al dente you're allowed to demand that Emily okay you're allowed to demand that where's the best pasta you've ever eaten oh my god um probably in Rome and I'm not going to remember the name of the restaurant what was in the pasta well okay this summer I had these it's they're basically kind of um I don't know the name of the pasta but they they call I think the translation is like a a strangled priest so they're kind of like yeah that sounds appetizing I know it's it's horrible but it's like these little kind of um

like they're they're very dense, but they're twisted. And they're just so good. Oh, yeah. They look like little kind of worms. Yes. Yeah, yeah, yeah. Okay. They're called strozzapreti.

Yes. Oh, strozzapreti. Yes. Say that again. Strozapreti. Okay. Well, I'm not sure. The priest choker.

Okay. Okay. I'm so glad. For a second when i said that i was like wow it's gonna be so embarrassing if i just made this up and i'm wrong and everyone's gonna be like where you were in rome and you were thinking about them yeah um and then yeah just like a gorgeous red sauce i think simple and simplicity, yeah. So that's that. Okay, so are you going to have any salads, any sides with that? Oh, I get sides?

Oh, my God. Babe, you get anything you want. Oh, my God. Okay. I would love some fresh spring rolls, Vietnamese spring rolls with some peanut sauce. I'm going all over the place. I'm not saying these things go well together.

It doesn't matter. I'm understanding that you like a little deep fried situation. No'm saying the fresh one oh the summer rolls yes summer rolls with some peanut sauce gorgeous um and then recently I've actually really been craving some pumpkin pie which I'm gonna make happen because it's it is the season but um that would be my dessert you know what I feel like New York I don't know whether it's his the season but um that would be my dessert you know what I feel like New York I don't know whether it's because I've always ended up being there around Halloween time and I have and I talk about this a lot but I have a real connection with Gilmore Girls and I know that's Connecticut but they're always like they do a really good Halloween spread

there and Thanksgiving but I I we don't get pumpkin pie here unless you are related to an American. It's just not a thing here. Oh, my God. I'm so sorry to hear that. I know. That's a tragic act. It's hard. It's very hard.

It decks the entry of Whole Foods. When you go there, it's like there, isn't it? Yes. And I just kind of, I'm very jealous of that about America. I do love. So a little spice in a pumpkin pie. Oh, my God, it's incredible. There's a place called

Petey's Pies in the city that will deliver a whole pie to you via Postmates, whatever. And when I was pregnant about this time last year, there were several deliveries of pumpkin pies made and they were consumed very easily.

Shockingly easily do you have them with ice cream or cream i like cream yeah like the squirty stuff where you'd have like fresh cream what is it they they will deliver fresh cream but i would i'm no snob like i'll totally do red whip or whatever it's called um yeah yeah from the can i yeah i do maybe mom maybe we should do a little pumpkin pie thing soon what do you mean I mean I need you because I don't have a kitchen at the moment but yeah oh no I mean usually Emily we'd usually cook for you this is how we usually do it on the podcast you come over to mom's or mine when I have a kitchen and um and we cook you a whole dinner and we have dinner and chat so

you're getting a bit of a half-baked table. Well, I do feel a little cheated, to be honest. I know, I'm sorry. I'm sorry. It's okay, it's okay. When are you coming over to England next? I'm going to be there late November to do some press around the book. Listen, we could do Thanksgiving together.

You're on pumpkin pie duty. Actually, I think it's the weekend after Thanksgiving I'll be there. So maybe I can bring some pie on the plane for you guys yeah I agree well speaking of planes you fly a lot we are both big fans of plane food do you bring your own food or do you like plane food I actually like plane food sometimes it It depends. I was recently on, when I flew back from Paris, I flew on, I guess it was Delta Air France, and it was really bad. I made the mistake of getting, like, lamb,

which was a bold move, to be clear. That's unusual for a plane. Yes, but it was dry, and it was just didn't, it felt more like jerky, honestly, with some couscous. Yeah, yeah, I know. That's a shame. That was a shame. It was sad.

But, you know, the bread and butter can often be the redeeming thing. Just a really good. I know those little fluffy buns. Yeah, they're pretty good. They're not bad. Mum's just like, well, mum's got a taste of business class now. She's 70. She doesn't fly any other class.

of business class now she's a 70 she doesn't fly any other class and um I feel like you've upgraded on the food now mum and you get your your metal knife and fork I like it even on the cheap charters I like the food I mean it's you often get curry yeah on British British yeah you get tikka masala and it's always quite good yeah by the way, that's my dream. That's what I would love to. It's my last meal, so. Yeah. So what are your plans for Thanksgiving? Are you going to do a big thing? I don't actually know yet because kind of everything's been up in the air.

At one point we were thinking that maybe husband and baby would come with me to the UK and we'd make a whole trip out of it. But then I got my schedule and it's looking very, very busy, and it's just not worth it to, you know, the time change on the little ones is pretty brutal. So it might be kind of a non-Thanksgiving this year. Like maybe his mom lives in the city,

so maybe we'll see her or do some friends. I think my parents will actually just be getting back from Ireland I don't know I don't have my plans set there was there was a chance it was going to be a UK Thanksgiving but sadly no no longer Emily we ask everybody what their karaoke I mean it's really hard-hitting questions here at Table Manners but you know I I feel feel like we have to know what your karaoke song is. So it used to be Doo-Wop, That Thing, Lauryn Hill. Okay. With the rap and all of this? Yeah, which means that I would fail miserably.

Always. Like, so miserably. Like, horrible. Nobody would enjoy it. But every time, you know, especially if you had, like, that one extra drink, you're thinking, like, no, this is going to be the time. time I'm gonna do it this time I know I know the song I know it and every time I failed um I haven't been to karaoke since March of 2020 or before that so it's been a really long time I don't think that that would be my song that I would return

to karaoke with but it was my song for a long time. What do you think you'd return to with? I don't know. I'm going to have to give that some thought. Maybe something like a little bit easier, like Fleetwood Mac or something. I don't know, you know? Have you got good table manners before we go? Oh God, I don't know.

I feel like the British standard of table manners is quite high. So I'm not sure if I, I definitely think I, I'm very conscious of being polite, but I do feel like there's etiquette that's different in the UK that I'm not sure if I would be perfect.

I thought I would be using the right fork and whatever, you know. I'm sure you're fine. I just got to ask one thing before you go. What are you ordering in tonight? I might do Greek. I might do Greek tonight. Greek!

Does it travel well though, Emily? It does. There's this place called Pilos in the East Village that has the gigantic beans and the red sauce. Oh, gigantic. Oh, they're so good. And they're really, they're a little sweet. You'll be farting like a trooper though.

Yeah, yeah, yeah. I can't worry about that. Emily, thank you so much. Thank you so much. Good luck with the book. And thank you so much for taking time to chat to us. Really nice to meet you both. Thank you so much.

Yeah, you too. Lots of love. Thank you. Thanks so much. Bye. Bye. Emily Ratajkowski joining us for, I'd have to say, a short 45. Those bloody American PRs.

Pull them away. And we could have chewed the fat a little longer, I'd say. But Emily was really charming. And I'm sure she would have had seconds, Mum. Oh, done Greek for her oh I feel like Greek now those gigantes what are you having for dinns mum never mind Emily and her gigantes I'm out for dinner oh where are you going Claire Orms oh Claire Orms let's just go back in time shall we because I don't know anybody who's from southwest london who maybe grew up around clapham in the 80s may have gone to orms wine bar do you remember when wine bars were a thing and they were fantastic hers was so cool it had little booths it was so cool so the orms had that and then

they had a place on batsey rise called french. Yeah, she was ahead of the game. She was ahead of the game. Doing puff pastry, French Tarts. I'll never forget that apricot and amaretti biscuit. And amaretti biscuit. Oh, and they came like a pizza. Yeah, delicious. Bring back the French tart, I tell you.

It was absolutely delicious. If anybody else ate at French Tarts in the 90s, that would have been. Let me know. She'd always bring one round for one of our do's, wouldn't she? Yeah. Love that. So I'm going there tonight for dinner.

Oh, nice. Well, let me know if you get a French tart. I will do, darling. Are you going to order in tonight like Emily? You are almost that person. You are almost Emily Ratajkowski. Oh, well, thank you so much. You've got a new baby and you like ordering in, darling. Jessie, why is your thumb up? Oh, well, thank you so much. You've got a new baby and you like ordering in, darling.

Jessie, why is your thumb up? Oh, no, what is this bloody thumb up thing? It's fucking annoying. I mean, she orders in. Thumbs up to that. I do think thumbs up to that. No, you know what I'm doing, Mum? Because this is my life at the moment.

Sam, my husband, really finds it really sexy when we defrost the freezer and we're still defrosting the freezer in the fact of getting rid of everything yeah i think it's worth working through your hum yeah he loves it and he i don't think he fancies me more than when i've cooked something with yucky veg that's been in the fridge for too long. Chessie, you're going to be like the good life soon. It's really, really sexy stuff that's going on. Anyway, thank you so much for listening, everyone. Take care.

Lots of love. Thank you for listening. The music you've heard on Table Manners is by Peter Duffy and Pete Fraser. Table Manners is produced by Alice Williams.