A lot of times on tour it's about, 'OK, where am I today? Wow, I'm in Costa Rica. What is their famous dish?' And it's about trying the food, and really experiencing it.
“I didn't want to save art - I respected the older artists too much to think art needed saving. But I knew it was finished, even though, at that time, I didn't know what I would do.”
“I always buy the smaller turkeys. On the pre-baste put pats of butter on the meat under the skin, put the skin back on, put a bunch of seasoning on the top, call it a day, put it in the oven. With a 10 - 12 pound turkey you are done in a couple of hours.”