Krissy Downey tells us what it's like working for Martha Stewart, The Today Show, the BTS of food TV

Okay. So, like you are queen of food to me. >> Thank you. >> How did you end up at the Today's Show though? >> This job for an internship at Food Network just came up, but like you have to get it. So, I got it. My first show was Beat Bobby Fle. You know when you watch like a show and they put a chicken in the oven and then one comes out and they're like, "And I made one earlier." >> Yeah. >> They didn't make it earlier. >> This week she posted with a she posted with Martha. >> The first big moment for me was when we met Stanley Tucci. I have very sort of like traditional parents with traditional careers and and so when I told them I wanted to go to culinary school, I felt like I was telling them I want to put on a red nose and go to clown college. It's so easy to just like see one roadblock and then be like, "Oh no, I'm not going to do it." Like my parents don't think it's a good idea or like my friends think it's kind of crazy or whatever and just start. Food is probably the number one thing, maybe the only thing we have left that brings people together. >> It's so true. I really need to start cooking, but I know nothing. >> Like where would you lead them? What would you tell them? >> I literally am like a chef and I don't cook complicated things. Like you just have to start. Like it's okay if you mess up. >> Hi house guests. Welcome back to my home. This week we are off to New York City to record with my current favorite comfort creator Chrissy Downey. I am obsessed with that woman. Found her on Tik Tok at Across Chrissy's Table. She has incredible recipes, but honest I do make them. They're actually incredible. But just watching her videos, you feel so warm and so calm and so cozy. She's kind of like the female version of Harrison, like another like ina garden, if you will. She is just the girl for the podcast. Like, she is just the girl for the perfect winter comfort episode. You guys are going to absolutely love her. I'm unbelievably excited. Okay, she is so talented. She works at the Today Show. She's like with Martha Stewart all the time. It's actually insane. I'm really excited to have her on. I hope you guys enjoy. If you guys are watching on YouTube, be sure to subscribe and comment below where y'all are watching from. And if you are not watching on YouTube, be sure to head over to YouTube and watch on YouTube. Anyway, I hope you guys enjoy and let's get on with the show. This is the most fabulous day of my whole life. >> I'm so excited. It's the most fabulous day of my life. >> No, like I literally couldn't be more excited. I'm like fangirling. >> No, >> no, like I am obsessed. Well, I was just saying like off air that you know I am obsessed with you and then I texted Harrison and I was like, "Oh my gosh, do you follow this girl Chrissy?" And of course he was like yes obviously obsessed you know which like did he before I don't know >> everyone thinks we're siblings >> you know everyone on TikTok is like are you guys brother and sister >> you should start yes >> yeah we're always looking to start rumors about ourselves so like I like that one >> I mean that's a good one >> um yeah and then I was telling him I was recording with you and he's like I'm coming and then he text me and all of a sudden he was going to your house in New York without me so yeah >> he did we made mac and cheese and apple martinis >> that was my Super Bowl >> I know we had an amazing time >> I was like texting him like one of the videos going up >> I know we literally it was So funny cuz people were like, "Oh my god, it's so funny you're friends." And I was like, "No, we are friends, but we met in person 15 minutes before." >> Absolutely. Well, that's us. >> Phones went up. >> We met like five five minutes ago. And I was already like, "So, do you want to go to our citror?" >> I know. And yes, the answer is yes. >> The answer is yes. Okay. So, like you are queen of food to me. >> Thank you. >> Can you take us through your journey, your background, your childhood if you will? Like where did this come from? Because seriously, you are a star. >> Thank you. That's so nice. I know. I'm very uh newish to like sharing online. So, I really appreciate it. I I feel like I'm so used to cooking other people's food. >> So now that I'm kind of cooking my own, it's very fun to >> to be on my own doing my own thing, you know, >> to dabble. >> Yeah. So I moved around a lot growing up. I'm from My parents are from upstate New York, but we moved around a ton. So we lived in San Francisco, New Hampshire, Rhode Island, and then when I was 10, we moved to Atlanta. Yeah. So I always say that like my love of food really came from having different friends from so many different places that ate really differently. Like people in San Francisco The elementary school I went to, like the public elementary school was in a super Chinese-heavy neighborhood. And so all my friends were Chinese and I'm Italian. And so like we had very similar ways of food being really important to our families, but it was always just like done differently. So from a really young age, I just was always noticing how people ate and how when I'd go to friends houses, like the way that their parents made food and stuff was so reflective of who they were. So moving for sure like informed my love of cooking growing up. And then when I was 10, we moved to Atlanta. And literally the reason I really got into food was because we were moving and I didn't know the TV channels. >> We were in like this in between, we were moving into a house, but we were in this like in between apartment for a few months before like we moved into our house and I didn't know the TV channels, but I found the Food Network. >> Um, and so I started watching Food Network. I was in fourth grade and that was really it. Like it is so funny because I've worked so much with Food Network, but that is really the foundation of how I got into food. So I started cooking. I always cooked dinner in high school. Like I would always go to the grocery store after school and get the groceries. My parents worked a lot. So I was always cooking. And then I went to college. I went to Boston College. And you know, people aren't the most like alternative career path people in that environment. So, I never even imagined going into food at all. Like, it was just this hobby that I had. So, I graduated. I started working in AI. We've known each other 5 minutes. Like, it's And you, you know, that was just not it. >> Yeah. I That's not exactly what I see. >> Yeah. No. And in 2017, AI was like not at all what it is now. And I actually worked at a company that was based in Spain. And I we went to Spain a few times. And it was actually fun because I'd be like, "Oh, what what am I going to eat? like what am I going to be eating on these trips? >> And that's why I love the job, >> you know, and and that was why I was amazing at my career. Like the AI wasn't registering, but you could go get pa and like that was really fun. And so I knew that that it was like my primary hobby and I was just like this, you know, this is what I want to do, but it was felt really scary. Anyway, so I got a new job at a beauty company, which will remain nameless. And I had a very bad experience working there. And with some very good people, but a bad experience working. And honestly, I was 24 and it was kind of the best thing that ever happened to me because I was just like, "Okay, I'm 24 and if I'm going to do what I like for work, like I have to make a big move right now." And my parents were really supportive, which was surprising. I have very sort of like traditional parents with traditional careers and they're just like normal people. And so when I told them I wanted to go to culinary school, I felt like I was telling them like I want to put on a red nose and go to clown college. And they didn't take it that way at all. They were like, you have to do it now. So that was God almost 7 years ago. So so crazy. Wow. Yeah. So almost 7 years ago. And then I went to culinary school and changed kind of my whole path after that. I was 24 and kind of like unafraid. Like I don't know if I could do it now. 31, you know, >> but >> it was the time of my life. Like, I've never felt more myself. >> Okay. I want to go into culinary school. How long is culinary school? >> So, it depends on what you do. There are programs where you can get like a bachelor's degree. Um, but since I'd already gone to college, it just like didn't make sense financially or time-wise to like invest in that kind of program. So, I went to a school called um the Institute of Culinary Education, which is here in the city. There's one in LA, too. And it was about nine months. So, but very it was a very intense time because I went to school in the morning and then I was a full-time nanny at night. Um, so it was just all over the map. Like I was all over the place. I didn't see my friends the whole time. >> Wow. >> It was just a big investment in my life, you know, but like truly have never felt more myself. It was so fun. Like the time of my life. and everyone in my class was um like 18 because it started in September. So, a lot of people were doing it instead of college. >> And so, I was just like so carefree. It was like a bunch of teenagers and me and like one other girl that was my age. >> And we just like let it rip kind of and we were like, "Okay, like let's go all in on this experience." It was so so fun. >> When you went to culinary school, what was your end goal? Like, did you imagine yourself in TV? No, I really had I mean it's like I say no, I think I would have been too afraid to say yes at the time. Like >> culinary school really they really encourage you to go into restaurants and so I felt sort of like a sellout being like I want to work in food media. >> So I was really thinking like short term like quitting my job and going to culinary school really gave me permission to be like a short-term thinker for a little while and I was like okay I'm just going to work in a restaurant and see what happens. Um, and I probably would have done it longer, but COVID started and the restaurant that I was working at closed. Otherwise, like perfect timing. >> It was amaz It was an amazing time to change careers in the food industry. Um, literally I finished culinary school on March 12th, 2020 was my last day of school. >> Perfect. >> Um, and the restaurant I was working at closed the next day. So, yeah, it wasn't ever my plan, but I definitely thought I'd work in restaurants longer than I did. It was very circumstantial how it all unfolded. Um, I actually thinking short term, I know some people will say that's like the worst advice ever, but I think especially with the way that the landscape of the world is changing so much like and so quickly, >> so quickly and even like a 5year plan, I'm like I think really you need like one step at a time and then it's going to find like I think we almost at least for myself if I'm trying to think too far into the future and then think backwards, which I do loosely do. I have like a loose idea of where I want to end up and like I'm working backwards from that, but I'm not married to that idea by any means. Like I think it's actually especially in your 20s like you're not supposed to have everything figured out. I think thinking in the short term is better. >> I agree. And like it's something that I feel like you you're never encouraged to do like in a job interview with they're like, "Oh, what's what's your 5year plan?" And it's so true. The world is changing so quickly >> and you like the best piece of advice I've ever gotten was to like just start. >> Like you don't always need to know where you're going. you just have to start and like let things unfold because also there's so many things that I do now that like seven years ago I would have never even like I would have never even thought that it was something I it was so far out of reach I would have never even been able to like put the words to think like I want to do that and it's kind of corny but just like having faith that like what I'm doing will work out has made it so all these things I would have never even thought of have happened and like when you give yourself the permission to sort of think more short term you're you don't hold on so tight to an idea that you like miss out on all these other things you wouldn't have thought of. You know, >> also sometimes like if the dream is too big, it terrifies you and it actually like you'll become paralyzed by it. Yeah. You and like you fold and that's it. It's nice to not have that at times. >> 100%. Like if I had told myself, oh, I want to like go >> work at the Today Show and have hundreds like over 100,000 Tik Tok followers. I would have never started. I mean, Tik Tok didn't exist when I went to culinary school. But >> that's the point. Exactly. Like there's all these things that you get to do as you just let the world sort of happen to you a little bit. And it's okay. Like I was very lucky that I had, you know, my parents, they don't support me. They couldn't support me financially, but they like supported me emotionally. And that was enough for someone to just say like, "It's okay. Like, go do this." >> And I feel really like privileged and lucky that I had that always. >> But it's so easy to just like see one roadblock and then be like, "Oh, no. I'm not going to do it." Like my parents don't think it's a good idea. or like my friends think it's kind of crazy or whatever and you know if you just start it's okay you know you'll get there >> you'll get there >> um okay so at what point were you like I am going to well to me you're a TV star obviously >> and maybe technically you're not always the one like you aren't on the TV screen always as the one doing that but to me like you are >> you know what I mean like you are the TV star to me >> definitely not but thank you >> when did you become a TV star like what was the process for that So during co the restaurant I worked at closed and so I didn't work for a few months which was so scary and then um my culinary school I had like you know reach I would reach out to the career center like every week like literally every week being like what's going on like is there anything because a lot of restaurants didn't even want to hire sort of like entry- level people cuz it was kind of such a liability during that time and then sort of at the end of the summer early fall they were like okay this job for an internship at Food Network just came up, but like you have to get it and like we'll put you up as like our recommended person, but like that's it. And I was like, okay. And I was like, I am getting this internship. Like there is no world where >> you don't get it. I was born for this. >> No, I literally was like, you know, when you just feel it and you're just like, I I have to get this. So, I got it. And I lit I mean, there are so many It was an internship. It wasn't like it was, you know, some dream job or anything. I think I made like $500 a week, which was difficult. It was like just enough to pay my rent. But I like knew that it was like the opportunity. And I remember they called me to tell me I got it. And I I'm not like really a a happy tears. I'm a sad tears person, but I don't really cry of like happiness. And I I just knew it was like the opportunity. I was sobbing. I was so excited. So I interned there and they let me intern there a little bit longer than they normally let people intern just because it was co and whatever. And then they sort of like release you after an internship at Food Network to be a freelancer working in food TV. So my first show was Beat Bobby Fle and it's kind of the hardest show you can work on because there's so much food and it's very particular and it's like a really welloiled machine. So >> can you explain like what you do on these shows? >> Yeah. So there's a whole team of people behind when you watch a food show like a food network show or I work at the Today Show now. Like anytime you work at you work you watch a show where there's food on it there is a team of people working behind the scenes to set up all that food. So it depends on the nature of the show like a competition show and they call them ITK in the kitchen shows like Barefoot Contessa they work very differently. A competition show is like much higher volume. There's tons of food and you know sometimes I've done shows where there's 16 contestants. So there's 16 bottles of soy sauce at every station and like 16 everything and just like the equipment everything is out of control. And then a smaller show like an in the kitchen show is very like you make three of one thing and it's much more it's not peaceful but like it's much more peaceful in comparison. So there's a team of food stylists behind every show making all the food. So, you know, when you watch like a show and they put a chicken in the oven and then one comes out and they're like, "And I made one earlier." >> Yeah. >> They didn't make it earlier. We made it earlier. Yeah. And people are always so disheartened to hear that. They're like, "Oh my god, they don't actually make it." But the talent nine out of 10 times has a huge hand in the process and like it's their recipes. It's their vision. So, we're totally just executing their >> It's just for the filming process of it. >> Exactly. Like it wouldn't be possible for one person to like do produce all that food. Like there's just no way. So >> and have like everyone go home to their kids that night. >> It would not happen. Like even still TV schedules even with teams of like five food people >> like it's still a 12 plus hour day most of the time. So no matter which way you slice it, like there's just absolutely no way one person could do it by themselves. But it's like the mo I would have never imagined it was even a job. >> Yeah. I was going to say, did you even know that that existed? No, I had no idea. Like absolutely none. It's like, you know, somebody somewhere is like helping them with the food, but I would have never imagined the operation that it is. Like it's so many people. I mean, not always. I've worked in the kitchen shows where it's three people, but >> it's a whole world and a whole operation. It It could be its own show, honestly. >> That would be You know what? That'd be a good reality TV. >> I know, right? That would be the show. Like, it would be crazy with certain people. It would be the craziest show ever. >> Okay. So, how did you end up at the Today's Show, though? >> So, um I freelanced as a food stylist doing all kinds of different like TV shows, magazines, you name it. Like I commercials, all kinds of stuff. And then I literally applied on LinkedIn about two years ago. I was working for Martha Stewart as like a perma. So, I worked for her as a freelancer. Um it's where like >> per like permanent freelancer. Yeah. It's like where you're freelance, but you're kind of there indefinitely on whatever project. >> Perfect. >> So, I was working for her. I worked for her on and off as a freelancer, perma for several years. So, I was working for her and I knew I was covering someone's maternity leave and I knew that her maternity leave was coming to an end, but was I going to stay? Like, I didn't really know what I was going to do. And a co-orker sent me the listing on LinkedIn and was like, I really think you like have to go for this. my co-orker Julian and he's another like food person and so yeah I applied on LinkedIn and my boss at the show Katie who's the best she also used to work for Martha and so in our interview like a lot of food people when you've worked for the same person you just like >> you're just like here and so we it was like a perfect first date only it was an interview >> and then we fell in love >> yeah we literally fell in love >> what were you doing for Martha you know my queen my everything >> I know she was actually just on the today's show today Oh, >> I just came from her. Yes. I did not look like this, but I came. Well, you were with her last week, too, which we'll get to, too. Loving this. >> Um, yeah. So, I've done all kinds of things for her. So, I She had a a TV show on Roku that filmed at her house. >> Trust me, I'm up to date. >> Yes. So, I worked that show. >> You were at the house all the time. >> I was at the house all the time. >> Um, it was crazy. It was so crazy. I really had no idea what I mean. I I had worked for her before like in her offices, >> but it's such a different experience to like be on the the grounds of her home and it was so fun. Like we would have there was it was a really small team and we were so super close and she's one of those people with just like such high expectations that you're just like so you're there's no choice but to like bond with the team and like really know each other and everything. So it was so fun. I literally would drive there. I was the shopper for the show. So I procured like all the food, which was cuckoo bananas. Like I would drive all over the tri-state area. I would forage like things from her own garden. I would use eggs from like her chickens >> for all of our stuff. I know. And it's one of those things like you like no one thinks it's a job. >> Yeah. And you also like how did I get here? >> No. Literally all the time I'd be like what what between like me working in AI and now happened >> literally. >> But no, I needed a car to do the job because I was doing the shopping and my like uncle, God bless, um has like a used car dealership and he was like, "I'll get you a car." And I was like, "Okay." So he got me this like 2006 Pontiac Grand Prix that like barely drove, but it was perfect. Like it was exactly what I needed. And so I would literally like hobble onto her property every day. It was like a mile drive from the start of her property to like where we would film on the property and my car would be like like through the grounds and I'd be like I'm here with the mood. Um so yeah, definitely not like a fabulous experience, but just >> it's just so >> no words. Yeah, the first day I really was like this is I remember I had a I like went I was so early because I was just nervous of being late. It was like, you know, an hour from my apartment and I had to drive the Pontiac there. And so I remember on the first day being like an hour and a half early and like the call time was probably 6:00 a.m. Like I was there at 4:45 and there was a bagel place that was open and so I went and got a bagel and like sat on the edge of her like gate eating this bagel just being like, "What is happening with this right now?" Yeah, >> I can picture the whole property obviously. And have you ever watched her master class? Sorry. That is >> I have >> the way that a child feels in the south at an evangelical church camp like when the music's on the fog machine, they're going in and out. That's how I felt watching that master class. >> I can't believe I can't believe she did it. Like not because she wouldn't do it, but just >> master class is the craziest thing that people just share like that. And she really >> she's that's exactly who she is. like how she was on that master class. That's who she is. She's like very intense, but in a way that you >> just like admire so much. >> And she is I would I would describe her personality as just very intense with like these very funny moments of lightness that come up that you're just like, did she just say that? Like >> for real. >> Yeah. >> My manager came from like worked for Martha and then I met her last year. Yeah. >> And it was literally the coolest experience. >> I was like, where'd you meet her? So, I was in the city and last minute I got just to record I got an email from or a DM from Rare Beauty and they were doing the um like comfort launch or something and so we were downtown and then it was cool cuz I've done like Martha TV but just like I filmed in Texas >> and you know Roku and I like you're familiar. >> Yeah, I'm know the one. >> I'm like I'm like in it too. No kidding. >> Oh, you are? >> We filmed it in Texas anyway. I met her and then her team I'm like friendly with because of that or whatever and it was so cool cuz we're like standing at these bar tables and then like I was just talking to her team about like other stuff and then all of a sudden she came up and I was like oh my god this is the coolest. >> It makes so much sense though like she's always at >> like young cool events like >> that woman knows how to stay relevant. >> She does like she is just always reinventing and always becoming like the new version of herself. Like it makes so much sense that you would meet her at like a rare beauty like >> absolutely >> young girls party cuz that's who that's what she is. No. Okay, so back to you. So the Today Show, >> yes, >> happens and are you like this is the craziest thing ever? You guys should see her Instagram. Like most recently this week, she posted with aa she posted with Martha. It was just so crazy. Okay, so I'm a big SCU fan, too. So I am talking over here. I just like feel like you're not going to talk yourself up. >> No, I feel like I've been talking non-stop and this is only my second podcast, so I don't even know how to do it. >> It's a podcast. Okay, guess what? Good job. That's what we're doing. I like it. Yeah. Um, so I'm like a huge SVU fan and like Olivia Benson and Olivia and Elliot Sailor, >> they were there and I posted on my story and I was like, "That's so incredible." And then she replied to my story and was like, "I made that coffee." I'm like, "Shut up." Oh my god. >> I know. It's the funniest thing at the Today Show especially because they'll be like, "Oh, um, you know, AA's coming. We're going to make this bowl, whatever." That's like our normal bread and butter. And then like every other week I'll be like oh like Paul Meco's coming and we're gonna split the G like can you can you pour some Guinness and I'm like you know I absolutely can and I can hand deliver it to him too like if that's where I'll join. >> Yeah. And then I have to like be professional and be like here's your Guinness. Thanks. And then I go in the kitchen and I'm like >> you know it's crazy. So yeah, it's like a funny gambit of people that come on because we also get like bloggers and it's like their first cookbook and they're so excited to come on and we're kind of not coaching them on how to do but for like a lot of people it's their first time on live TV so we're giving them like pointers on that >> and then the next day like Martha will come on who's like such a pro like she doesn't need any pointers from me she just needs like okay where's the spoon you know >> and then >> like Jennifer Garner came on once and made this like cobbler with her mom cuz her mom had like post like this recipe had gone viral whatever So, it's just been the craziest opportunity to see just like all the different types of people we get to do things with. It is literally crazy. Like I would have never imagined it ever for myself ever. >> It's all these people who are like at the top of their field or like the top of their craft. It's that's insane. >> And I like tomorrow Jeanor is coming on for example. And if he ever listens to this, I'm so sorry, but I'm so nervous. But like it's going to go well. It's going to be okay. Like we're such a welloiled machine. Our team is so great. Like everything is going to be totally fine. But I still every day I'm like, "Oh my god, I'm cooking with Jean George tomorrow." Like I >> It's Yeah. So it's And even today with Martha, like I don't get as nervous with Martha because we have a rapport and I like admire her so much that no matter what happens, like even if I did a terrible job, I'd be like, "I love you so much." Like I'm I'm sorry I did a terrible job. But yeah, I get nervous all the time cuz just the level of people that we get is so like unbelievable every day. >> Do you have any of like your favorite moments from this job? >> Definitely. Yeah. The first like big moment for me was when we met well he had already been on before so my team knew him but Stanley Tucci like that was a big one for me. That was a huge So every time he comes on I like put treats in his green room. So, I made like marriots, which are these like Roman pastries. I made I like got to work at 3:30 in the morning and like made them fresh for him the last time he was on or I'll set up like a bar. Um, so he was like my definitely my number one that I was most excited to meet. But gosh, favorite like moments from the show. There's literally so many. I got to make Hod's 60th birthday cake. >> Oh, that's so cool. which was like right around it was one of my earlier like I started in June and May or June and this was in August last year. They were like, "Do you want to make Hod's 60th birthday cake?" And I kind of didn't even know what I was doing and I was just like, "Yeah, sure." And it was the most fun day like I've ever had. It was this gigantic six and a gigantic zero. They were like 2 feet each of them. And that was just it was like the first time I really felt at home at the show where I was like, "Wow, I can do this." Like people appreciate what we do and everything, but there's funny things all the time. I was making like I was sautéing mushrooms last week and Jam Lee Curtis like where the kitchen is is sort of in between where the green rooms are and the set is so a lot of people have to walk through the kitchen and I was sautéing mushrooms last week and Jamie Lee Curtis walked by and was like, "I make an amazing mushroom soup." And I was like, "Girl, I got to try it." like like the craziest things happen all the time. >> But yeah. No, it's just it's hard to even >> remember like the craziest ones because >> you're just in awe all the time. Yeah. >> It's just the coolest job. >> It is. No, I I feel so lucky. Like I can't believe that's what I do. And I again, I would have never imagined it was a full-time job. >> I'm there Monday through Friday full-time. >> Like I'm a I'm not a freelancer there. I totally work there full-time. And it's just I would have never imagined it for myself ever. It's just the craziest thing. >> It's so so cool. >> When did you start Tik Tok? >> So I actually have two sort of times that I started Tik Tok. I started in 2023, like early 2023. And I probably got like five 3 to 5,000 followers, something like that. and was doing it every day, but it just I couldn't keep up with it and do my work at the same time. Like I think the craziest thing about trying to start social media is when you have an you know your your other job >> and so I just couldn't keep up with it. Like it it just died where I was like it was a failure to launch basically. But it was the same format and everything that I do now pretty much. But I just, you know, my actual career got in the way. And, you know, we're working these like 12-hour days on set. Like, the last thing you want to do when you get home is cook. >> And so, I would just be like, I cannot put up my phone and shower and like cook a meal and edit it and put it online. It was overwhelming. So, I I sort of stopped. >> And then maybe six or eight months ago, my whole day working at the Today Show has just like moved up because I get to work at 4 between 4 and 5 every morning. >> What time do you go to bed? >> It really varies. Like I try for 8, but it just never >> happens. Yeah. Like I'm usually in my bed by 8:00, but then like I want to needle point or read or like >> I get >> scroll and then I'm like, "All right, I'm not going to sleep right now." >> But um since my whole day has moved up, I'm usually done by like 3:00 or 4 completely with work. So the time just sort of presented itself and I was like, "All right, it's now or never. I'm just gonna I'm just going to do it." And it's been crazy. >> You have the best Tik Tok. >> Thank you. I like when you share books, too. >> Thank you. I know. I feel like I I never want to seem like an expert on anything because I don't feel like I am. And so, whenever I share books, I'm like, "Was that really the top five?" You know what I mean? Like, I'll be like, "Five cookbooks for this." And then I'll share it and I'll be like, "Gh." But I just thought of like 10 more that are so good for that that then I'm like I get so overwhelmed sharing them. >> No, I like it. Sometimes you just have to make a decision. >> Yeah. No, it's true. It's true. I'm like, "These are just the ones right now." And people in the comments will be like, "What about this one?" I'm like, "Oh my god, such a good one. I I forgot. That's a great girl. Yeah. Like, thumbs up. I'm with you. >> But no, I love cookbooks. My apartment is I've lived in my same apartment for not like since I graduated college. >> Wow. >> And so I've never had to like purge to move. And my my apartment is a cookbook. Like it is swimming in them. >> Have you gone to that store? I keep seeing it on TikTok in the city. That's all of the like old cookbooks. >> Donnie Slottnik cookbook. >> Is that it? Yeah. that. Yes, that is a an amazing I'm like not allowed in there. I'm not allowed in most like cookbook stores. >> Yeah, it's fair. >> But I actually I worked with a food stylist a lot who um her name is Sophia. She's a star. Her she was the food stylist on The Marvelous Mrs. Masel. It's >> iconic. >> And so she did I never really got to work in like episodic like fiction TV, which is something I really want to do, but I just sort of never did. But she was we would style like editorial things together and she did the marvelous Mrs. Masel and she would go to that cookbook store and be like okay Passover 1957 like what are they eating and the owner of that store would have like all these reference books and like they would carve out what the meal would look like on the show. So I always think of that when I am in that store just like what an amazing commentary on life what people are eating when is and like how much information there is in stores like that. It's amazing. That is a job I would have never even thought about even with you saying all the other things. >> I know. Yeah. She like would she would tell me about it that she would literally go in there and be like, "Okay, they're filming and this is the year and this is the holiday and like this is, you know, they're this like affluent family on the marvelous Mrs. Masel. Like what would they be eating for Hanukkah or Passover or whatever." And then um Bonnie Slottnik, who owns that cookbook store, would like help her. I'm probably misspeaking on it because it wasn't me, but I just every time I think of that story, I'm like, "Oh my gosh, the way that people put together like information through food like that is just the coolest thing." >> It's really cool, too, because food is probably the number one thing. Maybe the only thing we have left that brings people together. >> It's so true. Hanging on by a thread. >> No, it is. We're We're hanging on by a thread, but like needle point and food, like that's it. >> I wouldn't even say needle point. >> No, I know. The girls are going crazy. >> The girls are crazy. The girls have the ma like the maong girls and like girls girls like we were >> we're supposed to get along with about this like >> you're supposed to be the sweet wholesome grandma hobby. >> No, this is what we're supposed to like do to chitchat together and hang out. >> Maong too. >> So I have played ma jang before >> but I need like a a refresher. My sister and her friends play. My sister is my roommate and so I've I've sort of like jumped in with them over the years where they like need a fourth person or something. But I I need help. >> I still have to teach Harrison and his sister Caroline. So this is perfect for our >> Yeah, it's amazing. We're big on like cards and so I always say it's kind of like Jin, >> but like it's one of those games where >> I get it and then I unlearn it every time I stop playing, you know? Like you really have to play weekly >> or just play it a little bit more periodically. Like it doesn't have to be weekly, but it is also one of those things that like there's a day that you just it clicks and then you don't really lose it again. >> Yeah. >> But like I need that >> I would I mean I would lose it if I didn't play it like a year. >> It's like language almost. It kind of is. >> It's crazy. It's like I also um my I my colleagues from Martha and I we really we've been talking about like taking maong lessons together. >> Wait, I have a great teacher for you. So Clara, she's in the city now. >> We we meet her. Yeah. My friends my friends from Martha also it's so funny because we all sort of take that on from her where like when there's something the girlies are doing, we're like why aren't we doing that? Like we need to be doing that. So, we've been talking about ma jang a lot and I've been saying that we need to come up with like good snacks to eat while you play ma jang >> because you don't want your hands to get dirty. It's it's hard like hard snacks. >> Yeah. >> You know what I mean? >> That's actually such a good idea. >> Yeah. We like we needed to come up with like snacks you can eat while you play cards and ma jang so your hands don't get all like >> perfect >> wrecked all over the the stuff. >> You kind of transfer that to like a stitch night too. >> Yeah. Right. >> Speaking of like when did you get into needle point? >> So needle point I got into in college. love, >> which is actually a funny story. Also, you were way I was way ahead of the curve. Um, I went to Martha Stewart did at Grand Central when I was in college. This like it was called Americanmade and it was like all these American crafters and like brands that manufactured their products in the US. If I remember correctly, I think I want to say it was like 2014 and it was in Grand Central. I literally took the train into the city to go to it and hear her speak and there were all these like artisans where you could buy their stuff and it was very like crophoriented and I bought my first needle point canvas. I was like, "Oh, this sounds like a fun hobby." So, all roads lead back to our girl because that's why I started needle pointing. I remember it was like a little house with a heart and I started needle pointing it and then would kind of go on and off over the years and then maybe like two years ago I was like I need a hands hobby like I cannot scroll like it's got to stop. >> No, it's like I'm an addict. Like seriously. >> Yeah. And like you can feel your brain like >> Yeah. >> evaporating. >> It literally it's No, literally. And like especially I've really ramped up since I've worked at the Today Show because like I have to go to bed. Mhm. >> Like I I have to go to sleep and so I'm like I need a hands hobby so that my last 2 hours of the night like I'm doing something with my hands that's not scrolling even though I love scrolling. Like I'm sorry it's the best. >> Nope. I love it. >> It's like I'm I'm not an anti-croll, but I am a happier person the less I'm scrolling. I will say >> totally same. If I like dedicate the time where I'm like okay I always tell myself I have to get like I work very hard at work but I'm like I have to get to work before I can open Tik Tok. Like I won't do it when I first wake up. You're like breaking your >> Yeah, I'm very busy at work, but when I get the occasional break, I'll check it out and then like an hour before bed, I must stop. Like, it just can't happen. So, >> I'm like a grandma hobby evangelist. >> You sure? You You are the queen of the grandma hobbies. >> Anyone in my life that doesn't have a grandma hobby, I'm like, "Oh my god." I'm like, "This not okay." >> I like I want it to be a thing where we don't even call them grandma hobbies cuz they're just like the girlies hot. >> But I actually just like being a grandma. So, like I'm fine with the grandma thing. Some people get like I get questions like, "How do you deal with your family poking fun at you for making a grandma hobby?" And like they would literally never bother me the slightest. I don't care about what they have to say. >> I love my grandma hobbies. >> No. And like they're they wish they could. >> Yeah. They're jealous. >> Yeah. Sorry. You're sitting on your phone all night. >> All my friends in Nashville like I mean some of them were already needle pointing but we like created this whole group that was needle pointing. I got one of them in last like right before I was leaving and she texted me recently and was like I spent 5 hours on Sunday needle pointing and I have no like anxiety for the week at all. I feel it's crazy what it does for you. >> It is. It really like and you just like lose track of time like you just are so in it and then all of a sudden and it gives you such a sense of accomplishment like when you see the stitches you know what I mean and you're like wow I just like >> did this and the stakes are pretty low because it's not like you're drawing it >> you know I mean it's like paint by numbers >> where it's definitely a skill and like you have you can like get better at it and everything but it's not like you're I mean you finish your canvases which is a you you're on the journey. Well, I'm on the journey now because I'm impatient. Yeah. And even though my grandma finishes all my projects, I want her to have time to do my pillows so I could do the ornament. Yeah. But Harrison's finishing his and he started we went I took him to Erica Wilson in July on Nucket and he's already he's new. >> I'm so intimidated by >> it's genuinely not that hard. Really? I like always say like, "Oh, needle pointing is so easy cuz you're just like stitching someone else's like beautiful design." But the finishing is where I'm like, "Oh, no. That's a that's like a tact a skill." >> Where are you shopping when you're like shopping for needle point >> all over? Um I mean Penny Lynn like 100%. >> Of course. >> Um lette for sure. >> The Paige Spirit stuff so good. >> No, so good. Um, so Greystone, >> which my parents live in Philly, which is not obviously I'm from Atlanta, so so super random. But Greystone is like right by my parents house, >> which was a surprise. Like I didn't know I'd order stuff from them all the time. And then when they opened their store, I was literally home for the weekend. And it was like we're they only are open on like random times like Saturdays and stuff. >> Classic. >> And I was home for the weekend once and it was like we're opening. And I was like, "Oh, I wonder where that is." And I was like, "Oh my god, this these are this is my hometown now." because I don't identify a ton with like where my parents live now because it's not where I'm from. But when Greystone opened up, I it became my hometown. >> It changed. >> Um I love Greystone. I was there on Black Friday. Just like having the time of my life. >> It's such a dream. >> Yeah. No, it's so fun. And also like Etsy, Coco Frank, like I love going directly to Coco Frank's a star. I obsessed with like the citycapes. >> So yeah, I'm kind of all over the map, but I love food ones. >> Yeah, obviously. >> So good. >> We're launching Needle Point like very soon. I'll send you stuff. You'll like You'll actually like some of them. Actually, should I just tell you? >> Yeah. >> Because it's fitting. >> Yeah. >> Okay. So, one of them I'm like, I don't know if they're going to be out by now, but the podcast listeners are getting stuff. So, just our first ones. >> Well, we have like Broing Housewives and serial hobbyist coming back before anyone shoots me on this podcast. But we're also doing like these will become we're doing like a what? Oh my god, guys. I'm so excited. We're doing like what would Martha do? What would do? We're doing all these things. And then we're doing like really really cute designs and stuff. We >> I will >> I'll be sending some. We also have a cute project bag and like needle minders and stuff. I'll be sending your way. Don't you guys mats? >> I know. They're beautiful. >> Thank you. >> You guys are so on the needle minder like game. >> Love the needle minders. >> That that's like I don't even I don't do that. >> No. Okay. So, >> not not by anything other than like I just never have. But I'm jealous. >> When I started stitching, I wasn't really into it and then I saw the people who were like collecting them and I'm like I don't get it. Like I don't care enough. I I need to have one cuz I I will lose my needles. >> But then I just one day got into it and I love them. >> And there's they're like um you know on your Crocs the Jets >> Jibbits. They're literally jibbits. They're jibbits for like Jenz girls. >> Yeah, exactly. >> And Harrison Wallace. >> Exactly. >> He has an AA one that's really cute. Oh. Oh my god. IA >> canvas. >> Which one is it? >> Um it's the one of >> It's like with the Cosmo. >> Yeah. >> I really um I can't >> from more stitching. >> Yeah, I have that one too. I can't decide if it's so um she signed my copy of her memoir >> and I want to get her signature with my like >> with my name stitch on like the back when I finish it into an ornament. >> You absolutely have to. >> You have to. I bought that canvas for Harrison actually. Like we have matches. >> So good. The Martha one's good too. >> Yeah, I have Martha. I know. That's actually the first one that I finished. Like self finished. We have a Don't worry guys. to the podcast listeners. I do have a whole Needleoint podcast coming next month. >> The people are eager for Needle Point >> in it. >> Yeah, people are like, "Can you post about needle point more?" And I'm like, "I'm honestly not good enough at >> No, you should. You should be posting whips." >> I know. I should be posting whips. I will. Maybe. Maybe this is the week. Maybe Wednesday. >> We should have done one together. >> I know. I'm actually doing really good. Um, you know that interview with Oh my gosh, what's her name? I'm so embarrassed. From White Lotus, the Piper No. >> Oh, okay. But I didn't watch that, so I don't know their name. >> Me neither. Me neither. But um it was on the Today Show that that happened. >> And so our anchor Craig, who did that interview, um I'm needle pointing him coasters that say like, "Piper, no." >> That's so cute. >> They're really cute. Um because I love I also have like a little Today Show one. I've needle pointed a lot of like one of my um co-workers just had a baby and I did a little food thing. Like it's hard though to decide. Like this might sound so selfish, but it's so hard to part with them. >> It is. that it's really hard to give them as gifts. Like you're like, "Oh my god, I just like spent so much time with you and now I'm giving you you have to really you have to really like respect someone." >> So just now when you said you were doing coasters for someone, I was like, "Wow, you're so selfless." >> I know. Literally. >> I'm like, "That's so nice. I have to like or I've done pillows and stuff." Like my mom like I'll do it like it's in the family. I'll get it back at some point, you know? Like I'll do that, but it really is. And they don't know how much time it takes. >> No, that's the thing. Like if you're gifting a needle point to someone who like doesn't do it, they're like, "Oh my god, it's so pretty." And I'm like, "No, no, no. Like my blood's in there." Literally like you you should know how much I love you for this. Like I need you to understand like the blood, sweat, and tears. >> Do you know how many episodes of SVU I watched making this? Like you're welcome. >> We are so meant to be. You know my >> you my dream like my favorite thing to do in the entire world is Needle Point while watching SVU. >> No, same. I power through or like really anything kind of murdery. >> That or Gilmore Girls. >> There is no in between. >> I want SVU. I want some sort of documentary that is so [ __ ] up I can't even leave my house for >> or like it's complicated with Merryill Street. Like there is no there's no just like >> Oh, or the holiday. >> Or the holiday. >> Yeah. No, I almost enjoy though something that's kind of scary because then you don't have to like watch it. >> Yes. >> Like you can be busy with something else and then just like tap in. >> Totally. >> So I get scared. So >> love that. I think we should talk a little bit about food for people who are like wanting to maybe dabble into cooking in the new year. >> Yeah. So, if someone is listening to this podcast and they're thinking, you know, I really need to start cooking, but I know nothing, like where would you lead them? What would you tell them? >> I would say to take in like a few different kinds of food media like people are always asking me about cookbooks and of course like any aa cookbook I think is like the first place to start or the book Salt Fat Acid Heat by Simeos is like I think that is the book to give to someone who like wants to learn how to cook. It's basically all about how like all cooking is a balance of salt, fat, acid, and heat, which is so true. Like all the principles in that book are like what you learn in culinary school distilled down into like very understandable information. And Seamine is such a star. I would literally read like her journal entry after a boring day. Like it it's the writing is amazing. But also like the benefit of being in 2025 and having as much video content as we have like go on HBO Max and watch like old Food Network episodes of all different kinds. Like I feel like even like growing up obviously like the Jadas like those are the shows that I would watch that got me into cooking. But even the shows like did you ever watch $40 a day with Rachel Ray? It was like a travel show. It wasn't even a cooking show, but she would try different foods and you would just learn about different things. Like books and video, I think, are so important to like do together. And the other thing, too, like you just have to it's it's the same thing, like you just have to start. >> Like it's okay if you mess up. And especially like start with cheap ingredients where like if you really messed it up, it's not a gigantic loss. >> You also have to like really really mess up to really really mess up in the kitchen, you know? >> It's not baking. It's not baking. Like I think people also get really overly ambitious. And you can start with things that you like to eat. Like if you like to eat pasta, which is a really basic one, and you like to eat like vodka sauce, if you're making that and then you taste it, you'll know like, "Oh, I think this needs more of this or that." But if you start with something that's not your normal thing that you eat, you'll be like, "It doesn't taste good, but I don't know what it needs." You know, like I don't know if it needs like lemon or what. So start with what you like to eat and just like start. You know, you really have to practice to get really good at cooking, but it's it's instinctual at a certain point. You know, you'll you'll get there. >> Do you plan like your meals for the week out? >> Sometimes it honestly depends on how busy of a work week I have. If I have a really busy work week, like I'm getting Shake Shack, like I just can't I can't deal. Like I'm just like whatever. Um, but if I have a day that I can see is like a lighter day, I'll be like, "Okay, I'll be home earlier and I can make like a proper meal." It just depends. But the other thing too, and I think this sounds so like hoidy toy. I don't mean for it to, but we are one of like the only countries in the world where people shop like one day a week for their groceries. And listen, I get it. I know like shopping for groceries every day. Like my mom, I've always had like a working mother and grocery shopping is like what makes her not want to cook dinner. Mhm. >> So, I totally get it. Like after a long day of work, going to the grocery store sounds terrible, but I think the more that you can try and like grocery shop more regularly and like understand like people always make jokes about like the spinach sitting in your fridge that like goes bad >> where I'm like I don't plan out super far in advance because like life just doesn't work that way. So, I always like leave the patience for myself to go to the grocery store and I'm like, "Okay, if it's it's going to be annoying to go to the grocery store, but like I will do my best to get over it and just like enjoy the process." I also have like grown to like going to the grocery store. I like to put a podcast in. I'll go I like to I'll do like two or three days out if I'm really cooking a ton. I mean, there's I I'll just door dash on days that I'm not, you know, but I've made it more of like it's kind of like therapeutic. I I love Sprouts. I'm there as much as possible. Yeah. Like I like that experience now, but I understand not having the time for it. >> Yeah. No, like I totally and I'm all about like some people are really weird about like precut garlic or onions or whatever. And like I always say like if buying the garlic in a jar is going to be the difference between like you making yourself dinner and not making yourself dinner. Like just use it. Like it's better to cook yourself dinner >> with the shortcuts than to like order takeout, you know? Because people are like I take out a cutting board and then like they're not going to cook dinner. Don't do that. like just take the do whatever you got to do to make yourself a meal. It's better than not making the meal. >> I just think grocery shopping is one of those things that's like so dreaded and especially like if you can work from home and a lot of people, you know, they'll take time to say like, "Okay, like on my 30 minutes of lunch like I'll do a Pelaton or I'll throw laundry in." Like go to the grocery store like try try and work it in. I know it's really hard, but I think enjoying grocery shopping makes cooking a lot more enjoyable. >> Totally. >> Yeah. I also think what you said like Ina Garden is such a good example of someone to like she her recipes are very approachable. >> Totally. >> Don't follow someone who's like like don't grab the most complicated cookbook that there is. Like start you don't ever even really need to do that if you don't want to. Like keep it simple. Honestly, like I >> literally am like a chef and I don't cook complicated things. Like it tastes better the simpler you keep it, you know? Like if you're cooking stuff that you like to eat and that are pretty limited ingredients, like if there's more than 10 ingredients, like I'm thinking long and hard about if I'm actually going to make that, like I'm like, "Okay, relax." Like it doesn't need all of this, you know? Like you can keep it simple and it's still so so good. And really I mean her books really do that, >> right? Cuz all of them are like she is for like the home chef, you know, like that is her like >> totally. Yeah. And I think there are a lot of like very fancy restaurant chefs with really great cookbooks, but I think like you really should know who you're getting your cookbooks from. Like buy cookbooks that are from people who are for home cooks. You know what I mean? Like maybe don't get a restaurant cookbook like the first one you get. Like get an aa book. Get like something that is really tailored to a home cook. >> Totally. >> Yeah. >> So I'm like I'm not getting that. There's no way. I like Aina. I'll stick with Aina. >> I know. They really are like the best books. Yeah. Out there. I mean, they're I also love um if you go to like a used bookstore, I love um like junior league, church, like high school cookbooks. There's never pictures in them, which is like annoying. Maybe not the most exciting thing for a beginner, but they're all like recipes that like moms at the church put together in 1995 >> that like and even sometimes it'll be like, you know, to use like margarine or something like, okay, just replace it with olive oil or butter or whatever, like it's fine. But those books where um they're always like a dollar literally at like a used bookstore and different junior leagues will like put them together, those are the best cookbooks. Like the best. I That makes sense. Yeah, cuz it's like they get together all the moms and they're like, "Okay, send us your best recipes." Like that's the cookbook I want. >> No, actually, actually, who are your favorite people to follow in food media as a whole right now? >> Ooh, that's such a good question. That's like also really hard. So, I love following I mean, honestly, Tik Tok has been like a whole new world for me with following different people. I love following the private chefs, >> like the Beth Boins of the world. Like I love following the private chefs and what they do. Like I I can't even imagine. Like it's that's not a journey I could take being a private chef. Like they are working so so hard. I love following them. And then I love following like um do you follow Ruthie Rogers? >> She owns the River Cafe in London. She has a podcast. Oh. >> It's so good. She's a great follow on Instagram. Keith McN. Like I love He owns Balthazar and a bunch of other places. Pastis. I love following like a restaurant tour. They're always like really cheeky about restaurants and like have such a good sense of humor. I love following them. And then um I also really love following sort of more technical people. There's this chef Josh Nland who I love following. He has this book about like fish butchery that's like these are such boring answers but like so good. Josh Nland has this book about fish butchery and he posts a lot about it and it's like really technical stuff that's like a little over my head but you just learn so much from stuff like that that they post. Um so yeah it's like it's such like a funny thing. People post such different things like the private chefs it's very like here's what I'm cooking and then you have these like really technical people like Josh Nand or even like Renee Redzeppy who owns NMA like I love following him. He posts the coolest stuff. Dan Barber who owns um and is the chef at Blue Hill. Stone Barnes. He has like a seed company where they grow different like hybrids of seeds and like >> that's really cool. >> They're they're so good. Um he's amazing to follow because he sort of takes you through like the journey of growing the food itself which I think is so interesting. So I know I I think I follow like a zillion people. I'm one of those people that I can't even keep up with it. People are so interesting, you know, but Ruthie Rogers, like that podcast is probably my favorite podcast. >> I need to download immediately. >> Yeah, she's amazing. I actually um in the spring, my sister and I went to London and went to the River Cafe and we met MC Jagger. >> So, what was so random? >> How did like what? >> Yeah, he So, my parents, this is like such a tangent, but my dad is like a huge Rolling Stones fan. Like my sister and I, both of our first concerts, like when they go on tour, we go to like 10 shows. >> And my dog has like a Rolling Stones tongue like collar. Like it's like our family's like weird thing. And my sister and I were in London to see Jonathan Bailey in Richard II, the Shakespeare play obviously. And um we're sitting at the River Cafe and MC Jagger walks in and my sister literally was like, "Chrissy." And I knew it was like someone famous, but I was like, "What?" And I like looked over and I literally was like, and you know, like famous people are so cool, but I see them a lot at the show and like they're just people. So I'm kind of >> I'm not interested about anyone besides Martha and I know. >> No, I so fair. Like I'm just always like these are like outside of Stanley Tucci and Caitlyn Clark, I'm like whatever people are people, >> but it was like it was like God walking in. That might be sacrilege. But like literally I was like, "Oh my god." And so we didn't want to like go up to him. He's like MC Jagger. He's otherworldly. But we were waiting for our cars at the same time and we were like, "All right, we got to do it. We have to do it." >> Did you get a photo? >> Oh, we got a photo. And he was so nice. He was like, "Bring an info photo for dad." Like we were like, "You don't understand our dad in this in the concerts." And he's like, "Oh my god, I'm so sorry. You've seen us so many times." Anyway, so I was already I know it was so fun. I was already so excited to go there because Ruthie Rogers is like my favorite person to follow and my favorite podcast and then we met McJagger. >> It was crazy. >> That is amazing. You talking about all these people to follow too just reminds me like I really don't think I personally my algorithm in the past like 2 or 3 years is so different. I started by following people that I couldn't relate to at all because I didn't want to feel like I needed to. I didn't want to like should myself, especially like in your like 20s and 30s when you're like starting a career and doing all these things and you're like comparing yourself and whatever. I wanted my like feed to feel wholesome and fun and like I gotten into I don't even think I did it really intentionally honestly. I think I got into needle point and gardening and like all the grandma hobbies really. >> And when I go on TikTok I'm like I don't even really see people who I don't see anyone that's even in kind of the bubble or realm of like things that I do besides my friends of course. >> And like seeing all the like you you create like the world that you live in. you also create your algorithm and like you can make it to stuff where it's like you're learning all the time and it's interesting and fun and exciting and like not like oh I'm feeling worse about myself today you know and like that's so sort of the main conversation about social media is like oh the the algorithm and you see all these things and like if you're intentional about being like oh I don't like that like I just don't want to see that people are doing such cool things >> they are >> like there are oh my gosh I was just thinking about who I like to follow do you follow Julius Roberts >> he's like another British I'm going to fall. My themes are very British today. Um he's like another British chef that posts like the coolest things and I'm just like and his videos are so like peaceful and his accent and the food is so beautiful and >> it's like if you are just intentional about not engaging with things that make you feel bad, which is obviously so much easier said than done, >> but people are doing such cool things online and you can learn so much. Like I met you and Harrison online, you know what I mean? >> I made so many great friends. So it totally and like you see other people doing things and the like comparison game can be hard because of course you see someone and then like all of a sudden you're comparing yourself to them. But if you can really just like follow people who you think are genuinely cool and interesting like I don't think you get like jealous of those people. You just like want to learn more. You know what I mean? And then you're not comparing yourself so much. you know, like if you're so interested in what someone's doing, like >> you're just going to be cheering for them and like excited to see what they're doing and not >> comparing yourself. So, >> totally. >> I try. >> And I mean, I think it's also like a good conversation to be had for like the internet trolls and like the snarks of it all. Like I think just use that time and find people that don't make you want to die. You know what I mean? Like it's okay. Like and you don't need to like spend that time tearing someone else down. You know what I mean? Like also just because something is not making you feel great doesn't necess it doesn't make that person a bad person. >> Totally. it just like some people just don't die, you know? >> And like it even goes for what you share. Like I, you know, there's always room to like change and like evolve out of things, but I'm really only like sharing food right now, you know what I mean? And that feels right for me and feels comfortable for me. And like I'm probably never going to talk about like makeup or anything like that cuz it's not my thing. like I I would I would for into like needle point and stuff, but my point being like you're also putting out there like the things that you want to share and that you feel good about and like if you're coming from that place of like I'm not the most confident about a lot of things, but I'm really confident in food. So, it feels really good to like share comes from like a genuine place of wanting to like talk about this thing that I care so much about and then >> what comes back to me kind of matches that energy. You know what I mean? Cuz I'm not putting out stuff that doesn't feel >> like not me. Like everything I put out feels like I'm confident in it and I like it and I'm excited about it. And so it I'm in this like phase with the internet right now where that energy like comes back, you know? >> Totally. And it's something that you're excited about. It makes you feel good and you want other people to experience that. >> Totally. You know? >> Yeah. And like I think it comes through like when people are posting things that are not genuine to them is when their stuff >> gets like mean or like not like mean-spirited or something. But when people are genuinely sharing things, they're excited. Like it shows >> totally. >> And you're like, "Oh my gosh, I want to go try that thing. Like that person's so into it and so am I." You know? >> And even if I don't want to do it, I love seeing them talk about it. You know what I mean? I'm like, "This is really making me come alive." >> Yeah. Like when I'm not, like I said, like I'm not like an makeup girly, but like when the girls are excited about it, I'm like, >> get it. Love it. >> Oh my god. Bria. That is who just came. Bria Calderon. >> I'm like I'm thinking like who are I I'm thinking of all the food people that I follow. I'm like, who are like the exciting like new people that since I've been on TikTok? Bria. >> Bria. And like HomeGoods needs to be writing that girl a check for toilet paper. Obsessed >> for the toilet paper. >> She's amazing. She's a bit whenever schedules a line, she's coming on the show. Obsessed with her. >> No. And she was what I'm thinking of where I'm like her stuff isn't necessarily my thing, but like you bet I'm watching start to finish just cuz like the enthusiasm. >> You can tell she's so excited and like wants good for everyone. >> Yeah. I think it's just the most charming thing for her to be like, "Watch me build character in my new build." I'm like >> that. I wouldn't even like think to put those words together, >> but she's so into it and like >> it's so cute and she kills it. >> She kills it. And like I live in a shoe box in New York City. Like I don't have the space or like wherewithal to wrap my toilet paper like beautifully like that. >> But like one day I will. And you know, it's like people like that that you're like, "Wow, she's so into what she's doing and I can get behind it even if it's not my thing like at this moment in time." >> Absolutely. And I just love her. >> She's just a doll. >> I know. >> This has been like absolutely incredible. >> I feel like I just gabbed the whole time, which is what we were here to do. But >> good. I would like to have you on like 17 more times. So, you're welcome to come whenever. Um, and we'll be talking about our like stitch retreat. >> Oh, I'll be there. >> I'm really looking forward to that. Um, can you tell them where they can find you? >> Yes. So, I am at Across Chrissy's Table Instagram. Thank you. I actually started that username because in college I would post pictures of people sitting across from me with like what we were eating. >> So across Chrissy's table. Um that is my Instagram and Tik Tok handle. >> Love >> and that's all I got right now. >> Amazing. >> I'm going to try on YouTube at some point in time. >> Yeah. Yeah. I would love that. >> Yeah. We're not there yet but one day. >> Love. >> Thank you so much for having me. So fun.