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00:15What's up y'all? Welcome to Kelly Talk Keisha. From time to time we like to look back on our
00:22favorite Kelly Yoki. So today we are kicking things off with an encore of a great song by Chloe Keisha.
00:27Here's me and my band y'all with I Lied. I'm sorry.
00:57So she lights up a burn as a cry for attention. As they stare at the walls, her lips ripped
01:04raw. But if she could talk, she'd say something like,
01:09I want your hands on my body, your hands on my body, your hands on my body. When I said
01:15I didn't miss you, well I lied. I'm sorry. I lied. I'm sorry.
01:20I lied. I'm sorry. Cause all I ever wanted was your hands on my body, your hands on my body,
01:28your hands on my body. When I said I didn't miss you, well I lied.
01:35I'm sorry. I'm sorry. I lied. I'm sorry. I lied. I'm sorry. I lied. I'm sorry. Cause all I ever
01:54wanted was your hands on my body, your hands on my body, your hands on my body.
02:00When I said I didn't miss you, well I lied. I'm sorry.
02:10All right y'all, one more time. Give it up you all, man.
02:16Let's say hello to our first guest. She's an author, entrepreneur, and activist. In her 19 seasons as host of
02:22the hit series Top Chef, she instructed over 250 contestants to pack your knives and go.
02:27Since then, she's traveled across the country on her travel food show, Taste the Nation. And now she's back to
02:33test the searing, sautéing, and seasoning skills of the country's best chefs with her new series, America's Culinary Cup.
02:40You can catch it Wednesdays on CBS and streaming on Paramount+. Say hello to Padma Lakshmi.
03:08Every single time I've run into you, I'm like, is that what we were supposed to look like? You know
03:13what I'm saying?
03:14Well, I've had hair and makeup, so. Geez, I'm like, I have two.
03:18You look great, by the way. You look great. I like the hair color.
03:21I think I look great, too. You do look like a goddess, though.
03:24I think the last time we ran into each other was actually on the show on Top Chef, right?
03:28Yes, and can I say, I haven't been able to thank you enough.
03:31When Kelly came on my show on Top Chef, my daughter was much younger. She was about ten.
03:37Come with us, yeah. And literally followed Kelly. She followed you around the whole day.
03:42Oh, I didn't see it that way. We were hanging.
03:44But you were so gracious, even into the bathroom, she followed her.
03:48No!
03:48And also, you have to understand, for years, years, she had a giant poster that finally ripped because of the
03:55times that she was touching it over her bureau.
03:57And so I stare at your face every time I go into a room.
04:01You're welcome.
04:01Thank you. But thank you for being so gracious because it was 12 hours.
04:06It was great. I thought it was just a hang. I did not see it that way at all.
04:10What is she doing right now? She's doing music, right?
04:12Yeah, she still sings. She's still songwriting. She goes through performing arts high school now.
04:16She auditioned and got in.
04:18So great.
04:19That's what she looks like now. Look how old she is.
04:22Oh, my God. Your DNA is just incredible.
04:26All right. Well, you've said that making music, actually, speaking of music, it's similar to cooking.
04:30How so? Because I'm good at one and bad at the other.
04:33I'm good at the other and bad at one.
04:35Okay.
04:35So between the two of us, we can sing and cook.
04:37Yes.
04:38Yes.
04:38I mean, you're a very great singer.
04:39I'm a very bad cook.
04:41I think that, you know, making music is a very creative pursuit.
04:46And when I think of a melody, I think of different notes, right?
04:49So you hear, maybe you hear percussion or maybe you hear the horns, but there are all these other things
04:55that you may not pick up right away, but are there to balance and make that sound more round and
05:00more full.
05:02Musical ingredients.
05:03Yes.
05:03I like that.
05:03And that's how flavors are, because you're hitting all parts of the palate.
05:08The sweet, the salty, the savory, the umami, the sour.
05:11It's the chemistry of it, though, that I think is hard for me.
05:14I'm just like, I never know what to pull out.
05:16It's the chemistry of it that I'm stuck in.
05:18Well, I cannot sing on pitch.
05:19So you can't have everything.
05:21Yeah.
05:21No.
05:21You know?
05:22You can't be good at everything, Kelly.
05:24I just want to be quasi-good.
05:26I just want to teach you how to cook.
05:28I think that's the thing.
05:28It's not even about me.
05:29I think when you have kids, you feel like a responsibility to like, oh, man, I wish I'd
05:34had this when I was here.
05:35My mother doesn't cook either.
05:36So like, it just, you know, my sister does anyway.
05:39There's always somebody in the family who cooks.
05:42She cooks really well.
05:42Do you wash dishes well?
05:43Or did you?
05:44I am so good at cleaning.
05:46I love cleaning.
05:48I love doing dishes.
05:49Oh, you do?
05:50Yes.
05:51It's like.
05:51That's great, then.
05:51Because it's therapeutic.
05:52You don't have to talk.
05:53You don't have to think.
05:54You're just like doing.
05:55I like that.
05:55It is very meditative.
05:56No, yeah.
05:56I like washing rice.
05:58Yeah.
05:58What?
05:59Washing rice.
06:00You know you're supposed to wash your rice.
06:02Totally.
06:04It makes it less sticky because you're washing out the excess starch.
06:08And also I grew up washing.
06:09Or like, what are you washing?
06:10No.
06:11No, no, no, no.
06:12Just rinse it.
06:13Just rinse it or soak it in tepid water and then for 20 minutes.
06:17Soak it.
06:17Okay.
06:17When you say wash, I'm Amelia Bedelia.
06:20Okay.
06:20I don't know if you remember that.
06:22Yes, I do.
06:23I do.
06:23I'm putting the calendar dates in the rack.
06:25It's very literal in my brain.
06:27Rinse it with water.
06:29Okay.
06:29Just plain water a couple of times.
06:30I'm always just rinse it.
06:31So the water runs clear.
06:33Yes.
06:33Oh, okay.
06:33Yeah.
06:34No, that makes sense.
06:35Okay.
06:35I can do it.
06:36I'm not, I was being funny before, but like, yeah.
06:38Well, I did actually think you meant wash.
06:39So wait, your new, let's talk about your new show.
06:41Sure.
06:41Your new show is America's Culinary Cup.
06:43Yes.
06:43You created this, right?
06:44Yes.
06:44Yes.
06:45I did.
06:45It's, um, it's a very, very big show.
06:48We're giving away a million dollars.
06:50Wow.
06:50All of the chefs that have been competing on it are either Boku store medalists or Michelin
06:55star chefs or James Beard award winners.
06:58And it's been really, really fun.
07:01Um, we, you know, every day that I'm on set, we get to eat this incredible food and this
07:07one doesn't have a format.
07:08It doesn't.
07:09Every episode is different.
07:11So if you haven't watched it, it's based on the 10 culinary commandments or principles
07:16of fine dining.
07:17So like next week, for example, we're doing world cuisine.
07:21We want to test these chefs to make sure they're well-rounded, excellent chefs in all
07:26types of cooking and all aspects of the field.
07:29So, you know, it's world cuisine.
07:31We test them on different cuisines by making them cook noodles, rice dishes and dumplings
07:36because every cuisine has a version of those three things.
07:39Yeah.
07:40And I got to have a little Alex Trebek moment by testing their knowledge.
07:44It's a lot of fun.
07:45A lot of fun.
07:47Okay.
07:47We need to do a short break.
07:48And as always, we have someone in the audience to help us out.
07:50Hi, Kelly and Padma.
07:52I'm Talia.
07:53Padma, like you, I love to cook with my family.
07:55The best is when I visit my grandma in Turkey.
07:58She and I go to the kitchen, cook, chat and gossip.
08:01And somehow the food always tastes better there, especially when I'm cooking it with a loved
08:06one.
08:06Stay here.
08:07Kelly has more with Padma after this.
08:15So, chefs, today you'll be making a dumpling dish, a rice dish and a noodle dish that are
08:24each inspired by a different world cuisine.
08:28On that board are 16 countries, each representing a different world cuisine.
08:35Wowzers.
08:36Now, you're probably wondering, what on earth are these podiums for?
08:41In order to determine which countries you'll feature in your dishes, we're going to test
08:47your culinary smarts.
08:50We're back with Padma Luxury, y'all.
08:52Give it up.
08:53Our new series is called America's Culinary Cup.
08:56It's on CBS and Paramount+.
08:58So, you grew up here in New York, right?
09:00Yes, I do.
09:01So, what's like a favorite restaurant here or place to go?
09:03Well, when I'm cooking at home, I love to go shopping to different ethnic markets.
09:08There's a great ethnic market called Colustion's.
09:11I've been going there since I was four years old.
09:14It's called Foods of the World, Colustion's Foods of the World.
09:16Yeah.
09:17It's on Lexington Avenue, and they have all these spices and hot sauces.
09:21Oh, see, this would overwhelm me a bit.
09:22Like, I don't know what to do in this aisle.
09:24But there's so many things you can discover there.
09:26It makes you want to cook.
09:28Okay.
09:28Like, it inspires you to cook.
09:30But I love all kinds of restaurants.
09:32You know, I will eat a dirty hot dog from a New York street vendor.
09:37I will.
09:37There's nothing I won't eat at least once.
09:39Yeah.
09:40You know, so there's I love High, I love Low, I love La Mercerie, Indochine, Balthazar.
09:46These are all restaurants downtown.
09:48And, you know, I'm really happy I get to live in a city that has so many types of foods.
09:54Me too.
09:54I love that I have kids here because I'm not a chef, but I can post me.
09:58It's like the best of them.
09:59Or go to a restaurant.
10:00You know what I'm saying?
10:01So we do go out to restaurants and it's such a diverse city.
10:04Yeah.
10:04So many different culinary experiences.
10:06To me, it is the epicenter, the culinary epicenter of the world.
10:10Because there's no food that you can't get here.
10:12Yeah.
10:13So what do you enjoy doing that doesn't involve food?
10:16Like, what's something you love to just chill or are you a spa girl?
10:19I'm a spa girl.
10:19Well, I do love a good massage and a good facial.
10:22I go to Christine Chin every six weeks.
10:24I've been doing that for 25 years downtown.
10:27I'm bad at facials, but I love a massage.
10:28A massage, I love a massage.
10:30Yeah.
10:30But also I box.
10:31Oh.
10:31So I have been boxing on and off for over 20 years.
10:36Okay, Rocky.
10:37Well, there I'm jumping rope in those terrible pants.
10:41Those are so unflattering.
10:43Oh, my God.
10:44You look like that when you work out?
10:48Shut up.
10:49Well, I eat so much at work.
10:50So I need to, you know, do a lot of exercise to balance it out.
10:54There's no other way.
10:55Good for you.
10:57And also boxing made me feel grounded in my body.
11:01I was always picked on in school and so it made me feel a lot more confident.
11:05And as much as it gave me physically, it gave me way more mentally and emotionally.
11:09When someone is hitting you, even if it's just with a pad, you know, they're not really boxing with me.
11:14Yeah.
11:15You have to pay attention.
11:16You can't, you know, your mind can't wander so it builds your focus.
11:19Yeah.
11:19And, you know, I don't even spar.
11:21Once in a while, if I get going, they find me a teenage boy to, you know, spar with for
11:26a couple of rounds.
11:27Because, honestly, I'm like, not the face! Not the face!
11:31Yeah.
11:31No, I remember I had a trainer on the road and it was amazing.
11:34We did kickboxing and I would get tired because it was like from the, you know, night before I'd stay
11:38up after doing a show.
11:40And I'd just be tired and whiny.
11:41And, oh man, every time Adam would just knock me right in the face.
11:45He'd be like, you're not paying attention.
11:47I'm like, bitch, what?
11:48Totally!
11:49Yes!
11:49But it's so fun.
11:51I did like it.
11:52I never regret going boxing.
11:54Yeah.
11:54I regret not going boxing if I'm lazy sometimes and it's cold.
11:57I'm like, oh, I don't want to go.
11:59Yeah.
11:59But it feels really good.
12:00And it's really good, again, to build your focus and to build your self-confidence and feel really grounded.
12:07Yeah.
12:08Just stay healthy.
12:09Yeah.
12:10Emotionally, mentally, of course.
12:11Yeah.
12:11You're involved with a number of philanthropic efforts.
12:14One is education with the Shanti Bhavan School.
12:16Shanti Bhavan is a wonderful school.
12:19They're actually building a second school.
12:20I think they're almost done with it now.
12:22It's a small school in India.
12:24It was founded by a man named Dr. George, who actually lived and worked here in America in Chicago and
12:30then retired and went back to India.
12:32It's non-denominational, but they take children, one per family, from slums in India and they give them everything, including
12:41housing.
12:42So it's a boarding school from pre-K all the way to helping them get into college.
12:47And there's a documentary about it on Netflix and they get not only an education, they get piano lessons, soccer
12:55practice, psychological counseling, because a lot of them are coming from abused homes.
13:00They get everything they need.
13:03And in the course of their life to pay back what Shanti Bhavan has given them, they need to help
13:08100 people across their life.
13:11And I think it's a wonderful way to build a sense of community and responsibility for your fellow human being
13:18from an early age.
13:19It's a beautiful school.
13:20I've been working with them for over 15 years and I get the most moving letters.
13:25And I've met the students.
13:27I've visited the school.
13:28Yeah.
13:28It's been the joy of my life to work with them.
13:32What an incredible thing, too, to not only change one person's life, but their family.
13:37Yeah.
13:37For them to go off and be successful, help their family.
13:40Absolutely.
13:40That's the domino effect from that.
13:42It's so uplifting.
13:43And now the school has been around long enough that I've seen some of these graduates.
13:47I've had them in my home.
13:49They've hung out with my daughter.
13:50Yeah.
13:51They've gotten into really great universities.
13:53They've worked on everything at Goldman Sachs or one of them published her own memoir.
14:02And so they're really interesting kids.
14:04Oh, that's beautiful.
14:05Before we go, you have a new book, right?
14:07Tell us about it.
14:07Yes.
14:07I have a new book.
14:08It's called Padma's All-American, and it's based on the last seven years of my life traveling with both Taste
14:15the Nation and Top Chef.
14:16And it's all immigrant and indigenous recipes.
14:21And I'm really proud of this book.
14:23It's, again, seven years in the making.
14:25There's also a lot of essays in it.
14:27And, you know, just explaining, like, who the people are that I met.
14:31There's profiles in every chapter of people I met along the way and recipes from all different communities.
14:37When you go road by road, city by city in this country, you really understand how not only regional American
14:45food is, but how wonderful and how diverse this country is and how that's a great thing.
14:51Yeah.
14:52You know, it's not something to be fearing or thwart.
14:54It should be inspiring.
14:55Yes.
14:56It's actually what makes our country so interesting.
14:58And so I wanted to show that through food.
15:01Yeah.
15:02All right.
15:02We need another short break.
15:03You can catch America's Culinary Cup Wednesdays on CBS and streaming on Paramount+.
15:07And Padma's All-American Tales, Travels, and Recipes from Taste the Nation and Beyond, a cookbook, is out now wherever
15:14books are sold.
15:15Actor Max Burkholder is here next.
15:31Welcome back, y'all.
15:33Our next guest has been doing this from a very young age with voice roles on Family Guy and The
15:37Land Before Time.
15:38You see, I love The Land Before Time.
15:40Anyway, you've seen him more recently as a star of the show Parenthood.
15:44He now stars in the very funny series Ted based on the movies of the same name.
15:48Season two of the show is out now on Peacock.
15:50Oh, hey, look at this.
15:51Audition for Camelots.
15:53A royal delight.
15:54Huh.
15:55What do you think?
15:56Well, if I try out, would you audition with me?
15:58Sure.
15:59How hard can acting be?
16:00I mean, John Travolta does it.
16:01Skeet Ulrich makes a living at it.
16:03There's no way Tom Arnold does something we can't do.
16:05Matt LeBlanc seems to get by.
16:06Someone's paying Kevin Costner.
16:08Christian Slater sticks around.
16:09There's always plenty of Charlie Sheen.
16:10Craig T. Nelson owns a house from acting.
16:12I can act.
16:13You can act.
16:14Please welcome Max Burkholder.
16:34Hi, everybody.
16:35Hi.
16:36Nice to meet you.
16:37We've been talking about food a lot.
16:38I hear you're kind of a foodie.
16:39I am a foodie in the sense that, like, I won't refuse anything that's put in front
16:45of me.
16:45Yeah.
16:46No matter how ridiculous.
16:48Oh.
16:49Yeah.
16:50What's something, like, that maybe people would think is off or weird?
16:53Tuna eyes.
16:54What?
16:55Yeah.
16:55Like eyeballs?
16:56Like eyeballs, yeah.
16:57I had alligator a while back, but that's not that weird, I feel like.
17:02Let's come back to tuna eyeballs.
17:04Yeah, sure.
17:05But, like, why?
17:06Is there, like, some kind of nutritional...?
17:08I mean, like, I was told while being served them that it's good for your eyesight.
17:14Oh.
17:15Um, so I don't buy that for a second.
17:18Okay.
17:18Uh, not even an instant, but it was tasty.
17:21Okay.
17:22You will try anything.
17:23I will try just about anything, yeah.
17:25I will not.
17:26Really?
17:27No, I will try most.
17:29But if somebody drops something in front of me and says, it's an eyeball, I'm gonna be
17:32like, it's a no.
17:33I got a phrase from a friend of mine, I'll try anything twice.
17:37Okay.
17:37Which, you know, maybe I just got a bad one the first time.
17:40Yeah.
17:41And then, you know, you do it again just to make sure.
17:43How are you at cooking, though?
17:45Are you good?
17:46I'm getting better, I feel like.
17:49Okay.
17:49Like, what's something you love to make, or that you've made recently?
17:51Oh, something I made recently.
17:53Um, oh, I, I've been trying baking different chocolate cake recipes.
17:57Fine.
17:58And I made, like, a really nice, uh, like, it's called kladkaka.
18:02It's Swedish.
18:03I know it's got a horrible name.
18:05Yeah.
18:06Don't blame the Swedes for their-
18:08That's their language, yeah.
18:08Admittedly very silly language.
18:10Yeah, yeah.
18:10Uh, but it's, it's like a really dense chocolate cake with chocolate chips, and I made, like,
18:15a miso caramel glaze.
18:17Um, a what?
18:18Fantastic.
18:19It's so-
18:19You made a miso caramel glaze?
18:20You just make caramel and put miso in it, but it's, it's really delicious.
18:25Oh, I was like, you're ready for Top Chef.
18:27That was, like, very advanced for me.
18:29Oh, certainly not.
18:29So you've been acting since you were pretty young.
18:32Is it true that you left Harvard to act?
18:34How did your parents, how did that go over?
18:36So, you know, they didn't love it at first.
18:39Okay.
18:39Yeah, uh, it's, it was one thing when I got into Harvard and decided to use that opportunity
18:45to pursue a degree in folklore and mythology.
18:48That was its own blow.
18:51And, and then when I, uh, dropped out to pursue a career in the arts, that's another sort of,
18:58that's the one too.
18:59It's just a double whammy.
19:00My, my parents are both actors though.
19:02So I, I do come by it honest, but they, they would have liked it if I got like, you
19:07know, an economics degree.
19:08Yeah.
19:09To like, just make things a little safer.
19:11Yeah.
19:11For sure.
19:11I love the folklore and mythology.
19:14That was amazing.
19:15It's cool.
19:15It is cool.
19:16I'm into it too.
19:17Okay.
19:18Well, congrats on Ted.
19:19Um, it's a prequel to the Mark Wahlberg movies.
19:21Yes.
19:22It's a prequel to the Mark Wahlberg movies.
19:23It's before this character got super buff.
19:27Um, as you know, like I, yeah, I'm, I'm not Mark Wahlberg buff.
19:33That's, that's a completely different level.
19:35Uh, yeah, it's before that happened.
19:37And, uh, it's while he's like still at home with family.
19:39So we get the lovely Scott Grimes and Alana Yubok and Georgia Wiggum in there as well.
19:44Yeah.
19:45I heard that the producers like had you like go out in life with the bear.
19:52Yeah.
19:53And you couldn't tell anyone that you're in Ted.
19:54So you're just like walking around with a bear.
19:57Yeah.
19:57So when I first got the part.
19:59I feel like this is hazing.
20:02Like what?
20:03Like they were lying to me.
20:04Yeah.
20:04Like you're like, what you should do for this role is totally.
20:07And they're like watching you from afar.
20:08Yeah.
20:09Well, when I, when I first brought him out onto the tent, him as if he's a person, he's
20:13a stuffed animal.
20:14Uh, when I first brought him out onto the town, it was shocking to me.
20:18Like I knew, oh yeah, there he is right there.
20:20Uh, I, it was shocking to me how recognizable of a character he was.
20:24Like I knew he was recognizable, but every block, block and a half, someone would stop
20:28me in my tracks and be like, oh, is that the bear from Ted?
20:31And yeah.
20:32I, but did anyone, um, were they scared of you, a grown man with a bear?
20:37Mm-hmm.
20:38So they would ask me why, what I was doing with the Ted bear.
20:41Yeah.
20:41Uh, and I wasn't allowed to tell anybody that I had the cast.
20:44That's what I'm saying.
20:44Yeah.
20:45So I would just say, oh yeah, he's my best friend.
20:47So I was sort of like, I'm not a method actor by any means, but I figured I'd give it
20:51a shot
20:51for one night.
20:52Oh my God.
20:53Yeah.
20:53I really wish I could have seen their faces.
20:55That's awesome.
20:56I love messing with people.
20:57They didn't love it.
20:58Yeah.
20:58Yeah.
20:58None of them loved it.
20:59They left me alone.
21:00Quickly walked away.
21:01Yeah.
21:02Um, we need another break.
21:03Y'all season two of Ted is on Peacock.
21:05James Beard nominated chef Ty Ding is showing us how to make, oh, his crispy shrimp toast
21:10next.
21:11Yeah.
21:11Yeah.
21:28Welcome back.
21:29If my conversation at the time will actually left you feeling a little hungry.
21:33I am.
21:33Our next guest is here to help.
21:35He's a James Beard nominated chef and owner of four restaurants in Chicago, or including
21:40his latest, the popular crying tiger.
21:42Everybody welcome.
21:43Chef Ty Ding.
21:45Nice to see you.
21:46Thank you for having me on.
21:48Thank you for coming.
21:49It smells delicious.
21:50So you've been cooking those since you were a kid, right?
21:52I've been cooking since I was 16, working at an Italian restaurant and working my way
21:56up.
21:56But yeah, all on the east coast in Washington, D.C.
21:59And then I found myself in Chicago and just fell in love with the city.
22:02Did you always know you wanted to open restaurants and this was kind of your thing?
22:05Yeah.
22:05Since I was in high school, you know.
22:07That's a gift.
22:08Yeah.
22:08Coming from an immigrant family and, you know, of course, children of immigrants, they
22:12want you to be a doctor or a lawyer.
22:14I just went and told my parents, I just want to cook.
22:17Hey, food is medicine too.
22:18I believe that.
22:19What are we making today?
22:20This looks delicious.
22:21We're making crying tiger prawn toast.
22:23It's one of our most popular dish.
22:25Here I have shrimp and I want you to help me smash it, right?
22:30So you take this with the flat side.
22:33Okay.
22:34Oh.
22:34And then you chop.
22:35Okay.
22:35Okay.
22:38I think I'm going to do it well.
22:40Yeah, yeah.
22:41Okay.
22:42That's heavy.
22:43Okay.
22:43There you go.
22:44No.
22:45Yeah.
22:47And then chop.
22:48All right.
22:49So you get this.
22:49You need to look a lot easier, I will say.
22:51Well, then you get this mixture.
22:52Oh, I love TV magic.
22:53This is like half snack.
22:54TV magic.
22:55You got some ginger.
22:56Yes.
22:57Fresno chilies.
22:58Fresno chilies.
22:59And an oyster sauce.
23:01Okay.
23:02And then egg whites is just to help bind it.
23:04When you fry it, the water content is going to come out.
23:07I can do this part.
23:08And it's going to explode.
23:08Okay.
23:09Okay.
23:09So you stir.
23:10You stir it up.
23:11Okay.
23:11You do make it look easy.
23:13That was.
23:13Yeah.
23:13Okay.
23:14And then you put it in the scallion.
23:16It's like thicker than I thought.
23:17Yeah.
23:17Mm-hmm.
23:17And then you end up moving.
23:18Moving magic.
23:19TV magic.
23:20Correct.
23:20You can get it like this.
23:21Okay.
23:22You put it in a piping bag.
23:23And I'm going to show you.
23:24These are Chinese donuts.
23:26Vietnamese.
23:26We call it Jack way.
23:28It's really cool.
23:29It's savory donut.
23:30And we split them in half.
23:32Right.
23:32Okay.
23:33With a serrated knife.
23:34And then I'm going to show you how to pipe it.
23:36So here's for you.
23:37Okay.
23:37Okay.
23:38And this is for me.
23:38Oh, I can't wait to mess this up.
23:40Okay.
23:40Hold it firm like this.
23:41Yeah.
23:41Okay.
23:41Okay.
23:42And you're going to start from one end.
23:44Yeah.
23:44And you're just going to zigzag.
23:46Zigzag.
23:47Look at this.
23:48Right.
23:50Zigzag.
23:51Oh, nice.
23:52I'm in.
23:52I'm in.
23:53Yeah, girl.
23:54You got it.
23:56And then.
23:57You lay it down.
23:58Yep.
23:58You lay it down.
23:59And the egg whites help bind it.
24:01Right.
24:01And you press it firmly.
24:03And that's why you keep one end closed.
24:05So that way it stays.
24:06Okay.
24:06And you could pan fry this, deep fry it, or use your air fryer.
24:10Okay.
24:11So while it's cooking.
24:13Yeah.
24:13I'll show you how to make this sauce.
24:14I'm going to feel like a healer.
24:15Yes.
24:15Okay.
24:16So here.
24:17You start going.
24:18So you're supposed to do this.
24:20There you go.
24:21Oh, I love garlic.
24:22It scrapes in there.
24:23Wait, what was the first thing?
24:24Is that like sugar?
24:25Sugar.
24:25Oh, my God.
24:26I'm in.
24:26Garlic and sugar?
24:30Okay.
24:30And while you're doing that, I'm going to throw in the chilies.
24:32Okay.
24:32Love.
24:33Yep.
24:33Okay.
24:34Lime juice.
24:35You balance out the sugar.
24:36Love.
24:36The saltiness.
24:37Oh, my God.
24:37This smells good.
24:38Yeah.
24:38You start to smell it.
24:39Yeah.
24:40Okay.
24:40And then, this is golden melon.
24:43It's like Maggie.
24:44Have you had that?
24:45It's like a seasoning.
24:46I have definitely had it because I know that smell.
24:48Yep.
24:49It's good.
24:49But I didn't know the name.
24:50That's a little secret.
24:51But you see, look.
24:52You see the consistency of it?
24:54Yeah.
24:54The viscosity of it?
24:55Yeah.
24:55Okay, so what do we do now?
24:56Done.
24:57Perfect.
24:57Okay.
24:57And now here.
24:58Oh, wow.
24:59It's finished cooking.
25:00I love TV.
25:01Yes.
25:03Look at that.
25:04I'm so hungry.
25:05Nice and crispy.
25:06Yes.
25:07Okay.
25:09So.
25:09Use your knife.
25:10Look at that.
25:11Serrated.
25:13Look.
25:13Nice and.
25:14Yeah.
25:14Woof.
25:15We should try it.
25:16Smell that.
25:17Yeah.
25:18Right?
25:19Twice fried.
25:20So you could use your fingers, but here.
25:23Oh, no.
25:23I can use this.
25:24I'm cultured.
25:25Watch this.
25:26Okay, I got this.
25:27But I do want it not splash.
25:28Here we go.
25:31Mm-hmm.
25:34Holy .
25:35It's wild, right?
25:38Yeah.
25:38I should probably just make sure.
25:40Yeah.
25:42It's just...
25:44Is this, like, the most famous thing you make?
25:46Is it...
25:47What?
25:48This is really good.
25:50I know.
25:51Give it up, y'all.
25:52For shooting.
25:54This is incredible.
25:57Check out his restaurants in Chicago.
25:59You should run to his latest, Crying Tiger, because this is on the menu.
26:03Yes.
26:04You should run to Crying Tiger if you're in the Chicago area.
26:07Don't let us down.
26:08Go.
26:09This is so good.
26:12We'll be right back with a surgeon combining medicine with wellness in incredible ways.
26:17Oh.
26:32Welcome back, y'all.
26:34When a patient gets a cancer diagnosis, it can feel overwhelming.
26:37Often, lots of information is thrown at you all at once.
26:40As a cancer surgeon, our next guest wanted to empower her patients.
26:44And what started as an in-office effort has turned into a 40-acre non-profit farm where
26:49patients can develop their own journeys to wellness.
26:51From Still Rise Farms in Pennsylvania, let's welcome Dr. Mo, y'all.
26:57Thank you, Kelly.
26:58This is such an incredible organization.
27:01So, you grew up around medical professionals, right?
27:03Mm-hmm.
27:03Absolutely.
27:04So, my mother was a nurse.
27:05My grandmother was a nurse.
27:06I come from a family of healers.
27:09Yeah.
27:09And so, it was natural for me to go into medicine.
27:11My sister is a therapist and an educator.
27:14So, we come from, you know, folks who know medicine and know healing and care.
27:18Yeah.
27:19But to watch them go through a cancer journey.
27:21My mother diagnosed at 29, you know?
27:24And I remember, I was seven years old and she didn't make it to her 30th birthday.
27:28Yeah.
27:29Back then, it was really, it was an anomaly for someone so young to be diagnosed.
27:33But we're seeing so much more of that.
27:35And it really makes me want to lean into those root causes of why younger people are
27:39getting diagnosed.
27:40You say you saw the same thing over and over with your patients.
27:43What was that?
27:44When a patient comes to see me and they bring their family and they bring their fears
27:48and I tell them this diagnosis, they have a couple questions.
27:51They get a lot of questions.
27:52Oh, my God.
27:52Yeah.
27:52And the first question is always, well, what's my life going to look like?
27:56And am I going to live through this?
27:59Do I need chemotherapy?
28:00I've heard things.
28:01I've seen things.
28:02I've read things.
28:02I've seen those commercials.
28:03Do I need that?
28:04And then the third question is always, well, what should I do at home?
28:07How can I fight this naturally?
28:08What does my nutrition need to look like?
28:11And I pride myself on having a lot of answers and being pretty smart, but I didn't have
28:16those answers.
28:17Yeah.
28:17And so I said, okay, I've got to figure out how to help my patients through this because
28:21when we dismiss that and we don't answer those questions, it really just breeds more
28:26distrust.
28:27And confusion.
28:28Yeah.
28:29People, you know, really just wanting to find the right answers.
28:31You say using food as a secret weapon gives patients kind of a sense of control,
28:35right?
28:35And such a lack of control.
28:37Yeah.
28:38You know.
28:38You understand.
28:40Cancer tries to take away your power.
28:42Yeah.
28:43And part of getting that power back is focusing on the things that you can control.
28:47When everything seems confusing and overwhelming, we really parsed it down into like three, four
28:52simple things.
28:53Your meals, your movement, your mindset, and how all of those things work together to help
28:58the medicine.
28:58Because if it's complicated, you're not going to be able to do it.
29:01It's not going to stick.
29:02But if you can focus on those things, you can get a little bit of control back.
29:05You can feel good about yourself, your family.
29:07You can make some lifestyle changes.
29:09And, you know, I think people are really, they're clamoring for that.
29:12They want that.
29:13Yeah.
29:14I think the thing, if people are clamoring for it, but you don't know which is the
29:17right information, which is really helpful.
29:19Everybody's different.
29:20All cancers are different.
29:21Like there's really, every individual is unique in their diagnosis and in the healing
29:26of that.
29:27So that led you to create Still Rise Farms.
29:29So what happens?
29:30Like there's, I know there's garden beds created with patients.
29:33Like what all kind of goes down there?
29:34So I learned when you're going through a cancer journey, it's hard for you to bend
29:38over, right?
29:39We're giving you treatments that make your joints achy.
29:41You may not have some great days, but you still want to learn how to eat.
29:45You still want to know what can I do to, you know, improve my side effects.
29:48And so our raised beds are waist high.
29:50We call them classrooms and it's because we want you to come and learn and experience,
29:55you know, what you can do here at the farm and then figure out what you can take with
29:59you so you have a transformative experience at home.
30:01So we put together a day that allows them to come and experience various facets of wellness.
30:06We've got a beekeeper and an apiary.
30:08We've got gardens.
30:08We do cooking classes and nutrition, ecotherapy, yoga, fishing, meditation, writing workshops,
30:16makeovers, right?
30:17And so it's just a great place to come and to set aside some of those fears for the day,
30:22set aside some of that worry, immerse yourself in lots of different aspects.
30:26We call it a living learning laboratory, right?
30:29This is the lab.
30:30Come to the lab and experiment so that you can figure out what feels good to you,
30:34what's empowering for you, what's sustaining for you.
30:37And then what are you going to do when you get home?
30:39For sure.
30:40How are you going to?
30:40Because it's easy to do when you're in a place, an environment where everyone's kind of
30:43helping you, but to have that translate in your home is quite a different thing.
30:49I want to go back to the writing of it because writing is very therapeutic for me as well.
30:54That has to be helpful for them.
30:55Do they journal?
30:56Do you encourage that?
30:57We do.
30:58And we do actually a narrative writing workshop where we'll give a prompt and we'll invite
31:02them to write around that prompt.
31:05But many times it's the moment to sit and to realize and to spend a little time in gratitude.
31:11So I'll give you an example.
31:12Our last wellness day, we invited folks to write a love letter to yourself.
31:17And that's hard.
31:18You know, when the body that you're in is going through so many changes and you might
31:22look in the mirror and you don't even recognize yourself.
31:24How do you tell yourself you love yourself and you're proud of yourself for getting through
31:28the things?
31:28But words are so powerful.
31:29They're so powerful.
31:30And that is the beginning of advocacy for so many of the patients who come because they
31:34realize that, you know what, my story is power and that I need to share this and
31:38that I'm not alone.
31:40Yeah.
31:40Yeah.
31:41Well, many patients can attest to the power these retreats offer.
31:44We're going to meet one of them when we get back.
31:59We are back with Dr. Mo, the founder of Stillrise Farms in Pennsylvania.
32:04The nonprofit hosts year-round wellness retreats for cancer patients.
32:08In many ways, it empowers patients on their difficult medical journeys.
32:11Our next guest knows just how transformative the farm experience is for patients.
32:15Let's welcome Stephanie.
32:16Give it up, y'all.
32:18Welcome to the show.
32:20Thank you very much.
32:21Mary is so fabulous.
32:22So you've known Dr. Mo for years, right?
32:25Dr. Mo and I met in 2021.
32:27We joined the same civic organization.
32:31And 2024, I was diagnosed with ovarian cancer.
32:37And Monique was part of my circle already.
32:40And she became an even more important part of my circle.
32:43Her knowledge is an oncologist and surgeon and the retreats that she hosts on her farm.
32:51So I participated in my first retreat as a patient, as a cancer patient.
32:57And I remember walking in, driving up to the farm, opening my door, stepping out.
33:05And it was transformative.
33:08Just everything was green and lush.
33:12And there were flowers and plants.
33:14And there was the sound of birds.
33:16And it was just where I needed to be.
33:20And healing right off the bat.
33:22And healing right off the bat.
33:24Absolutely.
33:25Oh, my goodness.
33:26So what moments of the day kind of stood out for you when you were there?
33:29There were many.
33:30But I think the one that was the most fun was I walked in.
33:34I had no hair.
33:35I had no eyebrows.
33:38And I'm not a makeup person.
33:39But there was a makeup artist there.
33:42And I said, I'm going to do it.
33:43I'm going to get my makeup done.
33:45Yeah.
33:46And I got my makeup done.
33:48And Link Moe, Dr. Moe, walked by.
33:51And she looks and she says, Stephanie, you look gorgeous.
33:54And she runs over and we shoot this selfie.
33:56Yeah.
33:56And I felt like myself for the first time in a while.
34:00And it was wonderful.
34:01Yeah.
34:02Was the writing, I was talking to her a little bit about the writing.
34:04That's such an important thing for not just me but a lot of people I know.
34:08Just to kind of figure out what they're actually thinking or feeling.
34:11And sometimes it's easy to write it out.
34:13Was that the same for you too?
34:14Oh, my gosh.
34:15Writing for me was very cathartic.
34:18And for me it was a little different because my cancer is genetic.
34:21And so it was writing for my children had they been diagnosed with the BRCA gene.
34:27It was writing for cousins and aunts and other people in the family who might have to go through that
34:33same journey.
34:34So it was very therapeutic for me.
34:36How is your health today?
34:37How are you doing?
34:38My health is great.
34:40Yeah.
34:40I've got hair.
34:42I've got hair.
34:44I've got hair.
34:45I've got hair.
34:47I've got hair.
34:49I'm currently in what they call no evidence of disease.
34:52Okay.
34:52And so I'm very good.
34:55That's amazing.
34:56We are doing incredible things.
34:57But what's next for StillRise?
34:59What's next for you all?
35:00Oh, this is where it gets good.
35:01So, so many wonderful things are next because as we grow what we're realizing is that, you know, we need
35:08to capture some of the data, some of the research that supports how the meals, the movement, the mindset, how
35:13they really help the medicine.
35:15And so we're looking at research opportunities.
35:17We hope to get a greenhouse.
35:19And one of the big things that we're working on is that we want to provide an overnight space for
35:25people to come because it's hard.
35:26You're taking all these notes and you're trying to get your makeover and you're trying to get your massage and
35:30you want to experience everything.
35:31But if you really want to learn and do a deep dive, you probably need more than four hours.
35:36And so we want overnight accommodations so that we can have caregivers and families come.
35:42We love how you're empowering cancer patients to take control of their treatment and write their own stories.
35:48And so does our season-long partner Pilot Pen, Makers of Precise, the go-to Precise Pen of The Kelly
35:52Clarkson Show.
35:53And that is why they are donating $5,000 to Still Rise Farms.
35:59Also, I love what you're doing.
36:01So I'm going to donate $5,000, too, because it's incredible what you're doing.
36:05I know that's not enough to be getting buildings built, but you know what?
36:08What if people want to help?
36:09If they want to donate money, like where should they go to donate?
36:12Absolutely.
36:12So they can go to our website, StillRiseFarms.com.
36:14There are opportunities for them to give.
36:16There's a form they can fill out for partnerships.
36:18And we really want to grow this community globally.
36:20So we are so thrilled for anybody to come.
36:22And if they want to volunteer their time, their treasures, their talents, we are so welcoming of that.
36:29Materials. Materials are expensive.
36:30There's a lot of things we've covered on here where people do that.
36:32So it'd be nice for everybody in the world to start looking out for each other.
36:36And what they do actually benefits other people, you know?
36:38Because everybody knows somebody who's going through, you know, a cancer journey.
36:42Everybody.
36:43All right.
36:43We're going to be right back with What I'm Liking.
36:56All right, y'all.
36:57Well, here we go.
36:58We've got one last story.
36:59And it's nothing short of adorable.
37:01This is What I'm Liking.
37:05I'm a sucker for all animals, but a couple in the U.K. is going above and beyond in a
37:09way only few could imagine.
37:11They opened a hospital for hedgehogs all out of their own home.
37:15It's a very specific thing.
37:17Since they started three years ago, they've treated more than 600 hedgehogs.
37:22We have this...
37:23I didn't even know there were that many just out there to heavy health.
37:25I was like, what?
37:26We have this generous couple on the line to tell us all about it.
37:29Everybody say hello to Andy and Sharon.
37:31What's up, y'all?
37:33Hi, Kelly.
37:37Oh, my God.
37:38I would snuggle so hard.
37:40That's so cute.
37:42So, Sharon and Andy, neither of you have a background in animal care.
37:45So, how did this start?
37:47Well, we were out in the car one day and we were...
37:50We saw a hedgehog collapse at the side of the road.
37:53So, we pulled over and picked the little one up and brought it home.
37:58But was amazed to find that there was just nowhere to help.
38:02Help the little one.
38:03Like...
38:04I'm not laughing at what you're saying, but literally it's like, hi, Ian!
38:07So, we had a 50 mile round trip to our nearest rescue center to help the hedgehog.
38:14And a couple of weeks later, we found another one.
38:18So, we made the same journey.
38:21And it was like, wow, people aren't going to do this.
38:25We're going to have to do something to help these guys.
38:29We found out that vets aren't actually trained for wildlife in the UK.
38:35So, yeah.
38:36And it just...
38:37We just went on this crazy hedgehog journey from there.
38:40So, we started up in the spare room with just seven hedgehogs.
38:44It soon became apparent that we needed to expand.
38:47So, we did some fundraising and turned our garage into a fully-fledged hospital complete with an ICU.
38:55And we've now got a license and we can take up to 40 hedgehogs.
38:59Yep.
38:59And we also had an outbuilding built down the bottom of the garden to help a few more.
39:05And it's just phenomenal.
39:07It's just grown.
39:07It really has.
39:09It really has.
39:09Oh, my good lord.
39:12Look at that picture.
39:13This is such an incredibly cool thing.
39:16I mean, you never know, like, where your life's going to take your alligator.
39:20Hi-yah!
39:20It says they are swimming.
39:23That hedgehog.
39:23What?
39:24Does that one have a name?
39:25This is Marissa.
39:27Larissa is swimming in the air.
39:30I love it.
39:31So, she was an orphan.
39:33She came in.
39:35Sadly, mommy had been knocked over by a car and killed.
39:38She managed to get up onto the pavement.
39:40But little Marissa was just sat about a foot away from mom.
39:44So, yes.
39:46I love that she is like, get out, give me my spotlight.
39:51It's so cute.
39:51Y'all have the most amazing hearts.
39:53Thank you so much, Sharon and Andy.
39:55I'm liking your post right now.
39:56But that's not all.
39:58Our season-long partner, Pilot Pen, makers of Precise, the go-to Precise Pen of The Kelly Clarkson Show,
40:03want to honor truly unstoppable people just like y'all.
40:05So, to help you keep rescuing hedgehogs, they're going to be riding the Burnt Island Hedgehog Haven
40:11a check for $1,000 just to pitch in.
40:15Thank you, guys.
40:18Incredibly cool what y'all are doing.
40:21Bye, Larissa!
40:24Thank you to all our guests this hour.
40:26Padma Lakshmi, Max Burkholder, Shep Tai Dang, Dr. Mo, and Stephanie.
40:31Y'all the group name is Matt Changer.
40:50You
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