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The Kelly Clarkson Show 2026 05 01 Padma Lakshmi
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00:15What's up, y'all?
00:17Welcome to the show with Chloe Keisha.
00:20From time to time, we like to look back on our favorite Kelly
00:23Yoki.
00:23So today, we are kicking things off with an encore of a great
00:26song by Chloe Keisha.
00:27Here's me and my band, y'all, with I Lied.
00:29I'm sorry.
00:35In a London house, there's a loneliest girl,
00:39and a broken boy, and a ton of touching.
00:43There's a poliest line around a porcelain heart.
00:46She knows what she's done, and she slightly regrets it.
00:54They've forgotten the words to the English language,
00:58so she lights up a burn as a cry for attention.
01:02As they stare at the walls, her lips ripped raw.
01:05But 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.
01:15When I said I didn't miss you, well, I lied.
01:18I'm sorry, I lied.
01:20I'm sorry, I lied.
01:21I'm sorry.
01:23I'm sorry.
01:40I'm sorry.
01:48I lied.
01:50I'm sorry.
01:50I lied.
01:51I'm sorry, cause all I ever wanted
01:54was your hands of my body, your hands of my body,
01:58your hands of my body, when I said it,
02:01you were alive.
02:05I'm sorry.
02:10All right y'all, one more time, give it a hug, my man!
02:16Let's say hello to our first guest.
02:18She's an author, entrepreneur, and activist,
02:21and her 19 seasons as host of the hit series, Top Chefs,
02:24she instructed over 250 contestants to pack your knives and go.
02:28Since then, she's traveled across the country
02:30on her travel food show, Taste the Nation,
02:32and now she's back to test the searing, sauteing,
02:35and seasoning skills here or there,
02:36of the country's best chefs with her new series,
02:39America's Culinary Cup.
02:40You can catch it Wednesdays on CBS
02:42and streaming on Paramount+.
02:44Say 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?
03:13You know what I'm saying?
03:14Well, I've had hair and makeup, so.
03:16Geez, I'm like, I have two.
03:18You look great, by the way, you look great.
03:20I like the hair color.
03:21I think I look great, too.
03:22You do look like a goddess, though.
03:24Um, I 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.
03:36She was about 10.
03:37Oh, yeah, come with us, yeah.
03:38And literally followed Kelly.
03:40She followed you around the whole day.
03:42Oh, I didn't see it that way.
03:43Yes, but 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
03:53ripped because of the times 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.
04:02But thank you for being so gracious, because it was just 12 hours.
04:06It was great.
04:07It was great.
04:07I thought it was just to hang.
04:08I did not see it that way at all.
04:10What is she doing right now?
04:11She's doing music, right?
04:12Yeah, she still sings, she's still songwriting, she goes through performing arts high school
04:16now.
04:16She auditioned and got in.
04:18So great.
04:19That's what she looks like now.
04:20Look how old she is.
04:22Yeah.
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
04:30to cooking.
04:30How so?
04:31Because 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.
04:40I 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
04:53these other things that you may not pick up right away, but are there to balance and
04:58make that sound more round and more full.
05:01Like musical 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 at.
05:18Well, I cannot sing on pitch.
05:20So you can't have everything.
05:21Yeah.
05:21No.
05:22You know?
05:22You can't be good at everything, Kelly.
05:24I just want to be quasi-good.
05:26Just for my children.
05:27I can 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
05:34have had this when I was here.
05:35My mother doesn't cook either.
05:36So like, it just, you know, my sister does anyway.
05:39Is there somebody in the family who cooks?
05:42She cooks really well.
05:42Do you wash dishes well?
05:44Did 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.
05:52Because 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.
06:00Do you 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-
06:17Oh, soak it.
06:17Okay.
06:17When you say wash, I'm Amelia Bedelia, okay?
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-
06:25Yeah, yeah.
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-
06:31So the water runs clear.
06:33Oh, okay.
06:33Yeah.
06:34No, that makes sense.
06:35Okay, I can do-
06:36I'm not- I was being funny before, but like, yeah.
06:38Well, I did actually think you meant wash.
06:40So wait, your new-
06:40Let'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, I did.
06:45It'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-starred chefs or
06:56James Beard Award winners.
06:58And it's been really, really fun.
07:01We, you know, every day that I'm on set, we get to eat this incredible food.
07:07And this one 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 of fine dining.
07:18So 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 types of cooking in
07:28all 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, because every cuisine has a
07:38version 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.
07:46It's a 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 one.
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 each inspired
08:25by a different world cuisine.
08:29On 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?
08:40In order to determine which countries you'll feature in your dishes, we're going to test your culinary smarts.
08:50We're back with Padma Lakshmi, y'all. Give it up.
08:53Our new series is called America's Culinary Cup.
08:56It's on CBS and Paramount+.
08:58You grew up here in New York, right?
09:00Yes, I do.
09:01So, what's like a favorite restaurant here or place to go?
09:04Well, 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 could 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.
09:48Yeah.
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 or 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 because there's no food
10:11that 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?
10:18Or are you a spa girl?
10:19I'm a spa girl.
10:20Well, 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.
10:29A massage.
10:29I love a massage.
10:30But also I box.
10:31Oh.
10:32I 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, so I need to, you know, do a lot of exercise to balance
10:54it
10:54out.
10:54There's no other way.
10:55Good for you.
10:56And 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.
11:10When someone is hitting you, even if it's just with a pad, you know, they're not really
11:13boxing with me, you have to pay attention.
11:16You can't, you know, your mind can't wander, so it builds your focus.
11:19Yeah.
11:20And, 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 because, 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,
11:37night before I'd stay up after doing a show, and 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.
11:50But 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
12:06feel really grounded.
12:08Yeah.
12:08Just stay healthy.
12:09Yeah.
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.
12:16Yeah.
12:17Shanti 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,
12:30in Chicago, and then retired and went back to India.
12:32It's non-denominational, but they take children, one per family, from slums in India, and they
12:39give them everything, including housing.
12:42So it's a boarding school from pre-K all the way to helping them get into college.
12:48Wow.
12:48They have a documentary about it on Netflix, and they get not only an education, they
12:53get piano lessons, soccer practice, psychological counseling, because a lot of them are coming
12:59from abused homes.
13:01They get everything they need.
13:03And in the course of their life, to pay back what Shanti Bhavan has given them, they
13:08need to help 100 people across their life.
13:11And I think it's a wonderful way to build a sense of community and responsibility for
13:17your fellow human being from 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.
13:26And I've met the students.
13:27I've visited the school.
13:28Yeah.
13:29It'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.
13:37Like, you know, for them to go off and be successful, help their family.
13:40Absolutely.
13:41That's a domino effect from that.
13:42It's so uplifting.
13:43And, you know, 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, you know, worked on everything, you know, like at Goldman Sachs, or one of them
13:59produced, you know, 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?
14:06Tell us about it.
14:07Yes.
14:07I have a new book.
14:09It's called Padma's All-American.
14:11And it's based on the last seven years of my life traveling with both Taste the Nation
14:16and Top Chef.
14:17And 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
14:37communities.
14:37When you go road by road, city by city in this country, you really understand how not only
14:44regional American food is, but how wonderful and how diverse this country is and how that's
14:51a great thing.
14:52You know, it's not something to be fearing or thwart.
14:55It 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 Plus.
15:08And Padma's All-American Tales, Travels and Recipes from Taste the Nation and Beyond, A Cookbook,
15:13is out now wherever books 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
15:37in The Land Before Time.
15:38You've seen...
15:39I 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 Camelot.
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 could acting be?
16:00I mean, John Travolta does it.
16:02Skeet 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.
16:11Greg 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.
16:40I am a foodie in the sense that I won't refuse anything that's put in front of me.
16:45Yeah.
16:46No matter how ridiculous.
16:48Oh.
16:49Yeah.
16:50What's something that maybe people would think is off or weird?
16:53Tuna eyes.
16:54What?
16:55Yeah.
16:55Like eyeballs?
16:56Like eyeballs.
16:57Yeah.
16:58I had alligator a while back.
17:00But that's not that weird, I feel like.
17:02That's...
17:02Let's come back to tuna eyeballs.
17:04Yeah, sure.
17:05But why?
17:06Is there some kind of nutritional...
17:08I mean, like, I was told while being served them that it's good for your eyesight.
17:14Oh.
17:15So I don't buy that for a second.
17:18Okay.
17:19Not 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.
17:53Oh, I've been trying baking different chocolate cake recipes.
17:57Fine.
17:58And I made, like, a really nice, 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 admittedly very silly language.
18:10Yeah, yeah.
18:11But it's like a really dense chocolate cake with chocolate chips.
18:14And I made, like, a miso caramel glaze.
18:17A what?
18:18Fantastic.
18:19You made a miso caramel glaze?
18:20You just make caramel and put miso in it.
18:23Oh.
18:23But 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.
18:40It was one thing when I got into Harvard and decided to use that opportunity to pursue a degree in
18:47folklore and mythology.
18:49That was its own blow.
18:51And then when I dropped out to pursue a career in the arts.
18:57That's another sort of, that's the one, too.
19:00It's just a double whammy.
19:00My parents are both actors, though, so I do come by it honest.
19:04Okay, yeah.
19:05But they would have liked it if I got, like, you know, an economics degree.
19:08Yeah.
19:09To, like, just make things a little safer.
19:11Yeah.
19:11For sure.
19:12I love the folklore and mythology.
19:14That was amazing.
19:14It's cool.
19:15It's fun, yeah.
19:17It is cool.
19:17I'm into it, too.
19:17Okay, well, congrats on Ted.
19:19It's a prequel to the Mark Wahlberg movies?
19:21Yes.
19:21It's a prequel to the Mark Wahlberg movies.
19:23It's before this character got super buff.
19:28You know, like, I'm not Mark Wahlberg buff.
19:33That's a completely different level.
19:35Yeah, it's before that happened.
19:37And it's while he's, like, still at home with family.
19:39So we get the lovely Scott Grimes and Ilana Ubok 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.
19:52And 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 they were lying to me.
20:04Yeah, like, 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 first brought him out onto the...
20:12Him as if he's a person.
20:13He's a stuffed animal.
20:14Uh, when I first brought him out onto the town, it was shocking to me.
20:18Like, I knew...
20:18Oh, yeah.
20:19There he is.
20:20Right there.
20:20Uh, it was shocking to me how recognizable of a character he was.
20:24Like, I knew he was recognizable.
20:25But every block, block and a half, someone would stop me in my tracks and be like,
20:29Oh, is that the bear from Ted?
20:31Yeah.
20:31Yeah.
20:32I...
20:33But did anyone, um, were they scared of you, a grown man with a bear?
20:37Mm-hmm.
20:38So they would ask me 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 for 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, none of them loved it.
20:59They left me alone.
21:00Quickly walked away.
21:01Yeah.
21:02Um, we need another break, y'all.
21:03Season two of Ted is on Peacock.
21:05James Beard-nominated chef Ty Ding is showing us how to make, oh, his crispy shrimp toast
21:11next.
21:11Yeah!
21:21Hey!
21:28Welcome back!
21:29If my conversational economy left you feeling a little hungry, I am.
21:33Our next guest is here to help.
21:35He's a James Beard-nominated chef and owner of four restaurants in Chicago, four, including
21:40his latest, the popular Crying Tiger.
21:42Everybody welcome Chef Ty Ding.
21:44Hi!
21:45Nice to see you.
21:46Thank you for having me on.
21:48Thank you for coming on.
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.
21:59Yeah.
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, since 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.
22:19I believe that.
22:20What 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.
22:26Here, I have shrimp and I want you to help me smash it, right?
22:30Okay.
22:30So you take this with a flat side.
22:33Okay.
22:34Oh!
22:34Yes!
22:35Okay.
22:36Okay?
22:36Let's see if you do that.
22:37Okay.
22:37Here, I'll take the shrimp for you.
22:38I think I'm going to do it well.
22:40Okay, yeah, yeah.
22:40Okay.
22:42That's heavy.
22:43Okay.
22:43There you go.
22:44No!
22:45Yeah!
22:47And then chop.
22:48All right.
22:49You need to look a lot easier, I will say.
22:51Well, then you get this mixture.
22:53Oh, I love TV magic.
22:54TV magic.
22:55You got some ginger.
22:56Yes.
22:58Fresno, chilies, and 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.
23:08Okay, so you stir.
23:10You stir it up.
23:11Okay.
23:11Uh-huh.
23:12You do make it look easy.
23:13That was...
23:13Yeah.
23:13Okay.
23:14And then you put it in the scallion.
23:16It's thicker than I thought, yeah.
23:17Mm-hmm.
23:17And then you end up moving magic, TV magic.
23:20Correct.
23:20You can get it like this.
23:21Okay.
23:22You put it in a piping bag, and I'm going to show you.
23:24These are Chinese donuts.
23:26Vietnamese, we call it jack way.
23:27Right.
23:28It's really cool.
23:29It's savory donut.
23:30And we split them in half, right?
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, okay.
23:38And this is for me.
23:38Oh, I can't wait to mess this up.
23:40Hold it firm like this.
23:41Yeah, okay, okay.
23:42Okay.
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!
23:53I'm in!
23:53You know what?
23:54You got it!
23:55I'm in!
23:56Can you lay it down?
23:58Yep, you lay it down.
23:59And the egg whites help bind it, right?
24:01And you press it firmly.
24:03And that's why you keep one end closed, so 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, I'll show you how to make the sauce.
24:14I'm going to feel like a healer.
24:15This is a mom jams sauce.
24:16Yes, okay.
24:16So here, you start going.
24:18Okay, so you're supposed to do this.
24:20There you go, because it...
24:21Oh, I love garlic.
24:22Yep.
24:22It scrapes in there.
24:23Wait, what was the first thing?
24:24Is that like sugar?
24:25Oh my God, I'm in!
24:26Garlic and sugar?
24:27Right.
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, you balance out the sugar.
24:36The saltiness.
24:37Oh my God, this smells good.
24:38Yeah, you 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.
24:50But I didn't know the name.
24:51That's a little secret.
24:51But you see, look, you see the consistency of it?
24:54Yeah.
24:54The viscosity of it?
24:55Yeah.
24:55Okay, so what do we do now?
24:56So you got the sauce done.
24:57Perfect.
24:57Okay.
24:57And now here, oh wow, it'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.
25:08So.
25:09Use your knife.
25:10Look at that.
25:12Serrated.
25:13Look.
25:13Nice and.
25:14Yeah.
25:15Woof.
25:15We should try it.
25:16Smell that.
25:18Yeah.
25:18Right?
25:19Twice fried.
25:21So you could use your fingers, but here.
25:23Oh no, I can use this.
25:25I'm cultured.
25:25Watch this.
25:26Okay, I got this.
25:27But I do want it not splash.
25:29Here we go.
25:35Holy .
25:35It's wild, right?
25:38Yeah.
25:38I should probably just make sure.
25:41Yeah.
25:42It's just.
25:44Is this like the most famous thing you make?
25:46Is it?
25:47What?
25:49This is really good.
25:50I know.
25:51Give it up, y'all.
25:53You know.
25:53For chef's eye ding.
25:54This is incredible.
25:57Check out his restaurants in Chicago.
25:59You should run to his latest, Crying Tiger.
26:02This is on the menu.
26:04Yes.
26:04You should run to Crying Tiger if you're in the Chicago area.
26:07Don't let us down go.
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 when a patient gets a cancer diagnosis it can feel overwhelming often lots
26:38of information is thrown at you all at once as a cancer surgeon our next guest wanted to empower
26:43her patients and what started as an in-office effort has turned into a 40-acre non-profit farm
26:48where patients can develop their own journeys to wellness from still rise farms in pennsylvania
26:53let's welcome dr mo y'all thank you this is such an incredible organization so you grew up around
27:02medical professionals right absolutely so my mother was a nurse my grandmother was a nurse i come from
27:07a family of healers and so it was natural for me to go into medicine my sister is a therapist
27:13and an
27:13educator so we we come from you know folks who know no healers healing and care yeah to watch
27:19them go through a cancer journey my mother diagnosed at 29 you know and i remember i was seven years
27:25old
27:26and she didn't make it to her 30th birthday yeah back then it was really it was an anomaly for
27:31someone
27:31so young to be diagnosed but we're seeing so much more of that and it really makes me want to
27:36lean
27:36into those root causes and why younger people are getting diagnosed um you say you saw the same thing
27:42over and over with your patients what was that when a patient comes to see me and they bring their
27:46family and they bring their fears and i tell them this diagnosis they have a couple questions they
27:51get a lot of questions oh my god yeah and the first question is always well what's my life going
27:55to
27:55look like and am i going to to live through this do i need chemotherapy i've heard things i've seen
28:01things i've read things i've seen those commercials do i need that and then the third question is always
28:05well what should i do at home how can i fight this naturally what does my nutrition need to look
28:11like
28:11and i pride myself on having a lot of answers you know and being being pretty smart but i didn't
28:16have those answers yeah and so i said okay i've got to figure out how to help my patients through
28:21this
28:21because when we dismiss that and we don't answer those questions it really just breeds more distrust
28:27and confusion yeah people you know really just wanting to find the right answers you say using food
28:32as a secret weapon gives patients kind of a sense of control right in such a lack of control you
28:37you
28:38you know you understand like you cancer tries to take away your power yeah and part of getting that
28:44power back is focusing on the things that you can control when everything seems confusing and
28:49overwhelming we really parsed it down into like three four simple things your meals your movement
28:54your mindset and how all of those things work together to help the medicine because if it's complicated
29:00you're not going to be able to do it it's not going to stick but if you can focus on
29:03those things you
29:04get a little bit of control back you can feel good about yourself your family you can make some
29:08lifestyle changes and you know i think people are really they're they're clamoring for that they want
29:12that yeah i think the thing if people are clamoring for it but you don't know you which is the
29:17right
29:17information which is really helpful everybody's different all cancers are different like there's
29:21really every individual is unique yeah in their diagnosis and in the healing of that so that led you to
29:28create still rise farms so what happens like there's i know there's garden beds created with
29:32patients like what all kind of goes down there so i learned when you're going through a cancer journey
29:37it's hard for you to bend over right we're giving you treatments that make your joints achy you may
29:42not have some great days but you still want to learn how to eat you still want to know what
29:46can i do to
29:47you know improve my side effects and so our raised beds are waist high we call them classrooms and it's
29:52because we want you to come and learn and experience you know what you can do here at the farm
29:57and then
29:57figure out what you can take with you so you have a transformative experience at home so we put
30:02together a day that allows them to come and experience various facets of wellness we've got
30:06a beekeeper in an apiary we've got gardens we do cooking classes and nutrition ecotherapy yoga fishing
30:13meditation writing workshops yeah makeovers right and and so it's just a great place to come and to set
30:20aside some of those fears for the day set aside some of that worry immerse yourself in lots of different
30:26aspects we call it a living learning laboratory right this is the lab come to the lab and experiment
30:31so that you can figure out what feels good to you what's empowering for you what's sustaining for you
30:37yeah and then what are you going to do when you get home for sure how are you going to
30:40because it's
30:41easy to do when you're in a place an environment everyone's kind of helping you today but to carry
30:44yeah to have that translate in in your home is is quite a different thing i want to go back
30:50to the
30:50writing of it because writing is very therapeutic for me as well that has to be helpful for them like
30:55do they journal like do you encourage that we do and we do actually a narrative writing workshop
31:00where we'll give a prompt and we'll invite them to write do you know around that prompt but many times
31:06it's the moment to sit and to realize and to spend a little time in gratitude so i'll give you
31:12an example
31:12our last wellness day we invited folks to write a love letter to yourself and that's hard you know when
31:19the body that you're in is going through so many changes and you might look in the mirror and you
31:23don't
31:23even recognize yourself how do you tell yourself you love yourself and you're proud of yourself
31:27for getting through the the words are so powerful they're so powerful and that is the beginning of
31:32advocacy for so many of the patients who come because they realize that you know what my story
31:36is power and that i need to share this and that i'm not alone yeah yeah well many patients can
31:42attest
31:42to the power these retreats offer we're going to meet one of them when we get back
31:59we are back with doctor mo the founder of still rise farms in pennsylvania the non-profit hosts
32:05year-round wellness retreats for cancer patients in many ways it empowers patients on their difficult
32:10medical journeys our next guest knows just how transformative the farm experience is for
32:14patients let's welcome stephanie give it up y'all welcome to the show thank you thank you very much
32:21so fabulous so you've known dr mo for years right dr mo and i met in 2021 we joined the
32:29same civic
32:30organization and 2024 i was diagnosed with ovarian cancer and monique was part of my circle already
32:40and she became an even more important part of my circle her knowledge is an oncologist and surgeon
32:46and the retreats that she hosts on her farm so i participated in my first retreat as a patient
32:55as a cancer patient and i remember walking in driving up to the farm opening my door stepping out and
33:05it was
33:07transformative just everything was green and lush and there were flowers and plants and there was the
33:15sound of birds and it was it was just where i needed to be and just healing right off the
33:22bat
33:22and healing right off the bat absolutely oh my goodness so what moments of the day kind of stood
33:28out for you when you were there there were many but i think the one that was the most fun
33:33was i walked
33:34in i had no hair i had no eyebrows and i'm not a makeup person but there was a makeup
33:40artist there
33:41and i said i'm gonna do it i'm gonna get my makeup done yeah and i got my makeup done
33:47and link mo dr mo
33:49walked by and she looks and she says stephanie you look gorgeous and she runs over and we shoot this
33:55selfie yeah and i felt like myself for the first time in a while and it was wonderful yeah do
34:02you was
34:03the writing i was talking a little bit about the writing that's such an important thing for not just
34:07me a lot of people i know just to kind of figure out what they're actually thinking or feeling and
34:12sometimes it's easy to write it out was that the same for you too oh my gosh writing for me
34:16was um
34:17very cathartic and for me it was a little different because my cancer is genetic and so it was writing
34:23for my children had they been diagnosed with the broca gene it was writing for cousins and aunts and other
34:30people in the family who might have to go through that same journey so it was it was very therapeutic
34:35for me
34:36um how is your health today how are you doing my health is great yeah i've got hair
34:42i've got hair um i currently am what they call no evidence of disease okay and so i'm
34:53incredible things but what's next for still rez what's next for y'all oh this is where it gets
35:01good okay so so many wonderful things are next because as we grow what we're realizing is that
35:07you know we need to capture some of the data some of the research that supports how the meals the
35:12movement the mindset how they really help the medicine and so we're looking at research opportunities
35:17we hope to get a greenhouse and one of the big things that we're working on is that we want
35:23to
35:23provide an overnight space for people to come because it's hard you're taking all these notes and
35:28you're trying to get your makeover and you're trying to get your massage and you want to experience
35:31everything but 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 um we love
35:43how you're empowering cancer patients to take control of their treatment and write their own
35:47stories um so does our season-long partner pilot pin makers of precise the go-to precise pin of the
35:52kelly clarkson show and that is why they are donating five thousand dollars to still rise farms
35:56and also i love what you're doing so i'm gonna donate five thousand too because it's incredible
36:04what you're doing i know that's not enough to be getting buildings built but you know what what if
36:09people want to help if they want to donate money like where should they go to absolutely so they can
36:13go to our website stillrisefarms.com there are opportunities for them to give there's a form they can
36:17fill out for partnerships and we really want to grow this community globally so we are so thrilled for
36:22anybody to come and if they want to volunteer their time their treasures their talents we are so
36:27welcoming of that so yeah materials materials are expensive there's a lot of things we've covered
36:31on here where people do that so it'd be nice for everybody in the world to start looking out for
36:35each other and what they do actually benefits other people you know because everybody knows somebody
36:40who's going through you know a cancer journey everybody all right we're going to be right back with what i'm
36:44liking
36:56oh my god before we go we've got one last story and it's nothing short of adorable this is what
37:01i'm liking
37:05i'm a sucker for all animals but a couple in the uk is going above and beyond in a way
37:09only few could
37:10imagine they opened a hospital for hedgehogs all out of their own home it's a very specific thing
37:17uh since they started three years ago they've treated more than 600 hedgehogs we have this
37:23i didn't even know that many just out there to heavy health i was like what we have this generous
37:27couple
37:28on the line to tell us all about it everybody say hello to andy and sharon what's up y'all
37:32hi kelly
37:34oh my god i would snuggle so hard that's so cute so sharon and andy neither of you have a
37:44background in animal care so how did this start well we were out in the car one day and we
37:49were um
37:50we saw a hedgehog collapsed at the side of the road so we pulled over and picked the little one
37:56up
37:56and brought it home um but was amazed to find that there was just nowhere nowhere to help help the
38:02little
38:03one like um i'm not laughing at what you're saying but literally it's like hi
38:07so um we had a 50 mile round trip to um nearest rescue center to help the hedgehog and uh
38:15a couple
38:16of weeks later we found another one so we made the same made the same journey um and it was
38:22like wow
38:23people aren't going to do this um we're going to have to do something to help these guys uh we
38:29found
38:30out that vets aren't actually trained for wildlife in the uk so um yeah and it just it we just
38:37went
38:38on this crazy hedgehog journey from there so we started up in the spare room with um just seven
38:43hedgehogs um soon became apparent that we needed to expand so we uh uh did some fundraising and turned
38:50our garage into a fully-fledged hospital complete with an icu um and we can now got a license and
38:57we can
38:57take up to 40 hedgehogs and we also had an outbuilding built down down the bottom of the
39:02garden to help a few more and it's just a phenomenal it really has oh my good lord look at
39:12that picture
39:13uh this is such an incredibly cool thing i mean you never know like where your life's going to take
39:18you right look into a hiya it says they are swimming that hedgehog what does that one have a name
39:25this is marissa larissa is swimming in the air i love it she was she was an orphan she came
39:34in um
39:35sadly mommy had been knocked over by a car and killed she managed to get up onto the pavement but
39:40little marissa was just sat about a foot away from mom so yes i love that she is like get
39:48out give me my
39:48spotlight it's so cute y'all have the most amazing hearts thank you so much sharon and andy i'm
39:55liking your post right now but that's not all um our season long partner pilot pin makers of precise
40:01the go-to precise pin of the kelly clarkson show want to honor truly unstoppable people just like
40:05y'all so they're to help you uh keep rescuing hedgehogs they're going to be riding the burnt
40:09island hedgehog haven a check for a thousand dollars just to pitch in thank you guys incredibly cool
40:19what y'all are doing bye larissa thank you to all our guests this hour padma lakshmi max burkholder
40:28chef chai bang gossie mong and debbie all the group leaders not changing
40:32you
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