← All Of It with Alison Stewart
All Of It with Alison Stewart
A Russ & Daughters Cookbook
00:32:29
Niki Russ Federman and Josh Russ Tupper discuss the cookbook Russ & Daughters: 100 Years of Appetizing and take calls from listeners about their favorite Russ & Daughters memories.
Loading summary
Transcript127 lines
- [00:08]
A
This is all of it. I'm Alison Stewart. Thank you for sharing part of your day with us. I'm really grateful that you're here. Tomorrow on the show, Wyclef Jean will stop by to preview his residency just up the street at the Blue Note. We'll also have the stars of the movie Twinless as well as the visual artist link Lisa Corinne Davis. That's in the future. Now let's dive into some history with Russ and Daughters. Originally a push cop, push cart operator featuring herring on the Lower east side, what is now Russ and Daughters came of age when the tenements were filled mostly with eastern European immigrants, Joel Russ built the business into a shrine. He employed his daughters, Ann, Ida and Hattie, and the store has been in the family ever since. Still on the low side, locals and tourists alike stand in line for lox, bagel sandwiches and babka. You should always stand in line for Babka. Since 2006, Russ and Daughters has been steered by fourth generation Russes, Nick Russ Fetterman and, excuse me, Nikki. Russ Fetterman. I'm so excited you're here. Nikki. Russ Fetterman and her cousin Josh, Russ Tupper. Now they've joined forces on a new cookbook that not only includes the recipes of some of their own specialties and the stories behind them, the book is called Russ and Daughters A Hundred Years of Appetite. And on the back of the book they have an excellent quote from Anthony Bourdain. It reads, russ and Daughters occupies that rare and tiny place on the mountaintop reserved for those who are not just the oldest and the last, but also the best. Today is pub day. Welcome to the studio. Nikki and Josh, thanks so much for coming in.
- [01:51]
B
Thank you for having us.
- [01:51]
C
It's great to be here. So happy to be here, listeners.
- [01:54]
A
Now's your time. Are you a Russ and Daughters regular? Do you make the pilgrimage down to the store for a special occasion? What's your go to order? What are some of your favorite memories of shopping at the store? If you've left New York, call in and tell us what you miss about Russ and Daughters. Our Phone number is 2124-3396-9221-2433. WNYC. You can call in and you can text us. Either way, we want to hear what you think of Russ and Daughters. Okay, Nikki, what was the original title of the store?
- [02:27]
C
Right. So our great grandfather didn't name it Russ and daughters until about 1935. And before that he had a couple names. One was J. Russ Cut rate. Sorry, Russ's Cut Rate. Appetizing. Because there were so many other appetizing stores just on the Lower east side. So I guess he had to compete and cut rate. And then the other was Jruss National Appetizing, which I also love, because there was nothing national about what he was doing. He was really serving foods to the waves of Eastern European Jewish immigrants on the, you know, a few blocks of the Lower east side.
- [03:08]
A
And for people who don't know, can you give us the reason it's appetizing?
- [03:14]
B
So appetizing is a very New York word. In New York tradition, the word is derived from this word, the Yiddish word forspice, which is the word for appetizers. And we believe the story went something like. There was a Yiddish speaker that tried to say appetizers but said appetizing, like our great grandfather who spoke Yiddish as his first language. And we think that they just went with the appetizing as the noun. And this tradition is sort of the opposite of the deli tradition. It's the smoked and cured fish and dairy, because you can't have dairy with meat in the kosher laws.
- [03:59]
A
One of the things I wanted to ask about, and please correct me if my Yiddish is wrong, you said that the concept of Hamish.
- [04:07]
C
Hamish.
- [04:08]
A
Hamish. The concept of Hamish has really been important to the store since the beginning. Why did you want to keep that ethos?
- [04:18]
C
Because in a way, sometimes where words from a different language can perfectly sum up an essence, Ruskin Daughters. Is Hamish. Hamish. Cozy, cozy, comforting, inclusive. Inclusive, unpretentious, maybe even a little gritty. You know, it has some character. So a person can be Hamish, a place can be Hamish, food can be Hamish. And that really is sort of our litmus test. When we were opening our restaurant, Rossendorf's Cafe, that was always the question, is this dish Hamish? No, this isn't Hamish enough. Is this menu design Hamish? No, it's not. And that's always kind of where we want to exist. We want to exist on the Hamish line and not cross it. We want people to feel comforted and that it belongs to them.
- [05:11]
A
That's so interesting. You would actually look at the menus and say, like, this doesn't quite feel Hamish. What wouldn't feel Hamish about it?
- [05:18]
B
I mean, every one of our design decisions was made with this in mind. So it was really like, is this accessible? Does this seem too precious? Yeah, precious. Highfalutin. Is this something for the few and not the many? You know? So in every decision we made in building that restaurant, it was really Hamish, and it's just more welcoming.
- [05:40]
A
When your great grandfather brought his daughters aboard, was that a progressive decision?
- [05:47]
C
I'd like to think of him as being a pioneering, you know, progressive feminist, but, you know, if he had had a son, I'm sure it would have been Russin's son.
- [05:59]
B
Well, it almost was. There was a.
- [06:01]
C
There was a firstborn, but he sadly passed away as a baby. But he did know that there were no other places called with Ann Daughters in its name. We're very proud to be. Russell Daughters is the first business in this country with and Daughters, and he made his daughters his partners. And it was very controversial at the time. I think he was sort of understood the marketing appeal of this, but he was willing to take a lot of pushback for it. Some customers assumed that he had fallen on hard times and needed to take a partner and that there was a Mr. Daughters.
- [06:41]
B
But I like the progressive story. He was a progressive. He was way before his time. The first feminist. No, not true. There's plenty of feminists before him.
- [06:51]
A
It was interesting. Did the women want to work there?
- [06:55]
C
Well, I think Hattie, the firstborn daughter, wanted to work there because she wanted to please her father's expectations.
- [07:03]
B
Yeah. The stories we got from our grandmother, Ann and Hattie, our grandmother was always like, you just wanted to make papa happy.
- [07:12]
C
We know that our grandmother, who was the youngest Russ daughter, did not want to do this. She had her own ideas. She at one point, wanted to open a dress shop that was not allowed. The expectation was, this store is how our family survives in this country. And there you are all expected to participate. So I think it was really meaningful for our grandmother when she was already, you know, in her 80s, to see her grandchildren choose to come in and keep this legacy going. And that we did it. It was our choice to do that.
- [07:51]
A
Because you had other careers before you were in the Russ and Daughters business. What were you doing?
- [07:58]
B
I got a chemical engineering degree and worked in semiconductors as an engineer for five years. A little bit different than retail fish.
- [08:07]
A
What made you change your mind?
- [08:09]
B
For me, it's weird how similar our brains were, Nikki and mine at the time, I just started thinking more about that side of my family and what our grandmother, who was kind of a powerful figure in our lives, she was really a matriarch of our family. What she did with herself and whether she really wanted to from the beginning or not, her life was devoted to Russian daughters and just the idea of the small family business, you know, I'm working as an Engineer in the Pacific Northwest. And the small family business, even in Portland, Oregon, was really not around. It was these box stores and big stores and the idea of that small family business being important to our society and who we've all become in this country. And I didn't want to see something like that go. And it was my family, so I wanted to support that.
- [08:58]
A
How about for you, Nikki? Why was this the right choice for you at that moment in your life?
- [09:04]
C
Well, I grew up in the shop as a shop kid. And Russ and Daughters was a literal mom and pop for me because it was my mother and father, Maria and Mark Federman, who ran it for 30 years before us. So I kind of absorbed from a very young age that there was something I don't think I could understand at the time, but that there was something magical going on in this tiny store. And when you put food and people together, there's something just base level, so human and beautiful about that. But as I grew up, I was encouraged to do anything but. And I had to kind of go on sort of a walkabout, so to speak, and check other things off my list. But with each kind of different career jump I made, it never felt real to me. And when I got to the bottom of my list, I had to take stock of things. And I realized that Russ and Daughters is very real. And whereas I at one point kind of rebelled against it, I thought that I should go and do something different than what my parents, grandparents, great grandparents had done. I came full circle to realize the beauty in being able to continue, continue a tradition, be part of a legacy, but then also realize that as much as we want to keep Russ and Daughters the same, we also can move it forward and innovate and do things. And so that was a really powerful combination and realization. So I came back.
- [10:46]
A
We got a text here that says, nikki is great. We always got caviar tins and things for the TV shows we worked on. I personally would always get the chocolate dipped apricots and smoked trout and whitefish salad.
- [11:00]
B
Just letting you know, probably not eaten together.
- [11:02]
A
Probably not eaten together. This is a good text if you can answer it. It says, without giving away any family secrets, can you give us some idea what distinguishes your curing techniques from some other local favorite?
- [11:17]
B
This is an interesting one. We at Russ and Daughters have never smoked our own fish, so it wasn't legal. It isn't legal to commercially smoke in Manhattan due to pollution. So we've always gotten them from local smokehouses, which we have 80 year relationships with some of these smokehouses. So we definitely work with them to create our special flavor profiles and stuff. And we cure or we pickle our herring and we make the sauces and things, but we don't smoke the fish.
- [11:53]
A
That's interesting. I'm speaking with Nikki, Russ Fetterman and Josh Russ Tupper, about their new cookbook, Russ and 100 years of appetizing Listeners. Are your Russ and Daughters regular? Do you make a regular pilgrimage down to the store for special occasions? What is your go to order? What are some of your favorite memories of shopping at the store? 2124-3396-9212-4433. WNYC. You said that you pickled your herring and the different food at the store. Were these recipes that were written down or did you have to ask people like, how do we do this? How do we do this?
- [12:40]
C
Yeah. So. Well, the cookbook is organized in terms of showing the evolution of Russ and Daughters, starting with our original store on East Houston street, but then going from there. It includes recipes from Russ and Daughters Cafe, our restaurant, so, you know, hot dishes and cocktails and egg creams and sweets and then our bakery. So where we make our bagels, bialis, babka, black and whites, et cetera. So some of the recipes, especially with the store, you know, we have those recipes, obviously the restaurant, we make those dishes all day, every day. Some other recipes were a bit more challenging. It was an interesting exercise because, for example, at our bakery, we're making hundreds of dozens of bagels every day. We're making hundreds of babkas every day. So our recipes are the quantities are big and that doesn't work for a cookbook when someone's so interesting for someone at home. So we really had to kind of reverse engineer some of these recipes. Also taking into consideration that, you know, people in their own kitchen are not going to have the commercial equipment that we have. They're not going to have a team of bakers like we have. So it was kind of doing things a little bit in reverse to get to the end result for somebody at home to do this.
- [14:04]
B
Yeah. I will say, as you know, Nikki and I came on 20 something years ago and that that store was run as an old family business. So when we would be looking for a recipe, it was sort of like, oh, you got to ask so and so.
- [14:17]
D
Oh, so.
- [14:18]
B
But through the years we've written them all down. So we have them. But yeah, not initially. Not initially.
- [14:24]
A
And you were talking about the different equipment that people have. Apparently the slicer is very important. Will you please explain to us why the slicer is so important?
- [14:33]
C
So we continue to practice the craft of hand slicing all of our smoked fish. And it's something that looks very easy to do, but it's actually quite difficult. And it can take months of someone practicing really to get this and a lot of fish and going through a lot of fish. And when we hire people to be on the counter, we literally, one of the things we do is have them just. We put a knife in their hand behind the counter, and just to see if they have. We can tell if somebody has the capacity to get it, even if it doesn't come right away to anybody.
- [15:14]
B
Mostly of all, it's not a shaking.
- [15:16]
C
Hand, but we use. It's not an expensive knife. It's just a very particular knife that's very long and it has a flex to it, and it's incredibly sharp. And once you get good at slicing by hand, 1, the quality of that salmon or sable or yellowfin tuna is just incomparable. The thinness and the integrity of the flesh just keeps, in a way that it then just is like butter in your mouth. And it's. It also becomes, for the practitioner, quite enjoyable. It's kind of meditative to slice, and you're really just in this zone holding this knife very carefully and making these micro adjustments, different angles. And really also offers. Because we're doing everything by hand to order, it offers this moment between the slicer, the. The counter person and the. And the person across the counter to talk and engage, which is sort of, you know, becoming harder, rarer and rarer to find.
- [16:28]
A
It also sounds like there's an apprenticeship element to people who work at Russ and Daughters.
- [16:34]
B
So those trainees that may be taking three months to learn are not ready to cut fish for the customer themselves. So they're working with another employee on the counter. And the amazing thing for me about slicing, you know, it's been 23 years, and I'm still learning nuances and different ways to change angles and make slices better. It's really. It's really wonderful.
- [16:56]
A
Let's talk to Sholto on line three. Hey, Sholto, thanks for calling, all of it.
- [17:03]
D
Hey. Hello.
- [17:04]
C
Hi.
- [17:05]
B
Nikki Sholto from South Africa.
- [17:07]
C
Sholto.
- [17:11]
D
Going to Russian Daughters. The first time I went There was 1983, and I was. I lived down. You know, I've been living down in the East Village since then. And I saw this place and I wanted to know what was going on. And I went in and I said, okay. I saw There were no women there. So I said, okay, who's Russ and where are the daughters? And I ended up meeting Nicky's father.
- [17:33]
B
Mark.
- [17:34]
D
Yeah, yeah, Mark. And God bless him. And, you know, I just. I feel like I'm almost part of the family. I used to.
- [17:41]
B
First of all, Sholto in 83, must have been 18 years old.
- [17:46]
D
Yeah, I was 19. That's right.
- [17:48]
B
Okay. Amazing.
- [17:50]
D
And, yeah, I just love. I love Russian daughters, you know, and then you opened up at the Jewish museum for a while, and now you have the restaurant. And I just love you guys. I feel like I'm part of the family. It's just very hard to get in there now, you know, it's so popular.
- [18:05]
C
Well, that's the thing. Our original store. Our spaces tend to be quite small, with the exception of Russ and Daughters, Brooklyn, where we have a lot of space, but all of our other spaces are tiny. So it does give the appearance of being busy at all times. But really, there might just be. You know, once you put five people in our space, it seems crazy, but it's crazy.
- [18:23]
B
Or it looks crowded from the outside.
- [18:25]
C
Sholto is a perfect example of just the wonderful humans and neighbors and connections we've been, you know, had the joy of having over so many years, but.
- [18:38]
B
Also a regular like Sholto, who's was coming in, you know, three, four days a week, and you're just hanging out with him sort of when he comes in. Yeah, it's really nice. Thank you. Shelter.
- [18:47]
A
This text says, I celebrate every birthday with smoked sable from Russ and Daughters. Is that a good thing to have for your birthday?
- [18:57]
C
Oh, sable is so buttery and rich, and it has a thin coat of paprika and garlic. Oh, it's divine. It used to be called sable. Used to be called poor man's sturgeon.
- [19:11]
B
Or chicken carp.
- [19:12]
C
Or chicken carp, which is so bizarre. And I can't tell you the etymology of that one, but it is no longer. It is almost as expensive as sturgeon at this point.
- [19:23]
B
Yeah. And this is. It's still a wild fish caught from the Chatham Straits in Alaska. And it's delicious. It's that fish that the miso black cod is made from. So it's black cod or sable. Sorry.
- [19:37]
A
What would you have for your birthday.
- [19:38]
B
From Russ and Daughters birthday? Probably caviar.
- [19:42]
A
Caviar, yeah.
- [19:44]
B
The way that I think caviar should be eaten. If you have the means, you make a blini the size of a plate and you put like 125 grams or 250 grams just in it and Roll it up and eat it like a burrito.
- [19:58]
A
Ooh, that sounds pretty good. How about for you? What would you get for your birthday at Russ and Daughters?
- [20:02]
C
Well, I think, you know, when people come over, there's always an expectation that there's Russ and Daughters. So if I were having, you know, friends or family over, I would, I would put out a whole classic spread, you know, bagels, you know, smoked salmon, the spreads, the whitefish salad. I'd probably, you know, have somebody stick a bob, a candle in the bob before me.
- [20:28]
A
You know, it's funny that Sholto mentioned the lines outside of the store because I've gone by there, I'm like, well, whoa, it's a big line. Has Instagram changed your clientele at all?
- [20:40]
C
Well, first I should say there's actually not a line. We don't work with a line. We have a take a number system, old school. So you take a number and then you don't have to wait in a physical line. People go and they, they sit outside, they take a walk.
- [20:57]
B
So it can be deceiving with a bunch of people outside because half of the line.
- [21:00]
A
Oh, is that what it is?
- [21:01]
B
Waiting for other people inside or eating something outside?
- [21:05]
A
Cause I was down there on Saturday, I was like, all these people outside of it. That's part of the ambiance, I guess.
- [21:11]
C
Yes.
- [21:12]
B
And then I think pre Instagram, there was this tourist influx. You know, we're in a lot of the guides and a lot of tourists and yeah, Instagram, I can't say I think there was a peak moment where everyone was there to take a photo for Instagram. And thankfully, I think that's going down. But there still is a heavy amount of people. And you know, Nikki said how we would like Russell Daughter's to be enjoyed. I mean, how it was traditionally enjoyed is getting a spread and bringing it home and sitting down and serving it. And now it's a lot of sandwiches. Because people don't live here. They need a sandwich to take on the road or sit outside and eat it somewhere.
- [21:54]
A
Oh, they're eating it.
- [21:55]
B
Yeah, yeah. So it's interesting.
- [21:57]
A
We are talking to Nikki, Russ Fetterman and Josh Russ Tupper about their new book, Russ and 100 years of appetizing. If you are a Russ and Daughters fan, give us a call. 2124-3396-9221-2433. WNYC. After the break, we'll get into some recipes. You're listening to all of it on wnyc. I'm Alison Stewart in Studio. With me, I have Nikki, Russ Fetterman, and Josh. Russ Tupper. They are from Russ and Daughters, and we are celebrating the release of their new cookbook, Russ and 100 years of appetizing. There are great recipes in this book. First of all, though, I do want a tip to point out to you. How to braid challah.
- [22:49]
B
Yeah.
- [22:50]
A
Is it as difficult as it looks?
- [22:53]
C
It kind of is. Hence why we wanted a photographic step by step.
- [22:57]
A
It's awesome. The picture is great.
- [22:58]
B
Ultimately, I'm not sure if that helps or makes it seem more difficult, but once you get it, it's pretty easy.
- [23:05]
C
And if you resort to a YouTube video, we totally get it.
- [23:09]
A
All right. I wanted to ask you about people eat challah. They're used to babka, but I want to ask you about some alternatives. So if you're someone who just love challah, what else should you try?
- [23:20]
C
Well, I mean, you could take the challah and turn that into challah bread pudding, which is also in the book. And it's delicious. And it has dried Turkish apricots, you know, caramel sauce. It's so delicious. That's one of my favorites.
- [23:37]
B
Yep. And then for the babka, there's a recipe in the book that is babka French toasts.
- [23:41]
C
Ooh.
- [23:42]
A
How do you just like regular French toast with a babka?
- [23:46]
B
Pretty much. It's pretty wonderful.
- [23:49]
C
Also, another baked good that I don't think gets its fair shake. It's so delicious is honey cake. And the Jewish New Year of Rosh Hashanah is coming up, and that is a classic sweet dessert. And I get it why some people don't appreciate honey cake because there are not so great options out there. But I happen to think that our honey cake is so good, we make it all year round because we used to just make it for the Jewish New Year and then realized that that's a shame. People should enjoy this all the time. And it's just very moist and it's got those warming spices, lots of honey. Obviously, I have it for breakfast quite often.
- [24:37]
A
Take a call. This is Charlotte calling from lower Manhattan. Hi, Charlotte. Thanks for calling, all of it. You're on the air.
- [24:43]
D
Hi. Thank you for taking my call. This is. I know Nikki and Josh, and my family has been shopping at their store for a very long time. And I wanted to mention a recipe situation. I don't know if it's in the book, but I love your whitefish salad. It is not mayonnaise Y or cream cheesy. I believe you use salmon to make it softer and oilier.
- [25:07]
B
We do. Hi, Charlotte. Nice to hear from you. Yes, absolutely. Our whitefish salad is certainly in the book and as most of our other recipes are. And I'm getting a lot of friends being like, you're letting the secrets out. It's like, yeah, and you can make it if you want, but you can still buy it from us. We do for our whitefish site. It's called Whitefish and Baked Salmon Salad. So we use about 90% whitefish and 10% baked salmon, which is kippered salmon, hot smoked salmon that's a little smoky and it kind of mellows out the flavor of the whitefish salad. It's really nice.
- [25:40]
A
Let's talk to Lisa calling in from Randolph, New Jersey. Hey, Lisa, thanks for making the time to call all of it today.
- [25:48]
D
Thank you for taking my call. Very exciting to be on the air and speaking with the heirs of Russian vaughters. So how can we modernize or speed up the process of making babka and dare I say, regula?
- [26:06]
C
That's a great question and that's actually something that we debated quite a bit in making the book because a lot of these recipes are, in fact, they are pretty laborious and they do take time. And we ultimately decided we're going to just give people the recipes as, you know, the way that we do them, they might not be so, you know, two steps and done, but it's really in taking your time and, you know, letting these flavors come together that you get the best product. I mean, at Russell Daughters, it literally is a two day process to make our bagels. There are ways to cut, there are ways to cut corners and we choose not to.
- [26:53]
A
Let's talk to Joel who's calling in from Forest Hills. Hi, Joel, thanks for calling all of it. You are on the air.
- [27:01]
D
Hi. I go to Russ and Daughters there on Hudson street every few years or so. And I buy what they call, it's called the salmon wings. It's more often the Yiddish word fleegle for wings, which they sell for $5 a pound. It's a, it's a lot of work to process it all, which is how come it's only $5 a pound. But it could be a real feeling of achievement to get all the, the fish meat out and, and there's some, some pointy bones as well that you throw away and, and the lock skin and you can, you can take the skin and bones and make a, make a soup, a fish stock out of it. Meanwhile, you've got the locks And I'm very glad that Russ and Daughter still sells the feagles instead of throwing them away or. Or having having the workers there process them the way I process them at home.
- [28:09]
B
Thank you, Joe.
- [28:10]
C
Yeah. Since we're hand slicing salmon all day long, you can imagine that we go through many, many sides. So we do trim off the fins of fleegles and if you know to ask, we will sell you.
- [28:25]
B
This is sort of the new school version, though, because when I started and before me, people would come and buy them to just put in their mouths and pull out the meat. It wasn't like they were scooping out all of, you know, that fatty fat mixed with meat is sort of like the fattiest, nicest part of the fishes, but they would just eat them.
- [28:45]
C
Some people call them Jewish lollipops.
- [28:47]
B
Yeah, exactly.
- [28:49]
A
As I was looking through the book and I was looking through the acknowledgments, the last pages of your book are really kind of beautiful. They're all the people who work in the restaurant. Pages and pages of people who work in the restaurant. Nikki, why did you want to include this as part of the story?
- [29:06]
C
Because Russ and Daughters is a family business. And it's not just our Russ family. It extends way beyond that. And we have been connected to, you know, our staff is part of our family. Our customers are part of our family. Russ and Daughters is a business that was started by a new arrival to this country. We are an immigrant business. We continue to be that. We're very proud of that. And that's, for me, part of what makes the food so delicious.
- [29:44]
A
What are you proudest of this book, Josh?
- [29:49]
B
Well, that we got it done. It's been a long process. No, I mean this book for us and particularly for me is a way that people can bring Russell and daughters into their home and hopefully feel the experience of being at a Rustin Daughters or some of that interaction that we really strive to maintain. It's special. It's a special place and we want people to be able to have it in their homes.
- [30:19]
C
We set out to make actually more than a cookbook. Yes, there are recipes, practical tools and guides, but we really wanted to tell the story of this hundred year legacy. And in so doing, we hope that people see their own stories, New York story, family story, immigrant story, reflected in these pages.
- [30:43]
A
The name of the book is Russ and daughter's 100 years of appetizing. My guests have been Nikki, Russ Fetterman and Josh. Russ Tupper. You don't have to have a cookbook. Just to stop by. We're happy to have you anytime.
- [30:56]
B
That's right.
- [30:56]
C
Thank you. And we have two great events coming up. Oh, please.
- [30:59]
A
Yes, go.
- [31:01]
C
September 18th in Brooklyn, we're doing a book event with community bookstore and the center for New Jewish Culture. And then on September 20th, it's Russ and Daughters Day on the Lower east side. So this is a day of free events with our local independent bookstore, PNT Knitwear, right around the corner from the Russ and Daughter store. There's gonna be a scavenger hunt with an awesome gift prize at the end. Walking tours. I'm giving a walking tour of kind of the Russ family. Favorite places, favorite stores and people. The author, Dan Slater, is giving a tour of the kind of underbelly of the Lower east side history, which is a lot of people don't know this kind of darker side or the Lower east side. He wrote this book, the Incorruptibles. We're doing a podcast, live podcast recording with Bradley Tusk, the founder of P and T Knitwear. And people are gonna be able to come and record their own personal Russ and Daughters memory, Lower east side memory in PT's podcast studio, which is the only free podcast studio in New York.
- [32:10]
A
That is just great. And it's completely free. You just have to sign up. There's an RSVP. You should sign up.
- [32:16]
C
Just go to russondaughters.com, look for the cookbook link. Sign up. It's 10:00am to 5:00pm Come for all of it. Come for some of it.
- [32:23]
A
Oh, I will be there for part of it for sure.
- [32:25]
C
Great.
- [32:26]
A
Thanks so much for coming in.
- [32:27]
B
Thank you for having us.
- [32:28]
C
Thanks, Alison.
- [32:29]
B
Calling all fun lovers and memory makers, Texas invites you to cheer from our stadiums and dance like no one is watching. Culture seekers can find the art that truly inspires.
- [32:44]
C
Wow.
- [32:45]
B
And from our shopping hubs to our chic boutiques, fashionistas will never leave empty handed. Texas is an unforgettable experience that's waiting just for you. Visit traveltexas.com and plan your trip today. Let's Texas. And now a next level moment from AT&T business. Say you've sent out a gigantic shipment of pillows and they need to be there in time for International Sleep day. You've got AT and T5G so you're fully confident, but the vendor isn't responding. And International Sleep Day is tomorrow. Luckily, AT&T 5G lets you deal with any issues with ease. So the pillows will get delivered and everyone can sleep soundly, especially you. AT&T 5G requires a compatible plan and device coverage not available everywhere. Learn more@att.com 5G Network.