January 5, 2026 • 47 mins
Uruguayan-born luxury fashion designer Gabriela Hearst talks to Ruthie about running her family’s 17,000-acre ranch, the importance of sustainability and natural materials in her work, and her passion for food both at home and abroad.
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Speaker 1 (00:00):
Ruthie's Table four is now on YouTube. To watch this
episode and others, just visit Ruthy's Table four dot com
forward Slash YouTube.
Speaker 2 (00:08):
You're listening to Ruthie's Table four in collaboration with me
and m Intelligence Style for Busy Women. I remember, as
if yesterday the first time I found Gabriella Hurst and
fell head of over heels for her. I've just been
at her flagship store trying on beautiful dresses, cozy, enveloping sweaters,
(00:33):
floating skirts, and my kind of shoes. Gabrielle looks at
fashion and clothes the way the River Cafe looks at food,
with simplicity, clarity, precision, and in both senses of the
word taste. Gabriella grew up and now runs a seventh
generation ranch in Uruguay, in what happens to be my
favorite continent, South America. What I love about her clothes
(00:57):
is what I love about her culture there, art, rama, energy,
melding of tradition and invention and the sun. Living there
has always been a dream. Today we're in London and
now we're just going to talk about food, clothes, family
and friendship. I'm head over heels indeed.
Speaker 1 (01:16):
Well, it's equally. And I'm so touched by the words
that you said, because in this world to see your
work by someone like you and even compare it to
what you do, that you do with such generosity, because
only true generosity can have a place like this. So
(01:36):
I'm so happy to be here and talk to you
about many things have you here.
Speaker 2 (01:40):
But I also think that that's kind of what we
both do sometimes simply say I want people to leave
this place feeling better than when they walked in. And
when I think we do that with clothes. People have
to wear clothes and people have to eat.
Speaker 1 (01:53):
Yes, And I think that what you recognize is the
thing that you do uncompromising two quality of the ingredients
and who is making the clothes, right, so who are
the people that are touching the garments and who is
(02:13):
what else those ingredients and where those ingredients come in, Like,
that's the responsibility right to really know the transparency of that.
And that's the difference from something looking good and feeling good.
Because I'm also interested in the psychology and it's my
love for women and for our clients that it really
drives me. I mean, it's to hear you say how
(02:34):
it makes you feel, or when some clients have their
suits and they have to go to these difficult meetings
and they feel ready, because in truth, it's not nourishment,
but we are putting it on our largest organ, which
is our skin, right, and that can change the way
we feel. And I wouldn't be doing this if I
didn't know the power of transformation that clothes can have.
(02:56):
But I think it's also can all be related to food.
Just to make me it went to a memory as
a kid, I had a lemon tree. Yeah, and I
would eat straight from the lemon tree. I can eat
lemons just like I can eat an apple. And I
feel very lucky and blessed to have been this girl
(03:17):
being able to eat the lemons, because I think that's
part of how my brain is wired, because I ate
so much straight from the land, Like I mean, I
would desert would be eating grapes out of the vines
because for shade, you would always have vines and the
fruits like the maragushas that are the tropical fruits marausas,
(03:40):
but they're like passion fruits. But then you also have
these other the birds. Because we are in the north
closet to Brazil, and so you would have these different
fruits that were so sweet and like then you would
actually save the nuts and eat the nuts afterwards. So
I grew up eating fruit from the land, and I
(04:01):
feel very, very lucky. And I realized the luxury that
that was growing up remote. I wanted to get out
of there as soon as possible because I wanted to
see the world. But when I look back to the
chance I had in life right of having this luxuries
like homemade mayonas and all these food straight like we
(04:22):
would you know, we would make our own butter. Everything was.
We're two hours and a half from the closest city.
Speaker 2 (04:28):
We said that I read so we said that living
on a ranch was almost like living on a boat.
Speaker 1 (04:32):
Yes, your parents were ranchers. They were both Jia and
gaucho from the gaucho tradition. Even my mom was a rodeo.
She would compete in rodeo. So my first images as
a child was my mother being thrown by a bronco.
You know, they would do this. They're called kintias, which
is like road but it's not like the amazing display
(04:56):
that you see in America with the safeguards and all
this is like the bronco a tree, trunk and dirt
and so no saddle, no saddle.
Speaker 2 (05:08):
Were there many women who did this, She says it
was a male basket which she broke, literal leave resistance
for doing it. The lady around to say.
Speaker 1 (05:16):
She said, a fierce woman till the day of today.
She's quite fierce, and she's she was the eldest. So
I guess in the tradition you have to be a man.
And my grandfather only had women, and so she had
that and she worked the ranch. I mean she she was.
She had her hippie moment, and I think she had
a moment where she were like everybody was taking on phetomines,
(05:40):
you know, the skinny pills, and she gone bonkers. And
the way she got out of there was going to
the ranch for months. And my grandfather used to make
her work like like any other hand in the ranch,
like wake up at four o'clock in the morning, heard
of cattle, which I did all my lifetime. I heard
cattle every single summer of my life till I was
(06:01):
a teenager. And I said to my my parents, like basta,
I need to go to Bunda, which is a bitch
resort with other teenagers. I'm not doing this life that
you love.
Speaker 2 (06:11):
So your mother was brought up and then she wanted
you to have the same experience.
Speaker 1 (06:15):
Yes, she was very much. She they don't. Both of
my parents my dad passed away, did not like cities.
They find themselves. My mum will go to Easter Island
or Titicaca and Bolivia, anything that's ancestral and to the
history of us as humans, but cities kind of So
(06:38):
when was the first experience for.
Speaker 2 (06:40):
You of going to the city and going to restaurants or.
Speaker 1 (06:44):
So in monte Video and there were good food in
like the small towns too. Like the thing with Uruay
is that is a Mesopotamia, so it's a land between
two rivers. So one thing that we have is great
ingredients and food and very fertile land. So food was
always very good, of high standards, simple but very good.
Speaker 2 (07:07):
Where were you schooled?
Speaker 1 (07:08):
I was cool. They sent me to monte Video, to
the capital city, so I was indoctrinated in a British education.
They sent me to the British school, so I signed
God say the Queen every Monday morning. Our computers were
given to us by Margaret Thatcher Prince Ann's visited. I
would get the pictures of the royal family.
Speaker 2 (07:26):
From being British abroad, is there, I mean, as either
of us are British. We can say that because my
husband was born in Florence and his father is his
great grandfather. I think I was British. But they kept
their British passports. They brought the Burbery raincoats. Oh you know,
there was kind of more British than the British.
Speaker 1 (07:43):
Oh yeah, they become. But you're so far away and
so remote and you can see this. You can really
see the history of the empires and how they influenced
you know, like even the gaucho pants that everybody associates
with our own tradition. My family has been there from
being so the tradition of gauchos was cheery passed, which
(08:03):
was like this cloth and leather, and the gaucho pants
was like late late eighteen hundreds overstock from African wars
that would send you know, the overstock would always be
sent to still like today, still the same, still the
same overstock now with weapons.
Speaker 2 (08:21):
We yeah, but when you were growing up, so then
would you all sit down to a meal every night
at the table or yes, I want to know the
day in the.
Speaker 1 (08:27):
Life of our ranchers wake up very early in the
winter for thirty five and in the summer you work
up even earlier. But then there is siesta. You finished working,
like around eleven thirty when the heat starts going up
in the summer and the winter is cold. But in
(08:48):
the summer there's like siesta for two hours and a half.
Speaker 2 (08:50):
Even did you have breakfast before you started?
Speaker 1 (08:53):
I usually wasn't a big breakfast person, but they would
eat meat. Meat was breakfast, Yeah, meatcaus what.
Speaker 2 (08:58):
Did they do?
Speaker 1 (09:00):
Usually scarce because we yeah we breed marina and angus now,
but you know, you don't. You don't slaughter cattle because
that's an expensive thing. But you eat the sheep. The
lunch is around noon and they ring a bell. It's
like a bell, so everybody knows like lunch is here.
(09:23):
It's a nice sound. And in winter you would have
a lot of stows, you know, lentil stows. You have
pasta stows. My grandfather, which this is like the boat
mentality was because you're far away, so everything would be
accounted for, how much sugar we had, how much flour
we had, how much, you know, gadgeta companion you worried.
Speaker 2 (09:46):
About just out that you might not have something to eat.
Speaker 1 (09:50):
You just knowing your stocks for when you're cooking and
planning the meal because you're cooking for, you know, two people.
Speaker 2 (09:57):
Your parents were up.
Speaker 1 (09:58):
Yeah, like being in it wasn't a look, yeah, that
was not enough. But when I would go to the
city when I lived with my grandmother when I went
to school, and she would spoil me and bring me
breakfast in.
Speaker 2 (10:11):
Head nice your grandmother, Yes, So.
Speaker 1 (10:13):
That was like, that's still my favorite thing.
Speaker 2 (10:15):
That's nice. That's a grandmother. I know that feeling. Yes,
you know, just give them, you know, food as a
way of expressing your love.
Speaker 1 (10:23):
And she did this cake that some of my most
memorial food. She made this cake every week, which is
like a marble cake. And she would the chocolate yea
chocolate with vanilla, like the pound marble cake. She would
be in front of like the soap opera for hours.
It's always it would be by hand, it's not the
(10:44):
and she actually took like proper cooking classes. So and
this cake was so amazing and so incredible because the
same cake that we've been done for like twenty thirty
years that everybody would wanted my grandmother's cake. Just still
have the I still have her recipe.
Speaker 2 (11:01):
Make it, somebody make it for you.
Speaker 1 (11:03):
Everybody had tried to make it and failed, from my mom,
my aunt, and my best friend is Daniel Home Yes,
and so he buys a surprise for my birthday. He
had his team do it, and I cried because it
was like the closest It was the closest one.
Speaker 2 (11:22):
Did she write the recipe down for you or did
you have I have their handwriting.
Speaker 1 (11:26):
I have her book with the recipe and there's like
notes of her with her handwriting. And I don't cook,
so it's kind of like there.
Speaker 2 (11:37):
But those books are very precious. We have we've we've
had people come here, Tom Hollander, the actor, I think
Chris Christian Scott Thomas. She brought hers and that there's
a kind of way of grandmother. Yeah, I'd love to
see it a grandmother or a mother when the when
(11:57):
the child, when they were young and being sent out
into the world. This is what I'm going to give
you to take with you, which is your history of
food and the recipes. But maybe she leves something out.
Speaker 1 (12:08):
She gave it to me. She was left to me.
And actually the medal that she wores every day, she
wore every day. I also have it which always carried
with me. It's a gold medal with Jesus and the
Virgin Mary on the other side. And she worried every day.
She had lost a child at a young age. She
was nine years old of leukemia, and I was born
(12:30):
just a few years after. So I'm named after her.
So in a way, I was like the gift of
the family in and I was if there's anyone that
spoiled me rotten with her. Do you have sisters or brothers, Yes,
I'm the eldest. They're all in your way. I have
a brother that he has his own ranch, and I
my sister that is my stepdad had. My mom had
(12:54):
my twin brother and sister Manuela Magdalena, which are like
my babies because they were twelve yours. Difference between us
and she's a veterinarian. Nobody loves animals. My sister like
she's the genius of the family. Like PhD.
Speaker 2 (13:10):
You were almost raped for whoa, So we got wait
a minute, we got to lunch.
Speaker 1 (13:15):
So as sit out to lunch, we have to get through.
Speaker 2 (13:18):
The day you had mental stews, and then what happened
after that?
Speaker 1 (13:23):
Then you go back to work in the ranch.
Speaker 2 (13:26):
Wow you do yea, and that at that point it
sort of.
Speaker 1 (13:29):
And you come back like around when the start before
the sun starts setting. And there's like a lot of rules,
right you don't gallop back ever, because they of courses
want to come fast home. You always like you and
like so many rules I learn in the ranch that
are appliable in life, when and don't gallop through stones
(13:55):
when you're stony, do not gallop and everything I apply
everything I learned in my life. I learn him from
the ranch. And you come back and that's when everyone
kind of showers and cleaned up, and something that nobody
cleans up better than rural people, right, like because you've
been working in the land. And then when you clean up,
it's like a privilege clean up and to dress well.
(14:17):
And if you see a gaucho, no matter what it is,
there's always a sense of dignity in the way they're dressed.
And you know, and it's the relationship of man, horse
and land is something quite sacred in a way.
Speaker 2 (14:35):
I think it is very specific also to your culture.
We spent a lot of time in Mexico and then
we were in Columbia. My husband did a building Bogata.
We went to you know, and the time in Peru,
and you go the pride, the sense of pride, and
but there is a definite what you say, the pride
(14:56):
and the culture.
Speaker 1 (14:57):
And there's one. This is why I dumb ponchos. And
even when I worked to when I was working in
a French brand in in Europe, I the first thing
I wanted to do was a puncho, because a poncho
is if there's every hero of Latin America from Boliver
San Martis, Artillas, everyone that was a liberator, a freedom fighter.
(15:24):
Want to envision the Americas all together, not divided, because
we knew they were will be divided, we will be conquered.
And but I looked for the garment that unified North
Central America, and it's a poncho. You were a poncho
from the north right from to all the way to
the south. That's the garments. That's how you describe a
(15:49):
is a weaved garment. And I mean I make it
in life as a gaucho. For my father to have
a poncho weave in Santa Fe. It's like the equivalent
when somebody buys the Sultan nice water, right, because it
can take a year. So it's basically it's wool based
that it's mostly dyed with natural dyes, and it's weaved
(16:12):
by hand, and it's they're thick, so they act as
a cover for rain. Because the thing that people don't
know is that. And I keep on being asked the
same question, what's the most sustainable fiber, And the answer
is woo. It's what've been dressing us as humans for
thousands and thousands of years.
Speaker 2 (16:30):
Wool.
Speaker 1 (16:30):
Can it protect you from cold and heat because at
the same time it regulates the temperature and so antibacterial,
it's not flammable. It's there's so many qualities to wool,
and so a punch is a very utilitarian piece of
garment that works for you when you're working and living
(16:52):
in the outdoors because it's kind of like the shell
of a tortile. And at the same time, and when
you had to do long distances in South America, the
distances are far, and if you had to sleep, that's
where you would sleep too. It's like on the saddle
and with your poncho, So it has a very utilitarian aspect,
and the Navajos would be making it and in Navajo
(17:15):
weaving because I worked with Navajos, it's it's sacred as well,
Like you can't like cut a poncho, you have to
like weave it. Cutting it's like not considered. Yeah, so
if I when I worked with the Navajos for a collection,
it was all a whole project that was handled by
Navaco culture, and so we couldn't cut, like let's say
(17:38):
a fabric that they have weaved. We had to design.
Speaker 2 (17:41):
Yeah, so they weave.
Speaker 1 (17:43):
Yeah, yes, you can't. It's not sacred. So so there,
poncho has a lot of it.
Speaker 2 (17:49):
Was interested in the ranch because if they were your
parents owned the ranch, yes, and you were the daughter
of the owners, Yes to you. But then when you
describe the meals, it sounds like everybody sits down together.
So there is there a hierarchy, Which.
Speaker 1 (18:03):
Yeah, there is a hierarchy because there's organization, right, but
there's every time every organization needs a hierarchy. But there
is like my father could work anyone like as hard
as anyone else in the ranch. Like if you're lazy,
(18:25):
there's no respect like there is. The only way you
get respect is by working really hard. That's and you
have to be able. You can't be an owner and
not be able to do what the others still because
then it's like you lose the respect. So it's really
and it's a very particular lifestyle that you have to
(18:45):
truly love. My I inherited my father's French when he
passed away, and I have his foreman was trained by
my dad when he started at eighteen years old. It's
like I have a clon of my dad and he's
a bit younger than me, just a few years, but
it's like a brother to me, even if we're not.
And you know, my father and Selastian would wake up
(19:06):
in the morning at four o'clock in the morning during
mate not speaking a word to each other. Like it's
really like a monk life like you are. And then
there is obviously times to cut party and fun, but
it's very ritualistic, very rutualist.
Speaker 2 (19:22):
And quite and our table would be with your family.
It would just be your parents and your your sisters
and you would do you remember what you would eat.
Speaker 1 (19:30):
Yes, it would be sometimes you would have roasted lamb.
Sometimes you would have millionnaiss my father and this is
my grandfather's place. My father was a little bit vain,
so he would choose to not have great cooks, so
he wouldn't eat so much. Okay, so it was a
tactic to this, but I've changed that since then. But
(19:53):
it was, yes, so you would eat a rotation and
by law there has to be we have a very
good social system in your wife. So by law there's
like there has to be a certain amount of vegetables
and fruits and everything, so we have to plant. You
have to have your own vegetables and fruits and yeah,
and that's when you have those beautiful fruits.
Speaker 2 (20:14):
Yeah, it was it very seasonal, so you just have
four seasons that you would have in the winter and yeah,
what would be the difference between some.
Speaker 1 (20:23):
I mean watermelon cold watermelon after a siesta and like
just one of the memories I have with my grandfather
is like cracking open a watermelon, like that's a tradition.
And again we don't talk too much when you eat.
You know, this is like food and eating it's like
it's funny because it was like you really enjoy it.
(20:44):
So it's like I would sit down with my grandfather
and we just eat the watermelon, you know, and this
is the and grapes late summer.
Speaker 2 (20:55):
Was there wine?
Speaker 1 (20:56):
No, there was not a lot of wine. Now you
has a rich culture. But when you do an auction,
right when you do a horse auction or cattle auction,
there's whiskey, whiskey, a lot of whiskey, just Johnny Walker flowing.
So everybody gets drunk and they buy a lot. That
was like the trick I say, get them to get
(21:18):
them drunk.
Speaker 2 (21:20):
And Christie, I'm sure they're.
Speaker 1 (21:22):
Doing and a lot of a lot of a salo.
Speaker 2 (21:26):
Yeah.
Speaker 1 (21:27):
But I can tell you like I have when I
go back to to Eurohy, I have my ritual of
what are the foods that I want to have? Chivito
sandwich it's my favorite food and it's like the food
that I like to have. It's a phileminion sandwich that
only in Euroa you can do because I don't know
the combination of how the bread is pilemion on bread
(21:49):
with tomato and lettuce and sometimes there's some bacon and
it's I mean you put everything mushrooms.
Speaker 2 (21:55):
Is it warm or is it room temperature?
Speaker 1 (21:58):
But everything like I eat intestines. I mean I have
memories also with like a head of a roasted lamb
and my aunt teaching me how to like eat the
legacies of the well to the head the head, so
we would have the head in front and the head. Yeah,
And so that's why I have a direct connection of
(22:21):
how food is need and the respect, you know, being.
Speaker 2 (22:25):
Able to produce your food, to be able to know,
as you say, where it comes from, what relates to
the animals. Did you ever think of not eating meat
and you're growing.
Speaker 1 (22:34):
Up, I had periods I didn't eat meat. And I
think there's some people that do not need their their
meat in their life, that it's not their body needs meat.
I am definitely I am. I need meat, not a
lot of meat. I think, you know, having certain meat
and the respect of the meat and knowing where the
meat comes from, and and the verticality. One thing remote
(23:00):
in my country, but it is a really great country.
It's a size of England, but with only three point
five million people. It's amazing. And we are net zero,
meaning we have we don't have gas or oil, so
all our energy is hydro from dams. So everything that
(23:21):
we produce is it's carbon free the whole country. And
there's the statistics that you know countries that either their
their energy reserves at the beginning of their cycle years,
we have our energy reserve like past the whole year.
So it's a very it's a really incredible place.
Speaker 2 (24:01):
Did you go weat summers? Did you ever go to
Europe before you're that age?
Speaker 1 (24:05):
I wanted to travel so bad, and because my parents
lived their dream like they they were interested in that,
like that was like the ranch. They did not care
about going to the beach. Like I'm like, all my
friends were going to the beach. I was like, what
is this? So I I traveled by myself because I
(24:26):
joined a hockey team from my school. Not because I
loved sports, but just because I like traveling. So I
traveled by myself first with all my parents, and at seventeen,
I left to live in Australia for a year. That
was far That was that.
Speaker 2 (24:40):
Was the country? Like you could have gone?
Speaker 1 (24:42):
Yeah, because I always knew that somehow in my future
I've envisioned as even as a kid, I was going
to end up living or in Europe or in America.
So I wanted to see other cultures first.
Speaker 2 (24:52):
Did you go to school.
Speaker 1 (24:53):
I went to school in monte Video and then to
in Australia to Australia Lake Gin Anddera College, which is
in Camera, where people were like, oh Camera, I'm like,
at least it wasn't a sheep farm. Yeah. I was
excited about that. And was it fun. It was a
lot of fun because it was the beginning of globalization,
so it was a ninety four I listened to New
(25:14):
York from the first time, I mean grunch. I remember
seeing in Excess live. It was like a whole world,
like the whole world had opened.
Speaker 2 (25:25):
And what was the what was the culture for you
to go from the farm to camera?
Speaker 1 (25:32):
In Australia, your was very conservative at the time because
it had just come out from the dictatory period. Ship
democracy came in nineteen eighty four. It was extremely conservative.
Like men would dress the same, the guys were dressed
the same as the as the as the parent. There
was like a uniform. There was like an expectation of
what women should do and not do. And in Australia
(25:54):
it's like women were working and things were much more open.
And when I first thing I did when I came
back was getting a job in a flower shop. I
told my mom I'm working. I'm like, you're gonna live here?
Speaker 2 (26:04):
Was it a kind of culture shop for you to
leave your why and the magic being in Australia? Did
you just embrace it? Was it scary?
Speaker 1 (26:11):
I wanted to go. But what Australia's imbolizes in my
life was the first time in my life that I
decided I wanted to do something. At seventeen, I told
everyone I'm going to go live in Australia and people
were like, you arein't saying your parents are never gonna
let you do this, and it takes only one person
(26:34):
that believes in you, And said a friend of mine said, oh,
I heard about the scholarship that you can go, and
I applied and I got in and I went. And
so it's that kind of thing of like, Okay, if
you set your mind for a goal, even if it
looks impossible, you just go for it.
Speaker 2 (26:50):
Did you know you wanted to do fashion at that point?
When did that happen?
Speaker 1 (26:54):
I was chosen for me by I think life my medium,
and I never thought I was going to be a
fashion designer growing up. I love fashion, I love clothing.
You're not going to see one picture of me as
a kid, not dressed on point like that that did
not exist. Like I'm always like, I loved.
Speaker 2 (27:14):
Your mother, take your shopping.
Speaker 1 (27:16):
We had no you have your clothes done by the
same stress. And then when my memories with clothes are when,
for example, they would be like the tableta breaking, like
the pit, like the dollar would rise right in Argentina.
So my mother would travel to Buenos Aires because it
(27:36):
was cheap and buy trunks of clothes. But you and
your sisters, yeah, and for everyone, and they should last
us a couple of years. Yeah, So it was more
like opportunity to go buy clothes come. But so it
was always nice. We just didn't go shopping regular or
you'll have it done.
Speaker 2 (27:53):
Yeah. And did you when did you then think that
you actually not only wanted to wear this world, but
to design.
Speaker 1 (28:00):
I was actually by accident when I was living in
New York. I always think that there's two types of people.
People are like my daughter Olivia or my son Jack,
or my sister Magdalena. I knew she wanted to be
a veterinarian, since they know what they want to do,
since kids, and they have a vision more myself or
(28:22):
my daughter Mia that we are interested by many, many things,
and you know, is something creative. But all I knew
was ranching. There was no one doing anything else by ranching.
And so for me, it was trial and error, like
I tried everything, failed at everything. And then it was
in fashion that I started working for a designer just
(28:43):
to pay rent. That I was like in New York,
New York, in New York.
Speaker 2 (28:48):
Yeah, when did you go to New York.
Speaker 1 (28:49):
I moved to New York and I went the first
time when I was eighteen, and I loved it. And
again it was like I am going to live here,
like it's a chip, implant it. And I saw myself
living here with a cat and I didn't even like cats,
Like now I have a cat, and so I was
like I saw a vision.
Speaker 2 (29:08):
There's a vision.
Speaker 1 (29:09):
Yeah, it was a vision and I am when I
was eighteen. I loved it. I loved the energy of
the place.
Speaker 2 (29:14):
It was just just by yourself.
Speaker 1 (29:16):
Yeah, with a friend that I met in Australia.
Speaker 2 (29:18):
And we just lived in an apartment.
Speaker 1 (29:20):
Yeah, we're like, we're like but just for like a
couple of days. It wasn't That was the first time.
And then I finally moved in two thousand and from
a heartache I was. I was dumped by a by
a boyfriend, only one that broke my heart. If you are,
if you're listening tonight, I actually thank him.
Speaker 2 (29:41):
Oh okay, thank you.
Speaker 1 (29:43):
It was a polo player, a very good one actually,
And and I couldn't even stay in the same continent,
so I went to live in New York. Crazy idea.
I couldn't even afford it. To do.
Speaker 2 (29:57):
Your parents support you, though, Was it really that that
you're eighteen or twenty or twenty one year out on
your own?
Speaker 1 (30:03):
You know? The one thing I have to thank my
parents is that I've never They never had any expectations
on me.
Speaker 2 (30:09):
Yeah, you know, it was.
Speaker 1 (30:11):
Like you have to be this, you have to There
was nothing they knew that I was. I think it's
my mom was a force of nature herself, and she
always did what she wanted and how she wanted it.
So I think that that obviously has his pros and
its collins. But what the pro was the fact that
they didn't have an expectations. They never told me work hard.
(30:33):
I work hard because I saw them working hard, you know,
so they were They let me pretty pretty free in
that sense, and I was living in New York and
then I went to the Neighborhood Playhouse School of Theater
there because I thought maybe the performing arts was the
thing for me that I really really quickly wasn't. And
(30:56):
but I needed to get a job, and I had done.
My first waitressing jobs were in my twenties. I was
a bad waitress.
Speaker 2 (31:04):
So you worked in a restaurant, Yeah, I worked in
a rest everybody that I do too. Johnny Ive Apple
introduced me to the woman who is head of recruitment
for Apple for everything you know, designers, architects, engineers, and
she said that if she looked on somebody's resume CV
and they'd worked in a restaurant, they had a better
chance of getting a job, because it does teach you,
(31:26):
doesn't It teaches you to be find when you're in
a bad mood. It teaches you to be on time,
not because of your boss, but because of your colleagues.
It teaches you to understand people's impatience. I think it's
a really good thing to do.
Speaker 1 (31:39):
I want my kids to all work in the work here. Yeah,
thank you. They're very capable and a sense of service
and the humbleness it's important. So I was a waitress
and then I was a hostess, and I did get this.
Speaker 2 (31:56):
In New York.
Speaker 1 (31:57):
In New York, New York.
Speaker 2 (31:58):
You remember the restaurant I worked.
Speaker 1 (32:00):
At, Pastie. I worked. Yeah, they fired you just.
Speaker 2 (32:04):
You know that.
Speaker 1 (32:07):
But the thing they had which I really liked was
the fact that if you went worked once at Pastie,
you could always go back to eat there. So I know,
you know, like they would always get at table always.
He was very and yeah, still has the best onion soup.
Speaker 2 (32:26):
I ever said two weeks ago.
Speaker 1 (32:28):
And I best honestly agree with you, but still the
best on yourself.
Speaker 2 (32:31):
I agree, I absolutely agree. So you worked, so he
worked as a way.
Speaker 1 (32:36):
Yeah, as a as a I worked as a hostess
in Pastide.
Speaker 2 (32:40):
Yeah. And the culture of eating out? Did you? Did
you when you look back on your life, not life,
but your experiences, do you think you have memoriable moments
in restaurants? And because I always try and think, what
is the importance of a restaurant? Really?
Speaker 1 (32:54):
You know, a culture, it's family, but it's family, yeah,
and it's definitely we of course at home a lot.
My grandmother was a very good cooked, and my and
our housekeeper was taught by my grandma. So between them
and my mom, which is pretty decent, food was on
like level, I don't don't I feel guilty that my
(33:18):
kids don't eat that level of food. And it's like
it's just like because it's a total dedication, right and
my but the restaurant's idea was like where you would
go eat to, which is a market in Uruai where
you have a lot of different places where they'll serve
barbecues in the market.
Speaker 2 (33:38):
It's nice.
Speaker 1 (33:39):
And in Mexico as well, you eat in the market
and especially yeah, it's delicious, like delicious.
Speaker 2 (33:45):
What's a bit like going back to the rat because yes,
you're eating.
Speaker 1 (33:48):
Well, then that's food is extremely important in my life.
Speaker 2 (33:53):
I can do that.
Speaker 1 (33:54):
I don't associate traveling without food, Like I can't travel
to a place where, like I like, the food is
not going to be like a thing like I'm like,
it has to have food in the equation.
Speaker 2 (34:05):
So does your husband as well think that way?
Speaker 1 (34:08):
He's you know, he's a bit more like food is fuel.
But after you know, fifteen years with me, you get
to like, yeah, he loves, he loves and he heats everything.
Like what I love about him is that he's says
yes to He's game on everything, you know what I mean,
which is like to go through it. And I love
(34:28):
like blood sausage like chordisos, like you know it's tongue,
like give it to me to brains. Yes, yeah, like when.
Speaker 2 (34:38):
You were talking about the lamb. I remember we lived
in Paris and we wanted to cook brains. I was
like twenty five and yeah, but I was interested. But
we went to the butcher and I said, I'd like
to try, you know, to cet brains. And he brought
up the head of the veal and then he cut
the calf and then he cut the brains out at
the at the at the butcher, it was just again
(35:00):
immediacy of seeing where it comes from, what they do.
Speaker 1 (35:04):
And you know, I eat everything except octopus. I don't eat.
I don't need clever being more clever movie, not before
the movie. Instinctive. Yeah, it was instinctive. Yeah, it was
very instinctive. Always like I'm like, they look very smart,
too smart, and but I we have my mom. She
(35:30):
praise every meal. She's a Buddhist, so she thanks every
meal to remind herself the process that it takes what's
in your plate, not only the elements, the sun, the earth,
the soil, the people that worked in and like, why
are we eating? Why are we fueling ourselves? Right, We're
fueling ourselves to do good in the world, right, And
(35:51):
this is kind of like the conscious sounds great.
Speaker 2 (35:54):
I'd like to meet her. Did she come to London
to bring her hair?
Speaker 1 (35:58):
Yes? I would. You would love for a by away, yes,
But she's not like interested. She was never interested in Europe.
She was never interested. She can go to Easter Island
three times a year, she spends a lot of time there,
or Lake Titicaca in Bolivia. She'll go to these special
places and tropological speaking and stay there. But she was
(36:23):
never too interested in Paris. Yeah, the European contentment wasn't
calling her.
Speaker 2 (36:30):
But it called you. And so when did you? When
did from the neighborhood playhouse to work in Festides to
being in New York? I started dressing the way you
dressed as a child. Tell me the trajectory of going.
Speaker 1 (36:41):
I started fashion, I started working for I had to
pay rent, and I wasn't working in restaurants because I
was fired from Pastis And so I got a job
with a designer that was starting. Her name was Skara Jenks.
She was an African architect and she was still screening
blueprints on underwear and garments, and I thought that's a
(37:05):
clever idea. So she offered me a job that.
Speaker 2 (37:08):
Was actually blueprints.
Speaker 1 (37:09):
Yeah, her blueprints that she had done. Yeah, I mean
we're talking like two thousand and two, two thousand and three, yeah,
two thousand and two, and she was this was so
I learned how to seal screen. And she was selling
in little stores and consignment and in a little stores
and consignment, and she was going back to South Africa
for a few months and I took care of her business.
(37:31):
When she came back, we were in thirty five stores.
I had put her in a showroom.
Speaker 2 (37:35):
She was at sacks.
Speaker 1 (37:37):
So I just realized that very quickly I have a
knack for list, not just the creative but the business
part of it. And then it was like you know,
then the showroom that I put her in the hired
me as a director of sales, so I actually started
selling learning how to sell. And then but I wanted
(37:57):
to have my own brand, so I did trick Apropos,
my boss at the time, into having my own brand
inside the showroom that he didn't know that it was mine.
So I was getting paid to sell my brand. So
it was called no, it was called I was called
on And so I started from zero, from scratch and
(38:18):
ten years of like really.
Speaker 2 (38:19):
Real season the two thousands, two thousands.
Speaker 1 (38:22):
Yeah, we launched in two thousand and three, November third.
It was like the first time I had orders, and
I mean, I'll never forget. Everybody thought I was going
to get fired that day.
Speaker 2 (38:32):
But I feel I realized and then tell me what
happened then?
Speaker 1 (38:35):
And I started selling from the moment that because you know,
my dad's patients was kind of starting to warn off.
Speaker 2 (38:42):
They want you home.
Speaker 1 (38:43):
They wanted me home, and said and they were basically
and this was my last chance. Can you imagine asking
a gaucho to pay for me acting school in New York.
That was the best performance I've ever done To convince him,
It's like, what are you doing? Rare? All I had
(39:06):
to say. But Gregory Peck studied there, and the young
kit didn't actually study. I was trying to but that
two years of performing arts. Yes, I remember getting the
diploma and thinking like, oh, this is brilliant. Help me
or anything that it helped me so much change it
like the roots of like being honest, of truthful, of
(39:26):
like being able to talk of there's So it was
misnore technique and Marta Graham taught there. So it was
some quality stuff. So I'm very grateful that I had
that experience.
Speaker 2 (39:38):
Yeah, I can see it sometimes and the people who
work here, even if they've been taught to dance, how
they moved, Yes, because you know, you have to pass people.
You have to you know, you have to apeen. And
when I had to do our first television show, and
you know Rose, my partner who died, she she chose
(39:59):
to surpproach. She could just get in front of the
camera and cut a zucchini and talk about it and
throw an onion and say I'm not using that. And
I would get up there and I just like slightly freeze.
And I remember calling my mother up and saying, why
did she send me to drama school? Why didn't you
tell me you take acting lessons? It's all your fault.
So then but then that just translated into stay you
(40:20):
knew did you miss the other ranch? Did you think
we wanted to?
Speaker 1 (40:24):
You know, he was very strange when my dad passed
away in two thousand and eleven. And because when I
I basically hand over his ranch. He left a ranch
for my brother, and he left a ranch for me.
My mom has her own ranch for my everybody.
Speaker 2 (40:44):
How big would they be? We talked about a ranch
is a ranch? Like, right, I.
Speaker 1 (40:49):
Operate around twelve thousand hectares? Wow, yeah, eight thousand I
was doing the count eight thousand, four hundred heads of
gattle marine or sheep. No, it's operating full of eating ranch, organic,
grass fed. My dad had the vision of actually certifying
organic because we're obviously we're a developing nature, so we pay.
(41:12):
We'll get paid on the cheap, right. But he could
see when he would come visit me at Whole Foods,
the price of organic meat was fired and everything is organic.
We're like grass fed, and so he was like, we're
going to certify organic, and we did. And eurohy is
actually quite modern in the sense I was the first
country to have complete transability and all the animals since
(41:33):
twenty twelve. So you know where animals come from, like
every animal has to have a cheap from and you
know the anti bread and how they were fed exactly.
And so when I heard my dad's ranch. I was like,
why was I running away from this? Like? Why was
(41:54):
I not? Because I loved it? There was something and
you know when people about this or that, or like
your dad is a doctor and there we always think
talk about this with my friend stuff where there's no
The masters is when you learn something since you're a
little child, right, so I don't do the daily day
(42:18):
operation of a ranch, but by of mioses, by hearing
all of this as as a child, I know how
it runs and what it needs to happen. So there
is something about being brought up in that world where
you automatically know. But yeah, so when I inherit the ranch.
Speaker 2 (42:38):
I was in Paris, but where were you? Then?
Speaker 1 (42:42):
I was living in New York And that's what made
me launch Gary with a Hurst because Candela had been
a startup with contemporary world and here's my ranch, Dad's
ranch with like Merino wool, which is the finest wall
Certify organic. And then I'm working in the contemporary world
where people are asking me for cheaper prices and I
(43:02):
wanted to get good at tailoring. So that's where I
realized I have to start over. And it was really
my Dad's ranch that triggered me to like this is
not aligned with who I am and what I do
and for it to be. And when we launched Garyla Hurst,
it was like immediately off the bad worked, but it
was all those other years of training And.
Speaker 2 (43:23):
Tell me about your children, how do you feed them?
Speaker 1 (43:25):
I'm going to tell you one anecdote because I was
insisting of always dropping them in school because like full
time working, you know, like I had no maternity leave.
I'm not saying this with any pride, but you know,
I was pregnant with Jack when we launched Garrila Hurst,
and I was working through the hospital when I was
living in the hospital because my girls were mono monos.
(43:47):
So I lived in the hospital for three months, but
I was working in the hospital. So I've never really
non stopped working, you know, and so which I don't recommend, right,
I'm just saying that this is what I did. But
I remember taking them to school and they were asking me, mom,
why are we eating breakfast in the car? So they're
(44:09):
like a lot of bagels happened, Like ye's a bagel
with green cheese getting the car, we can't be late
kind of thing. But they love the family experience is
having a My moment of happiness is having and now
that they're teenagers, is having big tables full of their
friends and just eating a lot of food and like
(44:33):
just having a good time.
Speaker 2 (44:35):
And do you feed them the food of Uruguay?
Speaker 1 (44:37):
Do you?
Speaker 2 (44:38):
Yes?
Speaker 1 (44:38):
They have milionais a lot, they have steak, they have
but they know about nutrition, which is really interesting. My
son would be like rice and chicken and you know
his broccoli, you know, like he they are. They eat
very healthy, but it's still not the same as the
privilege I had of like here's the fruits and vegetables
(45:03):
and here's in your plate.
Speaker 2 (45:04):
But they go there for the sun.
Speaker 1 (45:05):
Yes, I take them.
Speaker 2 (45:07):
Every Do they go to restaurants? Do they like?
Speaker 1 (45:10):
Yes? My daughters like going to restaurants. I mean, the
joke in the house is that I make very good reservations.
Speaker 2 (45:19):
That's a talent. When you're working, do you have a
routine that you have breakfast before you start and you
have lunch? Do you stop for lunch?
Speaker 1 (45:29):
You know, that's the one thing that I don't. I
do now, I'm pretty good at breakfast. Like I have
a little breakfast with my son because she loves breakfast.
So I sit down because my daughters are in boarding school. Yeah,
miss them, and I have breakfast with my son, and
then I go to the office and now stuff brings
(45:50):
me from home. She does these egg bites, egg bites,
so we will do like she will bring me the
egg bites. And then I'm always in the run. I
can't eat if I'm in a lot of action because
then my energy. The digestive system takes as much energy
as the brain, so if you eat while you're working,
it just draws your energy. But once in a while,
(46:13):
I'll be like, let's just escape and have lunch. Today.
We deserve lunch, so we will go somewhere. We'll go
to Cafe Altro and have lunch there.
Speaker 2 (46:20):
Well, this is, this is. We could go on for hours.
But if I asked you, what would you eat if
you needed comfort? If that's what you want, what would
that be do you?
Speaker 1 (46:30):
I mean it can vary. That's the situation of like
what's my moment obsession. But I would say that if
I'm in your way, it's a chi veto. That sandwich
is like my child. Yeah, it's everything. That sandwich, the
filanion sandwich with all the layerings because it's so flavorful
(46:52):
and every body is different and it's just so delicious
and you can only get it.
Speaker 2 (46:56):
There, and I'm going to come. Yes, Okay, we'll go together.
Thank you. Ruthie's Table four is proud to support Leukemia UK.
The Cartwheel for a Cure campaign raises funds for vital
research and more effective and kinder achievements for a cube
my lawyers Lukemia. Please donate and to do so search
(47:19):
Cartwheel for a Cure.
Speaker 1 (47:26):
Ruthie's Table four was produced by Alex Bell and Zad Rogers,
with Susanna Hilock, Andrew Sang and Bella Selini. This has
been an atomized production for iHeartMedia work.
Ruthie's Table four is now on YouTube. To watch this
episode and others, just visit Ruthy's Table four dot com
forward Slash YouTube.
Speaker 2 (00:08):
You're listening to Ruthie's Table four in collaboration with me
and m Intelligence Style for Busy Women. I remember, as
if yesterday the first time I found Gabriella Hurst and
fell head of over heels for her. I've just been
at her flagship store trying on beautiful dresses, cozy, enveloping sweaters,
(00:33):
floating skirts, and my kind of shoes. Gabrielle looks at
fashion and clothes the way the River Cafe looks at food,
with simplicity, clarity, precision, and in both senses of the
word taste. Gabriella grew up and now runs a seventh
generation ranch in Uruguay, in what happens to be my
favorite continent, South America. What I love about her clothes
(00:57):
is what I love about her culture there, art, rama, energy,
melding of tradition and invention and the sun. Living there
has always been a dream. Today we're in London and
now we're just going to talk about food, clothes, family
and friendship. I'm head over heels indeed.
Speaker 1 (01:16):
Well, it's equally. And I'm so touched by the words
that you said, because in this world to see your
work by someone like you and even compare it to
what you do, that you do with such generosity, because
only true generosity can have a place like this. So
(01:36):
I'm so happy to be here and talk to you
about many things have you here.
Speaker 2 (01:40):
But I also think that that's kind of what we
both do sometimes simply say I want people to leave
this place feeling better than when they walked in. And
when I think we do that with clothes. People have
to wear clothes and people have to eat.
Speaker 1 (01:53):
Yes, And I think that what you recognize is the
thing that you do uncompromising two quality of the ingredients
and who is making the clothes, right, so who are
the people that are touching the garments and who is
(02:13):
what else those ingredients and where those ingredients come in, Like,
that's the responsibility right to really know the transparency of that.
And that's the difference from something looking good and feeling good.
Because I'm also interested in the psychology and it's my
love for women and for our clients that it really
drives me. I mean, it's to hear you say how
(02:34):
it makes you feel, or when some clients have their
suits and they have to go to these difficult meetings
and they feel ready, because in truth, it's not nourishment,
but we are putting it on our largest organ, which
is our skin, right, and that can change the way
we feel. And I wouldn't be doing this if I
didn't know the power of transformation that clothes can have.
(02:56):
But I think it's also can all be related to food.
Just to make me it went to a memory as
a kid, I had a lemon tree. Yeah, and I
would eat straight from the lemon tree. I can eat
lemons just like I can eat an apple. And I
feel very lucky and blessed to have been this girl
(03:17):
being able to eat the lemons, because I think that's
part of how my brain is wired, because I ate
so much straight from the land, Like I mean, I
would desert would be eating grapes out of the vines
because for shade, you would always have vines and the
fruits like the maragushas that are the tropical fruits marausas,
(03:40):
but they're like passion fruits. But then you also have
these other the birds. Because we are in the north
closet to Brazil, and so you would have these different
fruits that were so sweet and like then you would
actually save the nuts and eat the nuts afterwards. So
I grew up eating fruit from the land, and I
(04:01):
feel very, very lucky. And I realized the luxury that
that was growing up remote. I wanted to get out
of there as soon as possible because I wanted to
see the world. But when I look back to the
chance I had in life right of having this luxuries
like homemade mayonas and all these food straight like we
(04:22):
would you know, we would make our own butter. Everything was.
We're two hours and a half from the closest city.
Speaker 2 (04:28):
We said that I read so we said that living
on a ranch was almost like living on a boat.
Speaker 1 (04:32):
Yes, your parents were ranchers. They were both Jia and
gaucho from the gaucho tradition. Even my mom was a rodeo.
She would compete in rodeo. So my first images as
a child was my mother being thrown by a bronco.
You know, they would do this. They're called kintias, which
is like road but it's not like the amazing display
(04:56):
that you see in America with the safeguards and all
this is like the bronco a tree, trunk and dirt
and so no saddle, no saddle.
Speaker 2 (05:08):
Were there many women who did this, She says it
was a male basket which she broke, literal leave resistance
for doing it. The lady around to say.
Speaker 1 (05:16):
She said, a fierce woman till the day of today.
She's quite fierce, and she's she was the eldest. So
I guess in the tradition you have to be a man.
And my grandfather only had women, and so she had
that and she worked the ranch. I mean she she was.
She had her hippie moment, and I think she had
a moment where she were like everybody was taking on phetomines,
(05:40):
you know, the skinny pills, and she gone bonkers. And
the way she got out of there was going to
the ranch for months. And my grandfather used to make
her work like like any other hand in the ranch,
like wake up at four o'clock in the morning, heard
of cattle, which I did all my lifetime. I heard
cattle every single summer of my life till I was
(06:01):
a teenager. And I said to my my parents, like basta,
I need to go to Bunda, which is a bitch
resort with other teenagers. I'm not doing this life that
you love.
Speaker 2 (06:11):
So your mother was brought up and then she wanted
you to have the same experience.
Speaker 1 (06:15):
Yes, she was very much. She they don't. Both of
my parents my dad passed away, did not like cities.
They find themselves. My mum will go to Easter Island
or Titicaca and Bolivia, anything that's ancestral and to the
history of us as humans, but cities kind of So
(06:38):
when was the first experience for.
Speaker 2 (06:40):
You of going to the city and going to restaurants or.
Speaker 1 (06:44):
So in monte Video and there were good food in
like the small towns too. Like the thing with Uruay
is that is a Mesopotamia, so it's a land between
two rivers. So one thing that we have is great
ingredients and food and very fertile land. So food was
always very good, of high standards, simple but very good.
Speaker 2 (07:07):
Where were you schooled?
Speaker 1 (07:08):
I was cool. They sent me to monte Video, to
the capital city, so I was indoctrinated in a British education.
They sent me to the British school, so I signed
God say the Queen every Monday morning. Our computers were
given to us by Margaret Thatcher Prince Ann's visited. I
would get the pictures of the royal family.
Speaker 2 (07:26):
From being British abroad, is there, I mean, as either
of us are British. We can say that because my
husband was born in Florence and his father is his
great grandfather. I think I was British. But they kept
their British passports. They brought the Burbery raincoats. Oh you know,
there was kind of more British than the British.
Speaker 1 (07:43):
Oh yeah, they become. But you're so far away and
so remote and you can see this. You can really
see the history of the empires and how they influenced
you know, like even the gaucho pants that everybody associates
with our own tradition. My family has been there from
being so the tradition of gauchos was cheery passed, which
(08:03):
was like this cloth and leather, and the gaucho pants
was like late late eighteen hundreds overstock from African wars
that would send you know, the overstock would always be
sent to still like today, still the same, still the
same overstock now with weapons.
Speaker 2 (08:21):
We yeah, but when you were growing up, so then
would you all sit down to a meal every night
at the table or yes, I want to know the
day in the.
Speaker 1 (08:27):
Life of our ranchers wake up very early in the
winter for thirty five and in the summer you work
up even earlier. But then there is siesta. You finished working,
like around eleven thirty when the heat starts going up
in the summer and the winter is cold. But in
(08:48):
the summer there's like siesta for two hours and a half.
Speaker 2 (08:50):
Even did you have breakfast before you started?
Speaker 1 (08:53):
I usually wasn't a big breakfast person, but they would
eat meat. Meat was breakfast, Yeah, meatcaus what.
Speaker 2 (08:58):
Did they do?
Speaker 1 (09:00):
Usually scarce because we yeah we breed marina and angus now,
but you know, you don't. You don't slaughter cattle because
that's an expensive thing. But you eat the sheep. The
lunch is around noon and they ring a bell. It's
like a bell, so everybody knows like lunch is here.
(09:23):
It's a nice sound. And in winter you would have
a lot of stows, you know, lentil stows. You have
pasta stows. My grandfather, which this is like the boat
mentality was because you're far away, so everything would be
accounted for, how much sugar we had, how much flour
we had, how much, you know, gadgeta companion you worried.
Speaker 2 (09:46):
About just out that you might not have something to eat.
Speaker 1 (09:50):
You just knowing your stocks for when you're cooking and
planning the meal because you're cooking for, you know, two people.
Speaker 2 (09:57):
Your parents were up.
Speaker 1 (09:58):
Yeah, like being in it wasn't a look, yeah, that
was not enough. But when I would go to the
city when I lived with my grandmother when I went
to school, and she would spoil me and bring me
breakfast in.
Speaker 2 (10:11):
Head nice your grandmother, Yes, So.
Speaker 1 (10:13):
That was like, that's still my favorite thing.
Speaker 2 (10:15):
That's nice. That's a grandmother. I know that feeling. Yes,
you know, just give them, you know, food as a
way of expressing your love.
Speaker 1 (10:23):
And she did this cake that some of my most
memorial food. She made this cake every week, which is
like a marble cake. And she would the chocolate yea
chocolate with vanilla, like the pound marble cake. She would
be in front of like the soap opera for hours.
It's always it would be by hand, it's not the
(10:44):
and she actually took like proper cooking classes. So and
this cake was so amazing and so incredible because the
same cake that we've been done for like twenty thirty
years that everybody would wanted my grandmother's cake. Just still
have the I still have her recipe.
Speaker 2 (11:01):
Make it, somebody make it for you.
Speaker 1 (11:03):
Everybody had tried to make it and failed, from my mom,
my aunt, and my best friend is Daniel Home Yes,
and so he buys a surprise for my birthday. He
had his team do it, and I cried because it
was like the closest It was the closest one.
Speaker 2 (11:22):
Did she write the recipe down for you or did
you have I have their handwriting.
Speaker 1 (11:26):
I have her book with the recipe and there's like
notes of her with her handwriting. And I don't cook,
so it's kind of like there.
Speaker 2 (11:37):
But those books are very precious. We have we've we've
had people come here, Tom Hollander, the actor, I think
Chris Christian Scott Thomas. She brought hers and that there's
a kind of way of grandmother. Yeah, I'd love to
see it a grandmother or a mother when the when
(11:57):
the child, when they were young and being sent out
into the world. This is what I'm going to give
you to take with you, which is your history of
food and the recipes. But maybe she leves something out.
Speaker 1 (12:08):
She gave it to me. She was left to me.
And actually the medal that she wores every day, she
wore every day. I also have it which always carried
with me. It's a gold medal with Jesus and the
Virgin Mary on the other side. And she worried every day.
She had lost a child at a young age. She
was nine years old of leukemia, and I was born
(12:30):
just a few years after. So I'm named after her.
So in a way, I was like the gift of
the family in and I was if there's anyone that
spoiled me rotten with her. Do you have sisters or brothers, Yes,
I'm the eldest. They're all in your way. I have
a brother that he has his own ranch, and I
my sister that is my stepdad had. My mom had
(12:54):
my twin brother and sister Manuela Magdalena, which are like
my babies because they were twelve yours. Difference between us
and she's a veterinarian. Nobody loves animals. My sister like
she's the genius of the family. Like PhD.
Speaker 2 (13:10):
You were almost raped for whoa, So we got wait
a minute, we got to lunch.
Speaker 1 (13:15):
So as sit out to lunch, we have to get through.
Speaker 2 (13:18):
The day you had mental stews, and then what happened
after that?
Speaker 1 (13:23):
Then you go back to work in the ranch.
Speaker 2 (13:26):
Wow you do yea, and that at that point it
sort of.
Speaker 1 (13:29):
And you come back like around when the start before
the sun starts setting. And there's like a lot of rules,
right you don't gallop back ever, because they of courses
want to come fast home. You always like you and
like so many rules I learn in the ranch that
are appliable in life, when and don't gallop through stones
(13:55):
when you're stony, do not gallop and everything I apply
everything I learned in my life. I learn him from
the ranch. And you come back and that's when everyone
kind of showers and cleaned up, and something that nobody
cleans up better than rural people, right, like because you've
been working in the land. And then when you clean up,
it's like a privilege clean up and to dress well.
(14:17):
And if you see a gaucho, no matter what it is,
there's always a sense of dignity in the way they're dressed.
And you know, and it's the relationship of man, horse
and land is something quite sacred in a way.
Speaker 2 (14:35):
I think it is very specific also to your culture.
We spent a lot of time in Mexico and then
we were in Columbia. My husband did a building Bogata.
We went to you know, and the time in Peru,
and you go the pride, the sense of pride, and
but there is a definite what you say, the pride
(14:56):
and the culture.
Speaker 1 (14:57):
And there's one. This is why I dumb ponchos. And
even when I worked to when I was working in
a French brand in in Europe, I the first thing
I wanted to do was a puncho, because a poncho
is if there's every hero of Latin America from Boliver
San Martis, Artillas, everyone that was a liberator, a freedom fighter.
(15:24):
Want to envision the Americas all together, not divided, because
we knew they were will be divided, we will be conquered.
And but I looked for the garment that unified North
Central America, and it's a poncho. You were a poncho
from the north right from to all the way to
the south. That's the garments. That's how you describe a
(15:49):
is a weaved garment. And I mean I make it
in life as a gaucho. For my father to have
a poncho weave in Santa Fe. It's like the equivalent
when somebody buys the Sultan nice water, right, because it
can take a year. So it's basically it's wool based
that it's mostly dyed with natural dyes, and it's weaved
(16:12):
by hand, and it's they're thick, so they act as
a cover for rain. Because the thing that people don't
know is that. And I keep on being asked the
same question, what's the most sustainable fiber, And the answer
is woo. It's what've been dressing us as humans for
thousands and thousands of years.
Speaker 2 (16:30):
Wool.
Speaker 1 (16:30):
Can it protect you from cold and heat because at
the same time it regulates the temperature and so antibacterial,
it's not flammable. It's there's so many qualities to wool,
and so a punch is a very utilitarian piece of
garment that works for you when you're working and living
(16:52):
in the outdoors because it's kind of like the shell
of a tortile. And at the same time, and when
you had to do long distances in South America, the
distances are far, and if you had to sleep, that's
where you would sleep too. It's like on the saddle
and with your poncho, So it has a very utilitarian aspect,
and the Navajos would be making it and in Navajo
(17:15):
weaving because I worked with Navajos, it's it's sacred as well,
Like you can't like cut a poncho, you have to
like weave it. Cutting it's like not considered. Yeah, so
if I when I worked with the Navajos for a collection,
it was all a whole project that was handled by
Navaco culture, and so we couldn't cut, like let's say
(17:38):
a fabric that they have weaved. We had to design.
Speaker 2 (17:41):
Yeah, so they weave.
Speaker 1 (17:43):
Yeah, yes, you can't. It's not sacred. So so there,
poncho has a lot of it.
Speaker 2 (17:49):
Was interested in the ranch because if they were your
parents owned the ranch, yes, and you were the daughter
of the owners, Yes to you. But then when you
describe the meals, it sounds like everybody sits down together.
So there is there a hierarchy, Which.
Speaker 1 (18:03):
Yeah, there is a hierarchy because there's organization, right, but
there's every time every organization needs a hierarchy. But there
is like my father could work anyone like as hard
as anyone else in the ranch. Like if you're lazy,
(18:25):
there's no respect like there is. The only way you
get respect is by working really hard. That's and you
have to be able. You can't be an owner and
not be able to do what the others still because
then it's like you lose the respect. So it's really
and it's a very particular lifestyle that you have to
(18:45):
truly love. My I inherited my father's French when he
passed away, and I have his foreman was trained by
my dad when he started at eighteen years old. It's
like I have a clon of my dad and he's
a bit younger than me, just a few years, but
it's like a brother to me, even if we're not.
And you know, my father and Selastian would wake up
(19:06):
in the morning at four o'clock in the morning during
mate not speaking a word to each other. Like it's
really like a monk life like you are. And then
there is obviously times to cut party and fun, but
it's very ritualistic, very rutualist.
Speaker 2 (19:22):
And quite and our table would be with your family.
It would just be your parents and your your sisters
and you would do you remember what you would eat.
Speaker 1 (19:30):
Yes, it would be sometimes you would have roasted lamb.
Sometimes you would have millionnaiss my father and this is
my grandfather's place. My father was a little bit vain,
so he would choose to not have great cooks, so
he wouldn't eat so much. Okay, so it was a
tactic to this, but I've changed that since then. But
(19:53):
it was, yes, so you would eat a rotation and
by law there has to be we have a very
good social system in your wife. So by law there's
like there has to be a certain amount of vegetables
and fruits and everything, so we have to plant. You
have to have your own vegetables and fruits and yeah,
and that's when you have those beautiful fruits.
Speaker 2 (20:14):
Yeah, it was it very seasonal, so you just have
four seasons that you would have in the winter and yeah,
what would be the difference between some.
Speaker 1 (20:23):
I mean watermelon cold watermelon after a siesta and like
just one of the memories I have with my grandfather
is like cracking open a watermelon, like that's a tradition.
And again we don't talk too much when you eat.
You know, this is like food and eating it's like
it's funny because it was like you really enjoy it.
(20:44):
So it's like I would sit down with my grandfather
and we just eat the watermelon, you know, and this
is the and grapes late summer.
Speaker 2 (20:55):
Was there wine?
Speaker 1 (20:56):
No, there was not a lot of wine. Now you
has a rich culture. But when you do an auction,
right when you do a horse auction or cattle auction,
there's whiskey, whiskey, a lot of whiskey, just Johnny Walker flowing.
So everybody gets drunk and they buy a lot. That
was like the trick I say, get them to get
(21:18):
them drunk.
Speaker 2 (21:20):
And Christie, I'm sure they're.
Speaker 1 (21:22):
Doing and a lot of a lot of a salo.
Speaker 2 (21:26):
Yeah.
Speaker 1 (21:27):
But I can tell you like I have when I
go back to to Eurohy, I have my ritual of
what are the foods that I want to have? Chivito
sandwich it's my favorite food and it's like the food
that I like to have. It's a phileminion sandwich that
only in Euroa you can do because I don't know
the combination of how the bread is pilemion on bread
(21:49):
with tomato and lettuce and sometimes there's some bacon and
it's I mean you put everything mushrooms.
Speaker 2 (21:55):
Is it warm or is it room temperature?
Speaker 1 (21:58):
But everything like I eat intestines. I mean I have
memories also with like a head of a roasted lamb
and my aunt teaching me how to like eat the
legacies of the well to the head the head, so
we would have the head in front and the head. Yeah,
And so that's why I have a direct connection of
(22:21):
how food is need and the respect, you know, being.
Speaker 2 (22:25):
Able to produce your food, to be able to know,
as you say, where it comes from, what relates to
the animals. Did you ever think of not eating meat
and you're growing.
Speaker 1 (22:34):
Up, I had periods I didn't eat meat. And I
think there's some people that do not need their their
meat in their life, that it's not their body needs meat.
I am definitely I am. I need meat, not a
lot of meat. I think, you know, having certain meat
and the respect of the meat and knowing where the
meat comes from, and and the verticality. One thing remote
(23:00):
in my country, but it is a really great country.
It's a size of England, but with only three point
five million people. It's amazing. And we are net zero,
meaning we have we don't have gas or oil, so
all our energy is hydro from dams. So everything that
(23:21):
we produce is it's carbon free the whole country. And
there's the statistics that you know countries that either their
their energy reserves at the beginning of their cycle years,
we have our energy reserve like past the whole year.
So it's a very it's a really incredible place.
Speaker 2 (24:01):
Did you go weat summers? Did you ever go to
Europe before you're that age?
Speaker 1 (24:05):
I wanted to travel so bad, and because my parents
lived their dream like they they were interested in that,
like that was like the ranch. They did not care
about going to the beach. Like I'm like, all my
friends were going to the beach. I was like, what
is this? So I I traveled by myself because I
(24:26):
joined a hockey team from my school. Not because I
loved sports, but just because I like traveling. So I
traveled by myself first with all my parents, and at seventeen,
I left to live in Australia for a year. That
was far That was that.
Speaker 2 (24:40):
Was the country? Like you could have gone?
Speaker 1 (24:42):
Yeah, because I always knew that somehow in my future
I've envisioned as even as a kid, I was going
to end up living or in Europe or in America.
So I wanted to see other cultures first.
Speaker 2 (24:52):
Did you go to school.
Speaker 1 (24:53):
I went to school in monte Video and then to
in Australia to Australia Lake Gin Anddera College, which is
in Camera, where people were like, oh Camera, I'm like,
at least it wasn't a sheep farm. Yeah. I was
excited about that. And was it fun. It was a
lot of fun because it was the beginning of globalization,
so it was a ninety four I listened to New
(25:14):
York from the first time, I mean grunch. I remember
seeing in Excess live. It was like a whole world,
like the whole world had opened.
Speaker 2 (25:25):
And what was the what was the culture for you
to go from the farm to camera?
Speaker 1 (25:32):
In Australia, your was very conservative at the time because
it had just come out from the dictatory period. Ship
democracy came in nineteen eighty four. It was extremely conservative.
Like men would dress the same, the guys were dressed
the same as the as the as the parent. There
was like a uniform. There was like an expectation of
what women should do and not do. And in Australia
(25:54):
it's like women were working and things were much more open.
And when I first thing I did when I came
back was getting a job in a flower shop. I
told my mom I'm working. I'm like, you're gonna live here?
Speaker 2 (26:04):
Was it a kind of culture shop for you to
leave your why and the magic being in Australia? Did
you just embrace it? Was it scary?
Speaker 1 (26:11):
I wanted to go. But what Australia's imbolizes in my
life was the first time in my life that I
decided I wanted to do something. At seventeen, I told
everyone I'm going to go live in Australia and people
were like, you arein't saying your parents are never gonna
let you do this, and it takes only one person
(26:34):
that believes in you, And said a friend of mine said, oh,
I heard about the scholarship that you can go, and
I applied and I got in and I went. And
so it's that kind of thing of like, Okay, if
you set your mind for a goal, even if it
looks impossible, you just go for it.
Speaker 2 (26:50):
Did you know you wanted to do fashion at that point?
When did that happen?
Speaker 1 (26:54):
I was chosen for me by I think life my medium,
and I never thought I was going to be a
fashion designer growing up. I love fashion, I love clothing.
You're not going to see one picture of me as
a kid, not dressed on point like that that did
not exist. Like I'm always like, I loved.
Speaker 2 (27:14):
Your mother, take your shopping.
Speaker 1 (27:16):
We had no you have your clothes done by the
same stress. And then when my memories with clothes are when,
for example, they would be like the tableta breaking, like
the pit, like the dollar would rise right in Argentina.
So my mother would travel to Buenos Aires because it
(27:36):
was cheap and buy trunks of clothes. But you and
your sisters, yeah, and for everyone, and they should last
us a couple of years. Yeah, So it was more
like opportunity to go buy clothes come. But so it
was always nice. We just didn't go shopping regular or
you'll have it done.
Speaker 2 (27:53):
Yeah. And did you when did you then think that
you actually not only wanted to wear this world, but
to design.
Speaker 1 (28:00):
I was actually by accident when I was living in
New York. I always think that there's two types of people.
People are like my daughter Olivia or my son Jack,
or my sister Magdalena. I knew she wanted to be
a veterinarian, since they know what they want to do,
since kids, and they have a vision more myself or
(28:22):
my daughter Mia that we are interested by many, many things,
and you know, is something creative. But all I knew
was ranching. There was no one doing anything else by ranching.
And so for me, it was trial and error, like
I tried everything, failed at everything. And then it was
in fashion that I started working for a designer just
(28:43):
to pay rent. That I was like in New York,
New York, in New York.
Speaker 2 (28:48):
Yeah, when did you go to New York.
Speaker 1 (28:49):
I moved to New York and I went the first
time when I was eighteen, and I loved it. And
again it was like I am going to live here,
like it's a chip, implant it. And I saw myself
living here with a cat and I didn't even like cats,
Like now I have a cat, and so I was
like I saw a vision.
Speaker 2 (29:08):
There's a vision.
Speaker 1 (29:09):
Yeah, it was a vision and I am when I
was eighteen. I loved it. I loved the energy of
the place.
Speaker 2 (29:14):
It was just just by yourself.
Speaker 1 (29:16):
Yeah, with a friend that I met in Australia.
Speaker 2 (29:18):
And we just lived in an apartment.
Speaker 1 (29:20):
Yeah, we're like, we're like but just for like a
couple of days. It wasn't That was the first time.
And then I finally moved in two thousand and from
a heartache I was. I was dumped by a by
a boyfriend, only one that broke my heart. If you are,
if you're listening tonight, I actually thank him.
Speaker 2 (29:41):
Oh okay, thank you.
Speaker 1 (29:43):
It was a polo player, a very good one actually,
And and I couldn't even stay in the same continent,
so I went to live in New York. Crazy idea.
I couldn't even afford it. To do.
Speaker 2 (29:57):
Your parents support you, though, Was it really that that
you're eighteen or twenty or twenty one year out on
your own?
Speaker 1 (30:03):
You know? The one thing I have to thank my
parents is that I've never They never had any expectations
on me.
Speaker 2 (30:09):
Yeah, you know, it was.
Speaker 1 (30:11):
Like you have to be this, you have to There
was nothing they knew that I was. I think it's
my mom was a force of nature herself, and she
always did what she wanted and how she wanted it.
So I think that that obviously has his pros and
its collins. But what the pro was the fact that
they didn't have an expectations. They never told me work hard.
(30:33):
I work hard because I saw them working hard, you know,
so they were They let me pretty pretty free in
that sense, and I was living in New York and
then I went to the Neighborhood Playhouse School of Theater
there because I thought maybe the performing arts was the
thing for me that I really really quickly wasn't. And
(30:56):
but I needed to get a job, and I had done.
My first waitressing jobs were in my twenties. I was
a bad waitress.
Speaker 2 (31:04):
So you worked in a restaurant, Yeah, I worked in
a rest everybody that I do too. Johnny Ive Apple
introduced me to the woman who is head of recruitment
for Apple for everything you know, designers, architects, engineers, and
she said that if she looked on somebody's resume CV
and they'd worked in a restaurant, they had a better
chance of getting a job, because it does teach you,
(31:26):
doesn't It teaches you to be find when you're in
a bad mood. It teaches you to be on time,
not because of your boss, but because of your colleagues.
It teaches you to understand people's impatience. I think it's
a really good thing to do.
Speaker 1 (31:39):
I want my kids to all work in the work here. Yeah,
thank you. They're very capable and a sense of service
and the humbleness it's important. So I was a waitress
and then I was a hostess, and I did get this.
Speaker 2 (31:56):
In New York.
Speaker 1 (31:57):
In New York, New York.
Speaker 2 (31:58):
You remember the restaurant I worked.
Speaker 1 (32:00):
At, Pastie. I worked. Yeah, they fired you just.
Speaker 2 (32:04):
You know that.
Speaker 1 (32:07):
But the thing they had which I really liked was
the fact that if you went worked once at Pastie,
you could always go back to eat there. So I know,
you know, like they would always get at table always.
He was very and yeah, still has the best onion soup.
Speaker 2 (32:26):
I ever said two weeks ago.
Speaker 1 (32:28):
And I best honestly agree with you, but still the
best on yourself.
Speaker 2 (32:31):
I agree, I absolutely agree. So you worked, so he
worked as a way.
Speaker 1 (32:36):
Yeah, as a as a I worked as a hostess
in Pastide.
Speaker 2 (32:40):
Yeah. And the culture of eating out? Did you? Did
you when you look back on your life, not life,
but your experiences, do you think you have memoriable moments
in restaurants? And because I always try and think, what
is the importance of a restaurant? Really?
Speaker 1 (32:54):
You know, a culture, it's family, but it's family, yeah,
and it's definitely we of course at home a lot.
My grandmother was a very good cooked, and my and
our housekeeper was taught by my grandma. So between them
and my mom, which is pretty decent, food was on
like level, I don't don't I feel guilty that my
(33:18):
kids don't eat that level of food. And it's like
it's just like because it's a total dedication, right and
my but the restaurant's idea was like where you would
go eat to, which is a market in Uruai where
you have a lot of different places where they'll serve
barbecues in the market.
Speaker 2 (33:38):
It's nice.
Speaker 1 (33:39):
And in Mexico as well, you eat in the market
and especially yeah, it's delicious, like delicious.
Speaker 2 (33:45):
What's a bit like going back to the rat because yes,
you're eating.
Speaker 1 (33:48):
Well, then that's food is extremely important in my life.
Speaker 2 (33:53):
I can do that.
Speaker 1 (33:54):
I don't associate traveling without food, Like I can't travel
to a place where, like I like, the food is
not going to be like a thing like I'm like,
it has to have food in the equation.
Speaker 2 (34:05):
So does your husband as well think that way?
Speaker 1 (34:08):
He's you know, he's a bit more like food is fuel.
But after you know, fifteen years with me, you get
to like, yeah, he loves, he loves and he heats everything.
Like what I love about him is that he's says
yes to He's game on everything, you know what I mean,
which is like to go through it. And I love
(34:28):
like blood sausage like chordisos, like you know it's tongue,
like give it to me to brains. Yes, yeah, like when.
Speaker 2 (34:38):
You were talking about the lamb. I remember we lived
in Paris and we wanted to cook brains. I was
like twenty five and yeah, but I was interested. But
we went to the butcher and I said, I'd like
to try, you know, to cet brains. And he brought
up the head of the veal and then he cut
the calf and then he cut the brains out at
the at the at the butcher, it was just again
(35:00):
immediacy of seeing where it comes from, what they do.
Speaker 1 (35:04):
And you know, I eat everything except octopus. I don't eat.
I don't need clever being more clever movie, not before
the movie. Instinctive. Yeah, it was instinctive. Yeah, it was
very instinctive. Always like I'm like, they look very smart,
too smart, and but I we have my mom. She
(35:30):
praise every meal. She's a Buddhist, so she thanks every
meal to remind herself the process that it takes what's
in your plate, not only the elements, the sun, the earth,
the soil, the people that worked in and like, why
are we eating? Why are we fueling ourselves? Right, We're
fueling ourselves to do good in the world, right, And
(35:51):
this is kind of like the conscious sounds great.
Speaker 2 (35:54):
I'd like to meet her. Did she come to London
to bring her hair?
Speaker 1 (35:58):
Yes? I would. You would love for a by away, yes,
But she's not like interested. She was never interested in Europe.
She was never interested. She can go to Easter Island
three times a year, she spends a lot of time there,
or Lake Titicaca in Bolivia. She'll go to these special
places and tropological speaking and stay there. But she was
(36:23):
never too interested in Paris. Yeah, the European contentment wasn't
calling her.
Speaker 2 (36:30):
But it called you. And so when did you? When
did from the neighborhood playhouse to work in Festides to
being in New York? I started dressing the way you
dressed as a child. Tell me the trajectory of going.
Speaker 1 (36:41):
I started fashion, I started working for I had to
pay rent, and I wasn't working in restaurants because I
was fired from Pastis And so I got a job
with a designer that was starting. Her name was Skara Jenks.
She was an African architect and she was still screening
blueprints on underwear and garments, and I thought that's a
(37:05):
clever idea. So she offered me a job that.
Speaker 2 (37:08):
Was actually blueprints.
Speaker 1 (37:09):
Yeah, her blueprints that she had done. Yeah, I mean
we're talking like two thousand and two, two thousand and three, yeah,
two thousand and two, and she was this was so
I learned how to seal screen. And she was selling
in little stores and consignment and in a little stores
and consignment, and she was going back to South Africa
for a few months and I took care of her business.
(37:31):
When she came back, we were in thirty five stores.
I had put her in a showroom.
Speaker 2 (37:35):
She was at sacks.
Speaker 1 (37:37):
So I just realized that very quickly I have a
knack for list, not just the creative but the business
part of it. And then it was like you know,
then the showroom that I put her in the hired
me as a director of sales, so I actually started
selling learning how to sell. And then but I wanted
(37:57):
to have my own brand, so I did trick Apropos,
my boss at the time, into having my own brand
inside the showroom that he didn't know that it was mine.
So I was getting paid to sell my brand. So
it was called no, it was called I was called
on And so I started from zero, from scratch and
(38:18):
ten years of like really.
Speaker 2 (38:19):
Real season the two thousands, two thousands.
Speaker 1 (38:22):
Yeah, we launched in two thousand and three, November third.
It was like the first time I had orders, and
I mean, I'll never forget. Everybody thought I was going
to get fired that day.
Speaker 2 (38:32):
But I feel I realized and then tell me what
happened then?
Speaker 1 (38:35):
And I started selling from the moment that because you know,
my dad's patients was kind of starting to warn off.
Speaker 2 (38:42):
They want you home.
Speaker 1 (38:43):
They wanted me home, and said and they were basically
and this was my last chance. Can you imagine asking
a gaucho to pay for me acting school in New York.
That was the best performance I've ever done To convince him,
It's like, what are you doing? Rare? All I had
(39:06):
to say. But Gregory Peck studied there, and the young
kit didn't actually study. I was trying to but that
two years of performing arts. Yes, I remember getting the
diploma and thinking like, oh, this is brilliant. Help me
or anything that it helped me so much change it
like the roots of like being honest, of truthful, of
(39:26):
like being able to talk of there's So it was
misnore technique and Marta Graham taught there. So it was
some quality stuff. So I'm very grateful that I had
that experience.
Speaker 2 (39:38):
Yeah, I can see it sometimes and the people who
work here, even if they've been taught to dance, how
they moved, Yes, because you know, you have to pass people.
You have to you know, you have to apeen. And
when I had to do our first television show, and
you know Rose, my partner who died, she she chose
(39:59):
to surpproach. She could just get in front of the
camera and cut a zucchini and talk about it and
throw an onion and say I'm not using that. And
I would get up there and I just like slightly freeze.
And I remember calling my mother up and saying, why
did she send me to drama school? Why didn't you
tell me you take acting lessons? It's all your fault.
So then but then that just translated into stay you
(40:20):
knew did you miss the other ranch? Did you think
we wanted to?
Speaker 1 (40:24):
You know, he was very strange when my dad passed
away in two thousand and eleven. And because when I
I basically hand over his ranch. He left a ranch
for my brother, and he left a ranch for me.
My mom has her own ranch for my everybody.
Speaker 2 (40:44):
How big would they be? We talked about a ranch
is a ranch? Like, right, I.
Speaker 1 (40:49):
Operate around twelve thousand hectares? Wow, yeah, eight thousand I
was doing the count eight thousand, four hundred heads of
gattle marine or sheep. No, it's operating full of eating ranch, organic,
grass fed. My dad had the vision of actually certifying
organic because we're obviously we're a developing nature, so we pay.
(41:12):
We'll get paid on the cheap, right. But he could
see when he would come visit me at Whole Foods,
the price of organic meat was fired and everything is organic.
We're like grass fed, and so he was like, we're
going to certify organic, and we did. And eurohy is
actually quite modern in the sense I was the first
country to have complete transability and all the animals since
(41:33):
twenty twelve. So you know where animals come from, like
every animal has to have a cheap from and you
know the anti bread and how they were fed exactly.
And so when I heard my dad's ranch. I was like,
why was I running away from this? Like? Why was
(41:54):
I not? Because I loved it? There was something and
you know when people about this or that, or like
your dad is a doctor and there we always think
talk about this with my friend stuff where there's no
The masters is when you learn something since you're a
little child, right, so I don't do the daily day
(42:18):
operation of a ranch, but by of mioses, by hearing
all of this as as a child, I know how
it runs and what it needs to happen. So there
is something about being brought up in that world where
you automatically know. But yeah, so when I inherit the ranch.
Speaker 2 (42:38):
I was in Paris, but where were you? Then?
Speaker 1 (42:42):
I was living in New York And that's what made
me launch Gary with a Hurst because Candela had been
a startup with contemporary world and here's my ranch, Dad's
ranch with like Merino wool, which is the finest wall
Certify organic. And then I'm working in the contemporary world
where people are asking me for cheaper prices and I
(43:02):
wanted to get good at tailoring. So that's where I
realized I have to start over. And it was really
my Dad's ranch that triggered me to like this is
not aligned with who I am and what I do
and for it to be. And when we launched Garyla Hurst,
it was like immediately off the bad worked, but it
was all those other years of training And.
Speaker 2 (43:23):
Tell me about your children, how do you feed them?
Speaker 1 (43:25):
I'm going to tell you one anecdote because I was
insisting of always dropping them in school because like full
time working, you know, like I had no maternity leave.
I'm not saying this with any pride, but you know,
I was pregnant with Jack when we launched Garrila Hurst,
and I was working through the hospital when I was
living in the hospital because my girls were mono monos.
(43:47):
So I lived in the hospital for three months, but
I was working in the hospital. So I've never really
non stopped working, you know, and so which I don't recommend, right,
I'm just saying that this is what I did. But
I remember taking them to school and they were asking me, mom,
why are we eating breakfast in the car? So they're
(44:09):
like a lot of bagels happened, Like ye's a bagel
with green cheese getting the car, we can't be late
kind of thing. But they love the family experience is
having a My moment of happiness is having and now
that they're teenagers, is having big tables full of their
friends and just eating a lot of food and like
(44:33):
just having a good time.
Speaker 2 (44:35):
And do you feed them the food of Uruguay?
Speaker 1 (44:37):
Do you?
Speaker 2 (44:38):
Yes?
Speaker 1 (44:38):
They have milionais a lot, they have steak, they have
but they know about nutrition, which is really interesting. My
son would be like rice and chicken and you know
his broccoli, you know, like he they are. They eat
very healthy, but it's still not the same as the
privilege I had of like here's the fruits and vegetables
(45:03):
and here's in your plate.
Speaker 2 (45:04):
But they go there for the sun.
Speaker 1 (45:05):
Yes, I take them.
Speaker 2 (45:07):
Every Do they go to restaurants? Do they like?
Speaker 1 (45:10):
Yes? My daughters like going to restaurants. I mean, the
joke in the house is that I make very good reservations.
Speaker 2 (45:19):
That's a talent. When you're working, do you have a
routine that you have breakfast before you start and you
have lunch? Do you stop for lunch?
Speaker 1 (45:29):
You know, that's the one thing that I don't. I
do now, I'm pretty good at breakfast. Like I have
a little breakfast with my son because she loves breakfast.
So I sit down because my daughters are in boarding school. Yeah,
miss them, and I have breakfast with my son, and
then I go to the office and now stuff brings
(45:50):
me from home. She does these egg bites, egg bites,
so we will do like she will bring me the
egg bites. And then I'm always in the run. I
can't eat if I'm in a lot of action because
then my energy. The digestive system takes as much energy
as the brain, so if you eat while you're working,
it just draws your energy. But once in a while,
(46:13):
I'll be like, let's just escape and have lunch. Today.
We deserve lunch, so we will go somewhere. We'll go
to Cafe Altro and have lunch there.
Speaker 2 (46:20):
Well, this is, this is. We could go on for hours.
But if I asked you, what would you eat if
you needed comfort? If that's what you want, what would
that be do you?
Speaker 1 (46:30):
I mean it can vary. That's the situation of like
what's my moment obsession. But I would say that if
I'm in your way, it's a chi veto. That sandwich
is like my child. Yeah, it's everything. That sandwich, the
filanion sandwich with all the layerings because it's so flavorful
(46:52):
and every body is different and it's just so delicious
and you can only get it.
Speaker 2 (46:56):
There, and I'm going to come. Yes, Okay, we'll go together.
Thank you. Ruthie's Table four is proud to support Leukemia UK.
The Cartwheel for a Cure campaign raises funds for vital
research and more effective and kinder achievements for a cube
my lawyers Lukemia. Please donate and to do so search
(47:19):
Cartwheel for a Cure.
Speaker 1 (47:26):
Ruthie's Table four was produced by Alex Bell and Zad Rogers,
with Susanna Hilock, Andrew Sang and Bella Selini. This has
been an atomized production for iHeartMedia work.
Host
Ruth Rogers
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