A Little Taste w/ Giada De Laurentiis

but which you know, hopefully will happen one day. But I'm just so interested in this new business she has and how she's you know, kind of doing the ship. So I'm looking forward to my conversation with Giada de Laurentis. Hey, would you what a cute hat? Oh? Well, I have to because otherwise it's just a lady who gives me my blow drives has COVID. So she was like, I can't give you a blow drive COVID. I thought, okay, well,

then Bobby's gonna get me with my curly hair. Mat Well, first of all, I don't even think you realize how good your hair looks. I don't think you need blowouts like your hair looks all like, no, it looks done. So what have you done to your hair today? I have put a curling iron in it a little bit because it's frezzy. It's very humid here in Los Angeles as it was in New York when I was there two days ago. Um, so it gets frizzy, you know.

And I think, honestly, Bobby, as we get older, we color our hair, and you know, we have people doing our hair all the time and all that stuff, it just gets the natural curl kinda. It's just age, you know, no, no, no. But also there's so many products that you could put in your hair that kind of tame the frizze. Because I'm all about like low maintenance, like you know, I don't know about you, but I get these invitations to go to these dinners and I'm like, I'm not going

if I have to get a blowout, I'm just not going. Yeah, But you can put your hair back a certain way because in the shape of your now, because I have a different shape head than you, You're just long this way, so it looks good to pull back. Mine is wide with a big jawline, so it almost makes like more of a boy. I already have a bobble head. But then I get like a giant by a bobble head. Come on, well, just go like that. We're not on TV, We're on a podcast. Just put your hair back. I

would like to see your bobble head. You're you're out of your freaking mind. But Bobby, I've had people putting do memes of me because I have a little body with a big, giant head. Oh my god, I could take off with these wings pretty soon. You know, I could fly to New York and see you with these wings. Oh my god. But you know what, first of all, the people that are doing the memes have nothing else to do time to me, you're just the cutest little thing.

And we're both the exact same height. I think, I know. We are little people with lots of with lots of fire in us. Don't you think that? Do you think that had anything to do with making you so passionate it about what you do? Oh? Absolutely. My grandfather was a little smaller than me, and he had so much energy and fire and everything in him that it just I feel like I got that from him. You know, you come from this big De Laurentis family, which is

like food and movies. Was your grandfather in the biz? Yes, so my grandfather was Dina de Laurentis, so he made uncle. Okay, that was your grandpa. No, my grandfather my mother's father. Um. So my grandfather came to the States in the seven early seventies, as we all did because we followed him. And my grandfather has made over six hundred movies in sixty years now. He's been dead maybe fifteen years now. He died at ninety three, but he did a lot

in that meantime. And my grandmother was Miss Rome and then they were they were partners, so she would star in his movies. So she became a huge movie star and he would produce the movies. So they became like this powerhouse together. Wow. I mean, first of all, what an upbringing? What? You know? What what you had to look at? I look at my Papa Sam came from Russia and ended up you know, a car dealer. You know, he was a big car dealer in Chicago, Papa Sam, and he was five two. So you know, I come

from a similar a Jewish line. You come from the Italian line, So you had better at Catholic, Yeah, you better like yeah, definitely her food. But yeah, well I guess that's a matter of opinion. But yes. And my grandfather's mother and father had a pasta factory in Naples before World War Two, so he and his seven siblings would go door to door outside of Naples and Tota

and sell their mother's pasta and sauces. Yeah, and so that's how he became a great salesman, which is why everybody always said, um, although he made some great movies and he he wants oscars for them, what have you? Uh, and they're in the zeitgeist. But he really could sell you anything, Bobby. He could send you. He could sell you a lump of coal, and you would think you just got a bag of gold, like it was a gift to be able to be able to do that. Uh,

that's that's yeah. No, it's amazing like when you stop and think about who you are now and where you came from, and you know what gives your giving to your daughter? So how old is your daughter now? Because she was always this little girl and I know she's not even moore, she's fourteen. Um. Yeah, and she is

an avid lover of all things musical theater. So she is currently in a musical theater camp and Upstate New York and the Cats Skills where I just dropped her first time away from her parents for like four weeks, which is crazy. But she's very independent. Um. She loves makeup, Bobby, So she loves all of your stuff, all your Jones Road stuff. She play is with makeup all day. I think that's something a lot of girls rage are really into. Um and uh, it's really it's really fun to watch

her sort of become her own person. You know. She doesn't like to cook, by the way, Okay, she doesn't. Interesting she did when she was younger and it all switched at about eleven, right, okay, but she likes to eat your food sometimes, Yeah you cook? Well, do you cook every night? Yeah? I do. But and she used to love my food more. I think now she's just more into uh, you know, her packaged foods are just junk.

I think it's I sometimes think it is hormonal, and then I sometimes think it's her way of trying to separate herself from her mother. And that is for drone path, Yeah, I think that is that. See, I grew up with a very glamorous mother with like you know, sprayed hair and so much makeup, and I just found my comfort level being you know me, which is not a lot

of makeup. And you know, though I do love a good hair color and blowout, I am like I feel my most comfortable when i'm just like not overdone, but funny enough. You built a giant makeup brand, isn't that? Like? I mean, it's just so fascinating, right, But if you think about like my the first makeup brand, which you know, is very different what I'm doing now, but the concept of who I am and how I think of beauty

is the same. And I think that makeup is a way to just enhance and make you feel better about what you look like. You don't have to be all that, you know, like over made up hidden faces. So I like natural. Yeah, I like natural too. Um. I think it's harder sometimes these days as you get older, and I think that being on camera natural is awesome if you have a certain if you've been given something wonderful to work with from you know, your family and your genetics.

Sometimes it gets harder as you get older to not wear a lot of makeup. But I think we've also changed the way we look at beauty. Um, and I think it's been a lovely road. And I think what you're doing with Jones Road and kind of changing. I don't know the perception because I know my daughter just she loves these makeups that have so much pigment, but

they're so incredibly toxic. And I keep telling her, like you started and earn the early age with a bucket, right, and then we spend our whole life filling this bucket with all sorts of toxins and whether or not your body can detox somebodies are great at detoxing, somebody's aren't. And depending on where you fall in that uh, in that sort of path, if you start early just poisoning, poisoning, poisoning day in and day out, by the time you're my age, yeah, but I wouldn't worry about it if

you think about it. I didn't know what clean was. I didn't know what organic was. I mean, I don't know how many years I've been eating organic and grass fed and all that stuff, like we grew up on. You know, I'm older than you are. I grew up on package terrible food. But I find, you know, right now, what I put my body is really important. How do you eat, Like, what's your modality? Well, I didn't grow up on package food, which is probably one of the reasons that I I'm on my daughter all the time.

But you know, it's funny because her father says the same things from Michigan. He's like, I ate junk and I'm totally fine, Like, yeah, almost sixty years ago. The world that my daughter lives in is not the world that you lived in, or that he lived in, or

that I even lived in. We we are all we're living in a totally different, in my opinion, much more toxic world um and generation after generation, our level that we can consume of toxicity has heightened, but our bodies haven't been able to sort of modulate and deal with that. So I think for her right now, it's actually worse than what you went through, or he went through, or I went through. I am always eight. My my parents cooked. I mean, it is sort of the Italian tradition, my

my parents and my whole family. My grandfather nobody believed in buying um prepackaged foods. In fact, I remember when I started Everyday Italian on Food Network years ago, my grandfather was like, how could you tell them that it's okay to open a jar of tomato sauce. They should be making the sauce from scratch. It is not okay. You are prescribing to an American way that is not okay. And I'm like, yeah, but I just want them to cook, and I'll get there once they trust I'll get there.

But I gotta start with ease. I gotta take sort of the the the the sense that people had from Italian food that as we went out to eat you know, you go out to eat it tigans, we do not make it at home. And so I wanted to change that that perception. And I felt that if you make it easier for them, little by little baby steps, you'll get to the point where they're okay with that. So my parents cooked every man, and that's how I learned to cook. My grandfather cooked everything, even pizza from pizza

dough from scratch. Nothing was pre done. They also brought um. They would import a lot of ingredients from families and friends or put in their suitcase when they would come home. Because the Italian ingredients the way that we know them today and I don't know even Walmart has Purshooto was not non existent when I was a kid, so we would import everything. And that's how I that's how I ate, And honestly, mabby, I didn't have a hamburger from McDonald's until I was in my twenties, and when I did,

my body did not like it. I'm I'm an ultra sensitive person in always, and so food is very critical for me and the way I feel. So I have to be careful um and eat small meals and you know, be careful with with what I'm eating and where it comes from. So I don't really eat package foods. I can't, not because I don't want to, but because I won't feel well for days. Now as I've gotten older, it used to be a couple of hours. Now it's like

dates to recuperate. So well, let's yeah, talk talk to me about that, because you know I was gonna ask you. When I traveled to Italy and I eat, I'm in the mood for pasta, order pasta, I have some wine. It's fine, I'm here. I can't really eat pasta or wine because I'm not going to feel good the next day. So why why what is wrong with this country? Well, there's nothing wrong with this country. Let's start there. It's just the way that we our relationship with food and

ingredients is just different. I mean, if you have to think about the way that America came to be, people escaped, right Like your grandfather left Russia because he wanted a better life, he wanted to pursue his religious believes, he wanted all of these things he could not do in his own country. Right, So the idea of the migration is that we're going to be able to find me.

Number one, We're gonna have more of ingredients. Number two, so more more of everything, and we're gonna make it so everybody can eat all these things, unlike where we came from, where only people who had a lot of money could buy these ingredients, and everybody else a vegetables

and whatever they could grow. So that mentality turned into we're gonna have chicken farms and we're gonna feed them antibiotics so they don't get sick, and we're gonna make them grow as fast as we can so that businesses like McDonald's can grow um and feed everybody. And I think the intention was a good one. It was not

a bad intention. The intention was good. It's just over time what happens We ingest a lot of things that were not prepared to do or break down or detox and then we have you know, digestive problems, gaster entrology problems, brain problems, diseases, viruses like it. Just but it happens over many years, right, two years probably or more um for things to change. And in Italy, you know, yes,

do we have fast food, Absolutely we do. It's the Western way of thinking, in the American way has definitely penetrated those countries. But we still as a culture really revere our land, our relationship with the soil and our land, and the way we harvest and the way we eat. So for Italians, meals are really important, they really are. And it's important to eat dinner together, lunch together. Uh,

we source really well, we buy locally. These things are sort of ingrained in our culture in a way that it's not pussible. You can and that you can't expect Americans to have had to believe in that, because that's not part of the culture of people who came here, right, But I think we can. We're working towards that, and I think people are a lot better now at at reading labels and understanding what they're eating. And the way they feel being in tuned with their bodies. Like, hey,

I don't feel so good. I just ate that giant pizza with bacon and everything else. I'm not feeling so good tomorrow I might not do that, or I might have a slice and not the whole pizza I have to and not. So I think people are getting better and they're being more um, they're more cognizant of what's happening. And that's really pasta like every night if you felt like it in Italy, I can yes here, no, but what if you buy the what if you bring over

the same pasta? So that's what I've started. That's what I've started doing with john Z, which I started about six years ago, and now I've started an e commerce portion of it because it was just a content website first. Yeah, so what I'm gonna I want to know all about that. I want to know you know so many things. So since you already started to tell me about this new business. So this new business is an e commerce director consumer business.

And basically what I what I've started to do is just bring in curated, really really high level products that are super clean and that have UM and that so yes, I can, you know, I can buy I can now eat the pasta from the family who made pasta in the same street as my grandfather in Naples. Like they still make it and source it the exact same way.

You know. The thing with pasta is is that when it's um manufactured at these very high levels to keep up with demand, right, because that's what it is um, the pasta, the sourcing and the actual flower. You know, a lot of our flower in all over the world, really but really in this country is rotten. And because it is, when you make food with it, then it has dire consequences on your digestive systems. So the way they source the ingredients to make the pasta, the way

they cut it. They also don't make a ton of it because they can't the old way of cutting pasta, and the dies and the bronze dies and all that are changed. They can't mass produce the way that you can with plastic, and so all of those things make a difference in the way you can um you know, digesting. So that's why in Italy you can drink the wine less pesticides. They're not always organic the way we see it, but they are biodynamic and they don't use pesticides the

way we do. Um. And so I've started to source tomatoes, all sorts of pastas, ingredient, all herbs, all that stuff and importing it through job Z from Italy and allowing consumers to be able to buy what they like, olive oils, balsamic, viner girls, things that they can trust that are good and clean, and you can eat that stuff and still feel good. That's the whole point. You know. I did it with my restaurant Vegas. I've done it with my cookbooks.

That's the goal. Yeah, So I've I've remember seeing some news report I don't know if it was sixty Minutes or something, that olive oil is actually not really you know, olive oil. It's like bad oil. I mean, is that true? And is there just a different way to source good olive oil that's really olive oil? Well, that's just that's a giant generalization. I guess that's like saying all makeup brands are toxic, right, but that's probably not true depending

on which one you're talking about. So are many perceived olive oils on regular store shelves um laced with other oils? Yes, usually seed oils, canola oils, vegetable oils, that's the filler, right, so they can make more money. Um. So you have to read ingredients labels if you care. You really have to because by design, you know, the Health Department and the FDA does make them right, certain ingredients in there.

Now you have to be smart about it because once companies get fined for stuff like that, they just change names around. So you kind of have to stay on top of things. But yeah, sure, olive oil is number one, very expensive. Number two it should come when you buy olive oil in a dark container, right because olive oil, like many many nuts and seeded oils, bigger rancid very quickly if not protected from sun. Right. So there's a

those are a couple of things to look for. DP is really something that you know you could look for, which says that they have gone through a whole process and past and gotten a stamp of approval that they are true olive all. Now, the oil and olives come from all over They can be sourced from all over the world, so they're not always from just one region, um, just because we don't have enough because people love olive oil. But yes, many, but not all have other oils as fillers.

And do you cook with the same oil that you put on your salad or is that a separate oil. Um. There are a couple of olive oils depending on how strong they are, UM, that I cook with or I just finished with. UM. You know, olive oil. You can cook with it, but you've gotta be careful because it has a lower heat point it UM, so it starts to turn a little bit a little bit more carcinogenic when heated to high levels. So avocado oil is really

great if you can get your hands on it. That's a better one to cook with because it has a lower set point, so you can heat it up more UM and be okay. So that's usually what I do. The the oil I stay away from is gonna oil that when I really and vegetable oil. Those oils are just I just cannot. Hey, you can tolerate them, Yeah, they're inflammatory. But if you can tolerate them and de

talk them, great, I cannot. That's why I stay away. Well, I love that you have taken your love of food and turned it into this new platform of health and wellness. And you know, I use your book that came out last year. You have some really great recipes in there, so thank you for that. But just in general, when you kind of came onto like the stage, you were one of the first female chefs that you know, kind

of captured everyone's heart and attention. Do you think that you were, like, you know, a pioneer in the middle of an all boys club. Well, there were a few of us that started. I think Rachel Ray, myself and und Garden all kind of started at the same time. We have different philosophies for sure, the way we went about cooking, but I think we all started and at

the same time. I think for me it's my family stories that really capture people and the fact that people love Italian food and they really really wanted to be able to make it at home, you know, for for Food Network and for me in particular, um and maybe the other ladies, but you'd have to ask them. Nine

eleven changed everything for us, It really did. And I know that sometimes that sounds a little odd, but nine eleven changed the perspective Americans had a family and food and home, and so people started cooking at home more than going out, and that changed the landscape. And Blue Food Network up it blew people like myself up, Rachel ray on a garden, even the guys. It really it changed the perspective and the mentality the way that I think COVID has changed that people see health and wellness

for themselves. It's open their eyes. They've they've been able to be like, oh, this is important stuff. I think that was eleven and I think that the stars kind of converged and things switched and perspective switched, and that's what really, uh helped me to get to where I am today. And also my family stories. Without my family and the stories and all the all the recipes, this would never have happened. And you're so freaking cute on whatever you do. It's like, okay, I mean honestly, you know,

I mean, the beauty is. It took me a long time to get people to trust me because I look a certain way, right because I'm not a skinny cook, or I'm not what you traditionally would see as an Italian cook. You're a skinny cook. You are a skinny cook. I said, I know, I'm saying that. Most people said to me, you can't trust you know, a skinny cook, especially making Italian food. You just can't because they want to see a grandma. And I get it. I totally get it. So it took me a really long time

to get people to trust me. But once I did, Yeah, I just gotta, you know, keep going at it. Well, how do you keep yourself skinny? Do you not taste all the things you cook? I mean, do you like, did you change your way of eating? I mean, people must forever be asking You're like, Giada, what are you doing? You're not eating the same stuff that I struggle with? So what like? What do you do? Number one asked questions? How do you say? Then I eat all that Italian food?

And I always say the same thing. I a little bit of everything, and I don't eat a lot of anything. So yes, do I eat pasta? I do? Do I eat it every day? I do not? Do I eat a lot of it? When I eat it? I do not. I really come from the school of smaller plates, you know. I don't eat from those giant dinner plates because you just want to fill it and then you eat it all. So I don't do that. I didn't grow up that way, So to me, it's a different way of eating. Also

to attics, my mother is tiny. My mother is she's tinier than me. You know, four kids later and she's tinier than me. And my culture is not one Italians and French and a lot of people, a lot of European cultures. We don't eat a lot of food. We eat several meals a day, but we don't eat a lot of food. And when we eat it, we eat it with friends. We don't just sit over the over the over the stove or over the sink and eat.

It's not like you know, you've been people who have traveled. No, when they go to Europe, how long the stores closed for lunch? Two hours? They don't like it's not a twenty minute like eat your eat your food in the back, you know, and in twenty minutes get your butt back down the floor and start selling or work. We don't have that. It's a different mentality. And I grew up that way. So it's it's a little bit of all that stuff and I work out, Yeah, what do you do?

What's your work? I used to do a lot of cardio. I was like a slave to all the machines and all that stuff. Nowadays I can't do quite as much more of that. Um so I do a lot of yoga. I do that five days a week, which I really like strength training, which is really good for me since I'm a little and UM, I like to paddle, like paddle surf on the on the ocean, since I live by the by the water, and UM, I walk a lot,

a lot, not run, but walk. I think for me, moderate exercise, you know, like thirty minutes a day, five days a week, is better than like two hours three times a week. I just can't, I can't recoup from it. You know, you've been in the public eye for how many years? How many years? Yeah? I mean I've known you since I think I was, you know, starting a long time ago, and you know, and I've and I've heard you kind of deal with some criticism and you

always have such a positive, you know, attitude. And I know there was like some famous clip about you know, on Ellen and Nicole Kidman said something that she likes. How did that feel and how did you react? Ah? Well, I think, you know, I think I learned early on, um that television is very unpredictable. And I also I think after a while of being in this business, you become a little bit um hardened to criticism. I I've gotten more criticism than I think a lot of people.

And I think it's because I destruct the way people think about food, Italian food, and you know, I think just my thoughts around it all is so different than the way that we have thought of Italian food, to tell you people for so long. And I think that sometimes in life, when you go against the grain, you're going to get a lot more backlash. It's just the way it is. And I think I just got used to it. And when it came to Nicole Kidman, who I was, I'm a big fan of um and actually

I was a big fan of Ellen too. She was always lovely. But I always knew that it was unpredictable and it wasn't about my food. It never was about the food. It was about the fun. Nobody cares Today's show all those they don't care about food, which is really hard when that's what you're trying to sell. They just want the audience to have fun. So if you get have fun with it and you can go off script and you can take the criticism, you know that that made me more famous than any decent uh you know,

cooking demo I've ever done in my life. And that's why I have to see that. It's just it's not about that. It's about me being able to be entertaining and you can. You gotta be able to laugh at yourself. And I just learned over time that that's what it took. And I think, I guess I I'm okay with it. I will tell you my daughter was horrified, horrified, and I told her, I go, it's you can't take this stuff personally. If you do, you just can't be in

this business. That's just the way it is. You know, you gotta be and you gotta be persistent. And I guess, but I'm not gonna lie Bobby until you didn't hurt. When I left, I was just but she did apologize. Nicole Kidman then reached out and apologized and was like, hey, I'm sorry. These things sometimes there's no script and I'm just kind of like ad living and and I said, get I get it. The FOCA just sucked because it's sad for like eight hours before we ever did the demo.

And she's like, I didn't know that though I thought you just made it. I said, I understand, it's fine. Yeah, And you know what, I guess she learned. She learned something from that, And you know, I guess people just like because we all experience things, and when someone that we admire on TV has something, you kind of feel like, all right, I'm not the only one so exactly exactly at it's okay. Yeah, And you also um opening up a catering company. Did I read that correctly? I'm doing

that too. I'm doing these things simultaneously. I felt like, you know, your worst I am, You're worse lunatic. You're you're an uber lunatic. I love. That's what I love. Yeah, I'm on turning fifty two, and I was like, okay, I kind of like I'm one of those people that needs to change. I feel like every seven years, I'm like, I'm gotta change, I gotta do something different. So yeah, So I'm also doing a catering company, which is how I started. So I feel like it's not that much

of a departure, right. I started as a caterer and then somehow landed on television and I want to go back there. And I feel like that is I've always wanted to be a cater in Los Angeles and throughout

you know, really the US. I feel like it's a great way for me to connect with people and show them my food, my culture, the sort of the feel of what it was, what it's like to have, um, you know, a maffie meal on al fresco meal in a maffie and recreate that for them, or you know, a tuscan sort of in the middle of the vineyard.

A lot of people can't do that all the time, and I feel like I can do that for them and bring my show to life in a cater in the world of catering that's a little different than restaurants. And are you are you bringing like a content crew with you as you're working this job. Is that like part of it? Yeah, I'm working on it. Yeah. It's like,

it's just so nutty what has happened. I mean, you know, in our industry, because I'm an entrepreneur like you are, and I've started a new business which is completely different than it was, you know, thirty years ago when I started the first one. And it's like, you know, it's just crazy. It's honestly just crazy. So I can't wait

to watch, you know, what happens. To tell me again the name of your your site, John z it's been g I a d z y john Z. It's a nickname that my family had for me, uh from when I was very young, So that's what it is. Yeah. So being I have a couple more questions. The first question is more self serving for me, since you're teeny like I am. What are your favorite jeans and T shirts and and blazers? Have you found anything that really works on us little girls? Forget blazers. I don't. I

can't wear them. I have. I know this sounds weird, but I really short limbs, like arms and legs and so arms, short arms, and I have boobs, so it doesn't really work with a blazer. I feel like you need really I don't know I have. I don't think I have long arms, and I've got boobs, and I look like you may have long you may have longer arms than me. I just don't have a long torso. So yeah, and I have a long torso, so imagine how it cuts my body. Blazers are just not made

for my body. And I tried every all of them. Um, I leaner, That's why I wear it. Yeah, it doesn't make me look leaner. And I've tried expensive ones and cheap ones and everything in the middle, and nothing seems to really work for me. Unless it's a super super light material, then maybe I can get away with it. Otherwise structured blazers. Um, how about bras? Wait, how about bras? Since we're going deep, I mean, since you have it. You know I have a chest too, and I've worked

really hard on finding my favorite bra. I will tell you that my stylus and I have bra wars all the time. I have I could take you to see my bra my broad drawer. It's thousands of bras because I can't find one that works with everything. They come out in certain sections. It doesn't quite, it doesn't. It cuts me. It like bras. Honestly, Bobby, I'm gonna be

completely honest. Maybe it's is TM. I I should just have a bood job, because maybe that would just alleviate all of the bra wars I have with myself every day. It is so hard to find a bra for a woman who does not have implants. It's really freaking hard. I don't I don't have implants. I've got a big chest and I did have a reduction years ago because I was having really bad neck issues. You know, after three kids. It's like, so it was the best thing I ever did, but I still have, you know, a

big enough boobs. My favorite bras and I am really embarrassed because they're very expensive, but they're unbelievable there. They're Eras. I don't even know if I say that name right, yes, because I like a bra that lifts and separates and it's round and just you know, you look like I mean, what I really want is Jennifer Andison to me too, So I think that that's what I look like in my T shirt, but I probably don't really. Yeah, I

only buy Eras bathing suits. Ever. I do not buy any other bathing suit because I've tried a million and they just don't work. But that fabric and I've never tried there As bras, but I'm now I'm going to try them because of you body. I just love their bathing suits. They look great, they hold just enough. It's like and now like we last for so many years because there's such good quality. They're a little expressed, they're offensive. I think you'll love the bras. You know, I like

the underwire, so okay, I like the underwire too. We can't not do underwire because otherwise they sag. I'm sorry, but that's what happens. But you're only fifty two. I'm sixty five, so you know I got I got a little, a little on you, all right, So go ahead on your jeans and your T shirts. My jeans, um, God, I have a million different genes um. I have from Madwell high waisted jeans to UM to Jivan Si jeans. It kind of like runs the gamut. In fact, in my closet, I have a ton um. I would say

I also have mother, which I really like. You know, they're stretchy and they really they're great for travel and all that. Um and what else do I love? Love rag and bone, low waist, stiff. I like those a lot um. But for me, jeans are again a struggle. I can't you know that. I have to be very careful to not follow the fashion all the time because it just doesn't always look good on me because I have short legs. Uh so that's jeans. And then and I have all different colors, but I only have one

white and one crane. I don't buy a lot of those colors, and I don't actually I don't buy colors. I just buy different versions of blue and different versions of black. No other color jeans because it looks like hell on in this body. And my favorite jeans are Levi's and sometimes I buy the Compleats and they just

fit me. I like Levi's, but I have a problem with the waist sometimes because I am um, I have such a long waist, so they hit me like where my where They cut a little bit too much sometimes, so it's it's tricky. The belly is a trick. It's a tricky thing. But you know, I don't know. It's probably gonna get worse as I get older, so I work on it a lot. But as Italian girls, we got boobs and we a little belly. As Jewish girls, yeah, as to as too. You have been so full of

so many good like you know, tidbits. I can't wait to go on your site and see everything. But there's one question I ask everyone, so I know, I know people are going to be like glued to this listening to you. If there's one piece of advice from Giada that someone listening could just do too, you know that's going to change something in their life. What would it be? What's your advice that's going to change something in their life that's something, the course to their life, the course

of their day something. I think that the one of the biggest lessons other than drinking a lot of water, like drink lots and lots and lots of water as much as you can possibly drink. UM, I would say accepting who you are. And I think for a long time I tried to be who everybody else wanted me to be, whether it was my family or my fans or whatever. And as i've in my mid forties and yeah, in my mid forties and the last five or six years, I've said, you know what, I'm okay with who I am,

regardless of what people think of me. And I'm okay with the choices that I've made. They have they all been wonderful and perfect, No, but they've made me who I am and sort of make peace with everything that's happened in my life, with my divorce, with anything that's happened. I've just I have made peace with the mistakes, UM.

And I think I feel a lot calmer about myself UM and have had better relationships UM in the last I think eight years than I did when I was younger, because I worked too hard at pleasing other people, and now I try to please myself, my daughter and that's it. Maybe my animals and that's it. See there there is some good things about getting older. That is a wonderful thing about getting older. Yes, there's also a tow outside, but with acts, with everything right, there's a outside to

be young too. So it's so good to see you and I look forward to when I get to see you again. You know. It's just so great you're doing this, Bobby, and it's um, I don't know you're you know, someone I look up to. So I hope I don't have the energy to do all the things that that you do. Um, well, as I get older, that's all. Yes, maybe one day we'll get to do something together, so I would love it.

Thank you, thanks for listening. Follow us on social at the Important Things podcast on Instagram, and just Bobby Brown on TikTok. See you guys next time.