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♪ tranquil music playing ♪
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[birds chirping]
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[sighing]
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MAYA RUDOLPH:
Solitude, bitches.
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A moment away from the noiseof daily life.
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[water babbling]
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A chance to be mindful.
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Reflective.
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To quiet that inner monologuewith a gentle, "Shut the [bleep] up,"
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and to enjoy the present.
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Being alone, especially herein the Pacific Northwest,
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allows you to fully appreciatethe little things in life.
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Sounds.
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[liquid pouring]
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Smells.
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Textures.
[crunching]
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And obviously... tastes.
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♪ lively music playing ♪
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All you gotta do is put down your phone,pick up a fork,
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and treat yourself to a meal.
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♪ "Bad Feeling" by Cobra Man playing ♪
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♪ It is a bad, bad, bad feeling ♪
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♪ You're tearing me up again ♪
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♪ It is a bad, bad, bad feeling ♪
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MAYA:
Imagine enjoying a meal
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without someone askingfor a bite of what you ordered.
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"Ooh, can I get a bite of that?"
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What better place to practice being alone
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than in the serene greeneryof Oregon?
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I mean, just look at that shit.
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But if you're still not convincedof the benefits of solitude,
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just ask a local.
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‐ As we'd say in Portland,
like, get over it.
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MAYA: Karen Brooksis an award‐winning food writer
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based in Portland.
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Seriously, she's, like,the food critic in the city.
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She's been at it sinceveal marsala was the "it" dish.
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KAREN BROOKS: There's no reasondining alone should have a stigma.
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It certainly doesn't in Portland.
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It doesn't matter if it's the mayor
or your hairdresser.
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Everyone here dines alone.
Hello!
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When you try something yourself,
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other kinds of adventuresand experiences might open up.
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MAYA: And this adventure beginsas all adventures do:
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with coffee.
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KAREN: All things in lifefor me begin at Courier.
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♪ rock music playing ♪
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MAYA:
Courier Coffee is a Portland institution
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that roasts its own coffee,and offers bean delivery by bike.
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The owner, Joel, has had dreams to opena coffee shop ever since middle school.
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This is Portland, after all.
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In addition to java,
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Courier sells pastries, like this ooey,gooey, scrum‐diddly‐umptious
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chocolate chip cookie. Mm.
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I'll take a dozen.
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KAREN: Good morning.
JOEL: Hello.
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KAREN:
Joel, I need my chocolate.
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I have to have a chocolate chip cookie.
DAVID: All right. We can do that.
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KAREN:
Get me a good one.
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DAVID:
Okay. I kind of like this one.
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‐ Which one's "the one"?
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‐ Well, I think this is the right one,
because it has a slight indentation
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so you know that it's a little less
well‐done on the inside.
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So, it has that contrast.
Like, the perfect level of done‐ness.
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This is the one that I
would choose for myself.
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‐ Let's do it.
DAVID: Okay.
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KAREN:
I have one of the chocolate chip cookies
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every day. I eat 'em like vitamins.
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That chocolate zings right to my brain,
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and I believe
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it opens up my mind.
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I think I tend to be a lot likesome of the chefs
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I'm interested in.
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Very obsessive.
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Down the rabbit hole.
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What does a place look like?What is the chef doing?
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What's, what's the colorof the chef's hair?
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[voices overlapping]
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Just as they want to makeevery bite count,
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I want to make every word count.
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David‐‐ David, they're perfect.
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DAVID: Oh, cool.
‐ Perfect, Dave.
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MAYA:
The day is just beginning for Karen,
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who usually rides out her cookie high
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with lunch at one ofthe city's many counter spots,
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like this place:
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Eem.
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KAREN:
Eem is surely the world's first
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Thai, Texas barbecue, tiki cocktail joint.
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It's like the missing linkthat we didn't know was missing.
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I kind of love just driftingin here by myself.
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‐ [Eric speaking]
KAREN: How are you?
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ERIC:
Good, good, good. You want a drink?
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‐ Um, I'm gonna try
a couple different things to drink.
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‐ You want boozy or not boozy?
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‐ You know me.
I want a little of everything.
‐ [laughs]
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KAREN: So many people,when they're doing virgin cocktails,
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all the fun is gone.
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It's like, "Oh, like,put a soda in a glass."
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Everything is equalized here.
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I love it. And then we've got
the little, I don't know,
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rat in a truck? I don't know.
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MAYA:
Uh, look at that. That's perfection.
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ERIC: You ready for some food?
‐ Yeah. Ready to eat anytime.
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‐ Cool. I'll put your order in.
‐ All right. Awesome.
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♪ rock 'n roll music playing ♪
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‐ All right, all right.
Pork steak and barbecued fried rice.
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‐ [crunching]
Mm.
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It's fast, and furious, and smoky,
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and spicy, and slathered in good vibes
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and umbrella drinks.
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That's a Portland restaurant.
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MAYA:
One upside of being by yourself is
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you're not obliged to shareany of those juicy burnt ends,
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which Eem bathes ina Thai‐style barbecue sauce.
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‐ Mm.
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All soups going forward should have
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smoked burnt brisket ends from Texas.
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MAYA:
Anybody can enjoy a solo lunch.
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But late meals alonehave a tendency to feel...
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...scary.
[cackling laughter, thunder crashing]
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But guess what?
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Karen don't care about rollin' upwithout a plus one.
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KAREN: Hello.
‐ Hi.
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‐ Evening. Uh, Karen, for, uh, one,
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at the chef's counter, please.
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‐ It'll be right this way.
‐ All right. Thank you.
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♪ rock music playing ♪
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MAYA:
Han Oak serves home‐style Korean dishes.
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Home‐style as in,this is the chef's actual home.
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Seriously. That's one of his kids.
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‐ [toddler babbling]
MAYA: Hi, cutie.
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‐ The first time I ever walked in here,
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I thought, "Is this a house party?
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"Is this a serious food situation?
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Is this the new Korean mom and pop place?"
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And it turned out it, it was all of 'em.
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MAYA:
They even have free valet parking.
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KAREN:
I mean, we are essentially
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in Peter and Sun's home.
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They literally live onthe other side of the wall.
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♪
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Han Oak exemplifieswhat makes Portland Portland.
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There's a belief here that you canreally make anything happen.
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Come, come, come on over.
Come sit with me for a minute.
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‐ Hey, did you order me a cocktail?
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‐ I didn't. I didn't,
but come have a drink. Sit, sit down.
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MAYA:
Peter is the owner and chef of Han Oak.
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He makes playful and innovativeKorean dishes.
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Chef Peter and his wife Sun lived theNew York City chef's grind for a decade.
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But after seeing basically no one balance100‐hour work weeks with family life,
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he peaced out and went back to Portland.
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With his wife's help,
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he created a conceptthat had room for both food and family.
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KAREN:
Mm. That's really yummy.
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PETER: Sweet. Are you ready to eat?
‐ We're ready.
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PETER: All right,
we're bringing out some food.
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All right. A few plates of banchan.
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‐ All right. Let me just kind of
group these around here.
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Ooh! I'm going in.
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Mm.
PETER: We got our snack plate.
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KAREN: Snacks! I love snacks!
PETER: Yeah, snacks.
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Korean fried chicken, with a dustingof the essence of instant ramen.
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MAYA: Served with an okonomiyaki,or Japanese pancake,
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that's been "waffle‐fied."
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KAREN:
I love this titanic crunch.
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Mm.
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I want that dust on everything.
Could you put it on a donut, please?
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‐ Sure. Yes.
KAREN: All right. Okay. Thank you.
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‐ All right.
And the pork and chive dumplings.
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KAREN:
Oh, my gosh. Wish me luck here. Mm.
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PETER: All right,
this is quite the feast here, Karen,
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but we do have one last thing.
‐ Mm. This is so delicious.
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PETER: The beef noodle soup
with the ramen noodles.
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KAREN:
Oh, my gosh. Mm. Mm. Delicious. Mm.
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The soup is just boss.
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I love, like, justthe chef's counter alone,
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like the center of gravity.
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I like to eat by myself,
and I'm able to feel part of your world.
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‐ I mean, that's what the chef's counter
kind of has always given us.
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Is that, that space to be able to sort of,
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hang out.
KAREN: Yep.
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‐ Do you need a bowl of rice, maybe? No?
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‐ Yes. Rice is always good.
‐ Yeah. Okay.
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‐ The night is just beginning.
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MAYA:
Atta girl, Karen. That's the spirit.
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MAYA:
Washington is brimming with splendors.
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Waterfalls.
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Mountain‐scapes.
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The Space Needle.
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And... [echoing]: noodles.
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Rich and silky.
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Like these soba noodlesserved with crunchy tempura.
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Chef Mutsuko is a master
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o f the art of Japanesesoba noodle making.
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MUTSUKO:
This is for 15 portions.
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I make about 10 times a day.
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The first four times is very meditating.
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After that, it's like, meh.
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MAYA:
Mutsuko is the owner of Kamonegi,
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the award‐winning soba joint
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serving modern‐meets‐traditionalJapanese dishes.
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She painstakingly grinds buckwheatfrom scratch daily,
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and uses her grandmother's recipe,
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sometimes making tiny recipe adjustmentsbased on weather and temperature.
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Then she precisely cuts the doughinto thin noodles,
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with the coolest‐looking utensilever made.
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It's called a kiri knife.
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In Japan, soba is typically enjoyed alone.
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‐ Japanese people eat noodles so fast.
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Like, in two minutes this is gone.
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So, sometimes you don't need company.
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But American people enjoy conversation,so it takes longer to consume.
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If you talk too much, you can't taste.
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MAYA:
Words to live by. Less talk, more noodles.
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Soba may taste betterif you inhale it in two minutes,
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but what if you really want to lingerand make a night of it?
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That's when you hit Addo.
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Because shouldn't you splurgeon the person that matters most?
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ERIC:
We get a lot of solo diners here.
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Anybody's welcome.
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I've been a solo dinerat a restaurant before.
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It can be pretty awkward.
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Sometimes people don't
understand what that is.
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They're like, "Oh, is your‐‐ Are you
waiting for somebody to show up?"
You know.
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There's just dumb things
that you can ask people
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that makes them feel
more and more like shit.
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[laughs]
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MAYA:
Eric is the chef‐owner of Addo in Seattle.
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Whoa! He's also the ownerof a giant flame‐thrower.
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His creativity makes him a great chef,
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and his energy makes him a great host.
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ERIC: You know, I played trumpetwhen I was a little kid,
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and one of the things I gravitated towardswas improvisation.
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So, we don't have recipes here.
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You know, it's a day‐by‐day menu.
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I write it down by hand.
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At the end of the night,
we throw it away,
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and we start from scratch the next day.
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MAYA:
Addo can do pretty much anything,
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from tasting menus to sandwiches,
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to Puerto Rican feasts.
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You can come to Addo dozens of timesand never have the same experience twice.
244
00:12:54,358 --> 00:12:55,818
ERIC: How are you?
DR. SHARON SUH: Good.
245
00:12:55,817 --> 00:12:57,567
‐ Eric.
‐ Sharon.
246
00:12:57,569 --> 00:12:59,149
‐ Nice to meet you.
Thanks for hanging out with us.
247
00:12:59,154 --> 00:13:00,164
‐ Thank you.
248
00:13:00,572 --> 00:13:02,492
ERIC: So, there's a counter servicethat we do here at Addo.
249
00:13:02,491 --> 00:13:04,871
That's, I would say, like,our most experimental.
250
00:13:04,868 --> 00:13:07,158
It's kind of like being in a DJ booth.
[laughs]c c
251
00:13:07,162 --> 00:13:08,542
Yes, it's alive.
252
00:13:08,539 --> 00:13:11,079
‐ I know, it's just creeping me out.
253
00:13:11,083 --> 00:13:13,593
ERIC: Tonight, we're gonna becooking Dungeness crab,
254
00:13:13,585 --> 00:13:15,745
and doing a seven‐course dinneroff of that.
255
00:13:15,754 --> 00:13:17,264
We're gonna smoke one.
256
00:13:17,714 --> 00:13:20,594
Uh, we're gonna cook oneover Japanese charcoal.
257
00:13:20,592 --> 00:13:23,142
You know, everything fromsmoke and fire to ice,
258
00:13:23,136 --> 00:13:25,096
to pretty much everything in between.
259
00:13:25,097 --> 00:13:27,847
You know, think about it more thanjust going, "Here's crab.
260
00:13:27,850 --> 00:13:29,980
Here's some butter. Go at it."
261
00:13:29,977 --> 00:13:32,267
Um, this is, uh, chawanmushi.
262
00:13:32,271 --> 00:13:35,401
It's a Japanese egg custard.
And we're gonna start you off like that.
263
00:13:35,399 --> 00:13:38,109
It'll get scallions, a crab base,and a little bit of seaweed.
264
00:13:38,110 --> 00:13:40,320
There's a lot of flavor there.
The texture's really nice.
265
00:13:40,320 --> 00:13:41,820
It's like a little hug in a bowl.
266
00:13:41,822 --> 00:13:43,992
WOMAN: Hug in a bowl?
‐ [laughter]
267
00:13:43,991 --> 00:13:45,621
‐ It smells like spring.
268
00:13:45,617 --> 00:13:47,157
WOMAN:
That is so good.
269
00:13:48,495 --> 00:13:50,905
MAYA:
These women are total strangers,
270
00:13:50,914 --> 00:13:53,504
but tonight, in the Addo universe,
271
00:13:53,500 --> 00:13:55,590
they're each other's plus ones.
272
00:13:55,586 --> 00:13:59,256
‐ I just don't have the time
or the energy
273
00:13:59,256 --> 00:14:01,716
to make new friends.
274
00:14:01,717 --> 00:14:04,677
‐ Yeah. Is it, like, on purpose,
275
00:14:04,678 --> 00:14:06,048
or just kind of your‐‐
WOMAN: On purpose.
276
00:14:06,054 --> 00:14:07,564
‐ On purpose.
‐ Introvert.
277
00:14:07,556 --> 00:14:09,926
Anxiety. I don't like small talk.
278
00:14:09,933 --> 00:14:13,523
‐ Yeah.
‐ But coming to a restaurant
like this is helpful,
279
00:14:13,520 --> 00:14:16,110
because I can go ahead and
sit down and eat by myself.
280
00:14:16,106 --> 00:14:18,896
Or you are so engaging.
281
00:14:18,901 --> 00:14:20,821
‐ I, I feel bad sometimes,
282
00:14:20,819 --> 00:14:22,739
'cause I feel like I'm bothering,
you know?
283
00:14:22,738 --> 00:14:25,028
But I don't, 'cause I'm like,
hey, you're in my restaurant.
284
00:14:25,032 --> 00:14:27,452
Uh...
‐ [all laughing]
285
00:14:33,248 --> 00:14:35,328
ERIC:
Part of the thing we're doing is like,
286
00:14:35,334 --> 00:14:40,054
giving the diner enough timeto experience it for themselves.
287
00:14:40,047 --> 00:14:42,587
And it tastes very different,and there's a different texture.
288
00:14:42,591 --> 00:14:44,721
There's a different aestheticthat they're used to.
289
00:14:44,718 --> 00:14:47,758
It shows the flexibility ofwhat that ingredient can be.
290
00:14:47,763 --> 00:14:51,563
MAYA: Eric aims to utilize and honorall parts of the food he prepares,
291
00:14:51,558 --> 00:14:52,978
like crab brain,
292
00:14:52,976 --> 00:14:56,266
which he turns into a custardy saucefor these handmade noodles.
293
00:14:56,271 --> 00:14:57,981
WOMAN:
Oh, this one's had a good hair day.
294
00:14:57,981 --> 00:14:59,071
ERIC: Yeah.
‐ [laughter]
295
00:15:00,901 --> 00:15:02,821
MAYA:
Tapping into his Puerto Rican roots,
296
00:15:02,819 --> 00:15:05,109
Eric serves dishes like mofongo,
297
00:15:05,113 --> 00:15:07,243
fried mashed plantains and broth,
298
00:15:07,241 --> 00:15:09,701
but topped with a bump of caviar.
299
00:15:09,701 --> 00:15:10,831
‐ [Eric laughing]
300
00:15:10,827 --> 00:15:12,037
WOMAN 1: Wow.
WOMAN 2: So good.
301
00:15:12,037 --> 00:15:12,997
ERIC:
Good.
302
00:15:14,122 --> 00:15:15,672
So, this is actually truffle ice cream.
303
00:15:16,375 --> 00:15:18,535
‐ The textures, it's amazing.
304
00:15:19,002 --> 00:15:20,212
ERIC:
These are the crab legs.
305
00:15:20,212 --> 00:15:22,802
This has a little bit ofhickory aroma on there.
306
00:15:24,424 --> 00:15:26,344
‐ I'm having way too much fun
with the smoke.
307
00:15:26,343 --> 00:15:27,973
‐ [Eric laughing]
308
00:15:28,345 --> 00:15:30,635
Feel free to put the shells back in here.
309
00:15:30,639 --> 00:15:32,019
Uh, in the shell collection.
310
00:15:32,015 --> 00:15:33,725
But, yeah...
‐ [indistinct chatter]
311
00:15:36,061 --> 00:15:36,811
‐ Wow.
312
00:15:37,938 --> 00:15:40,358
MAYA:
Hey. You see that woman over there,
313
00:15:40,357 --> 00:15:43,737
blissed out over crab brain pasta?
314
00:15:44,236 --> 00:15:46,566
That's Dr. Sharon Suh.
315
00:15:46,572 --> 00:15:49,242
And she is in the zone.
316
00:15:50,993 --> 00:15:54,373
Dr. Suh, who's been practicing Buddhismsince the mid '90s
317
00:15:54,371 --> 00:15:56,501
and is a professor of Buddhist studies,
318
00:15:56,498 --> 00:15:59,588
stumbled upon mindful eatingin a book at the library.
319
00:16:01,253 --> 00:16:03,383
A book led to a monastery,
320
00:16:03,380 --> 00:16:07,970
which led to Dr. Suh becoming a trainedmindful eating practitioner.
321
00:16:07,968 --> 00:16:11,348
‐ Mindful eating actually comes from
the Buddhist tradition.
322
00:16:11,346 --> 00:16:14,556
It's a form of practice that allows you to
323
00:16:14,558 --> 00:16:16,938
develop a kind of
present moment awareness,
324
00:16:16,935 --> 00:16:20,145
so that when we're eating,
we're just eating.
325
00:16:21,273 --> 00:16:23,823
It's really about learninghow to slow down,
326
00:16:23,817 --> 00:16:27,317
and have the meal bea very sensory experience.
327
00:16:30,449 --> 00:16:34,199
I, of course, look at my food
to get a sense of texture,
328
00:16:34,203 --> 00:16:36,333
and colors and combinations,
329
00:16:36,330 --> 00:16:40,420
paying attention just to the beauty of itand the aesthetics of the food itself.
330
00:16:40,417 --> 00:16:43,747
It was silky, it was very delicate.
331
00:16:43,754 --> 00:16:46,474
I check in also with the smell of my food.
332
00:16:46,465 --> 00:16:48,875
Usually I'll pick up my bowl,
and I'll, I'll smell it,
333
00:16:48,884 --> 00:16:52,644
and try to get a sense ofwhat flavors are in the meal.
334
00:16:56,058 --> 00:16:58,768
And focus on the sound.
335
00:16:58,769 --> 00:17:00,849
‐ [clinking]
‐ [chopping]
336
00:17:00,854 --> 00:17:02,654
‐ [boiling]
‐ [cracking]
337
00:17:02,648 --> 00:17:03,688
‐ And then I'll eat...
338
00:17:05,234 --> 00:17:07,744
...letting the food linger firstbefore swallowing
339
00:17:07,736 --> 00:17:09,736
and moving on to the next bite.
340
00:17:10,447 --> 00:17:13,697
It's just a really natural wayof appreciating the food itself,
341
00:17:13,700 --> 00:17:17,660
and also learning how to appreciate
and really think about
342
00:17:17,663 --> 00:17:20,373
all the things that went into
making this meal.
343
00:17:21,792 --> 00:17:24,502
Maybe it's the person who cooked the meal.
344
00:17:24,503 --> 00:17:26,803
You know, you end up thinking about
all the different ways
345
00:17:26,797 --> 00:17:28,127
that this meal has come to you,
346
00:17:28,131 --> 00:17:32,141
and it also allows you to
express gratitude while you're eating.
347
00:17:33,554 --> 00:17:37,644
I didn't really pay a lot of attentionto what was going on around me.
348
00:17:37,641 --> 00:17:40,891
I was thinking aboutwhat it reminded me of.
349
00:17:40,894 --> 00:17:43,904
And it really did remind me of the sea.
350
00:17:51,989 --> 00:17:53,819
ERIC:
How are we doing as far as mindful eating,
351
00:17:53,824 --> 00:17:55,744
and your‐‐
‐ Oh, just great.
352
00:17:55,742 --> 00:17:57,372
ERIC: Okay.
‐ [all laughing]
353
00:17:57,619 --> 00:17:59,869
‐ My mind is in my mouth.
ERIC: Oh, perfect.
354
00:17:59,872 --> 00:18:04,042
MAYA: The crab's mind is alsoin her mouth, when you think about it.
355
00:18:04,042 --> 00:18:05,092
‐ [laughing]
‐ I'll be back.
356
00:18:05,085 --> 00:18:06,295
ERIC:
Awesome. [laughing]
357
00:18:12,301 --> 00:18:14,431
[phone ringing]
358
00:18:16,180 --> 00:18:18,220
[phone ringing]
359
00:18:18,932 --> 00:18:21,812
‐ [people chattering]
‐ [phone ringing]
360
00:18:21,810 --> 00:18:23,560
MEL: [over voicemail]
Hey, thanks for calling Reel M'Inn.
361
00:18:23,562 --> 00:18:25,732
We're super busy.Come on down. Have a beer.
362
00:18:25,731 --> 00:18:27,731
Thanks.
‐ [beeping]
363
00:18:27,733 --> 00:18:29,403
MAYA: [on voicemail]
Hey, um,
364
00:18:29,401 --> 00:18:32,991
I don't know if you remember mefrom last night,
365
00:18:32,988 --> 00:18:37,698
but when I saw you,I knew I had to have you.
366
00:18:37,701 --> 00:18:39,751
[echoing]:
...have you... have you...
367
00:18:39,745 --> 00:18:42,405
And I can't stop thinking about you.
368
00:18:42,414 --> 00:18:43,714
[echoing]: ...thinking about you.
369
00:18:43,707 --> 00:18:46,537
Your crispy, juicy thighs,
370
00:18:46,543 --> 00:18:49,303
your greasy golden skin...
371
00:18:49,296 --> 00:18:53,876
I can still smell your hot,meaty grease on my fingers.
372
00:18:54,551 --> 00:18:56,721
All I can do is count down the days
373
00:18:56,720 --> 00:18:59,930
until I can bite into you one more time.
374
00:18:59,932 --> 00:19:02,772
[echoing]: ...time, time, time,time, time, time... [hangs up]
375
00:19:04,144 --> 00:19:05,904
ELECTRONIC VOICE:
End of messages.
376
00:19:06,396 --> 00:19:09,566
‐ Everyone loves our chicken.
It's our famous chicken.
377
00:19:10,067 --> 00:19:11,067
[laughs]
378
00:19:11,068 --> 00:19:13,028
MAYA:
The state calls her Melissa.
379
00:19:13,028 --> 00:19:14,738
Her friends call her Mel.
380
00:19:14,738 --> 00:19:17,198
But most people know her asthe woman slinging drinks
381
00:19:17,199 --> 00:19:20,329
and cooking Reel M'Inn'sworld‐famous famous fried chicken.
382
00:19:21,161 --> 00:19:23,791
A woman who truly does it all.
383
00:19:23,789 --> 00:19:25,829
MEL:
It's always one person working.
384
00:19:25,832 --> 00:19:29,422
You are running an entire bar,and cooking chicken,
385
00:19:29,419 --> 00:19:32,669
with the world's smallestlittle fryer on the planet
386
00:19:32,673 --> 00:19:34,933
that makes all the magic happen.
387
00:19:34,925 --> 00:19:37,335
MAYA:
Look at that. Yep. Crisp it up.
388
00:19:38,095 --> 00:19:41,635
Oregon bars are required to sell foodaccording to local liquor laws.
389
00:19:42,266 --> 00:19:45,056
So, it's no surprise that they chooseto serve fried chicken.
390
00:19:45,060 --> 00:19:49,900
All of those hot, juicy bits pair nicelywith an ice cold beer.
391
00:19:49,898 --> 00:19:54,238
And the grease helps soak up the booze,if you overdo it.
392
00:19:54,236 --> 00:19:56,106
‐ ♪ Aah! ♪
393
00:19:56,113 --> 00:19:58,373
People come here for our chicken,definitely.
394
00:19:58,365 --> 00:20:00,365
It's antibiotic free, it's never frozen,
395
00:20:00,367 --> 00:20:02,577
so we really start with a quality product
396
00:20:02,578 --> 00:20:03,698
that we care about.
397
00:20:03,704 --> 00:20:07,004
And then we just enhance itwith some special dust.
398
00:20:06,999 --> 00:20:08,419
And then fry it with love.
399
00:20:09,418 --> 00:20:10,538
[jingling softly]
400
00:20:11,587 --> 00:20:13,007
‐ Wow, it looks good.
401
00:20:13,005 --> 00:20:14,585
‐ There's that for you.
402
00:20:14,590 --> 00:20:16,260
‐ Thank you.
‐ Careful, it's really, really hot.
403
00:20:16,258 --> 00:20:18,588
‐ I will.
‐ Don't burn your face.
404
00:20:18,594 --> 00:20:20,804
‐ I will certainly try not to.
405
00:20:21,305 --> 00:20:23,555
[crunching]
406
00:20:23,557 --> 00:20:24,807
If you were here at night,
407
00:20:25,684 --> 00:20:26,814
this is a madhouse.
408
00:20:26,810 --> 00:20:29,520
[loud chattering]
409
00:20:31,481 --> 00:20:34,611
There's standing room only,there's chicken on every table.
410
00:20:34,610 --> 00:20:36,110
It gets a little wild here.
411
00:20:36,111 --> 00:20:37,821
[chatter, commotion]
412
00:20:39,573 --> 00:20:41,333
These guys work so hard. I mean,
413
00:20:41,325 --> 00:20:44,235
the chicken, morning till dawn, till dusk.
414
00:20:44,244 --> 00:20:45,454
[laughing]
415
00:20:46,121 --> 00:20:48,211
‐ It's one reason why I love working here,
416
00:20:48,207 --> 00:20:49,997
and I love living in Portland
417
00:20:50,000 --> 00:20:52,380
is the people are so kind,
418
00:20:52,377 --> 00:20:53,957
and warm, and friendly.
419
00:20:53,962 --> 00:20:55,672
There you go, dah'ling.
420
00:20:55,672 --> 00:21:00,342
I feel like I found a second familyjust by meeting all of the regulars.
421
00:21:00,344 --> 00:21:02,684
Everyone has something in common.
422
00:21:02,679 --> 00:21:03,849
You just have to find it.
423
00:21:03,847 --> 00:21:07,097
And I think a lot of the peoplethat come in here solo,
424
00:21:07,100 --> 00:21:09,440
they always know that
they can come in here, and...
425
00:21:09,436 --> 00:21:11,436
and find someone to talk to.
426
00:21:12,814 --> 00:21:14,154
[laughs]
427
00:21:14,149 --> 00:21:16,149
You were hungry today.
[laughs]
428
00:21:16,151 --> 00:21:18,031
‐ More than I thought.
[chuckles]
429
00:21:18,695 --> 00:21:19,775
Aah.
430
00:21:20,197 --> 00:21:21,867
That was satisfying.
431
00:21:22,699 --> 00:21:24,159
MAYA:
Mm, mm, mm.
432
00:21:26,912 --> 00:21:28,332
[cawing]
433
00:21:31,750 --> 00:21:34,800
Yeah, it can be rainy in Portland.
434
00:21:34,795 --> 00:21:35,875
Dreary.
435
00:21:36,922 --> 00:21:37,802
Cold.
436
00:21:38,757 --> 00:21:41,717
But that's perfect introspection weather.
437
00:21:41,718 --> 00:21:43,388
[rain pattering]
438
00:21:43,387 --> 00:21:45,557
This is a city wherethe elements encourage you
439
00:21:45,556 --> 00:21:47,346
to take some time for yourself.
440
00:21:49,309 --> 00:21:50,189
Reflect.
441
00:21:51,478 --> 00:21:52,518
Look inward.
442
00:21:53,438 --> 00:21:57,188
Really think about why you've donewhat you've done.
443
00:21:58,485 --> 00:22:01,775
Sometimes, you need to go to detention.
444
00:22:04,741 --> 00:22:08,121
MAN: Detention. What did you doto wind up here?
445
00:22:08,120 --> 00:22:09,660
[echoing]: ...here, here, here...
[door slams]
446
00:22:10,289 --> 00:22:12,579
Taking responsibility foryour bad choices.
447
00:22:13,333 --> 00:22:15,503
Sometimes that reflection is needed.
448
00:22:15,502 --> 00:22:17,092
[echoing]: ...reflection is needed,reflection is needed...
449
00:22:17,087 --> 00:22:18,547
But in this detention,
450
00:22:18,547 --> 00:22:21,007
you're never alone.
[echoing]: ...never alone,never alone, never alone...
451
00:22:21,008 --> 00:22:24,508
♪ foreboding music playing ♪
452
00:22:27,723 --> 00:22:29,683
[liquid pouring]
453
00:22:37,858 --> 00:22:40,818
‐ [laughs] Kind of lost track
of what I was saying.
454
00:22:40,819 --> 00:22:41,819
I don't know.
455
00:22:42,446 --> 00:22:44,616
MAYA:
Detention is a bar in the Kennedy School,
456
00:22:44,615 --> 00:22:48,195
a former Portland elementary schoolthat's been converted into a hotel.
457
00:22:48,785 --> 00:22:52,955
And a hotel bar is basicallya free pass to drink by yourself.
458
00:22:53,457 --> 00:22:55,537
But Detention, like all good bars,
459
00:22:55,542 --> 00:22:58,252
fosters camaraderie among drinkers.
460
00:22:58,253 --> 00:23:00,553
The traveler. The regular.
461
00:23:00,547 --> 00:23:02,337
‐ Cheers. [laughs]
462
00:23:02,341 --> 00:23:03,931
MAYA:
The therapist.
463
00:23:03,926 --> 00:23:09,006
If you find yourself feeling lonelyin the dark northwestern winters,
464
00:23:09,014 --> 00:23:11,434
you might just need to spendsome quality time
465
00:23:11,433 --> 00:23:14,483
in a place filled with great conversation,
466
00:23:14,478 --> 00:23:16,398
strong old fashioneds,
467
00:23:16,396 --> 00:23:18,896
and those little maraschino cherries.
468
00:23:18,899 --> 00:23:20,529
‐ This is an amarena cherry.
469
00:23:20,526 --> 00:23:22,686
Sweet Italian cherry.
470
00:23:22,694 --> 00:23:24,454
MAYA:
Yeah. That's what I said.
471
00:23:24,446 --> 00:23:27,816
It's a place to be alone, but with others.
472
00:23:31,620 --> 00:23:36,000
MAYA: Even in the vast,unpopulated forests of Oregon,
473
00:23:35,999 --> 00:23:39,749
where you could really let one ripand no one would hear,
474
00:23:39,753 --> 00:23:42,093
there are pockets of civilization.
475
00:23:44,258 --> 00:23:45,878
Like Subtle Lodge.
476
00:23:47,386 --> 00:23:49,596
Just inside this really cool front door...
477
00:23:50,722 --> 00:23:52,272
is a warm fire...
478
00:23:53,308 --> 00:23:54,688
live music...
479
00:23:55,477 --> 00:23:56,397
a bar...
480
00:23:58,313 --> 00:24:00,733
and a bitchin' fish sandwich.
481
00:24:01,567 --> 00:24:03,737
Unlike your classic fish 'n chips,
482
00:24:03,735 --> 00:24:07,195
this trout is breaded withactual potato chips.
483
00:24:07,197 --> 00:24:09,697
Then, it's deep fried and served on a bun
484
00:24:09,700 --> 00:24:11,790
with tartar sauce, pickles,
485
00:24:11,785 --> 00:24:14,905
briny lettuce, and a heap of french fries.
486
00:24:14,913 --> 00:24:16,423
For sustenance.
487
00:24:16,415 --> 00:24:20,085
It's not just a supremelycrunchy sandwich.
488
00:24:20,085 --> 00:24:23,795
For this regular,it's a philosophical experience.
489
00:24:23,797 --> 00:24:24,717
[crunches]
490
00:24:28,802 --> 00:24:31,262
SKIP: You know, when I think of foodand eating it,
491
00:24:31,263 --> 00:24:34,273
really, it's honoring the life of the fish
492
00:24:34,266 --> 00:24:36,186
by eating it slowly.
493
00:24:37,144 --> 00:24:38,984
It is giving its life
494
00:24:38,979 --> 00:24:41,319
that my life can continue.
495
00:24:45,402 --> 00:24:46,612
Mm.
496
00:24:47,070 --> 00:24:48,910
That's definitely poppin'.
497
00:24:49,406 --> 00:24:50,816
MAYA:
This is Skip.
498
00:24:50,824 --> 00:24:53,294
Skip is a poet of the wilderness.
499
00:24:53,952 --> 00:24:55,792
He's also a nature sculptor.
500
00:24:56,330 --> 00:24:59,210
In fact, Subtle Lodgeis filled with his work,
501
00:24:59,208 --> 00:25:01,628
which is probably whythey named the bar after him.
502
00:25:03,420 --> 00:25:06,340
Skip lives deep in the mountainsin Sisters, Oregon,
503
00:25:06,340 --> 00:25:08,880
where he spends a lot of time alone,
504
00:25:08,884 --> 00:25:11,434
carving wood, and meditating.
505
00:25:11,428 --> 00:25:14,098
[gong reverberates]
506
00:25:14,097 --> 00:25:17,517
‐ Om...
507
00:25:18,769 --> 00:25:21,099
MAYA:
He scouts the forest for fallen trees,
508
00:25:21,104 --> 00:25:22,984
and turns them into art.
509
00:25:22,981 --> 00:25:25,111
And he's really good at it.
510
00:25:25,651 --> 00:25:27,991
Like... really good.
511
00:25:28,612 --> 00:25:29,702
Ca‐caw!
512
00:25:31,031 --> 00:25:33,951
SKIP:
This piece, this is one of my best ever.
513
00:25:33,951 --> 00:25:37,791
It's carved in a burl maple.
All of the burls.
514
00:25:37,788 --> 00:25:39,998
And wherever I saw a burl,
515
00:25:39,998 --> 00:25:43,128
I thought,"Man, there's a lot of buffalo in there."
516
00:25:43,919 --> 00:25:46,629
I've been carving now for about 50 years.
517
00:25:46,630 --> 00:25:48,590
So, what you're seeing today
518
00:25:48,590 --> 00:25:51,970
is 50 years of accumulated knowledge
519
00:25:51,969 --> 00:25:54,049
about how to approach wood,
520
00:25:54,054 --> 00:25:56,854
and what I love about wood carving.
521
00:26:01,478 --> 00:26:04,398
MAYA: Skip draws his inspirationfrom the natural world,
522
00:26:04,398 --> 00:26:06,568
carving the animals he runs with.
523
00:26:07,609 --> 00:26:11,279
Living out here in the woodslets him fully appreciate life,
524
00:26:11,280 --> 00:26:14,030
nature, and of course, food.
525
00:26:14,575 --> 00:26:16,865
SKIP:
It takes, you know, the quietness.
526
00:26:16,869 --> 00:26:18,199
It takes being alone,
527
00:26:18,203 --> 00:26:23,333
in order to fully appreciatethe gifts that we have offered to us.
528
00:26:23,333 --> 00:26:26,593
It's through the experience of the self
529
00:26:26,587 --> 00:26:29,087
that you understand the world.
530
00:26:29,089 --> 00:26:31,049
What is this all about?
531
00:26:31,049 --> 00:26:34,969
What is this magic
that we're living in really about?
532
00:26:36,513 --> 00:26:38,433
You better be able to draw
533
00:26:38,432 --> 00:26:42,692
from some energy outside of yourself,that's bigger than you.
534
00:26:42,686 --> 00:26:47,226
And I see the energycoming from the natural world.
535
00:26:49,151 --> 00:26:52,201
Food is our connectedness to the Earth.
536
00:26:52,196 --> 00:26:55,566
The energy of the foodwhich is supporting me,
537
00:26:55,574 --> 00:26:57,744
is something to really honor.
538
00:26:57,743 --> 00:27:00,003
It takes a moment of reverence,
539
00:26:59,995 --> 00:27:02,455
and that's done privately,
540
00:27:02,456 --> 00:27:04,166
and one on one.
541
00:27:05,167 --> 00:27:08,627
Mm. Mm, this is a good sandwich.
542
00:27:08,629 --> 00:27:09,759
Mm.
543
00:27:09,755 --> 00:27:13,295
You know, there's something to be said
about eating alone,
544
00:27:13,300 --> 00:27:16,680
'cause you don't have to be worried
too much about manners.
545
00:27:18,013 --> 00:27:20,773
[chuckling]
546
00:27:21,308 --> 00:27:23,638
Here's to it. Let's drink to it.
547
00:27:24,144 --> 00:27:27,524
MAYA:
Eat on, Skip. Manners be damned.
548
00:27:28,607 --> 00:27:30,857
♪ country music playing ♪
549
00:27:38,659 --> 00:27:40,699
It's a welcome change, eating alone.
550
00:27:42,371 --> 00:27:44,331
It's a time to look inward.
551
00:27:44,873 --> 00:27:47,083
Or even meet new people.
552
00:27:48,168 --> 00:27:51,088
For some, it's a chance to communewith Mother Nature,
553
00:27:51,088 --> 00:27:55,468
and properly appreciate the sacrificeof one real crunchy fish.
554
00:27:56,468 --> 00:28:00,428
For others, it's a way to escapethe constant distraction of the city.
555
00:28:00,430 --> 00:28:04,140
But you don't have to havea reason to eat alone.
556
00:28:04,142 --> 00:28:07,732
Sometimes, it's just niceto have a good meal
557
00:28:07,729 --> 00:28:10,069
with the person who knows you best.
558
00:28:10,065 --> 00:28:11,355
‐ So good.
559
00:28:11,817 --> 00:28:13,897
SKIP:
Did you see my tower?
560
00:28:14,236 --> 00:28:16,566
This is the elevator.
[chuckles]
561
00:28:17,281 --> 00:28:19,581
Everybody needs a tower, right?
562
00:28:21,034 --> 00:28:22,494
[clanging]
563
00:28:22,494 --> 00:28:26,044
I don't know if it starts again.
[chuckling]
564
00:28:26,039 --> 00:28:28,039
♪
45401
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