Hey everyone, Greg here. We have a really awesome guest on the eater up sale today.

It's Vivian Howard, the chef and co-owner of Chef and the Farmer in Kingston, North Carolina, and you might have seen her on a chef's life on PBS.

So we're going to be talking to her, but actually I am not going to be talking with her.

This episode features a conversation between Vivian, Helen, Rosner, and Eaters Editor-in-Chief

Amanda Clute.

So I'm going to be listening along with you.

Here we go. Well, you know, I didn't set out with the, you know,

I didn't set out with the, you know, intention to write a 600-page book,

but I, actually, I got into cooking because I wanted to be a food

writer. I feel so silly saying that to y'all but and so when I had the opportunity to do this, I just took it.

And there's a lot of stories in the book and that's really I think what makes it so big.

And I fully intended or expected my editor to slash it and take a lot of it away, but they didn't.

And so, I mean, I guess that's why it's so big.

Yeah, no, it's beautiful.

Can you go over a little bit about the organization of the book because I think it's not super traditional?

Wait before we do that though I have to marvel at the physical size of this for those of you who have not picked it up yet because of our audio show

like picked up the sheer enormity of the physical object

that we're describing. This is 567 pages or some huge, I mean that's a huge

number and it's a physically like tall and wide book.

Yeah it weighs the same as my daughter did when she was born.

I mean people talk about their book is like delivering a child and you literally first

if you're the baby. Yeah, it's like the joy of cooking or yeah one of those giant

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