Georgia's State Flags,
Home of Good Eats
On June 22, 2002, Widdi Turner granted me a wonderful interview. For those of you who may be wondering who she is, she was the Production Coordinator for Good Eats for part of Season 5. At the time of the interview, she'd also stared in the show three times: she played the French Tart on the Crêpe show, Patty on the Squid show and her pièce de résistance, Frances Anderson on the second Potato show.
We met at Cool Beans, a small coffee shop just off the Square in Marietta, GA. Something that I hope comes across in the transcripts and that made the interview very enjoyable was her lively personality.
We bought some Chai tea—a first for me but a drink she enjoys—sat down, chit-chatted and begun talking about, who of all else, Alton Brown ...
Widdi Turner: Did you read the article about him in the Loaf?
Mikemenn: Creative Loafing? Yeah, that was weird.
WT: That was funny. It was funny because it's like, he can come across totally grumpy if you don't know that that's just a thing he does, you know? So it was kind of funny.
MM: But there wasn't anything about the show or him really. It was more about her ...
WT: Nothing. Nothing. It was just about this experience at Waffle House.
MM: [still confused about the Loaf article] Well, whatever.
[officially beginning the interview] So you are Widdi Turner.
MM: What can you tell us about Widdi? Who is she ... that you don't mind the public knowing?
WT: Oooo. Uhhh. Ahhh. Okay. Um. Uhh. Oh, this is so ...
MM: This is tough.
WT: [laughing] Yeah, it's really tough because I really don't think these people are that interested in knowing who I am.
MM: What's your background in theater?
WT: Okay, I was a theater major in college and I've been a professional actor for a long time. I belong to the stage union, Actors Equity. I do mostly stage acting though I've done a few commercials and corporate films, things like that. But about 10 years ago I also decided I wanted to get into film production. So I started off as a production assistant on a lot of commercials and I ended up working as an executive producer of a film production company that made commercials in town. The interesting thing is—to keep this tied into Alton—is that at that time I was the rep and executive producer of a commercial production company in Atlanta at the same time that Alton was director at a different production company. And so I was very aware of this guy named "Alton Brown". I was aware of him but I didn't know his reputation or anything. And I will never forget seeing a publication called Shoot Magazine—it's national, it's for commercials—and seeing a full page ad for Alton. And it was just his face. It was really intense looking. And I thought who is this arrogant man that would ...?' And I think, now, that it was probably meant to be humorous? I don't know. Maybe not. [under her breath] I hope he doesn't read this. [back to normal] But anyway, so I was like, who's this young upstart who thinks he's so cool?
So I went free lance about 4 years ago—I'm going to tie Alton in again here—and while I was going around to other production companies to give them my resume and introduce myself and all of that, I went to Means Street. And they knew who I was because we all knew everyone in the industry. When I went in to meet with them, I was asking them what they were up to and they said, "Oh, well we're trying to sell this pilot." And they lent me two VHS's and said, "Why don't you take this home and take a look at it." And I popped it in and it was the Meat show and the Potato show, the two pilots, shot on film. And I knew a lot of the other actors in it because they were actors in town I was familiar with. I was so blown away by the show. I couldn't believe what I was watching. I went back and I said, "There's no way you guys are not going to sell this show. This is going to be incredible. It's going to be a big hit. I want to work on it." blah, blah, blah and all of this stuff. And I still didn't really know who this Alton Brown guy was. I said, "Wait, this isn't the guy who used to direct ..." And they were like, "Yeah, he went off to chef school and then, you know, he's doing this show." And I said, "That's really cool."
Then the show got picked up about a year later and I was like, "That was the show I saw! I knew, I knew it was going to be a hit." And the current producer on the show, Dana Popoff, was a friend of mine. [correction: DeAnna Brown was producer of GE for seasons 1 & 2, Dana produced 3, 5 & 6] In fact, I saw her that day at Means Street. Dana, in fact, hooked me up with my present client that I produce commercials for stores which is Belk Department stores. I freelance as a producer but they are my main client. Only people in the South will know who Belk is. But any way ...
MM: The mall. The store in the mall.
WT: Yeah, the store in the mall. So she hooked me up with them and we kept in touch and I said, "You know, I'd really would like to get into something besides commercials." You know, every producer has a dream of producing their own show. And I said, "I'd love to learn about longer format." So last year she said, "Well, I'll be needing a new production coordinator because the one I have right now is about to have a baby." So, I said, "I'd love to do it. I'd love to do it." And that's how I ended up being production coordinator on the show for season five. And we started in October ...
MM: And that was your first gig in season five? That's when you started working with Good Eats?
WT: Yes. I had not worked with them at all until season five. And when I first worked there Alton said, "Well, you know every crew member has to appear in at least one episode." And he found out that I was a theater major. He and I are actually the same age, we're both theater majors, that's just a couple of things we have in common. So he stuck me in the crêpe episode which was fine.
What else can I say? Oh, then I did not finish season five because during December we were shooting part of season five I was also in a play. And so I was getting up at five in the morning to get to the set by six, leaving the set at six p.m. before they wrapped because everyone else was still working. But I had to leave to drive 30 miles to go do a show. And it just got really crazy and so I made it through December, but then I got cast in a show up here at Theater In The Square that rehearsals started January 1 and so I gave Good Eats my notice and said, "Even though I get paid a lot more to do Good Eats than the play, there's just no way I'm going to give up this play."
So I was really concerned that I was going to be leaving on bad terms, you know. I was real concerned. I'd already done the Squid episode. But everyone was really nice. They were like, "No, no, we understand, we understand." I kind of knew I probably wouldn't be coming back in a crew position on the show anymore because once you leave and they replace you they're not going to take that person out again to put you back in. Then about two weeks after that, Dana called me and said, "Well, Alton's written the Potato episode, he wants you to be in it. It's really funny, and you'll really enjoy it." And so it was really fun to then come back as an actor without having to worry about all the production stuff, you know. Just go in and do the potato show.
WT: So, that's me. What else can I tell you about me? This is a very important thing about me: I have lots of pets. I love animals. I have three dogs, three cats and a bearded dragon. I don't cook a lot. Sometimes. I go through phases where I cook a lot. But potatoes are my favorite food so that was a good thing.
MM: It worked out.
MM: [mockingly because she covered so much stuff] Well, thank you for the interview. I appreciate it.
[laughter from both of us]
MM: That's pretty much it ...
WT: [mocking a dramatic interview] I was born in a small town. [seriously] Actually, I was born in Taiwan. That's interesting trivia.
WT: Um, hmm. My mother's Chinese.
MM: Chinese. And how did you dad and mom hook up? Military?
WT: Yeah. Well, he built Armed Forces radio stations. So he was over there building one. And then I moved when I was 9 to Little Rock, Arkansas. [laughing] So ...
MM: There's a switch.
WT: Yeah, it was a little culture shock.
MM: Yeah, so you know a little Chinese?
WT: No. Very little. Not even enough ... I couldn't ask where the restroom is.
MM: You couldn't talk to you mom at all?
WT: Luckily her English has gotten better because there was a time I couldn't speak to my mom. I just couldn't understand her, she couldn't me.
MM: Have you been back to Taiwan since?
WT: No. I want to go. I want to go to China. I've never been to China but I'd love to go because I have family there.
MM: Maybe they'll do a Good Eats episode there.
WT: Mmm, hmm!
MM: Wouldn't that be good?
WT: That'd be cool. [laughs] They already did the wok thing with the squid.
MM: Right. But surely there is something else.
WT: A show on MSG. That'd be fascinating.
WT: The science of why it gives you a headache.
MM: [more laughter]
WT: Hey, I can answer a question that was on the message board.
MM: Okay. What's the question?
WT: The question was, "What was with all those salt cellars with the signatures in the potato episode?"
WT: That was a last minute thing. When the salt cellars arrived, Alton was very, very, kind and allowed the crew to buy some of the salt cellars themselves. Very nice of him. And I keep emphasizing how nice and generous that is because I know there are people out there who are upset that they didn't get one and now they're going, "I can't believe the crew got them." Please don't ... he's a good man and that's why he did this and he allowed us to do this.
The producer bought some and he autographed a bunch for her. The potato episode was shot and Dana had some sitting around. And while we were trying to figure out how to do the mise en place, Dana went, "I still have all these, why don't we stick them in there?" So the reason some are autographed is because they were hers and she had all of those. That's where they came from. That was totally not planned.
MM: Let's talk about some of your theater. Why did you decide to get into theater?
WT: Oh, it was one of those things in high school. Somebody laughed when I played a mouse in Cinderella and I went, "Oooo, I LOVE the attention. [laughing] Everybody thinks I'm funny." And so I went to Stephens College in Columbia, Missouri. It has a great theater program. It's a women's college. I got my degree in theater. I think all great actors start off in theater. Maybe there are some that have made it really big in film and stuff that never did that, but [in a big voice] Alton Brown [regular voice] started in theater. Bart, our friend Bart who's in the squid episode and the chocolate guy. He's a very good friend of mine. I got him on the show. He's a theater guy, that's how I know him. I think it's a good thing. Does that answer your question?
MM: Well, yeah. What kind of plays have you done. Have you mostly worked in Atlanta?
WT: Yeah. Well, I've lived here for 12 years so, um ... but I did a lot of children's theater. I first worked professionally in Nashville and did a lot of children's theater and dinner theater. You pay your dues that way. I say you either pay your dues by doing children's theater, dinner theater or outdoor theater. That's how you earn the right to be an actor. Then I moved to Louisville, Kentucky and belonged to Stage One Children's Theater which is a big, professional, one of the top children's theater in the country. I was with their company for a year. Then I came to Atlanta and here I've worked, interestingly enough even though I'm half Asian, I bet a lot of people didn't know I was part Asian until I said it and now every time you see me you're going to go, "Oh, she looks so Asian." I really do not look that Asian. But there's a theater in town which is just a block from where you and I are sitting that cast me 8 years ago in an Asian role and since then I've done nothing but Asian roles except for Alton's show. So, I'm trying to break out of that and get back into Caucasian roles. I've pretty much played Chinese, Japanese ...
MM: Any recent plays we'd know about that you've done or really enjoyed?
WT: Um, nothing that anybody would really know. But I did a play called Far East at Theater In The Square and it's by A. R. Gurney who wrote Love Letters and The Dining Room which, if you go to theater, you would be familiar with. It was a really good play.
MM: Let's see. You answered that one [checking off questions], and you answered that one without me even
asking it, you answered that one.
MM: You used to be Production Coordinator on the show ...
MM: ... during season five but not any more.
MM: What is a production coordinator and what do they do?
WT: Okay, a production coordinator works under the producer and does—[laughs] Dana will love this—does whatever the producer tells her to do. They put the sides together each day. The producer will work out the schedule and decides what scenes will be shot that day and in what order. Then the production coordinator and/or the PA, the production assistant, will take the scripts apart, pull out the scenes that are being done, and then make copies for all the main people on the crew so they know what order everything is going in. They help set locations. They will call locations like Whole Foods or that horse farm where they shot Oats. I drove out and video taped the horse farm to make sure it was a good location. Make sure all of the talent releases are signed, the location leases, time cards, make sure everyone gets paid and all that ...
MM: That's important.
WT: ... yes, very important ... And does all of this under the producer's supervision. The producer's really the person that controls it all and decides what needs to be done. The coordinator just does it. The coordinator doesn't make decisions. That's kind of the difference.
MM: Okay. All right. You answered all of these questions at the beginning of the interview so I don't have to ask you ...
WT: Yeah, I told you. I just start talking [laughs] so watch out.
MM: That's right. What do you like about the Good Eats show? What have you enjoyed?
WT: You mean working on it?
WT: Definitely, what I think everyone ... I read the message board and I see what people venture to guess that there's a lot of camaraderie and I think that you can totally attribute that to Alton. He gets everyone involved. He listens to other people. You would think a person in his position would be like, "Well, I write the show, I direct it, I star in it, I make the decisions, and I don't need to hear anyone else's opinion." But he is totally open to ... I mean, the chef will say, "You know, you just said something in the script that didn't make sense." And he's like, "Oh, thank you for pointing that out." He's very open about that. When we did the potato episode during a break I said, "When do we puree the soup?" Because I've made potato soup and puree it. And he said, "Oh, we're not going to. But that's a good question, everyone's going to ask that. So, when we start rolling, just ask me when do we puree it." So he was listening and went, oh, that's a logical question and he just totally incorporated that in the show. So every time I watch that show I go, "I came up with that line. That's my line. When do we puree it?" So, I'm a script writer.
MM: That's right. I bet you didn't get paid for that, though. [laughing]
WT: That's right. I need to talk to him about that. [chuckles] "No, you PAY to be on the show." No, I'm just kidding.
But also, there's a camaraderie, like, I haven't been on the show in months and the script supervisor called me the other day and invited me and my husband and Dana and Marion over for dinner—her husband is a chef, the script supervisor's husband is a chef at Bacchanalia ...
MM: [having never heard of it] Bacchanalia?
WT: Yeah, which is the top restaurant in town. He works in Star Provisions which is gourmet shop in front of it but he also cooks. And he cooked this six course dinner for us and it was fabulous. But I mean, we're friends outside of work and I feel like I made a lot of good friends there. It's very nice.
People can goof on Alton all the time and, you know, make fun of him and he's a really good sport. He's got a very dry sense of humor, though, so if you don't know that ... like when I first started working for him, there was a moment when I was not a very happy camper but it was a brief moment until everyone said, "No, no, no, no, no. That's Alton just doing his thing." And I'm like, "Oh, okay." Once I realized it, I adore him now. He's just ...
MM: I can understand that. What do you like about the show itself, though? You watch it, I take it, occasionally?
WT: Yes. Oh yeah. Like I said, when I watched the first episode I was like, how ... let me put it this way: I can't understand how anyone could not love the show. Just the analogies he makes to help you understand things, to remember things, to make you think that anyone can do this. That's the most important thing. Because to be honest, when I watch the other cooking shows I go, "That's really nice. I can't do that and I'm not even going to try." But he totally breaks it down and says, "This is logical. Come on. If I can do it, you can do it." I think that's the key. He makes it approachable. Makes you want to get in the kitchen.
MM: I certainly have. Do you have a favorite episode that you're in? You've only been in three so which one of those was your favorite?
WT: Oh, the potato. It has to be. It has to be the potato episode. Yeah.
MM: You going to be in any more that you know about?
WT: I don't know. I don't know. I hope so. I don't know if it's going to be another character, if he does ask me back, or if Frances is going to stalk him or what. [laughs] I don't know.
MM: What about an episode that you're not in?
WT: Favorite one? Um, gosh, um. You know what? This is going to sound terrible but once I started working on the show, I never sat down and watched a whole show because I watched it while it was being done and then I would think—I'm not actually on the set, I'm in the office—but I'll read the script and I'll be like, "Oh, yeah, yeah. I'll have to catch this one when it's one because I'll definitely have to see how to make this Jell-O brain or something." And then you just take it for granted. It's like, if you live in New York City you never go to a Broadway show. If you work on Good Eats you don't even think of watching it, you know.
MM: I can understand that.
WT: Unless you're in it. [laughs] And then you're like, watch it ...
MM: You make copies for your friends ...
WT: ... yeah, you do it in slow-mo and go, "I can't believe, ooooo." You know, I do have one complaint about the show. They do not have a makeup artist. [laughing] So, you have to make do. They do have a wardrobe person who is wonderful.
MM: Who is that?
WT: Mandy. She's terrific.
MM: You said you don't like to cook too much?
WT: Oh, it's not that I don't like to. It's a mood thing. Sometimes I get in this mood where I just cook things and cook and freeze and make extra amounts and try new recipes. And other times I will go a month, it's like, let's eat out or whatever. Let's heat that up. It's a mood thing.
MM: Do you have a favorite dish you like to make?
WT: I like to cook Chinese food. I don't know how authentic it tastes but I like to cook Chinese because it's pretty easy. BUT, once I saw the squid episode and realized that I'd never really been stir-frying because my stove does not get hot enough, I've been pretty devastated. I won't do it any more because I can't. It's not really stir fry.
MM: You don't have the wok hey?
WT: [mockingly] I don't have the wok hey.
WT: What else do I like to cook? There's something I cook all the time? What is it I cook all the time? I love, love, love, love salmon. I love salmon. It's so easy. In fact, it's so easy—this is probably a sin but I'm going to say it anyway—I cook it in the microwave for 5 minutes and it's done. Steamy, yummy. I put a little hot sesame oil on it and a little rice wine vinegar and just poke it and put it in a glass dish and nuke it for 5 minutes and it's done. [chuckles]
MM: [tongue in cheek] You don't smoke your own salmon.
WT: Noooooooo. But my husband loves smoked salmon.
MM: Have you learned anything from the show, yourself, that you've incorporated into cooking?
WT: Yeah, I learned the thing he talked about the steak and how you put it in a really hot pan and then you don't touch it for 5 minutes or whatever ... now I'm going to say it wrong.
MM: 30 seconds.
WT: No, it was longer than that.
MM: The pan seared?
WT: Yeah. But to seal it in ...
MM: I think you sear it on each side for 30 seconds and then you put it in the oven for 5 minutes.
WT: Thank you.
MM: That's all right.
WT: [mockingly angry] No wonder I burned it the first time.
But the thing about not moving it and just then taking your time ... because it's like put it on, poking it and then it gets ripped up and all of that. So that was a big thing. I learned a lot about potatoes from the first potato episode because I couldn't figure out why when I make mashed potatoes it would get really glutenous. So that was good. Um ... um ... um ... I can't think of anything else. [laughing]
MM: [chuckles] No, one was plenty. Do you think the other people in the crew learn also a lot from the show? Do you hear about them going home and making these dishes.
WT: Well, I do actually hear the crew talk a lot about cooking. They really do. I think they are all very interested in it, so yeah ...
MM: As a result of the show or does he happen to have cooking-loving crew people?
WT: I don't know. I don't think he picked them because they were cooking-loving. I'm not sure if they just got into it after working with him. But, yeah, people definitely are not bored about what they are shooting. They are totally into it. Plus we get to sample a lot of the stuff when it's cooked. Because you know, there's like a dozen made every time. I mean, there was cheesecake coming out of our ears on the cheesecake episode and it was very funny.
MM: Well, let me ask a couple of questions from the message board: "What is Alton like on the set? Does he run a tight ship or does play fairly fast and loose?"
WT: Um, yes to both. His goal is to come up with the best product. And Dana's job is to make sure we don't go into overtime. He can't be worried about keeping a tight ship. He's got to worry about getting the right shot and getting it done. But Dana can come up to him and go, [pointing to her wrist] "Clock. Clock. Watch. Watch. We need to get rolling on this." I'm sure everyone who's gone to these book signings and have met him know how fast he thinks on his feet. And he does that while we are on the set. He can juggle things around in his brain and figure out right then and there how to, "Okay, we don't have time to do this shot so what can I replace it with." And in his mind he's also figuring out, "I need a two minute scene to fill in this thing ..." I don't know how he does it.
I mean, there are sometimes where we shoot three scenes from different episodes in one day and then move on the next day. Nothing's shot in chronological order and we may come back, "Oh, we'll finish Eggplant at the end of this week. Now we're going to go on to Cheesecake" or something like that. And he keeps track of all of this stuff. It's amazing how he does it. But he's also, at the same time, really flexible. To be able to do what he does and be flexible and also get the product out is amazing.
He's very intense on the set and you sit there and think, "Oh, I can't talk to him right now. I'm afraid to interrupt him." Then he'll make a joke and just kind of loosen up the situation. So, you know, he's great.
MM: [half joking] He gives you lunch breaks and bathroom breaks ...
WT: Sometimes. This is the interesting thing about him. He does not like to ... I don't know that he knows this, this is what someone told me. Like, he doesn't like to announce the lunch break. He wants someone else to announce it because I think he feels funny about sounding like the boss. I mean, it's not his job. He's the director. It should be the producer or the production coordinator, I guess, who does it. Even if he knows it's lunch, he'll be like, "Someone else tell everyone because I don't want to anybody what to do." He totally defers to ... it's like the gaffer who does the lighting. "Is this what you think should be done? I trust you. Camera guy, I trust ..." He trusts everyone to be the best at their job and that is a very rare trait in this business when you're working with a director or someone who hosts their own show. I mean, they're usually Svengalis who just want to run everything and are micromanagers. He's not that at all. But he's on top of it. He knows what everyone is doing. It's not like he doesn't keep track of it. He knows what everyone's doing.
MM: "Do you have a funny experience from the set that you can relate?"
WT: Oh, gosh. [thinks]
MM: 'No' is an acceptable answer if you can't think of anything.
WT: Well, I'm sure there are a lot of things during the potato episode. Um ... um ...
MM: Or a bad experience?
WT: [laughing] No, I'm not going to go ... No comment. No, really.
Except for the one time I misunderstood something he said and thought he was mad. But he wasn't. I'd have to say the potato episode was really funny because ... I never got to see the original script but everyone's heard about it. It was quite an extreme thing.
And when we did the scene where we're going around the counter and he's pumping the salad spinner—the camera was on the dolly and he's drying the potatoes—there was a whole different script originally. He's talking about the same thing but he phrased things very differently. After we shot it, they went back to the video assist where the script supervisor was sitting to watch it over again and I heard everyone cracking up back there. Apparently, the scene was inappropriately suggestive when they got to see the dialogue with the action. [laughing] And he came back and said, "I gotta rewrite it." So he had to rewrite everything to change that.
You know, the script changes all the time. He gives you a script ahead of time, but the scenes are so short that even if
he goes, "Okay, we're going to change this whole section," you have time to figure out how to learn your lines really quick.
MM: [imitating Jon Lovitz] Acting!
WT: [joins in] Yes, I am acting.
MM: Well, let's see. You're the first person I've talked that's on the set that's read the message board a lot.
WT: Oh, you THINK, huh? ... oh, the first person you've talked' to.
MM: So, what do you think about the message board and the fans?
WT: I think it's great. And I have to say, I totally relate to it because when I was in High School, I was voted biggest teenybopper because I was a big fan of The Bay City Rollers. So I know what it's like to really be a big fan of something. I know what it's like to be interested in the behind-the-scenes. You know, if I'd never ended up working on the show, I'd probably be on the board.
And this is terrible because now people are going to be going, "People who know things are reading the board..." Because I'll see questions posted and I don't think it's appropriate for me pop on and go, "The Answer is .." Um, so I don't unless someone says, [jokingly] "I heard that Widdi Turner's a real witch!"" Then I might pop on and go, "I've heard otherwise. I've heard she's incredible." [laughs]
But I get on there and I think it's great to read about the book signings and hear that Alton is just like being this incredibly nice person out there. He must be exhausted ... that didn't sound right. [laughs] He doesn't read the boards, does he? [laughs some more]
So I know that for a fact that there have been times when they've had to refer to your site for information. So, you're a real godsend.
MM: Well, I've been told, like you've been saying, that the scripts are constantly being reworked and that no one has a final copy.
WT: You're right. There is no transcript, you're right, because it changes as it goes.
MM: So, a final approved version is ...
WT: ... is yours. [chuckles] Everyone seems so nice and supportive of each other. Like, is it Holly who's going to cooking school? And everyone is, like, right behind her. It's just kind of neat.
MM: And that started over at Food Network. Foodtv's message board ...
WT: Yeah, I've seen it.
MM: That Good Eats board used to be just one category and they broke it out into five categories. It was a great way to meet people and it was really nice. And if you went to Emeril's board or the Naked Chef's board and they're cutting everybody up and being real mean. And if you come to ours we're being real nice.
WT: Really interesting. It says a lot.
MM: Yeah. And then Foodtv screwed up, in my opinion, and I guess they had some security issues and that they had to make where you had to log in and that caused problems with Alton even logging in. He doesn't go there now. Which was another nice thing, you've have a personality answering questions for you.
MM: He'd probably answer a question a day or two questions a day. And they screwed all that up, so everybody's come over the message board which has been kind of neat.
WT: Yeah, yeah. That is neat. I love the website. I think it's great.
MM: But I get the feel that it's kind of like a cult following, kind of like a Star Trek group, you know?
WT: Yes. Yes, yes.
MM: The Emeril Largesse people and the Bobby Flay people probably are not going to 'get' Good Eats. They like to watch the personality. And I Good Eats people like to watch it for the show.
WT: Right. Whether they are interested in cooking or not.
WT: I mean, that sounds strange but I think they may become interested in cooking. But you're right. It's a cult thing.
MM: Is there anything else you want to say?
WT: Let's see. Just that I think that your website is great, I really do. And the people are so cool. And I hope that I don't get in trouble for doing this interview because I never got permission. [laughs] But everybody is really nice on the set. Everything you've heard is true. No scandals. [laughs]
MM: [with nothing else to ask] Well, I can't think of anything else without delving into secrets or personal affairs. So, can I get a picture?
WT: Yes, absolutely.
And here is the picture. Not only do I get the "V" sign behind my head, but I blinked, darn it. Well, it's a good picture, anyway.
And then we chit-chatted for a while afterward. She met my family and my in-laws. I had a really great time and it was very interesting to get a glimpse behind the scenes of Good Eats.
Thanks again, Widdi.
Last Edited on 08/27/2010