[Upbeat Music] [Narrator] So what happens when you put two lifelong friends and their dads in the same kitchen?

There's a lot of history here and a lot of opinions.

Jimmy: You should have wet the lavash a little bit more.

Jamee: Okay.

Next time I will.

Yeah.

It's a little bit dry.. ...but it's okay.

[Narrator] This should be fun.

[Upbeat Music] Hi, I'm Julianne, but you can call me ‘Jul.

And this is ‘Juls Armenian Kitchen.

The recipes of my childhood are beginning to fade with time.

So I'm on a mission to learn the secrets and stories behind great Armenian home cooking.

The way it's always been passed down, in family kitchens.

right here in the Central Valley.

I'll learn how these proud Armenian families built their version of the American Dream in ways you won't find written down anywhere else.

And I'll be stepping right into their kitchens to see how it's really done.

They'll be great food and a few unexpected moments along the way.

We're going to have a delicious time.

Production funding for “Juls Armenian Kitchen” is provided by Fowler Packing Company.

Three generations of family farming in California's Central Valley.

bringing peel, Citrus and Sampson's grapes to families nationwide.

More information at fowlerpacking.com.

[Narrator] Ohanyans of Fresno.

For more than 40 years, Ohanyans has preserved Armenian culinary traditions.

through hand crafted products.

Rooted in heritage, quality, and craftsmanship.

What began in the Central Valley is now shared nationwide.

For more information, visit ohanyans.com [Soft pop music playing] [Julianne narrating] Its a gorgeous spring day here in Fresno, and Im heading over to my friend Jamee's house for my very first on-air cooking lesson Weve known each other our whole lives.

And our dads have known each other, even longer.

In fact, this whole project really begins with my dad and traces back to him and his love for food.

Growing up in an Armenian family, the kitchen was always the center of everything.

so about right to start the show with some of the people who've known me the longest.

Today, my friend Jamee Moltini is showing me how she's honoring her late grandmother by keeping these traditional Armenian dishes going in her own family, but with a twist.

All right.

So let's go.

[Soft pop music fades] Hi!

I brought the drinks.

Oh, thank you for having me.

Jamee: I m so excited to do this Julianne: I'm so glad.

All right, let's cook.

Let's go.

All right.

I'll follow you.

All right, my dear.

Come on in.

Oh, your home is gorgeous.

Oh, we are ready to have fun.

Eat.

Yes.

And let's take a little, shot of this.

Raki.

I'm going to have a sip.

Okay, we'll sip.

How do you pronounce this?

Well, okay, so Armenians call it.

Oh, he like oghi.

And then, in Arabic, they say Arak.

and then in Turkish it's raki.

So it depends on the language, but it's all.

It's all the same.

It's, you know, it starts with the raisins.

They put a little anise in it.

So it's kind of like, ouzo.

It is.

Yes.

Exactly.

But I try to use the Armenian word only because I'm kind of studying it, I'm trying to like, bring that in whenever I can.

But you're taking like, well, I'm a dropout.

I'm a Armenian school dropout.

but it's really hard, I know, and you have to kind of speak it all the time to get it.

So I hear our dads are coming.

They are all right, I am too.

I am to thank you.

These are really pretty.

They're from our wedding.

Oh, really?

Oh, they're lovely, I love -- Im surprised theyre not broken yet.

I love cut glass and crystal.

I think it's so elegant.

I say cheers in Armenian.

I have no idea.

I'm sorry.

Cheers.

I never was a licorice fan.

Oh, I love licorice.

That's why I've always loved this.

You can serve that chilled too.

Oh, yeah.

And actually, what they do in Lebanon is they serve it over ice and with a little bit of water, and it gets like a milky color.

It's very good.

Oh, yeah.

We can try that next.

One.

All right.

Shall start cooking?

So, yeah.

So we're making your specialties, am I correct?

Toorshi?

Yes, but it's pretty easy.

Kheyma is, my cousin Cory.

Oh, yes.

He was really good.

Or he's really good at making it and he's taught me.

Right on.

Well, I love it.

So I'm so excited to have some.

I've never made it.

So yeah, let's do it.

Let's do it.

All right.

Here.

Let's take these with us.

So we have we don't want to forget.

Yeah.

Oh my started it because it is a process and it's time consuming.

This is gorgeous.

You did this this I did this morning.

This morning.

Yes.

Because it has to sit.

Oh I see it for at least three weeks okay.

So I made some already.

That will try okay.

No.

Oh there's your dad.

Oh he did my he did make it!

I'm so proud.

Do we want him to come and sit with us?

Oh, absolutely.

Yes.

I think we should.

Should we go get him?

Yes.

Okay.

Let's go get.

Okay.

Okay.

Okay, okay.

Well, come on in.

All right.

Come on in.

Dad, I'm so glad you're here.

I'm just so glad I'm here.

It's beautiful.

Dad, we're having a few shots.

You want to join us?

Oh, yeah.

You.

But we have a question.

Is we don't remember.

How do you say cheers in Armenian?

Oh, let's get it here and I'll show you.

Oh, okay.

All right.

Here you go.

Okay.

Jamee: Well.

Ed: Genats!

Everyone: Genats!

That's tasty.

That's good.

Yeah that's nice I got this actually Lebanese..Delish!

So dad we're going to we're going Ed: Am I off the camera now?

Oh no we're going to get going in cooking a little bit.

Okay.

Would you like to sit down and watch us?

I would love it.

Okay.

Dad, I'm glad you're here.

Okay, give me a couple of these... And I'll have a good show.

Thank you.

Okay, okay.

Love you.

Okay.

Okay, so we're going to make a little toorshi here.

Yes, And I've already started the veggies.

Okay.

And it's cabbage, celery, green beans, carrots.

Cauliflower and daikon.

Wait, where's the daikon?

Daikon is right here.

Oh, and daikon is a radish.

Yeah.

Japanese radish.

Right?

Yeah.

so.

Yeah.

And, I mean, you can pickle anything.

Yeah, but that's.

I guess this is the typical Armenian.

Very nice.

to do it.

I love pickles!

So now I've got besides the vegetables.

I do a little, chili pods.

How funny Japanese chili pods.

Jamee: Do you see that?

Jul: I love it.

Jamee: Garlic.

And I just by the peeled garlic already.

Okay, okay.

I've got the brine working right here.

And the brine is water.

White vinegar, sugar, salt and pickling spice.

Okay, super easy.

Then I just add a few cloves of garlic.

Okay.

And if you like a lot of garlic, add more.

I know you do.

I love it.

and depending on spice.

Okay.

I always like it a little spicy.

Okay.

Do it and add as many peppers as you want.

Wonderful.

Lets get this going here.

Just do three.

And then as far as jarring it, it's kind of like a little puzzle.

Okay?

You know, you just throw things in, but you want to pack it in as tightly and as much as you can.

Okay, I'll try one puzzle.

You try one puzzle.

All right.

And how I start is I kind of start with the longer ones first, and I lean the jar on its side.

Okay?

And you just start, you know, you put in some celery, Want to try this at home?

We put the recipe up for you.

at valleypbs.org/ julsarmeniankitchen And then I always keep this part of the celery, too, because it looks pretty.

Yeah.

In there.

That's right.

And you just kind of keep building, and you just want to make sure you get a little bit of everything in there So how many times in your life do you think you've had this?

Toorshi?

A ton.

we used to always.

So when my grandmother, Mimi.

Florence was alive, she always did the, cooking for family functions, so forth.

And I'm sure you've been at some of the family functions, too.

You remember Florence, of course.

And.

Ed: Very Well.

Jamee: Y eah.

And she loved to cook.

And I wish I would have taken advantage of learning.

I know, I know, I really do, and but I was young, and I, you know, I was into other things other than cooking.

But anyhow, she would do all this.

And so we she always had toorshi in the refrigerator.

Oh, really?

Well, we always had it for holidays.

But you know, as I said really it's time consuming.

So when you make it, you make a lot 20 jars.

Yeah.

And then you have a, know, you shove as much as you can shove in there.

Okay.

As long as you've got kind of a variety.

Okay.

Oh and this lasts forever too.

What do you like it with, or do you have it with everything?

I you can eat it with everything.

Yeah.

I mean, and pickled vegetables are so good.

There they are.

Right.

That's right.

Ed: Its especially good with ooghi.

Julianne: I think thats his way of saying.

‘Hurry up!

Genats!

Genats!

So now.

Now that I got this, the brine.

Bring it to a boil.

And a lot of the pickling spice falls to the bottom.

Okay, I give it a little stir.

Oh, he's had a little too much.

You want some water?

No.

Im gonna tough this out.

And then you just pour the hot brine over this.

And I like to see sometimes like I gave it a good stir.

So the pickling spice is not at the bottom because I like to see I like to see that pickling spice in there.

I just think it adds adds a little character to the jar.

So we'll just fill it as much as you can, okay?

take our lives.

Now, this has to sit.

A lot of people would keep them out.

Room temperature in the garage or somewhere, but I was always taught to put it in the refrigerator.

Yeah.

Okay.

So I keep it in the refrigerator and it needs at least two weeks.

Three weeks?

I've tried it at two weeks.

But I think if you give it three weeks, you know, then you're good.

It's good.

Okay.

So we'll be trying some later.

Yes.

Excellent.

So now we'll just, we'll start with the, the-- Ed: Genats!

Dad, I love it.

Oh.

Well make some kheyma.

How do you say kheyma?

is it?

some people say--- Some people say-- that's, No.

Did you did you guys eat a lot of that growing up, too?

Oh, yeah.

I remember having it on Triscuit crackers.

So I heard your recipes.

Good.

Cory's recipe.

Respect.

Well, yeah.

And I it's remember Laura Dedekian.

I'm throwing out all these.

Yeah.

Do it because Laura was.

This is actually Laura's recipe.

Oh, and so that's where I would make this.

And she passed it down to Cory.

In fact, on the recipe that I gave you, it said private, I saw that, right.

Well, a lot of people were very private about their recipes.

They didn't want to share them because it was like they had to have a signature dish.

You know?

And if they shared it, it would be everyone's dish.

So how do we do?

Come on, tell me.

Okay.

I'm excited to learn.

we're doing the kheyma.

And I have one cup of bulgur in here.

So basically it's one cup of bulgur to 1 pound okay okay.

1 to 1 me you can get clean on me all over.

I like to get it at a certain spot just because I know that that's the way they do it.

And it's clean.

That's right.

And how you know, it's good clean on me is when you touch it.

I mean, you literally get no grease on your hands.

Oh.

So it's super clean.

This.

I mean, you can literally not even.

You don't feel the grease.

You don't even even when it's 9010, you still feel a little bit of that.

Yeah, I mean, I, you almost don't feel like you need to wash your hands.

Well, what makes it home on meat?

Is it how they grind it?

Is it that they grind it really thin or fine or.

Well, I think so.

And they use prime meat, okay.

Because it has a different texture.

It does.

Yeah, it's it's different.

It's almost like you could roll it like Play-Doh and it even kind of looks different.

Yeah.

But it's just it's it's prime.

Okay.

And meat's okay.

And in here again I got, one cup of bulgur.

Okay.

And you want to always work with this cold.

So she always had ice in it.

Okay.

And water.

Okay.

You want the water to.

You want the bulgur to absorb all the liquid.

Oh, okay.

And so you don't cook it.

You don't cook it.

No, no.

Wow.

And and if the ice can stay in there because the colder the better.

Okay.

And it'll just melt.

And would you mind opening it?

I wouldn't, yes, sure.

I will pour.

All right.

I'll start with a quarter of a can.

Okay.

Technically you're supposed to let this sit for ten 15 minutes.

because you just you just want the bulgur to absorb all the liquid.

Okay.

okay.

And we'll add a little more of that.

tell me when that's good for now.

okay.

So we'll just let this sit a minute and let the, So it's basically a salad.

I mean, it's really it's kind of like a wheat meat salad.

Yeah.

And it fills you up.

Yes.

It does.

It really fills you up because that bulgur.

Yes.

Expands.

So it's it's definitely filling.

Now, how long have you and my dad been friends?

Long time.

Yeah, a long time.

Weren't you in their wedding?

Yeah.

speak of the devil.

There he is.

The hard.

Ha ha ha ha ha!

You made it just in time.

We were just a part of the testing crew.

Genats!

Good.

Thank you for coming.

Absolutely.

I appreciate that you did a group that you were a part of this.

Come on how high.

Oh, you have everything here?

Yeah.

She does.

She's got some plates there and some napkins.

Cheers.

Cheers.

And we should use the Armenian word so tall because I poured it.

You could just sip it.

Perfect.

That's.

So this is the toorshi that I made a while ago.

That's delicious.

I had some of it.

She brought me a bottle, so I had a preview of that, and it's fabulous.

The theme off.

And then that's just a little bit of, What do they say in Armenian?

Mezza -- Yeah, mother.

okay.

And then I'll throw a little Do it.

And I don't know where they came up with this one, but, they my dad liked a little of the Italian salad dressing on it.

Oh, really?

Yes.

Mimi.

Actually, Mimi added, it made me out of that.

Made me really that my mother, her grandmother.

Yeah.

Made me want to just a little bit a different flavor, you know?

So we're eating, salad with it.

And Mimi says, let's just try this.

Then we started doing it, and then it became for our family.

It became a tradition to put Italian dressing on the side.

Yeah, like it?

Was it a little bit of a just a little kick?

I like it.

Yeah.

Taste.

So.

Okay.

This now see how the liquid has absorbed.

Yes, I see that.

So we will throw in this.

So you kind of we kind of waited about ten minutes.

Yeah.

Okay.

All right.

You know what that's called when they do this?

Yeah.

Yeah.

Yeah, sure.

Hell yeah yeah yeah yeah yeah yeah yeah.

That is one word I have learned through this, through this experience.

This looks great.

So we're going to make absolutely wonderful what I'm going to have you do.

I'm going to eat it or we're going to put a little, Okay.

Pepper and a little pan.

Oh a little cayenne.

Okay.

How much to make?

Let me just add water is cold.

Water is cold.

She's got she's got some ice in here.

Even very important.

Okay.

We don't know why, but that's the way.

Well, for probably food safety reasons.

Yeah, yeah.

If they made it in the summertime, can you imagine for a few sprinkles of that in.

How's that.

That's good.

Okay.

And then I'll add a little bit and you can you this is white pepper because you want fine pepper.

Oh interesting.

Oh.

And you can use white or black, but that's just fine.

So And then let's, throw in some onions.

Look at how she's prepped everything.

Yeah, I should have it in a little dish, but I have an that you're something lady.

You really are a cooking show.

Natural.

I'll do that.

Okay, so here's that mix in a little onion.

We're going to.

That's for.

Yeah.

That's garnish later.

So I'll use that right now okay.

Very good, very good.

You just mix this.

This is easy.

It's totally easy.

And then look again.

Amazing.

Yeah, that's quite impressive.

So we'll mix this up, and you just then let this sit, okay?

Because this has to in your cup, we'll cover it with saran wrap, but this has to, set up, like I said, for about six hours, six hours.

Okay.

All right, so make it the day before or the night before the morning or the morning of your party.

It's like we made it later last night.

So the juices swollen to them.

Yeah.

And so it all was in, in the flavors and mix and mold and cover it and refrigerate it.

And then we.

And there you go.

So did you explain that they put the meat through the machine two times okay.

No okay.

No.

Tell us.

I knew she was going to ask me.

What is it?

Bad quality.

Yes.

Prime me me Prime meat.

And then you put it through the grinder two times.

Okay.

So it's very finely ground.

Very fine.

Yeah.

I was hoping you guys could share some memories of Fresno.

You know, across from the convention center.

There was a little shop there.

Don Darbys dad.

And every Saturday was traditional kheyma.

Oh really.

And he'd be there with a sleeveless tank.

Oh sure.

I mean yeah.

Something you saw dramatic.

Well, last night when Corey was here, when we were making it, I go, Corey, wash your hands.

He got.

So he washed his hands and, he was, you know, back in the day, you can see Armenian men that we're making this.

We're probably sweating, you know.

No, I didn't wash their hands.

I'll be fantastic.

Now, he had a towel around his neck and a sleeveless tank top shirt, and everybody was in line.

Couldn't wait to get in.

Really?

When?

What year was this, like, in the 50s or the 60s?

Yeah.

Early interest, early 60s.

Right on.

Yeah.

So are we eating or.

Yeah.

Like, what's the deal?

What's your deal?

Okay, the best way is here's the love I like.

Yeah, we can go like this.

Now, that cracker might be too hard.

If you want a softer.

Basically, you just you just you just spread it like an order.

Oh.

Here.

You want a bit of onion.

Put it on a plate.

Oh look he's got his dressing.

Yeah.

Okay.

Which I just think it's so cute.

Yeah.

All right.

Taste tasted.

World.

Oh thank you.

Thank you.

Home run home run home run girl.

Yes.

Delicious.

This is absolutely for mom, too.

Oh, I will, and Cory loves.

This is absolutely divine.

I love it it it's it's fresh.

It's it's bright.

Little spicy.

I mean, I don't have any concerns about.

It's cold.

I don't have any concerns.

You know, I'm just.

And if you.

Who cares if it's raw?

What do you eat?

Raw sushi.

It's the same thing.

Delicious.

And the bulgur.

And I think the bulgur and the, the maybe the tomato juice actually cures it and cooks it a little bit, right?

It could be, you know, the community and the tomato juice very well.

Could be.

So it could be.

It's delicious.

You should have wet the lavash I should a little bit more.

Okay.

Next time I would.

Yeah.

It's a little bit.

Oh it's okay.

Okay, Jimmy, tell us a story.

Tell me a story.

Now.

Okay.

Let's hear.

What can you tell about.

We've talked about Mimi.

We've talked about your mom, Florence.

And of course, his mom was also named Florence.

My grandma.

Right.

Two.

Florence's three.

But what do you know about her family in terms of their story, their immigration story?

Or where Grandpa was from Bitlis Grandma tells a story how she was brought over to this country.

They hit her in a sack on a on a donkey...on a mule.

And to get her over the border.

When the Turks were massacring, this is your your mom's mom.

Your mom's?

Yes.

Grandpa didn't even know what it was getting, but because it was an arranged marriage.

Oh, really?

Yeah.

Was it here that they got married or there?

Yeah, they got married here.

And then our grandfather when he came here.

He worked for Mr.

Kearney.

Yeah.

At Kearney Mansion.

And she was Mr.

Kearney's, stable and clean, helper around the house.

And Mr.

Kearney took a liking to him.

And Aram, he said ‘Aram.

I'm.

I'm gonna buy you a a little place And he bought a piece of property that his grandpa, started with a garden.

And that's how the Armenians got gardens all around the outskirts of Fresno.

Wonderful.

So that's what happened.

So that's what happened.

And then your dad, my dad was a, milk delivery boy in Kerman.

Oh.

Okay.

So And he became a deputy sheriff.

And and then he was the first Armenian, chief officer.

Really.

Oh, that's quite a the.

At the juvenile hall.

There.

Really?

John M. Ashjian complex, yeah.

After we filmed, our team found the site that once housed the John M AshjianCenter.

Today it's home to the Farber Educational Campus, which would have made John with his passion for education and youth, very proud.

Okay.

So Jim tell me what does it mean to you if I say the American dream?

What does that mean to you for your family?

we've been very lucky, my wife.

And I'm very lucky.

I've got gorgeous family, grandkids.

Everybody seems to be happy.

Today, what do they.

some people are born on third base and they thought they had a triple, but, they were born on third base.

So we're up to that, and we're just going around the bases.

That's it.

And if we get to a home and everybody's happy and healthy, there you go.

We won.

Nice.

That's a perfect metaphor actually I love that.

Excellent.

so you you're making Armenian recipes.

The ones that you know.

Yes.

And, I know you weren't able to learn everything from your grandma, but why do you keep doing it?

Like, what's your motivation?

And what does it mean to you?

Well, my motivation is the fact that my dad still wants those recipes.

Yes.

And I want to.

I want to keep doing them.

I want to I want to perfect them more.

And I love to cook.

So if I can incorporate a little bit of my heritage, as much as I know into my cooking, I just want to keep that going.

And so I want to be able to, you know, if I can grab something from someone else's and or grandmother or whomever.

Yeah, I want to keep doing that because that's how you keep traditions.

Go answer.

I love showing how much I appreciate people through you know food and cooking and entertaining and special thing.

Well you've got it down I'll tell you that.

We're feeling the love.

Oh, thank you so much for having us.

Given us that.

Cheers, cheers.

Small thing.

Production funding for “Juls Armenian Kitchen” is provided by Fowler Packing Company.

Three generations of family farming in California's Central Valley.

bringing peel, Citrus and Sampson's grapes to families nationwide.

More information at fowlerpacking.com.

[Narrator] Ohanyans of Fresno.

For more than 40 years, Ohanyans has preserved Armenian culinary traditions.

through hand crafted products.

Rooted in heritage, quality, and craftsmanship.

What began in the Central Valley is now shared nationwide.

For more information, visit ohanyans.com Excellent I'm so gla we got to spend time together.

You know, life is.

It moves so fast.

You know, we never just stop and just love it and just spend time together.

Thank you.

Thank you, dear.

I'm delighted to just just reminisce together and, you know, share some tradition and yeah, just make time for it with our dads, make sure everybody's healthy and there's really no catastrophes.

Major catastrophes in our life.

Hope everything normal things will happen.

I understand that, but as long as my family's happy and everybody gets along, and especially nobody's keeping score in our family, the score card is not important.

That's good.

You know, and everybody stays together and healthy.

Healthy.

I win, we win.

My wife and I win.

So I'm very happy with that.

That's great.

Work hard.

Yeah okay.

Yeah.

Yeah.

Our is very important.

Absolutely.

You gotta work hard.

But I've got to get the meat.

Okay.

Yeah.

Because everything has to be cold.

Yes.

Of course.

So.

Okay, I have to get the meat and cold water.

Okay.

And ice and spicy.

Okay.

Go get it.

Okay, okay.

All right.

because our hostess, Jamie Martini, is someone I've known literally my entire life.

Our dads are great friends, and actually, our dads are joining us today for a fantastic little party.

It's going to be wonderful.

I'm so happy to have my dad, especially with us today, because he really inspired this project.

Like the roots of this project definitely traced back to him and his love for food and his grandma's cooking.

So yeah, I' really looking forward to today.

Oh God.

Can we maybe ask how we made the trek from San Francisco and here I think that's a good because you are gonna think you were going to maybe a little history.

Yes, a little Fresno history.

Yes, yes, yes.

Okay.

You want to talk about history of Fresno or you want to talk about his family?

I think both, okay.

Would you two gentlemen be able to squeeze together?

Just a small.

Yeah.

Okay.

I think guys like Joe.

Yeah.

You know, thank you.

Oh, that's good.

Okay.

Professor named after And the next day after you take thi and you make a little meatballs.

Oh, yum.

And then you put it in, cooked up broth and you make good and call a good like this.

So you make a little small bowl.

Yeah.

And then you cook it.

So this is the first day.

The second day.

Yeah.

It's when you put it interesting like chicken stock or.

Yeah.

Yes I've heard this, I've heard this because people who make koft this is the outside of cooked.

Yeah.

Right.

Except it has lamb and that's what they do.

They make balls and they put it in the broth.

Okay.

All right, I'm set.

I know what to do.

I know what to do in my own kitchen, which is the whole point of this.

Did he.

He died at 40. was going to say you were young.

Yeah.

When he died last year.

And Leland's going crazy trying to find that sign and it disappeared.

Interesting sig in front of the juvenile hall.

So then what made you get into lighting?

Like, he's like, oh no, that's a whole nother story.

Not.

Yeah.

Well there's.

Then I went down to buy her.

I want to buy her some for her house.

I went to California.

Lamp and light on Belmont.

Okay.

Was right down from Imperial Drive-In.

Right there.

And o San Pablo and I went in there, and they had this life for sale on this.

And how much is that?

Why they sell me the $49, $49, $500 today?

Yeah.

She Christmas.

I wanted to buy it, but I didn't have the $50 or whatever it was at that point.

So I went home and I made a light for her.

The light and that Uncle Eddie gave me the first little torch, which I still have to cut the five gallon cans out.

And I took a 50 gallon can.

And I cut it out and I painted it and believed it and put a sweater chain on it and put three candles in it.

That's cool.

Swag chains were in back then, and they're coming back.

Yeah, yeah.

And somebody saw it and said, I would like to.

Where'd you get that?

I said, it's a special art.

It's got a Carmel that makes.

Oh you did.

Yeah.

I sort of became a seal.

Oh, awesome.

And she said, I wan two of those for next to my bed.

And you were like, what's up?

There's $79.

And I made about.

I probabl need to remember those, I think.

And I go leave them at the jail.

The swag swags.

That's all I need.

So you started as an artisan, really?

You did very creative.

And dad with his torch becaus dad was, of course, fixing cars.

Dad could do a lot with the torch.

Yeah, but welder.

Yeah.

That's right.

Yeah.

Of course.

So dad's da was he knew how to use a torch.

Very well.

I just fixed a light fixture about a month ago.

Did you really?

Yeah.

It at the store.

At his store.

You know, at hands on things like that.

That it.

That's a lost art.

Yeah.

People don't do that.

Yeah.

Eddie, actually, you were the one to help me cut it out and showed me how to work everything because I didn't know how to do it.

What about, what about you tell holde that I still have in the house.

I don't know what that would work to.

Would you tell me that?

Metal.

And you've got a rod that.

Yeah.

Yeah, I know what you're talking about.

And, I sold some of those two, too.

Fine.

I feel like grandpa, my grandpa admiration senior to the radiator, and he'd be playing and making little things.

Like he was very creative as he wanted to do business.

Right.

The main one and not be playing around.

Right Because you were both creative.

Yeah, yeah, we've been playing more than doing work.

Well, and Eddie was always in a perfect shirt.

He still is, I know.

Look at him go.

Still has got dirty I know ever I know he would come home from work and school.

Never.

I know he would come home from work at 6:00 even in the summer looking pristine.

I know, and I would say how does your hands that clean?

And he'd say, oh, it's the lava soap.

Remembe you showed me have a lava soap.

But he would he would jus he would just do the lava soap, you know?

But yeah, dad, that's dad.

And he worked around those that live in and that those chemicals all day long.

You guys.

Cuz my.

You're clean.

We know you were always playing, but you know what?

You know what dad would do, though?

Out.

Out in that radiator shop in the heat of the summer?

Well all of those things are minor, but I want to tell you one thing.

Yeah, this guy and his brother Terry, are probably the only guys that I could walk up to and just kiss.

Oh, hell no, don't worry about it.

I do it to him.

He does it to me.

And, that that says so much.

It does say so much, doesn't it?

Yeah, yeah, there's too much, baby.

But no it doesn't.

It's so nice.

It's so nice.

People always say, how come you kiss court and Flora?

They were, like, surprised my husband and my daughter.

You know that I kiss my dad.

You know I kiss my dad.

Why not?

Like, you know, on the lips?

Because, I mean, it's it's my dad.

And people were like, what's that?

I was like, what are you talking about?

We always kissed like that.

Like that.

I think maybe it's cultural but we always kissed, you know?

Yeah.

We had.

That's important.

It is important.

My grandmother, my.

She was a kiss.

Her.

Oh, really?

Grandma Rebecca.

Yeah.

And she would just.

You kissed 8 or 10 times before you left to go home.

Lipstick all over your arm.

But anyways.

But that's.

That's how it was.

Yeah.

You know, they say that her y'all on she was the tightest rolled apparently.

Yeah.

All the old grandmas and all the old hands were hugging and kissing.

Yeah.

Some of them had real, real bad breath.

Oh, oh I got or I remember this is it.

So whenever I, whenever my wife goes in public, it make sure you chew some gum or make sure you, you don't want to be one of those old, like, you don't want to lot.

Eddie, did you try some turkey?

Did you try the turkey yet?

How are you?

Friday?

Yeah.

Well, what are you doing?

These are these right there that are leftovers and you're sleeping on the job?

These are really good in martinis.

She already said that.

I said Bloody Mary's with martinis.

Well, I love martinis.

Wow.

So fun.

I mean it's nice and crunchy and it's really is really really a treat.

Armenian man who hates women because she's had a divorce.

That dude.

This is such a stressful.

And this this whole story is suspect okay.

This whole story is suspect.

But go ahead.

But I want you to say his name.

Don't please don't.

But he makes talk all the time.

Oh I know you're talking about.

Oh.

Well you have to make it in tubs because it like I said it's time consuming and it's, it's a nice gift to take to somebody.

Like if you're going to somebody's house very nice.

You know it's just it's nice to have.

How about Christmas when we were little people from the farm?

Excuse me.

That they did.

Oh, gosh.

All of a sudden, the names, the walnuts on the screen.

Yep.

Roget.

Roget.

Roger.

Roger.

You love that.

They would bring it as a Christmas gift.

Life was simple.

Yeah, he was so appreciate.

Yeah, yeah, yeah, yeah.

I always try and bring something homemade to somebody's house.

That's nice.

When I go to somebody else, that's a nice thing, because it's nice.

I'm all.

I'm all.

Hey, Jimmy, you're going to hook me up again?

I'm like, I can't stop at one.

Sure.

For sure.

You know, you know what?

It really works.

The vinegar and oil, it it really works.

Yeah, it's it's next level.

Delicious.

you know, what are those?

Little daikon.

The little apples.

Daikon.

That's a radish.

Yeah.

And these are the little small ones.

Mom.

My mother used to do that.

Yeah, that's what she said.

Yeah.

Look like little apples.

Are you digging for gold in there?

What about what?

No, that's.

That's the daikon.

I always thought it was taken.

Me too.

And it's.

It's daikon.

It's a radish.

So it has to kick them.

It doesn't have much flavor.

The daikon has that little bit of kick like a radish.

And I always thought radishes would be good in there too, because it had pretty color.

That's something you try I don't know why do you tell.

And they're good for you.

I don't thin I'm ever going to eat this again without the Italian dressing.

It's so good.

Yeah.

It really adds it.

Yeah.

Value parts.

Oh.

He's got to meet with people.

He's a busy businessman.

Yeah.

See how funny?

Well, this was fun.

I'm glad we did.

Till next time.

This is fun.

Come here.

Bring it in.

Yes.

Thank you, thank you.

It was a lot o very sweet of you, I loved it.

You do it all the time.

Oh, you do so much.

I can't believe it.

I enjoy it.

I said if I didn't have a real job, that I would cook a lot.

What are your other signature dishes?

We did your dolma.

I don't really know.

A lot of signature dishes.

I mean, I' I'm going to do, lamb tonight.

You are we having one more?

Oh, absolutely.

That was mine.

But how are you going to prepare it?

I saw you, yeah, I did it with little lemon and rosemary.

No.

Excuse me.

Olive oil and rosemary.

This one.

And garlic.

Are you going to grill it?

Oh, lovely.

And I have the bulgur so I'll make bolder.

Oh how nice and veggies are you MD.

Nesting kind of.

Yeah I mean we are, but it's I mean my son was always off doing this and that anyway.

So I we've kind of always been I mean as long as he's had a driver's license.

Yeah I know I feel like that moment is coming so soon.

It's hard.

I know Flores got her permit now, and I'm like, oh, it's hard left, but it's good.

Like your husband's, you know, I know I do, I do.

It's good points.

Well, may ages and ages and George's, Blackstone do this every Saturday on Saturday.

Oh really traditional Saturday.

What you do an hour a cook off.

Oh.

That's a great idea.

Fun.

This is absolutely.

This is the best I've ever had really.

Absolutely 100% the best.

And I really think that that's what, that's what sends it over the over the top.

You know what very well is just a little bit flat.

It's a little bit flat without that oil.

And that top.

Right.

It really does mean is secret added tension.

I didn't know that that was Mimi's little at a tent.

Yeah.

So now I know, you know, Jim's grandparents and my grandparents, and my grandfather's brother was a farmer in, This is amazing.

And they were from, what do you call a dair or your parents they grew up on?

I mean, come on, viola.

And my dad was born in rural India.

Really?

Great.

No kidding.

My dad was growing up.

Really?

Yeah.

He was born, she was he was, a midwife is the one that helped him.

She was a neighbor.

Well, she came ove and brought him into the world anyway, unfortunately, my my family during the during the time when, That's the word.

I had a little rough, you know, and I've.

When you had, Something we had for that happens was rocky.

Well, what words escape us sometimes.

It's okay.

Okay, okay.

To me, really?

He's lost it.

He's lost anyway.

Okay.

They they used to visit once in a while.

They weren't real, real close, but they used to come back and forth and visit.

My grandmother told me about it, and, When she knew I was seeing this, this guy and whatnot, she told me of what nice people they were and whatnot.

Are you sur she said that and didn't say no?

Don't you hang around that boy.

No, but it turns out that, Your mom.

That good job for you.

My dad's first cousin.

My godfather.

Oh, they were thinking about this.

Which one is one?

No.

But which first?

Wall down.

Oh.

Paul Daniels.

Okay, but it wasn't to be.

And they did the right.

Oh, thanks.

Appreciate that.

Go ahead.

It wasn't the right thing, but they did.

They did it.

And, anyway, tha was, that was something special.

So I always thought she could have been my role to do.

Well, she very well could have been.

I mean, an another Florence.

Isn't she beautiful?

Yeah.

And I'm going to tell you something.

She used to be real world nice to me.

You know him?

She'd yell at his brother and the other brother.

She broke up.

I mean, you guys can be like him.

Exactly.

Talking about being like, oh, so bad.

You guys are going to hate me.

Well, you were a good boy.

You were, like, the quintessential good boy.

Real sneaky, though, I'm sure.

I mean, I could tell yo a couple sneaky stories, right?

Like all good.

Can't say everything.

All good boys have a have to have a have to have a sneaky side.

Hahahahahahaha.

Dad.

Right.

I mean, it wouldn't be fun if you didn't have a little I mean come on.

I mean you're young had a lot of fun.

Yeah I mean and it's cars were immaculate and nothing I mean they were perfect.

Jojo Eddie Eddie's Corvette that he had 5660 black Corvette.

No top on it with Jojo.

Me and hi driving to LA to Santa Barbara.

Yeah, 105 and 105 degree weather.

No top up, no top on.

Oh, God, do you make me g down 99 oh, a 60 black Corvette.

Oh, no.

Air conditioning with a two seater two seater.

You guys are crazy.

Me in the middle.

Eddie and him driving.

No seatbelts.

Jojo.

No seatbelts.

No.

I remember that.

No, no, they don't have a metal seatbelt.

No, no, not for a two seater.

You.

Oh, we were gonna hold you.

We went to a Sant Barbara church, a church thing.

Yeah.

It wasn't in Santa Barbara that was in L.A.

with us.

Okay.

It's close enough.

You.

Oh, I think they just went up to the Bay area to visit.

They never stayed in the Bay area.

Yeah.

Yeah.

No they came they came to Fresno.

Yeah.

And then I know.

Yeah, yeah, yeah.

Let me do that.

Well, for a wrap.

Okay.

All right.

Thank you for reminding me about that.

As I am also in a different.

I'm on a different level.

Okay.

Are you guys going to.

All right.

We're going to make them try it after they.

All right, I'm going to try a bite.

I'll try one after we're done.

We're almost done.

This is the last you.

This is the last question of our interview.

Okay?

Give me the battery.

But, but, but he needs a battery.

Think about it.

I'll give you a chance to think about it.

I'm asking everyone.

What does the American dream?

What did it mean to your family?

The American dream.

So you can think about that.

How did that met?

What was th American dream for your family?

I know this is okay.

So you can think about that because that's the theme of this season is The American Dream.

That's a good question.

Yeah.

They were saving their life.

That was right.

Were they some for some people it was escape.

For some people it was education opportunity a little bit of everything I don't know.

I've heard I've I've heard I've heard the most beautiful stories.

I have heard literally the most beautiful You could do a little cayenne too, if you want.

A little pan, little extra.

Yeah, I was gonna not put the clam because I was gonna try to get one of them to try at first, but now, now we'll get serious here.

Okay.

Get busy.

I'm going to clam right there.

Right there.

Oh, there you go.

That's cute, by the way.

That's a cute little.

I think I stole it out I love it.

Yes.

That is something I would do for you.

I would say if I'm going to have a special event, you said I'm going to hav everybody bring back the plates or the salt pepper shakers or the things that they stole from me and for me.

Hahaha.

He could have a whole servic in, he says, and put on a table.

Then I'm going to feed them.

Oh, that's classic, that's classic.

Yeah, he says he is.

He says they're taking off my stuff is is all I have to show up.

Was the one now okay.

But this is Uncle Jim.

Incidentally.

You know what it started.

Do you do?

Two little kids were around us, but I became Uncle Ed, and he became Uncle Jim.

Oh, that's sweet.

And thank you.

Oh, is that for me?

Yeah.

Oh, excellent.

Well, they answered today.

When they ask yo the phone, you'll say, Uncle Ed, I yeah, that's really nice.

Thank you.

Oh, your your dad made me one.

When was the last time you had.

I don't know, I honestly don't even know.

In my dreams.

You're going to have to take some of this.

Oh, no.

No more after today.

Oh, is it good?

You like it?

No, I don't think you know what?

My husband would eat this beautiful.

The vinegar.

Well, it really makes a difference.

Should I, should I have it?

Should I try it with the.

Yes.

Okay.

Absolutely.

That's.

No.

No takers.

Not yet.

They will later.

Okay.

I'm good right no I've been picking on it all day.

Then you're gonna have to try the turkey.

Actually the vinegar and oil does does have like a little special kick.

I'm surprised I kind of expected to not like it with the vinegar and oil.

But it's delicious.

It's very good.

Oh my god that's a lot.

Period.

And that's, we have fun.

And then you got married after Jim?

Yeah, I got married afterwards.

Well, let's see, Alex was born in 1972.

No, Eddie 70.

Eddie was 72.

So you got married in, what, 68?

Yeah, I know, 69, 69.

The year I was born.

Oh, Jamie was the first visitor, I think that you had in the hospital.

Or you were the first baby that I ever carried.

Your mom handed her up to me.

Oh.

So did she tell you that I look like a salamander to, Yeah, I was that.

Yeah, that was very, She told my grandfather.

Oh, she's the ugliest thing I've ever seen.

She looks like a salad.

Oh, oh, oh, I think pop, she told pops, she lights up.

I, I see what you look like.

Well, right now she looks like a salamander.

Well, I mean, you just come out, so, you know.

Oh, God.

My mother started to cry.

Oh, no.

God, no, that's about it.

What are you going to do?

I'm well, you're absolutely stunning.

Yeah.

Lots of picture of San Francisco, Nate Ashbury.

Yeah.

So we were originals.

Fun.

So what year did you guys mean?

Driving in and, I was admiring the way you drove.

Of course, of course.

That was maybe a little bit before 50.

You have to be.

Yeah, it was in the 50s somewhere.

Yeah it was in the 50s.

In the 50s?

Okay.

Back one way.

Did you go to high school together?

I know you've told me that story, Eddie.

When mom and I got married, Eddie and Mom and I, right after the wedding we went to San Francisco, and, And we couldn't afford a room, so Eddie stayed with us.

Yeah, okay.

But he was so polite and so nice.

Okay.

There was Haight-Ashbury days.

It was I never that he was like.

He probably took a lot of walks.

Yeah, yeah, I'm sorry, but, I mean, I, I probably.

That was 1966, 1962, 66.

That's.

Yeah.

We took your Buick 57.

You left and we went to San Francisco.

And, fun right after we got married.

What?

What possessed you to bring my dad on a trip?

It was a friend of mine.

I don't know.

I used to make a difference.

That's, That's for the house, for dinner.

So he was part of the family.

That's really sweet.

That's right.

They did, they did a probably the nicest job of taking care of a guy.

Oh.

I think they're saying dirty.

Yeah.

Like, I just shocked.

Okay.

We didn't hear it.

We didn't hear.

No, that's all right.

That's okay.

We are.

This is public television.

So thank you.

Good, good.

right.

Do you know what that's called when they do this shutdown?

Yeah yeah yeah.

Yeah yeah yeah.

That is one word I have learned through this, through this experience.

So this is the turkey that I made a while ago.

It's right there.

Yeah, exactly.

Yeah.

Oh.

Yeah.

Our rock.

It's 11.

You see, after that, it's my fault.

Okay.

It's okay.

It's okay.

Why don't you give me the.

Okay?

I already poured you one, Jim.

I had some of it.

She brought me a bottle, so I had a preview of that, and it's fabulous.

The theme off.

And then that's just a little bit of, What do they say in Armenian?

Mezza masa.

Yeah, mother.

that, we'll go over it later, but that gives us that.

Is that that.

Oh, yeah.

Yeah.

And then just like a roasted red pepper and then hummus.

Is this Mohammad or what is this.

Where'd you get this?

Yes.

And and right here.

Right there in uniform.

That's beautiful.

Yeah.

Okay.

You know what's up?

She knows what's up.

Yeah, that's much better, because, yeah, mine is pretty high.

I make sure I have, Matthew, this is pretty bright.

Matthew's locked in, dad.

See?

Matthew is locked in.

Yeah, he gets very, very locked into his work.

Oh, you.

Oh, Jamie.

Oh, my gosh, look at this hospitality.

Look at you.

Wow.

We had no no I he's like I'm good.

Your dad gets here.

Yes.

I just texted him to and I told him to skip.

Get up.

Skedaddle over here.

How lovely.

You're what.

Oh wow.

Okay, so this is he.

Is that the finished product?

Oh, I have to let it sit six hours to kind of set.

Oh.

You do?

Yeah.

So this is.

Oh, Jamie, you did so much.

Oh, and it's so artistic.

Oh, thank you so much.

Yeah, I it looks beautiful.

Wow.

Thank you so much.

You're welcome.

Wow.

It's so artistically displayed.

Let's be display.

I know for Jonathan my husband, he would just kind of throw it together.

And I was like there till I like, make something.

I try to make it look pretty.

So now he's kind of adopt that too.

So when he does make food he's like, oh, I planted it really nice.

You know, lot of it is about presentation.

Yeah it is.

He has a look ahead.

You're not going to eat it.

Yeah it's true.

It is true.

That's lovely.

It's so artistic.

And here's some some extra veggie you can throw in the hummus.

Oh.

How nice.

Wow.

And is that the tour?

You there?

That's a turke that I made about a month ago.

Wow.

Oh look, you've got to look at him.

He's salivating.

I know my dad.

He's like, oh, boy, he's okay.

And then I'll throw a little oh da catch.

Okay.

Throw the odor touch.

Do it.

And I don't know wher they came up with this one, but, they my dad liked a little of the Italian salad dressing on it.

Oh, really?

Yes.

So interesting, because my grandmother, I was going to say, something got mixed up one day, and he realized that it made sense So that must be what happened.

Likes to mix, salad dressing, for example, as they make it the Armenian, restaurant.

And, he likes to mix that right in with the meat.

He likes it all together.

I know, tell me, how come you're doing that?

Because I love it.

Yeah, he likes it kind of wet.

See, I don't I'm not a big dressing person myself.

I'm just removing the logo because, Oh, yeah.

It's on or hitting the road.

Shoot, I wasn't on that cue, but the footage I got, they had a Budweiser.

Oh, no.

Yeah.

You bringing that out and that took forever.

And you're like, I'm not.

Yeah.

And on cooking shows you see.

Yeah yeah yeah yeah yeah.

That's right.

Because you're not trying to.

Oh Jamie you've done so much.

Thank you so so so so much.

Make that right.

Oh no she's a Jamie.

You're the MVP right now.

I truly enjoy this I'm so glad.

I'm so glad I if I didn't have a real job.

This is what I really like.

You would make TV shows or you would host people or you would present food or we would cater.

I mean, we we do a little bit, I don't know.

Yeah, we've got it.

You know what?

You've either got i or you don't and you've got it.

Okay.

You have got it.

All right, let's get this ready and then we'll say this is okay.

What is that?

This is Italian.

Oh, that's your dad's Italian dressing that he likes for your data.

So elusive I again, I don't know where this came from.

Back part of the deal.

I have the best memories of your dad, honestly.

From, well really going back to Santa Cruz.

And he was the MVP when it came to going to the, boardwalk, to the boardwalk and winning the prizes.

Your dad, you could count on to win a prize for you, too.

Funny.

Yeah, about the time.

How about the time when he won all those ones for Eddie?

The whole car.

Our whole car was filled with toys.

Because your dad won so many.

And Eddie was so excited to play your dad on a cruise with hundreds of stuffed animals and it was nuts.

It was nuts.

It was great.

He was a kid at heart.

He is a kid.

Yeah, yeah.

Yeah.

Oh.

I'm out.

I guess I'll just refil real quick before we make that.

Gonna, That's our new word.

Yeah, that's our new word.

Okay, can I can I cannot see you.

Okay, I'm going to.

Oh.

All right.

Oops.

And then we can go back to it.

Oops.

I'm really blowing i there.

Okay.

There's one for me.

There's one for you.

I'm going to pour one for Jim so that when he gets here, you can just you can kind of go nuts.

You know, I was at someone's house for a cooking shoot, and she had a bottle of the homemade stuff.

The moonshine.

Oh, dear.

From the local crew.

And it looked fantastic.

She offered it, but it was kind of early, so we didn't.

It was like a morning shoot.

It was like 10 a.m., so we didn't do it.

But she was very sweet about it.