Sarah Archer

Yeah.

I also wanted to mention I do really enjoy the New York Times cooking section's email subject lines.

I've never cooked a single recipe they send me, but it's always like you open your email, you know, and it's like nuclear Armageddon.

Urgent.

Your identity has been compromised.

And then the New York Times is like turkey cutlet razzmatazz.

And you're like, oh, well, that sounds good.

It is very the New York Times food juxtaposed with.

Cherry stone clams are the clam of the hour.

That like on the one hand, we're living a life where we have time to contemplate like clam typologies and like leisure.

And on the other hand, like we might be going to World War Three like that.

But I mean, honestly, that's what the 60s were like, too.

Well, that's a good point.

and and then as now we were fucking obsessed with our food and our houses yep and that's kind of nice that we're holding hands across time with with people from who are like in bomb shelters i'm gonna get really into design if all of this is gonna get blown up i gotta get it looking perfect

Got to get it looking absolutely perfect and then or recreating it underground for the, you know.

And to be clear, I'm laughing because I'm doing exactly that.

I'm not not doing that.

That's not a laugh of duration.

That's a laugh of, oh, my God, I'm doing that same thing with my life.

And so, well, OK, so the Wacky Cake starts showing up in 1944.