Isaac Mizrahi Talks Food, Culture; Says “I Don’t Really Feel Unzipped Changed my Life”
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What is the opening banter and who are the hosts of The Run‑Through?
This is the run through. I'm Chloe Mel. And I'm Choma Naughty. And today on the podcast, we are sharing a conversation between Nicole Phelps and designer, performer, and all-around artiste Isaac Mizrahi. But first of all, Choma, welcome back. How has your re-entry been? Your back to school post vacation?
I I feel I'm not qu like a little discombobulated, I'm not going to lie. It also doesn't help that the son has has gone a vacation from the UK after being around for so long. So it feels like we're so fully back to school. But I'm excited. There's lots going on in London. The Chipobo Loena opened their first store and there's lots of debuts and people are excited. kind of in the run up to I think it's gonna be a really fun London fashion week. We've got Christopher Gaine is back with Mulberry. And Sean McGur's showing in London for McQueen. So we've got lots to look forward to. But yeah, I I d feel a bit like whoop, like my head's not quite fully popped onto my body.
How was your vacation? Oh, your grease pictures were gorgeous.
Divine. I I get it now. I get the Greek Islands thing. You're going Greek? I was fully like for years I was, oh God, if anyone posts any more shit from Greece, I'm gonna be like But it is heaven. And I think having seen the Odyssey, I went to Paros and Crete, which is the birthplace of Zeus. Mm. And it was just so beautiful. The food, the people, the vibes. There's this beach or cove lagoon called the Elephonisi. Cove and it's got pink sand and it was just so beautiful. And we stayed at this new we stayed at a couple of new hotels, one called the Reverie, which has this gorgeous view onto the sunset, and and this other one called Laura, which was very cool. So what was the best thing you ate? I was like, Well the best thing I ate was in a little taverna.
Just totally unassuming the hotel that we were staying at recommended them and they were right up the street and we're like, Oh, we got really fancy and dressed up for it and we get there and it's like really low-key. And both of us were like, What are we doing? But it was fabulous, no doubt. Oh my god. But the food was so good. It was like a these homemade lamb and beef meatballs. And then they came with a with this amazing steak and showed us it before they cooked it. And you could see them cooking the food and it was just so good. Even just simple things like the roasted peppers and in olive oil were just perfect and the tomatoes, everything just tasted fresh. Anyway, I'm still there in my mind. I love that for you, Jonah.
I'm still there in my mind. And I went to Switzerland, which was really fab too. So I've had quite the tour.
Well, I've been shuttling back and forth New York City to northwestern Connecticut where my husband and my children and my dog have been spending the month of August going to forest camp. And um Is that where you're headed for Labor Day? That is a long weekend that's coming up, right? It's a long weekend. It's coming up this weekend. I am heading there tomorrow after work. We have a pear tree on our property that is very temperamental and some years has zero pears, but this year has been this like prolific pear crop. And so I feel like my entire August has been about pear management. We've been Juicing. Conference pears or the blush pink ones? Oh wow, I'm really impressed with your pear knowledge. I I don't know, there are y yellow pears that are juicy.
I mean I guess I need to increase my my pear. Does you
know there's like pu there's po what they call William or Conference. Anyway, it doesn't matter. I mean they're it's just 'cause my parents love. I know. My p I have I have a very f a pair loving family.
Well, I'm gonna do research on this now.
How does Isaac Mizrahi describe his unforgettable Greek vacation and the food he loved?
You've inspired me. But I also we've been dehydrating pears, so I might save some of those. Oh please. Bring those to Paris for you.
Bring those. Oh.
French Customs is gonna love that.
Don't put in your carry on, okay? Le Poire Sec.
Um anyway, uh but yes, this weekend I'm heading up there and there is a big fair, a country fair in Goshen, Connecticut that my kids love to go to, so we will be doing that.
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Chapters
4 chapters
1
What is the opening banter and who are the hosts of The Run‑Through?
0:05–4:04
2
How does Isaac Mizrahi describe his unforgettable Greek vacation and the food he loved?
4:04–37:55
3
Why are the hosts excited about the upcoming Venice Film Festival and their plans there?
37:55–54:43
4
What made the documentary *Unzipped* a turning point for Isaac and for fashion documentaries?
54:43–57:24
Speakers
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