Was it shocking to Judith Light when her first prime time series became a hit?
It's not surprising.
It's like, oh, God, this is so great.
Find out who's the boss in this Seattle actress's life.
Then a sweet smelling breeze blows the phantom toward Mykonos where he will dine on fine
Greek fare.
And a little ingenuity, a lot of time, and a lot of money has helped reconstruct this
ancient Greek warship, 1,500 years after it last sailed.
Plus, TV's nuttiest group of stars make the commercial no group of actors could have done
better.
Well, hump day, middle of the week here on Channel 8's PM Magazine.
Hope you're enjoying yourself this evening.
I'm Jack McGowan.
And I'm Teresa Richardson.
We're at one of Portlanders' favorite spots tonight, the Japanese Gardens here in Washington
Park.
Northwest is really getting known.
We have a bunch of talent up here, not only in the musical industry, but also for motion
pictures, television, especially television.
Lindsay Wagner, Sally Struthers, that list goes on and on.
Well, there is another lady, a very big name right now, a lady from Seattle, Judith Light.
She's now playing Angela in the TV show Who's the Boss?
Well, she was recently interviewed in Seattle where she's making a television film.
And even though she's had so much success, she's still not really happy.
So what happened?
Did you save the account?
No.
Actually, in point of fact, we lost it.
But we did get some things straightened out.
Oh, well, that's good, right?
There's no doubt Who was the Boss this past TV season?
This hit show consistently finished in the Nielsen Top 10, and it has made bona fide
stars out of Tony Danza and Judith Light.
Quiet, please.
Judith has turned her status into more and better offers.
She came to Seattle to film a TV movie for NBC in which she plays the lead character.
Her co-stars include other Nielsen heavy hitters, Jimmy Smits from L.A. Law and Rhea Pearlman
from Cheers.
The fact that she's in Seattle starring in a TV movie may be a personal triumph for Judith
because it was back in 1973 she was with the Seattle Repertory Theater as a struggling
actress who was also struggling about her choice of career.
There were nights when I didn't want to go and do the show, but when you get there and
you realize that you're committed to something, your commitment pushes you through.
Her commitment pushed her all the way to New York where she won a few acting roles.
It still wasn't enough.
I began to realize that I just, I didn't, I didn't know that I was reaching people.
And I didn't want the business to be all about an ego massage for me.
That just doesn't, that doesn't feel right to me.
So I have a real deep commitment inside to connecting with people and to the audience
and to what, what I want to, what I want to give.
And I didn't feel that I was doing that.
I felt that I was doing all these different plays and, and so what.
So Judith searched for work she felt was worthwhile.
I mean the soap came along and I had sworn up and down that I would never do a soap opera.
Reluctantly Judith took the job and to her surprise loved it.
She even picked up a couple of Emmys.
But was she content?
Was she satisfied?
No, she pushed herself even harder.
I mean sometimes my, my little, little chatterbox in my mind says, no, no, no, you don't want
to do that.
It's not so hard because it is hard.
But that really and truly is what I want to do.
After five years on the soap, Judith packed up her two Emmys and headed to LA where she
got not the lead but a bit part in a TV movie and a small one-time role on St. Elsewhere.
She didn't work again for eight months.
She didn't think of quitting this time, but she did some serious soul searching.
I didn't want to keep blaming other people for why I didn't get, why I wasn't getting
jobs.
I wanted to see if there was something that I was doing that was making people stay, stay
away or not hire me.
It was just something where I started to say, I don't want to go through my whole life saying
the business stinks or that's because of the, oh hey, that show business or the producer
made me do it.
What she realized was that she had to become her own boss.
Nobody was going to give her jobs.
She'd have to fight for them.
After eight months of unemployment, she fought and won her place on Who's the Boss.
Sometimes fathers have a hard time letting their little girls grow up.
Tell me about it.
So you got to be patient and you got to give him, you got to give him room to grow.
Let's talk a bit about Who's the Boss.
Doing very well.
Surprised?
Yeah.
I had an instinct that it was going to be a hit when I first got involved with it.
To see the enormity of the hit that has become is, it's not surprising.
It's like, oh God, this is so great, you know, and I feel very grateful for that.
Well, he kissed me once, but of course we were both drunk.
Judith has had past successes, but this appears to be the first time she's enjoying it.
It could be partly due to her co-stars, Katherine Hellman and Tony Danza.
He's just wonderful.
I mean, he has taught me an enormous amount about comedy.
He works very quickly.
He has a charm and a life energy that just keeps the show moving.
And I just, I love him.
I feel very connected to him.
When she left Seattle more than a decade ago, she was unknown.
Now she's returned as a star on a Top Ten TV show.
She's working with people she loves and finally believes she's reaching people with her acting
talents, which has been her goal all along.
So that at the end of my life, I could say, well, maybe I didn't win the Academy Award,
or even if I did, that that wouldn't be important.
But what would have been important was the quality of my life, that I felt good about
that, and that I was of value.
Well, in that story, you saw that there was this made-for-television movie being filmed
in Seattle.
It aired in Portland back in November.
It was called Dangerous Affections, and she co-starred in it with Rhea Pearlman.
But you'll be able to see her anytime you want, of course, in Who's the Boss.
And you will be able to see the Phantom Reviewer in just a couple of minutes.
He goes to McAnose for Greek food.
Well, Jack, it's Wednesday.
You know what that means, don't you?
Oh boy, I get set.
If it's Wednesday night, it must be time for the Phantom Reviewer.
And tonight, our Phantom Reviewer finds a little bit of Greece right here in the metro
area.
I love Greek food.
Amen.
Give me a plate of pastisios, something like that, and I'm in seventh heaven, especially
in downtown.
Now, I haven't been to this restaurant, so we'll see how it goes.
Tonight, our Phantom Reviewer is at McAnose in Hillsdale.
Some places in the great state of Oregon can literally blow your socks off.
Mondo windmills, huh?
Another place there's windmills is on the small Greek island of Mykonos.
I've never been there, but I do occasionally visit the Mykonos located in the Hillsdale
shopping mall.
There's windmills here, too.
But more of the tabletop variety.
But then, I get my power from food, not the wind.
And Mykonos Greek restaurant has plenty of that.
A rich variety of Greek cuisine, enough to spin my fan.
From appetizers such as triropeta, creamy feta cheese filling between layers of phyllo
dough, domathus, meat or veggie stuffed grape leaves, to entrees such as Yamishtarola, chunks
of chicken or lamb, vegetables and feta rolled in layers of phyllo dough, or an example of
a daily special such as shrimp croquette, croquettes in delicate tomato sauce.
I started my dinner with an appetizer of calamarachia, succulent deep fried squid.
They were tender and tasty and proved to be a good choice, although pan frying would make
them even better.
The interior of Mykonos is restful and intimate, with a few close tables spread about the simply
decorated dining area.
For my entree, I opted for the combination plate, several tasty Mediterranean treats
on one plate, all available separately as well.
Pistachio, layered macaroni noodles with spiced lamb and beef sauce covered in a creamy bacchanal
sauce.
Moussaka, eggplant layered with mesithra cheese and again, lamb and beef sauce and coated with
bacchanal sauce.
Kaffetes, meatballs of the Greek variety, ground lamb beef and herb seasoned.
And Sluvaki, cubes of marinated lamb on a skewer.
All in all, hefty and traditional Asian articles.
Dig in, the food is excellent.
My dessert served with a cup of sweet Greek coffee.
Stand back while I try this one on for size.
Lactobratico, the locals call it a galactic burrito.
A very delicate farina custard between buttered layers of phyllo dough with a light honey
syrup.
If you enjoy custard and have a sweet tooth, this is the perfect ending to your windblown
trip to Mykonos.
Mykonos Island, windblown pearl of the Aegean.
Mykonos Restaurant, windblown pearl of southwest Portland.
If you want any more information about Mykonos or any other story you may see on Channel 8's
PIA Magazine, you can call the viewer information hotline number at 226-5031.
Well coming up next on Channel 8's PIA Magazine, we'll continue on our Greek theme and we'll
take a look at an ancient Greek warship.
There is one place I've always wanted to go to and I hope my dream will be realized
someday and that is to go to the islands of Greece.
Amazing culture of course, the Greek culture.
Not only because of literature and art but just as far as architectural engineering it
would be something to see.
Well University of Cambridge professor John Morrison has always been very fascinated with
the legendary Grecian Navy.
So recently he set out to recreate one of its most awesome achievements.
Here are the results.
Imagine it is the year 332 BC.
You are a sailor in the elite Persian Navy and the swiftest most deadly warship the western
world has ever known is bearing down on you.
Surging forward at upwards of 8 knots, propelled by 170 of the best trained oarsmen the enemy
Athenian Navy can muster.
You are looking down the lethal ram of a Greek trireme and you know there is no escape.
Could it have really happened?
That's the question that was answered last summer in Poros Harbor.
Up to now scholars had pondered the concept of the trireme.
Fragments of ancient stone carvings suggested the possibility of a Greek warship that was
propelled by three tiers of oarsmen and such a ship had been mentioned by ancient historians.
Modern museums display possible models for the design but the details are vague.
The subject haunted professor Morrison until five years of research and $750,000 worth
of financing from the Greek government led to the creation of the first trireme the world
had seen in 1500 years.
But even the enthusiasm of professor Morrison could not have moved the trireme from the
dock had it not been for 200 volunteer oarsmen and oarswomen culled from the best rowing
clubs in Great Britain.
Lured perhaps by the idea of a Greek holiday these young men and women were soon caught
up in the twice daily rowing drills.
If the work was hard they at least had the consolation of knowing they were recreating
history.
One of the main mysteries of the ancient trireme had been the actual positioning of so many
oarsmen in such a limited space.
The ship itself was only about 120 feet long and 19 feet wide.
According to ancient accounts of naval battles 170 oarsmen were squeezed in.
This sketch illustrates how staggered stations resulted in the characteristic three tiers.
Except at the bow and stern of the boat where oarsmen sat closest to the water all the oars
were of equal length but the stair step positioning of the seats resulted in a coordinated stroke
when all the oars hit the water simultaneously.
But as these volunteer galley slaves were quick to discover getting the oars to pull
simultaneously was not as simple as it sounded.
Notice for example that the two bottom layers of rowers can't even see the water.
Conditions are hot, crowded and anyone out of sync with his comrades can virtually be
beheaded by the unremitting force of the great oars as they sweep before and behind him.
Gradually the practice sessions improved.
Bursts of strenuous exertion were followed by moments of much needed respite.
But imagine the days when the tri-rooms covered great distances on their way to war, sometimes
traveling up to three days non-stop.
Nevertheless the day this team topped seven knots was a cause for celebration.
But of course the real triumph was in watching history come alive.
Oh incidentally the tri-reme was launched in Piraeus Harbor which is outside of Athens
who was launched last year last summer by the Greek government.
They hope to have that as a tourist draw and judging from that no doubt they will.
Coming up next on Channel HPM Magazine, well those nutty almond growers, they're at it
again this time from California.
The hottest trend in the advertising industry is the real people ads and one of the most
popular commercials is the Blue Diamond Almond commercial which features real almond growers.
In fact sales have increased 20% since the campaign was launched.
Now the big question of the hour is come on are they really almond growers that are in
the commercial?
Are they really almonds?
Well you're about to find out.
Okay here we go.
We're starting from the top.
I want you to do your line from the top.
I'm an almond grower.
Okay tip the can down a little bit.
Too far.
Up, up, up, up.
I live in Chico, California.
Can we get video?
Video up please.
I like growing almonds very much.
And ready, hands, action.
Hi, hi, we're almond growers.
Who would be more knowledgeable, more involved, more sincere about almonds than people who
stake their future on the nuts, the almond growers themselves?
But will that make them effective salesmen?
A can a week, that's all we ask.
Other than hire actors, almond growers were for the second time cast in the starring roles
of the sales job of their lives.
Director John Francis prefers using real people because of their believability.
We want real people doing what they do.
I mean real growers are real growers.
They have a certain human appeal I think.
I think it's very difficult I think to get an actor to portray someone like that.
They're who they are, they know what they're doing and there's a certain charm in not
ever getting a slick delivery.
People always ask us, how many almonds should I buy for a party?
Oh I'm an almond grower and I guess I'm in the rut.
As with professionals cast in any commercial, these growers turned pitchmen had to pass
some tough auditions.
A friend of ours came to us with what we think is a pretty good idea.
If you try to barbecue almonds, they're likely to fall through your grill.
The first round of commercials had the growers in a warehouse up to their elbows in almonds.
Round two finds the almond entrepreneurs at home buried waist deep in their livelihood.
The set built at San Francisco Studios employs some clever engineering to pull off the illusion
of the partying growers wading around in a sea of almonds.
Or is it ammons?
Okay one more time, don't come up with both hands.
But an ingenious set, millions of almonds and careful directing won't turn a farmer
into an actor.
The cameras roll and roll and roll on grower Steve Dill who takes 26 shots at not being
too slick.
A handy rule of thumb, three and seven eighths inches per person.
Three and seven eighths inches per person.
Three and seven eighths inches per person.
Oh that was really inadequate.
Marker 26.
I need 26 takes, that's about an average.
I mean I don't like to do a lot of takes but sometimes it takes that wall to work out,
you know obviously the choreography, the blocking and all that kind of business.
He was suffering a lot because being a non-professional he didn't realize that.
He thought that if he didn't do it the first three or four times that he was a failure.
No I'm not an actor as you can see, 26 takes.
People always ask us how many almonds should I buy for a party?
A handy rule of thumb, three and seven eighths inches per person.
The growers turned stars completed their moment in the spotlight with the knowledge that it's
not so easy selling almonds but they know growing them is no picnic either.
The almond growers are all too sincere when they plead.
A can a week, they're for all we ask.
Almonds are one of the top five American exports to the Soviet Union and in fact this year
we'll sell between 50 and 60 million dollars of almonds to the Soviet Union.
Jack do you think we could call this glass nuts?
Glass nuts.
Anyway tomorrow night on PM Magazine Mike Wallace we have a story about him and he reminisces
about his years in broadcast.
Glass nuts.
Unrelenting.
Let me play devil's eye.
Dedicated.
You're faithful to your mistress which is the show.
Listen in as Mike Wallace talks about his greatest interviews on 60 minutes.
Then it's a brand new horse race as the high tech jockey of the future takes over the reins.
Join us for a day at the races as robots run the ponies.
And on this week's ski tips, learn how synchronized skiing is fast becoming a hit on the slopes.
Plus from coast to coast the top dancers work it out for a chance to star in Hollywood's
newest dance movie.
In February we plan on airing some great love stories.
However we need your help first.
We want to hear your story of how you were swept off your feet.
How you proposed or were proposed to or how you met that special someone or that significant
other.
We want to hear your story or possibly a friend of yours.
All you need to do is write to PM Magazine and let us know.
Yeah you can be totally underwhelmed by your significant other.
Just put it down on paper.
It could be a funny one or a serious one.
Make it out to PM Magazine.
Post Office Box 8, Portland 97207 will air these the first week in February just in time
for Valentine's Day.
Don't forget here about the Washington Park area especially the Japanese gardens.
They're the best gardens outside of Japan and we can be justifiably proud of them.
They're celebrating their 25th anniversary in 1988.
All the best to you.
We'll see you tomorrow night.
Good night.
Good night now.
Come home to Channel 8 tonight for Highway to Heaven.
Mark poses as a bum to protect four orphan brothers who run from the law when the court
decides to place them in various foster homes.
Watch this next only on Channel 8.