"I prefer smell of hen run in Bakio rather than expensive perfume"

In the purest style of Bakio, Julen takes me 'bar-hopping.' No doubt, the Basque club is the perfect destination. A couple of drinks at the counter of a bar following Bizkaia's style; and everything in New Jersey, at half an hour from the very World Trade Center.

Sitting at a table we taste the delicious dishes by Gema, woman from Markina running the business for over 20 years. She invites us to drink a good wine, delicious hors d'?uvres, tuna at Bizkaia's style and kid. Really delicious. Thank you very much Gema.

After drinking a coffee we spoke with the already famous Julen Abio.

eitb24.com: You arrived in the Great Apple 43 years ago, how was the city at that time?

Julen Abio: At that time the city was more dangerous, and two or three mayors made a difference. No doubt, New York is at its best now. It's curious, as I went to school I witnessed the building of the Towers and now I've seen them collapse. That's also part of the change.

eitb24.com: Nowadays you are the producer of one of the most important programmes in New York, how did you get there?

Julen Abio: I wanted to be the director of some programme, but I was told: we've got a job as ABC producer, and it's quite good.

eitb24.com: How do you do with celebrities every day?

Julen Abio: I've met De Niro, Al Paccino… very nice people… I used to have a jacket on which all those celebrities stamped their firm, and that jacket was auctioned for $55,000 for a charity.

eitb24.com: But has working surrounded by celebrities changed Julen?

Julen Abio: What changes me is meeting someone from the Basque Country, someone from Bakio. I have possibly smelt the most expensive perfumes in the world, but I'd rather smell a Bakio hen run, or fresh cut grass… those things recall so many remembrances…

Yesterday, for instance, Vidal Sassoon, one of the most famous stylists in the U.S., came to the programme, and suddenly told me: "Hey, I know you, you used to work with Regis." And that was true, we had met once 15 years ago and he remembered me… that's incredible.

eitb24.com: After living in a small, calm and such familiar town as Bakio for 11 years, New York looks very big, and it's even impossible to meet your neighbours, does one get used to that?

Julen Abio: Well, here you leave your house, get into your car, put on the radio, get to work and once again back home. Here you live for work, and there, you work to live.

eitb24.com: Born and brought up in Euskadi until you were 11, married to a Puerto Rican… what is American in Julen?

Julen Abio: Citizenship, I guess. Because I was to serve the military service when I was 20, and I took American citizenship to skive off.

eitb24.com: As vice-president and manager of the Web site of the Basque Club in NY, how do you see the situation of Basques in New York?

Julen Abio: Actually, it's bad, people don't come as they used to do in the past. If I can make it more appealing, I will. Furthermore, now the site is all I have to be in touch with Basques coming to New York, and I realise we have to do something. Eventually, we have around 1,000 visitors in our site every month and we have nothing to offer, and we have to change that.

But I hope that however bad the land is, some seed will grow. We are very few, but we have the will and passion… something will come out.

eitb24.com: The American dream of family, house, car, dog… that was fulfilled, but what about Julen's dream?

Julen Abio: I'm getting used to living here, but I'd like to go back there more often. I need some touch with that (the Basque Country).

No doubt this is Julen. Thank you very much Julen, I will never be able to thank you for everything you've done. Eskerrik asko, truly.

With a wonderful taste in my mouth, once again, this is New York.