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Speaker 1: Hey, it's Niel Savedra.

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Speaker 2: You're listening to KFI EM six forty the four Report

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Speaker 2: on demand on the iHeartRadio app.

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Speaker 1: Let me teach you had it.

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Speaker 3: Let me teach you had it, Conda, Marrith Nathan, Let

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Speaker 3: me teach you at it.

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Speaker 4: It's it's a calling arriage. Let me teach you had

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Speaker 4: Let me teach you lout.

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Speaker 2: KFI AM sixty Live everywhere on the iHeartRadio app. Hey, everybody,

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Speaker 2: it's a for report all things food, beverage and beyond.

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Speaker 2: Thrilled to be with you on this lovely January twenty

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Speaker 2: twenty six, Saturday afternoon.

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Speaker 1: Nice.

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Speaker 2: It's still crisp out, but it is sunny. The sun

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Speaker 2: is back, and I think it's going to be here

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Speaker 2: all week. It seems coming week, and it's just been beautiful.

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Speaker 5: Man.

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Speaker 1: It just I don't know.

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Speaker 2: The holidays everything, they just seemed richer and deeper this

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Speaker 2: year for some reason. I'm not sure why. A little

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Speaker 2: less hustle bustle on my part maybe, and just more

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Speaker 2: family time. I hope you got the same as well.

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Speaker 2: I invite you to join me on Instagram at Fork Reporter.

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Speaker 2: At Fork Reporter on Instagram for you know show stuff,

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Speaker 2: food stuff, things like that. And if you're an artist

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Speaker 2: or maker or creator of any kind or you just

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Speaker 2: like being around those like that, see a side of

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Speaker 2: me that we don't get into much on the air,

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Speaker 2: and that's the maker and creator side of me. Is

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Speaker 2: savco Industries on Instagram. That's s AA v COO Industries.

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Speaker 2: And if you if you show that you're an artist

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Speaker 2: or something that you accept my follow I will follow

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Speaker 2: you back. And it's been cool to see your work

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Speaker 2: too as an inspiration to me. So thanks for that.

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Speaker 2: Savco Industries on Instagram. All right, So last year we

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Speaker 2: talked to this gentleman as we talked about ice cream

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Speaker 2: in Orange County, but under the circumstances, I think I

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Speaker 2: was broadcasting from home or something, so we didn't get

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Speaker 2: to meet in person and I didn't get to enjoy

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Speaker 2: the amazing ice cream. So Neil Leo has come to

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Speaker 2: sit with us again and he is with Strickland ice

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Speaker 2: Cream and they're celebrating ninety years, two years at the

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Speaker 2: Orange County location. So welcome back to the program. Well,

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Speaker 2: thank you, it's.

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Speaker 1: Nice to see you, my friends.

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Speaker 2: So tell us a little bit for those that may

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Speaker 2: not know the history and the story of Strickland's bring

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Speaker 2: us up to date on that.

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Speaker 1: Yeah.

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Speaker 3: Sure, well, first of all, it's very very very happy

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Speaker 3: to be back here and on the air with you again, Neil.

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Speaker 3: But so Strickland started out in Aquin, Ohio as owned

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Speaker 3: by the family Strickland's family and coming up to be

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Speaker 3: the ninthieth year, which is this year. Founded in nineteen

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Speaker 3: thirty six. They make all the ice creams in house

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Speaker 3: and on the same day, so whatever you see our

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Speaker 3: flavors for the.

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Speaker 4: Day is that being made that day.

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Speaker 3: So I couldn't deliver any flavors that was made like

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Speaker 3: today or even yes or tomorrow, so it has to

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Speaker 3: be today, you know, or the day prior.

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Speaker 4: So that's that's what we do.

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Speaker 1: And we talked about this last time.

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Speaker 2: That really one of the ways that you experienced this

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Speaker 2: is you go to my Stricklands dot com My Stricklands

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Speaker 2: dot com and then you can click on the menu

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Speaker 2: and you basically you get to see what flavors are there.

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Speaker 2: So it's not like you have a thousand different flavors.

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Speaker 2: You're focusing on the best of the best to keep

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Speaker 2: that flavor, whether it's flavor of the day and some

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Speaker 2: of the basics there.

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Speaker 4: Yeah, it's very very true.

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Speaker 3: So what we do is I think there's a lot

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Speaker 3: of fun in that if you think about it, right,

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Speaker 3: if we make the same flavors every day, it kind

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Speaker 3: of just get very boring.

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Speaker 4: Right.

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Speaker 3: So when you had the calendars, you kind of every

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Speaker 3: month you have to think about it and say what

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Speaker 3: I want to do for next month, right, so you

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Speaker 3: kind of put together you know, what flavor goes to

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Speaker 3: what day and what week, you know, especially on weekends

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Speaker 3: when people tend to be out more, right, So you

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Speaker 3: kind of get to create and also at the same

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Speaker 3: time create new flavors if you will. That of course

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Speaker 3: had to be along with approval by the strict headquarter.

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Speaker 4: So that that's what it is.

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Speaker 3: So you get to play with the flavors, you get

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Speaker 3: to create, You get to decide what flavors you want

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Speaker 3: to make for that week of for that day.

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Speaker 2: So that's absolutely wonderful. And if I remember correctly from

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Speaker 2: our last conversation, the old machinery and the original machinery

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Speaker 2: and stuff like that is what's in use, correct.

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Speaker 3: Yeah, So what we have is we have the replica

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Speaker 3: of the original machine, which is the same same technologies

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Speaker 3: and if I would ask you to go to the website,

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Speaker 3: and if you would go to the location's Akron, which

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Speaker 3: is the original store, you'll see some of the picture.

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Speaker 3: They still have the machine that runs since nineteen thirty six.

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Speaker 3: They are still in operation too.

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Speaker 1: Wow.

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Speaker 4: And if you then you come.

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Speaker 3: To our website you look at arts, it looks almost

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Speaker 3: identical except obviously a little bit you know, newer and shinier,

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Speaker 3: less were exactly you know, but those are the same

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Speaker 3: technology that was used back in nineteen thirty six.

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Speaker 2: And this was not your profession or your direction in

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Speaker 2: life originally.

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Speaker 3: No, it wasn't, not by any stretch of means. But

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Speaker 3: actually it was one of those kind of talk when you,

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Speaker 3: you know, sit down with a buddy over a beer

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Speaker 3: and go what do I want to do when I retired?

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Speaker 3: And you're like, yeah, I just want to hang out

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Speaker 3: to the beach and play playball, each volleyball and then

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Speaker 3: just sells ice cream on this side for kids, you

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Speaker 3: know who. People want to come up and do it,

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Speaker 3: and Loandehill turn into something well I'm near the beach

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Speaker 3: sort of and goes hates.

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Speaker 1: But certain enough, man, it's gorgeous there.

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Speaker 3: But it's certainly serving a lot of ice cream to

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Speaker 3: you know, kids that come in, you know, you always

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Speaker 3: see the happiest you know, smile when they come in.

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Speaker 3: They broke out as happy. So it doesn't matter how

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Speaker 3: bad a day they have or something.

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Speaker 2: I mean for the adults as well, that's ice cream

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Speaker 2: is one of those things.

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Speaker 1: I mean, it just is ice cream is.

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Speaker 2: It takes you to a special time, It takes you

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Speaker 2: to a memory, it takes you to uh you know,

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Speaker 2: you say you think summers or something like that. But

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Speaker 2: here in southern California, there's no different. I mean we

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Speaker 2: get the occasional rains or what have you, but ice

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Speaker 2: cream is I crave it year round, yeah, no matter

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Speaker 2: the temperature, and there's just something about it that hits different.

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Speaker 4: Absolutely.

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Speaker 2: Yeah.

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Speaker 3: You know, like a week week ago, right, a week

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Speaker 3: and a half ago, we have tremendous amount of rains

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Speaker 3: and we still have customer comes in and go for

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Speaker 3: some reason, I want to excream.

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Speaker 4: Yeah in rainy days.

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Speaker 1: No shame in that at all. I feel the same thing.

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Speaker 2: I mean, they're even with the fire on in the

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Speaker 2: house and the heater on, it just having some ice

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Speaker 2: cream and hanging out.

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Speaker 1: So the flavors, how.

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Speaker 2: Far in advance, are you thinking about what flavors you're

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Speaker 2: going to put on? You know, whether it's during the

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Speaker 2: week or the weekend.

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Speaker 3: We usually developed the flavors for the next calendar month,

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Speaker 3: if you will, usually about a week to week and

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Speaker 3: a half. Got care and then we have to put

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Speaker 3: it together and then we have to send it up

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Speaker 3: to corporate, and then they have to approve it before

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Speaker 3: you can publish that and saying okay, this is what

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Speaker 3: I'm gonna make.

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Speaker 2: Do you already have the recipes that you're allowed to

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Speaker 2: use or all.

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Speaker 3: These recipes the majority of them are from the corporate

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Speaker 3: because they provide this as a franchise, they provide the

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Speaker 3: recipes and the one that we developed that new Flavors

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Speaker 3: sort of catered to this side on the market.

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Speaker 4: We have to submit and get approval for it. Wow,

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Speaker 4: so we do have to not not.

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Speaker 3: Just a recipe, but also the process of going through

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Speaker 3: and how to make that flavor.

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Speaker 2: So as any flavor that you've made, have they picked

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Speaker 2: it up for other franchisees or.

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Speaker 3: Other yes, other franchise had asked about like, oh, how

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Speaker 3: did you create this flavor? And then you know we

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Speaker 3: share we we definitely heare the flavor that we make here,

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Speaker 3: and a lot of our flavors down here in southern

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Speaker 3: in California, especially in southern California not quite being well.

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Speaker 3: Is it needed or accepted up in I was in

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Speaker 3: the Midwest, Yeah, but there are certainly more like for instance,

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Speaker 3: people had asked me about Thai iced tea, how do

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Speaker 3: you make Thai iced tea? Because more and more people

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Speaker 3: kind of now get into that different cultures and different

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Speaker 3: kind of taste. So wait, you share that ingredient.

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Speaker 1: Oh, I love it?

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Speaker 2: Pe all right, stick around. We're to talk more with

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Speaker 2: Neil Leo. He is with Strickland ice Cream celebrating ninety years.

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Speaker 2: But two years in coast to Mesa will come back

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Speaker 2: and we'll try some of the ice cream and give

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Speaker 2: you some deets.

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Speaker 1: So go nowhere.

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Speaker 5: You're listening to The Fork Report with Nils of Adra

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Speaker 5: on demand from KFI AM six.

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Speaker 2: Forty, KFI AM six forty live everywhere on the iHeartRadio app.

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Speaker 2: Hey everybody, Happy Saturday to you. Thanks for hanging out

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Speaker 2: with us today. On the show, we just celebrate food.

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Speaker 2: It's what we do.

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Speaker 1: I'm your well.

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Speaker 2: Fed host Neil Savedra and for three hours on a Saturday.

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Speaker 2: We just kind of break down good food and the

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Speaker 2: people working their asses off bringing us good food culture

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Speaker 2: behind it, all those things. And we've got Neil Liu

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Speaker 2: with us today and he was on last year. We

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Speaker 2: talked about Strickland ice Cream celebrating their ninety years two

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Speaker 2: years now in Coasta, Mesa. Right, that's excellent, So thanks

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Speaker 2: for taking the time to come in this time. For

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Speaker 2: some reason, I think that I was out of studio

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Speaker 2: last time. We had to do a phone interview, so

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Speaker 2: I didn't get to try your ice cream.

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Speaker 1: There.

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Speaker 2: I did something I don't normally do, and that is

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Speaker 2: try something off the air. I usually do it when

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Speaker 2: I'm on the air, but I just had to try

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Speaker 2: this taro. Wow, Holy smokes. What a beautiful, rich and

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Speaker 2: delicate flavor for an ice cream that really had way

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Speaker 2: more impact than I thought it. Just the flavor is outstanding.

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Speaker 2: This is really you should be very proud. That is

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Speaker 2: an excellent and unique flavor. And is that one that's

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Speaker 2: unique to your location or.

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Speaker 3: Yes, that one is very unique to only king California

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Speaker 3: that would be here.

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Speaker 1: You've got to try that, Kayla. That is Tarotitar right here.

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Speaker 1: It just is.

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Speaker 2: It just really in ice cream form is quite magical.

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Speaker 2: That creaminess at the end that rounds off that flavor

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Speaker 2: is really lovely.

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Speaker 1: And you brought vanilla.

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Speaker 2: Thank you for that, because I think that's how you learn,

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Speaker 2: correct if it's great ice cream or not.

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Speaker 3: Exactly a lot of ice cream connoisseurs when they want

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Speaker 3: to try your ice cream, the first thing they ask

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Speaker 3: for is your vanilla, and then followed by your chocolate.

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Speaker 3: Always right, because ninety percent of your flavors it will

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Speaker 3: be developed, you know, from vanilla. So if your vanilla

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Speaker 3: is good and they ain't know the rest of it,

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Speaker 3: you're going to be okay.

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Speaker 2: That's always that's like. And when you did that, I went, oh,

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Speaker 2: he knows what he's doing. He knows what he's doing

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Speaker 2: because everybody wants you don't want to hide by just

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Speaker 2: the flavors that have other things or whatever. Just getting

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Speaker 2: that vanilla and the key to the balanced flavors, the sweetness,

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Speaker 2: the richness. If you can get that vanilla, then you've

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Speaker 2: got my trust for everything else you put in there. Right,

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Speaker 2: So what do you think, Kyla, Well, no talkie talking

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Speaker 2: more eat eat. Yeah, it just is an excellent, excellent

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Speaker 2: flavor and unexpected how it comes together. And then of

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Speaker 2: course the kit kat, so that one's going on today, right, that.

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Speaker 3: Going on today, kit cat is today, So that one

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Speaker 3: was a freshly made this morning, right before I came out.

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Speaker 3: I packed them. And then we have black cherry also

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Speaker 3: in the studio here. Black cherry is also one of

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Speaker 3: the flavors. Sometimes we make it so we can along

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Speaker 3: with pistachio and we keep do spamoning black cherry, pisashio

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Speaker 3: and chocolate together.

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Speaker 2: Wow, that KitKat holds up really nicely in there, the

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Speaker 2: crispiness on the inside.

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Speaker 1: Yeah, it holds up.

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Speaker 4: Yeah.

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Speaker 3: So I think because of the way the Stricklands ice

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Speaker 3: cream process, the way allow us to do a lot

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Speaker 3: of creativeness with the with the we called the feedings

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Speaker 3: the cookies, the candies, so they don't just overly bearing

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Speaker 3: inside the milk so that they become soggy like you

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Speaker 3: know like kit catfos write the wafers so they become

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Speaker 3: very crunchy chocolate, correct.

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Speaker 2: But that the wafer on the inside you call them

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Speaker 2: the feedings.

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Speaker 3: We called the feeding because we we've we've fed those

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Speaker 3: toppings into the ice cream while we make them, so

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Speaker 3: we don't mix them in the milk ahead of times,

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Speaker 3: so that way they stay fresh.

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Speaker 2: It'd be a great name for a horror film, the Feedings.

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Speaker 2: But that you should be so proud. This is so delicious.

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Speaker 2: I can understand why it's been around for ninety years,

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Speaker 2: but as as a franchise owner, it's got to be

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Speaker 2: pretty neat to serve such a high quality product. And

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Speaker 2: even in southern California, you know we love great ice cream.

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Speaker 1: To bring something special like this.

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Speaker 3: Yeah, it is in a way, it's a joy when

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Speaker 3: you when you hear a customer their reaction like like

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Speaker 3: you and many others, and that gave you the sense

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Speaker 3: of fulfillment, right even though sometime you feel like there's

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Speaker 3: a lot of work, but when you hear the feedback

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Speaker 3: and the customer how they like the ice creams, and

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Speaker 3: and that just makes that much worthwhile and saying okay,

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Speaker 3: I need to continue with this.

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Speaker 2: And it's and I will say from somebody who loves

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Speaker 2: making ice cream themselves. Once you freeze something and it

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Speaker 2: gets to that temperature, it changes the flavor, so you

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Speaker 2: have the balance. I mean again, just looking at all

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Speaker 2: these flavors in the taro, there is that is that

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Speaker 2: is one of the greatest ice cream that I've had.

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Speaker 2: There's just something unique to it and that flavor that's delicate.

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Speaker 2: You could have easily blown over too much with the flavoring.

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Speaker 3: The correct so one of ice ice cream, the special

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Speaker 3: the specialty ice cream is if you could come to

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Speaker 3: our store when when we serve you right on site.

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Speaker 3: They are soft. People tend to address them as says

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Speaker 3: soft ice cream. They are they are not hard frozen

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Speaker 3: ice cream is because the way that Strickman's machine when

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Speaker 3: they when they make them, as they come out, they

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Speaker 3: they pushed them out. Don't forget they were the old

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Speaker 3: the old frozen custom makers.

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Speaker 4: Oh yeah they were. They were made from custoards before.

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Speaker 3: Just because now they have removed most of them, removed

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Speaker 3: the eggs so and the pines and and the courts.

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Speaker 3: That when you take them home, even though from a

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Speaker 3: freezer at thea all frozen hard just like me when

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Speaker 3: I got here. When you take it out and let

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Speaker 3: us sit for a little while, is right, go back

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Speaker 3: to that creamy stage and it doesn't lose anything. It's

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Speaker 3: not like it's gonna you get freezer burns anything like that.

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Speaker 4: And one thing you probably had noticed too is ice

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Speaker 4: cream is not that sweet?

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Speaker 2: There's not, No, it's it's surprisingly it's creamy, right, It's

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Speaker 2: like the natural sweetness of cream, right, rather than sugar.

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Speaker 4: Correct, exactly. Yeah, So it's amazing.

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Speaker 2: It's a really, uh, for lack of a better term,

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Speaker 2: very honest flavor. It doesn't feel adulterized any way, shape

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Speaker 2: or form. Well, thanks so much for coming in. It

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Speaker 2: was nice to meet you in person.

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Speaker 4: Me too.

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Speaker 3: I'm very happy to come in to check out this

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Speaker 3: iHeart studio that I heard so much about.

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Speaker 2: Sorry, it's just a studio with microphone, but it's it's

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Speaker 2: day to day for us. But I guess we would

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Speaker 2: freak out if we got your ice crumb shop and

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Speaker 2: you go, hey, this is just what I do my

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Speaker 2: Stricklands dot com, my Strickland dot com and uh, you

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Speaker 2: know on Instagram, Stricklands dot oc, Stricklands dot oc.

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Speaker 4: And Facebook of Strickland, of Cosa Mesa.

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Speaker 2: Excellent, Neil, Good to see you, Good to see you too,

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Speaker 2: Thanks for coming in, my friend. Happy New Year. All right,

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Speaker 2: it's the Fork Report on Neil.

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Speaker 5: You're listening to The Fork Report with Neil Savedra on

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Speaker 5: demand from k f I a M six forty