1 00:00:00,480 --> 00:00:01,520 Speaker 1: Hey, it's Niel Savedra. 2 00:00:01,639 --> 00:00:04,600 Speaker 2: You're listening to kfi EM six forty, the four Report 3 00:00:04,720 --> 00:00:06,840 Speaker 2: on demand on the iHeartRadio app. 4 00:00:21,560 --> 00:00:25,560 Speaker 3: Let me teach you how to. Let me teach you 5 00:00:25,600 --> 00:00:32,120 Speaker 3: how to Condam Marron Nathan, Let me teach you had 6 00:00:32,200 --> 00:00:38,560 Speaker 3: to It's a color Mariage. Let me teach you how to. 7 00:00:40,560 --> 00:00:41,240 Speaker 3: Let me teach you. 8 00:00:42,479 --> 00:00:47,040 Speaker 2: Fi AM six forty live everywhere on the iHeartRadio app. 9 00:00:47,159 --> 00:00:51,040 Speaker 2: Happy Saturday to you, rainy Saturday, third day of the 10 00:00:51,120 --> 00:00:53,640 Speaker 2: new year. Look at us being all grown up in 11 00:00:53,720 --> 00:01:00,960 Speaker 2: twenty twenty six. Awesome powsome eating chew pie live in 12 00:01:01,000 --> 00:01:03,360 Speaker 2: the dream. Don't you want it now? If you're just 13 00:01:03,400 --> 00:01:05,680 Speaker 2: tuning in, we were talking about shepherd's pie or cottage 14 00:01:05,720 --> 00:01:08,280 Speaker 2: pie for this rainy Saturday. 15 00:01:07,959 --> 00:01:08,440 Speaker 1: And. 16 00:01:09,760 --> 00:01:13,880 Speaker 2: Now we're all wanting it. Someone hit me up about Annie. 17 00:01:13,959 --> 00:01:17,240 Speaker 2: Hit me up about, well, what if it's dry January 18 00:01:17,319 --> 00:01:20,640 Speaker 2: for you, Well, you don't have to put wine in there. 19 00:01:20,840 --> 00:01:23,119 Speaker 2: You can put fruit juice. You can use grape juice 20 00:01:23,160 --> 00:01:25,000 Speaker 2: or something like that, or apple would work as well. 21 00:01:25,200 --> 00:01:26,960 Speaker 2: And then add a little vinegar, a little red wine 22 00:01:27,040 --> 00:01:29,840 Speaker 2: vinegar or cider vinegar or something like that, and you 23 00:01:29,840 --> 00:01:31,319 Speaker 2: can get some nice flavors out of that. 24 00:01:31,360 --> 00:01:32,039 Speaker 1: You don't need to. 25 00:01:32,000 --> 00:01:35,800 Speaker 2: Have the alcohol in it. Yes, you do cook alcohol 26 00:01:35,920 --> 00:01:38,959 Speaker 2: out of the alcohol, but I will tell you I'm 27 00:01:39,000 --> 00:01:40,920 Speaker 2: not going to get into this right now. We've done 28 00:01:41,040 --> 00:01:43,360 Speaker 2: a couple of shows on it, but I wanted to 29 00:01:43,400 --> 00:01:46,000 Speaker 2: get to some of the food trends might be leaving 30 00:01:46,040 --> 00:01:49,400 Speaker 2: in twenty twenty six. But it takes much longer to 31 00:01:49,480 --> 00:01:53,600 Speaker 2: cook alcohol out of alcohol. 32 00:01:53,320 --> 00:01:54,320 Speaker 1: Then we think. 33 00:01:55,320 --> 00:01:57,160 Speaker 2: I hear chefs all the time saying, oh, yeah, you 34 00:01:57,200 --> 00:01:59,160 Speaker 2: just cook it down like this and the alcohol be 35 00:01:59,160 --> 00:02:03,120 Speaker 2: gotten new. It actually holds up much much better than 36 00:02:03,120 --> 00:02:07,880 Speaker 2: most people think. Hey, we've got a lot of things 37 00:02:07,920 --> 00:02:10,480 Speaker 2: as we looked back on twenty twenty five. Of course, 38 00:02:10,560 --> 00:02:15,240 Speaker 2: one of the biggest things were the fires that started almost. 39 00:02:14,919 --> 00:02:15,560 Speaker 1: A year ago. 40 00:02:16,360 --> 00:02:20,000 Speaker 2: It will be a year ago next week. So we're 41 00:02:20,040 --> 00:02:23,880 Speaker 2: doing a special here Wednesday, the seventh of January at 42 00:02:23,960 --> 00:02:28,240 Speaker 2: seven pm. On the seventh at seven, KFI is going 43 00:02:28,240 --> 00:02:32,280 Speaker 2: to be airing a KFI News special la Fires one 44 00:02:32,320 --> 00:02:34,880 Speaker 2: year later. It's hosted by our very own Michael Monks, 45 00:02:34,919 --> 00:02:39,360 Speaker 2: who comes on tonight at seventh as well. The special 46 00:02:39,400 --> 00:02:42,520 Speaker 2: is going to include so much reports from the KFI 47 00:02:42,639 --> 00:02:44,600 Speaker 2: News team who were dealing with it at the time 48 00:02:45,400 --> 00:02:50,560 Speaker 2: discussing these devastating fires, the aftermath, of course, the lasting impact, 49 00:02:50,840 --> 00:02:53,600 Speaker 2: how Southern California is doing on the road to recovery. 50 00:02:54,000 --> 00:02:56,480 Speaker 2: So please make sure you put that in the calendar. 51 00:02:57,480 --> 00:03:00,400 Speaker 2: It will be the seventh this Wednesday at seven pm 52 00:03:00,480 --> 00:03:03,839 Speaker 2: with Michael Monks, and then I believe it'll replay on 53 00:03:03,960 --> 00:03:09,480 Speaker 2: Michael Monks's show that following Saturday. Of course, he's here 54 00:03:09,520 --> 00:03:15,680 Speaker 2: tonight at seven, following Tiffany Hobbes, who will be coming 55 00:03:15,720 --> 00:03:16,840 Speaker 2: on at five after us. 56 00:03:16,960 --> 00:03:18,760 Speaker 1: We'll be talking to her coming up in a little bit, 57 00:03:19,480 --> 00:03:19,880 Speaker 1: all right. 58 00:03:20,040 --> 00:03:24,880 Speaker 2: So those dyeing food trends, Now, we do this every year. 59 00:03:25,040 --> 00:03:28,720 Speaker 2: We talk about the food trends that people loved and 60 00:03:28,800 --> 00:03:32,000 Speaker 2: everybody talked about, and of course with social media, they 61 00:03:32,040 --> 00:03:35,720 Speaker 2: were everywhere on our eye volleyballs and you couldn't open 62 00:03:35,760 --> 00:03:39,760 Speaker 2: your feet anywhere without seeing it, people sending them to you. 63 00:03:39,840 --> 00:03:44,400 Speaker 2: Whatever it might be. These trends become hot, red hot, 64 00:03:44,480 --> 00:03:46,920 Speaker 2: and then they die. And the thing it's the same 65 00:03:46,960 --> 00:03:50,240 Speaker 2: with news and the like. The cycles are different, and 66 00:03:50,280 --> 00:03:54,400 Speaker 2: the cycles are different primarily because of the speed of consumption. 67 00:03:55,240 --> 00:03:59,400 Speaker 2: Social media just it makes people consume very quickly, what's next, 68 00:03:59,400 --> 00:04:03,120 Speaker 2: what's hot? Now, and so things that are scarce or 69 00:04:03,120 --> 00:04:08,520 Speaker 2: hard to find become they go everywhere, you know. That's 70 00:04:08,560 --> 00:04:12,000 Speaker 2: what people that powers the internet. Everybody wants to mean 71 00:04:12,040 --> 00:04:16,000 Speaker 2: the no and then once everybody knows where to find 72 00:04:16,000 --> 00:04:19,800 Speaker 2: the thing or it changes. Like I always joke, any 73 00:04:20,160 --> 00:04:24,800 Speaker 2: savory fruit food item, once it becomes pizza, someone puts 74 00:04:24,839 --> 00:04:27,640 Speaker 2: it on a pizza, the fads none that that trend 75 00:04:27,720 --> 00:04:34,239 Speaker 2: is gone, okay, because that is that is when somebody goes, 76 00:04:34,839 --> 00:04:38,880 Speaker 2: Butria is everywhere, Let's put it on a pizza. Then 77 00:04:39,720 --> 00:04:42,960 Speaker 2: nobody's talking about butria anymore, which is one of the greatest. 78 00:04:42,560 --> 00:04:44,800 Speaker 1: Things in the world. By the way, it's flavor is 79 00:04:44,800 --> 00:04:48,360 Speaker 1: everything about it's great and its regular natural form, it's 80 00:04:48,440 --> 00:04:49,120 Speaker 1: really really good. 81 00:04:49,160 --> 00:04:53,040 Speaker 2: So with sweeter things, they make their way through everything 82 00:04:53,480 --> 00:04:55,840 Speaker 2: in their current state. Then they become ice cream, then 83 00:04:55,920 --> 00:04:58,520 Speaker 2: become and once they go around the whole world, they 84 00:04:58,600 --> 00:05:00,880 Speaker 2: kind of die. So the first one we'll talk about 85 00:05:01,000 --> 00:05:05,240 Speaker 2: is the Dubai chocolate, which I have a strange relationship with. 86 00:05:05,560 --> 00:05:07,640 Speaker 2: It's one of those things that I like the flavor, 87 00:05:08,640 --> 00:05:10,800 Speaker 2: I like the crunch, depending on how it's put together. 88 00:05:10,839 --> 00:05:15,600 Speaker 2: If you don't know, it's this famous kind of chocolate 89 00:05:15,680 --> 00:05:21,760 Speaker 2: bar and it was very very lux very luxurious, and 90 00:05:21,800 --> 00:05:24,440 Speaker 2: it started popping up at places like you know, Costco 91 00:05:24,680 --> 00:05:28,160 Speaker 2: and Traded Joe's. And it's filled with this pistachio cream 92 00:05:29,040 --> 00:05:31,120 Speaker 2: and I'm not sure how to pronounce this k a 93 00:05:31,800 --> 00:05:41,440 Speaker 2: t a i f I katafia katafi. And apparently it's 94 00:05:41,600 --> 00:05:43,560 Speaker 2: losing a bit of it's allure because it's all over 95 00:05:43,600 --> 00:05:46,800 Speaker 2: the place. It was a very exclusive find and now 96 00:05:46,880 --> 00:05:50,479 Speaker 2: it's everywhere. I did like the taste and I did 97 00:05:50,560 --> 00:05:52,200 Speaker 2: like the texture, but I. 98 00:05:52,120 --> 00:05:53,760 Speaker 1: Couldn't have too much of it. 99 00:05:53,760 --> 00:05:56,760 Speaker 2: It wasn't like other chocolate things where I could just 100 00:05:56,839 --> 00:05:59,400 Speaker 2: keep popping them in my mouth. And I'm not sure 101 00:06:00,240 --> 00:06:04,440 Speaker 2: because I love pistachio, I love chocolate, all those things. 102 00:06:04,640 --> 00:06:06,640 Speaker 1: I love the flavor and the texture and the crunch. 103 00:06:06,960 --> 00:06:07,320 Speaker 1: I don't know. 104 00:06:07,640 --> 00:06:10,400 Speaker 2: Just ended up kind of falling the wayside for me. 105 00:06:11,040 --> 00:06:14,480 Speaker 2: And that seems to be where it's going because I 106 00:06:14,520 --> 00:06:17,320 Speaker 2: think some people ate it because it was it was 107 00:06:17,360 --> 00:06:20,120 Speaker 2: a fad. Now there's a difference between a fad and 108 00:06:20,160 --> 00:06:24,760 Speaker 2: a trend. Okay, trends will trail off a bit, but 109 00:06:24,800 --> 00:06:29,120 Speaker 2: they'll stick around. So the fad is everybody buying it. 110 00:06:29,240 --> 00:06:32,919 Speaker 2: The trend is that it actually is a good tasty 111 00:06:33,000 --> 00:06:35,479 Speaker 2: thing and in that sense that you'll still be able 112 00:06:35,520 --> 00:06:38,479 Speaker 2: to find it. It's like people always talk about bacon. 113 00:06:38,720 --> 00:06:40,880 Speaker 2: I wonder if it's on the list this year, because 114 00:06:41,360 --> 00:06:43,360 Speaker 2: every year I don't see it this year, but every 115 00:06:43,440 --> 00:06:46,120 Speaker 2: year as I compile these lists of trends and things 116 00:06:46,120 --> 00:06:49,359 Speaker 2: that might be going away, people say, bacon everything bacon, 117 00:06:50,320 --> 00:06:53,760 Speaker 2: and Bacon's not going anywhere. Bacon's fantastic. The other one 118 00:06:53,800 --> 00:06:55,760 Speaker 2: was like, you know, a fried egg on top of 119 00:06:55,800 --> 00:06:58,000 Speaker 2: everything that's not going away? Now, are they going to 120 00:06:58,080 --> 00:07:03,160 Speaker 2: put it on everything? No, that's that has slimmed down. 121 00:07:03,720 --> 00:07:07,120 Speaker 2: But a Frida egg is fantastic. It's great on top 122 00:07:07,160 --> 00:07:10,680 Speaker 2: of a burger. It's great on top of you know, fuh, 123 00:07:10,760 --> 00:07:12,720 Speaker 2: it's great on top of Noodles's great on top of 124 00:07:12,760 --> 00:07:15,360 Speaker 2: a lot of different things. That's not going to go away. 125 00:07:16,640 --> 00:07:19,680 Speaker 2: It's just not going to be on you know, French 126 00:07:19,720 --> 00:07:22,800 Speaker 2: fries everywhere and everything else. So that's kind of a different. 127 00:07:22,880 --> 00:07:27,560 Speaker 2: The fad is that burst, that intense burst where everybody 128 00:07:27,560 --> 00:07:31,120 Speaker 2: seems to be running for that one thing that slows down, 129 00:07:31,280 --> 00:07:35,920 Speaker 2: but it doesn't mean that it's going completely away. Pickled flavor, everything, 130 00:07:37,720 --> 00:07:41,680 Speaker 2: God bless my wife, never loved anybody more, just an 131 00:07:41,720 --> 00:07:45,520 Speaker 2: amazing person. But boyd she and I get suckered into 132 00:07:45,520 --> 00:07:50,040 Speaker 2: snacks sometimes, and the pickle flavored everything I think was 133 00:07:50,080 --> 00:07:54,560 Speaker 2: her jam. I like pickles on things. I don't eat 134 00:07:54,600 --> 00:07:56,880 Speaker 2: a pickle. I don't like get a pickle and start 135 00:07:56,920 --> 00:07:57,720 Speaker 2: chewing on it. 136 00:07:57,760 --> 00:07:58,360 Speaker 1: Never been me. 137 00:07:59,160 --> 00:08:03,040 Speaker 2: Sometimes I have an especially if it's a chef forward burger, 138 00:08:03,080 --> 00:08:05,320 Speaker 2: where the chef is like, this is what I've put 139 00:08:05,360 --> 00:08:08,720 Speaker 2: together for this burger, please enjoy. I like to taste 140 00:08:08,760 --> 00:08:12,120 Speaker 2: them on there because the acidity and that crunch plays 141 00:08:12,120 --> 00:08:15,200 Speaker 2: a part in it. But oftentimes, if I'm ordering a 142 00:08:15,240 --> 00:08:17,600 Speaker 2: burger at a fast food place, I asked them to 143 00:08:17,600 --> 00:08:21,320 Speaker 2: take the the pickles off. I'm not going to gag 144 00:08:21,360 --> 00:08:24,160 Speaker 2: on them. I'm not gonna have a massive problem, just 145 00:08:24,200 --> 00:08:27,280 Speaker 2: as slight different for me. My wife, however, with that 146 00:08:27,360 --> 00:08:33,120 Speaker 2: pickle flavored stuff, every single chip or crunchy or whatever thing, 147 00:08:33,200 --> 00:08:36,160 Speaker 2: she was like, you know, some of them ended up 148 00:08:36,160 --> 00:08:40,920 Speaker 2: making the list, but others she's like, foiled again. She 149 00:08:41,040 --> 00:08:46,319 Speaker 2: always says, yep, got tricked again, got hooked on thinking 150 00:08:46,360 --> 00:08:47,959 Speaker 2: this was gonna be the one, this was going to 151 00:08:48,000 --> 00:08:50,800 Speaker 2: be the one that was the most delicious thing in 152 00:08:50,840 --> 00:08:54,920 Speaker 2: the world, the one pickle flavored something that was going 153 00:08:55,000 --> 00:08:57,200 Speaker 2: to itch that scratch as only it could do. 154 00:08:57,920 --> 00:08:59,560 Speaker 1: But it didn't happen. 155 00:08:59,760 --> 00:09:01,839 Speaker 2: So we get exhausted at the end of the year 156 00:09:01,880 --> 00:09:05,760 Speaker 2: with these things pickled flavor. Everything seems to be dying down. 157 00:09:05,840 --> 00:09:09,200 Speaker 2: The Dubai chocolate seems to be dying down. The next 158 00:09:09,240 --> 00:09:12,120 Speaker 2: one has been dying for a long time. Hell, I've 159 00:09:12,160 --> 00:09:15,640 Speaker 2: been talking about this for over a decade. I can't 160 00:09:15,720 --> 00:09:21,959 Speaker 2: stand synthetic tuffle oil. It's nasty, it smells weird, it 161 00:09:22,040 --> 00:09:26,600 Speaker 2: tastes weird, and most of those oils you buy, you 162 00:09:26,640 --> 00:09:29,760 Speaker 2: know that you see at the grocery store that has 163 00:09:29,800 --> 00:09:32,960 Speaker 2: that synthetic stuff in it, and it's made with the 164 00:09:33,960 --> 00:09:37,720 Speaker 2: chemical two for god, what is that. 165 00:09:39,320 --> 00:09:43,440 Speaker 1: Dit the aputine or something like that. It is it 166 00:09:43,559 --> 00:09:45,800 Speaker 1: is ortained or whatever it is. 167 00:09:45,880 --> 00:09:54,000 Speaker 2: But if you want real seasonal ingredients, that's not the 168 00:09:54,040 --> 00:09:56,839 Speaker 2: stuff for you. So every time I came across it, 169 00:09:56,840 --> 00:09:59,800 Speaker 2: it just tasted synthetic. A lot of times when it's 170 00:10:00,080 --> 00:10:04,520 Speaker 2: full flavored fries, it was that, and usually they refer 171 00:10:04,559 --> 00:10:08,000 Speaker 2: to them as the white truffles, and it just, I 172 00:10:08,000 --> 00:10:10,880 Speaker 2: don't know, never was my thing. I prefer to stay 173 00:10:11,000 --> 00:10:16,000 Speaker 2: away from that white truffle oil stuff. It just never 174 00:10:17,000 --> 00:10:20,280 Speaker 2: it never impressed me, and always tasted a little synthetic 175 00:10:20,360 --> 00:10:25,319 Speaker 2: to me. Always tasted and smelled funny. You try and 176 00:10:25,440 --> 00:10:29,800 Speaker 2: too hard, you fake truffle oil. Nobody wants you. All right, 177 00:10:29,840 --> 00:10:31,640 Speaker 2: stick around, We'll go through more of this list of 178 00:10:31,679 --> 00:10:34,200 Speaker 2: some of the what they're calling the great Reset. 179 00:10:34,280 --> 00:10:35,240 Speaker 1: This happens every year. 180 00:10:35,400 --> 00:10:38,520 Speaker 2: That's when food trends start to back off a little 181 00:10:38,559 --> 00:10:40,880 Speaker 2: bit and everybody starts looking for the new thing. What's 182 00:10:40,880 --> 00:10:43,840 Speaker 2: gonna be the great new food thing of twenty twenty six? 183 00:10:43,960 --> 00:10:45,160 Speaker 1: All right, go nowhere. 184 00:10:45,760 --> 00:10:48,720 Speaker 4: You're listening to the fork Report with Nil Savedra on 185 00:10:48,840 --> 00:10:51,640 Speaker 4: demand from KFI AM six forty. 186 00:10:52,960 --> 00:10:55,440 Speaker 2: Beautiful rainy day. If I can say that I do 187 00:10:55,559 --> 00:10:58,840 Speaker 2: love the rain. Be safe out there on the roads. 188 00:10:58,960 --> 00:11:04,880 Speaker 2: People are stupid, but sorry, it's the truth. But thanks 189 00:11:04,880 --> 00:11:07,319 Speaker 2: for hanging out on the Forkport today. I'm your well 190 00:11:07,360 --> 00:11:08,520 Speaker 2: fed host, Neil Savadra. 191 00:11:08,600 --> 00:11:09,280 Speaker 1: How do you do? 192 00:11:09,880 --> 00:11:12,800 Speaker 2: Sometimes I feel even more well fed than other days 193 00:11:13,320 --> 00:11:16,880 Speaker 2: as I pat my belly, especially after the holidays. Man, 194 00:11:16,920 --> 00:11:21,480 Speaker 2: holiday food's great. I will tell you though, that some 195 00:11:21,559 --> 00:11:25,800 Speaker 2: foods it kind of get this big flash in the 196 00:11:25,800 --> 00:11:28,839 Speaker 2: pan and then comes the new Year and people start 197 00:11:28,880 --> 00:11:32,720 Speaker 2: pointing home because we're fickle. These are gonna go away. 198 00:11:33,520 --> 00:11:38,160 Speaker 2: They don't usually go away totally. Some do and then 199 00:11:38,640 --> 00:11:44,880 Speaker 2: some stick around. Now, I remember after the Big Flash 200 00:11:44,960 --> 00:11:49,520 Speaker 2: where everybody and their mom literally and their grandmother had 201 00:11:49,640 --> 00:11:54,760 Speaker 2: a cupcake stand or a cupcake store, little bakery that 202 00:11:54,920 --> 00:11:57,520 Speaker 2: just did cupcakes. Do you remember that they were everywhere? 203 00:11:58,600 --> 00:12:01,440 Speaker 2: That that too was going away. There was a time 204 00:12:01,520 --> 00:12:06,800 Speaker 2: where it was just everywhere. Some were great, some not 205 00:12:06,880 --> 00:12:10,840 Speaker 2: so great. And New Year came along and I said, listen, 206 00:12:12,320 --> 00:12:13,560 Speaker 2: this is going to die. 207 00:12:15,559 --> 00:12:16,120 Speaker 1: It's not you. 208 00:12:16,280 --> 00:12:20,800 Speaker 2: You can't sustain this many cupcake places. However, there will 209 00:12:20,840 --> 00:12:26,199 Speaker 2: be cupcake places. There's great cupcakes out there. And one 210 00:12:26,240 --> 00:12:31,840 Speaker 2: of the leaders was Sprinkles. And we just heard that 211 00:12:31,840 --> 00:12:35,440 Speaker 2: that has gone away now. That was sold some years ago. 212 00:12:36,600 --> 00:12:39,319 Speaker 2: But I think one time you go to venture capitalists 213 00:12:39,440 --> 00:12:46,640 Speaker 2: or you sell off, it doesn't have the passion of 214 00:12:46,720 --> 00:12:51,640 Speaker 2: the original person and it just becomes a commodity and 215 00:12:51,880 --> 00:12:54,559 Speaker 2: it goes away. We don't even know why at this point, 216 00:12:54,600 --> 00:12:57,200 Speaker 2: but Sprinkles, I mean, you remember when you could go 217 00:12:57,240 --> 00:12:59,760 Speaker 2: to the ATMs. I think there was one in Beverly Hills. 218 00:13:00,880 --> 00:13:03,520 Speaker 2: There was some other ones as well. You could just 219 00:13:03,559 --> 00:13:08,680 Speaker 2: go get a cupcake and it was wonderful. So we're 220 00:13:08,679 --> 00:13:11,880 Speaker 2: talking about food trends dying in twenty twenty six. Does 221 00:13:11,920 --> 00:13:14,120 Speaker 2: that mean that there's not going to be any great 222 00:13:14,400 --> 00:13:18,400 Speaker 2: cupcake places. No, there's still some wonderful cupcake places, but 223 00:13:19,320 --> 00:13:24,080 Speaker 2: they are not like they were in proliferation. Proliferation rather 224 00:13:24,800 --> 00:13:28,360 Speaker 2: years and years ago. You remember they were everywhere and 225 00:13:28,440 --> 00:13:31,000 Speaker 2: you couldn't go to any food event. Every food event 226 00:13:31,080 --> 00:13:34,920 Speaker 2: I went to had like ten different cupcake places. 227 00:13:35,240 --> 00:13:37,319 Speaker 1: And that's just not around anymore. 228 00:13:37,320 --> 00:13:42,480 Speaker 2: You have to be above above the noise to press 229 00:13:42,520 --> 00:13:46,640 Speaker 2: on past that. In food, it's got to be something 230 00:13:46,679 --> 00:13:48,520 Speaker 2: more than just a flash in the pan. So we 231 00:13:48,559 --> 00:13:51,120 Speaker 2: talked about pickled flavored everything to do buy chop, the truffle, 232 00:13:51,160 --> 00:13:54,840 Speaker 2: oil overload, especially that crap stuff. 233 00:13:54,920 --> 00:13:55,880 Speaker 1: But folk caviar. 234 00:13:56,000 --> 00:13:59,800 Speaker 2: So diners are becoming more discerning and when they look, 235 00:14:00,200 --> 00:14:05,800 Speaker 2: they're distinguishing the difference between two true salt cured sturgeon 236 00:14:05,960 --> 00:14:11,360 Speaker 2: row and cheaper fish eggs. And they're marketed as these 237 00:14:11,440 --> 00:14:15,800 Speaker 2: kind of luxury topping type things, but they're just people 238 00:14:15,920 --> 00:14:18,880 Speaker 2: know more about food than ever before, and once you 239 00:14:18,920 --> 00:14:21,400 Speaker 2: get past the whole ooh I'm getting this or I'm 240 00:14:21,400 --> 00:14:24,160 Speaker 2: doing this, I'm getting this on top of something, and 241 00:14:24,240 --> 00:14:29,440 Speaker 2: you really start experiencing the flavors. Like somebody who loves 242 00:14:29,480 --> 00:14:32,720 Speaker 2: beer or wine. There's a difference just from having beer 243 00:14:32,760 --> 00:14:35,720 Speaker 2: or wine versus having a good beer having good wine. 244 00:14:36,040 --> 00:14:39,600 Speaker 2: It doesn't necessarily mean the most expensive. It just means 245 00:14:40,120 --> 00:14:43,360 Speaker 2: the flavor profile and the textures and these things come 246 00:14:43,400 --> 00:14:50,760 Speaker 2: out and rise abup the whole viral gimmicks, right, And 247 00:14:51,000 --> 00:14:53,840 Speaker 2: the battle between that and substance continues to go on 248 00:14:53,920 --> 00:14:58,840 Speaker 2: and always will when it comes to quick hits and clicks. 249 00:14:59,040 --> 00:14:59,280 Speaker 1: Right. 250 00:15:00,120 --> 00:15:02,720 Speaker 2: But a lot of people are going through social media fatigue. 251 00:15:02,720 --> 00:15:04,600 Speaker 2: And I know we say this every year, but it 252 00:15:04,800 --> 00:15:06,680 Speaker 2: shows its face in different ways. 253 00:15:07,200 --> 00:15:08,080 Speaker 1: Twenty twenty six. 254 00:15:08,160 --> 00:15:12,360 Speaker 2: They believe those that are in the know and look 255 00:15:12,400 --> 00:15:15,920 Speaker 2: through all these different trends, and I do the same 256 00:15:17,040 --> 00:15:21,000 Speaker 2: mark that there's a true decline in these Franken creations 257 00:15:21,080 --> 00:15:22,000 Speaker 2: that they call them. 258 00:15:22,960 --> 00:15:24,520 Speaker 1: That TikTok clout. 259 00:15:24,800 --> 00:15:27,600 Speaker 2: Now there's someone's out there, the vulgar chef and stuff 260 00:15:27,640 --> 00:15:31,320 Speaker 2: like that. He's hilarious and he puts together some really 261 00:15:31,360 --> 00:15:37,680 Speaker 2: bizarre things and you wonder if they're even edible. But 262 00:15:37,800 --> 00:15:42,240 Speaker 2: that's the thing. You can watch him. He's interesting. He's vulgar, 263 00:15:42,400 --> 00:15:45,920 Speaker 2: but he's interesting. Those things are gonna stick around. But 264 00:15:46,080 --> 00:15:50,600 Speaker 2: sometimes just the the creation the concoction for the sake 265 00:15:50,640 --> 00:15:56,160 Speaker 2: of the concoction, that's going away. People want recognizable flavors. 266 00:15:56,440 --> 00:15:59,160 Speaker 2: You don't have to explain all the craziness of something, 267 00:15:59,720 --> 00:16:02,280 Speaker 2: and they, you know, want to know what they're putting 268 00:16:02,280 --> 00:16:04,640 Speaker 2: in their mouth. So some of those things that were 269 00:16:04,680 --> 00:16:08,320 Speaker 2: just trendy, the problem with it is once you once you. 270 00:16:08,440 --> 00:16:13,480 Speaker 1: Get it, take a picture with it. That's it. You know, 271 00:16:13,560 --> 00:16:14,000 Speaker 1: what was it? 272 00:16:14,080 --> 00:16:17,200 Speaker 2: The the glass cake or the invisible cake. I think 273 00:16:17,200 --> 00:16:20,000 Speaker 2: it came out of Japan or something, and it was 274 00:16:20,320 --> 00:16:24,600 Speaker 2: this gelotinous, like a clear look like a actually looked 275 00:16:24,600 --> 00:16:28,680 Speaker 2: like a breasting plant to me. Maybe that says more 276 00:16:28,720 --> 00:16:32,440 Speaker 2: about me, But those types of things, I that does 277 00:16:32,480 --> 00:16:34,920 Speaker 2: not look good to me, That does not scream delicious. 278 00:16:35,000 --> 00:16:38,440 Speaker 2: It doesn't say, you know, come over here and enjoy me. 279 00:16:38,640 --> 00:16:42,520 Speaker 2: So things like that, they're kind of fat ish, and 280 00:16:42,600 --> 00:16:44,760 Speaker 2: people want to take a picture with them. But if 281 00:16:44,760 --> 00:16:49,080 Speaker 2: they don't have some sort of a true appeal, day 282 00:16:49,120 --> 00:16:51,440 Speaker 2: to day appeal, they're going to go away. The adult 283 00:16:51,560 --> 00:16:55,640 Speaker 2: kids menu and this was becoming a tread that those 284 00:16:56,600 --> 00:17:00,480 Speaker 2: kind of nostalgic comfort foods. Those aren't going anywhere, by 285 00:17:00,520 --> 00:17:04,159 Speaker 2: the way, those will always be around, but there was 286 00:17:04,240 --> 00:17:08,880 Speaker 2: kind of a shift towards those things that it started 287 00:17:08,960 --> 00:17:12,000 Speaker 2: to become more popular. Even McDonald's put out an adult 288 00:17:12,320 --> 00:17:16,679 Speaker 2: happy Meal. You remember that. Well, some of the chefs 289 00:17:16,680 --> 00:17:20,200 Speaker 2: and stuff and the techniques that were lost during that 290 00:17:20,240 --> 00:17:23,240 Speaker 2: period because it was just like just really playing towards 291 00:17:23,280 --> 00:17:26,280 Speaker 2: the nostalgic comfort foods, which I do love and I 292 00:17:26,280 --> 00:17:29,240 Speaker 2: don't think they'll go anywhere, but chefs are kind of 293 00:17:29,240 --> 00:17:31,560 Speaker 2: going back saying, hey, I want to express myself in 294 00:17:31,600 --> 00:17:34,879 Speaker 2: some techniques and don't want to keep repeating the simple 295 00:17:34,960 --> 00:17:38,960 Speaker 2: childhood favorites because really that's like they can do blindfolding 296 00:17:39,800 --> 00:17:42,840 Speaker 2: chicken and waffles. Now, hear me out on this one. 297 00:17:44,160 --> 00:17:47,199 Speaker 2: Chicken and waffles will never go away. But just like 298 00:17:47,280 --> 00:17:50,399 Speaker 2: the cupcake fad that I told you about, people started 299 00:17:50,400 --> 00:17:55,080 Speaker 2: putting chicken and waffles together on everything, and they executed 300 00:17:55,119 --> 00:18:01,560 Speaker 2: it poorly. It was greasy, it was nasty, the ratios 301 00:18:01,600 --> 00:18:04,639 Speaker 2: were off. You just have to go to where they 302 00:18:04,680 --> 00:18:10,000 Speaker 2: do it right, you know, and those things uh Rosco's, 303 00:18:10,080 --> 00:18:12,480 Speaker 2: I mean, it's you know, you're not going to compare 304 00:18:12,520 --> 00:18:15,640 Speaker 2: to them the classics and the way it's done properly. 305 00:18:16,000 --> 00:18:20,119 Speaker 2: I've had a lot of really bad concoctions that people 306 00:18:20,680 --> 00:18:23,040 Speaker 2: their take on chicken and waffles, which I say, it's 307 00:18:23,080 --> 00:18:26,240 Speaker 2: just you don't it doesn't need to be elevated that way, 308 00:18:26,520 --> 00:18:29,840 Speaker 2: or it doesn't need to be you know, made like 309 00:18:29,920 --> 00:18:33,240 Speaker 2: fair food where it's just too greasy and stuff like that. 310 00:18:33,320 --> 00:18:36,080 Speaker 2: So that's for some of the food stuff. As far 311 00:18:36,119 --> 00:18:40,399 Speaker 2: as design and restaurants, you know, I've i have mixed 312 00:18:40,400 --> 00:18:43,080 Speaker 2: feelings about some of the ways that restaurants are done. 313 00:18:43,160 --> 00:18:45,600 Speaker 2: Sometimes you can tell that it's like one company doing 314 00:18:45,600 --> 00:18:46,240 Speaker 2: the designing. 315 00:18:46,280 --> 00:18:47,720 Speaker 1: It's like enough, you. 316 00:18:47,680 --> 00:18:54,640 Speaker 2: Know, ship lap or barns, barnwood, old barn wood and 317 00:18:55,440 --> 00:18:59,480 Speaker 2: these things. It's you You either are doing a theme 318 00:18:59,560 --> 00:19:01,919 Speaker 2: for the for the kitch or for the sense of 319 00:19:01,960 --> 00:19:08,159 Speaker 2: the theme, or you're just making it cozy and comfortable. 320 00:19:09,760 --> 00:19:11,960 Speaker 2: But a lot of these things are falling away. So 321 00:19:12,000 --> 00:19:14,840 Speaker 2: those Instagram interiors that they call them, those things that 322 00:19:14,840 --> 00:19:18,240 Speaker 2: people just want to take pictures of. If you do 323 00:19:18,320 --> 00:19:21,680 Speaker 2: something where it overstates the food, where people are coming 324 00:19:21,760 --> 00:19:25,280 Speaker 2: to take pictures of it rather than be in that moment, 325 00:19:25,600 --> 00:19:33,200 Speaker 2: then it's just overdesigned. It's overthought. It's not a theme park. 326 00:19:34,400 --> 00:19:40,720 Speaker 2: So the neon signs, the fake greenery walls, the oversized furniture, 327 00:19:40,720 --> 00:19:43,720 Speaker 2: They're going back to a simplicity that used to be big, 328 00:19:44,480 --> 00:19:50,359 Speaker 2: that is inspired by a residents warrant, the comfort inviting, 329 00:19:51,680 --> 00:19:54,720 Speaker 2: so thoughtful Space twenty twenty six design is going to 330 00:19:54,720 --> 00:19:59,120 Speaker 2: focus on that comfort connection again. We're really coming out 331 00:19:59,160 --> 00:20:03,000 Speaker 2: of COVID natural materials, the wood, the linen. 332 00:20:03,200 --> 00:20:03,840 Speaker 1: Terra cotta. 333 00:20:04,600 --> 00:20:07,520 Speaker 2: Uh, you know, they're gonna start managing the noise some 334 00:20:07,560 --> 00:20:11,680 Speaker 2: of these places purposely to put these panels into kind 335 00:20:11,720 --> 00:20:15,320 Speaker 2: of bounce sound down so it sounded active and can't 336 00:20:15,320 --> 00:20:18,040 Speaker 2: stand that. I don't want to be screaming at somebody 337 00:20:18,320 --> 00:20:19,840 Speaker 2: that I'm having a meal with. I want to talk 338 00:20:19,880 --> 00:20:23,920 Speaker 2: about the meal. And yes, greenery is still gonna be there, 339 00:20:23,920 --> 00:20:29,320 Speaker 2: but it's gonna be more mindful. Okay, those fake you know, 340 00:20:29,440 --> 00:20:35,000 Speaker 2: greenery walls are out. Signature trees are gonna come in, 341 00:20:35,000 --> 00:20:38,080 Speaker 2: olive ficus, They're going to be used sculptures. They're going 342 00:20:38,160 --> 00:20:43,040 Speaker 2: to anchor create this grounded vibe welcoming environments. But not 343 00:20:43,160 --> 00:20:45,320 Speaker 2: just the show pieces where people want to come in, 344 00:20:45,440 --> 00:20:49,920 Speaker 2: take a picture and leave. That's just that's just speaking 345 00:20:50,000 --> 00:20:52,320 Speaker 2: louder than the food. You want to come in, you 346 00:20:52,320 --> 00:20:55,200 Speaker 2: want to be you want to have comfortable chairs, want 347 00:20:55,280 --> 00:20:58,919 Speaker 2: accessibility to things. Don't want to feel like you're on 348 00:20:59,040 --> 00:21:04,760 Speaker 2: top of people next to you. That's always uncomfortable. If 349 00:21:04,760 --> 00:21:06,960 Speaker 2: I can snack on what somebody's having next to me 350 00:21:07,080 --> 00:21:10,800 Speaker 2: that's too close, reach over and grab their food. So 351 00:21:10,960 --> 00:21:13,919 Speaker 2: these are some changes for twenty twenty six. Many of them. 352 00:21:13,960 --> 00:21:17,800 Speaker 2: I'm like, bring it. I'm ready, all right, go nowhere. 353 00:21:17,920 --> 00:21:23,960 Speaker 2: We got much to get into dry January. It's thinning out, 354 00:21:24,000 --> 00:21:27,040 Speaker 2: but not for the reasons you may think, so stick 355 00:21:27,080 --> 00:21:29,240 Speaker 2: around and I'll tell you why. It's the Fork Report. 356 00:21:29,280 --> 00:21:30,120 Speaker 2: I'm Neil Savedra. 357 00:21:30,720 --> 00:21:33,679 Speaker 4: You're listening to the Fork Report with Nil Savedra on 358 00:21:33,800 --> 00:21:36,240 Speaker 4: demand from KFI AM six forty. 359 00:21:37,800 --> 00:21:42,920 Speaker 2: Neil Savadra here, your friendly neighborhood Fork Reporter at your cervix. 360 00:21:43,880 --> 00:21:48,719 Speaker 2: Old joke, any Neil Savedra here with the Fork Report. 361 00:21:48,960 --> 00:21:53,560 Speaker 2: Happy to be with you for those asking again. Still 362 00:21:54,240 --> 00:21:57,399 Speaker 2: social media wise, Fork Reporter is where you can find 363 00:21:57,400 --> 00:22:01,360 Speaker 2: me on most of the time on Instagram. If you're 364 00:22:01,400 --> 00:22:04,520 Speaker 2: curious about the creative side of me, like stuff I 365 00:22:04,560 --> 00:22:07,120 Speaker 2: like to make, can fix and that stuff and you're 366 00:22:07,119 --> 00:22:09,720 Speaker 2: an artist particularly, or you like watching that type of thing, 367 00:22:10,000 --> 00:22:12,280 Speaker 2: or you're a maker, I sure would like to connect 368 00:22:12,320 --> 00:22:15,159 Speaker 2: with you on my other Instagram, which is sav Co 369 00:22:15,640 --> 00:22:21,920 Speaker 2: Industries saa V like the first four letters of my 370 00:22:22,040 --> 00:22:26,480 Speaker 2: last name, sav Co COO like an old timing company, 371 00:22:26,560 --> 00:22:31,040 Speaker 2: Savco Industries, And that's for some of the stuff in 372 00:22:31,080 --> 00:22:34,520 Speaker 2: projects I'm doing. Twenty twenty six, I am going to 373 00:22:34,560 --> 00:22:38,040 Speaker 2: start building a full size R two D two. I'm 374 00:22:38,080 --> 00:22:41,160 Speaker 2: working on modifying one now, but it's not completely full 375 00:22:41,200 --> 00:22:46,280 Speaker 2: size and it's it's really it's a holiday animatronic that 376 00:22:46,359 --> 00:22:50,120 Speaker 2: came out of home depot that was really hard to get, 377 00:22:50,160 --> 00:22:55,119 Speaker 2: hard to find actually, and so I'm modifying that as 378 00:22:55,119 --> 00:22:59,040 Speaker 2: for fun, but I really want to build one from 379 00:22:59,080 --> 00:23:02,879 Speaker 2: scratch and I'll be starting that soon. I'm doing getting 380 00:23:02,920 --> 00:23:05,800 Speaker 2: all the pieces and parts together as well as other projects. 381 00:23:05,840 --> 00:23:08,359 Speaker 2: So if you like that type thing or you like 382 00:23:08,440 --> 00:23:11,040 Speaker 2: building fixing, I'd should like to follow you as well 383 00:23:11,640 --> 00:23:13,879 Speaker 2: on the Savco Industries one. And of course, if you 384 00:23:13,920 --> 00:23:16,880 Speaker 2: want to connect with us during the show, you can 385 00:23:16,920 --> 00:23:20,919 Speaker 2: always hit us up on the talk back, which is 386 00:23:21,000 --> 00:23:24,280 Speaker 2: if you're listening to iHeart listening to us on iHeartRadio, 387 00:23:25,920 --> 00:23:28,800 Speaker 2: you just go on there. There's a little red button 388 00:23:28,840 --> 00:23:31,440 Speaker 2: with a microphone icon on it. It gives us about thirty 389 00:23:31,440 --> 00:23:34,600 Speaker 2: seconds to tell us something and it will come right 390 00:23:34,640 --> 00:23:35,200 Speaker 2: to my feed. 391 00:23:35,200 --> 00:23:36,000 Speaker 1: I'll be able to see it. 392 00:23:36,320 --> 00:23:39,239 Speaker 2: Like David, he hit me up because they said who 393 00:23:39,280 --> 00:23:42,960 Speaker 2: smokes anymore? That came up with something like smoker's breath. 394 00:23:43,000 --> 00:23:46,720 Speaker 2: I think it was Zelman's like who smokes? But you know, 395 00:23:46,920 --> 00:23:50,280 Speaker 2: I'm in a bubble here in southern California and you 396 00:23:50,400 --> 00:23:54,440 Speaker 2: just don't see it anywhere. But I'm like, even in cars, 397 00:23:54,720 --> 00:23:57,560 Speaker 2: I when I see something, someone's smoking. I saw somebody 398 00:23:57,560 --> 00:23:59,480 Speaker 2: walking with a cigarette in their hand the other day and. 399 00:23:59,720 --> 00:24:00,359 Speaker 1: Not a joint. 400 00:24:00,480 --> 00:24:02,320 Speaker 2: I see that too, but you can tell the difference. 401 00:24:03,080 --> 00:24:05,720 Speaker 2: And I was like, whoa, I haven't seen that long time. 402 00:24:05,920 --> 00:24:08,359 Speaker 2: But when we went to Italy or you go to 403 00:24:08,440 --> 00:24:13,520 Speaker 2: Vegas or something, and you're like, holy smokes cigarettes everywhere, 404 00:24:13,520 --> 00:24:16,680 Speaker 2: But I'm not used to it. So, yes, David, you're 405 00:24:16,720 --> 00:24:21,639 Speaker 2: in Washington State, Yes there's probably smokers there, but I 406 00:24:21,720 --> 00:24:24,760 Speaker 2: just don't see it. Then someone asked about the synthetic 407 00:24:24,840 --> 00:24:27,280 Speaker 2: truffle oil. If you look on the can, it will say, 408 00:24:27,280 --> 00:24:29,960 Speaker 2: so you'll see the chemicals in there. It'll say made 409 00:24:29,960 --> 00:24:33,480 Speaker 2: with I've never seen white truffle oil that wasn't garbage. 410 00:24:34,440 --> 00:24:38,080 Speaker 2: That's be honest to God true. So I just don't 411 00:24:38,280 --> 00:24:39,840 Speaker 2: get it. I don't buy it. 412 00:24:42,160 --> 00:24:44,320 Speaker 1: Someone said that the joke got stepped on today. 413 00:24:44,880 --> 00:24:49,119 Speaker 2: I'm assuming you're listening online then that we don't have 414 00:24:49,160 --> 00:24:53,159 Speaker 2: really any control about that. Sometimes they do things if 415 00:24:53,200 --> 00:24:56,080 Speaker 2: there's a spot or something. I don't know how that works, 416 00:24:56,119 --> 00:24:59,200 Speaker 2: but it'll step on it. So sorry about that. Where 417 00:24:59,200 --> 00:25:01,360 Speaker 2: can I get a copy that Shepherd's Pie recipe? 418 00:25:01,480 --> 00:25:01,840 Speaker 1: You know what? 419 00:25:02,000 --> 00:25:06,040 Speaker 2: We should probably post this. I'll make sure that we 420 00:25:06,119 --> 00:25:10,720 Speaker 2: get this up and on. But it's from the Shepherd's 421 00:25:10,760 --> 00:25:15,000 Speaker 2: Pie recipe is from Delish D E L I s 422 00:25:15,280 --> 00:25:21,520 Speaker 2: H dot com and the name of the recipe the 423 00:25:21,520 --> 00:25:25,920 Speaker 2: header that you want to search for is best Shepherd's Pie. 424 00:25:26,600 --> 00:25:28,320 Speaker 1: But I really like the breakdown. 425 00:25:28,359 --> 00:25:30,879 Speaker 2: And that's what I'm going to use this weekend to 426 00:25:30,960 --> 00:25:33,800 Speaker 2: make some Shepherd's pie. So thanks for hitting us up 427 00:25:33,880 --> 00:25:37,600 Speaker 2: on the talkback. All right, let's get into dry January. 428 00:25:37,920 --> 00:25:41,040 Speaker 2: Shall we go dry January? So if you're not familiar 429 00:25:41,080 --> 00:25:42,840 Speaker 2: with that, that means that people say, hey, I'm not 430 00:25:42,880 --> 00:25:46,600 Speaker 2: going to drink this January. It's great in concept, just 431 00:25:46,640 --> 00:25:48,919 Speaker 2: to you know, say hey, this is not something I'm 432 00:25:48,920 --> 00:25:52,479 Speaker 2: going to do now. Doctors and the like have come 433 00:25:52,520 --> 00:25:54,520 Speaker 2: out and said, hey, and nutritionists, if you're going to 434 00:25:54,600 --> 00:25:58,400 Speaker 2: do this, you're better off just thinning down how much 435 00:25:58,440 --> 00:26:01,960 Speaker 2: you drink every month. It's going to be a more 436 00:26:02,000 --> 00:26:07,840 Speaker 2: sustained benefit than just going cold turkey for a month. 437 00:26:07,880 --> 00:26:10,000 Speaker 2: And then what ends up happening is we end up 438 00:26:10,080 --> 00:26:13,080 Speaker 2: drinking more than the other months. I knew someone who 439 00:26:13,160 --> 00:26:16,840 Speaker 2: did that. She was very much like, man, I'm doing 440 00:26:16,880 --> 00:26:21,320 Speaker 2: dry January. But man, after January, every one of her 441 00:26:21,359 --> 00:26:24,560 Speaker 2: posts i'd see, because I just didn't see her often 442 00:26:24,600 --> 00:26:30,320 Speaker 2: in person, I'd be like, holy hell, It's like, wow, 443 00:26:30,400 --> 00:26:32,400 Speaker 2: you're making up for that January. 444 00:26:32,760 --> 00:26:35,040 Speaker 1: I guess that's why we don't hang out. Who knows, 445 00:26:35,200 --> 00:26:37,080 Speaker 1: But that happens. 446 00:26:37,160 --> 00:26:39,479 Speaker 2: So there's some people that take to it, and then 447 00:26:39,480 --> 00:26:41,919 Speaker 2: they go, gosh, I'm never gonna I'm gonna cut this 448 00:26:41,960 --> 00:26:47,679 Speaker 2: out completely. And that's good, but dry January sometimes can 449 00:26:47,720 --> 00:26:50,359 Speaker 2: be better if you pepper it. Now we're finding that 450 00:26:50,520 --> 00:26:54,320 Speaker 2: gen Z they're living what they referred to, and I'll 451 00:26:54,320 --> 00:26:57,439 Speaker 2: tell you why. I laugh about that. A life style 452 00:26:57,680 --> 00:27:04,439 Speaker 2: of sobriety. So sobriety is becoming a big thing for 453 00:27:04,560 --> 00:27:08,040 Speaker 2: gen Z Now, I think it's not sobriety. What they 454 00:27:08,119 --> 00:27:12,800 Speaker 2: mean is they're not drinking alcohol. So more and more, 455 00:27:12,960 --> 00:27:17,840 Speaker 2: this new generation is increasingly skipping the challenge of dry 456 00:27:17,920 --> 00:27:22,120 Speaker 2: January because they're just drinking less across the board. It's 457 00:27:22,320 --> 00:27:24,959 Speaker 2: just not their thing. It's not like going out and 458 00:27:25,040 --> 00:27:27,399 Speaker 2: partying in the same way or having drinks in the 459 00:27:27,400 --> 00:27:31,800 Speaker 2: same way in the same sense. This generation just isn't 460 00:27:32,960 --> 00:27:37,600 Speaker 2: thrilled about it. It's it is not the focus like 461 00:27:37,640 --> 00:27:41,840 Speaker 2: it has been with generations in the past. The declining 462 00:27:41,920 --> 00:27:46,240 Speaker 2: rates between twenty one and twenty twenty three are moving. 463 00:27:46,400 --> 00:27:49,080 Speaker 2: The number of young adults ages eighteen to thirty four 464 00:27:50,040 --> 00:27:54,480 Speaker 2: who reportedly reported having at least one drink in the 465 00:27:54,520 --> 00:27:58,080 Speaker 2: past week dropped by eleven percent. That may not seem 466 00:27:58,160 --> 00:28:00,560 Speaker 2: like a whole lot, but really when you track the 467 00:28:01,240 --> 00:28:04,600 Speaker 2: whole thing across the board, that's actually a pretty big 468 00:28:04,680 --> 00:28:09,280 Speaker 2: dip to have that kind of change, and that the 469 00:28:09,600 --> 00:28:15,120 Speaker 2: shift is becoming more prominent and more and more we're 470 00:28:15,160 --> 00:28:21,320 Speaker 2: seeing that this generation CE has a definitive lifestyle change, 471 00:28:21,359 --> 00:28:24,960 Speaker 2: not just the January. We're going to cut back or 472 00:28:25,000 --> 00:28:27,960 Speaker 2: we're going to not make this a huge part. 473 00:28:27,800 --> 00:28:28,359 Speaker 1: Of the year. 474 00:28:30,080 --> 00:28:32,240 Speaker 2: You know, maybe they wanted to drink their last big 475 00:28:32,320 --> 00:28:36,439 Speaker 2: drink during the New Year's Eve or something like that. 476 00:28:36,480 --> 00:28:38,600 Speaker 2: We're not seeing that the same way. This is something 477 00:28:38,600 --> 00:28:42,560 Speaker 2: that is permeating into the rest of their experience on 478 00:28:42,640 --> 00:28:46,520 Speaker 2: eating and consumption, and we see that in restaurants, and 479 00:28:46,600 --> 00:28:51,640 Speaker 2: more and more restaurants are combating this with low ABV 480 00:28:52,080 --> 00:28:57,040 Speaker 2: or zero ABV drinks that's alcohol by volume, so either 481 00:28:57,080 --> 00:29:00,120 Speaker 2: there's less alcohol in them or no alcohol in them. 482 00:29:00,240 --> 00:29:05,640 Speaker 2: Then the FYI a little tip there. That doesn't mean 483 00:29:05,680 --> 00:29:08,080 Speaker 2: that the drinks are going to be cheaper without alcohol. 484 00:29:08,520 --> 00:29:12,920 Speaker 2: It still takes the skill to create a drink and 485 00:29:14,240 --> 00:29:18,479 Speaker 2: mix it properly even without the alcohol. So you're going 486 00:29:18,520 --> 00:29:20,200 Speaker 2: to probably be paying the same as you would for 487 00:29:20,320 --> 00:29:22,960 Speaker 2: regular cocktail. And I know that confuses a lot of people. 488 00:29:23,400 --> 00:29:29,040 Speaker 2: Unless you make cocktails, then you know that what goes 489 00:29:29,080 --> 00:29:31,440 Speaker 2: into it is the same whether you're shaking it with 490 00:29:31,480 --> 00:29:32,400 Speaker 2: alcohol in there or not. 491 00:29:32,440 --> 00:29:34,800 Speaker 1: It's not just the ingredient your pa paying for. 492 00:29:35,000 --> 00:29:38,000 Speaker 2: All. Right, we come back, I'll break down really what's 493 00:29:38,040 --> 00:29:41,280 Speaker 2: going on and what it means. I think it's a 494 00:29:41,280 --> 00:29:45,120 Speaker 2: bigger problem, not a salvation, but we'll get into that 495 00:29:45,400 --> 00:29:49,440 Speaker 2: when come back as dry jen in January has become 496 00:29:49,440 --> 00:29:51,960 Speaker 2: a lifestyle period for the Generation Z. 497 00:29:52,720 --> 00:29:53,440 Speaker 1: It's the Fork. 498 00:29:53,280 --> 00:29:56,280 Speaker 2: Report on Neil Savedra KFI AM six forty. 499 00:29:56,520 --> 00:29:59,520 Speaker 4: You're listening to The Fork Report with Neil Savedra on 500 00:29:59,600 --> 00:30:02,120 Speaker 4: demand from KFI AM six forty. 501 00:30:04,280 --> 00:30:08,760 Speaker 2: Rainy Saturday in many parts of the Southland today and 502 00:30:08,920 --> 00:30:11,880 Speaker 2: I'm having it. I'm having it. I'm mad at that, 503 00:30:12,240 --> 00:30:16,080 Speaker 2: a little bit of rain coming out of the holidays 504 00:30:16,160 --> 00:30:21,680 Speaker 2: and it just is cozy. Loves it cozy, and I'm 505 00:30:21,760 --> 00:30:24,880 Speaker 2: enjoying that. But I hope everybody's staying safe because people 506 00:30:25,040 --> 00:30:31,320 Speaker 2: are stupid when they drive in southern California everywhere all 507 00:30:31,440 --> 00:30:35,920 Speaker 2: the time. Dumb dumb, dumb dummies, dumb dummies. AnyWho. Back 508 00:30:35,960 --> 00:30:38,520 Speaker 2: to the show, shall we go talking about dry January 509 00:30:38,560 --> 00:30:42,320 Speaker 2: and how gen Z and the lifestyle of sobriety seems 510 00:30:42,360 --> 00:30:45,080 Speaker 2: to be more than just dry January. They've moved on 511 00:30:45,160 --> 00:30:47,640 Speaker 2: and now it's becoming a more and more of a thing. 512 00:30:47,680 --> 00:30:51,000 Speaker 2: Declining rates between two thousand and one and twenty twenty three, 513 00:30:51,080 --> 00:30:53,360 Speaker 2: the number of young adults and that's the category of 514 00:30:53,400 --> 00:30:57,800 Speaker 2: eighteen to thirty four who reported having at least one 515 00:30:57,880 --> 00:31:00,280 Speaker 2: drink in the past week dropped by eleven percent, which 516 00:31:00,360 --> 00:31:03,120 Speaker 2: is fairly significant. And then I brought up the fact 517 00:31:03,560 --> 00:31:06,320 Speaker 2: that there are things called mocktails, and that is the 518 00:31:06,360 --> 00:31:10,160 Speaker 2: popularity of this low ABV alcohol by volume or zero 519 00:31:10,320 --> 00:31:15,320 Speaker 2: ABV alcohol by volume becoming more popular. And I made 520 00:31:15,360 --> 00:31:19,640 Speaker 2: the comment that don't be surprised that they still cost 521 00:31:19,680 --> 00:31:24,080 Speaker 2: the same. And then Bill called in from San Diego 522 00:31:24,440 --> 00:31:27,520 Speaker 2: on the old talkback hotline. There, for those of you 523 00:31:27,560 --> 00:31:30,000 Speaker 2: who listened to us on the iHeartRadio app, you'll see 524 00:31:30,040 --> 00:31:32,840 Speaker 2: a little red button with a microphone icon on it 525 00:31:33,000 --> 00:31:35,200 Speaker 2: that gives you thirty seconds to send us a message. 526 00:31:35,280 --> 00:31:36,840 Speaker 2: I don't think you can hear it if I play 527 00:31:36,880 --> 00:31:40,360 Speaker 2: it through my computer here, but I'll synopsize what Bill 528 00:31:40,400 --> 00:31:42,400 Speaker 2: and San Diego said. He's very kind. He said, he 529 00:31:42,440 --> 00:31:44,120 Speaker 2: loves the show. And you know what, Bill, I just 530 00:31:44,160 --> 00:31:46,400 Speaker 2: talked to the show. He loves you too. I think 531 00:31:46,400 --> 00:31:47,200 Speaker 2: we've got a match. 532 00:31:48,680 --> 00:31:49,200 Speaker 1: He said. 533 00:31:49,440 --> 00:31:53,280 Speaker 2: He's not buying into the mocktails costing the same as cocktails. 534 00:31:53,280 --> 00:31:55,160 Speaker 2: He goes to the example if you buy a two 535 00:31:55,200 --> 00:31:58,200 Speaker 2: liter container of diet coke or regular coke, it's less 536 00:31:58,200 --> 00:32:00,520 Speaker 2: than three bucks. But if you buy a two leader 537 00:32:00,560 --> 00:32:02,920 Speaker 2: container whiskey, I want to know where you get your whiskey. 538 00:32:03,440 --> 00:32:08,200 Speaker 2: It's like a thirty to forty bucks or so, right sixty. 539 00:32:08,440 --> 00:32:12,280 Speaker 2: If the alcohol is really you know, high end alcohol 540 00:32:12,280 --> 00:32:16,560 Speaker 2: is more expensive. Yes, that is correct. However, the assumption 541 00:32:16,840 --> 00:32:24,040 Speaker 2: is they're not replacing that with higher end ingredients. Now, 542 00:32:24,080 --> 00:32:32,640 Speaker 2: there are other ingredients, special juices or herbs and spices 543 00:32:32,720 --> 00:32:35,680 Speaker 2: and things that they're putting into these drinks. This isn't 544 00:32:35,760 --> 00:32:38,200 Speaker 2: just like, hey, here's a you know, a diet coke 545 00:32:38,280 --> 00:32:39,280 Speaker 2: and some lemon juice. 546 00:32:39,280 --> 00:32:41,120 Speaker 1: That's a mocktail. That's not what I'm saying. 547 00:32:41,800 --> 00:32:44,680 Speaker 2: And some are less expensive because the cost of the 548 00:32:44,720 --> 00:32:49,760 Speaker 2: alcohol is not there. But the assumption that that mocktail 549 00:32:50,200 --> 00:32:51,920 Speaker 2: is going to be made with a couple of crappy 550 00:32:52,000 --> 00:32:55,160 Speaker 2: juices and say, hey, this is a cocktail is wrong. 551 00:32:55,400 --> 00:32:59,360 Speaker 2: There are still things in it where they have alcohol 552 00:32:59,720 --> 00:33:03,920 Speaker 2: less bidders, which can be expensive. There are other ingredients 553 00:33:03,960 --> 00:33:08,280 Speaker 2: that are replacing that expensive alcohol with expensive things that 554 00:33:08,440 --> 00:33:12,880 Speaker 2: make the cocktail like a cocktail. They give it flavor 555 00:33:13,000 --> 00:33:16,960 Speaker 2: and depth and complexity. So don't assume that just because 556 00:33:17,000 --> 00:33:19,040 Speaker 2: it doesn't have the expensive alcohol that it doesn't have 557 00:33:19,080 --> 00:33:22,360 Speaker 2: expensive ingredients in it. It most certainly does. Bill I 558 00:33:22,360 --> 00:33:25,240 Speaker 2: think it's a legitimate question and one that raised my 559 00:33:25,560 --> 00:33:30,360 Speaker 2: eyebrought first until I started talking to bartenders and mixologists 560 00:33:30,400 --> 00:33:32,440 Speaker 2: who are saying, no, these are the things we're doing, 561 00:33:32,960 --> 00:33:37,120 Speaker 2: and sometimes it deals with a different kind of fermentation, 562 00:33:37,360 --> 00:33:40,960 Speaker 2: or it deals with certain things that to bring out, 563 00:33:41,520 --> 00:33:47,239 Speaker 2: you know, more flavors and textures and things like that. 564 00:33:49,680 --> 00:33:54,640 Speaker 2: But oh, someone says, hey, man, I love Zelmans. Did 565 00:33:54,680 --> 00:33:58,480 Speaker 2: you know that the website now has speariment Zelmans. Yes, 566 00:33:59,160 --> 00:34:02,480 Speaker 2: so for those of you who waited for a long 567 00:34:02,520 --> 00:34:04,880 Speaker 2: time because they only had a small batch at one point, 568 00:34:05,720 --> 00:34:09,160 Speaker 2: there is spearmint Zelman's now on the website that you 569 00:34:09,200 --> 00:34:12,279 Speaker 2: can get. I don't know if it's limited. To be 570 00:34:12,280 --> 00:34:14,400 Speaker 2: honest with you, I like the spearmint. 571 00:34:15,360 --> 00:34:15,879 Speaker 1: I like the. 572 00:34:15,800 --> 00:34:19,799 Speaker 2: Peppermint more personally. The spearment's a little sweeter. The peppermint one, 573 00:34:19,840 --> 00:34:22,400 Speaker 2: to me, really gives that kind of I don't know 574 00:34:22,560 --> 00:34:24,560 Speaker 2: what I'm looking for is give me just a tiny 575 00:34:24,600 --> 00:34:27,160 Speaker 2: bit of burn I think in my mouth that I like. 576 00:34:27,960 --> 00:34:31,120 Speaker 2: But yes, thanks for pointing that out. That is absolutely 577 00:34:31,280 --> 00:34:36,000 Speaker 2: true at Zolman's dot com. Okay, so beyond the trend, 578 00:34:36,160 --> 00:34:39,600 Speaker 2: experts are looking at this new drop in gen z 579 00:34:39,880 --> 00:34:41,920 Speaker 2: and the lifestyle of so called sobriety. 580 00:34:41,960 --> 00:34:42,480 Speaker 1: Sobriety. 581 00:34:42,520 --> 00:34:44,399 Speaker 2: The reason why I say so called, the reason why 582 00:34:44,440 --> 00:34:47,640 Speaker 2: I laugh at this is even though mocktail popularity is 583 00:34:47,640 --> 00:34:51,600 Speaker 2: on the rise of zero proof alcohol alcoholic drinks, and 584 00:34:51,640 --> 00:34:59,400 Speaker 2: by the way, there are alcohol alcohol free booze now 585 00:34:59,640 --> 00:35:02,040 Speaker 2: it's so keep in mind that's going to cost the same. 586 00:35:02,080 --> 00:35:04,240 Speaker 2: It still goes from the same process. They just remove 587 00:35:04,280 --> 00:35:07,480 Speaker 2: the alcohol, so you can get whiskeys that have great 588 00:35:07,560 --> 00:35:10,319 Speaker 2: flavor that don't have alcohol in them. 589 00:35:10,400 --> 00:35:13,399 Speaker 1: So these are the things that I'm saying are being replaced. 590 00:35:13,440 --> 00:35:16,880 Speaker 2: So the cocktails aren't going to be cheaper because they 591 00:35:16,920 --> 00:35:20,160 Speaker 2: don't have alcohol in there. They're still using high end ingredients. 592 00:35:20,600 --> 00:35:23,799 Speaker 2: The thing that I laugh about these so called sobriety 593 00:35:23,840 --> 00:35:28,120 Speaker 2: things with gen Z is in California, that's crap. They're 594 00:35:28,200 --> 00:35:33,799 Speaker 2: not sober, they're just not drinking alcohol. The California sobriety 595 00:35:33,840 --> 00:35:42,360 Speaker 2: trend is really just removing alcohol with pot. They're using CBD, 596 00:35:42,560 --> 00:35:46,560 Speaker 2: they're using it in gummies, they're using cannabis, smoking it. 597 00:35:47,000 --> 00:35:49,480 Speaker 1: Eating it, using edibles. 598 00:35:49,840 --> 00:35:54,480 Speaker 2: The reason why I prefer alcohol is because we have 599 00:35:54,640 --> 00:35:58,000 Speaker 2: better systems in place for seeing when someone using I 600 00:35:58,040 --> 00:36:02,040 Speaker 2: see people smoking and smell it all the time on 601 00:36:02,080 --> 00:36:03,800 Speaker 2: the streets all the time. 602 00:36:04,880 --> 00:36:05,200 Speaker 1: You can't. 603 00:36:05,320 --> 00:36:07,279 Speaker 2: If you did try to do that with alcohol, you 604 00:36:07,360 --> 00:36:09,320 Speaker 2: get popped very quickly. 605 00:36:10,560 --> 00:36:13,200 Speaker 1: Same with driving. It's harder to tell. 606 00:36:13,280 --> 00:36:17,400 Speaker 2: There's not a specific sobriety test that I'm aware of. No, 607 00:36:17,600 --> 00:36:20,959 Speaker 2: as far as you know, breath analyzing and stuff like that. 608 00:36:21,520 --> 00:36:24,680 Speaker 2: Certainly they can see. There's certain tests they can do, 609 00:36:24,760 --> 00:36:28,040 Speaker 2: like physical tests. Possibly they can do. But until we 610 00:36:28,080 --> 00:36:32,000 Speaker 2: get a better testing system, I think that more people 611 00:36:32,000 --> 00:36:36,120 Speaker 2: can get away with being high than they can't alcohol. 612 00:36:36,239 --> 00:36:39,000 Speaker 2: So to me, I don't see it as a sobriety trend. 613 00:36:39,040 --> 00:36:42,160 Speaker 2: I just see it as people not getting high from alcohol. 614 00:36:42,160 --> 00:36:47,520 Speaker 2: They're getting high on other things. So even though fifty 615 00:36:47,520 --> 00:36:50,960 Speaker 2: eight percent of gen z ers are reporting on drinking 616 00:36:51,080 --> 00:36:54,200 Speaker 2: less in twenty twenty five, when the new year came around, 617 00:36:54,280 --> 00:36:57,399 Speaker 2: then they said it was going to help their mental health, 618 00:36:57,440 --> 00:36:58,200 Speaker 2: and I believe that. 619 00:36:58,680 --> 00:37:02,279 Speaker 1: I believe that drink less than ever before. I just 620 00:37:02,360 --> 00:37:03,200 Speaker 1: go in patterns. 621 00:37:04,360 --> 00:37:08,880 Speaker 2: You know, I probably drank a life's worth of alcohol 622 00:37:08,960 --> 00:37:14,120 Speaker 2: during COVID, you know, But then you just it can 623 00:37:14,120 --> 00:37:17,960 Speaker 2: get boring. So unless it's attached to something, every once 624 00:37:17,960 --> 00:37:20,799 Speaker 2: in a while, I'll have a pop when I'm grilling outside, 625 00:37:20,960 --> 00:37:22,880 Speaker 2: I just like that. Or when I'm tooling around, not 626 00:37:22,920 --> 00:37:25,280 Speaker 2: with power tools, but when I'm tinkering in my shop 627 00:37:25,320 --> 00:37:28,640 Speaker 2: with my hands. Again, if I'm not using power tools 628 00:37:28,719 --> 00:37:33,279 Speaker 2: or anything, I'll sit there and sip on something. But 629 00:37:34,320 --> 00:37:38,120 Speaker 2: sometimes it's just it's just not worth it, you know, 630 00:37:38,520 --> 00:37:42,800 Speaker 2: as you get older, it just has consequences. It's just 631 00:37:42,880 --> 00:37:46,320 Speaker 2: your body doesn't feel as great. So anyways, that seems 632 00:37:46,360 --> 00:37:48,160 Speaker 2: to be the pattern of the younger folks. We'll see 633 00:37:48,200 --> 00:37:51,600 Speaker 2: if it takes. And really, if you're just replacing one 634 00:37:51,680 --> 00:37:54,400 Speaker 2: drug with another, I'm not sure if that's that impressive. 635 00:37:54,880 --> 00:37:56,799 Speaker 2: All Right, The Mac and Cheese wars are all and 636 00:37:56,840 --> 00:37:59,799 Speaker 2: I'll tell you more about that and a mac and 637 00:38:00,440 --> 00:38:03,200 Speaker 2: that is on the market that seems to be pushing 638 00:38:03,239 --> 00:38:06,600 Speaker 2: its way to the top. When we return, it's the Forkport. 639 00:38:06,719 --> 00:38:09,880 Speaker 2: I'm Neil Savedra. This is KFI heard everywhere on the 640 00:38:09,920 --> 00:38:14,080 Speaker 2: iHeartRadio app. You've been listening to the fork Report. You 641 00:38:14,080 --> 00:38:16,800 Speaker 2: can always hear us live on KFI AM six forty 642 00:38:16,960 --> 00:38:20,520 Speaker 2: two to five pm on Saturday and anytime on demand 643 00:38:20,800 --> 00:38:22,160 Speaker 2: on the iHeartRadio app.