1 00:00:00,480 --> 00:00:01,480 Speaker 1: Hey, it's Niel Savidri. 2 00:00:01,639 --> 00:00:05,400 Speaker 2: You're listening to KFIM sixty the four Report on demand 3 00:00:05,480 --> 00:00:06,840 Speaker 2: on the iHeartRadio app. 4 00:00:21,560 --> 00:00:25,599 Speaker 3: Let me did you had it? Let me teach you 5 00:00:25,600 --> 00:00:34,560 Speaker 3: had it. Let me teach you had it. It's like 6 00:00:34,640 --> 00:00:38,560 Speaker 3: a colon narage. Let me teach you had it. 7 00:00:40,600 --> 00:00:43,320 Speaker 4: Let me tut of say by. 8 00:00:44,040 --> 00:00:47,599 Speaker 2: M six forty live everywhere on the iHeartRadio app. Hey everybody, 9 00:00:47,600 --> 00:00:52,960 Speaker 2: Happy Saturday afternoon to you on this rainy Southland Saturday. 10 00:00:53,000 --> 00:00:54,520 Speaker 1: Please be safe. 11 00:00:54,640 --> 00:00:59,120 Speaker 2: I know that sounds stupid, but let's face it, we 12 00:00:59,280 --> 00:01:01,360 Speaker 2: suck in this South end when it comes to driving 13 00:01:01,440 --> 00:01:01,960 Speaker 2: in the rain. 14 00:01:02,600 --> 00:01:04,080 Speaker 1: We're always going to hurry all of that. 15 00:01:04,200 --> 00:01:07,520 Speaker 2: Stay off the roads if you can, and enjoy just 16 00:01:08,000 --> 00:01:12,440 Speaker 2: a nice rainy day here. Of course, any accidents issues, 17 00:01:12,560 --> 00:01:18,400 Speaker 2: road closures, or heaven forbid, any problems in the Altadena 18 00:01:18,520 --> 00:01:22,200 Speaker 2: area or in Palisades any of those places, or in 19 00:01:22,240 --> 00:01:24,640 Speaker 2: the mountains, we'll let you know about that as well. 20 00:01:24,680 --> 00:01:27,240 Speaker 2: But we continue to celebrate food as we do every 21 00:01:27,319 --> 00:01:32,200 Speaker 2: single Saturday on the Fork Report. Another classic wonderful gem 22 00:01:32,280 --> 00:01:36,520 Speaker 2: of a place here in southern California is the Serving Spoon. 23 00:01:36,800 --> 00:01:40,720 Speaker 2: And if you've not been, boy, are you missing out? 24 00:01:40,760 --> 00:01:44,759 Speaker 2: When it comes to stellar breakfasts and beyond. Let's welcome 25 00:01:44,800 --> 00:01:47,160 Speaker 2: back to the program. It's been a while. Jessica Bain 26 00:01:47,440 --> 00:01:52,240 Speaker 2: and Justin Johnson, owners of the Serving Spoon. How doy folks, 27 00:01:54,200 --> 00:01:58,440 Speaker 2: Hello on thanks for being flexible today. 28 00:01:58,560 --> 00:02:01,080 Speaker 1: What a bummer. It would have been so nice to. 29 00:02:01,360 --> 00:02:05,080 Speaker 2: See you folks, and of course always crossing my finger 30 00:02:05,160 --> 00:02:09,600 Speaker 2: for you guys to bring food anytime. How y'all doing. 31 00:02:09,720 --> 00:02:12,000 Speaker 2: How's everything going at the Serving Spoon right now? 32 00:02:15,520 --> 00:02:18,560 Speaker 4: Things are going well? We we are. We are kind 33 00:02:18,600 --> 00:02:21,120 Speaker 4: of bummed. We definitely had some plates ready for you, 34 00:02:22,520 --> 00:02:26,040 Speaker 4: but that's not the revenue in your face. Yeah you do, 35 00:02:27,800 --> 00:02:29,440 Speaker 4: but but yeah, things are going well. 36 00:02:30,120 --> 00:02:34,560 Speaker 5: Businesses, businesses doing doing, doing good, and we're just continuing to. 37 00:02:34,520 --> 00:02:35,679 Speaker 4: Get better and better every day. 38 00:02:36,680 --> 00:02:39,320 Speaker 2: You know, there has been things twenty twenty, you guys 39 00:02:39,360 --> 00:02:41,520 Speaker 2: were punched in the gut like a lot of places. 40 00:02:42,880 --> 00:02:48,160 Speaker 2: Being a local restaurant and having the love of your 41 00:02:48,240 --> 00:02:55,200 Speaker 2: neighbors helped, you know, bolster that the restaurant and this 42 00:02:55,360 --> 00:03:02,400 Speaker 2: place and community gathering. Right now, how have you folks stabilized? 43 00:03:02,480 --> 00:03:05,800 Speaker 2: Are you looking forward to Thanksgiving? Doing anything special people 44 00:03:05,840 --> 00:03:06,600 Speaker 2: need to know about. 45 00:03:07,000 --> 00:03:10,880 Speaker 6: Yes, we are looking forward to Thanksgiving, we actually have 46 00:03:11,200 --> 00:03:15,360 Speaker 6: our third annual breakfast giveaway at the restaurant, so we 47 00:03:15,400 --> 00:03:20,200 Speaker 6: are closed for business for Thanksgiving, but because our community 48 00:03:20,280 --> 00:03:22,800 Speaker 6: means so much to us, we actually on the day 49 00:03:22,840 --> 00:03:27,440 Speaker 6: of Thanksgiving will be giving out breakfast for free for 50 00:03:27,520 --> 00:03:29,720 Speaker 6: people to drive up and come in and grab their 51 00:03:29,720 --> 00:03:34,640 Speaker 6: breakfast or come out and grab their breakfast, and so 52 00:03:34,800 --> 00:03:38,200 Speaker 6: that you know, as families are cooking their meals for 53 00:03:38,280 --> 00:03:42,120 Speaker 6: Thanksgiving dinner and lunch, they will actually be able to 54 00:03:42,120 --> 00:03:44,760 Speaker 6: have some food that's not you know, the fast food 55 00:03:44,840 --> 00:03:47,280 Speaker 6: and you know, the cereal or the cold breakfast, so 56 00:03:47,280 --> 00:03:49,040 Speaker 6: they'll be able to come and get a hot breakfast 57 00:03:49,040 --> 00:03:52,280 Speaker 6: for the day. And the baby found my daughter in 58 00:03:52,400 --> 00:03:52,760 Speaker 6: the back. 59 00:03:55,000 --> 00:03:55,800 Speaker 1: Yeah. 60 00:03:56,040 --> 00:03:59,800 Speaker 2: So the funny thing is it's like a wedding, you 61 00:03:59,800 --> 00:04:03,280 Speaker 2: know how the people who are being focused on the 62 00:04:03,320 --> 00:04:05,600 Speaker 2: bride and the groom are the ones that don't usually 63 00:04:05,600 --> 00:04:08,200 Speaker 2: remember to eat. And it's like the people that are 64 00:04:08,200 --> 00:04:10,800 Speaker 2: making such a great meal for all of us on 65 00:04:10,880 --> 00:04:13,600 Speaker 2: Thanksgiving are the ones that forget to have breakfast or 66 00:04:13,600 --> 00:04:17,599 Speaker 2: to keep themselves, you know, fed while they're preparing the 67 00:04:17,640 --> 00:04:19,720 Speaker 2: big meal for dinner later on in the day. 68 00:04:20,000 --> 00:04:21,440 Speaker 1: How long have you folks been doing that? 69 00:04:23,320 --> 00:04:27,040 Speaker 4: This this would be our third one so ever since 70 00:04:27,040 --> 00:04:30,800 Speaker 4: we bought the restaurant. This is June of twenty twenty two, 71 00:04:31,400 --> 00:04:34,200 Speaker 4: is when we purchased the restaurant from our parents. So 72 00:04:34,480 --> 00:04:36,120 Speaker 4: that first year we bought it, and then we've done 73 00:04:36,120 --> 00:04:37,040 Speaker 4: it every year since then. 74 00:04:38,360 --> 00:04:40,680 Speaker 1: And what was the motivation? 75 00:04:40,880 --> 00:04:43,520 Speaker 2: I mean, obviously, like you said, getting a good meal, 76 00:04:43,600 --> 00:04:46,080 Speaker 2: But how did that pop into your head that Thanksgiving 77 00:04:46,160 --> 00:04:47,760 Speaker 2: was the day that that needed to be done. 78 00:04:50,960 --> 00:04:52,680 Speaker 4: I think it was a few things. I know. 79 00:04:54,240 --> 00:04:57,719 Speaker 5: A little while ago, back in I believe twenty eighteen, 80 00:04:58,839 --> 00:05:02,240 Speaker 5: I personally had kind of started this tradition of giving 81 00:05:02,360 --> 00:05:07,159 Speaker 5: before I consume, So on days like Thanksgiving, I always, 82 00:05:07,320 --> 00:05:09,960 Speaker 5: you know, made it made an effort to either go 83 00:05:10,040 --> 00:05:14,919 Speaker 5: to a soup kitchen or or donate either some clothes 84 00:05:15,000 --> 00:05:18,039 Speaker 5: or something of that nature before I stuffed my face. 85 00:05:18,080 --> 00:05:20,159 Speaker 5: And then when we got the opportunity to own the 86 00:05:20,200 --> 00:05:22,120 Speaker 5: restaurant and we had the opportunity to give. 87 00:05:21,960 --> 00:05:23,880 Speaker 4: Back and our. 88 00:05:25,440 --> 00:05:29,560 Speaker 5: Our own light, we figured it would you know, it 89 00:05:29,560 --> 00:05:34,200 Speaker 5: would be best to take advantage of the opportunity. 90 00:05:35,440 --> 00:05:35,919 Speaker 1: I love that. 91 00:05:36,120 --> 00:05:41,120 Speaker 2: It's it's it's not thanks taking so right. I love 92 00:05:41,600 --> 00:05:44,320 Speaker 2: I love the fact, you know, I was I remember just. 93 00:05:44,320 --> 00:05:47,800 Speaker 5: See yeah, sorry to out excuse it was actually twenty 94 00:05:47,839 --> 00:05:48,360 Speaker 5: twenty three. 95 00:05:48,440 --> 00:05:49,160 Speaker 1: Actually is when we. 96 00:05:49,400 --> 00:05:50,880 Speaker 5: When we started at the restaurant out that I think 97 00:05:50,880 --> 00:05:52,440 Speaker 5: about it because it's our third annual one. 98 00:05:52,960 --> 00:05:53,640 Speaker 1: That's awesome. 99 00:05:54,480 --> 00:05:59,960 Speaker 2: I had somebody gosh, I overheard two people talking after 100 00:06:00,160 --> 00:06:02,320 Speaker 2: church one day saying, oh, let's let's go out and 101 00:06:02,880 --> 00:06:06,200 Speaker 2: catch up and get a drink. And the response from 102 00:06:06,600 --> 00:06:10,159 Speaker 2: the gentleman who has asked, said no, why don't we 103 00:06:10,279 --> 00:06:13,400 Speaker 2: get a meal? My dad always said, don't trust somebody 104 00:06:13,520 --> 00:06:15,560 Speaker 2: willing to buy you a drink, trust somebody. 105 00:06:15,360 --> 00:06:16,640 Speaker 1: Willing to buy you a meal. 106 00:06:17,080 --> 00:06:20,479 Speaker 2: And I thought there is some truth to that concept 107 00:06:20,560 --> 00:06:25,000 Speaker 2: of you know, let me nourish you, and around Thanksgiving, 108 00:06:25,200 --> 00:06:29,760 Speaker 2: that that idea of what you said is to you know, 109 00:06:29,880 --> 00:06:33,240 Speaker 2: give to someone first before you eat. I think is 110 00:06:33,279 --> 00:06:38,599 Speaker 2: a very powerful message to people when and something that 111 00:06:38,680 --> 00:06:41,679 Speaker 2: comes out from me doing this for a long time 112 00:06:42,120 --> 00:06:45,200 Speaker 2: from the hospitality community a lot. Why do you think 113 00:06:45,520 --> 00:06:49,680 Speaker 2: hospitality restaurant owners, chefs and the like are always the 114 00:06:49,760 --> 00:06:52,440 Speaker 2: first to give or donate time or food? 115 00:06:56,120 --> 00:07:01,000 Speaker 7: I will say, I would say it's a passion in 116 00:07:01,040 --> 00:07:03,920 Speaker 7: the heart right, so we know we need food, it's 117 00:07:03,960 --> 00:07:07,320 Speaker 7: a necessity to live. And someone who has a passion 118 00:07:07,440 --> 00:07:12,640 Speaker 7: for hospitality. They understand the pleasures and the joys of 119 00:07:12,680 --> 00:07:15,160 Speaker 7: life and to be able to share it. So I 120 00:07:15,160 --> 00:07:18,920 Speaker 7: think someone who is in this industry, you do it 121 00:07:18,960 --> 00:07:23,640 Speaker 7: not necessarily for finances, it's because it truly brings you 122 00:07:23,800 --> 00:07:27,240 Speaker 7: joy in being able to impact someone else's world and 123 00:07:27,360 --> 00:07:31,440 Speaker 7: life for something that you're able to contribute. So Justin 124 00:07:31,440 --> 00:07:35,280 Speaker 7: and I aren't necessarily always in the kitchen, but we 125 00:07:35,360 --> 00:07:38,000 Speaker 7: are able to say that. You know, as a third generation, 126 00:07:38,320 --> 00:07:43,679 Speaker 7: our family has been consistent in taking a feel for 127 00:07:44,160 --> 00:07:46,040 Speaker 7: the heart of the community and the heart of the people, 128 00:07:46,480 --> 00:07:50,120 Speaker 7: and that's also how we expect our staff. It's within 129 00:07:50,160 --> 00:07:52,880 Speaker 7: our DNA to have a love for the people. And 130 00:07:52,960 --> 00:07:57,240 Speaker 7: so when you have that, because I call Thanksgiving love day, honestly, 131 00:07:57,320 --> 00:08:01,680 Speaker 7: it's really like a family love day. And there's so 132 00:08:01,800 --> 00:08:04,640 Speaker 7: many hard things that are happening in the world that 133 00:08:04,920 --> 00:08:07,400 Speaker 7: if we're able to give back a little bit because 134 00:08:07,440 --> 00:08:11,720 Speaker 7: of what we have resources in, then it's definitely our 135 00:08:11,760 --> 00:08:12,560 Speaker 7: pleasure to do it. 136 00:08:13,120 --> 00:08:16,360 Speaker 2: We're going to talk more with Jessica Bain and Justin Johnson, 137 00:08:16,880 --> 00:08:20,840 Speaker 2: owners of Serving Spoon, when we return. It's obviously a 138 00:08:20,880 --> 00:08:23,360 Speaker 2: lot going on there with the rain and everything right now. 139 00:08:23,400 --> 00:08:25,160 Speaker 2: So there's news we're going to get, but we'll be 140 00:08:25,200 --> 00:08:28,440 Speaker 2: back in a moment, so go know where. 141 00:08:28,560 --> 00:08:31,560 Speaker 8: You're listening to the Fork Report with Neil Savedra on 142 00:08:31,680 --> 00:08:34,120 Speaker 8: demand from KFI AM six forty. 143 00:08:35,800 --> 00:08:37,880 Speaker 1: I am your well fed host, Neil Savadra. How do 144 00:08:37,960 --> 00:08:39,800 Speaker 1: you do? Happy Saturday to you. 145 00:08:40,040 --> 00:08:43,760 Speaker 2: Rainy day out there today across the Southland, so be 146 00:08:43,880 --> 00:08:47,480 Speaker 2: aware that the roads are slick. Of course, I know 147 00:08:47,640 --> 00:08:50,680 Speaker 2: it sounds stupid, but I've been driving out there with 148 00:08:50,400 --> 00:08:55,320 Speaker 2: you before. We don't always think and your prayers up 149 00:08:55,360 --> 00:08:58,280 Speaker 2: in regards to anybody in the Burn areas from January 150 00:08:58,440 --> 00:09:03,360 Speaker 2: that mudslidees like of course in the mountains as well. 151 00:09:03,559 --> 00:09:06,280 Speaker 2: Stay right here you'll get all the news that you 152 00:09:06,440 --> 00:09:10,800 Speaker 2: need to know regarding the rains, road closures and beyond. 153 00:09:11,480 --> 00:09:15,160 Speaker 2: Of course, I Lean Gonzalez is with us for she'll 154 00:09:15,240 --> 00:09:17,280 Speaker 2: jump in should there be anything that you need to know. 155 00:09:17,760 --> 00:09:21,240 Speaker 2: Right now, we're talking to Jessica Bain and Justin Johnson, 156 00:09:21,280 --> 00:09:26,040 Speaker 2: owners of the Serving Spoon. They do their third annual 157 00:09:27,000 --> 00:09:32,480 Speaker 2: giving away of breakfasts and dealing with breakfasts for Thanksgiving. 158 00:09:32,840 --> 00:09:34,640 Speaker 2: What's in the breakfasts, by the way. 159 00:09:36,760 --> 00:09:39,559 Speaker 5: So right now we have planned is We're going to 160 00:09:39,640 --> 00:09:43,079 Speaker 5: do biscuits and gravy, which is something that's pretty rare 161 00:09:43,120 --> 00:09:45,160 Speaker 5: for us because we actually don't have that on the menu. 162 00:09:45,200 --> 00:09:48,200 Speaker 5: So that's something that we're pretty excited about. And then 163 00:09:48,200 --> 00:09:52,480 Speaker 5: we're going to do some fresh fruit potentially, some some pancakes, 164 00:09:52,520 --> 00:09:54,320 Speaker 5: and some coffee. 165 00:09:55,440 --> 00:09:59,680 Speaker 2: And how does one go about receiving or are you 166 00:09:59,720 --> 00:10:04,280 Speaker 2: asked looking for any help at all to make this happen? 167 00:10:06,240 --> 00:10:06,320 Speaker 6: Not? 168 00:10:06,679 --> 00:10:08,400 Speaker 4: Well, we have the food taken care of. 169 00:10:09,400 --> 00:10:12,520 Speaker 5: If people want to come out and just simply volunteer, 170 00:10:13,880 --> 00:10:16,120 Speaker 5: they can just send us an email at info at 171 00:10:16,120 --> 00:10:19,640 Speaker 5: the Servingschoon dot net. We are definitely, you know, kind 172 00:10:19,640 --> 00:10:21,800 Speaker 5: of an all hands on deck. Maybe some folks from 173 00:10:21,800 --> 00:10:24,559 Speaker 5: our staff may come out and you know, family and friends. 174 00:10:24,600 --> 00:10:27,920 Speaker 5: But if people want to kind of participate in the 175 00:10:27,960 --> 00:10:29,800 Speaker 5: event with us, there are more than welcome because it 176 00:10:29,880 --> 00:10:31,880 Speaker 5: is a community driven event and so we want, you know, 177 00:10:31,960 --> 00:10:33,320 Speaker 5: as many people there as possible. 178 00:10:34,040 --> 00:10:36,640 Speaker 1: What time does it start on Thanksgiving morning? 179 00:10:37,160 --> 00:10:39,400 Speaker 5: It starts at It starts at ten am, So we're 180 00:10:39,400 --> 00:10:41,559 Speaker 5: going to begin serving at ten am. 181 00:10:41,760 --> 00:10:43,680 Speaker 4: Set up, we'll probably get. 182 00:10:43,520 --> 00:10:46,880 Speaker 5: There closer to about eight, between seven and eight, but 183 00:10:46,960 --> 00:10:50,440 Speaker 5: sure volunteers, they wouldn't need to be there any earlier 184 00:10:50,480 --> 00:10:56,000 Speaker 5: than nine am and then ending it shows ten am 185 00:10:56,080 --> 00:10:59,320 Speaker 5: to twelve pm. But it's really just utail supplies last 186 00:10:59,400 --> 00:11:03,160 Speaker 5: and so we're anticipating feeding clothes at about one hundred 187 00:11:03,160 --> 00:11:06,000 Speaker 5: and fifty to two hundred people. But you know, it 188 00:11:06,040 --> 00:11:08,000 Speaker 5: gets bigger and bigger every year, so you never really know. 189 00:11:09,120 --> 00:11:11,600 Speaker 2: Yeah, I would imagine word gets out and it being 190 00:11:11,640 --> 00:11:15,359 Speaker 2: the third year or so that that changes things most definitely. 191 00:11:16,160 --> 00:11:20,600 Speaker 2: I want to remind people again it's the servingspoon dot net. 192 00:11:20,920 --> 00:11:23,840 Speaker 2: The servingspoon dot net to find out more and to 193 00:11:23,880 --> 00:11:26,319 Speaker 2: go over the menus. So you said that you don't 194 00:11:26,360 --> 00:11:30,679 Speaker 2: have biscuits and gravy on your normal menu, but boy 195 00:11:30,760 --> 00:11:34,280 Speaker 2: do you have the spoon or breakfast list is pretty impressive. 196 00:11:34,280 --> 00:11:35,960 Speaker 1: Why don't you break down some of the things on 197 00:11:36,080 --> 00:11:36,560 Speaker 1: the menu. 198 00:11:37,960 --> 00:11:40,319 Speaker 4: Oh man, yeah, K, where do I start? 199 00:11:40,400 --> 00:11:42,680 Speaker 1: So you mentioned it a little earlier. 200 00:11:43,559 --> 00:11:47,959 Speaker 5: Our catfish is phenomenal, so yeah, the main dish with 201 00:11:48,000 --> 00:11:50,320 Speaker 5: the catfish of the catfish, grits and eggs, you can't 202 00:11:50,320 --> 00:11:54,959 Speaker 5: really go wrong with that. Our turkey chops are really good. 203 00:11:55,280 --> 00:11:58,000 Speaker 5: You can make that into a lunch or breakfast. So 204 00:11:58,000 --> 00:12:00,400 Speaker 5: if you do lunch, you can get some mac and 205 00:12:00,480 --> 00:12:04,560 Speaker 5: cheese and some collar greens or some yams and then 206 00:12:05,120 --> 00:12:07,800 Speaker 5: something else that we were not the road to your 207 00:12:07,840 --> 00:12:10,400 Speaker 5: face again, but we're going to bring you to our. 208 00:12:11,320 --> 00:12:12,319 Speaker 1: Our breakfast bowl. 209 00:12:13,880 --> 00:12:16,920 Speaker 5: We we put this on the menu here recently, and 210 00:12:16,920 --> 00:12:18,720 Speaker 5: so it's a breakfast bowl. It's on a bit of 211 00:12:18,720 --> 00:12:23,199 Speaker 5: potatoes with cheese, your choice of ham, bacon or sausage, 212 00:12:23,800 --> 00:12:30,160 Speaker 5: green onions, and a housemate southwest AOI that we sprinkle 213 00:12:30,200 --> 00:12:32,120 Speaker 5: on top and so pull of flavor. 214 00:12:32,800 --> 00:12:34,520 Speaker 4: Yeah, really really really good. 215 00:12:35,120 --> 00:12:35,640 Speaker 1: Oh man. 216 00:12:35,720 --> 00:12:38,240 Speaker 2: So yeah, it was kind of the way things went down. 217 00:12:38,280 --> 00:12:41,400 Speaker 2: It started with rain, then elevators, and then I woke 218 00:12:41,480 --> 00:12:44,440 Speaker 2: up with actually for a couple of days, as we 219 00:12:44,480 --> 00:12:47,000 Speaker 2: say around my house, I'm trying to get sick, and 220 00:12:47,120 --> 00:12:52,160 Speaker 2: I could just feel it pushing through. And then I'm like, 221 00:12:52,679 --> 00:12:55,680 Speaker 2: maybe that's a good Lord saying today is a better 222 00:12:55,760 --> 00:12:59,360 Speaker 2: day for everyone to stay home. And of course now 223 00:12:59,400 --> 00:13:01,560 Speaker 2: it's brutal because all I keep hearing is all the 224 00:13:01,559 --> 00:13:03,040 Speaker 2: great food that was coming our way. 225 00:13:03,559 --> 00:13:04,360 Speaker 1: Please can we have them? 226 00:13:04,400 --> 00:13:04,520 Speaker 9: Bet? 227 00:13:04,679 --> 00:13:08,960 Speaker 2: Yeah, Well, here's the thing with the serving spoon. You 228 00:13:09,040 --> 00:13:12,680 Speaker 2: folks have an open invitation. Anytime you want to talk 229 00:13:12,720 --> 00:13:15,680 Speaker 2: to the people that listen to the Fork Report, you 230 00:13:15,880 --> 00:13:21,200 Speaker 2: are more than welcome the love and the giving nature 231 00:13:21,440 --> 00:13:25,560 Speaker 2: and the true hospitality and family neighborhood vibe of the 232 00:13:25,640 --> 00:13:29,160 Speaker 2: serving spoon going on for so long and family driven 233 00:13:29,320 --> 00:13:34,000 Speaker 2: there at fourteen zero three Sentinela Avenue there in Inglewood. 234 00:13:34,320 --> 00:13:37,840 Speaker 2: Is one of the things that we have to protect 235 00:13:37,920 --> 00:13:38,719 Speaker 2: these places. 236 00:13:39,120 --> 00:13:41,120 Speaker 1: We have to order. 237 00:13:40,920 --> 00:13:44,960 Speaker 2: From them, great catering, great getting in there even better 238 00:13:46,200 --> 00:13:50,920 Speaker 2: to help you know the people that are serving and 239 00:13:51,160 --> 00:13:54,720 Speaker 2: in actually in the front of the house and the 240 00:13:54,720 --> 00:13:57,839 Speaker 2: back of the house. Those are things that going in 241 00:13:57,840 --> 00:14:01,240 Speaker 2: in person is a big deal. So we always salute 242 00:14:01,320 --> 00:14:03,200 Speaker 2: everything that you folks are doing. It's been a while 243 00:14:03,200 --> 00:14:06,720 Speaker 2: since I've been inside, but what you folks do is 244 00:14:06,760 --> 00:14:09,200 Speaker 2: something very very special and we appreciate you taking the 245 00:14:09,200 --> 00:14:10,080 Speaker 2: time to come on today. 246 00:14:11,320 --> 00:14:13,839 Speaker 5: Yes, thank you so much for having us, and we 247 00:14:13,960 --> 00:14:16,200 Speaker 5: look forward to seeing you again in the near future. 248 00:14:16,320 --> 00:14:19,680 Speaker 5: And now that I kind of put the pieces together, 249 00:14:19,760 --> 00:14:20,640 Speaker 5: definitely remember Kayla. 250 00:14:20,720 --> 00:14:22,960 Speaker 4: Tayla comes in quite often. Actually, I really do. 251 00:14:23,040 --> 00:14:23,440 Speaker 6: I love that. 252 00:14:25,280 --> 00:14:28,920 Speaker 2: Yeah, yeah, Tayla is memorable. Not always for good reasons, 253 00:14:28,920 --> 00:14:32,120 Speaker 2: but that's all right, that's okay. She'll stick with you 254 00:14:32,160 --> 00:14:34,280 Speaker 2: like a good or bad meal, is what I'm saying. 255 00:14:34,520 --> 00:14:38,880 Speaker 2: But no, we love miss Kayla for sure. Thanks for 256 00:14:38,960 --> 00:14:41,480 Speaker 2: your time, be safe out there when it's craziness, and 257 00:14:41,520 --> 00:14:44,240 Speaker 2: God bless all that you folks are doing there on 258 00:14:44,320 --> 00:14:45,960 Speaker 2: Thanksgiving morning and beyond. 259 00:14:47,440 --> 00:14:49,880 Speaker 4: Yes, thank you so much. Thanks for having us so much. 260 00:14:50,400 --> 00:14:54,000 Speaker 2: Jessica Bain and Justin Johnson, owners of the Serving Spoon, 261 00:14:54,120 --> 00:14:56,440 Speaker 2: and get in there. It really is one of those 262 00:14:56,840 --> 00:14:59,400 Speaker 2: places that makes you feel at home and part of 263 00:14:59,440 --> 00:15:04,200 Speaker 2: a community. The Servingspoon dot net theservingspoon dot net out 264 00:15:04,200 --> 00:15:05,280 Speaker 2: there in Inglewood. 265 00:15:06,040 --> 00:15:08,400 Speaker 1: Check it out if you haven't already. It's the Fork Report. 266 00:15:08,400 --> 00:15:10,560 Speaker 1: I'm Neil Savadra at KFI AM six forty. 267 00:15:10,960 --> 00:15:13,960 Speaker 8: You're listening to the Fork Report with Neil Savedra on 268 00:15:14,080 --> 00:15:16,560 Speaker 8: demand from KFI AM six forty. 269 00:15:17,880 --> 00:15:21,680 Speaker 2: Hey, everybody, it's a Fork Report all things food, beverage 270 00:15:21,720 --> 00:15:22,640 Speaker 2: and beyond. 271 00:15:22,880 --> 00:15:25,640 Speaker 1: I am your welfed host, Neil Savadra. How do you do? 272 00:15:26,120 --> 00:15:30,160 Speaker 2: Happy Saturday to your very rainy Saturday out there as 273 00:15:30,280 --> 00:15:34,040 Speaker 2: well in the Southland, as it continues to dump buckets 274 00:15:34,040 --> 00:15:37,760 Speaker 2: in different parts. Of course, it's big news because we're 275 00:15:37,800 --> 00:15:39,680 Speaker 2: idiots and don't know how to drive in the rain 276 00:15:39,760 --> 00:15:43,240 Speaker 2: here in southern California. So anything you need to know 277 00:15:43,280 --> 00:15:46,440 Speaker 2: about what's going on in traffic. Of course, we're keeping 278 00:15:46,440 --> 00:15:50,280 Speaker 2: our prayers up. Make sure that there's nothing horrible happening 279 00:15:50,360 --> 00:15:55,320 Speaker 2: in the burn Scar areas from January there in Altadena 280 00:15:55,400 --> 00:15:58,200 Speaker 2: and Pacific Palisades. Of course, the mountains always take a 281 00:15:58,200 --> 00:16:02,160 Speaker 2: beating during this time too. All the news you need 282 00:16:02,400 --> 00:16:06,120 Speaker 2: will be right here. We have Eileen Gonzalez in the 283 00:16:06,120 --> 00:16:09,400 Speaker 2: newsroom making sure that you keep up to date, So 284 00:16:09,520 --> 00:16:13,640 Speaker 2: go nowhere. I love hearing about cool programs, especially that 285 00:16:14,280 --> 00:16:18,560 Speaker 2: help you understand that educate. And my friend Nicole hit 286 00:16:18,640 --> 00:16:22,720 Speaker 2: me up, Nicole Presley from Presley's Pantry, and she said, Oh, 287 00:16:22,720 --> 00:16:25,360 Speaker 2: there's this great program. I'd love to bring my friend 288 00:16:25,360 --> 00:16:30,240 Speaker 2: Denise on and talk about it. And it just sounds 289 00:16:30,800 --> 00:16:36,680 Speaker 2: incredibly invaluable to have different cooks and chefs from different 290 00:16:36,680 --> 00:16:39,800 Speaker 2: regions of Mexico come together here in LA and teach 291 00:16:39,800 --> 00:16:40,800 Speaker 2: in person classes. 292 00:16:40,880 --> 00:16:41,520 Speaker 1: I love that. 293 00:16:41,760 --> 00:16:46,760 Speaker 2: So please welcome my friend Nicole Presley and Denise Favela 294 00:16:47,280 --> 00:16:52,880 Speaker 2: to the Fork Report. Hello ladies, Hi, oh wow again 295 00:16:53,080 --> 00:16:57,560 Speaker 2: in chorus hmmm, hello, thanks. 296 00:16:57,600 --> 00:16:58,200 Speaker 1: I'm sorry. 297 00:16:58,320 --> 00:17:02,720 Speaker 2: We you know, switched everything on everybody today with not 298 00:17:02,840 --> 00:17:05,119 Speaker 2: only the rain, and then found. 299 00:17:04,880 --> 00:17:08,080 Speaker 1: Out that the. 300 00:17:06,920 --> 00:17:09,880 Speaker 2: Uh, the elevators weren't working at the station and then 301 00:17:09,920 --> 00:17:12,520 Speaker 2: I seemed to be coming down with something. We just 302 00:17:12,520 --> 00:17:14,480 Speaker 2: thought it's best to do it over the phone. But 303 00:17:15,080 --> 00:17:18,560 Speaker 2: in doing that, we're missing out on Tamalay's So at 304 00:17:18,600 --> 00:17:22,440 Speaker 2: the risk of breaking our hearts before we start, tell 305 00:17:22,520 --> 00:17:24,000 Speaker 2: us what the tomalis were. 306 00:17:24,720 --> 00:17:26,840 Speaker 4: Please, I'll give. 307 00:17:26,680 --> 00:17:30,120 Speaker 10: That to Nicole because she prepared them this morning for you. 308 00:17:31,720 --> 00:17:35,960 Speaker 9: So this past week, you know, without going into too 309 00:17:36,040 --> 00:17:39,119 Speaker 9: much detail, I was working with one of the cocinettas 310 00:17:39,160 --> 00:17:44,680 Speaker 9: from this program and she made a green chili with 311 00:17:45,800 --> 00:17:50,600 Speaker 9: she lived there with boil tamil, and she also made 312 00:17:50,960 --> 00:17:56,040 Speaker 9: a tamal rojo the porco, and I knew we were 313 00:17:56,080 --> 00:18:00,000 Speaker 9: coming to visit you today, so I saved someone pros 314 00:18:00,160 --> 00:18:03,960 Speaker 9: and then this morning I seem them fresh so you 315 00:18:04,000 --> 00:18:05,880 Speaker 9: could settle them in the studio. 316 00:18:07,000 --> 00:18:11,439 Speaker 1: My heart is breaking right now, Nicole. Thanks. 317 00:18:11,520 --> 00:18:14,320 Speaker 2: I did that kind of like a self flagellation, and 318 00:18:14,320 --> 00:18:17,399 Speaker 2: I'm flogging myself and the fact that we are not 319 00:18:17,520 --> 00:18:20,560 Speaker 2: in studios, so I figured, nah, and right now I 320 00:18:20,560 --> 00:18:23,960 Speaker 2: can hear in my head, of course, producer Kayla and 321 00:18:24,720 --> 00:18:26,840 Speaker 2: Mario cursing my name. 322 00:18:27,240 --> 00:18:29,600 Speaker 1: So that's fine. They're back in the studio with no food. 323 00:18:29,640 --> 00:18:30,840 Speaker 1: I apologize everybody. 324 00:18:31,080 --> 00:18:38,879 Speaker 2: Okay, so please tell us about this, these traditional kitchens 325 00:18:38,880 --> 00:18:44,080 Speaker 2: and cooks coming together different parts of Mexico for these classes. 326 00:18:44,760 --> 00:18:48,919 Speaker 2: What's going to be taught? How can people participate in 327 00:18:48,960 --> 00:18:49,240 Speaker 2: all that? 328 00:18:49,320 --> 00:18:50,399 Speaker 1: Goodness? 329 00:18:50,920 --> 00:18:52,680 Speaker 9: Well, I'm going to go ahead and have it over 330 00:18:52,800 --> 00:18:56,240 Speaker 9: to Denise because she is the curator of this program 331 00:18:56,400 --> 00:19:02,840 Speaker 9: and she lives and breathes this program. Aheads nace, Hi, 332 00:19:03,359 --> 00:19:04,840 Speaker 9: thank you for having us today. 333 00:19:05,200 --> 00:19:09,159 Speaker 10: I'm so happy to talk about our goin program at 334 00:19:09,280 --> 00:19:12,320 Speaker 10: Orcago in Sadist Markets. This is a program that was 335 00:19:12,400 --> 00:19:15,680 Speaker 10: envisioned over three years ago and we finally have brought 336 00:19:15,720 --> 00:19:18,040 Speaker 10: it to life over. 337 00:19:17,840 --> 00:19:18,520 Speaker 7: The past year. 338 00:19:18,800 --> 00:19:23,200 Speaker 10: And we're kind of like a rotating culinary education program 339 00:19:23,880 --> 00:19:28,280 Speaker 10: where each week we feature and showcase the cuisine of 340 00:19:28,320 --> 00:19:31,440 Speaker 10: a different state or region of US state in Mexico 341 00:19:32,320 --> 00:19:35,160 Speaker 10: by inviting to this program. 342 00:19:34,760 --> 00:19:35,520 Speaker 6: A different. 343 00:19:36,920 --> 00:19:41,359 Speaker 10: Which is very we translated to English, you say traditional 344 00:19:41,359 --> 00:19:43,639 Speaker 10: cook but it doesn't carry the same weight that it 345 00:19:43,720 --> 00:19:47,800 Speaker 10: does to us in our community. Because these women are 346 00:19:47,840 --> 00:19:54,119 Speaker 10: the matriarchs carbor cuisine. They preserve the uh these regional 347 00:19:54,600 --> 00:19:58,440 Speaker 10: historical recipes and they come to our stores. We schedule 348 00:19:58,480 --> 00:20:02,240 Speaker 10: one every we scheduled two to three every week and 349 00:20:02,359 --> 00:20:05,959 Speaker 10: we do kind of like a semi workshop class in 350 00:20:06,000 --> 00:20:10,720 Speaker 10: one of the stores. I do a promotional video every week, 351 00:20:11,160 --> 00:20:14,919 Speaker 10: usually releases on a Monday or a Tuesday on my 352 00:20:15,119 --> 00:20:19,640 Speaker 10: Instagram h Visoko Medal, and we explain what dishes we're 353 00:20:19,680 --> 00:20:24,640 Speaker 10: going to be making, which store, the time and registration links. 354 00:20:24,760 --> 00:20:27,840 Speaker 10: These classes are completely free. We want to make this 355 00:20:27,920 --> 00:20:31,240 Speaker 10: program accessible widely to all of our community here in 356 00:20:31,280 --> 00:20:36,159 Speaker 10: southern California. And once they register, they show up and 357 00:20:36,320 --> 00:20:42,800 Speaker 10: these amazing women show us and share their heritage recipes 358 00:20:42,840 --> 00:20:46,840 Speaker 10: with us, which has been amazing because it provides everybody 359 00:20:46,840 --> 00:20:53,359 Speaker 10: an opportunity to learn about the incredible regional diversity of 360 00:20:53,400 --> 00:20:58,119 Speaker 10: these dishes and throughout Mexico, paste them and learn how 361 00:20:58,200 --> 00:21:02,600 Speaker 10: to recreate these authentic dishes. Is here, you know, in 362 00:21:02,640 --> 00:21:07,000 Speaker 10: southern California. Things to the accessibility of ingredients that grocers 363 00:21:07,040 --> 00:21:09,560 Speaker 10: like market gonsals markets, you. 364 00:21:09,520 --> 00:21:15,080 Speaker 2: Know, the the shared land, the proximity, the blended in 365 00:21:15,160 --> 00:21:22,120 Speaker 2: cultures here in California being once Mexico. Uh, you think, 366 00:21:22,160 --> 00:21:25,120 Speaker 2: on one hand, how lucky we are to have such 367 00:21:25,280 --> 00:21:28,879 Speaker 2: great food from over the border here, but on the 368 00:21:28,880 --> 00:21:33,720 Speaker 2: flip side, a lot of it has been you know, homogenized. 369 00:21:34,240 --> 00:21:39,280 Speaker 2: Some even could say whitewashed those types of things. At 370 00:21:39,359 --> 00:21:45,960 Speaker 2: bare minimum, there's not the regionality until more and more 371 00:21:46,240 --> 00:21:49,800 Speaker 2: of the individual cultures and regions have come over, whether 372 00:21:49,800 --> 00:21:55,480 Speaker 2: it's Wahakan food or food from Michoa, Kan or wherever, whatever, 373 00:21:55,960 --> 00:22:03,240 Speaker 2: and that's where you get to see the differences of regions, climates, traditions. 374 00:22:03,520 --> 00:22:05,800 Speaker 1: We come back, we'll talk about that as well. 375 00:22:06,200 --> 00:22:10,320 Speaker 2: My guests Denise and Nicole talking about these hands on 376 00:22:11,080 --> 00:22:15,879 Speaker 2: Mexican you know, Mexican culinary schools right for the taking 377 00:22:15,920 --> 00:22:20,679 Speaker 2: an opportunity with Northgate Market to take these classes and 378 00:22:20,800 --> 00:22:24,119 Speaker 2: learn about history and culture and things that we find 379 00:22:24,200 --> 00:22:26,480 Speaker 2: so important on this program every single Saturday. 380 00:22:26,680 --> 00:22:28,879 Speaker 1: So stick around. We'll talk more about it when we 381 00:22:28,960 --> 00:22:29,280 Speaker 1: come back. 382 00:22:29,320 --> 00:22:32,080 Speaker 2: How people can participate in this as well, So go 383 00:22:32,440 --> 00:22:34,440 Speaker 2: know where you're. 384 00:22:34,280 --> 00:22:37,560 Speaker 8: Listening to The Fork Report with Nil Savedra on demand 385 00:22:37,640 --> 00:22:39,560 Speaker 8: from KFI AM six forty. 386 00:22:41,880 --> 00:22:45,040 Speaker 2: Welcome to the Fork Report, all Things Food, beverage and beyond. 387 00:22:45,160 --> 00:22:48,280 Speaker 2: We get together every single Saturday and kind of shake 388 00:22:48,320 --> 00:22:50,560 Speaker 2: off the heaviness of the news, whatever's going on in 389 00:22:50,640 --> 00:22:55,000 Speaker 2: the world, and just celebrate food, the people that make food, 390 00:22:55,240 --> 00:22:58,560 Speaker 2: the cultures behind it. Of course, cooking at home and 391 00:22:58,600 --> 00:23:01,320 Speaker 2: going out to eat. If we don't local restaurants, they 392 00:23:01,320 --> 00:23:06,399 Speaker 2: go away, and so does the basic foundation of the economy, hospitality. 393 00:23:07,040 --> 00:23:09,760 Speaker 2: Everything rises and falls on the cornerstone of that. So 394 00:23:10,200 --> 00:23:12,560 Speaker 2: make sure you get out to places, whatever they may be, 395 00:23:12,640 --> 00:23:15,359 Speaker 2: little mom and pop places, seek out. We have a 396 00:23:15,480 --> 00:23:19,440 Speaker 2: very scattered city, so it is worth exploring and going 397 00:23:19,480 --> 00:23:21,359 Speaker 2: out to different parts. And that's what we try and 398 00:23:21,440 --> 00:23:25,280 Speaker 2: hide highlight every single Saturday right here on the program. 399 00:23:25,640 --> 00:23:27,920 Speaker 2: Any of the news going on with the rains, of course, 400 00:23:28,040 --> 00:23:32,240 Speaker 2: just stay here you we'll hear it. Aileen Gonzalez is 401 00:23:32,280 --> 00:23:34,560 Speaker 2: in the newsroom. She'll jump in should there be anything 402 00:23:34,560 --> 00:23:37,520 Speaker 2: you need to know about roads or anything going on, 403 00:23:37,560 --> 00:23:40,920 Speaker 2: mudslides and the like, So go no where. Right now, 404 00:23:40,960 --> 00:23:46,320 Speaker 2: we're talking with Denise Favilla and Nicole Presley Presley's she's 405 00:23:46,320 --> 00:23:50,320 Speaker 2: been on the show with Presley's Pantry many times before. Denise, 406 00:23:50,400 --> 00:23:53,040 Speaker 2: this is the first time you've been on. I'm going 407 00:23:53,080 --> 00:23:54,879 Speaker 2: to tell you right now it won't be the last, 408 00:23:55,840 --> 00:23:58,159 Speaker 2: for sure. I'd love to get you ladies in studio 409 00:23:58,280 --> 00:24:01,480 Speaker 2: and talk. We're talking about out in this particular case, 410 00:24:01,520 --> 00:24:08,560 Speaker 2: classes that you're doing and the cosinetres and the traditional 411 00:24:08,640 --> 00:24:12,600 Speaker 2: kitchen and going in And I love a post that 412 00:24:14,119 --> 00:24:16,639 Speaker 2: Nicole posted I think back in September where it was 413 00:24:16,680 --> 00:24:19,040 Speaker 2: a video of you guys or a photo something that 414 00:24:19,119 --> 00:24:22,320 Speaker 2: I recall of you cooking, and one of the things 415 00:24:22,320 --> 00:24:26,159 Speaker 2: you said was filling the gaps and showing the similarities 416 00:24:26,640 --> 00:24:29,440 Speaker 2: about the Mexican foods in the different regions. 417 00:24:30,000 --> 00:24:30,720 Speaker 1: Talk a little bit. 418 00:24:31,400 --> 00:24:33,680 Speaker 2: Let's give us a little primer on who you are 419 00:24:34,040 --> 00:24:39,560 Speaker 2: and how people can participate in these classes and take 420 00:24:39,600 --> 00:24:40,800 Speaker 2: in some of that knowledge. 421 00:24:42,320 --> 00:24:45,960 Speaker 10: So a little bit about my backgund work. I've cured 422 00:24:46,040 --> 00:24:51,400 Speaker 10: the program. I'm a former social science professor, but I 423 00:24:51,480 --> 00:24:54,879 Speaker 10: was always a foodie at heart, and I finally living 424 00:24:55,200 --> 00:24:58,800 Speaker 10: my lifelong dream in working in the program such as 425 00:24:58,800 --> 00:25:02,640 Speaker 10: this one at Laganzal. I'd introduced this idea a couple 426 00:25:02,720 --> 00:25:05,920 Speaker 10: of years ago, and one of the things that inspired 427 00:25:05,960 --> 00:25:10,119 Speaker 10: it was as a content creator Slash, where I focus 428 00:25:10,200 --> 00:25:14,960 Speaker 10: on sharing historical recipes from Mexico, from historical cookbooks and 429 00:25:15,200 --> 00:25:18,000 Speaker 10: from cocinadas, is that I found that there was a 430 00:25:18,000 --> 00:25:21,320 Speaker 10: lot of debate on what is Mexican cuisine and I 431 00:25:21,359 --> 00:25:24,440 Speaker 10: wanted to bring these women's to showcase that diversity, to 432 00:25:24,520 --> 00:25:28,840 Speaker 10: kind of settle that discomfort among a lot of people 433 00:25:29,520 --> 00:25:32,440 Speaker 10: and so as a curator of the program. Each week, 434 00:25:32,920 --> 00:25:35,600 Speaker 10: usually I wait to create the video until you arrive 435 00:25:35,720 --> 00:25:40,000 Speaker 10: from Mexico Monday evening to Tuesday morning. I'll post a 436 00:25:40,119 --> 00:25:46,800 Speaker 10: reel on my ithobspocal Medal Instagram where we'll talk about 437 00:25:47,240 --> 00:25:50,320 Speaker 10: who's here, what state they're representing, and the dishes that 438 00:25:50,320 --> 00:25:53,439 Speaker 10: they're going to be making. My profile has all of 439 00:25:53,480 --> 00:25:57,440 Speaker 10: the links for people to sign up for the class. 440 00:25:58,000 --> 00:26:02,280 Speaker 10: Registration is completely free. However, most of the time they 441 00:26:03,080 --> 00:26:07,800 Speaker 10: the slots go out within about a couple of hours, 442 00:26:07,800 --> 00:26:10,719 Speaker 10: sometimes minutes, depending on you know the week it is 443 00:26:11,640 --> 00:26:13,879 Speaker 10: and you know, did you just show up at the 444 00:26:13,920 --> 00:26:16,600 Speaker 10: location they start at five. Most of the time they're 445 00:26:16,680 --> 00:26:19,960 Speaker 10: either Wednesday, Thursday, or Friday. Hopefully we'll have some weekend 446 00:26:20,000 --> 00:26:25,800 Speaker 10: classes as well, and it's great every week we see 447 00:26:25,840 --> 00:26:29,399 Speaker 10: new faces, but we also have people that consistently show 448 00:26:29,520 --> 00:26:35,359 Speaker 10: up because they've really enjoyed not just meeting these women 449 00:26:35,480 --> 00:26:38,359 Speaker 10: and tasting their food, but as we've said before, learning 450 00:26:38,440 --> 00:26:43,920 Speaker 10: about the history of each region through these these these dishes. 451 00:26:43,960 --> 00:26:47,520 Speaker 10: But also for some people it's become a bridge for 452 00:26:47,600 --> 00:26:51,439 Speaker 10: them to reconnect with their their culture and for others 453 00:26:51,440 --> 00:26:56,000 Speaker 10: who are not from our part of Mexican American community. 454 00:26:56,119 --> 00:27:00,120 Speaker 10: It's it's been educational and understanding more about our food 455 00:27:00,119 --> 00:27:04,800 Speaker 10: ways in Mexico through these these recipes and these classes 456 00:27:05,800 --> 00:27:10,639 Speaker 10: and Nicole, I'm sorry. And Nicole is helping document these recipes, 457 00:27:10,680 --> 00:27:16,119 Speaker 10: which is really important. And you know, every class we 458 00:27:16,240 --> 00:27:20,360 Speaker 10: always have the cosinetta work with Nicole. She could talk 459 00:27:20,400 --> 00:27:22,560 Speaker 10: a little bit about that work that she does that's 460 00:27:22,600 --> 00:27:26,800 Speaker 10: really important for us, and then we share. Apart from 461 00:27:26,800 --> 00:27:29,240 Speaker 10: the demo and the class, these people, you know, other 462 00:27:29,280 --> 00:27:32,600 Speaker 10: participants could take the recipe back home and try it 463 00:27:32,640 --> 00:27:33,080 Speaker 10: at home. 464 00:27:34,680 --> 00:27:38,560 Speaker 2: So, Nicole, are you basically just going wait stop, I 465 00:27:38,560 --> 00:27:41,920 Speaker 2: got to measure that because everybody's using their hands. 466 00:27:43,000 --> 00:27:43,600 Speaker 1: Very much. 467 00:27:43,720 --> 00:27:47,480 Speaker 9: I mean, I feel like I have the funnest part of. 468 00:27:47,400 --> 00:27:49,200 Speaker 10: The job because I get to work with the. 469 00:27:49,160 --> 00:27:54,199 Speaker 9: Cocinettas directly, and usually it's like a ten hour lesson 470 00:27:54,359 --> 00:27:58,120 Speaker 9: in my kitchen. Yes, I'm documenting their instincts. 471 00:27:58,160 --> 00:28:00,720 Speaker 10: Basically, they're a lot of. 472 00:28:00,640 --> 00:28:04,520 Speaker 9: These women don't use measurements. They you know, don't have 473 00:28:04,800 --> 00:28:08,800 Speaker 9: these recipes documented for their own use back home. 474 00:28:08,760 --> 00:28:09,360 Speaker 4: You know, so. 475 00:28:11,080 --> 00:28:16,600 Speaker 9: Or in English. So I have the privilege and the 476 00:28:16,640 --> 00:28:21,440 Speaker 9: pleasure of documenting their instincts of taking what they do 477 00:28:22,480 --> 00:28:26,600 Speaker 9: instinctly and just putting it on paper, so then the 478 00:28:26,680 --> 00:28:29,800 Speaker 9: rest so then the students can go ahead and take 479 00:28:29,840 --> 00:28:31,840 Speaker 9: home the recipe. 480 00:28:31,320 --> 00:28:32,439 Speaker 10: At the end of the lesson. 481 00:28:33,440 --> 00:28:34,680 Speaker 1: It's that's fantastic. 482 00:28:34,720 --> 00:28:39,480 Speaker 2: And obviously I love the terminology to use their their instincts. 483 00:28:41,120 --> 00:28:43,520 Speaker 2: You know this Nicole, but I share this with everybody 484 00:28:43,560 --> 00:28:46,440 Speaker 2: who doesn't with de Nise as well that you know, 485 00:28:46,440 --> 00:28:50,560 Speaker 2: I'm a little half breed. So my dad his uh 486 00:28:50,600 --> 00:28:54,160 Speaker 2: his parents, my grandparents were from Wanawato and my mom 487 00:28:54,320 --> 00:29:00,080 Speaker 2: is Irish English Scottish and so they married in the fifties, 488 00:29:00,800 --> 00:29:04,440 Speaker 2: and you know, I grew up with my dad eating 489 00:29:04,480 --> 00:29:07,440 Speaker 2: separate foods. Basically, it's like my dad's eggs are brown 490 00:29:07,480 --> 00:29:09,400 Speaker 2: and all of ours are yellow. Well that's because it's 491 00:29:09,400 --> 00:29:12,000 Speaker 2: got Chriso in it and ours known. But my mom, 492 00:29:12,080 --> 00:29:14,960 Speaker 2: God bless her, spent the time to learn. And then 493 00:29:15,000 --> 00:29:17,440 Speaker 2: when I wanted to learn how to cook things like 494 00:29:17,480 --> 00:29:20,560 Speaker 2: her homemade tortillas and things like that, I was like, okay, 495 00:29:20,600 --> 00:29:22,360 Speaker 2: so what's the recipe? And my mom looked at me 496 00:29:22,400 --> 00:29:25,240 Speaker 2: and she goes, I never had a recipe. She would 497 00:29:25,280 --> 00:29:28,280 Speaker 2: scoop the fat out with her hand and she that's 498 00:29:28,280 --> 00:29:30,680 Speaker 2: how she was taught. And the same with my wife, 499 00:29:31,240 --> 00:29:38,520 Speaker 2: whose father came here at eight from Managua meeting his 500 00:29:38,680 --> 00:29:41,719 Speaker 2: mother and trying to learn her cooking with you know, 501 00:29:41,800 --> 00:29:44,800 Speaker 2: with the language barrier and everything. And she did it 502 00:29:44,880 --> 00:29:48,680 Speaker 2: all by what Nichole said so beautifully, by instinct. And 503 00:29:48,760 --> 00:29:51,360 Speaker 2: I think that's a lovely way of saying that the 504 00:29:51,400 --> 00:29:55,120 Speaker 2: culture is so intertwined with the heart, the head in 505 00:29:55,160 --> 00:29:59,400 Speaker 2: the hands of these people cooking that to try and 506 00:29:59,440 --> 00:30:02,240 Speaker 2: document it is a really beautiful way of passing these 507 00:30:02,280 --> 00:30:05,040 Speaker 2: things down and making sure that they are not lost. 508 00:30:05,040 --> 00:30:07,200 Speaker 2: We're up against the clock, ladies. I thank you so 509 00:30:07,320 --> 00:30:10,440 Speaker 2: much for taking the time to come on give your 510 00:30:10,480 --> 00:30:12,640 Speaker 2: socials and how people can find out more about you. 511 00:30:14,280 --> 00:30:17,840 Speaker 10: So I'm Denise Tavela h is h E c h 512 00:30:17,920 --> 00:30:21,719 Speaker 10: O visto v I s t O comlo c O 513 00:30:22,120 --> 00:30:25,160 Speaker 10: m I d O and Nicole you want to give 514 00:30:25,160 --> 00:30:27,200 Speaker 10: your socials. 515 00:30:27,360 --> 00:30:32,240 Speaker 9: I'm Nicole Presley and my is Presley's Pantry p r 516 00:30:32,440 --> 00:30:37,360 Speaker 9: E s l e Y s p A n t 517 00:30:37,840 --> 00:30:42,000 Speaker 9: r Y and you can find us both on Instagram 518 00:30:42,560 --> 00:30:46,520 Speaker 9: and the link in the bio will be there for 519 00:30:46,640 --> 00:30:48,000 Speaker 9: the sign up for the classes. 520 00:30:48,440 --> 00:30:51,720 Speaker 2: Awesome and Thanks to Northgate Market for always doing things 521 00:30:51,760 --> 00:30:54,600 Speaker 2: like this and bringing the culture as well as the 522 00:30:54,760 --> 00:30:57,360 Speaker 2: ingredients to the people. Thanks so much, ladies. We will 523 00:30:57,400 --> 00:31:00,960 Speaker 2: talk again soon. This is KFI heard everywhere on the 524 00:31:00,960 --> 00:31:05,000 Speaker 2: iHeartRadio app. You've been listening to the Fork Report. You 525 00:31:05,040 --> 00:31:07,720 Speaker 2: can always hear us live on KFI AM six forty 526 00:31:07,880 --> 00:31:11,480 Speaker 2: two to five pm on Saturday and anytime on demand 527 00:31:11,720 --> 00:31:13,120 Speaker 2: on the iHeartRadio app.