1 00:00:00,480 --> 00:00:03,120 Speaker 1: Hey, it's Niel Savedra. You're listening to kfi EM six 2 00:00:03,240 --> 00:00:06,840 Speaker 1: forty the four Report on demand on the iHeartRadio app. 3 00:00:09,520 --> 00:00:11,120 Speaker 1: Let's start the show. I want to do something different. 4 00:00:11,160 --> 00:00:13,160 Speaker 1: Let's start to show with the joke. Oh that is 5 00:00:13,200 --> 00:00:16,239 Speaker 1: different that. Let's mix it up. Yeah, Hey, why did 6 00:00:16,239 --> 00:00:19,280 Speaker 1: the tomato blush? Why you saw the saladdressing? 7 00:00:20,880 --> 00:00:34,840 Speaker 2: Yeah, like that one that's you. 8 00:00:34,960 --> 00:00:36,040 Speaker 1: Let me teach you had it. 9 00:00:38,159 --> 00:00:42,479 Speaker 3: Let me teach you who had it, Gondam Marin Nathan, 10 00:00:44,560 --> 00:00:47,680 Speaker 3: Let me teach you who had it. 11 00:00:47,680 --> 00:00:51,640 Speaker 1: It's as a calm narriage. Let me teach you who 12 00:00:51,680 --> 00:00:51,920 Speaker 1: had to. 13 00:00:53,960 --> 00:00:54,640 Speaker 2: Let me teach you. 14 00:00:55,400 --> 00:00:59,520 Speaker 1: Kfi AM six forty live everywhere on the iHeartRadio app. 15 00:00:59,520 --> 00:01:02,080 Speaker 1: Happy said to you, but I'm but I'm but uh 16 00:01:02,240 --> 00:01:07,600 Speaker 1: look at this Saturday is here all kinds of craziness 17 00:01:07,680 --> 00:01:11,160 Speaker 1: going off. Apparently someone's tried to be king and some 18 00:01:11,200 --> 00:01:14,360 Speaker 1: people don't want him to be. That's what I picked 19 00:01:14,480 --> 00:01:16,160 Speaker 1: up on the on the way here. So a lot 20 00:01:16,160 --> 00:01:18,560 Speaker 1: of people walk with signs. Hey, I'm just happy to 21 00:01:18,560 --> 00:01:20,880 Speaker 1: see people up and out of their house and in 22 00:01:20,920 --> 00:01:23,440 Speaker 1: the streets of la. You know, one of my favorite 23 00:01:23,440 --> 00:01:27,119 Speaker 1: things is during oscar time that we just had is Uh, 24 00:01:27,240 --> 00:01:30,240 Speaker 1: law enforcement is on foot and it's awesome. It just 25 00:01:30,319 --> 00:01:32,920 Speaker 1: reminds me like when you go to New York when 26 00:01:33,840 --> 00:01:36,280 Speaker 1: the cops are in their beat and they're walking the streets, 27 00:01:36,760 --> 00:01:39,680 Speaker 1: it just looks like a town like you can ask 28 00:01:39,680 --> 00:01:41,720 Speaker 1: for direction, you know what I'm saying. It just looks 29 00:01:41,720 --> 00:01:45,119 Speaker 1: like it's alive and people care and the city's up, 30 00:01:45,760 --> 00:01:48,880 Speaker 1: you know, up and out. So anyways, regardless of what 31 00:01:48,920 --> 00:01:51,720 Speaker 1: you're doing today, I hope you're getting some nourishment, some tasty, 32 00:01:51,920 --> 00:01:54,920 Speaker 1: tasty foods in you. I wanted to talk about grilling. 33 00:01:54,920 --> 00:01:58,000 Speaker 1: We're gonna get into some other things today too, including uh, 34 00:01:58,280 --> 00:02:00,880 Speaker 1: some frequent guests so far as are coming back, Queenie 35 00:02:00,880 --> 00:02:03,640 Speaker 1: and Michael, you know them from Poppy and Rose in 36 00:02:03,680 --> 00:02:06,520 Speaker 1: downtown LA and Poppy and Seed and Anaheim. They're going 37 00:02:06,560 --> 00:02:08,800 Speaker 1: to come on to talk about No Kid Hungry, a 38 00:02:08,840 --> 00:02:13,280 Speaker 1: great organization that is supported by literally every single chef 39 00:02:13,520 --> 00:02:16,919 Speaker 1: I have ever met. And that's how a wonderful thing 40 00:02:16,960 --> 00:02:18,720 Speaker 1: it is. And we'll tell you about that. You know 41 00:02:18,760 --> 00:02:20,200 Speaker 1: what I feel like doing. I know we're going to 42 00:02:20,280 --> 00:02:22,480 Speaker 1: do some tasting later. I feel like opening the phones 43 00:02:22,520 --> 00:02:24,720 Speaker 1: for some reason. You know, what I'm saying is just 44 00:02:24,800 --> 00:02:27,800 Speaker 1: like connecting with people answering some questions. Maybe we'll do 45 00:02:27,840 --> 00:02:30,160 Speaker 1: that a little later too, but right now I wanted 46 00:02:30,160 --> 00:02:33,559 Speaker 1: to talk to you about grilling. The weather is beautiful 47 00:02:34,000 --> 00:02:38,000 Speaker 1: and I have been grilling lately, and I invite you 48 00:02:38,040 --> 00:02:41,360 Speaker 1: to do this as well. Look at your freezer. What 49 00:02:41,440 --> 00:02:45,160 Speaker 1: do you have in there? What could be grilled? Clean 50 00:02:45,240 --> 00:02:48,760 Speaker 1: that freezer out? I did a no no the other day. 51 00:02:48,840 --> 00:02:51,480 Speaker 1: I went to shut. We have one of those lower 52 00:02:51,520 --> 00:02:57,480 Speaker 1: freezers at the bottom of the refrigerator concoction and it 53 00:02:57,560 --> 00:03:03,560 Speaker 1: has three drawers in it. It's a gorgeous refrigerator and 54 00:03:03,560 --> 00:03:11,040 Speaker 1: freezer that is engineered horribly. It is the worst refrigerator 55 00:03:11,440 --> 00:03:15,239 Speaker 1: I've ever purchased. It's actually the worst appliance I've ever purchased. 56 00:03:15,720 --> 00:03:18,520 Speaker 1: Been a pain in the ASD since day one. Lights 57 00:03:18,560 --> 00:03:22,760 Speaker 1: going out. Let's see the ice maker is fine? What 58 00:03:22,919 --> 00:03:28,640 Speaker 1: else was it? Oh? Things wouldn't shut, the drawers wouldn't 59 00:03:28,639 --> 00:03:32,840 Speaker 1: move anyways. But it's gorgeous to look at. AnyWho. It 60 00:03:32,880 --> 00:03:35,200 Speaker 1: doesn't always shut right, and I try and check the seams, 61 00:03:35,200 --> 00:03:38,440 Speaker 1: the magnetic seams on the side, and if it doesn't, 62 00:03:38,480 --> 00:03:41,840 Speaker 1: it starts getting that frost in there. And then with 63 00:03:41,920 --> 00:03:43,880 Speaker 1: the moisture coming in, and then it will start making 64 00:03:43,920 --> 00:03:46,400 Speaker 1: a mess. So my wife had to teach me her 65 00:03:46,440 --> 00:03:49,680 Speaker 1: method to her madness of shutting it and giving it 66 00:03:49,720 --> 00:03:52,560 Speaker 1: a little tug in this one area. And if you 67 00:03:52,640 --> 00:03:55,600 Speaker 1: can't do it too hard, you can't do it too soft, 68 00:03:56,680 --> 00:03:59,120 Speaker 1: and then you can see because it'll open and that 69 00:03:59,200 --> 00:04:02,520 Speaker 1: tells you, hey, it was and shut properly. So, needless 70 00:04:02,520 --> 00:04:04,240 Speaker 1: to say, I've been in and out of that freezer 71 00:04:04,320 --> 00:04:09,040 Speaker 1: lately looking for things, because get those proteins moving, get 72 00:04:09,040 --> 00:04:11,160 Speaker 1: them up and out, get those veggies that have been 73 00:04:11,200 --> 00:04:14,839 Speaker 1: there over and over for a long time, get them 74 00:04:14,920 --> 00:04:18,200 Speaker 1: up and out. I found something in there I didn't 75 00:04:18,200 --> 00:04:22,040 Speaker 1: even know I had. Get that out, get that something out, 76 00:04:22,080 --> 00:04:23,640 Speaker 1: and cook it and go, oh, that's what it was. 77 00:04:24,440 --> 00:04:27,359 Speaker 1: So been doing that, and I started thinking about grilling, 78 00:04:27,600 --> 00:04:31,200 Speaker 1: and what a wonderful little option it is on a 79 00:04:31,240 --> 00:04:34,080 Speaker 1: warm day to go out throw it on there. It's 80 00:04:34,200 --> 00:04:37,440 Speaker 1: kind of no must, no fuss. So I did some 81 00:04:37,520 --> 00:04:42,039 Speaker 1: pork chops and apple shage, punk chops, apple shash for 82 00:04:42,200 --> 00:04:48,280 Speaker 1: my son. Eileen. Did you get the reference or are 83 00:04:48,320 --> 00:04:48,880 Speaker 1: you too young? 84 00:04:49,000 --> 00:04:49,240 Speaker 4: Yes? 85 00:04:49,279 --> 00:04:52,920 Speaker 1: Of course you saw me smile. Huh yeah, Brady bunch, Yes, 86 00:04:53,160 --> 00:04:57,320 Speaker 1: pork chop, sure, apple shash. It's funny because I posted 87 00:04:57,360 --> 00:04:59,719 Speaker 1: it on Instagram. You can follow me at fork Reporter 88 00:05:00,040 --> 00:05:02,640 Speaker 1: Instagram at fork Porter. I posted it and I said, 89 00:05:03,000 --> 00:05:06,960 Speaker 1: what is this dish? Where's my seventies and eighties kids at? 90 00:05:07,600 --> 00:05:11,960 Speaker 1: And sure enough, ninety five percent of the people understood 91 00:05:11,960 --> 00:05:13,840 Speaker 1: that it was a reference to The Pretty Bunch. 92 00:05:13,920 --> 00:05:14,120 Speaker 4: Yeah. 93 00:05:14,200 --> 00:05:16,440 Speaker 1: Yeah, it was a great show. I mean it was wonderful. 94 00:05:16,440 --> 00:05:19,920 Speaker 1: Come on, and when I had laryngitis, you brought that 95 00:05:20,000 --> 00:05:24,479 Speaker 1: in all yes, when it's time to change. So I 96 00:05:24,560 --> 00:05:26,480 Speaker 1: made some pork chops and apple sauce for my son 97 00:05:26,520 --> 00:05:31,919 Speaker 1: for the first time. He loved the combination. And you know, 98 00:05:32,040 --> 00:05:34,920 Speaker 1: got get the corn out of there, get whatever, and 99 00:05:35,279 --> 00:05:37,800 Speaker 1: I'm grilling. So a couple of things. When you're doing 100 00:05:37,839 --> 00:05:41,159 Speaker 1: frozen foods like that in your proteins, take them out, 101 00:05:41,680 --> 00:05:44,239 Speaker 1: put them on a paper towel on a cookie sheet, 102 00:05:44,440 --> 00:05:47,640 Speaker 1: and thaw them in the fridge. It may take depending 103 00:05:47,680 --> 00:05:50,800 Speaker 1: on the weight, it may take a day or two. 104 00:05:51,960 --> 00:05:56,640 Speaker 1: Soft enough, If you have one of those thawing plates 105 00:05:57,120 --> 00:06:00,360 Speaker 1: or platters, they're made out of aluminum. They usually have 106 00:06:00,400 --> 00:06:02,880 Speaker 1: a nonstick coating of some kind on them. You saw 107 00:06:02,920 --> 00:06:05,599 Speaker 1: them on Late night TV. Don't wait for it to fall. 108 00:06:06,680 --> 00:06:09,840 Speaker 1: How many times have you done this? Ah? Ah those 109 00:06:09,880 --> 00:06:13,279 Speaker 1: extreme reactions because I can't thought or it shows the 110 00:06:13,400 --> 00:06:17,640 Speaker 1: husband and kids trying to cut into a frozen steak. Ah. 111 00:06:18,200 --> 00:06:20,400 Speaker 1: But they really do work. As a matter of fact, 112 00:06:20,440 --> 00:06:22,680 Speaker 1: you don't even need that item if you have an 113 00:06:22,800 --> 00:06:25,960 Speaker 1: aluminum pan or something like that. The reason is that 114 00:06:26,160 --> 00:06:30,440 Speaker 1: it's absorbing the heat in the room. A room temperature 115 00:06:30,480 --> 00:06:34,760 Speaker 1: is about seventy one degrees or so, and even higher 116 00:06:34,800 --> 00:06:36,800 Speaker 1: if you've got a heater on or whatever. The temperature 117 00:06:36,800 --> 00:06:40,679 Speaker 1: of the day is. So it starts as it starts 118 00:06:40,720 --> 00:06:46,720 Speaker 1: to battle with the ice, and it continues to rejuvenate 119 00:06:46,800 --> 00:06:50,039 Speaker 1: itself the pan or the aluminum and start pulling in 120 00:06:50,120 --> 00:06:52,839 Speaker 1: the heat to combat the ice, and so it ends 121 00:06:52,920 --> 00:06:56,960 Speaker 1: up melting the ice off of the protein. There's other 122 00:06:57,000 --> 00:06:59,560 Speaker 1: ways you can do it. Proteins that are sealed in 123 00:06:59,760 --> 00:07:04,440 Speaker 1: vat vacuum pack seals, not just surround wrap. You can 124 00:07:04,480 --> 00:07:09,000 Speaker 1: put in the in a clean sink with water covering 125 00:07:09,000 --> 00:07:12,320 Speaker 1: it at least an inch or two cool water, not ice. 126 00:07:12,400 --> 00:07:15,800 Speaker 1: Cold cool water, and change it every thirty minutes or so. 127 00:07:15,960 --> 00:07:19,320 Speaker 1: Don't do that for longer than an hour, and thaw 128 00:07:19,400 --> 00:07:22,640 Speaker 1: it out that way. But ultimately then you take it 129 00:07:22,640 --> 00:07:24,400 Speaker 1: and you prepare it like you normally would. You dab 130 00:07:24,440 --> 00:07:27,200 Speaker 1: it off, the protein off so it's dry, and then 131 00:07:27,200 --> 00:07:29,280 Speaker 1: you put your olive oil and your seasonings on it, 132 00:07:29,320 --> 00:07:32,000 Speaker 1: if that is your jam, and then you go and 133 00:07:32,040 --> 00:07:34,120 Speaker 1: grill it. What I want to tell you about when 134 00:07:34,160 --> 00:07:36,920 Speaker 1: we come back is something called a reverse here and 135 00:07:37,200 --> 00:07:41,760 Speaker 1: indirect grilling. This is very important to getting it right. 136 00:07:42,240 --> 00:07:46,120 Speaker 1: Not to mention the one tool everybody who grills should have. 137 00:07:46,240 --> 00:07:47,880 Speaker 1: I don't care who you are and how long you've 138 00:07:47,920 --> 00:07:49,400 Speaker 1: been doing it. I'll tell you what that is when 139 00:07:49,440 --> 00:07:50,040 Speaker 1: we come back. 140 00:07:50,400 --> 00:07:53,400 Speaker 4: You're listening to The Fork Report with Nil Savedra on 141 00:07:53,520 --> 00:07:55,720 Speaker 4: demand from KFI AM six. 142 00:07:55,680 --> 00:08:00,240 Speaker 1: Forty hanging out on a Saturday. Kind of gloom and 143 00:08:00,600 --> 00:08:04,400 Speaker 1: gray out today, but it's still perfect for some grilling. 144 00:08:04,440 --> 00:08:07,120 Speaker 1: So we'll get back to talking about grilling in just 145 00:08:07,160 --> 00:08:10,000 Speaker 1: a second. I want to remind you that I'm on 146 00:08:10,280 --> 00:08:12,400 Speaker 1: social media. If you want to join me there, that 147 00:08:12,440 --> 00:08:16,240 Speaker 1: would be grand at fork Reporter. At Fork Reporter is 148 00:08:16,320 --> 00:08:20,840 Speaker 1: food memes and stuff around this show. And then I 149 00:08:20,880 --> 00:08:22,800 Speaker 1: have another one and many of you have joined me here, 150 00:08:22,840 --> 00:08:25,080 Speaker 1: and I thank you for that kind of my art 151 00:08:25,120 --> 00:08:28,560 Speaker 1: stuff making stuff things like that. That has nothing to 152 00:08:28,640 --> 00:08:31,640 Speaker 1: do with radio. It's just wanting to be with creative 153 00:08:31,640 --> 00:08:33,920 Speaker 1: people or people that like creativity. So if you want 154 00:08:33,960 --> 00:08:37,160 Speaker 1: to join me there, be cool, especially if you are 155 00:08:37,200 --> 00:08:40,640 Speaker 1: a fan of the arts or participant in them, so 156 00:08:40,720 --> 00:08:42,760 Speaker 1: I can follow you back and see what you're up to. 157 00:08:43,200 --> 00:08:47,479 Speaker 1: And that is Savco Industries at Savco Industries. That's saa 158 00:08:48,160 --> 00:08:57,480 Speaker 1: COO Industries on Instagram. Saav COO Industries on Instagram. Some 159 00:08:57,559 --> 00:08:59,559 Speaker 1: of the prints I've been doing, I've been going through 160 00:08:59,559 --> 00:09:03,439 Speaker 1: a lot of my old photos. I was an illustrator 161 00:09:04,120 --> 00:09:06,440 Speaker 1: since a young age. I loved drawing and did it 162 00:09:06,440 --> 00:09:10,760 Speaker 1: professionally for a long time too, and design, But photography 163 00:09:11,000 --> 00:09:15,640 Speaker 1: I started when I was in junior high first Pentex 164 00:09:15,760 --> 00:09:18,600 Speaker 1: K one thousand I put in my hand, and so 165 00:09:18,760 --> 00:09:22,520 Speaker 1: going through old images and stuff like that and printing 166 00:09:22,559 --> 00:09:25,160 Speaker 1: them on canvas and doing stuff. So please join me 167 00:09:25,200 --> 00:09:27,240 Speaker 1: there if you would. 168 00:09:27,320 --> 00:09:27,400 Speaker 4: So. 169 00:09:27,559 --> 00:09:33,280 Speaker 1: Grilling indirect using indirect heat. So when you're grilling, you 170 00:09:33,480 --> 00:09:37,640 Speaker 1: have either on a gas grill, you have multiple heating 171 00:09:37,720 --> 00:09:41,400 Speaker 1: elements that have the gas and flame coming up from them, 172 00:09:42,000 --> 00:09:46,040 Speaker 1: or if you're working on a charcoal or a chunk charcoal, 173 00:09:46,120 --> 00:09:49,360 Speaker 1: or would you have the ability to push them to 174 00:09:49,480 --> 00:09:52,640 Speaker 1: one side and bring the heat up hotter in one 175 00:09:52,679 --> 00:09:54,800 Speaker 1: area than it is in the other. Why would you 176 00:09:54,800 --> 00:09:59,520 Speaker 1: want to do this, Well, the reverse series become the standard. Now, 177 00:09:59,559 --> 00:10:03,880 Speaker 1: there was a misnomer years and years ago, and it 178 00:10:03,920 --> 00:10:08,640 Speaker 1: kind of was passed down from master to apprentice type thing. 179 00:10:08,720 --> 00:10:12,880 Speaker 1: And the problem with that in any art is that 180 00:10:12,920 --> 00:10:14,760 Speaker 1: you learn how to do it the one way because 181 00:10:14,800 --> 00:10:17,000 Speaker 1: that's the way the other person was taught. So you 182 00:10:17,000 --> 00:10:20,400 Speaker 1: don't question a lot in that system. Well, the truth 183 00:10:20,440 --> 00:10:23,760 Speaker 1: of the matter is we used to seer first, and 184 00:10:23,800 --> 00:10:26,319 Speaker 1: they tell you things stupid things like its seals in 185 00:10:26,360 --> 00:10:30,960 Speaker 1: the juices, which it does not. And really what a 186 00:10:31,000 --> 00:10:36,400 Speaker 1: seer does is bring you flavor. Brown is flavor. So 187 00:10:36,559 --> 00:10:40,120 Speaker 1: there's certain times where something will be caramelization, there's certain 188 00:10:40,440 --> 00:10:43,120 Speaker 1: times that will be the mayard reaction. But what these 189 00:10:43,160 --> 00:10:46,520 Speaker 1: two things do is bring brown food and flavorful food 190 00:10:46,520 --> 00:10:50,000 Speaker 1: to your mouth. Then you have to cook it to 191 00:10:50,040 --> 00:10:52,000 Speaker 1: a proper temperature because you don't want to get sick. 192 00:10:52,640 --> 00:10:57,160 Speaker 1: So if you're doing medium rare, the method now is 193 00:10:57,200 --> 00:11:01,040 Speaker 1: to put it over indirect. That means there's no direct 194 00:11:01,120 --> 00:11:04,520 Speaker 1: flame underneath it. You're putting the heat down very low, 195 00:11:04,920 --> 00:11:08,040 Speaker 1: and you're bringing it within twenty degrees let's say, of 196 00:11:08,080 --> 00:11:15,480 Speaker 1: your finished temperature ten to twenty degrees, and then you 197 00:11:15,520 --> 00:11:17,880 Speaker 1: bring it over the high heat, which is five hundred 198 00:11:17,880 --> 00:11:21,440 Speaker 1: degrees or more, and you seer it off. You want 199 00:11:21,440 --> 00:11:25,280 Speaker 1: to get that real high heat to build. Either in 200 00:11:25,320 --> 00:11:27,520 Speaker 1: a cast iron pan, you'd be doing it to where 201 00:11:27,559 --> 00:11:30,720 Speaker 1: it's literally the top in the bottom is completely done. 202 00:11:30,880 --> 00:11:33,000 Speaker 1: If you're doing on a grill, you're getting those hashmarks, 203 00:11:33,000 --> 00:11:35,200 Speaker 1: those pretty hashmarks on there that are going to add 204 00:11:35,200 --> 00:11:36,800 Speaker 1: that to it. And then you bring it up the 205 00:11:36,800 --> 00:11:39,760 Speaker 1: rest of the way into the final final temperature that 206 00:11:39,880 --> 00:11:44,240 Speaker 1: is indirect grilling, and that is imperative to get good 207 00:11:44,480 --> 00:11:47,280 Speaker 1: proteins on there. It's just the best way to do it. 208 00:11:47,600 --> 00:11:50,240 Speaker 1: The last thing the tool I said everyone needs is 209 00:11:50,280 --> 00:11:55,120 Speaker 1: an instant read probe thermometer. There are Yeah, if you're 210 00:11:55,160 --> 00:11:58,640 Speaker 1: a chef doing cooking forty steaks a night or something 211 00:11:58,640 --> 00:12:00,560 Speaker 1: like that, yeah, you may be able to do it 212 00:12:00,600 --> 00:12:03,600 Speaker 1: with your fingers and all that press on it. But 213 00:12:03,679 --> 00:12:05,640 Speaker 1: the truth of the matter is you're never going to 214 00:12:05,720 --> 00:12:09,800 Speaker 1: get a perfectly cooked steak on your grill at home 215 00:12:09,920 --> 00:12:12,680 Speaker 1: unless you're using a thermometer to check that temperature and 216 00:12:12,720 --> 00:12:16,480 Speaker 1: be able to watch it as it heats up. There 217 00:12:16,520 --> 00:12:19,880 Speaker 1: are many people that make many companies that make that. 218 00:12:20,679 --> 00:12:22,960 Speaker 1: Thermopin is the one that I use, but there's other 219 00:12:23,000 --> 00:12:25,480 Speaker 1: companies out there too. This is what's going to get 220 00:12:25,520 --> 00:12:27,280 Speaker 1: you to that proper temperature and you're going to have 221 00:12:27,440 --> 00:12:30,200 Speaker 1: great grilling success. All right, stick around. 222 00:12:30,640 --> 00:12:33,640 Speaker 4: You're listening to The Fork Report with Neil Savedra on 223 00:12:33,760 --> 00:12:36,199 Speaker 4: demand from KFI AM six forty. 224 00:12:38,040 --> 00:12:40,640 Speaker 1: Kind of a gloomy, gray Saturday, but still a great 225 00:12:40,720 --> 00:12:42,920 Speaker 1: day to get out there, enjoy some good food, some 226 00:12:42,960 --> 00:12:49,600 Speaker 1: beverages and just life. How about that. So thanks for 227 00:12:49,640 --> 00:12:52,160 Speaker 1: hanging out with us. It's the Fork Report. I'm Neil Savedra. 228 00:12:52,360 --> 00:12:54,719 Speaker 1: We've got some great guests today. They've been on the 229 00:12:54,760 --> 00:12:59,520 Speaker 1: show multiple times. We have Queenie and Michael. They are 230 00:12:59,520 --> 00:13:01,840 Speaker 1: from Pop and Rowse here in downtown LA and then 231 00:13:01,920 --> 00:13:07,480 Speaker 1: Poppy and Seed in Anaheim, and they've been huge supporters. 232 00:13:07,559 --> 00:13:11,280 Speaker 1: I have yet to meet anybody in the culinary world, 233 00:13:11,720 --> 00:13:13,960 Speaker 1: chefs and the like that aren't a part of No 234 00:13:14,120 --> 00:13:17,760 Speaker 1: Kid Hungry, which is why you're here today to talk 235 00:13:17,800 --> 00:13:21,760 Speaker 1: about an event that's coming up in April. But welcome 236 00:13:22,200 --> 00:13:23,960 Speaker 1: back to the show. It's nice to see you folks. 237 00:13:24,240 --> 00:13:26,120 Speaker 1: Thank you for having us. Yeah, thank you. I think 238 00:13:26,200 --> 00:13:29,560 Speaker 1: last time I might have been a little under the weather, 239 00:13:29,600 --> 00:13:32,000 Speaker 1: and I think we did it via phone or something 240 00:13:32,080 --> 00:13:35,000 Speaker 1: like that. So it's nice to see your smilid faces. 241 00:13:36,080 --> 00:13:41,720 Speaker 1: You're one of those success stories locally that with the 242 00:13:41,760 --> 00:13:45,280 Speaker 1: age of the show starting in twenty ten, the FOROK 243 00:13:45,280 --> 00:13:47,640 Speaker 1: Report that been able to watch a lot of it, 244 00:13:47,679 --> 00:13:50,200 Speaker 1: and you've been on through many successes and growth. So 245 00:13:50,240 --> 00:13:52,280 Speaker 1: it's always nice to see you because it's one of 246 00:13:53,400 --> 00:13:56,080 Speaker 1: what you've done with Poppy and Rose and then Poppy 247 00:13:56,080 --> 00:14:00,719 Speaker 1: in Seed. It resonates in the listeners memory as well 248 00:14:00,760 --> 00:14:06,040 Speaker 1: as mine. So this is giving back time for you folks. 249 00:14:06,480 --> 00:14:10,120 Speaker 1: So tell us about this event and how you're part 250 00:14:10,160 --> 00:14:11,880 Speaker 1: of it and about No Kid Hungry. 251 00:14:12,120 --> 00:14:16,080 Speaker 5: Yeah, So we have been supporting No Kid Hungry for oh, 252 00:14:16,320 --> 00:14:20,200 Speaker 5: I don't even know how many years now, for several years, 253 00:14:20,640 --> 00:14:24,240 Speaker 5: and No Kid Hungry is a campaign that fifty chefs 254 00:14:24,240 --> 00:14:29,440 Speaker 5: from around America come together and we actively put on 255 00:14:28,840 --> 00:14:34,280 Speaker 5: this dope event where we're putting up tastings and tastings 256 00:14:34,320 --> 00:14:38,200 Speaker 5: of food and tastings of you know, liquor and libations 257 00:14:38,240 --> 00:14:42,120 Speaker 5: that we like to drink. All too in Childhood Hunger 258 00:14:42,320 --> 00:14:43,200 Speaker 5: in America. 259 00:14:43,760 --> 00:14:47,280 Speaker 1: And this is going on April eleventh, big event. It's 260 00:14:47,360 --> 00:14:52,080 Speaker 1: at the Rolling Greens there in downtown LA. It's called 261 00:14:52,440 --> 00:14:57,080 Speaker 1: Night Out for No Kid Hungry. And the expectations are these. 262 00:14:57,160 --> 00:15:00,080 Speaker 1: If you're attending, and I encourage you to do so, 263 00:15:00,160 --> 00:15:02,160 Speaker 1: it goes to a good cause and you're going to 264 00:15:02,240 --> 00:15:05,800 Speaker 1: have once in a lifetime experience. All these are new. 265 00:15:05,920 --> 00:15:08,720 Speaker 1: This is not a cookie cut thing. These are expressive, 266 00:15:08,840 --> 00:15:12,840 Speaker 1: different people coming out. So the tasting at Night Out 267 00:15:12,840 --> 00:15:16,160 Speaker 1: for No Kid Hungry and the after part or after 268 00:15:16,200 --> 00:15:19,760 Speaker 1: party rather so, a lot of great stuff going on. 269 00:15:19,880 --> 00:15:24,240 Speaker 1: You get to preview dishes, you get a tasting from 270 00:15:24,400 --> 00:15:26,640 Speaker 1: Poppy and Rose right yes. 271 00:15:26,560 --> 00:15:30,360 Speaker 5: And some good djaying and dancing, which if anybody knows 272 00:15:30,480 --> 00:15:33,120 Speaker 5: any of these festivals, that especially No Kid Hungry, you 273 00:15:33,160 --> 00:15:36,080 Speaker 5: will catch me on the dance floor dancing somewhere. 274 00:15:36,440 --> 00:15:40,480 Speaker 1: So that's so, are you curating Obviously you're curating the 275 00:15:40,520 --> 00:15:42,720 Speaker 1: food and everything like that, But as far as DJ's, 276 00:15:42,800 --> 00:15:44,400 Speaker 1: was there vibe that you were looking for? And you're like, 277 00:15:44,440 --> 00:15:46,760 Speaker 1: this is how we want to express this event. 278 00:15:47,360 --> 00:15:51,880 Speaker 5: I mean, listen, if food and spirits and some good 279 00:15:52,040 --> 00:15:56,280 Speaker 5: upbeat music is the way to go and it just. 280 00:15:56,560 --> 00:15:58,760 Speaker 1: I don't know, forget about ugliness and be a part 281 00:15:58,800 --> 00:16:00,920 Speaker 1: of some of the brightness and the goodness I think 282 00:16:01,040 --> 00:16:01,560 Speaker 1: is always. 283 00:16:01,840 --> 00:16:03,800 Speaker 3: Yeah, it's a great event, you know. The lineup this 284 00:16:03,920 --> 00:16:08,800 Speaker 3: year is superstellar, new venue downtown La at Rolling Greens. 285 00:16:08,920 --> 00:16:11,080 Speaker 3: It's going to be an indoor outdoor event. It's going 286 00:16:11,120 --> 00:16:13,840 Speaker 3: to be great. The weather's looking nice so far. So 287 00:16:14,120 --> 00:16:15,920 Speaker 3: I'm looking forward just, you know, hanging out with my 288 00:16:16,000 --> 00:16:18,560 Speaker 3: chef friends, meeting new guests that come in and hanging 289 00:16:18,600 --> 00:16:19,920 Speaker 3: out and supporting the kids. 290 00:16:21,680 --> 00:16:26,360 Speaker 1: No one doesn't like No Kid Hungry their events and 291 00:16:26,560 --> 00:16:32,000 Speaker 1: the reminder of how you can participate again, chefs and 292 00:16:33,240 --> 00:16:36,440 Speaker 1: culinary groups that come out for these things. It gives 293 00:16:36,440 --> 00:16:40,240 Speaker 1: you an opportunity. Let's say you're looking April to do something, 294 00:16:40,320 --> 00:16:44,320 Speaker 1: celebrate something special, get together with friends and the like. 295 00:16:44,440 --> 00:16:47,120 Speaker 1: Here is a great opportunity for you to do so 296 00:16:47,440 --> 00:16:51,040 Speaker 1: at this No Kid Hungry event. So it's Night Out 297 00:16:51,240 --> 00:16:54,400 Speaker 1: for No Kid Hungry. And I got to tell you 298 00:16:54,440 --> 00:16:57,840 Speaker 1: that they've been kind enough to give a code for 299 00:16:57,960 --> 00:17:00,360 Speaker 1: you being a listener here and all you need to 300 00:17:00,400 --> 00:17:05,320 Speaker 1: do to join this massive, delicious event on April eleventh 301 00:17:05,880 --> 00:17:09,440 Speaker 1: at LA's Rolling Green called Night out for No Kid 302 00:17:09,520 --> 00:17:13,480 Speaker 1: Hungry help end childhood hunger here in the US is 303 00:17:13,520 --> 00:17:19,399 Speaker 1: you go to No Kid Hungry dot org slash night Out, 304 00:17:19,920 --> 00:17:23,400 Speaker 1: No Kid Hungry dot org slash night Out, buy your 305 00:17:23,400 --> 00:17:27,840 Speaker 1: tickets the tasting, and you can enter the code join 306 00:17:28,080 --> 00:17:32,480 Speaker 1: us to zero and you'll get twenty percent off. Join 307 00:17:32,600 --> 00:17:37,040 Speaker 1: us to zero You'll get twenty percent off. That's yeah, 308 00:17:37,040 --> 00:17:40,879 Speaker 1: that's a huge offer for an event like this. What's 309 00:17:41,320 --> 00:17:43,720 Speaker 1: a little insight to the menu. Do you guys know 310 00:17:43,800 --> 00:17:45,760 Speaker 1: exactly what you're going to be putting out there just yet? 311 00:17:46,119 --> 00:17:49,080 Speaker 3: So we we haven't done it in a while. You know, 312 00:17:49,160 --> 00:17:50,960 Speaker 3: we are known for our fried chicken and waffles in 313 00:17:51,000 --> 00:17:54,320 Speaker 3: downtown Lam. Yes, you ares, but we've done so many 314 00:17:54,359 --> 00:17:57,639 Speaker 3: other fun events where we kind of got used it 315 00:17:57,680 --> 00:18:00,320 Speaker 3: a lot. So we haven't added on our am event 316 00:18:00,400 --> 00:18:02,960 Speaker 3: like this for like the last five years. So we're 317 00:18:03,040 --> 00:18:05,320 Speaker 3: bringing back our fried chicken and waffles this year. 318 00:18:05,960 --> 00:18:11,480 Speaker 1: The craziest thing about fried chicken and waffles great combination, obviously, 319 00:18:12,680 --> 00:18:15,640 Speaker 1: the marriage of the sweet and savory salty. All those 320 00:18:15,680 --> 00:18:18,240 Speaker 1: things come together like magic. Why are you making me hungry? 321 00:18:18,280 --> 00:18:21,080 Speaker 1: I know, it's my job. I'm sorry, it's my job. 322 00:18:21,760 --> 00:18:24,080 Speaker 1: That's most of the hate mail. I get in the 323 00:18:24,160 --> 00:18:29,240 Speaker 1: car and I couldn't go anywhere. But the the like anything, 324 00:18:31,080 --> 00:18:35,439 Speaker 1: it gets exploited, and everywhere was doing it. Fast food 325 00:18:35,560 --> 00:18:37,199 Speaker 1: was doing it, and they were doing okay, so can 326 00:18:37,240 --> 00:18:38,639 Speaker 1: we take a pause real quick do it? 327 00:18:38,640 --> 00:18:41,480 Speaker 5: Because let me tell you. If I see chicken tenders 328 00:18:41,480 --> 00:18:44,760 Speaker 5: show up again with waffles, I'm gonna scream. We do 329 00:18:44,880 --> 00:18:47,639 Speaker 5: not want everybody listen if you if you have a restaurant, 330 00:18:47,720 --> 00:18:50,879 Speaker 5: you have chicken tenders with your waffles. I don't want 331 00:18:50,920 --> 00:18:53,800 Speaker 5: to name any names. Oh you know who I'm talking about. 332 00:18:53,960 --> 00:18:57,520 Speaker 5: Please stop it. Okay, it's it's bone and chicken one 333 00:18:57,760 --> 00:18:59,159 Speaker 5: I mean, and you could do it how we do 334 00:18:59,200 --> 00:18:59,959 Speaker 5: it at Poppy and Row. 335 00:19:00,160 --> 00:19:01,320 Speaker 1: Okay, we give you a. 336 00:19:01,280 --> 00:19:04,560 Speaker 5: Wing that has bone in and then we have a 337 00:19:04,680 --> 00:19:05,920 Speaker 5: d boned thigh. 338 00:19:06,280 --> 00:19:08,119 Speaker 1: So you got the best of both worlds. But the 339 00:19:08,200 --> 00:19:11,000 Speaker 1: tenders have to stop. See it's blasting. 340 00:19:11,040 --> 00:19:11,280 Speaker 2: I do. 341 00:19:11,840 --> 00:19:14,000 Speaker 1: This is what I do. I know the spots to 342 00:19:14,080 --> 00:19:17,320 Speaker 1: poke and I let her go. I will tell you 343 00:19:17,400 --> 00:19:22,880 Speaker 1: though it has it's done. Two things. First, whenever that happens, 344 00:19:23,320 --> 00:19:26,160 Speaker 1: I say, whenever anything goes on a pizza, it ends 345 00:19:26,240 --> 00:19:29,119 Speaker 1: up that it's done like Beria. Oh great, But the 346 00:19:29,119 --> 00:19:31,639 Speaker 1: minute it hits a pizza, I go. Even if it's great, 347 00:19:31,840 --> 00:19:34,480 Speaker 1: I go. No, that trend is over. Now it goes 348 00:19:34,520 --> 00:19:36,920 Speaker 1: back in the rightful hands of the people that made 349 00:19:36,920 --> 00:19:40,199 Speaker 1: it a class. So I wanted to make note that 350 00:19:40,200 --> 00:19:42,960 Speaker 1: that has already gone to all the people that shouldn't 351 00:19:42,960 --> 00:19:45,960 Speaker 1: have touched it, and it's gone back to the hands 352 00:19:46,040 --> 00:19:49,119 Speaker 1: that know it, understand it, and create the magic that 353 00:19:49,160 --> 00:19:51,920 Speaker 1: made everybody want to do it. So if you want, 354 00:19:52,040 --> 00:19:54,360 Speaker 1: if you go, I've always heard about that. I never 355 00:19:54,600 --> 00:19:56,960 Speaker 1: you know, I always wondered, what's the comment. If you 356 00:19:57,040 --> 00:19:58,920 Speaker 1: want to do that, That's why you go to Poppy 357 00:19:58,960 --> 00:20:01,399 Speaker 1: and Rose. That's why you and you experience in the 358 00:20:01,480 --> 00:20:04,879 Speaker 1: rightful hands of the people that didn't pick it up 359 00:20:04,880 --> 00:20:07,200 Speaker 1: on a trend, picked it up because of the comfort 360 00:20:07,520 --> 00:20:09,640 Speaker 1: that it is in their own lives, and they want 361 00:20:09,680 --> 00:20:11,880 Speaker 1: to bring it to you. So stick around. We'll talk 362 00:20:11,920 --> 00:20:15,040 Speaker 1: more with the folks from Poppy and Rose. And of 363 00:20:15,080 --> 00:20:19,280 Speaker 1: course if you're in Anaheim and you go to Poppy 364 00:20:19,320 --> 00:20:22,000 Speaker 1: and Seed, you can check them out there. They're going 365 00:20:22,040 --> 00:20:25,600 Speaker 1: to be at the No Kid Hungry event. They've been 366 00:20:25,920 --> 00:20:29,800 Speaker 1: a supporters for some time. It's going on in downtown LA. 367 00:20:29,880 --> 00:20:32,840 Speaker 1: When we come back, it's April eleventh. I'll tell you 368 00:20:32,880 --> 00:20:34,719 Speaker 1: more how to get tickets and tell you more what 369 00:20:34,800 --> 00:20:37,679 Speaker 1: to expect, So go know where. 370 00:20:38,359 --> 00:20:41,399 Speaker 4: You're listening to the Fork Report with Nil Savedra on 371 00:20:41,480 --> 00:20:43,960 Speaker 4: demand from KFI Am six forty. 372 00:20:46,680 --> 00:20:49,040 Speaker 1: We are sitting here talking about No Kid Hungry. They've 373 00:20:49,080 --> 00:20:52,920 Speaker 1: got an event coming up on the eleventh. I know 374 00:20:53,040 --> 00:20:55,440 Speaker 1: we are knocking on the door of April and we're 375 00:20:55,480 --> 00:20:57,639 Speaker 1: going to be in quarter two and it's freaky, but 376 00:20:58,280 --> 00:21:01,159 Speaker 1: doesn't mean you can't enjoy yourself. And there is an 377 00:21:01,200 --> 00:21:04,240 Speaker 1: event coming to downtown Los Angeles. I encourage you. I've 378 00:21:04,280 --> 00:21:08,240 Speaker 1: been to No Hungry No Kid Hungry events and they're spectacular. 379 00:21:08,720 --> 00:21:14,920 Speaker 1: It is a great cause to prevent hunger in the US. 380 00:21:15,320 --> 00:21:18,840 Speaker 1: They do a fantastic job with it, and you can 381 00:21:18,880 --> 00:21:21,359 Speaker 1: find out more at No Kid Hungry dot org, No 382 00:21:21,520 --> 00:21:24,000 Speaker 1: Kid Hungry dot org if you want to investigate what 383 00:21:24,080 --> 00:21:27,399 Speaker 1: they do and why. But we're talking with both Queene 384 00:21:27,440 --> 00:21:30,040 Speaker 1: and Michael from Poppy and Rose in downtown LA and 385 00:21:30,040 --> 00:21:34,000 Speaker 1: Poppy and Seed in Adaheim, California. They're going to be 386 00:21:34,040 --> 00:21:37,960 Speaker 1: a part of it this year as well, and they're 387 00:21:38,000 --> 00:21:41,160 Speaker 1: doing the night out for No Kid Hungry. You can 388 00:21:41,200 --> 00:21:43,400 Speaker 1: purchase a ticket. I encourage you to do so. If 389 00:21:43,440 --> 00:21:46,480 Speaker 1: you have April eleventh open and you want a food 390 00:21:46,680 --> 00:21:52,439 Speaker 1: experience that is curated and focused by the best of 391 00:21:52,480 --> 00:21:55,320 Speaker 1: the best in the culinary world, and you can do 392 00:21:55,480 --> 00:21:57,879 Speaker 1: that for twenty percent off. They were very kind. The 393 00:21:57,920 --> 00:22:00,120 Speaker 1: folks at No Kid Hungry sent us a code for you. 394 00:22:00,119 --> 00:22:03,240 Speaker 1: You the four report listener and you just go to 395 00:22:03,400 --> 00:22:08,159 Speaker 1: No Kid Hungry dot org slash night Out and you 396 00:22:08,280 --> 00:22:12,360 Speaker 1: want to enter the code join us twenty and you'll 397 00:22:12,359 --> 00:22:17,639 Speaker 1: get twenty percent off. Join us twenty. They not only 398 00:22:17,880 --> 00:22:20,840 Speaker 1: does that give you the discount off the tickets to 399 00:22:20,880 --> 00:22:24,600 Speaker 1: the tasting, but it gives you the admission to the 400 00:22:24,640 --> 00:22:29,480 Speaker 1: after party as well. DJs for Volity Music. Good times 401 00:22:29,520 --> 00:22:32,879 Speaker 1: had by all. So what's the state A lot of 402 00:22:32,960 --> 00:22:38,960 Speaker 1: changes going on in downtown LA. What's the state now 403 00:22:39,040 --> 00:22:41,880 Speaker 1: of your downtown LA location? 404 00:22:43,600 --> 00:22:46,200 Speaker 5: It's definitely a little bit slower with the traffic. 405 00:22:46,440 --> 00:22:48,880 Speaker 1: It's changed, right, I'm hearing that a lot. It is. 406 00:22:49,560 --> 00:22:51,879 Speaker 5: We dependent on a lot of foot traffic from the 407 00:22:51,880 --> 00:22:53,720 Speaker 5: Flower Market, and the flower Market is. 408 00:22:54,560 --> 00:22:55,520 Speaker 1: Far fest and few. 409 00:22:55,760 --> 00:22:58,280 Speaker 5: So you know, if hey, if you are downtown LA 410 00:22:58,480 --> 00:23:00,760 Speaker 5: and you want something to do, you go ahead and 411 00:23:00,800 --> 00:23:03,560 Speaker 5: travel down in the flower market and then come by 412 00:23:03,640 --> 00:23:04,840 Speaker 5: and visit Poppy and roads. 413 00:23:04,920 --> 00:23:08,000 Speaker 1: Now that used to be that used to be a normal. 414 00:23:07,720 --> 00:23:11,280 Speaker 5: Buzzing all the time. Yes, yeah, it all it's a 415 00:23:11,320 --> 00:23:11,960 Speaker 5: slight home. 416 00:23:12,440 --> 00:23:16,640 Speaker 1: It's like you know it's used to betten ice stuff. 417 00:23:16,760 --> 00:23:19,520 Speaker 1: What is that? What has caused that? Because I keep 418 00:23:19,520 --> 00:23:23,000 Speaker 1: hearing from people because downtown La was moving, it was 419 00:23:23,040 --> 00:23:24,120 Speaker 1: going in the right direction. 420 00:23:24,800 --> 00:23:28,600 Speaker 3: Uh, the pickets started with the fires gotcha in into 421 00:23:28,640 --> 00:23:30,920 Speaker 3: ice and then it's. 422 00:23:30,760 --> 00:23:33,200 Speaker 1: Just the one, one thing after another downtown. 423 00:23:33,280 --> 00:23:35,360 Speaker 3: But you know, downtown is a resilient you know, give 424 00:23:35,400 --> 00:23:37,080 Speaker 3: us a little bit of time, we'll bounce back. 425 00:23:37,400 --> 00:23:40,840 Speaker 1: It is one of those things. And I'm eight minutes 426 00:23:41,280 --> 00:23:44,440 Speaker 1: from downtown and it's one of those things that when 427 00:23:44,440 --> 00:23:46,440 Speaker 1: I go, I go, Man to my what we gotta 428 00:23:46,480 --> 00:23:49,679 Speaker 1: go out here more? Just go you know, you know 429 00:23:49,760 --> 00:23:52,560 Speaker 1: all that, whether it's a little tokyo, whether it just 430 00:23:52,680 --> 00:23:56,320 Speaker 1: go and experience. It's walkable now, yep. Yeah, there's all 431 00:23:56,440 --> 00:23:57,400 Speaker 1: kinds of places to go. 432 00:23:57,480 --> 00:23:59,280 Speaker 5: Before COVID, it was on the up and up, and 433 00:23:59,320 --> 00:24:01,399 Speaker 5: then we took it die for COVID and then we 434 00:24:01,440 --> 00:24:04,360 Speaker 5: started to get you know, our traction back and then 435 00:24:04,520 --> 00:24:06,960 Speaker 5: you know, like my husband was saying the fires and 436 00:24:07,000 --> 00:24:10,840 Speaker 5: then ice and then you know, rising costs is another thing. 437 00:24:11,040 --> 00:24:12,560 Speaker 5: You know, so you got all that going on. 438 00:24:12,840 --> 00:24:15,119 Speaker 1: And parking, let's face it, it's it's a pain in the 439 00:24:15,160 --> 00:24:15,800 Speaker 1: ass to park. 440 00:24:16,080 --> 00:24:18,439 Speaker 5: Yeah, but we have parking at Poppy En Rose in 441 00:24:18,480 --> 00:24:19,280 Speaker 5: the Flower Market. 442 00:24:19,359 --> 00:24:21,359 Speaker 1: If you come out there to go, we need to 443 00:24:21,359 --> 00:24:23,119 Speaker 1: get some feet there. We need to get some bodies 444 00:24:23,280 --> 00:24:25,800 Speaker 1: telling you and the experience is wonderful. And what you 445 00:24:25,920 --> 00:24:29,200 Speaker 1: said pre COVID is, you know, we always joke about 446 00:24:29,200 --> 00:24:32,840 Speaker 1: how LA closes. I mean, downtown La closes. It just 447 00:24:33,280 --> 00:24:36,720 Speaker 1: it's all nine to five stuff and then it leaves. 448 00:24:36,800 --> 00:24:40,040 Speaker 1: But it doesn't there's still is life. And before COVID, 449 00:24:40,520 --> 00:24:43,520 Speaker 1: people were moving in and getting you know, they were 450 00:24:43,600 --> 00:24:46,919 Speaker 1: living downtown again. We lived downtown. Yeah, yeah, it was 451 00:24:47,000 --> 00:24:50,359 Speaker 1: it was walking their dogs and walking you know, so 452 00:24:50,440 --> 00:24:53,680 Speaker 1: it was we've got to focus back on that because 453 00:24:54,160 --> 00:24:59,159 Speaker 1: it is so beautiful, it is unique to La. It 454 00:24:59,280 --> 00:25:02,960 Speaker 1: is our sky line, our town and taking it back 455 00:25:03,080 --> 00:25:07,320 Speaker 1: and utilizing it, bringing in more, you know, grocery stores 456 00:25:07,320 --> 00:25:09,240 Speaker 1: in place like that, so that aren't in pain in 457 00:25:09,280 --> 00:25:12,880 Speaker 1: the ass to get to. And then Orange County, Anaheim 458 00:25:12,960 --> 00:25:16,560 Speaker 1: is probably buzzing because they're always. I don't know what 459 00:25:16,560 --> 00:25:19,000 Speaker 1: it is about OC, but there people love to go 460 00:25:19,040 --> 00:25:19,480 Speaker 1: out and meet. 461 00:25:20,240 --> 00:25:23,720 Speaker 5: Yeah we're buzzing, yea yeah, yeah. So what happened is 462 00:25:23,720 --> 00:25:26,600 Speaker 5: is that also we saw an influx because you know 463 00:25:27,280 --> 00:25:30,000 Speaker 5: the convention center. That's another thing that slowed down because 464 00:25:30,000 --> 00:25:33,239 Speaker 5: the convention center is going through their remodel. So a 465 00:25:33,320 --> 00:25:36,560 Speaker 5: lot of those conventions booked in Anaheim. So you know, 466 00:25:36,680 --> 00:25:39,320 Speaker 5: Poppy and Seed is on the up and up, so 467 00:25:39,520 --> 00:25:40,280 Speaker 5: I can't complain. 468 00:25:40,520 --> 00:25:43,480 Speaker 1: Yeah, so you've got a convention there this weekend. Actually, yes, yeah, 469 00:25:43,520 --> 00:25:45,160 Speaker 1: you got Wonder con I think or something else. 470 00:25:45,560 --> 00:25:47,240 Speaker 5: Yeah, something like that. I mean, but they have like 471 00:25:47,320 --> 00:25:49,480 Speaker 5: a several that happened. So I know that last week 472 00:25:49,520 --> 00:25:52,360 Speaker 5: we had like some doctors in. I think the week 473 00:25:52,400 --> 00:25:55,359 Speaker 5: before that it was like the medical convention for like 474 00:25:55,400 --> 00:25:59,840 Speaker 5: medical devices. So you know, before that was West Expo X, 475 00:26:00,000 --> 00:26:04,520 Speaker 5: which is a huge like you know, food and health convention. 476 00:26:05,400 --> 00:26:07,200 Speaker 5: And it just keeps on going. May we're going to 477 00:26:07,280 --> 00:26:10,919 Speaker 5: have I know that there's like Vidcom that comes and 478 00:26:11,040 --> 00:26:12,440 Speaker 5: it's pumping in Anaheim. 479 00:26:12,880 --> 00:26:16,240 Speaker 1: Well I wish you guys nothing but success. You always 480 00:26:16,280 --> 00:26:18,719 Speaker 1: come here. Like I said, I'm a sucker for family 481 00:26:18,720 --> 00:26:22,480 Speaker 1: owned and operated husband and wife Queenie and Michael have 482 00:26:22,560 --> 00:26:25,600 Speaker 1: been on the show many many times. Check out their places. 483 00:26:25,640 --> 00:26:28,560 Speaker 1: Write this down Poppy and Rose downtown, La. Find an 484 00:26:28,600 --> 00:26:31,760 Speaker 1: excuse to come out, get some flowers with perking all 485 00:26:31,800 --> 00:26:35,080 Speaker 1: that stuff, and then Poppy in Seed in Anaheim. They 486 00:26:35,119 --> 00:26:38,400 Speaker 1: are longtime supporters of No Kid Hungry and No Kid 487 00:26:38,440 --> 00:26:41,280 Speaker 1: Hungry has an event coming up on the fifth, on 488 00:26:41,359 --> 00:26:44,240 Speaker 1: the eleventh rather of April, best even of the year, 489 00:26:45,000 --> 00:26:47,800 Speaker 1: a huge these people. Just check it out. Go to 490 00:26:47,880 --> 00:26:50,760 Speaker 1: No Kid Hungry dot org to see what they're about, 491 00:26:50,920 --> 00:26:53,480 Speaker 1: and then you can do No Kid Hungry dot org 492 00:26:53,600 --> 00:26:57,400 Speaker 1: slash night Out. Buy tickets, get twenty percent off by 493 00:26:57,480 --> 00:27:03,480 Speaker 1: using this special code for you the listener Join us twenty. 494 00:27:03,920 --> 00:27:06,359 Speaker 1: Join us twenty gives you twenty percent off your tickets, 495 00:27:06,400 --> 00:27:08,880 Speaker 1: and of course that's for the tasting. The big tasting 496 00:27:09,320 --> 00:27:12,639 Speaker 1: grants you admission to the after party and you'll be 497 00:27:12,640 --> 00:27:16,360 Speaker 1: able to see Chef Queeny and Chef Michael Reid out 498 00:27:16,400 --> 00:27:20,159 Speaker 1: there enjoying and cooking for you. There'll be music, all 499 00:27:20,240 --> 00:27:22,480 Speaker 1: kinds of stuff. All right, it's the Fork Report. I'm 500 00:27:22,520 --> 00:27:26,520 Speaker 1: Nil Savedra. This is KFI heard everywhere on the iHeartRadio app. 501 00:27:27,960 --> 00:27:30,320 Speaker 1: You've been listening to the Fork Report. You can always 502 00:27:30,320 --> 00:27:32,960 Speaker 1: hear us live on KFI AM six forty two to 503 00:27:33,040 --> 00:27:36,760 Speaker 1: five pm on Saturday, and anytime on demand on the 504 00:27:36,760 --> 00:27:37,920 Speaker 1: iHeartRadio app