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Speaker 1: Hey, it's Niel Savedra.

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

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Speaker 2: on demand on the iHeartRadio app.

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Speaker 1: Let me teach you had it.

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Speaker 3: Let me teach you had it, Anna, Mari, Nathan, Let

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Speaker 3: me teach you had it. It's as a columnaration, Let

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Speaker 3: me teach you how to.

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Speaker 1: Let me teach your.

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Speaker 2: K i AM six forty live everywhere on the iHeartRadio app. Hey,

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Speaker 2: happy Saturday to you. It's gorgeous outside. It is.

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Speaker 1: Very hot, very hot outside, which gives.

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Speaker 2: You another excuse to get out and go to a

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Speaker 2: restaurant with air conditioning, get some good food, and have

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Speaker 2: other people heat up their own kitchens with their ovens,

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Speaker 2: and your house days cool. And I've spoken about these

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Speaker 2: folks in this place for a long time. Another gem

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Speaker 2: is that you can't really know the flavors and tastes

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Speaker 2: of Los Angeles unless you've ever been to the Serving Spoon.

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Speaker 2: And Jessica Bain is here today and we're going to

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Speaker 2: talk about the Serving Spoon.

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Speaker 1: How are you.

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Speaker 4: I'm doing great.

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Speaker 1: It's nice to see you you too. I mean, point

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Speaker 1: out where I'm lying.

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Speaker 2: The Serving Spoon is a special place, yes, and it

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Speaker 2: has been recognized. You know, of course we're the day

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Speaker 2: before the Oscars. It's been recognized not only by those

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Speaker 2: celebrities that love good eats, but by politicians that love

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Speaker 2: good eats.

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Speaker 1: Yeah that's like.

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Speaker 2: Yeah, So off the top of your head, what's the

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Speaker 2: people of note that when they want great food they

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Speaker 2: make sure to find their way to the Serving Spoon

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Speaker 2: in Englewood?

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Speaker 4: I would say Queen Latifa, never heard of her, Wesley Night,

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Speaker 4: Loretta Devine.

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Speaker 1: Oh man.

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Speaker 4: We have some singers and rappers, and a lot of

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Speaker 4: basketball players. Yeah, for sure, football players. I'm terrible with names.

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Speaker 1: Yeah. Oh well, it's hard to remember when they're coming through.

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Speaker 4: Yeah. My staff knows more of them than I do.

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Speaker 1: Yeah. Yeah, you're working all of us though. What about politicians?

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Speaker 4: We've had Bill Clinton, Kiaren Bess, Maxine Waters. Yeah, those

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Speaker 4: are some of our Well, I won't say Bill is

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Speaker 4: one of our regulars, but we do have him.

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Speaker 1: He would be if he lived closer.

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Speaker 4: Would I believe it?

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Speaker 1: Yeah?

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Speaker 4: I believe it for sure.

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Speaker 2: That that's so amazing. I mean, there's got to be

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Speaker 2: great pride when you have a place expect How long

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Speaker 2: has the Serving Spoon been around?

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Speaker 4: We have been around since nineteen eighty three, So the

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Speaker 4: early ladies. Yep, it started with our grandfather, and then

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Speaker 4: in the early two thousands he sold it to our parents,

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Speaker 4: and in twenty twenty two, Justin and I bought it

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Speaker 4: from our parents.

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Speaker 2: Well, you know what's funny is I know people of

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Speaker 2: my age like, oh, eighty three, that's not that old

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Speaker 2: carry the one, oh man that's been around for a

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Speaker 2: long time, because it is. It's an institution now, right,

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Speaker 2: and it's another one of those places we talk about

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Speaker 2: that just needs to be protected. You can't these places

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Speaker 2: have to stay around. They are part of the heart

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Speaker 2: and soul of Los Angeles. Talk about what makes the

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Speaker 2: Serving Spoon so special.

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Speaker 4: One of the things that I am proud to say

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Speaker 4: is that every person that walks through there, our goal

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Speaker 4: and mission is to make sure they leave better than

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Speaker 4: when they came. And it doesn't matter what position socioeconomic

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Speaker 4: background they come from. So the same person who is,

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Speaker 4: you know, a rising star in the life of the

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Speaker 4: world is equally treated as the person who's from around

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Speaker 4: the corner might be homeless or houseless or going through

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Speaker 4: a hard time.

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Speaker 2: I love that because I have often said that if

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Speaker 2: you treat everybody like a king or queen.

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Speaker 1: You're never going to be wrong.

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Speaker 2: You know when you start trying to make somebody this

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Speaker 2: or somebody that, if you treat them the best you

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Speaker 2: could ever treat anybody, then everybody's treated properly.

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Speaker 4: Kindness is key.

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Speaker 2: I had a back when I used to do management

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Speaker 2: here at the station.

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Speaker 1: I had.

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Speaker 2: Somebody that worked under my supervision not know someone in

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Speaker 2: the elevator was the boss's boss's boss's boss's boss's boss,

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Speaker 2: and they said, I didn't know. I said, well, why

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Speaker 2: would you treat anybody different?

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Speaker 4: Right? Right? Different?

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Speaker 1: In that moment, Yeah, you don't have to. You just

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Speaker 1: treat everybody great. You don't have to know who people

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Speaker 1: are because it shouldn't matter.

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Speaker 4: Yeah, it's much easier to get around that way too.

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Speaker 1: What's the uh what's the menu?

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Speaker 5: Like?

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Speaker 4: Oh, the menu so good?

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Speaker 2: I love that response from people that are around it

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Speaker 2: all the time. They're like, still that responsive, man.

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Speaker 1: I love her.

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Speaker 4: Yeah, I would say one of the one of my

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Speaker 4: favorite things is that the things that we serve are

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Speaker 4: all things that you can have in your house. Right,

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Speaker 4: So people are like, what are you put in? I'm like,

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Speaker 4: we really have the same ingredients that you have in

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Speaker 4: your cabinet right now. We just had a little bit

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Speaker 4: of extra love and so with that, we have chicken wings,

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Speaker 4: French toast, catfish grits. We have some breakfast burritos coming

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Speaker 4: for you guys soon. Oh my gosh, yeah, Justin has

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Speaker 4: don't worry, he's coming now.

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Speaker 2: Keep in mind, this will be our second meal of

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Speaker 2: the show. And she already she looked like she was

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Speaker 2: gonna shed tears. Oh, bring that burrito.

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Speaker 4: Yeah, I just want to know where Justin is with

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Speaker 4: the britos. Yes, for Justin, chicken sausage in there, some bacon,

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Speaker 4: and then I think I did a pork patty one.

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Speaker 6: Oh.

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Speaker 2: You know, I've noticed as a father how crazy it

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Speaker 2: is when you have a kid, how when they're younger,

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Speaker 2: they can pick up on your vibe, your mood, you know,

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Speaker 2: if you've had a rough day and that type of thing.

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Speaker 1: So when you say that you put love in it.

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Speaker 4: I believe that in a thousand percent. I believe that

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Speaker 4: it's like, are you having a rough day, Let's step back.

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Speaker 2: But you know what I'm saying, It's like you can

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Speaker 2: you can taste when somebody's smiling.

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Speaker 1: They do this in radio all the time.

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Speaker 2: You remember, Kayla, that's like smile when you talk and

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Speaker 2: you feel stupid at first, but man, when you hear it, people, Yeah,

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Speaker 2: people need to know that you're enjoying yourself, you know.

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Speaker 2: So I find that to be a very important part

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Speaker 2: of making food if you love it, like watching you

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Speaker 2: do you watch people that maybe came for their first time.

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Speaker 4: Oh I get super geeked when I see somebody like

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Speaker 4: take that first bite and they're like dancing, and I'm like,

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Speaker 4: you better.

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Speaker 1: Get it like food dancing.

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Speaker 4: Oh yeah, food. And then the kids, when the kids

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Speaker 4: are really the true litmus tests, our children and our

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Speaker 4: senior citizens. They will let us know how it is

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Speaker 4: without any filter. They will let us know how it

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Speaker 4: is without any filter whatsoever. And so I'm like tell

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Speaker 4: it to me, what what? How was it? You know?

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Speaker 4: And if I see them do a dance, I'm like,

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Speaker 4: oh you got it. I'm glad, or you know, if

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Speaker 4: I'd be like it wasn't what you expected. You know,

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Speaker 4: that does happen on occasion. But of course we try

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Speaker 4: to make them happy, and you know, we try to

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Speaker 4: just do it right.

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Speaker 2: Okay, So it's Saturday, Yes, how many how many people

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Speaker 2: are you putting through the serving spoon. On a Saturday,

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Speaker 2: I can tell you, Oh, wow, she picks up, she's going,

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Speaker 2: she's going to new technology.

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Speaker 4: I can tell you today we had it looks like

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Speaker 4: we had over two hundred guests.

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Speaker 1: Wow, just on a Saturday.

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Speaker 4: Yeah, we had over two hundred guests. And that's not

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Speaker 4: including our to go orders in terms of you know,

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Speaker 4: how many people ordered for their families and whether it's

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Speaker 4: a tailgate or show or you know, they just want

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Speaker 4: to have brunch and don't want to sit inside with

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Speaker 4: us today. But yeah, wow, I guess.

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Speaker 1: And I'll be similar or more tomorrow.

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Speaker 4: Probably more tomorrow, especially with you know, the events happening.

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Speaker 4: Sure tomorrow, a lot of people come into town. And

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Speaker 4: then also Sundays are are really really really busy days,

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Speaker 4: Like eight o'clock, we open, we close it two and

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Speaker 4: at seven point fifty they will be at the door.

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Speaker 1: Wow. We're like wait.

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Speaker 2: Open, yeah, open, all right, we'll come back. We'll talk

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Speaker 2: more with Jessica Bain. Justin Johnson is on his way

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Speaker 2: with burritos. We're told she may be a liar. We

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Speaker 2: don't know.

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Speaker 1: He may make you a liar.

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Speaker 2: He's sitting in the car somewhere enjoying them by himself,

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Speaker 2: right from the Serving Spoon in Inglewood. Been around since

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Speaker 2: eighty three, feeding people, making smiles and we'll tell you more.

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Speaker 2: Will we come back about the menu and things that

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Speaker 2: work and things that don't work. So go nowhere.

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

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Speaker 5: demand from KFI AM six forty.

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Speaker 2: Another haunt in the LA Area that celebrities love on

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Speaker 2: this day before the Oscars is the Serving Spoon. We've

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Speaker 2: been talking with Jessica Bain. Her husband Justin Johnson got here. Brother, Sorry, thanks,

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Speaker 2: not the first time.

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Speaker 1: You're a handsome man. I'm going to assume you're everybody's

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Speaker 1: husband like that. Well, she's not listening.

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Speaker 2: They own the restaurant and he's very important to Kayla

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Speaker 2: because he brought the food. And Kayla was sitting here

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Speaker 2: going looking at her watch that I don't even think

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Speaker 2: she has. She's looking at the back of her hand, going,

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Speaker 2: he's gonna get here, He's gonna get here. And they

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Speaker 2: brought one of their best sellers, which is their breakfast burritos.

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Speaker 2: We were just talking justin about putting love in the

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Speaker 2: food and how that means, like you can taste when

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Speaker 2: people care about what they're doing. And Jessica said that

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Speaker 2: young you know, young kids and old people will tell

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Speaker 2: you if something's not right.

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Speaker 1: Have you, guys ever.

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Speaker 2: Missed the mark on something or changed a recipe because

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Speaker 2: someone said this, just there's something off or whatever, Because yes,

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Speaker 2: if you're not missing the mark, you're not trying right,

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Speaker 2: you're not experimenting. Oh yeah, so what's something that just

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Speaker 2: didn't land right or that you felt that didn't have

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Speaker 2: the magic of the rest of the serving spoon menu?

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Speaker 4: Well more so because we did some experimenting, and also

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Speaker 4: because of like logistics, so salmon croquettes, we're also really

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Speaker 4: o my god, and our salmon croquettes are really a

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Speaker 4: labor of love because it takes a lot to do them.

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Speaker 4: It's not like a quick fix. We're not just like, oh,

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Speaker 4: slap it together. Sure, we are there for a while.

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Speaker 4: And so the vendor that we use change something in

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Speaker 4: their own recipe, and with that being the case, we

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Speaker 4: had to then alter it back to what our customers

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Speaker 4: knew it as.

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Speaker 1: Oh, I could see, I can see that.

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Speaker 2: Because there's some things you have control over and then

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Speaker 2: there's some things in the chain of ingredients that you

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Speaker 2: don't and some things that you know, I've heard of

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Speaker 2: companies going out of business that only did this one

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Speaker 2: thing or had this one ingredient, and restaurants were like, well,

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Speaker 2: how do we replicate that right now?

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Speaker 1: That's got to be rough.

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Speaker 6: And you'll be surprised how we think. It may not

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Speaker 6: be a big deal to us, but the customers that come.

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Speaker 4: Regularly, they know, they know, and it means something. Right,

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Speaker 4: Like the one guy in particular with the Samon croquettes,

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Speaker 4: I'll never forget them. He was like, I used to

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Speaker 4: come here with my mom and this was her favorite thing,

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Speaker 4: and you guys are the only ones that make it

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Speaker 4: like her and she's not here anymore. I need you

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Speaker 4: to fix it. And I was like, oh, I'm sorry.

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Speaker 1: How about a hug and a firm.

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Speaker 4: Handshare and thank you? And we let them know like

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Speaker 4: we do appreciate the feedback because we need to get better.

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Speaker 4: We want to get better. We're not just taking it

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Speaker 4: for you know, Oh, it's just you want to complain. No,

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Speaker 4: we want to make sure we're getting it right. If

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Speaker 4: we didn't get it right the first time.

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Speaker 1: Of course.

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Speaker 2: Yeah, And that's who you're serving, that's your audience. You've

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Speaker 2: got to know your audience, all right. When we come back,

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Speaker 2: we'll taste some of the food. We'll talk about the

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Speaker 2: menu and more as we talk with the folks from

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Speaker 2: the Serving Spoon. We got Justic Kapain and Justin Johnson,

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Speaker 2: not her husband, but her brother. And how dare you

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Speaker 2: imply such a thing?

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Speaker 1: It used to.

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Speaker 2: All that probably made things worse, that confused everybody, but

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Speaker 2: nowadays and.

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Speaker 1: People don't always have the same last names anyways.

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Speaker 4: True.

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Speaker 2: So we'll come back talk more about the Serving Spoon.

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Speaker 2: Yet another jam in southern California, and that we are

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Speaker 2: blessed to have in the LA area. That you should

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Speaker 2: get out to there in Inglewood and get a smile

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Speaker 2: upon your face on a Saturday or Sunday morning when

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Speaker 2: you get that opportunity is always a nice I don't know,

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Speaker 2: there's something about the vibe and the attitude that goes

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Speaker 2: with the food stick around. We got more to come.

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Speaker 5: You're listening to the Fork Report with Nil Sevedra on

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Speaker 5: demand from KFI AM six forty.

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Speaker 2: The day before the Oscars. I know we've had some

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Speaker 2: rain on the Oscars and stuff like that in the past,

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Speaker 2: but I don't know what's worse. Is it worse to

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Speaker 2: be sweating when you're on the red carpet?

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Speaker 1: I have no idea.

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Speaker 2: I probably will never be on the red carpet unless

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Speaker 2: I'm cleaning it. So we shall see. Jessica Bain and

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Speaker 2: Justin Johnson is here from the Serving Spoon. If you

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Speaker 2: haven't been out to Inglewood, to the Serving Spoon another place.

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Speaker 2: I know many of you listen throughout southern California and beyond.

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Speaker 2: If you have that list, and I know you tell

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Speaker 2: me about them all the time of places you want

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Speaker 2: to do a day trip, if you're out in Orange

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Speaker 2: County or what have you. This is the place that

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Speaker 2: you want to go to. These are the places that

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Speaker 2: you want to go, and you want to enjoy the

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Speaker 2: food in the atmosphere and everything else is going on.

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Speaker 2: And Justin brought uh these breakfast burritos. Tell me about

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Speaker 2: what's in this beauty right here?

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Speaker 6: Yeah, So there you have a you have a bacon

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Speaker 6: breakfast burrito. So you have some bacon, some homestop potatoes

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Speaker 6: with bell peppers and onions, eggs of course, and some cheese.

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Speaker 1: And then somewhere in that bag over there, we.

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Speaker 6: Have some sausa as well as some house that we

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Speaker 6: make in house, so I don't I don't think you

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Speaker 6: don't have any sauce on now.

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Speaker 1: No, No, I start always pure. I want it.

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Speaker 2: I want to taste everything. And that is Kayla can't

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Speaker 2: even be seen. That means she's probably deep. Yeah, in

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Speaker 2: one one of the you know areas back there China

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Speaker 2: prison style with their arms over and elbows out.

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Speaker 1: That is.

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Speaker 2: Yeah, she's not stupid. She knows how this show works.

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Speaker 2: She's very good at that. She's probably scrolled away some

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Speaker 2: in her purse already. No, her purse is right there.

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Speaker 2: But this is uh, walk out, go to the elevator,

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Speaker 2: take it downstairs, walk to Olive Avenue, and slap a stranger.

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Speaker 1: In the face.

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Speaker 2: That is that's the smokiness and the flavor. Perfectly seasoned,

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Speaker 2: you know, because you could make this a salt bomb

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Speaker 2: so easy with all those You've got the bacon in there,

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Speaker 2: You've got the home fries, you got all of these

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Speaker 2: elements that could over make this a salt bomb. And

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Speaker 2: I wouldn't be mad at that. But I'm just saying,

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Speaker 2: this is perfectly seasoned. Great tortilla window painting where you

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Speaker 2: can see the insides a little bit through those tortillas

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Speaker 2: because they have the proper fat in them. You know.

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Speaker 1: Oh I look and I see this. People go like,

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Speaker 1: how do you know?

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Speaker 2: I say, you can tell by the smell, the textures,

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Speaker 2: even the layering. So they're cut in half and you

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Speaker 2: can see how the layers of you know, and ratios,

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Speaker 2: ratios are king right. You can have the same ingredients,

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Speaker 2: same seasoning, but out of ratio too much potato, too

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Speaker 2: much egg, too much bacon, which I don't even know

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Speaker 2: everybody that means and this is just put together perfectly.

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Speaker 2: But that that slight doingess to that tortilla because of

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Speaker 2: the fat gives you that chew.

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Speaker 1: But also you just you look at that. It's not dry.

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Speaker 1: It's just.

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Speaker 3: No.

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Speaker 2: Because I'll tell you, I like to be able to

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Speaker 2: describe everything. And sometimes when you when you get the

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Speaker 2: salsa on there, you do all those things that becomes

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Speaker 2: more forward and it's like I start like this. And

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Speaker 2: I also one time dipped my fork in the hottest

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Speaker 2: sauce salsa during a break, popped it in my mouth

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Speaker 2: and they're like no, no, and then it hit my

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Speaker 2: uvula like a heavyweight boxer and I'm like, oh no.

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Speaker 1: I'm out. Oh that smells good.

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Speaker 2: Okay, you don't have to give me everything in there,

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Speaker 2: but you just give a little bit so of some

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Speaker 2: of the ingredients in there so they know what's going

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Speaker 2: in my mouth right now in the sauce.

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Speaker 4: So, the sauce is how a Chipotle AOI vegan free,

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Speaker 4: soy free, egg free dip that is made by our

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Speaker 4: lovely mother. Again, I'm giving you that.

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Speaker 2: That fatty it's got it almost has that mao smell

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Speaker 2: like a you know, like an emulsion.

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Speaker 1: I'm expecting this to be vegan. So is it made

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Speaker 1: from vegans?

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Speaker 4: It is made from vegans. Yeah, she's not a vegan anymore.

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Speaker 1: No, I'm just saying, like, did you put vegans in there?

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Speaker 2: Because that's right, that's unctious, Like that is what you

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Speaker 2: expect from the It's like girl Scout cookies. You ever

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Speaker 2: don't want to buy them when they say girl Scout cookies,

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Speaker 2: ask if they're made with real girl Scouts.

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Speaker 1: Smell that man, that's smell.

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Speaker 4: Yeah, also made with lots of love.

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Speaker 1: I'm sorry, go ahead.

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Speaker 2: I almost did that instinctually, and I thought maybe I

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Speaker 2: should explain.

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Speaker 1: I'm gonna take I'm gonna tasted by myself. Oh I

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Speaker 1: could eat that on anything.

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Speaker 4: It's called that dip.

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Speaker 1: Hey, do you have that dip hair? Yes?

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Speaker 4: That is that is Mama sauce.

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Speaker 2: Oh my gosh, yeah, that is magic, I know, right?

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Speaker 1: Is she a witch?

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Speaker 4: No?

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Speaker 2: Okay, I was curious like that because that is pure magic.

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Speaker 4: It goes great with a lot of things.

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Speaker 1: Have you ever thought of bottling that and selling it?

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Speaker 4: Yes, we're trying to figure it out with her.

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Speaker 1: Yeah.

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Speaker 6: Yeah, because it goes great with everything. The only thing

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Speaker 6: is it's not entirely shelf stable.

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Speaker 2: That's what I explain to people, because they go, why

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Speaker 2: aren't people doing that? I said, because in order to

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Speaker 2: do that, you have to bastardize it somehow to make

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Speaker 2: it shelf stable.

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Speaker 1: Otherwise, you know.

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Speaker 4: We don't want to compromise that experience.

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Speaker 2: And that's why I explain to people. That's why it's

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Speaker 2: hard to get those flavors in a bottle.

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Speaker 4: Yeah, just the serving spoon. You know, we have it

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Speaker 4: on here.

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Speaker 2: Man, that's magic. It'd be worth it. Hell, I don't

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Speaker 2: care if it's not shelf stable. I'll get sick off

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Speaker 2: of that. That'd be okay. Have you thought about bottling

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Speaker 2: up your mom? I mean idea?

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Speaker 4: Got a down packed for sure.

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Speaker 2: Well tell everybody the address and where they can find

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Speaker 2: you on socials and everything like that.

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Speaker 1: The Serving Spoon in Inglewood.

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Speaker 4: Our address is one for zero three Cintinella Avenue, Inglewood, California,

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Speaker 4: nine zero three zero two, and our Instagram handle and

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Speaker 4: TikTok handle would be the Serving Spoon and Facebook is

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Speaker 4: the Serving Spoon restaurant.

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Speaker 1: Just outstanding.

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Speaker 4: Thank you, and we're open from eight to two every

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Speaker 4: single day.

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Speaker 2: Thanks for bringing your smile and all the weekends it

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Speaker 2: gets you know, uber busy people coming in there and

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Speaker 2: enjoying breakfast in the light, good time, but thanks for

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Speaker 2: coming in, Thanks for sticking with it.

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Speaker 1: Thanks.

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Speaker 2: I know it's hard when things are passed down that

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Speaker 2: it's like, ah, but I wanted to do this or

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Speaker 2: I want to Keeping that legacy alive is important.

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Speaker 4: Thank you La. About the award, No, we didn't talk

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Speaker 4: about it.

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Speaker 1: What award? Man, I'm sorry. I get this stuff, but

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Speaker 1: then they come in here. I get the notes, but

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Speaker 1: they come in here and I get all. We gotta

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Speaker 1: tell them about the award. So we'll stick around right back.

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Speaker 5: You're listening to The Fork Report with Nil Sevadra on

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Speaker 5: demand from KFI a M six forty.

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Speaker 4: An award, who got an.

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Speaker 2: Awardson got an award and what was it for?

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Speaker 1: We buried the lead today talking about all the good

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Speaker 1: food we did.

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Speaker 6: So it's called a James Beard Award, of course, which

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Speaker 6: is the highest honor you could receive in the restaurant

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Speaker 6: business in the US. Absolutely, and we were The category

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Speaker 6: we got was called America's Classics, So it fits right

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Speaker 6: into everything that we do. I love it who we are,

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Speaker 6: the food that you're eating. We and it wasn't a

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Speaker 6: situation where we didn't apply for it or we weren't nominated.

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Speaker 6: We first of all, we won the award, which is

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Speaker 6: really cool, and we it was a complete surprise.

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Speaker 1: It's huge.

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Speaker 2: Yeah, it's anybody in that loves food knows the James

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Speaker 2: Beard Award and the prestige that comes with it. So congratulations, Yeah,

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Speaker 2: thank you. You're doing it right, and you're keeping the

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Speaker 2: love in there and passing that along through the food

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Speaker 2: in a way that separates it from anywhere else.

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Speaker 1: So keep doing that.

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Speaker 2: Long live the places that have been in the heart

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Speaker 2: of Los Angeles for a long time and made the

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Speaker 2: new ones learn a thing or two from the ones

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Speaker 2: that have been around. Thanks so much for coming on.

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Speaker 2: Having that means a lot that you guys made the

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Speaker 2: trek out here. Anytime you have to go by the

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Speaker 2: four or five, it's huge.

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Speaker 1: You know.

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Speaker 2: That means a lot for us at the heart to

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Speaker 2: take the time. Yeah. Absolutely, but thanks so much for

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Speaker 2: coming by. Get out there to the Servingspoon another place

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Speaker 2: to put on your list. You got Tim Conway Junior

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00:22:27,119 --> 00:22:30,159
Speaker 2: coming up moments from now. He's gonna talk to you

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00:22:30,240 --> 00:22:33,960
Speaker 2: about what's going on in the world of finance and

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00:22:34,080 --> 00:22:37,840
Speaker 2: gold and silver. So go nowhere as he comes with

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00:22:37,880 --> 00:22:42,760
Speaker 2: the Crest report. He's not coming here now. No, he

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00:22:42,800 --> 00:22:45,120
Speaker 2: doesn't want to talk to me. Was it a personal thing?

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00:22:45,160 --> 00:22:47,399
Speaker 2: Did he say is because? Is it because I'm ugly?

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00:22:48,359 --> 00:22:50,800
Speaker 2: That's rude? That's rude?

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00:22:51,280 --> 00:22:53,119
Speaker 1: If people? Yeah, did you tell them we got food?

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00:22:55,240 --> 00:22:58,560
Speaker 2: Because I'll tell you if if people didn't talk to

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00:22:58,560 --> 00:23:00,440
Speaker 2: me because I was ugly, I wouldn't get to talk

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00:23:00,560 --> 00:23:06,879
Speaker 2: to no buddy except Kayla because she knows where the

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00:23:06,880 --> 00:23:08,680
Speaker 2: food is.

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00:23:08,720 --> 00:23:10,000
Speaker 1: She comes running.

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00:23:10,000 --> 00:23:13,560
Speaker 2: All right, have a wonderful evening and a great weekend.

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00:23:13,680 --> 00:23:16,480
Speaker 2: Get out there. Support local of course, and I'd love

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00:23:16,520 --> 00:23:19,000
Speaker 2: for you to join me on Instagram at Fork Reporter.

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00:23:19,080 --> 00:23:21,560
Speaker 2: For the food stuff at Fork Reporter and from my

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00:23:21,640 --> 00:23:26,080
Speaker 2: creative side are fixing things, building things. My love of

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00:23:26,200 --> 00:23:30,359
Speaker 2: all things props, replica props from movies and television, all

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00:23:30,400 --> 00:23:33,040
Speaker 2: those things. You can join me on my other Instagram

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00:23:33,280 --> 00:23:39,600
Speaker 2: which is savco Industries on Instagram, saa v COO Industries

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00:23:40,000 --> 00:23:42,959
Speaker 2: on Instagram as well. Have a lovely weekend. Stick around

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00:23:43,119 --> 00:23:45,480
Speaker 2: for the Cresh Report with mister Tim Conway Jr.

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00:23:45,560 --> 00:23:46,240
Speaker 1: Coming up next.

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00:23:46,440 --> 00:23:51,120
Speaker 2: This is KFI Heard Everywhere on the iHeartRadio app. You've

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00:23:51,160 --> 00:23:53,399
Speaker 2: been listening to the Fork Report, you can always hear

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00:23:53,480 --> 00:23:56,200
Speaker 2: us live on KFI AM six forty two to five

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00:23:56,280 --> 00:23:59,960
Speaker 2: pm on Saturday and anytime on demand on the ihe

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00:24:00,080 --> 00:24:00,800
Speaker 2: Art radio app