1 00:00:00,280 --> 00:00:03,280 Speaker 1: You're listening to the Fork Report with Nil Savedra on 2 00:00:03,400 --> 00:00:05,840 Speaker 1: demand from KFI AM six forty. 3 00:00:07,240 --> 00:00:11,000 Speaker 2: Hey, everybody, it's a Fork Report all things food, beverage 4 00:00:11,039 --> 00:00:11,959 Speaker 2: and beyond. 5 00:00:12,200 --> 00:00:15,000 Speaker 3: I am your welfed host, Neil Savadra. How do you do? 6 00:00:15,440 --> 00:00:19,520 Speaker 2: Happy Saturday to your very rainy Saturday out there as 7 00:00:19,600 --> 00:00:23,360 Speaker 2: well in the Southland as it continues to dump buckets 8 00:00:23,400 --> 00:00:27,080 Speaker 2: in different parts. Of course, it's big news because we're 9 00:00:27,120 --> 00:00:29,000 Speaker 2: idiots and don't know how to drive in the rain 10 00:00:29,080 --> 00:00:32,559 Speaker 2: here in southern California, So anything you need to know 11 00:00:32,600 --> 00:00:35,760 Speaker 2: about what's going on in traffic. Of course, we're keeping 12 00:00:35,800 --> 00:00:39,600 Speaker 2: our prayers up. Make sure that there's nothing horrible happening 13 00:00:39,680 --> 00:00:44,680 Speaker 2: in the burn Scar areas from January there in Altadena 14 00:00:44,720 --> 00:00:47,519 Speaker 2: and Pacific Palisades. Of course, the mountains always take a 15 00:00:47,520 --> 00:00:51,520 Speaker 2: beating during this time too. All the news you need 16 00:00:51,720 --> 00:00:55,440 Speaker 2: will be right here. We have Eileen Gonzales in the 17 00:00:55,480 --> 00:00:58,760 Speaker 2: newsroom making sure that you keep up to date. So 18 00:00:58,840 --> 00:01:03,040 Speaker 2: go No. I love hearing about cole programs, especially that 19 00:01:03,600 --> 00:01:07,920 Speaker 2: help you understand that educate. And my friend Nicole hit 20 00:01:07,959 --> 00:01:12,040 Speaker 2: me up Nicole Presley from Presley's Pantry, and she said, oh, 21 00:01:12,080 --> 00:01:14,640 Speaker 2: there's this great program I'd love to bring my friend 22 00:01:14,680 --> 00:01:19,039 Speaker 2: de Nie on and talk about it. And it just 23 00:01:19,160 --> 00:01:25,680 Speaker 2: sounds incredibly invaluable to have different cooks and chefs from 24 00:01:25,680 --> 00:01:28,720 Speaker 2: different regions of Mexico come together here in LA and 25 00:01:28,880 --> 00:01:30,120 Speaker 2: teach in person classes. 26 00:01:30,240 --> 00:01:30,800 Speaker 3: I love that. 27 00:01:31,080 --> 00:01:36,119 Speaker 2: So please welcome my friend Nicole Presley and Denise Favella 28 00:01:36,600 --> 00:01:42,199 Speaker 2: to the Fork Report. Hello ladies, Hi, oh wow again 29 00:01:42,400 --> 00:01:46,880 Speaker 2: in chorus hmmm, hello, thanks. 30 00:01:46,920 --> 00:01:47,560 Speaker 3: I'm sorry. 31 00:01:47,640 --> 00:01:52,920 Speaker 2: We switched everything on everybody today with not only the rain, 32 00:01:53,080 --> 00:01:57,920 Speaker 2: and then found out that the the elevators weren't working 33 00:01:57,960 --> 00:02:00,760 Speaker 2: at the station, and then I seemed to be coming 34 00:02:00,800 --> 00:02:02,880 Speaker 2: down with something. We just thought it's best to do 35 00:02:02,920 --> 00:02:05,880 Speaker 2: it over the phone. But in doing that we're missing 36 00:02:05,920 --> 00:02:09,120 Speaker 2: out on Tamala's. So at the risk of breaking our 37 00:02:09,120 --> 00:02:13,359 Speaker 2: hearts before we start, tell us what the tomalis were. 38 00:02:14,040 --> 00:02:18,520 Speaker 4: Please, I'll give that to Nicole because she prepared them 39 00:02:18,560 --> 00:02:19,440 Speaker 4: this morning for you. 40 00:02:21,080 --> 00:02:25,240 Speaker 5: So this past week, you know, without going into too 41 00:02:25,360 --> 00:02:28,440 Speaker 5: much detail, I was working with one of the cocinettas 42 00:02:28,480 --> 00:02:35,239 Speaker 5: from this program, and she made a green chili withchi 43 00:02:35,320 --> 00:02:40,840 Speaker 5: lived there with boil tamil, and she also made a 44 00:02:40,960 --> 00:02:45,920 Speaker 5: tamaldrojo de porco and I knew we were coming to 45 00:02:46,240 --> 00:02:49,560 Speaker 5: visit you today, so I saved someone pros them and 46 00:02:49,600 --> 00:02:53,519 Speaker 5: then this morning I steemed them fresh so you could 47 00:02:53,600 --> 00:02:55,280 Speaker 5: settle them in the studio. 48 00:02:56,320 --> 00:03:00,800 Speaker 3: My heart is breaking right now, Nicole. Thanks. 49 00:03:00,840 --> 00:03:03,360 Speaker 2: I did that kind of like a self like flagellation, 50 00:03:03,560 --> 00:03:06,639 Speaker 2: and I'm flogging myself and the fact that we are 51 00:03:06,639 --> 00:03:09,720 Speaker 2: not in studio, so I figured nah, and right now 52 00:03:09,760 --> 00:03:13,160 Speaker 2: I can hear in my head, of course producer Kayla 53 00:03:13,639 --> 00:03:16,160 Speaker 2: and Mario cursing my name. 54 00:03:16,560 --> 00:03:18,920 Speaker 3: So that's fine. They're back in the studio with no food. 55 00:03:18,960 --> 00:03:20,760 Speaker 3: I apologize everybody. 56 00:03:20,400 --> 00:03:28,200 Speaker 2: Okay, So please tell us about this, these traditional kitchens 57 00:03:28,240 --> 00:03:33,440 Speaker 2: and cooks coming together different parts of Mexico for these classes. 58 00:03:34,080 --> 00:03:38,280 Speaker 2: What's going to be taught? How can people participate in 59 00:03:38,320 --> 00:03:38,600 Speaker 2: all that? 60 00:03:38,680 --> 00:03:39,760 Speaker 3: Goodness? 61 00:03:40,240 --> 00:03:42,040 Speaker 5: Well, I'm going to go ahead and hand it over 62 00:03:42,160 --> 00:03:45,840 Speaker 5: Chickenis because she is the curator of this program and 63 00:03:46,520 --> 00:03:50,160 Speaker 5: she lives em brede this program, So go ahead's. 64 00:03:49,840 --> 00:03:55,080 Speaker 4: Niece, Hi, thank you for having us today. I'm so 65 00:03:55,160 --> 00:03:58,840 Speaker 4: happy to talk about our Cocineta's traditional program and Arsenic 66 00:03:58,880 --> 00:04:01,640 Speaker 4: will sell this market. This is a program that was 67 00:04:01,760 --> 00:04:05,000 Speaker 4: envisioned over three years ago and we finally have brought 68 00:04:05,040 --> 00:04:09,120 Speaker 4: it to life over the past year, and we're kind 69 00:04:09,120 --> 00:04:14,640 Speaker 4: of like a rotating culinary education program where each week 70 00:04:14,800 --> 00:04:18,559 Speaker 4: we feature and showcase the cuisine of a different state 71 00:04:18,720 --> 00:04:22,919 Speaker 4: or region of a state in Mexico by inviting to 72 00:04:23,040 --> 00:04:29,600 Speaker 4: this program a different which is very we translated to English, 73 00:04:29,800 --> 00:04:32,279 Speaker 4: you say traditional cook but it doesn't carry the same 74 00:04:32,320 --> 00:04:36,159 Speaker 4: weight that it does to us in our community because 75 00:04:36,200 --> 00:04:40,479 Speaker 4: these women are the matriarchs are our cuisine. They preserve 76 00:04:40,800 --> 00:04:46,919 Speaker 4: these regional, historical recipes and they come to our stores. 77 00:04:47,160 --> 00:04:50,520 Speaker 4: We schedule one every We schedule two to three every week, 78 00:04:51,400 --> 00:04:55,120 Speaker 4: and we do kind of like a semi workshop class 79 00:04:55,160 --> 00:04:59,080 Speaker 4: in one of the stores. I do a promotional video 80 00:04:59,360 --> 00:05:04,159 Speaker 4: every week, usually releases on a Monday or Tuesday on 81 00:05:04,200 --> 00:05:08,800 Speaker 4: my Instagram h Visoko Medal, and we explain what dishes 82 00:05:08,839 --> 00:05:12,640 Speaker 4: we're going to be making, which store, the time and 83 00:05:12,760 --> 00:05:16,880 Speaker 4: registration links. These classes are completely free. We want to 84 00:05:16,920 --> 00:05:20,240 Speaker 4: make this program accessible widely to all of our community 85 00:05:20,279 --> 00:05:24,440 Speaker 4: here in southern California. And once they register, they show 86 00:05:24,520 --> 00:05:30,799 Speaker 4: up and these amazing women show us and share their 87 00:05:30,880 --> 00:05:34,960 Speaker 4: heritage recipes with us, which has been amazing because it 88 00:05:35,240 --> 00:05:40,960 Speaker 4: provides everybody an opportunity to learn about the incredible regional 89 00:05:41,040 --> 00:05:46,200 Speaker 4: diversity of these dishes and throughout Mexico, taste them and 90 00:05:46,320 --> 00:05:51,839 Speaker 4: learn how to recreate these authentic dishes here, you know, 91 00:05:51,839 --> 00:05:55,600 Speaker 4: in southern California, thanks to the accessibility of ingredients at 92 00:05:55,800 --> 00:05:57,839 Speaker 4: grocers like norcate Go Inside's markets. 93 00:05:58,720 --> 00:06:04,400 Speaker 2: You know, they share land, the proximity, the blended in 94 00:06:04,520 --> 00:06:11,680 Speaker 2: cultures here in California being once Mexico. You think, on 95 00:06:11,680 --> 00:06:15,040 Speaker 2: one hand, how lucky we are to have such great 96 00:06:15,080 --> 00:06:17,320 Speaker 2: food from over the border here. 97 00:06:17,760 --> 00:06:20,679 Speaker 3: But on the flip side, a lot of it has. 98 00:06:20,640 --> 00:06:26,200 Speaker 2: Been you know, homogenized, some even could say whitewashed, those 99 00:06:26,240 --> 00:06:32,360 Speaker 2: types of things. At bare minimum, there's not the regionality 100 00:06:32,880 --> 00:06:38,080 Speaker 2: until more and more of the individual cultures and regions 101 00:06:38,120 --> 00:06:42,760 Speaker 2: have come over, whether it's Wahakan food or food from Michoa, 102 00:06:42,839 --> 00:06:47,800 Speaker 2: Khan or wherever, whatever, And that's where you get to 103 00:06:47,880 --> 00:06:52,560 Speaker 2: see the differences of regions, climates, traditions. 104 00:06:52,839 --> 00:06:55,120 Speaker 3: We come back, we'll talk about that as well. 105 00:06:55,560 --> 00:06:59,720 Speaker 2: I guess Denise and Nicole talking about these hands on 106 00:07:00,400 --> 00:07:05,200 Speaker 2: Mexican you know, Mexican culinary schools right for the taking 107 00:07:05,240 --> 00:07:10,000 Speaker 2: an opportunity with Northgate Market to take these classes and 108 00:07:10,160 --> 00:07:13,480 Speaker 2: learn about history and culture and things that we find 109 00:07:13,520 --> 00:07:16,720 Speaker 2: so important on this program every single Saturday, so stick around. 110 00:07:16,720 --> 00:07:18,800 Speaker 2: We'll talk more about it when we come back. How 111 00:07:18,840 --> 00:07:22,760 Speaker 2: people can participate in this as well, So go know where. 112 00:07:23,360 --> 00:07:26,360 Speaker 1: You're listening to The Fork Report with Nil Savedra on 113 00:07:26,480 --> 00:07:28,960 Speaker 1: demand from KFI AM six forty. 114 00:07:31,200 --> 00:07:34,400 Speaker 2: Welcome to the Fork Report, all Things Food, beverage and beyond. 115 00:07:34,520 --> 00:07:37,640 Speaker 2: We get together every single Saturday and kind of shake 116 00:07:37,680 --> 00:07:39,960 Speaker 2: off the heaviness of the news, whatever's going on in 117 00:07:39,960 --> 00:07:44,320 Speaker 2: the world and just celebrate food, the people that make food, 118 00:07:44,600 --> 00:07:47,800 Speaker 2: the cultures behind it. Of course, cooking at home and 119 00:07:47,960 --> 00:07:50,440 Speaker 2: going out to eat. If we don't support local restaurants, 120 00:07:50,520 --> 00:07:53,640 Speaker 2: they go away, and so does the basic foundation of 121 00:07:53,880 --> 00:07:58,440 Speaker 2: the economy, hospitality. Everything rises and falls on the cornerstone 122 00:07:58,480 --> 00:08:01,480 Speaker 2: of that. So make sure you out to places, whatever 123 00:08:01,480 --> 00:08:03,239 Speaker 2: they may be, little mom and pop places. 124 00:08:03,240 --> 00:08:03,720 Speaker 3: Seek out. 125 00:08:03,800 --> 00:08:07,800 Speaker 2: We have a very scattered city, so it is worth 126 00:08:07,840 --> 00:08:10,240 Speaker 2: exploring and going out to different parts. And that's what 127 00:08:10,280 --> 00:08:13,680 Speaker 2: we try and hide highlight every single Saturday right here 128 00:08:13,720 --> 00:08:16,320 Speaker 2: on the program. Any of the news going on with 129 00:08:16,360 --> 00:08:19,040 Speaker 2: the reins of course, just stay here you we'll hear it. 130 00:08:20,080 --> 00:08:23,320 Speaker 2: Eileen Gonzalez is in the newsroom. She'll jump in should 131 00:08:23,320 --> 00:08:25,720 Speaker 2: there be anything you need to know about roads or 132 00:08:26,160 --> 00:08:27,920 Speaker 2: anything going on, mudslides and the like. 133 00:08:28,120 --> 00:08:29,840 Speaker 3: So go no where. 134 00:08:29,920 --> 00:08:34,000 Speaker 2: Right now, we're talking with Denise Favilla and Nicole Presley 135 00:08:34,120 --> 00:08:37,640 Speaker 2: Presley's She's been on the show with Presley's Pantry many 136 00:08:37,679 --> 00:08:41,319 Speaker 2: times before. Denise, this is the first time you've been on. 137 00:08:42,000 --> 00:08:43,680 Speaker 2: I'm going to tell you right now it won't be 138 00:08:43,720 --> 00:08:46,960 Speaker 2: the last, for sure. I'd love to get you ladies 139 00:08:47,000 --> 00:08:50,800 Speaker 2: in studio and talk. We're talking about in this particular case, 140 00:08:50,840 --> 00:08:57,880 Speaker 2: classes that you're doing, and the cosineres and the traditional 141 00:08:57,960 --> 00:09:01,960 Speaker 2: kitchen and going in And I love a post that 142 00:09:03,440 --> 00:09:05,920 Speaker 2: Nicole posted I think back in September. 143 00:09:05,520 --> 00:09:07,480 Speaker 3: Where it was a video of you guys or a. 144 00:09:07,400 --> 00:09:11,160 Speaker 2: Photo something that I recall of you cooking, and one 145 00:09:11,200 --> 00:09:14,200 Speaker 2: of the things you said was filling the gaps and 146 00:09:14,240 --> 00:09:18,720 Speaker 2: showing the similarities about the Mexican foods in the different regions. 147 00:09:19,320 --> 00:09:20,080 Speaker 3: Talk a little bit. 148 00:09:20,720 --> 00:09:23,000 Speaker 2: Let's give us a little primer on who you are 149 00:09:23,360 --> 00:09:28,920 Speaker 2: and how people can participate in these classes and take 150 00:09:28,960 --> 00:09:30,160 Speaker 2: in some of that knowledge. 151 00:09:31,679 --> 00:09:35,320 Speaker 4: So a little bit about my background work. I've cured 152 00:09:35,360 --> 00:09:40,719 Speaker 4: the program. I'm a former social science professor, but I 153 00:09:40,800 --> 00:09:44,240 Speaker 4: was always a foodie at heart and I finally living 154 00:09:44,520 --> 00:09:48,120 Speaker 4: my lifelong dream in working in the program such as 155 00:09:48,160 --> 00:09:51,720 Speaker 4: this one at MAKA Gonzalez. I'd introduced this idea a 156 00:09:51,720 --> 00:09:54,640 Speaker 4: couple of years ago, and one of the things that 157 00:09:54,720 --> 00:09:59,080 Speaker 4: inspired it was as a content creator Slash, where I 158 00:09:59,120 --> 00:10:04,120 Speaker 4: focused on share historical recipes from Mexico, from historical cookbooks 159 00:10:04,160 --> 00:10:07,199 Speaker 4: and from cosinetas, is that I found that there was 160 00:10:07,240 --> 00:10:10,400 Speaker 4: a lot of debate on what is Mexican cuisine and 161 00:10:10,559 --> 00:10:13,680 Speaker 4: I wanted to bring these women's to showcase that diversity, 162 00:10:13,720 --> 00:10:18,160 Speaker 4: to kind of settle that discomfort among a lot of people. 163 00:10:18,840 --> 00:10:21,760 Speaker 4: And so as a curator of the program, each week 164 00:10:22,240 --> 00:10:24,960 Speaker 4: usually I wait to create the video until you arrive 165 00:10:25,080 --> 00:10:29,720 Speaker 4: from Mexico Monday evening. Tuesday morning, I'll post a reel 166 00:10:31,040 --> 00:10:36,160 Speaker 4: on my ithob sopocal Medal Instagram where we'll talk about 167 00:10:36,559 --> 00:10:39,640 Speaker 4: who's here, what state they're representing, and the dishes that 168 00:10:39,640 --> 00:10:42,640 Speaker 4: they're going to be making, and my profile has all 169 00:10:42,679 --> 00:10:46,640 Speaker 4: of the links for people to sign up for the class. 170 00:10:47,320 --> 00:10:51,600 Speaker 4: Registration is completely free. However, most of the time they 171 00:10:52,440 --> 00:10:57,120 Speaker 4: the slots go out within the pack a couple of hours, 172 00:10:57,120 --> 00:11:02,200 Speaker 4: sometimes minutes, depending on the week it is. And you know, 173 00:11:02,280 --> 00:11:04,760 Speaker 4: did you just show about the location. They start at five. 174 00:11:05,040 --> 00:11:07,640 Speaker 4: Most of the time there either Wednesday, Thursday, or Friday. 175 00:11:07,800 --> 00:11:13,240 Speaker 4: Hopefully we'll have some weekend classes as well, and it's 176 00:11:13,280 --> 00:11:16,480 Speaker 4: great every week we see new faces, but we also 177 00:11:16,559 --> 00:11:22,640 Speaker 4: have people that consistently show up because they've really enjoyed, uh, 178 00:11:22,760 --> 00:11:26,200 Speaker 4: not just meeting these women and tasting their food, but 179 00:11:26,280 --> 00:11:29,200 Speaker 4: as we've said before, learning about the history of each 180 00:11:29,240 --> 00:11:34,600 Speaker 4: region through these these these dishes, but also for some 181 00:11:34,760 --> 00:11:38,120 Speaker 4: people it's become a bridge for them to reconnect with 182 00:11:38,320 --> 00:11:42,800 Speaker 4: their their culture and for others who are not from 183 00:11:42,840 --> 00:11:47,160 Speaker 4: our part of Mexican American community, it's it's been educational 184 00:11:47,200 --> 00:11:51,640 Speaker 4: and understanding more about our food ways in Mexico through 185 00:11:51,640 --> 00:11:56,920 Speaker 4: these these recipes and these classes and Nicole, I'm sorry, 186 00:11:56,960 --> 00:12:01,239 Speaker 4: and Nicole is helping document these recipes, which is really important. 187 00:12:02,840 --> 00:12:07,400 Speaker 4: And you know, every class we always have the Cosinetta 188 00:12:07,520 --> 00:12:10,199 Speaker 4: work with with Nicole, she could talk a little bit 189 00:12:10,200 --> 00:12:13,280 Speaker 4: about that work that she does that's really important for us, 190 00:12:13,760 --> 00:12:17,280 Speaker 4: and then we share apart from the demo and the class, 191 00:12:17,320 --> 00:12:20,200 Speaker 4: these people, you know, other participants could take the recipe 192 00:12:20,240 --> 00:12:22,400 Speaker 4: back home and try it at home. 193 00:12:24,000 --> 00:12:27,880 Speaker 2: So Nicole, are you basically just going wait stop, I 194 00:12:27,920 --> 00:12:32,920 Speaker 2: got to measure that because everybody's using their hands very much. 195 00:12:33,040 --> 00:12:36,600 Speaker 5: I mean, I feel like I have the funnest part 196 00:12:36,640 --> 00:12:38,480 Speaker 5: of the job because I get to work with the 197 00:12:38,520 --> 00:12:43,559 Speaker 5: cocinettas directly, and usually it's like a ten hour lesson 198 00:12:43,679 --> 00:12:47,439 Speaker 5: in my kitchen. Yes, I'm documenting their instincts. 199 00:12:47,480 --> 00:12:50,040 Speaker 4: Basically, a lot of. 200 00:12:50,000 --> 00:12:53,840 Speaker 5: These women don't use measurements. They you know, don't have 201 00:12:54,160 --> 00:12:58,320 Speaker 5: these recipes documented for their own use back home, you know, 202 00:12:58,559 --> 00:13:05,760 Speaker 5: so or in English. So I have the privilege and 203 00:13:05,800 --> 00:13:10,440 Speaker 5: the pleasure of documenting their instincts, of taking what they 204 00:13:10,559 --> 00:13:15,600 Speaker 5: do instinctly and just putting it on paper so then 205 00:13:15,840 --> 00:13:18,880 Speaker 5: the rest so then the students can go ahead and 206 00:13:18,920 --> 00:13:21,760 Speaker 5: take home the recipe at the end of the lesson. 207 00:13:22,800 --> 00:13:24,000 Speaker 3: It's that's fantastic. 208 00:13:24,040 --> 00:13:28,800 Speaker 2: And obviously I love the terminology used their their instincts, 209 00:13:30,480 --> 00:13:32,839 Speaker 2: you know this, Nicole, But I share this with everybody 210 00:13:32,880 --> 00:13:35,920 Speaker 2: who doesn't, with Denise as well. That you know, I'm 211 00:13:35,960 --> 00:13:40,400 Speaker 2: a little half breed. So my dad his uh, his parents, 212 00:13:40,480 --> 00:13:44,240 Speaker 2: my grandparents were from Wanawato and my mom is Irish 213 00:13:44,280 --> 00:13:50,320 Speaker 2: English Scottish and so they married in the fifties and 214 00:13:51,040 --> 00:13:54,760 Speaker 2: you know, I grew up with my dad eating separate foods. Basically, 215 00:13:54,800 --> 00:13:57,200 Speaker 2: it's like my dad's eggs are brown and all of 216 00:13:57,240 --> 00:13:59,520 Speaker 2: ours are yellow. Well that's because it's got Chriso in 217 00:13:59,559 --> 00:14:03,040 Speaker 2: it and ours. But my mom, God bless her, spent 218 00:14:03,080 --> 00:14:05,200 Speaker 2: the time to learn. And then when I wanted to 219 00:14:05,280 --> 00:14:08,040 Speaker 2: learn how to cook things like her homemade tortillas and 220 00:14:08,080 --> 00:14:10,880 Speaker 2: things like that, I was like, okay, so what's the recipe? 221 00:14:10,880 --> 00:14:12,680 Speaker 2: And my mom looked at me and she goes, I 222 00:14:12,760 --> 00:14:16,400 Speaker 2: never had a recipe. She would scoop the fat out 223 00:14:16,440 --> 00:14:18,480 Speaker 2: with her hand and she that's how she was taught. 224 00:14:18,559 --> 00:14:23,360 Speaker 2: And the same with my wife, whose father came here 225 00:14:23,400 --> 00:14:28,800 Speaker 2: at eight from Managua, meeting his mother and trying to 226 00:14:28,880 --> 00:14:32,480 Speaker 2: learn her cooking with you know, with the language barrier 227 00:14:32,520 --> 00:14:35,840 Speaker 2: and everything. And she did it all by what Nichole 228 00:14:35,920 --> 00:14:38,760 Speaker 2: said so beautifully, by instinct. And I think that's a 229 00:14:38,840 --> 00:14:42,680 Speaker 2: lovely way of saying that the culture is so intertwined 230 00:14:42,800 --> 00:14:45,760 Speaker 2: with the heart, the head in the hands of these 231 00:14:45,800 --> 00:14:49,840 Speaker 2: people cooking that to try and document it is a 232 00:14:49,880 --> 00:14:52,600 Speaker 2: really beautiful way of passing these things down and making 233 00:14:52,720 --> 00:14:55,840 Speaker 2: sure that they are not lost. We're up against the clock, ladies. 234 00:14:55,880 --> 00:14:58,120 Speaker 2: I thank you so much for taking the time to 235 00:14:58,200 --> 00:15:01,280 Speaker 2: come on give your so and how people can find 236 00:15:01,320 --> 00:15:02,000 Speaker 2: out more about you. 237 00:15:03,640 --> 00:15:03,720 Speaker 5: So. 238 00:15:03,760 --> 00:15:07,280 Speaker 4: I'm Denise Favela h is h E c h O 239 00:15:07,880 --> 00:15:11,520 Speaker 4: visto v I s t O comlo c O m 240 00:15:11,560 --> 00:15:14,440 Speaker 4: I d O. And Nicole you want. 241 00:15:14,280 --> 00:15:19,600 Speaker 5: To give your socials, I'm Nicole Presley and my is 242 00:15:19,800 --> 00:15:24,800 Speaker 5: Presley's Pantry p r E s l e Y s 243 00:15:24,920 --> 00:15:29,360 Speaker 5: p A n t r Y and you can find 244 00:15:29,440 --> 00:15:35,040 Speaker 5: us both on Instagram and the link in the bio 245 00:15:35,160 --> 00:15:37,320 Speaker 5: will be there for the sign up for the classes. 246 00:15:37,760 --> 00:15:41,040 Speaker 2: Awesome and thanks to Northgate Market for always doing things 247 00:15:41,120 --> 00:15:43,920 Speaker 2: like this and bringing the culture as well as the 248 00:15:44,080 --> 00:15:46,680 Speaker 2: ingredients to the people. Thanks so much, ladies. We will 249 00:15:46,720 --> 00:15:50,280 Speaker 2: talk again soon. This is KFI heard everywhere on the 250 00:15:50,320 --> 00:15:51,240 Speaker 2: iHeartRadio app. 251 00:15:52,560 --> 00:15:53,400 Speaker 3: You've been listening to 252 00:15:53,440 --> 00:15:55,640 Speaker 2: The Fork Report, you can always hear us live on 253 00:15:55,760 --> 00:15:58,360 Speaker 2: kf I AM six forty two to five pm on 254 00:15:58,440 --> 00:16:02,400 Speaker 2: Saturday and anytime on demand on the iHeartRadio app.