1 00:00:00,520 --> 00:00:03,560 Speaker 1: Hey, it's Neil Savedra. You're listening to kfi EM six forty, 2 00:00:03,800 --> 00:00:21,320 Speaker 1: The four Report on demand on the iHeartRadio app. Let 3 00:00:21,360 --> 00:00:22,200 Speaker 1: me teach you had It. 4 00:00:24,360 --> 00:00:30,960 Speaker 2: Let me teach you had It, Gonda Maroor Nathan, Let 5 00:00:30,960 --> 00:00:37,240 Speaker 2: me teach you at It. It's a calmarriage name. Let 6 00:00:37,240 --> 00:00:41,000 Speaker 2: me teach you at it. Let me teach you O. 7 00:00:41,920 --> 00:00:46,520 Speaker 1: K A M six forty live everywhere on the iHeartRadio app. Hey, everybody, 8 00:00:46,560 --> 00:00:49,919 Speaker 1: it's the four FOURT All Things, Food, beverage and beyond. 9 00:00:50,720 --> 00:00:53,519 Speaker 1: I am your well fed host, Neil Savedra. How do 10 00:00:53,920 --> 00:00:57,160 Speaker 1: you do? Happy to be here with you on a 11 00:00:57,240 --> 00:01:00,279 Speaker 1: Saturday afternoon. As we do every single Saturday, we just 12 00:01:01,240 --> 00:01:05,400 Speaker 1: we just celebrate food. It's what we do every single 13 00:01:05,520 --> 00:01:09,000 Speaker 1: Saturday from two to five. We shake off the heaviness 14 00:01:09,080 --> 00:01:11,560 Speaker 1: of the news. That's what Eileen Gonzalez is here for. 15 00:01:11,720 --> 00:01:14,800 Speaker 1: She's covering all of that, but we just celebrate food, 16 00:01:15,319 --> 00:01:17,520 Speaker 1: the people that make it, the culture behind it, to 17 00:01:17,680 --> 00:01:23,720 Speaker 1: everything from fast casual fast food to cooking at home, 18 00:01:24,120 --> 00:01:28,640 Speaker 1: baking and everything in between. And today is no different. 19 00:01:28,840 --> 00:01:31,040 Speaker 1: As we look, we've been trying to set this up 20 00:01:31,040 --> 00:01:34,480 Speaker 1: for weeks and weeks. The good folks from Farmer Boys 21 00:01:35,120 --> 00:01:40,280 Speaker 1: are in studio today. Omar is here? Is it? Maas? 22 00:01:40,520 --> 00:01:43,720 Speaker 3: Yeah, maas, thank you for having me your junior. 23 00:01:43,959 --> 00:01:44,479 Speaker 1: Look at that? 24 00:01:44,920 --> 00:01:45,160 Speaker 2: Yeah? 25 00:01:46,040 --> 00:01:49,400 Speaker 1: Do you write checks on your dad's and just go, hey, 26 00:01:49,480 --> 00:01:53,200 Speaker 1: look at my idea? I could forge to set right. See, 27 00:01:53,520 --> 00:01:54,240 Speaker 1: it's good to know. 28 00:01:54,440 --> 00:01:55,680 Speaker 3: Yeah, thank you for having us. 29 00:01:55,760 --> 00:01:58,240 Speaker 1: No, my pleasure. Thanks for coming in. You brought food 30 00:01:58,520 --> 00:02:01,200 Speaker 1: and all kinds of stuff. 31 00:02:01,240 --> 00:02:03,000 Speaker 3: Of course. Yeah. 32 00:02:03,040 --> 00:02:04,760 Speaker 4: I've been a part of, you know, the Farmer Boys 33 00:02:04,800 --> 00:02:07,960 Speaker 4: family my whole life. My father, Omar Mawazi became a 34 00:02:07,960 --> 00:02:12,120 Speaker 4: franchisee in two thousand and seven. I officially started working 35 00:02:12,120 --> 00:02:14,520 Speaker 4: at Farmer Boys at the age of sixteen as a 36 00:02:14,560 --> 00:02:18,799 Speaker 4: cashier cook. Started from the bottom. Now today I oversee 37 00:02:18,919 --> 00:02:21,560 Speaker 4: like eleven locations, all of his locations, kind of like 38 00:02:21,560 --> 00:02:23,280 Speaker 4: an area manager, operations manager. 39 00:02:23,320 --> 00:02:25,000 Speaker 1: Wow, and you're you're a young guy. Can I ask 40 00:02:25,040 --> 00:02:25,600 Speaker 1: how old you are? 41 00:02:25,919 --> 00:02:26,639 Speaker 3: I'm twenty two. 42 00:02:26,880 --> 00:02:27,520 Speaker 1: Good for you. 43 00:02:27,760 --> 00:02:29,640 Speaker 4: So I'm still in college. This is my last semester. 44 00:02:30,320 --> 00:02:32,600 Speaker 4: Good for you, and hew Polypomona. 45 00:02:32,200 --> 00:02:36,880 Speaker 1: Are you all? Great school? Great school? And so you're 46 00:02:36,880 --> 00:02:38,760 Speaker 1: going to go into this full time? 47 00:02:38,800 --> 00:02:41,680 Speaker 4: You think, Yeah, that's my plan, you know, I going 48 00:02:41,720 --> 00:02:44,239 Speaker 4: into college. I was still kind of undecided, but as 49 00:02:44,240 --> 00:02:47,560 Speaker 4: he gave me more managerial rules, I became more open 50 00:02:47,600 --> 00:02:51,600 Speaker 4: to the idea. While exploring some majors like different options 51 00:02:51,639 --> 00:02:54,440 Speaker 4: in school kind of like civil engineering, computer science, all 52 00:02:54,440 --> 00:02:57,640 Speaker 4: that stuff. So I decided, you know, take do a 53 00:02:57,680 --> 00:03:01,040 Speaker 4: good major as a backup plan, but keep this option open. 54 00:03:01,080 --> 00:03:04,320 Speaker 4: And I just fell in love with the business. I 55 00:03:04,320 --> 00:03:06,520 Speaker 4: think because I started at a young age. I really loved, 56 00:03:06,639 --> 00:03:10,360 Speaker 4: you know, cooking. It was making you know, customer service, 57 00:03:10,520 --> 00:03:14,120 Speaker 4: satisfying people, seeing how much they love our food, and 58 00:03:14,760 --> 00:03:17,440 Speaker 4: you know, possibly expanding the family empire. 59 00:03:17,520 --> 00:03:23,000 Speaker 1: Hopefully it is there is you know during COVID once 60 00:03:23,240 --> 00:03:26,880 Speaker 1: it ended and we'd have chefs come in. One of 61 00:03:26,960 --> 00:03:30,480 Speaker 1: the things they mentioned was being able to see people 62 00:03:30,520 --> 00:03:33,280 Speaker 1: eat their food again and then enjoy. So when you 63 00:03:33,360 --> 00:03:35,000 Speaker 1: light up talking about that, I get it. 64 00:03:35,160 --> 00:03:36,680 Speaker 3: Yeah, you know the drive through. 65 00:03:36,720 --> 00:03:39,600 Speaker 4: The drive through was really booming during COVID. Sure seeing 66 00:03:39,880 --> 00:03:42,520 Speaker 4: the dining room fill back up after COVID, that's what 67 00:03:42,640 --> 00:03:43,560 Speaker 4: really warms your heart. 68 00:03:43,600 --> 00:03:46,040 Speaker 3: As you know, someone who likes to satisfy people. 69 00:03:45,840 --> 00:03:49,200 Speaker 1: What do you think sets I love farmer boy and 70 00:03:49,240 --> 00:03:53,160 Speaker 1: a farmer boys rather and I enjoyed. I know where 71 00:03:53,240 --> 00:03:58,160 Speaker 1: they all are in my normal path through life. You 72 00:03:58,200 --> 00:04:01,240 Speaker 1: know the ones in La I know the ones off 73 00:04:01,280 --> 00:04:04,160 Speaker 1: of the two ten Freeway. I know, I eat. I 74 00:04:04,280 --> 00:04:09,119 Speaker 1: keep them in my mind because they're unique unto themselves. 75 00:04:09,200 --> 00:04:12,040 Speaker 1: Explain some of the things that you think sets farmer 76 00:04:12,080 --> 00:04:15,880 Speaker 1: boys apart from other so places. 77 00:04:16,160 --> 00:04:20,159 Speaker 4: This really starts with the founders. They grew up on 78 00:04:20,200 --> 00:04:23,120 Speaker 4: a farm back They're from Cyprus and they grew up 79 00:04:23,160 --> 00:04:25,560 Speaker 4: on their family farm, so they know the idea of 80 00:04:25,839 --> 00:04:29,920 Speaker 4: farm fresh food. They came over here back in nineteen 81 00:04:30,160 --> 00:04:34,279 Speaker 4: seventies and they started their own shop called Astroberger. Oh yeah, 82 00:04:34,360 --> 00:04:37,880 Speaker 4: from then. They kind of started this in Paris, California, 83 00:04:38,400 --> 00:04:41,840 Speaker 4: and they kind of they patented the name fast On 84 00:04:41,960 --> 00:04:44,320 Speaker 4: because they like to it's a fast, casual kind of 85 00:04:44,360 --> 00:04:49,560 Speaker 4: dining experience. What sets us apart is the how fresh 86 00:04:49,600 --> 00:04:53,159 Speaker 4: our food is. Not many people really know how fresh 87 00:04:53,200 --> 00:04:58,440 Speaker 4: our food really is. For the for our vegetables come 88 00:04:58,480 --> 00:05:01,800 Speaker 4: in hole, Like our onion rings are chopped in house. 89 00:05:01,960 --> 00:05:04,760 Speaker 4: Our zucchinis are chopped in house. Everything is chopped. 90 00:05:04,760 --> 00:05:05,520 Speaker 1: I didn't even know that. 91 00:05:05,640 --> 00:05:08,440 Speaker 4: Yeah, So our our lettuce comes in hole, our onions 92 00:05:08,440 --> 00:05:11,080 Speaker 4: come in hole, our zucchinis come in hole, even our sauces. 93 00:05:11,120 --> 00:05:13,159 Speaker 4: I know you see the ranch right over here is 94 00:05:13,200 --> 00:05:16,240 Speaker 4: prepped in in the house daily. So that's what sets 95 00:05:16,279 --> 00:05:18,719 Speaker 4: us apart, I think is everything is just freshly chopped 96 00:05:18,760 --> 00:05:19,200 Speaker 4: in the house. 97 00:05:19,200 --> 00:05:19,880 Speaker 3: Everything's cooked. 98 00:05:19,880 --> 00:05:21,760 Speaker 1: So the same with your your salads as well. 99 00:05:21,839 --> 00:05:24,520 Speaker 4: Everything's chopped inside the house. Yeah, I know they look 100 00:05:24,920 --> 00:05:26,360 Speaker 4: pretty presentable. 101 00:05:25,839 --> 00:05:28,480 Speaker 1: But no, they look great. But they look I mean, 102 00:05:28,560 --> 00:05:33,039 Speaker 1: it's great portions and exactly, you know, things freshly chopped, 103 00:05:33,080 --> 00:05:36,200 Speaker 1: but consistency is outstanding to the size of the chicken 104 00:05:36,240 --> 00:05:38,799 Speaker 1: and the eggs and everything else in there exactly. 105 00:05:39,000 --> 00:05:41,040 Speaker 3: Yeah, that's that's something else that sets us apart. 106 00:05:41,040 --> 00:05:43,440 Speaker 4: I feel like our our portion size is really a 107 00:05:43,480 --> 00:05:46,000 Speaker 4: dramatic difference from you know, your typical fast food. 108 00:05:46,240 --> 00:05:48,240 Speaker 1: Yeah, I think that's right, And I love the pride 109 00:05:48,240 --> 00:05:50,400 Speaker 1: on your face as you're talking about the food here. 110 00:05:50,520 --> 00:05:53,440 Speaker 1: Let's uh get some news when we come back. We'll 111 00:05:53,480 --> 00:05:56,680 Speaker 1: talk more with them. Are he is talking about farmer boys. 112 00:05:56,760 --> 00:06:00,480 Speaker 1: His family is involved in it, and he's going to 113 00:06:00,520 --> 00:06:03,080 Speaker 1: be involved with it. Twenty two years old. He'll be 114 00:06:03,160 --> 00:06:08,120 Speaker 1: graduating soon from college and he'll also go into this 115 00:06:08,200 --> 00:06:10,080 Speaker 1: as well. We'll taste some of the food we come back, 116 00:06:10,160 --> 00:06:14,800 Speaker 1: talk about other unique aspects to farmer boys and that 117 00:06:14,839 --> 00:06:18,080 Speaker 1: sets them apart. I don't know. I mean, I didn't know, 118 00:06:18,160 --> 00:06:20,760 Speaker 1: but I would bet a lot of people listening for 119 00:06:20,800 --> 00:06:25,200 Speaker 1: the first time heard that Farmer Boys gets whole vegetables 120 00:06:25,320 --> 00:06:28,320 Speaker 1: and cuts them up, makes the onion rings, makes the salads, 121 00:06:28,400 --> 00:06:30,800 Speaker 1: makes the toppings for the burgers. All of that that 122 00:06:30,960 --> 00:06:34,479 Speaker 1: is outstanding. Omar. We'll talk more when we return, So 123 00:06:34,640 --> 00:06:36,720 Speaker 1: go know where you're. 124 00:06:36,520 --> 00:06:39,760 Speaker 5: Listening to the Fork Report with Nil Savedra on demand 125 00:06:39,839 --> 00:06:41,839 Speaker 5: from KFI AM six forty. 126 00:06:43,600 --> 00:06:45,920 Speaker 1: I am your well fed host, Nil Savedra. How do 127 00:06:46,520 --> 00:06:51,560 Speaker 1: you do We are talking with Omar MAOIs. He is 128 00:06:51,640 --> 00:06:58,160 Speaker 1: a junior. His family owns how many five eleven eleven? 129 00:06:58,360 --> 00:07:03,640 Speaker 1: Yeahs eleven. Are they all here in southern California or 130 00:07:03,640 --> 00:07:04,799 Speaker 1: do you have some out of state? 131 00:07:05,040 --> 00:07:08,920 Speaker 4: We recently just Farmer Boys in general recently moved to Nevada. 132 00:07:09,040 --> 00:07:14,080 Speaker 4: We opened the first one in Arizona in the Phoenix area, Gilbert, Arizona. 133 00:07:14,560 --> 00:07:16,760 Speaker 4: Oh sure, yeah, twenty twenty one was the first one 134 00:07:16,760 --> 00:07:19,840 Speaker 4: that came. Now we have three locations in Gilbert, Arizona. 135 00:07:19,960 --> 00:07:23,000 Speaker 1: Oh, I bet you they're loving it. Yeah, it's their 136 00:07:23,040 --> 00:07:25,600 Speaker 1: type of food, so oh absolutely, that's one of my 137 00:07:25,680 --> 00:07:29,320 Speaker 1: favorite things going visitating family in Arizona and just great 138 00:07:29,400 --> 00:07:30,440 Speaker 1: food everywhere you go. 139 00:07:30,560 --> 00:07:32,880 Speaker 4: Yeah, the whole corporate has been kind of attacking the 140 00:07:33,040 --> 00:07:36,880 Speaker 4: Arizona region. It's been a successful expansion out there. 141 00:07:37,120 --> 00:07:41,080 Speaker 1: Awesome eleven places, farmerboys dot Com. Of course, if you're 142 00:07:41,120 --> 00:07:44,520 Speaker 1: not familiar, I am, And we were talking a little 143 00:07:44,520 --> 00:07:46,560 Speaker 1: bit off the air, and I was telling Omar that 144 00:07:47,160 --> 00:07:50,320 Speaker 1: my closest location is Hollywood. So it's there on Hollywood 145 00:07:50,320 --> 00:07:55,400 Speaker 1: Boulevard and Western. They're very popular active area there. But 146 00:07:55,560 --> 00:08:00,640 Speaker 1: when I order or when I go in and i'm home, 147 00:08:01,040 --> 00:08:04,680 Speaker 1: that's where I go. So otherwise, you know, different locations. 148 00:08:04,680 --> 00:08:06,840 Speaker 1: I know you have thousand Oaks and things like that 149 00:08:06,920 --> 00:08:10,480 Speaker 1: as well, but all over the place. And how did 150 00:08:12,000 --> 00:08:14,160 Speaker 1: when did your dad get involved in all this? So 151 00:08:14,240 --> 00:08:16,480 Speaker 1: he said two thousand and seven, Yes, he. 152 00:08:16,480 --> 00:08:17,760 Speaker 3: Started in two thousand and seven. 153 00:08:17,800 --> 00:08:21,520 Speaker 4: He opened his Escondido location that's down by San Diego 154 00:08:21,600 --> 00:08:24,720 Speaker 4: towards San Diego. Yeah, so he started in two thousand 155 00:08:24,760 --> 00:08:27,840 Speaker 4: and seven. From there we moved into We saw the 156 00:08:27,840 --> 00:08:30,720 Speaker 4: success of it and he liked he liked the brand, 157 00:08:30,720 --> 00:08:34,360 Speaker 4: he liked their what their values are and what the 158 00:08:34,400 --> 00:08:38,520 Speaker 4: food quality and all that stuff. Then the next location 159 00:08:38,880 --> 00:08:42,360 Speaker 4: was Hollywood, which opened in twenty seventeen. Then we moved 160 00:08:42,360 --> 00:08:44,839 Speaker 4: two thousand oaks, and then so on and so on, 161 00:08:45,320 --> 00:08:46,760 Speaker 4: and now we're here today. 162 00:08:47,200 --> 00:08:50,080 Speaker 1: Yeah, the freshness is outstanding. I had some of the 163 00:08:50,080 --> 00:08:52,800 Speaker 1: burger well, and I've had it many times, but cheez 164 00:08:53,080 --> 00:08:56,440 Speaker 1: and bacon burger and enjoying it and the seasoning of 165 00:08:56,480 --> 00:09:00,880 Speaker 1: the patty, the thickness of the patty, all of those things. 166 00:09:00,960 --> 00:09:03,000 Speaker 1: Now I know this had to travel from Hollywood to 167 00:09:03,000 --> 00:09:07,040 Speaker 1: get here, but enjoying those things and the unique sides 168 00:09:07,080 --> 00:09:10,560 Speaker 1: like the fried zucchini and all that stuff adds to 169 00:09:10,600 --> 00:09:14,520 Speaker 1: an experience. It's a huge menu. It's just a big menu. 170 00:09:15,040 --> 00:09:19,880 Speaker 1: You have fantastic sides. The salads are great and they're hardy, 171 00:09:20,160 --> 00:09:26,920 Speaker 1: and and the portions are all great, hardy proportions. So 172 00:09:27,840 --> 00:09:30,480 Speaker 1: it's an easy place to go and it's a you 173 00:09:30,520 --> 00:09:32,040 Speaker 1: can go in and sit down and eat right. 174 00:09:32,160 --> 00:09:32,640 Speaker 3: Yeah. 175 00:09:32,679 --> 00:09:35,280 Speaker 4: And we're also not only do we just have burgers 176 00:09:35,280 --> 00:09:38,480 Speaker 4: and salads. Our breakfast menu that we have really good 177 00:09:38,520 --> 00:09:41,080 Speaker 4: portions on those, the three egg breakfast platter. We have 178 00:09:41,160 --> 00:09:43,920 Speaker 4: our onlets, the Farmer's onlets are very popular. One those 179 00:09:43,960 --> 00:09:47,040 Speaker 4: ones are really good. What about you said you had 180 00:09:48,880 --> 00:09:52,839 Speaker 4: some lower cost offerings as well, yeah, So with twenty 181 00:09:52,920 --> 00:09:56,400 Speaker 4: twenty six, about a quarterway in, we noticed that the pattern, 182 00:09:56,480 --> 00:09:59,880 Speaker 4: the trend right now is Yelp did a study act 183 00:10:00,480 --> 00:10:03,040 Speaker 4: they saw like the searches for cheap eats and meal 184 00:10:03,080 --> 00:10:05,720 Speaker 4: deals have surged a lot the past you know, a year, 185 00:10:05,720 --> 00:10:06,240 Speaker 4: a couple. 186 00:10:06,160 --> 00:10:08,280 Speaker 3: Months or so. 187 00:10:08,280 --> 00:10:10,600 Speaker 4: So we saw that and we took that into consideration 188 00:10:10,800 --> 00:10:14,240 Speaker 4: and we started featuring our farm Stand Fresh and Affordable 189 00:10:14,280 --> 00:10:18,440 Speaker 4: Menu last year, which features rotating seasonal offerings and limited 190 00:10:18,480 --> 00:10:23,080 Speaker 4: time items starting at just nine ninety nine. It's great 191 00:10:23,559 --> 00:10:26,160 Speaker 4: to go for busy days, especially when you want something 192 00:10:26,200 --> 00:10:30,080 Speaker 4: made fresh, filling and still easy on the wallet. Our 193 00:10:30,120 --> 00:10:33,240 Speaker 4: farm Stand Fresh and Affordable Menu comes with complete meals, 194 00:10:33,280 --> 00:10:35,679 Speaker 4: each served with fries and a small drink starting at 195 00:10:35,720 --> 00:10:37,959 Speaker 4: just nine ninety nine. Are options include with the Lent 196 00:10:38,040 --> 00:10:40,240 Speaker 4: season going on, I mean the lent going on, we 197 00:10:40,280 --> 00:10:42,360 Speaker 4: have our two piece or three piece fish box, which 198 00:10:42,400 --> 00:10:44,920 Speaker 4: is a very popular one at this time of year. 199 00:10:45,120 --> 00:10:47,200 Speaker 4: We have our grilled chicken sandwich box. We have our 200 00:10:47,200 --> 00:10:50,160 Speaker 4: Big Cheese box, which is our single patty cheeseburger and 201 00:10:50,200 --> 00:10:52,960 Speaker 4: then the double big cheese box as well. And then 202 00:10:53,000 --> 00:10:54,920 Speaker 4: we have our three piece or four piece chicken strip 203 00:10:54,920 --> 00:10:57,960 Speaker 4: boxes which comes with fries, texas, toast and a small 204 00:10:58,040 --> 00:10:58,640 Speaker 4: drink as well. 205 00:10:58,800 --> 00:11:01,400 Speaker 1: Wow. And it is hard to get out of anywhere. 206 00:11:02,559 --> 00:11:05,319 Speaker 1: Four meal and under fifteen bucks exactly. 207 00:11:05,400 --> 00:11:08,720 Speaker 4: And it's nice because you get these very affordable prices 208 00:11:09,120 --> 00:11:14,120 Speaker 4: and you don't have to sacrifice the quality or smaller portions. 209 00:11:14,160 --> 00:11:17,439 Speaker 4: It's a very filling meal with very high quality food. 210 00:11:17,840 --> 00:11:21,800 Speaker 1: Well, it's been great, and it's a nice refresher. Although 211 00:11:22,080 --> 00:11:25,160 Speaker 1: it hasn't been that long since I had Farmer Boys, 212 00:11:25,200 --> 00:11:28,000 Speaker 1: but it was nice to have you in talk about 213 00:11:28,040 --> 00:11:31,000 Speaker 1: I think it's good for people to hear the you know, 214 00:11:31,080 --> 00:11:34,280 Speaker 1: everyone always thinks everything so corporate, and even when there's 215 00:11:34,320 --> 00:11:38,319 Speaker 1: corporate elements, these are the same as mom and pop 216 00:11:38,360 --> 00:11:44,000 Speaker 1: places to us locally because they're locally owned controlled, and 217 00:11:44,800 --> 00:11:48,960 Speaker 1: you know, you're in our neighborhood, you're in you know 218 00:11:49,000 --> 00:11:51,760 Speaker 1: all these things. You're living near these places as well, 219 00:11:52,200 --> 00:11:55,360 Speaker 1: so they're family owned. That's great. Well, it was nice 220 00:11:55,360 --> 00:11:57,400 Speaker 1: to meet you, Omar. I appreciate it coming in. I 221 00:11:57,440 --> 00:12:00,760 Speaker 1: hope you'll visit us again and come in and talk 222 00:12:00,800 --> 00:12:03,920 Speaker 1: about what Farmer Boys is doing. But the food you 223 00:12:03,960 --> 00:12:06,760 Speaker 1: brought is outstanding. Maybe one time we'll have you in 224 00:12:06,800 --> 00:12:10,160 Speaker 1: and we'll talk more about the offerings for breakfast, because 225 00:12:10,200 --> 00:12:13,680 Speaker 1: they do have some outstanding breakfasts there at Farmer Boys 226 00:12:13,720 --> 00:12:16,920 Speaker 1: of course, farmer Boys dot com, farmer Boys dot com. 227 00:12:17,000 --> 00:12:18,640 Speaker 1: We'll give you all the locations and all. 228 00:12:18,960 --> 00:12:19,520 Speaker 3: Thank you. 229 00:12:19,520 --> 00:12:21,600 Speaker 1: You're very welcome, Thanks so much for coming on. Omar 230 00:12:21,960 --> 00:12:25,240 Speaker 1: mos Junior. Of course his dad is senior, and better 231 00:12:25,320 --> 00:12:29,600 Speaker 1: watch his credit cards and his checks because now he 232 00:12:29,640 --> 00:12:32,160 Speaker 1: can sign for him. But what a pleasure. All right, 233 00:12:32,200 --> 00:12:34,120 Speaker 1: it's the Fork Report. Stick around, more to come. 234 00:12:34,600 --> 00:12:37,600 Speaker 5: You're listening to the Fork Report with Nil Savedra on 235 00:12:37,720 --> 00:12:40,160 Speaker 5: demand from KFI AM six forty. 236 00:12:41,960 --> 00:12:44,360 Speaker 1: What a nice guy he was. Omar seemed like a 237 00:12:44,360 --> 00:12:47,000 Speaker 1: good kid, twenty two years old. Gives you a hope 238 00:12:47,000 --> 00:12:51,600 Speaker 1: for America right there, you know when you come from 239 00:12:51,679 --> 00:12:55,719 Speaker 1: if you're just tuning in. Omar and his family own 240 00:12:55,920 --> 00:13:01,319 Speaker 1: eleven Farmer Boys restaurants, and they are an interesting brand 241 00:13:01,880 --> 00:13:04,280 Speaker 1: because they're quick serve and they have a drive through, 242 00:13:05,080 --> 00:13:10,320 Speaker 1: but it's you know, restaurant style food. They He's telling 243 00:13:10,360 --> 00:13:13,080 Speaker 1: us something that I didn't even know, and that was 244 00:13:13,120 --> 00:13:17,840 Speaker 1: all their vegetables and stuff come in whole and they're 245 00:13:17,880 --> 00:13:22,400 Speaker 1: chopping those things up. They're making that stuff there fresh 246 00:13:22,760 --> 00:13:25,640 Speaker 1: and ready to go. So although they have a drive through, 247 00:13:25,720 --> 00:13:27,800 Speaker 1: it's not like it's going to be Yeah, it's been 248 00:13:27,840 --> 00:13:31,040 Speaker 1: under the heat lamps. Here you go. So I love that, 249 00:13:31,280 --> 00:13:34,840 Speaker 1: and I love when we can educate and not only 250 00:13:34,960 --> 00:13:38,240 Speaker 1: myself and learning things, but also passing things along to you. 251 00:13:38,240 --> 00:13:41,960 Speaker 1: I thought it was very cool, and it makes me 252 00:13:41,960 --> 00:13:46,360 Speaker 1: feel good that my local place they're on Western and 253 00:13:46,679 --> 00:13:51,800 Speaker 1: Hollywood is that Farmer Boys is owned by them too, 254 00:13:51,960 --> 00:13:54,560 Speaker 1: so that's good to know as well. But that was 255 00:13:54,679 --> 00:13:57,840 Speaker 1: very kind. We're all enjoying salads and burgers and they're 256 00:13:57,960 --> 00:14:02,679 Speaker 1: fried zucchini, which is great. Mario. Are you gonna throw 257 00:14:02,720 --> 00:14:05,240 Speaker 1: that in the air fryer when you get home? Bub Absolutely, 258 00:14:05,360 --> 00:14:08,199 Speaker 1: I will fire that thing up. Get the crunch back. 259 00:14:08,600 --> 00:14:11,080 Speaker 1: Oh my god, the crunch got the crunch these uh 260 00:14:11,320 --> 00:14:13,600 Speaker 1: you know, because everything asked this has to travel to 261 00:14:13,640 --> 00:14:16,320 Speaker 1: get here. And I tell everybody all the time, I say, 262 00:14:16,520 --> 00:14:18,000 Speaker 1: they come and they say, well, we had to pick 263 00:14:18,040 --> 00:14:20,920 Speaker 1: this up from here. I go listen then doing the 264 00:14:20,960 --> 00:14:23,600 Speaker 1: show for a long time, there's a difference between bad 265 00:14:23,640 --> 00:14:30,040 Speaker 1: food and good food that's traveled all the time. Because 266 00:14:30,600 --> 00:14:32,800 Speaker 1: you can tell the difference. I don't care if you 267 00:14:32,840 --> 00:14:34,880 Speaker 1: warm up bad food. It's still gonna be bad food. 268 00:14:35,200 --> 00:14:37,960 Speaker 1: You can cool down good food, it's still gonna be good. 269 00:14:38,040 --> 00:14:41,240 Speaker 6: I don't know that burger was really good, but. 270 00:14:41,160 --> 00:14:43,520 Speaker 1: That's what I said. Good. Yeah, there's some that's gonna 271 00:14:43,560 --> 00:14:45,680 Speaker 1: be you know, like the bun is going to maybe 272 00:14:45,680 --> 00:14:47,640 Speaker 1: be steamed a little bit if it had to travel 273 00:14:47,720 --> 00:14:49,720 Speaker 1: or wait in a bag, because I never eat at 274 00:14:49,720 --> 00:14:53,240 Speaker 1: the first segment anyway, as we usually talk and then 275 00:14:53,320 --> 00:14:56,560 Speaker 1: eat some. But man, that burger is outstanding. 276 00:14:57,120 --> 00:14:58,720 Speaker 6: Maybe I got lucky. I picked the right thing. It 277 00:14:58,720 --> 00:14:59,760 Speaker 6: seems to have traveled well. 278 00:15:00,080 --> 00:15:04,160 Speaker 1: Yeah, I think so. I tore that hamburger up very 279 00:15:04,240 --> 00:15:07,800 Speaker 1: unclass I heard you yelling at it, which was odd Mario. 280 00:15:07,920 --> 00:15:10,400 Speaker 1: It's just like she was angry, well talking smack to 281 00:15:10,440 --> 00:15:14,320 Speaker 1: a burger. Guess where you're going my belly? I thought, 282 00:15:14,920 --> 00:15:17,600 Speaker 1: I why do you need to yell at it? 283 00:15:18,000 --> 00:15:20,680 Speaker 6: He's like, unlike Mario, so aggressive with it. 284 00:15:20,840 --> 00:15:24,400 Speaker 1: Yeah, and who's your daddy? Why would you say that 285 00:15:24,440 --> 00:15:28,040 Speaker 1: to a burger? Seems odd? But I get it, you know. 286 00:15:28,320 --> 00:15:32,480 Speaker 1: It's uh it's a delicious, delicious indeed. So that was 287 00:15:32,480 --> 00:15:35,680 Speaker 1: cool and just nice to meet a nice young man studying. 288 00:15:35,800 --> 00:15:41,800 Speaker 1: My wife went to uh cal poly Pomona. Uh and 289 00:15:41,840 --> 00:15:46,440 Speaker 1: then went on to us. And they have a hospitality 290 00:15:46,520 --> 00:15:50,280 Speaker 1: program at cal Poly run by our very own doctor 291 00:15:50,320 --> 00:15:54,400 Speaker 1: p And we love her, Laura Pohopian. Uh, she's a 292 00:15:54,440 --> 00:15:56,200 Speaker 1: professor over there. At least she was. I think she 293 00:15:56,240 --> 00:15:58,880 Speaker 1: still is. Who is she? Oh, she's been on the 294 00:15:58,920 --> 00:16:02,880 Speaker 1: show before. She's great. She has ingredient, Yes, the prime ingredient. 295 00:16:03,000 --> 00:16:05,440 Speaker 1: Look at where are you? By the way, you keep 296 00:16:05,480 --> 00:16:07,680 Speaker 1: popping in my ear, Kaitlin, and I have no idea 297 00:16:07,720 --> 00:16:08,200 Speaker 1: where you are. 298 00:16:08,240 --> 00:16:09,080 Speaker 7: Sometimes I hang out. 299 00:16:08,960 --> 00:16:11,520 Speaker 1: In the other steel. I see you're left over. That's 300 00:16:11,520 --> 00:16:13,720 Speaker 1: what I'm doing. You don't want to eat in front 301 00:16:13,760 --> 00:16:17,960 Speaker 1: of me. Yeah. So she is with the prime ingredient 302 00:16:18,000 --> 00:16:19,720 Speaker 1: and you can find her at the prime ingredient dot 303 00:16:19,760 --> 00:16:22,800 Speaker 1: com and check out all her stuff. She's great. We've 304 00:16:22,840 --> 00:16:27,160 Speaker 1: had her on many, many, many times. Okay, peeps, this 305 00:16:27,200 --> 00:16:29,600 Speaker 1: is the time of the year where people scramble for peeps, 306 00:16:29,920 --> 00:16:34,040 Speaker 1: love them or hate them. It's an Eastern tradition, been 307 00:16:34,080 --> 00:16:36,800 Speaker 1: around for a long time, and they did this study 308 00:16:36,840 --> 00:16:41,000 Speaker 1: to see how people that love peetes peeps eat them because, 309 00:16:41,000 --> 00:16:43,600 Speaker 1: of course, those of us who think that they're a 310 00:16:43,680 --> 00:16:50,520 Speaker 1: ball of sugar covered in eighty grit sandpaper don't eat them. 311 00:16:51,120 --> 00:16:53,640 Speaker 1: I mean, they're pretty, but every time I try one, 312 00:16:53,720 --> 00:16:57,320 Speaker 1: it's just it makes my teeth itch. And they're just 313 00:16:57,640 --> 00:17:00,920 Speaker 1: a little rough. Handle loves them, and my wife likes 314 00:17:00,960 --> 00:17:04,160 Speaker 1: them stale. She likes them to air out, like dry 315 00:17:04,200 --> 00:17:07,960 Speaker 1: out a little bit. And I think her sister does too. Yes, 316 00:17:07,960 --> 00:17:09,640 Speaker 1: so they get a little crunching in the outside, Yeah, 317 00:17:09,640 --> 00:17:13,280 Speaker 1: a little something. She she's an odd bird, but she's mine. 318 00:17:13,840 --> 00:17:20,359 Speaker 1: And so they were asking about what are you laughing 319 00:17:20,400 --> 00:17:22,520 Speaker 1: in causing problems in there? Kayla? 320 00:17:22,760 --> 00:17:25,399 Speaker 7: Well, I just because I'm updating the rundown in this segment, 321 00:17:25,440 --> 00:17:28,280 Speaker 7: I name nasty ass peeps because I don't know anybody. 322 00:17:28,359 --> 00:17:31,720 Speaker 7: Oh man, yeah I have. Apparently peeps are my enemy. 323 00:17:32,119 --> 00:17:33,480 Speaker 6: Are disgusting, they really are. 324 00:17:33,840 --> 00:17:35,960 Speaker 7: Understand why they still make them. It's like candy corn, like, 325 00:17:35,960 --> 00:17:37,600 Speaker 7: get rid of it. It's not okay to. 326 00:17:37,560 --> 00:17:40,200 Speaker 1: Sell candy corn is better than peep. No, that's not srue. 327 00:17:40,200 --> 00:17:44,280 Speaker 7: They're both equally as disgusting as on the mountain by myself. 328 00:17:44,320 --> 00:17:51,119 Speaker 1: But yeah, I wonder what the next show you work on? Whatever? No, 329 00:17:51,240 --> 00:17:55,120 Speaker 1: So what's funny is they surveyed a bunch of peep eaters, 330 00:17:55,520 --> 00:18:00,760 Speaker 1: peepers of you know, in this peep's easterns. It must 331 00:18:00,800 --> 00:18:05,000 Speaker 1: have contesting of a bobber. And people that love peeps 332 00:18:05,040 --> 00:18:08,200 Speaker 1: eat one to two peeps at a time typically, and 333 00:18:08,240 --> 00:18:11,399 Speaker 1: then they ask, well, which part do you bite first? 334 00:18:11,560 --> 00:18:15,800 Speaker 1: And a good number of them, about sixty seven percent, 335 00:18:15,840 --> 00:18:18,280 Speaker 1: said they eat the peeps at the head first, eat 336 00:18:18,320 --> 00:18:21,920 Speaker 1: the ears. Well, it depends if that they also have 337 00:18:22,040 --> 00:18:26,800 Speaker 1: the little oh, the little chicks. Yeah, so it depends. 338 00:18:26,800 --> 00:18:29,159 Speaker 1: But yeah, you're right, it's like, start with the ears, 339 00:18:29,760 --> 00:18:32,320 Speaker 1: and so some people they start with the head first, 340 00:18:33,040 --> 00:18:36,639 Speaker 1: and then you know, but they're that's what's staring at 341 00:18:36,680 --> 00:18:38,639 Speaker 1: you when you get the package. And then thirteen percent 342 00:18:38,720 --> 00:18:43,520 Speaker 1: they eat the tail first. Sixteen percent they have no preference. 343 00:18:44,359 --> 00:18:46,879 Speaker 6: Wow, I wonder if that says something about your personality 344 00:18:46,920 --> 00:18:48,240 Speaker 6: if you rip the head off, or if you go 345 00:18:48,280 --> 00:18:49,240 Speaker 6: for the butt first, if you. 346 00:18:49,200 --> 00:18:52,359 Speaker 1: Go for the town, we might know a little something 347 00:18:52,400 --> 00:18:55,280 Speaker 1: about them. I would. I'd be curious. The way I 348 00:18:55,359 --> 00:18:57,760 Speaker 1: eat them is I bite out the eyes and screams 349 00:18:57,800 --> 00:19:00,960 Speaker 1: stop staring at me. Do you think does that tell 350 00:19:00,960 --> 00:19:01,679 Speaker 1: you anything about me? 351 00:19:01,760 --> 00:19:04,760 Speaker 6: That you eat shrimp? You don't need your heads like 352 00:19:04,800 --> 00:19:06,840 Speaker 6: with a face on it, yeah, or anything with a 353 00:19:06,880 --> 00:19:07,439 Speaker 6: face on it. 354 00:19:08,440 --> 00:19:10,760 Speaker 1: Well, no, you cut the face off, the flavors and 355 00:19:10,800 --> 00:19:15,159 Speaker 1: the cheeks. M. I don't know about that, but no, 356 00:19:15,280 --> 00:19:16,760 Speaker 1: it actually is. I'm mind. 357 00:19:17,040 --> 00:19:19,000 Speaker 6: But are we talking about I'm a double Chandra face 358 00:19:19,119 --> 00:19:19,840 Speaker 6: or the bottom eye? 359 00:19:19,840 --> 00:19:21,120 Speaker 7: I know what he was talking about. 360 00:19:21,800 --> 00:19:26,800 Speaker 1: You sound like a bottom eater to me. Yeah, that's 361 00:19:26,800 --> 00:19:30,560 Speaker 1: a nervous laugh right there. I found out something about Kayla. 362 00:19:30,880 --> 00:19:33,880 Speaker 1: Hey man, peeps, budd eater. 363 00:19:34,880 --> 00:19:37,879 Speaker 5: You're listening to The Fork Report with Nil Savedra on 364 00:19:38,000 --> 00:19:40,440 Speaker 5: demand from KFI AM six forty. 365 00:19:43,000 --> 00:19:47,560 Speaker 1: A beautiful yet little slightly gray day today. But we 366 00:19:47,600 --> 00:19:52,919 Speaker 1: talked about grilling, and we talked about helping children in 367 00:19:53,040 --> 00:19:56,760 Speaker 1: need of food. Talked that we took phone calls today. Man, 368 00:19:56,800 --> 00:19:58,639 Speaker 1: what a full day. I think I'm gonna stop early. 369 00:19:59,200 --> 00:20:03,760 Speaker 1: Oh Conway here, you wanna Hey, No, it's gonna things 370 00:20:03,800 --> 00:20:06,800 Speaker 1: all sit back, Yeah, yeah, yeah, it's on it. He 371 00:20:08,280 --> 00:20:10,480 Speaker 1: Tim is coming up in moments from now. 372 00:20:10,560 --> 00:20:11,000 Speaker 2: That's right. 373 00:20:11,080 --> 00:20:13,720 Speaker 1: We can talk about food Crest Report. Oh, that's right, 374 00:20:13,720 --> 00:20:17,679 Speaker 1: that's right. Yeah, it's all about proper mouth hygiene, that's right. 375 00:20:17,880 --> 00:20:19,560 Speaker 1: You know, Conway, A lot of people don't know this. 376 00:20:19,720 --> 00:20:22,240 Speaker 1: Conway's big on that. I am. He's one of those 377 00:20:22,240 --> 00:20:25,000 Speaker 1: guys that you go to the bathroom and three four 378 00:20:25,040 --> 00:20:26,560 Speaker 1: times a day you find him in there brushing his 379 00:20:26,960 --> 00:20:29,399 Speaker 1: and flush and his t's right, that's right. Well I 380 00:20:30,480 --> 00:20:33,399 Speaker 1: went to a bank once and this guy was knocking 381 00:20:33,440 --> 00:20:35,520 Speaker 1: me out with his breath. I didn't know whether I 382 00:20:35,560 --> 00:20:38,360 Speaker 1: was talking to his mouth or his butthole. 383 00:20:44,520 --> 00:20:45,000 Speaker 3: If I will. 384 00:20:45,040 --> 00:20:49,359 Speaker 1: Wow, you know it's four fifty four, we're not on 385 00:20:49,480 --> 00:20:55,080 Speaker 1: after seven. But yeah, no, it's just crazy. You know, 386 00:20:55,119 --> 00:20:58,280 Speaker 1: you've got on one hand, you've got Conway constantly washing 387 00:20:58,280 --> 00:21:01,440 Speaker 1: and brushing his teeth and right, we can't get co 388 00:21:01,600 --> 00:21:04,959 Speaker 1: Belt to wash his hands. Hey, I didn't know you 389 00:21:04,960 --> 00:21:08,640 Speaker 1: had such a long history of the Zelmans. Oh my yeah, okay, 390 00:21:08,640 --> 00:21:12,960 Speaker 1: because Zelman's was originally breath assure. Oh okay, okay, all 391 00:21:13,040 --> 00:21:15,800 Speaker 1: right now. So and it's funny because I wish they 392 00:21:15,800 --> 00:21:18,719 Speaker 1: had more of a presence on the station. They're working 393 00:21:18,760 --> 00:21:21,280 Speaker 1: on it now, they're working on it. And also I 394 00:21:21,320 --> 00:21:25,199 Speaker 1: hope I wish Sweet James had more billboards. It's like, 395 00:21:25,560 --> 00:21:28,320 Speaker 1: you can't you can't go, you can't go on the 396 00:21:28,359 --> 00:21:32,000 Speaker 1: five that was see the breath, that the dense beard 397 00:21:32,040 --> 00:21:34,120 Speaker 1: of justice. Right, and there's somebody listening to the show 398 00:21:34,200 --> 00:21:36,560 Speaker 1: right now looking at that billboard. Yeah, no, I see it. 399 00:21:36,600 --> 00:21:41,399 Speaker 1: That's what they're talking about going through commerce, Like, yeah, 400 00:21:41,760 --> 00:21:44,160 Speaker 1: it's called Sweet James and that's not commerce that yeah, 401 00:21:45,080 --> 00:21:49,360 Speaker 1: they renamed it. I can't go to a store now 402 00:21:49,440 --> 00:21:53,840 Speaker 1: without thinking about chubbs, I'm telling you. Can you describe 403 00:21:53,840 --> 00:21:56,960 Speaker 1: what that is? And you know, well, okay, a chub 404 00:21:57,960 --> 00:22:02,119 Speaker 1: is what they call the big roundund of in this 405 00:22:02,200 --> 00:22:05,240 Speaker 1: case ground beef. So it looks like a like a 406 00:22:05,359 --> 00:22:08,959 Speaker 1: huge capsule of some kind, right, and it's twisted at 407 00:22:09,000 --> 00:22:10,440 Speaker 1: the ends, and they call that a chub. That's the 408 00:22:10,480 --> 00:22:13,480 Speaker 1: actual name for it. But did you hear that they 409 00:22:13,560 --> 00:22:19,639 Speaker 1: recently had a a recall because there might be metal 410 00:22:19,920 --> 00:22:23,680 Speaker 1: stuck in your chub? Is that right? That's got a hurt, 411 00:22:23,920 --> 00:22:27,160 Speaker 1: I would imagine, And that's why they're they're pulling them 412 00:22:27,200 --> 00:22:31,520 Speaker 1: back and it's are you are you supposed to check 413 00:22:31,560 --> 00:22:35,479 Speaker 1: your chub for for metal? I would? I remember this 414 00:22:35,560 --> 00:22:37,960 Speaker 1: time being at the grocery store with my mom and 415 00:22:38,040 --> 00:22:40,879 Speaker 1: sometimes she gets forgetful and she'll she would just grab 416 00:22:40,920 --> 00:22:43,359 Speaker 1: a chub and forget to put it in the cart. 417 00:22:43,520 --> 00:22:48,160 Speaker 1: So she's walking around holding her big chub the whole time, 418 00:22:48,680 --> 00:22:51,360 Speaker 1: and people are eyeing it because it's not normal, right, 419 00:22:51,440 --> 00:22:54,720 Speaker 1: and it's it is your mom int the chub though 420 00:22:55,040 --> 00:22:59,840 Speaker 1: she yeah, she finds them to be Uh, I don't know. 421 00:22:59,840 --> 00:23:03,240 Speaker 1: They can serve more. Yeah, they cost less per pound 422 00:23:03,400 --> 00:23:06,879 Speaker 1: when you buy meat in a chub, yeah yeah, But 423 00:23:07,280 --> 00:23:11,040 Speaker 1: then again, you can't see it. I bought it because 424 00:23:11,040 --> 00:23:14,760 Speaker 1: they're usually in an opaque white container, right, So that 425 00:23:14,800 --> 00:23:17,280 Speaker 1: plastic means that you can't you kind of have to 426 00:23:17,320 --> 00:23:19,080 Speaker 1: feel your way around the chub to know if it's 427 00:23:19,080 --> 00:23:20,960 Speaker 1: going to be a good one. Let me ask you 428 00:23:20,960 --> 00:23:24,560 Speaker 1: a question when when you have meat at a grocery 429 00:23:24,640 --> 00:23:27,240 Speaker 1: store and it's not pink anymore, it's turning brown. Is 430 00:23:27,280 --> 00:23:28,960 Speaker 1: that turning on you? Is that getting sour? 431 00:23:29,119 --> 00:23:29,239 Speaker 3: No? 432 00:23:29,280 --> 00:23:31,560 Speaker 1: Not necessarily because a lot of that, a lot of 433 00:23:31,560 --> 00:23:34,720 Speaker 1: that color is kind of added gray. Is meat? Meat 434 00:23:34,760 --> 00:23:36,760 Speaker 1: is gray? No way? Is that right? So it's not 435 00:23:36,880 --> 00:23:42,280 Speaker 1: red like that? No, not normally? Why I So it's 436 00:23:42,320 --> 00:23:45,080 Speaker 1: like that's not blood that you're seeing in the package 437 00:23:45,119 --> 00:23:47,600 Speaker 1: most of the time either. So what color is on 438 00:23:47,640 --> 00:23:49,119 Speaker 1: the inside of a chub? 439 00:23:50,560 --> 00:23:50,679 Speaker 5: Right? 440 00:23:50,760 --> 00:23:52,800 Speaker 1: Heat that? Are you going to dive in there? Or 441 00:23:52,840 --> 00:23:55,919 Speaker 1: I'm thinking about them? It's what's the biggest chubb you've 442 00:23:55,920 --> 00:23:58,760 Speaker 1: ever seen? Oh? My god? You know I host the 443 00:23:58,800 --> 00:24:00,880 Speaker 1: Fork Report. Oh, that's right. You know, you don't get 444 00:24:00,920 --> 00:24:03,280 Speaker 1: into radio without knowing your way around a chub. Without 445 00:24:03,280 --> 00:24:05,960 Speaker 1: a big chub, yeah, that's wild. I've seen some huge 446 00:24:05,960 --> 00:24:08,480 Speaker 1: because I come from a large family. Oh I see, okay, 447 00:24:08,760 --> 00:24:13,440 Speaker 1: all right, but I'm man. I love chubs. Who doesn't. Yeah, 448 00:24:14,080 --> 00:24:17,680 Speaker 1: you know, a good chub fun for the pound, can't 449 00:24:17,720 --> 00:24:20,560 Speaker 1: beat it. That's right, that's exactly right. You got to 450 00:24:20,600 --> 00:24:22,840 Speaker 1: open up to smell it, to see if your chub's 451 00:24:22,880 --> 00:24:26,840 Speaker 1: gone sour. You gotta get in there. It's right. You 452 00:24:26,960 --> 00:24:31,600 Speaker 1: got Ryan Long wants to talk to us. You gotta 453 00:24:31,640 --> 00:24:33,639 Speaker 1: get in there if you want to know if it's fresh. 454 00:24:33,720 --> 00:24:36,840 Speaker 1: That's all right. Well we learned something today. Your mom's 455 00:24:36,880 --> 00:24:39,720 Speaker 1: into chubs. Yeah, and I think that was just a 456 00:24:39,840 --> 00:24:41,760 Speaker 1: choice when you have a big family, that's right. I 457 00:24:41,800 --> 00:24:44,119 Speaker 1: think I might have created the big family. Yeah. And 458 00:24:44,440 --> 00:24:46,720 Speaker 1: you know, in twenty twenty six, not everyone's into chubs. 459 00:24:46,760 --> 00:24:50,919 Speaker 1: Not everyone. It's me. No, Yeah, the vegetarians do not. 460 00:24:51,080 --> 00:24:54,320 Speaker 1: I don't wonder if there's a veg chub oo. I 461 00:24:54,359 --> 00:24:56,320 Speaker 1: bet there is. I bet Mark Thompson would know about that. 462 00:24:57,119 --> 00:24:58,840 Speaker 1: He looks like he knows his way around a chub. 463 00:24:58,960 --> 00:25:02,960 Speaker 1: Oh yeah, yeah, yeah, this is it. This just did. 464 00:25:03,440 --> 00:25:07,359 Speaker 1: That's right. Yeah. Then Saturday not at all new chubs. 465 00:25:07,840 --> 00:25:12,439 Speaker 1: Saturday is going to be having some loads. Hubs in Charlie, Buddy, 466 00:25:12,600 --> 00:25:14,600 Speaker 1: are always nice. If you have me on, I appreciate it. 467 00:25:14,640 --> 00:25:17,160 Speaker 1: All right, Well, I'm gonna give you a topic coming up. 468 00:25:17,240 --> 00:25:21,080 Speaker 1: I hope to hear a little bit about silver. Oh yeah, boom, 469 00:25:21,080 --> 00:25:23,200 Speaker 1: we'll do both. Thanks, all right, I appreciate you. You're 470 00:25:23,200 --> 00:25:27,359 Speaker 1: coming up next on The Press Report with Tim Conway 471 00:25:27,400 --> 00:25:30,280 Speaker 1: Junior going nowhere. This KFI heard everywhere on the Iheartady. 472 00:25:32,400 --> 00:25:34,760 Speaker 1: You've been listening to the Fork Report. You can always 473 00:25:34,760 --> 00:25:37,399 Speaker 1: hear us live on KFI AM six forty two to 474 00:25:37,480 --> 00:25:41,199 Speaker 1: five pm on Saturday, and anytime on demand on the 475 00:25:41,200 --> 00:25:42,280 Speaker 1: iHeartRadio app.