1 00:00:00,480 --> 00:00:03,120 Speaker 1: Hey, it's Neil Savedra. You're listening to kfi EM six 2 00:00:03,200 --> 00:00:06,800 Speaker 1: forty the fore Report on demand on the iHeartRadio app 3 00:00:21,600 --> 00:00:22,720 Speaker 1: lend me Did you had it? 4 00:00:24,840 --> 00:00:25,919 Speaker 2: Let me teach you had it? 5 00:00:28,040 --> 00:00:35,839 Speaker 3: Kind of Nathan, let me teach you had it. It's 6 00:00:34,600 --> 00:00:38,320 Speaker 3: a six quarter live everywhere on the Heart radio. 7 00:00:38,360 --> 00:00:42,200 Speaker 1: Aut hoday, I'm losing my voice. It's the Fork Report 8 00:00:42,240 --> 00:00:46,080 Speaker 1: on Neil Savedra. Howdy, Howdy, Howdy, Happy Saturday to you. 9 00:00:46,560 --> 00:00:49,120 Speaker 1: It is uh. We're here at the Wild Fork Foods 10 00:00:49,920 --> 00:00:52,400 Speaker 1: in Living in a gal I gotta tell you you 11 00:00:52,440 --> 00:00:56,080 Speaker 1: folks are awesome. How cool for so many of you 12 00:00:56,200 --> 00:00:58,760 Speaker 1: to show up today and come out and enjoy yourself. 13 00:01:00,280 --> 00:01:03,520 Speaker 1: To be kind to Bill handle is it does him good. 14 00:01:03,880 --> 00:01:06,360 Speaker 1: He cries a lot, and so this gives him the 15 00:01:06,520 --> 00:01:10,200 Speaker 1: esteem he needs and that's important. Bill is obviously here 16 00:01:10,240 --> 00:01:13,160 Speaker 1: with me. Is actually all jokes aside. Very kind of 17 00:01:13,200 --> 00:01:15,440 Speaker 1: him to come out and hang out during the show 18 00:01:15,440 --> 00:01:19,479 Speaker 1: today as we celebrate thanks Grilling, our second annual out 19 00:01:19,480 --> 00:01:23,120 Speaker 1: here in Orange County at Wild Fork Foods. We're on 20 00:01:23,160 --> 00:01:27,360 Speaker 1: the corner of Lapause Road and Aliso Creek Road. A 21 00:01:27,360 --> 00:01:30,440 Speaker 1: lot of people we've been introducing you to that are 22 00:01:31,000 --> 00:01:33,880 Speaker 1: part of the event today, of course you coming out 23 00:01:33,880 --> 00:01:37,760 Speaker 1: and having food, getting some Zelmon samples, buying getting the 24 00:01:37,920 --> 00:01:40,240 Speaker 1: really good deal that they have going on. Zelman's is 25 00:01:40,280 --> 00:01:43,440 Speaker 1: selling their mints today for a very special price. You 26 00:01:43,480 --> 00:01:47,360 Speaker 1: get five for the cost of three. That's ten dollars 27 00:01:47,360 --> 00:01:50,360 Speaker 1: off and that's huge. So you have to be here 28 00:01:50,400 --> 00:01:54,120 Speaker 1: for that one and just learning about different things to 29 00:01:54,200 --> 00:01:58,320 Speaker 1: cook for the holidays. Right now we have Henry hesh 30 00:01:58,440 --> 00:02:03,320 Speaker 1: La Fire Department station. You're here with the fire Department 31 00:02:03,600 --> 00:02:07,120 Speaker 1: cooking team, and what a pleasure to meet you. Thanks 32 00:02:07,160 --> 00:02:09,960 Speaker 1: Neil Sure, thanks again for your service and to all 33 00:02:09,960 --> 00:02:13,160 Speaker 1: the folks that came out here today. I praise what 34 00:02:13,680 --> 00:02:17,800 Speaker 1: you folks do, not only for your service to those 35 00:02:17,840 --> 00:02:21,320 Speaker 1: of US citizens, but also for what you do to 36 00:02:21,360 --> 00:02:24,520 Speaker 1: the culinary arts, because man, you folks know how to 37 00:02:24,560 --> 00:02:27,440 Speaker 1: cook as well. Appreciate that. Thank you so. And I 38 00:02:27,480 --> 00:02:30,680 Speaker 1: tell everybody if you ever get invited to go to 39 00:02:30,720 --> 00:02:33,920 Speaker 1: a station house and eat, do it. It's the I've 40 00:02:34,000 --> 00:02:37,880 Speaker 1: never had such great, great food. So what is that? 41 00:02:37,919 --> 00:02:39,919 Speaker 1: What got you into cooking? Being a firefighter? 42 00:02:41,120 --> 00:02:43,040 Speaker 4: It definitely is part of our job and as the 43 00:02:43,120 --> 00:02:45,920 Speaker 4: years went on, you just kind of, you know, perfect 44 00:02:45,919 --> 00:02:48,280 Speaker 4: your craft. And we have a lot of critics in 45 00:02:48,360 --> 00:02:50,840 Speaker 4: our shift, so if you put out a bad meal, 46 00:02:50,880 --> 00:02:52,040 Speaker 4: you're definitely gonna hear about it. 47 00:02:52,280 --> 00:02:58,400 Speaker 1: Do you have do you have a dish that they go, Oh, 48 00:02:58,440 --> 00:03:01,160 Speaker 1: you're on today, you're cooking? Is there something that you're 49 00:03:01,200 --> 00:03:03,880 Speaker 1: known for at station as at number two. 50 00:03:03,880 --> 00:03:05,880 Speaker 4: Station two and Bull Heights, Holley City Fire. 51 00:03:06,919 --> 00:03:08,799 Speaker 1: Oh you're in boil Heights. I'm in Bull Heights. Oh yeah, 52 00:03:08,800 --> 00:03:09,480 Speaker 1: I'm not far from you. 53 00:03:09,560 --> 00:03:09,800 Speaker 4: Yeah. 54 00:03:09,880 --> 00:03:12,200 Speaker 1: Yeah, I'm on the eastern side of Los Angeles as well. 55 00:03:12,240 --> 00:03:15,880 Speaker 4: Okay, perfect. I try to change it up, but some 56 00:03:15,919 --> 00:03:18,240 Speaker 4: of the things I cook more often are kind of 57 00:03:18,280 --> 00:03:24,000 Speaker 4: a tskana souit oh like that and like that hardy 58 00:03:24,040 --> 00:03:26,600 Speaker 4: but flavorful, paired with like spaghetti carbinara. 59 00:03:26,800 --> 00:03:28,920 Speaker 1: Oh man, yeah, look at you. 60 00:03:29,000 --> 00:03:31,200 Speaker 4: That's one thing that comes to my mind that a 61 00:03:31,240 --> 00:03:33,360 Speaker 4: lot of guys will request. And then from there, I 62 00:03:33,400 --> 00:03:35,600 Speaker 4: just change it up and kind of see what's on sale. 63 00:03:36,040 --> 00:03:37,400 Speaker 4: We got to go to the store, and we have 64 00:03:37,400 --> 00:03:40,000 Speaker 4: a budget that we have to shop within every shift. 65 00:03:40,040 --> 00:03:42,440 Speaker 4: So sometimes you know, beef is a little bit more expensive, 66 00:03:42,480 --> 00:03:44,200 Speaker 4: so I might go with chicken or pork, and so 67 00:03:44,680 --> 00:03:46,760 Speaker 4: just got to venture out and try new things and. 68 00:03:46,840 --> 00:03:51,080 Speaker 1: Last year, we had that weird blip where poultry was 69 00:03:51,120 --> 00:03:53,080 Speaker 1: more expensive than beef for a little while. Right, it 70 00:03:53,200 --> 00:03:55,720 Speaker 1: like flipped and it's like, you know, that's right. You know, 71 00:03:55,840 --> 00:03:58,920 Speaker 1: I grew up broke, so it's like my chicken it 72 00:03:58,960 --> 00:04:02,680 Speaker 1: is so expensive, you know. So what did what were 73 00:04:02,720 --> 00:04:04,600 Speaker 1: you guys cooking here today? Today? 74 00:04:04,760 --> 00:04:08,360 Speaker 4: We cooked a I did a double smoked Brickshire spiral ham. 75 00:04:08,440 --> 00:04:10,320 Speaker 1: Oh yeah, and it was fantastic. 76 00:04:10,320 --> 00:04:11,880 Speaker 4: By the way, before I forget, I got to give 77 00:04:11,920 --> 00:04:13,960 Speaker 4: a shout out to Chris and Kleif's girl because he 78 00:04:14,040 --> 00:04:16,320 Speaker 4: was generous enough to let me use part of his 79 00:04:16,400 --> 00:04:17,200 Speaker 4: grill to smoke. 80 00:04:17,480 --> 00:04:18,440 Speaker 2: Oh wow, all the. 81 00:04:18,400 --> 00:04:20,520 Speaker 4: Meats and then the sides, or else I would have 82 00:04:20,600 --> 00:04:22,600 Speaker 4: to lug all that stuff here. So oh that's it 83 00:04:22,600 --> 00:04:24,840 Speaker 4: worked out perfect. And you know, the Thrillers are the 84 00:04:24,880 --> 00:04:27,000 Speaker 4: best people, man. They are very generous and let me 85 00:04:27,080 --> 00:04:29,240 Speaker 4: use basically half as half a smoker. 86 00:04:29,480 --> 00:04:31,520 Speaker 1: Wow. So that's that beast out there right now. 87 00:04:31,640 --> 00:04:35,039 Speaker 4: Yeah, that's actually he said his smaller one. Oh my god, 88 00:04:36,400 --> 00:04:38,320 Speaker 4: don't you love that? And then you start drooling. Oh 89 00:04:38,400 --> 00:04:40,360 Speaker 4: I wish I had that. So you got a grill 90 00:04:40,400 --> 00:04:43,240 Speaker 4: at home as well? I do. I use a big 91 00:04:43,240 --> 00:04:46,560 Speaker 4: green egg at home, so I do yeah easy, you know, 92 00:04:46,720 --> 00:04:49,360 Speaker 4: and you can monitor it and flavors. 93 00:04:49,400 --> 00:04:53,839 Speaker 1: It's so hard. Last year at things Grilling, we gave 94 00:04:53,880 --> 00:04:57,920 Speaker 1: one away here, okay, because I'm a spokesperson for them 95 00:04:57,960 --> 00:05:02,120 Speaker 1: as well, because they are They're fabulous. So I wouldn't 96 00:05:02,160 --> 00:05:04,840 Speaker 1: get another grill from someone else. I get gas, sure, 97 00:05:04,839 --> 00:05:06,360 Speaker 1: but if I was going to get that style grill, 98 00:05:06,400 --> 00:05:08,440 Speaker 1: it's a Big Green Egg or you just don't. So 99 00:05:09,520 --> 00:05:11,920 Speaker 1: they've become really good friends because that Bill's got one 100 00:05:11,920 --> 00:05:12,760 Speaker 1: at home as well. 101 00:05:12,960 --> 00:05:13,200 Speaker 4: Yeah. 102 00:05:13,240 --> 00:05:15,840 Speaker 1: And so what's so you do all your smoking there? 103 00:05:15,880 --> 00:05:17,719 Speaker 1: What's your favorite thing to smoke on the Big Green Egg? 104 00:05:17,920 --> 00:05:18,560 Speaker 2: You know, easy ones? 105 00:05:18,600 --> 00:05:21,320 Speaker 1: Just pizza, yeah, oh, pizza, pizza yeah. 106 00:05:21,360 --> 00:05:23,640 Speaker 4: And then I have the Big Green Egg Cookbook and 107 00:05:23,680 --> 00:05:25,640 Speaker 4: one of the first things I made was a chocolate 108 00:05:25,680 --> 00:05:27,120 Speaker 4: molten blobba cake. 109 00:05:27,520 --> 00:05:30,000 Speaker 1: Oh, so you use yours for dessert? 110 00:05:30,080 --> 00:05:31,560 Speaker 2: I do pizza in dessert. 111 00:05:31,200 --> 00:05:31,960 Speaker 1: Pizza and dessert. 112 00:05:32,400 --> 00:05:34,640 Speaker 4: I think so versatile. I mean I made everything from 113 00:05:34,680 --> 00:05:36,159 Speaker 4: turkey to brisket. Yeah. 114 00:05:36,200 --> 00:05:38,640 Speaker 3: The first thing I ever did was a brisket. It 115 00:05:38,760 --> 00:05:40,800 Speaker 3: was I cut it up and they used it for 116 00:05:40,839 --> 00:05:41,560 Speaker 3: hockey pucks. 117 00:05:42,160 --> 00:05:42,560 Speaker 2: It was. 118 00:05:43,160 --> 00:05:44,080 Speaker 1: But you're getting better. 119 00:05:44,240 --> 00:05:46,400 Speaker 2: I am getting better. The first one. Brisket is not 120 00:05:46,440 --> 00:05:47,520 Speaker 2: the first thing you want to do. 121 00:05:47,640 --> 00:05:50,080 Speaker 4: No, no, But yeah, after you know, doing some burgers 122 00:05:50,120 --> 00:05:52,479 Speaker 4: or some hot dogs, right kind of you know, work 123 00:05:52,520 --> 00:05:54,359 Speaker 4: your way up and then eventually you'll get to like 124 00:05:54,440 --> 00:05:58,119 Speaker 4: the long you know, cold smoke meats and yeah, event 125 00:05:58,160 --> 00:05:59,520 Speaker 4: you you get there once you kind. 126 00:05:59,360 --> 00:06:02,000 Speaker 1: Of you know, So what's your temp when you're throwing 127 00:06:02,040 --> 00:06:03,279 Speaker 1: in something for a cold smoke? 128 00:06:03,480 --> 00:06:05,680 Speaker 4: About two hundred degrees? Yeah, yeah, I'll just kind of 129 00:06:05,839 --> 00:06:08,320 Speaker 4: you know, keep it indirect heat, depending what I'm making. 130 00:06:08,600 --> 00:06:10,960 Speaker 1: There's a baker out our way on the eastern side 131 00:06:11,000 --> 00:06:15,120 Speaker 1: of Los Angeles who does pies in a big Green 132 00:06:15,160 --> 00:06:17,200 Speaker 1: egg and I just I forgot her name, Okay, but 133 00:06:17,240 --> 00:06:19,480 Speaker 1: there's what. Yeah, and she has a baker and she 134 00:06:19,560 --> 00:06:22,360 Speaker 1: cooks all of her pies on a big green egg. 135 00:06:22,839 --> 00:06:25,919 Speaker 1: So yeah, so desserts are are a no brainer. So 136 00:06:25,960 --> 00:06:28,120 Speaker 1: do you have the wedge as far as when you 137 00:06:28,160 --> 00:06:28,960 Speaker 1: do pizzas I do. 138 00:06:29,120 --> 00:06:30,719 Speaker 4: I just saw about the wedge about a year ago, 139 00:06:30,760 --> 00:06:32,760 Speaker 4: so that that was a game changer. And that way 140 00:06:32,760 --> 00:06:35,360 Speaker 4: you're not to buy you know, external pizza of yeah, 141 00:06:35,480 --> 00:06:36,960 Speaker 4: and it's just everything's right there for you. 142 00:06:37,040 --> 00:06:39,520 Speaker 1: So the edge for those playing the home game is 143 00:06:39,600 --> 00:06:42,760 Speaker 1: when you've got the the big green egg, it's got 144 00:06:42,800 --> 00:06:46,599 Speaker 1: the dome and it's a big ceramic, beautiful cooking vessel 145 00:06:46,960 --> 00:06:49,400 Speaker 1: that the wedge kind of wedges inside there and gives 146 00:06:49,440 --> 00:06:52,240 Speaker 1: you I think it's the sixty percent ratio of air 147 00:06:52,360 --> 00:06:56,120 Speaker 1: to dome to get the airflow in there, to get 148 00:06:56,120 --> 00:07:01,600 Speaker 1: those high heats, to get that that the the you know, 149 00:07:01,680 --> 00:07:05,680 Speaker 1: the leoparding and the spot you know on your pizza 150 00:07:05,760 --> 00:07:07,760 Speaker 1: dough and just it's a thing of beauty when you 151 00:07:07,800 --> 00:07:11,520 Speaker 1: get something right when you're cooking. But that's that's really great. 152 00:07:11,600 --> 00:07:13,480 Speaker 1: So how did you come to know the folks at 153 00:07:13,480 --> 00:07:14,360 Speaker 1: Wildford Foods? 154 00:07:14,720 --> 00:07:18,240 Speaker 4: So earlier this year Walfork was generous enough after the 155 00:07:18,280 --> 00:07:21,440 Speaker 4: wildfires to donate to some of our stations. I were affected. 156 00:07:21,480 --> 00:07:24,760 Speaker 4: They lost their market and the ability to shop, and 157 00:07:24,800 --> 00:07:26,320 Speaker 4: so that was earlier in the year. And I saw 158 00:07:26,360 --> 00:07:29,280 Speaker 4: the flyers and I actually shot with this wildfork and 159 00:07:29,640 --> 00:07:31,960 Speaker 4: ligand and a gel. So I saw the flyers and 160 00:07:32,040 --> 00:07:34,520 Speaker 4: lo and behold. Probably about four or five months later, 161 00:07:35,280 --> 00:07:37,720 Speaker 4: we have a charity event in the valley. It's called 162 00:07:37,760 --> 00:07:42,440 Speaker 4: Salute to Firefighters, and our relief Association puts it on 163 00:07:42,480 --> 00:07:45,880 Speaker 4: to nonprofit and it's to raise money for Widow's orphans 164 00:07:45,880 --> 00:07:50,200 Speaker 4: and disabled firemen and Marsha. That's when I first met Marsha. 165 00:07:50,640 --> 00:07:53,239 Speaker 4: So she was generous enough to donate all the product 166 00:07:53,280 --> 00:07:53,880 Speaker 4: from the store. 167 00:07:54,160 --> 00:07:55,920 Speaker 1: She's a hurricane of a human shit is. 168 00:07:56,720 --> 00:08:00,600 Speaker 4: So for that event, I paired up with Waldfork answored us, 169 00:08:00,640 --> 00:08:03,320 Speaker 4: gave us all the food, and for my food booth 170 00:08:03,320 --> 00:08:06,960 Speaker 4: that suits of firefighters, I made uh fried chicken and 171 00:08:07,000 --> 00:08:11,080 Speaker 4: waffles from my entree booth with a pineapple cole slaw. 172 00:08:11,600 --> 00:08:13,480 Speaker 4: And then we had to dessert booth and we utilized 173 00:08:13,480 --> 00:08:16,600 Speaker 4: their chocolate vignettes and their fruit filled bignets. 174 00:08:16,840 --> 00:08:17,360 Speaker 1: Oh my god. 175 00:08:17,520 --> 00:08:19,240 Speaker 4: So today was just my way of giving back to 176 00:08:19,280 --> 00:08:23,720 Speaker 4: Wall Shore. Yeah, deep deep fright chocolate bignets. 177 00:08:24,040 --> 00:08:27,120 Speaker 3: Deep fried cho So I'm telling you I want to 178 00:08:27,120 --> 00:08:28,920 Speaker 3: be I'm gonna go. I'm gonna go shopping in there, 179 00:08:28,960 --> 00:08:31,240 Speaker 3: honest guy. The last time I was here, I took 180 00:08:32,240 --> 00:08:36,599 Speaker 3: one big of those bags. I think I'm going to 181 00:08:36,640 --> 00:08:40,760 Speaker 3: do probably two today. Uh, I just I just go crazy. 182 00:08:40,880 --> 00:08:42,959 Speaker 4: So they're hard, n you can actually just put them 183 00:08:42,960 --> 00:08:45,240 Speaker 4: in the air fire wow for about five minutes. It'll 184 00:08:45,280 --> 00:08:45,959 Speaker 4: come out perfectly. 185 00:08:46,160 --> 00:08:48,040 Speaker 3: Yeah, is there any I'm going to do a lot 186 00:08:48,080 --> 00:08:52,120 Speaker 3: of shopping. Is there Anyboddy from Wildfork here? I got 187 00:08:52,120 --> 00:08:53,040 Speaker 3: one word for you. 188 00:08:53,720 --> 00:08:54,480 Speaker 2: Discount. 189 00:08:54,600 --> 00:08:59,160 Speaker 1: Okay, you know, I go in, I buy things to 190 00:08:59,280 --> 00:09:02,240 Speaker 1: support them. About why about that? Why would you do that? 191 00:09:02,840 --> 00:09:05,320 Speaker 1: Trying to explain that to Handle. Well, real pleasure to 192 00:09:05,360 --> 00:09:07,600 Speaker 1: meet you. Thanks again for your service and all that 193 00:09:07,640 --> 00:09:09,839 Speaker 1: you do. And I'm amazed that you drive from out 194 00:09:09,920 --> 00:09:14,360 Speaker 1: here to Boil Heights. The work, but we appreciate you 195 00:09:14,440 --> 00:09:15,240 Speaker 1: and keeping us safe. 196 00:09:15,280 --> 00:09:15,959 Speaker 4: Thank you appreciate it? 197 00:09:16,040 --> 00:09:16,599 Speaker 1: All right, thank you? 198 00:09:16,679 --> 00:09:17,000 Speaker 4: All right. 199 00:09:17,000 --> 00:09:19,000 Speaker 1: It's the Fork Report on Neil Savidra here with Bill 200 00:09:19,040 --> 00:09:21,959 Speaker 1: handle my buddy. Wildforkfoods dot Com is where you want 201 00:09:21,960 --> 00:09:23,880 Speaker 1: to go to find out more about this place, or 202 00:09:23,920 --> 00:09:27,199 Speaker 1: come on down. We're here till five o'clock, still eating, 203 00:09:27,280 --> 00:09:29,679 Speaker 1: celebrating and having a good time. Come by, say hi, 204 00:09:29,800 --> 00:09:33,000 Speaker 1: Zelmens is here as well, so go know. 205 00:09:33,440 --> 00:09:37,160 Speaker 5: Where you're listening to The Fork Report with Nil Savedra 206 00:09:37,440 --> 00:09:40,120 Speaker 5: on demand from KFI AM six forty. 207 00:09:41,760 --> 00:09:44,360 Speaker 1: Hey, everybody, it's the Fork Report. I'm Neil Savidra, Bill Handles. 208 00:09:46,240 --> 00:09:48,720 Speaker 1: Oh there must have been free food. Did he go 209 00:09:48,800 --> 00:09:51,800 Speaker 1: in there? You gotta love his work ethic. He comes 210 00:09:51,800 --> 00:09:55,320 Speaker 1: out here, he's like we're out at Wildfork food We're 211 00:09:55,360 --> 00:09:57,760 Speaker 1: in Laguna and a gal which is just gorgeous, by 212 00:09:57,760 --> 00:10:00,400 Speaker 1: the way, you folks do it right here in Orange County. 213 00:10:01,480 --> 00:10:03,800 Speaker 1: And we're in Laguna and a gall at Wildfork Foods. 214 00:10:03,800 --> 00:10:07,920 Speaker 1: We're on the corner of La Pause and Aliso Creek Road, 215 00:10:08,520 --> 00:10:11,640 Speaker 1: and Handle's doing the show with me until he starts 216 00:10:11,679 --> 00:10:14,120 Speaker 1: hearing we're talking about the food that they have inside, 217 00:10:14,360 --> 00:10:16,719 Speaker 1: and he's like, I'm gonna go shopping and then just 218 00:10:16,840 --> 00:10:19,079 Speaker 1: leaves me. He just leaves me, gets up and lead. 219 00:10:19,160 --> 00:10:22,760 Speaker 1: He has zero work ethic because all he can think 220 00:10:22,760 --> 00:10:24,440 Speaker 1: about now is getting the food that he wants. And 221 00:10:24,440 --> 00:10:27,000 Speaker 1: then he's like, who could I talk to about a discount? 222 00:10:27,559 --> 00:10:31,280 Speaker 1: So AnyWho? That's the way Handle rolls, and that's what 223 00:10:31,360 --> 00:10:34,400 Speaker 1: he's thinking about right now where I am thinking about 224 00:10:34,440 --> 00:10:37,240 Speaker 1: some of the wonderful gift baskets they've been giving out here. 225 00:10:37,720 --> 00:10:41,800 Speaker 1: Mike Carhart is who grew up raising cattle and horses 226 00:10:41,840 --> 00:10:48,199 Speaker 1: on the historic Rancho Santa Enez area, and years later, 227 00:10:48,320 --> 00:10:51,600 Speaker 1: on that same ranch, he and his wife Brook planted 228 00:10:51,640 --> 00:10:55,120 Speaker 1: a vineyard and that's where they are putting together all 229 00:10:55,160 --> 00:10:58,320 Speaker 1: this crazy lovely stuff that they have here, and they 230 00:10:58,360 --> 00:11:00,840 Speaker 1: put them together. I have this bottle in front of me, 231 00:11:01,240 --> 00:11:06,800 Speaker 1: the Fetit Sourah. And last week we were talking a 232 00:11:06,800 --> 00:11:09,200 Speaker 1: little bit about this as we were promoting what we 233 00:11:09,200 --> 00:11:11,240 Speaker 1: were doing here at Wildfork Foods and I was talking 234 00:11:11,240 --> 00:11:13,000 Speaker 1: with John Moore who was kind enough to bring me 235 00:11:13,040 --> 00:11:17,200 Speaker 1: this bodel, and he was just praising it. So that 236 00:11:17,320 --> 00:11:19,280 Speaker 1: was in some of the baskets that we were giving 237 00:11:19,280 --> 00:11:23,480 Speaker 1: away today as well, And just big thanks to them. 238 00:11:24,080 --> 00:11:27,240 Speaker 1: If you want to check check them out. They have 239 00:11:27,800 --> 00:11:33,200 Speaker 1: their Family Wines family run winery and Los Alevos, California. 240 00:11:33,600 --> 00:11:37,760 Speaker 1: Thirty different wines annually sold in their tasting rooms and 241 00:11:37,800 --> 00:11:41,719 Speaker 1: you can find out more at Carhartfamilywines dot com. That's 242 00:11:41,800 --> 00:11:45,240 Speaker 1: Carhartfamilywines dot com. And we thank them for being a 243 00:11:45,280 --> 00:11:48,679 Speaker 1: part of things grilling with our partners Wildfork Foods today 244 00:11:48,960 --> 00:11:53,200 Speaker 1: because I'll tell you something I coming up next week. 245 00:11:53,200 --> 00:11:56,560 Speaker 1: I'm going to introduce you to Marcia Green and she's 246 00:11:56,600 --> 00:11:59,520 Speaker 1: been on the program before, but everything that we're doing 247 00:11:59,640 --> 00:12:03,160 Speaker 1: is part and started with her. I walked up to her, 248 00:12:03,200 --> 00:12:05,640 Speaker 1: She's a tiny little thing. Walked up to her at 249 00:12:05,640 --> 00:12:08,559 Speaker 1: a Petros in Money event friends of Ours on a 250 00:12:08,840 --> 00:12:12,640 Speaker 1: five seventy on a PMS show and walked up to 251 00:12:12,920 --> 00:12:17,880 Speaker 1: one of their summer tours and just told Marcia, I said, 252 00:12:17,640 --> 00:12:20,800 Speaker 1: we have to partner up Wild Fork Foods. I love 253 00:12:21,080 --> 00:12:26,000 Speaker 1: their food and it's a natural blend of what I 254 00:12:26,080 --> 00:12:28,480 Speaker 1: do on the air and what they're doing here educating 255 00:12:28,520 --> 00:12:31,840 Speaker 1: people about food, showing them different things that may not know. 256 00:12:32,440 --> 00:12:37,840 Speaker 1: And she is the Tasmanian Devil of marketers and pr partners, 257 00:12:37,960 --> 00:12:41,560 Speaker 1: and so she's helped put these things together and all 258 00:12:41,600 --> 00:12:45,000 Speaker 1: of them, one hundred percent has been due to partnerships, 259 00:12:45,600 --> 00:12:50,319 Speaker 1: finding people that have the same minds about food, about 260 00:12:50,360 --> 00:12:53,840 Speaker 1: getting in the hands, about charity, about connecting with people. 261 00:12:54,280 --> 00:12:56,280 Speaker 1: And so that's kind of what we've brought to you 262 00:12:56,320 --> 00:13:01,840 Speaker 1: today with what we've been doing too. But it doesn't 263 00:13:01,880 --> 00:13:05,439 Speaker 1: stop with this program. You can find a local Wildfork 264 00:13:05,520 --> 00:13:09,440 Speaker 1: Foods near you. If you're looking for seafoods, they got it. 265 00:13:09,440 --> 00:13:11,520 Speaker 1: If you're looking for meat, they got it. If you're 266 00:13:11,520 --> 00:13:15,280 Speaker 1: looking for appetizers, easy things for quick fixings, you want 267 00:13:15,320 --> 00:13:20,440 Speaker 1: to be able to turn key stuff, they've got it. 268 00:13:20,840 --> 00:13:23,400 Speaker 1: So not only we married and partnered with what they 269 00:13:23,480 --> 00:13:26,800 Speaker 1: do here, we brought in partners like ours with Zelmans 270 00:13:26,960 --> 00:13:29,880 Speaker 1: and Anthony and Sharon who are here today with us 271 00:13:30,720 --> 00:13:33,480 Speaker 1: that they're giving you discounts, they're taking care of you, 272 00:13:33,520 --> 00:13:38,320 Speaker 1: they're bringing their family business along with this. My buddy 273 00:13:38,400 --> 00:13:43,600 Speaker 1: Wing Lamb from Waho's Fish Tacos introduced him last year 274 00:13:43,640 --> 00:13:46,080 Speaker 1: when we were doing this Tamarsha, and it continues to 275 00:13:46,120 --> 00:13:48,280 Speaker 1: grow because folks like you come out to these things. 276 00:13:48,280 --> 00:13:51,360 Speaker 1: So we appreciate you very much and hope that you're 277 00:13:51,440 --> 00:13:54,880 Speaker 1: enjoying being able to meet these folks in person, being 278 00:13:54,880 --> 00:13:57,400 Speaker 1: able to try the foods coming off of the Wild 279 00:13:57,480 --> 00:14:03,240 Speaker 1: Fork Food truck and Viv and all her people that 280 00:14:03,320 --> 00:14:06,079 Speaker 1: she's got there. Not to mention that the Doctor Pepper, 281 00:14:06,679 --> 00:14:09,800 Speaker 1: the BlackBerry zero sugar she turned me on to. I 282 00:14:09,880 --> 00:14:12,720 Speaker 1: hadn't had this before. Have you guys tried this? Holy hell, 283 00:14:13,480 --> 00:14:17,000 Speaker 1: that's really good. And doctor Pepper is always I thought 284 00:14:17,480 --> 00:14:21,280 Speaker 1: been a superior diet product. You know, it's the only 285 00:14:21,320 --> 00:14:23,960 Speaker 1: diet product that tends to taste like the actual product. 286 00:14:24,160 --> 00:14:27,160 Speaker 1: But this new one is pretty insane as well. So 287 00:14:27,200 --> 00:14:29,680 Speaker 1: each time we come out, we learn more. I encourage 288 00:14:29,680 --> 00:14:33,560 Speaker 1: you to get into the Wild Fork Foods here today 289 00:14:33,840 --> 00:14:38,280 Speaker 1: and poke around, ask questions. Don't just mill about the insides, 290 00:14:38,400 --> 00:14:40,520 Speaker 1: go to the walls and check everything out and ask 291 00:14:40,560 --> 00:14:42,800 Speaker 1: somebody with an orange shirt. They'll be happy to tell 292 00:14:42,840 --> 00:14:45,280 Speaker 1: you how you can make your holiday meal or your 293 00:14:45,360 --> 00:14:48,560 Speaker 1: every day after work meal something special. So stick around. 294 00:14:48,560 --> 00:14:50,200 Speaker 1: We're going to talk to Marshall when we come back. 295 00:14:50,440 --> 00:14:52,720 Speaker 1: It's the Fork Report on Neil Sevedra doing our thanks 296 00:14:52,800 --> 00:14:55,000 Speaker 1: grilling out here in Orange County, a lagoon and Degal 297 00:14:55,280 --> 00:14:57,560 Speaker 1: with our pals at Wild Fork Foods. Come out out 298 00:14:57,840 --> 00:15:00,560 Speaker 1: say hi again. If you don't have the ability to 299 00:15:00,600 --> 00:15:03,840 Speaker 1: get out today, not a problem. Wildforkfoods dot com will 300 00:15:03,840 --> 00:15:07,280 Speaker 1: put you in the direction of finding one near you. 301 00:15:07,280 --> 00:15:10,240 Speaker 5: You're listening to The Fork Report with Nil Savedra on 302 00:15:10,360 --> 00:15:14,160 Speaker 5: demand from KFI AM six forty. 303 00:15:14,360 --> 00:15:17,160 Speaker 1: Somebody's driving somewhere in Old Punk's driving going? Is that 304 00:15:17,640 --> 00:15:21,800 Speaker 1: thirty five Grave on the radio. Yes, it is KFI 305 00:15:21,880 --> 00:15:26,280 Speaker 1: AM six forty Neil Savadra and the Fork Report as 306 00:15:26,280 --> 00:15:28,800 Speaker 1: we broadcast live today out here in Orange County. And 307 00:15:28,840 --> 00:15:32,000 Speaker 1: thanks so much. Everybody's been so kind out here, enjoying 308 00:15:32,040 --> 00:15:35,760 Speaker 1: meeting so many of you and hanging out with Bill 309 00:15:35,800 --> 00:15:40,080 Speaker 1: Handle today at Wildforkfoods. We are on the corner of 310 00:15:40,440 --> 00:15:46,040 Speaker 1: Lapauz Road and Aliso Creek Road here at the Wildfork Foods. 311 00:15:46,080 --> 00:15:48,360 Speaker 1: Come out and say Hi. If you aren't near here 312 00:15:48,480 --> 00:15:50,520 Speaker 1: or can't make it today, not a problem. You can 313 00:15:50,560 --> 00:15:53,720 Speaker 1: go to Wildforkfoods dot com look for a location near you. 314 00:15:54,000 --> 00:15:58,280 Speaker 1: And we're talking about holiday foods and cooking and doing 315 00:15:58,280 --> 00:16:01,760 Speaker 1: all those things. But did you know that you could 316 00:16:01,760 --> 00:16:04,240 Speaker 1: actually send it as gifts as well to yourself or 317 00:16:04,280 --> 00:16:06,680 Speaker 1: to even other people if you're not Bill Handle. He 318 00:16:06,840 --> 00:16:09,840 Speaker 1: likes to gift himself stuff all the time. But you can, 319 00:16:10,040 --> 00:16:12,920 Speaker 1: and I've done that. I actually are our friend Dean Sharp. 320 00:16:13,440 --> 00:16:15,960 Speaker 1: He answered some questions for me, and he was very 321 00:16:16,040 --> 00:16:17,280 Speaker 1: kind to do that. And I don't like to take 322 00:16:17,320 --> 00:16:19,840 Speaker 1: people up on stuff. I'm not Bill Handle, so I 323 00:16:19,880 --> 00:16:23,400 Speaker 1: sent him. I sent him some food because he loves 324 00:16:23,440 --> 00:16:25,320 Speaker 1: to he loves to grill and stuff like that. So 325 00:16:26,480 --> 00:16:30,520 Speaker 1: it was it was well received because he shops there too, 326 00:16:30,680 --> 00:16:33,600 Speaker 1: at the location out there in Westlake Village Stokes. 327 00:16:34,000 --> 00:16:36,920 Speaker 3: Yeah, you know, we're going to well it's a little 328 00:16:36,920 --> 00:16:39,160 Speaker 3: bit it's a little bit early because we're gonna have 329 00:16:39,160 --> 00:16:44,040 Speaker 3: an auction item at for our Pastithon. 330 00:16:44,480 --> 00:16:45,440 Speaker 1: Yes, and it's. 331 00:16:45,640 --> 00:16:50,280 Speaker 3: Going to be a real interesting combination. We're actually going 332 00:16:50,360 --> 00:16:52,720 Speaker 3: to have for the first time, we've never done this. 333 00:16:53,160 --> 00:16:56,600 Speaker 3: Neil and I going to broadcast a show, and we're 334 00:16:56,600 --> 00:16:57,000 Speaker 3: gonna do. 335 00:16:56,920 --> 00:16:57,840 Speaker 2: It out of my house. 336 00:16:58,440 --> 00:17:03,120 Speaker 3: Yes, and they'll be someone an auction, uh, someone who 337 00:17:03,160 --> 00:17:04,280 Speaker 3: goes ahead and bits for it. 338 00:17:04,720 --> 00:17:07,200 Speaker 2: Will will be will be joining. 339 00:17:07,000 --> 00:17:09,000 Speaker 1: Us And are they going to sign an NDA? 340 00:17:09,119 --> 00:17:09,520 Speaker 2: Well yeah. 341 00:17:09,560 --> 00:17:12,159 Speaker 3: And on top of that, Dana, who of course is 342 00:17:12,520 --> 00:17:14,520 Speaker 3: security with us all the time, is also going to 343 00:17:14,520 --> 00:17:15,320 Speaker 3: be security there. 344 00:17:15,680 --> 00:17:18,240 Speaker 2: There will be a strip search and a cavity search. 345 00:17:18,800 --> 00:17:21,359 Speaker 1: We're going to be very I hope somebody and that's 346 00:17:21,440 --> 00:17:26,239 Speaker 1: just for you. I hope that somebody squats ends up 347 00:17:26,240 --> 00:17:31,560 Speaker 1: owning your house. They just don't leave the garage, they 348 00:17:31,640 --> 00:17:32,120 Speaker 1: end up owning. 349 00:17:32,320 --> 00:17:34,679 Speaker 2: So Marcia is here. We always end the show with Marsha. 350 00:17:34,800 --> 00:17:38,320 Speaker 1: Yeah, Marcia Greene is the powerhouse I was talking about. 351 00:17:38,400 --> 00:17:40,840 Speaker 1: I adore this woman. We have become friends from working 352 00:17:40,880 --> 00:17:44,000 Speaker 1: together and I dig her work ethics. She gets what 353 00:17:44,040 --> 00:17:47,080 Speaker 1: I do. I get what she does, and she is 354 00:17:47,320 --> 00:17:51,919 Speaker 1: very good about putting the right people together. The formal 355 00:17:52,000 --> 00:17:54,480 Speaker 1: term is a connector. You're a connector. You connect people. 356 00:17:55,000 --> 00:18:00,760 Speaker 1: And so it's worked out really great. Leg and the Lego, 357 00:18:01,320 --> 00:18:07,359 Speaker 1: the Tasmanian Devil of humanities here, it's always so great. 358 00:18:07,400 --> 00:18:08,720 Speaker 1: Crowd today it is great. 359 00:18:08,960 --> 00:18:11,719 Speaker 6: I mean for the end of the year round up 360 00:18:11,840 --> 00:18:15,800 Speaker 6: with you boys and KFI. It was pretty sweet. I mean, 361 00:18:15,920 --> 00:18:18,400 Speaker 6: I think we did more on our second year than 362 00:18:18,440 --> 00:18:20,560 Speaker 6: we did our first year with the second annual and 363 00:18:20,560 --> 00:18:21,920 Speaker 6: then I think it more a. 364 00:18:21,840 --> 00:18:22,560 Speaker 2: Lot more people. 365 00:18:22,920 --> 00:18:27,159 Speaker 3: Yeah who came by, and it was The food was spectacular. 366 00:18:27,160 --> 00:18:28,160 Speaker 2: I mean, but it always is. 367 00:18:28,200 --> 00:18:28,879 Speaker 1: It always is. 368 00:18:29,000 --> 00:18:31,199 Speaker 3: People don't really understand you get it. You have to 369 00:18:31,200 --> 00:18:36,159 Speaker 3: come here hungry. Yeah, yeah, this is exact when we 370 00:18:36,200 --> 00:18:38,479 Speaker 3: talk about sample, little tiny samples. 371 00:18:38,760 --> 00:18:41,520 Speaker 2: No, no, no, you come hungry and you get to 372 00:18:41,760 --> 00:18:45,320 Speaker 2: some of the spectacular food that's here. Uh, and it's uh. 373 00:18:45,359 --> 00:18:47,560 Speaker 1: They don't skimp and we still are plowed through it. 374 00:18:47,680 --> 00:18:48,960 Speaker 2: Yeah. Well I'm going. 375 00:18:49,080 --> 00:18:50,840 Speaker 3: I mean, I go shopping every time I leave here 376 00:18:51,280 --> 00:18:54,399 Speaker 3: there it is my bag full of I know, but 377 00:18:54,440 --> 00:18:55,680 Speaker 3: I will as soon as I'm finished. 378 00:18:56,160 --> 00:18:57,720 Speaker 6: The very bignets too, are really good. 379 00:18:57,760 --> 00:18:59,800 Speaker 1: Okay, So that's the kind of thing. What are things 380 00:18:59,800 --> 00:19:01,439 Speaker 1: that you think we know that you're going to have 381 00:19:01,480 --> 00:19:03,439 Speaker 1: great proteins all that. What are some things that you 382 00:19:03,480 --> 00:19:05,480 Speaker 1: think people would be surprised that are here at will 383 00:19:05,600 --> 00:19:06,119 Speaker 1: Fork Foods? 384 00:19:07,000 --> 00:19:09,520 Speaker 6: For me, it's all the amounts of seafood, all the 385 00:19:09,920 --> 00:19:12,440 Speaker 6: all the different varieties of shrimp because you know, I 386 00:19:12,440 --> 00:19:14,520 Speaker 6: don't eat red meat or pork. It's my dark secret. 387 00:19:14,680 --> 00:19:16,920 Speaker 6: I'm a fish fish aholic, Is that right? 388 00:19:17,119 --> 00:19:20,520 Speaker 1: Yes? So so, by the way, if you look over here, 389 00:19:20,680 --> 00:19:23,760 Speaker 1: I eat all the meat and she eats fish. Tell 390 00:19:23,840 --> 00:19:29,200 Speaker 1: us which one of these people looks different? Yes, so yeah, sure, 391 00:19:29,560 --> 00:19:33,320 Speaker 1: my shoes are eaverier than you. So yeah, So what's 392 00:19:33,440 --> 00:19:34,359 Speaker 1: what's your go to fish? 393 00:19:34,520 --> 00:19:37,840 Speaker 6: To me? To me, it's mahy and cold. But you know, 394 00:19:37,920 --> 00:19:42,840 Speaker 6: being from Florida, Groupers, groupers, grouper, But I love our 395 00:19:42,920 --> 00:19:46,919 Speaker 6: swordfish as well. Swordfishes swordfish here is the bomb. But 396 00:19:47,000 --> 00:19:50,000 Speaker 6: I also like the smaller things I can get besides, 397 00:19:50,160 --> 00:19:52,800 Speaker 6: believe it or not, the bread like things like that. 398 00:19:52,960 --> 00:19:56,879 Speaker 6: And for me, the meal, the single meal, you know, 399 00:19:56,920 --> 00:19:58,960 Speaker 6: it's much better than the old swans and meals is. 400 00:19:58,960 --> 00:20:01,760 Speaker 1: Actually, yeah, you want something and makes you feel good 401 00:20:02,040 --> 00:20:03,400 Speaker 1: about your choices, not like. 402 00:20:03,560 --> 00:20:05,760 Speaker 6: Yeah, you don't have to mix the peas and cares. 403 00:20:05,840 --> 00:20:08,280 Speaker 1: Separate the yeah, and when you open it up it 404 00:20:08,320 --> 00:20:10,240 Speaker 1: goes loser exactly. 405 00:20:10,280 --> 00:20:12,760 Speaker 3: I grew up on those you know, the TV trays, uh, 406 00:20:12,960 --> 00:20:14,800 Speaker 3: the watch in front of the t I was a 407 00:20:14,840 --> 00:20:15,639 Speaker 3: little older than you are. 408 00:20:15,800 --> 00:20:18,040 Speaker 1: No, but no, I remember that TV trays. 409 00:20:18,080 --> 00:20:20,320 Speaker 2: I remember they cost I remember they cost a quarter. 410 00:20:20,680 --> 00:20:23,320 Speaker 1: Yeah, well I don't remember today there's still a quarter. 411 00:20:23,440 --> 00:20:25,679 Speaker 6: They remember you put them in the oven. But we 412 00:20:25,720 --> 00:20:27,920 Speaker 6: actually put a luminifol in the microwave. 413 00:20:28,480 --> 00:20:31,000 Speaker 1: Remember that. Oh you know what, maybe there was a 414 00:20:31,800 --> 00:20:33,960 Speaker 1: that time. Because that will start a fire. 415 00:20:34,400 --> 00:20:35,520 Speaker 6: Yeah, that will start fire. 416 00:20:35,640 --> 00:20:37,120 Speaker 1: That's a bad thing. Kids don't do that. 417 00:20:37,240 --> 00:20:39,480 Speaker 6: Maybe Bill never started a fire in his microwave. 418 00:20:40,200 --> 00:20:45,920 Speaker 1: I never have. I've cooked the dog. No, that's myth about. 419 00:20:47,840 --> 00:20:50,800 Speaker 2: Urban Okay, it's like what your gear in the gerbil. 420 00:20:50,880 --> 00:20:52,280 Speaker 2: It's an urban myth. 421 00:20:52,440 --> 00:20:56,879 Speaker 1: Wait, you can't hear inside the gerbil inside your Okay. 422 00:20:56,920 --> 00:20:58,159 Speaker 6: So I love how we just made it. 423 00:20:58,680 --> 00:21:02,239 Speaker 1: We just can pay, I know. And then he's going 424 00:21:02,280 --> 00:21:05,439 Speaker 1: to bring up Rod Stuart and we're all out. So 425 00:21:07,800 --> 00:21:10,800 Speaker 1: you've got the fish here at the sides here. But 426 00:21:10,920 --> 00:21:12,800 Speaker 1: the desserts, what's your go to dessert? 427 00:21:12,960 --> 00:21:15,240 Speaker 6: Mine is bignets or key lime pie. 428 00:21:15,359 --> 00:21:17,440 Speaker 1: Oh the pie, fantastic, the bomb. 429 00:21:18,119 --> 00:21:20,480 Speaker 6: And believe it or not, we have these little pot 430 00:21:20,560 --> 00:21:26,160 Speaker 6: things that have like it's like chocolate melted, like really 431 00:21:26,480 --> 00:21:30,360 Speaker 6: strong and really rich pudding. Those are amazing cool. 432 00:21:30,400 --> 00:21:32,760 Speaker 3: I think she had that cheesecake here is that cheesecake 433 00:21:32,760 --> 00:21:33,320 Speaker 3: I've ever had. 434 00:21:33,880 --> 00:21:37,399 Speaker 2: I mean, it is, it's a secret, it's a little it's. 435 00:21:37,240 --> 00:21:40,840 Speaker 6: From New York, New York, you know, New York. It's 436 00:21:40,840 --> 00:21:41,440 Speaker 6: not made here. 437 00:21:41,760 --> 00:21:42,119 Speaker 1: About it. 438 00:21:42,240 --> 00:21:43,040 Speaker 6: Forget about it? 439 00:21:43,520 --> 00:21:45,720 Speaker 1: All right, We're going to talk some more. We come 440 00:21:45,760 --> 00:21:48,320 Speaker 1: back and also want to remind you that Tiffany Hobbs 441 00:21:48,720 --> 00:21:51,920 Speaker 1: is coming up after five o'clock and then she'll hand 442 00:21:51,960 --> 00:21:56,000 Speaker 1: everything over to Michael Monks at seven o'clock. So go 443 00:21:56,760 --> 00:21:57,800 Speaker 1: know where. 444 00:21:59,160 --> 00:22:02,199 Speaker 5: You're listening to The Fork Report with Neil Savedra on 445 00:22:02,320 --> 00:22:04,760 Speaker 5: demand from kf I am six forty. 446 00:22:06,880 --> 00:22:09,400 Speaker 1: Hey, everybody, Neil Savandri here with a Fork Report. Bill 447 00:22:09,480 --> 00:22:12,680 Speaker 1: Handles with me. We got Marcia Green from Wild Fork 448 00:22:12,760 --> 00:22:16,359 Speaker 1: Foods is with me as well, and Laguna Negal. I 449 00:22:16,440 --> 00:22:19,920 Speaker 1: bet you, uh that Tiffany Hobbs is probably there by 450 00:22:19,920 --> 00:22:23,480 Speaker 1: the microphone as well. I am right here, Miss Tiffany. 451 00:22:23,520 --> 00:22:23,919 Speaker 1: How are you? 452 00:22:24,000 --> 00:22:27,480 Speaker 7: Mister Neil? I am well, handle I know we haven't 453 00:22:27,560 --> 00:22:29,600 Speaker 7: yet met, and you probably want to keep it that way, 454 00:22:29,640 --> 00:22:31,160 Speaker 7: but hello, yeah. 455 00:22:31,440 --> 00:22:33,040 Speaker 1: Turn on your mic Yeah there we go. 456 00:22:33,160 --> 00:22:35,560 Speaker 2: Yeah, yeah, you pretty you got it right? Yeah, I 457 00:22:35,560 --> 00:22:37,120 Speaker 2: figure pretty much. 458 00:22:37,440 --> 00:22:39,560 Speaker 1: You know, Tiffany has been listening to the station for 459 00:22:39,600 --> 00:22:41,600 Speaker 1: a long time, long before she ever came on, and 460 00:22:41,640 --> 00:22:44,480 Speaker 1: she's and for some odd reason, she's a fan of yours. 461 00:22:44,520 --> 00:22:48,560 Speaker 7: Yeah, go figure, Uh masochist, you know, hate myself. 462 00:22:48,880 --> 00:22:49,720 Speaker 2: Marcia was. 463 00:22:50,200 --> 00:22:52,040 Speaker 3: I was in the store during the break and Marcia 464 00:22:52,320 --> 00:22:57,320 Speaker 3: was pointing out for the Thanksgiving the different ways with turkeys, 465 00:22:57,400 --> 00:23:00,560 Speaker 3: the pre cooked turkeys and the breast of turkeys and 466 00:23:00,560 --> 00:23:03,600 Speaker 3: all that, and I say, you know, I'm thinking of 467 00:23:04,040 --> 00:23:08,120 Speaker 3: having a Thanksgiving at home, which I never do. And Lindsey, 468 00:23:08,359 --> 00:23:12,119 Speaker 3: my wife, said, Bill, first of all, you hate everybody. 469 00:23:12,800 --> 00:23:16,280 Speaker 3: Everybody hates you. You don't know anybody to invite. 470 00:23:16,520 --> 00:23:18,359 Speaker 2: You know. That's a good point, you know, so I 471 00:23:18,359 --> 00:23:19,120 Speaker 2: won't be doing that. 472 00:23:19,160 --> 00:23:21,040 Speaker 1: He was going to do a friend's giving, but he 473 00:23:21,119 --> 00:23:24,199 Speaker 1: was just gonna call it giving. Yeah. Yeah, it just 474 00:23:24,240 --> 00:23:25,960 Speaker 1: doesn't Yeah. 475 00:23:25,800 --> 00:23:26,439 Speaker 6: Bill Hadel. 476 00:23:26,640 --> 00:23:30,200 Speaker 1: Yeah, what do you got coming up? Tiffany oh Man. 477 00:23:30,200 --> 00:23:32,760 Speaker 7: We're going to talk about a fifty year old guy 478 00:23:32,840 --> 00:23:37,199 Speaker 7: who is joining or has joined his community college's football 479 00:23:37,280 --> 00:23:39,879 Speaker 7: team and he's playing, and so we're going to talk 480 00:23:39,880 --> 00:23:42,880 Speaker 7: about his story. That's after five thirty. It's a local story. 481 00:23:43,080 --> 00:23:46,200 Speaker 7: And as well, do a list of the oldest NFL 482 00:23:46,280 --> 00:23:49,920 Speaker 7: players in histories. That's a fun little sports story. We're 483 00:23:49,920 --> 00:23:53,800 Speaker 7: going to talk about the hijacking of apartment listings and 484 00:23:53,840 --> 00:23:57,400 Speaker 7: how scammers are using these listings to lure people in 485 00:23:57,720 --> 00:23:59,600 Speaker 7: and then of course take their money. We're going to 486 00:23:59,600 --> 00:24:03,040 Speaker 7: talk about what air traffic controllers are doing to survive 487 00:24:03,680 --> 00:24:07,720 Speaker 7: without pay during this shutdown. And we're also going to 488 00:24:07,720 --> 00:24:11,080 Speaker 7: talk about how California families are starting to see SNAP 489 00:24:11,119 --> 00:24:14,879 Speaker 7: benefits back on their cards as of yesterday. Lots of 490 00:24:14,920 --> 00:24:17,600 Speaker 7: local news, lots of updates, fun fun show. 491 00:24:19,160 --> 00:24:22,240 Speaker 1: Sounds great, my friend, We'll be listening. Trust me, I've 492 00:24:22,280 --> 00:24:24,959 Speaker 1: got like a two hour drive and that you are 493 00:24:25,000 --> 00:24:28,520 Speaker 1: the only highlight of that that is set before me. 494 00:24:28,600 --> 00:24:30,199 Speaker 7: Oh, the bar is very low, thank you. 495 00:24:30,320 --> 00:24:33,640 Speaker 1: Look all right. Tiffany Hobbs coming up at five o'clock 496 00:24:33,720 --> 00:24:38,480 Speaker 1: moments from now. So this is our last Wildfork event 497 00:24:38,600 --> 00:24:42,760 Speaker 1: this year. We've got Marsha Green from Wildfork Foods with 498 00:24:42,840 --> 00:24:46,080 Speaker 1: us right now. What are some things you want people 499 00:24:46,160 --> 00:24:50,320 Speaker 1: to know about how to think about Wildfork Foods when 500 00:24:50,320 --> 00:24:53,399 Speaker 1: they think about their holidays this year and planning that menu. 501 00:24:53,720 --> 00:24:55,720 Speaker 6: Yeah, I think the best thing to think about is 502 00:24:56,080 --> 00:24:58,560 Speaker 6: the largest variety. We have the largest variety of any 503 00:24:58,600 --> 00:25:02,240 Speaker 6: retailer in the Southern California. Uh, the amazingly low prices 504 00:25:02,320 --> 00:25:07,320 Speaker 6: because we own the farms. And third is the opportunity 505 00:25:07,320 --> 00:25:11,439 Speaker 6: to no matter what your style of eating is, we 506 00:25:11,560 --> 00:25:14,760 Speaker 6: have something for everybody from beginning to end, the whole meal, 507 00:25:15,080 --> 00:25:19,800 Speaker 6: sides everything. I mean we talked about while workedolphin and yes, 508 00:25:19,840 --> 00:25:21,280 Speaker 6: this is the end of the year for me with 509 00:25:21,359 --> 00:25:22,920 Speaker 6: you guys, but we got next year. 510 00:25:23,040 --> 00:25:27,160 Speaker 1: Yes, we've got some great beat. Be listening because stay tuned, 511 00:25:27,359 --> 00:25:29,720 Speaker 1: as they say, because we've got some plans for next 512 00:25:29,760 --> 00:25:32,119 Speaker 1: year as well. It's been in good partnership. It's a 513 00:25:32,160 --> 00:25:34,679 Speaker 1: product that we believe in. The many points that you 514 00:25:34,760 --> 00:25:38,360 Speaker 1: keep hearing as we talk about them and do these events, 515 00:25:38,640 --> 00:25:40,840 Speaker 1: like the fact that you own the farms, those types 516 00:25:40,840 --> 00:25:44,480 Speaker 1: of things matter. Those type of things give you the 517 00:25:44,560 --> 00:25:47,120 Speaker 1: quality control that you can't get in other places. It 518 00:25:47,119 --> 00:25:50,840 Speaker 1: gives you control of the entire chain of the food chain. 519 00:25:50,920 --> 00:25:56,879 Speaker 6: And Corman free A Marshall. 520 00:25:56,960 --> 00:25:59,399 Speaker 1: Marshall, I it's never about me. 521 00:25:59,600 --> 00:26:02,040 Speaker 3: I have I've been I have not been on your 522 00:26:02,080 --> 00:26:03,719 Speaker 3: website because I don't know how to use a computer. 523 00:26:04,240 --> 00:26:06,680 Speaker 2: And I certainly Yeah, it's. 524 00:26:06,359 --> 00:26:08,159 Speaker 1: True, it's like an advocates but different. 525 00:26:08,240 --> 00:26:09,359 Speaker 2: Yeah, I understand that. 526 00:26:10,160 --> 00:26:14,359 Speaker 3: Do you happen to have a video of the process 527 00:26:14,440 --> 00:26:18,920 Speaker 3: of how you freeze the meat at the facility and 528 00:26:18,960 --> 00:26:22,080 Speaker 3: how it goes through. Why would you Why would you 529 00:26:22,160 --> 00:26:26,560 Speaker 3: not have that? It's such an incredible story. The technology 530 00:26:26,760 --> 00:26:30,160 Speaker 3: is so amazing, the flash freezing, yea, all of it. 531 00:26:30,880 --> 00:26:33,280 Speaker 3: You would think that you would do a video. Hey, 532 00:26:33,520 --> 00:26:36,520 Speaker 3: I'll send you a bill. You would think that there 533 00:26:36,560 --> 00:26:38,680 Speaker 3: would be a great video because I was thinking, boy, 534 00:26:38,720 --> 00:26:41,720 Speaker 3: I'd love to see that, you know, I'll. 535 00:26:41,600 --> 00:26:44,399 Speaker 6: Actually run that up to h Q. I love that idea. 536 00:26:45,680 --> 00:26:47,080 Speaker 6: I mean, if you want to go stand in the 537 00:26:47,080 --> 00:26:49,080 Speaker 6: freezer right now, we'll see how long it takes for 538 00:26:49,119 --> 00:26:49,760 Speaker 6: you to freeze. 539 00:26:50,000 --> 00:26:53,360 Speaker 3: Yeah, we're talking about the flash freezing would do would 540 00:26:53,400 --> 00:26:53,800 Speaker 3: take forever. 541 00:26:53,960 --> 00:26:54,120 Speaker 2: Yeah. 542 00:26:54,480 --> 00:26:56,840 Speaker 3: The building that they the building that they do this 543 00:26:57,000 --> 00:27:01,520 Speaker 3: in is a warehouse that is a flash freezer itself. 544 00:27:01,640 --> 00:27:05,680 Speaker 3: It's massive and it is The technology is astounding, which 545 00:27:05,720 --> 00:27:08,760 Speaker 3: is why the frozen food is every bit as good 546 00:27:08,800 --> 00:27:12,000 Speaker 3: as or better than the fresh food that you see 547 00:27:12,000 --> 00:27:16,240 Speaker 3: at the store. It's like fish, you know, fish is 548 00:27:16,280 --> 00:27:18,120 Speaker 3: several days old when it comes to the. 549 00:27:18,119 --> 00:27:22,440 Speaker 1: Retailer in many in many circumstances, Yeah, and here it's 550 00:27:22,680 --> 00:27:26,679 Speaker 1: I mean, the technology of options near Arizona. No, not 551 00:27:26,760 --> 00:27:34,000 Speaker 1: too many. An he's done, like you've lived here in 552 00:27:34,040 --> 00:27:40,320 Speaker 1: Gallipoy for much longer aw as if No. 553 00:27:40,600 --> 00:27:41,200 Speaker 2: But Bill, I. 554 00:27:41,119 --> 00:27:43,639 Speaker 6: Think that's a really great point. And you know, I 555 00:27:43,680 --> 00:27:46,360 Speaker 6: know our website has been updated, has been changed, we're 556 00:27:46,400 --> 00:27:49,479 Speaker 6: moving and progressing, I mean for a young company, and 557 00:27:49,560 --> 00:27:52,640 Speaker 6: we're still air Quotes a startup. But I think that's 558 00:27:52,680 --> 00:27:56,040 Speaker 6: a really good point of information for customers. And I'm 559 00:27:56,080 --> 00:27:57,560 Speaker 6: actually going to ask for that, and when I do 560 00:27:57,680 --> 00:27:59,560 Speaker 6: have it, we'll announce it on the show. 561 00:28:00,480 --> 00:28:04,119 Speaker 3: Because as Neil explains that, we've had guests from Wolfork 562 00:28:04,560 --> 00:28:07,760 Speaker 3: explain the technology. And Neil gets all excited, and I 563 00:28:07,760 --> 00:28:11,360 Speaker 3: get all excited, even though I don't understand technology. Oh 564 00:28:11,440 --> 00:28:15,640 Speaker 3: you have no you have no idea, You have no idea, 565 00:28:17,760 --> 00:28:18,640 Speaker 3: no one. 566 00:28:18,720 --> 00:28:21,399 Speaker 1: He loses it all the time. And two he goes, Neil, 567 00:28:21,440 --> 00:28:27,400 Speaker 1: how do I look at emails? Cricket? Yeah, the BlackBerry 568 00:28:27,480 --> 00:28:30,800 Speaker 1: was too much for him. But I will tell you 569 00:28:30,800 --> 00:28:34,240 Speaker 1: that being able to take a snapshot of freshness is 570 00:28:34,280 --> 00:28:37,439 Speaker 1: the key. Is people don't understand. It's not freezing in 571 00:28:37,480 --> 00:28:40,400 Speaker 1: the process of a length of time to freeze something. 572 00:28:40,760 --> 00:28:44,960 Speaker 1: It's a snapshot, which is what, which is where the 573 00:28:45,000 --> 00:28:47,280 Speaker 1: technology has changed. We were never able to do that. 574 00:28:47,280 --> 00:28:51,080 Speaker 1: That's what Neil having sex. It's a snapshots that's only 575 00:28:51,160 --> 00:28:54,560 Speaker 1: with you. Okay, it's a joke. 576 00:28:58,120 --> 00:28:59,840 Speaker 2: Yeah, they can't take it anymore. 577 00:29:00,040 --> 00:29:02,680 Speaker 1: It'll everybody. 578 00:29:02,960 --> 00:29:05,200 Speaker 6: But you know what, Bill, Like the other cool thing is, 579 00:29:05,240 --> 00:29:08,440 Speaker 6: like I noticed working here is one thing about our 580 00:29:08,480 --> 00:29:10,880 Speaker 6: product is when it does freeze at negative forty one, 581 00:29:11,000 --> 00:29:14,840 Speaker 6: it freezes fast something so like an hour. And like 582 00:29:14,960 --> 00:29:17,360 Speaker 6: most retailers can freeze in thought or it takes a 583 00:29:17,400 --> 00:29:20,280 Speaker 6: smaller process and they can by the time you buy it. 584 00:29:20,280 --> 00:29:22,760 Speaker 6: It's some other retailers. I'm not in trouble saying that, 585 00:29:22,840 --> 00:29:25,720 Speaker 6: but it could already be frozen and thought one or 586 00:29:25,760 --> 00:29:27,080 Speaker 6: two times before you take it home. 587 00:29:27,360 --> 00:29:31,200 Speaker 1: Oh yeah, if you're not getting fresh shrimp anywhere, it's 588 00:29:31,240 --> 00:29:36,600 Speaker 1: been partially frozen or under a certain degree. But anyways, 589 00:29:36,640 --> 00:29:38,200 Speaker 1: that's our that's our time. We I don't want to 590 00:29:38,240 --> 00:29:40,720 Speaker 1: go into Tiffany's. But thank you Marsha for everything. 591 00:29:41,160 --> 00:29:41,800 Speaker 6: It's been great. 592 00:29:43,800 --> 00:29:48,600 Speaker 1: Appreciate you always, great for coming out for coming out 593 00:29:48,920 --> 00:29:54,440 Speaker 1: holidays and we'll be talking again soon. Stick around for 594 00:29:55,360 --> 00:29:59,800 Speaker 1: Tiffany Hobbs, So go nowhere. This is KFI heard everywhere 595 00:30:00,000 --> 00:30:04,000 Speaker 1: on the iHeartRadio app. You've been listening to the Fork Report. 596 00:30:04,160 --> 00:30:06,600 Speaker 1: You can always hear us live on KFI AM six 597 00:30:06,680 --> 00:30:10,160 Speaker 1: forty two to five pm on Saturday, and anytime on 598 00:30:10,280 --> 00:30:12,360 Speaker 1: demand on the iHeartRadio app.