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Speaker 1: Hey, it's Neil Savedra.

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Speaker 2: You're listening to kf I EM six forty, the four

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Speaker 2: Report on demand on the iHeartRadio app.

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Speaker 3: Let me teach you had it.

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Speaker 1: Let me teach you had it, Condam, Marron Nathan, Let

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Speaker 1: me teach you had it. It's a a colinarytion. Let

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Speaker 1: me teach you.

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Speaker 3: Let me teach you out.

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Speaker 2: KFI AM six forty live everywhere on the iHeartRadio app. Hey, everybody,

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Speaker 2: it's the four Report, all Things Food, beverage and beyond.

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Speaker 2: I am your friendly neighborhood four reporter Neil Savedra. How

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Speaker 2: do you do? Happy Saturday to you. It's a beautiful

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Speaker 2: day today. Possibility of rain maybe on Wednesday or so,

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Speaker 2: but things have been really, really lovely after that last storm.

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Speaker 2: I hope you're enjoying the day because we get together

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Speaker 2: here every single Saturday for three hours just to celebrate food,

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Speaker 2: the people that make it, the culture behind it, of course,

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Speaker 2: cooking at home, going out to eat, and celebrating food

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Speaker 2: every chance you get. I want to remind you the

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Speaker 2: fifteenth annual KFI Pastathon is here and you can donate

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Speaker 2: at any time at KFIAM six forty dot com slash Pastathon.

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Speaker 2: Now you can donate different ways. You can just straight

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Speaker 2: donate there at the website. You can also donate at

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Speaker 2: places like Wild Fork Foods a location near you. There's

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Speaker 2: eleven locations here in southern California. When you go in,

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Speaker 2: just say KFI Pastathon at checkout. Fifteen percent off your

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Speaker 2: purchase will be donated to the KFI Pastathon. That's huge,

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Speaker 2: smart and final. You can donate any amount at any

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Speaker 2: store in Californi, Arizona, and Nevada until the seventh of December,

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Speaker 2: Wendy's any so col Wendy's location through the seventh of

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Speaker 2: December as well, including if you give five dollars or more,

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Speaker 2: they'll give you a coupon book for free food. I

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Speaker 2: mean it's worth more than the five bucks you're donating.

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Speaker 2: And also don't forget that Handle and I are doing

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Speaker 2: a special auction item that you can bid on.

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Speaker 1: It is a.

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Speaker 2: Backyard barbecue while I will be broadcasting live on a Saturday,

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Speaker 2: I think in March at Bill Handel's home and you

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Speaker 2: can get an invite if you're the highest bidder for

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Speaker 2: you plus one and we'll have food catered from Anaheim

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Speaker 2: White House, including some pitmasters and some chefs making food.

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Speaker 2: There really a once in a lifetime thing. When's last

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Speaker 2: time Handle invited anybody he liked, let alone a perfect

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Speaker 2: stranger to his home. So very cool opportunity. You can

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Speaker 2: do that at kfim six forty dot com pastathon as well.

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Speaker 1: Well.

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Speaker 2: This chef has I've not seen for some time, and

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Speaker 2: he hasn't been on the show for a while. But

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Speaker 2: we're gonna catch up with Francisco Zimone. How are you,

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Speaker 2: my friend. It's nice to see you, Hi, Neil, it's

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Speaker 2: been a minute, you know, and it's good to see

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Speaker 2: you as well. You know, you leave a great impression

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Speaker 2: because you have this wonderful passion for food and the

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Speaker 2: restaurant industry and hospitality. And you're quintessentially the type of

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Speaker 2: person I think about when I think of a good

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Speaker 2: restaurant tour because of that passion.

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Speaker 4: So it's really nice to see you. I mean, it's

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Speaker 4: really an honor, what an introduction. I feel extremely happy

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Speaker 4: to have made such impression on you. Oh yes, you know,

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Speaker 4: for me, it's you know, Italians are very simple.

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Speaker 5: You know, we when.

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Speaker 4: We go to dinner lunch and we just sit down

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Speaker 4: and we're enjoying food and a few minutes later bite

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Speaker 4: that has changed our life. We start talking about what

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Speaker 4: we're having the day after. Oh, yes, so that's all

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Speaker 4: we live for. We live for food.

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Speaker 5: So and it's.

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Speaker 4: Easy because you know, in US you have this big

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Speaker 4: thing about family, and in the town like Los Angeles,

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Speaker 4: it's not that easy to you know, it's different from

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Speaker 4: New York. Well, you walk around, you meet people. Here,

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Speaker 4: you go, you get in your car, you go from

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Speaker 4: point A to point B. You call people to make appointments,

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Speaker 4: and then you meet them at the Russians. So restaurants

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Speaker 4: are really a place that has become an extension of

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Speaker 4: your house.

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Speaker 5: And I leave it exactly like that.

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Speaker 2: Yeah, and it shows, you know. It's funny. We were

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Speaker 2: in March. We were in Italy and when it went

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Speaker 2: to visit some friends outside of Milan, and it was

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Speaker 2: the first time we had been in their home and

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Speaker 2: had food with them, and they cooked for us. We've

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Speaker 2: been to restaurants together. They come visit us here, we

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Speaker 2: visit them there, and it was that really big. They're like,

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Speaker 2: I can't believe we're all together having a meal in

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Speaker 2: our home. And it does. It's a power. There's something

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Speaker 2: so connective about food. We're you know, we're gonna take

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Speaker 2: some news right here, we come back, let's talk about

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Speaker 2: what you're doing now, exciting news, what you've got going on,

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Speaker 2: and how the restaurants are doing and all of that.

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Speaker 1: When we return. Go nowhere, you're.

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Speaker 6: Listening to The Fork Report with Nil Savedra on demand

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Speaker 6: from KFI Am six forty.

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Speaker 2: Hey, everybody, it's the Fork Report, all things food, beverage

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Speaker 2: and beyond. I'm your well fed host, Neil Savadra.

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Speaker 1: How do you do?

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Speaker 2: Just catching up with Chef Francisco zimon A many restaurants now.

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Speaker 2: You came originally brought your world famous pizza to Los Angeles,

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Speaker 2: to Hollywood, and you keep growing with new locations. So

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Speaker 2: bring us up to speed with your different properties now

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Speaker 2: and your most recent one.

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Speaker 5: At the hotel. Yes, so okay.

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Speaker 4: So after the first ressent in Hollywood in twenty nineteen,

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Speaker 4: then we opened in Santa Barbara and New York and

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Speaker 4: Long Beach on Belmont Shore, we made a few antiqua

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Speaker 4: peteria and then last year twenty twenty four, at the

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Speaker 4: end of twenty four, I opened the first osteria on

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Speaker 4: Beverly Boulevard. Beverly and Sweezer called Florenzo Stadium and Piano Bar,

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Speaker 4: so you can listen to.

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Speaker 5: Live jazz music while leading.

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Speaker 4: Great atmosphere, wonderful for the meatballs that I just brought

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Speaker 4: to you. And then we opened a small one because

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Speaker 4: we wanted to try a different kind of scenario where like,

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Speaker 4: you know, more forty fifty seats so you can grab

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Speaker 4: and go, just sit down quaint like a little apartment.

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Speaker 5: You know.

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Speaker 4: My restaurants are all pretty big, and just to see

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Speaker 4: how things are. But of course this year for Los

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Speaker 4: Angeles has been so difficult, so we're keeping it as

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Speaker 4: a family. We're keeping it very tight, and we're expecting

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Speaker 4: to open another Florence so steady a downtown in the

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Speaker 4: Hotel Figaroa, which is right across from the Crypto Arena

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Speaker 4: and the great location, super brand new hotel, one hundred

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Speaker 4: years old hotel that has been renovated six years ago.

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Speaker 5: And I got to.

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Speaker 4: Become the operator for hotel, and we're launching a Florence

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Speaker 4: by the water right above the pool. And then we're

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Speaker 4: looking at the Japanese my first Japanese restaurant.

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Speaker 1: Wow.

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Speaker 5: Obviously I'm not the check.

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Speaker 2: But that's exciting to oversee that kind of thing with

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Speaker 2: the different cultures and insights there. That's got to be

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Speaker 2: fun as someone who loves to cook to see how that,

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Speaker 2: you know, bringing something new there.

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Speaker 4: The idea, I mean Italians and Japanese from you know,

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Speaker 4: Nepolitans like us. We love crudeo, we love Los Angeles.

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Speaker 4: He's a town where flavors are really so good, from

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Speaker 4: Korea to absolutely every kind of cuisine, and I think

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Speaker 4: the Japanese one has always had a pretty big in

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Speaker 4: flux on me, and I've always felt like them. I

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Speaker 4: spent all this money for sushi. I she don't want.

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Speaker 4: That makes it a little bit easier.

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Speaker 1: Best passion is I want this.

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Speaker 4: I can go once a week, twice a week and

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Speaker 4: get a discount.

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Speaker 1: And you know that is the best reason above it.

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Speaker 5: Oh my god, how about you.

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Speaker 2: We're talking about your meatballs. What makes a great meatball?

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Speaker 2: Because that that that is something that is simple.

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Speaker 1: Not easy. You know, they're easy not so I don't know.

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Speaker 4: You know that that's having very interesting because the one

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Speaker 4: that we brought to, the one that we do at

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Speaker 4: Florence are without tomato sauce.

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Speaker 5: So this is a big deal.

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Speaker 4: So normally kids don't like meat bowls and a tomato sauce.

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Speaker 4: I didn't, so I wanted my mom to always make

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Speaker 4: me meat bowls with just grated cheese, fried, fried, and

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Speaker 4: then and then in the other that's.

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Speaker 1: Where that comes.

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Speaker 5: So it looks like a burger, but it's around okay.

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Speaker 4: And and what we did is we do it with

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Speaker 4: a wagyu meat so you can taste it.

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Speaker 5: There's no tomato sauce.

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Speaker 4: And we add mozzarellagiano charlottes and a little bit of

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Speaker 4: salt and pepper extravaginally oil. We fry them, then we

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Speaker 4: put it in the oven to get to get the

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Speaker 4: oil out, and then it gets served the medium. Well,

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Speaker 4: so tiny little bit uncooked. Tiny damn, it's so good.

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Speaker 2: I bet you people just drove off the road listening

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Speaker 2: to you describe that.

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Speaker 1: That is just an insane you.

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Speaker 4: Know, it's like imagine what imagine if you have you know,

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Speaker 4: like it's a meatball, is a one bite two bites

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Speaker 4: or if if you want right and you know, it's

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Speaker 4: this got the sapidity of a burger, but it's got

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Speaker 4: all these flavors of.

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Speaker 5: The cheese that we put inside.

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Speaker 4: I'm telling you, if you go on Google and say

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Speaker 4: Florence osteria. The first thing that comes after that is

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Speaker 4: Florenzo Stadia meatballs.

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Speaker 5: It's just like good, that's the bit.

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Speaker 1: That's the thing when you make, when you make.

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Speaker 2: Food for yourself, the passion yourself first. It's going to

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Speaker 2: translate to people because the look on your face, Yeah,

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Speaker 2: talking about that, you know, it's like you in describing it,

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Speaker 2: is there gonna be people that want to go there

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Speaker 2: to get the meat.

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Speaker 4: I'm gonna tell you a couple of things that you're

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Speaker 4: gonna flip. It's gonna be so cool. Right, so you

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Speaker 4: know that we never put tomato sauce next to the calamie, right,

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Speaker 4: Americans love to put their calamari into a spicy tomato sauce.

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Speaker 5: We only put a lemon two reasons.

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Speaker 4: The first reason is because it's fish with lemon is amazing.

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Speaker 4: But even before that, the lemon is put there so

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Speaker 4: that you can actually see the difference in color from

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Speaker 4: the fried and the lemon. If what you're frying and

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Speaker 4: what you're eating is dark at oil has not been cleaned,

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Speaker 4: you should never eat any calamira. And if anything that

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Speaker 4: is fried that is not Now, if you get meat balls,

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Speaker 4: in a restaurant tomato meatbots. They're being cooked a long

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Speaker 4: time before, and if you don't need it, we'll put

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Speaker 4: it in the fridge and then tomorrow we'll warm it

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Speaker 4: up again. And then if you don't need it, we'll

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Speaker 4: put it in the fridge and then we'll warm it

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Speaker 4: up again.

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Speaker 5: When we do the meatballs of Florence, they're done, damn moment.

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Speaker 4: If you go to a Russian then you want a lasagna,

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Speaker 4: don't take it. If you want to go to a

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Speaker 4: Russian to get an egg plant permegena, do not get it.

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Speaker 4: When you see something that is cut in a square

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Speaker 4: that basically means has been done in a big pan,

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Speaker 4: then whatever is salt, you sell it and use it.

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Speaker 4: Whatever is no salt goes in the fridge. We warm

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Speaker 4: it up. Tomorrow, we warm it up again. So you

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Speaker 4: want to have fresh food. And that's what I do.

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Speaker 4: That's why I love what I do is because there's

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Speaker 4: so many restaurants. You got so much choice. You know,

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Speaker 4: My choice is that I have a four year old child.

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Speaker 4: I heats there every night and I want to make

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Speaker 4: sure it's frey. You know, it's our life.

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Speaker 1: Chef.

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Speaker 2: Where can people find out what you're doing, and to

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Speaker 2: get their hands on that fresh, fresh food.

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Speaker 4: I mean they can come and eat and times they want,

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Speaker 4: and they can just say that they hurt you the exactly.

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Speaker 4: But you know, of course we have all the social

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Speaker 4: media possible. We're doing Christmas Eve, we're doing a New

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Speaker 4: Year's Eve party, and we're just really taking it easy.

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Speaker 4: We want people to fill no stress, there's no hour

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Speaker 4: and a half, just coming and gout.

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Speaker 1: Wow, so much going on.

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Speaker 2: You can find out more Francesco Zimone on Instagram and

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Speaker 2: of course so I'm looking. These are all for your

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Speaker 2: different plate places for but for Florenceosaria dot com. You

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Speaker 2: can find out more there and see those gorgeous meatballs

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Speaker 2: for yourself. But we should try and now that's what

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Speaker 2: I want, now, more meatballs.

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Speaker 1: Good to see you, my friends.

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Speaker 2: You always bring this great energy about you and your

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Speaker 2: passion for food. And who doesn't love an Italian accent

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Speaker 2: to boot.

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Speaker 4: I mean I loved your voice when walking in was

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Speaker 4: like okay, guy, well why he does his.

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Speaker 2: Job, thank you, But it's attached to this face. Your

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Speaker 2: voice is attached to that face. Look at that man.

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Speaker 4: Let's take we will poor people be next to you

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Speaker 4: thank you so much for good to see.

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Speaker 1: You in the In the new year.

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Speaker 2: Let's get together again and talk about some more about

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Speaker 2: the food in the restaurant.

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Speaker 4: I would really I'd love to have you guys that

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Speaker 4: we you know, we're gonna launch the new restaurant at

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Speaker 4: the figure out I in February.

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Speaker 1: Well, let's have you back.

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Speaker 2: Let's make stick hook that up with Kaylin and we'll

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Speaker 2: have you back to talk about the launch of that.

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Speaker 5: I'll be great. Thank you so much.

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Speaker 2: Nice to see you, my friend. Happy holidays. It is

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Speaker 2: the Fork Report. I'm Neil Savedra.

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Speaker 6: You're listening to The Fork Report with Neil Savedra on

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Speaker 6: demand from KFI AM six forty.

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Speaker 2: Hey everybody, it's the Fork Report, all things food, beverage

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Speaker 2: and beyond.

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Speaker 1: I am your well fed host, Neil Savedra. How do

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Speaker 1: you do.

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Speaker 2: Happy to be with you today at gorgeous Saturday, and

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Speaker 2: the holidays are here.

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Speaker 1: Even had a fire in the fireplace last night. Look

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Speaker 1: at that. We had some hot chocolate.

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Speaker 2: Oh yeah, we talked about hot drinks for the holidays

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Speaker 2: at the top of the show for Technique of the Week.

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Speaker 2: I invite you to check that out on the podcast.

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Speaker 2: Replay there at KFIAM six forty dot com look for

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Speaker 2: the podcast.

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Speaker 1: You can find that there.

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Speaker 2: Also, I want to remind you that we are eyeballs

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Speaker 2: deep and Pastathon and you are the star of it.

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Speaker 2: Make no doubt about it, that you are the star

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Speaker 2: of the Pastathon.

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Speaker 1: And Bruno knows it.

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Speaker 2: KFI knows it that our listeners are the most generous

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Speaker 2: listeners out there, period period. And we hear about you know,

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Speaker 2: food drives and all these other things that are great

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Speaker 2: from other radio stations and donations and stuff.

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Speaker 1: And each year, you folks.

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Speaker 2: Continue to put your hand at the top of the

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Speaker 2: giving ladder there and we're always blown away. So Chef

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Speaker 2: Bruno's charity, Katerina's Club, it provides more than twenty five

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Speaker 2: thousand meals every week the kids in need here in

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Speaker 2: southern California, and your absolute generosity is the reason why.

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Speaker 1: I mean, that's the reality.

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Speaker 2: Now, our live broadcast that we do is on Giving Tuesday,

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Speaker 2: December second, that's this Tuesday, from five am to eight pm.

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Speaker 2: So that means wake up call with Amy King to

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Speaker 2: an hour extra of Conway Junior at the Anaheim White

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Speaker 2: House in Anaheim, and that you can participate and come

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Speaker 2: watch the live broadcast throughout the day. You can donate

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Speaker 2: pasta and sauce, but it's just any brand, any variety,

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Speaker 2: any size.

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Speaker 1: Of course.

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Speaker 2: You can go to KFI AM six forty dot com

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Speaker 2: slash Postathon anytime to donate wild Fork foods our friends

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Speaker 2: there that we just had thanks grilling at. You just

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Speaker 2: say KFI Pastathon at checkout and fifteen percent of your

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Speaker 2: purchase will be donated to the KFI Postathon. That's a

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Speaker 2: really easy way to do it. You know you're already

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Speaker 2: there buying your food. You just say KFI Pastathon and

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Speaker 2: they will take fifteen percent of your purchase and donate

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Speaker 2: it straight to Postathon. Martin Final donate any amount in

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Speaker 2: the stores in California, in Arizona, in Nevada through the

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Speaker 2: seventh of December.

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Speaker 1: That's a great way. Wendy's.

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Speaker 2: You can go to any so cal Wendy's location through

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Speaker 2: the seventh of December as well and donate and five

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Speaker 2: dollars or more donation will get you a little coupon

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Speaker 2: book and it's.

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Speaker 1: Really I mean it's worth more than five bucks.

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Speaker 2: So that's their way of thanking you for helping these

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Speaker 2: Southern California kids.

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Speaker 1: So we're very very proud of this.

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Speaker 2: Also, when you go to KFI AM six forty dot

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Speaker 2: com slash Pastathon, you can donate by way of an

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Speaker 2: auction as well. If you want to auction on something

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Speaker 2: and it's a way of us saying thank you as well.

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Speaker 2: You got an hour, you can co host with John Cobalt.

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Speaker 2: You've got a Dodger game with Gary and Shannon.

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Speaker 1: You got to your game.

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Speaker 2: With Dean Sharp and his lovely wife Tina, a life

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Speaker 2: coaching meeting with doctor Wendy Walsh. Of course, these great

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Speaker 2: sandals from Naughty Sandal's Angel, our very own Angel Martinez

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Speaker 2: makes those. But there's trips to Vegas and exclusive dinner

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Speaker 2: for eight at the Anaheim White House, exclusive Taylor Swift's stuff,

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Speaker 2: all kinds of things that you can bid on. Then

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Speaker 2: you get a little something for yourself, but you also

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Speaker 2: are donating to a great cause, so very very cool stuff.

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Speaker 2: You can check out these auctions and certainly find something.

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Speaker 2: The one that Handle and I are doing, We've paired

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Speaker 2: together to make an auction like none we've ever done before.

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Speaker 2: It's a backyard barbecue at Bill's house. Yeah, at Handle's house.

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Speaker 2: There in Orange County now backyard barbecue. It'll be catered

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Speaker 2: with some food from Anaheim White House, but also we'll

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Speaker 2: have some chefs and pitmasters there grilling up some things.

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Speaker 2: And if you're the high bidder, you will and a friend,

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Speaker 2: you and a plus one will be able to attend

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Speaker 2: that private barbecue at Handle's own residence.

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Speaker 1: So that means get a ride in.

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Speaker 2: The in the elevator there, you can sit in his

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Speaker 2: depression chair, that's where he sits when he's depressed, because

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Speaker 2: he's always depressed. You could see the studio that he

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Speaker 2: broadcasts from, all kinds of stuff. But that'll be a

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Speaker 2: fun one. I'll be broadcasting live there and so I'll

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Speaker 2: get to hang out.

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Speaker 1: With you as well.

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Speaker 2: But you can check those all those options out, and

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Speaker 2: of course it all goes to Katarina's.

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Speaker 1: Club, and that's really the reality of it.

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Speaker 2: So go to KFI AM six forty dot com slash Pastathon.

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Speaker 2: That's kfi AM six forty dot com slash Pastathon.

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Speaker 1: All right.

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Speaker 2: So the holidays are upon us, and if you were

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Speaker 2: listening on Thanksgiving this Thursday, I fill in for Handle

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Speaker 2: every Thanksgiving and it's a real honor and pleasure to

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Speaker 2: come into your home on the holidays anytime I get

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Speaker 2: a chance to do that. And we talked about cooking

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Speaker 2: and baking and all these things. Well, my friend Monica Rodriguez,

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Speaker 2: councilwoman Monica Rodriguez of the seventh District here in Los Angeles,

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Speaker 2: she and I have become very close. She is a

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Speaker 2: fan of food and small business and things that I appreciate,

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Speaker 2: so we bond over those things as well as good

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Speaker 2: meals together in the like. She called up surprised me

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Speaker 2: with a call saying she wanted a quick dessert to make, and.

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Speaker 1: I gave her a tip that I give a lot

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Speaker 1: of people.

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Speaker 2: And this is and it's funny because she and I

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Speaker 2: think a lot alike. And I said, do you have

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Speaker 2: any puff pastry in the freezer? And she goes, I do,

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Speaker 2: because puff pastry is one of those things that you

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Speaker 2: should always have in your freezer. You can go and

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Speaker 2: you can get different brands. If you go to your

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Speaker 2: regular grosser, chances are you'll find one or two kinds.

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Speaker 1: If you go to if you go to other markets

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Speaker 1: that have.

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Speaker 2: You know, a bunch of different types of ethnic foods

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Speaker 2: and the like, you can find more.

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Speaker 1: Really, it's about what's in your area.

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Speaker 2: I'm typing in some things here, but a Super King

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Speaker 2: is one of my favorites.

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Speaker 1: Now.

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Speaker 2: Super King is a great market. They're not everywhere. I

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Speaker 2: think they have like seven locations or something.

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Speaker 1: But if you have a.

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Speaker 2: Super King in your area, you're in luck because they

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Speaker 2: probably have at least a dozen of the puff pastries there.

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Speaker 1: They also have like an.

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Speaker 2: Entire an entire aisle of just rice, I mean, fantastic place,

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Speaker 2: great spices, great prices on liquor as well, and different

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Speaker 2: kinds of cuts of meat.

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Speaker 1: A big fan of Super King.

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Speaker 2: Well, if you go into a Super King, you can

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Speaker 2: find a bunch of different types of a puff pastry.

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Speaker 2: But having it on hand is good because in a

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Speaker 2: pinch you can make fantastic savory foods and sweet.

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Speaker 1: Foods in a pinch.

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Speaker 2: So the advice I give to you now for the holidays,

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Speaker 2: because people might stop by, you know, unannounced, or call

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Speaker 2: and say, hey, i'd let come over and drop something

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Speaker 2: off whatever it is. Having this in a pinch is

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Speaker 2: great because there's all kinds of things you can do

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Speaker 2: with it. You can put cut it into squares, put

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Speaker 2: it on the back, spray the back of a muffin

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Speaker 2: tray or a cupcake tray, and then you push them

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Speaker 2: onto the back and it will make these little puff

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Speaker 2: paste street bowls that you could put fruit and whipped

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Speaker 2: cream in. Also, you could make hand pies with them

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Speaker 2: that are great. So that's the advice I gave to

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Speaker 2: my friend Monica. I said, if you have apples, chop

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Speaker 2: some apples up, skin them, chop them up, put them

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Speaker 2: in uh sawtey pan with some butter, with some cinnamon,

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Speaker 2: with some brown sugar, and just saute them in there.

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Speaker 2: A little bit of vanilla in there as well, a

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Speaker 2: tiny bit of salt, and you just throw those into

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Speaker 2: puff pastry and bake them off. Clothes them, bake them off,

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Speaker 2: and these little handpie easy peasy, lemon squeezing.

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Speaker 1: Right.

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Speaker 2: Kayla just walked in and her eyes rolled back in

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Speaker 2: her head as she was done that. And it's not hard.

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Speaker 2: But you keep puff puff pastry on hand. You could

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Speaker 2: put meat, all kinds of things in it for savory stuff.

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Speaker 2: It's just one of those things. So every year around

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Speaker 2: the holidays, I remind people have puff pastry in your freezer.

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Speaker 2: Easy to do, and you can do just about and

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Speaker 2: fill it with some jam or just like it just

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Speaker 2: is so versatile that it's key to have it on

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Speaker 2: hand during these times. All right, stick around, more to come.

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Speaker 2: You've got Tiffany coming up. Is she gonna cross with us?

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Speaker 2: She's gonna come hang out. So Tiffany Hobbs coming up.

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Speaker 2: Go nowhere.

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Speaker 1: It's the Fork Report of Neil Savedra.

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Speaker 6: You're listening to The Fork Report with Nil Savedra on

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Speaker 6: demand from KFI AM six forty.

441
00:25:31,600 --> 00:25:34,080
Speaker 2: Hey, look at this. The holidays are here. We're sliding

442
00:25:34,119 --> 00:25:37,440
Speaker 2: into the end of the month. Tomorrow. My boy Max

443
00:25:37,600 --> 00:25:40,760
Speaker 2: is here with me, My handsome boy Max. He's got

444
00:25:40,760 --> 00:25:45,480
Speaker 2: his face in a video game. We lose him so young,

445
00:25:45,640 --> 00:25:47,080
Speaker 2: he's gonna be nine tomorrow.

446
00:25:47,800 --> 00:25:48,560
Speaker 1: We're gonna have a.

447
00:25:48,600 --> 00:25:52,520
Speaker 2: Little Max and Daddy day. Today mommy's at the SC

448
00:25:52,680 --> 00:25:56,560
Speaker 2: game with her daddy, so we're hanging out. I know

449
00:25:56,600 --> 00:26:00,439
Speaker 2: he's nine, No, it's I didn't know he was all floor.

450
00:26:00,600 --> 00:26:03,399
Speaker 2: I thought you were talking to the screen because I can't.

451
00:26:03,160 --> 00:26:07,120
Speaker 1: See you think I'm not there yet. I'm not there yet.

452
00:26:08,160 --> 00:26:09,960
Speaker 5: I didn't know my little boys right.

453
00:26:09,840 --> 00:26:11,520
Speaker 1: There ain't a cute.

454
00:26:11,560 --> 00:26:12,600
Speaker 3: He's so cute.

455
00:26:14,119 --> 00:26:18,120
Speaker 7: Hello, I thought you were losing It's the weirdest thing.

456
00:26:18,119 --> 00:26:18,560
Speaker 1: In the world.

457
00:26:18,640 --> 00:26:21,000
Speaker 2: I don't know where that comes from evolutionarily, but I

458
00:26:21,040 --> 00:26:22,280
Speaker 2: want to eat him.

459
00:26:22,320 --> 00:26:27,760
Speaker 1: Yeah you but yeah, he'll be nine tomorrow.

460
00:26:28,320 --> 00:26:31,480
Speaker 2: And I was talking about during the that's the voice

461
00:26:31,520 --> 00:26:37,160
Speaker 2: of Tiffany Hums by the way, but talking about American

462
00:26:37,240 --> 00:26:41,240
Speaker 2: Vision Windows because they still play a television spot that

463
00:26:41,320 --> 00:26:44,520
Speaker 2: I'm in with Tracy and Max and you see them

464
00:26:44,560 --> 00:26:48,280
Speaker 2: walking down in our backyard, down the steps of the

465
00:26:48,400 --> 00:26:49,760
Speaker 2: deck and.

466
00:26:51,200 --> 00:26:53,920
Speaker 1: He's in our arms. He's probably not even two.

467
00:26:54,760 --> 00:26:56,560
Speaker 2: Oh wow, and I'm like, oh my god, he's going

468
00:26:56,600 --> 00:27:00,320
Speaker 2: to turn nine, and how quickly. I mean, they done

469
00:27:00,359 --> 00:27:02,800
Speaker 2: so much work for us at the house. Like it

470
00:27:03,200 --> 00:27:05,159
Speaker 2: when I say, hey, we use them, it's like.

471
00:27:05,920 --> 00:27:08,159
Speaker 5: Said, since the tiniest of baby.

472
00:27:08,520 --> 00:27:10,359
Speaker 3: Does he know he's famous? Max?

473
00:27:10,680 --> 00:27:13,600
Speaker 2: Oh yeah, he's He gave a shout out on the

474
00:27:13,640 --> 00:27:14,240
Speaker 2: show today.

475
00:27:14,280 --> 00:27:15,640
Speaker 1: He yelled six.

476
00:27:17,480 --> 00:27:19,879
Speaker 2: Boy. Yeah, So he got that out of his system.

477
00:27:19,920 --> 00:27:23,400
Speaker 2: He's actually been very good, but I think he learned

478
00:27:23,440 --> 00:27:27,080
Speaker 2: a lot. When Daddy does the show from home, he

479
00:27:27,240 --> 00:27:30,119
Speaker 2: runs in and out, it doesn't time doesn't matter, but

480
00:27:30,200 --> 00:27:31,640
Speaker 2: three hours sitting here.

481
00:27:31,520 --> 00:27:34,200
Speaker 1: Behind me is in real time.

482
00:27:34,280 --> 00:27:36,080
Speaker 3: It is. Yeah, it's a lot.

483
00:27:36,280 --> 00:27:39,000
Speaker 1: So he's been very very good today.

484
00:27:39,200 --> 00:27:40,919
Speaker 3: So good. I didn't even know he was on the floor.

485
00:27:41,040 --> 00:27:42,560
Speaker 2: Yeah, well, he and I are going to go out,

486
00:27:42,600 --> 00:27:46,680
Speaker 2: maybe do some shopping and have some fun time. Then

487
00:27:46,720 --> 00:27:49,680
Speaker 2: get some cocoa when we get home and relax, light

488
00:27:49,760 --> 00:27:53,359
Speaker 2: of fire and perfect, watch some anime.

489
00:27:53,960 --> 00:27:54,880
Speaker 1: It's my guess.

490
00:27:54,920 --> 00:27:57,719
Speaker 3: Good. Yeah, good, that's a good Saturday night.

491
00:27:57,920 --> 00:28:01,400
Speaker 2: I'll take it anytime with him, fun time. So what's

492
00:28:01,440 --> 00:28:01,879
Speaker 2: coming up?

493
00:28:01,960 --> 00:28:05,280
Speaker 7: Tiffany Hobb talking about good Saturday nights. We're going to

494
00:28:05,320 --> 00:28:09,119
Speaker 7: get into the rise in car, theffs at lax in

495
00:28:09,160 --> 00:28:09,639
Speaker 7: the garage.

496
00:28:09,640 --> 00:28:10,520
Speaker 5: Why deal with that?

497
00:28:10,960 --> 00:28:14,040
Speaker 7: Yeah, there's a there's a reason behind. It has to

498
00:28:14,080 --> 00:28:18,440
Speaker 7: do with a specific kind of starter system. Yeah, that

499
00:28:18,680 --> 00:28:20,920
Speaker 7: many people do have and they don't know just how

500
00:28:21,000 --> 00:28:23,480
Speaker 7: vulnerable they are. So we'll get into the story and

501
00:28:23,560 --> 00:28:26,080
Speaker 7: also how to kind of keep your car safe should

502
00:28:26,080 --> 00:28:29,199
Speaker 7: you fall within this class of targeted vehicles. We're going

503
00:28:29,240 --> 00:28:34,440
Speaker 7: to talk about something called a hostility color palette. Hostility

504
00:28:34,760 --> 00:28:38,800
Speaker 7: color palette. Yeah, if you think that people are only

505
00:28:38,920 --> 00:28:41,840
Speaker 7: arguing at your home during the holidays over politics or

506
00:28:41,880 --> 00:28:45,040
Speaker 7: because someone insulted someone else, No, actually they might be

507
00:28:45,160 --> 00:28:49,560
Speaker 7: a little tense and frustrated because of paint. So we'll

508
00:28:49,560 --> 00:28:53,040
Speaker 7: talk about what a hostility color palette is in regards

509
00:28:53,080 --> 00:28:55,880
Speaker 7: to the color of the paint of your interior.

510
00:28:56,240 --> 00:28:56,840
Speaker 1: It's funny.

511
00:28:56,960 --> 00:29:00,760
Speaker 2: I've actually done studies and color theory and life, but

512
00:29:00,920 --> 00:29:03,720
Speaker 2: it's a lot of restaurants have to think about all

513
00:29:03,800 --> 00:29:08,920
Speaker 2: these things. Yes, because colors do bring out different emotions and.

514
00:29:09,400 --> 00:29:10,560
Speaker 3: Oh do they?

515
00:29:10,880 --> 00:29:13,360
Speaker 7: So I love that topic. That's gonna be fun. We're

516
00:29:13,360 --> 00:29:15,480
Speaker 7: gonna talk about when people park in front of your home.

517
00:29:15,640 --> 00:29:18,760
Speaker 7: Is there a time limit for that? Because this is

518
00:29:18,800 --> 00:29:19,440
Speaker 7: the season.

519
00:29:19,680 --> 00:29:24,760
Speaker 2: Okay, I'm sorry. That's a suburbia problem. When you the minute,

520
00:29:25,200 --> 00:29:27,840
Speaker 2: I will say, it's the funniest thing. People in suburbia

521
00:29:27,960 --> 00:29:31,360
Speaker 2: are like, that's my property from the hot Yeah, but

522
00:29:32,000 --> 00:29:36,000
Speaker 2: you move anywhere outside of those areas and it's like.

523
00:29:36,000 --> 00:29:37,360
Speaker 3: What yeah, fair game.

524
00:29:37,640 --> 00:29:39,560
Speaker 1: Yeah, there are you joking?

525
00:29:40,880 --> 00:29:41,120
Speaker 2: You know.

526
00:29:41,280 --> 00:29:44,480
Speaker 1: It's like people going there's stores down the street that

527
00:29:44,480 --> 00:29:45,160
Speaker 1: I'm going to.

528
00:29:45,320 --> 00:29:47,120
Speaker 2: It's not like that when you're in a you know,

529
00:29:47,160 --> 00:29:49,200
Speaker 2: full on you know, I grew up in a cul

530
00:29:49,200 --> 00:29:51,680
Speaker 2: de sac where someone parked in front of you. You

531
00:29:51,680 --> 00:29:54,040
Speaker 2: you know, yeah, you brought out your guns, right because

532
00:29:54,040 --> 00:29:56,959
Speaker 2: that's your property's hut. So we're going to talk about that.

533
00:29:56,960 --> 00:29:58,360
Speaker 2: It's gonna be a fun little story.

534
00:29:58,440 --> 00:30:01,080
Speaker 7: We have a guest at six o'clock, our Chacolier, and

535
00:30:01,120 --> 00:30:03,600
Speaker 7: she is a tech expert. She's going to get into

536
00:30:03,800 --> 00:30:06,480
Speaker 7: cyber Monday, some of the biggest deals that were trending

537
00:30:06,560 --> 00:30:09,640
Speaker 7: for Black Friday, which was just yesterday and through this weekend,

538
00:30:09,920 --> 00:30:11,880
Speaker 7: and also some gifts to look forward to in the

539
00:30:11,920 --> 00:30:15,880
Speaker 7: holiday season, and some cyber security tips to make sure

540
00:30:15,920 --> 00:30:20,920
Speaker 7: that we are all kept safe. A big fun show, indeed,

541
00:30:21,120 --> 00:30:21,800
Speaker 7: a lot going on.

542
00:30:22,160 --> 00:30:26,720
Speaker 2: Yeah, there's I have a quick question before we go

543
00:30:26,800 --> 00:30:29,720
Speaker 2: to the top of the hour. Did either of view

544
00:30:30,320 --> 00:30:34,600
Speaker 2: during Thanksgiving have any political talk?

545
00:30:35,400 --> 00:30:39,560
Speaker 7: There was a tinge in relation to the cost of

546
00:30:39,640 --> 00:30:45,000
Speaker 7: food in preparation, but we steered it away because there.

547
00:30:44,920 --> 00:30:48,400
Speaker 1: Was none and we had almost forty people there. Yeah,

548
00:30:48,440 --> 00:30:50,000
Speaker 1: and I talked to a bunch of people.

549
00:30:50,040 --> 00:30:52,880
Speaker 2: They said, no, I don't remember anything, so I was

550
00:30:53,600 --> 00:30:57,320
Speaker 2: I was just curious, very unscientific poll. If people are

551
00:30:57,360 --> 00:31:00,800
Speaker 2: just getting tired and bored the tea, Yeah, they're fatigued.

552
00:31:00,920 --> 00:31:03,200
Speaker 2: There's so much more to talk about other than that.

553
00:31:03,040 --> 00:31:05,040
Speaker 7: Which is why tonight's show is going to be a

554
00:31:05,160 --> 00:31:09,000
Speaker 7: little less focused on politics and more about the holiday

555
00:31:09,040 --> 00:31:11,240
Speaker 7: season and some of the things that we navigate during

556
00:31:11,320 --> 00:31:11,959
Speaker 7: this time.

557
00:31:12,440 --> 00:31:19,040
Speaker 2: We even had Ukrainian refugees at our Thanksgiving. Wow that

558
00:31:19,080 --> 00:31:21,600
Speaker 2: we have in our family, a part of our extended family.

559
00:31:23,000 --> 00:31:26,080
Speaker 3: Nothing. No, people, you know, they're just over it.

560
00:31:26,120 --> 00:31:28,960
Speaker 7: They just want to enjoy the time, keep it peaceful,

561
00:31:29,560 --> 00:31:29,960
Speaker 7: go home.

562
00:31:30,200 --> 00:31:30,920
Speaker 1: Yeah, that's it.

563
00:31:30,960 --> 00:31:34,440
Speaker 2: And it made for really nice, like I don't want

564
00:31:34,480 --> 00:31:38,280
Speaker 2: it to end. Yeah, yeah, type experience. You're just hanging out,

565
00:31:38,320 --> 00:31:40,080
Speaker 2: seeing people and having some good eats.

566
00:31:40,360 --> 00:31:43,440
Speaker 7: That seems to be the consensus amongst my friends as well.

567
00:31:43,520 --> 00:31:45,280
Speaker 7: Just a really joyous gathering.

568
00:31:45,440 --> 00:31:49,000
Speaker 2: What was your favorite thing this this Thanksgiving?

569
00:31:49,160 --> 00:31:52,880
Speaker 7: Oh, man, I had a really good cornish hen. I

570
00:31:52,920 --> 00:31:56,040
Speaker 7: had great vegan macaroni and cheek.

571
00:31:55,880 --> 00:31:58,640
Speaker 1: Oh, there's some. I've had some really good vegan mac

572
00:31:58,680 --> 00:31:59,040
Speaker 1: and cheese.

573
00:31:59,120 --> 00:31:59,320
Speaker 4: Oh.

574
00:31:59,400 --> 00:32:02,760
Speaker 7: My cousin is amazing. She's a physicist or a chemist

575
00:32:02,800 --> 00:32:05,560
Speaker 7: in the kitchen, and it's incredible. That's my favorite. I

576
00:32:05,600 --> 00:32:08,360
Speaker 7: ask for it every year. She says it's really expensive, but.

577
00:32:09,120 --> 00:32:13,760
Speaker 2: You know, you know why, nutritional yeast. Yeah, it tastes

578
00:32:13,800 --> 00:32:18,400
Speaker 2: like cheese, but it's expensive and that's what makes it cheesy.

579
00:32:18,600 --> 00:32:22,040
Speaker 7: Yeah, and different types of nutritional yeast apparently to give

580
00:32:22,040 --> 00:32:24,680
Speaker 7: it a try, or quad cheese flavors.

581
00:32:24,680 --> 00:32:25,960
Speaker 3: She's fancy bougie.

582
00:32:26,040 --> 00:32:28,800
Speaker 1: Wow, I like it. What a boogie Vegan? What about you, Kayla?

583
00:32:29,600 --> 00:32:31,360
Speaker 8: Oh, my cousin is the best cook in the world.

584
00:32:31,600 --> 00:32:33,760
Speaker 8: Her deviled eggs are to die for. And then she

585
00:32:33,840 --> 00:32:40,320
Speaker 8: made this amazing sweet potato cheesecake that I ate for breakfast, lunch.

586
00:32:40,160 --> 00:32:40,640
Speaker 3: Hand dinner.

587
00:32:41,360 --> 00:32:42,560
Speaker 1: You guys have both heard me.

588
00:32:43,040 --> 00:32:43,640
Speaker 5: It was so good.

589
00:32:43,880 --> 00:32:44,960
Speaker 1: What if I just hit me?

590
00:32:45,240 --> 00:32:47,640
Speaker 2: I did not have any deviled eggs. I wonder if

591
00:32:47,680 --> 00:32:50,880
Speaker 2: they were there. It was such a spread my brother

592
00:32:50,960 --> 00:32:56,040
Speaker 2: Daniel and his wife Ginger, just insane for that many people,

593
00:32:56,520 --> 00:33:00,760
Speaker 2: Buffet style. Everything was piping hot and not like sitting

594
00:33:00,840 --> 00:33:03,920
Speaker 2: under a lamp or It was just it was perfect.

595
00:33:03,920 --> 00:33:05,280
Speaker 2: The smoke turkey was great.

596
00:33:05,360 --> 00:33:07,680
Speaker 1: Do you yeah? They sent me home.

597
00:33:07,720 --> 00:33:09,240
Speaker 2: They had these little it was cute. They had these

598
00:33:09,240 --> 00:33:12,160
Speaker 2: little packages already ready to go. Oh they're smart, and

599
00:33:12,200 --> 00:33:13,720
Speaker 2: they put it all together and then they put your

600
00:33:13,800 --> 00:33:15,320
Speaker 2: name on it and you went home.

601
00:33:15,560 --> 00:33:18,280
Speaker 3: They glut. That is class.

602
00:33:18,280 --> 00:33:19,560
Speaker 1: It was like what you know? What?

603
00:33:19,840 --> 00:33:20,000
Speaker 5: Uh?

604
00:33:20,440 --> 00:33:21,640
Speaker 1: What do you want us to lean on?

605
00:33:21,960 --> 00:33:24,760
Speaker 2: And they put that in there and then it was like,

606
00:33:25,040 --> 00:33:26,960
Speaker 2: we have tons of pie. What flavor do you want?

607
00:33:28,720 --> 00:33:29,120
Speaker 1: What's that?

608
00:33:29,120 --> 00:33:29,840
Speaker 3: Capricorns?

609
00:33:30,080 --> 00:33:35,040
Speaker 7: Both of them, all of them, all the organizers Danuary birthdaysber.

610
00:33:34,200 --> 00:33:36,040
Speaker 1: No, No, IM's a Capricorn, but.

611
00:33:36,040 --> 00:33:38,360
Speaker 3: I it's very Capricorn tree.

612
00:33:38,440 --> 00:33:41,840
Speaker 2: Yeah, everything organized very much like my mom like that Virgo.

613
00:33:41,960 --> 00:33:44,320
Speaker 1: Yeah, No, Daniel's March and I'm trying to think.

614
00:33:44,160 --> 00:33:47,240
Speaker 3: Ginger PCEs are the best. Yeah, that makes sense.

615
00:33:47,280 --> 00:33:49,160
Speaker 2: They kind of go with the f My wife's a pisces,

616
00:33:49,240 --> 00:33:52,760
Speaker 2: my dad was. You know, none of that means anything

617
00:33:52,800 --> 00:33:53,000
Speaker 2: to me.

618
00:33:53,720 --> 00:33:54,200
Speaker 1: You know why.

619
00:33:54,560 --> 00:33:57,880
Speaker 2: It's because that that that that big pink gray stuff

620
00:33:57,920 --> 00:33:59,120
Speaker 2: in between my ears.

621
00:33:59,440 --> 00:34:00,960
Speaker 3: Yeah, okay, your brain.

622
00:34:02,000 --> 00:34:09,640
Speaker 1: Look at that. I'll have brain for five hundred Alex Science.

623
00:34:10,400 --> 00:34:15,200
Speaker 1: That's guy Ins. Oh my god, you made it worse.

624
00:34:15,600 --> 00:34:19,840
Speaker 2: Okay, I'll stick around for Tiffany Hobbs coming up. Don't

625
00:34:19,840 --> 00:34:23,040
Speaker 2: forget pasta thought is on Giving Tuesday, that's the big

626
00:34:23,160 --> 00:34:25,920
Speaker 2: day on the second coming up. I know Tiffany will

627
00:34:25,920 --> 00:34:28,719
Speaker 2: tell you more about that. So go no where. This

628
00:34:28,800 --> 00:34:33,560
Speaker 2: is KFI and KOSTHD to Los Angeles, Orange County.

629
00:34:34,960 --> 00:34:36,520
Speaker 1: You've been listening to the Fork Report.

630
00:34:36,680 --> 00:34:39,080
Speaker 2: You can always hear us live on KFI AM six

631
00:34:39,200 --> 00:34:42,680
Speaker 2: forty two to five pm on Saturday and anytime on

632
00:34:42,800 --> 00:34:44,799
Speaker 2: demand on the iHeartRadio app