1 00:00:00,520 --> 00:00:03,120 Speaker 1: Hey, it's Neil Savedra. You're listening to kfi EM six 2 00:00:03,240 --> 00:00:06,840 Speaker 1: forty the fore Report on demand on the iHeartRadio app 3 00:00:21,079 --> 00:00:26,320 Speaker 1: Let me, did you have it? Because of all that's 4 00:00:26,360 --> 00:00:30,440 Speaker 1: going on in the Middle East to switch formats here, 5 00:00:30,480 --> 00:00:32,279 Speaker 1: but we still wanted to do what we do on 6 00:00:32,320 --> 00:00:36,120 Speaker 1: the Fork Report, celebrate food. The United States and Israel 7 00:00:36,200 --> 00:00:41,320 Speaker 1: launched a massive coordinated military assault on Iran. The Ayatola, 8 00:00:41,880 --> 00:00:45,760 Speaker 1: their supreme leader is dead. There has been some retaliation. 9 00:00:46,280 --> 00:00:50,880 Speaker 1: Stick around here for more as we go throughout the day. 10 00:00:50,960 --> 00:00:54,280 Speaker 1: All right, OC Restaurant Week March eighth through the fourteenth. 11 00:00:54,320 --> 00:00:56,400 Speaker 1: Pam Waite is on the phone. We have her just 12 00:00:56,440 --> 00:00:58,360 Speaker 1: for a few minutes. We can't tell you why, but 13 00:00:58,440 --> 00:01:03,320 Speaker 1: she has to leave. It's a surprise AnyWho. Pam, how 14 00:01:03,400 --> 00:01:06,040 Speaker 1: are you tell us as we've got only a few minutes, 15 00:01:06,080 --> 00:01:09,559 Speaker 1: what's going on with Restaurant Week and how can people participate? 16 00:01:11,000 --> 00:01:13,200 Speaker 2: Hi, Neil, it's so good to talk with you. It's 17 00:01:13,240 --> 00:01:14,000 Speaker 2: been so long. 18 00:01:14,200 --> 00:01:16,640 Speaker 1: It has been a long time, my friends. Sorry about that. 19 00:01:16,680 --> 00:01:17,840 Speaker 1: We got to do this more often. 20 00:01:19,160 --> 00:01:21,040 Speaker 2: I know I miss you, but thank you so much 21 00:01:21,080 --> 00:01:23,160 Speaker 2: for letting us get on here and talk about OC 22 00:01:23,280 --> 00:01:25,800 Speaker 2: Restaurant Week. We have the biggest one we've ever had, 23 00:01:26,040 --> 00:01:31,080 Speaker 2: twitoring three five restaurants March eighth through the fourteenth, and 24 00:01:32,880 --> 00:01:36,600 Speaker 2: I know, so twohundred and twenty five restaurants. And we 25 00:01:36,840 --> 00:01:41,000 Speaker 2: really went big on making sure that there are menus 26 00:01:41,120 --> 00:01:45,319 Speaker 2: for every type of diner from fifteen dollars lunches to 27 00:01:45,600 --> 00:01:49,360 Speaker 2: one hundred and fifty dollars luck luxury wine dinners. There 28 00:01:49,400 --> 00:01:53,520 Speaker 2: really is something for everybody during this event, and we 29 00:01:54,480 --> 00:01:58,840 Speaker 2: made the website extra special. It's designed to browse easily 30 00:01:59,040 --> 00:02:01,800 Speaker 2: and find what every type of dining you're looking for. 31 00:02:01,960 --> 00:02:06,040 Speaker 2: Date nights, girls' nights, family dinners, you name it, we 32 00:02:06,160 --> 00:02:07,360 Speaker 2: have it, We have it all. 33 00:02:08,040 --> 00:02:10,200 Speaker 1: It's so easy. You scroll all the way down. You 34 00:02:10,200 --> 00:02:13,480 Speaker 1: can see all the restaurant week menus from like you said, 35 00:02:13,520 --> 00:02:17,960 Speaker 1: the fifteen dollars lunch menus to twenty dollars, twenty five dollars, 36 00:02:18,040 --> 00:02:20,400 Speaker 1: all these different things. It breaks down for you. You can 37 00:02:20,440 --> 00:02:24,359 Speaker 1: see the massive list of Orange County restaurants as well 38 00:02:25,720 --> 00:02:29,320 Speaker 1: small bite snacks restaurants around Garden Grove. It takes them 39 00:02:29,320 --> 00:02:31,880 Speaker 1: into regions or parts of the area. It's about as 40 00:02:31,880 --> 00:02:35,200 Speaker 1: easy to navigate as you are going to get. Again, 41 00:02:36,160 --> 00:02:38,440 Speaker 1: this is starting on the eighth, so you've got to 42 00:02:38,480 --> 00:02:44,040 Speaker 1: get in on it now. Ocrestaurantweek dot com. OC Restaurantweek 43 00:02:44,120 --> 00:02:48,720 Speaker 1: dot com is where you want to go. It's huge. 44 00:02:48,840 --> 00:02:55,120 Speaker 1: Pam looking at this list absolutely Guardianchewin, how do you 45 00:02:56,160 --> 00:02:58,680 Speaker 1: how do you navigate it so I can see on 46 00:02:58,720 --> 00:03:01,880 Speaker 1: the website very easy at these things? What would you 47 00:03:01,960 --> 00:03:06,840 Speaker 1: suggest for and the margarita crawl? What do you suggest 48 00:03:07,440 --> 00:03:10,560 Speaker 1: people do if they want to plan this week outright? 49 00:03:12,520 --> 00:03:14,920 Speaker 2: Well, I say the first thing you do is go 50 00:03:14,960 --> 00:03:17,280 Speaker 2: to the website and let it celebrate your way and 51 00:03:17,320 --> 00:03:20,200 Speaker 2: decide how you want to do it. So a lot 52 00:03:20,240 --> 00:03:22,640 Speaker 2: of people really mix it up. They might do girld 53 00:03:22,720 --> 00:03:25,720 Speaker 2: night one night, date night, a couple nights, family night, 54 00:03:25,800 --> 00:03:29,919 Speaker 2: one night, and just map out your week however you're 55 00:03:29,960 --> 00:03:33,320 Speaker 2: wanting to do your dining that week. We even have 56 00:03:33,720 --> 00:03:36,360 Speaker 2: some small snacks for people that just made a break 57 00:03:36,480 --> 00:03:38,720 Speaker 2: in between their larger meals and just want to go 58 00:03:38,720 --> 00:03:41,800 Speaker 2: get an ice cream cone and keep it kind of simple. 59 00:03:41,880 --> 00:03:44,240 Speaker 2: And the ice cream shops or coffee shops have created 60 00:03:44,280 --> 00:03:48,240 Speaker 2: something special. Everybody does it a little bit differently. You know, 61 00:03:48,360 --> 00:03:50,480 Speaker 2: my daughter and her friends, they're all about the fifteen 62 00:03:50,520 --> 00:03:53,760 Speaker 2: dollars lunches. Greg and I are all about the wine dinners. 63 00:03:53,920 --> 00:03:58,720 Speaker 2: So it's just it's designed for every food lover and 64 00:03:58,840 --> 00:04:02,360 Speaker 2: mind and just use to celebrate your way navigation at 65 00:04:02,360 --> 00:04:05,720 Speaker 2: the top and just sign it out, match it out, 66 00:04:05,920 --> 00:04:09,200 Speaker 2: don't do digits, no cooking to dine out. 67 00:04:10,120 --> 00:04:12,480 Speaker 1: Yeah, and take advantage of this listen. Is this going 68 00:04:12,560 --> 00:04:16,040 Speaker 1: to be a huge money maker for the restaurants. No, uh, 69 00:04:16,240 --> 00:04:19,920 Speaker 1: this is a way of them allowing you to taste 70 00:04:19,960 --> 00:04:23,680 Speaker 1: their wares and they're excited and they're finding the best 71 00:04:23,760 --> 00:04:27,479 Speaker 1: way to give you the best food and to keep 72 00:04:27,520 --> 00:04:30,119 Speaker 1: the price down so that you can be excited about 73 00:04:30,120 --> 00:04:32,240 Speaker 1: these places around you to celebrate your way when you 74 00:04:32,279 --> 00:04:36,680 Speaker 1: go to oc restaurantweek dot com is awesome. It breaks 75 00:04:36,720 --> 00:04:42,280 Speaker 1: down everything to the local areas, date night, girls' night, cocktails. 76 00:04:42,320 --> 00:04:45,359 Speaker 1: Also the wine lover's menus that Pam talked about, brunch 77 00:04:45,440 --> 00:04:48,280 Speaker 1: and breakfast. The luxe menus are back. I know those 78 00:04:48,320 --> 00:04:51,080 Speaker 1: have been a crowd pleaser before you go tell people 79 00:04:51,120 --> 00:04:51,679 Speaker 1: about those. 80 00:04:53,040 --> 00:04:56,680 Speaker 2: Yeah, so the luxury menus are really really popular. I'd 81 00:04:56,680 --> 00:04:59,760 Speaker 2: say the two most popular are the luxury menus and 82 00:04:59,800 --> 00:05:03,960 Speaker 2: the night menus. They're just a really really great experience 83 00:05:04,120 --> 00:05:06,680 Speaker 2: where you're going to sit down for a few hours 84 00:05:06,720 --> 00:05:11,120 Speaker 2: and just enjoy a really nice meal. And I suggest 85 00:05:11,360 --> 00:05:14,440 Speaker 2: using this week to try new restaurants, those restaurants that 86 00:05:14,480 --> 00:05:17,000 Speaker 2: have been on your radar for a while. This is 87 00:05:17,040 --> 00:05:20,240 Speaker 2: the week to do that. The date night menus are 88 00:05:20,279 --> 00:05:24,360 Speaker 2: actually priced at per couple, and some of those are 89 00:05:24,480 --> 00:05:28,520 Speaker 2: our lugs menus as well, so you know, search them out. 90 00:05:28,560 --> 00:05:30,039 Speaker 2: There are a few, you know that even come with 91 00:05:30,080 --> 00:05:31,000 Speaker 2: a bottle of wine. 92 00:05:31,080 --> 00:05:34,719 Speaker 1: So that's so let's see asking for a friend. Let's 93 00:05:34,760 --> 00:05:37,680 Speaker 1: say someone wants to go to date night by themselves? 94 00:05:39,440 --> 00:05:39,960 Speaker 2: Is all right? 95 00:05:42,839 --> 00:05:46,120 Speaker 1: If he I mean they want to jump from seat 96 00:05:46,160 --> 00:05:49,599 Speaker 1: to seat, they just go back and forth, and well, 97 00:05:49,720 --> 00:05:52,320 Speaker 1: I'll last more off the air. How about that? All right? 98 00:05:52,360 --> 00:05:53,920 Speaker 1: I know you've got to go because you're at an 99 00:05:53,920 --> 00:05:56,320 Speaker 1: event right now, but I wanting to tell everybody about this. 100 00:05:56,400 --> 00:05:58,800 Speaker 1: I'm always excited when Pam does something because she does 101 00:05:58,800 --> 00:06:02,720 Speaker 1: it right. Oh see Restaurant Week dot com oc Restaurant 102 00:06:02,720 --> 00:06:06,920 Speaker 1: Week dot com. You don't celebrate, you don't participate in 103 00:06:06,960 --> 00:06:11,680 Speaker 1: these events these restaurants. Go away, get out there, eat 104 00:06:11,720 --> 00:06:13,880 Speaker 1: for the week. Okay, that's what you need to know. 105 00:06:14,160 --> 00:06:17,520 Speaker 1: Is for the week of the eighth through the fourteenth. 106 00:06:17,600 --> 00:06:21,120 Speaker 1: You're going out to eat. That's it. You're going out 107 00:06:21,160 --> 00:06:23,440 Speaker 1: to eat. Tell your spouse that, tell your friends that 108 00:06:23,440 --> 00:06:26,239 Speaker 1: that's what you're doing. March eighth through fourteenth. Thanks Pam. 109 00:06:26,320 --> 00:06:27,760 Speaker 1: We'll see you on the flip side, my friend. 110 00:06:27,800 --> 00:06:28,680 Speaker 2: Thanks so much. 111 00:06:29,040 --> 00:06:33,120 Speaker 1: That is Pamwait bye, Pamwait from Orange County Restaurant Week 112 00:06:33,200 --> 00:06:36,760 Speaker 1: the eight through the fourteenth, OC Restaurantweek dot com. 113 00:06:36,920 --> 00:06:39,919 Speaker 3: You're listening to the Fork Report with Nil Savedra on 114 00:06:40,040 --> 00:06:42,479 Speaker 3: demand from KFI AM six forty. 115 00:06:44,160 --> 00:06:47,240 Speaker 1: A lot of heaviness going on in the news what 116 00:06:47,320 --> 00:06:52,560 Speaker 1: has been dubbed Operation Epic Fury. United States and Israeli 117 00:06:52,960 --> 00:07:00,640 Speaker 1: launched coordinated military assault on Iran, and we're as it 118 00:07:00,680 --> 00:07:03,200 Speaker 1: continues to unfold. Of course, you'll hear everything you need 119 00:07:03,240 --> 00:07:05,359 Speaker 1: to hear right here on KFI. There's a lot of 120 00:07:05,400 --> 00:07:12,840 Speaker 1: garbage I saw online that's just either tweaked improperly or 121 00:07:13,000 --> 00:07:18,320 Speaker 1: all in all false. So stick around here. They were 122 00:07:18,360 --> 00:07:24,360 Speaker 1: targeting apparently the leadership, and they hit the supreme leader, 123 00:07:24,560 --> 00:07:29,400 Speaker 1: the Iola Ali Kamani, and he was killed during the strike. 124 00:07:31,400 --> 00:07:36,520 Speaker 1: That was one of the targets. Also, the growing signs 125 00:07:36,520 --> 00:07:42,239 Speaker 1: of the nuclear program and military infrastructures are targeted as well. 126 00:07:42,400 --> 00:07:45,640 Speaker 1: Those are being taken out as we speak. There is 127 00:07:47,040 --> 00:07:50,200 Speaker 1: you know, massive damage, but there is also an Iranian 128 00:07:50,440 --> 00:07:54,400 Speaker 1: rather retaliation going on, and we'll keep you abreast of 129 00:07:54,440 --> 00:07:58,640 Speaker 1: all of that. Just stick around right here on KFI. 130 00:07:59,160 --> 00:08:02,200 Speaker 1: We've been keeping what we do here, which is celebrating 131 00:08:02,280 --> 00:08:05,800 Speaker 1: food and the people that make it just because we're 132 00:08:06,680 --> 00:08:09,880 Speaker 1: it of course affects us and affects people that we 133 00:08:09,960 --> 00:08:13,080 Speaker 1: care about and the like, and it's on the world stage, 134 00:08:13,120 --> 00:08:17,360 Speaker 1: but for right now, we're keeping it to celebrating food 135 00:08:17,400 --> 00:08:19,400 Speaker 1: right now. I also want to invite you to join 136 00:08:19,440 --> 00:08:22,480 Speaker 1: me on Instagram. If you're not hanging out with us 137 00:08:22,520 --> 00:08:26,640 Speaker 1: on Instagram, please do at Fork Reporter. At fork Reporter, 138 00:08:26,960 --> 00:08:29,720 Speaker 1: you know, food memes, stuff we do. We did some 139 00:08:29,800 --> 00:08:32,720 Speaker 1: live stuff last week when we were at Marongo Casino 140 00:08:32,760 --> 00:08:35,120 Speaker 1: Resort and Spa. That was a lot of fun as well. 141 00:08:35,559 --> 00:08:37,959 Speaker 1: Posted some pictures. You got to see that steak man. 142 00:08:38,000 --> 00:08:41,280 Speaker 1: If you love steak you got to see this beautiful 143 00:08:41,320 --> 00:08:46,440 Speaker 1: thirty two ounce Tomahawk steak Man. Oh man, that thing 144 00:08:46,600 --> 00:08:50,720 Speaker 1: is absolutely gorgeous. But we just do stuff there. If 145 00:08:51,200 --> 00:08:53,960 Speaker 1: you're a creative or you like watching creative things, you 146 00:08:54,000 --> 00:08:56,520 Speaker 1: can join me on my new kind of side project 147 00:08:56,520 --> 00:09:06,880 Speaker 1: thing called Savco Industries sa V Industries Savco Industries on 148 00:09:07,000 --> 00:09:09,360 Speaker 1: Instagram as well, and that's where I show some of 149 00:09:09,400 --> 00:09:11,840 Speaker 1: the stuff that I make that has nothing really to 150 00:09:11,880 --> 00:09:17,439 Speaker 1: do with radio, just hobbies and passions, fixing things, making 151 00:09:17,520 --> 00:09:20,720 Speaker 1: things I like doing. You know, in my head, I'm 152 00:09:20,760 --> 00:09:24,959 Speaker 1: like a I want to be prop maker. I never 153 00:09:25,000 --> 00:09:27,440 Speaker 1: went down that path, but props and special effects was 154 00:09:27,880 --> 00:09:30,040 Speaker 1: you know, I had some major things, you know, after 155 00:09:30,080 --> 00:09:34,000 Speaker 1: you get past the old cop firefighter astronaut thing when 156 00:09:34,040 --> 00:09:40,840 Speaker 1: you're young. I almost got very serious about personal executive security. 157 00:09:43,160 --> 00:09:48,280 Speaker 1: But my main, really really main love was special effects 158 00:09:48,400 --> 00:09:51,920 Speaker 1: and props and design and all that stuff. I just 159 00:09:52,000 --> 00:09:54,320 Speaker 1: never quite went down that path. So I've always had 160 00:09:54,360 --> 00:09:57,199 Speaker 1: a love since I was you know, young, very very 161 00:09:57,240 --> 00:10:00,400 Speaker 1: young books about King Kong and all the these things 162 00:10:00,400 --> 00:10:04,360 Speaker 1: when I was just a kid. But the radio was 163 00:10:04,400 --> 00:10:06,600 Speaker 1: always one of those sex appeal things. And this just 164 00:10:06,679 --> 00:10:08,720 Speaker 1: has a little bit of kind of all that stuff 165 00:10:08,720 --> 00:10:13,640 Speaker 1: that's non radio e. So again, saa v COO Industries 166 00:10:13,840 --> 00:10:16,960 Speaker 1: on Instagram as well. You can join me there and 167 00:10:17,040 --> 00:10:19,760 Speaker 1: I post some of the things I'm making and I 168 00:10:19,840 --> 00:10:23,079 Speaker 1: follow back anybody who is open to having a follow 169 00:10:23,160 --> 00:10:25,600 Speaker 1: back and is a creative I like seeing the things 170 00:10:25,600 --> 00:10:30,439 Speaker 1: you're doing as well. So back to the food stuff, 171 00:10:30,440 --> 00:10:34,720 Speaker 1: shell we go. A very popular trader Joe's snack that 172 00:10:35,200 --> 00:10:39,079 Speaker 1: is beloved is back. It's a version of corn nuts. 173 00:10:39,120 --> 00:10:43,240 Speaker 1: They call them. They're giant Peruvian Inca corn snacks. They're salted, 174 00:10:43,800 --> 00:10:46,720 Speaker 1: they're about two bucks I think per pack, and they 175 00:10:46,760 --> 00:10:50,280 Speaker 1: fly off the freaking shelves. They haven't been around for 176 00:10:50,320 --> 00:10:53,120 Speaker 1: a minute. They come and go, and they're back right now, 177 00:10:53,160 --> 00:10:56,880 Speaker 1: and people are going corn nuts about them. See what 178 00:10:56,880 --> 00:11:00,560 Speaker 1: I did there. People are very excited about the I'm 179 00:11:00,600 --> 00:11:05,640 Speaker 1: not a big corn nut fan. I like crunch, but 180 00:11:05,720 --> 00:11:08,880 Speaker 1: I've always felt like certain snacks feel like my teeth 181 00:11:09,320 --> 00:11:11,319 Speaker 1: are gonna go with them, and that makes me nervous. 182 00:11:12,040 --> 00:11:15,000 Speaker 1: So I've kind of stayed away from some of those 183 00:11:15,000 --> 00:11:19,720 Speaker 1: heavier ones. But I'm telling you, these look really, really 184 00:11:19,760 --> 00:11:23,880 Speaker 1: delicious and people swear by them. So keep that in 185 00:11:24,000 --> 00:11:26,600 Speaker 1: mind when you're looking out as to what's going on, 186 00:11:27,760 --> 00:11:30,440 Speaker 1: if food wise. Right now, another thing that is a 187 00:11:30,440 --> 00:11:35,959 Speaker 1: big deal in the food world. You know, maybe we'll 188 00:11:36,000 --> 00:11:39,120 Speaker 1: go and get some news now and I'll talk about this. 189 00:11:40,080 --> 00:11:43,839 Speaker 1: We come back. Quess we're eking up towards that. Keep 190 00:11:43,880 --> 00:11:46,480 Speaker 1: in mind anything dealing with the news right now in 191 00:11:46,520 --> 00:11:50,640 Speaker 1: the Middle East and the retaliation from Iran. Obviously there's 192 00:11:50,640 --> 00:11:53,880 Speaker 1: celebrations going there with the Iola being dead and the 193 00:11:53,920 --> 00:11:58,800 Speaker 1: Supreme Leader himself gone. There is a lot of protesting 194 00:11:58,800 --> 00:12:00,880 Speaker 1: that has been out there that is turned to cheers 195 00:12:02,000 --> 00:12:06,640 Speaker 1: because the testers were being killed by the thousands, if 196 00:12:06,640 --> 00:12:10,640 Speaker 1: not tens of thousands for sure. So there's a lot 197 00:12:10,640 --> 00:12:13,280 Speaker 1: of activity going on there, and we will keep you 198 00:12:13,280 --> 00:12:14,120 Speaker 1: a brisk of all of that. 199 00:12:14,640 --> 00:12:17,600 Speaker 3: You're listening to The Fork Report with Nil Savedra on 200 00:12:17,720 --> 00:12:20,160 Speaker 3: demand from KFI AM six forty. 201 00:12:22,120 --> 00:12:24,640 Speaker 1: I was looking I was telling you, you know, asking 202 00:12:24,679 --> 00:12:28,160 Speaker 1: you to join me on Instagram at fork Reporter. And 203 00:12:28,160 --> 00:12:31,720 Speaker 1: then also my side one, which is just my personal stuff, 204 00:12:31,760 --> 00:12:34,920 Speaker 1: things that I'm working on, projects, perhaps I'm making for 205 00:12:35,040 --> 00:12:39,040 Speaker 1: fun projects, sometimes just repairing things around the house, whatever 206 00:12:39,080 --> 00:12:45,480 Speaker 1: it is, at Savco Industries SAA v COO Industries on 207 00:12:45,600 --> 00:12:50,280 Speaker 1: Instagram as well, and I love when I get to 208 00:12:50,320 --> 00:12:53,400 Speaker 1: follow you back because there's some neat people on here. 209 00:12:53,840 --> 00:12:57,560 Speaker 1: Irish Solo is probably one of the best follows ever 210 00:12:57,600 --> 00:13:01,400 Speaker 1: with a name like that, But I you know, see 211 00:13:01,400 --> 00:13:05,440 Speaker 1: what other people are doing Helena. She owns balloon art 212 00:13:05,520 --> 00:13:08,959 Speaker 1: by Helena h E l E n A. I believe 213 00:13:08,960 --> 00:13:14,160 Speaker 1: I'm pronouncing it right. And she's there in I mean 214 00:13:14,240 --> 00:13:16,280 Speaker 1: she's there at San Demis, I think, is that yeah, 215 00:13:16,320 --> 00:13:18,559 Speaker 1: San Demus. But I was looking at her stuff. It's 216 00:13:18,559 --> 00:13:21,080 Speaker 1: beautiful and it's just really cool to see creative people. 217 00:13:21,240 --> 00:13:25,680 Speaker 1: And it's my creative outlet. So if if you like 218 00:13:25,720 --> 00:13:28,160 Speaker 1: creativity and those types of things, and you do stuff, 219 00:13:28,200 --> 00:13:32,760 Speaker 1: whether it's crafting or you're maker or a construction person 220 00:13:32,840 --> 00:13:36,720 Speaker 1: of in kind, you know all those things, please join 221 00:13:36,800 --> 00:13:40,679 Speaker 1: me at sevco Industries on that Instagram. That's where I 222 00:13:40,720 --> 00:13:47,240 Speaker 1: do my non radio stuff, saa v COO Industries on Instagram. 223 00:13:47,280 --> 00:13:49,000 Speaker 1: And then of course the Fork Report. You can find 224 00:13:49,000 --> 00:13:51,320 Speaker 1: me a Fork reporter. Rather you can find me with 225 00:13:51,360 --> 00:13:53,880 Speaker 1: all the food stuff there. But I love looking through 226 00:13:53,920 --> 00:13:57,040 Speaker 1: these things and people that follow and are creatives as well, 227 00:13:57,080 --> 00:14:00,480 Speaker 1: because I get inspiration from stuff that you do. Two 228 00:14:00,960 --> 00:14:06,480 Speaker 1: all right, So McDonald's, you know, when I travel internationally, 229 00:14:07,040 --> 00:14:12,480 Speaker 1: I always look for a McDonald's because there's something about 230 00:14:12,520 --> 00:14:13,520 Speaker 1: seeing our culture. 231 00:14:13,559 --> 00:14:13,800 Speaker 3: Yeah. 232 00:14:13,920 --> 00:14:17,920 Speaker 1: I like McDonald's that's one thing. But also their French 233 00:14:17,920 --> 00:14:21,760 Speaker 1: fries are the same anywhere in the world, but the 234 00:14:21,800 --> 00:14:25,320 Speaker 1: food is different, and internationally. I love seeing how the 235 00:14:25,320 --> 00:14:29,920 Speaker 1: interpretation of American style fast food is done in different countries, 236 00:14:30,000 --> 00:14:33,960 Speaker 1: and it does change very much. Changes. In India, for instance, 237 00:14:34,160 --> 00:14:38,840 Speaker 1: there is no beef. They have the Maharaja Burger, which 238 00:14:38,880 --> 00:14:42,200 Speaker 1: is chicken, and they have you know, different things, but 239 00:14:42,240 --> 00:14:44,960 Speaker 1: they don't have any beef. So seeing how they interpret 240 00:14:44,960 --> 00:14:48,240 Speaker 1: that and the design. You go in Italy, you go 241 00:14:48,280 --> 00:14:53,520 Speaker 1: to different areas and their McDonald's are huge. They're huge, 242 00:14:53,560 --> 00:14:56,960 Speaker 1: and they're like night spots, like they're filled to the 243 00:14:57,000 --> 00:15:01,120 Speaker 1: brim with young people and they're blaming, blaring, you know, 244 00:15:01,240 --> 00:15:03,840 Speaker 1: house music and all this stuff, and it's a totally 245 00:15:03,880 --> 00:15:07,480 Speaker 1: different experience. So I'm always amazed at the different things 246 00:15:07,480 --> 00:15:10,320 Speaker 1: that they offer. And it's not just burgers. They do 247 00:15:10,400 --> 00:15:13,240 Speaker 1: other things as well. But one burger that I would 248 00:15:13,280 --> 00:15:18,320 Speaker 1: find internationally that you couldn't get here was the Big 249 00:15:18,440 --> 00:15:23,200 Speaker 1: Archburger and it's a whole different burger You've got. It's 250 00:15:23,200 --> 00:15:27,040 Speaker 1: a premium style made with two quarter pound beef patties. 251 00:15:27,320 --> 00:15:30,920 Speaker 1: They have three slices of melted white cheddar cheese, both 252 00:15:31,080 --> 00:15:36,320 Speaker 1: slivered and crisp crispy onions. They have lettuce lettuce, pickles. 253 00:15:36,960 --> 00:15:41,680 Speaker 1: This new zesty Big Arch sauce with mustard. They have 254 00:15:41,760 --> 00:15:46,800 Speaker 1: a pickle and the sauces with mustard, pickle and sweet 255 00:15:46,880 --> 00:15:50,320 Speaker 1: tomato flavors. And some people are saying that it gives 256 00:15:50,360 --> 00:15:52,560 Speaker 1: the Big Mac run for its money. It's been a 257 00:15:52,560 --> 00:15:55,600 Speaker 1: while since I've had the Big Archburger. I know that 258 00:15:55,640 --> 00:15:59,920 Speaker 1: I liked it. Another thing that's different is it's toasted. 259 00:16:00,360 --> 00:16:03,040 Speaker 1: We got that. But not only do they have sesame seeds, 260 00:16:03,080 --> 00:16:06,040 Speaker 1: they also have poppy seeds on the butt as well. 261 00:16:06,480 --> 00:16:08,360 Speaker 1: Now the thing is, we could never get it here 262 00:16:08,360 --> 00:16:12,000 Speaker 1: in the States, but now it's coming here March third, 263 00:16:12,080 --> 00:16:17,320 Speaker 1: So this coming week, it's officially confirmed that this internationally 264 00:16:17,360 --> 00:16:21,440 Speaker 1: beloved Big Archburger is headed to the US. So keep 265 00:16:21,480 --> 00:16:24,280 Speaker 1: an eye on it, keep an eye out and see 266 00:16:24,360 --> 00:16:28,720 Speaker 1: where it is. People love this burger. Many people think 267 00:16:28,720 --> 00:16:32,240 Speaker 1: it's the best burger that McDonald's has ever put out. 268 00:16:32,760 --> 00:16:39,160 Speaker 1: Maybe it becomes a huge classic, you know, I don't 269 00:16:39,200 --> 00:16:45,080 Speaker 1: know it make it could make things a little different here. 270 00:16:45,200 --> 00:16:47,600 Speaker 1: I don't know how long it's going to stay. If 271 00:16:47,600 --> 00:16:52,520 Speaker 1: it's going to stay for long periods of time, some 272 00:16:52,720 --> 00:16:55,800 Speaker 1: restaurants will sell them for almost nine bucks. Some of 273 00:16:55,840 --> 00:16:59,200 Speaker 1: them have them for like eight ninety nine. Big Mac 274 00:16:59,280 --> 00:17:03,720 Speaker 1: is sixty nine, So it depends what you're in the 275 00:17:03,720 --> 00:17:07,800 Speaker 1: mood for. But some people think that the thing is 276 00:17:07,880 --> 00:17:11,040 Speaker 1: better than the Big Mac and may may take it 277 00:17:11,119 --> 00:17:13,480 Speaker 1: down in more than one way. So we'll have to 278 00:17:13,520 --> 00:17:19,200 Speaker 1: see how that ends up, you know, going moving forward 279 00:17:19,240 --> 00:17:21,760 Speaker 1: to see how people like it. I do know that 280 00:17:22,680 --> 00:17:26,199 Speaker 1: fast food is getting expensive out there, and even you know, 281 00:17:26,320 --> 00:17:29,439 Speaker 1: crowd pleasers like McDonald's, and I know people love them 282 00:17:29,560 --> 00:17:31,600 Speaker 1: or hate them. It's one of those things that I 283 00:17:31,600 --> 00:17:33,320 Speaker 1: don't know. I've just always enjoyed it. We did not 284 00:17:33,760 --> 00:17:35,679 Speaker 1: have a lot of fast food as kids. You just 285 00:17:35,720 --> 00:17:38,680 Speaker 1: can't afford fast food when you're broke and you have 286 00:17:38,760 --> 00:17:42,880 Speaker 1: seven kids. It's just not going to happen. But so 287 00:17:42,920 --> 00:17:44,760 Speaker 1: it makes it more of a treat for me. But 288 00:17:44,840 --> 00:17:47,359 Speaker 1: even I can't eat that much of it these days, 289 00:17:47,720 --> 00:17:54,200 Speaker 1: all right. Moving from that on to fresh stuff veggies 290 00:17:54,320 --> 00:17:56,520 Speaker 1: a different way, And I saw this and I thought 291 00:17:56,920 --> 00:18:00,200 Speaker 1: this is really smart And for those of our folks 292 00:18:00,240 --> 00:18:03,400 Speaker 1: listening that really want to burst of veggies, but maybe 293 00:18:03,400 --> 00:18:08,800 Speaker 1: in a different way than traditional canned veggies, is this 294 00:18:08,880 --> 00:18:12,400 Speaker 1: company called Row seven. Now you can find them at 295 00:18:12,520 --> 00:18:17,240 Speaker 1: row r ow The number seven and then seeds Row 296 00:18:17,359 --> 00:18:22,560 Speaker 1: seven seeds dot com. You can also find these items 297 00:18:22,600 --> 00:18:26,000 Speaker 1: in Whole Foods, so either their website or Whole Foods 298 00:18:26,000 --> 00:18:31,639 Speaker 1: where you find these. They have these tins filled with vegetables, 299 00:18:31,640 --> 00:18:35,440 Speaker 1: so think of like sardine tins, but instead you've got 300 00:18:36,119 --> 00:18:39,639 Speaker 1: pre cooked veggies in there. And I find them to 301 00:18:39,720 --> 00:18:45,440 Speaker 1: be not only beautiful, but their flavor profiles look absolutely wonderful. 302 00:18:45,640 --> 00:18:49,879 Speaker 1: They have a group of their different flavors here and 303 00:18:50,040 --> 00:18:53,320 Speaker 1: you can get their veggie Sampler pack. It's a three 304 00:18:53,359 --> 00:19:01,240 Speaker 1: pack and it has three of their very popular different groupings. 305 00:19:01,320 --> 00:19:04,440 Speaker 1: So they has the sweet garlak tin that's a leak 306 00:19:04,560 --> 00:19:09,199 Speaker 1: and garlic combination there. And you have the Badger flame 307 00:19:09,280 --> 00:19:12,560 Speaker 1: beats in a tin that look perfectly lovely, and the 308 00:19:12,600 --> 00:19:15,400 Speaker 1: sweet prince tomatoes in a tin. Now, the cool thing 309 00:19:15,520 --> 00:19:17,720 Speaker 1: is you can eat them as a snack right out 310 00:19:17,760 --> 00:19:20,400 Speaker 1: of the tin, or you can put them on toast, 311 00:19:21,560 --> 00:19:24,120 Speaker 1: you can put them in salads, you can put them 312 00:19:24,200 --> 00:19:28,200 Speaker 1: on pasta, just toss them in with your pasta. They 313 00:19:28,240 --> 00:19:33,240 Speaker 1: have these great combinations as to what's in there as well. 314 00:19:33,680 --> 00:19:39,919 Speaker 1: They have some Dijon mustard and white balsamic vinegar in 315 00:19:40,000 --> 00:19:46,520 Speaker 1: those sweet garleaks. You have extra virgin olive oil and 316 00:19:46,640 --> 00:19:50,359 Speaker 1: red wine vinegar in those sweet prince tomatoes. So you 317 00:19:50,359 --> 00:19:52,240 Speaker 1: can see where I'm going. You have this kind of 318 00:19:52,359 --> 00:19:55,320 Speaker 1: self contained snack, but also something you can add to 319 00:19:55,359 --> 00:19:58,800 Speaker 1: a salad or pasta or on a piece of toast 320 00:19:58,840 --> 00:20:00,720 Speaker 1: with a little bit of cheese or e even if 321 00:20:00,720 --> 00:20:03,720 Speaker 1: you're doing an avocado toast in the morning. And they're 322 00:20:03,760 --> 00:20:07,560 Speaker 1: just beautiful. They're well packaged and they look delightful, and 323 00:20:07,560 --> 00:20:09,480 Speaker 1: I wanted to give you a heads up about these again. 324 00:20:09,680 --> 00:20:13,320 Speaker 1: Row seven is the name of the company. You can 325 00:20:13,359 --> 00:20:17,399 Speaker 1: find them at row row the number seven, Row seven 326 00:20:17,720 --> 00:20:22,200 Speaker 1: seeds dot com, Row seven seeds dot Com, or your 327 00:20:22,200 --> 00:20:25,520 Speaker 1: local whole foods out here in southern California's where I 328 00:20:25,560 --> 00:20:28,040 Speaker 1: saw them. But something for you to look out for 329 00:20:28,240 --> 00:20:30,399 Speaker 1: when you're out and about. If these sound good to you, 330 00:20:30,560 --> 00:20:33,000 Speaker 1: stick around more to come our last segment together on 331 00:20:33,040 --> 00:20:33,800 Speaker 1: The Fork Report. 332 00:20:34,720 --> 00:20:37,760 Speaker 3: You're listening to The Fork Report with Nil Savedra on 333 00:20:37,800 --> 00:20:42,800 Speaker 3: demand from KFI AM six forty. 334 00:20:42,880 --> 00:20:47,000 Speaker 1: Having special events around Easter, so Mission Viejo has an 335 00:20:47,000 --> 00:20:50,920 Speaker 1: Easter barbecue event, Huntington Beach has an Easter barbecue event. 336 00:20:51,000 --> 00:20:55,040 Speaker 1: Coasta Mesa has an Easter Barbecue event. Laguna Nical has 337 00:20:55,080 --> 00:20:59,800 Speaker 1: an Easter Barbecue event. This is starting Saturday twenty eighth 338 00:20:59,800 --> 00:21:03,720 Speaker 1: and going through April fourth, depending on the location. The 339 00:21:03,800 --> 00:21:06,399 Speaker 1: best white way to find out about these is you 340 00:21:06,480 --> 00:21:11,600 Speaker 1: go to the Wild Fork Foods website and then if 341 00:21:11,640 --> 00:21:14,359 Speaker 1: you scroll all the way down, you'll see at the 342 00:21:14,520 --> 00:21:19,520 Speaker 1: very bottom there's a you know, little contents area and 343 00:21:19,520 --> 00:21:22,120 Speaker 1: you'll find events. Click on that and it will break 344 00:21:22,160 --> 00:21:24,359 Speaker 1: them down. But a lot going on. They'll be face 345 00:21:24,400 --> 00:21:27,480 Speaker 1: painting for the kids, a lot of free stuff. There'll 346 00:21:27,520 --> 00:21:31,840 Speaker 1: be an Easter rabbit there, so all kinds of stuff. 347 00:21:32,600 --> 00:21:37,040 Speaker 1: So check these out because we love our partners there 348 00:21:37,200 --> 00:21:39,919 Speaker 1: and they've been great friends of the program and to 349 00:21:40,000 --> 00:21:42,440 Speaker 1: have them both coming back is going to be a real, 350 00:21:43,320 --> 00:21:47,280 Speaker 1: real treat. Tim Conway Junior is up next the Crest Report. 351 00:21:47,320 --> 00:21:48,800 Speaker 1: How you know right now, Buddy. 352 00:21:48,880 --> 00:21:51,399 Speaker 4: I love the fact that Wild Fork is teaming up 353 00:21:51,440 --> 00:21:55,959 Speaker 4: with Green Egg. It's the best meat meets the best barbecue. 354 00:21:56,240 --> 00:22:02,359 Speaker 1: Oh without without comparison, that style of open fire over 355 00:22:03,320 --> 00:22:06,640 Speaker 1: whole charcoal and the like. You will not find a 356 00:22:06,680 --> 00:22:09,520 Speaker 1: better piece of equipment. And it is one. I mean, 357 00:22:09,560 --> 00:22:13,240 Speaker 1: I have pizza ovens, I have a thirty inch flat 358 00:22:14,359 --> 00:22:18,879 Speaker 1: cast iron Plantcha here, I have all kinds of things 359 00:22:19,000 --> 00:22:19,480 Speaker 1: to cook with. 360 00:22:19,720 --> 00:22:20,000 Speaker 2: Wow. 361 00:22:20,040 --> 00:22:22,159 Speaker 1: And I will tell you that that green egg is 362 00:22:22,160 --> 00:22:26,960 Speaker 1: one of the most fun cooking vessels you'll ever use. 363 00:22:27,160 --> 00:22:31,119 Speaker 1: Which is beautiful. What gives it its uniqueness? Is it 364 00:22:31,119 --> 00:22:33,879 Speaker 1: the shape of it or how story it is and 365 00:22:33,920 --> 00:22:36,200 Speaker 1: how solid it is? It keeps every all the heat in. 366 00:22:36,480 --> 00:22:38,119 Speaker 1: I don't know how much about them all of the above. 367 00:22:38,200 --> 00:22:42,879 Speaker 1: So it's thousand, two thousand year old technology. Wow. I 368 00:22:42,920 --> 00:22:45,960 Speaker 1: believe it's Japanese and so the way it was they'd 369 00:22:46,040 --> 00:22:49,000 Speaker 1: use a ceramic clay to build the dome, and the 370 00:22:49,040 --> 00:22:55,760 Speaker 1: dome the measurements are too specific specifications so that it 371 00:22:56,040 --> 00:23:00,040 Speaker 1: not only holds the heat, that the thickness. It's so 372 00:23:00,160 --> 00:23:02,679 Speaker 1: thick it's a thicker than an inch. I believe it's 373 00:23:02,760 --> 00:23:06,240 Speaker 1: a matt it is. It is one of those things 374 00:23:06,320 --> 00:23:08,920 Speaker 1: I joke about with my brother in law who has one. 375 00:23:09,720 --> 00:23:12,040 Speaker 1: You get it delivered to your house and you never 376 00:23:12,160 --> 00:23:15,480 Speaker 1: move or it stays because it's just I have mine 377 00:23:15,520 --> 00:23:17,919 Speaker 1: on a lovely rolling rack so I can move it around. 378 00:23:18,000 --> 00:23:22,080 Speaker 1: But it is they're just heavy. They're made incredibly well. 379 00:23:22,560 --> 00:23:25,199 Speaker 1: I will tell you to check your hinge on the 380 00:23:25,240 --> 00:23:27,159 Speaker 1: back every now and then check those bolts so you 381 00:23:27,160 --> 00:23:29,560 Speaker 1: don't lift that hood up and it just falls off 382 00:23:29,560 --> 00:23:32,679 Speaker 1: one day because it's so heavy. But the way it 383 00:23:32,720 --> 00:23:35,840 Speaker 1: retains heat, you can bacon them. I make corn bread 384 00:23:35,920 --> 00:23:39,880 Speaker 1: in mine. I've done a whole chicken, no problem in mind. Wow, 385 00:23:39,920 --> 00:23:44,760 Speaker 1: pizzas you can do. They just are amazing cooking vessel. 386 00:23:45,320 --> 00:23:49,359 Speaker 1: And they they don't focus on all the weird stuff. 387 00:23:49,359 --> 00:23:52,440 Speaker 1: They just focus on doing this right. They have something 388 00:23:52,480 --> 00:23:55,000 Speaker 1: called the wedge that lives, lifts it up at the 389 00:23:55,119 --> 00:24:00,439 Speaker 1: right dimensions to make it a pizza oven, have a 390 00:24:00,600 --> 00:24:03,280 Speaker 1: like a sixty forty split on the way a pizza 391 00:24:03,320 --> 00:24:06,760 Speaker 1: oven is designed opening to the actual dome part. All 392 00:24:06,760 --> 00:24:09,760 Speaker 1: these things that just make it spectacular. But for me, 393 00:24:10,400 --> 00:24:13,439 Speaker 1: it is the pinnacle of out there cooking. It's not 394 00:24:13,520 --> 00:24:17,080 Speaker 1: a gas you know. Gas is that's just quick. If 395 00:24:17,080 --> 00:24:18,480 Speaker 1: I want to go and I'm going to throw a 396 00:24:18,520 --> 00:24:20,439 Speaker 1: couple burgers on and it's not going to be a 397 00:24:20,440 --> 00:24:22,320 Speaker 1: whole day thing, I go to my gas stuff. That's 398 00:24:22,359 --> 00:24:25,120 Speaker 1: what it does. But you're looking for flavor, you're looking 399 00:24:25,160 --> 00:24:28,399 Speaker 1: for low and slow, you're looking for smoking, do all 400 00:24:28,440 --> 00:24:30,680 Speaker 1: those stuff. It's a big green anger. 401 00:24:30,800 --> 00:24:35,080 Speaker 4: Nothing real quickly did you see Chuck Schumer cooking a cheeseburger. 402 00:24:35,080 --> 00:24:37,919 Speaker 4: Do you ever see that photo? No, he's got a hamburger. 403 00:24:37,960 --> 00:24:40,160 Speaker 4: He's got his grill, opening the hamburger on the grill, 404 00:24:40,680 --> 00:24:44,119 Speaker 4: and he puts the cheese on top of a raw hamburger. 405 00:24:45,200 --> 00:24:47,440 Speaker 4: He doesn't know the price. You didn't know the process 406 00:24:47,640 --> 00:24:50,920 Speaker 4: of cooking it and then adding the cheese later on. No, 407 00:24:51,359 --> 00:24:53,640 Speaker 4: I'm telling you, I'll send it to you. That's one 408 00:24:53,680 --> 00:24:57,960 Speaker 4: of those horrible photo ops. No, you're not, dude, don't 409 00:24:58,080 --> 00:24:58,520 Speaker 4: do that. 410 00:25:00,280 --> 00:25:01,119 Speaker 1: Who would do that? 411 00:25:01,280 --> 00:25:01,480 Speaker 3: Yeah? 412 00:25:01,480 --> 00:25:03,920 Speaker 4: And then Wild Fork real quick. We got some stuff 413 00:25:03,920 --> 00:25:06,240 Speaker 4: from Wild Fork and it melts in your mouth. I 414 00:25:06,240 --> 00:25:08,840 Speaker 4: don't know where they get their b from, but it's spectacular. 415 00:25:09,080 --> 00:25:11,480 Speaker 4: It is some of the best proteins you'll come across. 416 00:25:11,520 --> 00:25:13,840 Speaker 4: Not to mention their prefab stuff that is, you know, 417 00:25:13,880 --> 00:25:16,720 Speaker 4: I say the meals ready to eat. Yes, you get 418 00:25:16,720 --> 00:25:22,000 Speaker 4: their potato grotten little puffs. Those things are insane. They 419 00:25:22,040 --> 00:25:25,919 Speaker 4: are the absolute real deal. And we love that they 420 00:25:25,960 --> 00:25:27,720 Speaker 4: came back. We've had a great partnership. 421 00:25:27,760 --> 00:25:30,480 Speaker 1: But they have changed the game as far as what 422 00:25:31,720 --> 00:25:34,639 Speaker 1: where fresh meats frozen. People don't understand the difference, and 423 00:25:34,720 --> 00:25:38,679 Speaker 1: that then frozen is a snapshot of freshness at the 424 00:25:38,720 --> 00:25:40,400 Speaker 1: best moment possible. 425 00:25:40,119 --> 00:25:41,760 Speaker 4: And when you would handle did a remote, there was 426 00:25:41,800 --> 00:25:42,960 Speaker 4: fifteen hundred people there. 427 00:25:43,520 --> 00:25:45,880 Speaker 1: Yeah, we've had some big remotes there. I did one 428 00:25:46,040 --> 00:25:49,000 Speaker 1: up in Santa Clarita. We had six hundred people at 429 00:25:49,000 --> 00:25:53,399 Speaker 1: that one, and we've had a good time doing stuff 430 00:25:53,440 --> 00:25:56,480 Speaker 1: with them. They have a lot, a lot of big 431 00:25:56,520 --> 00:26:01,320 Speaker 1: fans too. That's great. Yes, topic today gold and Silver. 432 00:26:01,440 --> 00:26:03,840 Speaker 4: Oh, buddy, I was gonna I was going to surprise 433 00:26:03,920 --> 00:26:04,560 Speaker 4: the audience. 434 00:26:05,240 --> 00:26:06,159 Speaker 3: I just I knew it. 435 00:26:06,200 --> 00:26:09,120 Speaker 1: I felt it, damn it. I thought maybe Copper. Then 436 00:26:09,119 --> 00:26:12,560 Speaker 1: I said, man, no, like, yeah, he's gonna start talking 437 00:26:12,560 --> 00:26:13,199 Speaker 1: about copper. 438 00:26:13,359 --> 00:26:14,439 Speaker 4: What you want to do is you want to go 439 00:26:14,480 --> 00:26:19,600 Speaker 4: to the sixth Street Bridge. Copper is up three cents 440 00:26:19,880 --> 00:26:23,800 Speaker 4: for the last four years. Buddy, help you feel better too. 441 00:26:23,840 --> 00:26:26,359 Speaker 4: I know you're down in the dumps there, but that's why. 442 00:26:26,200 --> 00:26:26,680 Speaker 1: I'm not there. 443 00:26:26,920 --> 00:26:30,120 Speaker 4: I appreciate that. I know that's a touchdown for me. Yeah, 444 00:26:30,160 --> 00:26:32,200 Speaker 4: I'm not bringing this to you, okay, but real quick, 445 00:26:32,240 --> 00:26:34,159 Speaker 4: I know we got to go. But you remember everyone 446 00:26:34,200 --> 00:26:36,960 Speaker 4: called me crazy for bringing in the Purel dispenser about 447 00:26:36,960 --> 00:26:39,760 Speaker 4: fifteen years ago, and then when COVID hit, everyone called 448 00:26:39,800 --> 00:26:42,040 Speaker 4: me and said, hey, where can I get some Okay, 449 00:26:42,160 --> 00:26:44,040 Speaker 4: well I'm going to build a bomb shelter. So you 450 00:26:44,160 --> 00:26:46,080 Speaker 4: have a guy from the sixties at the bone. 451 00:26:46,200 --> 00:26:50,040 Speaker 1: It'll come one day. So my dad saying, hey, be 452 00:26:50,119 --> 00:26:51,960 Speaker 1: careful tonight when you go out and then you come 453 00:26:52,000 --> 00:26:53,639 Speaker 1: home the one time something have you go? 454 00:26:53,760 --> 00:26:54,080 Speaker 3: I told you? 455 00:26:54,880 --> 00:26:57,040 Speaker 4: But who out of all the hosts on the weekday hosts, 456 00:26:57,040 --> 00:26:59,320 Speaker 4: who do you think has currently has a bomb sheltered 457 00:26:59,320 --> 00:27:02,040 Speaker 4: their house? Does the name John Colevelt come to mind? 458 00:27:02,080 --> 00:27:02,280 Speaker 2: Oh? 459 00:27:02,480 --> 00:27:04,320 Speaker 1: Yeah, and you know what, there's nowhere to wash your 460 00:27:04,320 --> 00:27:07,920 Speaker 1: hands in it. All right, have a great show, way Junior, 461 00:27:08,000 --> 00:27:11,600 Speaker 1: coming Thanks with the Crest Report. This is KFI heard 462 00:27:11,640 --> 00:27:15,560 Speaker 1: everywhere on the iHeartRadio app. You've been listening to the 463 00:27:15,560 --> 00:27:18,159 Speaker 1: Fork Report. You can always hear us live on KFI 464 00:27:18,280 --> 00:27:21,240 Speaker 1: AM six forty two to five pm on Saturday and 465 00:27:21,520 --> 00:27:24,480 Speaker 1: anytime on demand on the iHeartRadio app.