1 00:00:00,480 --> 00:00:02,920 Speaker 1: Hey, it's Neils of Adri. You're listening to KFI EM 2 00:00:02,920 --> 00:00:10,760 Speaker 1: six forty the fore Purport on demand on the iHeartRadio app. Hey, everybody, 3 00:00:10,760 --> 00:00:13,600 Speaker 1: it's the Fore Report, all Things Food, Beverage and beyond. 4 00:00:13,640 --> 00:00:17,919 Speaker 1: A very special broadcast today. The weather is so gorgeous. 5 00:00:17,960 --> 00:00:21,720 Speaker 1: We've got a private barbecue happening at Bill Handel's home. 6 00:00:21,800 --> 00:00:24,200 Speaker 1: He and Lindsay have opened up their home for us 7 00:00:24,200 --> 00:00:30,080 Speaker 1: today for a special an event to celebrate the very 8 00:00:30,160 --> 00:00:33,880 Speaker 1: kind people that bid on this. It was originally one 9 00:00:33,920 --> 00:00:36,680 Speaker 1: person plus their guests, and then it became another person 10 00:00:36,680 --> 00:00:38,680 Speaker 1: plus their guest, and then another person plus their guests 11 00:00:38,680 --> 00:00:42,440 Speaker 1: because people were just so generous when it came to 12 00:00:42,560 --> 00:00:45,000 Speaker 1: donating for Katerina's class. 13 00:00:45,080 --> 00:00:48,400 Speaker 2: And it's not just well, it's not just us. We're 14 00:00:48,400 --> 00:00:51,479 Speaker 2: reading the broadcast KFI because it's easy for us. I mean, 15 00:00:51,479 --> 00:00:55,200 Speaker 2: we're broadcasting no matter what. But it's also the people 16 00:00:55,240 --> 00:00:57,840 Speaker 2: that came to the table the Wild Fork with some 17 00:00:57,960 --> 00:01:05,160 Speaker 2: extraordinary food, and also Anaheim White House that did desserts 18 00:01:05,200 --> 00:01:10,720 Speaker 2: and appetizers and Zelman's Minty Mouth, the years of Zelman's 19 00:01:10,840 --> 00:01:15,720 Speaker 2: for all of our donors, and the I mean, they 20 00:01:15,800 --> 00:01:19,280 Speaker 2: just we have gift bags and all kinds of stuff 21 00:01:19,680 --> 00:01:22,039 Speaker 2: for people. So you know, it's it's pretty special. I 22 00:01:22,080 --> 00:01:24,199 Speaker 2: want to you know, especially the donors. I mean they 23 00:01:25,200 --> 00:01:27,320 Speaker 2: it was very very generous. And the way it ended 24 00:01:27,400 --> 00:01:30,160 Speaker 2: up being three is that three were so close to 25 00:01:30,200 --> 00:01:33,640 Speaker 2: each other that we just said, all three of you go, 26 00:01:33,959 --> 00:01:37,400 Speaker 2: because usually it's a one bitter, you know, top bitter 27 00:01:37,600 --> 00:01:41,240 Speaker 2: gets it. But anyway, all right, I've done enough explaining. 28 00:01:42,120 --> 00:01:44,880 Speaker 1: So we're talking with chef Chris Binoto, and I want it. 29 00:01:44,920 --> 00:01:47,960 Speaker 1: He's manning the grill today we went through. Man, all 30 00:01:48,040 --> 00:01:52,279 Speaker 1: of these sides were insane, yeah, crazy, and the brisk 31 00:01:52,360 --> 00:01:54,640 Speaker 1: it all of oh is just insane. So we were 32 00:01:54,680 --> 00:01:56,520 Speaker 1: talking a little bit about that. We'll get back to that, 33 00:01:56,560 --> 00:01:58,760 Speaker 1: but I want to. I want to make sure people 34 00:01:58,840 --> 00:02:02,440 Speaker 1: know the restaurants that you're participating in now and where 35 00:02:02,440 --> 00:02:05,200 Speaker 1: they can eat your food and find out more about 36 00:02:05,240 --> 00:02:06,480 Speaker 1: Chris Minoto. Yeah. 37 00:02:06,520 --> 00:02:09,600 Speaker 3: So I got a lot of awesome projects right now. 38 00:02:09,680 --> 00:02:13,240 Speaker 3: I'm the director of culinary Operations for a company called 39 00:02:13,360 --> 00:02:18,639 Speaker 3: Legacy Lane Hospitality, and we kind of rejuvenate and revitalize 40 00:02:18,639 --> 00:02:22,840 Speaker 3: these legacy bars and restaurants, if you will. So the Tipsy, 41 00:02:22,919 --> 00:02:26,880 Speaker 3: Falcon and Hawthorn is our newest joint. It's super fun. 42 00:02:26,919 --> 00:02:30,720 Speaker 3: It's a very seventies theme, not to the seventies, and 43 00:02:30,800 --> 00:02:33,440 Speaker 3: you'll see that even in our food, I take classic 44 00:02:33,440 --> 00:02:36,440 Speaker 3: Americana kind of flip it on its head. You'll see 45 00:02:36,480 --> 00:02:40,359 Speaker 3: staples from the seventies, from the eighties in burgers and 46 00:02:40,520 --> 00:02:43,360 Speaker 3: sandwich fashion. We have a fond of burger. We have 47 00:02:43,440 --> 00:02:46,519 Speaker 3: a French onion soup burger. A lot of fun stuff 48 00:02:46,560 --> 00:02:49,480 Speaker 3: going on in that menu as well as today we're 49 00:02:49,520 --> 00:02:53,560 Speaker 3: doing barbecue, so I'm also representing Old Town Patio in 50 00:02:53,760 --> 00:02:58,160 Speaker 3: Elsa Gundo. Yeah, that is our barbecue joint, our main 51 00:02:58,240 --> 00:03:02,160 Speaker 3: location out there, and it's absolutely fantastic. We have a 52 00:03:02,200 --> 00:03:08,240 Speaker 3: beautiful menu over there that incorporates mostly our brisket pulled pork. 53 00:03:08,320 --> 00:03:11,520 Speaker 3: We do try tip daily and so I brought a 54 00:03:11,520 --> 00:03:13,720 Speaker 3: little bit of that here for you guys today. 55 00:03:13,840 --> 00:03:14,519 Speaker 4: It's wonderful. 56 00:03:14,800 --> 00:03:18,400 Speaker 1: It's just insane. And you know Bill loves the meat, says, 57 00:03:18,520 --> 00:03:23,079 Speaker 1: and he loves the the you know when it comes 58 00:03:23,120 --> 00:03:25,840 Speaker 1: to brisket, he is a huge fan. In this brisket 59 00:03:26,080 --> 00:03:27,840 Speaker 1: was just peek. 60 00:03:27,720 --> 00:03:31,119 Speaker 2: Jim Keeney, who is sitting right over there, doctor Jim 61 00:03:31,160 --> 00:03:33,959 Speaker 2: kene Doctor Jim Keney literally he just told me he went. 62 00:03:33,919 --> 00:03:38,680 Speaker 4: Three through three pounds of meat. I love that absolutely. 63 00:03:38,720 --> 00:03:43,000 Speaker 1: That is he's it. But it's okay because he's actually active. 64 00:03:43,480 --> 00:03:46,080 Speaker 1: He surfs and does all kinds of things. I will 65 00:03:46,080 --> 00:03:48,600 Speaker 1: go through three plates too and won't impress any buddy 66 00:03:48,640 --> 00:03:50,480 Speaker 1: because I'll just fall over a nap. 67 00:03:51,000 --> 00:03:53,480 Speaker 4: He's gonna walk it off. Yeah, he's good, right, he. 68 00:03:53,480 --> 00:03:57,880 Speaker 1: Will have that burned off by tonight. Me I'll be going. 69 00:03:58,240 --> 00:04:03,320 Speaker 1: I'll be having night meat sweat, right, meet sweats. So 70 00:04:03,840 --> 00:04:06,200 Speaker 1: also give your social so people can find you online. 71 00:04:06,320 --> 00:04:09,600 Speaker 3: Check me out chef Underscore, Benodo b I n O 72 00:04:09,720 --> 00:04:13,520 Speaker 3: t t O that's on Instagram, TikTok all those good things, 73 00:04:14,320 --> 00:04:17,360 Speaker 3: and you can check out everything I'm doing. I also 74 00:04:17,960 --> 00:04:20,160 Speaker 3: run a restaurant called the Richmond Bar and Grill in 75 00:04:20,240 --> 00:04:23,000 Speaker 3: El Segundo as well. I do a lot of pop 76 00:04:23,080 --> 00:04:26,320 Speaker 3: ups for my side, my side quest, if you will, 77 00:04:26,360 --> 00:04:28,760 Speaker 3: called Embers and Ash. That's where I do a lot 78 00:04:28,800 --> 00:04:32,159 Speaker 3: of live fire cooking. But we kind of elevated. It's 79 00:04:32,160 --> 00:04:34,640 Speaker 3: a multi course, fine dining kind of stuff. 80 00:04:35,640 --> 00:04:38,760 Speaker 1: So how does that work? Embers and Ash? How do 81 00:04:38,839 --> 00:04:41,799 Speaker 1: they find that? Do they follow you on Instagram or something? 82 00:04:41,880 --> 00:04:42,040 Speaker 4: Yeah? 83 00:04:42,120 --> 00:04:44,200 Speaker 1: Do they find and when you're gonna have a pop up. 84 00:04:44,200 --> 00:04:46,920 Speaker 3: Yeah, follow me on Instagram, check out my website also 85 00:04:47,040 --> 00:04:50,120 Speaker 3: Chefbonodo dot com, and you can get on our mailing list. 86 00:04:50,200 --> 00:04:52,720 Speaker 3: So anytime that I'm doing any pop ups or special 87 00:04:52,720 --> 00:04:55,080 Speaker 3: events or anything like that, we send it out to 88 00:04:55,120 --> 00:04:57,520 Speaker 3: everyone on the mailing list. And we do with so 89 00:04:57,640 --> 00:05:00,880 Speaker 3: many fun, cool events. We basically take our guests down 90 00:05:00,920 --> 00:05:04,200 Speaker 3: to the farms, the beach, the desert, the woods, and 91 00:05:04,240 --> 00:05:08,560 Speaker 3: we do multi course fine dining meal but everything's prepared 92 00:05:08,600 --> 00:05:09,760 Speaker 3: over the open file. 93 00:05:10,080 --> 00:05:13,720 Speaker 1: That's awesome, very fun. How many people are when you 94 00:05:13,760 --> 00:05:17,919 Speaker 1: do an event like that? Is it? You know, is 95 00:05:17,960 --> 00:05:21,760 Speaker 1: there a capacity where you say, hey, the first twenty people, 96 00:05:21,839 --> 00:05:22,880 Speaker 1: thirty whatever it is? 97 00:05:23,000 --> 00:05:24,640 Speaker 3: Yeah, definitely, I like to keep it a little more 98 00:05:24,680 --> 00:05:27,360 Speaker 3: intimate and because of what we're doing, cooking on an 99 00:05:27,360 --> 00:05:30,920 Speaker 3: open fire is very temperamental, right, Yeah, So usually thirty 100 00:05:31,000 --> 00:05:34,120 Speaker 3: five is our sweet spot. Awesome, if we do do 101 00:05:34,240 --> 00:05:37,200 Speaker 3: two turns, that's definitely a hairy knight, but it's been done. 102 00:05:37,880 --> 00:05:39,960 Speaker 3: But yeah, I'd say thirty five is our sweet spot. 103 00:05:40,000 --> 00:05:42,320 Speaker 3: I like to keep it very intimate so we can 104 00:05:42,360 --> 00:05:44,920 Speaker 3: have a lot of guests interaction. You know, they're watching 105 00:05:44,960 --> 00:05:46,840 Speaker 3: me cook on the open fire and have a lot 106 00:05:46,880 --> 00:05:50,479 Speaker 3: of fun. And it's something that's special that sometimes you 107 00:05:50,880 --> 00:05:52,760 Speaker 3: don't get in the restaurant environment. 108 00:05:52,800 --> 00:05:52,960 Speaker 4: Right. 109 00:05:52,960 --> 00:05:55,159 Speaker 3: I can't go out there and touch every table and 110 00:05:55,160 --> 00:05:57,680 Speaker 3: talk to every guest. So these events are something really 111 00:05:57,680 --> 00:05:59,640 Speaker 3: special for me actually. 112 00:05:59,279 --> 00:05:59,880 Speaker 4: To be able to go. 113 00:06:01,440 --> 00:06:03,960 Speaker 2: If Jews bought into embers and yeah, she would be 114 00:06:03,960 --> 00:06:04,760 Speaker 2: embers and cash. 115 00:06:04,800 --> 00:06:06,039 Speaker 4: You know that? 116 00:06:06,160 --> 00:06:06,200 Speaker 5: What? 117 00:06:08,440 --> 00:06:13,800 Speaker 4: Why why? 118 00:06:14,600 --> 00:06:18,200 Speaker 1: There is so much that comes with open fire cooking. 119 00:06:18,480 --> 00:06:21,480 Speaker 1: Now today we've got our partner's big green egg. There's 120 00:06:21,480 --> 00:06:24,200 Speaker 1: a big green egg here and Bill's house in his backyard. 121 00:06:25,320 --> 00:06:31,120 Speaker 1: When you're working with open flame, uh, it's your nature's 122 00:06:31,160 --> 00:06:33,120 Speaker 1: in control. I mean, there's only you've got a big 123 00:06:33,120 --> 00:06:34,840 Speaker 1: green egg is one thing. But if you're doing open 124 00:06:34,920 --> 00:06:38,479 Speaker 1: fire out somewhere, that fire is going to talk to 125 00:06:38,520 --> 00:06:41,560 Speaker 1: you and tell you a couple of the instructions absolutely 126 00:06:41,600 --> 00:06:43,120 Speaker 1: on how it wants to be used. 127 00:06:43,360 --> 00:06:46,400 Speaker 3: Absolutely. I mean the you know, the beauty of it 128 00:06:46,480 --> 00:06:50,240 Speaker 3: is you're in control and and you are fighting the elements, 129 00:06:50,640 --> 00:06:53,640 Speaker 3: and but ultimately I feel like that connects you with 130 00:06:53,680 --> 00:06:56,839 Speaker 3: what you're cooking way more than flipping on a dial 131 00:06:56,880 --> 00:06:59,039 Speaker 3: and getting a pan hot or throwing something in the 132 00:06:59,040 --> 00:07:01,400 Speaker 3: oven and letting it go. So being able to control 133 00:07:01,440 --> 00:07:04,440 Speaker 3: that fire and have that intimate relationship with it. As 134 00:07:04,440 --> 00:07:07,359 Speaker 3: weird as that sounds, you know, you have to having 135 00:07:07,400 --> 00:07:10,600 Speaker 3: that relationship with the fire and controlling it ultimately gives 136 00:07:10,640 --> 00:07:13,320 Speaker 3: you more respect and care for the product you are 137 00:07:13,360 --> 00:07:17,600 Speaker 3: cooking right and every step therefore, So I think there 138 00:07:17,760 --> 00:07:20,840 Speaker 3: is a deep connection when you are doing live fire 139 00:07:20,880 --> 00:07:23,320 Speaker 3: cooking that sometimes you just don't get when you're you know, 140 00:07:23,560 --> 00:07:25,120 Speaker 3: French sauteg. 141 00:07:24,800 --> 00:07:26,920 Speaker 1: And it's sexy's hell to watch. I mean, there's just 142 00:07:26,960 --> 00:07:31,800 Speaker 1: something about it's a dance between you cooking on there 143 00:07:31,920 --> 00:07:34,680 Speaker 1: and you know it's not You can't just time it 144 00:07:34,760 --> 00:07:37,600 Speaker 1: one way because are you setting it up in a 145 00:07:37,640 --> 00:07:40,160 Speaker 1: way that you can do direct and indirect or is 146 00:07:40,200 --> 00:07:42,360 Speaker 1: it all direct flame coming up there? 147 00:07:42,360 --> 00:07:45,760 Speaker 3: No, no, So depending what courses in what I'm cooking, 148 00:07:45,840 --> 00:07:47,800 Speaker 3: you know, I do have a lot of rigs where 149 00:07:47,800 --> 00:07:50,560 Speaker 3: the meat's hanging over, so it's going a lot slower 150 00:07:50,640 --> 00:07:53,000 Speaker 3: getting a lot of that smoke. We do do some 151 00:07:53,200 --> 00:07:56,800 Speaker 3: hot and quick like like fish in particular. I have 152 00:07:56,800 --> 00:07:58,880 Speaker 3: these little rigs that will crisp up the skin on 153 00:07:58,920 --> 00:08:02,040 Speaker 3: each side, boom on. So there's a little bit of 154 00:08:02,040 --> 00:08:05,040 Speaker 3: both hot and fast low and slow, and uh, that's 155 00:08:05,080 --> 00:08:08,000 Speaker 3: the beauty with open fire cooking and even you know 156 00:08:08,080 --> 00:08:12,120 Speaker 3: pit cooking like this. We smoked this brisket here. 157 00:08:11,960 --> 00:08:13,440 Speaker 1: For fourteen hours. 158 00:08:13,480 --> 00:08:16,559 Speaker 3: I pulled off the smoker this morning before I packed 159 00:08:16,600 --> 00:08:19,880 Speaker 3: up my car and came here. And those ribs as well, 160 00:08:19,920 --> 00:08:21,400 Speaker 3: how long did I do those ribs for? 161 00:08:21,640 --> 00:08:21,960 Speaker 5: Man? 162 00:08:22,680 --> 00:08:25,000 Speaker 3: I'd say those are almost like eight hour ribs, you know, 163 00:08:25,200 --> 00:08:27,040 Speaker 3: but there should be This is the key to ribs, 164 00:08:27,080 --> 00:08:29,240 Speaker 3: I feel the personal opinion, there still needs to be 165 00:08:29,400 --> 00:08:32,760 Speaker 3: a slight bite, all right, when it's pulled, it's falling 166 00:08:32,800 --> 00:08:33,160 Speaker 3: off people. 167 00:08:33,160 --> 00:08:34,960 Speaker 1: I'll always say it's got to fall off the doone. 168 00:08:35,040 --> 00:08:37,840 Speaker 1: But if it felt if I was judging at a 169 00:08:37,840 --> 00:08:40,920 Speaker 1: at a barbecue contest and it fell off the bone, 170 00:08:40,960 --> 00:08:43,360 Speaker 1: it's overcooked right on. And I know a lot of 171 00:08:43,360 --> 00:08:45,480 Speaker 1: people say that, but the reality is you want to 172 00:08:45,480 --> 00:08:48,320 Speaker 1: see your teeth in that meat on the bone. 173 00:08:48,400 --> 00:08:50,840 Speaker 3: Yeah, I agree, It's like an eldente if you will. 174 00:08:50,880 --> 00:08:52,280 Speaker 1: Right, So, this is what we're gonna do. We're gonna 175 00:08:52,280 --> 00:08:55,480 Speaker 1: put together one of these these events that you do 176 00:08:55,559 --> 00:08:57,080 Speaker 1: for thirty five people, but we're gonna do it for 177 00:08:57,120 --> 00:09:01,240 Speaker 1: KFI listeners. That would be amazing, so that they could 178 00:09:01,280 --> 00:09:04,880 Speaker 1: have that experience and we'll find whatever the price point is. 179 00:09:04,920 --> 00:09:07,240 Speaker 1: But I think that would be very cool. Absolutely, Chris Binotto, 180 00:09:07,400 --> 00:09:10,480 Speaker 1: Chef Chris Binotto today is out here. Check him out 181 00:09:11,520 --> 00:09:16,360 Speaker 1: Chef Underscore Panoto on Instagram and like check him out there. 182 00:09:16,360 --> 00:09:16,959 Speaker 1: Thanks chef. 183 00:09:17,120 --> 00:09:18,520 Speaker 4: Thanks so much for having me. 184 00:09:18,640 --> 00:09:20,600 Speaker 3: Guys, appreciate it and I hope to see you guys at 185 00:09:20,600 --> 00:09:24,600 Speaker 3: the restaurants Absolutely Town Patio, Tipsy Falcon and Richmond Bar 186 00:09:24,640 --> 00:09:24,960 Speaker 3: and Grill. 187 00:09:25,040 --> 00:09:27,400 Speaker 4: Come check me out on one night. Yeah you can. 188 00:09:27,960 --> 00:09:29,160 Speaker 4: It's like a little bar crass. 189 00:09:29,520 --> 00:09:29,960 Speaker 1: You're old. 190 00:09:30,320 --> 00:09:32,360 Speaker 3: I'll feed you at every sponsor. 191 00:09:33,520 --> 00:09:37,119 Speaker 1: All right, we'll be back with more, so go nowhere. 192 00:09:37,320 --> 00:09:38,000 Speaker 1: Thanks guys. 193 00:09:38,040 --> 00:09:43,640 Speaker 4: Anthony, Yeah, did you know that Anthony is up next? Yes? 194 00:09:44,360 --> 00:09:45,680 Speaker 4: Have you bounced that already? 195 00:09:46,720 --> 00:09:47,400 Speaker 1: You just did? 196 00:09:47,559 --> 00:09:47,880 Speaker 4: I know? 197 00:09:49,960 --> 00:09:52,480 Speaker 1: Anthony from Zelman's coming on when we return to Go 198 00:09:53,000 --> 00:09:54,960 Speaker 1: Know Where. It's the Fork Report. 199 00:09:55,760 --> 00:09:58,760 Speaker 5: You're listening to The Fork Report with Nil Sevedra on 200 00:09:58,880 --> 00:10:00,280 Speaker 5: demand from kf. 201 00:10:03,200 --> 00:10:05,400 Speaker 1: Hey, everybody, Happy Saturday to you. It's a foker Port 202 00:10:05,400 --> 00:10:11,480 Speaker 1: broadcasting live today from the Handle Compound here in southern California, 203 00:10:11,600 --> 00:10:16,679 Speaker 1: deep in the deepest parts of Orange County, celebrating a 204 00:10:16,880 --> 00:10:20,920 Speaker 1: very intimate barbecue today and the people that were so 205 00:10:21,160 --> 00:10:25,000 Speaker 1: kind to bid for this experience, donating of course to 206 00:10:25,160 --> 00:10:28,839 Speaker 1: Catarina's Club, and that is Carlos and Tracy, Jeff and 207 00:10:28,960 --> 00:10:32,199 Speaker 1: Rand who I believe have left, so a shout out 208 00:10:32,240 --> 00:10:36,319 Speaker 1: to them, Louis Senior and Junior. And we've just been 209 00:10:36,400 --> 00:10:40,560 Speaker 1: enjoying great food. Chef Bonotto was just on talking about 210 00:10:40,880 --> 00:10:43,559 Speaker 1: the foods that he put together spectacular. We had of 211 00:10:43,640 --> 00:10:49,360 Speaker 1: course Anaheim White House out here, Wildford Foods provided the 212 00:10:49,400 --> 00:10:52,360 Speaker 1: proteins and stuff and some of the desserts. Just a 213 00:10:52,400 --> 00:10:57,000 Speaker 1: great time in Zelmans has given each of those people 214 00:10:57,760 --> 00:11:02,080 Speaker 1: a year's worth of Zelmans here to chat with us 215 00:11:02,120 --> 00:11:04,080 Speaker 1: a little bit is Anthony from Zelmann. How you do 216 00:11:04,120 --> 00:11:08,480 Speaker 1: a buddy? Click that on, will you? It's like working 217 00:11:08,520 --> 00:11:08,960 Speaker 1: with handle. 218 00:11:09,040 --> 00:11:12,520 Speaker 6: Okay, there we go. Well, it's always great being around you, 219 00:11:12,720 --> 00:11:14,440 Speaker 6: around food and around the listeners. 220 00:11:14,600 --> 00:11:18,000 Speaker 1: Right, it's never separate, it's always all those things to 221 00:11:18,080 --> 00:11:19,920 Speaker 1: get on. I love it. 222 00:11:20,000 --> 00:11:20,200 Speaker 5: Man. 223 00:11:20,800 --> 00:11:22,480 Speaker 6: I had to take a time out from some of 224 00:11:22,520 --> 00:11:26,079 Speaker 6: this food because honestly, with Bill, he normally cheaps out 225 00:11:26,120 --> 00:11:28,000 Speaker 6: and it's you know, you lucky if you get some 226 00:11:28,120 --> 00:11:31,679 Speaker 6: leftovers from Costco. But this has been absolutely unbelievable. 227 00:11:31,720 --> 00:11:35,280 Speaker 1: And you are not only are you somebody who grills 228 00:11:35,320 --> 00:11:37,920 Speaker 1: and cooks at home and all those things. You know 229 00:11:38,080 --> 00:11:42,240 Speaker 1: me very well. And you also shop at Wild Fork. 230 00:11:42,640 --> 00:11:43,840 Speaker 6: I do shop at Wild Fork. 231 00:11:43,920 --> 00:11:44,280 Speaker 5: I love it. 232 00:11:44,320 --> 00:11:46,800 Speaker 6: They've got their locations all around me. I was shopping 233 00:11:46,840 --> 00:11:49,839 Speaker 6: at wild for even before they became advertisers on the station. 234 00:11:50,120 --> 00:11:51,120 Speaker 1: Yeah, they do it right. 235 00:11:51,240 --> 00:11:54,480 Speaker 6: As an ex South African, we grew up on red 236 00:11:54,520 --> 00:11:57,200 Speaker 6: meat and South Africans used to have the highest heart 237 00:11:57,240 --> 00:12:02,240 Speaker 6: disease in the world. The first heart transplant took place 238 00:12:02,240 --> 00:12:03,640 Speaker 6: in South Africa. 239 00:12:03,200 --> 00:12:07,160 Speaker 4: And the doctor's name was doctor Christian Barnard. And who 240 00:12:07,280 --> 00:12:09,199 Speaker 4: was the first the recipient. 241 00:12:09,640 --> 00:12:11,040 Speaker 6: His name was Louis Vashkanski. 242 00:12:11,200 --> 00:12:14,040 Speaker 4: That's absolutely correct. Why how many people would know that? 243 00:12:14,200 --> 00:12:15,800 Speaker 4: Now the whole audience knows that. 244 00:12:16,080 --> 00:12:18,880 Speaker 1: But I thought, in South Africa you catch your own meat, 245 00:12:18,960 --> 00:12:20,400 Speaker 1: so that doesn't make it healthier. 246 00:12:20,679 --> 00:12:23,360 Speaker 6: Well, we did, but it's a lot of it breakfast, lunch, 247 00:12:23,400 --> 00:12:28,280 Speaker 6: and dinner. And actually part of what got me into 248 00:12:28,320 --> 00:12:31,120 Speaker 6: the whole breath ration of business is South Africans eat 249 00:12:31,280 --> 00:12:34,720 Speaker 6: a dried meat called draw VORs, which is basically like 250 00:12:34,800 --> 00:12:37,400 Speaker 6: a meat stick and it's filled with garlic and spices 251 00:12:37,440 --> 00:12:40,000 Speaker 6: and everything, and that was the real catalyst that drove 252 00:12:40,080 --> 00:12:42,040 Speaker 6: Lauren crazy about my breath. 253 00:12:42,120 --> 00:12:43,800 Speaker 1: That's of course his wife, yep. 254 00:12:43,920 --> 00:12:46,880 Speaker 6: And that's actually what got me into the whole breath 255 00:12:46,880 --> 00:12:49,520 Speaker 6: fresh of business when there was nothing else out there 256 00:12:49,559 --> 00:12:52,120 Speaker 6: that could clean my breath. I've said it before on 257 00:12:52,160 --> 00:12:54,400 Speaker 6: the show with you. I used to drink mouthwash, I 258 00:12:54,480 --> 00:12:57,520 Speaker 6: used to swallow toothpaste and do everything because if it's 259 00:12:57,559 --> 00:13:01,360 Speaker 6: not smelly and garlic and oniony, why And that actually 260 00:13:01,480 --> 00:13:04,960 Speaker 6: got me to come up with the original capsule, and 261 00:13:05,160 --> 00:13:08,720 Speaker 6: ultimately with zelmonds, where we've got the magic parsley seed 262 00:13:08,760 --> 00:13:11,559 Speaker 6: oil in the inside and then the delicious mint coating 263 00:13:11,559 --> 00:13:16,360 Speaker 6: whether you're likely powerful peppermint or the sweet spearmint. So 264 00:13:16,800 --> 00:13:18,920 Speaker 6: and that's how I met Bill. We had a fight 265 00:13:18,960 --> 00:13:21,559 Speaker 6: at the Los Angeles Garlic Festival one hundred years ago, 266 00:13:22,200 --> 00:13:26,480 Speaker 6: and you know the rest is history. We know, we 267 00:13:26,640 --> 00:13:30,040 Speaker 6: love when we go out. Even here at the Handle backyard. 268 00:13:30,120 --> 00:13:31,920 Speaker 6: There was one of the guests who said, you know, 269 00:13:31,920 --> 00:13:33,920 Speaker 6: I tried Zelmonds for the first time the other day 270 00:13:33,960 --> 00:13:36,480 Speaker 6: and my wife said, wow, you really smell fresh, and 271 00:13:36,679 --> 00:13:40,480 Speaker 6: they you're a devoted listener, you still haven't bought. What 272 00:13:40,520 --> 00:13:43,040 Speaker 6: are we doing wrong that you guys, you know that 273 00:13:43,120 --> 00:13:43,800 Speaker 6: you haven't. 274 00:13:43,559 --> 00:13:46,120 Speaker 1: Not like that those restaurants that are by our house 275 00:13:46,160 --> 00:13:47,880 Speaker 1: that we drive by every day and we don't go in. 276 00:13:48,080 --> 00:13:50,720 Speaker 1: Sometimes the more you hear or the more you see something, 277 00:13:51,000 --> 00:13:53,720 Speaker 1: the more you believe it's going to be there forever. 278 00:13:54,000 --> 00:13:57,000 Speaker 1: And so that's why I like to educate and remind 279 00:13:57,040 --> 00:13:59,920 Speaker 1: people what Zelmonds is about and that it's not a 280 00:14:00,640 --> 00:14:02,800 Speaker 1: there is something about it that separates it. It's not 281 00:14:02,840 --> 00:14:07,160 Speaker 1: just a breath mint. So it will change the way 282 00:14:07,160 --> 00:14:10,280 Speaker 1: you think about eating these foods because there's garlic and 283 00:14:10,280 --> 00:14:11,840 Speaker 1: stuff in these things. And I have to go to 284 00:14:11,880 --> 00:14:15,640 Speaker 1: another event after today, so I'm thinking, I don't want 285 00:14:15,640 --> 00:14:18,079 Speaker 1: to show up with beef breath and all these other 286 00:14:18,120 --> 00:14:20,680 Speaker 1: things on here. So Zelman's is going to be part 287 00:14:20,720 --> 00:14:21,000 Speaker 1: of that. 288 00:14:21,000 --> 00:14:25,040 Speaker 6: Equation absolutely, and that trimutury sauce on there. I want 289 00:14:25,120 --> 00:14:27,080 Speaker 6: to take the chef and you put an offe to 290 00:14:27,200 --> 00:14:29,840 Speaker 6: start and get that recipe there. Right, there's definitely little 291 00:14:29,920 --> 00:14:32,320 Speaker 6: chunks of garlic in there, and there's something that he's 292 00:14:32,320 --> 00:14:36,000 Speaker 6: obviously got some secret sauce in there, but it's absolutely unbelievable. 293 00:14:36,040 --> 00:14:40,520 Speaker 1: Chef's a talented guy. He's Chris Binotto chef Chris is 294 00:14:40,680 --> 00:14:43,880 Speaker 1: just very talented. I was excited that he was kind 295 00:14:43,960 --> 00:14:45,800 Speaker 1: enough to take the day and come out here today 296 00:14:45,800 --> 00:14:48,320 Speaker 1: because that's just the guy knows what he's doing. 297 00:14:48,400 --> 00:14:50,800 Speaker 6: Yeah, I think he's going home for a long cold shower. 298 00:14:50,840 --> 00:14:52,000 Speaker 6: The way he was fitzing out. 299 00:14:52,120 --> 00:14:57,600 Speaker 1: Oh my gosh, we're undercovered doing a stupid show. He's 300 00:14:57,920 --> 00:14:59,120 Speaker 1: working his ass off and. 301 00:14:59,160 --> 00:15:02,080 Speaker 4: Even see in the sun with two grills, with two. 302 00:15:02,040 --> 00:15:05,280 Speaker 1: Grills at seven hundred degrees plus and he's doing that 303 00:15:05,360 --> 00:15:08,800 Speaker 1: and we're getting fed. But we want to remind people 304 00:15:08,880 --> 00:15:12,000 Speaker 1: there is a flash sale going on for Zelmans until 305 00:15:12,040 --> 00:15:15,360 Speaker 1: midnight tonight, twenty percent off. When you go to Zelmans 306 00:15:15,400 --> 00:15:19,040 Speaker 1: dot com, Z E L M I n S dot com. 307 00:15:19,960 --> 00:15:22,880 Speaker 1: The code you want to use is fork two zero 308 00:15:23,080 --> 00:15:28,880 Speaker 1: fork twenty fork two zero zelmans dot com Before midnight tonight, 309 00:15:29,200 --> 00:15:32,640 Speaker 1: you'll get twenty percent off. Try the new Sweeter spearmint 310 00:15:32,640 --> 00:15:34,800 Speaker 1: if you want, If you want the original peppermint, which 311 00:15:34,840 --> 00:15:37,760 Speaker 1: is my favorite, that's a great go to the way 312 00:15:37,800 --> 00:15:40,600 Speaker 1: I do it. I put three in my hand, pop 313 00:15:40,640 --> 00:15:43,880 Speaker 1: them in my mouth, enjoy the mint, swallow them and 314 00:15:44,320 --> 00:15:47,960 Speaker 1: leave it there. I'm not a bite down on garlic 315 00:15:48,200 --> 00:15:52,120 Speaker 1: oil type guy, but par parsleyseed oil. I'm thinking of 316 00:15:52,160 --> 00:15:54,080 Speaker 1: the in my mouth right now. 317 00:15:54,560 --> 00:15:56,400 Speaker 6: It's four thirty and bulls awake. 318 00:15:56,360 --> 00:15:59,400 Speaker 1: Yes I know. So anyways, thanks for that and thanks 319 00:15:59,440 --> 00:16:00,960 Speaker 1: for all you do and thanks for being a part 320 00:16:01,000 --> 00:16:01,960 Speaker 1: of this really cool event. 321 00:16:02,080 --> 00:16:04,320 Speaker 6: Well, thank you, Neil, and most importantly, thank you to 322 00:16:04,360 --> 00:16:06,280 Speaker 6: all your listeners for the loyal support. 323 00:16:06,440 --> 00:16:10,400 Speaker 1: They've been great. All right, more to come before Conway 324 00:16:10,480 --> 00:16:13,600 Speaker 1: comes on with the Quest Report, So stick around. It's 325 00:16:13,640 --> 00:16:15,720 Speaker 1: the Fork Report live from Bill Handle's backyard. 326 00:16:16,320 --> 00:16:19,280 Speaker 5: You're listening to The Fork Report with Nil Sevadra on 327 00:16:19,440 --> 00:16:22,680 Speaker 5: demand from KFI AM six forty. 328 00:16:23,480 --> 00:16:26,800 Speaker 1: KFI AM six forty. It's the four Report broadcasting live 329 00:16:26,880 --> 00:16:31,160 Speaker 1: from Handles backyard today. And if you remember back in 330 00:16:31,240 --> 00:16:36,960 Speaker 1: November December when we do our pastathon, there were people 331 00:16:37,000 --> 00:16:40,320 Speaker 1: that were kind enough to bid on this event today 332 00:16:40,320 --> 00:16:42,800 Speaker 1: and that is a barbecue, a private barbecue in the 333 00:16:42,880 --> 00:16:46,880 Speaker 1: backyard at Bill Handel's house. And this is the payoff, 334 00:16:46,920 --> 00:16:48,960 Speaker 1: if you will, this time for us to come together. 335 00:16:49,520 --> 00:16:52,800 Speaker 1: And we had Carlos and Tracy with Jeff and Rand 336 00:16:53,000 --> 00:16:58,200 Speaker 1: and Louis Senior and Louis Junior that came from Atlanta, right. 337 00:17:00,040 --> 00:17:01,960 Speaker 4: Put them on for it. This way, let's try that. 338 00:17:02,240 --> 00:17:04,280 Speaker 1: I like when Bill Handle's trying to teach somebody how 339 00:17:04,280 --> 00:17:09,960 Speaker 1: to use I know this to be here is the 340 00:17:10,000 --> 00:17:10,480 Speaker 1: thing work. 341 00:17:11,000 --> 00:17:13,200 Speaker 7: But I don't have my Union cards. 342 00:17:13,600 --> 00:17:15,840 Speaker 4: O don't want to press the switch. Yeah, don't touch it. 343 00:17:17,040 --> 00:17:22,120 Speaker 1: But and so that's Louis Senior with us. Just thank 344 00:17:22,160 --> 00:17:27,160 Speaker 1: you so much. What a generous donation and bidding on 345 00:17:27,240 --> 00:17:30,679 Speaker 1: this event. I realized that, you know, Bill Handle has 346 00:17:30,720 --> 00:17:32,640 Speaker 1: been doing this for a long time. I started as 347 00:17:32,640 --> 00:17:34,920 Speaker 1: a fan as well, and I will end as a fan. 348 00:17:35,040 --> 00:17:38,840 Speaker 1: And and the fact that you put money in the 349 00:17:38,880 --> 00:17:42,480 Speaker 1: pockets of Caterina's Club to feed children is a huge thing. 350 00:17:42,560 --> 00:17:43,080 Speaker 1: So thank you. 351 00:17:43,200 --> 00:17:48,680 Speaker 7: Oh it's my pleasure. I think that you know, from 352 00:17:48,720 --> 00:17:50,920 Speaker 7: the fundraising side, one of the things that that you 353 00:17:51,000 --> 00:17:53,320 Speaker 7: tried to do is to show that people this is 354 00:17:53,359 --> 00:17:56,320 Speaker 7: how you can make a difference. And then in my 355 00:17:56,440 --> 00:17:59,560 Speaker 7: years of dealing with different philanthropic things, there are very 356 00:17:59,560 --> 00:18:02,800 Speaker 7: few calls that I found as noble as this because 357 00:18:03,320 --> 00:18:07,040 Speaker 7: their target are people who are you kids who are 358 00:18:07,200 --> 00:18:10,480 Speaker 7: in the very vulnerable stage in their lives. And as 359 00:18:10,480 --> 00:18:12,920 Speaker 7: I was telling someone else earlier, one of the key 360 00:18:13,000 --> 00:18:16,120 Speaker 7: things that I would think that soone deposition would want 361 00:18:16,119 --> 00:18:18,600 Speaker 7: to know is that someone thinks about them, that they're 362 00:18:18,600 --> 00:18:21,760 Speaker 7: not forgotten, that they're not lost, and especially if someone 363 00:18:21,800 --> 00:18:25,400 Speaker 7: who does not know them at all wants to make 364 00:18:25,400 --> 00:18:27,520 Speaker 7: a difference and wants to make their life a little 365 00:18:27,560 --> 00:18:27,920 Speaker 7: bit better. 366 00:18:28,040 --> 00:18:31,080 Speaker 4: Well, thank you. I mean it was as I said, 367 00:18:31,160 --> 00:18:33,000 Speaker 4: I mean the generosity. 368 00:18:32,640 --> 00:18:38,879 Speaker 2: Was extraordinary, you and the two other folks that generated 369 00:18:39,119 --> 00:18:41,879 Speaker 2: as much as you did. So this is it's really become, 370 00:18:42,320 --> 00:18:46,080 Speaker 2: you know, our pleasure. We went way overboard. Frankly, I 371 00:18:46,080 --> 00:18:47,800 Speaker 2: had no idea we were going to go this far 372 00:18:47,960 --> 00:18:48,920 Speaker 2: or overboard. 373 00:18:48,960 --> 00:18:50,800 Speaker 4: Whether you were worth it or not, I don't know. 374 00:18:51,680 --> 00:18:55,879 Speaker 4: You're going to Yeah, we'll figure out at some point 375 00:18:55,920 --> 00:18:58,200 Speaker 4: with this one. As I said, this wants to be 376 00:18:58,240 --> 00:19:01,080 Speaker 4: a small, tiny with them mistakes on the grill and 377 00:19:01,240 --> 00:19:03,439 Speaker 4: that's it. And look look what we did to and 378 00:19:03,440 --> 00:19:06,359 Speaker 4: everybody came because of you, guys. This is all about you. Guys. 379 00:19:06,520 --> 00:19:08,359 Speaker 1: They wanted to make sure that you felt love. And 380 00:19:08,400 --> 00:19:12,440 Speaker 1: I got a Louise You're when you say that it's 381 00:19:12,480 --> 00:19:15,680 Speaker 1: beyond just the feeding, I think you hit on something there. 382 00:19:15,920 --> 00:19:18,680 Speaker 1: It's about letting the children know that someone's thinking about them, 383 00:19:18,720 --> 00:19:20,920 Speaker 1: and I think that is a powerful note. I want 384 00:19:20,960 --> 00:19:23,639 Speaker 1: to make sure that sits with people, because that's huge. 385 00:19:23,720 --> 00:19:27,760 Speaker 1: It's one thing to fill your stomach, but to feel like, hey, 386 00:19:27,800 --> 00:19:30,320 Speaker 1: somebody's going out of their way to feed me and 387 00:19:30,560 --> 00:19:34,639 Speaker 1: strangers are putting food together through a caterina's club is 388 00:19:34,640 --> 00:19:35,520 Speaker 1: a huge part of it. 389 00:19:35,560 --> 00:19:39,840 Speaker 4: Anyway, thank you, and there's just say anyway, thank you. Yeah, 390 00:19:39,960 --> 00:19:41,040 Speaker 4: I said anyway, thank you. 391 00:19:41,119 --> 00:19:42,400 Speaker 1: That's mine raised you. 392 00:19:42,560 --> 00:19:45,400 Speaker 2: Okay, that is It is time for you to get 393 00:19:45,440 --> 00:19:46,480 Speaker 2: off the microphone. 394 00:19:46,600 --> 00:19:50,000 Speaker 3: Louise, thanks for your money. 395 00:19:50,920 --> 00:19:54,119 Speaker 2: And now we have to decide does does Louis Junior 396 00:19:54,160 --> 00:19:55,200 Speaker 2: want to say anything or. 397 00:19:55,160 --> 00:20:00,119 Speaker 4: You off the table? Get on there, Louise Junior. There 398 00:20:00,119 --> 00:20:00,520 Speaker 4: we are. 399 00:20:01,520 --> 00:20:03,680 Speaker 2: You can oh, by the way, real quickly, Louise befo, 400 00:20:03,760 --> 00:20:04,840 Speaker 2: you come on aboard. 401 00:20:05,840 --> 00:20:07,880 Speaker 4: My daughter Pamela is here. 402 00:20:07,960 --> 00:20:11,120 Speaker 2: I wanted to bring her up and she said when 403 00:20:11,160 --> 00:20:12,720 Speaker 2: I mentioned that it was gonna be wow Fork. 404 00:20:12,800 --> 00:20:16,960 Speaker 4: She she is. She shops at wol Fork all the 405 00:20:17,040 --> 00:20:18,040 Speaker 4: time near her house. 406 00:20:18,359 --> 00:20:21,280 Speaker 1: She tripped over herself to gain Yeah. 407 00:20:22,480 --> 00:20:25,240 Speaker 4: Yeah, they do so anyway, and I know that they do. 408 00:20:26,640 --> 00:20:30,560 Speaker 2: She and her roommate spend well, not a lot of money, 409 00:20:30,560 --> 00:20:31,720 Speaker 2: because it's not a lot of money. 410 00:20:32,680 --> 00:20:33,680 Speaker 4: It's very reasonably. 411 00:20:33,960 --> 00:20:35,119 Speaker 1: She spends your money. 412 00:20:35,359 --> 00:20:37,120 Speaker 4: She spends she doesn't feel a thing. 413 00:20:37,200 --> 00:20:41,200 Speaker 2: It is reasonably priced, Okay, Louise, Louise Junior, all right, 414 00:20:41,200 --> 00:20:41,720 Speaker 2: what would you. 415 00:20:41,680 --> 00:20:44,120 Speaker 4: Like to say that your dad didn't Well, it's hard 416 00:20:44,160 --> 00:20:49,600 Speaker 4: to pop top that off. You're right, okay, So thank you? 417 00:20:49,640 --> 00:20:53,720 Speaker 1: What what's the matter with you? What? You're a horrible person? 418 00:20:53,880 --> 00:20:54,280 Speaker 4: Thank you. 419 00:20:54,680 --> 00:20:56,879 Speaker 1: I don't even know why you do charity stuff. 420 00:20:56,920 --> 00:20:59,080 Speaker 2: I take that as a compliment, and I do it 421 00:20:59,240 --> 00:21:00,440 Speaker 2: because it's taxiductible. 422 00:21:00,560 --> 00:21:01,440 Speaker 4: That's why I do it. 423 00:21:01,640 --> 00:21:03,920 Speaker 1: Luis, how did you find out abou Katerina's Club? 424 00:21:04,320 --> 00:21:07,520 Speaker 7: Well, I found out by being a member of my 425 00:21:07,600 --> 00:21:10,639 Speaker 7: dad's car and listening to the Bill Handles Show for 426 00:21:10,680 --> 00:21:11,840 Speaker 7: the past fifteen years. 427 00:21:12,520 --> 00:21:17,640 Speaker 1: By yeah, by force, yeah, by you were Yeah, definitely 428 00:21:17,680 --> 00:21:20,239 Speaker 1: a listener who had no other choice. But that's what 429 00:21:20,280 --> 00:21:22,359 Speaker 1: we hear, you know. Chef Chris just told us the 430 00:21:22,359 --> 00:21:25,000 Speaker 1: same thing. He grew up listening because his dad listened, 431 00:21:25,000 --> 00:21:28,360 Speaker 1: and now his family's being tortured by it too. Were 432 00:21:28,359 --> 00:21:29,600 Speaker 1: they going to torture your children? 433 00:21:30,160 --> 00:21:33,240 Speaker 4: Hopefully? Probably? Yeah. 434 00:21:32,000 --> 00:21:37,800 Speaker 2: My girls started listening when they were three, when Marjorie 435 00:21:37,840 --> 00:21:42,600 Speaker 2: would drive them to a school, and it was I 436 00:21:42,600 --> 00:21:45,560 Speaker 2: think they may even four, and it was either Pamela 437 00:21:45,600 --> 00:21:50,520 Speaker 2: or Barbara said, Mommy, what a stup mean click? That 438 00:21:50,640 --> 00:21:53,159 Speaker 2: was for the next ten years they didn't listen. 439 00:21:54,200 --> 00:22:00,919 Speaker 1: Well, yeah, in their defense, they think they thought babies 440 00:22:00,960 --> 00:22:02,040 Speaker 1: were made in test tube. 441 00:22:02,080 --> 00:22:03,840 Speaker 4: That's true, So that's true. 442 00:22:04,040 --> 00:22:08,399 Speaker 2: They still tried to actually actually Petri dishes. 443 00:22:08,440 --> 00:22:09,840 Speaker 4: So you guys are what are you flying out? 444 00:22:09,880 --> 00:22:12,240 Speaker 2: And you came all the way from Atlanta, which is amazing, 445 00:22:12,440 --> 00:22:15,240 Speaker 2: and as you know, one of the things we're having 446 00:22:15,240 --> 00:22:17,760 Speaker 2: you leave with is a knife set. 447 00:22:18,480 --> 00:22:20,880 Speaker 1: It wasighs more than a passengers. 448 00:22:20,280 --> 00:22:22,280 Speaker 2: More than a passenger and I'm wondering how the hell 449 00:22:22,320 --> 00:22:24,480 Speaker 2: they're going to get through, you know, tsa with. 450 00:22:25,640 --> 00:22:28,080 Speaker 4: By the way, when are you leaving tomorrow? 451 00:22:28,160 --> 00:22:28,760 Speaker 1: Tomorrow morning? 452 00:22:29,040 --> 00:22:29,480 Speaker 3: What time? 453 00:22:30,760 --> 00:22:32,919 Speaker 4: I suggest you leave right about now to get in 454 00:22:33,040 --> 00:22:34,280 Speaker 4: line because it's going. 455 00:22:34,200 --> 00:22:37,840 Speaker 2: To be completely crazy. Anyway, we also have and real quickly. 456 00:22:37,920 --> 00:22:39,800 Speaker 2: I don't know if Lindsay will get it to you. 457 00:22:40,760 --> 00:22:47,840 Speaker 2: David Youngberg from Stone Fire Grill is has generously donated 458 00:22:47,920 --> 00:22:50,480 Speaker 2: two hundred and fifty dollars gift certificate to. 459 00:22:50,600 --> 00:22:53,800 Speaker 4: All of our donators. Yeah, that's huge, it's huge. And 460 00:22:54,280 --> 00:22:57,040 Speaker 4: Stone Fire Grill is just you talk about barbecue. 461 00:22:57,080 --> 00:22:59,679 Speaker 2: It's just a great place to go because you're probably 462 00:22:59,680 --> 00:23:01,840 Speaker 2: not going to have Chef Benito cook for you like 463 00:23:01,880 --> 00:23:05,159 Speaker 2: we here, so you have some great food, so you 464 00:23:05,160 --> 00:23:08,639 Speaker 2: get that. We have some other giveaways are years of 465 00:23:08,720 --> 00:23:10,400 Speaker 2: Zelman's You. 466 00:23:10,359 --> 00:23:12,000 Speaker 1: Know, I just came up with the saying, you know 467 00:23:12,080 --> 00:23:16,000 Speaker 1: what this reminds me, it takes a village, but all 468 00:23:16,040 --> 00:23:18,359 Speaker 1: this takes takes it. Yeah, takes a village put all 469 00:23:18,359 --> 00:23:20,280 Speaker 1: this together. I just I coined that. 470 00:23:20,400 --> 00:23:21,040 Speaker 4: Yeah, that's right. 471 00:23:21,119 --> 00:23:23,600 Speaker 1: It takes a village terrific or in the case of 472 00:23:23,640 --> 00:23:25,400 Speaker 1: your show, it takes a village idiot. 473 00:23:26,040 --> 00:23:26,320 Speaker 4: Yeah. 474 00:23:26,480 --> 00:23:30,240 Speaker 2: I think we're done, Louise, Louis, thank you again and again. 475 00:23:30,640 --> 00:23:33,760 Speaker 2: A lot of kids are going to eat, you know, 476 00:23:33,800 --> 00:23:37,360 Speaker 2: because of your donation. We are, but then we eat 477 00:23:37,400 --> 00:23:40,560 Speaker 2: find you just take a look at us. Now, when 478 00:23:40,560 --> 00:23:41,439 Speaker 2: are you donating or not? 479 00:23:41,560 --> 00:23:42,800 Speaker 4: We're still eating, guys, But. 480 00:23:42,800 --> 00:23:46,240 Speaker 1: We appreciate you, guys. It meant a lot to us 481 00:23:46,280 --> 00:23:47,600 Speaker 1: to be a part of this and the fact that 482 00:23:47,640 --> 00:23:51,840 Speaker 1: you were so generous. Thanks to Louis Senior and Louis Junior. 483 00:23:52,080 --> 00:23:54,760 Speaker 1: We'll be back with more our last segment before Conway 484 00:23:54,800 --> 00:23:57,760 Speaker 1: comes aboard with a Crest report. So go nowhere. 485 00:23:58,160 --> 00:24:01,680 Speaker 5: You're listening to the Fork Report. Nil Savedra on demand 486 00:24:01,760 --> 00:24:03,520 Speaker 5: from KFI AM six. 487 00:24:03,440 --> 00:24:08,640 Speaker 1: Forty Neil's Vader here and Bill Handles backyard as we 488 00:24:08,680 --> 00:24:12,680 Speaker 1: wrap up this really special barbecue backyard barbecue at Bill 489 00:24:12,680 --> 00:24:16,359 Speaker 1: Handle's house. Don't forget Tim Conway Junior is coming on 490 00:24:17,000 --> 00:24:21,280 Speaker 1: moments from now with the Crest Report, and we're wrapping 491 00:24:21,359 --> 00:24:25,240 Speaker 1: up with and as as I said, Tracy, Carlos here 492 00:24:25,600 --> 00:24:29,280 Speaker 1: grab this back here. Tracy and Carlos, two of the donors, 493 00:24:30,160 --> 00:24:31,119 Speaker 1: go ahead, turn your mic on. 494 00:24:31,240 --> 00:24:32,800 Speaker 4: Do you have any idea what that just sounded like? 495 00:24:33,040 --> 00:24:36,800 Speaker 1: Well, never mind? Oh like I was receiving. 496 00:24:36,720 --> 00:24:39,600 Speaker 2: Yeah, like, well it's just no, no, no, I didn't 497 00:24:40,119 --> 00:24:44,240 Speaker 2: please go on with Tracy and Carlos please, so and this. 498 00:24:44,200 --> 00:24:46,280 Speaker 1: Is that was the voice of one of the six 499 00:24:46,359 --> 00:24:50,240 Speaker 1: year old children that we're here, poopy pants, belly buttons. 500 00:24:51,040 --> 00:24:53,920 Speaker 1: Carlos and Tracy, thanks so much for your donation. And 501 00:24:54,280 --> 00:24:57,960 Speaker 1: Carlos came in the coolest outfit. He also is a 502 00:24:57,960 --> 00:25:00,720 Speaker 1: fan of the he's a kind of of the punk 503 00:25:00,800 --> 00:25:04,080 Speaker 1: rock movement as am I and has this great X 504 00:25:04,280 --> 00:25:07,879 Speaker 1: shirt on and boots and we were just talking about 505 00:25:08,160 --> 00:25:11,720 Speaker 1: John Doe and Exine and the whole group. But thanks 506 00:25:11,760 --> 00:25:13,639 Speaker 1: so much for your donation. It's really huge. 507 00:25:13,920 --> 00:25:17,320 Speaker 8: Absolutely, it's an honor to be here because you know what, 508 00:25:18,040 --> 00:25:22,040 Speaker 8: we've been shopping a smart and final for a long time. 509 00:25:22,480 --> 00:25:27,760 Speaker 8: Okay and even more so lately. But you know, to 510 00:25:27,800 --> 00:25:31,359 Speaker 8: get to finally get to a point where my stage 511 00:25:31,480 --> 00:25:33,160 Speaker 8: life and Tracy. 512 00:25:33,280 --> 00:25:35,080 Speaker 4: To be able to give a good. 513 00:25:34,920 --> 00:25:40,560 Speaker 8: Donation that we're so huge doing ecstatic to give it 514 00:25:40,600 --> 00:25:42,040 Speaker 8: was a big issue. 515 00:25:42,240 --> 00:25:45,959 Speaker 2: I'm not going to mention two people out there how 516 00:25:46,040 --> 00:25:49,040 Speaker 2: much the donation was, but it was well well into 517 00:25:49,040 --> 00:25:49,960 Speaker 2: six figures. 518 00:25:51,640 --> 00:25:53,919 Speaker 4: No, no, get. 519 00:25:56,600 --> 00:25:57,119 Speaker 5: You. 520 00:25:59,480 --> 00:26:02,399 Speaker 8: It's it's just like I said, you know where I 521 00:26:02,560 --> 00:26:03,720 Speaker 8: just turned sixty three. 522 00:26:04,320 --> 00:26:05,560 Speaker 4: Tracy is right behind me. 523 00:26:05,640 --> 00:26:07,840 Speaker 1: But you know, I don't think I don't think that's 524 00:26:07,880 --> 00:26:09,880 Speaker 1: what is not necessarily now. 525 00:26:10,359 --> 00:26:13,399 Speaker 4: And you look you look older, No, you look a lot. 526 00:26:13,280 --> 00:26:14,360 Speaker 8: Older, and thank you Bill. 527 00:26:14,560 --> 00:26:17,280 Speaker 1: Okay, that means a lot of women over there was 528 00:26:17,280 --> 00:26:18,560 Speaker 1: about to jump and kill. 529 00:26:20,000 --> 00:26:24,600 Speaker 4: Tracy. How old are you? Younger? I know you don't 530 00:26:24,600 --> 00:26:27,240 Speaker 4: have to tell me, but uh, younger? Yeah? 531 00:26:27,280 --> 00:26:27,720 Speaker 1: How much you. 532 00:26:29,920 --> 00:26:33,760 Speaker 4: Three months? Wow, it's just like Lindsay and me. 533 00:26:34,760 --> 00:26:38,120 Speaker 2: It's three Actually it's twenty six years in three months. 534 00:26:39,160 --> 00:26:43,400 Speaker 4: But yeah, we were next door neighbors. You were next 535 00:26:43,400 --> 00:26:46,320 Speaker 4: door neighbors. Yeah, same everything. 536 00:26:47,160 --> 00:26:49,679 Speaker 1: Watching through your window. Actually finally said come in. 537 00:26:49,760 --> 00:26:52,879 Speaker 4: Yeah, I married my white cousin. Then that's what I 538 00:26:52,920 --> 00:26:53,360 Speaker 4: came down. 539 00:26:53,400 --> 00:26:55,560 Speaker 1: Dye, you married your white cousin. 540 00:26:55,760 --> 00:26:59,320 Speaker 8: Well, I lived in a Hispanic No, I understand. 541 00:26:59,480 --> 00:27:01,400 Speaker 4: So after divorcing your sister. 542 00:27:02,520 --> 00:27:05,560 Speaker 1: What is what he's with it? Man? Every like I'm 543 00:27:05,560 --> 00:27:08,040 Speaker 1: not happy for the same thing. My dad had a 544 00:27:08,080 --> 00:27:11,560 Speaker 1: blonde hair, blue eyed wife. He's passed away. She's kicking great. 545 00:27:12,240 --> 00:27:18,639 Speaker 1: My wife's the same uh nic roguin father and blondie mom. Okay, 546 00:27:18,720 --> 00:27:20,800 Speaker 1: you guys just can't get away from it. It can't 547 00:27:21,320 --> 00:27:31,040 Speaker 1: explain being why. 548 00:27:27,720 --> 00:27:30,439 Speaker 2: And and by the way, uh Carlos the only when 549 00:27:30,440 --> 00:27:31,760 Speaker 2: they're dressed in western garb. 550 00:27:32,119 --> 00:27:34,320 Speaker 1: I love it. I have had envy. 551 00:27:34,160 --> 00:27:37,679 Speaker 2: Outdoor Yeah, outdoor barbecue and the western hat and the 552 00:27:37,720 --> 00:27:39,400 Speaker 2: buckle and the boots although a lot of. 553 00:27:39,359 --> 00:27:40,119 Speaker 4: Us wore boots. 554 00:27:40,680 --> 00:27:44,480 Speaker 1: Uh yeah, you make me uncoatable and boots it does 555 00:27:44,560 --> 00:27:48,080 Speaker 1: not look it looks like a stripper pastor prime. It's 556 00:27:48,280 --> 00:27:52,879 Speaker 1: really really uncomfortable. But thanks again. We appreciate you well, 557 00:27:53,240 --> 00:27:53,720 Speaker 1: of course. 558 00:27:53,800 --> 00:27:56,960 Speaker 8: And and you know what, this is our backyard. We 559 00:27:57,000 --> 00:28:01,359 Speaker 8: are very very close. I ride horses here and I 560 00:28:01,760 --> 00:28:03,720 Speaker 8: take care of a lot of horses here. And people, 561 00:28:03,760 --> 00:28:07,640 Speaker 8: and I'm very proud that we love it be right 562 00:28:07,680 --> 00:28:08,359 Speaker 8: down the street. 563 00:28:08,600 --> 00:28:10,760 Speaker 1: So he's used to taking care of horse creps, so 564 00:28:10,800 --> 00:28:15,040 Speaker 1: he's familiar with thankandle Thanks again, Thanks everybody, hold on before. 565 00:28:14,840 --> 00:28:18,199 Speaker 2: Let's thank everybody that. Okay, we're just I know we're 566 00:28:18,280 --> 00:28:24,800 Speaker 2: running into tomorrow. I know we are Wild Fork Beyond Belief, Anaheim, 567 00:28:24,880 --> 00:28:31,040 Speaker 2: White House, tremendous. We also have the Green here a ship, 568 00:28:31,119 --> 00:28:33,439 Speaker 2: I mean, So it was just all of it was 569 00:28:33,480 --> 00:28:35,840 Speaker 2: absolutely wonderful. And thank you guys for listening. 570 00:28:35,840 --> 00:28:37,400 Speaker 1: And key Morning show crew. 571 00:28:37,720 --> 00:28:39,880 Speaker 4: Yeah, oh yeah, all the morning show crew. They came 572 00:28:39,880 --> 00:28:42,360 Speaker 4: for the free food and thank you for coming down. 573 00:28:42,400 --> 00:28:45,120 Speaker 1: All right, all right, Tip Toway Junior up next with 574 00:28:45,240 --> 00:28:47,920 Speaker 1: the Crush Report. Sorry, guys, we're a little late. KFI 575 00:28:48,680 --> 00:28:52,480 Speaker 1: everywhere on the ihear righty on you've been listening to 576 00:28:52,520 --> 00:28:54,720 Speaker 1: the Fork Report. You can always hear us live on 577 00:28:54,840 --> 00:28:58,000 Speaker 1: KFI AM six forty two to five pm on Saturday 578 00:28:58,200 --> 00:29:01,520 Speaker 1: and anytime on demand on the iHeartRadio app.