1
00:00:00,480 --> 00:00:03,120
Speaker 1: Hey, it's Neil Savedra. You're listening to KFI EM six

2
00:00:03,240 --> 00:00:06,840
Speaker 1: forty the fore Report on demand on the iHeartRadio app.

3
00:00:21,560 --> 00:00:26,560
Speaker 1: Let me teach you it KFI AM sixty live everywhere

4
00:00:26,560 --> 00:00:28,960
Speaker 1: on the iHeartRadio app. Hey everybody, it's the four Report,

5
00:00:29,000 --> 00:00:32,760
Speaker 1: all Things Food, beverage and beyond. I am your well

6
00:00:32,800 --> 00:00:35,599
Speaker 1: fed host, Neil Savandra. How do you do? Happy New

7
00:00:35,680 --> 00:00:38,320
Speaker 1: Year to you? A week two of the new year,

8
00:00:38,360 --> 00:00:41,640
Speaker 1: look at us and we're I think I lost some weight.

9
00:00:42,640 --> 00:00:46,400
Speaker 1: No I didn't, but I can think that. That's what

10
00:00:46,400 --> 00:00:48,919
Speaker 1: I'm doing. I'm trying to be more positive in the

11
00:00:48,960 --> 00:00:53,440
Speaker 1: new year. So I'm thinking I lost way. Was that, Kayla?

12
00:00:53,560 --> 00:00:55,840
Speaker 1: Was that an eye roll? It looked like an I

13
00:00:56,000 --> 00:00:58,160
Speaker 1: roll from here? From here? No?

14
00:00:58,440 --> 00:00:59,400
Speaker 2: Uh, I let him do that.

15
00:00:59,800 --> 00:01:02,040
Speaker 1: Don't laugh at that. Do you want to see thirty three?

16
00:01:02,480 --> 00:01:04,640
Speaker 1: Do you want to see thirty three? Yes? Or no? Tomorrow?

17
00:01:05,280 --> 00:01:06,720
Speaker 2: You know by my life choices right now?

18
00:01:06,760 --> 00:01:09,560
Speaker 1: Okay, Mario turns thirty three tomorrow.

19
00:01:10,920 --> 00:01:15,040
Speaker 2: Happy double digits, way, birthday, Maria.

20
00:01:15,080 --> 00:01:17,800
Speaker 1: Double digits over there? All right. We've been trying to

21
00:01:17,840 --> 00:01:21,640
Speaker 1: put this together for some months now. Great things happening

22
00:01:21,800 --> 00:01:26,120
Speaker 1: at a fantastic place Philly's best cheese steaks. If you

23
00:01:26,319 --> 00:01:32,559
Speaker 1: haven't been, shame on you. Just just a great eat.

24
00:01:32,880 --> 00:01:37,560
Speaker 1: And it's the authentic nature of this place. It keeps

25
00:01:37,560 --> 00:01:40,960
Speaker 1: me coming back time and time again. You got to

26
00:01:41,000 --> 00:01:42,800
Speaker 1: get in there. And I want to introduce you to

27
00:01:43,000 --> 00:01:45,920
Speaker 1: Bob Levy if you haven't had the chance to hear

28
00:01:46,000 --> 00:01:48,720
Speaker 1: him on the show before. He's in here today with

29
00:01:48,800 --> 00:01:52,040
Speaker 1: some exciting news about cheese because you know I love

30
00:01:52,480 --> 00:01:56,000
Speaker 1: the details, and just talk about the new year. Bring

31
00:01:56,000 --> 00:01:58,960
Speaker 1: that Mike to your pie hole there, sir.

32
00:01:58,960 --> 00:02:01,400
Speaker 2: Thank you very much, good to see you. Happy New Year,

33
00:02:01,600 --> 00:02:02,520
Speaker 2: Happy new year to you.

34
00:02:02,680 --> 00:02:02,960
Speaker 3: Great.

35
00:02:03,000 --> 00:02:04,800
Speaker 1: How can you eat this stuff and look like that.

36
00:02:04,960 --> 00:02:07,080
Speaker 2: I'm running around all over the place trying to feed

37
00:02:07,120 --> 00:02:10,239
Speaker 2: everybody your yoke. You look great, Thank you very much.

38
00:02:10,320 --> 00:02:12,919
Speaker 2: I just try to keep going little moderation here and are.

39
00:02:14,080 --> 00:02:16,880
Speaker 1: Moderate to you with a cheese steak. It's not moderation.

40
00:02:17,240 --> 00:02:19,000
Speaker 2: Well, you know what, you know, my wife and I

41
00:02:19,080 --> 00:02:21,840
Speaker 2: are from Philadelphia, so we go back five six times

42
00:02:21,840 --> 00:02:24,760
Speaker 2: a year. You know, always what is the new craze

43
00:02:24,760 --> 00:02:27,400
Speaker 2: in Philadelphia? Well, we brought it and we brought it

44
00:02:27,440 --> 00:02:30,639
Speaker 2: here Southern California, and that is it's on a new

45
00:02:30,760 --> 00:02:35,400
Speaker 2: seated roll from Philadelphia, and also the Cooper Sharp White

46
00:02:35,440 --> 00:02:38,639
Speaker 2: American cheese which is taking Philadelphia by store.

47
00:02:39,040 --> 00:02:42,440
Speaker 1: So this is the this is the cheese to have

48
00:02:42,520 --> 00:02:43,519
Speaker 1: on your Philly cheese.

49
00:02:43,560 --> 00:02:45,600
Speaker 2: It's the one taking over the Wiz and the regular

50
00:02:45,639 --> 00:02:50,000
Speaker 2: white American. It's the Cooper brand white American cheese. It's creamier,

51
00:02:50,360 --> 00:02:53,680
Speaker 2: it's bolder. If you're a cheese lover, that's the way

52
00:02:53,720 --> 00:02:56,799
Speaker 2: to go. Especially the new Philadelphia seated rolls. They brought

53
00:02:56,840 --> 00:02:59,079
Speaker 2: him out years ago. But now this is the new

54
00:02:59,160 --> 00:03:01,440
Speaker 2: thing and we're able to secure that and bring it

55
00:03:01,440 --> 00:03:04,519
Speaker 2: to southern California. So yourself and everyone, all the big

56
00:03:04,560 --> 00:03:07,880
Speaker 2: Philly cheese steak fans can really enjoy the new stage

57
00:03:07,919 --> 00:03:08,519
Speaker 2: of Philly cheese.

58
00:03:08,520 --> 00:03:12,960
Speaker 1: Wa wow, that's great. And you always how important is

59
00:03:13,000 --> 00:03:16,120
Speaker 1: it to you to make sure the authenticity not over

60
00:03:16,440 --> 00:03:21,000
Speaker 1: not only the cheese steaks themselves, the ingredients themselves, but

61
00:03:21,080 --> 00:03:26,560
Speaker 1: the the sodas, the chips, the all everything.

62
00:03:26,320 --> 00:03:28,640
Speaker 2: Everything it all comes together. And I think that's what

63
00:03:28,760 --> 00:03:31,960
Speaker 2: makes the Philly cheese steak so authentic is about you know,

64
00:03:32,040 --> 00:03:34,720
Speaker 2: it's the right quality steak. It's the cheese. You have

65
00:03:34,760 --> 00:03:38,040
Speaker 2: to have, the Philadelphia sodas, the black cherry Wishniact, the

66
00:03:38,040 --> 00:03:41,440
Speaker 2: orange cream, the Pennsylvania Dutch Birch beer. We also have

67
00:03:41,560 --> 00:03:44,960
Speaker 2: Tasty Cakes and Hers Chips. So if you're in Philadelphia

68
00:03:45,040 --> 00:03:47,280
Speaker 2: or even the Tri State area there you go into

69
00:03:47,360 --> 00:03:49,640
Speaker 2: any of your local sandwich shops, that's what they have.

70
00:03:50,120 --> 00:03:53,360
Speaker 2: And we're able. My wife and I brought this nice,

71
00:03:53,400 --> 00:03:56,800
Speaker 2: great products to California for everyone to enjoy and to

72
00:03:56,840 --> 00:04:00,560
Speaker 2: see why what makes Philadelphia cheesesteak so famous and this

73
00:04:00,600 --> 00:04:03,640
Speaker 2: is why the Cooper Bran cheese, the new seated roles

74
00:04:03,640 --> 00:04:07,000
Speaker 2: that have taken Philadelphia over within the last five to

75
00:04:07,040 --> 00:04:09,880
Speaker 2: eight years. And we're just excited to bring it. And

76
00:04:09,920 --> 00:04:12,160
Speaker 2: I'm really excited for you to try it because I

77
00:04:12,280 --> 00:04:13,560
Speaker 2: know how much of a food you are.

78
00:04:13,680 --> 00:04:15,360
Speaker 1: Oh and you know, and we've been trying to get

79
00:04:15,360 --> 00:04:18,120
Speaker 1: together for a while. I mean, I prefer that you

80
00:04:18,240 --> 00:04:21,039
Speaker 1: come once a year at least so we can sit

81
00:04:21,120 --> 00:04:25,200
Speaker 1: down eat your food. The excitement that you have for

82
00:04:26,279 --> 00:04:30,559
Speaker 1: what you do and what you bring to the food

83
00:04:30,600 --> 00:04:34,880
Speaker 1: scene with Philly's best cheese steak, thank you, is that's

84
00:04:34,880 --> 00:04:37,760
Speaker 1: what I want to see. If you're excited, your team's

85
00:04:37,800 --> 00:04:41,280
Speaker 1: going to be excitedly and that food is gonna We're

86
00:04:41,320 --> 00:04:43,600
Speaker 1: going to taste, that excitement, in that passion.

87
00:04:43,760 --> 00:04:46,320
Speaker 2: Well, that's what makes it great. Our franchise partners that

88
00:04:46,360 --> 00:04:50,480
Speaker 2: we have are wonderful people like Irencino. They're very much

89
00:04:50,640 --> 00:04:53,880
Speaker 2: ingrained in their community there. You know, they own apartment

90
00:04:53,880 --> 00:04:56,280
Speaker 2: buildings and stuff, but they're very much involved with their

91
00:04:56,320 --> 00:05:00,160
Speaker 2: sandwich shop. Same with Burbank. The owner their Mike, very

92
00:05:00,200 --> 00:05:02,560
Speaker 2: much ingrained in the community. So when you walk in,

93
00:05:02,600 --> 00:05:05,320
Speaker 2: it's like a family shop. And we're very fortunate to

94
00:05:05,320 --> 00:05:08,320
Speaker 2: have our franchise partners be able to take what Andrew

95
00:05:08,360 --> 00:05:11,280
Speaker 2: and I brought to California and extend that to everyone else.

96
00:05:11,480 --> 00:05:13,440
Speaker 2: You walk in, we don't give you a number, say hey,

97
00:05:13,600 --> 00:05:16,159
Speaker 2: number sixty nine, you're ready, We ask your name, you know,

98
00:05:16,240 --> 00:05:17,839
Speaker 2: And that's the way we want it. We want it

99
00:05:17,880 --> 00:05:20,560
Speaker 2: to be. When you walk in, it's like, you know, hey, hey,

100
00:05:20,680 --> 00:05:23,200
Speaker 2: hey Bill, Hey Tom, how's everything going? You know, And

101
00:05:23,240 --> 00:05:24,440
Speaker 2: that's what we try to bring here.

102
00:05:24,760 --> 00:05:27,680
Speaker 1: I usually get fat head, you the one to wait,

103
00:05:28,200 --> 00:05:32,520
Speaker 1: it's ready. But yeah, obviously the one here in Burbank

104
00:05:32,720 --> 00:05:34,680
Speaker 1: is the closest one to me and one that I've

105
00:05:34,720 --> 00:05:36,000
Speaker 1: eaten at probably the most.

106
00:05:36,160 --> 00:05:38,599
Speaker 2: Mike is a great owner there, does a phenomenal job

107
00:05:38,600 --> 00:05:41,680
Speaker 2: in the community. Everyone loves them, so it's really a

108
00:05:41,680 --> 00:05:42,640
Speaker 2: good combination.

109
00:05:42,839 --> 00:05:46,839
Speaker 1: That community note is important because you're taking something that

110
00:05:47,320 --> 00:05:50,560
Speaker 1: from one community that was very community driven, like the

111
00:05:50,680 --> 00:05:54,279
Speaker 1: cheese steak Philly, you're bringing it to another community. You

112
00:05:54,320 --> 00:05:56,760
Speaker 1: want the authenticity of where it came from in that

113
00:05:56,800 --> 00:06:00,599
Speaker 1: culture to be appreciated by the culture. So you have

114
00:06:00,640 --> 00:06:02,800
Speaker 1: to understand both where it came from and where it

115
00:06:02,920 --> 00:06:04,920
Speaker 1: is to get people to have exactly.

116
00:06:05,160 --> 00:06:08,039
Speaker 2: And one of the nice things about Los Angeles in

117
00:06:08,080 --> 00:06:11,520
Speaker 2: California in general is everyone's looking for authentic food, no

118
00:06:11,560 --> 00:06:14,160
Speaker 2: matter where it's from. So that's why when Andrew and

119
00:06:14,240 --> 00:06:16,840
Speaker 2: I decided to do this, we were like, no, we

120
00:06:16,880 --> 00:06:18,919
Speaker 2: can't cut corners. It has to be what has to be.

121
00:06:19,200 --> 00:06:22,720
Speaker 2: We're using rolls from Philadelphia, the cheese from Back East,

122
00:06:22,839 --> 00:06:25,080
Speaker 2: our steak is from Back East. We use our same

123
00:06:25,120 --> 00:06:28,599
Speaker 2: suppliers that I've used from day one. We don't change

124
00:06:28,640 --> 00:06:31,919
Speaker 2: the quality stays. We know prices of going up sometimes

125
00:06:32,040 --> 00:06:35,680
Speaker 2: with things, but guess what we did not change our product.

126
00:06:35,720 --> 00:06:38,039
Speaker 2: We kept it the same. We fought our vendors, we

127
00:06:38,160 --> 00:06:41,599
Speaker 2: kept prices very reasonable, and I think that's what helps

128
00:06:41,680 --> 00:06:44,159
Speaker 2: us sustain us here in California, is that we did

129
00:06:44,200 --> 00:06:45,440
Speaker 2: not diminish our quality.

130
00:06:45,960 --> 00:06:53,240
Speaker 1: That is absolutely key, and to me, that's value no cost.

131
00:06:53,880 --> 00:06:57,359
Speaker 1: No costs may go up, but if the value stays

132
00:06:57,560 --> 00:06:59,920
Speaker 1: exactly then you're golden. To me, that's all I care about.

133
00:07:00,600 --> 00:07:05,560
Speaker 1: Don't try and make me believe that it's the same sandwich.

134
00:07:05,640 --> 00:07:08,279
Speaker 1: If it's not the same sandwich exactly, you know, just

135
00:07:08,640 --> 00:07:12,800
Speaker 1: keep it the same, all understand the pricing and because

136
00:07:12,840 --> 00:07:13,640
Speaker 1: that's what I want.

137
00:07:13,720 --> 00:07:15,760
Speaker 2: Oh sure, and you'll know like when you come in, Hey, Neil,

138
00:07:15,760 --> 00:07:17,160
Speaker 2: how are you doing today? And you get the same

139
00:07:17,240 --> 00:07:19,880
Speaker 2: sandwich and every time it's great, and that's what you like.

140
00:07:20,600 --> 00:07:23,480
Speaker 2: And I think that's what makes our steak shop so

141
00:07:23,960 --> 00:07:26,280
Speaker 2: wonderful out here is that it is a neighborhood place

142
00:07:26,320 --> 00:07:28,440
Speaker 2: to go. You know, we try to get your name

143
00:07:28,480 --> 00:07:30,320
Speaker 2: and know it, and you know you're going to come

144
00:07:30,320 --> 00:07:32,760
Speaker 2: in and get an authentic Philadelphia cheese steak. Is seven

145
00:07:32,800 --> 00:07:35,040
Speaker 2: half of the fly three thousand miles. We have it

146
00:07:35,120 --> 00:07:35,720
Speaker 2: right out here.

147
00:07:36,720 --> 00:07:39,320
Speaker 1: Bob Levy is the voice you're hearing now, founder of

148
00:07:39,320 --> 00:07:42,560
Speaker 1: Philly's Best cheese Steaks, which I absolutely love. I've said

149
00:07:42,560 --> 00:07:45,240
Speaker 1: at a bazillion times on the air. It's a fantastic

150
00:07:45,320 --> 00:07:47,400
Speaker 1: cheese steak, and it's one of my go to when

151
00:07:47,440 --> 00:07:51,520
Speaker 1: I personally have had some bad cheese steaks before, I

152
00:07:51,520 --> 00:07:54,760
Speaker 1: think we all have. But the funny thing is all

153
00:07:54,800 --> 00:07:57,120
Speaker 1: you have to do is walk out and start talking.

154
00:07:57,160 --> 00:08:00,679
Speaker 1: They'll go, all right, it's authentic, I get it, all right, geez,

155
00:08:00,720 --> 00:08:02,880
Speaker 1: you sure you only go there five six times a year?

156
00:08:03,080 --> 00:08:06,280
Speaker 1: Or it sounds more like you live there and come

157
00:08:06,320 --> 00:08:07,880
Speaker 1: here on occasion pretty much.

158
00:08:07,920 --> 00:08:10,160
Speaker 2: I mean, most of our suppliers are back there, and

159
00:08:10,320 --> 00:08:12,640
Speaker 2: my wife comes from a big Italian family, so we

160
00:08:12,760 --> 00:08:14,840
Speaker 2: have to go back five six times a year. And

161
00:08:14,880 --> 00:08:16,880
Speaker 2: while we're there, we want to see what is the

162
00:08:16,960 --> 00:08:20,280
Speaker 2: new thing in Philadelphia and the surrounding area. And this

163
00:08:20,320 --> 00:08:23,360
Speaker 2: so happens to be the new staple cheese steak, and

164
00:08:23,400 --> 00:08:26,920
Speaker 2: we're so excited to bring it here with our enthusiasm,

165
00:08:27,040 --> 00:08:31,600
Speaker 2: and our franchise partners love it so and since we

166
00:08:31,720 --> 00:08:34,480
Speaker 2: rolled it out, the customers are really getting some good

167
00:08:34,480 --> 00:08:35,520
Speaker 2: feedback to us.

168
00:08:35,760 --> 00:08:39,120
Speaker 1: This is fantastic. Bob Bob Levy is with us, founder

169
00:08:39,200 --> 00:08:44,040
Speaker 1: of Philly's Best cheese Steaks. No pride issues there, right,

170
00:08:44,080 --> 00:08:45,840
Speaker 1: it's right in the name. We come back, We're going

171
00:08:45,880 --> 00:08:48,440
Speaker 1: to taste some of these goodies and talk more about

172
00:08:48,480 --> 00:08:50,920
Speaker 1: the ingredients and beyond on the Fork Report.

173
00:08:51,520 --> 00:08:54,520
Speaker 3: You're listening to The Fork Report with Nil Savedra on

174
00:08:54,640 --> 00:08:57,079
Speaker 3: demand from KFI AM six forty.

175
00:08:58,800 --> 00:09:02,280
Speaker 1: Happy Saturday to you Report on Neil Savedra, We're hanging

176
00:09:02,320 --> 00:09:04,960
Speaker 1: out talking Philly cheese steaks, of course with the man himself,

177
00:09:05,000 --> 00:09:08,880
Speaker 1: Bob Levy. He's the co founder of Philly's Best Cheese Steaks.

178
00:09:08,880 --> 00:09:11,320
Speaker 1: They have one right down the street from the studio

179
00:09:11,440 --> 00:09:14,320
Speaker 1: here in Burbank. And I'm a huge fan, always have been,

180
00:09:14,480 --> 00:09:18,040
Speaker 1: and not the only one, by the way here on KFI.

181
00:09:18,240 --> 00:09:23,040
Speaker 1: I know that our buddy Conway and like loves so

182
00:09:23,360 --> 00:09:25,920
Speaker 1: we've got the Cooper w right here.

183
00:09:26,120 --> 00:09:28,920
Speaker 2: Yet the Cooper with I had a new seeded roll

184
00:09:29,040 --> 00:09:30,160
Speaker 2: right from Philadelphia.

185
00:09:30,559 --> 00:09:34,960
Speaker 1: Oh man, look that's not that that is stunning. So

186
00:09:35,600 --> 00:09:38,280
Speaker 1: this is a newer not a fad, but it's a

187
00:09:38,320 --> 00:09:40,920
Speaker 1: newer part of the ongoing tradition of a Philly New

188
00:09:41,400 --> 00:09:42,000
Speaker 1: cheese steak.

189
00:09:42,320 --> 00:09:46,480
Speaker 2: Is the seeded is the new seeded role correct? I

190
00:09:46,480 --> 00:09:49,520
Speaker 2: would say about the last five to eight years that's

191
00:09:49,559 --> 00:09:55,040
Speaker 2: been coming out there in Philadelphia, and most of the

192
00:09:55,080 --> 00:09:59,080
Speaker 2: best of is now with a seated roll. It is

193
00:09:59,120 --> 00:10:04,120
Speaker 2: should be cutting hand and also so and also we

194
00:10:04,200 --> 00:10:06,720
Speaker 2: increase these steak size. We went from six ounces up

195
00:10:06,720 --> 00:10:07,560
Speaker 2: to eight ounces.

196
00:10:08,080 --> 00:10:10,559
Speaker 1: Wow. Yeah, this is a heavy beat. It is.

197
00:10:10,679 --> 00:10:12,480
Speaker 2: It's awesome. That's the way they are in Philly and

198
00:10:12,520 --> 00:10:15,480
Speaker 2: that's what we want to do here in California. Perfect,

199
00:10:15,520 --> 00:10:16,000
Speaker 2: doesn't it?

200
00:10:16,080 --> 00:10:20,840
Speaker 1: Just those onions. Everything comes together in that glorified on

201
00:10:20,960 --> 00:10:22,880
Speaker 1: that And it's another thing that I love going into

202
00:10:23,000 --> 00:10:25,719
Speaker 1: a Philly's best is to watch watching them make it

203
00:10:25,800 --> 00:10:26,360
Speaker 1: right there.

204
00:10:26,200 --> 00:10:27,800
Speaker 2: Everything's made in front of you. If if you want

205
00:10:27,840 --> 00:10:30,440
Speaker 2: something special, if you like to have like sliced hot

206
00:10:30,559 --> 00:10:32,880
Speaker 2: cherry peppers mixed in, just to ask them, they'll do that,

207
00:10:33,960 --> 00:10:35,720
Speaker 2: so you could have it a special way. You feel

208
00:10:35,760 --> 00:10:37,600
Speaker 2: like you want to add a little mayonnaise to it,

209
00:10:37,640 --> 00:10:41,720
Speaker 2: you can. But right there is the traditional Cooper classic

210
00:10:41,800 --> 00:10:45,600
Speaker 2: cheese steak and that's with Cooper cheese grilled onions mixed

211
00:10:45,640 --> 00:10:47,920
Speaker 2: in on our famous seeded roll.

212
00:10:48,480 --> 00:10:51,000
Speaker 1: Oh man, that is great.

213
00:10:51,320 --> 00:10:52,520
Speaker 2: Isn't that great?

214
00:10:53,960 --> 00:10:56,440
Speaker 1: Okay? All those great flavors that you want in a

215
00:10:56,520 --> 00:11:02,120
Speaker 1: cheese steak. The caramelized you know, mayard reaction on that

216
00:11:02,200 --> 00:11:07,520
Speaker 1: meat and then that those caramelized onions. That cheese is spectacular.

217
00:11:07,679 --> 00:11:13,600
Speaker 1: It is just a little bit more pronounced than I remember, yes,

218
00:11:14,040 --> 00:11:18,920
Speaker 1: and uh, the nuttiness that comes from the seated top

219
00:11:20,160 --> 00:11:23,040
Speaker 1: just gives a little hint of that extra nuttiness flavor

220
00:11:23,080 --> 00:11:25,480
Speaker 1: that and a little more toothsome.

221
00:11:25,280 --> 00:11:28,280
Speaker 2: Well, yeah, the role definitely has some more you know,

222
00:11:28,800 --> 00:11:31,720
Speaker 2: substance to it. Yeah, that's what's great. It's very hearty.

223
00:11:32,320 --> 00:11:36,320
Speaker 2: Wait until you try our Cooper classic Italian HOGI. That's

224
00:11:36,320 --> 00:11:39,560
Speaker 2: gonna blow your mind. If you like cold sandwiches, that's

225
00:11:39,559 --> 00:11:40,240
Speaker 2: really something.

226
00:11:40,880 --> 00:11:43,280
Speaker 1: And you know, you know, as it's had a little

227
00:11:43,360 --> 00:11:46,840
Speaker 1: nipping air lately, a little that's perfect. Sandwich is perfect.

228
00:11:46,840 --> 00:11:48,680
Speaker 1: It's got a great bite, You've got the corn meal

229
00:11:48,760 --> 00:11:51,320
Speaker 1: on the bottom that you know, all that stuff comes together.

230
00:11:51,520 --> 00:11:55,840
Speaker 2: It's it's a pomen we're very very little baby, right.

231
00:11:55,880 --> 00:11:58,360
Speaker 2: Oh yeah, we're so excited to bring this out here.

232
00:11:58,559 --> 00:11:58,959
Speaker 1: Uh.

233
00:11:59,200 --> 00:12:01,280
Speaker 2: You know, it took us a while to do, and

234
00:12:01,400 --> 00:12:03,480
Speaker 2: we kept going back to Philly like we have to

235
00:12:03,480 --> 00:12:06,240
Speaker 2: bring this role out here along with this cheese. And

236
00:12:06,320 --> 00:12:08,280
Speaker 2: it was not an easy task, I got to tell you,

237
00:12:09,160 --> 00:12:12,120
Speaker 2: but we were able to secure it. You know, you

238
00:12:12,160 --> 00:12:14,760
Speaker 2: have to get with the vendors because there's certain ways

239
00:12:14,800 --> 00:12:17,400
Speaker 2: you could buy the product. And we went directly to

240
00:12:17,440 --> 00:12:19,840
Speaker 2: the vendor and you know, we want to bring it

241
00:12:19,880 --> 00:12:23,240
Speaker 2: out here, and so it wasn't something that happened overnight.

242
00:12:23,480 --> 00:12:25,520
Speaker 2: They got to be able to make the product to

243
00:12:25,559 --> 00:12:27,520
Speaker 2: make sure we can get it out here the way

244
00:12:27,559 --> 00:12:31,280
Speaker 2: we needed it, and we were able to do it.

245
00:12:31,400 --> 00:12:33,760
Speaker 2: So it took some trying here and there, but we're

246
00:12:34,120 --> 00:12:34,679
Speaker 2: sure it.

247
00:12:34,720 --> 00:12:35,679
Speaker 1: How's business been?

248
00:12:35,880 --> 00:12:38,560
Speaker 2: This has been okay, especially with the new seated roll

249
00:12:38,600 --> 00:12:42,199
Speaker 2: starting to launch. You know, you know January is, as

250
00:12:42,240 --> 00:12:44,120
Speaker 2: you know, generally a little bit slower, but I think

251
00:12:44,200 --> 00:12:47,040
Speaker 2: people are excited about this sandwich. They want to come

252
00:12:47,040 --> 00:12:50,000
Speaker 2: in and try it, and we're very excited.

253
00:12:50,559 --> 00:12:54,559
Speaker 1: I mean the warm, warm sandwich that cheese steak on

254
00:12:54,760 --> 00:12:58,840
Speaker 1: a cold you know, it's been cold for Socow.

255
00:12:58,679 --> 00:12:59,960
Speaker 2: And this is the perfect saying.

256
00:13:00,040 --> 00:13:02,240
Speaker 1: Yes that it may not be the same as being

257
00:13:02,280 --> 00:13:04,640
Speaker 1: in Philly, but it gets cold here.

258
00:13:04,720 --> 00:13:08,760
Speaker 2: Well you know, Philly cheese steaks are sought all over, right,

259
00:13:08,920 --> 00:13:12,280
Speaker 2: but there's so many not so authentic ones out there,

260
00:13:12,320 --> 00:13:15,560
Speaker 2: and we are very proudly to bring this to Southern California.

261
00:13:15,960 --> 00:13:18,600
Speaker 2: As you know, we we believe we are the best

262
00:13:18,640 --> 00:13:21,920
Speaker 2: cheese steak in Southern California, especially with this new version.

263
00:13:22,240 --> 00:13:24,640
Speaker 2: We definitely think that now we know we are.

264
00:13:24,760 --> 00:13:26,959
Speaker 1: I love that pride. You got to have it, thank you,

265
00:13:26,960 --> 00:13:31,120
Speaker 1: you know, because there's when you hear Philly's cheese steak,

266
00:13:31,440 --> 00:13:34,160
Speaker 1: there's a promise made, yes, when you hear those words.

267
00:13:34,760 --> 00:13:37,320
Speaker 1: And we were talking about this during the break, but

268
00:13:37,559 --> 00:13:40,679
Speaker 1: so many times that promise has not been fulfilled. When

269
00:13:40,720 --> 00:13:42,240
Speaker 1: I've had a cheese steak. Oh yeah, you know what

270
00:13:42,600 --> 00:13:43,240
Speaker 1: in Philly too?

271
00:13:43,280 --> 00:13:45,719
Speaker 2: Oh sure it is. And when we first opened our

272
00:13:45,760 --> 00:13:49,439
Speaker 2: Fountain Valley store, I would literally have family members sit

273
00:13:49,520 --> 00:13:52,120
Speaker 2: in a car. They'll send one person in and they'll,

274
00:13:52,440 --> 00:13:54,240
Speaker 2: you know, say, you're the rest of the family coming.

275
00:13:54,320 --> 00:13:56,520
Speaker 2: Oh no, I'm here to try it first. And because

276
00:13:56,720 --> 00:13:58,760
Speaker 2: we're not spending all this money and it's not going

277
00:13:58,800 --> 00:14:01,280
Speaker 2: to be good. So literally I remember that you sitting there.

278
00:14:01,400 --> 00:14:03,120
Speaker 2: They take one bite and you know you don't have

279
00:14:03,160 --> 00:14:05,679
Speaker 2: to swallow it. You know, that's an authentic cheese, and

280
00:14:05,720 --> 00:14:07,680
Speaker 2: then you see and wave everyone else. So the whole

281
00:14:07,679 --> 00:14:10,480
Speaker 2: car load will come in. And you know, I take

282
00:14:10,520 --> 00:14:12,920
Speaker 2: pride in that because when someone says I'm from Philly,

283
00:14:13,040 --> 00:14:15,040
Speaker 2: my question, my answer to them is, I'm going to

284
00:14:15,080 --> 00:14:17,839
Speaker 2: find out where you're from in Philly. Okay, I'll see

285
00:14:17,880 --> 00:14:20,080
Speaker 2: if you're from Philly because I know how authentic this

286
00:14:20,160 --> 00:14:22,680
Speaker 2: product is. Wow, you know, because you know people think, well,

287
00:14:22,680 --> 00:14:25,440
Speaker 2: it automatically comes with peppers or this, and that it doesn't.

288
00:14:25,520 --> 00:14:28,320
Speaker 2: An authentic cheese steak is a cheese steak. Okay. Now

289
00:14:28,360 --> 00:14:30,280
Speaker 2: we do have different versions. If you want to add

290
00:14:30,280 --> 00:14:32,880
Speaker 2: sweet peppers to it, you can or mushrooms and our

291
00:14:32,920 --> 00:14:35,160
Speaker 2: sweet peppers come from the East Coast as well, like

292
00:14:35,280 --> 00:14:39,520
Speaker 2: everything we sell. But traditionally that is a cheese steak,

293
00:14:40,040 --> 00:14:42,040
Speaker 2: you know. And people, oh, it just comes with provolooned

294
00:14:42,080 --> 00:14:44,600
Speaker 2: cheese or or whiz not anymore.

295
00:14:44,880 --> 00:14:48,520
Speaker 1: This is it, yeah, because it's it's a growing tradition

296
00:14:49,280 --> 00:14:52,640
Speaker 1: and culture like any other it is culture or tradition.

297
00:14:52,720 --> 00:14:55,720
Speaker 2: You know what exactly. And it's just like Philadelphia people.

298
00:14:56,120 --> 00:14:58,800
Speaker 2: We love our Philadelphia Eagles and you know, go birds,

299
00:14:58,800 --> 00:15:01,480
Speaker 2: and you got to have a cheese steak for tomorrow, right, uh.

300
00:15:01,720 --> 00:15:03,680
Speaker 2: You know, it's it's tradition and that's real.

301
00:15:04,360 --> 00:15:06,600
Speaker 1: Bring to remember the pork roll for me. I do

302
00:15:06,760 --> 00:15:10,120
Speaker 1: love a good pork roll, brother, I really do. Or

303
00:15:10,160 --> 00:15:11,280
Speaker 1: a Taylor's.

304
00:15:10,960 --> 00:15:13,840
Speaker 2: Taylorham or where you're from.

305
00:15:13,960 --> 00:15:16,160
Speaker 1: Where you are from, but that's great and the tasty

306
00:15:16,200 --> 00:15:21,600
Speaker 1: cakes and hers chips and everything, the genuine Hanks. It

307
00:15:21,800 --> 00:15:26,640
Speaker 1: just it really it sets you in that headspace to

308
00:15:27,040 --> 00:15:29,680
Speaker 1: enjoy an authentic cheese steak.

309
00:15:30,000 --> 00:15:31,560
Speaker 2: It does. And I got to tell you when I'm

310
00:15:31,560 --> 00:15:33,440
Speaker 2: in the steak shops and even my with Andrew, when

311
00:15:33,440 --> 00:15:36,400
Speaker 2: we're in there, when we start talking to people, it's great.

312
00:15:36,440 --> 00:15:38,960
Speaker 2: You know, all of a sudden, so where are you from?

313
00:15:39,000 --> 00:15:41,600
Speaker 2: And like, well, we're from South Area, well where And

314
00:15:41,640 --> 00:15:45,200
Speaker 2: they'll say something like, uh, you know, I'm from Circlarville.

315
00:15:45,320 --> 00:15:48,200
Speaker 2: Oh are you kidding me? I always from Washington Township

316
00:15:48,280 --> 00:15:48,880
Speaker 2: right next door.

317
00:15:49,040 --> 00:15:49,720
Speaker 3: They're like no, what.

318
00:15:50,320 --> 00:15:53,480
Speaker 2: So it's nice that that happens because since we go

319
00:15:53,600 --> 00:15:56,240
Speaker 2: back so much and that's where we're from, when people

320
00:15:56,280 --> 00:15:59,320
Speaker 2: say I'm from this neighborhood or that neighborhood, we know

321
00:15:59,360 --> 00:16:02,200
Speaker 2: those neighborhoods and we could talk about those neighborhoods and

322
00:16:02,600 --> 00:16:05,320
Speaker 2: that's what brings. And then you'll see people standing next

323
00:16:05,320 --> 00:16:07,880
Speaker 2: to them who aren't from the East Coast and they're

324
00:16:08,360 --> 00:16:10,080
Speaker 2: they're like, wow, this is such a great thing to

325
00:16:10,120 --> 00:16:10,560
Speaker 2: listen to.

326
00:16:11,120 --> 00:16:14,800
Speaker 1: Yeah, because in southern California, if you're anywhere and someone

327
00:16:14,800 --> 00:16:17,960
Speaker 1: says where you're from, you go la, yeah, exactly. You

328
00:16:18,000 --> 00:16:20,360
Speaker 1: don't say your area. You know, you go, I'm from

329
00:16:20,480 --> 00:16:22,840
Speaker 1: LA exactly. I mean even San Diego people say I'm

330
00:16:22,840 --> 00:16:25,840
Speaker 1: from LA. I'm kidding a kid. I don't want your emails.

331
00:16:26,200 --> 00:16:28,520
Speaker 1: But it's kind of a like no one says they're

332
00:16:28,560 --> 00:16:31,880
Speaker 1: specific where they're from, the same way it is. I

333
00:16:31,920 --> 00:16:32,240
Speaker 1: love that.

334
00:16:32,400 --> 00:16:34,640
Speaker 2: It's exciting when people come in and we've talked to

335
00:16:34,720 --> 00:16:36,760
Speaker 2: about you know, where they are from, or what high

336
00:16:36,760 --> 00:16:38,920
Speaker 2: school they went to, what grade school? You know, we

337
00:16:39,040 --> 00:16:40,800
Speaker 2: all know, and it's great.

338
00:16:40,680 --> 00:16:43,880
Speaker 1: That's cool. Bob Levy has been with us, co founder

339
00:16:43,920 --> 00:16:46,560
Speaker 1: of Philly's Best Cheese Steaks. I've been trying to get

340
00:16:46,640 --> 00:16:50,240
Speaker 1: them in partnership to bring in the new year because

341
00:16:50,320 --> 00:16:54,640
Speaker 1: we just love they They're beloved here in our building.

342
00:16:54,720 --> 00:16:56,600
Speaker 1: You know, we've got one right down the street. But

343
00:16:56,840 --> 00:16:59,680
Speaker 1: you're always a great guest, and you're always lively and

344
00:16:59,680 --> 00:17:02,560
Speaker 1: impact by what you do. And there's nothing better to

345
00:17:02,600 --> 00:17:04,480
Speaker 1: me than that. Thanks well, coming on.

346
00:17:04,480 --> 00:17:06,760
Speaker 2: Thank you so much, Thank you for the invitation. I'd

347
00:17:06,840 --> 00:17:10,159
Speaker 2: love to come back again and again. I really appreciate

348
00:17:10,240 --> 00:17:13,919
Speaker 2: your excitement about it, and we're happy.

349
00:17:13,680 --> 00:17:14,040
Speaker 1: To be here.

350
00:17:14,119 --> 00:17:14,880
Speaker 2: Thank you so much.

351
00:17:14,960 --> 00:17:18,040
Speaker 1: No my pleasure. You're welcome here anytime. Food is always

352
00:17:18,040 --> 00:17:21,760
Speaker 1: spectacular in your your generosity for what you brought for

353
00:17:21,800 --> 00:17:23,240
Speaker 1: the crew is always spectacular.

354
00:17:23,280 --> 00:17:24,880
Speaker 2: Our pleasure anytime, Thanks my friend.

355
00:17:24,960 --> 00:17:26,960
Speaker 1: All right, thank you, Moore to come go nowhere.

356
00:17:27,680 --> 00:17:30,679
Speaker 3: You're listening to The Fork Report with Nil Savedra on

357
00:17:30,800 --> 00:17:33,000
Speaker 3: demand from KFI AM six.

358
00:17:32,960 --> 00:17:38,800
Speaker 1: Forty KFI AM six forty live everywhere on the iHeartRadio app.

359
00:17:39,600 --> 00:17:41,840
Speaker 1: Neil Savadri here with the Fork Report. How are you

360
00:17:42,000 --> 00:17:47,200
Speaker 1: happy Saturday? To you? We celebrate food here a little

361
00:17:47,240 --> 00:17:49,280
Speaker 1: too much. Right now. I got to tell you something.

362
00:17:50,480 --> 00:17:55,840
Speaker 1: I'm usually pretty good and you know, you nibble, you taste,

363
00:17:56,600 --> 00:18:00,480
Speaker 1: but there's some things that just is so hard to

364
00:18:00,520 --> 00:18:04,640
Speaker 1: put down, and a good Philly cheese steak is one

365
00:18:04,680 --> 00:18:11,199
Speaker 1: of them. We just had Philly's Best in here, and man,

366
00:18:13,119 --> 00:18:14,840
Speaker 1: not only I mean not only is it great to

367
00:18:14,880 --> 00:18:18,440
Speaker 1: see Bob. Bob Levy is the co founder of Philly's

368
00:18:18,440 --> 00:18:20,320
Speaker 1: Best Cheese Steaks and he's just a great guy and

369
00:18:20,359 --> 00:18:24,560
Speaker 1: he's so impassioned by his food. And you will never

370
00:18:24,680 --> 00:18:30,080
Speaker 1: eat bad food from somebody who's excited about it, somebody

371
00:18:30,080 --> 00:18:35,119
Speaker 1: who watches you eat it. They want you to, you know,

372
00:18:35,240 --> 00:18:39,320
Speaker 1: experience it the way they they're excited to bring this

373
00:18:39,560 --> 00:18:42,520
Speaker 1: to California and have it here, and I tell you,

374
00:18:42,560 --> 00:18:45,600
Speaker 1: it's just great. So I've been pounding because it's it's

375
00:18:45,640 --> 00:18:51,159
Speaker 1: just it became warm red to go, yummy, yummy for

376
00:18:51,240 --> 00:18:53,920
Speaker 1: your tummy. And even though the sun's out there, it's

377
00:18:53,960 --> 00:18:58,919
Speaker 1: a little crisp, it's been a little crisp lately. You, Kayla,

378
00:18:58,920 --> 00:19:02,400
Speaker 1: are from the East Coat. How long before you became

379
00:19:02,840 --> 00:19:06,440
Speaker 1: used to soak out weather and now you go when

380
00:19:06,440 --> 00:19:08,240
Speaker 1: it's seventy you go, it's chilly out.

381
00:19:08,480 --> 00:19:10,399
Speaker 4: Yeah, I'm not used to East Coast anymore. I went

382
00:19:10,400 --> 00:19:12,240
Speaker 4: home for Christmas, as you know, and I was chilled

383
00:19:12,240 --> 00:19:14,080
Speaker 4: to the bones. I'm like, how could I live like

384
00:19:14,160 --> 00:19:16,560
Speaker 4: this for you know, X amount of years before I

385
00:19:16,600 --> 00:19:17,120
Speaker 4: moved to La.

386
00:19:17,200 --> 00:19:18,800
Speaker 2: I'm no longer used to that weather at all.

387
00:19:18,920 --> 00:19:20,720
Speaker 1: It's weird. Huh, it's so weird.

388
00:19:21,040 --> 00:19:21,639
Speaker 2: It's so weird.

389
00:19:21,880 --> 00:19:24,200
Speaker 4: But it took a second to get used to the

390
00:19:24,240 --> 00:19:26,440
Speaker 4: weather here, because the weather is amazing, But it actually

391
00:19:26,440 --> 00:19:28,800
Speaker 4: took me a while to adjust to the food. So

392
00:19:30,200 --> 00:19:31,679
Speaker 4: the food took some time to grow on me. So

393
00:19:31,720 --> 00:19:33,960
Speaker 4: this Philly cheese steak and him bringing the East Coast

394
00:19:33,960 --> 00:19:36,920
Speaker 4: to the West is just genuinely what's need.

395
00:19:37,040 --> 00:19:42,480
Speaker 1: The tasty cakes and the hers potato chips, all those things.

396
00:19:42,560 --> 00:19:44,560
Speaker 4: I'm very used to West Coast food at this point,

397
00:19:44,600 --> 00:19:46,720
Speaker 4: but this East Coast it's always going to have a

398
00:19:46,720 --> 00:19:48,800
Speaker 4: special place. Like the food is hugging my heart as

399
00:19:48,800 --> 00:19:50,280
Speaker 4: I take each and every bite.

400
00:19:50,680 --> 00:19:54,120
Speaker 1: So good. Yeah, my heart probably has been affected by

401
00:19:54,119 --> 00:19:58,119
Speaker 1: food too, maybe differently, we'll see, I hope not that

402
00:19:58,240 --> 00:20:02,240
Speaker 1: we could say one of those things about flavor. We're

403
00:20:02,280 --> 00:20:08,040
Speaker 1: you know, talking about authenticity in food and the culture

404
00:20:08,080 --> 00:20:10,360
Speaker 1: and the things that you breed bring. Now that can

405
00:20:10,400 --> 00:20:12,679
Speaker 1: mean all kinds of things because things change. So we

406
00:20:12,760 --> 00:20:16,520
Speaker 1: talked about having a seated role is a little different

407
00:20:16,640 --> 00:20:19,080
Speaker 1: for a Philly cheese stick, but that's what's going on

408
00:20:19,160 --> 00:20:23,520
Speaker 1: in Philly right now. That's the experimentation or the authenticity

409
00:20:23,560 --> 00:20:27,280
Speaker 1: as it grows. Well, there's one place. And one of

410
00:20:27,280 --> 00:20:34,240
Speaker 1: the things about fast food usually is the specific flavors

411
00:20:35,520 --> 00:20:40,280
Speaker 1: and the consistency. And consistency we've talked about this on

412
00:20:40,320 --> 00:20:43,399
Speaker 1: the program before is one of the hardest things to

413
00:20:43,560 --> 00:20:50,040
Speaker 1: capture in mass, right so to scale and be consistent

414
00:20:50,160 --> 00:20:52,160
Speaker 1: is hard, and it's one of the things that change

415
00:20:52,280 --> 00:20:58,280
Speaker 1: or fast food places do best. However, there's a lot

416
00:20:58,280 --> 00:21:01,280
Speaker 1: of concern right now in food Beasts did a story

417
00:21:01,320 --> 00:21:06,200
Speaker 1: on this about Panda Express changing its orange chicken flavor

418
00:21:07,080 --> 00:21:10,000
Speaker 1: and some are saying this flavor just isn't the same,

419
00:21:10,200 --> 00:21:14,479
Speaker 1: And there's a lot of controversy about this because people

420
00:21:14,720 --> 00:21:17,760
Speaker 1: like their flavors to be what they expect when they

421
00:21:17,760 --> 00:21:21,120
Speaker 1: go to these places. That's why they return. And orange chicken,

422
00:21:21,160 --> 00:21:24,160
Speaker 1: let's be honest, when it comes to Panda Express, that's

423
00:21:24,440 --> 00:21:27,840
Speaker 1: one of the jams there that brings everybody. That's one

424
00:21:27,880 --> 00:21:31,920
Speaker 1: of the they did the burrito for a small time

425
00:21:31,960 --> 00:21:36,399
Speaker 1: where they did the orange chicken burrito. I can't remember

426
00:21:36,400 --> 00:21:39,800
Speaker 1: what the reason was. Maybe it's just one of those

427
00:21:39,800 --> 00:21:43,320
Speaker 1: things to get people in the door, or it might

428
00:21:43,320 --> 00:21:47,680
Speaker 1: have started as somebody somebody putting it together themselves and saying,

429
00:21:47,680 --> 00:21:48,960
Speaker 1: you got to try this, and you go and you

430
00:21:49,080 --> 00:21:50,960
Speaker 1: order a few things, and you bring a turkey or

431
00:21:51,000 --> 00:21:53,520
Speaker 1: whatever it is. Food. People do what they have to

432
00:21:53,520 --> 00:21:56,280
Speaker 1: do to get it done. So one person who works

433
00:21:56,320 --> 00:21:59,480
Speaker 1: at a location says that they were testing a new

434
00:21:59,560 --> 00:22:01,639
Speaker 1: sauce and the thing is, and I didn't even know

435
00:22:01,680 --> 00:22:06,040
Speaker 1: this before, that orange chicken sauce was made in house.

436
00:22:08,080 --> 00:22:11,240
Speaker 1: And so the conversation is going towards the fact that

437
00:22:11,760 --> 00:22:16,639
Speaker 1: maybe if you've gone to a Panda Express and you go,

438
00:22:16,720 --> 00:22:20,520
Speaker 1: you know what, their orange chicken does not taste the

439
00:22:20,560 --> 00:22:23,480
Speaker 1: same to me. Some are saying it's more sour than

440
00:22:23,480 --> 00:22:26,359
Speaker 1: it was before. Now I think of it as having

441
00:22:26,400 --> 00:22:29,080
Speaker 1: that you know, that's that kind of sweetness that comes

442
00:22:29,480 --> 00:22:33,600
Speaker 1: and then a little peppery ness at the end. But

443
00:22:34,480 --> 00:22:36,920
Speaker 1: some are saying, hey, this is not the same thing.

444
00:22:37,080 --> 00:22:40,320
Speaker 1: And some are saying that they have the inside scoop,

445
00:22:40,760 --> 00:22:42,920
Speaker 1: and the inside scoop is that it's coming from a

446
00:22:42,960 --> 00:22:46,520
Speaker 1: container now like they they they're not going to be

447
00:22:46,520 --> 00:22:48,919
Speaker 1: making it in house anymore. That it's going to be

448
00:22:48,920 --> 00:22:52,240
Speaker 1: coming from a container. Now, that's fine if you can,

449
00:22:53,000 --> 00:22:58,000
Speaker 1: you can keep that consistency of the original flavor. But

450
00:22:58,160 --> 00:23:02,320
Speaker 1: we'll have to see because people are there, People are

451
00:23:02,320 --> 00:23:05,040
Speaker 1: going to TikTok and to Instagram and saying, hey, this

452
00:23:05,200 --> 00:23:07,800
Speaker 1: is just not the same and this is the reason

453
00:23:07,800 --> 00:23:10,639
Speaker 1: why I came here. Who knows, but as far as

454
00:23:10,680 --> 00:23:13,600
Speaker 1: I know, at this point, no one officially at Penda

455
00:23:13,640 --> 00:23:15,760
Speaker 1: Express has come out and said whether this is true

456
00:23:15,840 --> 00:23:20,880
Speaker 1: or not. So if you think that it's changed, hit

457
00:23:20,960 --> 00:23:24,040
Speaker 1: us up on the talkback. You can go in the

458
00:23:24,119 --> 00:23:27,520
Speaker 1: iHeartRadio app. You'll see the little red button with the

459
00:23:27,640 --> 00:23:30,199
Speaker 1: white microphone icon on it and just hit us up.

460
00:23:30,280 --> 00:23:32,399
Speaker 1: You just press that and you have about thirty seconds.

461
00:23:32,880 --> 00:23:36,240
Speaker 1: You can ask anything or tell us anything there as

462
00:23:36,320 --> 00:23:38,359
Speaker 1: long as we're on the air, then it comes directly

463
00:23:38,400 --> 00:23:38,919
Speaker 1: to us.

464
00:23:39,640 --> 00:23:42,679
Speaker 3: You're listening to The Fork Report with Nil Savedra on

465
00:23:42,760 --> 00:23:47,440
Speaker 3: demand from KFI AM six forty.

466
00:23:47,520 --> 00:23:52,800
Speaker 1: Good afternoon, Good after noon to you on this beautiful

467
00:23:52,880 --> 00:23:57,840
Speaker 1: Saturday in southern California. I am your friendly neighborhood Fork

468
00:23:57,880 --> 00:24:00,480
Speaker 1: reporter Neil Savadra. How do you do? Thanks for hanging

469
00:24:00,520 --> 00:24:04,560
Speaker 1: out with the Folk Report. We just celebrate food and

470
00:24:05,200 --> 00:24:09,280
Speaker 1: you know, enjoy ourselves. There's a lot of heavy news, brother.

471
00:24:09,680 --> 00:24:11,920
Speaker 1: I know that, I know there's a lot going on.

472
00:24:12,920 --> 00:24:16,600
Speaker 1: It's not just celebrating Mario's thirty third birthday tomorrow or

473
00:24:16,640 --> 00:24:19,399
Speaker 1: my mom's eighty eight the birthday tomorrow. I mean, there's

474
00:24:20,119 --> 00:24:23,960
Speaker 1: stuff going on in this world and we're not ignorant

475
00:24:24,000 --> 00:24:29,880
Speaker 1: of that. But we choose to make this a sanctuary, hopefully,

476
00:24:29,880 --> 00:24:33,680
Speaker 1: a place where you can come and enjoy yourself and relax.

477
00:24:33,880 --> 00:24:39,880
Speaker 1: A life continues to go on, even in the midst

478
00:24:39,960 --> 00:24:45,159
Speaker 1: of life itself, which has bumps and sharp edges. But

479
00:24:45,200 --> 00:24:47,440
Speaker 1: we just celebrate food, hang out things that we love,

480
00:24:48,240 --> 00:24:50,560
Speaker 1: talk about them, talk to interesting people in the food

481
00:24:50,600 --> 00:24:54,080
Speaker 1: industry and beyond, and I'm happy to do it with

482
00:24:54,160 --> 00:24:56,840
Speaker 1: you every Saturday for three hours. Oh this is some

483
00:24:56,920 --> 00:25:00,119
Speaker 1: sad news that just came over with the in the

484
00:25:00,240 --> 00:25:05,520
Speaker 1: last fifteen to twenty minutes, Grateful Dead founding member has

485
00:25:05,600 --> 00:25:11,000
Speaker 1: passed away. Bob Weird died at the age of seventy eight.

486
00:25:12,080 --> 00:25:22,480
Speaker 1: Was the guitarist there, but obviously a person who defined

487
00:25:23,800 --> 00:25:26,800
Speaker 1: a generation and continued on beyond that. And the work

488
00:25:26,840 --> 00:25:32,240
Speaker 1: that they have done with such a massive following and

489
00:25:32,560 --> 00:25:37,359
Speaker 1: a specific sound and energy to them. So we tip

490
00:25:37,400 --> 00:25:42,280
Speaker 1: our hat there and we get back into food focus.

491
00:25:42,880 --> 00:25:48,119
Speaker 1: A lot of new laws for twenty twenty six that

492
00:25:48,240 --> 00:25:51,439
Speaker 1: come out this every year this happens, but it happens

493
00:25:51,440 --> 00:25:54,600
Speaker 1: in the food world as well. Some of that is

494
00:25:54,640 --> 00:25:59,000
Speaker 1: the plastic bag band. I hate this stuff. I just

495
00:25:59,080 --> 00:26:02,160
Speaker 1: can't stand it. I know, yes, we have to love

496
00:26:02,200 --> 00:26:05,520
Speaker 1: the earth and we have to protect it and be

497
00:26:05,600 --> 00:26:09,520
Speaker 1: good stewards of it. I believe in all of that. However,

498
00:26:09,720 --> 00:26:14,520
Speaker 1: I think that going back and forth is just ridiculous

499
00:26:14,520 --> 00:26:17,480
Speaker 1: and it's become a money grab. It really is. The

500
00:26:17,520 --> 00:26:22,240
Speaker 1: minute they made us start paying the ten cents. There

501
00:26:22,280 --> 00:26:26,959
Speaker 1: was supposed to be you know, like punitive sort of

502
00:26:27,000 --> 00:26:30,720
Speaker 1: where it's like, well, hopefully you won't buy a bag,

503
00:26:30,760 --> 00:26:32,880
Speaker 1: you'll bring your bag next time. And then we hear

504
00:26:32,920 --> 00:26:37,240
Speaker 1: about people of not you know, I don't know, washing

505
00:26:37,960 --> 00:26:42,359
Speaker 1: their reusable bags properly, and that became a problem. And

506
00:26:42,400 --> 00:26:46,320
Speaker 1: then we also had the brilliant idea is instead of

507
00:26:46,400 --> 00:26:51,040
Speaker 1: using the thin bags, let's make them thicker. And then

508
00:26:51,080 --> 00:26:54,520
Speaker 1: when we did that, people didn't reuse them, so now

509
00:26:54,560 --> 00:26:59,399
Speaker 1: we had like triple or quadruple the waste. So I

510
00:26:59,520 --> 00:27:01,159
Speaker 1: just think a lot of these things are done on

511
00:27:01,200 --> 00:27:03,800
Speaker 1: emotion rather than intellect, and then we end up having

512
00:27:03,880 --> 00:27:06,120
Speaker 1: to battle them back and forth. So now they're going

513
00:27:06,200 --> 00:27:09,160
Speaker 1: back to the paper. And if you remember, they made

514
00:27:09,240 --> 00:27:11,639
Speaker 1: us stop using paper at one point because we were

515
00:27:11,720 --> 00:27:16,800
Speaker 1: killing all the trees. And it just I'm sorry. Unless

516
00:27:17,040 --> 00:27:22,000
Speaker 1: we all do the infamous exit bag that John Cobelt

517
00:27:22,040 --> 00:27:25,000
Speaker 1: talks about all the time and just leave this planet alone,

518
00:27:26,400 --> 00:27:27,959
Speaker 1: we're going to have an effect on it, just as

519
00:27:28,000 --> 00:27:31,400
Speaker 1: the planet has an effect on us. And I think

520
00:27:32,720 --> 00:27:36,639
Speaker 1: I'm a fan of conservation. I get it, you have

521
00:27:36,680 --> 00:27:39,240
Speaker 1: to be reasonable, but innovation, I think is going to

522
00:27:39,240 --> 00:27:41,479
Speaker 1: be the key to this. We keep going back and

523
00:27:41,520 --> 00:27:46,120
Speaker 1: forth because you can't you can't catch the wind. It's

524
00:27:46,160 --> 00:27:48,359
Speaker 1: a natural phenomenon. This stuff is going to take place.

525
00:27:48,400 --> 00:27:51,680
Speaker 1: We are going to use natural resources, be as reasonable

526
00:27:51,720 --> 00:27:55,280
Speaker 1: as you can, be as conservative as you can, whatever

527
00:27:55,320 --> 00:27:57,960
Speaker 1: it might be. But you know, people are still going

528
00:27:58,000 --> 00:28:00,359
Speaker 1: to drive cars, They're still going to want to get

529
00:28:00,359 --> 00:28:02,919
Speaker 1: from point A to point B. They're still going to

530
00:28:02,960 --> 00:28:06,119
Speaker 1: be doing these things. And you know what, I know.

531
00:28:06,200 --> 00:28:08,840
Speaker 1: We keep saying that the the planet's dying and we're

532
00:28:08,880 --> 00:28:12,040
Speaker 1: killing the planet. The planet's going to be fine. It's

533
00:28:12,080 --> 00:28:16,480
Speaker 1: going to be absolutely fine. We may be dead, but

534
00:28:16,560 --> 00:28:20,800
Speaker 1: the planet will be fine as it has uh forever

535
00:28:20,880 --> 00:28:23,760
Speaker 1: and ever and m or amen just has. It's been

536
00:28:23,800 --> 00:28:26,880
Speaker 1: through tons of things long before we ever were here.

537
00:28:27,520 --> 00:28:31,040
Speaker 1: It's been through things. So it's going to continue to

538
00:28:31,040 --> 00:28:35,240
Speaker 1: go through things because the living breathing entity and it

539
00:28:35,280 --> 00:28:40,360
Speaker 1: will have issues, but it's going to outlive us. So

540
00:28:40,520 --> 00:28:42,520
Speaker 1: everybody says you've got to save the planet, the planet's

541
00:28:42,560 --> 00:28:44,960
Speaker 1: going to be fine. Now if you want to say

542
00:28:45,040 --> 00:28:47,920
Speaker 1: you're gonna want to save humans, nah, that's something different.

543
00:28:48,920 --> 00:28:51,640
Speaker 1: Animals will find a way, not maybe the same way

544
00:28:51,680 --> 00:28:59,640
Speaker 1: you think, but they have you know, crocodile. Look at

545
00:28:59,640 --> 00:29:05,920
Speaker 1: the you know, you've got living descendants of dinosaurs still

546
00:29:05,960 --> 00:29:09,840
Speaker 1: around even after the you know, the mess of that

547
00:29:10,440 --> 00:29:14,440
Speaker 1: and a meteor Hitney and causing all kinds of craziness.

548
00:29:14,560 --> 00:29:18,600
Speaker 1: So balance in this stuff and thinking through it. I'd

549
00:29:18,640 --> 00:29:22,040
Speaker 1: love better than going back and forth and shaming, just

550
00:29:22,120 --> 00:29:24,840
Speaker 1: trying to shame people and to do this stuff. It's

551
00:29:24,880 --> 00:29:31,480
Speaker 1: not going to work. Humans need things to live and

552
00:29:32,000 --> 00:29:36,920
Speaker 1: you can't legislate your way out of issues that are

553
00:29:37,000 --> 00:29:41,160
Speaker 1: going to come and go with the planet, with the

554
00:29:41,160 --> 00:29:44,360
Speaker 1: planet breathing, living and breathing, and we're just we haven't

555
00:29:44,400 --> 00:29:48,160
Speaker 1: been on here long enough as humans to know what

556
00:29:48,240 --> 00:29:51,240
Speaker 1: its cycle is, because you think of your cycle as oh, well,

557
00:29:51,520 --> 00:29:57,600
Speaker 1: decades ago or one hundred years ago, and the planet's like, hello, universe,

558
00:29:57,680 --> 00:30:01,440
Speaker 1: billions of years old. That's not even a second in

559
00:30:01,480 --> 00:30:03,840
Speaker 1: our time, and you're trying to compare it to something else.

560
00:30:04,680 --> 00:30:10,280
Speaker 1: So be sensible. Yeah, if you can not only put

561
00:30:10,440 --> 00:30:15,720
Speaker 1: reusable bags in your car, truck or suv, but remember

562
00:30:15,760 --> 00:30:19,120
Speaker 1: to bring them actually into the grocery store, because you're

563
00:30:19,120 --> 00:30:20,360
Speaker 1: not going to hold up the line and go, oh,

564
00:30:20,440 --> 00:30:22,920
Speaker 1: let me go get them, and you're probably not going

565
00:30:23,000 --> 00:30:27,040
Speaker 1: to buy a new set there. And I just want

566
00:30:27,360 --> 00:30:31,200
Speaker 1: the honest part of this to be, you know, up

567
00:30:31,200 --> 00:30:34,920
Speaker 1: and in your face, and that is that these bags,

568
00:30:37,000 --> 00:30:42,120
Speaker 1: these bags that they're selling you cost zero point like

569
00:30:42,320 --> 00:30:47,920
Speaker 1: zero zero five cents and you're getting charged ten cents

570
00:30:47,920 --> 00:30:52,400
Speaker 1: for it. So they are making money from you because

571
00:30:52,640 --> 00:30:56,000
Speaker 1: of the fear that they instill that you're killing the planet,

572
00:30:57,480 --> 00:31:00,240
Speaker 1: which may or may not be true, but you're not

573
00:31:00,280 --> 00:31:03,400
Speaker 1: gonna save it. You're not going to save anything until

574
00:31:03,480 --> 00:31:06,440
Speaker 1: China does. There's way more of them. You got billions

575
00:31:06,480 --> 00:31:09,120
Speaker 1: of people there, and it's like three hundred and thirty

576
00:31:09,160 --> 00:31:11,360
Speaker 1: five million people in the US of A going to

577
00:31:11,400 --> 00:31:13,240
Speaker 1: be or what is it three We're not at three

578
00:31:13,280 --> 00:31:15,520
Speaker 1: fifty yet. But you know what I'm saying, Let's just

579
00:31:15,560 --> 00:31:18,760
Speaker 1: be reasonable and find real ways instead of making things harder.

580
00:31:18,800 --> 00:31:22,280
Speaker 1: It already sucks to go to most grocery stores. You know,

581
00:31:22,600 --> 00:31:26,520
Speaker 1: everything's done by yourself or nobody's helping you or any

582
00:31:26,560 --> 00:31:29,120
Speaker 1: of that stuff like they used to. Half the time,

583
00:31:29,120 --> 00:31:33,440
Speaker 1: you're bagging your own stuff. So any who, let's see

584
00:31:33,440 --> 00:31:35,320
Speaker 1: what else I can talk about with a grocery store.

585
00:31:35,840 --> 00:31:38,560
Speaker 1: Return your cart. I know I'm just being a jerk.

586
00:31:39,480 --> 00:31:41,720
Speaker 1: It's the forkport of Neil Savey Dress stick around. We

587
00:31:41,760 --> 00:31:44,280
Speaker 1: got one hour more to comment some people I want

588
00:31:44,320 --> 00:31:47,000
Speaker 1: to introduce you to actually again is this case? Maybe

589
00:31:47,680 --> 00:31:50,040
Speaker 1: this is KFI heard everywhere on the iHeart Radio app.

590
00:31:51,440 --> 00:31:53,800
Speaker 1: You've been listening to the Fork Report. You can always

591
00:31:53,800 --> 00:31:56,440
Speaker 1: hear us live on KFI AM six forty two to

592
00:31:56,520 --> 00:32:00,240
Speaker 1: five pm on Saturday and anytime on demand on the

593
00:32:00,280 --> 00:32:01,320
Speaker 1: iHeartRadio app