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Speaker 1: Hey, it's Neil Savedra. You're listening to kfi EM six

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Speaker 1: forty The Fork Report on demand on the iHeartRadio app.

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Speaker 2: Len me, did you had it? Let me teach you

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Speaker 2: who had it? Kinda marem, Nathan, Let me teach you

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Speaker 2: had it. It's like a columnar tion. Let me teach

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Speaker 2: you who had it? Let me teach you out of me?

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Speaker 2: Yeh fine?

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Speaker 1: Hey, yeah, it's forty live everywhere on the iHeartRadio app.

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Speaker 1: Good afternoon, everybody. It is the Fork Report, Neil Savedra,

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Speaker 1: your friendly neighborhood Fork Reporter, just celebrating food on the

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Speaker 1: Forek Report for three hours. No other show does that

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Speaker 1: that I'm more of. I mean there's one hour food

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Speaker 1: food type shows on the radio, maybe two hours. We

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Speaker 1: go three hours to celebrate food. And I'm not a

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Speaker 1: food critic, but I'll tell you what I like and

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Speaker 1: why I like it. Not a chef, but I love

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Speaker 1: cooking and grilling at home. You know that, And that's

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Speaker 1: just a place for it to celebrate those things that

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Speaker 1: come all together in food. You know, what we eat

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Speaker 1: and celebrate with what we you know, even at a

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Speaker 1: point of mourning, you know, food is a big deal.

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Speaker 1: A wedding food is a big deal. All these things

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Speaker 1: come together around something we celebrate, so we kind of

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Speaker 1: shut off the loud noise of the news and the

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Speaker 1: heaviness of the news and just come together and talk

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Speaker 1: about things that we dig and that's food. One of

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Speaker 1: the kindest compliments I can receive is one of the

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Speaker 1: kindest compliments I can give. And the term is a

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Speaker 1: renaissance man. But it's not just a man, it's a person.

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Speaker 1: And often it goes to having a plethora of interests,

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Speaker 1: but to me, it's beyond that. It's about, you know,

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Speaker 1: living like to the fullest, being curious, poking around, asking questions,

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Speaker 1: learning new things, and boy from doing a little research

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Speaker 1: on Nick Greenberg, my next guest, he falls into that

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Speaker 1: category in a big old way. He's a versatile bassist,

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Speaker 1: he's a composer, author, performed a mess of different musical

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Speaker 1: gigs and occasions, Broadway shows, even has done some polka.

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Speaker 1: I have a feeling we're not gonna have enough time

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Speaker 1: to talk about all this. But he's also been somebody

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Speaker 1: who was a former chocolateer, a winemaker, award winning home brewer.

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Speaker 1: Lives in Cincinnati with his wife and his golden retriever.

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Speaker 1: He got to love that and has a new book

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Speaker 1: that's a novel but ties into one of the most

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Speaker 1: curious ingredients known to man. Welcome Nick Greenberg talking about

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Speaker 1: his new book Buried Treasure on Earth's the cutthroat, culinary

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Speaker 1: world of rare truffles.

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Speaker 3: How are you great? How are you doing, Neil?

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Speaker 1: I'm quite well. What ACV you have why truffles in

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Speaker 1: your new book? It's a novel, correct it is?

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Speaker 3: Yes?

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Speaker 1: So what was the sex apill about this fun guy?

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Speaker 3: Well, I mean, I think their appeal. Truffles stand on

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Speaker 3: their own as far as mystery and allure, and just

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Speaker 3: there's so much intrigued that's gone into finding them. People

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Speaker 3: are very secretive about where you get them. In Europe,

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Speaker 3: it's very dangerous business people poison other people's truffle dogs

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Speaker 3: and break into their warehouses and it just I found

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Speaker 3: it fascinating.

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Speaker 1: Now they used to use pigs. I don't know if

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Speaker 1: they still do, but they do have dogs and they've

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Speaker 1: used animals to sniff these out because it and they

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Speaker 1: don't grow above ground in the same way. In the

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Speaker 1: same sense somebody might be thinking about a mushroom or

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Speaker 1: something more typically found and used in the culinary arts.

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Speaker 3: That's correct. They do grow underground and you and I

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Speaker 3: can't sniff them out or I can't I can't speak

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Speaker 3: for you. And so yeah, the shift has been towards

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Speaker 3: dogs because they're less inclined to eat the tasty things

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Speaker 3: and have incredible, incredible noses. And there's a.

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Speaker 1: Great point very you know, don't get a pig to

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Speaker 1: do it. He's like, oh, yeah, I found it. Give

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Speaker 1: me a minute.

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Speaker 3: Oh that would be like me. I'm going to eat

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Speaker 3: the thing right away too.

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Speaker 1: But they are, they're they're they're They're kind of sultry,

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Speaker 1: aren't they.

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Speaker 3: I love that description of them, because they do. There's

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Speaker 3: an aroma about them. You look at them there, they're

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Speaker 3: unusual looking. It kind of they kind of draw you

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Speaker 3: in absolutely, and.

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Speaker 1: They have they It's funny because as I'm reading about

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Speaker 1: you book, which I have not read yet, but reading

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Speaker 1: about your book that it does have. You know, you're

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Speaker 1: talking about thousands of dollars per pound it yet it

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Speaker 1: you know you don't pan for it, but like gold,

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Speaker 1: but you have to. It's not something easy to get

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Speaker 1: the only thing you and I could seek out is

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Speaker 1: you know, bad artificial uh you know, truffle oil because

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Speaker 1: that stuff smells horrible. But the but the real stuff,

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Speaker 1: but the real stuff. You're right, it does have mystery.

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Speaker 1: It is it is, it's got a sex appeal to it.

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Speaker 1: It's worth a lot of money. Uh it. It does

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Speaker 1: take this triangle of need to produce, so you have

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Speaker 1: like certain uh, soil in certain areas with certain lighting

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Speaker 1: and moisture and all of these things. So yeah, I

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Speaker 1: guess that that would make sense to be at the

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Speaker 1: heart of a mystery of source. So tell us a

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Speaker 1: little bit about the story. Oh you know what, we're

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Speaker 1: we're up against news all that thought, and we come back.

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Speaker 1: We'll hear about this new novel, Buried Treasure and all

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Speaker 1: the little nooks and crannies that go with it. So

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Speaker 1: go nowhere. As I discussed this with author Nick Greenberg.

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Speaker 4: You're listening to The Fork Report with Nils of Adra

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Speaker 4: on demand from KFI AM six forty.

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Speaker 1: Happy Saturday to you. It's a beautiful day here in

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Speaker 1: southern California and seasonably warm weather. As they say, it's gorgeous,

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Speaker 1: So we'll take it. And you've got to love. January

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Speaker 1: thirty first, the end of the first year, first month

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Speaker 1: of the new year, and sadly, our neighbors to the

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Speaker 1: east are dealing with all kinds of freezing weather and

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Speaker 1: it's absolutely gorgeous here. Well, I guess all the potholes

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Speaker 1: and the high taxes are worth it, all right. So

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Speaker 1: we're talking to my guest. He is an author, Nick Greenberg,

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Speaker 1: with a versatile back background of music, even a winemaker

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Speaker 1: and home brewer and the like, which we'll have to

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Speaker 1: get into more deep dive at another time. Right now,

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Speaker 1: we're talking about his book that focuses it's a novel

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Speaker 1: focus is. It's entitled Buried Treasure, Buried Treasure, and it's

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Speaker 1: talking about the cutthroat culinary world of rare truffles. So Nick,

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Speaker 1: breakdown the book. I'm assuming you can get it. Is

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Speaker 1: it out now? Are you doing pre order pre orders

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Speaker 1: on Amazon or something like that.

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Speaker 3: So it dropped on Wednesday, so just a couple of

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Speaker 3: days ago. So it's available, thank you, Available anywhere at

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Speaker 3: Barns and Noble, Amazon dot Com, a couple of LA

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Speaker 3: bookstores just for your readers.

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Speaker 1: Oh great, that's wonderful. Okay, so great. Give us a

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Speaker 1: little taste of what the book is about and what

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Speaker 1: people can expect if they want to get it for

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Speaker 1: a friend or themselves for a winter read.

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Speaker 3: So if you like a mystery, if you like food,

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Speaker 3: if you like music, I think this would be the

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Speaker 3: book for you. Our main character is a musician and

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Speaker 3: he just happens to find a rare mushroom, a truffle

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Speaker 3: growing in his backyard, which doesn't happen in Cincinnati, Ohio,

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Speaker 3: which leads to some run ins with ancient truffle fraternities,

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Speaker 3: European truffle fraternities that discover that he's found this amazing

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Speaker 3: product growing in Cincinnati, and they don't like the competition,

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Speaker 3: so he runs into trouble with I guess you callumn

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Speaker 3: mafia mushroom mafia.

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Speaker 1: You know, I can't imagine a less intimidating name than

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Speaker 1: the mushroom Mafia, maybe off the top of my head. So,

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Speaker 1: as they say, write what you know. So he's a musician.

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Speaker 1: What about the rest of the details. Even though you

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Speaker 1: obviously have background and appreciation for the finer things in life,

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Speaker 1: wine and music and things like that, what kind of

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Speaker 1: research and deep dive did you have to do on

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Speaker 1: all of the the things dealing with truffles and everything

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Speaker 1: in the periphery.

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Speaker 3: Well, that's a really good question because as a musician,

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Speaker 3: I typically can't afford to go out and buy a

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Speaker 3: large truffle to shave on my pasta for dinner, not

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Speaker 3: as I have tasted it, you know, like I'm sure

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Speaker 3: you have the shaved on addition a restaurant, but so

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Speaker 3: my experience is very limited. But there's so much information

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Speaker 3: about there, and you mentioned deep dive. I found myself

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Speaker 3: just falling into this incredibly deep hole of information about truffles,

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Speaker 3: different kinds of truffles and values and the you know,

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Speaker 3: some are worth more, some are not. There's people trying

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Speaker 3: to pass off faux truffles and just a lot of drama.

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Speaker 1: Yeah, you know, and there's even like you can go

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Speaker 1: from here in Los Angeles you can go up probably

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Speaker 1: to Oregon or certain places and you can go hiking

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Speaker 1: with a usually with a scout of some kind that

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Speaker 1: will bring you and you can go dig dig for

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Speaker 1: truffles or something like that. But they're not all the

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Speaker 1: same quality. You've got white, you've got black, and then

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Speaker 1: you know certain qualities that go therein But you know,

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Speaker 1: chefs will tell you, as they have me many times

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Speaker 1: on the program. They're incredibly expensive, which is why you

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Speaker 1: get this you know, special razor to cut them, you know,

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Speaker 1: micro thin into your pasta, which I have had, but

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Speaker 1: the first time you do it, it's a rude awakening.

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Speaker 1: When you get that bill, you're all, it was pasta, right.

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Speaker 1: But they do have this unique, lovely flavor and texture

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Speaker 1: to them that is not like anything else, earthy and delicious.

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Speaker 1: There's just not like anything else, uh, to them. Did

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Speaker 1: you find were you surprised by some of the prices

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Speaker 1: or some of the the details you found out about

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Speaker 1: truffles during your research for your novel Buried Treasure?

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Speaker 3: Yeah? Absolutely, And there's so many things about it, like

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Speaker 3: you don't you know, you don't typically cook with it.

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Speaker 3: It's it's okay to have it warm, but you you

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Speaker 3: don't want to take away from that incredible flavor. And also,

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Speaker 3: like the two most valuable ones, the black which comes

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Speaker 3: from France typically and the whites, which typically come from

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Speaker 3: the Piedmont region of Italy, if you don't use them

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Speaker 3: within several days of coming out of the ground, they're

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Speaker 3: just not the same. And so there's a huge expense

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Speaker 3: in just getting them, you know, across the sea to

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Speaker 3: your local restaurant, so there's a lot involved with the

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Speaker 3: whole process of finding them and getting them to your plate.

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Speaker 3: And yeah, the flavor is it's just you know, I

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Speaker 3: love the term that you used earlier with sultry, and

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Speaker 3: I'm going to steal that if you don't mind.

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Speaker 1: Oh please do it. Is there there is something about

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Speaker 1: that because you know, trust me, I'm like a mime

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Speaker 1: on the radio. It's like, what do you do for

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Speaker 1: a living? I tell people about food with no pictures.

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Speaker 1: So yeah, you do find I often will use words

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Speaker 1: and weird ways to explain something because I'm like, it

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Speaker 1: just needs something different than what wants to come out

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Speaker 1: of my mouth first. But I love the fact that

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Speaker 1: you have a passion for all these things and you

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Speaker 1: put it together in your latest novel, Buried Treasure. In

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Speaker 1: this book on Earth's all the cutthroat culinary world of

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Speaker 1: rare truffles. You can get it where better books are

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Speaker 1: sold in your neighborhood. You can go to Bards and Noble,

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Speaker 1: you go to Amazon and look for it. Nick Greenberg

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Speaker 1: has been my guest. We'll have to have you on

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Speaker 1: again and just talk about your life journey there because

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Speaker 1: I'd love to find out more about your music and

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Speaker 1: the things that brought you into your love of food.

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Speaker 1: So I'll have my producer Kayla reach out again and

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Speaker 1: find some time and we can sit down at length

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Speaker 1: and get into some more of your background and your

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Speaker 1: books and stuff. Because this sounds fascinating, that sounds great.

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Speaker 1: New all right, brother, Well, thanks for taking the time

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Speaker 1: and for coming on again. Nick Greenberg. Buried Treasure is

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Speaker 1: the new book. It looks at the cutthroat world of

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Speaker 1: rare truffles in a novel form. Mystery, good food, intrigue

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Speaker 1: between your fingers, the tactile experience of going through pages.

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Speaker 1: Or you can get it on kindil too if you

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Speaker 1: want stick around more to come go nowhere. It's the

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Speaker 1: Fork Report.

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Speaker 4: You're listening to The Fork Report with Nil Sevedra on

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Speaker 4: demand from KFI AM six forty.

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Speaker 1: It's the Fork Report on Nil Savedra. Thanks for hanging today.

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Speaker 1: It's a beautiful day in that neighborhood, wherever your neighborhood

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Speaker 1: might be, unless it's on the northeast side of the country,

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Speaker 1: probably not so beautiful right now, but it is here

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Speaker 1: in our overtext, pothole ridden, homeless, infested boy that was

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Speaker 1: dire AnyWho. That's not what this place is for. This

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Speaker 1: is for loving on each other and enjoying food is

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Speaker 1: what we do. We're going to be giving away a

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Speaker 1: hair of three day general admission passes to Beach Life

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Speaker 1: Festival happening in Maine Rodondo Beach. In just a moment.

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Speaker 1: I'll tell you how to do that. But I wanted

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Speaker 1: to remind you of a few things. One I would

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Speaker 1: love for you to join me on social media. Fork Reporter.

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Speaker 1: Fork Porter is the one for this program and the

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Speaker 1: one I use the most, but I have a secondary

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Speaker 1: one that I'm enjoying that just centered around making creativity, crafts,

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Speaker 1: fixing things, just a appreciation of using your hands and

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Speaker 1: being creative. And SAVCO Industries is that one, SAA v

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Speaker 1: COO Industries on Instagram as well, and you can join

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Speaker 1: me there, especially if you're an artist. I'd love to

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Speaker 1: see your work and follow you as well. But it's

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Speaker 1: just kind of me as I work through different projects

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Speaker 1: around the house or things that I love. Savco comes

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Speaker 1: from old like you know, nineteen forties, nineteen fifties kind

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Speaker 1: of companies that were just an abbreviation of a person's

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Speaker 1: name and back when I was like thirteen, believe it

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Speaker 1: or not. I was in a punk rock band thirteen

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Speaker 1: fourteen years old or whatever it was, and we were

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Speaker 1: on a record label. Don't ask me how any of

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Speaker 1: this was legal. I look back on it now and

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Speaker 1: with the engineer that recorded our quote unquote music a

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Speaker 1: little punkers, his name was Philco and I always love

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Speaker 1: that because of the obvious play on it. So that's that.

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Speaker 1: I just created a new image, new logo that I

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Speaker 1: put up on Instagram there that kind of is reminiscent

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Speaker 1: of kind of a tongue in cheap cheek version of

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Speaker 1: a fifties esque kind of look at Savco. But that's

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Speaker 1: just for a fun creative outlet for me right now.

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Speaker 1: And I'd love for you to me there, and I'd

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Speaker 1: love to learn about what you do. If you work

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Speaker 1: with your hands, do concrete, painting, tile laying, whatever it

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Speaker 1: is you do that, do other creative things. You're an artist,

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Speaker 1: I'd love to follow you as well. All right, So

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Speaker 1: let's open the phones if we can, Kyla, does that

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Speaker 1: sound good? Are we good? They're good? Feeling good about it?

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Speaker 1: Let's do that? Open the phones. Eight hundred five to

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Speaker 1: zero one five, three, four eight hundred five two zero, one, five,

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Speaker 1: three four caller number six, caller number six, you'll win

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Speaker 1: a pair of three day general admission passes to Beach

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Speaker 1: Life Festival, happening at Dunde Beach, May first through the third.

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Speaker 1: Beach Life Festival is fantastic, by the way, featuring this

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Speaker 1: year performances by Duran Duran who are neither Duran nor

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Speaker 1: Duran talk a monkst youself, the offspring, James Blunt, You've

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Speaker 1: got fortunate youth Sheryl Crow, You've got Joan jet Man.

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Speaker 1: There's so many I'd love to see. So it's gonna

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Speaker 1: be a great If you've never been to a Beach

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Speaker 1: Life festival, it's insanely wonderful. The vibe is great. People

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Speaker 1: are enjoying your themselves. It's perfectly crowded in in that

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Speaker 1: sense meaning it's the right amount of people to be

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Speaker 1: a part of something and not so many that you

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Speaker 1: feel like you're a part of each other. Gross AnyWho,

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Speaker 1: it's a great time, So best of luck to you.

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Speaker 1: Eight hundred and five zerol. We have two pairs, so

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Speaker 1: we can do oh collor seven called six? Hey, do

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Speaker 1: you know why six was afraid of seven? Seventy nine. Yeah, boy,

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Speaker 1: all right, eight hundred five to zero one five three four,

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Speaker 1: calling number six and calling number seven. And I'm surprised

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Speaker 1: I'm not hearing my my young boy echoing through my

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Speaker 1: here right now. Six. But we'd love to give you

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Speaker 1: something and what a great event it is. We'll be

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Speaker 1: broadcasting there that Saturday out of Beach Life Festival. But

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Speaker 1: we always have great time because iheartradios. KFI AM six

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Speaker 1: forty is the official audio partner for Beach Life Festival

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Speaker 1: and proud about it. Thanks to Dave Weese and the

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Speaker 1: gang here in marketing and everything for getting the tickets

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Speaker 1: for us so that we could pass them on to you.

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Speaker 4: You're listening to The Fork Report with Nil Savedra on

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Speaker 4: demand from KFI AM six forty.

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Speaker 1: Hey, everybody, it's the Fork Report, all things food, beverage

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Speaker 1: and beyond. I am your friendly neighborhood Fork Reporter Neil Savedra.

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Speaker 1: How do you do? Thanks for following me on social

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Speaker 1: media at FOURK reporter at Fork Reporter, I have a

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Speaker 1: good time finding weird stuff to post for you from

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Speaker 1: time to time. There, we got our winners, Kayla, did

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Speaker 1: we get some winners there for the three day ga

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Speaker 1: passes to Beach Life Festival. Yeah, we have Amina Williams

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Speaker 1: and Bonnie Harris. They will be joining us at Beachlife

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Speaker 1: this year. Oh, they're gonna have so much fun. A

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Speaker 1: beach fest A Beach Life Festival happening at Redondo Beach

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Speaker 1: May first through the third. Kayla and I can attest

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Speaker 1: it was a blast. We had so much fun there.

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Speaker 1: We'll be broadcasting there again this year. It's such good vibes.

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Speaker 1: I can't explain it. It just it to have beach

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Speaker 1: vibes at a concert and not I don't know. I

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Speaker 1: didn't see anybody push and shoven being jerked. People seem

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Speaker 1: to be just having a good time. But if you

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Speaker 1: want to find out more, you want to get tickets

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Speaker 1: on your own, head to Beachlife Festival dot com for

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Speaker 1: tickets and info. Iheartradios KFI A six forty is the

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Speaker 1: official audio partner for Beach Life Festival twenty twenty six

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Speaker 1: with Cheryl Crow, Duran Duran, Joan Jet. You've got the

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Speaker 1: Offspring slightly stupid, fortunate you so many bands. It'll be

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Speaker 1: a great time, so figure that out. You've got Tim

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Speaker 1: Conway Junior Live coming up moments from now with the

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Speaker 1: Crush report, speaking of slightly stupid, is that what you're

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Speaker 1: gonna say, look at me slide into the slide it

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Speaker 1: dome with that one completely completely un uh not on purpose,

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Speaker 1: and uh it's kind of a delightful, delightful little surprise

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Speaker 1: little but.

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Speaker 5: You turned beyond to a pizza. I've seen in the

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Speaker 5: freezer section for years and never even looked at it.

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Speaker 1: Twice.

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Speaker 5: I mean I passed by and not even think about it.

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Speaker 5: The Better Goods Pizza and Walmart, Oh Bobo change my life.

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Speaker 1: It's good. And then you got to try Katies Katie's

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Speaker 1: pizza and pasta. You can find a target, uh that

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Speaker 1: is like a wood birding oven Neapolitan style pizza fresh.

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Speaker 1: I was. I was blown away at how it tastes.

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Speaker 5: What took them so long to come up with a

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Speaker 5: frozen pizza that actually doesn't taste like the box?

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Speaker 1: It beats me. The only thing I can think of

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Speaker 1: that has changed is freezing techniques. Oh, flash frozen, Yeah,

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Speaker 1: flash frozen is one of those things. Those types of

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Speaker 1: technologies have changed. Vacuum ceiling has become better, the different

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Speaker 1: ways we can do these things, the ovens and how

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Speaker 1: you reheat them are even better. So it's a little

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Speaker 1: bit of everything. But I don't know, man, because the

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Speaker 1: latest or the last technology we found out about was

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Speaker 1: was like, oh, the crust puffs when you cook it,

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Speaker 1: like you remember that, Like that was a big deal.

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Speaker 1: It puffs up like it like a fresh pizza does,

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Speaker 1: right exactly. And then that's it's like, hey, this pizza's

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Speaker 1: half pizza and half breadsticks. Look at and we're like, hey,

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Speaker 1: we don't need the bread sticks. Just make it taste good. Yeah,

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Speaker 1: they figured it out. The name is slightly.

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Speaker 5: Clunky Better Goods. You know, it almost seems like somebody

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Speaker 5: moved to this country a week ago and said, here, let's.

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Speaker 1: Go with this much more better pizza.

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Speaker 4: Yeah.

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Speaker 5: Like, there's a there's a there's a I think it's

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Speaker 5: a Chinese restaurant on Vanuy's Boulevard, and you used to

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Speaker 5: have one on Woolshure as well, and the name of

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Speaker 5: the place was okay, Chinese food. And you're and you

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Speaker 5: and you eat it, and you know, how was it?

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Speaker 1: It's okay. It's like the the Nova. When they tried

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Speaker 1: selling the Nova in Mexico, Nova doesn't go. It's like,

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Speaker 1: what I'm buy that, but yeah, there are You know

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Speaker 1: it's funny is there was a gosh an Asian restaurant

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Speaker 1: of some kind around the corner from the old KFI

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Speaker 1: building in k Town. You used to work out there too,

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Speaker 1: right uh. And it was right there on six and

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Speaker 1: ard More. And it was like the same word said

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Speaker 1: three different ways, three different times. It was like cafe

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Speaker 1: diner deli or cafe cafe diners. It was like three

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Speaker 1: cafe diner restaurant.

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Speaker 5: Well you remember, you'll remember this place. There was a

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Speaker 5: stationary store right where you and I worked a block

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Speaker 5: from each other for four years, right are more Normandy

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Speaker 5: wilsh for that whole area, And there was a stationary

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Speaker 5: store on the corner there called Office Good.

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Speaker 1: Well it was good. It was a melting and it

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Speaker 1: was good. That's right Exactlyting pod. Bless them. Everyone's welcome.

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Speaker 1: Katie's Pizza. That's the other one, Katie's Pizza and Pasta.

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Speaker 1: And I think I find it at small stores. I

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Speaker 1: think the only big chain store that I've seen at

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Speaker 1: is Targier. So go to a Target in the frozen section.

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Speaker 5: I was in Ralph's in and so you know about

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Speaker 5: a year ago, you know, my just picking up some stuff.

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Speaker 5: It was eleven o'clock at night. I had three frozen

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Speaker 5: pizzas in my cart and a twelve pack of beer.

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Speaker 5: And I ran into an old high school a friend

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Speaker 5: that I knew, you know, from high school.

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Speaker 1: I hadn't seen.

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Speaker 5: This guy and probably I don't know, ten or ten

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Speaker 5: fifteen years, And he said, hey, how's it going.

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Speaker 1: I said good, and he goes, so you're not married anymore?

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Speaker 1: I'm like, no, i am, and.

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Speaker 5: He looks to the card and he goes, oh, I'm sorry.

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Speaker 1: It looks like you're a sycle. You've got to do

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Speaker 1: this is a really easy trick. Is you throw in

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Speaker 1: all that nasty food, you throw in a pregnancy test

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Speaker 1: so it looks like either it's for her or you say, hey,

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Speaker 1: I'm still getting it.

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Speaker 5: Did you see the guy who opens up a box

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Speaker 5: and he and he looks at it and it's a

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Speaker 5: pregnancy test And she says, what do you think? And

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Speaker 5: he's like, well, why did you come over? And she

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Speaker 5: and he says, you know, why are you here? You

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Speaker 5: know I got a week a trip coming up. My

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Speaker 5: grandmother's not well, she's susceptible of the things. Why'd you

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Speaker 5: come over here? And she's and she says, what do

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Speaker 5: you think that is? He says, that's a COVID positive test,

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Speaker 5: isn't it? Oh my gosh. You know what I would

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Speaker 5: have done. I would have said, yes it is. I'd go, well, no,

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Speaker 5: the end of that show is not funny.

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Speaker 1: All right, head classic man, you are not you are

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Speaker 1: not going to proliferate, sir in my watch. Thank you.

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Speaker 1: That's the voice of Tim Conway Jr. Coming up. I

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Speaker 1: appreciate it. Maw Beach Live, Fast, Beach Life Fest, beast

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Speaker 1: like Fest. But stick around for the Crest Report go nowhere.

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Speaker 1: Thank you about Forkport, Neil Savadra, stick around. This is

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Speaker 1: KFI and Chaos THD to Los Angeles, Range County. You've

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Speaker 1: been listening to the fork Report. You can always hear

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Speaker 1: us live on KFI AM six forty two to five

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Speaker 1: pm on Saturday and anytime on demand on the iHeartRadio app.