Speaker 1: Hey, it's Neil Savedra.
Speaker 2: You're listening to kfi EM six forty the four Report
Speaker 2: on demand on the iHeartRadio app.
Speaker 3: Do you Do?
Speaker 1: Thanks for hanging out.
Speaker 2: Today, Boy, today has been chock filled with guests. I
Speaker 2: think we have another guest coming up shortly. But hanging
Speaker 2: out with Michael Angaro from the San Pedro Fish Market
Speaker 2: is always a pleasure. And I love those family stories
Speaker 2: of coming into you know, we pivot in life and
Speaker 2: our families pivot in life, and hey, here you have
Speaker 2: a fantastic fish market that came and Kate was birthed
Speaker 2: from a bookie, so go figure. You gotta love southern
Speaker 2: California and its stories. But very cool to chat and
Speaker 2: the food is just stellar. There's something about tasting something
Speaker 2: that's just done right, you know, their own little twist
Speaker 2: on it. Just a really, really wonderful thing. So thanks
Speaker 2: again to Michael for coming out and sharing their food
Speaker 2: with us.
Speaker 1: It really is fantastic.
Speaker 2: And another reminder that if you'd like to get that
Speaker 2: and you're near the Long Beach location only available July
Speaker 2: fourth through the sixth, sixty nine. Ninety nine, serves two
Speaker 2: to four people. It is their big barbecue tray. It's
Speaker 2: a limited offer, but man, it's got the polish sausage,
Speaker 2: the pulled pork, the corn on the cob, cole slaw,
Speaker 2: garlic bread, homemade carolina, a gold barbecue sauce on the side.
Speaker 2: It is something that you can most definitely enjoy. I
Speaker 2: will tell you. Also, I want to remind you that
Speaker 2: we are going to be out and about on the twelfth.
Speaker 2: We are going to be if you are in the
Speaker 2: area of Santa Clarita or you want to go for
Speaker 2: a lovely drive on a Saturday out to a beautiful
Speaker 2: part of southern California July Saturday, July twelfth, I will
Speaker 2: be at the Wild Forks Foods in Santa Clarita.
Speaker 1: It's off Magic Mountain Parkway. There. The show two to
Speaker 1: five will be in store broadcasting.
Speaker 2: It's just basically to celebrate summer grilling season, but man,
Speaker 2: are we doing it in a non basic way. You'll
Speaker 2: have Wild Fork food samples cooked by a grill pit master,
Speaker 2: prizes every fifteen minutes, including the chance to win a
Speaker 2: Fork in the Road chef's package, which features a barbecue
Speaker 2: proteins from the Wild Fork, along with tickets to see
Speaker 2: the Dodgers and an opportunity to go on the Hornblower
Speaker 2: dining yacht and have it be on. So it's two
Speaker 2: to five Saturday, July twelfth, Wild Fork in Santa Clarita
Speaker 2: on Magic Mountain Parkway.
Speaker 1: Don't miss. I'd love to have you out there.
Speaker 2: Find out more at KFIAM six forty dot com slash
Speaker 2: Wild Fork. I hope to see you there. I'm going
Speaker 2: to bring some swag as well, and we will enjoy
Speaker 2: ourselves for sure.
Speaker 1: All right.
Speaker 2: One of the wonderful things to consume a sauce, a topping,
Speaker 2: a condiment, wherever you put it in your lineup is pesto.
Speaker 2: So Tony Turnbull was interviewing this from the Sunday Times
Speaker 2: was interviewing top chef Stevie Peril and how he puts
Speaker 2: together his particular sauce. And if you know, it's not
Speaker 2: a super complex, but this is one of those things
Speaker 2: as far as a lot of ingredients in those but
Speaker 2: as far as putting together a good pesto is about
Speaker 2: the balance of the ingredients. So he breaks it down thusly,
Speaker 2: one hundred grams of basil leaves, thirty grams of pine nuts,
Speaker 2: one small garlic clove that should be up half teaspoon
Speaker 2: fine salt, ninety grams of ricotta, a dally fresh sheeps there,
Speaker 2: forty parmesan, finally grated, one hundred mills of extra virgin
Speaker 2: olive oil. And you know you wash, You pick the basil,
Speaker 2: You lay out the leaves flat on Trey in his method,
Speaker 2: you put it on a flat tray. You put him
Speaker 2: in the freezer for fifteen minutes. Why this is gonna
Speaker 2: lock in their color. It's kind of similar to blanching,
Speaker 2: I suppose, but in this case you want them to
Speaker 2: be fresh. Toast the pine nuts in a dry pan
Speaker 2: over medium heat for about two to three minutes.
Speaker 1: They're gonna get golden brown.
Speaker 2: They're gonna get fragrant, and you put them aside to
Speaker 2: cool down. You crush the garlic with the salt until smooth.
Speaker 2: You can use a pestle mortar or the flat side
Speaker 2: of a knife. When it mixes with the coarse attribute
Speaker 2: of the salt, it will start to break it down.
Speaker 2: In a high power blender, mix the basil, the pine nuts,
Speaker 2: garlic paste, the ricata, the parmesan, the olive oil until
Speaker 2: becomes this silky and bright green, lovely goodness. Then you
Speaker 2: just taste it, and you're gonna adjust the season. If
Speaker 2: you need to loosen it a little bit, you loosen
Speaker 2: it with a splash of cold water or more oil
Speaker 2: if needed. But how lovely is that?
Speaker 4: Now?
Speaker 2: You could add all kinds of stuff you can use pistachios,
Speaker 2: wal nuts, wild garlic, piously, hazelin. There's things that you
Speaker 2: can do to change the profile a little bit, but man,
Speaker 2: pesto is one of those things that on you know,
Speaker 2: Rigatoni or something good night, simple, easy to done, be done,
Speaker 2: and everybody's happy.
Speaker 5: You're listening to The Fork Report with Nil Savedra on
Speaker 5: demand from KFI AM six forty.
Speaker 2: Thanks for hanging out today. If you're not familiar with
Speaker 2: the show, we just get together for three hours on
Speaker 2: a Saturday and kind of shake off the heaviness and
Speaker 2: ugliness and sometimes stupidity of the world and just celebrate food,
Speaker 2: people that make it, the culture behind it, and everything
Speaker 2: in between. So thanks for hanging out. I want to
Speaker 2: introduce you to Vanessa Parrish. She's the executive director and
Speaker 2: co founding member of the Queer Food Foundation. She's with
Speaker 2: us via phone and I hear that there was some
Speaker 2: train issues with you, so I'm glad that you are
Speaker 2: with us.
Speaker 1: Welcome to the Fork Report.
Speaker 4: Hi, how are you? Yeah, so sorry about that, but
Speaker 4: I'm so excited to be here.
Speaker 2: Well, we're happy to have you as well. You out
Speaker 2: there on the East Coast.
Speaker 4: Yes, it's New York City Pride weekend, so you know
Speaker 4: it's just as crazy as ever.
Speaker 2: Yes, as if the rest of the time is not
Speaker 2: crazy enough in New York. But welcome you to the program,
Speaker 2: and we're excited to talk about what's going on tomorrow
Speaker 2: five to eight pm on Daily Street there here in
Speaker 2: Los Angeles. So why don't you tell us first a
Speaker 2: little bit about a Queer Food Foundation. People can find
Speaker 2: out more also at Queerfoodfoundation dot org. But tell us
Speaker 2: a little bit about the organization and then the chef
Speaker 2: a sandwich showdown of course.
Speaker 4: So the Quercy Foundation, we are a nation wide nonprofit
Speaker 4: that specializes in feeding, funding, and elevating queer food workers.
Speaker 4: And that's from smallier's, bartenders, farmers, food service workers. Our
Speaker 4: big goal is making sure that people are supported, they're
Speaker 4: getting equity pay and there also meeting and connecting with
Speaker 4: each other because where everyone is spread out all over
Speaker 4: the country, so we want to make sure that people
Speaker 4: know where they can find their safe bases and support.
Speaker 2: You know, and it's all across the country. Is an
Speaker 2: important part of it because here on the coasts we
Speaker 2: don't think of this the same way. Now, it's not
Speaker 2: that there isn't still a fight to be had, but
Speaker 2: we don't think in Los angele know, my dear friend
Speaker 2: Susan Finneger fought as a chef, you know, just a
Speaker 2: sweetheart of human beings, she and her wife Liz, but
Speaker 2: they're you know, here's a woman who fought against even
Speaker 2: being a woman in the culinary industry and also a
Speaker 2: gay woman on top of that, and the things that
Speaker 2: she has struggled through and continues to help through organizations
Speaker 2: as well. But we don't think of it the same way.
Speaker 2: But this is for across the country where the fight
Speaker 2: still continues to go on differently than it does here
Speaker 2: on the coasts. So do you get a lot of
Speaker 2: the dinner you know inside Middle America type folks right.
Speaker 4: Exactly like you know, in the South, like you know,
Speaker 4: Los Angeles, New York, Miami have those, you know, really
Speaker 4: nice bubbles of safety that we don't think about. But
Speaker 4: there's a lot of cities and states that don't have
Speaker 4: that whatsoever. You know, people fly in from all over
Speaker 4: just to go to Los Angeles Pride because they don't
Speaker 4: have those type of places in their own hometowns. So
Speaker 4: we definitely try to meet people where they are, Like,
Speaker 4: you know, Los Angeles. We do things like the Chef
Speaker 4: Dammich sow down to kind of elevate the queer chefs
Speaker 4: that are already out and about, you know, and then
Speaker 4: we also do other events in smaller regions to just
Speaker 4: build their network that they're just getting started with.
Speaker 1: Yeah.
Speaker 2: I often joke when people get hot headed about certain
Speaker 2: books displaying different types of families and the like being
Speaker 2: in children's libraries, and I laughed and I said, well,
Speaker 2: my eight year old does go to school, and you know,
Speaker 2: those families exist and he sees them in real life.
Speaker 1: He doesn't have to open a book.
Speaker 2: When we have friends over and families over, they're all
Speaker 2: kinds of families. So we get it a little differently.
Speaker 2: As you call them bubbles, I think is pretty appropriate.
Speaker 2: So in doing that, you put together events. What we're
Speaker 2: going to do is take a quick news break to
Speaker 2: get some news in here. But then when we come back,
Speaker 2: I want you to share with people the Chefs Sandwich
Speaker 2: Showdown at Benny Boy Brewing tomorrow and let them know
Speaker 2: what that is and how they can participate.
Speaker 1: Okay, yeah, of course, all right, Hang tight. Vanessa Parish
Speaker 1: is with us.
Speaker 2: She's the executive director and co founding member of the
Speaker 2: Queer Food Foundation. You can find out more at their
Speaker 2: website Queerfoodfoundation dot org, and it would be the same
Speaker 2: on Instagram and Facebook as well, Queer Food Foundation. We'll
Speaker 2: chat more about the event tomorrow when we return. So
Speaker 2: go nowhere.
Speaker 5: You're listening to the Fork Report with Nil Sevadra on
Speaker 5: demand from KFI AM six forty.
Speaker 1: How do you do?
Speaker 2: We've been chatting with Vanessa Parrish. She is the executive
Speaker 2: director and co founding member of the Queer Food Foundation.
Speaker 2: You can find out more at Queerfoodfoundation dot org. They
Speaker 2: have an event going on tomorrow, Sunday, June twenty ninth,
Speaker 2: from five to eight pm at eighteen twenty one. Now
Speaker 2: is that Daily Street Let's see Los Angeles, California, nine
Speaker 2: zero zero three one. You can check that there at
Speaker 2: Benny Boy Brewing. This is the Chef Sandwich Showdown. Tell
Speaker 2: us more about that, Vanessa lose you, no.
Speaker 1: Thank you.
Speaker 4: Oh sure. We have four amazing queer chefs from the
Speaker 4: Los Angeles Long Beads community that are coming out to
Speaker 4: do the best of the best and their sandwich curations.
Speaker 4: We've got Charlie Ray from Long Beads, Private chef Cloon
Speaker 4: Eliza from UI's Studios are also amazing private chefs. Sammy
Speaker 4: Schwartz from Slutty Sammy's. If you have not had a
Speaker 4: Slutty Sammise sandwich, you have to go and get one.
Speaker 1: The name alone, you're on the list.
Speaker 4: It definitely needs to be on the list. And then
Speaker 4: Jerny Rain, who is the chef and owner of Grits
Speaker 4: and Waffles in Ktown. So you've got four very different
Speaker 4: concepts of chefs coming to battle it out. And then
Speaker 4: a few of them will also be coming earlier, so
Speaker 4: if you want to grab a bite just to support them,
Speaker 4: they'll be out there all day lan whatever they've got
Speaker 4: going on, and then the actual chef sandwich battle will
Speaker 4: be from five to eight.
Speaker 2: That's you know, sandwiches is I mean, it's just it
Speaker 2: is one of the perfect meals because it's like, you know,
Speaker 2: we all love pizza because it's all your favorite things
Speaker 2: on an edible plate, and a sandwich is kind of
Speaker 2: the same thing. It's all these great things whatever your
Speaker 2: heart desires between two edible plates, basically, so you can
Speaker 2: just eat it. What's your what's your favorite? I mean,
Speaker 2: you've got great choices there on the East Coast. What's
Speaker 2: your favorite go to sandwich?
Speaker 4: Yeah, you know, I really think it is a mont
Speaker 4: of Crysto on the menu. I'm gonna have to try it.
Speaker 1: Wow, goods so big.
Speaker 4: Ultimate brunch sandwich, you know what I mean?
Speaker 2: Absolutely it is. Yeah, it's one of mine too. It's
Speaker 2: super decadent and it's a lot. But if I see
Speaker 2: it on a brunch menu, I'm I'm going headfirst into
Speaker 2: that as well. How does this event going on tomorrow?
Speaker 2: Is it's twenty five dollars? And do they get this?
Speaker 2: Do they get tickets on your website? I'm looking now
Speaker 2: for a link.
Speaker 4: Yeah, you can get the tickets on our website at
Speaker 4: Pride twenty twenty five. It's to be right there. And
Speaker 4: the twenty five dollars you get a sampling of all
Speaker 4: four sandwiches and you get to vote, you get to
Speaker 4: crown the winner. So it's gonna be really awesome. I
Speaker 4: can't actually I told this if I actually don't even
Speaker 4: want to know what they're making, because I feel like
Speaker 4: that kind of ruins the element of surprise for me,
Speaker 4: because I like, I'm also a shop. It's like I
Speaker 4: feel like I'm just going to kind of dissect it.
Speaker 4: So I was like, just at a mental fairness to
Speaker 4: my colleagues, I'm just gonna like go and see how
Speaker 4: everything tastes and support. But yeah, please get to ticke
Speaker 4: us online at our website Queertprefoundation dot org. You'll see
Speaker 4: right at the top Pride twenty twenty five. It will
Speaker 4: be right there. Proceeds do go to us at QSFF.
Speaker 4: Course of the proceeds so all tickets matter to help
Speaker 4: support our causes, keep each side of the events and
Speaker 4: community building in Los Angeles growing.
Speaker 2: You know, twenty five dollars is the ticket price twenty
Speaker 2: one in Old and Over, but in LA and in
Speaker 2: New York that's the cost of one sandwich.
Speaker 6: Right more.
Speaker 2: I'm like, twenty five bucks for a sandwich is like
Speaker 2: average right now?
Speaker 4: So can you come get a grab a nice drink
Speaker 4: from Benny Boy. You know they're grateful to them for
Speaker 4: hosting us and they're really awesome patio space. I don't
Speaker 4: know if you've been, I know of.
Speaker 2: It, but I have not been any patio space in
Speaker 2: Southern California I'm aware of. I love I love anything
Speaker 2: where they have eating outside in southern California. I don't
Speaker 2: know why we don't do it more here. It took
Speaker 2: it took the COVID for us to start eating outside
Speaker 2: in Southern califor one you're for some stupid reason.
Speaker 1: Yeah, oh, this is so nice.
Speaker 4: Like who ever thought of it? It's Los Angeles. We
Speaker 4: all be doing it.
Speaker 1: Sometimes we get it backwards.
Speaker 2: And again, remind everybody where the money goes to and
Speaker 2: about the Queer Food Foundation.
Speaker 4: Yes, so a portion of the proceeds of the tickets
Speaker 4: will go to the Queer Fee Foundation to help us
Speaker 4: funds feed and elevate queer workers and food. And that
Speaker 4: again goes to smallia's bartenders, bussers, your local chefs and restaurants.
Speaker 4: We have resources as far as food banks. We also
Speaker 4: had a hate crime fund for restaurants that have may
Speaker 4: have been affected by hate crimes. We have educational resources
Speaker 4: and a multitude of partnerships all across the country just
Speaker 4: to keep people safe. In equity and also inclusive in
Speaker 4: their workspace environment.
Speaker 1: Well, it's a great cause. And I love the fact.
Speaker 2: When food it's just kind of the attitude of this
Speaker 2: show that you know, food is the one thing that
Speaker 2: kind of ties us all together. We all have to eat,
Speaker 2: and that there's something magical about breaking bread with somebody,
Speaker 2: and it's always And people that work in the hospitality
Speaker 2: industry are some of the most generous people on the planet.
Speaker 2: Obviously you talking about Benny Boy Brewery and the fact
Speaker 2: that you know they're opening up their space for you
Speaker 2: to do this event. I hear this stuff day in
Speaker 2: and day out on this program, that you know, these
Speaker 2: people are constantly opening up their restaurants, their breweries, whatever
Speaker 2: it is, for great causes, and this is yet another one.
Speaker 2: So I wish you success.
Speaker 4: With thank you so much. We always say unity is
Speaker 4: a verb, you know, and these are the type of
Speaker 4: moments to show what that means.
Speaker 2: That's so funny. I say that about father too. The
Speaker 2: word father to me is a verb. Do you have
Speaker 2: to actually participate in things? Well, I wish you nothing
Speaker 2: about success on the event. Please keep us posted when
Speaker 2: you have other events that we can help get the
Speaker 2: word out and as pride wraps, thank you.
Speaker 1: So wait, what do you do come July July? First,
Speaker 1: you have fulled up the flags.
Speaker 2: Everybody puts their asslest chaps away and uh.
Speaker 1: Gets back to.
Speaker 3: No.
Speaker 4: We take a much seated break, but we have a
Speaker 4: big campaign that we call clear all year so you know,
Speaker 4: we're the equity and advocacy and people need to be
Speaker 4: said all year round. So we take a few weeks
Speaker 4: off to regroup and then we go right back at
Speaker 4: it again.
Speaker 1: Okay, well, good to hear.
Speaker 2: Well, thanks for what you're doing, and I'm glad that
Speaker 2: the train didn't keep you forever. We were happy to
Speaker 2: have some time to spend with you.
Speaker 4: Yeah, thank you so much.
Speaker 2: All right, That, of course was Vanessa Parrish. She's the
Speaker 2: executive director and co founding member of the Queer Food Foundation.
Speaker 2: You can find out more at Queerfoodfoundation dot org. Of course,
Speaker 2: you know, as much as I support and you know,
Speaker 2: love that there's organizations out there like this, I also
Speaker 2: hate there has to be organizations out there like this.
Speaker 2: Sometimes the most beautiful thing about America to me is
Speaker 2: that freedom, right, a little bit of that liberty we
Speaker 2: keep talking about, and so I love that.
Speaker 1: One.
Speaker 2: People are coming together to celebrate that frustrated that we
Speaker 2: still have to deal with these things.
Speaker 1: Off my soapbox, firm on the ground. We'll be back
Speaker 1: with more. So go know where.
Speaker 2: You've been listening to the Fork Report. You can always
Speaker 2: hear us live on KFI AM six forty two to
Speaker 2: five pm on Saturday and anytime on demand on the
Speaker 2: iHeartRadio app How Do.
Speaker 1: You Do What a show Man?
Speaker 2: It has been one of those shows that has been
Speaker 2: kind of NonStop with stuff going on, great conversations today,
Speaker 2: and we are going to be handing everything over to
Speaker 2: this young lady right.
Speaker 1: Here, Tiffany, including the food.
Speaker 3: Yeah, yeah, including the food right can't wait?
Speaker 2: Okay, So you know I told you this before, but
Speaker 2: one of your the most powerful things about you and
Speaker 2: the way you see life is your perspective as an
Speaker 2: artist as well photographer and connecting with the the beautiful
Speaker 2: streets of Los Angeles and sometimes the not so beautiful
Speaker 2: streets of Los Angeles. But the first thing you said
Speaker 2: is that you would go here all the time, and
Speaker 2: that's just so Los Angeles to.
Speaker 1: Me to go Yes, San Pedro.
Speaker 3: Pedro is such a jewel. It's such a little the Pedro.
Speaker 3: I don't even have time, I think I am, but
Speaker 3: but yeah, I love San Pedro. There we go, and
Speaker 3: just going to, you know, the Ports of Call. I
Speaker 3: remember my homecoming in high school was at Ports the Call.
Speaker 3: So I've been a fan and a ficionado, if you will.
Speaker 1: It's a special place.
Speaker 2: It's really it's got its own vibe and it really
Speaker 2: it's you know, all of la is parsed into these
Speaker 2: little nooks and crannies and they have their own vibe.
Speaker 3: Yeah, and it feels very small towny and you can't
Speaker 3: get better than you know, restaurants like this one. And
Speaker 3: the longevity they've been able to experience seventy years. Seventy
Speaker 3: years is insane speaking of seventy.
Speaker 6: Years when you're saying that, what are you doing? Minus
Speaker 6: a few? But I went to Disneyland.
Speaker 3: Yes you're talking about that off air, and that's the
Speaker 3: This is their seventieth anniversary, which it feels a lot older.
Speaker 2: But well, because Walt's Walt's Company is one hundred. There
Speaker 2: you go, so that's why we all cut. So you
Speaker 2: go back to the early days of Oswald, the rat,
Speaker 2: Lucky Rabbit or whatever that was there.
Speaker 3: We saw that character yeah, really strange. Looks like a
Speaker 3: cracked out Mickey. Yeah, it's a little a little different.
Speaker 3: But that was stolen from him originally.
Speaker 2: Okay, so that was stolen from him, and that's why
Speaker 2: he created Mickey Mouse with his partner I works. I'm
Speaker 2: trying to remember. But the interesting thing is, so you
Speaker 2: went to California Adventure as well. So you walk in
Speaker 2: there and you're going down Buena Vista Avenue. There there's
Speaker 2: a point and you see Oswald, you do, but there's
Speaker 2: a point where there's a demarcation. There's a line that
Speaker 2: Oswald doesn't cross and Mickey never crosses. So that's the
Speaker 2: early twenties there, and then when you get into the
Speaker 2: later twenties, then Mickey Mouse is born, and so they
Speaker 2: never crossed that line, those two characters never. You never
Speaker 2: see Oswald anywhere else in the park, and you never
Speaker 2: see Mickey pass that line.
Speaker 3: On the other side, Disney's own version of segregation wonderful.
Speaker 1: Yes, equal but separate or whatever that garbage was.
Speaker 6: But I had a ball and I thought about you
Speaker 6: the whole time.
Speaker 3: Fun you know, of course, not my first time growing
Speaker 3: up here, but I haven't been in maybe seven years
Speaker 3: to Disney. That's a lot that feels like a long
Speaker 3: time and it's just it's so magical.
Speaker 1: They're fun, right, so fun, and the food is fit food.
Speaker 6: Oh my gosh.
Speaker 3: Had a burger and it was like one of the
Speaker 3: best burgers I've had theme park or otherwise.
Speaker 6: It was really surprising.
Speaker 1: Yeah, they're not doing that. No, they can't. Can't get
Speaker 1: away with that, they can't.
Speaker 6: I enjoyed it thoroughly excellent.
Speaker 1: What do you got going on on the program?
Speaker 3: All right, So, in keeping with the theme of summer,
Speaker 3: we're definitely going to talk about some of the Fourth
Speaker 3: of July events coming up around the south Land, being
Speaker 3: that Fourth of July is next Friday.
Speaker 6: What in the world At.
Speaker 3: Five point thirty, A good friend of mine is coming on.
Speaker 3: His name is j R. Jackson. He's a host and
Speaker 3: media professional. He's a former producer and contributor on the
Speaker 3: Young Turks program.
Speaker 6: You know that.
Speaker 3: Yeah, and he has since branched out and he has
Speaker 3: his own thing and he weighs in on some of
Speaker 3: the biggest news stories of the day. So we're going
Speaker 3: to have him do that as it relates to what's
Speaker 3: going on around Los Angeles, Orange County southern California with
Speaker 3: the immigration raids and other things that are going on.
Speaker 6: So going to pick his brain and see.
Speaker 3: What he feels about that, that's what it feels like
Speaker 3: should happened, right, Hoping that then at six point thirty,
Speaker 3: we're gonna have Aaron Ac Christiansen on. You've heard of him,
Speaker 3: of course, he's a huge animal advocate and rescuer, and
Speaker 3: there's a huge effort to rescue animals from downtown LA
Speaker 3: and skid row, and so Aaron Ac is going to
Speaker 3: talk to us about what that entails and what he
Speaker 3: needs going forward.
Speaker 1: It's a huge thing right now.
Speaker 6: A very very big thing.
Speaker 3: And he's the first to say that it's that, you know,
Speaker 3: he's not the one who should be getting the tension
Speaker 3: that there are so many others ahead of him or
Speaker 3: in front of him. But Aaron does the work as well.
Speaker 3: So we're going to have him, want to talk about
Speaker 3: his place in all of that. Uh, the gas tax,
Speaker 3: what's going on with the gas tax, what's fact, what's fiction?
Speaker 3: We're going to lay out some of the details there
Speaker 3: and it's going to be a fun show. Oh, We're
Speaker 3: going to start with the Poop Crew documentary on Netflix
Speaker 3: has to do with Carnival, something that happened in twenty.
Speaker 6: Thirteen, well, the poop, which is now.
Speaker 3: Back being discussed in five Oh yes, that was horrible.
Speaker 2: I remember that when that was going on and all
Speaker 2: the descriptions.
Speaker 3: It was like, right and Wald wall coverage on CNN,
Speaker 3: one of their biggest stories to date.
Speaker 6: Literally Wald literal water coverage.
Speaker 3: But you know, it's summer and people love their cruises,
Speaker 3: they love travel, So we're going to talk about maybe
Speaker 3: some things to be aware of if you're going to
Speaker 3: take a cruise this summer, starting the show off with that.
Speaker 2: After food, great, well, enjoy yourself. I have a happy fourth.
Speaker 2: I will be on with Handle all week and hosting
Speaker 2: the show on the third and the fourth with the
Speaker 2: morning show crew by my lonesome.
Speaker 1: So join us there, won't you? And again right down.
Speaker 2: Saturday, July twelfth, we'll be broadcasting live in Santa Clarita
Speaker 2: at the Wild Fork Foods Market there on the Magic
Speaker 2: Mountain Parkway. So put that in the calendar. Have a
Speaker 2: wonderful show.
Speaker 5: You're listening to The Fork Report with Nil Savedra on
Speaker 5: demand from KFI AM six forty