Speaker 1: Hey, it's Niel Sevedre. You're listening to kfi EM six
Speaker 1: forty the four Report on demand on the iHeartRadio app.
Speaker 1: It's gorgeous today, it is very much summer weather. Happy
Speaker 1: to be with you. We get three hours check this out,
Speaker 1: three hours every Saturday, just to celebrate food, the people
Speaker 1: that make it, the culture behind it, historical places here
Speaker 1: in out La, going out to eat, cooking at home,
Speaker 1: everything in between. I know that the world can be
Speaker 1: a sharp cornered place these days, and this is a
Speaker 1: sanctuary of sorts for us to shake off the news
Speaker 1: and come together and just celebrate food, something we all love.
Speaker 1: So I have been doing the show for over a
Speaker 1: decade and there are tons of places that I still
Speaker 1: haven't had on the program, and I'm always surprised, especially
Speaker 1: when they are, you know, in the highest echelon of
Speaker 1: Los Angeles eateries. And today we're going to change that
Speaker 1: with John Lindquist. He's the managing partner at tam O'Shanter
Speaker 1: in Los Felis. And I welcome you to the show,
Speaker 1: my friend Neil. Thanks for having me. It's a pleasure
Speaker 1: and I appreciate you taking the time to come down.
Speaker 1: I know Saturdays are very hard. They're busy time for
Speaker 1: restaurants for a couple reasons. I do want to talk
Speaker 1: about tam as a whole because it's one of my
Speaker 1: all time favorite places that encapsulates, you know, motion, a vibe,
Speaker 1: a sense of getting away and away from the noise
Speaker 1: in life. Great food, you know, fun servers, people that
Speaker 1: seem to want to want to be there and work there,
Speaker 1: people enjoying themselves, all these things. But I want to
Speaker 1: start out with something you're doing now with table thirty one,
Speaker 1: a special that you're doing. Why don't you tell people
Speaker 1: about table thirty one please?
Speaker 2: Yeah?
Speaker 3: So Table thirty one is the most requested a table
Speaker 3: in the restaurant. It actually was Walt Disney's favorite table.
Speaker 1: Wow, did he ever say why it was? Is there
Speaker 1: is the location? I've seen it, were sat there, But
Speaker 1: is there some reason that he wanted that? It's a foretop? Right?
Speaker 3: Yeah, it's a fore top mainly because it was his
Speaker 3: back would be up to the wall. He could see
Speaker 3: everybody coming in through the bar area. Was mafia, No,
Speaker 3: but he would take his meetings there. And you got
Speaker 3: to remember the animators were there too, and they always
Speaker 3: wanted to get stuff in front of him.
Speaker 1: Gotcha, he could see him coming fire. People were going
Speaker 1: to show his wares or their wares or whatever. And
Speaker 1: he had his favorites there as well. Right, his foods
Speaker 1: that he liked, that he ordered quite often. Was he
Speaker 1: the Taypo ordered the same meal over and over?
Speaker 3: From what you've heard, yeah, he was pretty much, here's
Speaker 3: a potatoes kind of guy. Yeah, so chili, fried eggs,
Speaker 3: hamburger steaks, real simple fare.
Speaker 1: Wow, sounds like me without all the genius. But the
Speaker 1: appetites similar, and so there's a lot of I mean,
Speaker 1: the vibe of tam O'Shanter is also whimsical, and it
Speaker 1: wasn't far from the studio at the time, and all
Speaker 1: of those things, so it made sense. Do you know
Speaker 1: of any specific I don't know, deals or ideas that
Speaker 1: were made at table thirty one?
Speaker 3: Well, I mean a lot of things we're done at
Speaker 3: table thirty one. Table thirty one was part of the
Speaker 3: inspiration for some attractions in Disneyland were actually formed right there.
Speaker 3: He sketched him on the back of Tamashanner napkins, which
Speaker 3: are now in the family archive in San Francisco.
Speaker 2: Wow, they won't even give us a copy of them.
Speaker 3: But really we were able to get what was on
Speaker 3: those napkins and we were able to etch it into
Speaker 3: the table. So you can see the etchings on the table.
Speaker 3: That's cool. Yeah, that's cool and permanent and a really
Speaker 3: neat thing. There are so many people that in Los
Speaker 3: Angeles have touched or experienced or have had an idea
Speaker 3: pop into their head. To be able to, I don't know,
Speaker 3: commemorate that in a way is powerful. Now, you folks
Speaker 3: at tam O'shantern have gone above and beyond with that
Speaker 3: and now offering something that you couldn't get before, and
Speaker 3: that is a lunch and a dinner that's been curated
Speaker 3: around the Walt Disney experience with a historian or somebody.
Speaker 1: So explain about that.
Speaker 3: Yeah, So guests have the opportunity now to book and
Speaker 3: guarantee the table. Before it was always like a first come,
Speaker 3: first serve, you know, and you never knew if you
Speaker 3: were going to get it. So those who didn't get
Speaker 3: it felt like their day got ruined because they didn't
Speaker 3: get sit at the table. So now we made an
Speaker 3: experience via open table where people can book it out
Speaker 3: for two hour time slots. So Basically how it works
Speaker 3: is they get a four course meal, either lunch or dinner,
Speaker 3: and it's some of We've got Wall's favorite burger on there,
Speaker 3: which is the only place in the restaurant you can
Speaker 3: get that burger is at that table.
Speaker 1: Yeah, because it's not on the menu right now.
Speaker 2: It's not on the menu.
Speaker 3: It's always been like this secret menu item, but it
Speaker 3: was It's never official. It was not officially put on
Speaker 3: a menu anywhere. So they can get they had the
Speaker 3: opportunity to have that, and then throughout the meal, we've
Speaker 3: got our storytellers there. So we've got our historians on staff,
Speaker 3: our Disney table ambassadors. That's so cool to come to
Speaker 3: the table and they'll bring little tidbits and talk about,
Speaker 3: you know, the experience that Wald had.
Speaker 1: What he was there. You know what's funny is I
Speaker 1: don't have a problem eating alone. You know. For what
Speaker 1: I do. I try a lot of places out and
Speaker 1: go places. My wife is not a big foodie, so
Speaker 1: so you know, i'd go occasionally. But Town is one
Speaker 1: of the few places where I just go sit at
Speaker 1: the bar and have a meal there and don't even
Speaker 1: think about just the vibe of the place and talking
Speaker 1: with whoever's bonding the stick and just hanging out is
Speaker 1: just it just puts you in a whole different mindset.
Speaker 1: How long have you been the managing partner.
Speaker 3: I've been running the place for the families for fifteen
Speaker 3: years now.
Speaker 1: Wow. Yeah, And you know what brought you there? Had
Speaker 1: you been in that industry before, had you known the
Speaker 1: history of tam o'shantern.
Speaker 3: I lucked out, honestly, good for you. So I came
Speaker 3: out of grad school, I went to Vegas. I was
Speaker 3: working in restaurants there, and then I ended up in
Speaker 3: La randomly with the same company that I was working
Speaker 3: in Vegas. They were opening a restaurant out here, didn't
Speaker 3: do so well, and then I found Lowri's. I found
Speaker 3: Lowries the primer m. I said, wow, it's an interesting restaurant,
Speaker 3: it's an interesting concept. I think I'll go and work
Speaker 3: for them. So luckily they gave me a job, and
Speaker 3: then you know, the spot at the Tama Shunter came out.
Speaker 3: They said this would be perfect for you. You know,
Speaker 3: you'd love to do this. It's a real challenge and
Speaker 3: it's a fun place to work. And I lucked out,
Speaker 3: you know, fifteen years ago.
Speaker 1: Good for you, I mean, and it is, it is.
Speaker 1: I would imagine it's a challenge for a couple of reasons.
Speaker 1: You have new people coming in. You have old people
Speaker 1: who have been there and I mean old who have
Speaker 1: experienced the restaurant through whatever changes or lack thereof, and
Speaker 1: things like that that want things exactly the way to stay.
Speaker 1: And I always, if I the heritage places, throw that
Speaker 1: curveball where keeping it the same but moving it forward
Speaker 1: is a battle.
Speaker 3: Is that true? That's absolutely true. We have our what
Speaker 3: we refer to as our legacy guests, right.
Speaker 1: Yeah, so I called them old legacy guests sounds better.
Speaker 1: So we've been open for one hundred and three years.
Speaker 3: Yeah, we have guests who are one hundred and three
Speaker 3: years old who have been there every year for their
Speaker 3: birthday essentially, is which is nuts to think about. You know,
Speaker 3: one hundred and three years old in the restaurant business
Speaker 3: is crazy. But to have guests who have been there
Speaker 3: for the better part of that century that we've been
Speaker 3: open to balance having to move forward, you know, having
Speaker 3: to put.
Speaker 2: A vegetarian dish on the menu.
Speaker 3: Yeah, I mean that was a scary thing when when
Speaker 3: that was done, you know, twenty years ago, and you
Speaker 3: can imagine the uproar. But every time we changed the
Speaker 3: menu a little bit, we do get a lot of
Speaker 3: pushback from the guests there.
Speaker 2: So, well, where's this dish? Where's that dish? They said.
Speaker 3: We always tell them, listen, you got to remember that
Speaker 3: that dish you had twenty thirty years ago. It might
Speaker 3: have changed, but that was new twenty thirty years ago.
Speaker 3: When you started like, yeah, so you're gonna find something new.
Speaker 1: Yeah, yeah, that's a good way of looking at it.
Speaker 1: You know. That's the whole point is. That's why it's
Speaker 1: funny how Tam o' shantered has been through, you know,
Speaker 1: all kinds of different things, La has been through. But
Speaker 1: the reality is most places that are coming into the
Speaker 1: sea and the food scene now are trying to find
Speaker 1: a vibe, trying to find something that's worth It's more
Speaker 1: than just the food now. Now people want an atmosphere
Speaker 1: and they want you know, and Tam has had it
Speaker 1: the whole time. So people get to go in there
Speaker 1: enjoy that. And whenever I walk in, I don't care
Speaker 1: what time of the year it is, I always feel,
Speaker 1: you know. Now the holidays are always fun, and of
Speaker 1: course going in there in March is always a blast,
Speaker 1: but it just has its own energy and speaks to
Speaker 1: the an older La and Hollywood that I happen to
Speaker 1: be a fan of. So you're very, very lucky to
Speaker 1: do that. We come back, we'll talk more about Tam
Speaker 1: o' shanter, the food, and we'll talk about the menu
Speaker 1: and stuff. But the fact that you can now book
Speaker 1: through Open Table Table thirty one, Walt Disney's table, go
Speaker 1: hear some history have the food that he loved. I
Speaker 1: thought was very special and wanted to make sure and
Speaker 1: I've talked about it on the show. But you know
Speaker 1: the fact that we've got John Lindquist here, he's the
Speaker 1: managing partner, is just a special way to kind of
Speaker 1: put a nice exclamation point on it. So stick around.
Speaker 1: We'll talk more about this amazing restaurant right here, just
Speaker 1: on the outskirts of Los Angeles and Los Felis area
Speaker 1: that is so special and why it is so special.
Speaker 1: So stick around.
Speaker 4: You're listening to The Fork Report with Neil Savedra on
Speaker 4: demand from KFI AM six forty.
Speaker 1: Hey everybody, it's the Fork Report. I'm Neil Savadra. Thanks
Speaker 1: for hanging out today. Right now, My guest is John Lindquist.
Speaker 1: He is the managing partner of tam o' shanter in
Speaker 1: Los Felis in Los Angeles here right off of the
Speaker 1: five if you're going that way, and it just is
Speaker 1: a special place. It's owned by the Loweryes folks, so
Speaker 1: you know that they The food is already spectacular, but
Speaker 1: the vibe and the history one hundred and three years old,
Speaker 1: it just is an incredibly special place. And so John
Speaker 1: was talking about how Table thirty one is where you know,
Speaker 1: Walt Disney used to sit there with you know, three
Speaker 1: guests and make deals and come up with, you know,
Speaker 1: ideas of things, you know, notes on napkins type stuff
Speaker 1: and talk about having a foot in the door of history.
Speaker 1: And we were talking a little bit about how you
Speaker 1: can now get that. You can reserve that table a
Speaker 1: special meal for a special price that I think is fantastic.
Speaker 1: It's basically a four course meal there. You can check
Speaker 1: that out. Do you have to go to the Lowry's
Speaker 1: site first? You go to Lowry's to find you guys?
Speaker 3: Oh yeah, you can get to tamil shutter dot com
Speaker 3: or Lowry's online dot com.
Speaker 1: Got you either way, And then you can on the
Speaker 1: open table you can reserve and get your reservations there. So,
Speaker 1: what's going on with the menu right now? What are
Speaker 1: the things Prime Rib obviously is going to be on there,
Speaker 1: but what are some things that are the favorites of
Speaker 1: people that come in Tamo Shander.
Speaker 3: So our number one favorite during the daytime lunch service
Speaker 3: is our brisket sandwich. Oh yeah, We've been doing brisket
Speaker 3: for a long long time. It's the most popular. And
Speaker 3: I know why because it's the only thing my wife
Speaker 3: asked me to bring home from the restaurant, you know,
Speaker 3: after being there fifteen years, that's the one thing she
Speaker 3: stole requests.
Speaker 2: Can you bring me some brisket tonight?
Speaker 1: It is? It is an incredible sandwich. And yeah, brisket's fantastic.
Speaker 3: Yeah, it goes great with our pant coleslaw beets and
Speaker 3: pickles that we've been doing for at least fifty years.
Speaker 2: Wow.
Speaker 1: And what's your jam? What do you go to after
Speaker 1: being there the whole time fifteen years? Yourself?
Speaker 3: I'm always a sucker for a nice piece of prime Rib.
Speaker 3: That said, you know, I'm a pub food kind of guy. Yeah,
Speaker 3: I love I love the vibe of our pub So
Speaker 3: I love our chicken sandwich. It cannot be beat. It
Speaker 3: really is a it's a it's an amazing sandwich. And
Speaker 3: I'm a burger guy too. Yeah, but I get mine.
Speaker 3: I add the extra patty to mine.
Speaker 1: Yeah, look at you. I'm trying to think if it's
Speaker 1: if is it served with a knife in the center
Speaker 1: These days, I'm trying to think of it, or if
Speaker 1: the burger just comes as is it's been a long time, it.
Speaker 3: Comes as Okay, it's topped with you know, your traditional
Speaker 3: lettuce tomato.
Speaker 2: Oh my god.
Speaker 1: It just that is like the food that brings a
Speaker 1: smile to my face no matter what. And when you
Speaker 1: don't know what you want, you can walk into place
Speaker 1: like tam O Shantern and get something off the menu
Speaker 1: and it's going to bring you that joy that like,
Speaker 1: oh I didn't even know that I wanted this today,
Speaker 1: but this is what I want. So of course, okay,
Speaker 1: that sandwich. What about dinner time? What's what's the number
Speaker 1: one order that comes in on the menu.
Speaker 3: I mean the number one order is you know, I
Speaker 3: mean fifty percent of the guests order. Yeah, and you know,
Speaker 3: I mean obviously we've made it famous with Lowry's The
Speaker 3: Prime Rib and Lowry's the Prime Rib was born at
Speaker 3: the Tama Shanter. That seasoning salt was mixed in our
Speaker 3: garage at the restaurant in nineteen thirty seven, right before
Speaker 3: we opened in nineteen thirty eight.
Speaker 2: At Lowry's.
Speaker 1: The Prime Rim still one of my favorites. I learned
Speaker 1: about it from my mom and now it's a staple
Speaker 1: not only in my indoor kitchen, but my outdoor kitchen
Speaker 1: in the backyard. It has it in sealed drawers back
Speaker 1: there too. It just is one of those things that
Speaker 1: you don't get anywhere else. And your side, what's your side?
Speaker 1: Your go to side?
Speaker 3: My side is always the cream spinach. Oh yeah, we
Speaker 3: do it traditionally with the bacon in it, and it's
Speaker 3: you know, it's it's been a staple of that menu
Speaker 3: since nineteen thirty eight.
Speaker 1: Excellent. How's business been?
Speaker 2: Business is great?
Speaker 1: Actually good?
Speaker 3: You know, I think I think we had a very
Speaker 3: challenging start to this year, but we've been an anchor
Speaker 3: in that community in Atwater Village for one hundred and
Speaker 3: three years, so we kind of became their go to
Speaker 3: comfort spot, you know, with all the trouble that was
Speaker 3: happening with fires, Yeah, and whatnot. I think people found
Speaker 3: that sense of comfort and sense of home that the
Speaker 3: time of Shinner kind of kind of gives off.
Speaker 1: And it's an interesting vibe there on Los Feeless Boulevard too,
Speaker 1: because you have the new I mean, you have Costco
Speaker 1: across the street, and you have stuff like that, But
Speaker 1: there is that little nook right there on the most gosh,
Speaker 1: what would be that most southern part of training of
Speaker 1: thing where that runs. But how you have this time
Speaker 1: capsule in that building and that that hasn't seemed to change.
Speaker 1: I mean, can look at pictures of it forty years ago,
Speaker 1: it looks the same. Yeah, you go into you know,
Speaker 1: open the door and go in there and you see
Speaker 1: the photos and the history. Just the vibe, the smell
Speaker 1: of the place is just welcoming everything about it. So
Speaker 1: I just I can't say enough great things about any
Speaker 1: last words about tam O'Shanter that you want people to
Speaker 1: know or if they haven't been in, what they should try.
Speaker 3: Yeah, if you haven't been in, I mean, we've got
Speaker 3: a diverse menu. We're not We're not a one dish
Speaker 3: restaurant like Lowry's the Prime Rim. We've got a little
Speaker 3: bit of everything for everybody. You know, we're family friendly.
Speaker 3: We always have been. You know, we see three generations
Speaker 3: of a family sitting around the dining room table and
Speaker 3: love it. You our dining rooms every night, so you know,
Speaker 3: it's just it's a great place to to get away
Speaker 3: from the hustle and bustle of La.
Speaker 1: Yeah, and it's friendly and you're always met with friendly
Speaker 1: just the whole. I can't recommend it enough if you
Speaker 1: if you've never been, and I know we've got a
Speaker 1: massive audience, you know, throughout California and beyond even Las
Speaker 1: Vegas and Arizona and everything else. But you know, make
Speaker 1: a day trip. If you're you know south here, you're
Speaker 1: in Orange County, make a day trip or plan to
Speaker 1: come out. And if you're local and haven't been, just
Speaker 1: take yourself out, go and enjoy yourself. It just really
Speaker 1: is a special place and there's good people. So this
Speaker 1: is my first time meeting John Lindquist there, so it
Speaker 1: was a real pleasure. Man. I appreciate you taking the
Speaker 1: time to come in.
Speaker 3: Yeah, Neil, thanks for having me, and I really appreciate
Speaker 3: me you No, it's my pleasure.
Speaker 1: But I know that Saturdays are busy, so you're going
Speaker 1: to run back and make sure that the cats are
Speaker 1: all where they're supposed to be. But good time had
Speaker 1: by all at tam O'Shanter. Get out there and enjoy yourself.
Speaker 1: And if you have the testecular fortitude to go there
Speaker 1: four in March and enjoy a little Saint Patti's day,
Speaker 1: good luck to you. It's packed, but man it it's
Speaker 1: like nothing else you've ever experienced. As well.
Speaker 4: You're listening to The Fork Report with Nil Savadra on
Speaker 4: demand from KFI AM six forty.
Speaker 1: Happy Saturday to you and Neil Savadra here with the
Speaker 1: Fork Report. Happy to be hanging out with you on
Speaker 1: this gorgeous Saturday. It is warm. It is warm outside,
Speaker 1: but you know what, that's nice. Get out there grilling,
Speaker 1: enjoy some family, some downtime. This is a hard day
Speaker 1: to want to get stuff done at the house, though,
Speaker 1: I will tell you that, got up, went out back,
Speaker 1: went into my shop, started working on a few things.
Speaker 1: I was like, oh, this is not no air conditioning
Speaker 1: in the shop, you see, It's just not the way
Speaker 1: it works. But it's a nice day to be I
Speaker 1: don't know if you have a pool, hang out there,
Speaker 1: if there's a public pool or one at the you know,
Speaker 1: apartment center or something, whatever it is. If you can
Speaker 1: be by water, that's great as well. So you know
Speaker 1: John Lindquist, first time I met him managing partner there
Speaker 1: at tam O'Shanter. I guess it's technically Atwater Village. I
Speaker 1: always think it is Los Felis because it's on Los
Speaker 1: Felis Boulevard, but it's you know, on the eastern side
Speaker 1: of Los Angeles there, nice guy, and I thought it
Speaker 1: was very cool for him to come in. It's very
Speaker 1: hard for the restaurants in any way, shape or form
Speaker 1: to come in on a Saturday, and we always appreciate it.
Speaker 1: But those of you who want to hang out with
Speaker 1: me on social media, please do at Fork Reporter, at
Speaker 1: Fork Reporter on Instagram and X and threads and all that,
Speaker 1: although I'm on Instagram the most. But you can come
Speaker 1: hang out with me there at Fork Reporter and and
Speaker 1: Annie there she writes, bring back the deviled eggs, because
Speaker 1: they have right deviled eggs at tam O' Shanter, but
Speaker 1: they are not on the main menu anymore. I do
Speaker 1: not believe. However, I will tell you this, Annie, why
Speaker 1: don't you go and reserve the Disney table table thirty
Speaker 1: one because you can get the deviled eggs with that meal. Plato,
Speaker 1: now you got. Don't you roll your eyes at me?
Speaker 1: Why you're supposed to be support.
Speaker 5: It was a plaid ow. It just threw me off.
Speaker 5: It just wasn't expecting the plat ow. Why it just
Speaker 5: came out of nowhere for me. I was excited about
Speaker 5: the deviled eggs and plit out. It just kind of
Speaker 5: threw me. I'm going to not roll for the rest
Speaker 5: of the show. You have an hour and a half,
Speaker 5: so I'll calm down.
Speaker 1: This is what I deal with. I come in here,
Speaker 1: I'm trying to bring joy to the masses, how but
Speaker 1: no I get constantly getting poked, called names, lack of support. AnyWho.
Speaker 1: A good time had by all there, and I highly
Speaker 1: recommend tam o' shantered, but I thought that was super cool.
Speaker 1: I just it's one of those places you've never been,
Speaker 1: have you.
Speaker 2: I have not.
Speaker 1: It's just it's like it reminds you of a Disney
Speaker 1: ride when you look when you pull up, because it
Speaker 1: just got this old kind of cottagey vibe to it.
Speaker 1: But yeah, it's been there for a long time and
Speaker 1: it just is I don't know, just good stick to
Speaker 1: your ribs food.
Speaker 3: No.
Speaker 1: Yeah.
Speaker 5: After reading about the experience and talking to John, I'm like,
Speaker 5: I got I got to make sure I make time
Speaker 5: to go there. It sounds like something that you can
Speaker 5: only experience if you live in this area.
Speaker 6: Not everybody gets that.
Speaker 1: It's just very cool. But I always fear the places
Speaker 1: like that. You know everybody knows about. But don't think
Speaker 1: I mean even me, I'm not. I don't live that
Speaker 1: far from it, and I don't go enough. But it's
Speaker 1: because my wife doesn't eat meat, so I don't think
Speaker 1: about taking her there.
Speaker 5: Well, don't you like a dining a dining partner that
Speaker 5: likes to dine with you? You got to go with them.
Speaker 1: Oh, don't try and make up for hey, Neil, why
Speaker 1: don't you buy me a free meals?
Speaker 5: If you if, if, if you want to do the
Speaker 5: Disney experience, I will allow you to plug out and
Speaker 5: treat whatever. I with the deviled eggs, honestly, I love
Speaker 5: deviled eggs.
Speaker 2: Oh so good.
Speaker 1: I got to bring in my whiskey bacon deviled eggs.
Speaker 6: I've been working with you for how many years now?
Speaker 1: I almost never bring in my own food. Isn't that weird.
Speaker 6: I don't think I've ever had any of your food out.
Speaker 1: No, not even my cookies or sweets.
Speaker 2: Nothing.
Speaker 1: I brought them for one guest once I made my
Speaker 1: chocolate chip cookies.
Speaker 6: I'm not offended. No, it's fine.
Speaker 1: You should be offended. That's why I'm telling you, because
Speaker 1: I want you to know that I did that. So
Speaker 1: I was reading Food Beast, great story in there talking
Speaker 1: about being stressed. I know everybody gets stressed. I get stressed.
Speaker 1: I can tell when I clench my teeth when I sleep,
Speaker 1: or I have stress dreams, or you can't find your
Speaker 1: car or something. I know I parked it here. I
Speaker 1: can't find my car. Well, you know what the answer
Speaker 1: may be, study shows, survey says pizza. I could have
Speaker 1: told you that my own private study. So nutritions nutritionists
Speaker 1: are saying, yeah, they would change the crust to a
Speaker 1: whole whole grain and pile on lots of vibrant veggies
Speaker 1: on there. Lean protein for your mood boost but there's
Speaker 1: a lot of stress reducing type ingredients there. Tomato sauce
Speaker 1: carries out antioxidants. You got the immune boosting vitamin c
Speaker 1: cheese brings a trip to fan and that helps your
Speaker 1: brain blast that serotonin and you know what it does
Speaker 1: when that serotonin comes in and goes pletew.
Speaker 4: Yeah.
Speaker 1: Uh so, uh, that's maybe why we reach for that now.
Speaker 1: Of course, the same nutrition iss will say once once
Speaker 1: you go back to the table for your second slice,
Speaker 1: they'll be like, oh no, that just basically ruined everything.
Speaker 1: The first slice dead. But yeah, that is my total
Speaker 1: comfort food. That is my geez little uh, some whiskey,
Speaker 1: neat and some pizza.
Speaker 5: Good night apollonio. Half my paycheck elease once a week.
Speaker 1: Oh but that's not that's that's a slice of have.
Speaker 6: It it really wet?
Speaker 1: That is they've been on.
Speaker 6: I want them. I want them when I'm here so
Speaker 6: I can get some pizza.
Speaker 1: No, alright, so yeah, that's beyond I mean, that is
Speaker 1: that is a symphony. That's not even pizza anymore. That's
Speaker 1: its own category to me, just just bizarre appollonias, just
Speaker 1: beyond beyond. All right, more to com of whatever this is.
Speaker 1: You've been listening to the Fork Report. You can always
Speaker 1: hear us live on KFI AM six forty two to
Speaker 1: five pm on Saturday and anytime on demand on the
Speaker 1: iHeartRadio app. Hey, it's a gorgeous day. However, it is hot.
Speaker 1: It is hot outside, so I hope you're staying cool
Speaker 1: and hydrated. Get that water in you. Nothing will hydrate
Speaker 1: you like water. It's just doesn't know where people go
Speaker 1: because people are like, oh, yeah, I was having juice.
Speaker 1: You know, get that water in you. Beer doesn't count.
Speaker 1: Boys and ladies, all right, avocados. Here's something that's counter
Speaker 1: what most people might think. And to me, I've told
Speaker 1: you that being rational is a very important thing to me.
Speaker 1: And it doesn't mean that I'm not irrational at times. We
Speaker 1: all are. There are times where I turn off my
Speaker 1: brain and I let my heart do the running and
Speaker 1: I get emotional and I focus on that. Even what
Speaker 1: somebody called in and said that I cut Amy off. Yeah, yeah,
Speaker 1: when when I was doing the morning show and we
Speaker 1: were talking about stake, I didn't. She was asking me. Yeah.
Speaker 5: They said it was rude and they weren't expecting that
Speaker 5: from you, and I was like, I wrote them back, like, yeah,
Speaker 5: he is rude, and.
Speaker 1: I will accept that. If they think I was being rude,
Speaker 1: I apologize because I told Amy, I said, you didn't
Speaker 1: take that personal right like I was. I was amplifying
Speaker 1: it for effect and because one of those things that
Speaker 1: bugs me bad reasoning bugs me. But it wasn't towards her.
Speaker 1: It was towards what was being said. And she said, oh,
Speaker 1: we're getting, you know, talkbacks. And I said, as long
Speaker 1: as as long as nobody thinks I'm disrespecting you or
Speaker 1: I'm treating you poorly, I don't care.
Speaker 5: But she wasn't offended, right, she said, no, yeah, I
Speaker 5: think we all get around her family around here.
Speaker 1: But I adore Amy and respect the hell out of her.
Speaker 1: But you know, we're all passionate about certain things, so
Speaker 1: I know this might spin somebody a different way, because
Speaker 1: you know, we're here in California. And I used to
Speaker 1: rep Mexican avocados on the show because I think they're
Speaker 1: a fantastic product. Now I love California avocados as well,
Speaker 1: but I remember getting pushed back to people saying why
Speaker 1: don't you promote California avocados? And I would. They didn't
Speaker 1: ask me to, and I love them, but I really do.
Speaker 1: They didn't come and ask me, So it's not the
Speaker 1: way you think. Sometimes there is an ecosystem that's important,
Speaker 1: and when we mess with a part of it, we
Speaker 1: don't understand the unintended consequences. So you might think if
Speaker 1: more avocados come into the US from Mexico, that causes
Speaker 1: the problems because we grow our own here, right, and
Speaker 1: that California farmers should be ticked off about that. That's
Speaker 1: not true. There are many local growers that say the
Speaker 1: exact opposite. They say Mexican avocados are actually good for business.
Speaker 1: The reason why is because Mexico has a different climate
Speaker 1: that allows them to grow year round. We do not.
Speaker 1: So what ended up happening in a nutshell basically is
Speaker 1: by having Mexican avocados come in when we did not
Speaker 1: have them, made them go on to more menus, made
Speaker 1: them in the stores, more people fell in love with them,
Speaker 1: People started buying more instead of thinking they were just
Speaker 1: a seasonal item. So all around, everybody started to win.
Speaker 1: And these are the type of things that we forget
Speaker 1: about when we hear about you know, I don't know
Speaker 1: America first and all these types of things that there
Speaker 1: is partnerships, There is friendships with our neighbors, that's Mexico,
Speaker 1: that's Canada. That to have those partnerships is powerful. I
Speaker 1: know we have immigration issues, but really, if we want
Speaker 1: bad immigrants out, you know, people that are problematic, then
Speaker 1: you gotta want good ones in. You know, DOCA program friendships,
Speaker 1: these types of things where you could say, hey, this
Speaker 1: is what we're looking for, and this is another sign
Speaker 1: of that. So the big picture in all of this,
Speaker 1: more avocados created more demand if you break the habit
Speaker 1: by having them seasonal. Sure, when they came back into season,
Speaker 1: people oh, I got to buy myself some avocados, but
Speaker 1: you wouldn't have, you know, thirty dollars avocado toast at
Speaker 1: some place in Silver Lake with people who look like
Speaker 1: they're homeless but have a four thousand dollars laptop. You're like, wait,
Speaker 1: isn't that person the homeless. No, they call them hipsters. Well,
Speaker 1: how do you tell, well, the four thousand dollars Mac
Speaker 1: laptop laptop and that they have they have just a
Speaker 1: little thing of saracha in their pocket. Oh, that's easy enough.
Speaker 1: Then that's cool. And the tattoos almost people can't afford them.
Speaker 1: So it's been a big thing. So the constant year
Speaker 1: round supply of avocados thanks to Mexico. As a matter
Speaker 1: of fact, grocery stores keep them in stock. They were,
Speaker 1: you know, originally just kind of a treat, and that
Speaker 1: has changed things. The AHAs Avocado Board continues to this
Speaker 1: partnership talking about the healthy fats good marketing matters because
Speaker 1: now we learned that the positive fats in avocados are important.
Speaker 1: Right now, about sixty percent of US households by avocados,
Speaker 1: but most of the eating happens in states like California, Texas,
Speaker 1: and Florida. So when you look at that, there's massive
Speaker 1: potential in places like the Northeast where avocados haven't really
Speaker 1: caught on yet. You know, when you find something on
Speaker 1: a menu that says California Style burger, it's just a
Speaker 1: burger with avocado on. That's what it is. California Style pizza, Okay,
Speaker 1: what is It's a pizza, but it's got avocado on.
Speaker 1: So there's a lot of growth potential in this and
Speaker 1: it really ended up pushing pushing more interest, pushing more
Speaker 1: love for more taste for avocados. The wildfires have been
Speaker 1: a big concerned. Avocado trees have very flammable leafs, they're oiling,
Speaker 1: they're flammable. Recent fires in Venturre County destroyed some orchards,
Speaker 1: but we're still in love with them. Avocado trees are
Speaker 1: in such high demand. Some nurseries already sold out for
Speaker 1: the next year or two. It's one thing I've always wanted.
Speaker 1: I don't have a space for it per se, but
Speaker 1: I'd love to have an avocado tree that is like
Speaker 1: the one thing you know you are going to eat
Speaker 1: and you're ready for all the time, and get it
Speaker 1: out there fresh farmers out there that were devastated by
Speaker 1: setbacks of fires and all those things can be problems,
Speaker 1: but this is this partnership with Mexico and there avocados
Speaker 1: really ended up helping California farmers, not herting like some
Speaker 1: people might have expected or suspected. And I think we
Speaker 1: need to understand the ecosystem of these things sometimes to say, hey,
Speaker 1: the more the merrier, it actually brings in more interest
Speaker 1: for something which helps our local growers as as well.
Speaker 1: And I'm not saying I know everything about local farmers.
Speaker 1: I really don't, but I got to tell you, from
Speaker 1: everything I've ever seen, those are hard working people with
Speaker 1: very little on the back end. They're like, oh my gosh,
Speaker 1: that's a beautiful maserati what do you do for a living.
Speaker 1: I'm a farmer. So these are people that are living
Speaker 1: a different type of American dream where they're saying we
Speaker 1: want to partake in the food chain and make sure
Speaker 1: people are eating and they're eating good foods. These small
Speaker 1: farmers and a lot of time aren't doing things like avocados.
Speaker 1: So I just loved that story and how it put
Speaker 1: into perspective how we kind of all do work together
Speaker 1: in a way that can benefit everyone. All right, go nowhere,
Speaker 1: it's the Fork Report. I'm Neil Savadra. Still have an
Speaker 1: hour to come. Include what I want to tell you,
Speaker 1: Oh a guy suits, what a burger? And I have
Speaker 1: a problem with this. Also a look at the five
Speaker 1: months you know post fires there they eat and fire
Speaker 1: in what's going on in Alta Dino with restaurants and
Speaker 1: how we can be a part of that. So go
Speaker 1: know
Speaker 4: Where you're listening to The Fork Report with Nil Savedra
Speaker 4: on demand from KFI AM six forty