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. Welcome back to the
Speaker 2: four Report. I'm Neil Savager. This is KFI Blah blah blah.
Speaker 2: You got all those the technical information out, like know
Speaker 2: who we are the show we celebrate food, all of that. Well,
Speaker 2: I try and make this show a place where we
Speaker 2: can all, you know, have a good time, maybe learn something,
Speaker 2: get excited about food, get hungry about food. But I
Speaker 2: still want it to be a voice of people that
Speaker 2: don't have the opportunity to come on all the time
Speaker 2: or to talk about their restaurants and to remind you
Speaker 2: about them. And I'm just like you, I forget, I
Speaker 2: forget or you know, I'm I'm like a chef in
Speaker 2: the way that when I'm cooking for someone else, I
Speaker 2: love cooking, and then when I cook for myself it's
Speaker 2: a it's half a baloney sandwich. I just grab it
Speaker 2: and go back to what I was doing. And I
Speaker 2: know that we do that and we don't always go
Speaker 2: out to eat, and it can be expensive, but I
Speaker 2: just want to be a voice to people that don't
Speaker 2: have it. Sometimes and there's a lot going on in
Speaker 2: Alta Dina right now still. So you got five months
Speaker 2: after the eat and fire, it just tore through alt
Speaker 2: the Dina. I mean they are still trying to figure
Speaker 2: things out. I have friends that live out in that area,
Speaker 2: and it is it's still a mess, but local restaurants
Speaker 2: are pulling themselves up by the bootstraps and starting to
Speaker 2: reopen now. Kayla and I have been talking about doing
Speaker 2: a broadcast out there, and I think we'll try and
Speaker 2: set something up that we can be out there and
Speaker 2: remind people of these businesses. Maybe a central location, not
Speaker 2: just at one restaurant, but maybe a central location where
Speaker 2: we can get every restaurant plopping by where it's more.
Speaker 1: Convenient than them having to come out to us.
Speaker 2: They've been owned by longtime residents and they're not just
Speaker 2: trying to recover under this not physically deep emotional stuff
Speaker 2: going on, but financial crisises that is. It's surreal. I
Speaker 2: can't imagine it being anything else but surreal. For these folks.
Speaker 2: It's threatening their survival. I can't put my I can't
Speaker 2: put my thinking cap on and try and understand what
Speaker 2: it's like to lose a home or a business or
Speaker 2: any of these things and then have to try and
Speaker 2: you know, pick these pieces up. So a lot of
Speaker 2: them are displaced and they need our help beaten fire.
Speaker 2: It was raging through January. I was on the air
Speaker 2: quite a bit here in Los Angeles on KFI, destroying
Speaker 2: more than nine thousand structures, took eighteen lives and left
Speaker 2: thousands displaced. It's a very tight knit community. If you
Speaker 2: haven't been there to alta Dina historically significant lot of
Speaker 2: great homes and stories that come out of there in
Speaker 2: the foothills of Los Angeles County, and it disrupted everything.
Speaker 2: So locals still scattered, are some unable to return. But
Speaker 2: restaurants like Perry's, joint El, Patron Prime Pizza, Maya Brene,
Speaker 2: Woond Kitchen, Highlight Coffee, they're fighting to stay afloat and
Speaker 2: they don't have their core customer base, you know, the
Speaker 2: everyday folk that go in there, because those people have
Speaker 2: been displaced. So as just you know, only a handful
Speaker 2: of businesses have reopened, and some of them are you know, helping,
Speaker 2: you know, recovery workers, serving, you know, like Perry's, join
Speaker 2: Is is taking care of people that are out there working.
Speaker 2: But that's gonna that's short term. That's gonna change local
Speaker 2: evening crowds. They're not around Berne. It's fine dining spot
Speaker 2: open right before the fire. They may not even reopen soon.
Speaker 2: They're trying to figure out how they're going to do this.
Speaker 2: And if they reopen, if you're only serving twenty people
Speaker 2: a night, you can't pull that off. Maya Ti Restaurant
Speaker 2: reopened May twenty seventh. Wound Kitchen, just south of Altda
Speaker 2: dina Or seeking a twenty percent drop or seeing rather
Speaker 2: a twenty percent drop in business, relying on delivery services
Speaker 2: to fill the gap. Prime Pizza reopened early and has
Speaker 2: become a hub for workers. But the co owner, the
Speaker 2: co owner, Zach Fishman, he warns that local support is
Speaker 2: waning and it's it's dire out there. So what are
Speaker 2: these businesses in Altadena need now? It's they don't need charity.
Speaker 2: They're not asking for charity at Lea's not the ones
Speaker 2: that I've been seeing. What I see is they're asking
Speaker 2: for customers. These businesses survived, but survival only gets to
Speaker 2: the too point one of living again, right, It only
Speaker 2: gets you It's like I survived this massive situation and
Speaker 2: all that does is get me back to the starting line.
Speaker 2: So the message coming out of Altadena in the business
Speaker 2: community is clear, it's open for business, and now's the
Speaker 2: time to show up. Don't wait for everything to be
Speaker 2: open again, because it's opening slowly. It's a massive roller
Speaker 2: coaster of emotions for people trying to kind of revive
Speaker 2: their dream and make things run again. It's a unique place. Artists, communicators,
Speaker 2: black families, white families, anyone seeking something more grounded than
Speaker 2: the basic hustle and bustle of la went there to
Speaker 2: raise families, creatives. You go back to the early days
Speaker 2: of imagineers for Disney. A lot of Disney folks worked
Speaker 2: or lived in that area because it was close to
Speaker 2: you know, Glendale and the original Disney offices and all
Speaker 2: of those things. And there is not only the cultural
Speaker 2: of having a large group of black families in that area,
Speaker 2: but you're talking about people not only starting family but businesses.
Speaker 2: And they're just saying, hey, dine in or take out.
Speaker 2: Consider Altadena restaurant. Make it a pizza night there at Prime.
Speaker 2: Try a comforting thie meal from my Maybe it's me,
Speaker 2: m i ya, I'm not familiar. Grab a stacked sandwich
Speaker 2: from Perry's Joint and spread the word. That's what I'm
Speaker 2: trying to do here. And if you can't go or
Speaker 2: you don't have the opportunities, you hear someone say, man, yeah,
Speaker 2: we're thinking of going out tonight. Say hey, have you
Speaker 2: looked at any of the places in outa Dina and
Speaker 2: the thing that I love is there, Like, don't give
Speaker 2: us pity. They want patronage and the fact that you know,
Speaker 2: if you can't visit, you know, maybe check their website,
Speaker 2: see if they have gift cards, see if they have merchandise,
Speaker 2: t shirts, whatever to be purchased, share their stuff on
Speaker 2: social media, and they really are like it's not about charity,
Speaker 2: it's not about sympathy. It's about visiting their business, giving
Speaker 2: their business a try. So something to think about during
Speaker 2: these times. Five months after the fact, the good folks
Speaker 2: of Altadena is still scraping by as things are not
Speaker 2: anywhere close to normal. And if they're opening up their businesses,
Speaker 2: they're just going to close again if nobody goes and
Speaker 2: enjoys them. So something to think about, indeed, with Altadena,
Speaker 2: and we continue to send love to those folks who
Speaker 2: are putting their lives back together and their businesses, and
Speaker 2: Caitlin and I will figure out a time to get
Speaker 2: out there do a broadcast somewhere in the center of
Speaker 2: it all, and then we can have all of them
Speaker 2: on and pitch.
Speaker 1: All of that. That would be a good thing.
Speaker 3: Indeed, you're listening to The Fork Report with Nil Savedra
Speaker 3: on demand from KFI AM six forty.
Speaker 2: I hope you're enjoying family and friends. If you're by
Speaker 2: a body of water, God bless you, that's the place
Speaker 2: to be. But today is going to be a hot
Speaker 2: one and it's a nice weather, but it is outdoor weather,
Speaker 2: and if you are outdoors, please im vibe with water.
Speaker 2: I know it's fun to have booze on a hot
Speaker 2: day by the grill, but just pace yourself, man, because
Speaker 2: you can get plastered very quick and being near a
Speaker 2: seven hundred degree open flame is not the best place
Speaker 2: to get blitzed at. So I've been talking about Zelman's
Speaker 2: for a long time, and I'm obviously a big fan.
Speaker 2: Why I tell you about them? And I asked ant
Speaker 2: I name my buddy Anthony Raisin, the chief executive officer
Speaker 2: and the creator of Zelmans, to pop on because I
Speaker 2: keep being asked everywhere I go. Just moments ago, not
Speaker 2: made up. Robin, my board op came in and says,
Speaker 2: do you having an a Spearment? I said, I only
Speaker 2: got one pack. I said, I only got one pack.
Speaker 2: They were limited and you know, hopefully they're going to
Speaker 2: be you know, forever. But anyways, how you doing, brother.
Speaker 4: I'm great, Neil, thank you for having me on again.
Speaker 4: And has always loved talking to you and loved talking
Speaker 4: to your listeners.
Speaker 2: So the Spearment, they're flying off the shelves as they say,
Speaker 2: what's been the feedback? Because people keep asking me? And
Speaker 2: I said, well, they're a little sweeter, it's more subtle.
Speaker 2: But normally I just reach into my bag and I
Speaker 2: hand somebody a pack. But I only had the one
Speaker 2: pack of spearment because this is a new item. How
Speaker 2: are people responding to them?
Speaker 5: Neil?
Speaker 4: People are absolutely loving the Spearman. You know, we listen
Speaker 4: to our customers. We get a lot of feedback. We
Speaker 4: have thousands of five star reviews on our website, and
Speaker 4: I encourage listeners to go to the website and check
Speaker 4: out the reviews because those are real people, a lot
Speaker 4: of them. And when I say a lot, a lot
Speaker 4: of them are KFI and four report listeners, and they
Speaker 4: give us the feedback. We've had people calling and begging
Speaker 4: to buy ten twenty thirty packs of the spearminth They
Speaker 4: you know, lifelong Zelman's customers, and they say they love
Speaker 4: the powerful Mint, but they prefer the spearmint, to the
Speaker 4: point that by the end of today and probably by
Speaker 4: the end of the show, we're going to be in
Speaker 4: a sellout. And that's not sales talk. I do not
Speaker 4: have a pack of spearmint anymore. We had a few
Speaker 4: packs of which I gave you some. I gave a
Speaker 4: pack to Bill Handle, I kept one for myself and said,
Speaker 4: let's see how the cells. And it's been phenomenal. We
Speaker 4: have put in another production run to make spearmint a
Speaker 4: regular flavor for Zelmonds, but because of the quality and
Speaker 4: the way we use the finest ingredients, we are not
Speaker 4: going to see spearmen for at least another ninety days.
Speaker 4: So those of you that have spearmint, cherish it. Those
Speaker 4: of you that are thinking about ordering it, grab it
Speaker 4: today before it's all over. By the end of the show,
Speaker 4: there will be no more spearmant left.
Speaker 1: Wow.
Speaker 2: It just really people think I'm joking when I say, no,
Speaker 2: I don't even have MOMMI.
Speaker 1: The only spear box I have I have at home.
Speaker 1: I have. I have a couple of tons. I have
Speaker 1: a couple of.
Speaker 4: Loose capsules that I can share with you if you
Speaker 4: meet me in the dark alley. But as far as
Speaker 4: PACs go, no, that's that everything went to the warehouse
Speaker 4: so that we can ship them out to the listeners
Speaker 4: as soon as they place their order. So orders from
Speaker 4: today will go out on Monday, and they will be
Speaker 4: the last speerm orders for at least another niney days.
Speaker 1: You know, I gave I did this thing.
Speaker 2: I think I've told you before, but I did this
Speaker 2: thing where I keep at least an extra whole pack
Speaker 2: on me or two.
Speaker 1: And when I'm out, you know, in.
Speaker 2: The wild, shopping, grocery shopping, or going with my family.
Speaker 1: It happens a lot at Disneyland.
Speaker 2: Strangely enough, I'll be at Disneyland and I'll get stopped
Speaker 2: by a listener and they say hello, and to thank
Speaker 2: them and encourage people to say hi, because I appreciate it,
Speaker 2: I give them a pack of Selmens. And it's happened
Speaker 2: the last couple of times I'm at Disneyland, I go,
Speaker 2: I reach and someone I was it had happened more
Speaker 2: than once. I had to reach in and give them
Speaker 2: the last, you know, half pack. My own, my own stash.
Speaker 2: But I encourage people if you see me out, say hello,
Speaker 2: and don't be afraid to ask if I have a
Speaker 2: mom on me, they're yours because I believe in the
Speaker 2: product so much and I know that you'll be a
Speaker 2: huge fan of them. And now people show me their
Speaker 2: packs when I meet them. They go, hey, I've got
Speaker 2: them on me right now. But I it's special, it's
Speaker 2: something different.
Speaker 4: It is special. Today I went out with friends for
Speaker 4: lunch and I pulled out those almonds and had someone
Speaker 4: pass them around the table, and someone at the next
Speaker 4: table reached over and said, hey, I hear those on
Speaker 4: KFI all the time. So the guy sitting next to
Speaker 4: me and said, well, he's the owner of the company.
Speaker 4: And you know, it's wonderful when when you're out for
Speaker 4: lunch and a stranger turns around and says, hey, I
Speaker 4: got those from KFI radio, which is you know, it's
Speaker 4: lovely together that we were making great inroads, but most importantly,
Speaker 4: we're helping people get the confidence to eat what they want.
Speaker 4: You don't have to be worried about does it have garlic,
Speaker 4: doesn't have onion. You're going to leave an after taste. Literally,
Speaker 4: go out there, enjoy the great food that you love,
Speaker 4: and just remember to take those elements. There are people
Speaker 4: that loves almonds once they've had a couple coffee. They
Speaker 4: are people who loves almonds once they've been out and
Speaker 4: you know, eating street tuckers fulled with onions and all
Speaker 4: the other good stuff that goes on them. Whatever your fancy.
Speaker 4: Bad breath is natural. Late up in the morning with
Speaker 4: bad breath throughout the day, we get bad breath. And
Speaker 4: our solution is natural. We use natural parsley seed oil,
Speaker 4: which I'm sure everyone, as your listeners knows. When I
Speaker 4: bump into people, they tell me what's in the product,
Speaker 4: which is amazing. Nobody knows what's in most of the
Speaker 4: products they use, but you talk to the elements, they go, oh,
Speaker 4: that's the one with the partly seed oil inside. So
Speaker 4: it's great that people listen to the message and love
Speaker 4: the product.
Speaker 2: Yeah, and it's very easy to stand behind it myself too.
Speaker 2: And you know, Robin, my board operator, she just lifted
Speaker 2: hers and shook hers out. I let people know that
Speaker 2: it's something that's on me all the time for a
Speaker 2: reason because I believe in it, and I appreciate that
Speaker 2: that it's a family owned company, that this is a
Speaker 2: bit of a multi generational passion now that has been
Speaker 2: successful because it does exactly what you say it's going
Speaker 2: to do, and that makes me look better as I
Speaker 2: tell people about it all the time. But I wanted
Speaker 2: you to come on and say hi to everybody and
Speaker 2: also remind them that that the Spearmint is isn't a
Speaker 2: marketing ploy. It was something you got from them. People
Speaker 2: wanted it. You did a test order. That test order
Speaker 2: is coming to an end today and then it's, like
Speaker 2: you said, going to be a couple three months before
Speaker 2: they become a permanent part of the Zelman's lineup. So again,
Speaker 2: you can simply go to Zelman's dot com slash fork
Speaker 2: and you can get a free pack of the Spearmint
Speaker 2: with a purchase of three or more of the original Peppermint,
Speaker 2: which is fantastic as well. Go to zelmans dot com
Speaker 2: slash fork. But you got to do it today because
Speaker 2: this was just a limited test run and the actual
Speaker 2: run won't be for another three months or so, so
Speaker 2: I appreciate you taking the time to come on, Anthony.
Speaker 2: It's just such a fantastic product and people have often
Speaker 2: asked me, more than anything else, is it real?
Speaker 1: Does it work?
Speaker 2: And I think it really lends support when you take
Speaker 2: the time to come on and tell people, Yeah, I
Speaker 2: wouldn't be doing this.
Speaker 1: If it didn't.
Speaker 4: Well, thank you, and especially thanks to your listeners who've
Speaker 4: made Zelmons, you know, one of the top selling reas
Speaker 4: fresheners out there in the market today. We couldn't do
Speaker 4: it without you, couldn't do it without your listeners, and
Speaker 4: we just love seeing the reviews and feedback that we
Speaker 4: get on the website.
Speaker 2: All right, my friend, Love to the family, and I
Speaker 2: hope that you're Are you grilling anything today?
Speaker 4: Today though, I went out for big lunch with friends,
Speaker 4: as I said, and I am kind of burgered out.
Speaker 4: I had a three quarter pound burger. I picked out
Speaker 4: gold onions, raw onions, onion rings. So now I'm pretty
Speaker 4: much done for the day.
Speaker 2: So you're basically, yeah, you're a scientist now testing your
Speaker 2: own product.
Speaker 1: Give me all the onions, give me all the garlic,
Speaker 1: all right, my friend.
Speaker 4: Good thing is we know it works, so thank you
Speaker 4: and thanks to everybody at the Fork Report for supporting us.
Speaker 1: Well, we'll talk again soon. Have a good weekend.
Speaker 2: That's Anthony Raisin, founder, creator of Zelman's mintimouth mints more
Speaker 2: than just a mint, a functional breath threshener, and I
Speaker 2: liked having him on. Just to remind you, listen today
Speaker 2: is it for the free package of their new spearmint
Speaker 2: flavor at least for another three months until they bring
Speaker 2: it officially on board. So if you want to try that,
Speaker 2: go to their website website, Zelman's dot com slash Fork
Speaker 2: Zelman's dot com slash Fork.
Speaker 1: We'll be back with more, So go nowhere.
Speaker 3: You're listening to the Fork Report with Nil Sevadra on
Speaker 3: demand from KFI Am sixty.
Speaker 1: How are you Haavy? Saturday?
Speaker 2: To you our little our little nest here, our little
Speaker 2: sanctuary that we gather every Saturday from two to five,
Speaker 2: kind of shake off the ugliness of the week, whatever
Speaker 2: is going on in a new people angry about everything.
Speaker 2: Never seen so many offended people in my life. That
Speaker 2: offends me. Your offense, Your offense offends me. I'm really
Speaker 2: hard to offend generally, I've kind of always been that way.
Speaker 2: I grew up in a big family where you just
Speaker 2: kind of verbally beat the crap out of each other
Speaker 2: every day in love. So there's not really I mean,
Speaker 2: I guess there's a way to do it, but you know,
Speaker 2: people want to talk bad about my faith or whatever,
Speaker 2: and if okay, whatever, tell me fat, I'd go, yeah
Speaker 2: and happy. But there's not There's not really much that
Speaker 2: that bothers me. But I know that the world gets
Speaker 2: really hung up on stuff, and so this is a
Speaker 2: place where we can just hang out, you know, talk
Speaker 2: about food. Food is good, food is yummy. It's more
Speaker 2: than just sustenance. You know, if it was sustenance, we'd
Speaker 2: take a pill or something by now. But not everybody
Speaker 2: is happy on food. Apparently there's this fella and he
Speaker 2: he's suing what a Burger for one million after alleged
Speaker 2: onion mishap. So he says he's allergic to onions. Being
Speaker 2: allergic to onions is pretty rare. It does happen, it's
Speaker 2: pretty rare, but there are a lot of people that
Speaker 2: are sensitive to it. And I don't know if it
Speaker 2: explains genuinely that he was diagnosed and has more than
Speaker 2: a sensitivity again, of course people are allergic to all
Speaker 2: kinds of things. But this man, Demrie Ardell Wilson, why
Speaker 2: I think give us three names? Like he committed a crime.
Speaker 2: He's taking what a burger to court for nearly one
Speaker 2: million dollars. All comes down to some onions. But to me,
Speaker 2: wouldn't you have to prove that they did something intentionally?
Speaker 2: So what might just cause you know, watery eyes or
Speaker 2: bad breath? To us left Wilson, he says, with serious
Speaker 2: personal injuries that called for immediately immediate medical care. You
Speaker 2: had an allergic reaction. And I'm not making fun of
Speaker 2: that because I think that people pooh pooh allergies to
Speaker 2: food too much. I think instead of being compassionate and
Speaker 2: going wow, that must be very difficult to live in
Speaker 2: a way that something you have to do each day,
Speaker 2: like eat, that you have to.
Speaker 1: Be concerned with.
Speaker 2: Yes, can you make stuff at your own home, absolutely,
Speaker 2: but you know what people want to live. They want
Speaker 2: to be able to go out to eat. The thing
Speaker 2: that bothered me was this guy had a previous lawsuit
Speaker 2: against Sonic Drive in under similar circumstances, claiming another adverse
Speaker 2: reaction to onion there, and I think that if if
Speaker 2: that's a if that's a concern of yours, fast foods
Speaker 2: out a restaurant that has someone who's trained in allergies,
Speaker 2: understands them, can separate and is making one offs is
Speaker 2: different than fast.
Speaker 1: Food, which is a factory of sorts.
Speaker 2: And you're going to put yourself in a situation and
Speaker 2: you as the person who receives the bad end of
Speaker 2: these things. Hell, half of us don't know if our
Speaker 2: burger's been spit on before it's been given to us.
Speaker 2: So if you're going to sit there and find a
Speaker 2: guy that's making minimum wage, he's probably not happy about
Speaker 2: being there. If you're going to trust that person with
Speaker 2: your life, if it's that bad, then I would recommend
Speaker 2: doing something else.
Speaker 1: Probably.
Speaker 2: So can someone be allergic to onions, Yes, absolutely possible,
Speaker 2: but it's pretty rare now. It's more common for people
Speaker 2: to have sensitivity to onions, which is different. It's your
Speaker 2: body doesn't handle them well, but you don't go to
Speaker 2: you know, anaphylactic shock because of them. So as far
Speaker 2: as the difference between the two, and you probably have
Speaker 2: issues with other things like garlic, shallat's chives, there would
Speaker 2: be other things that would bother you as well. So
Speaker 2: even touching or smelling raw onions people may react to.
Speaker 2: But a true onion allergy is when you're immune. Your
Speaker 2: actual immune system goes into a defense mode. It thinks
Speaker 2: that there's a foreign property or element inside your body,
Speaker 2: and it starts to release chemicals like histamine to fight
Speaker 2: it off. And what ends up happening is it creates
Speaker 2: so much of it you start to get rashes, swelling,
Speaker 2: trouble breathing, even more serious stuff. Now, a sensitivity or
Speaker 2: intolerance is different. It's not your immune system. This is
Speaker 2: where people get these things wrong. I don't know if
Speaker 2: I'm allergic to any foods, but I do have sensitivity
Speaker 2: to certain foods. There are certain foods that if I
Speaker 2: eat a lot of, I have a reaction, And there
Speaker 2: are certain foods where the back of the soft palate
Speaker 2: in my mouth will get bumpy and itchy. But it's
Speaker 2: not like my true allergy, which is like with animals.
Speaker 2: It gets bad, my eyes start to swell shut, I
Speaker 2: get hives, my throat starts to swell shut. It gets
Speaker 2: really really bad. So a sensitivity is different. Your immune
Speaker 2: system isn't involved. It's more likely your digestive system gets
Speaker 2: upset and says no, I don't want that yet. Bloated,
Speaker 2: you get gassy stomach pain. The reaction is not usually dangerous,
Speaker 2: it's altogether different experience. Tricky part is the symptoms can
Speaker 2: look very similar, so you have to have a doctor,
Speaker 2: an actual doctor look at you and check and see
Speaker 2: if it's an allergy that your immune system is battling with,
Speaker 2: or if it's a sensitivity, which means it's probably your
Speaker 2: stomach and those types of things. So if this guy
Speaker 2: got dizzy, sweaty, breathing problems, swelling and passed out, then yes,
Speaker 2: that's something different. But the fact that he keeps doing this,
Speaker 2: I don't know. My cynicism comes out. Tiffany Hobbs coming
Speaker 2: up at five. We're going to talk to her shortly
Speaker 2: as well. So go and know where you've been listening
Speaker 2: to the Fork Report. You can always hear us live
Speaker 2: on KFI AM six forty two to five pm on
Speaker 2: Saturday and anytime on demand on the iHeartRadio app.
Speaker 1: Happy Saturday to you, man.
Speaker 2: It's a gorgeous day out there your cru The sun's
Speaker 2: gonna slowly start to come down a little bit of
Speaker 2: shade in the backyard. Listen to the smooth, round tones
Speaker 2: of Tiffany telling you about the world.
Speaker 1: What are you looking at? It? Was there somebody under
Speaker 1: the table that.
Speaker 3: I don't know?
Speaker 6: I was.
Speaker 5: I feel like I'm pushing the wrong buttons because I'm
Speaker 5: not used to sitting on this side anymore.
Speaker 6: I'm used to being on the other sides. I was
Speaker 6: a little confused.
Speaker 1: Do you come in with MO on Fridays?
Speaker 5: I come on, come in on Wednesdays with MO, and
Speaker 5: occasionally on Fridays for their movie quiz.
Speaker 6: You know name that?
Speaker 1: So Wednesday is when you do the viral lobo.
Speaker 6: Okay, look at you knowing my name of my segment.
Speaker 1: No, i'd listen, you know, what, are you a p one?
Speaker 2: I don't listen, but MO is pretty appointment for me,
Speaker 2: and and I like to listen to you guys when
Speaker 2: I'm in my shop at home or working and stuff
Speaker 2: like that. But I was trying, you know, But it's
Speaker 2: like anything else. I'm not the guy that memorized like
Speaker 2: the band the names of the band members of the bands.
Speaker 2: I like, I'm just not that guy. I probably couldn't
Speaker 2: even tell you the names of all their songs, but
Speaker 2: if I heard it, I could. I've known guys that
Speaker 2: know that that just like in their head they know,
Speaker 2: oh yeah, so and so in this I'm not that person.
Speaker 2: I experience things, I don't memorize.
Speaker 6: Them, remember the feeling.
Speaker 1: Yeah, I'm not.
Speaker 2: I'm not really the type who memory memorizes. I find
Speaker 2: memorization it's the lowest form of learning. Okay, it actually
Speaker 2: is the lowest formularies.
Speaker 6: Everyone from L A U.
Speaker 7: S D just went, you know, well, it's what we do.
Speaker 2: We memorize things, but how they apply to us or
Speaker 2: how we uh. Language means nothing until you put it
Speaker 2: into poetry or you teach somebody with it or you
Speaker 2: you know, these types of things. So I go, man,
Speaker 2: I remember the feeling of that song, and people are like, oh, yeah,
Speaker 2: that's off their second altu, and I'm like, I don't care.
Speaker 5: You know, it's really funny that you say that the
Speaker 5: song that Robin played coming back from your first break
Speaker 5: at the top of the show, so right around five
Speaker 5: twenty or so or excuse me, two twenty, it gave
Speaker 5: me a feeling and I couldn't remember from where, but
Speaker 5: I remember the song and remember being younger listening to it.
Speaker 6: So I got to check to see what that was.
Speaker 6: But it's funny you say that.
Speaker 1: Yeah, it takes you back to a place.
Speaker 2: Yeah, it's like, you know, I don't go, gosh, I
Speaker 2: should get some moth balls in my closet. So it
Speaker 2: reminds me of my grandmother's house. That's not it, but
Speaker 2: you know it when you smell.
Speaker 1: Like, yeah, you know that.
Speaker 7: Sorry, I meant to wash about that. Oh gosh. So anyway,
Speaker 7: so it's on the Big Show. Yeah, it was on
Speaker 7: the Big Shoe today.
Speaker 5: You know, we're going to talk about a few stories
Speaker 5: actually pertaining to students.
Speaker 6: Ironically, coming back to that.
Speaker 5: Around the Southland, there's a group of students who are
Speaker 5: eating fire survivors and they were stiffed during their prom
Speaker 5: so an organization reached out. Uh, there were some concessions
Speaker 5: that were provided. In one of those concessions, the limo
Speaker 5: actually stood them up.
Speaker 6: So I'll give details that and not terrible.
Speaker 1: How do you do that?
Speaker 5: Somebody did to the tune of quite a few thousand dollars.
Speaker 6: So wait yeah, wait wait, so I got a put
Speaker 6: them on blast.
Speaker 1: Please do So this is someone who promised to do it.
Speaker 5: Promise to do it, was paid. No charity reached out
Speaker 5: and and and collaborated with this limo driving you know business,
Speaker 5: and the limo driver the company. They took the money
Speaker 5: and did not provide the service. And when the families
Speaker 5: went to contact that night, they got no response.
Speaker 6: They were blocked.
Speaker 5: I'll go into more of the details, but it's a
Speaker 5: terrible story.
Speaker 6: Terrible.
Speaker 1: Holy hell Holy.
Speaker 2: We need to make T shirts, We need to have
Speaker 2: y Yeah, we need to have planes fly over with banners.
Speaker 7: I'm going to put the name out there. Absolutely be
Speaker 7: able to do that, and then Robin do us all
Speaker 7: a favor. When Tiffany does that tonight, that story and
Speaker 7: she calls their name out, make that her weekly pro
Speaker 7: so it airs over and over.
Speaker 1: And over again. Yeah, that's horrible.
Speaker 6: It's horrible.
Speaker 5: And other horrible thing six flags and knots or cutting
Speaker 5: jobs one hundred and thirty five jobs will absolutely affect
Speaker 5: the teenagers and the young folks. So we'll talk about
Speaker 5: that way. Moo's annoying people in Santa Monica have a story.
Speaker 6: Of course, to talk about the beeping.
Speaker 5: Yeah, handle had me cracking up talking about going grocery
Speaker 5: shopping backwards in Costco. That was hilarious.
Speaker 2: I can although he can't drive a car. Let alone
Speaker 2: of jazzy. That's the scariest thing, is that? And backwards, Yeah,
Speaker 2: on a jazzy backwards.
Speaker 6: Can you imagine?
Speaker 5: For our deeper dive segment, we're going to talk about
Speaker 5: the explosion of the luxury apartment building, the amenities, how
Speaker 5: these buildings are just really popping up everywhere, and why
Speaker 5: they are a microcosm kind of of a larger community
Speaker 5: network that people are building inside of these developments in.
Speaker 2: La in La and other colors supposed to be green
Speaker 2: lighting more.
Speaker 5: Approachable we are, and of course they designate a portion
Speaker 5: of their buildings or of their units for those who
Speaker 5: the alley and back near the alley, and.
Speaker 1: You can't use the amenities.
Speaker 6: You have to use the back door, can't use the amenities.
Speaker 5: So we're going to talk about that, and then also
Speaker 5: why airlines love if you're single. So if you're in
Speaker 5: a relationship, airlines aren't happy about that. But if you're single,
Speaker 5: you are their target market. I'll tell you why.
Speaker 2: Look at looking at you, Calen, I can no longer relate.
Speaker 2: It's all right, I hung out with you. Give it
Speaker 2: another week you'll be able to relate. Maybe less. She
Speaker 2: finds me. She's like, oh, Yeah, we're getting along great.
Speaker 2: Where does he live Mars? Yeah, further away. You look,
Speaker 2: I'm not talking about the physical looks. I'm talking about
Speaker 2: your personality.
Speaker 6: No, don't you don't you do that. You're catch, You're
Speaker 6: the prize. Tiffany brings me flowers. Neil hasn't gotten me anything,
Speaker 6: so I'm have heard of the wise. There we go.
Speaker 1: What's going on? It's a mutiny. It's still my show
Speaker 1: for like thirty seconds.
Speaker 6: It's over. So if you want to know, yeah, let's
Speaker 6: let's wrap this up. Give it to my girl coming
Speaker 6: on next to me.
Speaker 1: I'll tell you right now, this black girl magic. So
Speaker 1: I don't like it one bit. Come here on KFI.
Speaker 5: Dan outside today you'll you'll you'll get a little talent
Speaker 5: clo garbage.
Speaker 8: I don't mind telling you both. All right, I have
Speaker 8: a great show. Yeah yeah, you you're like, uh uh,
Speaker 8: I'm here. I have all people be like you love
Speaker 8: me from my brain period.
Speaker 6: That's it.
Speaker 2: Alrighty, Tiffany's coming in with great stuff today, So be
Speaker 2: listening and I will talk to you on the flip side.
Speaker 1: See on Monday on the Handle Show.
Speaker 3: You're listening to the Fork Report with Nil Savedra on
Speaker 3: demand from kf I AM six forty
Speaker 4: SI