Speaker 1: Hey, it's Neil Sevedra. You're listening to kfi EM six
Speaker 1: forty the four Report on demand on the iHeartRadio app.
Speaker 1: We're talking with people affected by the fires in January,
Speaker 1: not just ones that lost their homes that we are
Speaker 1: praying for, but because it's a food show, to those
Speaker 1: that either lost businesses or are finding didn't lose the structure,
Speaker 1: but are finding it hard to stay afloat when everybody's
Speaker 1: scattered everywhere because they can't be at home. Right now,
Speaker 1: we're talking with Teddy Seraphine Leonard. She's the owner of
Speaker 1: real In. You must know it there in Malibu, seeing
Speaker 1: it as you drive the coast, which we are blessed
Speaker 1: and incredibly lucky to have here in Southern California. It's
Speaker 1: the only thing worth the Texas, let's be honest, and
Speaker 1: I wanted her to talk a little bit more about
Speaker 1: the real In because this is and has been an
Speaker 1: important part of the food scene and the comfort that
Speaker 1: food brings to Southern California. Keep mind, you can find
Speaker 1: out more at reel in Malibu r e E l
Speaker 1: in Malibu dot com. There's a link there for a
Speaker 1: GoFundMe page that goes directly to the workers that have
Speaker 1: been working there for a long time. You said some
Speaker 1: like thirty years.
Speaker 2: Yes. In fact, two of the employees were there when
Speaker 2: my husband bought the restaurant thirty seven years ago.
Speaker 1: Wow.
Speaker 2: And so they've been there longer than he has. And
Speaker 2: they're all sort of she's married to each other, and
Speaker 2: it's just it's kind of a unique story and that
Speaker 2: it is family.
Speaker 1: So you were telling one of the things that stood
Speaker 1: out that was very sweet to me, Teddy. You were
Speaker 1: talking about how, you know, the famous, the rich, we're
Speaker 1: standing next to surfers and you know, politicians and whatever,
Speaker 1: and food is the equalizer in that. I love that.
Speaker 1: You know, it's not a fancy place, but equalized everyone.
Speaker 2: Oh, it really did. And it was funny because we
Speaker 2: would also get people that were going to you know,
Speaker 2: large galas and Malibu and they'd say, oh, we're stopping
Speaker 2: here to eat first because they just you know, have
Speaker 2: these little finger things at the gatherings and we want
Speaker 2: we want a plate full of food, and our crew
Speaker 2: we would have to kind of say, guys, you don't
Speaker 2: want to keep throwing food away. They would overheat people's
Speaker 2: plates like they were at their own home in Mohaka.
Speaker 2: You know, we tried everything this now like okay, two
Speaker 2: scoops of that and two scoops of that with this
Speaker 2: particular spoof. None of it worked. They just did it
Speaker 2: like it was their mother trying to fatten them up.
Speaker 2: And it was hilarious. Yeah, we couldn't. That was one thing.
Speaker 2: And just they everything was fresh, Everything was made on
Speaker 2: site every day. The fish was delivered fresh every single day,
Speaker 2: the same fish venders that were delivering the Maestro's and
Speaker 2: Thenobu and the other restaurants, same fish, not the same
Speaker 2: price when we some of it, but we didn't have
Speaker 2: table claws or waiters or any of that. But we
Speaker 2: had really good fresh fish. And they made up the
Speaker 2: chipotle sauce. They made up the sauce, They made up
Speaker 2: all the spices for the Cajun and they did that.
Speaker 2: We were laughing, and I said, I'd love to get
Speaker 2: the recipes. We talked about doing a cookbook and putting
Speaker 2: the recipes and raise more money for the crew, and
Speaker 2: you know, they would grab handfuls of spices and you
Speaker 2: can't really quantify that. So I was trying to find them.
Speaker 2: If we do a cookbook, we need to have actual
Speaker 2: measurements on what you put in, and that's not how
Speaker 2: I mean. It was all very It was very much,
Speaker 2: like I said, a mom and pop place. People knew us,
Speaker 2: they knew our crew, our crew knew them, and everybody
Speaker 2: felt like they owned it. You know. That was one
Speaker 2: thing my husband loved. It's a culture he set up.
Speaker 2: This belongs to the community. And you know, people would
Speaker 2: walk in and decide with their group, Oh, we we're
Speaker 2: going to move these tables over here and move those
Speaker 2: chairs over there, and you know, they would do whatever
Speaker 2: they wanted to do. They'd bring their dogs out on
Speaker 2: the patio on the weekends and it was just it
Speaker 2: was lovely to have that kind of culture and that
Speaker 2: kind of gathering place for the community. And I hope
Speaker 2: even if we don't do it, I hope someone else does.
Speaker 2: But our crew has all come back to us and said, look,
Speaker 2: we're going to you know, I said, I want you
Speaker 2: guys to get jobs because we don't know how long
Speaker 2: this is going to take and I don't know how
Speaker 2: much more I can raise on the GoFundMe, and we've
Speaker 2: got to wait to see because our income obviously stopped
Speaker 2: when the restaurant shut down, and but they worked for
Speaker 2: some of them. A couple of them. We have them
Speaker 2: coming up and doing yard work for us. Yeah yeah, yeah,
Speaker 2: and paying and being able to pay them. All of
Speaker 2: our crew was legal. Over the years, we had helped
Speaker 2: them get their green cards and they're SI listenship. But
Speaker 2: still they're concerned with what's happening, and I'm concerned for
Speaker 2: people with what's happening right now.
Speaker 1: Yeah, we're hearing a lot of that obviously, and that's
Speaker 1: been something that has been throughout the food industry for
Speaker 1: a long time. And as I said earlier on the show,
Speaker 1: if there's people you don't want here because they're bad,
Speaker 1: then there should be people that you do want here
Speaker 1: because they're good. And you know, being able to decide
Speaker 1: and have a system is the best way and the
Speaker 1: reasonable way. Just one more moment here, Heaven forbid. But
Speaker 1: you guys deserve your time too. You put in a
Speaker 1: lot of love, so you deserve your time too and
Speaker 1: are allowed for that. And hopefully someone takes that legacy
Speaker 1: with your guidance. What do you want people to remember
Speaker 1: or think? What do you I know? We right now
Speaker 1: go to really in Malibu dot Com. Click the link
Speaker 1: for the GoFundMe to help pay or the workers. It's
Speaker 1: not going to you and your husband, it's going to
Speaker 1: your workers. But what do you want them to think
Speaker 1: about when they think about that neon sign of the
Speaker 1: you know, the fish jumping on something that we've seen
Speaker 1: in Malibu forever? What do you want them to remember
Speaker 1: and think about.
Speaker 2: The spirit of Malibu, the community of Malibu, and to
Speaker 2: Panga and the palisades that if you go to I
Speaker 2: hopefully still on our Instagram or our website. Many many
Speaker 2: people came forward with so many stories that I'd say
Speaker 2: the first two days, three actually two weeks after it
Speaker 2: burned down, I found myself I could only read two
Speaker 2: a day because I would just start crying. I was
Speaker 2: so moved by what other people felt they had lost.
Speaker 2: I mean, I know what my husband and I lost,
Speaker 2: but it was more impactful to us that all these
Speaker 2: other the community loss. It was a community loss. And yeah,
Speaker 2: so if we get to rebuild, We're hoping our son, Jack,
Speaker 2: my step son, my husband's son, Jack is in the
Speaker 2: food industry. We're trying to convince him to come down
Speaker 2: and maybe you know, take the lead on this because
Speaker 2: he does manage restaurants in Seattle. But not sure, not sure.
Speaker 2: I mean, I don't know what's happening. And I feel
Speaker 2: very badly for the restaurants in Malibu. And if people
Speaker 2: your listeners get a chance somehow they get to Malibou
Speaker 2: where they take the one on one to Malibu Canyon
Speaker 2: and go over, there are wonderful restaurants that really need
Speaker 2: your patronage right now that are going through such a
Speaker 2: hard time. Their businesses are down by like eighty percent
Speaker 2: from last year, and ours burned down in a weird way.
Speaker 2: We were blessed because we had insurance and you know,
Speaker 2: otherwise we would be going through our savings like we
Speaker 2: did during COVID. And I think that's something that if
Speaker 2: people go to the beach, it's lovely. You know, maybe
Speaker 2: not in the water, but look at it.
Speaker 1: Look at it, take pictures. Don't step in it.
Speaker 2: Yeah, you know, I'm not The reports are great, but
Speaker 2: you know there's some lovely places like oh see that.
Speaker 2: Just these these restaurants really they need they need us
Speaker 2: right now. It'd be nice to see people go out
Speaker 2: and patronize them.
Speaker 1: Well, it is my job to ring that bell every Saturday,
Speaker 1: and I'll continue to do it, my friend. I appreciate
Speaker 1: it that you came on and took the time. I
Speaker 1: know you've got a lot going on. Please keep us
Speaker 1: posted on any changes, and my producer and I will
Speaker 1: make sure that everybody knows what's happening. And if I
Speaker 1: can say, one last tip is to your step son.
Speaker 1: Every time it's raining there and it's sunny here, calling,
Speaker 1: Oh my gosh, it's so beautiful right now. Oh it's raining.
Speaker 1: Oh my god, honey, that's so horrible it is. It's
Speaker 1: eighty five here right now. Well, oh, why are you
Speaker 1: coming through your windows? Oh my god, that sounds horrible.
Speaker 2: And then that's hilarious. It's true. Well, he grew up here,
Speaker 2: so he knows what the weather's like here.
Speaker 1: Out of my mind him discot you're right.
Speaker 2: Well, thank you so much for that, and thanks for
Speaker 2: having me.
Speaker 1: Teddy A. Seraphine Lennard, owner of real in and again
Speaker 1: you can find everything out at real in Malibu dot com,
Speaker 1: Real in Malibu dot com.
Speaker 3: You're listening to the Fork Report with Nil Savedra on
Speaker 3: demand from KFI AM six forty or three hours.
Speaker 1: We have to shake off the heaviness of the news
Speaker 1: and come together and celebrate, celebrate food, the people that
Speaker 1: make it, the culture behind it so great. What a
Speaker 1: day to day meeting interesting people that, although they're struggling,
Speaker 1: have powerful philosophies about what they do in the food industry.
Speaker 1: These are people affected by the fires in January, both
Speaker 1: in the Palisades and in Altadena and beyond that were
Speaker 1: kind of putting together a list. Even Towala I was
Speaker 1: connecting with and said, you know, give us some names,
Speaker 1: talk talk around the neighborhood, find out who's struggling. Let's
Speaker 1: we'll keep this going. And Kayla and I have been
Speaker 1: very focused and dedicated to making sure you know about
Speaker 1: these people that are affected by these things as well,
Speaker 1: and we'll keep doing it. But talking to Rudy from
Speaker 1: Gracias Signor and talking to Teddy from real In there
Speaker 1: in Malibu via the phone to hear her story thirty
Speaker 1: seven years ago her husband bought real In. We've all
Speaker 1: seen that stuff, telling stories about Beckham going in there
Speaker 1: and just I mean and how it was an equalizer.
Speaker 1: You know, everybody who came in was the same. They
Speaker 1: didn't care if you were famous or not, and how
Speaker 1: you were getting the same cut, the same fish quality
Speaker 1: from the same people as high end white clothed linen
Speaker 1: cloth tables were getting and you weren't paying those prices
Speaker 1: for it. That's often the way it goes. It's often
Speaker 1: the way it goes. There are so many the more
Speaker 1: hands involved, the more things involved, is the costlier gets
Speaker 1: very inspired about those things. Also, Bill Handle got his
Speaker 1: big green egg today and he has been wanting it.
Speaker 1: His new wife, Lindsay, has said that he has not
Speaker 1: shut up about it for months because he was so excited.
Speaker 1: And then I hosted Handle at my house one day
Speaker 1: for lunch. I said, come over, I showed him mine,
Speaker 1: I cooked lunch for him, and the two of us
Speaker 1: just sat out on my front porch, eating and talking
Speaker 1: about food and the techniques you can do with the
Speaker 1: big green egg and all of that. So he's excited.
Speaker 1: He decided that's what he wanted at his new place
Speaker 1: in Orange County, and so she sent me pictures of
Speaker 1: it and that he's super excited. And it's just one
Speaker 1: of those interesting days where food and philosophy and what
Speaker 1: it means to us and why food is so powerful
Speaker 1: in our lives, those flavors and textures that put us
Speaker 1: mile on our face. The love that is created. You know,
Speaker 1: when somebody makes you food that makes it tastes better
Speaker 1: than if you were doing it yourself. So we still
Speaker 1: have more to come, and then we'll talk with Tiffany.
Speaker 1: Of course, Tiffany's coming aboard at five o'clock, so go
Speaker 1: know where. We'll be back with Martha.
Speaker 3: You're listening to the Fork Report with Nil Sevedra on
Speaker 3: demand from KFI Am six forty.
Speaker 1: How you doing today is? It started with rain. My
Speaker 1: wife came in, I slept in a little later. I
Speaker 1: think I got up at nine this morning, so I
Speaker 1: was like, I think I went to bet at midnight though.
Speaker 1: It's one of those nights where my curious little artistic
Speaker 1: brain was going all over the place looking things up,
Speaker 1: materials to build with and all kinds of things. By
Speaker 1: the way, I would love for you to hang out
Speaker 1: with us on social media at fork Reporter on Instagram
Speaker 1: at fork Reporter. We have a good time there. I
Speaker 1: put up memes trying to think bring people joy through there.
Speaker 1: Put up a picture of my wife and me on
Speaker 1: our wedding day. I love that lady. A bust of chops,
Speaker 1: but I love that lady, and she treats me like
Speaker 1: gold and I hope she gets the same treatment in return.
Speaker 1: But we just had our seventeenth anniversary, so I put
Speaker 1: that up. And otherwise it's funny goofy stuff up there,
Speaker 1: always having a good time. And then if you're artistically
Speaker 1: inclined or you like art or building, if you're a
Speaker 1: maker or a creator or anything like that, my newest
Speaker 1: one is savco Industries saa v COO industries on Instagram,
Speaker 1: and that's just things I do at my shop, and
Speaker 1: I have a small business where I do promotional light
Speaker 1: and some light fabrications, some props and stuff like that.
Speaker 1: But it's not really I know it's not it's not
Speaker 1: open to the public currently or I don't sell the
Speaker 1: public or anything like that. But I ended up using
Speaker 1: that name because I already had it. So I'm not
Speaker 1: selling anything on there at least not at this point.
Speaker 1: I talk to friends about doing opening up to some things,
Speaker 1: but right now it's just like, hey, look I made
Speaker 1: this for my son, or I'm doing this or working
Speaker 1: on a project, and I'd love for you to check
Speaker 1: that out if you have time as well at savcosaa
Speaker 1: vco industries dot com. And I like, you know, star
Speaker 1: wars and building things. I like Halloween and decorating for
Speaker 1: the holidays and all kinds of stuff. So you want
Speaker 1: to do that or you just want to see that
Speaker 1: different side of what I do when it's not involved
Speaker 1: with food or the show. Check that out, all right,
Speaker 1: Texas wants to ban well, there's a Texas bill rather
Speaker 1: that wants to rename the New York strips at Steak
Speaker 1: to Texas strip. I know, we're still dealing with Gulf
Speaker 1: of America and all that stuff. So this is an
Speaker 1: interesting one because ultimately it's like anything else, it's rare,
Speaker 1: but there are still new cuts of meat that are
Speaker 1: come across, you know, the animal fabricated and to the
Speaker 1: best of the ability to use every single part of
Speaker 1: the animal. That's the way to do it.
Speaker 4: You know.
Speaker 1: I have this conversation with my son last night. We
Speaker 1: were at BJ's. I know, fancy right for our seventeenth anniversary,
Speaker 1: but we want to do something as family and we
Speaker 1: like Bjay's and it's a fun atmosphere. So we went
Speaker 1: out there in Glendale by the Americana and we had
Speaker 1: a wonderful, wonderful evening. It was packed and there's a
Speaker 1: good vibrant crowd. There of different types of people and
Speaker 1: young and old and everything else. But my son had
Speaker 1: never had bone in wings, you know, because kids say
Speaker 1: everything is a chicken tender or a nugget. And I said,
Speaker 1: I want you to have these. I want you to
Speaker 1: try them. There's a cartoony watches where that they're they're
Speaker 1: obsessed with wings. And he tried them and he enjoyed them,
Speaker 1: and he, you know, he was like, this is fantastic,
Speaker 1: this is really wonderful, and really enjoyed them. And you think, well,
Speaker 1: this is an animal. And he goes, this is from
Speaker 1: the animal, right, from a chicken. And I said, yeah,
Speaker 1: and that's why the bones are here, and explain that.
Speaker 1: And he asked a bunch of questions and I told him,
Speaker 1: I said, if you're going to take the life of
Speaker 1: an animal out of respect, you use all of it,
Speaker 1: every little piece you can, even the bones for making
Speaker 1: your stock or doing what you use everything you can.
Speaker 1: And so we come up with new cuts on a
Speaker 1: rare occasion. And but basically you're parsing the animal and
Speaker 1: fabricating it down to certain parts and certain cuts that
Speaker 1: are well known now as far as the history of
Speaker 1: these cuts you get, you kind of name them when
Speaker 1: when you can trace them back to a person or
Speaker 1: a place and this was its origin. You know. I
Speaker 1: suppose you can call a margarita whatever you want, you know,
Speaker 1: but it's like, at what point, you know, do I
Speaker 1: care if someone calls it a Texas steak? I don't, Well,
Speaker 1: I know what the hell it is. No, I'm going
Speaker 1: to say it's a New York strip because that's what
Speaker 1: it is to me when I see it. If I
Speaker 1: saw that cut raw in a package without a label
Speaker 1: on it, I'd go, that's a New York strip right there.
Speaker 1: And that just makes it easier. In some areas, something's
Speaker 1: a regional. What was the thing that you said was
Speaker 1: the Pittsburgh Medium Oh.
Speaker 4: Yeah, Pittsburgh Medium steak.
Speaker 1: And what is that described?
Speaker 5: If people don't know, that's how I like my stake prepared.
Speaker 5: Is really charred on the outside and then medium slash
Speaker 5: rare on the inside.
Speaker 1: So that's a regional thing. Now, there are things I
Speaker 1: was telling you in the Latino community, Mexicans in particular,
Speaker 1: a lot of times like it's super charred on the outside,
Speaker 1: and when you're growing up, depending if you came straight
Speaker 1: from a Latin America, you probably want it well done
Speaker 1: because you didn't trust the meat necessarily. So, you know,
Speaker 1: as people are here in the States more and more,
Speaker 1: then they switch to chart on the outside and medium
Speaker 1: on the inside. But there's all these different things that
Speaker 1: are regional, and sometimes the names may be different. There
Speaker 1: are you know, flank steaks, flap stakes. There's all kinds
Speaker 1: of different names, and sometimes there's different names for the
Speaker 1: same cut. So it does happen. And depending on where
Speaker 1: you are, if you're buying in a certain butcher or
Speaker 1: a certain a marketplace, it might be called something different.
Speaker 1: This seems like just a marketing thing. You know, you
Speaker 1: could call it whatever you want. You can say it's
Speaker 1: a Texas steak and then beneath it say a specially
Speaker 1: prepared New York strip whatever. So I don't know if
Speaker 1: this is going to go anywhere as to what this means,
Speaker 1: but trying to get it to immortalize, you know, a
Speaker 1: new name when it's been New York State steak for
Speaker 1: so long. I'm curious as how this is is going
Speaker 1: to play out. But we shall see. Another battle that
Speaker 1: is heated and technically means nothing. You've been listening to
Speaker 1: the Fork Report. You can always hear us live on
Speaker 1: KFI AM six forty two to five pm on Saturday
Speaker 1: and anytime on demand on the iHeartRadio app talking to
Speaker 1: Teddy from Real in Oh my gosh and Rudy geez,
Speaker 1: did you not want it from Gracia signor the food truck?
Speaker 1: And you know a lot of losing a lot of
Speaker 1: people that have been displaced because the fires, and that
Speaker 1: was their hangout, you know, in those areas in the
Speaker 1: Palisades and the like. And and here he is. Someone
Speaker 1: wouldn't even let us pay for the food brought us food.
Speaker 1: Kayla producer Kayla even told him, please don't bother bringing food.
Speaker 1: We just want to celebrate you and hear your story.
Speaker 1: And meanwhile we will and here of it.
Speaker 4: He's like, the food trucks outside, what do you need?
Speaker 4: And how many?
Speaker 5: I'm like, all right, we get two? He gave twelve,
Speaker 5: twelve and then four tacos? Yeah, amazing types of four
Speaker 5: different sets of three?
Speaker 4: Was that twelve?
Speaker 2: Oh?
Speaker 4: I know, he's amazing.
Speaker 1: What's that? I hope you tipped him.
Speaker 4: I will tip and give us his vemo. But yeah,
Speaker 4: I did give him a hug.
Speaker 1: I wanted to just hold him.
Speaker 4: What a sweet man, right, he had an adorable face.
Speaker 4: He was just an adorable personal energy. Just love the kid.
Speaker 1: That's how that's how he gets more of a tip.
Speaker 1: Doesn't work with with my fat cheeks. I got cheeks.
Speaker 1: You don't want to think about your cheeks these on
Speaker 1: my face? All right? Tiffany Hobbs is with us enjoying
Speaker 1: the show last week.
Speaker 6: Wow, thank you?
Speaker 1: What is going on tonight?
Speaker 6: Well, you know you started the show off by saying
Speaker 6: that once the cameras go away, that doesn't mean that
Speaker 6: we should take our feet off of the gas. We
Speaker 6: should continue paying attention to people and businesses that were
Speaker 6: by the fires. I really enjoyed that segment in the
Speaker 6: beginning and the entire theme of tonight's show that you had.
Speaker 6: Because we're carrying that theme over. We'll be speaking to
Speaker 6: a senior from Palisades High School and she is going
Speaker 6: to give us the rundown on how the first week
Speaker 6: went back at the Seers Building, say back at it's
Speaker 6: their first week at the Seers Building. They'll be there
Speaker 6: for the for the foreseeable future as their high school
Speaker 6: is reconstructed. The projected dates for the kind of rehabilitation
Speaker 6: of Palisades High School go out until twenty twenty eight
Speaker 6: at the earliest, so this Seers Building could be their
Speaker 6: home for a while. And so she's going to come
Speaker 6: on and tell us about the journey from January seventh
Speaker 6: to just this recent Friday yesterday, after finishing their first week.
Speaker 6: We're going to also talk about how malls in Orange
Speaker 6: County are being repurposed. So looking at the Seers building,
Speaker 6: that's one way in which they're being reutilized, but malls
Speaker 6: are also being turned into housing, and Orange County has
Speaker 6: a few malls that are vacant or nearly so, and
Speaker 6: what the local city council there is looking into doing
Speaker 6: to make those habitable. We're also going to talk about
Speaker 6: Mayor Bass's proposed budget cuts and not just how we
Speaker 6: will respond to them as far as taxes and other
Speaker 6: sorts of revenue streams, but also the impact that they're
Speaker 6: going to have on LA Animal Services. There are some
Speaker 6: really negative outlooks, dire outlooks about how the local shelters
Speaker 6: will be impacted. So I'll get into details on that,
Speaker 6: and then it's prom season. Of course, if you're driving
Speaker 6: around this weekend, you might see the limos, you might
Speaker 6: see kids in their nice, flashy clothes as they're getting
Speaker 6: ready to go to prom. I know tonight there's a
Speaker 6: prom at Ramon Cortina's High School. They're downtown La, funny
Speaker 6: looking building right off the ten Freeway and one on
Speaker 6: one freeway. It's a kind of Art Deco building that
Speaker 6: you can see. It looks like a huge sculpture. It's
Speaker 6: a high school and they're having their prom tonight. Just
Speaker 6: a little shout out to them.
Speaker 1: Doesn't it Like, wasn't it in June? Like in my head,
Speaker 1: I think about dads and grads, right.
Speaker 6: It was always May for me, late May, early June.
Speaker 6: But the school year is different than when we were
Speaker 6: in school, so.
Speaker 1: Now it's either all my son. It's a different march.
Speaker 6: Even across the country, but it's prom seasons. We're going
Speaker 6: to take a deeper dive into the history of prom
Speaker 6: and as well as the cost of prom, the average
Speaker 6: cost of prom in twenty twenty five, which is far
Speaker 6: different than when I was in school. So we're talking
Speaker 6: a huge, huge performance when it comes to prom.
Speaker 4: It's going to be a fun show.
Speaker 1: They do those promposals.
Speaker 6: They do proposals, wow, very orchestrated, very it's it's a
Speaker 6: huge revenue stream for businesses all around the city. So
Speaker 6: we'll talk about it and if you having Max, this
Speaker 6: is something that you should start to put money away
Speaker 6: for now.
Speaker 1: To be honest, I don't think they'll be schools by then.
Speaker 1: It won't be colleges, there won't be l a unified.
Speaker 1: It will be no So I won't worry. He'll be
Speaker 1: homeschooled and that.
Speaker 4: And that'll be fine.
Speaker 3: Yeah.
Speaker 4: Probably my wife.
Speaker 1: Will be in her dress from the eighties and be okay.
Speaker 1: So I'm glad they're back at school, seris. I hope
Speaker 1: they don't get lost in those round clothes racks that
Speaker 1: we used to hide in as kids.
Speaker 4: You know, I hope they enjoy too young to know.
Speaker 1: That, but did that. It's sears. They'd have these racks
Speaker 1: of clothing that were round and you could hide in
Speaker 1: them as a kid and your parents couldn't find you.
Speaker 1: It was the best thing ever. We had Kmart at
Speaker 1: one time. Did they have the round wracks though? Its
Speaker 1: just that is sears to me.
Speaker 4: May company I believe had it. Yeah, it looks really
Speaker 4: fun when they did it on TV.
Speaker 1: Yeah, oh yeah, when you watched it as a young child, mommy,
Speaker 1: what's that? What's apartment store? And stuff calling me mommy
Speaker 1: and get out of my house. I'm coming in there,
Speaker 1: so go know where this is. Thanks for hanging out.
Speaker 1: Be kind to each other, be empathetic. That's what makes
Speaker 1: us human. And I'll catch you on the flip side.
Speaker 3: You're listening to The Fork Report with Nil Savedra on
Speaker 3: demand from KFI AM six forty