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<v Speaker 1>Hey, it's Niel Sevedra. You're listening to kfi EM six

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<v Speaker 1>forty the four Report on demand on the iHeartRadio app.

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<v Speaker 1>How do you do? Thanks for hanging out. Man. It's

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<v Speaker 1>an overcasty Saturday, but I still love it. I'll take

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<v Speaker 1>it a little cool, maybe a little snuggle time. Know

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<v Speaker 1>what I'm saying. It's perfect because when it's cold, but

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<v Speaker 1>it's not rainy, at least not here right now. Maybe

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<v Speaker 1>in your area that these are great times to be

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<v Speaker 1>grilling because that grill can get up to seven hundred

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<v Speaker 1>degrees and change and you get a little warm there.

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<v Speaker 1>I can still do it in my shorts. Get out there,

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<v Speaker 1>do some grilling and enjoy yourself this wonderful, overcasty Saturday.

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<v Speaker 1>All right, So a lot of issues going on with

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<v Speaker 1>restaurants and fast food. Still, if you're fast food, you

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<v Speaker 1>have a fast food location, whether it's franchise or what

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<v Speaker 1>have you out in Southern California or California at you

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<v Speaker 1>got kicked in the scrot another time with the minimum

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<v Speaker 1>wage hike. Now, listen, I'm all for people making more money.

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<v Speaker 1>I just think there are certain jobs out there that

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<v Speaker 1>are the demand is different. You don't have to have

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<v Speaker 1>an education per se, and anytime that's where you land,

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<v Speaker 1>the demand is not going to be much. I don't

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<v Speaker 1>care if you're unionized. I don't care if you're not.

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<v Speaker 1>It doesn't matter. Eventually, if they can replace you with

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<v Speaker 1>something else, they will. That's robotics, that's with the Kiosk.

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<v Speaker 1>Whatever it is, it's going to happen. In addition to that,

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<v Speaker 1>there's other things that get expensive. The ingredients get expensive.

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<v Speaker 1>But for one particular fast food restaurant that was the biggest,

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<v Speaker 1>it continues to shrink. Now, this shrinking started long before

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<v Speaker 1>the twenty dollars, you know, minim wage. But those things

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<v Speaker 1>don't help, and it continues to compound compound rather So

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<v Speaker 1>Subway just shut down over six hundred stores, and this

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<v Speaker 1>has been going on for a while. They were the

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<v Speaker 1>biggest fast food chain in the US by number of locations,

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<v Speaker 1>and I don't know a lot of people know that.

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<v Speaker 1>I think if you were to guess, you probably would

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<v Speaker 1>have said McDonald's, but that's not the truth. So by

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<v Speaker 1>number of locations, they were the king for a long time.

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<v Speaker 1>So they shut down a ton of their restaurants last year.

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<v Speaker 1>That's sick, about six hundred and thirty one restaurants that

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<v Speaker 1>they shut down last year alone, so that could very

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<v Speaker 1>well have been affected by, you know, the rays of

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<v Speaker 1>minimum wage. Back in twenty fifteen, Subway had around twenty

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<v Speaker 1>seven thousand stores across the country. It's not internationally or

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<v Speaker 1>anything like that, just in the US. By the end

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<v Speaker 1>of twenty twenty four, that number has fallen below twenty

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<v Speaker 1>thousand for the first time in decades. Now it's at

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<v Speaker 1>about nineteen to five something like that. Some of the

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<v Speaker 1>closures hit hard were in Oregon, and they had twenty

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<v Speaker 1>three Subway locations shut down suddenly, leaving over two hundred

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<v Speaker 1>employees jobless without warning. One store manager, Joanne Kennedy, said

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<v Speaker 1>she and her team were completely blindsided. That happens now.

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<v Speaker 1>That obviously doesn't tie into that. But the overall juggling

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<v Speaker 1>of this is the cost of product along with serving

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<v Speaker 1>it to you is a battle with fast food because

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<v Speaker 1>by definition definition fast food is to be quickly served inexpensively. Now,

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<v Speaker 1>we were told by Subway that a five dollars foot long,

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<v Speaker 1>even if it was a discount or pick you a

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<v Speaker 1>particular day of the week, whatever it was, that was

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<v Speaker 1>kind of the norm. Well, now they're somewhere between thirteen

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<v Speaker 1>and fifteen bucks. I think so even in your mind,

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<v Speaker 1>you always still have the song playing in your head

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<v Speaker 1>that it's a five dollars foot long and it's not anymore.

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<v Speaker 1>It can be very expensive. I walked out of a

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<v Speaker 1>subway with three foot long sandwiches, one soda, two bags

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<v Speaker 1>of chips, and it was thirty seven dollars almost forty bucks. Right,

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<v Speaker 1>So the battle's going to continue with these fast food

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<v Speaker 1>places in getting you what it can for the best

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<v Speaker 1>price possible. And there's just a point where we won't.

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<v Speaker 1>It's hard. Sandwiches are great, man. I love sandwiches. I

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<v Speaker 1>love Subway, among others. I think you are great sandwich

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<v Speaker 1>places out there, and you've got Jersey Mics, which is wonderful.

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<v Speaker 1>You've got these places, but to have good ingredients is

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<v Speaker 1>expensive and it's hard to wrap your brain around a

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<v Speaker 1>fifteen dollars sandwich at a quick stop. Now, as far

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<v Speaker 1>as making money, McDonald's is still the king. McDonald's has

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<v Speaker 1>fewer US stores in you know, in the past year

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<v Speaker 1>or so, about thirteen to five, but it does make

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<v Speaker 1>the most revenue. Starbucks was in second place, if you

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<v Speaker 1>can believe it. It seems like they have four on every

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<v Speaker 1>corner with just over sixteen thousand, So things are slowing

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<v Speaker 1>down in the US. Subway has been expanding, They're doing

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<v Speaker 1>more international stuff, updating restaurants with new looks, a different

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<v Speaker 1>vibe in some of them. They tend to be very

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<v Speaker 1>clean places. That's been my experience. Focusing on what they

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<v Speaker 1>refer to as smart growth, That means they're very strategic

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<v Speaker 1>about where they're putting stores. They're going to put them

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<v Speaker 1>in the best spots, run by the right people and

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<v Speaker 1>with a better customer experience. Their hope is, you know,

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<v Speaker 1>even if they have to close some locations or move

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<v Speaker 1>some locations, that they're going to make more in the

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<v Speaker 1>long run by doing that. Nearly thirty percent of subway

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<v Speaker 1>locations in the US have shut down in less than

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<v Speaker 1>ten years. So this is a battle that is not

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<v Speaker 1>going to be one or lost by one particular decision.

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<v Speaker 1>But as we look at the wars going on with

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<v Speaker 1>fast food and our dollars, those of us that spend

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<v Speaker 1>money going to fast food restare runts. Our dollars are

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<v Speaker 1>being uh, you know, battling if they're going to be

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<v Speaker 1>you know, battling for your dollars. They have to find

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<v Speaker 1>ways to, you know, take care of us. The battle

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<v Speaker 1>continues for your fast food dollars. And here in California

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<v Speaker 1>we have the extra edition of the higher minimum wage.

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<v Speaker 1>And I know, listen, it sounds horrible. I know, we get,

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<v Speaker 1>we've gotten so emotional in the US. We can't. We

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<v Speaker 1>don't like reason anymore. Oh great, my wife, former producer

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<v Speaker 1>at KFI by the way, is now texting me what

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<v Speaker 1>have you done? Thanks Kayla in front of my wife

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<v Speaker 1>of these seventeen years. Well yeah, Tracy, Tracy really gets

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<v Speaker 1>you to listen.

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<v Speaker 2>So I love when she When she backs me up,

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<v Speaker 2>it makes me makes me super happy.

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<v Speaker 1>I feel supported. Thank you, Tracy. I don't need you

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<v Speaker 1>guys to team up on me. It's my favorite thing.

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<v Speaker 1>One wife is fine, thank you. I don't need a

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<v Speaker 1>harem of people telling me when I do wrong AnyWho

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<v Speaker 1>as I would. I don't even care now, I don't.

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<v Speaker 1>I mean, I've complete I seriously, I did something similar

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<v Speaker 1>recently and I don't know why. Yeah, is it that time?

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<v Speaker 1>Oh my gosh, I think the beachfest thing just threw

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<v Speaker 1>us through a loop. But it's just been a crazy week.

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<v Speaker 1>It did, But I don't. That's not an Okay, I

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<v Speaker 1>tried it. Yeah, we thought we were going to be

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<v Speaker 1>out somewhere. That's not an excuse anyway. Okay, I was

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<v Speaker 1>talking about being way too overly emotional. The point is

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<v Speaker 1>this that we're looking at things through our heart, and

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<v Speaker 1>I get it. It's you want people to be able

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<v Speaker 1>to make more money, but the system breaks down. It

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<v Speaker 1>can only handle so much. I mean literally, it's like, Oh,

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<v Speaker 1>this person's hungry, why don't you dump four hundred pounds

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<v Speaker 1>of food on them. Well, then they'll be crushed and dead.

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<v Speaker 1>But I just want to feed them. And we're looking

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<v Speaker 1>at a breakdown in a system that can only work

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<v Speaker 1>if the food is quickly served and inexpensive. And when

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<v Speaker 1>you're at the point of paying fourteen dollars for i'll

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<v Speaker 1>say two sandwiches, I think that's more fair. I guess

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<v Speaker 1>because a foot long sandwich is a big sandwich. You know,

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<v Speaker 1>I can go for a foot long, no problem, But

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<v Speaker 1>your average person. I don't think Kayla's going in there

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<v Speaker 1>and throwing back a foot long. I don't think Andrew's

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<v Speaker 1>doing that or Robin's doing that. You know, you put

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<v Speaker 1>half away in the fridge, so let's say that still

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<v Speaker 1>it's getting expensive, and when you're to do it with

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<v Speaker 1>the best ingredients possible, and especially when you see it

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<v Speaker 1>put together right in front of you, I think that

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<v Speaker 1>that's going to be a difficult path for Subway to

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<v Speaker 1>get over. I think the things that they've tried, I

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<v Speaker 1>think they're doing the nachos, the foot long nachos right

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<v Speaker 1>now with Dorito's. They did the foot long specials with

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<v Speaker 1>the pretzel, with the chocolate chip cookie, the churo, which

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<v Speaker 1>none of those I liked. I didn't think any of

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<v Speaker 1>them were very good. Quite frankly, they just weren't that tasting. Now,

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<v Speaker 1>the wraps that they do with the cheese and chicken

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<v Speaker 1>and stuff, those are very tasty. But that battle is

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<v Speaker 1>going to continue for them and for other fast food restaurants.

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<v Speaker 1>And we're going to be seeing this now. This may

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<v Speaker 1>have started, you know, within the last decade and is

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<v Speaker 1>being topped off now for Subway, but ultimately across the board,

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<v Speaker 1>this is happening. We're seeing more closures, we're seeing more

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<v Speaker 1>tech getting involved, and we're going to be looking at

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<v Speaker 1>restaurants with very few people in them at all running

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<v Speaker 1>them soon. I'm telling you that's just what it's going

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<v Speaker 1>to come down to.

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<v Speaker 3>You're listening to the Fork Report with Nil Savedra on

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<v Speaker 3>demand from KFI AM six forty.

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<v Speaker 1>Jack in the Box is tying into our last discussion

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<v Speaker 1>announced Jack on Track, which is what their clever name

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<v Speaker 1>I guess for this long term financial goal. So they're

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<v Speaker 1>going to be mixing things around as well. It includes

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<v Speaker 1>closing one hundred and fifty to two hundred underperforming restaurants.

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<v Speaker 1>And this is the other thing. A lot of these

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<v Speaker 1>places own more than one chain. They're potentially looking at

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<v Speaker 1>selling Del Taco off as well. So the chain currently

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<v Speaker 1>working with Bank of America Securities and they want to

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<v Speaker 1>lower their debt, create some sort of strategy, and look

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<v Speaker 1>around as what they need to do. Now. The reason

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<v Speaker 1>why I'm telling you these things is because I am

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<v Speaker 1>a big believer that the entirety of the food ecosystem

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<v Speaker 1>is having issues. I have said that. One of the

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<v Speaker 1>reasons that my very first show over a decade ago

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<v Speaker 1>on the Fork Report was telling you that the local

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<v Speaker 1>economy rises and falls on hospitality, on going out to eat,

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<v Speaker 1>even fast food, so fast food chain restaurants, mom and

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<v Speaker 1>pop shops, little towns with different cultures, and foods where

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<v Speaker 1>they're bringing foods from countries that they used to live in,

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<v Speaker 1>or their heritage restaurant, chefy forward places, whatever it may be.

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<v Speaker 1>All you know, vendors, street vendors. We don't want to

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<v Speaker 1>forget them because all of that food, this is all

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<v Speaker 1>part of the very important ecosystem that is creates the

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<v Speaker 1>protection of the economy locally. It just is. And so

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<v Speaker 1>these things may not seem like they're that big of

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<v Speaker 1>a deal, or it's like, oh, well people aren't just

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<v Speaker 1>aren't eating in as much or whatever it is, or

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<v Speaker 1>big deal. This This is predicting something, pointing to something,

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<v Speaker 1>shining a light on something that I feel we should

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<v Speaker 1>be looking at. That's why I don't know exactly what

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<v Speaker 1>it means at this point. But all these kind of

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<v Speaker 1>rolling of the eyes saying oh, this won't matter much,

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<v Speaker 1>or this won't matter, or from shutting down the state

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<v Speaker 1>for COVID, all these things are not political. It's not

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<v Speaker 1>about the politics of it. It's about about the actual

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<v Speaker 1>tangible repercussions of it. And again we've gotten so emotional

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<v Speaker 1>that you know, it's the if you're not with me,

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<v Speaker 1>you're against me thing, And that's not true. If you're

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<v Speaker 1>part of a political party. I'm not anymore. I am independent,

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<v Speaker 1>completely judge everything independently based on its merits. I've said

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<v Speaker 1>this before. If the devil told me two plus two

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<v Speaker 1>equals for it, he'd be right. So to kind of

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<v Speaker 1>look at these things and say, how is this ultimately

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<v Speaker 1>going to end up? Instead of going It's almost like

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<v Speaker 1>we're spending someone else's money and sometimes that's the way

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<v Speaker 1>it works and we think it'll just work out. Well, yeah,

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<v Speaker 1>but it might not work out in your favor, might

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<v Speaker 1>not work out the way you think, and there are

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<v Speaker 1>unintended consequences.

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<v Speaker 3>You're listening to The Fork Report with Nil Sevedra on

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<v Speaker 3>demand from KFI AM six forty.

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<v Speaker 1>How do you do? Thanks for hanging it out today.

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<v Speaker 1>Don't forget Tiffany Hobbes coming up at five o'clock, so

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<v Speaker 1>go know where. We were supposed to be at Beach

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<v Speaker 1>Live Festival today but had some technical issues or something

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<v Speaker 1>and put us back in studio. So for those of

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<v Speaker 1>you who have never been, man, what an amazing event.

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<v Speaker 1>They referred to it as Southern California's premier live music,

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<v Speaker 1>art and culinary event, and they aren't kidding. It really

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<v Speaker 1>is a wonderful experience. If you haven't been in the

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<v Speaker 1>lineup has been insane. So this is a sixth year

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<v Speaker 1>taken over Redondo Beach's picturesque waterfront, the second through the fourth,

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<v Speaker 1>so it goes through tomorrow, and you know that it's

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<v Speaker 1>just it's on the sand. We were there last year

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<v Speaker 1>and it was my son's first concert and he got

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<v Speaker 1>to see Devo, So I was thrilled about that, as

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<v Speaker 1>was his mom, and it was just cool. They have reggae,

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<v Speaker 1>and you know that just is one of those things, reggae.

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<v Speaker 1>If you're not smiling and enjoying it, then there's something

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<v Speaker 1>wrong with you. At pop, indie rock, everything all mixed together.

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<v Speaker 1>This year. They got Letting Kravitz out there, Sublime out there,

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<v Speaker 1>Alanis Morris set, you have the Pretender's Cake, Jackson Brown,

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<v Speaker 1>just tons of great performers out there. Beachlifefestival dot com,

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<v Speaker 1>Beachliffestival dot com if you're interested. All right. So, more

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<v Speaker 1>and more we're reading about things going on in the

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<v Speaker 1>food industry, and as I said, people are coming up,

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<v Speaker 1>whether it's fast food or anything else, just to get

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<v Speaker 1>you in there, come up with creative ways to do that.

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<v Speaker 1>I wonder if we're at the point where maybe we've

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<v Speaker 1>peaked when it comes to avocados, because it's always, oh,

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<v Speaker 1>avocado on this, avocado on that, and you think, oh, well,

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<v Speaker 1>what else are they going to do with avocado? Well,

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<v Speaker 1>this one sounded like an April Fool's joke, but it

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<v Speaker 1>is not. Apparently. Food Beast talks about the new combination

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<v Speaker 1>of and partnership between avocados from Mexico, which I used

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<v Speaker 1>to be a spokesman for. The great Product by the way,

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<v Speaker 1>has partnered with witch Witch, which if you haven't tried

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<v Speaker 1>their sandwiches, they're bombed. They're just I think they're excellent.

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<v Speaker 1>So now they have something called the avo Witch. Okay,

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<v Speaker 1>so what does this mean? Where are they putting it?

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<v Speaker 1>They're using it as the bread, so instead of bread,

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<v Speaker 1>they're avocado slices. I know, right, But I'm trying to

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<v Speaker 1>put that in my flavor bank. I got it. Okay,

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<v Speaker 1>I'm with Young Flavor Bank. I get it. They cover,

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<v Speaker 1>they put the top on the top. There they have

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<v Speaker 1>this ava witch seasoning that looks great, you know, so

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<v Speaker 1>I know that's going to give you this texture and

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<v Speaker 1>a little bit of crunch on the top. Of the avocado.

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<v Speaker 1>But they're using ripe avocados, and the only thought that

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<v Speaker 1>comes to mind is that texture. I don't know that

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<v Speaker 1>that's the first texture I want to experience on the

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<v Speaker 1>outside of something. I mean, maybe i'd cut it with

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<v Speaker 1>a fork or mash it up and just have it

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<v Speaker 1>as a salady thing, because it essentially is their classic

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<v Speaker 1>Turkey club. So you've got turkey, ham, bacon, lettuce, tomatoes,

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<v Speaker 1>cheddar cheese, mayo, and honey mustard. I mean, all of

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<v Speaker 1>that sounds excellent. And like I said, which Witch has

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<v Speaker 1>great sandwiches, But you wrap your hands around that and

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<v Speaker 1>you've got ripe, creamy avocado. I'm curious what kind of

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<v Speaker 1>doesn't say if it's like forte or it's has or

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<v Speaker 1>hass avocados. It doesn't say because some are a little

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<v Speaker 1>more dense and fleshy than others. And I'm thinking, right right, avocado.

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<v Speaker 1>You know, I love bananas. I don't know that i'd

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<v Speaker 1>want to eat a sandwich between two bananas, especially ripe ones.

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<v Speaker 1>You know what I'm saying, Like.

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<v Speaker 4>A peanut butter and banana sandwich.

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<v Speaker 1>Oh yeah, a little bit of Elvis Presley throws some

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<v Speaker 1>bacon on there. Not bad. Are you familiar with that? Yeah,

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<v Speaker 1>that was Elvis's jam. Well, yeah, that a horrible amount

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<v Speaker 1>of copious amounts of drugs that. Yeah, that backed up

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<v Speaker 1>his backside. Unfortunately, those appetizers will do that. Yeah, that'll

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<v Speaker 1>do it. But you know, Andrew, like, when you think

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<v Speaker 1>about that, does that speak to you? Avocado part is

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<v Speaker 1>a bun. I'm down to try it because I like avocado.

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<v Speaker 1>It's good. I love avocados. But they're you know, as

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<v Speaker 1>as we've said many times before, toxicity is in the dose.

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<v Speaker 1>And sometimes there are foods that I like that too

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<v Speaker 1>much of them would would freak me out. Like have

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<v Speaker 1>you ever seen someone crack open an ostrich egg?

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<v Speaker 3>No.

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<v Speaker 1>I love eggs, but they're so big that when I

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<v Speaker 1>see them, the thought of someone cooking that like sunnyside

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<v Speaker 1>up and piercing that yoke creeps me out. It's just

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<v Speaker 1>like too much of the yolk. I don't know, it's

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<v Speaker 1>just they're like sometimes the size or the amount of

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<v Speaker 1>something you know, can change its experience, Like ratio are

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<v Speaker 1>super important food to me, and when a chef balances

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<v Speaker 1>them or hits them right, like the right amount of

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<v Speaker 1>protein to the vegetables on a sandwich makes a perfect sandwich.

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<v Speaker 1>I mean, some people go, you just keep putting more

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<v Speaker 1>protein on it. That doesn't necessarily make it better to me,

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<v Speaker 1>because the dances with the crunch of the lettuce, you know,

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<v Speaker 1>a little bit of the acid from the tomato, whatever

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<v Speaker 1>it is that you're putting in there, spinachs that herbaceous

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<v Speaker 1>kind of that green is how I refer to it.

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<v Speaker 1>It's not grassy, but just brighten or base. That all

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<v Speaker 1>makes for a great sandwich. And then you you that

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<v Speaker 1>bread that gives you that toothy deliverily delivery, you know

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<v Speaker 1>it just I don't know. I don't want to bite

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<v Speaker 1>into something and have it go. So I'm gonna have

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<v Speaker 1>to try it because I do like witch witch. And

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<v Speaker 1>we'll have to see if the avo, which removes the

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<v Speaker 1>bread and uses two slices of avocado as the bread,

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<v Speaker 1>is any good. We'll just have to find that out.

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<v Speaker 1>All right, we come back, we're gonna chat with Andrew

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<v Speaker 1>Caravella a bit. He didn't even know that, but this

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<v Speaker 1>is his last day with us. He'll be leaving KFI

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<v Speaker 1>and just want to chat with him before he goes.

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<v Speaker 1>And of course Tiffany will come aboard as says, she

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<v Speaker 1>is going to be taking things over at five o'clock.

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<v Speaker 1>So go no where.

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<v Speaker 3>You're listening to the Fork Report with Nil Savedra on

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<v Speaker 3>demand from KFI AM six forty.

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<v Speaker 1>How do you do? Thanks for hanging with us today.

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<v Speaker 1>I invite you to join me on social media at

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<v Speaker 1>fork Reporter. At fork Reporter where I put on goofy

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<v Speaker 1>stuff and fun food things occasionally go live there and

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<v Speaker 1>if you like the arts or making or anything like that.

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<v Speaker 1>I have a new social media on Instagram and that

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<v Speaker 1>is at Savco Industry. That's s A A v COO

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<v Speaker 1>Industries and that's just me making stuff three D printing.

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<v Speaker 1>Some of my drawings are on there too, just all

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<v Speaker 1>kinds of things that deal with that love for sci fi,

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<v Speaker 1>pop culture, Star Wars, Indiana Jones, things that I make.

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<v Speaker 1>It was originally for my small business where I make

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<v Speaker 1>promotional items, but that's not really open. I don't sell

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<v Speaker 1>to the general public right now at least, so so

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<v Speaker 1>really just started using that as a place to put

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<v Speaker 1>art stuff. So check that out Savco Industries on Instagram.

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<v Speaker 1>So I brought Tiffany in because we want to talk

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<v Speaker 1>about what's going on with her. But I thought Tiffany

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<v Speaker 1>and I could ask Andrew some questions because Andrew Caravella

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<v Speaker 1>this is our last show with him. So I'll start

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<v Speaker 1>and we'll have Tiffany jump in. But so let's find out,

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<v Speaker 1>first of all, how you got into radio.

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<v Speaker 4>How I got into radio? Oh my gosh, which casting

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<v Speaker 4>couch was that that I was on?

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<v Speaker 1>Oh my lord, I don't know where to be again?

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<v Speaker 3>No.

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<v Speaker 4>I I got started in radio actually out in the

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<v Speaker 4>Inland Empire through a little station called k c A A.

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<v Speaker 4>They did like NBC news affiliation. It was suic talk station,

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<v Speaker 4>and the GM out there had like his own oldies

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<v Speaker 4>station called KQLH, and they had Rick D's who had

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<v Speaker 4>a syndicated show on there. And I started doing like

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<v Speaker 4>entertainment news for for the morning drive. And from there

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<v Speaker 4>I ended up staying for a few years and then

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<v Speaker 4>moving into like the NPR type of world and moved

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<v Speaker 4>over into San Bernardino over at KVCR. Had a had

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<v Speaker 4>a news director position a little after that at a

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<v Speaker 4>string of radio stations up in the High Desert and

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<v Speaker 4>in Arizona, because they had they were like a franchise.

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<v Speaker 4>And during that time, it was during the pandemic, I

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<v Speaker 4>auditioned my second time for KFI, and former news director

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<v Speaker 4>Chris Little thought I was decent enough to give me

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<v Speaker 4>a shot at KFI, and the rest is history. I've

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<v Speaker 4>I've been covering news in TV and in radio in

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<v Speaker 4>southern California now for ten years, in my fifth year

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<v Speaker 4>now with KFI here in La though, and it's been

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<v Speaker 4>a fantastic ride.

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<v Speaker 1>Well, we certainly will miss you, tiff Any thoughts.

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<v Speaker 2>Oh, I'm a little glassy eyed over here because you

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<v Speaker 2>saw me when I came into the booth. Andrew, I

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<v Speaker 2>just I'm replete, but I'm so proud of you. And

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<v Speaker 2>my question would be, who would you say are your

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<v Speaker 2>biggest inspirations in this field?

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<v Speaker 4>In this field?

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<v Speaker 1>Oh my gosh.

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<v Speaker 4>You know he's never gonna hear this because he's famous now,

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<v Speaker 4>But there was a time when I first started in

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<v Speaker 4>radio that I had friends in the in the acting

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<v Speaker 4>world that said they wanted me to replace Ryan Seacrest.

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<v Speaker 4>I can see that, so who knows, maybe he'll retire

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<v Speaker 4>one day, right, you know. Michael Krozier was my mentor

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<v Speaker 4>when I when I first got here to KFI, and

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<v Speaker 4>I really grew under under his wing and it really

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<v Speaker 4>kind of helped show me how to grow not just

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<v Speaker 4>as a a sound, you know, as a as a

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<v Speaker 4>personality on the radio, but as a journalist. Stephen Gregory

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<v Speaker 4>and also Chris Little, like they really kind of honed

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<v Speaker 4>helped me, hone in my skills. And I was working

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<v Speaker 4>at other radio places while I was at KFI, and

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<v Speaker 4>I became an award winning personality. I have my own

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<v Speaker 4>golden mic from some of the news documentary stuff that

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<v Speaker 4>I've done. But it was because of the skills that

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<v Speaker 4>I built here at KFI. So I'm gonna be forever

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<v Speaker 4>grateful for that because it was what I learned here

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<v Speaker 4>that made me an award winning journalist.

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<v Speaker 1>So it was Steve Gregory, Michael Krozier, and of course

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<v Speaker 1>Chris Little not no slouches in that list. Good for you,

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<v Speaker 1>thank you. Well, that's very good and I love what

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<v Speaker 1>you do and you will be missed big time.

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<v Speaker 4>But you know it's radio, right, so who knows. You

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<v Speaker 4>may you may see me in another year, who knows?

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<v Speaker 1>Yeah, or I may call you for a job. Yeah,

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<v Speaker 1>well okay, And that's the funny thing.

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<v Speaker 4>And people that are listening that that you know, have

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<v Speaker 4>been listening to radio forever They say, when you get

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<v Speaker 4>fired in radio, you must be doing something right. I've

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<v Speaker 4>never been fired from radio, so I must be failing

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<v Speaker 4>completely in How I do.

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<v Speaker 1>Still have forty five minutes before you have to go?

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<v Speaker 1>That's true. Still, Yes, I've been in it since I

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<v Speaker 1>was nineteen. I haven't been fired yet. Okay, but yeah,

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<v Speaker 1>one never knows. You never know. Well, we wish you

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<v Speaker 1>nothing but the best.

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<v Speaker 3>You're listening to The Fork Report with Nil Savedra on

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<v Speaker 3>demand from a f I a M six forty
