Speaker 1: Hey, it's Niel Sevedra. You're listening to kfi EM six
Speaker 1: forty the four Report on demand on the iHeartRadio app.
Speaker 1: How do you do? Thanks for hanging out. Man. It's
Speaker 1: an overcasty Saturday, but I still love it. I'll take
Speaker 1: it a little cool, maybe a little snuggle time. Know
Speaker 1: what I'm saying. It's perfect because when it's cold, but
Speaker 1: it's not rainy, at least not here right now. Maybe
Speaker 1: in your area that these are great times to be
Speaker 1: grilling because that grill can get up to seven hundred
Speaker 1: degrees and change and you get a little warm there.
Speaker 1: I can still do it in my shorts. Get out there,
Speaker 1: do some grilling and enjoy yourself this wonderful, overcasty Saturday.
Speaker 1: All right, So a lot of issues going on with
Speaker 1: restaurants and fast food. Still, if you're fast food, you
Speaker 1: have a fast food location, whether it's franchise or what
Speaker 1: have you out in Southern California or California at you
Speaker 1: got kicked in the scrot another time with the minimum
Speaker 1: wage hike. Now, listen, I'm all for people making more money.
Speaker 1: I just think there are certain jobs out there that
Speaker 1: are the demand is different. You don't have to have
Speaker 1: an education per se, and anytime that's where you land,
Speaker 1: the demand is not going to be much. I don't
Speaker 1: care if you're unionized. I don't care if you're not.
Speaker 1: It doesn't matter. Eventually, if they can replace you with
Speaker 1: something else, they will. That's robotics, that's with the Kiosk.
Speaker 1: Whatever it is, it's going to happen. In addition to that,
Speaker 1: there's other things that get expensive. The ingredients get expensive.
Speaker 1: But for one particular fast food restaurant that was the biggest,
Speaker 1: it continues to shrink. Now, this shrinking started long before
Speaker 1: the twenty dollars, you know, minim wage. But those things
Speaker 1: don't help, and it continues to compound compound rather So
Speaker 1: Subway just shut down over six hundred stores, and this
Speaker 1: has been going on for a while. They were the
Speaker 1: biggest fast food chain in the US by number of locations,
Speaker 1: and I don't know a lot of people know that.
Speaker 1: I think if you were to guess, you probably would
Speaker 1: have said McDonald's, but that's not the truth. So by
Speaker 1: number of locations, they were the king for a long time.
Speaker 1: So they shut down a ton of their restaurants last year.
Speaker 1: That's sick, about six hundred and thirty one restaurants that
Speaker 1: they shut down last year alone, so that could very
Speaker 1: well have been affected by, you know, the rays of
Speaker 1: minimum wage. Back in twenty fifteen, Subway had around twenty
Speaker 1: seven thousand stores across the country. It's not internationally or
Speaker 1: anything like that, just in the US. By the end
Speaker 1: of twenty twenty four, that number has fallen below twenty
Speaker 1: thousand for the first time in decades. Now it's at
Speaker 1: about nineteen to five something like that. Some of the
Speaker 1: closures hit hard were in Oregon, and they had twenty
Speaker 1: three Subway locations shut down suddenly, leaving over two hundred
Speaker 1: employees jobless without warning. One store manager, Joanne Kennedy, said
Speaker 1: she and her team were completely blindsided. That happens now.
Speaker 1: That obviously doesn't tie into that. But the overall juggling
Speaker 1: of this is the cost of product along with serving
Speaker 1: it to you is a battle with fast food because
Speaker 1: by definition definition fast food is to be quickly served inexpensively. Now,
Speaker 1: we were told by Subway that a five dollars foot long,
Speaker 1: even if it was a discount or pick you a
Speaker 1: particular day of the week, whatever it was, that was
Speaker 1: kind of the norm. Well, now they're somewhere between thirteen
Speaker 1: and fifteen bucks. I think so even in your mind,
Speaker 1: you always still have the song playing in your head
Speaker 1: that it's a five dollars foot long and it's not anymore.
Speaker 1: It can be very expensive. I walked out of a
Speaker 1: subway with three foot long sandwiches, one soda, two bags
Speaker 1: of chips, and it was thirty seven dollars almost forty bucks. Right,
Speaker 1: So the battle's going to continue with these fast food
Speaker 1: places in getting you what it can for the best
Speaker 1: price possible. And there's just a point where we won't.
Speaker 1: It's hard. Sandwiches are great, man. I love sandwiches. I
Speaker 1: love Subway, among others. I think you are great sandwich
Speaker 1: places out there, and you've got Jersey Mics, which is wonderful.
Speaker 1: You've got these places, but to have good ingredients is
Speaker 1: expensive and it's hard to wrap your brain around a
Speaker 1: fifteen dollars sandwich at a quick stop. Now, as far
Speaker 1: as making money, McDonald's is still the king. McDonald's has
Speaker 1: fewer US stores in you know, in the past year
Speaker 1: or so, about thirteen to five, but it does make
Speaker 1: the most revenue. Starbucks was in second place, if you
Speaker 1: can believe it. It seems like they have four on every
Speaker 1: corner with just over sixteen thousand, So things are slowing
Speaker 1: down in the US. Subway has been expanding, They're doing
Speaker 1: more international stuff, updating restaurants with new looks, a different
Speaker 1: vibe in some of them. They tend to be very
Speaker 1: clean places. That's been my experience. Focusing on what they
Speaker 1: refer to as smart growth, That means they're very strategic
Speaker 1: about where they're putting stores. They're going to put them
Speaker 1: in the best spots, run by the right people and
Speaker 1: with a better customer experience. Their hope is, you know,
Speaker 1: even if they have to close some locations or move
Speaker 1: some locations, that they're going to make more in the
Speaker 1: long run by doing that. Nearly thirty percent of subway
Speaker 1: locations in the US have shut down in less than
Speaker 1: ten years. So this is a battle that is not
Speaker 1: going to be one or lost by one particular decision.
Speaker 1: But as we look at the wars going on with
Speaker 1: fast food and our dollars, those of us that spend
Speaker 1: money going to fast food restare runts. Our dollars are
Speaker 1: being uh, you know, battling if they're going to be
Speaker 1: you know, battling for your dollars. They have to find
Speaker 1: ways to, you know, take care of us. The battle
Speaker 1: continues for your fast food dollars. And here in California
Speaker 1: we have the extra edition of the higher minimum wage.
Speaker 1: And I know, listen, it sounds horrible. I know, we get,
Speaker 1: we've gotten so emotional in the US. We can't. We
Speaker 1: don't like reason anymore. Oh great, my wife, former producer
Speaker 1: at KFI by the way, is now texting me what
Speaker 1: have you done? Thanks Kayla in front of my wife
Speaker 1: of these seventeen years. Well yeah, Tracy, Tracy really gets
Speaker 1: you to listen.
Speaker 2: So I love when she When she backs me up,
Speaker 2: it makes me makes me super happy.
Speaker 1: I feel supported. Thank you, Tracy. I don't need you
Speaker 1: guys to team up on me. It's my favorite thing.
Speaker 1: One wife is fine, thank you. I don't need a
Speaker 1: harem of people telling me when I do wrong AnyWho
Speaker 1: as I would. I don't even care now, I don't.
Speaker 1: I mean, I've complete I seriously, I did something similar
Speaker 1: recently and I don't know why. Yeah, is it that time?
Speaker 1: Oh my gosh, I think the beachfest thing just threw
Speaker 1: us through a loop. But it's just been a crazy week.
Speaker 1: It did, But I don't. That's not an Okay, I
Speaker 1: tried it. Yeah, we thought we were going to be
Speaker 1: out somewhere. That's not an excuse anyway. Okay, I was
Speaker 1: talking about being way too overly emotional. The point is
Speaker 1: this that we're looking at things through our heart, and
Speaker 1: I get it. It's you want people to be able
Speaker 1: to make more money, but the system breaks down. It
Speaker 1: can only handle so much. I mean literally, it's like, Oh,
Speaker 1: this person's hungry, why don't you dump four hundred pounds
Speaker 1: of food on them. Well, then they'll be crushed and dead.
Speaker 1: But I just want to feed them. And we're looking
Speaker 1: at a breakdown in a system that can only work
Speaker 1: if the food is quickly served and inexpensive. And when
Speaker 1: you're at the point of paying fourteen dollars for i'll
Speaker 1: say two sandwiches, I think that's more fair. I guess
Speaker 1: because a foot long sandwich is a big sandwich. You know,
Speaker 1: I can go for a foot long, no problem, But
Speaker 1: your average person. I don't think Kayla's going in there
Speaker 1: and throwing back a foot long. I don't think Andrew's
Speaker 1: doing that or Robin's doing that. You know, you put
Speaker 1: half away in the fridge, so let's say that still
Speaker 1: it's getting expensive, and when you're to do it with
Speaker 1: the best ingredients possible, and especially when you see it
Speaker 1: put together right in front of you, I think that
Speaker 1: that's going to be a difficult path for Subway to
Speaker 1: get over. I think the things that they've tried, I
Speaker 1: think they're doing the nachos, the foot long nachos right
Speaker 1: now with Dorito's. They did the foot long specials with
Speaker 1: the pretzel, with the chocolate chip cookie, the churo, which
Speaker 1: none of those I liked. I didn't think any of
Speaker 1: them were very good. Quite frankly, they just weren't that tasting. Now,
Speaker 1: the wraps that they do with the cheese and chicken
Speaker 1: and stuff, those are very tasty. But that battle is
Speaker 1: going to continue for them and for other fast food restaurants.
Speaker 1: And we're going to be seeing this now. This may
Speaker 1: have started, you know, within the last decade and is
Speaker 1: being topped off now for Subway, but ultimately across the board,
Speaker 1: this is happening. We're seeing more closures, we're seeing more
Speaker 1: tech getting involved, and we're going to be looking at
Speaker 1: restaurants with very few people in them at all running
Speaker 1: them soon. I'm telling you that's just what it's going
Speaker 1: to come down to.
Speaker 3: You're listening to the Fork Report with Nil Savedra on
Speaker 3: demand from KFI AM six forty.
Speaker 1: Jack in the Box is tying into our last discussion
Speaker 1: announced Jack on Track, which is what their clever name
Speaker 1: I guess for this long term financial goal. So they're
Speaker 1: going to be mixing things around as well. It includes
Speaker 1: closing one hundred and fifty to two hundred underperforming restaurants.
Speaker 1: And this is the other thing. A lot of these
Speaker 1: places own more than one chain. They're potentially looking at
Speaker 1: selling Del Taco off as well. So the chain currently
Speaker 1: working with Bank of America Securities and they want to
Speaker 1: lower their debt, create some sort of strategy, and look
Speaker 1: around as what they need to do. Now. The reason
Speaker 1: why I'm telling you these things is because I am
Speaker 1: a big believer that the entirety of the food ecosystem
Speaker 1: is having issues. I have said that. One of the
Speaker 1: reasons that my very first show over a decade ago
Speaker 1: on the Fork Report was telling you that the local
Speaker 1: economy rises and falls on hospitality, on going out to eat,
Speaker 1: even fast food, so fast food chain restaurants, mom and
Speaker 1: pop shops, little towns with different cultures, and foods where
Speaker 1: they're bringing foods from countries that they used to live in,
Speaker 1: or their heritage restaurant, chefy forward places, whatever it may be.
Speaker 1: All you know, vendors, street vendors. We don't want to
Speaker 1: forget them because all of that food, this is all
Speaker 1: part of the very important ecosystem that is creates the
Speaker 1: protection of the economy locally. It just is. And so
Speaker 1: these things may not seem like they're that big of
Speaker 1: a deal, or it's like, oh, well people aren't just
Speaker 1: aren't eating in as much or whatever it is, or
Speaker 1: big deal. This This is predicting something, pointing to something,
Speaker 1: shining a light on something that I feel we should
Speaker 1: be looking at. That's why I don't know exactly what
Speaker 1: it means at this point. But all these kind of
Speaker 1: rolling of the eyes saying oh, this won't matter much,
Speaker 1: or this won't matter, or from shutting down the state
Speaker 1: for COVID, all these things are not political. It's not
Speaker 1: about the politics of it. It's about about the actual
Speaker 1: tangible repercussions of it. And again we've gotten so emotional
Speaker 1: that you know, it's the if you're not with me,
Speaker 1: you're against me thing, And that's not true. If you're
Speaker 1: part of a political party. I'm not anymore. I am independent,
Speaker 1: completely judge everything independently based on its merits. I've said
Speaker 1: this before. If the devil told me two plus two
Speaker 1: equals for it, he'd be right. So to kind of
Speaker 1: look at these things and say, how is this ultimately
Speaker 1: going to end up? Instead of going It's almost like
Speaker 1: we're spending someone else's money and sometimes that's the way
Speaker 1: it works and we think it'll just work out. Well, yeah,
Speaker 1: but it might not work out in your favor, might
Speaker 1: not work out the way you think, and there are
Speaker 1: unintended consequences.
Speaker 3: You're listening to The Fork Report with Nil Sevedra on
Speaker 3: demand from KFI AM six forty.
Speaker 1: How do you do? Thanks for hanging it out today.
Speaker 1: Don't forget Tiffany Hobbes coming up at five o'clock, so
Speaker 1: go know where. We were supposed to be at Beach
Speaker 1: Live Festival today but had some technical issues or something
Speaker 1: and put us back in studio. So for those of
Speaker 1: you who have never been, man, what an amazing event.
Speaker 1: They referred to it as Southern California's premier live music,
Speaker 1: art and culinary event, and they aren't kidding. It really
Speaker 1: is a wonderful experience. If you haven't been in the
Speaker 1: lineup has been insane. So this is a sixth year
Speaker 1: taken over Redondo Beach's picturesque waterfront, the second through the fourth,
Speaker 1: so it goes through tomorrow, and you know that it's
Speaker 1: just it's on the sand. We were there last year
Speaker 1: and it was my son's first concert and he got
Speaker 1: to see Devo, So I was thrilled about that, as
Speaker 1: was his mom, and it was just cool. They have reggae,
Speaker 1: and you know that just is one of those things, reggae.
Speaker 1: If you're not smiling and enjoying it, then there's something
Speaker 1: wrong with you. At pop, indie rock, everything all mixed together.
Speaker 1: This year. They got Letting Kravitz out there, Sublime out there,
Speaker 1: Alanis Morris set, you have the Pretender's Cake, Jackson Brown,
Speaker 1: just tons of great performers out there. Beachlifefestival dot com,
Speaker 1: Beachliffestival dot com if you're interested. All right. So, more
Speaker 1: and more we're reading about things going on in the
Speaker 1: food industry, and as I said, people are coming up,
Speaker 1: whether it's fast food or anything else, just to get
Speaker 1: you in there, come up with creative ways to do that.
Speaker 1: I wonder if we're at the point where maybe we've
Speaker 1: peaked when it comes to avocados, because it's always, oh,
Speaker 1: avocado on this, avocado on that, and you think, oh, well,
Speaker 1: what else are they going to do with avocado? Well,
Speaker 1: this one sounded like an April Fool's joke, but it
Speaker 1: is not. Apparently. Food Beast talks about the new combination
Speaker 1: of and partnership between avocados from Mexico, which I used
Speaker 1: to be a spokesman for. The great Product by the way,
Speaker 1: has partnered with witch Witch, which if you haven't tried
Speaker 1: their sandwiches, they're bombed. They're just I think they're excellent.
Speaker 1: So now they have something called the avo Witch. Okay,
Speaker 1: so what does this mean? Where are they putting it?
Speaker 1: They're using it as the bread, so instead of bread,
Speaker 1: they're avocado slices. I know, right, But I'm trying to
Speaker 1: put that in my flavor bank. I got it. Okay,
Speaker 1: I'm with Young Flavor Bank. I get it. They cover,
Speaker 1: they put the top on the top. There they have
Speaker 1: this ava witch seasoning that looks great, you know, so
Speaker 1: I know that's going to give you this texture and
Speaker 1: a little bit of crunch on the top. Of the avocado.
Speaker 1: But they're using ripe avocados, and the only thought that
Speaker 1: comes to mind is that texture. I don't know that
Speaker 1: that's the first texture I want to experience on the
Speaker 1: outside of something. I mean, maybe i'd cut it with
Speaker 1: a fork or mash it up and just have it
Speaker 1: as a salady thing, because it essentially is their classic
Speaker 1: Turkey club. So you've got turkey, ham, bacon, lettuce, tomatoes,
Speaker 1: cheddar cheese, mayo, and honey mustard. I mean, all of
Speaker 1: that sounds excellent. And like I said, which Witch has
Speaker 1: great sandwiches, But you wrap your hands around that and
Speaker 1: you've got ripe, creamy avocado. I'm curious what kind of
Speaker 1: doesn't say if it's like forte or it's has or
Speaker 1: hass avocados. It doesn't say because some are a little
Speaker 1: more dense and fleshy than others. And I'm thinking, right right, avocado.
Speaker 1: You know, I love bananas. I don't know that i'd
Speaker 1: want to eat a sandwich between two bananas, especially ripe ones.
Speaker 1: You know what I'm saying, Like.
Speaker 4: A peanut butter and banana sandwich.
Speaker 1: Oh yeah, a little bit of Elvis Presley throws some
Speaker 1: bacon on there. Not bad. Are you familiar with that? Yeah,
Speaker 1: that was Elvis's jam. Well, yeah, that a horrible amount
Speaker 1: of copious amounts of drugs that. Yeah, that backed up
Speaker 1: his backside. Unfortunately, those appetizers will do that. Yeah, that'll
Speaker 1: do it. But you know, Andrew, like, when you think
Speaker 1: about that, does that speak to you? Avocado part is
Speaker 1: a bun. I'm down to try it because I like avocado.
Speaker 1: It's good. I love avocados. But they're you know, as
Speaker 1: as we've said many times before, toxicity is in the dose.
Speaker 1: And sometimes there are foods that I like that too
Speaker 1: much of them would would freak me out. Like have
Speaker 1: you ever seen someone crack open an ostrich egg?
Speaker 3: No.
Speaker 1: I love eggs, but they're so big that when I
Speaker 1: see them, the thought of someone cooking that like sunnyside
Speaker 1: up and piercing that yoke creeps me out. It's just
Speaker 1: like too much of the yolk. I don't know, it's
Speaker 1: just they're like sometimes the size or the amount of
Speaker 1: something you know, can change its experience, Like ratio are
Speaker 1: super important food to me, and when a chef balances
Speaker 1: them or hits them right, like the right amount of
Speaker 1: protein to the vegetables on a sandwich makes a perfect sandwich.
Speaker 1: I mean, some people go, you just keep putting more
Speaker 1: protein on it. That doesn't necessarily make it better to me,
Speaker 1: because the dances with the crunch of the lettuce, you know,
Speaker 1: a little bit of the acid from the tomato, whatever
Speaker 1: it is that you're putting in there, spinachs that herbaceous
Speaker 1: kind of that green is how I refer to it.
Speaker 1: It's not grassy, but just brighten or base. That all
Speaker 1: makes for a great sandwich. And then you you that
Speaker 1: bread that gives you that toothy deliverily delivery, you know
Speaker 1: it just I don't know. I don't want to bite
Speaker 1: into something and have it go. So I'm gonna have
Speaker 1: to try it because I do like witch witch. And
Speaker 1: we'll have to see if the avo, which removes the
Speaker 1: bread and uses two slices of avocado as the bread,
Speaker 1: is any good. We'll just have to find that out.
Speaker 1: All right, we come back, we're gonna chat with Andrew
Speaker 1: Caravella a bit. He didn't even know that, but this
Speaker 1: is his last day with us. He'll be leaving KFI
Speaker 1: and just want to chat with him before he goes.
Speaker 1: And of course Tiffany will come aboard as says, she
Speaker 1: is going to be taking things over at five o'clock.
Speaker 1: So go no where.
Speaker 3: You're listening to the Fork Report with Nil Savedra on
Speaker 3: demand from KFI AM six forty.
Speaker 1: How do you do? Thanks for hanging with us today.
Speaker 1: I invite you to join me on social media at
Speaker 1: fork Reporter. At fork Reporter where I put on goofy
Speaker 1: stuff and fun food things occasionally go live there and
Speaker 1: if you like the arts or making or anything like that.
Speaker 1: I have a new social media on Instagram and that
Speaker 1: is at Savco Industry. That's s A A v COO
Speaker 1: Industries and that's just me making stuff three D printing.
Speaker 1: Some of my drawings are on there too, just all
Speaker 1: kinds of things that deal with that love for sci fi,
Speaker 1: pop culture, Star Wars, Indiana Jones, things that I make.
Speaker 1: It was originally for my small business where I make
Speaker 1: promotional items, but that's not really open. I don't sell
Speaker 1: to the general public right now at least, so so
Speaker 1: really just started using that as a place to put
Speaker 1: art stuff. So check that out Savco Industries on Instagram.
Speaker 1: So I brought Tiffany in because we want to talk
Speaker 1: about what's going on with her. But I thought Tiffany
Speaker 1: and I could ask Andrew some questions because Andrew Caravella
Speaker 1: this is our last show with him. So I'll start
Speaker 1: and we'll have Tiffany jump in. But so let's find out,
Speaker 1: first of all, how you got into radio.
Speaker 4: How I got into radio? Oh my gosh, which casting
Speaker 4: couch was that that I was on?
Speaker 1: Oh my lord, I don't know where to be again?
Speaker 3: No.
Speaker 4: I I got started in radio actually out in the
Speaker 4: Inland Empire through a little station called k c A A.
Speaker 4: They did like NBC news affiliation. It was suic talk station,
Speaker 4: and the GM out there had like his own oldies
Speaker 4: station called KQLH, and they had Rick D's who had
Speaker 4: a syndicated show on there. And I started doing like
Speaker 4: entertainment news for for the morning drive. And from there
Speaker 4: I ended up staying for a few years and then
Speaker 4: moving into like the NPR type of world and moved
Speaker 4: over into San Bernardino over at KVCR. Had a had
Speaker 4: a news director position a little after that at a
Speaker 4: string of radio stations up in the High Desert and
Speaker 4: in Arizona, because they had they were like a franchise.
Speaker 4: And during that time, it was during the pandemic, I
Speaker 4: auditioned my second time for KFI, and former news director
Speaker 4: Chris Little thought I was decent enough to give me
Speaker 4: a shot at KFI, and the rest is history. I've
Speaker 4: I've been covering news in TV and in radio in
Speaker 4: southern California now for ten years, in my fifth year
Speaker 4: now with KFI here in La though, and it's been
Speaker 4: a fantastic ride.
Speaker 1: Well, we certainly will miss you, tiff Any thoughts.
Speaker 2: Oh, I'm a little glassy eyed over here because you
Speaker 2: saw me when I came into the booth. Andrew, I
Speaker 2: just I'm replete, but I'm so proud of you. And
Speaker 2: my question would be, who would you say are your
Speaker 2: biggest inspirations in this field?
Speaker 4: In this field?
Speaker 1: Oh my gosh.
Speaker 4: You know he's never gonna hear this because he's famous now,
Speaker 4: But there was a time when I first started in
Speaker 4: radio that I had friends in the in the acting
Speaker 4: world that said they wanted me to replace Ryan Seacrest.
Speaker 4: I can see that, so who knows, maybe he'll retire
Speaker 4: one day, right, you know. Michael Krozier was my mentor
Speaker 4: when I when I first got here to KFI, and
Speaker 4: I really grew under under his wing and it really
Speaker 4: kind of helped show me how to grow not just
Speaker 4: as a a sound, you know, as a as a
Speaker 4: personality on the radio, but as a journalist. Stephen Gregory
Speaker 4: and also Chris Little, like they really kind of honed
Speaker 4: helped me, hone in my skills. And I was working
Speaker 4: at other radio places while I was at KFI, and
Speaker 4: I became an award winning personality. I have my own
Speaker 4: golden mic from some of the news documentary stuff that
Speaker 4: I've done. But it was because of the skills that
Speaker 4: I built here at KFI. So I'm gonna be forever
Speaker 4: grateful for that because it was what I learned here
Speaker 4: that made me an award winning journalist.
Speaker 1: So it was Steve Gregory, Michael Krozier, and of course
Speaker 1: Chris Little not no slouches in that list. Good for you,
Speaker 1: thank you. Well, that's very good and I love what
Speaker 1: you do and you will be missed big time.
Speaker 4: But you know it's radio, right, so who knows. You
Speaker 4: may you may see me in another year, who knows?
Speaker 1: Yeah, or I may call you for a job. Yeah,
Speaker 1: well okay, And that's the funny thing.
Speaker 4: And people that are listening that that you know, have
Speaker 4: been listening to radio forever They say, when you get
Speaker 4: fired in radio, you must be doing something right. I've
Speaker 4: never been fired from radio, so I must be failing
Speaker 4: completely in How I do.
Speaker 1: Still have forty five minutes before you have to go?
Speaker 1: That's true. Still, Yes, I've been in it since I
Speaker 1: was nineteen. I haven't been fired yet. Okay, but yeah,
Speaker 1: one never knows. You never know. Well, we wish you
Speaker 1: nothing but the best.
Speaker 3: You're listening to The Fork Report with Nil Savedra on
Speaker 3: demand from a f I a M six forty