Speaker 1: Hey, it's Neil Sevedra. You're listening to kfi EM six
Speaker 1: forty the Fore Report on demand on the iHeartRadio app.
Speaker 1: This is the Fore Report, where we celebrate food, you know, beverages,
Speaker 1: eating out, cooking at home. Reminding you that the very
Speaker 1: word companion, the root of it pan means bread. It
Speaker 1: means to break bread with somebody. And we're talking with
Speaker 1: people affected by the fires in January, not just ones
Speaker 1: that lost their homes that we are praying for, but
Speaker 1: because it's a food show, to those that either lost
Speaker 1: businesses or are finding didn't lose the structure, but are
Speaker 1: finding it hard to stay afloat when everybody's scattered everywhere
Speaker 1: because they can't be at home. Right now, we're talking
Speaker 1: with Teddy Seraphine Leonard. She's the owner of Real Inn.
Speaker 1: You must know it there in Malibu, seeing it as
Speaker 1: you drive the coast, which we are blessed in incredibly
Speaker 1: lucky to have here in southern California. It's the only
Speaker 1: thing worth the taxes, let's be honest. And I wanted
Speaker 1: her to talk a little bit more about the reel
Speaker 1: in because this is and has been an important part
Speaker 1: of the food scene and the comfort that food brings
Speaker 1: to southern California. Keep in mind you can find out
Speaker 1: more at reel in Malibu r e e l in
Speaker 1: Malibu dot com. There's a link there for a GoFundMe
Speaker 1: page that goes directly to the workers that have been
Speaker 1: working there for a long time. You said some like
Speaker 1: thirty years.
Speaker 2: Yes. In fact, two of the employees were there when
Speaker 2: my husband got the restaurant thirty seven years ago.
Speaker 3: Wow.
Speaker 2: And so they've been there longer than he has, and
Speaker 2: they're all sort of married to each other, and it's
Speaker 2: just it's kind of a unique story and that it
Speaker 2: 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 long now, like okay,
Speaker 2: two scoops of that and two scoops of that with
Speaker 2: this particular spoof. None of it worked. They just did
Speaker 2: it like it was their mother trying to fatten them up.
Speaker 2: Oh my gosh, it was hilarious. Yeah, we couldn't. That
Speaker 2: was one thing. And just everything was fresh. Everything was
Speaker 2: made on site every day. The fish was delivered fresh
Speaker 2: every single day, the same fish vendors that were delivering
Speaker 2: the Maestros and Novu and the other restaurants, same fish,
Speaker 2: not the same price when we solved it, but we
Speaker 2: didn't have table claws or waiters or any of that.
Speaker 2: But we had really good fresh fish. And they made
Speaker 2: up the chipotle sauce, they made up the salsa, they
Speaker 2: made up all the spices for the Cajun and they
Speaker 2: did that. We were laughing and I said, I'd love
Speaker 2: to get the recipes. We talked about doing a cookbook.
Speaker 2: And putting the recipes and raise more money for the crew,
Speaker 2: and you know, they would grab handfuls of spices and
Speaker 2: you can't really quantify that. So I was trying to
Speaker 2: find we need if we do a cookbook, we need
Speaker 2: to have actual measurements on what you put in. And
Speaker 2: that's not how I mean. It was all very It
Speaker 2: was very much like I said, a mom and pop place.
Speaker 2: People knew us, they knew our crew, our crew knew them,
Speaker 2: and everybody felt like they owned it. You know. That
Speaker 2: was one thing my husband loved. It's a culture he
Speaker 2: set up. This belongs to the community, and you know,
Speaker 2: people would walk in and decide with their group, oh
Speaker 2: we're going to move these tables over here and move
Speaker 2: those chairs over there, and you know, they would do
Speaker 2: whatever they wanted to do. They'd bring their dogs out
Speaker 2: on the patio on the weekends and it was just
Speaker 2: it was lovely to have that kind of culture and
Speaker 2: that kind of gathering place for the community. And I
Speaker 2: hope even if we don't do it, I hope someone
Speaker 2: else does. But our crew has all come back to
Speaker 2: us and said, look, we're going to you know, I said,
Speaker 2: I want you guys to get jobs because we don't
Speaker 2: know how long this is going to take, and I
Speaker 2: don't know how much more I can raise on the GoFundMe,
Speaker 2: And we've got a wait to see because our income
Speaker 2: obviously stopped when the restaurant shur down. And but they
Speaker 2: work for some of them, a couple of them. We
Speaker 2: have them coming up and doing yard work.
Speaker 3: For us, just to keep people.
Speaker 2: Yeah, yeah, and paying and being able to pay them.
Speaker 2: All of our crew was legal. Over the years, we
Speaker 2: had helped them get their green cards and their citizenship.
Speaker 2: But still they're concerned with what's happening, and I'm concerned
Speaker 2: for 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, and being able to
Speaker 1: decide and have a system is the best way and
Speaker 1: the reasonable way. Just one more moment here, Heaven forbid.
Speaker 1: But you guys deserve your time too. You put in
Speaker 1: a lot of love, so you deserve your time too
Speaker 1: and are allowed for that, and hopefully someone takes that
Speaker 1: legacy with your guidance, What do you want people to
Speaker 1: remember or think? What do you I know we right
Speaker 1: now go to really in Malibu dot com click the
Speaker 1: links of the GoFundMe to help pay for the workers.
Speaker 1: It's not going to you and your husband, it's going
Speaker 1: to your workers. But what do you want them to
Speaker 1: think about when they think about that neon sign of
Speaker 1: the you know, the fish jumping and something that we've
Speaker 1: seen in Malibu forever? What do you want them to
Speaker 1: remember and think.
Speaker 2: About the spirit of Malibu, the community of Malibu, and
Speaker 2: to Panga in the Palisades that if you go to
Speaker 2: I hopefully still on our Instagram or our website. Many
Speaker 2: many people came forward with so many stories that I'd
Speaker 2: say the first two days, three actually two weeks after
Speaker 2: it burning down, I found myself I can only read
Speaker 2: two a day because I would just start crying. I
Speaker 2: was 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 lost. 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: or that they take the one on one to Malibu
Speaker 2: Canyon and go over, there are wonderful restaurants that really
Speaker 2: need your patronage right now that are going through such
Speaker 2: a hard time. Their businesses are down by like eighty
Speaker 2: percent from last year, and ours burned down in a
Speaker 2: weird way. We were blessed 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.
Speaker 3: It, look at it, take pictures, don't stip 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.
Speaker 3: My friend.
Speaker 1: I appreciate you that you came on and took the time.
Speaker 1: I know you've got a lot going on. Please keep
Speaker 1: us posted on any changes, and my producer and I
Speaker 1: will make sure that everybody knows what's happening. And if
Speaker 1: I can say, one last tip is to your steps
Speaker 1: on every time it's raining there and it's sunny here, calling,
Speaker 1: Oh my gosh, it's it's so beautiful right now. Oh
Speaker 1: it's raining. Oh my god, honey, that's so horrible it is.
Speaker 1: It's eighty five here right now. Well, oh why.
Speaker 3: Are you coming through your windows? Oh my god, that
Speaker 3: sounds horrible and then hilarious.
Speaker 2: Yeah, it's true. Well he grew up here, so he
Speaker 2: knows what the weather's like here.
Speaker 3: Yeah, I don't remind him.
Speaker 2: Just god, you're right. Well, thank you so much for that,
Speaker 2: and thanks for having me.
Speaker 3: Teddy A.
Speaker 1: Seraphine Leonard, owner of Real In and again you can
Speaker 1: find everything out at Real in Malibu dot com, Real
Speaker 1: in Malibu dot Com. It's the Fork Report on Neil
Speaker 1: Vidra KFI AM six forty heard everywhere on the iHeartRadio app.
Speaker 4: You're listening to the Fork Report with Nil Savedra on
Speaker 4: demand from KFI AM six forty.
Speaker 1: What a day to day meeting interesting people that, although
Speaker 1: they're struggling, have powerful philosophies about what they do in
Speaker 1: the food industry. These are people affected by the fires
Speaker 1: in January, both in the Palisades and in to Dina
Speaker 1: and beyond that were kind of putting together a list.
Speaker 1: Even Towala I was connecting with and said, you know,
Speaker 1: give us some names, talk around the neighborhood, find out
Speaker 1: who's strugglings. We'll keep this going. And Kayla and I
Speaker 1: have been very focused and dedicated to making sure you
Speaker 1: know about these people that are affected by these things
Speaker 1: as well, and we'll keep doing it. But talking to
Speaker 1: Rudy from Grasias signor and talking to Teddy from Real
Speaker 1: In there in Malibu via the phone to hear her
Speaker 1: story thirty seven years ago or husband bought real In.
Speaker 1: We've all seen that stuff, telling stories about Beckham going
Speaker 1: in there and just I mean, and how it was
Speaker 1: an equalizer. You know, everybody who came in was the same.
Speaker 1: They didn't care if you were famous or not. And
Speaker 1: how you were getting the same cut, the same fish
Speaker 1: quality from the same people as high end white clothed
Speaker 1: linen cloth tables were getting and you weren't paying those
Speaker 1: prices for it. That's often the way it goes. It's
Speaker 1: often the way it goes. There are so many the
Speaker 1: more hands involved, the more things involved, is the costlier.
Speaker 1: It gets very inspired about those things. Also, Bill Handle
Speaker 1: got his big Green egg 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.
Speaker 3: 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 a
Speaker 1: smile 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 more. Let's get the
Speaker 1: latest news now in the KFI twenty four our newsroom.
Speaker 4: You're listening to The Fork Report with Nil Savedra on
Speaker 4: demand from KFI Am six forty.
Speaker 1: I got up at nine this morning, so I was like,
Speaker 1: I think I would have been at midnight though. It's
Speaker 1: one of those nights where my curious little artistic brain
Speaker 1: was going all over the place looking things up, materials
Speaker 1: to build with and all.
Speaker 3: Kinds of things.
Speaker 1: By the way, I would love for you to hang
Speaker 1: out with a us on social media at fork Reporter
Speaker 1: on Instagram at fork Reporter. We have a good time there.
Speaker 1: I put up memes trying to think bring people joy
Speaker 1: through there. Put up a picture of my wife and
Speaker 1: me on our wedding day. I love that lady. A
Speaker 1: bust of chops, but I love that lady, and she
Speaker 1: treats me like gold, and I hope she gets the
Speaker 1: same treatment in return. But we just had our seventeenth anniversary,
Speaker 1: so I put that up. And otherwise it's funny goofy
Speaker 1: stuff up there, always having a good time. And then
Speaker 1: if you're artistically inclined or you like art or building,
Speaker 1: if you're a maker or a creator or anything like that.
Speaker 1: My newest one is Savco Industries saa vco Industries on Instagram.
Speaker 3: And that's just things I do at my shop.
Speaker 1: And I have a small business where I do promotional
Speaker 1: light and some light fabrications, some props and stuff like that.
Speaker 1: But it's not really not it's not open to the
Speaker 1: public currently or I don't sell the public or anything
Speaker 1: like that. But I ended up using that name because
Speaker 1: I already had it, So I'm not selling anything on there,
Speaker 1: at least not at this point. I've talked to friends
Speaker 1: about doing opening up to some things, but right now
Speaker 1: it's just like, hey, look I made this for my son,
Speaker 1: or I'm doing this or working on a project, and
Speaker 1: I'd love for you to check that out if you
Speaker 1: have time as well at savcosaa VCO Industries dot com.
Speaker 1: And I like, you know, Star Wars and building things.
Speaker 1: I like Halloween and decorating for the holidays and all
Speaker 1: kinds of stuff. So you want to do that or
Speaker 1: you just want to see that different side of what
Speaker 1: I do when it's not involved with food.
Speaker 3: Or the show.
Speaker 1: Check that out, all right, Texas wants to ban well,
Speaker 1: there's a Texas bill rather that wants to rename the
Speaker 1: New York Strips at stake to Texas strip I know,
Speaker 1: we're still dealing with Gulf of America and all that stuff.
Speaker 1: So this is an interesting one because ultimately it's like
Speaker 1: anything else, it's rare, but there are still new cuts
Speaker 1: of meat that are come across. You know, the animal
Speaker 1: is fabricated and to the best of the ability to
Speaker 1: use every single part of the animal. That's the way
Speaker 1: 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 Bjy'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.
Speaker 3: And I said, I want you to have these. I
Speaker 3: want you to try them.
Speaker 1: There's a cartoon he watches where that they're obsessed with wings.
Speaker 1: And he tried them and he enjoyed them, and he,
Speaker 1: you know, he was like, this is fantastic, this is
Speaker 1: 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. But basically you're parsing the animal and fabricating
Speaker 1: it down to certain parts and certain cuts that are
Speaker 1: well known. Now as far as the history of these cuts,
Speaker 1: you get you kind of name them when you can
Speaker 1: trace them back to a person or a place and
Speaker 1: this was its origin.
Speaker 3: You know.
Speaker 1: I suppose you can call a margarita whatever you want,
Speaker 1: you know, but it's like, at what point, you know,
Speaker 1: do I care if someone calls it a Texas steak?
Speaker 3: I don't, Well, I know what the hell it is.
Speaker 1: No, I'm going to say it's a New York strip
Speaker 1: because that's what it is to me when I see it.
Speaker 1: If I saw that cut raw in a package without
Speaker 1: a label on it, I'd go, that's a New York
Speaker 1: strip right there. And that just makes it easier. In
Speaker 1: some areas, something's a regional. What was the thing that
Speaker 1: you said was the Pittsburgh medium.
Speaker 3: Oh yeah, Pittsburgh medium steak, And what is that described
Speaker 3: to people? Don't know? That's how I like my stake prepared.
Speaker 3: Is really charred on the outside and then medium slash
Speaker 3: 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 steaks. There's all kinds
Speaker 1: of different names, and sometimes there's different names for the
Speaker 1: same cut.
Speaker 3: So it does happen.
Speaker 1: And depending on where you are, if you're buying in
Speaker 1: a certain butcher or a certain a marketplace, it might
Speaker 1: be called something different. This seems like just a marketing thing.
Speaker 1: You know, you could call it whatever you want. You
Speaker 1: can say it's a Texas steak, and then beneath it
Speaker 1: say a specially prepared New York strip whatever. So I
Speaker 1: don't know if this is gonna go anywhere as to
Speaker 1: what this means, but trying to get it to immortalize,
Speaker 1: you know, a new name when it's been New York
Speaker 1: State steak for so long.
Speaker 3: I'm curious as how.
Speaker 1: This is is going to play out, but we shall
Speaker 1: see another battle that is heated and technically means nothing.
Speaker 1: It's the Fork Report on Neil Viadra KFI AM six
Speaker 1: forty heard everywhere on the iHeartRadio app.
Speaker 4: You're listening to the Fork Report with Nil Savedra on
Speaker 4: demand from KFI AM six forty.
Speaker 1: I am your well fed host, Neil Savedra, Thanks for
Speaker 1: hanging out today.
Speaker 3: King Ding Dong.
Speaker 1: Hot Dog can take thirty minutes off your life. Here's
Speaker 1: the deal. We're dying, man, from the minute we're born.
Speaker 1: We're dying. Second low thermodynamics can't escape it. The complexity
Speaker 1: of things are winding down. We're getting simpler, not more complex.
Speaker 1: It's just sorry. That's how it works. Everything you do
Speaker 1: exhausts your last breath. I mean, everything you do is
Speaker 1: taking from your life, source from your whatever bag, your
Speaker 1: human battery. The same study said that eating a handful
Speaker 1: of peanuts, salted peanuts, I think one of them said,
Speaker 1: will give you twenty five minutes back of your life.
Speaker 3: Okay. The truth of the matter is there are things.
Speaker 1: Nutrition is nutrients are nutrients are nutrients. We've said this
Speaker 1: on the show a million times. It sees nutrients. It
Speaker 1: sees protein. It doesn't see a candy bar, it doesn't
Speaker 1: see a salad. It's not how your body works. Doesn't
Speaker 1: care what it is. It takes the nutrients it can
Speaker 1: and it uses them. The problem comes down to when
Speaker 1: we doctor up things. It becomes highly processed foods. We've
Speaker 1: talked about this a bazillion times. Once they become processed
Speaker 1: that we put nitrates, We put all kinds of things in,
Speaker 1: and so the good you know, meat, even a hot
Speaker 1: dog has B twelve, it has things in it that
Speaker 1: are good for you, that are nutrients. It'll pull those out.
Speaker 1: It's the bad stuff, and the good outweighs the bad.
Speaker 1: Bad outweighs the good. We're trying to balance these things out.
Speaker 1: But what this very study does that people don't.
Speaker 3: Talk about.
Speaker 1: Is it proves that balancing these things and eating a
Speaker 1: variety is the key.
Speaker 3: Because if it takes thirty.
Speaker 1: Six minutes off your life here and then adds twenty
Speaker 1: five minutes on your life here, supposedly really hard thing
Speaker 1: to calculate, by the way, and not a very fair study,
Speaker 1: but it's got a sexy headline and everybody wants to
Speaker 1: talk about it that it's just about balancing things out,
Speaker 1: because what you'll see is that most people die about
Speaker 1: on average the same unless there's something that just breaks down,
Speaker 1: and that's going to be genetic. It's just there's going
Speaker 1: to be some things. Just like they have cars that
Speaker 1: are lemons men, some of us just get a raw
Speaker 1: deal in something and it doesn't age the general number
Speaker 1: and we go early.
Speaker 3: Can food exacerbate that?
Speaker 2: Oh?
Speaker 1: Sure, I'm not stupid, but food doesn't cause the same
Speaker 1: amount of problems that people might think that it does.
Speaker 1: We found that out, like with cholesterol, that food cholesterol
Speaker 1: doesn't affect your actual cholesterol the same as we thought
Speaker 1: it once did. It doesn't mean it doesn't at all.
Speaker 1: But I think you'd be surprised to learn. I'm a
Speaker 1: big guy. I'm over two hundred pounds. I'm a big guy.
Speaker 1: I host a food show that makes it does not
Speaker 1: mix well with my eating, my emotions, bad combination. But
Speaker 1: I have fantastic cholesterol, both good and bad. And I
Speaker 1: bet you I could put myself up against a vegetarian
Speaker 1: and people might be surprised. That's gonna be in my genetics.
Speaker 1: That's gonna be something that I lucked out on. And
Speaker 1: other people didn't other things will get me that don't
Speaker 1: get others. So balance things out and then hopefully you,
Speaker 1: you know, get a little bit of those peanuts with
Speaker 1: a little bit of the hot dogs, and everybody's happy.
Speaker 1: Maybe that's why they sell peanuts and hot dogs at
Speaker 1: like venues like Dodger Stadium. Balance us out here, you
Speaker 1: get some peanuts, give you twenty five minutes back. All right, folks,
Speaker 1: thanks for hanging out today. Be kind to each other.
Speaker 1: We genuinely are in this together. We really are. Whether
Speaker 1: we like it or not. We can't go to Mars
Speaker 1: on our own. We're together. Let's try and get through
Speaker 1: all this stuff in the best way possible. Stop being
Speaker 1: an a hole, aunt. We gotta hold things together. Be
Speaker 1: kind and empathetic, and I'll catch you on the flip
Speaker 1: side tomorrow during the Jesus Show starting at six am.
Speaker 1: I'll be producing you be up to This is KFI
Speaker 1: heard everywhere on the iHeartRadio app. 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 p m on
Speaker 1: Saturday and anytime on demand on the iHeartRadio app.