Speaker 1: Ka if I am six forty, mister Bokelly here, we're
Speaker 1: live everywhere in the iHeartRadio app. I tell you, if
Speaker 1: I could get these guys to concentrate on the show
Speaker 1: as much as they do try to concentrate on ordering
Speaker 1: food on Friday nights, the show would be pretty damn good.
Speaker 1: I can't tell you how many text messages have gone
Speaker 1: back and forth, high and low, near and far about
Speaker 1: what we're going to eat tonight. Nobody wanted to talk
Speaker 1: about the show. Okay, Twalta didn't do anything. He didn't
Speaker 1: put anything together. I have no audio, I have no
Speaker 1: stories to talk about. No one pulled any movies. It's
Speaker 1: all bedlam, cats and dogs living together mass hysteria. Hi, guys,
Speaker 1: I wouldn't tolerate that if I were you. True story
Speaker 1: it started relatively early today. I think it was Stephan,
Speaker 1: who's the first one. I think you were it was.
Speaker 1: It was early and he said, so what are we
Speaker 1: eating tonight? It's like, damn, I'm finishing my breakfast? Oh yeah,
Speaker 1: what time did that come in? It was early? It
Speaker 1: was I'll say that it was pretty early. I'mink like,
Speaker 1: what what what? Because I think about it before I
Speaker 1: have to leave. Who's thinking about dinner in the morning. Yeah,
Speaker 1: here we go, Here we go, eleven thirty four.
Speaker 2: There you go.
Speaker 3: He's thinking Ribs, Ribs USA eleven thirty four.
Speaker 1: I love it, Oh my goodness. And I'm thinking like, okay,
Speaker 1: all right, Twala handle it. You guys work it out
Speaker 1: amongst yourselves. It's not like Stephan was trying to be proactive.
Speaker 1: It's like, hey, is there anything you need me to pull?
Speaker 1: As far as movies or sound clips are for the
Speaker 1: show tonight. It wasn't like Twala was saying like, hey, mo,
Speaker 1: do you need anything? Do you need me help? Or
Speaker 1: are we good for tonight? They got these stories Mark
Speaker 1: he was he was still asleep at that time, so
Speaker 1: I already need to.
Speaker 3: Ask were you dreaming about Ribs? Did you wake up
Speaker 3: wanting Ribs do? Or are you like a Warner Brothers
Speaker 3: character who sees like a really explicit say. I'm not
Speaker 3: saying I don't do that too. I just it's a
Speaker 3: reasonable question. Fair enough.
Speaker 1: This has turned into the Fork Report, where we just
Speaker 1: talk about food. All the food that we want to
Speaker 1: eat that we didn't get to eat and we might
Speaker 1: get to eat. Are we actually getting food tonight, because
Speaker 1: people are listening want to know, not that they care,
Speaker 1: people listening want to know what we're actually going to
Speaker 1: get to eat.
Speaker 3: Yes, it's a Friday night, Yes, the food is happening.
Speaker 3: Do they really though, do they do? They want to
Speaker 3: hear us masticating on the air? No, no, no, they I know.
Speaker 1: I do get messages from folks like, well, why don't
Speaker 1: you get food from such and such a place or
Speaker 1: such such and such as, like look, I'm at the
Speaker 1: mercy of those who are around me. I keep trying
Speaker 1: to tell people you order the food. I'll put it
Speaker 1: in my order and then I'll pay for the food,
Speaker 1: but you got to order it. I don't want to
Speaker 1: be tied down dealing with the mundane, the banal things
Speaker 1: which are unimportant. What banw.
Speaker 3: Pronunciations, everything with certain words, you you you.
Speaker 1: I hate those banal beads. This is definitely a Friday show.
Speaker 1: What is hey, twalla? What is on the show tonight? Okay,
Speaker 1: here it is. We're talking about the La fires, how
Speaker 1: it could contaminate worse than it already is contaminated marine
Speaker 1: food chain. In other words, all the fish that we're
Speaker 1: fishing out in the ocean. It could be contaminated by
Speaker 1: the fires more so than just a poop alone. California
Speaker 1: Assembly Democrats announced plans to leave x over disinformation and
Speaker 1: hate speech. California Assembly Democrats are in unison on this
Speaker 1: issue and they are leaving that social media platform will
Speaker 1: tell you about that and also why and the most
Speaker 1: important item for discussion. Applebee's and I Hop are merging
Speaker 1: or have merged. The merging buildings and menu they are,
Speaker 1: I'm being serious. Now they're mixing their food together.
Speaker 3: Are they emerging the name like Hopplebee's or something I
Speaker 3: was thinking like Apple Hop or.
Speaker 4: It's one of those one of those things you gotta
Speaker 4: I know, they have to have a whole new chain.
Speaker 1: No, they're keeping it. They're just pushing it together. They'll
Speaker 1: have I Hop on one side of the building, Applebee's
Speaker 1: on the other.
Speaker 3: That the no no, no, no no, I have a perfect one,
Speaker 3: perfect one for you International House of Bees.
Speaker 1: Don't laugh atbot Twala. I feel like you're mocking me.
Speaker 1: I feel attacked. Ever never never, Now you gotta get onto.
Speaker 1: You haven't given it a rim shot all damn week,
Speaker 1: all damn week, and now you wake up now. But
Speaker 1: you're supposed to give him a rim shot after I pay.
Speaker 3: For the food, not before buzz on into the International
Speaker 3: House of Bees.
Speaker 1: Don't give him a sound effect. Don't you don't touch
Speaker 1: the bab Oh you gave a rim shot as well.
Speaker 1: That was good. You gotta have that be sound right
Speaker 1: on your desktop. There foosh, he's not I'm just thinking
Speaker 1: about getting out of his coma. Yeah. But when we
Speaker 1: come back, we're going tell you about the La fires
Speaker 1: how they possibly have been contaminating our marine food chain.
Speaker 1: That's next. It's Later with mo Kelly. The weekend is
Speaker 1: here KFI A six forty Live Everywhere, the iHeartRadio app.
Speaker 5: You're listening to Later with Mo Kelly on demand from
Speaker 5: KFI AM six forty.
Speaker 1: And we've talked often about how nasty and dirty our
Speaker 1: beaches are. Well, I have more bad news. And this
Speaker 1: doesn't necessarily impact beachgoers, but it could impact our food
Speaker 1: supply because levels of lead and other heavy metals have
Speaker 1: been spiking in the coastal waters off of La since
Speaker 1: the January fires, and their concerns because of that long
Speaker 1: term health of fish, marine mammals, and the marine food chain.
Speaker 1: Contaminant levels from sample water. We're told at least weren't
Speaker 1: high enough to pose likely health risks to recreational beach goers.
Speaker 1: We're told. We're told that even at relatively low concentrations.
Speaker 1: On the other hand, these metals can damage cells and
Speaker 1: disrupt reproduction and other biological processes in sea animals, where
Speaker 1: again it may not bother us directly as cash well
Speaker 1: beach goers, but it can impact sea life and also
Speaker 1: what we may eat from our oceans. Here's why. The
Speaker 1: metals accumulate in the tissues of animals exposed to them
Speaker 1: and then make their way up the food chain as
Speaker 1: those organisms are eaten by larger ones. And you're thinking, like, well,
Speaker 1: what are we talking about exactly? We're talking about beryllium, copper, chromium, nickel, lead,
Speaker 1: and that levels two to four times higher than the
Speaker 1: maximum allowed under California state law. Everything a growing boy needs.
Speaker 1: Now here's the thing that concerns me the most. If
Speaker 1: you weren't really paying attention, you might have missed this story.
Speaker 1: If you weren't really scouring the news, you might have
Speaker 1: missed this. And for someone who is always conscious of
Speaker 1: what is going on in the water, and I say
Speaker 1: stay out of the water, just for our own benefit,
Speaker 1: just for our own day to day health, because we
Speaker 1: know how polluted our beaches are on a normal, everyday basis. Now,
Speaker 1: when you put into the equation these added pollutants of lead, nickel, chromium, copper,
Speaker 1: and how invariably it's going to impact marine life all
Speaker 1: the way up to what we may find in our stores,
Speaker 1: then you got to know, like, wait a minute, they're
Speaker 1: really soft shoeing this story. This is something is actually serious.
Speaker 1: At the Santa Monica Pier and Dockwaller Beach, both of
Speaker 1: which are south of the Burns Guard, levels of both
Speaker 1: lead and chromium were roughly triple California's safety threshold for
Speaker 1: marine life. You would think that this is a bigger deal.
Speaker 1: At the Santa Monica test location after the rains, the
Speaker 1: level of realium, a metal that is toxic to fish
Speaker 1: and corals and causes respiratory distress in humans. Get this
Speaker 1: was more than ten times the maximum limit allowed. And
Speaker 1: let me go back to the beginning. Whereas the article
Speaker 1: says that if you're just a casual beach goer, it's
Speaker 1: probably not harmful to you because you're not ingesting the fish,
Speaker 1: how confident should you be in that? Because we know
Speaker 1: that the beaches are routinely polluted, and we're always getting
Speaker 1: these alerts about how you need to stay out of
Speaker 1: the water, and then you're saying that almost basically the
Speaker 1: fish aren't even safe in their own water. Now, I'm
Speaker 1: not a person who is real big on seafood. I
Speaker 1: will eat my you know, salmon, I'll eat some cod
Speaker 1: every now and then. But it's not like I have
Speaker 1: a diet which is just full of seafood. But my wife,
Speaker 1: on the other hand, she swears by, she lives by,
Speaker 1: and I wonder how it's going to impact us long term.
Speaker 1: I think a reasonable person would wonder about how this
Speaker 1: would impact us long term. And let me just ask
Speaker 1: Stefan very quickly, Stephan, I know you're busy, but you're
Speaker 1: not that busy because you're usually ignoring us. Okay, are
Speaker 1: you a seafood person? And if so, and fish and
Speaker 1: chips doesn't count. Are you a seafood person and if so,
Speaker 1: what do you usually eat? Uh? Not a seafood person,
Speaker 1: But my go to is always salmon. Okay, that's mine
Speaker 1: as well. Yeah, but I don't know where it's coming from.
Speaker 1: In other words, like if I get my salmon from Ralph's.
Speaker 1: I don't know exactly where it's Yeah, I just don't
Speaker 1: know the origin of right, right, I don't know if
Speaker 1: it's farmed. I don't know any of that because I'm
Speaker 1: limited in my knowledge. But when I see this, I
Speaker 1: am concerned long term what this means for our marine
Speaker 1: food supply, because the title is we should be concerned
Speaker 1: LA fire contaminant levels could sicken the marine food chain,
Speaker 1: and just being at the top of the food chain
Speaker 1: doesn't mean that we're also safe just being at the
Speaker 1: top of the food chain. Now, I'm good with salmon,
Speaker 1: as I said, I'll eat some cod on occasion, I've
Speaker 1: had some eel going out for sushi. As a matter
Speaker 1: of fact, every time we have a hop Kito Studio
Speaker 1: belt test after the test, we always go out for
Speaker 1: sushi or some sort of seafood. I have to look
Speaker 1: at this kind of differently now, not that I'm going
Speaker 1: to be scared of everything, but I would have to
Speaker 1: be concerned. And I don't think Mark, You're not a
Speaker 1: seafood guy, are you? I am? Yeah, of course, what
Speaker 1: do you eat? Well, I don't know, of course, I
Speaker 1: don't know what your diet is.
Speaker 3: Well, I mean I grew up in the Pacific Northwest,
Speaker 3: so it's the law you have to eat a certain
Speaker 3: amount of seafood each week or you'll have a black
Speaker 3: bag put over your head and you'll get shoved into
Speaker 3: a van and sent to South America.
Speaker 4: Well, I mean, I live in LA and I don't
Speaker 4: think of this as a seafood town.
Speaker 1: Honestly, I don't know.
Speaker 3: I was actually curious where you go to get your
Speaker 3: sushi after your hapkito practice, because I've been looking for
Speaker 3: new places.
Speaker 1: Oh, but if you don't want to say it on
Speaker 1: the air, you can wait.
Speaker 3: I always I'm really careful about what I eat because
Speaker 3: you want to make sure that it's not farm raised,
Speaker 3: it's wild caught, and you know, X, Y and Z
Speaker 3: other things.
Speaker 1: I have a couple of places I'm trying to I
Speaker 1: don't know if I should tell you. I have to
Speaker 1: think about that because it's a it's not a hole
Speaker 1: in the wall, but on are like three tables there,
Speaker 1: and if I say it, then everyone will know about it.
Speaker 3: Oh yeah, don't reckon. There's a sushi truck in my neighborhood,
Speaker 3: and sushi and truck are just counterintuitive to slap together.
Speaker 3: But it's pretty good. And I'm not going to tell
Speaker 3: anybody the name of that either.
Speaker 1: Now I know, Touwala, you're kind of a seafood person,
Speaker 1: kinda I know from your gumbo. There's that aspect of it.
Speaker 1: Does this give you pause now for your gumbo? It does?
Speaker 4: It gives me cut pause where my gumbo gives me
Speaker 4: pause for my catfish, which I love.
Speaker 1: It gives me paups for my salmon.
Speaker 4: All the seafood dishes that I make, I love seafood,
Speaker 4: even though when it comes to sushi, you know, I'll
Speaker 4: go and get a good Whole Food sushi combo.
Speaker 1: Really Whole Foods has really good sushi. When I go there,
Speaker 1: I see the sushi, but I never get the sushi.
Speaker 1: I'll get like the California rolls, maybe with some crab meat.
Speaker 1: But I'm thinking that sushi has been sitting out there
Speaker 1: for eight nine.
Speaker 4: Under you you you can add you can get some
Speaker 4: fresh sushi made. You don't have to get oh, because
Speaker 4: I'm looking in the boxes like in that front. Now
Speaker 4: you know what I'm yeah, I know what you're talking about. No, no,
Speaker 4: those you get the California rolls, okay, right, that's you
Speaker 4: get the California.
Speaker 1: Yeah, because it's like, wait a minute, that has had
Speaker 1: to have been out there at least six seven hours.
Speaker 3: Don't all the California rolls have that nasty fake crab
Speaker 3: in them?
Speaker 1: Yeah?
Speaker 3: For the most part, I don't like that stuff.
Speaker 1: But I'm not going to hold foods for sushi. That's
Speaker 1: my point. If I'm gonna get sushi, I wanna go
Speaker 1: to an actual sushi.
Speaker 4: Don't go to a restaurant that doesn't sell something and
Speaker 4: get that. Like when McDonald's had those chicken wings. Horrible, right, horrible.
Speaker 1: I'm not going to Venursestile to get a hamburger and
Speaker 1: they sell some hamburgers, Like, I'm not doing that.
Speaker 3: Yeah, So if Carl's Junior starts selling spicy tuna rolls,
Speaker 3: maybe avoid that.
Speaker 1: Carl's Jr. Like, I'm not going to McDonald's for a salad.
Speaker 1: I no, I'm not, And some people do, and it's
Speaker 1: like you just kind of defeat the purpose. But Okay,
Speaker 1: you can get a salad, a good salad anywhere else
Speaker 1: other than McDonald's. But I know some people who will
Speaker 1: actually do that. It's like that's just torture. If you're
Speaker 1: gonna walk in McDonald's buy your ass a hamburger, a cheeseburger,
Speaker 1: a double cheeseburger or something, but not a salad. This
Speaker 1: is something intuitively wrong. But anyhow, I have to see
Speaker 1: if I'm going to tell you about the sushi place.
Speaker 1: I'm very part it. They do good business. They don't
Speaker 1: need the advertisement for me. Can you send it to
Speaker 1: me over a signal chat? Everybody might find out them.
Speaker 5: Oh no, you're listening to Later with Moe Kelly on
Speaker 5: demand from KFI AM six forty.
Speaker 1: Okay, Mark. A few friends of mine hit me during
Speaker 1: the break saying, mo, you know, just just shout out
Speaker 1: the restaurant. Last secmen, we were talking about one of
Speaker 1: my favorite sushi places, and I said we would always
Speaker 1: go after a hot Keto belt test. We have a
Speaker 1: belt test tomorrow and so we'll probably go to this
Speaker 1: place again tomorrow and it's and it's really good. I'm
Speaker 1: hesitant to shout them out because that means everyone's going
Speaker 1: to go there. It's Tony Sushi. It's Tony Sushi. It's
Speaker 1: on the way, Like if you're going to Venice Beach
Speaker 1: down Culvert Boulevard, Western Culvert Boulevard, it's one two seven,
Speaker 1: four zero Culver Boulevard. We probably go there maybe three
Speaker 1: four or times, but I would say about maybe twice
Speaker 1: a month on average. It's just really really good. They
Speaker 1: give you a lot of food. It's well done, it's quick.
Speaker 1: Tom Me sushi, that's what I swear by. So if
Speaker 1: you should ever be in the neighborhood, mark yes, I'll
Speaker 1: treat you to Tommy Sushi. You got a deal, now, Stefan,
Speaker 1: he's in a neighborhood. But I don't know, Stefan. Are
Speaker 1: are you big on sushi? Oh? Yeah, I'll tackle some sushi. Okay,
Speaker 1: you just not picky. Do you have any preference when
Speaker 1: it comes to sushi? If not? No, No, I don't
Speaker 1: have any preference. Okay I do. I think I know
Speaker 1: what the place you're talking. I think I've driven past it,
Speaker 1: probably picked or picked up people or dropped people off.
Speaker 1: It's a strip mall. Oh then no, but sounds good. No,
Speaker 1: it's really really good. And you'll run into some people
Speaker 1: there because it's well known within the neighborhood. You'll see
Speaker 1: some recognizable people, that's all I'll say. Sometimes you'll see
Speaker 1: some selectes and people who go on there and do
Speaker 1: they have good sushi eating manners or do they like
Speaker 1: filthy savages. For the most part, everyone is sushi literate.
Speaker 1: They're they're not using forks, they're using chopsticks. The food
Speaker 1: doesn't take a long time to get to you. They're
Speaker 1: preparing it in front of you, so it's not like
Speaker 1: they're just pulling it out the refrigerator or something. It's
Speaker 1: just it's always really, really good. Do you have a
Speaker 1: favorite sushi dish? It's there's a baked salmon, and there's
Speaker 1: there's a The eel is very good. I wouldn't say
Speaker 1: it's my favorite. I thought I was gonna hate it.
Speaker 1: We have a tradition at our studio whenever you get
Speaker 1: black belt or someone else gets black belt, we all
Speaker 1: have eel. It's one of those acquired tastes. I think
Speaker 1: eel tastes pretty good. It's a little meaty. It's a
Speaker 1: little chewy to me.
Speaker 3: But you're going to a sushi restaurant and the two
Speaker 3: things you just describe are cooked fish. You don't like that, right,
Speaker 3: You don't like any of the roster? Got that right?
Speaker 3: Why are you going into a sushi restaurant? She doesn't
Speaker 3: get a cooked fish? No, no, no, sushi is a preparation style.
Speaker 3: It's not necessarily uncooked. If I'm not mistaken, well, it
Speaker 3: doesn't make any difference. I'm I'm declaring you a hostile witness.
Speaker 3: Answer the question, no, no, no, Why don't you like when
Speaker 3: I get the salmon that is raw? If I get
Speaker 3: the salmon rolls that's raw, they also offer the baked salmon.
Speaker 3: I can't recite the menu to you off the top
Speaker 3: of my head. Well, no, but it just sounds to
Speaker 3: me like you might as well just be ordering like
Speaker 3: a Gordon's fish stick that's been cooked. When you go
Speaker 3: to one of these places, you're meant to eat the
Speaker 3: raw fish.
Speaker 1: Yeah, I know, I know, and I usually hit the
Speaker 1: raw salmon. Now, have you ever been to Kura Sushi?
Speaker 1: Where is that? I don't think so. But where is that?
Speaker 1: There's a couple of locations. One is in like the
Speaker 1: heart of downtown LA, and then one is closer to me,
Speaker 1: actually closer to you in Guardina, and it's essentially like
Speaker 1: the typical sushi place with the conveyor belt going is
Speaker 1: a Western by chance? I don't how's this spelled? Yeah,
Speaker 1: core k you r a Those conveyor belt places are
Speaker 1: a lot of fun. It's really cool because one in Torrents,
Speaker 1: as a matter of fact, second there on second okay
Speaker 1: in Torrents. Yeah, this is on the border. So essentially
Speaker 1: you can obviously you can take the sushi off the
Speaker 1: conveyor belt. But what's really cool is you can place
Speaker 1: an order on a screen and they'll it'll just deliver
Speaker 1: it right to your spot, whether you're at a table
Speaker 1: or you're sitting down. It'll come out on a conveyor
Speaker 1: belt right to you. So if you want like the
Speaker 1: rassam and you don't see any on the on the belt,
Speaker 1: you put it on there and being.
Speaker 3: The only thing more fun than a conveyor belt sushi
Speaker 3: place would be a place that brings you your food
Speaker 3: on a little Chu chu train on.
Speaker 1: A track exactly. Okay, we all agree. Now, I've been
Speaker 1: to Koy in West Hollywood. That's pretty good. KOI, I've
Speaker 1: heard that pretty good. Yeah, But that's about it. Those
Speaker 1: are only places that I usually go consistently. Consistently, Mark,
Speaker 1: you haven't found any regular places out here yet in
Speaker 1: just six years.
Speaker 3: Just the truck in my neighborhood. It's a pretty good
Speaker 3: deal and I've got it narrowed down to the same
Speaker 3: thing pretty much every time, and it's a massive amount
Speaker 3: of food, and I just have to lie there like
Speaker 3: a beached whale when I'm finished with it.
Speaker 1: All right, So next time you want to hang out
Speaker 1: with us, I'll take you to Tony Sushi and then
Speaker 1: you can rate that against everything that you've had.
Speaker 3: That sounds fun to me. I like the you paying part.
Speaker 3: I think that's terrific. Oh my goodness.
Speaker 1: Let me talk about these California Assembly Democrats very quickly.
Speaker 1: They've announced plans to leave the social media site X
Speaker 1: over what they say is disinformation and hate speech. Fifty
Speaker 1: seven Democratic Assembly members announced yesterday they would stop all
Speaker 1: communications from their official state accounts on X, citing their
Speaker 1: concerns over lack of content moderation, disinformation and hate speech.
Speaker 1: Quote and this is California Assembly Speaker Robert Reeves. There
Speaker 1: are real risks with relying on a private company owned
Speaker 1: by Elon Musk as a channel for communications. Democracy depends
Speaker 1: on impartial information, not the shifting whims of one billionaire.
Speaker 1: Hate speech is everywhere on X. The company has no accountability,
Speaker 1: and the flood of misinformation from fake accounts is just
Speaker 1: that fake I don't think taxpayer resources should go to
Speaker 1: X close quote. When he says taxpayer resources, he's probably
Speaker 1: talking about for any of these government accounts. I think
Speaker 1: they have to pay to get their check mark. And
Speaker 1: that's part of the reason why when Elon Musky came in,
Speaker 1: he changed the whole check mark process. All the people
Speaker 1: who had legacy checks like me, we lost our checks
Speaker 1: and you had to pay for your checks. And yeah,
Speaker 1: I left X, but it had to do with the
Speaker 1: hate speech and the left of content moderation. I don't
Speaker 1: care too much about the disinformation because I don't think
Speaker 1: of Twitter, not call it X Twitter as a news
Speaker 1: dissemination platform. It is social media. You kind of get
Speaker 1: what you get and you can either put up with
Speaker 1: it or not. But I don't hold Twitter to some
Speaker 1: standard where it needs to filter out disinformation. I'm quite
Speaker 1: sure Mark would disagree with me.
Speaker 3: I worked on this story last night, actually, and there
Speaker 3: was a quote in the story about hate speech on
Speaker 3: Twitter having increased by fifty percent right after Elon Musk
Speaker 3: bought the platform, and his own GROC has found him
Speaker 3: to be the biggest spreader of disinformation on it as well.
Speaker 3: Now I'm still on there, not in any capacity for KFI,
Speaker 3: just as a private schmo. And there's still some good
Speaker 3: information to be had on there if you follow the
Speaker 3: right people and are judicious about how you consume your news.
Speaker 1: But there is a ton of garbage on there now. Yeah,
Speaker 1: the hate speech was just too much, and it's coming
Speaker 1: from trolls, anonymous accounts who say anything and everything. Also
Speaker 1: knowing that there is a lack of content moderation, which
Speaker 1: what I was talking about, and I said, well, there's
Speaker 1: no need for me to be on here. I'm not
Speaker 1: just going to put my bat signal out there just
Speaker 1: to be a target for everyone. So I just left.
Speaker 1: It didn't have any real utility for me. The Democrats,
Speaker 1: I think it's more grand standing than actual utility. There
Speaker 1: are any number of ways that they can reach constituents.
Speaker 1: You don't need Twitter slash x to reach constituents.
Speaker 3: Well, the algorithm tailor's itself to you to some degree,
Speaker 3: at least you can't filter out all the garbage. But
Speaker 3: whenever I get on a thread with a bunch of trolls,
Speaker 3: it's just astonishing to me that people don't understand when
Speaker 3: to shut up. Sometimes if you have nothing to contribute,
Speaker 3: if you have no actual information or even a funny wisecrack,
Speaker 3: and you're just a worthless troll. What's the point of
Speaker 3: any of this. Also, for god's sakes, we've got to
Speaker 3: start having people identify themselves by their actual names so
Speaker 3: they feel a little less anonymous and free to just
Speaker 3: indulge their IDs and just empty out the whole id.
Speaker 1: Clubhouse tried to do that, that required it. It didn't
Speaker 1: go anywhere because there is a profit incentive as far
Speaker 1: as unique users and also traffic to have these bots,
Speaker 1: to have these trolls, to have these anonymous users to engage. Yes,
Speaker 1: you would have less engagement. Yes, you would have fewer
Speaker 1: unique users if you required everyone to actually take off
Speaker 1: the mask and act a certain way.
Speaker 3: Yeah, and that's the problem. Not everything should be motivated
Speaker 3: by money. I mean, that's such an anti American thing
Speaker 3: of me to say out. I know, yeah, but I
Speaker 3: think if you dig down, you'll find that disinformation is
Speaker 3: at the root of a lot of things that we're
Speaker 3: dealing with right now that we wish we hadn't.
Speaker 1: But they're competing interests. You know, there are people on
Speaker 1: there who just want to be able to say what
Speaker 1: whatever they want because they can't do it in real life.
Speaker 1: There are a lot of things that people will say
Speaker 1: to me knowing good and damn well, they do not
Speaker 1: have the balls to say it to me in person.
Speaker 1: I would rather you say it to me in person
Speaker 1: and let the chips fall where they may.
Speaker 3: Yeah, but it's like the online version of of that
Speaker 3: clip that we always see about the two dogs barking
Speaker 3: at each other from either side of a fence and
Speaker 3: then when the fences lift it up, they quiet down.
Speaker 1: Yeah, well, the exception of I'm actually serious. In other words,
Speaker 1: if you were to say that exact same thing to
Speaker 1: me in person, in person, you'd cry.
Speaker 3: Yes, I would cry, I would yes, exactly what would
Speaker 3: happen to start blubbering?
Speaker 1: Ye? And I always ask people, I hope you're very
Speaker 1: committed to what you were saying. I hope you're very committed,
Speaker 1: because there's certain things I don't play with. I just
Speaker 1: don't play around. And people say, oh, well, you're just
Speaker 1: trying to talk like you're billy badass. No I'm not.
Speaker 1: I'm just saying there's certain things I am not ever
Speaker 1: going to accept or deal with. That's why I left Twitter,
Speaker 1: because it's just I'm not putting up with this with
Speaker 1: these random people who have either the private profiles or
Speaker 1: using fake names and fake pictures so they can get
Speaker 1: off some inwords or some other stuff to me which
Speaker 1: they would never say in person.
Speaker 3: When in leaving Twitter, you deprived me of an enormous
Speaker 3: amount of entertainment because you got in some pretty epic
Speaker 3: arguments with people.
Speaker 1: Well, I did, and it was fun on some level.
Speaker 1: Then after a certain point it wasn't helpful as far
Speaker 1: as booking guests. It wasn't helpful as far as spreading
Speaker 1: the show or sharing information. It just got to be
Speaker 1: a fight every single day. So it's like whatever, I'll
Speaker 1: spend my time elsewhere. It wasn't there was no real
Speaker 1: return on that investment. I missed booking guests. That was
Speaker 1: a great resource. It was a great resource because back then,
Speaker 1: going back to the check marks, you knew that you
Speaker 1: were either talking to the person or the person managing
Speaker 1: the social media account who could directly contact the person.
Speaker 4: Yeah, when you could buy those check marks, then it
Speaker 4: was like and I remember I reached out to someone
Speaker 4: and they said, thank you, this is such and such
Speaker 4: as fan club. We will make sure to spread them.
Speaker 4: And I'm like Deelee. Yeah, that's it, okay, and a
Speaker 4: perfect example before we go to break.
Speaker 1: One of the best examples was when we got Vincentinafrio
Speaker 1: Thank You Twitter, and he came on and talked about
Speaker 1: the thirty fifth anniversary of Full Metal Jacket, and also
Speaker 1: he had just started working as Kingpin and how he
Speaker 1: wanted to get into the Marvel Cinematic universe. Twitter had
Speaker 1: a purpose back then. It doesn't anymore.
Speaker 5: You're listening to Later with Moe Kelly on Demand from
Speaker 5: KFI AM six forty.
Speaker 1: I love IHOP. Don't go there all that often, but
Speaker 1: when I have the opportunity to go, it's usually a
Speaker 1: great experience. I was telling Tim Conway Jr. I've been
Speaker 1: to Applebee's maybe twice in my life. I remember once
Speaker 1: with my father and this is maybe six seven years ago,
Speaker 1: and maybe one other time that I forgot. But I
Speaker 1: haven't been there all that often. It's just a random
Speaker 1: comfort food restaurant. As far as I was concerned, Never
Speaker 1: in my life would I ever imagine that I Hop
Speaker 1: and Applebee's we're joining forces. I get it. The restaurant
Speaker 1: industry is tough enough as it is. You got to
Speaker 1: find alliances wherever you can. But this is a match
Speaker 1: made somewhere, not in Heaven.
Speaker 6: It's a question families ask every day what's for dinner,
Speaker 6: and unless you are at a mall food court, everyone
Speaker 6: usually has to decide on one type of food. But
Speaker 6: now one restaurant operator is offering variety when families decide
Speaker 6: to go out for their next meal by combining two
Speaker 6: popular chains under one roof. Dining Brands recently opened its
Speaker 6: first dual brand concept restaurant in the US, featuring both
Speaker 6: in Applebee's and an I Hop.
Speaker 2: In February, we opened our first US dual brand location
Speaker 2: in Sageine, Texas. The restaurant is a stunning renovation of
Speaker 2: an existing I Hop and has exciting dishes on the
Speaker 2: menu that are exclusive to Dual Brands, including Buffalo chicken omelets.
Speaker 1: Huh Buffalo chicken omelets? Who would eat that? Not me?
Speaker 2: Buffalo chicken omelets, mimosas, and espresso martinis.
Speaker 1: Expresso espresso martinis. I'm gonna go one way or the other.
Speaker 1: Certain stuff don't go together as well. Oh come on now, no, no, no,
Speaker 1: that that omelet thing? No, uh huh no, thank you.
Speaker 1: But espresso martinis you have you had one, don't plan to.
Speaker 1: Let me tell you some foosh.
Speaker 3: As a former bartender, if somebody came up to the
Speaker 3: bar and asked me for one of those at eighty
Speaker 3: six Espresso, it's you because it's a regular thing for
Speaker 3: for debag.
Speaker 1: I promise you try it one day and you'll see.
Speaker 1: I think I might be on an island right now,
Speaker 1: but I'm telling you there's some things that I can
Speaker 1: go without doing. Even though I'll have limited time left
Speaker 1: on this earth, I know I'll have more time behind
Speaker 1: me than in front of me. This is not on
Speaker 1: my bucket list, not at all. Not a Buffalo Chicken omelet,
Speaker 1: not an Espresso Martini.
Speaker 3: It depends on what kind of bucket.
Speaker 2: That are exclusive to dual brands, including Buffalo Chicken omelets,
Speaker 2: Mimosas and Espresso Martini's.
Speaker 1: What is he saying that Mimosas and Espresso Martini's are
Speaker 1: in the same drink. No oh no, no, no, no no,
Speaker 1: because Mimosa's is not special. No no, no, that's not no.
Speaker 1: That's two different drinks, Okay.
Speaker 2: Mimosas and Espresso Martinis. In its opening week, the restaurant
Speaker 2: achieves sales of almost three times the amount of its
Speaker 2: performance as a standalone I hob.
Speaker 6: John Payton, the CEO of the Pasadena, California company, says
Speaker 6: that it's only just the beginning, with more dual brand
Speaker 6: locations on the way.
Speaker 1: I've never walked into, let's say, a breakfast restaurant like ihop,
Speaker 1: and thought, you know what, it would be even better
Speaker 1: if I combined dinner with my breakfast. I've never walked
Speaker 1: in and thought I want And this is part of
Speaker 1: the reason why I don't like chicken and waffles. This
Speaker 1: is a perfect example. I'll get waffles, but I won't
Speaker 1: get chicken and waffles.
Speaker 3: And yet you've got the nerve to say that while
Speaker 3: you've argued with me before about eating breakfast foods for dinner, No, I.
Speaker 1: Can eat breakfast foods at any time. I'm talking about
Speaker 1: mixing breakfast accombination food. Yes, yes, I'll have pancakes at
Speaker 1: ten o'clock at night, not even blink. I'll have it
Speaker 1: at one thirty in the morning like I did when
Speaker 1: I used to leave the cloves. Oh man, that's the
Speaker 1: best time to get some good, greasy food and then
Speaker 1: go and drop off into a cola like trance and
Speaker 1: go to sleep. Oh good times, good, but I'm not
Speaker 1: gonna get pancakes and steak. I don't even eat steak
Speaker 1: and eggs. I'm being very serious.
Speaker 3: Well, that's one of those old timey foods, like you know,
Speaker 3: your grandparents would go to a restaurant and get cream
Speaker 3: chipped beef on toast and rode her steak and eggs.
Speaker 1: That's pretty heavy stuff. The closest I would get to
Speaker 1: that is skits in Southern style gravy. That's the closest
Speaker 1: I would get to it.
Speaker 3: I've never had that, And during the years I lived
Speaker 3: in Indiana, went to Purdue, worked at a paper there.
Speaker 3: Everybody ate that all the time, and I can't understand
Speaker 3: why that's a thing.
Speaker 1: It's kind of a breakfast food in my mind, because
Speaker 1: the biscuit can go either way. The Southern style gravy
Speaker 1: usually has sausage in it. Yeah, which says to me,
Speaker 1: breakfast food. It's grotesque.
Speaker 3: Should throw it on, put it on the ground, and
Speaker 3: throw sawdust on it like a high school janitor.
Speaker 1: It makes no sense. There's something wrong with you, Mark.
Speaker 1: I don't know what it is, but there's something wrong
Speaker 1: with you. It looks grotesque. How can you object to
Speaker 1: Southern style gravy.
Speaker 3: I'd like to object to it at a high velocity,
Speaker 3: very strenuously.
Speaker 1: Yes, it's later with Mo Kelly ok if I AM
Speaker 1: six forty were lived everywhere in the iHeartRadio.
Speaker 5: App, stimulating talk for independent thought k s i'.
Speaker 1: Kost HD two Los Angeles, live everywhere on the Eggart
Speaker 1: radio app