Episode Transcript
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Speaker 1 (00:00):
Hey, it's Neil Savedra.
Speaker 2 (00:01):
You're listening to kfi EM six forty the Fork Report
on demand on the iHeartRadio app. Happy Saturday, folks, It's
Neil Savadri here. Of course, this is the Fork Report,
where we celebrate food, talking about it a lot, what's
in the news, tips and tricks. You can go to
KFIM six forty dot com after the show and listen
(00:22):
to it on demand as you wish. And I sure
would love for you to join me on social media.
That's X, that's Instagram, that is threads at fork Reporter,
at fork Reporter. I'm on Instagram a lot, not the
others as much, but I'm certainly on them and it
(00:45):
is me, So I'd love for you to join me.
Speaker 1 (00:48):
At fork Reporter, at fork Reporter. So check this out.
Speaker 2 (00:52):
The FDA just gave yogurt a little boost by saying
that it might help lower the risk of type two diabetes. Now, well,
the evidence isn't super super strong, but they're allowing these
kinds of claims with disclaimers, tiny little asterisks, if you will,
(01:12):
since there's not a ton of solid scientific proof behind it.
But there's there's not information. There's more information about it
working than there is against it, and it's not new.
They do this for dietary supplements the same way, and
some foods. Every now and again this will pop up,
(01:36):
but not everybody's thrilled about it. You know, some folks
are saying this label change could actually make things worse.
Speaker 1 (01:43):
It's going to.
Speaker 2 (01:43):
Encourage people to eat more yogurt, especially those sugary kinds,
and you know which ones they are. If you can
eat yogurt without making that weird funny face, that's the
sugar kind. Otherwise, if it's silky smooth, but soda has
(02:07):
a chalky.
Speaker 1 (02:07):
Finish, you know what I'm talking about.
Speaker 2 (02:11):
The ones that are really good for you, those tend
not to be the ones with all the sugar and
ingredients to put in there, like I don't know, fruit
in all of those things too, that are often covered
in sugar, all those.
Speaker 1 (02:26):
So you know the difference.
Speaker 2 (02:28):
But that could up the risk of diabetes, right That
causes the exact opposite of what you're hoping so for.
Critics also saying that relying on just a limited amount
of evidence for these claims is kind of silly. So
while yogurt right now might be getting just a little
bit of that so called halo health halo effect by saying, hey,
(02:51):
look we're healthy. Most people think that it's healthy on
its own as well. But it's not a magic fix
for diabetes, nothing like that. So don't get too excited.
How does this work with food? Well, believe it or not,
think about it. You and I have heard these claims
on other things as well.
Speaker 1 (03:08):
If I say.
Speaker 2 (03:11):
Cranberry juice, what do you think You think? Oh, well,
isn't that good too for the kidneys? Doesn't that findiancet
urinary tract infections, urinary tract infections and things like that,
yeast infections, whatever it might be. Well, yeah, we've heard
those things. Well, that comes from studies. Now they may
(03:36):
not be double blindness or whatever they have to do
to get the a consensus, but science, believe it or not,
doesn't always come to a consensus on things. There are
major things like gravity, but if you do studies in gravity,
you can see that there have been different beliefs as
to how it actually works, not that it doesn't exist
(04:00):
or something to that degree, but how it works and
how it's supplied. And so those so called laws are
things that they've come to a consensus that exists, but
still the mechanics of them.
Speaker 1 (04:13):
Might be a little different.
Speaker 2 (04:15):
For instance, So in this particular case, when they get
certain studies going on and they have found that generally
they have showed this positive response, or that there's certain
markers that they can back up and point to and
say this is what we noticed, here's the control. Then
(04:35):
the FDA is saying, yes, it will come with an asterisk,
but you can put that those claims on a food label.
You know, heart healthy. You see things like that, well,
what makes it heart healthy, well, low in cholesterol, or
it's high in fiber or these things that they've already
(04:58):
studied in other studies about fiber specifically, or what have you.
Then that points to the fact that now that if
this product has those things in it, they can make
those claims. The new jump on this one the FDA
and Yogurt in this case is that really it's finding
a way to allow that to be written.
Speaker 1 (05:22):
On a label.
Speaker 2 (05:24):
And you know what happens any sort of health claims
on a label. We all think is great because we
see things. Think about all those different qualifiers, if you will,
those descriptors that we find on labels that don't really
mean anything. What about natural you know, naturally delicious or
made like nature, or natural ingredients or these things.
Speaker 1 (05:48):
Those aren't regulated. We don't even I mean, even organic
has an.
Speaker 2 (05:55):
Issue as to how it's regulated, by whom it's regulated,
and whether certified organic or not. You know, there's things,
For instance, when it comes to beef, they say grass fed, well,
grass fed is a good thing, that that diet's going
to change the taste of the meat. The I hate
(06:16):
to say this, I know forgive my vigers, all my
viager listeners, those that are plant based, but they do
say that happy cows or taste.
Speaker 1 (06:28):
To your cows.
Speaker 2 (06:28):
Sorry, I'm sorry, bad host, but it had to be sad. However,
there's a difference between grass fed and grass fed and
grass finished. So finish that means that through the entirety,
the entirety of the process, they've been treated with that,
(06:50):
rather than fed grass for a certain time, then finished
off with things that will bulk them up, make them heavier,
do things that will get more poundage, which brings you
more money. So there's often these terms that are used
when it comes to food descriptions to make us think
they're better than they actually are. When it comes to
(07:12):
the FDA and yogurt, we will have to see how
this ends up playing out and to what end. But
for now, don't be surprised if you see something about
yogurt and how it could be helpful in the battle
against the risk of diabetes. So it doesn't say it
(07:34):
helps diabetes per se, but it says, hey, if you're
put having I think it's two cups at least two
cups of yogurt a week, that that can help stave
off the risk of type two diabetes. More to come
about that, I suppose as we learn more.
Speaker 3 (07:56):
You're listening to the Fork Report with Nil Sevedra on
demand and from KFI AM six forty.
Speaker 2 (08:03):
Thanks for hanging out on this Saturday from two to five.
We're always celebrating food, the people that make it, the
culture behind it, and reminding you to get out there
to eat because as we've said many times on this
program before that the local health when it comes to
(08:25):
the economy, it rises and falls on hospitality, and if
we're not going out to eat and things like that,
then our neighborhoods are actually losing money. It's part of
the cycle. But what goes on with that is that
in California with the recent hike four dollars hike in
(08:49):
minimum wage for certain locations, I've said before that's crap.
The reality is it's not just for fast food places
that have sixty or more locations or how many people
they have, because once you have a price hike or
in this case, a wage hike, then every little mom
(09:11):
and pop place are going to have to go along
with it. Otherwise they're not gonna be able to fill
their spots and their openings either. It's just not going
to happen if somebody can go. I've seen people that
would come in and they would apply for something here
at the station, and then they'd find out I mean,
and this is something where you'd go, Okay, I want
(09:34):
to get into audio, and it's a big deal to
me to get into audio, and you'd think that that
would be something part of their career trajectory or what
have you. But they'd still go, you know what, I'm sorry,
I can get a dollar more an hour or whatever
it is by going to a fast food place. And
once you do that, then everybody has to move up.
(09:57):
In addition to that, what ends up happening is local
fast food places have to run, you know, with the
costs and pass it on to us. More and more,
we're doing stories about restaurants that are having a hard
time to stay open. Some of them we talked about
last week not even be able to being able to close.
(10:21):
Wax paper is one of them. And the ability to
close because you have to pay back loans from the
pandemic and all this craziness that has already gone on
that has beat the pulp out of restaurants. So now
we have in California especially this unique problem, and so.
Speaker 1 (10:44):
The prices are going up.
Speaker 2 (10:45):
People are complaining about fourteen sixteen dollars meals for one
person through fast food. Well, now they're scrambling. They're trying
to figure out how to take care of people that
are leaving. You know, your customers are just going, you know,
and I'm not paying that.
Speaker 1 (11:06):
So I have always.
Speaker 2 (11:08):
Had places like Taco Bell that make sure that you
have inexpensive options to go in and grab for yourself
for your family. And now we're going in reverse. We
started seeing a lot of those go the way of
the Dodo bird. You didn't see the dollar menus anymore.
You didn't see the five dollar meals anymore. Even the
(11:32):
old five dollars foot longs or whatever at Subway, I
think they're seven bucks now.
Speaker 1 (11:39):
Doesn't have the same ring to it.
Speaker 2 (11:42):
And now McDonald's I think, trying to stay relevant, not
to mention, they're the ones that are getting beat up
in the press the most because their prices just seem
incredibly high. And then you know what I start to
notice is they started to notice people going on social
media and taking the food apart and looking at it.
(12:04):
You want somebody to look at something detailed, check out
the thickness of those patties and all the ingredients on there.
Start charging more for it, they will start looking at
it closer. So they are battling this. They be McDonald's.
They're battling Burger King, which I think came up with
a five dollars meal of some kind before. Now you've
got McDonald's making the statement, yes, we're going to go
(12:26):
back and find a five dollars option as well, because
even a happy meal now is what six bucks something
like that, So be on the lookout for that.
Speaker 1 (12:40):
It's coming.
Speaker 2 (12:41):
There has been a pushback and you have been heard
that it is getting ridiculous and the price hikes are
bothersome for the quick what should be quick and cheap food,
So start looking for those deals coming back as long
as they can handle the price. These fast food places
are going to do it because they're starting to hemorrhage
(13:02):
because people are everyone that they figured, hey, we can
count on these people. They're not doing it anymore. They're
going to other places to find inexpensive food. And you
could do it if you look around. People are starting
to go it's cheaper to go to a chili's now
and sit down than it is to go through a
drive through. And that's where it starts to throw things off.
(13:23):
Maybe that's a good thing. Maybe we start giving love
to our local chains again.
Speaker 3 (13:28):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (13:34):
Nielsvedra had you do.
Speaker 1 (13:38):
Now.
Speaker 2 (13:38):
One thing you'll probably see if you go out to
a restaurant is phones at the table. And this is
one of those things that is sort of controversial because
they have brought so much to the culinary scene, meaning
that phones at the table influencers. Not a big fan
of that term, but you know what I mean, people
(13:58):
that you follow them, you see their photos you go
that looks fantastic. I want in on some of that.
And so it's been beneficial to many restaurants or places.
I mean, there's places like Disneyland that encourages you to
amusement parks encourage you to bring those things out. It
reminds people of the excitement, the fun, and the things
(14:21):
that they might miss out on if they forget about them.
Speaker 1 (14:23):
Right.
Speaker 2 (14:24):
So some restaurants are now saying no phones at the table,
and that's I think that's fine as long as it's
said up front, or that it's playful or I don't
know that it's not like making you feel bad about things.
There's a way to do it, that's what I'm saying.
(14:45):
So they're worried that phones are taken away from the
dining experience, and I don't disagree with that. So in Italy,
you've got one restaurant that gives free wine if you
keep your phone locked away, and that may be, you know,
based on many different things, including the table space there
and the things you might purchase if it's not there. Well,
(15:07):
that's the thing. Another restaurant in Texas makes you put
your phone in a bag, and in New York, a
restaurant covers your phone camera.
Speaker 1 (15:15):
With a sticker.
Speaker 2 (15:17):
But I don't wear a button that says, hey, this
is part of my I mean, I guess a blue
beard when you're fifty four and a stupid hat pretty
much screams that I'm I didn't say it, yeah, but.
Speaker 1 (15:27):
You thought it. I could feel it, so boom.
Speaker 2 (15:30):
But one of the things that I was dying about
is and we'll get into the whole you know the
issue with it, but phones can be filthy. So you
and I have had this conversation about shoes in the
house and how they can be how they can be filthy.
So have a separate, you know, pair of house shoes.
(15:51):
When you walk in and you keep your nasty shoes
on the outside or what have You'll bring them and
clean them. So here we go. They can have jerms.
I love to beat a food show talking about this stuff.
They could have germs from things like poop, and so
you put them on the table and now it's near
your food, and so people don't think about it. I'm
(16:13):
very regular about cleaning my phone. I may do it
once every two weeks. I do think that you know,
they did this study about people who had or used
dishwashers growing up, and how they tended to have more
allergies and more issues with germs because it sanitizes the plates. Basically,
(16:37):
whereas people like me, we almost never used the dishwasher
that I can remember. We use ours here, but I
also hand wash a lot of dishes as well, because
there's only the three of us. But I will tell
you that I believe in that the germs are helpful.
It's just is a little nasty when you think about
your phone being up there if it doesn't need to
(16:59):
so use your phone at the table can be a distraction.
That's another concern.
Speaker 1 (17:03):
It can make you eat more, which could be good.
Speaker 2 (17:08):
Plus it can make the meal less enjoyable to some
not only you, but to people sitting next to you.
And some chefs notice this happening in their restaurants, so
they came up with ways to encourage and I like
the term encourage rather than just banning to put their
phones away. For example, one restaurant in Manhattan put a
cigar a different cigar boxes on the tables and inside
(17:30):
there's a little note asking people to unplug by putting
their phones in the box.
Speaker 1 (17:34):
Yeah, it's kind of nice.
Speaker 2 (17:35):
So many customers like this idea and chose to use
the boxes put it in there. Not all restaurants are
against phones, as I said, some actually want you to
use your phones at the table. They know that people
like to share pictures of their food on social media,
so they make their dishes look extra pretty on Instagram.
So using your phone at the table has pluses and minuses.
(17:56):
It can make it harder to connect with the people
you're eating with. Even though as phones can be useful,
they can also get in the way. Some restaurants are
trying to balance that.
Speaker 1 (18:05):
So be respectful.
Speaker 2 (18:06):
If you walk into a place, don't be all you know, sassy,
or maybe you can if you want to do your
an influence or something, or have a food blog or
like me, have a food show. You just talk to
them say hey, can I come in at a time
where it wouldn't be a problem or what I do
is I always ask the server do you mind if
I take some pictures.
Speaker 1 (18:25):
I don't want to be a douche.
Speaker 2 (18:27):
I'm in there to support them, but I also don't
want to ruin anybody's experience. And then there's times where
the setting of the restaurant is just so beautiful that
if I don't think I can get a shot without
a flash, that I just don't do it. You know,
I'll take a picture of the sign outside and say
I had this great meal here. So if you ever
see that, I didn't feel comfortable taking a picture of
(18:48):
the food because I didn't want to disrupt me. You've
been listening to The Fork Report, you can always hear
us live on KFI AM six forty two to five
pm on Saturday and anytime on demand on the iHeartRadio app.
Neil Survadri, your friendly neighborhood folk reporter, with you on
the Fork Report today. And somewhere there's someone who's listening
to the show for the first time, going, uh, was
(19:11):
that Ian McKay and minor threat on AM radio? And
the answer would be yes, thanks for hanging out. So
I came across this article today that made me laugh.
Have I been to a Trader Joe's?
Speaker 1 (19:27):
Yes? Absolutely? Do I like a lot of their food? Sure?
Speaker 2 (19:30):
Do Do I shop at Trader Joe's regularly? I'd say
no for a couple of reasons. The parking just sucks,
and I don't want to deal with that parking. The
reality of the parking is that Trader Joe's enable to
keep itself small, being a small grocer in your neighborhood,
which is what their goal is. They buy these small
(19:54):
They don't just go into like old grocery stores and
say we'll take over this grocery store in these small areas.
And what comes with a small area, especially here in California,
small area comes a small parking lot. So you only
get a couple of parking spaces per square footage or
whatever the calculation is. I don't know, and that bugs me,
(20:18):
you know what I think. Yes, there are times in
life that you need to fight. There is there's times
you've got to defend your family, you gotta defend yourself,
your home. But you don't need to fight to go
get into a grocery store. When you get to that
point in life where you feel like you've got to
throw hands to go and find out whatever the new
(20:40):
pumpkin spice thing is, then your life is in a
much different place than it needs to be. However, I'm
humored by the people that like swear by it, not
the people that go in there. We all go in there.
There's some great stuff in their period. But like swear
by it, like that's their grocery store. And I said,
you know, you're not gonna on Kellogg's in there, Okay,
(21:03):
you're not gonna find everything that you grew up with.
Speaker 4 (21:05):
I used to be a Trader Joe's loyalist, and I
would not go anywhere else. I just felt like, they
don't have any unhealthy options, which are my weakness, so
I would.
Speaker 1 (21:13):
Of course they do. They got cookies in there.
Speaker 4 (21:15):
Yeah, they're healthier versions of it.
Speaker 1 (21:17):
They're not healthier versions.
Speaker 4 (21:18):
The packaging helps me, yes, yea, then eat the packaging.
Well that that fiber, I said former, I didn't learn
that that's just a gimmick too that they do. They
make it seem that way, but it's not.
Speaker 2 (21:29):
That's the equivalent saying that is the equivalent of these
dumb guys that go in there and think that they're
being flirted with by the cashiers.
Speaker 4 (21:37):
Okay, they're not flirting with us. No.
Speaker 2 (21:40):
So this article that I read made me laugh, and
it's it comes down to TikTok. But in the Daily Dot,
it breaks down what one experience, you know, kind of
cold experience, are the people that work there, and the
Trader Joe's workers say, hey, weren't.
Speaker 1 (22:00):
We're not flirting with you. We're judging you.
Speaker 2 (22:03):
We're judging you because you're supposed to bag your own groceries.
We're judging you based on what you grab, We're judging
you on you know, how you're dressed, or any of
these things.
Speaker 1 (22:14):
They're just judging you.
Speaker 2 (22:17):
And they're they're supposed to talk to you and be nice.
I don't know if it's a rule that they're not
supposed to wear deodorant, but that's something there too. So
they you're paying, you know, more sometimes for regular items,
and they mock you on that. But they have a
(22:41):
lot of attitude towards people that shop in there too.
So even just because they're smiling and they look like
they're being nice, they're judging you. That smile is a
judge smile. They're putting that bag in front of you
on and yes, they judge you in You don't bring
your own bags?
Speaker 1 (23:01):
Is this new to you?
Speaker 4 (23:02):
Well, I never bring my own bags. I don't grow
bag them myself.
Speaker 2 (23:06):
I just out you're supposed to. There's somebody, No, it's traded.
Joe's bag your own stuff.
Speaker 1 (23:14):
Wow.
Speaker 2 (23:15):
Yeah, And most people don't know that now, most places.
You've got to bag your own stuff these days. It
bugs the hell out of me. Yeah, well, just like well,
somebody's hired there for a reason bag the groceries, and.
Speaker 1 (23:31):
They know how to bag them.
Speaker 4 (23:34):
I squished my own eggs.
Speaker 1 (23:35):
It is not my expertise what you do in the
privacy of your own home. Kayla is on you.
Speaker 3 (23:42):
You're listening to The Fork Report with Nil Savedra on
demand from KFI am six forty
Hey, it's Neil Savedra.
Speaker 2 (00:01):
You're listening to kfi EM six forty the Fork Report
on demand on the iHeartRadio app. Happy Saturday, folks, It's
Neil Savadri here. Of course, this is the Fork Report,
where we celebrate food, talking about it a lot, what's
in the news, tips and tricks. You can go to
KFIM six forty dot com after the show and listen
(00:22):
to it on demand as you wish. And I sure
would love for you to join me on social media.
That's X, that's Instagram, that is threads at fork Reporter,
at fork Reporter. I'm on Instagram a lot, not the
others as much, but I'm certainly on them and it
(00:45):
is me, So I'd love for you to join me.
Speaker 1 (00:48):
At fork Reporter, at fork Reporter. So check this out.
Speaker 2 (00:52):
The FDA just gave yogurt a little boost by saying
that it might help lower the risk of type two diabetes. Now, well,
the evidence isn't super super strong, but they're allowing these
kinds of claims with disclaimers, tiny little asterisks, if you will,
(01:12):
since there's not a ton of solid scientific proof behind it.
But there's there's not information. There's more information about it
working than there is against it, and it's not new.
They do this for dietary supplements the same way, and
some foods. Every now and again this will pop up,
(01:36):
but not everybody's thrilled about it. You know, some folks
are saying this label change could actually make things worse.
Speaker 1 (01:43):
It's going to.
Speaker 2 (01:43):
Encourage people to eat more yogurt, especially those sugary kinds,
and you know which ones they are. If you can
eat yogurt without making that weird funny face, that's the
sugar kind. Otherwise, if it's silky smooth, but soda has
(02:07):
a chalky.
Speaker 1 (02:07):
Finish, you know what I'm talking about.
Speaker 2 (02:11):
The ones that are really good for you, those tend
not to be the ones with all the sugar and
ingredients to put in there, like I don't know, fruit
in all of those things too, that are often covered
in sugar, all those.
Speaker 1 (02:26):
So you know the difference.
Speaker 2 (02:28):
But that could up the risk of diabetes, right That
causes the exact opposite of what you're hoping so for.
Critics also saying that relying on just a limited amount
of evidence for these claims is kind of silly. So
while yogurt right now might be getting just a little
bit of that so called halo health halo effect by saying, hey,
(02:51):
look we're healthy. Most people think that it's healthy on
its own as well. But it's not a magic fix
for diabetes, nothing like that. So don't get too excited.
How does this work with food? Well, believe it or not,
think about it. You and I have heard these claims
on other things as well.
Speaker 1 (03:08):
If I say.
Speaker 2 (03:11):
Cranberry juice, what do you think You think? Oh, well,
isn't that good too for the kidneys? Doesn't that findiancet
urinary tract infections, urinary tract infections and things like that,
yeast infections, whatever it might be. Well, yeah, we've heard
those things. Well, that comes from studies. Now they may
(03:36):
not be double blindness or whatever they have to do
to get the a consensus, but science, believe it or not,
doesn't always come to a consensus on things. There are
major things like gravity, but if you do studies in gravity,
you can see that there have been different beliefs as
to how it actually works, not that it doesn't exist
(04:00):
or something to that degree, but how it works and
how it's supplied. And so those so called laws are
things that they've come to a consensus that exists, but
still the mechanics of them.
Speaker 1 (04:13):
Might be a little different.
Speaker 2 (04:15):
For instance, So in this particular case, when they get
certain studies going on and they have found that generally
they have showed this positive response, or that there's certain
markers that they can back up and point to and
say this is what we noticed, here's the control. Then
(04:35):
the FDA is saying, yes, it will come with an asterisk,
but you can put that those claims on a food label.
You know, heart healthy. You see things like that, well,
what makes it heart healthy, well, low in cholesterol, or
it's high in fiber or these things that they've already
(04:58):
studied in other studies about fiber specifically, or what have you.
Then that points to the fact that now that if
this product has those things in it, they can make
those claims. The new jump on this one the FDA
and Yogurt in this case is that really it's finding
a way to allow that to be written.
Speaker 1 (05:22):
On a label.
Speaker 2 (05:24):
And you know what happens any sort of health claims
on a label. We all think is great because we
see things. Think about all those different qualifiers, if you will,
those descriptors that we find on labels that don't really
mean anything. What about natural you know, naturally delicious or
made like nature, or natural ingredients or these things.
Speaker 1 (05:48):
Those aren't regulated. We don't even I mean, even organic
has an.
Speaker 2 (05:55):
Issue as to how it's regulated, by whom it's regulated,
and whether certified organic or not. You know, there's things,
For instance, when it comes to beef, they say grass fed, well,
grass fed is a good thing, that that diet's going
to change the taste of the meat. The I hate
(06:16):
to say this, I know forgive my vigers, all my
viager listeners, those that are plant based, but they do
say that happy cows or taste.
Speaker 1 (06:28):
To your cows.
Speaker 2 (06:28):
Sorry, I'm sorry, bad host, but it had to be sad. However,
there's a difference between grass fed and grass fed and
grass finished. So finish that means that through the entirety,
the entirety of the process, they've been treated with that,
(06:50):
rather than fed grass for a certain time, then finished
off with things that will bulk them up, make them heavier,
do things that will get more poundage, which brings you
more money. So there's often these terms that are used
when it comes to food descriptions to make us think
they're better than they actually are. When it comes to
(07:12):
the FDA and yogurt, we will have to see how
this ends up playing out and to what end. But
for now, don't be surprised if you see something about
yogurt and how it could be helpful in the battle
against the risk of diabetes. So it doesn't say it
(07:34):
helps diabetes per se, but it says, hey, if you're
put having I think it's two cups at least two
cups of yogurt a week, that that can help stave
off the risk of type two diabetes. More to come
about that, I suppose as we learn more.
Speaker 3 (07:56):
You're listening to the Fork Report with Nil Sevedra on
demand and from KFI AM six forty.
Speaker 2 (08:03):
Thanks for hanging out on this Saturday from two to five.
We're always celebrating food, the people that make it, the
culture behind it, and reminding you to get out there
to eat because as we've said many times on this
program before that the local health when it comes to
(08:25):
the economy, it rises and falls on hospitality, and if
we're not going out to eat and things like that,
then our neighborhoods are actually losing money. It's part of
the cycle. But what goes on with that is that
in California with the recent hike four dollars hike in
(08:49):
minimum wage for certain locations, I've said before that's crap.
The reality is it's not just for fast food places
that have sixty or more locations or how many people
they have, because once you have a price hike or
in this case, a wage hike, then every little mom
(09:11):
and pop place are going to have to go along
with it. Otherwise they're not gonna be able to fill
their spots and their openings either. It's just not going
to happen if somebody can go. I've seen people that
would come in and they would apply for something here
at the station, and then they'd find out I mean,
and this is something where you'd go, Okay, I want
(09:34):
to get into audio, and it's a big deal to
me to get into audio, and you'd think that that
would be something part of their career trajectory or what
have you. But they'd still go, you know what, I'm sorry,
I can get a dollar more an hour or whatever
it is by going to a fast food place. And
once you do that, then everybody has to move up.
(09:57):
In addition to that, what ends up happening is local
fast food places have to run, you know, with the
costs and pass it on to us. More and more,
we're doing stories about restaurants that are having a hard
time to stay open. Some of them we talked about
last week not even be able to being able to close.
(10:21):
Wax paper is one of them. And the ability to
close because you have to pay back loans from the
pandemic and all this craziness that has already gone on
that has beat the pulp out of restaurants. So now
we have in California especially this unique problem, and so.
Speaker 1 (10:44):
The prices are going up.
Speaker 2 (10:45):
People are complaining about fourteen sixteen dollars meals for one
person through fast food. Well, now they're scrambling. They're trying
to figure out how to take care of people that
are leaving. You know, your customers are just going, you know,
and I'm not paying that.
Speaker 1 (11:06):
So I have always.
Speaker 2 (11:08):
Had places like Taco Bell that make sure that you
have inexpensive options to go in and grab for yourself
for your family. And now we're going in reverse. We
started seeing a lot of those go the way of
the Dodo bird. You didn't see the dollar menus anymore.
You didn't see the five dollar meals anymore. Even the
(11:32):
old five dollars foot longs or whatever at Subway, I
think they're seven bucks now.
Speaker 1 (11:39):
Doesn't have the same ring to it.
Speaker 2 (11:42):
And now McDonald's I think, trying to stay relevant, not
to mention, they're the ones that are getting beat up
in the press the most because their prices just seem
incredibly high. And then you know what I start to
notice is they started to notice people going on social
media and taking the food apart and looking at it.
(12:04):
You want somebody to look at something detailed, check out
the thickness of those patties and all the ingredients on there.
Start charging more for it, they will start looking at
it closer. So they are battling this. They be McDonald's.
They're battling Burger King, which I think came up with
a five dollars meal of some kind before. Now you've
got McDonald's making the statement, yes, we're going to go
(12:26):
back and find a five dollars option as well, because
even a happy meal now is what six bucks something
like that, So be on the lookout for that.
Speaker 1 (12:40):
It's coming.
Speaker 2 (12:41):
There has been a pushback and you have been heard
that it is getting ridiculous and the price hikes are
bothersome for the quick what should be quick and cheap food,
So start looking for those deals coming back as long
as they can handle the price. These fast food places
are going to do it because they're starting to hemorrhage
(13:02):
because people are everyone that they figured, hey, we can
count on these people. They're not doing it anymore. They're
going to other places to find inexpensive food. And you
could do it if you look around. People are starting
to go it's cheaper to go to a chili's now
and sit down than it is to go through a
drive through. And that's where it starts to throw things off.
(13:23):
Maybe that's a good thing. Maybe we start giving love
to our local chains again.
Speaker 3 (13:28):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (13:34):
Nielsvedra had you do.
Speaker 1 (13:38):
Now.
Speaker 2 (13:38):
One thing you'll probably see if you go out to
a restaurant is phones at the table. And this is
one of those things that is sort of controversial because
they have brought so much to the culinary scene, meaning
that phones at the table influencers. Not a big fan
of that term, but you know what I mean, people
(13:58):
that you follow them, you see their photos you go
that looks fantastic. I want in on some of that.
And so it's been beneficial to many restaurants or places.
I mean, there's places like Disneyland that encourages you to
amusement parks encourage you to bring those things out. It
reminds people of the excitement, the fun, and the things
(14:21):
that they might miss out on if they forget about them.
Speaker 1 (14:23):
Right.
Speaker 2 (14:24):
So some restaurants are now saying no phones at the table,
and that's I think that's fine as long as it's
said up front, or that it's playful or I don't
know that it's not like making you feel bad about things.
There's a way to do it, that's what I'm saying.
(14:45):
So they're worried that phones are taken away from the
dining experience, and I don't disagree with that. So in Italy,
you've got one restaurant that gives free wine if you
keep your phone locked away, and that may be, you know,
based on many different things, including the table space there
and the things you might purchase if it's not there. Well,
(15:07):
that's the thing. Another restaurant in Texas makes you put
your phone in a bag, and in New York, a
restaurant covers your phone camera.
Speaker 1 (15:15):
With a sticker.
Speaker 2 (15:17):
But I don't wear a button that says, hey, this
is part of my I mean, I guess a blue
beard when you're fifty four and a stupid hat pretty
much screams that I'm I didn't say it, yeah, but.
Speaker 1 (15:27):
You thought it. I could feel it, so boom.
Speaker 2 (15:30):
But one of the things that I was dying about
is and we'll get into the whole you know the
issue with it, but phones can be filthy. So you
and I have had this conversation about shoes in the
house and how they can be how they can be filthy.
So have a separate, you know, pair of house shoes.
(15:51):
When you walk in and you keep your nasty shoes
on the outside or what have You'll bring them and
clean them. So here we go. They can have jerms.
I love to beat a food show talking about this stuff.
They could have germs from things like poop, and so
you put them on the table and now it's near
your food, and so people don't think about it. I'm
(16:13):
very regular about cleaning my phone. I may do it
once every two weeks. I do think that you know,
they did this study about people who had or used
dishwashers growing up, and how they tended to have more
allergies and more issues with germs because it sanitizes the plates. Basically,
(16:37):
whereas people like me, we almost never used the dishwasher
that I can remember. We use ours here, but I
also hand wash a lot of dishes as well, because
there's only the three of us. But I will tell
you that I believe in that the germs are helpful.
It's just is a little nasty when you think about
your phone being up there if it doesn't need to
(16:59):
so use your phone at the table can be a distraction.
That's another concern.
Speaker 1 (17:03):
It can make you eat more, which could be good.
Speaker 2 (17:08):
Plus it can make the meal less enjoyable to some
not only you, but to people sitting next to you.
And some chefs notice this happening in their restaurants, so
they came up with ways to encourage and I like
the term encourage rather than just banning to put their
phones away. For example, one restaurant in Manhattan put a
cigar a different cigar boxes on the tables and inside
(17:30):
there's a little note asking people to unplug by putting
their phones in the box.
Speaker 1 (17:34):
Yeah, it's kind of nice.
Speaker 2 (17:35):
So many customers like this idea and chose to use
the boxes put it in there. Not all restaurants are
against phones, as I said, some actually want you to
use your phones at the table. They know that people
like to share pictures of their food on social media,
so they make their dishes look extra pretty on Instagram.
So using your phone at the table has pluses and minuses.
(17:56):
It can make it harder to connect with the people
you're eating with. Even though as phones can be useful,
they can also get in the way. Some restaurants are
trying to balance that.
Speaker 1 (18:05):
So be respectful.
Speaker 2 (18:06):
If you walk into a place, don't be all you know, sassy,
or maybe you can if you want to do your
an influence or something, or have a food blog or
like me, have a food show. You just talk to
them say hey, can I come in at a time
where it wouldn't be a problem or what I do
is I always ask the server do you mind if
I take some pictures.
Speaker 1 (18:25):
I don't want to be a douche.
Speaker 2 (18:27):
I'm in there to support them, but I also don't
want to ruin anybody's experience. And then there's times where
the setting of the restaurant is just so beautiful that
if I don't think I can get a shot without
a flash, that I just don't do it. You know,
I'll take a picture of the sign outside and say
I had this great meal here. So if you ever
see that, I didn't feel comfortable taking a picture of
(18:48):
the food because I didn't want to disrupt me. You've
been listening to The Fork Report, you can always hear
us live on KFI AM six forty two to five
pm on Saturday and anytime on demand on the iHeartRadio app.
Neil Survadri, your friendly neighborhood folk reporter, with you on
the Fork Report today. And somewhere there's someone who's listening
to the show for the first time, going, uh, was
(19:11):
that Ian McKay and minor threat on AM radio? And
the answer would be yes, thanks for hanging out. So
I came across this article today that made me laugh.
Have I been to a Trader Joe's?
Speaker 1 (19:27):
Yes? Absolutely? Do I like a lot of their food? Sure?
Speaker 2 (19:30):
Do Do I shop at Trader Joe's regularly? I'd say
no for a couple of reasons. The parking just sucks,
and I don't want to deal with that parking. The
reality of the parking is that Trader Joe's enable to
keep itself small, being a small grocer in your neighborhood,
which is what their goal is. They buy these small
(19:54):
They don't just go into like old grocery stores and
say we'll take over this grocery store in these small areas.
And what comes with a small area, especially here in California,
small area comes a small parking lot. So you only
get a couple of parking spaces per square footage or
whatever the calculation is. I don't know, and that bugs me,
(20:18):
you know what I think. Yes, there are times in
life that you need to fight. There is there's times
you've got to defend your family, you gotta defend yourself,
your home. But you don't need to fight to go
get into a grocery store. When you get to that
point in life where you feel like you've got to
throw hands to go and find out whatever the new
(20:40):
pumpkin spice thing is, then your life is in a
much different place than it needs to be. However, I'm
humored by the people that like swear by it, not
the people that go in there. We all go in there.
There's some great stuff in their period. But like swear
by it, like that's their grocery store. And I said,
you know, you're not gonna on Kellogg's in there, Okay,
(21:03):
you're not gonna find everything that you grew up with.
Speaker 4 (21:05):
I used to be a Trader Joe's loyalist, and I
would not go anywhere else. I just felt like, they
don't have any unhealthy options, which are my weakness, so
I would.
Speaker 1 (21:13):
Of course they do. They got cookies in there.
Speaker 4 (21:15):
Yeah, they're healthier versions of it.
Speaker 1 (21:17):
They're not healthier versions.
Speaker 4 (21:18):
The packaging helps me, yes, yea, then eat the packaging.
Well that that fiber, I said former, I didn't learn
that that's just a gimmick too that they do. They
make it seem that way, but it's not.
Speaker 2 (21:29):
That's the equivalent saying that is the equivalent of these
dumb guys that go in there and think that they're
being flirted with by the cashiers.
Speaker 4 (21:37):
Okay, they're not flirting with us. No.
Speaker 2 (21:40):
So this article that I read made me laugh, and
it's it comes down to TikTok. But in the Daily Dot,
it breaks down what one experience, you know, kind of
cold experience, are the people that work there, and the
Trader Joe's workers say, hey, weren't.
Speaker 1 (22:00):
We're not flirting with you. We're judging you.
Speaker 2 (22:03):
We're judging you because you're supposed to bag your own groceries.
We're judging you based on what you grab, We're judging
you on you know, how you're dressed, or any of
these things.
Speaker 1 (22:14):
They're just judging you.
Speaker 2 (22:17):
And they're they're supposed to talk to you and be nice.
I don't know if it's a rule that they're not
supposed to wear deodorant, but that's something there too. So
they you're paying, you know, more sometimes for regular items,
and they mock you on that. But they have a
(22:41):
lot of attitude towards people that shop in there too.
So even just because they're smiling and they look like
they're being nice, they're judging you. That smile is a
judge smile. They're putting that bag in front of you
on and yes, they judge you in You don't bring
your own bags?
Speaker 1 (23:01):
Is this new to you?
Speaker 4 (23:02):
Well, I never bring my own bags. I don't grow
bag them myself.
Speaker 2 (23:06):
I just out you're supposed to. There's somebody, No, it's traded.
Joe's bag your own stuff.
Speaker 1 (23:14):
Wow.
Speaker 2 (23:15):
Yeah, And most people don't know that now, most places.
You've got to bag your own stuff these days. It
bugs the hell out of me. Yeah, well, just like well,
somebody's hired there for a reason bag the groceries, and.
Speaker 1 (23:31):
They know how to bag them.
Speaker 4 (23:34):
I squished my own eggs.
Speaker 1 (23:35):
It is not my expertise what you do in the
privacy of your own home. Kayla is on you.
Speaker 3 (23:42):
You're listening to The Fork Report with Nil Savedra on
demand from KFI am six forty
The Fork Report w Neil Saavedra News
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