November 23, 2024 • 28 mins
This hour we had Karen- Tallyrand, Tina Marie- Pastathona, and Ed from Wendys
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hey, it's Neil Savedra. You're listening to KFI AM six
forty the four Purport on demand on the iHeartRadio app.
We're celebrating the fourteenth annual KFI Pastathon. It is here.
You have a chef Bruno's charity that we all know
and love, Katerina's Club. They provide more than twenty five
(00:22):
thousand meals every week. How insane is that? Obviously this
is for kids in need here in southern California, and
the reality is your generosity is what makes it happen.
You know, we can tell you about it, but really
your actions are the are the power behind it. How
we love your donations. You can donate now at KFI
(00:43):
AM six forty dot com slash Pastathon and you can
get all the information. We're also going to all be
out at We're all going to be out at the
Anaheim White House on December third, Giving Tuesday, from morning,
noon and night from Amy King and wakep Call all
the way to moke Kelly at ten o'clock. You can
(01:05):
shop at any Smart and Final store donate any amount
of checkout, which is great. You can also buy pasta
and sauce here to bring to Katarina's Club. If you wish,
you can head to any Wendy's restaurant in Southern California,
in Nevada, in Arizona, donate five dollars or more and
get a coupon book that is filled with Wendy's goodies.
(01:25):
So all kinds of wonderful stuff for you to do
and to participate, and we appreciate that. All right. My
good friend Karen Ross from Tali Rand Restaurant in Burbank,
they're right there on Olive, just down the street from
the station. We love them. They have prepared Thanksgiving meals
for all of our folks at KFI for a long
(01:48):
time and they are not only do they take orders
because they're one of the few restaurants that roast turkeys
all year round. But you could you know there is
a last minute if you need it, We'll have Karen
tell you about it. Karen, welcome back to the Fork Report,
my friend.
Speaker 2 (02:06):
Thank you so much, Neil. Great to hear from you.
Speaker 1 (02:08):
So how are you doing? Busy busy time for you right.
Speaker 2 (02:11):
Yes, we are ramping up. We started this last week.
People are ordering turkey like Thanksgiving was nine months away.
But it's merely less than a week now and we
are in full preparation mode.
Speaker 1 (02:22):
It's pretty insane.
Speaker 3 (02:23):
Now.
Speaker 1 (02:23):
I've been out there a couple of times to pick
up food for people working on Thanksgiving at KFI, and
it is a well oiled machine. It's pretty impressive. You've
got areas out front for people to line up and
take advantage of everything that you have. Break down the
basic menu there and how people go about ordering.
Speaker 2 (02:46):
Okay, well, if you want to dine in, our reservations
are full at this point in time. We have a
lot of room for walk in, so we're open from
ten thirty am to seven thirty pm on Thanksgiving Day,
So if you want to dine in, come on in.
If you want to take food to go, we have
a really We've learned from experience right through all the
years of what worked and what didn't work, and now
I think we really have a pretty efficient system. And
(03:08):
if you want to order for takeout to bring it home,
you just if there is a line, you're hopping the
line with a three stations inside the restaurant working to
go orders. We have a great listom in place you'd
place your order for Turkey dinner or special ham dinner.
With all the fixings, and we'll have it ready for you.
I guarantee less than ten minutes. As long as we
have no IT issue, you'll be out the door on
(03:30):
your way in less than ten minutes. That's the place
in your order.
Speaker 1 (03:33):
You know. I know that today is very cloudy and
rainy in parts of southern California. Has it ever have
you ever had a rat out or a situation, because
I know you even used the back of the parking
lot for extra rotisserie in the like. Has that ever happened?
Speaker 2 (03:52):
We had one year where it rained, and it was
pretty challenging because our patio, the awning that we had rented,
had a gap between the auning and the building, so
to get to the tables you got to post on
your way. So it was not it's not optimal. Thankfully,
this year it's going to be seven degrees to the
peak that we were in good shape for twenty twenty four.
Speaker 1 (04:11):
That's exactly why we put up with the horrible Texas
in southern.
Speaker 2 (04:14):
California got yeah, exactly.
Speaker 1 (04:16):
The beautiful weather that we have year round all right.
So the most wonderful thing if you've never been to
Taali rand it is family owned and operated. It is
been around for sixty years now, sixty five sixty five years,
that's what you just celebrated recently, right, Yeah.
Speaker 2 (04:36):
We sure did, Yes, we sure did. This year.
Speaker 1 (04:38):
I was lucky enough to be there and to hang
out with all the good folks. You had a lot
of people that have been there and been enjoying the
food for a long time. Obviously, you have a lot
of you know, movie and television people that work in
that area that have come through and really enjoyed everything
that tally Ran has to offer. I know a lot
(04:59):
of people refer to it as a diner, but it's
it's just a it's a restaurant. It's a very special
one that has had you know, love and family throughout
all these sixty five years. Right.
Speaker 2 (05:10):
Yeah, we've we've grown, We've grown through the years. So yeah,
we are. We are kind of constant as a diner,
but we're a diner with the full bar, so we
have a little twist on it, right, And turkey's been
our staple since my parents opened the restaurant in nineteen
fifty nine. It's been on our menu since day one.
So it's very unusual and I think we we do
a really good job of a roasting turkey. We do
about two hundred pounds a day every day, but prepping
(05:32):
for this next week, Mark Mark's kind of gauging around
thirty two hundred pounds. Wow, we're ready, we are, we are.
We haven't started cooking them yet, but we will start,
you know, early next week, I believe. And you know,
we've got refrigeration. We bring in an extra refrigerated truck
to kind of keep everything safe and be able to
Our kitchen is not a large kitchen. It's a really
old building. But we've utilized space and utilized crews and
(05:54):
we go twenty four to seven for about the two
days prior to Thanksgiving and all hands on deck.
Speaker 1 (06:00):
So that's you know, that's basically over three thousand servings,
I mean, because that's what that's.
Speaker 2 (06:06):
What that's with the bonus we're probably talking about we're
probably talking about sixteen hundred total uh total dying in
and take out. And that's that's a lot for our
little place. And it's taking a lot of years of
hitting your head against the wall, like, look, we do better,
and now I think, you know, based on our square footage,
we're doing the best we can do and it takes
a lot of people. Our our team has been incredible
for years. We couldn't do it without all of our staff.
(06:29):
And my brother Mark is obviously keys are chatty kind
of supersedes the entire food operation, and I take care
of the front end operation and the to go part.
And we've learned, We've learned what worked and what didn't work.
But I think now we've last few years, COVID blew
us out of the water with support from the LA community,
which was crazy good for us, and we just really
(06:50):
put our heads down and and just try and get
each order in and out and make sure our quality
is top notch and people leave with a really tasty
turkey dinner.
Speaker 1 (07:00):
That's awesome. And Karen Ross from tally Rand in Burdbank
is with us our last little minute here. Can you
tell everybody how they can get a hold of you
folks or how to do it if they want a
Thanksgiving dinner outside something to take home.
Speaker 2 (07:17):
Sure, sure we're going to have our phones off that
day just so we can just be all hands on
deck dealing with people walk in the door. So if
you want to order a turkey dinner or ten turkey
dinners or twenty to go on Thanksgiving Day. Just come
to our door between ten thirty and seven thirty pm.
We have three stations inside taking orders. You'll place your
order in person and then to go around back to
(07:37):
our parking lot. We have a person they're greeting you.
My husband Brett will be there this year and he
will hand off your order and off you will go seamlessly,
hopefully in under ten minutes.
Speaker 1 (07:46):
That's so awesome, Karen, as always, thanks for taking the
time to come on. We love what you do there,
and of course I love the food enterprises. All right,
but thanks so much. Happy Holidays to you much.
Speaker 2 (07:58):
Hey, thank you, Thanks, we'll.
Speaker 1 (07:59):
Talk again soon. That is Karen Ross from Tallyrand on
there on Olive Avenue there in Burbank and check them
out if you're looking for someone to prepare your meal
for you on Thanksgiving. More to tom As. We broadcast
live today from Smart and Final out here and Lake Forest,
so come on by and say hello. I'd love to
(08:19):
meet you.
Speaker 4 (08:20):
You're listening to The Fork Report with Nil Sevedra on
demand from KFI AM six forty.
Speaker 1 (08:27):
Michelle cube Kelly just walked by with a boatload of
pasta KFI AM six forty live everywhere on the iHeartRadio app.
How do everybody happy Saturday to year. We're broadcasting from
Oh thanks, We're broadcasting live out here in Lake Forest.
A bunch of really lovely folks coming by. Just met Luke.
(08:48):
He was named after Luke Skywalker. Everybody. Yeah, pretty cool, huh?
And I showed him some pictures of my newest acquisition,
which is a C three po head to my wife's chagrin. AnyWho.
So we were chatting Star Wars a little bit there,
and thanks to all those that have come out as
we celebrate the fourteenth annual Pastathon. The big day, the
(09:11):
big to do will be on Giving Tuesday, that will
be December third, as we broadcast live in the White
House at the White House in Anaheim for Catarina's Club
and here to talk about all the good things that
they do through their charity side of things for smart
and final is our friend Tina Marie who comes on
(09:34):
every year and we chat about everything you do and
the partnership and all of those things as well. You
can switch with her. Okay, that's all right, Okay, that's
all right. It's live radio. We're professionals. Okay, well there
you go.
Speaker 5 (09:47):
Can you hear me now?
Speaker 1 (09:48):
I can't hear you now?
Speaker 3 (09:49):
Yay.
Speaker 1 (09:49):
So how are you?
Speaker 5 (09:51):
First of all, I'm doing very well, Neil.
Speaker 1 (09:53):
What's happened in the last year, Oh my gosh, so much.
Speaker 5 (09:56):
So many good things have happened in the last year.
And we're just giving giving to all the nonprofits in
our communities in California and Nevada and Arizona, which is
also something we're doing with the pastavon. We're in all
three states because your listeners requested it. They said, hey,
we're here, we're hearing on the radio that you're smart
(10:18):
and finals we can go in and make a donation,
but we can't do it in Las Vegas or Nevada area.
We couldn't do it in Arizona or northern California. And
so because of that, we're in all three states.
Speaker 1 (10:31):
That's amazing. That is huge. That really is huge, right, Yeah.
That just the ability to know that listeners from wherever
they are, because KFI is a powerhouse station and also
could be heard on the iHeartRadio app that have that option,
is huge. And as we talked about earlier, over four
hundred thousand dollars was raised just by the general ask
(10:52):
generosity of KFI listeners going into their local Smart and
Final and donating anything at.
Speaker 5 (10:58):
Checkout, absolutely donate a dollar. Up to last year, we
had a customer come in while we were on the
air and donate one thousand dollars. Wow, So they have
the option to do that. Any customer can come in.
In fact, we just had a customer here that donated
five hundred dollars and that was Andrea and Christopher I
(11:23):
hope I'm going to say their last name correctly, Gidrey,
and they donated five hundred dollars and we had a
commemorative yet thank them.
Speaker 1 (11:32):
I got a chance to meet them and take a
picture right over there and it was it's very cool.
They got a gold album of Elvis Presley's.
Speaker 5 (11:42):
So we have a dear friend of ours, Liz Dunster,
who owns Erica Records. She actually manufactures the records that
people listen to still on record players, and she donated
that beautiful piece for our first listener customer that would
come in and donate five hundred dollars.
Speaker 1 (12:02):
So amazing. That is a really really cool thing.
Speaker 2 (12:04):
They did an amazing job. Thank you. Andrea and Christopher.
We're so please.
Speaker 1 (12:08):
You're going to confuse the hell out of everyone else
in the store as they leave with groceries and an
Elvis album and they're like, what ale is that on?
Speaker 4 (12:17):
Absolutely?
Speaker 1 (12:18):
Where'd you get that?
Speaker 5 (12:19):
But they have amazing hearts to be able to make
that donation for the kids, So we really.
Speaker 1 (12:23):
Do appreciate that. And as generous as that is, on
top of that, the way that the organization is run,
they multiply that so many more times, even with Katerina's
Club and the way that they finally have finally tuned
their ability to feed children pasta and vegetables and proteins
(12:48):
and things like that.
Speaker 5 (12:49):
Oh, Brunos amazing, and so is Iris and Jennifer and Salvano,
everyone working there. They just have such great hearts. We
just love them. They're smart and final part of our
family now, as is Kfi.
Speaker 1 (13:02):
You are, Neil and we I mean, she's going to
make me take out the track. You're just like family,
go do the dishes. I'll take it trash. Maybe not,
but it is kind of every year we do this,
and I know, you know those three hundred and sixty
five days that go in between we think, Oh, it's
a long time, but doesn't it seem like we were just here? Absolutely? Yeah,
(13:25):
I mean I changed my haird a little bit. I
parted it differently. No one mentioned it, but anyway, it's
a little wider of a part than last year. But yeah,
a little bit of this, but it does. It reminds
us every year that the season has started, the season
of giving. It comes to a culmination on December third,
when we all go all of kfi's lineup goes out
(13:47):
there to the Anaheim White House and celebrates that way
and we continue to give. But you know, uh, oh,
you know what we need to take break, hangtight, and
you'll come back and talk with Tina Marisa more when
we return. So go nowhere broadcast live in Lake Forest
today out here in beautiful Orange County, and we are
just enjoying a little cloudy weather and everything that makes
(14:11):
good for doing some shopping, going home, making a soup
or a stew or a pot roast. That does sound good,
don't it right? But we'll be back with more. So
go no where.
Speaker 4 (14:21):
You're listening to the Fork Report with Nil Sevedra on
demand from KFI AM six forty.
Speaker 1 (14:29):
He says that as soon as they get pictures and
he walks around the store enough so people can see it,
he'll go back and get his money. He'll return all
the items. Yeah, yeah, exactly. It's like you were like
you were like the governor Gavin Newsom of radio. You
just take the photo ops and then you go home.
(14:49):
Come on, we all know it. He's got way better hair.
But what are you gonna do? All right, Bill handle,
Ladies and gentlemen, we're hanging out with Tina Marie. The
pastathon is in full effect right now. You can go
to any Smart and Final in California, in Nevada, in Arizona.
(15:10):
Out of their generosity. You can donate right there at
the counter. If you're here in southern California and you
want to donate, you want to buy pasta and sauce,
you can come do it at any locations Smart and
Final location as well. And I've been a fan of
the store for a long time. I shop at Smart
and Final and enjoy everything they have to offer. I
(15:31):
will tell you one thing that I love, strangely enough,
is going through the container section. I don't know why
I love containers. I don't know what it is, but
when I, you know, making my own ice cream or
something like that. They've got containers for that. It's like
they got containers for anything here. But really it's a
cool opportunity for us to come together and celebrate the
(15:52):
pastathon again the fourteenth annual. This year it'll culminate in
one big event on the third giving Tuesday on December
third there at at the Anaheim White House. The of course,
if you're new to this, this is all for Katarina's Club.
And these are not latch key kids like us. When
(16:12):
we were kids, we just you know, had a key
and or maybe back then I don't even remember them
locking the doors and you just come home. And these
are kids that are living in motels. It's just you know,
on the edge where you can't quite get things over
the hump, over the fence. And Bruno helps take care
(16:33):
of that with this organization. And we're talking with Tina Marie,
who has been a great partner through Smart and Final
and their charitable efforts. What are some of the things
you have A ten dollars donation as well brings something with.
Speaker 5 (16:46):
It, right, So anyone that comes into the store today
until five o'clock, if you make a minimum of a
ten dollars donation, you will receive a box of Gorilla
pasta donated by Gorilla and our First Street olive oil
donated by us. All that so that way, we want
(17:09):
our customers and your listeners to understand that this is
important to us and the money goes to an amazing
organization as you've been saying. And for the kids to
be able to give them food so they're not going
to bed hungry at night, that's really important. So as
long as they give a minimum of ten dollars, iris
(17:29):
is here. We are accepting credit card wipes as well.
It doesn't have to be just cash, and we're happy
we have a table full of olive oil and pasta
that we want to give away.
Speaker 1 (17:42):
You folks are always good about, you know, partnering, truly
partnering with us in the sense that it's not just yeah,
we need to do something each year. You and I
have talked many times at these events that we do
once a year about choosing the partners, and you go
(18:03):
through the process to make sure that you have good
partners that not only you know, because everybody, every cause
you imagine is good. But what's going to be the
best partner and Kenine's Club seems to have been a
good match for everything you're doing here. It's smart and final.
Speaker 5 (18:16):
Yes, we've been very blessed to work with Chef Bruno
and his team and to be able to share out
what their message is to our customers, to our associates,
to everyone that we come and counter with, and we
just are so proud to be able to partner with
them for the last seven years. And it's a real
(18:39):
honor to be able to work with you and to
work with everyone at KFI and Chef Bruno to be
able to support the children.
Speaker 1 (18:46):
It's so important and we're thrilled to partner with you.
You know. I love the story for those of you
who hadn't heard it about how smart and finally even
figured that this was going on. Why don't you tell
the folks?
Speaker 5 (18:58):
So about eight years ago we have an associate of ours, Chrishane,
who happened to look at our shelves and go, why
are we missing so much past and sauce in Orange County?
Our share our shelves are bare, we don't have the
product and where is it going? So she's she was
a salute for sure, and she figured it out. She
(19:19):
was listening to everyone on the radio station says, ah,
that's where it is. So she drove down to the
Anaheim White House and she met with Michelle Cube and
the rest is history.
Speaker 1 (19:29):
Oh, that's wonderful. Michelle continues to do great things with
this partnership and with everything that we do with Katerina's Club,
very much taking lead and spearheading all of these things
every single year. And it is a behemoth for sure.
And the more partners like you folks and Wendy's and
(19:49):
everybody else that gets on board with us, you know,
the more pieces and everybody's got to, you know, have
them come together. But what a partnership it's been.
Speaker 5 (19:58):
It has been, and we're just so grateful to continue
this partnership. And hopefully one day we won't have children
that have to look someplace for food that'll be readily
available for them.
Speaker 1 (20:11):
So, you know, that reminds me of a quote that
Bill Handle said. He said, Neil, hopefully one day we
won't have children.
Speaker 5 (20:18):
I don't think that's quite what we're talking about.
Speaker 1 (20:21):
It's not the exact thing. I'm just saying that it
was similar, different notion maybe, but similar. It still eradicates
the need, as I think is what he was trying
to ope. Yeah, I guess. So good to see you
and I'm gonna we'll see you throughout the day as
we're here till five o'clock, but also for the fifteenth anniversary.
Speaker 5 (20:39):
Next year, absolutely and on the third we'll be there.
We'll be there helping out.
Speaker 1 (20:44):
Thank you, Tina, Marie, everybody from here dealing with the
generous efforts in the philanthropy arm of Smart and Final.
We're thrilled to be partners with them again this year.
Stick around. We've got much more to come as we
just celebrate the fourteenth annual Pastathon and you can go
to KFI AM sixty dot com slash pastathon for more information.
(21:09):
The big event is on December third in the Anaheim
White House and just the partners again this year are amazing.
Our pals at Wendy's where our buddy Conway was out
last night. They you can go to any Wendy's restaurant
in southern California, donate five dollars more and get a
coupon book for Wendy's goodies and they really treat you
very well. There's there's a four piece chicken mcnugg nut. Well,
(21:32):
it's not McNuggets, isn't. No, they'll be fine chicken nuggets there. Sorry,
the band aid instead of an adhesive bandage, I suppose,
and a kid's meal there that may or may not
be happy. I don't know. I'm just saying, well, at
(21:53):
this point, you just keep sliding deeper in the hole.
But they always take care of us when we course love.
Wendy's the most un rated fries on the planet. There
and Bill keeps telling me, can you can you have
them round the burger off? I said, no, they're square
because they don't cut corners. All righty, all right, stick around.
More to come.
Speaker 4 (22:12):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (22:20):
How do you do? Thanks for coming out today. We're
out here broadcasting live from the Smart and Final Extra
out here in Lake Forest. It's a great It really
is one of my favorite locations. It's just it's so big,
so clean, and so well stalked. It really sometimes I
(22:41):
have dreams of just getting locked in here at night.
I could do some damage. Yeah, and they got a bakery,
so you know, they got ovens and stuff. Oh you
need bakery, You need a bakery. Indeed, that is the
round tones of our fred friend Ed Garragus. You heard
him last night with Conway as Conway is out at Wendy's,
and of course we know ed from his partnership with
(23:03):
us with Wendy's, and we're always happy to see you.
Speaker 3 (23:08):
Appreciate being here. Have to come over and watch Spartan
final because you know they're the leader in this group
right now, doing it for several years, so hopefully we
can learn from them.
Speaker 1 (23:18):
Well, you guys have been doing great and it's funny
because you immediately started thinking, well, what can we do next?
And that's where the coupon book came up last year
and that was a great success. Tell everybody a little
bit about that.
Speaker 3 (23:32):
Well, we got a coupon book. You give five dollars
at any Wendy's in southern California and there's five coupons
in there. It's around fourteen to eighteen dollars worth of
free food that you get.
Speaker 1 (23:44):
That's insane. I mean, really, the generosity level there is,
you know, hearing hand not handled, but Conway Junior last
night rattle off what you get for there in bellios
It really is a generous thing that you guys are. Yeah,
it's not bad. No, we'll have to tack it up.
Speaker 3 (24:03):
A step next year because you know, every year you
got to do a little more.
Speaker 1 (24:07):
But no, it really it shows and talking with Tina
Marie from here with Smart and Final as partners, you
guys have just been perfect. You get what we're doing,
You get the need. You get Bruno and Kat and
Rena's Club and everything they're doing in your partnership with KFI.
You get our listeners, You welcome our listeners. You've welcomed
(24:29):
me to locations, multiple locations, Conway to multiple locations, and
you take care of our listeners. And that's just huge.
That's beyond just saying, hey, we need a charity this
year for corporate to know that we're doing something. I mean,
really that you could do that and pull that off
and be fine.
Speaker 3 (24:49):
Yeah, but this is pretty simple. I mean, kids, no food.
It's a great easy thing to follow and an easy
thing to get into and get behind.
Speaker 1 (24:58):
Yeah, and with the pride in the quality of the
well crafted food that goes on in Wendys, it's always
been that kind of standout, whether it's the baked potato,
or the chili, or the craftsmanship of the burgers with
those quintessential cornered paddies. You know, so all of that
(25:21):
is different than just here, we've got another burger here.
Speaker 3 (25:25):
Yeah, it's you know, it's hard. It's hard to get
it out there to everybody that we are different. You know,
they put us in with all the fast food chains,
but it's fresh meat. A lot of places don't do that.
We baked the potatoes, you know, every hour. We make
fresh cinnamon roads, we make fresh cookies, make our salads
every day.
Speaker 1 (25:42):
You know.
Speaker 3 (25:43):
It's not like everything comes in on a truck and
we just put it on the shelf and send it out. Oh.
Speaker 1 (25:47):
It was funny hearing Handle have some of the food yesterday.
His response to the new frosty, the assaulted caramel. Yeah,
his response to that, the cookies and every like that.
It was just because you forget if you're not going through,
when you're not experiencing it very often, you forget that
(26:08):
they're you know, it's a little different. Yeah, food. Are
we bitter about the the sun rooms Maybe a little
bit that they went away, But man, those were like
the nineties all over right.
Speaker 3 (26:21):
That was like watching that seventies show.
Speaker 1 (26:23):
Actually that was like when were they big? Was that
the nineties or was the eighties?
Speaker 3 (26:28):
Actually I was still in school, so it was the seventies.
Speaker 1 (26:31):
Really, they go back because I remember them.
Speaker 3 (26:33):
Yeah, and then we followed that up with the salad bar. Yeah,
oh yeah, to take those out. Too many people sneeze
in them.
Speaker 1 (26:39):
Yeah, that's handle. Yeah, he's the troublemaker there. Once you
hang tight and we'll come back and we'll chat. And
then we're going to have Jessica on from Lucky twenty
two Spice Company, because she and I have been going
back on social media and back and forth. But hang tight,
we'll talk more with that Ed Garrigus when we come back.
(27:00):
It is the Forkport.
Speaker 3 (27:00):
Ah.
Speaker 1 (27:01):
Thanks, We're here live in Lake Forest at the Smart
and Final Extra here on El Toro Road. Come by,
say hello. We'll be here till five. You can donate.
You can donate any amount, any amount as you go by.
There a special thing. If you donate ten dollars or more,
you can come over here and or you can do
it right here. They have the little thing for you
(27:24):
to use your credit card if you will, and you
will get a little something back a little bit of
olive oil and a little bit of pasta. So come
by and we'll see you. Here was that lake forest?
At the lake forest? Lake Forest? What did I say? No?
Speaker 5 (27:36):
Just remind them, just remind them.
Speaker 1 (27:42):
You know you don't work per word right. Thank you,
producer Kaylin. 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.
Hey, it's Neil Savedra. You're listening to KFI AM six
forty the four Purport on demand on the iHeartRadio app.
We're celebrating the fourteenth annual KFI Pastathon. It is here.
You have a chef Bruno's charity that we all know
and love, Katerina's Club. They provide more than twenty five
(00:22):
thousand meals every week. How insane is that? Obviously this
is for kids in need here in southern California, and
the reality is your generosity is what makes it happen.
You know, we can tell you about it, but really
your actions are the are the power behind it. How
we love your donations. You can donate now at KFI
(00:43):
AM six forty dot com slash Pastathon and you can
get all the information. We're also going to all be
out at We're all going to be out at the
Anaheim White House on December third, Giving Tuesday, from morning,
noon and night from Amy King and wakep Call all
the way to moke Kelly at ten o'clock. You can
(01:05):
shop at any Smart and Final store donate any amount
of checkout, which is great. You can also buy pasta
and sauce here to bring to Katarina's Club. If you wish,
you can head to any Wendy's restaurant in Southern California,
in Nevada, in Arizona, donate five dollars or more and
get a coupon book that is filled with Wendy's goodies.
(01:25):
So all kinds of wonderful stuff for you to do
and to participate, and we appreciate that. All right. My
good friend Karen Ross from Tali Rand Restaurant in Burbank,
they're right there on Olive, just down the street from
the station. We love them. They have prepared Thanksgiving meals
for all of our folks at KFI for a long
(01:48):
time and they are not only do they take orders
because they're one of the few restaurants that roast turkeys
all year round. But you could you know there is
a last minute if you need it, We'll have Karen
tell you about it. Karen, welcome back to the Fork Report,
my friend.
Speaker 2 (02:06):
Thank you so much, Neil. Great to hear from you.
Speaker 1 (02:08):
So how are you doing? Busy busy time for you right.
Speaker 2 (02:11):
Yes, we are ramping up. We started this last week.
People are ordering turkey like Thanksgiving was nine months away.
But it's merely less than a week now and we
are in full preparation mode.
Speaker 1 (02:22):
It's pretty insane.
Speaker 3 (02:23):
Now.
Speaker 1 (02:23):
I've been out there a couple of times to pick
up food for people working on Thanksgiving at KFI, and
it is a well oiled machine. It's pretty impressive. You've
got areas out front for people to line up and
take advantage of everything that you have. Break down the
basic menu there and how people go about ordering.
Speaker 2 (02:46):
Okay, well, if you want to dine in, our reservations
are full at this point in time. We have a
lot of room for walk in, so we're open from
ten thirty am to seven thirty pm on Thanksgiving Day,
So if you want to dine in, come on in.
If you want to take food to go, we have
a really We've learned from experience right through all the
years of what worked and what didn't work, and now
I think we really have a pretty efficient system. And
(03:08):
if you want to order for takeout to bring it home,
you just if there is a line, you're hopping the
line with a three stations inside the restaurant working to
go orders. We have a great listom in place you'd
place your order for Turkey dinner or special ham dinner.
With all the fixings, and we'll have it ready for you.
I guarantee less than ten minutes. As long as we
have no IT issue, you'll be out the door on
(03:30):
your way in less than ten minutes. That's the place
in your order.
Speaker 1 (03:33):
You know. I know that today is very cloudy and
rainy in parts of southern California. Has it ever have
you ever had a rat out or a situation, because
I know you even used the back of the parking
lot for extra rotisserie in the like. Has that ever happened?
Speaker 2 (03:52):
We had one year where it rained, and it was
pretty challenging because our patio, the awning that we had rented,
had a gap between the auning and the building, so
to get to the tables you got to post on
your way. So it was not it's not optimal. Thankfully,
this year it's going to be seven degrees to the
peak that we were in good shape for twenty twenty four.
Speaker 1 (04:11):
That's exactly why we put up with the horrible Texas
in southern.
Speaker 2 (04:14):
California got yeah, exactly.
Speaker 1 (04:16):
The beautiful weather that we have year round all right.
So the most wonderful thing if you've never been to
Taali rand it is family owned and operated. It is
been around for sixty years now, sixty five sixty five years,
that's what you just celebrated recently, right, Yeah.
Speaker 2 (04:36):
We sure did, Yes, we sure did. This year.
Speaker 1 (04:38):
I was lucky enough to be there and to hang
out with all the good folks. You had a lot
of people that have been there and been enjoying the
food for a long time. Obviously, you have a lot
of you know, movie and television people that work in
that area that have come through and really enjoyed everything
that tally Ran has to offer. I know a lot
(04:59):
of people refer to it as a diner, but it's
it's just a it's a restaurant. It's a very special
one that has had you know, love and family throughout
all these sixty five years. Right.
Speaker 2 (05:10):
Yeah, we've we've grown, We've grown through the years. So yeah,
we are. We are kind of constant as a diner,
but we're a diner with the full bar, so we
have a little twist on it, right, And turkey's been
our staple since my parents opened the restaurant in nineteen
fifty nine. It's been on our menu since day one.
So it's very unusual and I think we we do
a really good job of a roasting turkey. We do
about two hundred pounds a day every day, but prepping
(05:32):
for this next week, Mark Mark's kind of gauging around
thirty two hundred pounds. Wow, we're ready, we are, we are.
We haven't started cooking them yet, but we will start,
you know, early next week, I believe. And you know,
we've got refrigeration. We bring in an extra refrigerated truck
to kind of keep everything safe and be able to
Our kitchen is not a large kitchen. It's a really
old building. But we've utilized space and utilized crews and
(05:54):
we go twenty four to seven for about the two
days prior to Thanksgiving and all hands on deck.
Speaker 1 (06:00):
So that's you know, that's basically over three thousand servings,
I mean, because that's what that's.
Speaker 2 (06:06):
What that's with the bonus we're probably talking about we're
probably talking about sixteen hundred total uh total dying in
and take out. And that's that's a lot for our
little place. And it's taking a lot of years of
hitting your head against the wall, like, look, we do better,
and now I think, you know, based on our square footage,
we're doing the best we can do and it takes
a lot of people. Our our team has been incredible
for years. We couldn't do it without all of our staff.
(06:29):
And my brother Mark is obviously keys are chatty kind
of supersedes the entire food operation, and I take care
of the front end operation and the to go part.
And we've learned, We've learned what worked and what didn't work.
But I think now we've last few years, COVID blew
us out of the water with support from the LA community,
which was crazy good for us, and we just really
(06:50):
put our heads down and and just try and get
each order in and out and make sure our quality
is top notch and people leave with a really tasty
turkey dinner.
Speaker 1 (07:00):
That's awesome. And Karen Ross from tally Rand in Burdbank
is with us our last little minute here. Can you
tell everybody how they can get a hold of you
folks or how to do it if they want a
Thanksgiving dinner outside something to take home.
Speaker 2 (07:17):
Sure, sure we're going to have our phones off that
day just so we can just be all hands on
deck dealing with people walk in the door. So if
you want to order a turkey dinner or ten turkey
dinners or twenty to go on Thanksgiving Day. Just come
to our door between ten thirty and seven thirty pm.
We have three stations inside taking orders. You'll place your
order in person and then to go around back to
(07:37):
our parking lot. We have a person they're greeting you.
My husband Brett will be there this year and he
will hand off your order and off you will go seamlessly,
hopefully in under ten minutes.
Speaker 1 (07:46):
That's so awesome, Karen, as always, thanks for taking the
time to come on. We love what you do there,
and of course I love the food enterprises. All right,
but thanks so much. Happy Holidays to you much.
Speaker 2 (07:58):
Hey, thank you, Thanks, we'll.
Speaker 1 (07:59):
Talk again soon. That is Karen Ross from Tallyrand on
there on Olive Avenue there in Burbank and check them
out if you're looking for someone to prepare your meal
for you on Thanksgiving. More to tom As. We broadcast
live today from Smart and Final out here and Lake Forest,
so come on by and say hello. I'd love to
(08:19):
meet you.
Speaker 4 (08:20):
You're listening to The Fork Report with Nil Sevedra on
demand from KFI AM six forty.
Speaker 1 (08:27):
Michelle cube Kelly just walked by with a boatload of
pasta KFI AM six forty live everywhere on the iHeartRadio app.
How do everybody happy Saturday to year. We're broadcasting from
Oh thanks, We're broadcasting live out here in Lake Forest.
A bunch of really lovely folks coming by. Just met Luke.
(08:48):
He was named after Luke Skywalker. Everybody. Yeah, pretty cool, huh?
And I showed him some pictures of my newest acquisition,
which is a C three po head to my wife's chagrin. AnyWho.
So we were chatting Star Wars a little bit there,
and thanks to all those that have come out as
we celebrate the fourteenth annual Pastathon. The big day, the
(09:11):
big to do will be on Giving Tuesday, that will
be December third, as we broadcast live in the White
House at the White House in Anaheim for Catarina's Club
and here to talk about all the good things that
they do through their charity side of things for smart
and final is our friend Tina Marie who comes on
(09:34):
every year and we chat about everything you do and
the partnership and all of those things as well. You
can switch with her. Okay, that's all right, Okay, that's
all right. It's live radio. We're professionals. Okay, well there
you go.
Speaker 5 (09:47):
Can you hear me now?
Speaker 1 (09:48):
I can't hear you now?
Speaker 3 (09:49):
Yay.
Speaker 1 (09:49):
So how are you?
Speaker 5 (09:51):
First of all, I'm doing very well, Neil.
Speaker 1 (09:53):
What's happened in the last year, Oh my gosh, so much.
Speaker 5 (09:56):
So many good things have happened in the last year.
And we're just giving giving to all the nonprofits in
our communities in California and Nevada and Arizona, which is
also something we're doing with the pastavon. We're in all
three states because your listeners requested it. They said, hey,
we're here, we're hearing on the radio that you're smart
(10:18):
and finals we can go in and make a donation,
but we can't do it in Las Vegas or Nevada area.
We couldn't do it in Arizona or northern California. And
so because of that, we're in all three states.
Speaker 1 (10:31):
That's amazing. That is huge. That really is huge, right, Yeah.
That just the ability to know that listeners from wherever
they are, because KFI is a powerhouse station and also
could be heard on the iHeartRadio app that have that option,
is huge. And as we talked about earlier, over four
hundred thousand dollars was raised just by the general ask
(10:52):
generosity of KFI listeners going into their local Smart and
Final and donating anything at.
Speaker 5 (10:58):
Checkout, absolutely donate a dollar. Up to last year, we
had a customer come in while we were on the
air and donate one thousand dollars. Wow, So they have
the option to do that. Any customer can come in.
In fact, we just had a customer here that donated
five hundred dollars and that was Andrea and Christopher I
(11:23):
hope I'm going to say their last name correctly, Gidrey,
and they donated five hundred dollars and we had a
commemorative yet thank them.
Speaker 1 (11:32):
I got a chance to meet them and take a
picture right over there and it was it's very cool.
They got a gold album of Elvis Presley's.
Speaker 5 (11:42):
So we have a dear friend of ours, Liz Dunster,
who owns Erica Records. She actually manufactures the records that
people listen to still on record players, and she donated
that beautiful piece for our first listener customer that would
come in and donate five hundred dollars.
Speaker 1 (12:02):
So amazing. That is a really really cool thing.
Speaker 2 (12:04):
They did an amazing job. Thank you. Andrea and Christopher.
We're so please.
Speaker 1 (12:08):
You're going to confuse the hell out of everyone else
in the store as they leave with groceries and an
Elvis album and they're like, what ale is that on?
Speaker 4 (12:17):
Absolutely?
Speaker 1 (12:18):
Where'd you get that?
Speaker 5 (12:19):
But they have amazing hearts to be able to make
that donation for the kids, So we really.
Speaker 1 (12:23):
Do appreciate that. And as generous as that is, on
top of that, the way that the organization is run,
they multiply that so many more times, even with Katerina's
Club and the way that they finally have finally tuned
their ability to feed children pasta and vegetables and proteins
(12:48):
and things like that.
Speaker 5 (12:49):
Oh, Brunos amazing, and so is Iris and Jennifer and Salvano,
everyone working there. They just have such great hearts. We
just love them. They're smart and final part of our
family now, as is Kfi.
Speaker 1 (13:02):
You are, Neil and we I mean, she's going to
make me take out the track. You're just like family,
go do the dishes. I'll take it trash. Maybe not,
but it is kind of every year we do this,
and I know, you know those three hundred and sixty
five days that go in between we think, Oh, it's
a long time, but doesn't it seem like we were just here? Absolutely? Yeah,
(13:25):
I mean I changed my haird a little bit. I
parted it differently. No one mentioned it, but anyway, it's
a little wider of a part than last year. But yeah,
a little bit of this, but it does. It reminds
us every year that the season has started, the season
of giving. It comes to a culmination on December third,
when we all go all of kfi's lineup goes out
(13:47):
there to the Anaheim White House and celebrates that way
and we continue to give. But you know, uh, oh,
you know what we need to take break, hangtight, and
you'll come back and talk with Tina Marisa more when
we return. So go nowhere broadcast live in Lake Forest
today out here in beautiful Orange County, and we are
just enjoying a little cloudy weather and everything that makes
(14:11):
good for doing some shopping, going home, making a soup
or a stew or a pot roast. That does sound good,
don't it right? But we'll be back with more. So
go no where.
Speaker 4 (14:21):
You're listening to the Fork Report with Nil Sevedra on
demand from KFI AM six forty.
Speaker 1 (14:29):
He says that as soon as they get pictures and
he walks around the store enough so people can see it,
he'll go back and get his money. He'll return all
the items. Yeah, yeah, exactly. It's like you were like
you were like the governor Gavin Newsom of radio. You
just take the photo ops and then you go home.
(14:49):
Come on, we all know it. He's got way better hair.
But what are you gonna do? All right, Bill handle,
Ladies and gentlemen, we're hanging out with Tina Marie. The
pastathon is in full effect right now. You can go
to any Smart and Final in California, in Nevada, in Arizona.
(15:10):
Out of their generosity. You can donate right there at
the counter. If you're here in southern California and you
want to donate, you want to buy pasta and sauce,
you can come do it at any locations Smart and
Final location as well. And I've been a fan of
the store for a long time. I shop at Smart
and Final and enjoy everything they have to offer. I
(15:31):
will tell you one thing that I love, strangely enough,
is going through the container section. I don't know why
I love containers. I don't know what it is, but
when I, you know, making my own ice cream or
something like that. They've got containers for that. It's like
they got containers for anything here. But really it's a
cool opportunity for us to come together and celebrate the
(15:52):
pastathon again the fourteenth annual. This year it'll culminate in
one big event on the third giving Tuesday on December
third there at at the Anaheim White House. The of course,
if you're new to this, this is all for Katarina's Club.
And these are not latch key kids like us. When
(16:12):
we were kids, we just you know, had a key
and or maybe back then I don't even remember them
locking the doors and you just come home. And these
are kids that are living in motels. It's just you know,
on the edge where you can't quite get things over
the hump, over the fence. And Bruno helps take care
(16:33):
of that with this organization. And we're talking with Tina Marie,
who has been a great partner through Smart and Final
and their charitable efforts. What are some of the things
you have A ten dollars donation as well brings something with.
Speaker 5 (16:46):
It, right, So anyone that comes into the store today
until five o'clock, if you make a minimum of a
ten dollars donation, you will receive a box of Gorilla
pasta donated by Gorilla and our First Street olive oil
donated by us. All that so that way, we want
(17:09):
our customers and your listeners to understand that this is
important to us and the money goes to an amazing
organization as you've been saying. And for the kids to
be able to give them food so they're not going
to bed hungry at night, that's really important. So as
long as they give a minimum of ten dollars, iris
(17:29):
is here. We are accepting credit card wipes as well.
It doesn't have to be just cash, and we're happy
we have a table full of olive oil and pasta
that we want to give away.
Speaker 1 (17:42):
You folks are always good about, you know, partnering, truly
partnering with us in the sense that it's not just yeah,
we need to do something each year. You and I
have talked many times at these events that we do
once a year about choosing the partners, and you go
(18:03):
through the process to make sure that you have good
partners that not only you know, because everybody, every cause
you imagine is good. But what's going to be the
best partner and Kenine's Club seems to have been a
good match for everything you're doing here. It's smart and final.
Speaker 5 (18:16):
Yes, we've been very blessed to work with Chef Bruno
and his team and to be able to share out
what their message is to our customers, to our associates,
to everyone that we come and counter with, and we
just are so proud to be able to partner with
them for the last seven years. And it's a real
(18:39):
honor to be able to work with you and to
work with everyone at KFI and Chef Bruno to be
able to support the children.
Speaker 1 (18:46):
It's so important and we're thrilled to partner with you.
You know. I love the story for those of you
who hadn't heard it about how smart and finally even
figured that this was going on. Why don't you tell
the folks?
Speaker 5 (18:58):
So about eight years ago we have an associate of ours, Chrishane,
who happened to look at our shelves and go, why
are we missing so much past and sauce in Orange County?
Our share our shelves are bare, we don't have the
product and where is it going? So she's she was
a salute for sure, and she figured it out. She
(19:19):
was listening to everyone on the radio station says, ah,
that's where it is. So she drove down to the
Anaheim White House and she met with Michelle Cube and
the rest is history.
Speaker 1 (19:29):
Oh, that's wonderful. Michelle continues to do great things with
this partnership and with everything that we do with Katerina's Club,
very much taking lead and spearheading all of these things
every single year. And it is a behemoth for sure.
And the more partners like you folks and Wendy's and
(19:49):
everybody else that gets on board with us, you know,
the more pieces and everybody's got to, you know, have
them come together. But what a partnership it's been.
Speaker 5 (19:58):
It has been, and we're just so grateful to continue
this partnership. And hopefully one day we won't have children
that have to look someplace for food that'll be readily
available for them.
Speaker 1 (20:11):
So, you know, that reminds me of a quote that
Bill Handle said. He said, Neil, hopefully one day we
won't have children.
Speaker 5 (20:18):
I don't think that's quite what we're talking about.
Speaker 1 (20:21):
It's not the exact thing. I'm just saying that it
was similar, different notion maybe, but similar. It still eradicates
the need, as I think is what he was trying
to ope. Yeah, I guess. So good to see you
and I'm gonna we'll see you throughout the day as
we're here till five o'clock, but also for the fifteenth anniversary.
Speaker 5 (20:39):
Next year, absolutely and on the third we'll be there.
We'll be there helping out.
Speaker 1 (20:44):
Thank you, Tina, Marie, everybody from here dealing with the
generous efforts in the philanthropy arm of Smart and Final.
We're thrilled to be partners with them again this year.
Stick around. We've got much more to come as we
just celebrate the fourteenth annual Pastathon and you can go
to KFI AM sixty dot com slash pastathon for more information.
(21:09):
The big event is on December third in the Anaheim
White House and just the partners again this year are amazing.
Our pals at Wendy's where our buddy Conway was out
last night. They you can go to any Wendy's restaurant
in southern California, donate five dollars more and get a
coupon book for Wendy's goodies and they really treat you
very well. There's there's a four piece chicken mcnugg nut. Well,
(21:32):
it's not McNuggets, isn't. No, they'll be fine chicken nuggets there. Sorry,
the band aid instead of an adhesive bandage, I suppose,
and a kid's meal there that may or may not
be happy. I don't know. I'm just saying, well, at
(21:53):
this point, you just keep sliding deeper in the hole.
But they always take care of us when we course love.
Wendy's the most un rated fries on the planet. There
and Bill keeps telling me, can you can you have
them round the burger off? I said, no, they're square
because they don't cut corners. All righty, all right, stick around.
More to come.
Speaker 4 (22:12):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (22:20):
How do you do? Thanks for coming out today. We're
out here broadcasting live from the Smart and Final Extra
out here in Lake Forest. It's a great It really
is one of my favorite locations. It's just it's so big,
so clean, and so well stalked. It really sometimes I
(22:41):
have dreams of just getting locked in here at night.
I could do some damage. Yeah, and they got a bakery,
so you know, they got ovens and stuff. Oh you
need bakery, You need a bakery. Indeed, that is the
round tones of our fred friend Ed Garragus. You heard
him last night with Conway as Conway is out at Wendy's,
and of course we know ed from his partnership with
(23:03):
us with Wendy's, and we're always happy to see you.
Speaker 3 (23:08):
Appreciate being here. Have to come over and watch Spartan
final because you know they're the leader in this group
right now, doing it for several years, so hopefully we
can learn from them.
Speaker 1 (23:18):
Well, you guys have been doing great and it's funny
because you immediately started thinking, well, what can we do next?
And that's where the coupon book came up last year
and that was a great success. Tell everybody a little
bit about that.
Speaker 3 (23:32):
Well, we got a coupon book. You give five dollars
at any Wendy's in southern California and there's five coupons
in there. It's around fourteen to eighteen dollars worth of
free food that you get.
Speaker 1 (23:44):
That's insane. I mean, really, the generosity level there is,
you know, hearing hand not handled, but Conway Junior last
night rattle off what you get for there in bellios
It really is a generous thing that you guys are. Yeah,
it's not bad. No, we'll have to tack it up.
Speaker 3 (24:03):
A step next year because you know, every year you
got to do a little more.
Speaker 1 (24:07):
But no, it really it shows and talking with Tina
Marie from here with Smart and Final as partners, you
guys have just been perfect. You get what we're doing,
You get the need. You get Bruno and Kat and
Rena's Club and everything they're doing in your partnership with KFI.
You get our listeners, You welcome our listeners. You've welcomed
(24:29):
me to locations, multiple locations, Conway to multiple locations, and
you take care of our listeners. And that's just huge.
That's beyond just saying, hey, we need a charity this
year for corporate to know that we're doing something. I mean,
really that you could do that and pull that off
and be fine.
Speaker 3 (24:49):
Yeah, but this is pretty simple. I mean, kids, no food.
It's a great easy thing to follow and an easy
thing to get into and get behind.
Speaker 1 (24:58):
Yeah, and with the pride in the quality of the
well crafted food that goes on in Wendys, it's always
been that kind of standout, whether it's the baked potato,
or the chili, or the craftsmanship of the burgers with
those quintessential cornered paddies. You know, so all of that
(25:21):
is different than just here, we've got another burger here.
Speaker 3 (25:25):
Yeah, it's you know, it's hard. It's hard to get
it out there to everybody that we are different. You know,
they put us in with all the fast food chains,
but it's fresh meat. A lot of places don't do that.
We baked the potatoes, you know, every hour. We make
fresh cinnamon roads, we make fresh cookies, make our salads
every day.
Speaker 1 (25:42):
You know.
Speaker 3 (25:43):
It's not like everything comes in on a truck and
we just put it on the shelf and send it out. Oh.
Speaker 1 (25:47):
It was funny hearing Handle have some of the food yesterday.
His response to the new frosty, the assaulted caramel. Yeah,
his response to that, the cookies and every like that.
It was just because you forget if you're not going through,
when you're not experiencing it very often, you forget that
(26:08):
they're you know, it's a little different. Yeah, food. Are
we bitter about the the sun rooms Maybe a little
bit that they went away, But man, those were like
the nineties all over right.
Speaker 3 (26:21):
That was like watching that seventies show.
Speaker 1 (26:23):
Actually that was like when were they big? Was that
the nineties or was the eighties?
Speaker 3 (26:28):
Actually I was still in school, so it was the seventies.
Speaker 1 (26:31):
Really, they go back because I remember them.
Speaker 3 (26:33):
Yeah, and then we followed that up with the salad bar. Yeah,
oh yeah, to take those out. Too many people sneeze
in them.
Speaker 1 (26:39):
Yeah, that's handle. Yeah, he's the troublemaker there. Once you
hang tight and we'll come back and we'll chat. And
then we're going to have Jessica on from Lucky twenty
two Spice Company, because she and I have been going
back on social media and back and forth. But hang tight,
we'll talk more with that Ed Garrigus when we come back.
(27:00):
It is the Forkport.
Speaker 3 (27:00):
Ah.
Speaker 1 (27:01):
Thanks, We're here live in Lake Forest at the Smart
and Final Extra here on El Toro Road. Come by,
say hello. We'll be here till five. You can donate.
You can donate any amount, any amount as you go by.
There a special thing. If you donate ten dollars or more,
you can come over here and or you can do
it right here. They have the little thing for you
(27:24):
to use your credit card if you will, and you
will get a little something back a little bit of
olive oil and a little bit of pasta. So come
by and we'll see you. Here was that lake forest?
At the lake forest? Lake Forest? What did I say? No?
Speaker 5 (27:36):
Just remind them, just remind them.
Speaker 1 (27:42):
You know you don't work per word right. Thank you,
producer Kaylin. 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.
The Fork Report w Neil Saavedra News
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