@ForkReporter | Hour 2

Live Remote from Wendy's in Glendora continues. Michael Crozier joins the show. Guest Ed Garagas from Wendy's continued.

Episode Transcript

(00:00):
Hey, it's Neil Savedra. You'relistening to kfi EM six forty the Fork
Report on demand on the iHeartRadio app. Hey, thank you. Neil Savadri
with you today with the four Report. Happy to be with you. Don't
forget our good pal Tawalla Sharp comeson at five o'clock right after this program.

(00:21):
One of the nicest guys in theentire planet. Good Dad, just
a great dude. And you canhear so Cal Saturdays with him coming up
at five o'clock. So go nowherea course after that, you've got Unsolved
with Steve Gregory and that will gountil nine. All right, we are
broadcasting live from Wendy's today. We'reout here on the patio. It's a

(00:44):
beautiful day, a little bit ofwind, we got some good sun,
but we're looking at the foothills andthe gorgeous sky here on Route sixty six.
We're at seven zero six west Routesixty six. Come by, say
hello and get some good food hereat Wendy's. You can even donate if
you wish still to postathon. Theywill be doing it at Wendy's in the

(01:07):
Southland Wendy's until the tenth, whichis pretty darn huge. Yeah, they
deserve that, And so the betweennow and the tenth you can still donate
five dollars or more and you'll getthe coupon book worth fourteen or so that
will take care of you, andit's their way of saying thank you.
So we've been talking to some ofthese folks. We're building a great relationship

(01:32):
with Wendy's obviously high quality ingredients,and the partnership makes sense because they do
things their way, just like KFIlikes to do our things our way.
And we want to introduce you toanother person in the partnership, Ron Ross.
And what do you do? Ron? I just noticed people, you

(01:52):
know, click their heels when youwalk by, So you're more important than
I am. You might have misreadthat. Actually, Oh, I'm a
franchise e here, so I havefour restaurants, one about ten miles that
way. That makes me stand upstraight. And they drafted me to be
the president of the DMA, soI get to herd cats every once in

(02:13):
a while. Ah, so theday to day, what are you doing
with that? Then I walk aroundand look important. I see I have
really good people that work for me. A lady that takes care of the
operations and keeps them running like placeslike this. You know, the state
of California keeps you busy with cheapingtrack of laws and stuff like that.

(02:35):
But it's a yeah. If everget fired, I don't know what I'll
do because I don't know how I'lldo anything else. Okay, good to
know. Well, then we gotto keep you from getting fired. Kind
of sound like your job is Paulfrom Scripture. You just go around and
when the churches don't look right,you write a letter. Yeah, say
hey, some things aren't looking right. The different sandwiches, I know,

(02:59):
they're just bringing out a beautiful trayof sandwiches here. Do you have a
favorite? You know? Well,I don't know. I've been doing this
for forty two forty five years,started as assistant manager, and I still
love that food. Yeah, AndI think the best part about it is,

(03:19):
and you can't say this about mostbrands, but when I stand behind
the counter and I sell something forseven or eight bucks, I'm proud of
it because of what it looks likeand how great it tastes. So I
could eat any one of these allthe time. Wow. The only thing
that limits me is my belt.You and me both, brother, you
know you know what I did.I took my belt off. Yeah,

(03:42):
I get some stretchy pants. Theymake these really cool pants. But it's
weird. They're eating pants, Ithink. But I can only find them
in the maternity section or something inlike Target. But they're great. Your
belly hangs out, it feels nice. So maybe look into those, I
understand. That's what I do.When you belt all together. When you

(04:05):
bite into this hamburger right here,God, you're gonna see nothing but pure
beef, fresh and ever frozen.And you won't see that. Well,
you never see it. I didn'tencourage anybody to buy one of these,
or buy any one of our quarterpound hamburgers and then go down and out
and take a bite out of theirsand then compare, because there's no comparison.

(04:26):
That's a good looking burger. I'mnot gonna lie good. All of
these are here. Clean your glassesa little bit. That's a cool looking
ber. It's a sexy burger.Uh walk through that. So you've got
the double there with the bacon.You've got some delicious, sexy, goopy
saucy burgers. Looks like it's gotsome aciago or some cheese cheddar on top,

(04:48):
mayonnaise and ketchup and those buns.What a pretzel bun? Oh yeah,
the pretzel bun one that's now that'sthe one of the newest right.
Uh No, we've actually had apretzel burger the last two years. We
just decided to roll this out thisDecember for some reason. I mean,
I in my opinion that this bunhere leaves you the perfect amount of buns

(05:12):
so that you really taste the hamburgerand the bacon, because you can't beat
that bacon. No, and thehamburger is is really really good. Yeah,
I mean it's well then there's nothere's no secret sauce in there.
It's mayonnaise and ketchup, you know, secret to somebody. We've never seen
maise or ketch up for people todo it the wrong way. Yeah.
Yeah, And that's one of thethings that I like. I like a

(05:33):
mayonnaise on a burger, yep.And I like that it comes on your
Wendy's burgers. Me saves me astep of asking, well, see here's
the other bun. This this cheesebun that is actually baked in there,
that is a that's a heck ofa bun. And this thing here,
it's got a it's got a kickthat it will give you an incredible crunch

(05:54):
on those chips in the inside.I like the combination, and I like
that that thought that Wendy's has forthe different textures, not just flavors.
Well, those crispy onions and thosethings changed the way you experienced a burger.
Yeah, loaded nacho cheeseburger. It'llbe around for a while. You
should come and get it because itis really good. I know we're just
getting to know each other, ron, but I feel like I can trust

(06:15):
you. My nickname in prison wascheese bun. Is it kind of weird?
But I think it brings us closer. I don't think I'm going to
ask you don't want to know.That's fair too. So how many burgers
do you have on a Wendy's menu? Oh boy, I have to think
about it. Single, double,triple bacon, eight or probably six?

(06:36):
Oh and these? And then yougot a chicken. Look at that.
That's a that's not some sort ofchicken products squished into a round disk.
That's breast breast file at about fourand a half ounces and cooked perfection.
That is. I had one onthe way over here from my Woodland Hills.

(06:57):
It was amazing. Well, youknow, I love that when you're
still eating the same after forty twoyears, you're still digging into Wendy's and
you enjoy it. But like Isay, I mean, it's I've done
it for so long and the foodis just that good. And that's why
you know, I don't I don'tmind putting my hard earned savings down to
open up restaurants when I can servefood like this, And I couldn't say

(07:19):
that if I worked at most otherbrands. Now, there's a lot of
talk in the quality. I mean, you can see the quality in that.
I have chefs come visit us atthe studio all the time on the
Fork Report and they go, oh, you know, we had to travel
a little bit, And I tellthem all the time. You can tell
the difference between a quality food thathas traveled versus bad food. And you

(07:45):
can tell by looking and seeing theingredients. The way the lettuce stands up
bright fresh, crispy, the tomatoesvery crisp. Edges around the pickles are
they don't look wet, you knowthat where they look like they're two imbibed.
The crisp edges of all the veggiesend up making you see that they
were freshly cut for the burger andthey look really wild. That. Don't

(08:09):
even get me started on the bacon, because I think it's it's fantastic.
See, we have the best foodcoming in the back door of anybody.
Yeah, it really. All wehave to do is train people like they
do at this restaurant. They trainthem well and they serve it properly and
it really works. And Dave wouldbe proud. Should we ask him,
well, get a meetium. Yeah, stick around. I have some questions

(08:33):
for you, So hang out aswe are broadcasting live today. Ron Ross
of Wendy's, he's a franchise er, franchise e, franchise what do you
call franchise e. I'll take it. Well, we'll work on that with
Yeah. I just thought it'd havesuch like a fancier name chief cook and
bottle. Yeah, that'll do indeed, So stick around. We're going to

(08:54):
talk more about Wendy's. If webroadcast live from a Wendy's today at seven
zero six West Route sixty six herein Glendora. Come by say hello,
we'll be out here until five.I'd love to meet you, take a
picture, shake your hand, kissyour baby, sign your baby. I
don't know, whatever weird thing you'reinto, I'll do my best to oblige.

(09:18):
You're listening to The Fork Report withNil Savedra on demand from KFI AM
six forty on that iHeartRadio app.Hey everybody, it's the Fork Report.
I am your well fed host,Neil Savedra. How do you do?
And in all, in all myyears, looking back me in a little

(09:39):
punk rocker at twelve or what haveyou to think that I would be broadcasting
on the nation's largest news talk radiostation and we'd be hearing seven seconds do
a cover of red balloons? Ibet you what. I would have thought
you were full of crap. Buthere we are, and there we are,

(10:01):
and who would have guessed it?All Right, we're talking with Ron
Ross. He is one of theFrench franchise owners, multiple franchise owners,
and talking about and I love yourpassion for your burgers. I was just
taking some pictures of them. Theylook just fantastic. I mean the subtleties

(10:22):
that go into the pretzel bun andthe cheese roll and all of those things
make elevate really the burger. You'vebeen doing this for forty two years,
you still ate one today. Imean that was your choice. What is
the biggest change that you've seen inthe industry itself over those years, Well,

(10:46):
you know, probably recently. Imean you were talking before about door
dash. The delivery business is unbelievable. Yeah. If somebody would have told
me five years ago that fifteen percentof my sales were coming from delivery drivers
and we'd have to have a specialperson to bag stuff. And we're just
getting started in it. I meanwe're behind other people, but they're predicting

(11:09):
a delivery is going to be fortyfifty percent of sales ye in five years.
And I mean well, I meanDave invented to drive through. That
changed the business dramatically. Boy,we went through salad bars. That changed
dramatically. But you know, it'sa business. It just keeps evolving because
the American palette keeps evolving. Wedidn't do spice when Dave started out,

(11:30):
you know, but we'd added spiceand now it seems to keep up in
the up in the ante. Sodeliveries are probably the biggest one. I
mean, we do late night likewell probably for the last ten years.
And if you'd have told me thatI'd be open until three am and three
of my restaurants, I'd have toldyou crazy ten years ago. But now
you know, it's another piece.I mean, it's like thirteen to sixteen

(11:52):
percent of sales. So you know, you got really the two day parts
that are thirty percent of sales thatwe didn't have ten years ago. So
it's, uh, you know,we change it. Well, we brought
in breakfast three years ago. Youknow, that's another thirteen fourteen percent,
So it's it's it's kind of likeyou had three balls in the air,
you know, and now you've gotsix balls in the air going and you're

(12:13):
struggling everything in there. Yeah,you're supposed to manage them all and do
it right, you know, becauseI mean everybody wants to get a hot,
fresh hamburger and good warm fries,you know when you get at home.
Even though that doordask driver had tookfour orders when he came to the
restaurant, So if you're number four, yeah, lookout might be different.
But the business just keeps growing andgrowing, and there's tech in that delivery

(12:35):
business as well, So not onlyare you adding, you know, new
ways to bring in new customers,whether it's late at night or whether it's
with breakfast. Are you still gettinglike threats because you took away the Sunroom
on the nineties, Are they stillpeople? Most people say thank you the

(12:56):
Sunroom at the Sunroom and the saladbar man. Well, you know that
at sun Room the air conditioner neverreally worked very well, so people would
go in there and they'd bake,you know, so uh, they'd serve
them you sick. But it keptthe fries hot. I mean, you
know, yeah, I remember oneof those growing up as well. But

(13:16):
there are these. It always didstick out. We had one near us
growing up, still there in NewburyPark off the one on one there at
Wendy Drive. I'd lived there forthirty five years, right off of Wendy
Drive. Oh yeah, I didn'twhere I grew up, you know,
and loved the area, but didn'thave a whole lot of faster. There

(13:37):
was a McDonald's. I think therewas a Taco Bell, and then when
the Taco Bell now has moved overto right off of Raino and Wendy Drive.
Yes, the Mexican place took itover and they would be doing really
well. Yeah, the original onethere on Michael whatever it is. Yeah,

(13:58):
the great, great area. ButI think back on that and Wendy's
always seemed to step up, youknow. That was a well. I
moved here thirty almost thirty five yearsago, and I mean it was so
weird because we just so happened tobuy a house off of Wendy Drive.
And I was working for the franchiseat that time, a guy named John

(14:18):
Para. He was a prince ofa guy. He started the restaurants out
here, and it was so weirdto get off the Wendy Drive exit when
he worked for Wendy's. Yeah,you know, and I mean I could
see it from the back of mykitchen in my house. But now that
area has grown up so much aroundit. There's so many more competitors.
It's not the same location that usedto be. Yeah, it's all different
over there, and there's a lotof different even some smaller mom and pop

(14:41):
places, but others much more growth, which comes with the territory. I
suppose. Well, thanks for takingthe time to play that. What a
real pleasure. I mean, there'sbeen we see it as a convenience to
us, but there is a lotthat goes into these places to stay consistent.
Any chef, any restaurant of anysize, We'll tell you the hardest

(15:01):
thing to do is be consistent,and to be consistent across multiple locations.
That's difficult. Stick around. Thereis more to come. Neil Savager podcasting
line with the four Report out herein Glendora and it's just a beautiful day.
We're out on the patio in theshadows of the foothills here at seven

(15:22):
zero six West sixty six Route sixtysix. So come out say hello.
I'll be here till five and I'dlove to shake your hand and say hello.
Of course, we're still reminding youof the pastathon that goes on through
tomorrow. You can still go topasathon dot com to donate. You can
go to Smart and Final to donateat checkout of course. Any southern California

(15:43):
Wendy's. Uh oh they found me. Oh it's not the cops. We're
good. We're good. Everybody chill, be chill. Don't you look like
a nark, Dude, don't looklike a nark. So we'll be back
with more. Get out to Wendy's. You can donate five bucks and get
yourself a coupon book worth fourteen andthat's a good deal. You're listening to

(16:06):
The Fork Report with Nil Sevadra ondemand from kf I am six forty live
everywhere on the iHeartRadio. Oh thanks, folks, it is the fourth Report.
I am your well fed host,Neil Savadra. How do you do?
Thanks for hanging out today. Whata lovely group of folks been coming

(16:26):
through here. Look at some specialguests just came by. I see Michael
Krozier in the back there with hislovely wife Jed and my wife and my
boy are back here. Max andTracy and my in laws are here as
well. So it's a delight foreveryone to come. Crow, come sit

(16:49):
up here, buddy, as wehang out live broadcasting live until five o'clock
here at Wendy's in I love thisguy, Wendy's and Glendora. So we're
in the shadow of the foothills hereon Route sixty six at seven zero six
west Route sixty six. Come byand say hello. Throw those headphones on,

(17:11):
you handsome devil. You give usthe news. I dare you give
us the news? You've got tobe ready at any time. Hey,
everybody, you're here. I'm here. That's the news to you, back
to you in the studio. SoConway was threatening to come by because he
was going to have a layover oftime being a parent today. I don't

(17:33):
know if he contacted you, buthe just texted me a little bit ago
and he sent me a little picturebecause he's at the Pomona Fairgrounds with his
daughter doing a little cheerleading competition.And I sent me a picture and said,
we're still here. Yeah, Andhe says, remember these days,
because I was talking to him yesterdayabout how, you know, a couple
of years ago, my daughter wasdoing the dance team things, so she
was doing all the competitions on Saturdays. So I get off working in the

(17:56):
middle of the night doing news atsix am on Saturday morning, and I'd
be driving to Covine or this areaand sleeping in my car for about two
hours till she got up and didher you know, competition for dances,
and we would be there all daylong, max, no dancing, no
cheerleading, no nothing. Daddy likesto sleep, my sweet boy. I

(18:18):
guess he had judging going on untillike four o'clock. So he said he
was still gonna try to get outhere, and his daughter's up for an
award. Well, they always dothe judging, and then they announced the
awards at the end of the day. Of course, waiting for that because
no parent would stay right. Iknow I didn't. They have to track
it out watch to do the competition. I go, I love your baby,
but I'm gonna go home and sleepand let me know how it turned

(18:38):
out for you. You got toget a look alike. Yeah, yeah,
you gotta get standing in a cardboardcut out that just waves. I
already get enough of you look likeGary Hoffman. So Carrie Hoffman, go
sit down. Didn't do it allYou white people look the same we do.
Yeah, you probably get that alot. So this is your neck

(18:59):
of the wood. I'm about tenmiles a little bit further east to here
in Montclair. Yeah, Clairemont.Don't how dare you say? I say
claire Mont. No, we lovemont Clay. We were just talking about
that the other day, which wasfirst Clairemont. Yeah, and then they
just it was five o'clock in theafternoon and they said, what are we

(19:22):
going to name this town? Rightnext door Claremont Montclair, It's Hiller time.
Yeah, it's like people go tothe Wiltern Theater. You folks heard
of the Wiltern Theater in l A, right, they go to the Wiltern.
Well you know where the Wiltern is. It's on yeah. Yeah,
So someone says, well, it'shere on Western and and uh, Wiltshire
is its it? So they justcombine it and then you'll find the same

(19:47):
in like liquor stores. That'll besomething Holly right right, something or other
and you're it's on Hollywood Wall stillliquor. Yeah, it's on Hill Street.
Everybody thinks there's a market there,a marketer. Very few are we
were And when when I'm driving homeat night and the three ways are way
too packed, I'll get off andthis is generally the street that I'll get

(20:07):
off a Route sixty six on theway home. So I'm always passing these
areas. And we were talking yesterdayabout what's kind of around here, like
donut Man, Oh yeah, youknow right down here, and Petrillo's right
here at the pizza place next door. Yeah, you guys know, Patrillo's
is an institution, and so isthe donut Man. You get those straw
when strawberry season hits. Yeah.You go out there and you stand in
that line and you feel like anidiot until you bite into it and then

(20:30):
you go, I'm a genius.Yeah am. I and my wife and
I, you know, we doour We walk down to the Claremont Village
almost every weekend. Just try tomake it an exercise thing and go down
there and have a drink, havea bite to eat, and sometimes we
like to expand out a little bit, and this is generally we'll kind of
hit this area in the mornings.There's a there's this really great sort of
breakfast place called Twisted Stage that's phenomenal. Uh and uh. A couple other

(20:53):
places on this way out here,like at Cosmos Burgers. I've been here
around forever, but there's a tonof place is just in this direction.
Someone told me about it might evenbeen now Michelle Q's husband Tim originally told
me about this Petrullo's place. Ohyeah, that's where I heard about.
It is from them as well.And Jenn and I would come out here
and we go because it's such asmall little hole, noil place. We

(21:14):
go in there and order the pizzaand then go into the sushi place right
next door. I have a coupleof pieces of the sushi and pick up
the pizza on the way out.Wow, I don't even do that.
How do you stay slim? Walkingdown to the every weekend? Give out
your social real quick so that becauseyou take pictures off in Yeah, I
do just iHeart Krozer usually any ofthose that you'll find it on there,
I'm not too difficult to find.But yeah, hang out. We're going

(21:36):
to take get some news here andthen we'll come back and we'll talk some
more with Michael Krozer, our veryown Michael Krozer, as we broadcast live
out here at Wedney. It's acool little setup, right, so I'll
set up is nice. I feellike I'm having my fourth birthday party and
come out say hello. Seven zerosix West Route sixty six. Great place

(21:57):
to come out say hello. Aswe are broadcasting live from Wendy's. You're
listening to The Fork Report with NeilSavedra on demand from KFI AM six forty.
Hey everybody, it's the Fork Report. Ah, thank you very much?
Who clap? Max clap? Myson is not clapping. I'm your

(22:22):
dad. I love Stop being handsome. Stop being handsome? Okay, good
boy kfi AM six forty. NeilSavadri here with you today as we're broadcasting
live in the foothills here in Glendora, and it's beautiful day today and a
lot of smiling faces here as weare at seven zero six West Root sixty

(22:45):
six at Wendy's here, Ed,is this a newer Wendy's. Yeah,
it's just oh wow, so it'svery very new. It just has that
new vibe to a beautiful looktion we'reout here on the patio. It's a
lovely day. As the sun continuesto find its way back into the bottom

(23:07):
of the earth, you know,it sinks into the ocean, and if
you listen, you can hear itsizzle because it's hot. Sizzle, Yeah,
because it's hot and it's going intothe ocean. That's science. Is
that kind of like a sea showwhen you put up to years. That's
what you're actually hearing, is thesizzle. Yeah, yeah right. I
also hear other voices voices, yeah, yeah, So it's someone saying sizzle,

(23:29):
yeah, all right, and thenthey say burger, chili, chili,
potato, big potato. We werewhen we were at the White House
on Tuesday doing our whole pasta.That's the voice of Michael Krozer by the
way, Yeah that part. Yeahuh we uh. Afterwards, you know,
after a comment show ended, Jenand I went to the back where

(23:49):
everybody was doing the donations, droppingoff the pasta and the sauces, and
Ed was back there and they hadthe whole tens back there with the and
and we made sure we had tograb a couple of Chilis on the way
out. Now talks about it's like, if ever there's an option, because
there's a Wendy's right off my exitto get up the freeway. She's like,
if you go to Chilli, getthe chilling. Always I plot out
when we go on the two tenand we're making a drive or something,

(24:11):
I plot out where I can go, like Rancho, there's one off the
two ten and ranchol Cookumonga, Yes, stop at that one, can't it?
It's not lake? What is it? It's not deer creek? Is
it? It's deer creek? That'sit. I knew it had water.
One was crick, one was acreek, and one was lake. But

(24:33):
it was a crick. Uh yeah, So I will set that up because
there's nothing like it. When I'mhaving that craving. Yeah, of course
broadcasting here, we're celebrating the pastathontomorrow. If you want to get your
on the auctions, you want toget your bid in there, you want
to do that before tomorrow because we'llbe wrapping those things up. And you

(24:56):
can go to Smart and Final inArizona, in California, in Nevada,
you can donate there at checkout.You can go to any Southland Wendy's and
give five dollars or more and theywill give you one of these beautiful coupon
booklets that say thank you for yourdonation. Of course, everything one percent

(25:17):
goes to Katarina's Club. We don'ttake anything out, so you know that
everything you're putting in goes directly tothose children. One dollar is one meal
for a child. And as faras these these little books that you get,
you know, you donate five bucks, youn get his book. I've
done it. I've I've gone throughthe drive through like multiple times. So

(25:37):
we have a ton of books andmy watch. She's teacher in the Upland
District School district and she's she's ata title Ie school, which are sort
of the lesser financial kids there thatthat a lot of them are hungry,
so she's taken even a lot.It's like, why I was doing it
twice. So we're handing out alot of these these little gift books from
from Wendy's to those kids. Thosekids are they're going to get the free

(25:57):
spaghetti and then they're going to getsome Wendy's afterwards. Absolutely, the French
toasticks, oh my goodness. Andthe Frosty's what is it a coffee frosty
or something in there? Oh yeah, yeah, yah, that's that.
One of the new ones in theback is their small Frosty Cream cold Brew
and it's like the things that theyput in that little book. There's some
of their best stuff. That freejunior Frosty. You've got the free four

(26:18):
piece French toastis, which we've beengiving out here today. People have been
trying them. We've got the fourpiece nuggets. Who doesn't love the nugs
from Wendy's. Yeah, come on, you gotta get them nugs. So
what I'm doing is I just wentback there and pocketed a bunch of these.
I'm going to be selling them onthe Black Parker for three bucks.
Food doesn't feed anybody but me.But that's cool, you know. Oh

(26:42):
I just saw Frosty and the Wendy'sout there on the sidewalk. Yeah,
by Root sixty six saw. Strangelyenough, they have nothing to do with
this. Yeah, they were justout there hanging out of Frosty and Wendy
running around. They're so personable,Yes, very wavy. Well, what
do you think like the frost She'sgonna get it out of my way.

(27:03):
I got placious to be. Hey, w come with me, DoD you
grab it, go it. Ohthey're dancing, damn all right, just
come for the entertainment, the visualentertainment here. Yeah, you gotta love
it. Crow. Thanks, we'regonna take a top of the hour.
It's so cool to see. Thanksfor coming out. Thank you man,
you and your lovely bride always nice. See you guys. We'll be coming

(27:26):
over to your house afterwards. Youwon't know because we'll be in your palacious
backyard. I was gonna say,you won't know because we won't know because
we won't be there. We're gonnabe walking down to the village. His
backyard actually has like hiking signs,little routes around it. Dangerous train come
on. I'm on Trail seven andI can't see your house anymore. Look

(27:51):
to your left you see a bigflag and a big wind cone. But
that doesn't happen in Montclair. I'msorry, huh where where Claremont? I
know, but I'm saying I betyou that you can't get lost in the
backyard much there? All right?It is the Fork Report, broadcasting live
out here at Wendy's on Route sixtysix in glint or A. Come by,
say hello. I'm out here untilfive and I'd love to meet you.

(28:15):
Be a real honor. Let's let'sgo to the top and we'll be
back with one hour more. Takinga picture of the crow in just moments.
It is the Fork Report on NeilSavager KFI and KOSTHD two, Los
Angeles, Orange County. You've beenlistening to the Fork Report. You can
always hear us live on KFI AMsix forty two to five pm on Saturday

(28:36):
and anytime on demand on the iHeartRadioapp.