@ForkReport - Hour 2

So long QR codes. Costco Hot Dog Rumors. Zemin’s (May 31st was National Smile Day) special discount. Al Capone Milk Expiration date 

Episode Transcript

(00:00):
Hey, it's Niels Adra. You'relistening to k f i EM six forty
the four Purport odd Demand on theiHeartRadio app Let me teach you hout it?

(00:21):
Let me teach you who out it? How a Maro Nathan. Let
me teach you who out it?It's a culinary. Let me teach you
about it. Let me teach youout of me. Let me teach you
out of baby girls thing. Letme teach you who out of baby?

(00:53):
Let me teach you who out ofman? You ever heard k A six
forty live everywhere on the iHeart Radioapp. Hey, everybody, Happy Saturday
to you. June first is here. Boom, here comes the Holidays.

(01:14):
I'm let's start doing that. Noone likes that, but it's the truth.
Boom, here comes the hall.You know what. I'm good.
I'm going to storage today when Ileave the show to get my Halloween decorations
and my Christmas lights. I'm doingit. I don't know. The year's

(01:34):
going fast, is what I'm saying. You know, speaking of going fast,
some things come at you fast.Things change. The Pandy did that.
The minute it hit. All kindsof change came with it. And
now we're starting to see as we'reout of it, like the hell are
we doing? Why did we dothis? Do you still see those scuffed
up signs with you know, footprintson them that say six feet please and

(01:59):
all that stuff, and they're dirtyand they're turned you know, they're on
the sidewalks sometimes. Well, anotherthing that's maybe not as obvious as seeing
those are the QR codes. Youremember those. I was never really a
fan. They're at restaurants. Theypopped up during the pandemic. Turns out

(02:20):
we don't like them. We justdon't like them. We're not thrilled about
them. We weren't thrilled about themthen, we don't like them now we
think that they're kind of tacky andwe're happy to see them go, and
they're starting to go. But wasn'tit said that the menus, like the
dirtiest thing in the restaurant, withthe QR code make it a little safer
because you're just using your phone andyou're not touching the menus. Well that

(02:42):
was the theory. Yeah, Butthen you could also use disposable ones menus
disposable menus, yeah, yeah,or you can make them out of a
different harder surface that you can.But all these things, they just people
want to you know, if you'regoing to give me one, then give
me one on paper and you cantoss it afterwards, cycle do whatever you
want with it. But people wantto hold the menu and they want to

(03:04):
look at it. As a matterof fact, I usually don't let them
take the menu. I keep oneat the table in case there's something else
or what have you. But thetechnology came in and it's like, all
right, but we were doing anything. Put me outside, put me on
the roof. I just want toeat. So there's this market research firm,

(03:25):
Technomic. They found that most customersactually preferred good old fashioned paper menus
when they're dining out. And it'snot just about convenience. Many people see
the QR codes not only as TACKIbut if you remember, and this was
not that long ago, maybe theend of last year or something, that

(03:49):
scammers were making QR codes and puttingthem over the QR codes on those menu
stations that would link you to malwareor would take you to a different website.
So they were putting them over them, and there was a big problem.
The FBI was saying, don't usethose things anymore because people are using

(04:10):
them to scam or to put badmalware on your phone, right, and
so you had to worry about that. So what's coming out of this is
the QR codes are going away.They're just not getting the endorsement. People

(04:30):
don't feel there's something about tangibility thatwe haven't given up yet. Some things
were okay with ordering online, Likeyou go to Disneyland now or you go
to the Disney resorts, whether it'sCalifornia, Disney Adventure or what have you.
It's awesome. I can go onthere and I can order my food
at a location for a certain time. We know we're in line, we

(04:55):
know we're going to do something.I can do that with my family and
say in thirty five minutes, I'llcome pick up and then you go and
it's done, it's ready, andyou grab it and you sit down.
That's convenient. But I still likelooking at a menu. There is something
about holding a menu in your handthat sets you up. As Kayla said,

(05:16):
it is true the menu if theyhave plastic sleeves on them or they
were usable. The menu and youknow what else is the two dirtiest things
that ice? Well all the iceis can it depends in a good restaurant
they're taking care of it's a wholedifferent program. But at some fast food

(05:39):
places and like and definitely on airplanes, the water that doesn't come out of
a bottle and the ice on airplanesare filthy. Really yep, really yeah,
oh that's that's then. I justgot off a plane with a cup
of ice. Yeah, it's reallyUnfortunately you're filthy? Is it? The

(06:01):
is it the the table? Thetable's clean, it's the chair. The
chair almost never gets cleaned. Andthe menu They may wipe it down with
that same nasty rag depending on whereyou ever see that. Yeah, the
rag is torn apart and it's gray. And then they wipe like the table

(06:23):
and the chair. But they distractyou because the ninety five year old waitress
calls you honey or shit yeah yeah, or sweetems or something and you're like,
oh, well, this is notand you're distracted by how, you
know, how lovely and all ofthat, and she's wiping it down to
that thing and it's like the QRcodes honestly probably aren't much cleaner. People
probably touch those. I like,if you don't stand your phone over it

(06:44):
and you pick it up and youhave like a line it and a justice
probably just as dirty. Well that'sfunny. If you actually picked up the
QR code and put it in frontof you, yeah, then that defeats
the whole damn fast. What aboutlike you know how chilly says, like
the iPads or the Kindle, Yes, robin you in the back, you
have a question the Kindle the yeahif you if you hold those, if

(07:09):
they're not washing them, then it'sno different. Yeah, I see that
all the time. They're like,okay, you have to use a QR
code. But at Starbucks or whatever, they go pepop pop yup, pop
up and then flip it around toyou and then it says do you want
to give thirty percent, eighty percentor two hundred and fifty percent tip?

(07:30):
And you're like, what, well, that is filthy because everybody's been doing
that. Or my even more favoriteis when you go to a sandwich shop
or something I'm not mentioning any names, and they put those plastic gloves on
and they use it for six orseven sandwiches and the cash register and it's

(07:51):
like, if you just did thatwith your hand, it would be equally
as filthy as it is. Likethe gloves give them a false sense of
cleanliness because they're going my hands areclean, but your glove, Your glove
is filthy. So yeah, Ithink we have a false sense of security

(08:11):
about these things. But there's awhole Reddit thread dedicated to griping about QR
codes, complaints the poor cell reception, or worries about privacy. Somebody's got
a different bone to pick with this, so they're getting rid of these things.
Cybersecurity experts reported there was a whoppingfive hundred and eighty percent or more

(08:33):
increase in QR phishing attempts. Andthat's what I'm saying. People putting different
QR codes out there and I don'tknow that. So that seems to be
going the way of the Dodo birds. You're gonna see those QR codes going
away. I'm starting to see moremenus And I say, good written.
That's just me. I like theQR codes. So you would because you're

(08:58):
filthy. You already told us that. All right. I eat airplane ice.
Yeah, I'm gonna start calling youairplane I mean, what up?
AI? She likes super smart youknow bunch stuff. No, she eats
airline ice. Don't kiss her.That's how you get brain worms? Is

(09:18):
that what happens? Yeah? Brainworms don't kiss Kayla? Oh why mono?
Oh? I wish and brain worms? Thanks, thank you, thank
you. Okay, you're still single. Great narrative. Yeah, I think
it's the airplane I giving me asingle. I'm guessing it's that airplane ice.
God, dang it, you gotyou got airplane eyes breath. Yeah,

(09:41):
Nelms, you need your I wouldgo and get your teeth removed and
replaced with Zelman's. Then you'll nevergo wrong. You're a genius with a
capital j oh God. Okay,alright, you're listening to the Fork Report
with Nils Adra on demand and fromKFI AM six forty. Hey, Happy

(10:03):
Saturday to you. It's Neil Savadrihere, your friendly neighborhood folk reporter heard
from two to five every Saturday righthere on KFI with the Fok Report.
Just celebrating food, hanging out.It's a lovely day, even though it's
hazy, and I like these daysand going out there and I don't know,
grilling, there's something about it.I mean, I like doing it

(10:26):
in the sun too, but whenit's seventy five eighty degrees outside and you're
grilling on a seven hundred degree grill, it can be a lot. I
had my first cookout of the summerlast last weekend when I was home in
New Jery with my family, andjust the smell of the girl and just
the laughing. Really, it justreally, Oh, it's like summer's here.
It's official. The light of agrill. I don't care. Charcoal,

(10:46):
I don't care, chunk wood,I don't care gas that it's the
stuff from the season before or thelast time zone use it. You just
it's like magic. There's just somethingabout that. The first bite of that
burnt hot dog is I like myhot dog a little burnt. They need
to need it burnt or else it'sjust not done right. The first bite

(11:07):
of the burnt hot dog is official. It's like, okay, time to
put out the shorts in the inthe boat shoes and the boat shoes.
Yeah, what's your boat shoes?Look like like shoes up belonging on my
yacht that I'm going to. Yeah, so where were you in a backyard?
Yeah? Was there a boat nearby? It's about manifesting, Oh is
it? Yeah? Okay? Yeah? Do you just you just manifest that

(11:31):
you're actually helping the show over there, and I'm going to get on with
the topic. How about that?Yeah, all right, Costco hot dogs
dunt dun duh. Massive rumors circulatingabout them going up in price. Well,
I'm here to tell you Costco hascome out. They've finally spoken up
about those rumors swirling around the interwebs. People talking about the price of their

(11:56):
iconic dollar fifty hot dog and sodaCombah, and guess what, it's not
going anywhere. You're fine. Therewas a recent earnings call the Warehouse's new
CFO, Gary Miller, Chip GaryMiller Chip, that's a fake name,

(12:20):
betting. He made it crystal clearthat that beloved hot dog deal is here
to stay. He addressed all thespeculation. He did it head on.
He said, to clear this up, all the media speculation and all the
social media stuff, I just wantto confirm the dollar fifty hot dog price
is safe. And it seems likeCostco's founder and former CEO Jim Senegal was

(12:48):
dead serious about keeping that price tagunchanged. Back in twenty eighteen, he
famously declared, if you raise theeffing hot dog, I will kill you
it out way to get passionate aboutListen, here's the deal. If you're
gonna get passion in passion about somethingin life, make it be about God,

(13:11):
country, family, or hot dogsor food, especially hot dogs at
a dollar fifty. Yeah, comeon, now, it's pretty impressive when
you think about this. That's nineteeneighty five or so is when the hot
dog combo hit the scene, andit's Matt managed during all this time without
a price hike. What else canyou say that about, Not gasoline,

(13:33):
not houses, not food at thegrocery store. So if it kept up,
this is what's crazy. If itkept up with inflation between all that
time and the eighties to now,we'd be looking at around four dollars and
fifty cents for the same deal rightnow, nuts, right, three dollars

(13:54):
more. I feel like that whenI brought moves from the fifties, they
ordered like a coffee and doughnuts andstuff, and they're like, oh,
a dollar or fifty cents. Thenyou gotze and it's like seventeen fifty for
the same thing. It's crazy.Now, five thousand dollars car bred and
spanking new with a fourteen thousand dollars, ten thousand dollars house exactly exactly.
I want you want to go backin time, and even with measley income,

(14:18):
you're like, yeah, about likesix houses, a couple of cars
you're rolling in. I left themin my name so that when I am
born, they'll be good to go. So Costco fans everywhere rejoicing, hands
in the air back of the churchtype screaming. Everybody's excited because as everything
else is going up, this continuesto stay. So might might as well.

(14:41):
Tomorrow's Sunday. I know we Latinoslike to go out to Costco on
Sundays, be out there with oureight children getting those free snacks. So
maybe you go out and get yourfree hot dot not free, but when
you look at it and three bucksoff about as free as things get these
days. Celebrate with that hot dogand soda for a buck fifty whoo.

(15:09):
All right, my friends from Zelman'spopping on to talk about National Smile Day
that was yesterday, and I wastalking to them today and I'm like,
watch you come on, just becausethat's the best and stupidest reason to come
on National Smile Day. But Isaid, here's the deal, come on,
but I want a little extra dealfor the listener, and they're like

(15:31):
absolutely done and done. So insteadof the great fifteen percent deal, we're
giving you twenty percent off. We'llchat with them, see what's going on
with Zelmans, and then al Caponecoming up. We're going to talk about
al Capone. He may be responsiblefor a food item in your fridge and
I thought this was where I'd neverheard the story before. We'll talk about

(15:52):
that when we after we talked withthe folks at Zelmen. So go know
where you're listening to The Fork Reportwith Neil Savedra on demand from KFI AM
six forty. Hey, everybody,it's the four Report, All Things Food
Beverage on de Beyond. I amyour well Fed host, Neil Savedra,
How do you do? I wantedto tell you a little something before we

(16:14):
get to Jared from Zelman's. Isthis summer when Las Vegas is hosting Revelry.
It's a four day food event andit just looks amazing food, wine,
spirits and big festival setting. Theevent features pop up tastings, kitchen
collaborations, multi course dinners in agrand tasting feast unlike any other, all

(16:38):
from the world's best chefs vintners andmixologists, and they really you know,
yeah, I've told you how muchI like when and what they do there
in Vegas. So from June fifththrough June eighth, Revelry will showcase a
variety of events and curated experiences throughoutWin, Las Vegas, so featuring top
culinary talent from the resort and acrossthe country. You know, last year

(17:02):
I interviewed gosh, five, six, seven of they're incredibly talented chefs.
I really have a good time there. So tickets and packages for these can
be found only at WINS. Thisis the collaboration they're putting together exclusive tastings,
so check that out out at theirwebsite. Very cool. I'm hoping

(17:25):
to be broadcasting from there next weekendfor these events. Also some other stuff
going on that we'll be talking aboutto coming up, but just I don't
know, great stuff there, allright, Let's bring on Jared. Jared
Raisin is of course with Zelman's andI was talking to Anthony Raisin earlier about

(17:49):
Zelman's chatting and he was mentioning thatyesterday was National Smile Day. He said,
well then come on, and it'sanother excuse to get my listeners an
extra five percent discount on the product. So why not, Hey, Jared,
how are you, Oh, Neil, my friend, how's it going?
How are you very very well?And I really love the product,

(18:11):
you know that, And I giveit out here at the station. I
keep a couple packs on me,sealed and ready to go when I go
to Disneyland or I'm out in thewild. If anyone comes by and says
hello to me and listens to theshow and says, hey, you know,
do you have any Zelmans on you, I will give them a pack
of my own. Understand, ifyou walk around you just kind of like

(18:33):
walk around rattling, kind of likeyou always just kind of sound like this
wherever you go. They know it'sthey know it's coming. It's not hard.
It's like a bell around a cat'sneck or something. They know if
they're in they see me in thewild, and if they don't, they'll
hear a no oh what a compliment? Right, Like they know that you're
always going to be the guy withfresh breath coming up to say Neil.

(18:57):
If nothing else, Neil, canI sell your Yeah, let's hope not.
That's a really weird thing to say, although I'd oblige if necessary to
prove it. We have a blog. But I want to thank you guys,
because after you're talking to you thismorning and stuff, I'm like,
well, if you come on,come on, say hello. I think
it's hilarious that yesterday was Smile NationalSmile Day. But when you think about

(19:19):
that, you think about your freshbreath. Come on, and let's give
them an extra five percent so todayonly, and you've heard me talk about
this on the spots today only.Normally you get fifteen one five percent off
when you use the code fork fO r K. But now when you
go to Zelman's dot com z El M i ns dot com and use

(19:44):
fork four k today, you'll gettwenty additional five percent. And the reason
why I asked him to do thisbecause I want to encourage you to get
three packs or more, like Isaid, I keep them on me,
I give them out to people.Then they love them and they fall in
love with the way they work.And if you haven't heard us talk about

(20:07):
that, Jared, explain what setsZelman's Minty Mouth mints apart from like your
average mint. Neil I would lovenothing more. So listen, we were
big fans of fresh threads here,right, all things fresh and most other
products on the market. If youhaven't heard us talking about dlemons before,
they just mask your bad breaths,right, they make your breast smell minty

(20:29):
just for a few minutes. Ourproduct is different, Right. We've got
a clinically tested formula here that usesa parsley seed oil capsule. And that's
really unique. Right. When peoplethink about a breath mint you think,
oh, it's just something you putin your mouth. Now, our product
is designed to be swallowed, andyou swallow it, it goes down to
your gut where it really goes towork. That's the way that the formula
was designed to give you fresh breaththat last, not just masket in the

(20:52):
short term. And I want everyoneto know that you did have to twist
our arm today to give that extrafive percent. We rarely do big off
like this, and the response hasbeen so amazing from the Folk Report listeners
that I'm almost surprised that there's stillpeople who haven't used the discount yet.
So again, if this is yourfirst time ordering with us, we're opening
up the discount twenty percent off thisfirst order with the code foark Fork and

(21:18):
that's because we want the Folk Reportlisteners to experience the product if they haven't
already. And if you have alreadyexperienced it, you've come back for more,
you keep buying. We absolutely lovethat, and Neil, it's actually
interesting, right. We're always talkingto our customers. We're always asking for
feedback. We love to understand whyis it that you love our products so
much? And we talk to businessprofessionals. We talk to people who are

(21:41):
dating, maybe going out and tryingto be romantic, you know, want
to be smelly, threat first kiss. We work a lot with makeup artists
in Hollywood, right close other people'sface. But do you know who are
most engaged and loyal customers are It'sthe foodies. And that's the exact reason
that we're here. Right, Ifyou are a foodie, if you love
of eating good delicious food, likedo you like good female? Is that?

(22:03):
Yeah? The street is I likethe eats? Okay? Well,
then that's exactly why we created ourproducts for people like you and for people
like the amazing listeners of the FolkReport. They are the most engaged.
The other people are coming up andsaying, yes, I use your product
because I work in a professional setting, I get close to the people.

(22:25):
But above all, I just loveto eat stinky too. It's why garlic
and onions, which is what Gelmanshas been clinically tested against, and that's
why our customers keep coming back.It's the food these that keep us going.
Yeah, and I really do lovethe product. And in addition to
that, I know it comes fromgood folks and that that this is family
based. I'm a sucker for that. I love when people are creative,

(22:48):
come up with ideas. And alsoI've seen you give out not little packets
of samples, but entire boxes tomy listeners when they come out to see
me somewhere, and that you,you know, you really stand behind it
and you give them a whole packand they love it and they support the
show and you by buying more.And that's why I said, hey,

(23:10):
come on, let's talk about it. Give them some more discounts. And
you guys are always like, we'rein, you know, and you take
care of the listener. And Iappreciate that. So today, take care
of the listeners. Well you do. And then you know what's great is
my breath don't stank, and theirbreath don't stank. When we meet each
other. So everybody walks away happy. So go to zone. And you

(23:30):
know why we give away the big, the big full pack. By the
way, Neil was that, it'sbecause we like to see the smile.
And I'm talking about National Smile Dayyesterday. We like to see the smile
on our customer or prospective customers faceswhen we do that. You know so
often today you get a little sampleand it's like, oh, how do
I really know if it's going towork? We give you the full pack.
We watch that smile blue on yourface and we say, okay,

(23:52):
there's hopefully a customer life. Idon't see why they wouldn't everyone I've talked
to, anyone I've given packs topeople stop me hearing the halls at the
station all the time for some Sothanks for doing that. I'll remind people
Zelmans dot com z E L MI n s dot com today when you
use the code fork at checkout,you will get not fifteen, but twenty

(24:15):
percent off. I encourage you Threepacks or more is what's gonna do it
because friends are gonna want them,family is gonna want them. You're gonna
want them. Z E L MI N s dot com get twenty percent
off today with the code fork fO r K. Jared, thanks so
much for taking time to come on. Bob. Always good to hear your

(24:37):
voice, and Neil, thanks somuch for having me. Happy National Smile
Weekend to everybody out there, keepsmiling, put that smile to work and
stay fresh. Yeah, and we'llget the families together, have barbecue and
really test them out soon. Allright, your play? Sure you just
let us know you got it?All right, Jared raising from a Zelmans
again, twenty percent off today withthe use of fo RK code at Zelman's

(25:02):
dot com. You're listening to theFork Report with Nil Savedra on demand from
KFI AM six forty Hey. Justby the way, hearing forty five Grave
there reminded me we were talking aboutVegas and win Las Vegas is hosting Revelry,
that four day food, wine andspirit festival going on the fifth June
fifth through the eighth. Is ifyou get out to Vegas and you come

(25:26):
from that old school punk rock stuff, you got to check out the Punk
Rock Museum there in Vegas. Whata cool place, beautifully done and it
just really I don't know, ittook me back to a lot of really
neat times and if you get achance, it is very well worth it.

(25:47):
They also do special tours with youknow, bandmates and all kinds of
people throughout the punk scene. Socheck that out and get to see it
when you are out there in Vegas. Was a cool experience. I'm looking
to check it out again, maybetaking the family this time. All right,
al Capone, we all know whoal Capone is, right, and
I read this story, wild wildass story on food beasts. So apparently

(26:15):
legendary mob boss al Compone might justmight be the reason why milk bottles have
expiration dates on them. Little whatright? How? Okay? So back
in the nineteen twenties, early thirties, al Capone we all know was a

(26:37):
big deal. He was running theshow with the Chicago Outfit that's aka the
Chicago Mafia, right, that washis big deal. It was during Prohibition.
So during Prohibition you had gangs thatwere battling it out on the streets
everywhere, massive corruption, people dyinggetting shot, all for the troll of

(27:00):
bootleg booze. Now you think backall those years, one hundred years ago,
I mean now, I mean thinkabout it, twenty twenty four,
we're looking at a hundred years agoand they're battling this out now. To
think of the crazy number. I'mgoing to tell you, Capone was apparently

(27:22):
raking in one hundred million dollars annuallyfrom illegal alcohol trade. Now. According
to his grand niece, Dear Dr. Marie Capone, she says, when
prohibition ended, Capone needed to findanother gig, and he wanted one where
it didn't involve dodging bullets or dying. So what did he settle on?

(27:45):
He settled on milk. So milkat the time was selling more than alcohol
selling it was selling for more thanalcohol. Back then, pretty much everyone
drank it, right. So thislegend or this story has it that Capone
got the idea after a relative gotsticked sick from drinking expired milk. He

(28:07):
saw an opportunity to mix things upa little bit. It was unregulated back
then, milk was and he couldmake money, but legitimate, legitimately,
and it wasn't just about making money. He was an interesting guy. He
had this soft spot for the lessfortunate. That's why people kind of saw
him as this Robin Hood reputation guy. Because he set up soup kitchens and

(28:29):
the like all around the city,so he already had his grip on the
bottling facilities from the prohibition days fromBooze already had access to that, so
he decided to flex this muscle convincethe Chicago City Council to pass a law
mandating expiration dates on milk bottles.So while his grand niece hasn't exactly confirmed

(28:52):
all the details on this crazy tale, but if you look online, it's
going to show up al Capone's namewhenever you mentioned milk expiration dates. So
who knows, but it's a needass story and it's pretty cool to think
about the fact this could be true, and you know, one of those
really cool kind of food related storiesout there. So I thought i'd share

(29:15):
it with you because I just thoughtinteresting. All right, when we come
back, the folks from Lazy Dogare going to come and tell you about
Campfire Club. Billy Grant Grinham fromLazy Dog, he's the CMO. He's
going to join us, and thisis the first of its kind that I
can think of. Maybe I mightbe wrong as far as subscriptions go with

(29:38):
restaurants, but stick around, he'llexplain, and I think it's a really
cool option for folks that are goingto that know that they love the food
and they're going to be popping inthere, So go nowhere. You've been
listening to The Fork Report, Youcan always hear us live on KFI AM
six forty two to five pm onSaturday, and anytime on demand on the

(30:00):
iHeartRadio app.