November 16, 2024 • 26 mins
John Fueling - Corner Butcher. Shannon at Thorson
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Episode Transcript
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Speaker 1 (00:00):
Hey, it's Neil se Vedre. You're listening to kfi EM
six forty. They'll four report on demand on the iHeartRadio app.
Speaker 2 (00:07):
We are here.
Speaker 1 (00:07):
It is Thanksgiving time, so we are going to be
talking meat in just a moment with my buddy John
Fueling over there at Corner Butcher Shop. But I want
to remind you that our friend Shannon Farren is out
and about today. She's out there in Pasadena off the
two ten Freeway at thorson GMC. And not only can
you go out and say hello to Shannon, who's one
(00:29):
of my favorite humans, but you can also check out
all the cars in the fleet that they have there.
And trust me, Shannon knows her stuff. You can ask
her questions. You don't even have to deal with a salesperson.
Shannon will sell it to you. But they'll take care
of you over there, So go check them out right now.
I want to bring on my buddy John, who she's
(00:52):
been on the show many times.
Speaker 3 (00:54):
But it's been a minute, hasn't it John.
Speaker 2 (00:58):
Yes, it's been a while, Neil, but here we are
back together.
Speaker 1 (01:03):
The band is back together for sure. Happy holidays. So
the first the first thing I saw my my wife's
mom my mother in law. Today, they were all going
to the SC game. And the first thing she says
to me, guess where I went? And I go where
she goes to corner Butcher, and I ordered everything.
Speaker 3 (01:24):
I go every you know everything that seems like a lot.
Speaker 1 (01:26):
So apparently she has ordered a butt ton of stuff
for Thanksgiving. So I popped on your website and you
do literally have everything you got. You guys have rolls,
you have everything.
Speaker 2 (01:39):
Huh one stop shot, Neil. Okay. People do sometimes just
want to buy, well, you.
Speaker 1 (01:47):
Know what, as much as like, yeah, I love cooking,
you know that, I love grilling, I love all those things,
but it does get intense, especially the larger your event comes,
and maybe you make a few and then maybe you
go out and you have them made. So for the
let's start with the people that want to have a
(02:08):
super relaxing time, don't want to worry about the cooking.
Speaker 3 (02:11):
What is your prepared stuff?
Speaker 2 (02:16):
Our prepared stuff would be start off as just anything
as simple as small and sliced turkey, breast, try to
brisket all the normal things we can cook your prime rib,
and then of course we all start cooking full turkeys
and I believe I even took a couple orders of
a cook turn ducket.
Speaker 1 (02:37):
Really, look at you don't even I don't even want
to know how you got them inside of each other.
But anywhou what about the what about the sides?
Speaker 2 (02:49):
Oh, we've got you know, the classic mashed potatoes. We've
got loaded mashed potatoes, which would be you know, the bacon,
the cheese, the green onions, the butter, the heavy whipping cream.
We've got macaroni and cheese. We got the cornbread, sausage
stuff being cream, bean, cast role, cranberry, shot knee about it?
I keep it simple.
Speaker 3 (03:10):
Oh simple, my butt. That sounds delicious.
Speaker 1 (03:13):
Okay, So now they're going, well, you know what, I
want to try my hand at prime reb. You guys
have your own proprietary rub there as well. If they
want to cook it on their own.
Speaker 2 (03:25):
It's correct, absolutely Itit's the base of our proprietary rub, salt, pepper, garlic.
Speaker 1 (03:31):
So all those warm flavors coming together. And how do
you like to prepare your prime rib sir?
Speaker 2 (03:40):
Well, we like to smoke it, Neil sore on the
smoker twenty five for depending on how big it is.
And then at the end as it's approaching about one ten,
Crank up the smoker, Crank up the oven, Crank up
your grill. Whatever you can get to high heat. Put
it in there for a little while so you can
get that crust, the outside crust, your prime rib.
Speaker 3 (04:01):
Oh man, that's the best.
Speaker 1 (04:03):
Okay, Uh, we're gonna get some news. We come back.
I want to talk about other cuts. Of course they
can get turkey with you, guys, but different cuts. Even
Darnell's barbecue. Whatever you're are, the is the barbecue up
and running today.
Speaker 2 (04:19):
They're barbecues running, brisket ribs, you name it, we got it.
Speaker 3 (04:25):
You're killing me. You're killing me. All right.
Speaker 1 (04:27):
When we come back, we'll talk more with John Fueling
from the corner. Butcher Shop Corner, butcher shop dot Com
Corner butcher shop dot Com highly recommended. I met a
guy the other day, John, some guy, a listener, came
up to me I was out in deep deep Orange
County and said that he heard about you on the
show and that he drives from Orange County to get
(04:51):
meat from you.
Speaker 2 (04:53):
Thank you, Neil. That's the greatest news I've heard all day.
Speaker 3 (04:56):
Isn't that awesome? That's love? Yeah, yeah, tell him about it.
Speaker 1 (05:00):
But if it's not great product, they're not, They're just
gonna get pissed at me. And then that's all I'm
gonna hear. But they they but oh no, he was
sure to say, hey, I love that place. And I
think he might have been an ex butcher or something,
or a former butcher or whatever. Very picky, but I
thought that was pretty cool that he makes the track
(05:22):
up to see you guys. All right, stick around, We'll
talk more with John from the Corner butcher Shop in
Laverne in a moment. Again, it's Corner Butchershop dot com.
Corner Butchershop dot com.
Speaker 4 (05:33):
So hang tight, you're listening to the Fork Report with
Nil Savedra on demand from kf I am six forty.
Speaker 1 (05:41):
We'll get back to my buddy John fueling from the
Corner Butcher Shop in Laverne.
Speaker 3 (05:46):
But just let's say do the math here.
Speaker 1 (05:48):
Just down the two ten from Laverne, you would be
in Pasadena and you would find our very own Shannon
Farren there at Thorson g MC, hanging out with all
of you crazy freaks. Screaming and yelling in the background. Oshannon,
how are you, hey.
Speaker 5 (06:06):
Neil, we are having a party here at Thors and
Buick GMC. Always a great time here, always deals like family.
They give the Kafi family the best deals. We've got
plenty of sugar left. I don't know what to do
with all this sugar. I mean apple fritters, glazed donuts,
cupcakes of every kind, chocolate chip sugar cookies. And I
(06:27):
want to get I want to keep sing El Camino,
but it's a caballero. It was the GMC answer to
the Chevy El Camino. And we are filling the back
of this beast from nineteen eighty seven with pasta and sauce,
and there is room. And when you come and you donate,
and you bring pasta and sauce, you get a chance
to win this five thousand dollars e bike. It is gorgeous.
(06:48):
It is badass. It's like every vehicle on the lot.
Here at Thors and Buick GMC.
Speaker 6 (06:52):
We still have.
Speaker 5 (06:53):
Chargers tickets to give away, Neil. We still have knots
Berry Farm tickets to give away. We still have something else,
a Stonefire get cards to give away. So still plenty
of time to get here. We will be out here
until I believe five o'clock so come on down now.
Speaker 1 (07:08):
Are they going to remain a drop off location throughout
pastathon or is this just for today?
Speaker 5 (07:13):
They will remain a drop off location throughout December third
when we have our pastathon at the White House, So
you can make a donation up until then and you
will get a raffle ticket to win that e bike,
which we will be picking the winner for during our
show on December third on the Gary and Shannon Show.
Speaker 1 (07:33):
Awesome, Shannon Farrin's out there at Thorson GMC.
Speaker 6 (07:38):
You can some cookies or something.
Speaker 3 (07:40):
Now.
Speaker 1 (07:41):
You know what's funny is every time you come on,
you're just a little louder and a little brighter.
Speaker 3 (07:46):
Hey, Neil, we've got a lot of sugar here. I've
had a little bit of myself. Man, oh man, I
could not be happier.
Speaker 4 (07:53):
Yeah.
Speaker 5 (07:53):
Well, here's the thing. They're doing test drives and stuff. Right,
It's a Saturday at Thorson Buick GMC. It's busy, there's
foot traffic people to take out these beautiful cars, and
I'm thinking, is it really a good idea for us
to get people amped up on sugar and then put
them behind the wheel of a massive vehicle.
Speaker 6 (08:08):
I think Yes, is the answer.
Speaker 3 (08:10):
Yes.
Speaker 1 (08:11):
This coming from from the woman who has won multiple times,
says hey, Neil, let's start a fire.
Speaker 3 (08:18):
Yeah.
Speaker 5 (08:19):
It's so funny, Neil, because the fire alarm here was
going off a little bit earlier intermittently, and I was thinking, oh,
it would be so great if it was going off
when I was on the air with you, because she
would have a lot of material.
Speaker 3 (08:31):
She finally did it. She lit the place on fire.
Speaker 6 (08:34):
She set the wrong building on a fire.
Speaker 3 (08:36):
All right, my friend, we will talk to you.
Speaker 1 (08:38):
You're going to be out there for another thirty minutes
or so till four o'clock. Come out, donate pasta, say
hi to Shannon. She is a great human being and
fun to be around. So you get two for one.
You get to help you know people in need, and
you get to help Shannon in need.
Speaker 3 (08:55):
You can figure out need of what? All right? Bye?
Speaker 1 (09:00):
Bye, Okay, Shannon Farren. Ladies and gentlemen out there at
Thorson GMC. My buddy John from Corner butcher Shop. We
were talking with him, but I'm looking at the clock. John,
can you hang out for a little bit longer?
Speaker 2 (09:17):
Absolutely?
Speaker 3 (09:18):
Okay, So Hank.
Speaker 1 (09:18):
Type brother, and then we'll come back and chat because
we were connecting with our very own Shannon Farren, as
you know, and she's always a delight, and I figure
then we will put you on hold and we'll come back.
We'll talk some more about different options for Thanksgiving. You
can go to the Corner Butcher Shop Corner butcher Shop
(09:41):
dot com and find out more about John and his
brother and the gang there that have all kinds of
great cuts and turkeys for you should you choose. I've
had his turkeys my own self for thanks Giving and
they do a great job. So hak Ty, we'll talk
more when we return.
Speaker 4 (10:02):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (10:07):
Thanksgiving is coming way sooner than any of us could think.
Speaker 3 (10:11):
It goes by quickly.
Speaker 1 (10:14):
I'm gonna be out at Smart and Final Handle's gonna
join me at least for some of it at Lake
Forest in Lake Forest rather a week from today, so
we'll do the show live out there. Come in your way.
It's always busy during the holidays. And then on the
line right now is my buddy John Fueling. He is
over there at Corner the Corner Butcher Shop. You can
(10:35):
find out more at Corner Butchershop dot com. He's in Laverne,
Worth the Drive. Great guy, known it for a long time.
He's got wonderful product. But you know, people can get
good product and still be jerks. He just happens to
be a nice guy and have great product. So I
recommend them highly.
Speaker 3 (10:52):
John.
Speaker 1 (10:53):
What do you got? What are you excited about? That
isn't poultry? Isn't a bird that people can find and
get there at Corner Butcher Shop.
Speaker 2 (11:04):
How about a pork crown roast?
Speaker 3 (11:08):
Now you're talking now, all.
Speaker 2 (11:10):
Right, so we've got the dir rock poor, then we
can probably a minimum of fourteen bones, make that turn.
You can stuff it, not stuff it, smoke it, bake it,
and then you got yourself a beautiful center piece on
your table. And you know, a good.
Speaker 3 (11:32):
Pork chop that sounds sexy as hell. So what's the
what's the cook time on that?
Speaker 1 (11:38):
What's the what's kind of some basic rules if you're
gonna do a beast like that, is it a bone
per per guest?
Speaker 2 (11:46):
Yeah, because on the pork chop, the loin isn't gonna
be that big around, so you would consider, you know,
a pork chop to be one bone about ten to
twelve ounces. I would think you're gonna cook that at
three twenty five for sixteen to seventeen minutes of pounds.
You do not need to cook it like your mother
cooked it back in the sixties. Neil does not need
(12:08):
to be a hockey puck these days, you know, we'll
pull it out medium.
Speaker 3 (12:12):
Yeah. A lot of people don't know that, but it's it.
Speaker 1 (12:14):
It was probably gosh, I don't know, fifteen years ago
something like that when they changed it from one sixty
five in the center to one forty five in the
center for pork.
Speaker 3 (12:27):
So yeah, we new tech when it comes to the
pork the other white meat.
Speaker 2 (12:34):
Correct.
Speaker 3 (12:35):
Absolutely, you guys got spices for that.
Speaker 2 (12:37):
We do.
Speaker 3 (12:38):
You guys got spices for that for pork.
Speaker 2 (12:42):
Absolutely, we got our own spices. We've got national brand spices,
local guy spices. We've got spices, Neil.
Speaker 1 (12:51):
That's the word on the street, John, that's what That's
what all the cool.
Speaker 3 (12:56):
Kids are saying. Uh oh yeah, So uh what else
do you have that? You know? What is something? You got?
Any lamb? Is there?
Speaker 2 (13:05):
Nice? Yeah? How about a nice leg a lamb? Get
it from California or Colorado and those things are fantastic
to We kind of get the bone in, we crack
the bone back, tie it up, make it a nice
little roast.
Speaker 1 (13:22):
Oh that sounds awesome. What are you doing this year?
Are you guys the centerpiece of everything at your house?
Speaker 2 (13:30):
Well, you know, Neil is probably our seventeenth Thanksgiving. And
I tell my family every year because they keep asking me,
and I tell them you'll, well, you'll eat what is
left over that I don't sell. Wow, I guess we've
We've had all sorts of things really, so you know,
(13:52):
not everybody picks up or somebody may pick up and
they look at it and they want to exchange it
for something in a different size. So you know, I
when I call them the doors on that on Thursday
at two o'clock, I look around, Okay, what needs to
go onto my table?
Speaker 1 (14:07):
So if people aren't sure what they want, should they
just hang outside the corner butcher shop.
Speaker 2 (14:12):
In Laverne, come by about two ten on the back
of door. When you're open.
Speaker 3 (14:16):
They just got to say what do you got? What?
Speaker 2 (14:19):
What do you got got? We make a deal, let's
play monkey hall, make a deal on the back of
the butcher shop. That's fuck then.
Speaker 1 (14:26):
It's smart though that you kind of look around and
you take home and you say, hey, this is what
we're going to throw on there, a little something special
for you know whatever, it hasn't been picked up.
Speaker 3 (14:37):
You guys have ham in the.
Speaker 2 (14:39):
Like we've got ham. Yep, we got you know. I
like to say, Neil, we got ham, we got lamb,
we got turkey, I got a cape on. What do
you want? We got it?
Speaker 3 (14:50):
Wow? It's crazy it you know what? It really is
a one stop shop, Yes, sir?
Speaker 1 (14:57):
What are some of the other things maybe for appetit uh,
you know, for people that want something setting up the
meal for Thanksgiving or any of the holidays coming up.
Speaker 2 (15:11):
You know, Neil, we're not big appetizer prepared. We do
a lot of We'll sell you the pashudo will sell you,
the bacon, will sell you the what else do you
want to do? You know, the cheese and the saloumi
to make your charcouterie. But we are so focused on
turkeys and roasts and the sides that I would say
(15:33):
we are not a great spot to be perfectly asked
with you for appetizers.
Speaker 1 (15:38):
But that's about anything you know, to make meatballs, anything
like that sure, the stuff you're talking about, that's right
up that alley. Those are things. Bacon. What kind of
bacons do you have there?
Speaker 2 (15:50):
We do a slab bacon that we get out of
a little place in northwest Iowa called Bueler's Premium Port.
They have a bacon that's got I've ingredients, of which
one of those ingredients is apple wood smoke.
Speaker 3 (16:05):
And what's your current Hamburger blend?
Speaker 2 (16:11):
We do one d Usda Prime Chuck and eighty twenty approximately, yes,
oh man, some days it could be eighty five to fifteen. Okay, yes, no,
it's great. We also have your ground veal, your ground lamb.
Speaker 3 (16:30):
Sausages.
Speaker 2 (16:30):
You need balls, ground park, we got it.
Speaker 3 (16:34):
What about your do you have sausages?
Speaker 2 (16:37):
We have sausages, well we do.
Speaker 3 (16:39):
Don't don't hold out on me, don't get koy John.
Speaker 2 (16:42):
Well you know we got I'm a good min I'm
just a good miss Midwestern boy. So we have the
best brought worst okay, yeah, And Dewey sausage hot Italian,
sweet Italian. We've got and dewey. So you can make
a little spicy stuffing if you'd like.
Speaker 1 (17:00):
Oh you know what you I got to tell you buddy,
you you could lose all this butcher stuff this day
to day, this nine to five, and you just start
an eight hundred number where you talk food. Oh yeah,
eight seventy five a minute. You got to have a
credit card. Hey, I'm giving you for free. I'm giving
(17:23):
you ideas. But whether you take you that's on you. Okay,
all right, buddy, Well I'm excited. I'm excited. I got
I'll pop by the shop. I'm going to be taking
some days off. I'll pop by the shop, say hello
and see what's going on over there. But everybody I've
ever sent, family, friends beyond, always are treated very well.
(17:43):
And I appreciate that well.
Speaker 2 (17:45):
I appreciate that we try to treat everybody like family
and have a good time and take care of all
their needs. So we appreciate everything you've helped us with
over the years.
Speaker 1 (17:56):
Now, anytime it's easy to do good things for good people. Well,
corner butcher Shop dot com. Corner Butchershop dot com. You
can find them there in Laverne, and they will take
care of you good folks. Like I said, always, uh,
you know, family always adds the best vibe to any
place there At two three five nine Foothill Boulevard in
(18:17):
Laverne two three five nine Foothill Boulevard in Laverne. Or
you can give them a call at nine oh nine
five nine six six three four five.
Speaker 3 (18:27):
That's nine oh nine five nine.
Speaker 1 (18:29):
Six six three four five and they'll take care of
you there, John.
Speaker 3 (18:34):
I appreciate you, brother.
Speaker 2 (18:36):
Thank you, Neil. Great to hear from you.
Speaker 3 (18:38):
Happy holidays.
Speaker 2 (18:39):
Your mother in law in a week and a half
or so.
Speaker 3 (18:42):
Oh yeah, she was very excited.
Speaker 1 (18:44):
She gave me a list of everything, but broke it
all down, she said.
Speaker 3 (18:48):
I even went back to get.
Speaker 2 (18:49):
The largest I think it's the largest order we've got
in the book.
Speaker 3 (18:53):
Right now, that's about right. Well.
Speaker 1 (18:56):
I think she's hosted me this year, so you can
blame me for that, all right, brother, thanks for everything.
We'll talk soon, all right. John Fueling there of course
from the corner butcher shop.
Speaker 3 (19:10):
I love him.
Speaker 1 (19:11):
They're just he and his brother, great guys, great shop
and just a good product, really great product, and everybody
always loves it when I send him over there.
Speaker 3 (19:20):
So we just hadna on a while.
Speaker 4 (19:23):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (19:29):
A sanctuary if you will, from all the heaviness of
the news coming together and just celebrating food every single
Saturday for three hours and our buddy Shannon Fair And
from Gary and Shannon Heard Monday through Friday from nine
am to one here on KFI. She's out there in
Pasadena today at thorson GMC. Not only saint Hello and
(19:52):
meeting you. She's one of the few hosts that actually
likes to meet listeners. Say that about I don't know,
morning afternoon drive AnyWho. She's out there and she'll be
out there for a few minutes more, collecting pasta and sauce.
Speaker 3 (20:07):
How's it going, Shannon, It's.
Speaker 6 (20:08):
Going great, Neil.
Speaker 5 (20:09):
We're having a great time here at Thorston Buick GMC
and Pasadena where they always give the KFI listener the
best deal here. My favorite thing about buying a truck
here is I got in and I got out. It
was such a streamedline process. You know, sometimes you go
into car dealerships and they have you sit for three hours,
even though you know you want the vehicle you want.
That's not what happens here at Thorston. It's a wonderful experience.
(20:31):
And here they have partnered up with us for the
Pastathon and Katerina's Club. Of course, every year KFI joins
with Bruno and Katerina's Club and the Pastathon has been
born for years.
Speaker 6 (20:45):
Michelle Q.
Speaker 5 (20:45):
Kelly put this together years ago, and it's really about
us all coming together as a community, all of southern
California to help feed kids who go to bed hungry.
The last thing you want is a kid in your
community to go to bed hungry. And that's what this
is all about. Here at Thorson, they're joining hands with us.
You can deliver your your pasta, your sauce, what have
you here up until December second, and you will be
(21:08):
entered into a chance to win a five thousand dollars
e bike. It's very cool. I've had eyes on it
all afternoon. It's gorgeous and you'll get that raffle ticket.
We'll pick the winner on December third during the Pastathon
there at White House Restaurant in Anaheim.
Speaker 3 (21:23):
You're gonna take it, aren't you. You're gonna take that.
Speaker 5 (21:26):
BI trust myself with an e bike. I don't trust
myself with a bike bike.
Speaker 3 (21:32):
What you don't have balance, you know? I just feel
like you're a leader.
Speaker 5 (21:38):
Yeah, that was about five hundred and sixty seven years ago.
Speaker 1 (21:42):
You were the bottom part of the pyramid. They didn't
let you get too high.
Speaker 6 (21:46):
You know. I was.
Speaker 5 (21:47):
I was smaller, so I was supposed to be the
top part. But they learned I had no skill pretty quickly,
and so I was demoted to one of the girls
in the front for the back.
Speaker 3 (21:55):
Just shake these little pomp pong smile.
Speaker 6 (22:00):
Yeah, stick to the shake in it. Do the skill items.
Speaker 3 (22:03):
Be aggressive, be aggressive? Yay, hike cake.
Speaker 2 (22:09):
Hi cake.
Speaker 6 (22:10):
All right, there's more to it than that.
Speaker 1 (22:12):
Okay, okay, sorry, didn't mean you. A documentary about the
uh about the Dallas Cowboy cheerleader.
Speaker 6 (22:22):
That is a solid documentary every about the d C
d c C. I think it's.
Speaker 3 (22:27):
Yeah, we all had the posters growing up. I get it.
Speaker 5 (22:30):
We've all tried the thunderstruck routine as adults and we
pulled hamstrings because of it.
Speaker 3 (22:35):
Yeah, I haven't really tried it, but I enjoy watching you.
Speaker 6 (22:37):
You're not the You're not the lame, I'm not the
You're not the demo.
Speaker 1 (22:41):
Not the demo they're looking for. All Right, that's hurtful,
but I get it. So everything's going well over there,
none of this. Oh, let me go ask my manager business.
And then they blah blah in the back corner with
the glass window.
Speaker 3 (22:54):
They're taking care of you there at.
Speaker 5 (22:55):
The business done here, and they do it efficiently. And
that's my favorite thing. I didn't buy a new car
for so long because of that problem, because I dreaded
going into a dealership and dealing with like weird people
and waiting and waiting and waiting. Everyone here is awesome.
They're real humans and they make it effortless.
Speaker 3 (23:13):
They got used vehicles as well.
Speaker 5 (23:16):
Sure, whatever you want, Neil, Really, yeah.
Speaker 3 (23:20):
What about can they can?
Speaker 1 (23:21):
They give me a beautiful GMC truck but loaded up
with all the sugar that you guys have there.
Speaker 6 (23:27):
I know a guy. I know a guy that can
make it happen.
Speaker 3 (23:29):
They throw that in the back. That's the sweet thing.
It doesn't matter what they charge me. They're like, listen,
we'll put it. We'll throw in a cruller and one
of the apple fritters. And I'm like, I'm in.
Speaker 5 (23:40):
You're like, you could keep the car, keep the car,
take the fritter.
Speaker 1 (23:45):
Ji will I be able to tow my big green egg?
Speaker 6 (23:48):
I'm in sure.
Speaker 1 (23:49):
All right, so you're gonna be leaving there shortly to
the disappointment of many, I'm sure, but thanks for taking
the time to jump on and let everybody know what's
going on.
Speaker 6 (23:57):
Hey this one. Thanks for having me on you all right.
Speaker 3 (23:59):
But see you next week.
Speaker 6 (24:00):
See man.
Speaker 1 (24:00):
That is Shannon Fair and ladies and gentlemen from the
Gary and Shannon Show. She would be the Shannon part
of Gary and Shannon heard Monday through Friday right there
at nine am to one pm. And so I thought
I was going to kick off the pastathon a week
from today out there in Lake Forest.
Speaker 3 (24:20):
And Smart and Final. But Shannon, she kicked it off.
Speaker 1 (24:25):
She's like Conway who last week turned his bumper Music's
to Music to Christmas just to beat out Coast.
Speaker 3 (24:35):
I bet you Shannon didn't even have this set up.
Speaker 1 (24:37):
She heard I was going to be at up Smart
and Final next week in Lake Forest kicking off you know, pastathon,
and she's like, I'm not having that. Went out there
to Thorston GMC and started your own little thing. I
have a special word for her, starts with a B.
Speaker 3 (25:00):
Brat. Yeah, she's brat. I said it. She's brat. She's
so brat. She is so brat. What a brat? She's
so brad. That's so brad.
Speaker 2 (25:15):
What is brat?
Speaker 3 (25:17):
Is it bad? No, brat's summer. Yeah, you're having a brat.
We're having a brat fall. This is this is such
a this is hot earl fall. It means it means party,
animal antics and cool girls style. Oh my gosh, I'm
so brat. I just found out I'm brad. You're so brat.
See thanks, Bella. I'm so brat. I'm cringing. It's time
(25:38):
to go to commercial.
Speaker 1 (25:39):
You're always cringing. Everything I say makes you cringe. You're
so not brat. Hold on a second here, tar, Yeah, yeah,
you're backwards brat jerk. All right, more super hip Fork
(26:01):
Report coming up. Yeah you can't. You don't want this smoke. No,
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 se Vedre. You're listening to kfi EM
six forty. They'll four report on demand on the iHeartRadio app.
Speaker 2 (00:07):
We are here.
Speaker 1 (00:07):
It is Thanksgiving time, so we are going to be
talking meat in just a moment with my buddy John
Fueling over there at Corner Butcher Shop. But I want
to remind you that our friend Shannon Farren is out
and about today. She's out there in Pasadena off the
two ten Freeway at thorson GMC. And not only can
you go out and say hello to Shannon, who's one
(00:29):
of my favorite humans, but you can also check out
all the cars in the fleet that they have there.
And trust me, Shannon knows her stuff. You can ask
her questions. You don't even have to deal with a salesperson.
Shannon will sell it to you. But they'll take care
of you over there, So go check them out right now.
I want to bring on my buddy John, who she's
(00:52):
been on the show many times.
Speaker 3 (00:54):
But it's been a minute, hasn't it John.
Speaker 2 (00:58):
Yes, it's been a while, Neil, but here we are
back together.
Speaker 1 (01:03):
The band is back together for sure. Happy holidays. So
the first the first thing I saw my my wife's
mom my mother in law. Today, they were all going
to the SC game. And the first thing she says
to me, guess where I went? And I go where
she goes to corner Butcher, and I ordered everything.
Speaker 3 (01:24):
I go every you know everything that seems like a lot.
Speaker 1 (01:26):
So apparently she has ordered a butt ton of stuff
for Thanksgiving. So I popped on your website and you
do literally have everything you got. You guys have rolls,
you have everything.
Speaker 2 (01:39):
Huh one stop shot, Neil. Okay. People do sometimes just
want to buy, well, you.
Speaker 1 (01:47):
Know what, as much as like, yeah, I love cooking,
you know that, I love grilling, I love all those things,
but it does get intense, especially the larger your event comes,
and maybe you make a few and then maybe you
go out and you have them made. So for the
let's start with the people that want to have a
(02:08):
super relaxing time, don't want to worry about the cooking.
Speaker 3 (02:11):
What is your prepared stuff?
Speaker 2 (02:16):
Our prepared stuff would be start off as just anything
as simple as small and sliced turkey, breast, try to
brisket all the normal things we can cook your prime rib,
and then of course we all start cooking full turkeys
and I believe I even took a couple orders of
a cook turn ducket.
Speaker 1 (02:37):
Really, look at you don't even I don't even want
to know how you got them inside of each other.
But anywhou what about the what about the sides?
Speaker 2 (02:49):
Oh, we've got you know, the classic mashed potatoes. We've
got loaded mashed potatoes, which would be you know, the bacon,
the cheese, the green onions, the butter, the heavy whipping cream.
We've got macaroni and cheese. We got the cornbread, sausage
stuff being cream, bean, cast role, cranberry, shot knee about it?
I keep it simple.
Speaker 3 (03:10):
Oh simple, my butt. That sounds delicious.
Speaker 1 (03:13):
Okay, So now they're going, well, you know what, I
want to try my hand at prime reb. You guys
have your own proprietary rub there as well. If they
want to cook it on their own.
Speaker 2 (03:25):
It's correct, absolutely Itit's the base of our proprietary rub, salt, pepper, garlic.
Speaker 1 (03:31):
So all those warm flavors coming together. And how do
you like to prepare your prime rib sir?
Speaker 2 (03:40):
Well, we like to smoke it, Neil sore on the
smoker twenty five for depending on how big it is.
And then at the end as it's approaching about one ten,
Crank up the smoker, Crank up the oven, Crank up
your grill. Whatever you can get to high heat. Put
it in there for a little while so you can
get that crust, the outside crust, your prime rib.
Speaker 3 (04:01):
Oh man, that's the best.
Speaker 1 (04:03):
Okay, Uh, we're gonna get some news. We come back.
I want to talk about other cuts. Of course they
can get turkey with you, guys, but different cuts. Even
Darnell's barbecue. Whatever you're are, the is the barbecue up
and running today.
Speaker 2 (04:19):
They're barbecues running, brisket ribs, you name it, we got it.
Speaker 3 (04:25):
You're killing me. You're killing me. All right.
Speaker 1 (04:27):
When we come back, we'll talk more with John Fueling
from the corner. Butcher Shop Corner, butcher shop dot Com
Corner butcher shop dot Com highly recommended. I met a
guy the other day, John, some guy, a listener, came
up to me I was out in deep deep Orange
County and said that he heard about you on the
show and that he drives from Orange County to get
(04:51):
meat from you.
Speaker 2 (04:53):
Thank you, Neil. That's the greatest news I've heard all day.
Speaker 3 (04:56):
Isn't that awesome? That's love? Yeah, yeah, tell him about it.
Speaker 1 (05:00):
But if it's not great product, they're not, They're just
gonna get pissed at me. And then that's all I'm
gonna hear. But they they but oh no, he was
sure to say, hey, I love that place. And I
think he might have been an ex butcher or something,
or a former butcher or whatever. Very picky, but I
thought that was pretty cool that he makes the track
(05:22):
up to see you guys. All right, stick around, We'll
talk more with John from the Corner butcher Shop in
Laverne in a moment. Again, it's Corner Butchershop dot com.
Corner Butchershop dot com.
Speaker 4 (05:33):
So hang tight, you're listening to the Fork Report with
Nil Savedra on demand from kf I am six forty.
Speaker 1 (05:41):
We'll get back to my buddy John fueling from the
Corner Butcher Shop in Laverne.
Speaker 3 (05:46):
But just let's say do the math here.
Speaker 1 (05:48):
Just down the two ten from Laverne, you would be
in Pasadena and you would find our very own Shannon
Farren there at Thorson g MC, hanging out with all
of you crazy freaks. Screaming and yelling in the background. Oshannon,
how are you, hey.
Speaker 5 (06:06):
Neil, we are having a party here at Thors and
Buick GMC. Always a great time here, always deals like family.
They give the Kafi family the best deals. We've got
plenty of sugar left. I don't know what to do
with all this sugar. I mean apple fritters, glazed donuts,
cupcakes of every kind, chocolate chip sugar cookies. And I
(06:27):
want to get I want to keep sing El Camino,
but it's a caballero. It was the GMC answer to
the Chevy El Camino. And we are filling the back
of this beast from nineteen eighty seven with pasta and sauce,
and there is room. And when you come and you donate,
and you bring pasta and sauce, you get a chance
to win this five thousand dollars e bike. It is gorgeous.
(06:48):
It is badass. It's like every vehicle on the lot.
Here at Thors and Buick GMC.
Speaker 6 (06:52):
We still have.
Speaker 5 (06:53):
Chargers tickets to give away, Neil. We still have knots
Berry Farm tickets to give away. We still have something else,
a Stonefire get cards to give away. So still plenty
of time to get here. We will be out here
until I believe five o'clock so come on down now.
Speaker 1 (07:08):
Are they going to remain a drop off location throughout
pastathon or is this just for today?
Speaker 5 (07:13):
They will remain a drop off location throughout December third
when we have our pastathon at the White House, So
you can make a donation up until then and you
will get a raffle ticket to win that e bike,
which we will be picking the winner for during our
show on December third on the Gary and Shannon Show.
Speaker 1 (07:33):
Awesome, Shannon Farrin's out there at Thorson GMC.
Speaker 6 (07:38):
You can some cookies or something.
Speaker 3 (07:40):
Now.
Speaker 1 (07:41):
You know what's funny is every time you come on,
you're just a little louder and a little brighter.
Speaker 3 (07:46):
Hey, Neil, we've got a lot of sugar here. I've
had a little bit of myself. Man, oh man, I
could not be happier.
Speaker 4 (07:53):
Yeah.
Speaker 5 (07:53):
Well, here's the thing. They're doing test drives and stuff. Right,
It's a Saturday at Thorson Buick GMC. It's busy, there's
foot traffic people to take out these beautiful cars, and
I'm thinking, is it really a good idea for us
to get people amped up on sugar and then put
them behind the wheel of a massive vehicle.
Speaker 6 (08:08):
I think Yes, is the answer.
Speaker 3 (08:10):
Yes.
Speaker 1 (08:11):
This coming from from the woman who has won multiple times,
says hey, Neil, let's start a fire.
Speaker 3 (08:18):
Yeah.
Speaker 5 (08:19):
It's so funny, Neil, because the fire alarm here was
going off a little bit earlier intermittently, and I was thinking, oh,
it would be so great if it was going off
when I was on the air with you, because she
would have a lot of material.
Speaker 3 (08:31):
She finally did it. She lit the place on fire.
Speaker 6 (08:34):
She set the wrong building on a fire.
Speaker 3 (08:36):
All right, my friend, we will talk to you.
Speaker 1 (08:38):
You're going to be out there for another thirty minutes
or so till four o'clock. Come out, donate pasta, say
hi to Shannon. She is a great human being and
fun to be around. So you get two for one.
You get to help you know people in need, and
you get to help Shannon in need.
Speaker 3 (08:55):
You can figure out need of what? All right? Bye?
Speaker 1 (09:00):
Bye, Okay, Shannon Farren. Ladies and gentlemen out there at
Thorson GMC. My buddy John from Corner butcher Shop. We
were talking with him, but I'm looking at the clock. John,
can you hang out for a little bit longer?
Speaker 2 (09:17):
Absolutely?
Speaker 3 (09:18):
Okay, So Hank.
Speaker 1 (09:18):
Type brother, and then we'll come back and chat because
we were connecting with our very own Shannon Farren, as
you know, and she's always a delight, and I figure
then we will put you on hold and we'll come back.
We'll talk some more about different options for Thanksgiving. You
can go to the Corner Butcher Shop Corner butcher Shop
(09:41):
dot com and find out more about John and his
brother and the gang there that have all kinds of
great cuts and turkeys for you should you choose. I've
had his turkeys my own self for thanks Giving and
they do a great job. So hak Ty, we'll talk
more when we return.
Speaker 4 (10:02):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (10:07):
Thanksgiving is coming way sooner than any of us could think.
Speaker 3 (10:11):
It goes by quickly.
Speaker 1 (10:14):
I'm gonna be out at Smart and Final Handle's gonna
join me at least for some of it at Lake
Forest in Lake Forest rather a week from today, so
we'll do the show live out there. Come in your way.
It's always busy during the holidays. And then on the
line right now is my buddy John Fueling. He is
over there at Corner the Corner Butcher Shop. You can
(10:35):
find out more at Corner Butchershop dot com. He's in Laverne,
Worth the Drive. Great guy, known it for a long time.
He's got wonderful product. But you know, people can get
good product and still be jerks. He just happens to
be a nice guy and have great product. So I
recommend them highly.
Speaker 3 (10:52):
John.
Speaker 1 (10:53):
What do you got? What are you excited about? That
isn't poultry? Isn't a bird that people can find and
get there at Corner Butcher Shop.
Speaker 2 (11:04):
How about a pork crown roast?
Speaker 3 (11:08):
Now you're talking now, all.
Speaker 2 (11:10):
Right, so we've got the dir rock poor, then we
can probably a minimum of fourteen bones, make that turn.
You can stuff it, not stuff it, smoke it, bake it,
and then you got yourself a beautiful center piece on
your table. And you know, a good.
Speaker 3 (11:32):
Pork chop that sounds sexy as hell. So what's the
what's the cook time on that?
Speaker 1 (11:38):
What's the what's kind of some basic rules if you're
gonna do a beast like that, is it a bone
per per guest?
Speaker 2 (11:46):
Yeah, because on the pork chop, the loin isn't gonna
be that big around, so you would consider, you know,
a pork chop to be one bone about ten to
twelve ounces. I would think you're gonna cook that at
three twenty five for sixteen to seventeen minutes of pounds.
You do not need to cook it like your mother
cooked it back in the sixties. Neil does not need
(12:08):
to be a hockey puck these days, you know, we'll
pull it out medium.
Speaker 3 (12:12):
Yeah. A lot of people don't know that, but it's it.
Speaker 1 (12:14):
It was probably gosh, I don't know, fifteen years ago
something like that when they changed it from one sixty
five in the center to one forty five in the
center for pork.
Speaker 3 (12:27):
So yeah, we new tech when it comes to the
pork the other white meat.
Speaker 2 (12:34):
Correct.
Speaker 3 (12:35):
Absolutely, you guys got spices for that.
Speaker 2 (12:37):
We do.
Speaker 3 (12:38):
You guys got spices for that for pork.
Speaker 2 (12:42):
Absolutely, we got our own spices. We've got national brand spices,
local guy spices. We've got spices, Neil.
Speaker 1 (12:51):
That's the word on the street, John, that's what That's
what all the cool.
Speaker 3 (12:56):
Kids are saying. Uh oh yeah, So uh what else
do you have that? You know? What is something? You got?
Any lamb? Is there?
Speaker 2 (13:05):
Nice? Yeah? How about a nice leg a lamb? Get
it from California or Colorado and those things are fantastic
to We kind of get the bone in, we crack
the bone back, tie it up, make it a nice
little roast.
Speaker 1 (13:22):
Oh that sounds awesome. What are you doing this year?
Are you guys the centerpiece of everything at your house?
Speaker 2 (13:30):
Well, you know, Neil is probably our seventeenth Thanksgiving. And
I tell my family every year because they keep asking me,
and I tell them you'll, well, you'll eat what is
left over that I don't sell. Wow, I guess we've
We've had all sorts of things really, so you know,
(13:52):
not everybody picks up or somebody may pick up and
they look at it and they want to exchange it
for something in a different size. So you know, I
when I call them the doors on that on Thursday
at two o'clock, I look around, Okay, what needs to
go onto my table?
Speaker 1 (14:07):
So if people aren't sure what they want, should they
just hang outside the corner butcher shop.
Speaker 2 (14:12):
In Laverne, come by about two ten on the back
of door. When you're open.
Speaker 3 (14:16):
They just got to say what do you got? What?
Speaker 2 (14:19):
What do you got got? We make a deal, let's
play monkey hall, make a deal on the back of
the butcher shop. That's fuck then.
Speaker 1 (14:26):
It's smart though that you kind of look around and
you take home and you say, hey, this is what
we're going to throw on there, a little something special
for you know whatever, it hasn't been picked up.
Speaker 3 (14:37):
You guys have ham in the.
Speaker 2 (14:39):
Like we've got ham. Yep, we got you know. I
like to say, Neil, we got ham, we got lamb,
we got turkey, I got a cape on. What do
you want? We got it?
Speaker 3 (14:50):
Wow? It's crazy it you know what? It really is
a one stop shop, Yes, sir?
Speaker 1 (14:57):
What are some of the other things maybe for appetit uh,
you know, for people that want something setting up the
meal for Thanksgiving or any of the holidays coming up.
Speaker 2 (15:11):
You know, Neil, we're not big appetizer prepared. We do
a lot of We'll sell you the pashudo will sell you,
the bacon, will sell you the what else do you
want to do? You know, the cheese and the saloumi
to make your charcouterie. But we are so focused on
turkeys and roasts and the sides that I would say
(15:33):
we are not a great spot to be perfectly asked
with you for appetizers.
Speaker 1 (15:38):
But that's about anything you know, to make meatballs, anything
like that sure, the stuff you're talking about, that's right
up that alley. Those are things. Bacon. What kind of
bacons do you have there?
Speaker 2 (15:50):
We do a slab bacon that we get out of
a little place in northwest Iowa called Bueler's Premium Port.
They have a bacon that's got I've ingredients, of which
one of those ingredients is apple wood smoke.
Speaker 3 (16:05):
And what's your current Hamburger blend?
Speaker 2 (16:11):
We do one d Usda Prime Chuck and eighty twenty approximately, yes,
oh man, some days it could be eighty five to fifteen. Okay, yes, no,
it's great. We also have your ground veal, your ground lamb.
Speaker 3 (16:30):
Sausages.
Speaker 2 (16:30):
You need balls, ground park, we got it.
Speaker 3 (16:34):
What about your do you have sausages?
Speaker 2 (16:37):
We have sausages, well we do.
Speaker 3 (16:39):
Don't don't hold out on me, don't get koy John.
Speaker 2 (16:42):
Well you know we got I'm a good min I'm
just a good miss Midwestern boy. So we have the
best brought worst okay, yeah, And Dewey sausage hot Italian,
sweet Italian. We've got and dewey. So you can make
a little spicy stuffing if you'd like.
Speaker 1 (17:00):
Oh you know what you I got to tell you buddy,
you you could lose all this butcher stuff this day
to day, this nine to five, and you just start
an eight hundred number where you talk food. Oh yeah,
eight seventy five a minute. You got to have a
credit card. Hey, I'm giving you for free. I'm giving
(17:23):
you ideas. But whether you take you that's on you. Okay,
all right, buddy, Well I'm excited. I'm excited. I got
I'll pop by the shop. I'm going to be taking
some days off. I'll pop by the shop, say hello
and see what's going on over there. But everybody I've
ever sent, family, friends beyond, always are treated very well.
(17:43):
And I appreciate that well.
Speaker 2 (17:45):
I appreciate that we try to treat everybody like family
and have a good time and take care of all
their needs. So we appreciate everything you've helped us with
over the years.
Speaker 1 (17:56):
Now, anytime it's easy to do good things for good people. Well,
corner butcher Shop dot com. Corner Butchershop dot com. You
can find them there in Laverne, and they will take
care of you good folks. Like I said, always, uh,
you know, family always adds the best vibe to any
place there At two three five nine Foothill Boulevard in
(18:17):
Laverne two three five nine Foothill Boulevard in Laverne. Or
you can give them a call at nine oh nine
five nine six six three four five.
Speaker 3 (18:27):
That's nine oh nine five nine.
Speaker 1 (18:29):
Six six three four five and they'll take care of
you there, John.
Speaker 3 (18:34):
I appreciate you, brother.
Speaker 2 (18:36):
Thank you, Neil. Great to hear from you.
Speaker 3 (18:38):
Happy holidays.
Speaker 2 (18:39):
Your mother in law in a week and a half
or so.
Speaker 3 (18:42):
Oh yeah, she was very excited.
Speaker 1 (18:44):
She gave me a list of everything, but broke it
all down, she said.
Speaker 3 (18:48):
I even went back to get.
Speaker 2 (18:49):
The largest I think it's the largest order we've got
in the book.
Speaker 3 (18:53):
Right now, that's about right. Well.
Speaker 1 (18:56):
I think she's hosted me this year, so you can
blame me for that, all right, brother, thanks for everything.
We'll talk soon, all right. John Fueling there of course
from the corner butcher shop.
Speaker 3 (19:10):
I love him.
Speaker 1 (19:11):
They're just he and his brother, great guys, great shop
and just a good product, really great product, and everybody
always loves it when I send him over there.
Speaker 3 (19:20):
So we just hadna on a while.
Speaker 4 (19:23):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (19:29):
A sanctuary if you will, from all the heaviness of
the news coming together and just celebrating food every single
Saturday for three hours and our buddy Shannon Fair And
from Gary and Shannon Heard Monday through Friday from nine
am to one here on KFI. She's out there in
Pasadena today at thorson GMC. Not only saint Hello and
(19:52):
meeting you. She's one of the few hosts that actually
likes to meet listeners. Say that about I don't know,
morning afternoon drive AnyWho. She's out there and she'll be
out there for a few minutes more, collecting pasta and sauce.
Speaker 3 (20:07):
How's it going, Shannon, It's.
Speaker 6 (20:08):
Going great, Neil.
Speaker 5 (20:09):
We're having a great time here at Thorston Buick GMC
and Pasadena where they always give the KFI listener the
best deal here. My favorite thing about buying a truck
here is I got in and I got out. It
was such a streamedline process. You know, sometimes you go
into car dealerships and they have you sit for three hours,
even though you know you want the vehicle you want.
That's not what happens here at Thorston. It's a wonderful experience.
(20:31):
And here they have partnered up with us for the
Pastathon and Katerina's Club. Of course, every year KFI joins
with Bruno and Katerina's Club and the Pastathon has been
born for years.
Speaker 6 (20:45):
Michelle Q.
Speaker 5 (20:45):
Kelly put this together years ago, and it's really about
us all coming together as a community, all of southern
California to help feed kids who go to bed hungry.
The last thing you want is a kid in your
community to go to bed hungry. And that's what this
is all about. Here at Thorson, they're joining hands with us.
You can deliver your your pasta, your sauce, what have
you here up until December second, and you will be
(21:08):
entered into a chance to win a five thousand dollars
e bike. It's very cool. I've had eyes on it
all afternoon. It's gorgeous and you'll get that raffle ticket.
We'll pick the winner on December third during the Pastathon
there at White House Restaurant in Anaheim.
Speaker 3 (21:23):
You're gonna take it, aren't you. You're gonna take that.
Speaker 5 (21:26):
BI trust myself with an e bike. I don't trust
myself with a bike bike.
Speaker 3 (21:32):
What you don't have balance, you know? I just feel
like you're a leader.
Speaker 5 (21:38):
Yeah, that was about five hundred and sixty seven years ago.
Speaker 1 (21:42):
You were the bottom part of the pyramid. They didn't
let you get too high.
Speaker 6 (21:46):
You know. I was.
Speaker 5 (21:47):
I was smaller, so I was supposed to be the
top part. But they learned I had no skill pretty quickly,
and so I was demoted to one of the girls
in the front for the back.
Speaker 3 (21:55):
Just shake these little pomp pong smile.
Speaker 6 (22:00):
Yeah, stick to the shake in it. Do the skill items.
Speaker 3 (22:03):
Be aggressive, be aggressive? Yay, hike cake.
Speaker 2 (22:09):
Hi cake.
Speaker 6 (22:10):
All right, there's more to it than that.
Speaker 1 (22:12):
Okay, okay, sorry, didn't mean you. A documentary about the
uh about the Dallas Cowboy cheerleader.
Speaker 6 (22:22):
That is a solid documentary every about the d C
d c C. I think it's.
Speaker 3 (22:27):
Yeah, we all had the posters growing up. I get it.
Speaker 5 (22:30):
We've all tried the thunderstruck routine as adults and we
pulled hamstrings because of it.
Speaker 3 (22:35):
Yeah, I haven't really tried it, but I enjoy watching you.
Speaker 6 (22:37):
You're not the You're not the lame, I'm not the
You're not the demo.
Speaker 1 (22:41):
Not the demo they're looking for. All Right, that's hurtful,
but I get it. So everything's going well over there,
none of this. Oh, let me go ask my manager business.
And then they blah blah in the back corner with
the glass window.
Speaker 3 (22:54):
They're taking care of you there at.
Speaker 5 (22:55):
The business done here, and they do it efficiently. And
that's my favorite thing. I didn't buy a new car
for so long because of that problem, because I dreaded
going into a dealership and dealing with like weird people
and waiting and waiting and waiting. Everyone here is awesome.
They're real humans and they make it effortless.
Speaker 3 (23:13):
They got used vehicles as well.
Speaker 5 (23:16):
Sure, whatever you want, Neil, Really, yeah.
Speaker 3 (23:20):
What about can they can?
Speaker 1 (23:21):
They give me a beautiful GMC truck but loaded up
with all the sugar that you guys have there.
Speaker 6 (23:27):
I know a guy. I know a guy that can
make it happen.
Speaker 3 (23:29):
They throw that in the back. That's the sweet thing.
It doesn't matter what they charge me. They're like, listen,
we'll put it. We'll throw in a cruller and one
of the apple fritters. And I'm like, I'm in.
Speaker 5 (23:40):
You're like, you could keep the car, keep the car,
take the fritter.
Speaker 1 (23:45):
Ji will I be able to tow my big green egg?
Speaker 6 (23:48):
I'm in sure.
Speaker 1 (23:49):
All right, so you're gonna be leaving there shortly to
the disappointment of many, I'm sure, but thanks for taking
the time to jump on and let everybody know what's
going on.
Speaker 6 (23:57):
Hey this one. Thanks for having me on you all right.
Speaker 3 (23:59):
But see you next week.
Speaker 6 (24:00):
See man.
Speaker 1 (24:00):
That is Shannon Fair and ladies and gentlemen from the
Gary and Shannon Show. She would be the Shannon part
of Gary and Shannon heard Monday through Friday right there
at nine am to one pm. And so I thought
I was going to kick off the pastathon a week
from today out there in Lake Forest.
Speaker 3 (24:20):
And Smart and Final. But Shannon, she kicked it off.
Speaker 1 (24:25):
She's like Conway who last week turned his bumper Music's
to Music to Christmas just to beat out Coast.
Speaker 3 (24:35):
I bet you Shannon didn't even have this set up.
Speaker 1 (24:37):
She heard I was going to be at up Smart
and Final next week in Lake Forest kicking off you know, pastathon,
and she's like, I'm not having that. Went out there
to Thorston GMC and started your own little thing. I
have a special word for her, starts with a B.
Speaker 3 (25:00):
Brat. Yeah, she's brat. I said it. She's brat. She's
so brat. She is so brat. What a brat? She's
so brad. That's so brad.
Speaker 2 (25:15):
What is brat?
Speaker 3 (25:17):
Is it bad? No, brat's summer. Yeah, you're having a brat.
We're having a brat fall. This is this is such
a this is hot earl fall. It means it means party,
animal antics and cool girls style. Oh my gosh, I'm
so brat. I just found out I'm brad. You're so brat.
See thanks, Bella. I'm so brat. I'm cringing. It's time
(25:38):
to go to commercial.
Speaker 1 (25:39):
You're always cringing. Everything I say makes you cringe. You're
so not brat. Hold on a second here, tar, Yeah, yeah,
you're backwards brat jerk. All right, more super hip Fork
(26:01):
Report coming up. Yeah you can't. You don't want this smoke. No,
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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