@ForkReport Hour 3 | Dr. Laura Pohopien

Dr. Laura Pohopien talks her new cookbook, Generations of Flavor!

Episode Transcript

Speaker 1 (00:00):
Hey, it's Neils Adre.

Speaker 2 (00:01):
You're listening to kfi EM six forty the four Report
on demand on the iHeartRadio app. Happy Saturday to you
during these holiday days that we have right now to
celebrate and come together.

Speaker 1 (00:15):
One of my favorite times of the year.

Speaker 2 (00:16):
Of course, I think we all kind of say that
because it's kind of kind of forces us in many
ways to stop and think about the people around us,
to love on them. And you know, my little boy,
he will walk into the office like, go o, hey, buddy,
what's up. He's like, just love it, just coming to
love on you. And he'll come and he'll just give

(00:37):
me a hug. And I'm like, that's all it takes.
It's magic, lady, and that boy magic. Give me some
of that love. So I'm hoping that you're thinking about
friends and family right now, and if you're going through
something during these times, I'm hoping that you're that you're
thinking about the beauty and the joy and the simplicity

(00:59):
of the whole. And they remind us to take time
to think about ourselves as well. And one of the
ways to do that is through learning something new, cooking, experimenting,
and enjoying. And I hold in my grimy little hands
right now. A new book, The Prime Ingredient Generations of Flavor,
by doctor Laura Pohopian, who's been on the program many

(01:21):
times before. You can find out more about her at
the prime Ingredient dot com theprime Ingredient dot com.

Speaker 1 (01:28):
Doctor p How are you my friend?

Speaker 2 (01:29):
Hi?

Speaker 1 (01:30):
It's nice to see you.

Speaker 3 (01:31):
So happy to be back.

Speaker 2 (01:33):
You know, I feel like I see you all the
time because of social media, and I follow you and
enjoy everything you're doing. You and I have been friends
for a long time. We keep up with each other.
We cheer each other's victories on and things like that,
and so it's nice to have you on the show.
You're definitely one of our family members, and it makes
sense to have you on during the holidays for sure.

Speaker 1 (01:55):
How are you?

Speaker 4 (01:56):
I'm doing well. I'm doing well, and Whila sent me
the email. I was like, the heck, I'm going to
be there, absolutely absolutely.

Speaker 3 (02:06):
I just so.

Speaker 4 (02:07):
Enjoy being here and when I can be in the
studio and bring.

Speaker 1 (02:12):
You all food, Oh yeah, that's the best.

Speaker 3 (02:14):
I'm totally in.

Speaker 1 (02:15):
We love you, but you know.

Speaker 3 (02:18):
It's all about this.

Speaker 1 (02:18):
It's the food. I get it.

Speaker 2 (02:20):
I get You're sweet and lovely and all those things
and of you know you Paul and all that, but
the food.

Speaker 1 (02:27):
Is really where they's. I understand you come empty handed.
We'll be happy to see you. I'm not saying we want,
but the stay is going to be short.

Speaker 3 (02:34):
I understand the pecking order.

Speaker 2 (02:36):
Yeah, okay, great, So the book. Tell us about the book.
And now this is not your first though.

Speaker 4 (02:41):
This is the second book. And I made this in
honor of my mom. She passed away seven years ago.
And she's the original chef of the family. And I
was the original taster of the family.

Speaker 3 (02:59):
What are we doing?

Speaker 2 (03:00):
Mom?

Speaker 4 (03:01):
And she would put me in charge of tasting the hummus. Really,
I was like the palette of the family.

Speaker 2 (03:07):
Yeah, you got to taste something. Many's the bomb.

Speaker 5 (03:10):
Yeah.

Speaker 4 (03:11):
And there's so many recipes for hummus. I think wars
have been started over all the different recipes for hummus.

Speaker 2 (03:18):
And it's not like as far as the ingredients are
like there's a ton of them. There's only a handful
of things put it. But the same you could be
said of pizza dough and you want to start a fight, yeah,
you know, so it's exactly technique. It's it's ratios, it's
all of these things.

Speaker 4 (03:35):
And ultimately it comes down to what do you want
your hummus to taste like? And personally, I don't want
it to taste like avocados and at amammy. I wanted
to taste like chick I know, I wanted to taste
like chickpeas and tahini.

Speaker 1 (03:51):
And God forbid.

Speaker 3 (03:52):
Yeah. Yeah, So my mom put me in charge of that.

Speaker 4 (03:56):
But I think what really started the whole process of
the cookbook was to have a conversation with you during
COVID and you said, what are you going to do
during this COVID season.

Speaker 3 (04:11):
I was like, I think I'm gonna write a cookbook.

Speaker 4 (04:13):
And then I was like, oh no, now I've got
to do it.

Speaker 2 (04:17):
I said it, darn my mouth. Yeah, oh yeah, it's
lack of control.

Speaker 1 (04:23):
But I did it.

Speaker 4 (04:25):
I did it, and I did it with my daughter.
She did all of the photography and she's awesome. Yeah,
she was going to be with me today, but she
has a gig actually in Woodland Hills, so she's photographing
out there, photographing, photographing, so she's she's doing her thing

(04:49):
over there and I'm doing my thing over here. But
she did all the photography and it was because of
her that I actually proceeded and four on with this project.

Speaker 1 (05:02):
Yeah, it doesn't finish if you don't start. And you you've.

Speaker 2 (05:07):
Kind of had a pattern of starting and finishing things though,
hence the doctor part. I mean, yeah, you have to.
You have to, you know, start and then finish. And
I've seen you do that through many, many different endeavors.
The Prime Ingredient is one of them that started as

(05:27):
a passion and continues to grow with your spices and
share now the book, videos and everything else again at
the prime ingredient dot com. Okay, so we'll take a
quick news break, get some news here, and then we'll
come and we'll taste some of the food. We'll talk
about the book itself, the way you organized your recipes,

(05:49):
what you chose, and we'll get we'll get deeper into
the hummus as well. I actually have not one, but
maybe two different recipes for hummus from you you, and
it is one of those things and I've learned many
things about hummus from you, and I've still not perfected
my own. Oh Like, it's one of those things where
I've had I've done a decent job, but I've had better,

(06:13):
you know, from even recipes that I know I've tasted.
I said, it's good when they do it, but when
I do it, it doesn't taste the same or things like that.

Speaker 3 (06:22):
Well, let's talk through the process.

Speaker 1 (06:24):
So we will.

Speaker 2 (06:24):
We will talk about that in some of the tips
for making hummus, because like I said, it's not a
lot of ingredients, but the ratios and the preparation I
think can change it. Because when you have a good
one that speaks to you, you're like, holy.

Speaker 3 (06:37):
Hell box that up started the party.

Speaker 1 (06:40):
Yeah, and that's going with us all right.

Speaker 2 (06:43):
Laura po Hooping and doctor Laura po Hooping is with
us her new book, The Prime Ingredients, Generations of Flavor
and done with her daughter.

Speaker 1 (06:53):
With a nod of love to her mom. And what more.

Speaker 2 (06:57):
Could you want in a book, because every thing tastes
better with love.

Speaker 1 (07:01):
Right.

Speaker 5 (07:01):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.

Speaker 1 (07:09):
Food for three hours.

Speaker 2 (07:11):
We talk here at KFI and we just enjoy life.
The things that we love is around people in food.
And that's another reminder to tell you that the pastathon
is still going on. Until I believe the end of tomorrow.
So you can donate now kfiam six forty dot com
slash pastathon. You can also go out and support by

(07:33):
going to any Smart and Final store in Arizona, in
Nevada here in California and at checkout just give what
you can. You can head into any Wendy's restaurant in
southern California and donate five dollars or more and you'll
get a coupon book for Wendy's goodies. I think it's
worth at least fourteen bucks or so. One percent of
your donation goes to Catarina's Club, so please do that.

(07:58):
In our guest, dear friend, doctor Laura Pohopian, how sweet
comes in with an envelope for Katerina's Club, and then
she pops out her Zelmans and goes look, and Kayla said,
she said, I can't. I can't do altoids anymore after
having Zelmans because they're a disappointment.

Speaker 1 (08:26):
It's the true.

Speaker 2 (08:27):
I get that people think that we're blowing smoke up
their rear talking about Zelmans, and they're like, for real, And.

Speaker 1 (08:33):
I said, it's for real.

Speaker 2 (08:34):
You have to experience it and what it does, and
it's just different. It's not like, you know, I don't
know if I can come out here if it was
just a mint and say, hey, it's an exceptional mint.

Speaker 1 (08:46):
It's different. So that's funny.

Speaker 2 (08:48):
So doctor p had one and she pulled it out
of her person, shook it up, and again they've changed
the way they do things. So if you do want
them for your stocking stuffers or whatnot with Zelman's, then
you want to go to Zelmans dot com slash fork
and it will automatically give you the fifteen percent off,
So check that out. All right, we're talking to doctor

(09:10):
Laura Pohopian about her book Generations of Flavor. This is
all through the Prime Ingredient. You can find out more
at the prime Ingredient dot Com the priman Ingredient dot Com.
And this is you've brought some lovely food talk about.
And there's two types of hummus.

Speaker 1 (09:26):
Here, oh, one type of just one type.

Speaker 2 (09:29):
That's why I put my glasses on because I thought
this was hummus.

Speaker 1 (09:34):
From it right here. Yeah.

Speaker 2 (09:37):
No, as they brought it closer, I'm like, wait a second, okay,
all right, put by uh put my glass so I
have at Katarina's Club the event we did, I dropped
my glasses that are progressives, so these.

Speaker 1 (09:51):
Are just like you're blurry.

Speaker 2 (09:52):
Everything's blurry past about a foot past me right now.
And so I bring it to me and I'm like, oh,
that's my.

Speaker 4 (10:00):
That's not yeah, yeah, it's There's only one type of
hummus and that's mine, preferably, And the best way to
make hummus, I think, is the way my mom taught me,
and that is by getting the food processor out and
getting the garbonzo beans.

Speaker 1 (10:21):
That is so wonderful, thank you, That is so good.

Speaker 3 (10:25):
What makes it good for you?

Speaker 2 (10:28):
Texture is huge, yes, and all the nutty components, so
you get the nuttiness of the tahini. It's it's subtle
but lovely, and the garbonzo bean, to me, has to
be the star. It's like having a good steak and
then putting a thousand different things on it. It's like,
the steak should be meaty, exactly, and this has that

(10:49):
lovely garbonzo bean forward, that chickpea forward hummus. That just
it's exactly what I want. That texture is smooth and silky.
I'm assuming you you meticulously get those you shuck them,
get the you know, but whatever it is, it's just.

Speaker 3 (11:11):
You know, no, it's really, it's not really.

Speaker 4 (11:15):
The key is to get a food processor. Put those
little garbanzo beans from a can. My mom used them
from a can. She never done all that.

Speaker 1 (11:26):
It doesn't come out like that, Well.

Speaker 3 (11:27):
You can't. You have to let it work around for
a while.

Speaker 1 (11:31):
You can't let it.

Speaker 3 (11:31):
Well, worried some more.

Speaker 1 (11:35):
You and you're worrying. Who's have time to worry that much?

Speaker 3 (11:38):
Just worried a little bit more.

Speaker 4 (11:40):
But as it's worrying, you put in the uh, extra aquafaba.
So you'll have to save a little bit of that brine.

Speaker 1 (11:50):
From like pasta.

Speaker 2 (11:52):
Pasta water is liquid gold, exact same, and so you're
using it from Yeah, I've.

Speaker 1 (11:57):
Done all that.

Speaker 3 (11:58):
Well, I'll come over.

Speaker 1 (12:00):
Yeah, I'm gonna put you. I'm gonna put you next
to the food process there.

Speaker 3 (12:04):
You'll fit stand right there, getting there and then.

Speaker 1 (12:07):
She's a little thing. Then you'll just sit there and
I'll open up. I want some hummus. You'll go. Is
it time? It's so bright out here? Got time?

Speaker 2 (12:16):
All right, hang out, we're gonna talk to more of
This was a really short segment. So you can hang
out right absolutely, please, We're not gonna let you go.
I said that because we can lock the door. Yeah, yeah, exactly,
nothing but love here, all right, So we'll be back
go nowhere. As we talked with doctor Laura Pohopian, of
course you can get her book, Generations of Flavor and

(12:37):
learn how to make hummus properly.

Speaker 1 (12:39):
Apparently The Prime Ingredient dot Com.

Speaker 2 (12:42):
The Prime Ingredient dot Com a lovely work that we're
kind of talking about going through. Many of the things
throughout the book are in front of me right now.
We'll taste more when we come back.

Speaker 5 (12:53):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.

Speaker 1 (13:00):
Now somewhere Ariana Grande is crying. This reminds me of wickedness.

Speaker 2 (13:04):
It was such an amazing experience. I haven't seen it.
I hear it's brilliant looking forward to it. But for
the love of Pete, I don't think I cried that
much when I lost my dad twenty one years or
more twenty three years ago, and I loved the man dearly,

(13:28):
but holy smoked, get a grip AnyWho KF I am
six forty blah blah blah. You know all of that
heard everywhere on the iHeartRadio app. You know that it's
the FOURK Report on Neil Savadra. Howdy howdy, howdy, thanks
for hanging out with us today. I've got my buddy,
doctor Laura Pohopian her new book, Generations of Flavor. The

(13:51):
Prime Ingredient is where you can find this the prime
Ingredient dot Com, The prime Ingredient dot Com. Laura, what
the hell did you do this chicken that is so tender?

Speaker 1 (14:02):
And I know this how to travel but oh my god.

Speaker 3 (14:05):
Oh yum.

Speaker 4 (14:06):
Oh well, we talked about that chicken several months ago,
and it is my spice, my prime ingredient spice that.

Speaker 1 (14:13):
I absolutely is wonderful. But holy hell, thank you so much.

Speaker 4 (14:19):
It's in the cookbook. It's the lemon chicken kebab recipe.

Speaker 1 (14:23):
I just love that.

Speaker 3 (14:24):
Thanks.

Speaker 4 (14:25):
I didn't make it kebob style. I made it just
a breast of chicken. And that's the cool thing about
the recipes in there. There are suggestions really, so if
you don't want a kebab anything, or you just want
to sear it and then throw it in the oven,
I'm giving you the tools to just go and do
with the recipes as you will.

Speaker 1 (14:46):
Sometimes you're just too lazy to Kebob so what it is.

Speaker 2 (14:50):
Sometimes I don't want to cup, I don't want to Bob.

Speaker 1 (14:54):
I just want it cooked. That's all.

Speaker 2 (14:57):
The lovely accompanying man of the pickled veggies and the
like is just thank you. It's so great up against
that hummus and the cheese, and I mean that fattiness, that
wonderfulness is just cleansed with that vinegar and the brine

(15:19):
and just the rice is perfect. And this is genuinely
the best food you can eat on the planet.

Speaker 1 (15:25):
It is for your health.

Speaker 3 (15:27):
It's the best. It really is the best.

Speaker 4 (15:29):
And the let me just tell you that the pickles
that you're having with the olives right now are marinated
with my prime spice. And the prime spice is what
my mom taught me. She used to pull that the
little cutting board out of the cabinet.

Speaker 3 (15:47):
Tree grow of it, right.

Speaker 4 (15:49):
She used to pull the cutting board out and she
just like mix all the spices together on that cutting board.

Speaker 3 (15:54):
She just put them a launge.

Speaker 2 (15:57):
You know, just why none of us got COVID. We
had under the counter cutting board that had everything on it.
It was like, I don't know, it was the same
growing up with me too. My mom would pull that
thing out and it's like it sits under the sink.

Speaker 1 (16:12):
The whole time.

Speaker 2 (16:13):
Ever washed no, I mean things were knocked off it
into the trash. Yeah yeah, and yeah, that's why we
can't get a super bug because yeah.

Speaker 4 (16:24):
Yeah, but that's that's how I learned to make the spice.
And I do make the spice. I do wash though,
you do it, yeah yeah, And that spice is what's
on the pickles and the olives that you're having.

Speaker 1 (16:38):
And it's great. I put it on everything, veggies, every everything. Yeah.

Speaker 2 (16:41):
It is one of those things that you know, you
go through everybody's like four ingredient this or three ingredient
this all over the internet. I'm like, it's two ingredients,
it's veggies and it's this. And I put your spice
on things all the time.

Speaker 1 (16:56):
And it's very.

Speaker 3 (16:57):
Easy and thanks so much. Yeah, and it should be.

Speaker 4 (17:00):
And those that want to make a Mediterranean diet, really
it can be a little daunting, but if you want
to achieve the flavors, it really just starts with the
basic spice. It just you know, the prime spice is
what you need.

Speaker 2 (17:14):
And when I come across a good one like yours,
and it is the holidays people and talking about stalking
stuffers in the like spices, I think is one of
the best things you can give to somebody who loves
to cook, because you think, well, no, they're going to
mix their No. You learn about culture and people and
things by other people's spices and then you can create
your own as well.

Speaker 3 (17:34):
Yeah, for sure.

Speaker 4 (17:35):
And speaking of culture, that cookbook starts with the Mediterranean
culture and then it blends into my prime ingredient specialties
that harken back to what I learned as a child,
but it mors into my American upbringing as well.

Speaker 3 (17:53):
Sure, so you know, you've.

Speaker 4 (17:55):
Got a little bit of all of the culture that
I grew up. And I'm one hundred percent Lebanese.

Speaker 1 (18:01):
Oh my gosh, who slept with who? Who knocked it
off of the one on?

Speaker 3 (18:05):
Yeah, I don't know. Someone in Turkey, I think.

Speaker 1 (18:07):
Oh, sons of guns.

Speaker 3 (18:12):
We have to go way back, the way way back.

Speaker 2 (18:15):
But that is and Derek just flavor on top of flavor,
in top of on top of flavor.

Speaker 1 (18:21):
Yeah, and that culture.

Speaker 4 (18:22):
Yeah, yeah, And it's it's really cool to be able
to know what the flavors are just through my research,
you know, and having the knowledge of being able to
talk to my sister who's ten years older than I am.
She actually wrote the ForWord in the book.

Speaker 2 (18:39):
She's probably thrilled you just said that. Don't my older
sister anyhow, We probably can't hear this.

Speaker 4 (18:46):
No, she's she's not listening at all, and she you know,
she's She and I were really collaborating on what did
mom using this and what did Dad us in that.

Speaker 1 (19:00):
It's so cool.

Speaker 3 (19:01):
It's really just a whole family thing together.

Speaker 2 (19:05):
This is great and it's great for the holidays, and
I'm glad you're here and it's always lovely to see you.
But this is really neat stuff. And I will tell
you just this chicken and the hummus alone is worth
the book.

Speaker 1 (19:17):
Oh it really. That chicken is so.

Speaker 2 (19:22):
It almost uh you familiar with the term velveting when
you velvet meat, The Asians do it.

Speaker 1 (19:29):
Asians velvet their meat.

Speaker 3 (19:30):
No, but that sounds so delightful.

Speaker 2 (19:33):
It's whenever you go out and have Asian food and
you go, how did they cook that like that? How
does that? Why is it so tender and soft? And
it reminds me of that. It just is very it's
I mean, it's just perfectly cooked chicken is what it is.

Speaker 4 (19:48):
Well, I instead of velveting, I would like it to
be for coating.

Speaker 1 (19:54):
Well, that sounds sturdy. Yeah, totally just for coded. I
don't know.

Speaker 3 (20:02):
Wow, we'll have to make up our own.

Speaker 1 (20:05):
Yeah, but that is really lovely.

Speaker 2 (20:07):
And you know, again we talked about this with chef
who came on earlier.

Speaker 1 (20:12):
Is that can't beat love and food and joy in food.

Speaker 2 (20:17):
And I've never seen you talk about food or family
or the things that we love in life without that
brightness shooting out of your eyes and your smile. And
that's a definite plus to anybody who prepares food.

Speaker 1 (20:30):
So this is great. This is really really lovely food.

Speaker 4 (20:35):
I just love you, Neil, I'll stop it. You're just
the best, best, best, best.

Speaker 1 (20:42):
Back at your sister love being here. I'm proud of you.
This is very cool.

Speaker 5 (20:45):
You're listening to The Fork Report with Neildra on demand
from KFI AM six forty.

Speaker 1 (20:51):
I love that version. I do love it a lot.
I love to listen to it a lot.

Speaker 2 (20:58):
Neil Sadri here, it is the Fork Happy Saturday to you,
holy smokes, we're in the holidays, eyeballs, deep food warmth man.
We had some kids over with their parents yesterday after
in the in the later afternoon to celebrate my son's

(21:21):
eighth birthday. And my wife's like, you know what you make?
You put together the sider, the hot sider and stuff,
and we're gonna be in the backyard. And I'm like,
that's a great idea. So we did some hot chocolate
and we did the cider real simple, by the way,
just go get a store bought apple cider. You put

(21:42):
it in this case. We have, you know, heating vessels.
I think they were probably crock pot but they called
them connects or something. They connect to each other and
you pour it in there. You put it on the
hot setting or on the high setting. You put cinnamon
sticks in there, and orange rounds, slice some orange rounds,

(22:05):
put there and let it steep and just the smell
is amaze balls. So if you're hosting something, I usually
make a table somewhere out of the kitchen so people
can get it somewhere else.

Speaker 1 (22:20):
Don't want people in my kitchen.

Speaker 2 (22:22):
And you put it aside, and you put some snacks there,
and you do that, and then you can have the
hot chocolate. Just keep in mind you want to bring
it up to heat the hot chocolate, then you want
to turn it down a bit because it'll scald the
milk or you'll get a skin on it too quickly.

Speaker 1 (22:38):
You do that, and it's delightful.

Speaker 2 (22:41):
It is delightful, And either of them could be adultified
if you want. You want to lean on a little bit,
want to Oops, a couple of bounces fell in there,
that type of thing. You're good to go there as well.
All right, So our friend Tiffany is going to be
coming on minutes, I mean not even minutes. She is
she is, she's yeah, she's she is right here.

Speaker 1 (23:04):
And that's what I hear. Yeah, you can heal her presence.
Can That's how powerful I put on deodorant. I'm sorry,
I didn't say we could smell.

Speaker 6 (23:11):
Oh man, Sorry about that, but we can feel the
magic that hopefully a lot of love, Yes, indeed, I
have plenty of love for you, Neil, and and I
was just talking off air about postathon.

Speaker 1 (23:23):
So last day tomorrow, last day tomorrow.

Speaker 6 (23:25):
So today on my show, we're going to be pushing
people to continue donating. We have until tomorrow, So I'm
going to give some updates on the totals for the pounds,
for the money collected, and just celebrate all things postathon
as it comes to an end.

Speaker 1 (23:41):
We're also going to do quite a.

Speaker 6 (23:43):
Few updates about stories that are local, stories that are international.
Did you hear about that proposed takeover of the Norms
restaurant in West Hollywood with Raising Caine? So I have
some updates about that, hopefully to the delight of our
listeners who seems to rally behind the story. A lot
of people reached out last week about that story. I

(24:05):
have updates about the diver in the Port of Long Beach.

Speaker 1 (24:09):
That's another terrible story, free free.

Speaker 6 (24:12):
Diving, free diving, recreational diver used to this sort of thing,
went missing, is still missing.

Speaker 1 (24:19):
But I have some updates about that story.

Speaker 6 (24:22):
And Neil, are you looking for the killer of the
CEO of United Healthcare? Because there seems to be a
man hunt underway. Are you looking for him?

Speaker 1 (24:32):
I personally am not, You're not.

Speaker 2 (24:34):
I hope justice is done for justice sake, but in
this case, I know that there's a lot of questions
that as to what justice is A lot in this case,
and Holy hell, what a smile.

Speaker 6 (24:46):
It is a beautiful smile on that guy.

Speaker 1 (24:48):
Right, what a looker. Yeah, it's a The whole story
is intriguing.

Speaker 2 (24:52):
Yeah, because of the way it went down in the boldness.
Oh yeah of it.

Speaker 1 (24:57):
It's cinematic.

Speaker 2 (24:59):
Yeah, but I guess whenever we get to watch something
I don't know dangerous or murderous. In this case, however,
we are not threatened in any way, shape or form
as republic that it's easier to watch.

Speaker 1 (25:14):
We're ye so far removed from it.

Speaker 2 (25:17):
It's it's not something with what we know that this
guy's going shooting people, correct, correct.

Speaker 6 (25:23):
And so the voyeuristic aspect of it has lent itself
to so much conversation around it. The reason I ask
you if you're looking for him is because they just
upped the ante. Instead of a ten thousand dollars reward,
the reward to find this guy is now fifty thousand,
and some don't feel that's enough, and some feel it

(25:44):
will never be enough. I have some complicated updates about
that story, and we'll be linking it to some other
things going on in the healthcare industry. In the second hour,
we also have a very special guest. His name is
James Christian. He's coming on at six point thirty to
talk about his organization, Teach one Reach One, and that

(26:04):
organization has a few wonderful events coming up, charity events,
and he'll be in studio to give us information on
those events.

Speaker 2 (26:12):
Wonderful sounds like it's seasonal stuff, seasonal stuff on topic.

Speaker 6 (26:16):
Yeah, a little murder here and there.

Speaker 1 (26:18):
Your fingers on the pulse.

Speaker 2 (26:19):
Yes, all right, Tiffany Hobbs coming up moments from now,
so go knowwhere. Have a wonderful Saturday, Be empathetic and
kind to each other, and happy holidays. This is KFI
and KOST HD two Los Angeles, Orange County. 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.