December 2, 2025 • 28 mins
Gary and Shannon hit KTLA to promote the 2025 PastaThon—but things get interesting thanks to The Giving Machine and a GS Mic’d mishap on set. Marsha Green, West Coast Marketing Director at Wild Fork Food, joins the show to talk all things flavor, and Heather Brooker stops by with her latest Entertainment Report.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
This is Gary and Shannon, and you're listening to KFI
A M six forty, the Gary and Shannon Show on
demand on the iHeartRadio app. I've got a Niner fan,
I've got a Charger fan. I feel like I'm at home.
There are decorative earrings going on.
Speaker 2 (00:18):
Oh, thank you God, bless Oh you get free?
Speaker 3 (00:21):
What is this?
Speaker 2 (00:22):
It's coffee. It's a cappuccino.
Speaker 1 (00:24):
You don't go to an Italian restaurant not get a cappuccino?
Speaker 3 (00:27):
Do I did nobody what nobody asked? I find one?
Speaker 1 (00:31):
You have coffee right there. Don't be weird. You want
some of the fraud. You want the froth.
Speaker 4 (00:36):
I want some fra Give me a spoonful of that froth.
We are live today at the Anaheim White House Restaurant
for our KFI pastathon, which already has been doing really great.
Michelle gave me the nine o'clock totals, which we'll get
to in just a moment.
Speaker 3 (00:52):
But just a no, we'll get my own, Okay, I'll
get thank you though. Welcome.
Speaker 4 (00:57):
I saw Shannon about twelve hours ago. Yeah, oh how
many times?
Speaker 1 (01:02):
Well, your wife's name is Shannon. We have another Shannon
around here. There's a lot of Shannon's, a lot.
Speaker 4 (01:06):
Of Shannon action because we were we were on KTLA
last night.
Speaker 3 (01:11):
We chef Bruno.
Speaker 1 (01:12):
We were that's right, that was fun. I've watched KTLA
ever since I moved to LA. I remember I was
watching another news channel and it was my first week
and I was staying at like a homewood where they
put me up for a month before I had an apartment.
Speaker 3 (01:25):
Think, we've all stayed people have a lot of.
Speaker 2 (01:28):
People have died there.
Speaker 1 (01:29):
Ps Like one day we're going to do a segment
about celebrity deaths at that homewood.
Speaker 2 (01:33):
Anyway, and I remember what.
Speaker 1 (01:35):
There was a missile launch that day, and I was
watching another station and there were other TV people and
they were she was putting on lipstick while Houston was talking,
and I thought, where did I move to?
Speaker 2 (01:48):
This is Los Angeles. They're talking over the missile launch.
She's putting lipstick on. Oh my gosh.
Speaker 1 (01:53):
Because you know, twenty years ago, I was a very
I was Walter Cronkite. Apparently I thought I was a
serious news person. So I switch over to KATLA and
they were doing the launch successfully.
Speaker 2 (02:03):
You know, they were doing it. They were doing it right.
Speaker 1 (02:05):
They were doing it like hard news people, and from
there on out, I am a KTLA person. I always
have been. My husband loves KTLA, watches it every morning
at five am, loves Henry de Carla, the whole thing.
So we got to go to KTLA with Chef Bruno.
It was like explosion of excitement.
Speaker 3 (02:22):
Yeah, it was really cool.
Speaker 4 (02:23):
You were there early, which I don't often see.
Speaker 3 (02:26):
You were there before I.
Speaker 1 (02:28):
Was, which she Yeah, that's not usual.
Speaker 4 (02:31):
You called me at one point right as I was
pulling into the parking garage like are you here yet?
Are you here yet? Which is never the call I
get from you. It's usually it's are you there yet?
Speaker 2 (02:40):
Yeah?
Speaker 1 (02:40):
I was gonna do that this morning, but you texted
me and let me know, which was good. But we
went to KTLA and it was really cool. It was
kind of like going into like a backlot Netflix.
Speaker 2 (02:51):
Is there. I wanted to knock on the window and
be like, I really like your stuff, good stuff.
Speaker 1 (02:55):
But but yeah, it was great to be there with
Chef Bruno and talking abou Katerina's club.
Speaker 4 (03:01):
Yeah, and Share Calvin and michaeh Olman were the anchors.
Speaker 2 (03:05):
Such nice people.
Speaker 3 (03:06):
Seven o'clock news.
Speaker 2 (03:07):
They're so beautiful and so nice.
Speaker 3 (03:10):
And Michael Olman is gigantic.
Speaker 2 (03:12):
He is.
Speaker 1 (03:12):
I worked in the field with him like twenty years
ago when he was a reporter, and he is.
Speaker 2 (03:17):
He got bigger.
Speaker 3 (03:18):
He is like six easily, sixty six easily.
Speaker 1 (03:21):
He is a big guy, but so welcoming and so calming.
He has the same presence that you have, very calming.
I've got it altogether. Nothing can go wrong if I'm here.
Speaker 3 (03:31):
We're good at hiding it all.
Speaker 2 (03:32):
Yeah.
Speaker 4 (03:34):
So anyway, today, of course, the KFI pastathon Chef Bruno's charity,
Katerina's Club, provides more than twenty five thousand meals every
single week to kids in need here in southern California.
And over the course of the fifteen years that we
KFI have been involved with Katerina's Club, all of us
to some degree have been able to go and see
some of the times where kids have received the goodness
(03:58):
of this. We went to the Long Beach I was
gonna ask you where.
Speaker 2 (04:01):
That was Boys and Girls Club at Long Beach.
Speaker 4 (04:03):
Yeah, And it was an opportunity for us to kind
of see the real boots on the ground, the sort
of where the rubber meets the road when it comes
to this, this actual charity and what it is that
it does well, the difference it makes for these kids.
Speaker 1 (04:14):
Yeah, we've got time, I mean, and Bruno will tell
you the story. And if you haven't heard it, it
started off very small, you know. It started off with
his mom, obviously, Katerina, and saying, there's some hungry kids.
Speaker 2 (04:25):
Bruno, you got to feed these kids.
Speaker 1 (04:28):
And it's something that we never think about in Orange
County because you look around and there's so much money,
and there's so much beauty and it's wonderful and everyone's
lovely down here, unlike Los Angeles, and you don't think
that there's that there's hungry kids living out of these
these motels that basically barely have motel signs. You know
(04:50):
the fact that a kid's eating potato chips out of
a vending machine for dinner and then going to school
the next day with all his belongings since he doesn't
know where he's going to sleep that night, and having
to focus.
Speaker 2 (05:01):
On, you know, fractions. You can't.
Speaker 1 (05:04):
Science after science after science study has told us that
you cannot concentrate if you are worried about your basic
needs at the top of that list is hunger. If
you're hungry, forget about it.
Speaker 3 (05:15):
We all know this.
Speaker 1 (05:16):
You're hungry, you can't do anything, you can't accomplish anything.
And kids are doing this every day at school.
Speaker 4 (05:21):
We learned yesterday on our show. If you're dehydrated, you
get moody.
Speaker 2 (05:25):
I brought water.
Speaker 3 (05:26):
I appreciate that. By the way, our nine o'clock totals
so far we are pacing slightly ahead of last year
at this time. So that's good news. That's huge already
this morning, stop it.
Speaker 4 (05:41):
One hundred twenty eight thousand, Wow, three hundred twenty eight
dollars and seven and a half tons of pasta and sauce.
Fifteen thousand plus pounds of pasta and sauce.
Speaker 5 (05:53):
Already, Look at you did the math on that all
by yourself.
Speaker 2 (05:56):
Which which pounds?
Speaker 3 (05:59):
Will you know?
Speaker 2 (06:00):
No, he didn't do that. He didn't know math.
Speaker 3 (06:02):
All I have to do is Gary's good at.
Speaker 2 (06:04):
A lot of things. Math ain't one of them easier.
Speaker 4 (06:08):
So come on by the Anaheim White House Restaurant today.
If you have pasta and sauce you want to drop off,
or a donation you want to drop off.
Speaker 3 (06:14):
Or you just want to be here.
Speaker 4 (06:16):
It's perfectly acceptable to just come by, although you're a
cheap ass if.
Speaker 6 (06:19):
You do so.
Speaker 1 (06:20):
Come on, we're not named calling today. It's the holidays.
The ATA is watching.
Speaker 3 (06:26):
Plenty of seats.
Speaker 4 (06:27):
We have Coachella Valley Coffee that is here with some
fantastic coffee.
Speaker 3 (06:32):
By the way, Yeah.
Speaker 4 (06:34):
That is a good cups, so imemver have a second
cup of coffee at the dirty radio station.
Speaker 1 (06:40):
I haven't had station coffee since two thousand and two,
since I was changing out the coffee and the cancer
and I looked in and filled with mold. I've been
drinking out of that moldy thing for two years.
Speaker 3 (06:51):
Build your immune system. Gary Shaming will continue live.
Speaker 4 (06:54):
Today the Anaheim White House Restaurant for a KFI pastathon.
Speaker 6 (06:59):
You're listening to Gary and Shannon on demand from KFI
Am six forty.
Speaker 2 (07:05):
Gary has a new sweater on today. It's a nice one.
Speaker 3 (07:08):
Huh, thank you.
Speaker 4 (07:12):
You guys are really excited about some pretty low level stuff.
Speaker 1 (07:15):
I appreciate that holiday adjacent It's got red and green,
but it stays true to your navy blue.
Speaker 3 (07:20):
You're the one.
Speaker 4 (07:21):
You're the one who stripe, who wears a lot of
stripes and I don't yet, well more than I do.
You have a couple of rainbow bright, big rainbow things
that you wear.
Speaker 2 (07:29):
That's true.
Speaker 4 (07:30):
So this is the tone down version. This is the
earth tone version of a rainbow.
Speaker 2 (07:34):
That's funny, that's true.
Speaker 4 (07:36):
We are here today, of course, for a KFI pastathon.
Thank you to the beautiful Anaheim.
Speaker 3 (07:41):
Hilton. Amy actually stayed there last time.
Speaker 1 (07:43):
Do you want to say the beautiful Amy King thank
you gesture to her? And then you complimented a Hilton
instead of Amy King.
Speaker 4 (07:50):
Thank you to the beautiful ana I'm Hilton for hosting
the beautiful Amy Kings and a bunch of other members
of the pastathon crew. Tell me fully renovated.
Speaker 2 (08:00):
Tell me about your burger. Oh, I had a burger
burger from Poppy Berger. What was on it? Uh? Well
there was cheese, yeah, there was. And tell me about
the huge burger. And it's one of those like puppysta bun.
Speaker 5 (08:14):
Yeah, and it had poppies like ingraved.
Speaker 2 (08:16):
Into it the warm bun. Amy was it toasted? I'm
not Deborah Marked. Don't try to guess.
Speaker 1 (08:24):
Rooms.
Speaker 4 (08:24):
The sparkly rooftop pool, the brand new restaurants and lounges,
the ideal staycation spot steps away from the Disney Light Resort,
Anaheim Convention Center. Book your Getaway Anaheim, Sorry, Hilton, Anaheim
Hotel dot com.
Speaker 2 (08:37):
I wasn't trying to do sex talk like I do
with Deborah.
Speaker 1 (08:39):
I was actually just really wanting a burger and I
was wondering what they.
Speaker 2 (08:43):
Do do it. It was a good burger.
Speaker 5 (08:44):
And the fries that they have, they're like a modified
curly fry, but they're like thick, like you know, like
steak fries things like that, but they're curly.
Speaker 3 (08:53):
So delicious.
Speaker 2 (08:53):
Now you're speaking his language.
Speaker 5 (08:55):
Yeah, I will tell you though, that that was a
nice hotel.
Speaker 2 (08:58):
That was a nice stay. Where is it. It's right
over there on Convention Centerway.
Speaker 4 (09:02):
It steps away from the resort and the Anaheim Convention Center.
Speaker 2 (09:05):
Oh, thank you.
Speaker 3 (09:06):
I stayed there last.
Speaker 4 (09:07):
Year and it was really great, and that was before
they had renovated everything. They were in the process of renovating,
and it was still a great place. Nice and the
location is fantastic. So also when you're here today, a
couple of things that you can do while your here
is are dropping off.
Speaker 3 (09:20):
Thank you, Richard. I appreciate that you.
Speaker 4 (09:23):
Dropping off your donations of pasta and sauce or checks
or money, whatever you want to drop off. We have
one of the giving machines here as an example. This
is the charity vending machine that you may have seen.
It's up at a bunch of different places. The Riverside
at Tyler Mall, by Macy's, along the Huntington Beach Pier,
the Peer Plaza right across from Dukes in San Clemente
at the outlets, and then San Diego down in Old
(09:45):
Town there's the Twig Street parking lot has one of them,
and it's a list of it looks like probably forty
eight fifty something like that. Different tiles on there that
are different charity organizations and different things that you can give.
Speaker 3 (09:59):
It's really and then you just tap your car to
swipe your car.
Speaker 4 (10:03):
You can buy a sheep, Well, you buy a sheep
for someone else, right, yes, but.
Speaker 2 (10:08):
It's pretty cool to buy a sheep at a vending machine.
Speaker 3 (10:11):
Yeah, it's a cute little sheep too.
Speaker 2 (10:12):
It's cute sheep. And I think there was another animal
on there, wasn't there.
Speaker 4 (10:17):
There's probably a dog, the therapy dog.
Speaker 2 (10:20):
Right, you can buy a therapy dog for somebody else.
Speaker 3 (10:22):
I love that idea and a beanie.
Speaker 2 (10:23):
Did you see that?
Speaker 3 (10:24):
I did not see that that part I didn't see
for the winter.
Speaker 4 (10:27):
There was also a funny moment from our interview with
KTLA last night, which I think they've posted on YouTube.
We should put it on our socials as well, so
you can check out. We met Jef Bruno down at
the KTLA studios there in Hollywood, and Shannon and I
showed up and they wanted the three of us to
be on the set to talk about Katerina's Club and
discuss pastathon. And there's an aspect of the difference between
(10:50):
radio and TV that we constantly forget, and that is
that there's decorum.
Speaker 3 (10:56):
Well, there's decorum there, there's a certain amount, there's.
Speaker 4 (10:59):
An expect decorum, but there's also live microphones.
Speaker 1 (11:03):
There's lot of microphones, and there's rules and there's lighting.
Speaker 4 (11:06):
And all of that stuff goes into We don't think
about that at all. So as we're sitting in the
green room, we're just hanging out talking with the chef
Bruno and a couple other people that were there with us,
and I remembered at one point we're wearing microphones.
Speaker 3 (11:23):
Now. I don't know if anybody was listening.
Speaker 4 (11:25):
I don't know if they physically could listen, like the
signal was going to reach where the audio room was.
Speaker 3 (11:29):
But we were wearing microphones and I had to were.
Speaker 2 (11:32):
Telling the story, not all of it. I feel like,
now we have to tell the.
Speaker 3 (11:37):
Whole story, do you okay?
Speaker 2 (11:39):
Okay, we'll tell the whole story.
Speaker 3 (11:41):
So we get there.
Speaker 1 (11:43):
The first thing they do is they put these microphones
on us, and like Gary said, you put the microphone
on it and we completely forget right away.
Speaker 2 (11:52):
And did you just hear that? Something changed?
Speaker 7 (11:54):
Oh?
Speaker 1 (11:55):
You took the see to say, Okay, that was that
was something I'm not used to handle. Listen through that
eats and everything all morning. I had to turn his
mic off almost every break. Yeah yeah, okay, so yeah
that was different for me. So anyway, they put the
microphones on us and and so they can hear what
we're saying.
Speaker 4 (12:13):
And it's also again it's not a big if you've
seen the TV, it's a tiny little love mic.
Speaker 3 (12:18):
It's a tiny little arrow.
Speaker 2 (12:21):
Yeah.
Speaker 1 (12:22):
So then they come in and the producer's like, okay,
so we can only have one of you on the
set with Bruno, So we're gonna have Gary and then
and then at some point Gary and Brune are going
to do the interview, and then Gary, you can call
for Shannon to just kind of pop out.
Speaker 2 (12:36):
And I was like absolutely not not jumping out of
the corner like a squirrel.
Speaker 3 (12:41):
But it didn't make it.
Speaker 2 (12:43):
Didn't make sense.
Speaker 1 (12:44):
But they about like who's chair, Like we can only
have two chairs on this set, we can't have three.
And we're like, oh, that's weird because you know, we're
used to radio where you can fill the room with
one hundred people and it doesn't matter.
Speaker 3 (12:56):
And out of the two of us, who would you
rather see on TV? Is no?
Speaker 2 (13:01):
No.
Speaker 1 (13:02):
So anyway, so that that happened and we're like, oh, well,
we're kind of a team, like we do it together.
And they're like, well, we'll see what we can do.
The lighting guy went home for the night, and we're like,
we don't care, we'll just stand up there.
Speaker 2 (13:13):
We don't, you know whatever.
Speaker 1 (13:15):
So they leave and we forget that. I forget the
microphones on.
Speaker 3 (13:19):
I said something like why is this such a struggle.
Speaker 4 (13:22):
There should not be that much and we should not
have had this discussion for.
Speaker 1 (13:25):
So long, and me being the subtle shrinking Violet that
I am.
Speaker 2 (13:29):
I'm like, what is this rocket science?
Speaker 3 (13:31):
They can't get.
Speaker 7 (13:32):
Another MF and chair in there, and I'm forgetting that
the mic like and these are all lovely television people
that aren't used to my mouth, and you know, it
was just and then Gary says.
Speaker 3 (13:43):
To me, I did this. I pointed to the microphone
and I.
Speaker 2 (13:46):
Go, oh gee d it oh s And then.
Speaker 3 (13:50):
She's trying to hide it.
Speaker 4 (13:52):
She's trying to hide her microphone like it's not gonna
be able to hear what she said.
Speaker 2 (13:55):
So this is why we're not invited anywhere. This is
why nobody's invited us anywhere.
Speaker 4 (13:59):
There was a point where that same producer did say
to you, hey, if this goes well, maybe we talk
about you guys coming back for some.
Speaker 3 (14:04):
More stuff radio style.
Speaker 2 (14:06):
Yeah, is it?
Speaker 3 (14:08):
Yeah? He didn't say anything. We haven't heard from him.
Speaker 2 (14:10):
All morning, and we're never gonna hear from him.
Speaker 4 (14:12):
But a huge thank you too again to KTLA and Share,
Calvin and Michah Olman, because they were great hosts, are
so wonderful.
Speaker 1 (14:19):
I cannot say enough about how sweet Share.
Speaker 2 (14:21):
Calvin and Micah were there. They're so down to earth.
Speaker 4 (14:24):
I have never I shouldn't say never, I've rarely seen you.
Starstruck and Share Calvin walked out of a door that.
Speaker 3 (14:30):
We were going to go into, and she's wearing like.
Speaker 2 (14:33):
A fur like jacket because it's it's like a cream.
Speaker 1 (14:36):
It's just beautiful and she looks like a movie star.
And she walks out and she's like, oh, are you
guys waiting to hear you? Guys can come in the door.
And I was like, oh my god, Calvin.
Speaker 4 (14:44):
Shannon's eyes get really big and she's just watching Share walking.
Speaker 2 (14:47):
He's like, I'm Shared. I was like, that was Share Calvin.
Speaker 3 (14:50):
It was really great.
Speaker 6 (14:52):
You're listening to Gary and Shannon on demand from KFI
AM six forty.
Speaker 2 (14:59):
I could can not give over. It has been fifteen years.
Speaker 1 (15:02):
I mean some times I feel like it's been every
year that I've been at KFIS for twenty years. You look,
it's been every year because it's just such a part now.
It's so woven into KFI and who we are and
the White House Restaurant and Pastathon that it feels like
they've always been a thing together.
Speaker 4 (15:20):
For Pastathon, We're gonna be broadcasting live obviously through our show,
all the way through John through the John Cobalt show,
Debra's around somewhere. Also, Conway and his team will be
in at four o'clock. They'll go through eight o'clock tonight,
So there's a lot of opportunity for you to come
by check us out. Check out the Coachella Valley Coffee
as well.
Speaker 3 (15:39):
That's out here. Donate your pasta and sauce.
Speaker 4 (15:41):
You can drop it off no matter what size vehicle
you have to carry it in from shopping cart to
dump truck. They can accommodate it and make your donations.
If you want to drop off a check or cash,
you can also do that here at the Anaheim White
House Restaurant. A couple of ways that you can give.
The Wendy's restaurants in Southern California you can donate, of course,
the giving machines that we mentioned, those charity kiosks that
(16:03):
are out there. One of the big deals, of course
is are auction items, and we'll talk about those throughout
the day. But Wildfork Foods has also coupled with us
this year to advance the cause. Shall we say this
is the second year now of Katerina's Club.
Speaker 1 (16:20):
Wildfork is so cool, I mean, just their whole aesthetic
from the outside is cool and you go in and
it's just an amazing shopping experience.
Speaker 2 (16:27):
I like the one in Seal Beach.
Speaker 1 (16:29):
It's kind of long beat adjacent there PC. But yeah,
Marcia Green is in charge of the whole West Coast
marketing mating.
Speaker 2 (16:36):
Yes, high ladies and gentlemen.
Speaker 1 (16:40):
And so how did you get involved with Pastathon? Why
was it something that you wanted as a company to
kind of partner with.
Speaker 8 (16:46):
Wildfork is really big on community and we're really big
on giving back, So we have these things called gift
backs where we give a percentage of our sales for
the day back to that charity. And two years ago
when I partnered with KFI, this was actually an opportunity
that was like, hey, you want to try this. So
we've just decided to keep continuing as long as it's happening.
(17:08):
So it's a way for us to get back to
the community. But we love the White House, we love
what they do, we love the chef here, and we
love KFI. So it's it's you know, match made in Heaven.
Speaker 3 (17:17):
Eleven stores in southern California.
Speaker 4 (17:19):
At any of the locations, you just say KFI Pastathon
at checkout. And then fifteen percent of that purchase is
going to go to Katerina's Club. Shannon mentioned just the aesthetic,
the it's a different it's a different place to buy
your food.
Speaker 2 (17:32):
Exactly good you could go to.
Speaker 8 (17:35):
It's interesting if you if you've never been in a
wild Fork, it's definitely very interesting.
Speaker 4 (17:39):
What I love about it is that the people there
know what they're talking about.
Speaker 3 (17:43):
If I go to if I go.
Speaker 4 (17:44):
To the butcher counter at a grocery store insert name
of your favorite grocery store here, I may or may
not have somebody who knows what they're talking about when
it comes to a cut of meat or how to
prepare meat, ideas for different meats. The people at wild
Fork know all of the answers to all of the questions.
Speaker 8 (17:59):
Yeah, we have over seven hundred meet and seafood items
from around the world, and that's how we're able to
get the product at an amazing price. And all the
variety that we have is because we own the trucks
and everything else. So the great thing about Wildfork is
if you walk in there and you ask for any item,
I guarantee we.
Speaker 2 (18:17):
Probably have it well.
Speaker 1 (18:18):
And it's such a great place for me to go
to get out of a rut, like I feel like
I make the same things on repeat, over and over.
I go into Wildfork, I get new ideas, I've given
new ideas, and then I can come home and look
like I know what I'm doing, which I don't.
Speaker 8 (18:35):
You and me both and I work here, I still
don't know what I'm doing when it comes in the kitchen.
And you know the other thing about Wildfork and how
definitely a holiday season thing or any time of the day.
But if you go to Wildfork, our staff not only
knows the product, but they know how to cook it,
they know how to prepare it.
Speaker 2 (18:52):
And then we.
Speaker 8 (18:52):
Actually hire chefs, so our chefs come to our stores
and sample regularly for us. So I also show you
as a consumer different ideas, different ways to cook. And
then we also have sides and dishes and microwave for stuff.
So anybody like myself, it's like, okay, I put this
in a microwave.
Speaker 2 (19:09):
It's you know, yeah, you can do both.
Speaker 4 (19:11):
Obviously, meat and seafood, the freshness that you're going to
get is going to come from Wildfork Foods. But I did.
I was looking through the grass fed beef lasagna. I mean,
it's in the sides and others kind of section of
the website. Down roasted Brussels sprouts, the broccoli cauliflower bake.
Speaker 3 (19:28):
There are different kinds of ravioli on there.
Speaker 4 (19:31):
Meat love stop It, rotisserie potatoes, benets, mixed with.
Speaker 3 (19:35):
With mixed berry.
Speaker 1 (19:36):
I said, you can get exotic and fun and look
like you know what you're doing after a trip to
wild Work.
Speaker 2 (19:41):
How long has wild Work been around? Wildfork has been
on the West Coast for five years. Yeah, I was
gonna say, I feel like Yeah.
Speaker 8 (19:46):
Our fairy store was Mission Baho and since then we
now have eleven stores from the Valley, Valencia and Sino
one thousand Oaks all the way down into Manhattan Beach,
Venice Beach, and then in the OC and Soanitas and
then we're open a Pacific Beach for all the people down.
Speaker 2 (20:01):
Did you start on the East coast?
Speaker 8 (20:03):
We did start on the East coast Miami. Oh wow, Yeah,
that's our headquarters.
Speaker 4 (20:07):
Oh okay, So you mentioned the different I mean literally
hundreds of different kinds of foods that are available.
Speaker 3 (20:13):
Is all of it local sourced? Locally sourced?
Speaker 4 (20:15):
I mean when you're talking beef and lamb and things
like that. It's got to come from nearby, right.
Speaker 8 (20:21):
So a lot of our stuff, like our exotics, come
from like.
Speaker 2 (20:24):
Idaho and Nebraska. But a lot of our products.
Speaker 8 (20:26):
Are our farms, our meat, so it is we have
farms in Colorado, we have and we also have places
around the world that we get things like Brazil, Argentina, Australia.
So it's uh, it's a pretty cool concept. And the
concept too, just so people know if you haven't been
in it's not a regular butcher. As soon as the
(20:47):
as soon as we capture and we uh, what we
do is we immediately freeze at negative forty one degrees,
so it steals in the freshness. So when you unthaw,
you're the first unfall so everything is frozen.
Speaker 2 (21:00):
But that's how.
Speaker 8 (21:01):
Most retailers get their food is frozen. It's just when
you and though you're but.
Speaker 1 (21:05):
It's freshly frozen, which is different from what you're going
to get at other places.
Speaker 8 (21:09):
There's no thall on unfallen reraise and there's none of that.
We don't have that process.
Speaker 1 (21:14):
Marcia Green is the marketing director on the West Coast
for the Wildfork Foods, one of our partners here on Pastathon.
You can make a donation at Wildfork go check them out.
Like I said, it's a fun time. It's a fun
and shopping experience there.
Speaker 4 (21:27):
When you're at this, when you're at the Wildfork Foods location,
just say KFI Pastathon. Fifteen percent of that purchase again
goes to Katerina's Club.
Speaker 3 (21:34):
Marcia. Thank you, Thank you, guys.
Speaker 2 (21:35):
It's been a beautiful morning.
Speaker 3 (21:36):
I appreciate it.
Speaker 2 (21:37):
It is beautiful out here too. We should it's nice
and warm this year.
Speaker 3 (21:41):
Yeah, let's crack a window.
Speaker 6 (21:43):
You're listening to Gary and Shannon on demand from KFI
AM six forty.
Speaker 4 (21:50):
If you're not going to be able to make it
down to your KFIAM six forty dot com, slash pastathon.
All the different ways that you can help out, including
these auction items that are up there up to close
to three thousand dollars.
Speaker 2 (22:01):
She has got a Gary and Shannon chow sticker on
her phone.
Speaker 3 (22:04):
That is old school. She is.
Speaker 2 (22:06):
That is Anna. That's awesome.
Speaker 3 (22:09):
How much of that he?
Speaker 6 (22:09):
Do you?
Speaker 3 (22:10):
Now?
Speaker 1 (22:10):
When Conway comes in here, when John comes in here,
do you switch out your phone for the phone that
has the John Coblt sticker and your John Cobelt sweatshirt. Okay,
what about the Conway Show? Do you switch anything out?
You just rep us all day? Tina, we love you.
That's a true fan.
Speaker 3 (22:26):
You guys want a moment or something.
Speaker 1 (22:27):
She's not like Justin Worsham. She doesn't, you know, become
a Rams fan after.
Speaker 2 (22:32):
Forty years of loving the Niners.
Speaker 3 (22:35):
Uh. Heather Brooker has joined us today.
Speaker 9 (22:38):
Hello.
Speaker 4 (22:40):
We haven't had the opportunity to hang out with Heather
for a couple of nights.
Speaker 2 (22:44):
I missed you guys.
Speaker 9 (22:45):
You guys had the nerve to have a remote on
my birthday and I just had to sit in the news.
Speaker 4 (22:49):
Do you realize how much of a queen you would
have been treated like?
Speaker 3 (22:53):
If you'd shown up to the news and bruise Will,
I would have been like, it's my birthday. Anybody want
to buy me a beer?
Speaker 1 (22:57):
Yes?
Speaker 4 (22:57):
And everybody would have said yes, and I would have
had to just drunk drive home.
Speaker 2 (23:00):
We could celebrate today.
Speaker 9 (23:02):
We could take some of the kids pasta for your birthday,
right birthday pasta.
Speaker 1 (23:09):
So Heather Brooker is here, and Heather Brooker is I
feel like you're and you're not a new member of
the KFI family.
Speaker 2 (23:15):
Is this your first postathon.
Speaker 9 (23:16):
This is my first postathon to be here, actually be
invited to come and attend. This is not my first part.
I've been a CAFI for two years. My god, what's
having to me?
Speaker 3 (23:29):
My emotional it's all. It is a very emotional day.
We're given to the children, helping the children.
Speaker 9 (23:36):
Everybody also want to point out we are live right
now on Kfi's Instagram.
Speaker 2 (23:40):
Hello everybody watching on Instagram.
Speaker 1 (23:42):
When I was driving in the carpoolane the whole way here,
I thought, when the officer pulls me over, which version
of it's for the children?
Speaker 2 (23:50):
Am I going to go with?
Speaker 1 (23:51):
Like officer, it's postathon day, I'm in the carpoo lane
for the children, like it is sincere? But I felt
so insincere. Rehearse get in the car as I was
driving through the carpool A.
Speaker 9 (24:02):
Never feel bad about rehearsing things as an actor myself.
Speaker 2 (24:07):
I really I enjoy a good rehearse. So Gary gets it?
Really you get it. I don't rehearse anything. That's yeah,
that's probably where I go, rod I. I am excited
to be here.
Speaker 9 (24:18):
This is the first year I have been invited that
Michelle allowed me to come and play with you guys
and hang out with.
Speaker 1 (24:24):
Michelle puts on a show. I mean, this is Michelle's baby.
And when Michelle cubed us up, Kelly, sorry you're married,
but that's how long.
Speaker 2 (24:32):
We've been doing this cube as well.
Speaker 1 (24:34):
Yeah, but like when she puts on a show, the
teaser across the eyes are dotted, like everything is done
to perfection. And she has put on this show for
fifteen years.
Speaker 2 (24:45):
This became as a.
Speaker 1 (24:46):
Very small This started as a very small partnering with
a charity that was local, and she grew this into
nationwide prominence.
Speaker 9 (24:55):
Yeah.
Speaker 3 (24:55):
I don't let anybody lie to you about who is responsible.
It is just show.
Speaker 6 (25:01):
Yeah.
Speaker 9 (25:01):
And one of the reasons I'm here today is I'm
going to be doing like a behind the scenes look
of what really goes on in pasta than during the
day of show.
Speaker 3 (25:09):
It's show day.
Speaker 2 (25:10):
It's the day of the show. Yes, you get it.
Do you get the reference?
Speaker 3 (25:13):
I know you know it's the day of the show, y'all.
Speaker 9 (25:15):
So I'm gonna be going live on our social media
channels doing a little behind the scenes for everybody, sharing
what it really looks like behind the scenes. You guys,
don't you may not know, but over gonna parking lot,
there's Wendy's Smart and Final there's a drive through drop off.
If people don't have time to come and stay, they
can drive through, throw their pasta out the window and
keep driving.
Speaker 2 (25:33):
Whatever you want to do, so do pasta.
Speaker 3 (25:35):
We'll catch that pasta.
Speaker 9 (25:36):
So I'm gonna be giving everybody a little behind the
scenes look on social media today and putting some together.
Speaker 2 (25:40):
You know, little stories and whatnot.
Speaker 1 (25:42):
Actors and actresses. You can never really take off the hat.
Speaker 2 (25:45):
Now. Remember we're headed to my dad's memorial.
Speaker 1 (25:48):
We're having at a nice restaurant and we're leaving the
house and my mom goes, it's showtime.
Speaker 2 (25:52):
Yes, I'm like to a freaking memorial dad. She's like,
it's showtime. She looked all beautiful and make up. Was
there jazz hands because.
Speaker 3 (26:04):
That is part of this one.
Speaker 4 (26:06):
However, had a harder time your mom got up and
spoke and said some beautiful thing, she would shut down
like a crumpled up piece of aluminum foil.
Speaker 9 (26:15):
Yeah, well, that's a devastating day.
Speaker 2 (26:18):
I'm not a good public speaker.
Speaker 9 (26:20):
Yeah, oh no, you just like to be behind the
microphone talking to millions of people.
Speaker 3 (26:24):
Actually that would have made a difference if there was.
Did you have a microphone? I don't think there was
a microphone. Was there a microphone?
Speaker 2 (26:29):
I don't remember.
Speaker 4 (26:29):
I'm gonna say cause if there was a microphone, it
would have changed her attitude. But when it's a real thing,
I think.
Speaker 9 (26:35):
There are some people who really come alive when they
are on a stage or in you know, with a
microphone or whatever. It's something about them, But then they're
more quiet, reserved in real life. For example, Michelle Pfeiffer
is one of those people. Everybody knows that about Michelle
and the really beautiful blonde that was married to Alec
Baldwin whose name I'm forgetting, thank you, she's deeply shy.
Speaker 2 (26:57):
You know who else? Eddie Murphy.
Speaker 1 (26:58):
Do you see that documentary did oh Joy? He is
the antithesis of the guy on stage and delirious and raw.
Speaker 9 (27:07):
He I think he's also grown up, he's matured, And
I have to say, and you know, obviously we don't
know how much of it was perfectly curated just for
our viewing pleasure, but he seems to be very well
adjusted given the time that he grew up in in
comedy when so many of his peers were lost in
drugs and all this other stuff, and he's like totally guy.
Speaker 1 (27:29):
Like you know, I said he would hang out with
Rick James, and he would. They'd be doing or whatever,
being in the corner with like a coke.
Speaker 4 (27:35):
I saw a headline yesterday that suggested that fame is
worse than smoking when it comes to your health.
Speaker 3 (27:42):
Famous can be really bad for you.
Speaker 2 (27:44):
That being said, I want.
Speaker 9 (27:45):
To be fau, you want to cocaine, Give me the
fame coke.
Speaker 3 (27:49):
Yeah, Heather Brooker, thank you for coming. You've been listening
to The Gary and Shannon Show.
Speaker 4 (27:59):
You can all hear us live on KFI AM six
forty nine am to one pm every Monday through Friday,
and anytime on demand on the iHeartRadio app.
This is Gary and Shannon, and you're listening to KFI
A M six forty, the Gary and Shannon Show on
demand on the iHeartRadio app. I've got a Niner fan,
I've got a Charger fan. I feel like I'm at home.
There are decorative earrings going on.
Speaker 2 (00:18):
Oh, thank you God, bless Oh you get free?
Speaker 3 (00:21):
What is this?
Speaker 2 (00:22):
It's coffee. It's a cappuccino.
Speaker 1 (00:24):
You don't go to an Italian restaurant not get a cappuccino?
Speaker 3 (00:27):
Do I did nobody what nobody asked? I find one?
Speaker 1 (00:31):
You have coffee right there. Don't be weird. You want
some of the fraud. You want the froth.
Speaker 4 (00:36):
I want some fra Give me a spoonful of that froth.
We are live today at the Anaheim White House Restaurant
for our KFI pastathon, which already has been doing really great.
Michelle gave me the nine o'clock totals, which we'll get
to in just a moment.
Speaker 3 (00:52):
But just a no, we'll get my own, Okay, I'll
get thank you though. Welcome.
Speaker 4 (00:57):
I saw Shannon about twelve hours ago. Yeah, oh how
many times?
Speaker 1 (01:02):
Well, your wife's name is Shannon. We have another Shannon
around here. There's a lot of Shannon's, a lot.
Speaker 4 (01:06):
Of Shannon action because we were we were on KTLA
last night.
Speaker 3 (01:11):
We chef Bruno.
Speaker 1 (01:12):
We were that's right, that was fun. I've watched KTLA
ever since I moved to LA. I remember I was
watching another news channel and it was my first week
and I was staying at like a homewood where they
put me up for a month before I had an apartment.
Speaker 3 (01:25):
Think, we've all stayed people have a lot of.
Speaker 2 (01:28):
People have died there.
Speaker 1 (01:29):
Ps Like one day we're going to do a segment
about celebrity deaths at that homewood.
Speaker 2 (01:33):
Anyway, and I remember what.
Speaker 1 (01:35):
There was a missile launch that day, and I was
watching another station and there were other TV people and
they were she was putting on lipstick while Houston was talking,
and I thought, where did I move to?
Speaker 2 (01:48):
This is Los Angeles. They're talking over the missile launch.
She's putting lipstick on. Oh my gosh.
Speaker 1 (01:53):
Because you know, twenty years ago, I was a very
I was Walter Cronkite. Apparently I thought I was a
serious news person. So I switch over to KATLA and
they were doing the launch successfully.
Speaker 2 (02:03):
You know, they were doing it. They were doing it right.
Speaker 1 (02:05):
They were doing it like hard news people, and from
there on out, I am a KTLA person. I always
have been. My husband loves KTLA, watches it every morning
at five am, loves Henry de Carla, the whole thing.
So we got to go to KTLA with Chef Bruno.
It was like explosion of excitement.
Speaker 3 (02:22):
Yeah, it was really cool.
Speaker 4 (02:23):
You were there early, which I don't often see.
Speaker 3 (02:26):
You were there before I.
Speaker 1 (02:28):
Was, which she Yeah, that's not usual.
Speaker 4 (02:31):
You called me at one point right as I was
pulling into the parking garage like are you here yet?
Are you here yet? Which is never the call I
get from you. It's usually it's are you there yet?
Speaker 2 (02:40):
Yeah?
Speaker 1 (02:40):
I was gonna do that this morning, but you texted
me and let me know, which was good. But we
went to KTLA and it was really cool. It was
kind of like going into like a backlot Netflix.
Speaker 2 (02:51):
Is there. I wanted to knock on the window and
be like, I really like your stuff, good stuff.
Speaker 1 (02:55):
But but yeah, it was great to be there with
Chef Bruno and talking abou Katerina's club.
Speaker 4 (03:01):
Yeah, and Share Calvin and michaeh Olman were the anchors.
Speaker 2 (03:05):
Such nice people.
Speaker 3 (03:06):
Seven o'clock news.
Speaker 2 (03:07):
They're so beautiful and so nice.
Speaker 3 (03:10):
And Michael Olman is gigantic.
Speaker 2 (03:12):
He is.
Speaker 1 (03:12):
I worked in the field with him like twenty years
ago when he was a reporter, and he is.
Speaker 2 (03:17):
He got bigger.
Speaker 3 (03:18):
He is like six easily, sixty six easily.
Speaker 1 (03:21):
He is a big guy, but so welcoming and so calming.
He has the same presence that you have, very calming.
I've got it altogether. Nothing can go wrong if I'm here.
Speaker 3 (03:31):
We're good at hiding it all.
Speaker 2 (03:32):
Yeah.
Speaker 4 (03:34):
So anyway, today, of course, the KFI pastathon Chef Bruno's charity,
Katerina's Club, provides more than twenty five thousand meals every
single week to kids in need here in southern California.
And over the course of the fifteen years that we
KFI have been involved with Katerina's Club, all of us
to some degree have been able to go and see
some of the times where kids have received the goodness
(03:58):
of this. We went to the Long Beach I was
gonna ask you where.
Speaker 2 (04:01):
That was Boys and Girls Club at Long Beach.
Speaker 4 (04:03):
Yeah, And it was an opportunity for us to kind
of see the real boots on the ground, the sort
of where the rubber meets the road when it comes
to this, this actual charity and what it is that
it does well, the difference it makes for these kids.
Speaker 1 (04:14):
Yeah, we've got time, I mean, and Bruno will tell
you the story. And if you haven't heard it, it
started off very small, you know. It started off with
his mom, obviously, Katerina, and saying, there's some hungry kids.
Speaker 2 (04:25):
Bruno, you got to feed these kids.
Speaker 1 (04:28):
And it's something that we never think about in Orange
County because you look around and there's so much money,
and there's so much beauty and it's wonderful and everyone's
lovely down here, unlike Los Angeles, and you don't think
that there's that there's hungry kids living out of these
these motels that basically barely have motel signs. You know
(04:50):
the fact that a kid's eating potato chips out of
a vending machine for dinner and then going to school
the next day with all his belongings since he doesn't
know where he's going to sleep that night, and having
to focus.
Speaker 2 (05:01):
On, you know, fractions. You can't.
Speaker 1 (05:04):
Science after science after science study has told us that
you cannot concentrate if you are worried about your basic
needs at the top of that list is hunger. If
you're hungry, forget about it.
Speaker 3 (05:15):
We all know this.
Speaker 1 (05:16):
You're hungry, you can't do anything, you can't accomplish anything.
And kids are doing this every day at school.
Speaker 4 (05:21):
We learned yesterday on our show. If you're dehydrated, you
get moody.
Speaker 2 (05:25):
I brought water.
Speaker 3 (05:26):
I appreciate that. By the way, our nine o'clock totals
so far we are pacing slightly ahead of last year
at this time. So that's good news. That's huge already
this morning, stop it.
Speaker 4 (05:41):
One hundred twenty eight thousand, Wow, three hundred twenty eight
dollars and seven and a half tons of pasta and sauce.
Fifteen thousand plus pounds of pasta and sauce.
Speaker 5 (05:53):
Already, Look at you did the math on that all
by yourself.
Speaker 2 (05:56):
Which which pounds?
Speaker 3 (05:59):
Will you know?
Speaker 2 (06:00):
No, he didn't do that. He didn't know math.
Speaker 3 (06:02):
All I have to do is Gary's good at.
Speaker 2 (06:04):
A lot of things. Math ain't one of them easier.
Speaker 4 (06:08):
So come on by the Anaheim White House Restaurant today.
If you have pasta and sauce you want to drop off,
or a donation you want to drop off.
Speaker 3 (06:14):
Or you just want to be here.
Speaker 4 (06:16):
It's perfectly acceptable to just come by, although you're a
cheap ass if.
Speaker 6 (06:19):
You do so.
Speaker 1 (06:20):
Come on, we're not named calling today. It's the holidays.
The ATA is watching.
Speaker 3 (06:26):
Plenty of seats.
Speaker 4 (06:27):
We have Coachella Valley Coffee that is here with some
fantastic coffee.
Speaker 3 (06:32):
By the way, Yeah.
Speaker 4 (06:34):
That is a good cups, so imemver have a second
cup of coffee at the dirty radio station.
Speaker 1 (06:40):
I haven't had station coffee since two thousand and two,
since I was changing out the coffee and the cancer
and I looked in and filled with mold. I've been
drinking out of that moldy thing for two years.
Speaker 3 (06:51):
Build your immune system. Gary Shaming will continue live.
Speaker 4 (06:54):
Today the Anaheim White House Restaurant for a KFI pastathon.
Speaker 6 (06:59):
You're listening to Gary and Shannon on demand from KFI
Am six forty.
Speaker 2 (07:05):
Gary has a new sweater on today. It's a nice one.
Speaker 3 (07:08):
Huh, thank you.
Speaker 4 (07:12):
You guys are really excited about some pretty low level stuff.
Speaker 1 (07:15):
I appreciate that holiday adjacent It's got red and green,
but it stays true to your navy blue.
Speaker 3 (07:20):
You're the one.
Speaker 4 (07:21):
You're the one who stripe, who wears a lot of
stripes and I don't yet, well more than I do.
You have a couple of rainbow bright, big rainbow things
that you wear.
Speaker 2 (07:29):
That's true.
Speaker 4 (07:30):
So this is the tone down version. This is the
earth tone version of a rainbow.
Speaker 2 (07:34):
That's funny, that's true.
Speaker 4 (07:36):
We are here today, of course, for a KFI pastathon.
Thank you to the beautiful Anaheim.
Speaker 3 (07:41):
Hilton. Amy actually stayed there last time.
Speaker 1 (07:43):
Do you want to say the beautiful Amy King thank
you gesture to her? And then you complimented a Hilton
instead of Amy King.
Speaker 4 (07:50):
Thank you to the beautiful ana I'm Hilton for hosting
the beautiful Amy Kings and a bunch of other members
of the pastathon crew. Tell me fully renovated.
Speaker 2 (08:00):
Tell me about your burger. Oh, I had a burger
burger from Poppy Berger. What was on it? Uh? Well
there was cheese, yeah, there was. And tell me about
the huge burger. And it's one of those like puppysta bun.
Speaker 5 (08:14):
Yeah, and it had poppies like ingraved.
Speaker 2 (08:16):
Into it the warm bun. Amy was it toasted? I'm
not Deborah Marked. Don't try to guess.
Speaker 1 (08:24):
Rooms.
Speaker 4 (08:24):
The sparkly rooftop pool, the brand new restaurants and lounges,
the ideal staycation spot steps away from the Disney Light Resort,
Anaheim Convention Center. Book your Getaway Anaheim, Sorry, Hilton, Anaheim
Hotel dot com.
Speaker 2 (08:37):
I wasn't trying to do sex talk like I do
with Deborah.
Speaker 1 (08:39):
I was actually just really wanting a burger and I
was wondering what they.
Speaker 2 (08:43):
Do do it. It was a good burger.
Speaker 5 (08:44):
And the fries that they have, they're like a modified
curly fry, but they're like thick, like you know, like
steak fries things like that, but they're curly.
Speaker 3 (08:53):
So delicious.
Speaker 2 (08:53):
Now you're speaking his language.
Speaker 5 (08:55):
Yeah, I will tell you though, that that was a
nice hotel.
Speaker 2 (08:58):
That was a nice stay. Where is it. It's right
over there on Convention Centerway.
Speaker 4 (09:02):
It steps away from the resort and the Anaheim Convention Center.
Speaker 2 (09:05):
Oh, thank you.
Speaker 3 (09:06):
I stayed there last.
Speaker 4 (09:07):
Year and it was really great, and that was before
they had renovated everything. They were in the process of renovating,
and it was still a great place. Nice and the
location is fantastic. So also when you're here today, a
couple of things that you can do while your here
is are dropping off.
Speaker 3 (09:20):
Thank you, Richard. I appreciate that you.
Speaker 4 (09:23):
Dropping off your donations of pasta and sauce or checks
or money, whatever you want to drop off. We have
one of the giving machines here as an example. This
is the charity vending machine that you may have seen.
It's up at a bunch of different places. The Riverside
at Tyler Mall, by Macy's, along the Huntington Beach Pier,
the Peer Plaza right across from Dukes in San Clemente
at the outlets, and then San Diego down in Old
(09:45):
Town there's the Twig Street parking lot has one of them,
and it's a list of it looks like probably forty
eight fifty something like that. Different tiles on there that
are different charity organizations and different things that you can give.
Speaker 3 (09:59):
It's really and then you just tap your car to
swipe your car.
Speaker 4 (10:03):
You can buy a sheep, Well, you buy a sheep
for someone else, right, yes, but.
Speaker 2 (10:08):
It's pretty cool to buy a sheep at a vending machine.
Speaker 3 (10:11):
Yeah, it's a cute little sheep too.
Speaker 2 (10:12):
It's cute sheep. And I think there was another animal
on there, wasn't there.
Speaker 4 (10:17):
There's probably a dog, the therapy dog.
Speaker 2 (10:20):
Right, you can buy a therapy dog for somebody else.
Speaker 3 (10:22):
I love that idea and a beanie.
Speaker 2 (10:23):
Did you see that?
Speaker 3 (10:24):
I did not see that that part I didn't see
for the winter.
Speaker 4 (10:27):
There was also a funny moment from our interview with
KTLA last night, which I think they've posted on YouTube.
We should put it on our socials as well, so
you can check out. We met Jef Bruno down at
the KTLA studios there in Hollywood, and Shannon and I
showed up and they wanted the three of us to
be on the set to talk about Katerina's Club and
discuss pastathon. And there's an aspect of the difference between
(10:50):
radio and TV that we constantly forget, and that is
that there's decorum.
Speaker 3 (10:56):
Well, there's decorum there, there's a certain amount, there's.
Speaker 4 (10:59):
An expect decorum, but there's also live microphones.
Speaker 1 (11:03):
There's lot of microphones, and there's rules and there's lighting.
Speaker 4 (11:06):
And all of that stuff goes into We don't think
about that at all. So as we're sitting in the
green room, we're just hanging out talking with the chef
Bruno and a couple other people that were there with us,
and I remembered at one point we're wearing microphones.
Speaker 3 (11:23):
Now. I don't know if anybody was listening.
Speaker 4 (11:25):
I don't know if they physically could listen, like the
signal was going to reach where the audio room was.
Speaker 3 (11:29):
But we were wearing microphones and I had to were.
Speaker 2 (11:32):
Telling the story, not all of it. I feel like,
now we have to tell the.
Speaker 3 (11:37):
Whole story, do you okay?
Speaker 2 (11:39):
Okay, we'll tell the whole story.
Speaker 3 (11:41):
So we get there.
Speaker 1 (11:43):
The first thing they do is they put these microphones
on us, and like Gary said, you put the microphone
on it and we completely forget right away.
Speaker 2 (11:52):
And did you just hear that? Something changed?
Speaker 7 (11:54):
Oh?
Speaker 1 (11:55):
You took the see to say, Okay, that was that
was something I'm not used to handle. Listen through that
eats and everything all morning. I had to turn his
mic off almost every break. Yeah yeah, okay, so yeah
that was different for me. So anyway, they put the
microphones on us and and so they can hear what
we're saying.
Speaker 4 (12:13):
And it's also again it's not a big if you've
seen the TV, it's a tiny little love mic.
Speaker 3 (12:18):
It's a tiny little arrow.
Speaker 2 (12:21):
Yeah.
Speaker 1 (12:22):
So then they come in and the producer's like, okay,
so we can only have one of you on the
set with Bruno, So we're gonna have Gary and then
and then at some point Gary and Brune are going
to do the interview, and then Gary, you can call
for Shannon to just kind of pop out.
Speaker 2 (12:36):
And I was like absolutely not not jumping out of
the corner like a squirrel.
Speaker 3 (12:41):
But it didn't make it.
Speaker 2 (12:43):
Didn't make sense.
Speaker 1 (12:44):
But they about like who's chair, Like we can only
have two chairs on this set, we can't have three.
And we're like, oh, that's weird because you know, we're
used to radio where you can fill the room with
one hundred people and it doesn't matter.
Speaker 3 (12:56):
And out of the two of us, who would you
rather see on TV? Is no?
Speaker 2 (13:01):
No.
Speaker 1 (13:02):
So anyway, so that that happened and we're like, oh, well,
we're kind of a team, like we do it together.
And they're like, well, we'll see what we can do.
The lighting guy went home for the night, and we're like,
we don't care, we'll just stand up there.
Speaker 2 (13:13):
We don't, you know whatever.
Speaker 1 (13:15):
So they leave and we forget that. I forget the
microphones on.
Speaker 3 (13:19):
I said something like why is this such a struggle.
Speaker 4 (13:22):
There should not be that much and we should not
have had this discussion for.
Speaker 1 (13:25):
So long, and me being the subtle shrinking Violet that
I am.
Speaker 2 (13:29):
I'm like, what is this rocket science?
Speaker 3 (13:31):
They can't get.
Speaker 7 (13:32):
Another MF and chair in there, and I'm forgetting that
the mic like and these are all lovely television people
that aren't used to my mouth, and you know, it
was just and then Gary says.
Speaker 3 (13:43):
To me, I did this. I pointed to the microphone
and I.
Speaker 2 (13:46):
Go, oh gee d it oh s And then.
Speaker 3 (13:50):
She's trying to hide it.
Speaker 4 (13:52):
She's trying to hide her microphone like it's not gonna
be able to hear what she said.
Speaker 2 (13:55):
So this is why we're not invited anywhere. This is
why nobody's invited us anywhere.
Speaker 4 (13:59):
There was a point where that same producer did say
to you, hey, if this goes well, maybe we talk
about you guys coming back for some.
Speaker 3 (14:04):
More stuff radio style.
Speaker 2 (14:06):
Yeah, is it?
Speaker 3 (14:08):
Yeah? He didn't say anything. We haven't heard from him.
Speaker 2 (14:10):
All morning, and we're never gonna hear from him.
Speaker 4 (14:12):
But a huge thank you too again to KTLA and Share,
Calvin and Michah Olman, because they were great hosts, are
so wonderful.
Speaker 1 (14:19):
I cannot say enough about how sweet Share.
Speaker 2 (14:21):
Calvin and Micah were there. They're so down to earth.
Speaker 4 (14:24):
I have never I shouldn't say never, I've rarely seen you.
Starstruck and Share Calvin walked out of a door that.
Speaker 3 (14:30):
We were going to go into, and she's wearing like.
Speaker 2 (14:33):
A fur like jacket because it's it's like a cream.
Speaker 1 (14:36):
It's just beautiful and she looks like a movie star.
And she walks out and she's like, oh, are you
guys waiting to hear you? Guys can come in the door.
And I was like, oh my god, Calvin.
Speaker 4 (14:44):
Shannon's eyes get really big and she's just watching Share walking.
Speaker 2 (14:47):
He's like, I'm Shared. I was like, that was Share Calvin.
Speaker 3 (14:50):
It was really great.
Speaker 6 (14:52):
You're listening to Gary and Shannon on demand from KFI
AM six forty.
Speaker 2 (14:59):
I could can not give over. It has been fifteen years.
Speaker 1 (15:02):
I mean some times I feel like it's been every
year that I've been at KFIS for twenty years. You look,
it's been every year because it's just such a part now.
It's so woven into KFI and who we are and
the White House Restaurant and Pastathon that it feels like
they've always been a thing together.
Speaker 4 (15:20):
For Pastathon, We're gonna be broadcasting live obviously through our show,
all the way through John through the John Cobalt show,
Debra's around somewhere. Also, Conway and his team will be
in at four o'clock. They'll go through eight o'clock tonight,
So there's a lot of opportunity for you to come
by check us out. Check out the Coachella Valley Coffee
as well.
Speaker 3 (15:39):
That's out here. Donate your pasta and sauce.
Speaker 4 (15:41):
You can drop it off no matter what size vehicle
you have to carry it in from shopping cart to
dump truck. They can accommodate it and make your donations.
If you want to drop off a check or cash,
you can also do that here at the Anaheim White
House Restaurant. A couple of ways that you can give.
The Wendy's restaurants in Southern California you can donate, of course,
the giving machines that we mentioned, those charity kiosks that
(16:03):
are out there. One of the big deals, of course
is are auction items, and we'll talk about those throughout
the day. But Wildfork Foods has also coupled with us
this year to advance the cause. Shall we say this
is the second year now of Katerina's Club.
Speaker 1 (16:20):
Wildfork is so cool, I mean, just their whole aesthetic
from the outside is cool and you go in and
it's just an amazing shopping experience.
Speaker 2 (16:27):
I like the one in Seal Beach.
Speaker 1 (16:29):
It's kind of long beat adjacent there PC. But yeah,
Marcia Green is in charge of the whole West Coast
marketing mating.
Speaker 2 (16:36):
Yes, high ladies and gentlemen.
Speaker 1 (16:40):
And so how did you get involved with Pastathon? Why
was it something that you wanted as a company to
kind of partner with.
Speaker 8 (16:46):
Wildfork is really big on community and we're really big
on giving back, So we have these things called gift
backs where we give a percentage of our sales for
the day back to that charity. And two years ago
when I partnered with KFI, this was actually an opportunity
that was like, hey, you want to try this. So
we've just decided to keep continuing as long as it's happening.
(17:08):
So it's a way for us to get back to
the community. But we love the White House, we love
what they do, we love the chef here, and we
love KFI. So it's it's you know, match made in Heaven.
Speaker 3 (17:17):
Eleven stores in southern California.
Speaker 4 (17:19):
At any of the locations, you just say KFI Pastathon
at checkout. And then fifteen percent of that purchase is
going to go to Katerina's Club. Shannon mentioned just the aesthetic,
the it's a different it's a different place to buy
your food.
Speaker 2 (17:32):
Exactly good you could go to.
Speaker 8 (17:35):
It's interesting if you if you've never been in a
wild Fork, it's definitely very interesting.
Speaker 4 (17:39):
What I love about it is that the people there
know what they're talking about.
Speaker 3 (17:43):
If I go to if I go.
Speaker 4 (17:44):
To the butcher counter at a grocery store insert name
of your favorite grocery store here, I may or may
not have somebody who knows what they're talking about when
it comes to a cut of meat or how to
prepare meat, ideas for different meats. The people at wild
Fork know all of the answers to all of the questions.
Speaker 8 (17:59):
Yeah, we have over seven hundred meet and seafood items
from around the world, and that's how we're able to
get the product at an amazing price. And all the
variety that we have is because we own the trucks
and everything else. So the great thing about Wildfork is
if you walk in there and you ask for any item,
I guarantee we.
Speaker 2 (18:17):
Probably have it well.
Speaker 1 (18:18):
And it's such a great place for me to go
to get out of a rut, like I feel like
I make the same things on repeat, over and over.
I go into Wildfork, I get new ideas, I've given
new ideas, and then I can come home and look
like I know what I'm doing, which I don't.
Speaker 8 (18:35):
You and me both and I work here, I still
don't know what I'm doing when it comes in the kitchen.
And you know the other thing about Wildfork and how
definitely a holiday season thing or any time of the day.
But if you go to Wildfork, our staff not only
knows the product, but they know how to cook it,
they know how to prepare it.
Speaker 2 (18:52):
And then we.
Speaker 8 (18:52):
Actually hire chefs, so our chefs come to our stores
and sample regularly for us. So I also show you
as a consumer different ideas, different ways to cook. And
then we also have sides and dishes and microwave for stuff.
So anybody like myself, it's like, okay, I put this
in a microwave.
Speaker 2 (19:09):
It's you know, yeah, you can do both.
Speaker 4 (19:11):
Obviously, meat and seafood, the freshness that you're going to
get is going to come from Wildfork Foods. But I did.
I was looking through the grass fed beef lasagna. I mean,
it's in the sides and others kind of section of
the website. Down roasted Brussels sprouts, the broccoli cauliflower bake.
Speaker 3 (19:28):
There are different kinds of ravioli on there.
Speaker 4 (19:31):
Meat love stop It, rotisserie potatoes, benets, mixed with.
Speaker 3 (19:35):
With mixed berry.
Speaker 1 (19:36):
I said, you can get exotic and fun and look
like you know what you're doing after a trip to
wild Work.
Speaker 2 (19:41):
How long has wild Work been around? Wildfork has been
on the West Coast for five years. Yeah, I was
gonna say, I feel like Yeah.
Speaker 8 (19:46):
Our fairy store was Mission Baho and since then we
now have eleven stores from the Valley, Valencia and Sino
one thousand Oaks all the way down into Manhattan Beach,
Venice Beach, and then in the OC and Soanitas and
then we're open a Pacific Beach for all the people down.
Speaker 2 (20:01):
Did you start on the East coast?
Speaker 8 (20:03):
We did start on the East coast Miami. Oh wow, Yeah,
that's our headquarters.
Speaker 4 (20:07):
Oh okay, So you mentioned the different I mean literally
hundreds of different kinds of foods that are available.
Speaker 3 (20:13):
Is all of it local sourced? Locally sourced?
Speaker 4 (20:15):
I mean when you're talking beef and lamb and things
like that. It's got to come from nearby, right.
Speaker 8 (20:21):
So a lot of our stuff, like our exotics, come
from like.
Speaker 2 (20:24):
Idaho and Nebraska. But a lot of our products.
Speaker 8 (20:26):
Are our farms, our meat, so it is we have
farms in Colorado, we have and we also have places
around the world that we get things like Brazil, Argentina, Australia.
So it's uh, it's a pretty cool concept. And the
concept too, just so people know if you haven't been
in it's not a regular butcher. As soon as the
(20:47):
as soon as we capture and we uh, what we
do is we immediately freeze at negative forty one degrees,
so it steals in the freshness. So when you unthaw,
you're the first unfall so everything is frozen.
Speaker 2 (21:00):
But that's how.
Speaker 8 (21:01):
Most retailers get their food is frozen. It's just when
you and though you're but.
Speaker 1 (21:05):
It's freshly frozen, which is different from what you're going
to get at other places.
Speaker 8 (21:09):
There's no thall on unfallen reraise and there's none of that.
We don't have that process.
Speaker 1 (21:14):
Marcia Green is the marketing director on the West Coast
for the Wildfork Foods, one of our partners here on Pastathon.
You can make a donation at Wildfork go check them out.
Like I said, it's a fun time. It's a fun
and shopping experience there.
Speaker 4 (21:27):
When you're at this, when you're at the Wildfork Foods location,
just say KFI Pastathon. Fifteen percent of that purchase again
goes to Katerina's Club.
Speaker 3 (21:34):
Marcia. Thank you, Thank you, guys.
Speaker 2 (21:35):
It's been a beautiful morning.
Speaker 3 (21:36):
I appreciate it.
Speaker 2 (21:37):
It is beautiful out here too. We should it's nice
and warm this year.
Speaker 3 (21:41):
Yeah, let's crack a window.
Speaker 6 (21:43):
You're listening to Gary and Shannon on demand from KFI
AM six forty.
Speaker 4 (21:50):
If you're not going to be able to make it
down to your KFIAM six forty dot com, slash pastathon.
All the different ways that you can help out, including
these auction items that are up there up to close
to three thousand dollars.
Speaker 2 (22:01):
She has got a Gary and Shannon chow sticker on
her phone.
Speaker 3 (22:04):
That is old school. She is.
Speaker 2 (22:06):
That is Anna. That's awesome.
Speaker 3 (22:09):
How much of that he?
Speaker 6 (22:09):
Do you?
Speaker 3 (22:10):
Now?
Speaker 1 (22:10):
When Conway comes in here, when John comes in here,
do you switch out your phone for the phone that
has the John Coblt sticker and your John Cobelt sweatshirt. Okay,
what about the Conway Show? Do you switch anything out?
You just rep us all day? Tina, we love you.
That's a true fan.
Speaker 3 (22:26):
You guys want a moment or something.
Speaker 1 (22:27):
She's not like Justin Worsham. She doesn't, you know, become
a Rams fan after.
Speaker 2 (22:32):
Forty years of loving the Niners.
Speaker 3 (22:35):
Uh. Heather Brooker has joined us today.
Speaker 9 (22:38):
Hello.
Speaker 4 (22:40):
We haven't had the opportunity to hang out with Heather
for a couple of nights.
Speaker 2 (22:44):
I missed you guys.
Speaker 9 (22:45):
You guys had the nerve to have a remote on
my birthday and I just had to sit in the news.
Speaker 4 (22:49):
Do you realize how much of a queen you would
have been treated like?
Speaker 3 (22:53):
If you'd shown up to the news and bruise Will,
I would have been like, it's my birthday. Anybody want
to buy me a beer?
Speaker 1 (22:57):
Yes?
Speaker 4 (22:57):
And everybody would have said yes, and I would have
had to just drunk drive home.
Speaker 2 (23:00):
We could celebrate today.
Speaker 9 (23:02):
We could take some of the kids pasta for your birthday,
right birthday pasta.
Speaker 1 (23:09):
So Heather Brooker is here, and Heather Brooker is I
feel like you're and you're not a new member of
the KFI family.
Speaker 2 (23:15):
Is this your first postathon.
Speaker 9 (23:16):
This is my first postathon to be here, actually be
invited to come and attend. This is not my first part.
I've been a CAFI for two years. My god, what's
having to me?
Speaker 3 (23:29):
My emotional it's all. It is a very emotional day.
We're given to the children, helping the children.
Speaker 9 (23:36):
Everybody also want to point out we are live right
now on Kfi's Instagram.
Speaker 2 (23:40):
Hello everybody watching on Instagram.
Speaker 1 (23:42):
When I was driving in the carpoolane the whole way here,
I thought, when the officer pulls me over, which version
of it's for the children?
Speaker 2 (23:50):
Am I going to go with?
Speaker 1 (23:51):
Like officer, it's postathon day, I'm in the carpoo lane
for the children, like it is sincere? But I felt
so insincere. Rehearse get in the car as I was
driving through the carpool A.
Speaker 9 (24:02):
Never feel bad about rehearsing things as an actor myself.
Speaker 2 (24:07):
I really I enjoy a good rehearse. So Gary gets it?
Really you get it. I don't rehearse anything. That's yeah,
that's probably where I go, rod I. I am excited
to be here.
Speaker 9 (24:18):
This is the first year I have been invited that
Michelle allowed me to come and play with you guys
and hang out with.
Speaker 1 (24:24):
Michelle puts on a show. I mean, this is Michelle's baby.
And when Michelle cubed us up, Kelly, sorry you're married,
but that's how long.
Speaker 2 (24:32):
We've been doing this cube as well.
Speaker 1 (24:34):
Yeah, but like when she puts on a show, the
teaser across the eyes are dotted, like everything is done
to perfection. And she has put on this show for
fifteen years.
Speaker 2 (24:45):
This became as a.
Speaker 1 (24:46):
Very small This started as a very small partnering with
a charity that was local, and she grew this into
nationwide prominence.
Speaker 9 (24:55):
Yeah.
Speaker 3 (24:55):
I don't let anybody lie to you about who is responsible.
It is just show.
Speaker 6 (25:01):
Yeah.
Speaker 9 (25:01):
And one of the reasons I'm here today is I'm
going to be doing like a behind the scenes look
of what really goes on in pasta than during the
day of show.
Speaker 3 (25:09):
It's show day.
Speaker 2 (25:10):
It's the day of the show. Yes, you get it.
Do you get the reference?
Speaker 3 (25:13):
I know you know it's the day of the show, y'all.
Speaker 9 (25:15):
So I'm gonna be going live on our social media
channels doing a little behind the scenes for everybody, sharing
what it really looks like behind the scenes. You guys,
don't you may not know, but over gonna parking lot,
there's Wendy's Smart and Final there's a drive through drop off.
If people don't have time to come and stay, they
can drive through, throw their pasta out the window and
keep driving.
Speaker 2 (25:33):
Whatever you want to do, so do pasta.
Speaker 3 (25:35):
We'll catch that pasta.
Speaker 9 (25:36):
So I'm gonna be giving everybody a little behind the
scenes look on social media today and putting some together.
Speaker 2 (25:40):
You know, little stories and whatnot.
Speaker 1 (25:42):
Actors and actresses. You can never really take off the hat.
Speaker 2 (25:45):
Now. Remember we're headed to my dad's memorial.
Speaker 1 (25:48):
We're having at a nice restaurant and we're leaving the
house and my mom goes, it's showtime.
Speaker 2 (25:52):
Yes, I'm like to a freaking memorial dad. She's like,
it's showtime. She looked all beautiful and make up. Was
there jazz hands because.
Speaker 3 (26:04):
That is part of this one.
Speaker 4 (26:06):
However, had a harder time your mom got up and
spoke and said some beautiful thing, she would shut down
like a crumpled up piece of aluminum foil.
Speaker 9 (26:15):
Yeah, well, that's a devastating day.
Speaker 2 (26:18):
I'm not a good public speaker.
Speaker 9 (26:20):
Yeah, oh no, you just like to be behind the
microphone talking to millions of people.
Speaker 3 (26:24):
Actually that would have made a difference if there was.
Did you have a microphone? I don't think there was
a microphone. Was there a microphone?
Speaker 2 (26:29):
I don't remember.
Speaker 4 (26:29):
I'm gonna say cause if there was a microphone, it
would have changed her attitude. But when it's a real thing,
I think.
Speaker 9 (26:35):
There are some people who really come alive when they
are on a stage or in you know, with a
microphone or whatever. It's something about them, But then they're
more quiet, reserved in real life. For example, Michelle Pfeiffer
is one of those people. Everybody knows that about Michelle
and the really beautiful blonde that was married to Alec
Baldwin whose name I'm forgetting, thank you, she's deeply shy.
Speaker 2 (26:57):
You know who else? Eddie Murphy.
Speaker 1 (26:58):
Do you see that documentary did oh Joy? He is
the antithesis of the guy on stage and delirious and raw.
Speaker 9 (27:07):
He I think he's also grown up, he's matured, And
I have to say, and you know, obviously we don't
know how much of it was perfectly curated just for
our viewing pleasure, but he seems to be very well
adjusted given the time that he grew up in in
comedy when so many of his peers were lost in
drugs and all this other stuff, and he's like totally guy.
Speaker 1 (27:29):
Like you know, I said he would hang out with
Rick James, and he would. They'd be doing or whatever,
being in the corner with like a coke.
Speaker 4 (27:35):
I saw a headline yesterday that suggested that fame is
worse than smoking when it comes to your health.
Speaker 3 (27:42):
Famous can be really bad for you.
Speaker 2 (27:44):
That being said, I want.
Speaker 9 (27:45):
To be fau, you want to cocaine, Give me the
fame coke.
Speaker 3 (27:49):
Yeah, Heather Brooker, thank you for coming. You've been listening
to The Gary and Shannon Show.
Speaker 4 (27:59):
You can all hear us live on KFI AM six
forty nine am to one pm every Monday through Friday,
and anytime on demand on the iHeartRadio app.
Gary and Shannon News
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