October 31, 2025 • 13 mins
IT’S FOODIE FRIDAY! Food enthusiast and host of ‘The Fork Report’ on KFI Neil Saavedra joins Bill to talk about less food in restaurants but not for why you might think, Wicked Cake, and Costco Zombie Apocalypse $3,000 food supply.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Now it's time for Foody Friday with Neil Savedra, and
as we're talking about the Fork Report on Saturday, where
I am going to talk about the Fork Report tomorrow
two to five. The week from tomorrow, the following Saturday,
the Fork Report is going to be at the Wild
Fork Restaurant or Wild Fork Store, excuse me, in Laguna Miguel.
Speaker 2 (00:22):
It's thanks Grilling.
Speaker 1 (00:23):
I am joining him and there will be there will
be food plenty for everybody.
Speaker 2 (00:29):
It will be great fun.
Speaker 1 (00:31):
Chefs and all kinds of meat and we're going to
learn a lot and eat and Zelman's will be there
also with samples, free samples. So calendar that that is
a week from tomorrow in Laguna Miguel, the Wild Fork Store.
All right, it is time, it is time. I'll do
(00:54):
the costco a little bit later on. Let's talk about
less food in restaurants. But there's a spin to that,
so talk about it.
Speaker 3 (01:03):
So you know how it used to be thought that
you the fancier, you get the smaller th dishes.
Speaker 2 (01:09):
When you go to a restaurant, it's like this tiny.
Speaker 3 (01:12):
Little fruit fru dish, super chefy, but it's like I'm
paying for that that used to be a joke, and
then slowly portioned sizes got bigger again, and especially here
in California, we tend to get really hearty sized dishes. However,
more and more with the rise of GLP one medications,
(01:34):
and of course those are the ones that are originally
for diabetes, but people are using them as to wait
control that they really it changes the way you eat
and the desire to eat more, so you kind of
(01:56):
back off and want to eat less.
Speaker 2 (01:57):
Well.
Speaker 3 (01:58):
Restaurants and some tin and some people that look at
trends and look into how this is going to affect.
Speaker 2 (02:05):
Food in the future. They're seeing that it's sort of.
Speaker 3 (02:09):
Rewriting the rules of dining out right now in America,
and the smaller plates are starting to come back again.
Speaker 2 (02:16):
Yeah, it makes sense.
Speaker 1 (02:17):
I would never leave leftovers ever, I would clean my plate.
Speaker 2 (02:20):
I now leave food on my plate.
Speaker 1 (02:22):
And the food wastage part of that has to be psychological.
If there has to be an issue with people who
work in restaurants knowing that there is food insecurity and
people are having a hard time eating, particularly in these days,
the amount of waste that goes on, I mean, they
have a tremendous amount of waste. It has to hit
you psychologically. What was the restaurant across the street from us?
(02:44):
I forgot the name where the portions were enormous, right
just across the street. What was it not across the
street over there on the other side of it was
on the other side of Hollywood Way.
Speaker 2 (02:56):
No, it was right across the street from me. In
a big, tall tower.
Speaker 1 (02:58):
There was a restaurant at the bottom, and they gave
you portions that were beyond comprehension.
Speaker 2 (03:03):
Was it like a cheesecake factory kind.
Speaker 1 (03:04):
Of No, it wasn't cheesecake, which is also enormous portions.
I forgot the name of the restaurant, but I could.
You couldn't believe it. You order meat loaf and you
got five huge slices for lunch, and just it's such.
Speaker 3 (03:19):
A rotation of restaurants, so it's hard for me to
even remember what's.
Speaker 2 (03:22):
Been Yeah, that's true. That's true.
Speaker 3 (03:24):
Okay, So that's changing and for the better, and sometimes
it pushes for creativity as well, and to maximize each
bite rather than just you know, gorge out on food.
So it's it's they're slimming things down and this is
moving towards the fast food restaurants as well, which is
not a bad thing. Uh, And so don't be surprised
(03:47):
to start seeing that it's not just shrink flation.
Speaker 1 (03:50):
You know, Hey, one of my favorite restaurants, and a
bunch of these have closed.
Speaker 2 (03:55):
It's a chain out back steakhouses.
Speaker 1 (03:57):
And I've always enjoyed out baked state houses because first
of all, the stakes are they come from beef cattle
that have been turned down by every single slaughterhouse in
the United States.
Speaker 2 (04:09):
A nice job they actually do.
Speaker 1 (04:11):
They that the bloom onion and it's it was always
crowded because I really enjoyed it.
Speaker 2 (04:17):
Why why are they shutting down?
Speaker 1 (04:19):
Well, obviously because of you know, lack of money, you laugh,
of revenue coming in.
Speaker 3 (04:23):
Well, there's not a clear definition on this one. This
one is kind of strange because, uh, it abruptly closed
restaurants across several states, not here, but Alabama, Florida, Louisiana, Maryland,
New York, Wisconsin.
Speaker 2 (04:43):
Uh Huh.
Speaker 3 (04:44):
It's interesting that they closed kind of overnight, completely surprising staff,
completely surprising uh patrons. And still there's no set reasoning
or understanding as to why they did.
Speaker 2 (05:00):
So.
Speaker 3 (05:01):
Of course you've got some coming from the brand Blooming
Brands is actually the brand there, Elizabeth Daily. They told
us Day Today in a statement that these are business decisions,
that they're part of an ongoing turnaround plan, and that
they considered a variety of factors including sales, traffic, trade areas,
(05:22):
potential investment, improved performance, these such things. But it was
that they were so abrupt that like some people that
were working their servers said, they were, you know, saying
buy to customers one night and can't wait to see
you next you know, regular, see you next time, and then.
Speaker 2 (05:39):
Then they just shut down right up.
Speaker 1 (05:41):
One of the things that I always found interesting in
the world of business is a business can have various branches,
typically a restaurant, and it's making money, but not enough
money that it's even though it's profitable, we want a
certain level of profitability because it just isn't worth it
(06:02):
for us, and that we're finding I've always wondered, but
it's making money and they go, yeah, okay, but not enough.
Speaker 3 (06:08):
Yeah, maybe there's just a set and it's got you
have to make this much money for it to be
worthy of us to invest in that property or whatever
it is. It just is a pretty rare that they
go overnight, Yeah, overnight like that?
Speaker 2 (06:24):
Uh, And Costco does the same thing.
Speaker 1 (06:26):
You can have a product and breadth ashore if you
remember Breath the Shore.
Speaker 2 (06:31):
And they were in Costco and they.
Speaker 1 (06:32):
Were doing fine, no problem at all, but they weren't
doing the numbers that Costco wanted. There is a threshold
and even you need a certain amount of packages to
no certain yeah, and a certain amount of units that
were sold. Even though they were doing well, it wasn't
(06:53):
moving as quickly as they demanded, which is why Costco
takes brands and gets rid of them and they disappear.
Speaker 2 (07:00):
You go there, I do that too.
Speaker 1 (07:01):
There were a couple of sauces and I love tomato
sauces that disappeared and I went to the manager and
go what happened?
Speaker 2 (07:07):
He goes, we weren't selling enough of them, but you.
Speaker 1 (07:09):
Were selling them like crazy yep, but not crazy enough,
not super stupid crazy.
Speaker 3 (07:14):
Uh.
Speaker 2 (07:14):
Yeah, and that's what they want. This one is fun.
Speaker 1 (07:17):
This is Costco and it's called the I guess you
call it the zombie Apocalypse.
Speaker 2 (07:23):
Three thousand dollars.
Speaker 1 (07:24):
Now that's a lot of burritos, a lot of frozen burritos.
Speaker 3 (07:29):
So Costco launched this three thousand dollars emergency food supply
and it's, you know, all of these food supplies basically
say hey, we're built the last twenty five years, but
now you have They call it the ready Wise Kit.
I call it the you know, zombie apocalypse kit, because
(07:50):
this is a massive amount of food you've got. This
particular ready Wise Kit includes thirty eight buckets with more
than five thousand freeze dried servings designed to last twenty
five years. The funny thing is, the minute this comes out,
you've got experts and nutritionists and dietitians coming out saying.
Speaker 2 (08:14):
It's only for survival.
Speaker 3 (08:15):
Is if people are going to buy this and use
it as their daily intake. But this is about being
prepared for any sort of national emergency or local emergency.
Speaker 1 (08:25):
But this gets crazy though. I mean it's if you
need this amount of food as a survivalist and the
apocalypse is here, then you don't want to live where
you are. Then the world has truly fallen apart. Armageddon
has arrived. Now I can see five days supply, which
a lot of companies have three days supply of food.
(08:48):
Major earthquake hits a major in some cases hurricanes hitting,
you're out for a week until at least food starts
being food supply starts being generated. But you know, come on,
what forty eight buckets? So how long you mentioned it?
There's twenty five year shelf life. But that's what shoots. Yeah,
(09:10):
they do. Yeah, your a hell knows who's gonna be
around twenty five from hell.
Speaker 3 (09:14):
But there are some things you have to look at.
Is there oil inside because things can go rancid regardless
the type of packaging, is it thick, is it thick packaging?
Is it foil packaging? Is there liner inside? Is there
different things like that are going to set it apart.
I've said this before. I think the brand that I
(09:35):
purchased is the guy who owns it is nutty as hell,
but it's called I think it's Eating Family Farms or
Eating Valley Farm, maybe Eating Valley Farms, And that's what
I purchased for my family because it's actually excellent food.
It's food that I would eat normally, and that is
(09:56):
packaged in a way that lasts for twenty five years. Yeah,
it's kind of that's kind of crazy. Well, I don't know,
I'd have to check it out, but three grand is
a lot of money.
Speaker 2 (10:06):
Especially at Costco.
Speaker 1 (10:07):
That's MRIs, which we're developed for the armed services.
Speaker 2 (10:11):
Yeah.
Speaker 1 (10:11):
Uh, And these are packages and they actually have a
chemical in there that you sort of squeeze it and
it will actually heat it up.
Speaker 2 (10:17):
And is it's a big meal.
Speaker 1 (10:19):
It's like thirty five hundred calories designed four soldiers that
are in combat that you really.
Speaker 2 (10:27):
Suck up the they're going to be hump food. Yeah.
By the way, you know, what, do you know what
mr stands for? Meals ready to eat?
Speaker 1 (10:34):
Yeah, meals ready for eat or I've heard meals rejected
by Ethiopians. That is by the way, I'm not making
that up either. That is one of the terms that
are used to describe that. And then I'm not even
going to get I'm not even going to get into
the other ones.
Speaker 3 (10:50):
They usually have a favorite, but yes, not all of
them are are so great, but it is important to have.
And you got to keep in mind that you need
the water to prepare these things too, if there's a
possibility and drinking water.
Speaker 2 (11:05):
Yeah.
Speaker 1 (11:06):
So in addition to this, survivalist a lot of Mormons
are buying this stuff, and a lot of survivalists buy
this stuff. I mean you go go to the Walmart
probably the best Walmart in the country is between Saint
George and a little town called Hurricane. I did, Oh, yeah,
where all the fundamentalists Mormons go. Oh man, that's you know,
(11:28):
the guys with the fifteen wives.
Speaker 3 (11:29):
I've been to the funnel of the fundamental fundamentalist Mormon.
Speaker 2 (11:35):
Enclave there.
Speaker 3 (11:36):
Yeah, yeah, the whole thing and went there and you
could get They had VHS tapes or DVDs on how
to braid your hair because yeah.
Speaker 2 (11:45):
Yeah, I mean they're obviously nuts.
Speaker 1 (11:47):
That store has more survivalist gear and food supplies that
I've ever seen in my life.
Speaker 2 (11:55):
Utah.
Speaker 3 (11:56):
As a matter of fact, funny enough, the place that
I mentioned that we by ours from is Mormon run
and owned, and yeah, there are a lot of survivalists
and the.
Speaker 2 (12:10):
The world be Ready stuff.
Speaker 3 (12:12):
I have stash too in my garage for any major
like thing that happens.
Speaker 2 (12:16):
I have the MRIs, the water, all of it. Yeah. Wow.
There was a quick story.
Speaker 1 (12:21):
As you know, Savile, my partner in the cook wear business,
we were having a meeting with one of the distributors
and the guy is completely nuts survivalists, and we were
talking about gold. You know, to hang on to gold
because money's going to be worthless and money in the
bank is going to fall apart. And I said, do
you have gold? And he goes, no, absolutely not, And
(12:43):
I'm thinking, okay, the guy is okay.
Speaker 2 (12:45):
At least he has a head on a head on
his shoulders.
Speaker 1 (12:48):
And we talked about how gold people aren't going to
buy things with gold when the apocalypse apocalypse comes, because
gold is now we're only talking about practical uses of gold,
you know, for or with satellites and cell phones or
whatever else they put in gold. And so I said,
good for you. So what what do you think you
(13:10):
should have? And he looked at me and his eyes
glistened and he said, ammunition.
Speaker 2 (13:17):
You know, as crazy as you're going to need.
Speaker 3 (13:21):
Lead, and uh, full metal jackets are going to be
worth because gold can only get you so much.
Speaker 2 (13:28):
But you know, threatening watch, assuming.
Speaker 1 (13:32):
That the apocalypse doesn't count, doesn't come, gold's gonna be okay.
Speaker 2 (13:36):
All right, We're done.
Now it's time for Foody Friday with Neil Savedra, and
as we're talking about the Fork Report on Saturday, where
I am going to talk about the Fork Report tomorrow
two to five. The week from tomorrow, the following Saturday,
the Fork Report is going to be at the Wild
Fork Restaurant or Wild Fork Store, excuse me, in Laguna Miguel.
Speaker 2 (00:22):
It's thanks Grilling.
Speaker 1 (00:23):
I am joining him and there will be there will
be food plenty for everybody.
Speaker 2 (00:29):
It will be great fun.
Speaker 1 (00:31):
Chefs and all kinds of meat and we're going to
learn a lot and eat and Zelman's will be there
also with samples, free samples. So calendar that that is
a week from tomorrow in Laguna Miguel, the Wild Fork Store.
All right, it is time, it is time. I'll do
(00:54):
the costco a little bit later on. Let's talk about
less food in restaurants. But there's a spin to that,
so talk about it.
Speaker 3 (01:03):
So you know how it used to be thought that
you the fancier, you get the smaller th dishes.
Speaker 2 (01:09):
When you go to a restaurant, it's like this tiny.
Speaker 3 (01:12):
Little fruit fru dish, super chefy, but it's like I'm
paying for that that used to be a joke, and
then slowly portioned sizes got bigger again, and especially here
in California, we tend to get really hearty sized dishes. However,
more and more with the rise of GLP one medications,
(01:34):
and of course those are the ones that are originally
for diabetes, but people are using them as to wait
control that they really it changes the way you eat
and the desire to eat more, so you kind of
(01:56):
back off and want to eat less.
Speaker 2 (01:57):
Well.
Speaker 3 (01:58):
Restaurants and some tin and some people that look at
trends and look into how this is going to affect.
Speaker 2 (02:05):
Food in the future. They're seeing that it's sort of.
Speaker 3 (02:09):
Rewriting the rules of dining out right now in America,
and the smaller plates are starting to come back again.
Speaker 2 (02:16):
Yeah, it makes sense.
Speaker 1 (02:17):
I would never leave leftovers ever, I would clean my plate.
Speaker 2 (02:20):
I now leave food on my plate.
Speaker 1 (02:22):
And the food wastage part of that has to be psychological.
If there has to be an issue with people who
work in restaurants knowing that there is food insecurity and
people are having a hard time eating, particularly in these days,
the amount of waste that goes on, I mean, they
have a tremendous amount of waste. It has to hit
you psychologically. What was the restaurant across the street from us?
(02:44):
I forgot the name where the portions were enormous, right
just across the street. What was it not across the
street over there on the other side of it was
on the other side of Hollywood Way.
Speaker 2 (02:56):
No, it was right across the street from me. In
a big, tall tower.
Speaker 1 (02:58):
There was a restaurant at the bottom, and they gave
you portions that were beyond comprehension.
Speaker 2 (03:03):
Was it like a cheesecake factory kind.
Speaker 1 (03:04):
Of No, it wasn't cheesecake, which is also enormous portions.
I forgot the name of the restaurant, but I could.
You couldn't believe it. You order meat loaf and you
got five huge slices for lunch, and just it's such.
Speaker 3 (03:19):
A rotation of restaurants, so it's hard for me to
even remember what's.
Speaker 2 (03:22):
Been Yeah, that's true. That's true.
Speaker 3 (03:24):
Okay, So that's changing and for the better, and sometimes
it pushes for creativity as well, and to maximize each
bite rather than just you know, gorge out on food.
So it's it's they're slimming things down and this is
moving towards the fast food restaurants as well, which is
not a bad thing. Uh, And so don't be surprised
(03:47):
to start seeing that it's not just shrink flation.
Speaker 1 (03:50):
You know, Hey, one of my favorite restaurants, and a
bunch of these have closed.
Speaker 2 (03:55):
It's a chain out back steakhouses.
Speaker 1 (03:57):
And I've always enjoyed out baked state houses because first
of all, the stakes are they come from beef cattle
that have been turned down by every single slaughterhouse in
the United States.
Speaker 2 (04:09):
A nice job they actually do.
Speaker 1 (04:11):
They that the bloom onion and it's it was always
crowded because I really enjoyed it.
Speaker 2 (04:17):
Why why are they shutting down?
Speaker 1 (04:19):
Well, obviously because of you know, lack of money, you laugh,
of revenue coming in.
Speaker 3 (04:23):
Well, there's not a clear definition on this one. This
one is kind of strange because, uh, it abruptly closed
restaurants across several states, not here, but Alabama, Florida, Louisiana, Maryland,
New York, Wisconsin.
Speaker 2 (04:43):
Uh Huh.
Speaker 3 (04:44):
It's interesting that they closed kind of overnight, completely surprising staff,
completely surprising uh patrons. And still there's no set reasoning
or understanding as to why they did.
Speaker 2 (05:00):
So.
Speaker 3 (05:01):
Of course you've got some coming from the brand Blooming
Brands is actually the brand there, Elizabeth Daily. They told
us Day Today in a statement that these are business decisions,
that they're part of an ongoing turnaround plan, and that
they considered a variety of factors including sales, traffic, trade areas,
(05:22):
potential investment, improved performance, these such things. But it was
that they were so abrupt that like some people that
were working their servers said, they were, you know, saying
buy to customers one night and can't wait to see
you next you know, regular, see you next time, and then.
Speaker 2 (05:39):
Then they just shut down right up.
Speaker 1 (05:41):
One of the things that I always found interesting in
the world of business is a business can have various branches,
typically a restaurant, and it's making money, but not enough
money that it's even though it's profitable, we want a
certain level of profitability because it just isn't worth it
(06:02):
for us, and that we're finding I've always wondered, but
it's making money and they go, yeah, okay, but not enough.
Speaker 3 (06:08):
Yeah, maybe there's just a set and it's got you
have to make this much money for it to be
worthy of us to invest in that property or whatever
it is. It just is a pretty rare that they
go overnight, Yeah, overnight like that?
Speaker 2 (06:24):
Uh, And Costco does the same thing.
Speaker 1 (06:26):
You can have a product and breadth ashore if you
remember Breath the Shore.
Speaker 2 (06:31):
And they were in Costco and they.
Speaker 1 (06:32):
Were doing fine, no problem at all, but they weren't
doing the numbers that Costco wanted. There is a threshold
and even you need a certain amount of packages to
no certain yeah, and a certain amount of units that
were sold. Even though they were doing well, it wasn't
(06:53):
moving as quickly as they demanded, which is why Costco
takes brands and gets rid of them and they disappear.
Speaker 2 (07:00):
You go there, I do that too.
Speaker 1 (07:01):
There were a couple of sauces and I love tomato
sauces that disappeared and I went to the manager and
go what happened?
Speaker 2 (07:07):
He goes, we weren't selling enough of them, but you.
Speaker 1 (07:09):
Were selling them like crazy yep, but not crazy enough,
not super stupid crazy.
Speaker 3 (07:14):
Uh.
Speaker 2 (07:14):
Yeah, and that's what they want. This one is fun.
Speaker 1 (07:17):
This is Costco and it's called the I guess you
call it the zombie Apocalypse.
Speaker 2 (07:23):
Three thousand dollars.
Speaker 1 (07:24):
Now that's a lot of burritos, a lot of frozen burritos.
Speaker 3 (07:29):
So Costco launched this three thousand dollars emergency food supply
and it's, you know, all of these food supplies basically
say hey, we're built the last twenty five years, but
now you have They call it the ready Wise Kit.
I call it the you know, zombie apocalypse kit, because
(07:50):
this is a massive amount of food you've got. This
particular ready Wise Kit includes thirty eight buckets with more
than five thousand freeze dried servings designed to last twenty
five years. The funny thing is, the minute this comes out,
you've got experts and nutritionists and dietitians coming out saying.
Speaker 2 (08:14):
It's only for survival.
Speaker 3 (08:15):
Is if people are going to buy this and use
it as their daily intake. But this is about being
prepared for any sort of national emergency or local emergency.
Speaker 1 (08:25):
But this gets crazy though. I mean it's if you
need this amount of food as a survivalist and the
apocalypse is here, then you don't want to live where
you are. Then the world has truly fallen apart. Armageddon
has arrived. Now I can see five days supply, which
a lot of companies have three days supply of food.
(08:48):
Major earthquake hits a major in some cases hurricanes hitting,
you're out for a week until at least food starts
being food supply starts being generated. But you know, come on,
what forty eight buckets? So how long you mentioned it?
There's twenty five year shelf life. But that's what shoots. Yeah,
(09:10):
they do. Yeah, your a hell knows who's gonna be
around twenty five from hell.
Speaker 3 (09:14):
But there are some things you have to look at.
Is there oil inside because things can go rancid regardless
the type of packaging, is it thick, is it thick packaging?
Is it foil packaging? Is there liner inside? Is there
different things like that are going to set it apart.
I've said this before. I think the brand that I
(09:35):
purchased is the guy who owns it is nutty as hell,
but it's called I think it's Eating Family Farms or
Eating Valley Farm, maybe Eating Valley Farms, And that's what
I purchased for my family because it's actually excellent food.
It's food that I would eat normally, and that is
(09:56):
packaged in a way that lasts for twenty five years. Yeah,
it's kind of that's kind of crazy. Well, I don't know,
I'd have to check it out, but three grand is
a lot of money.
Speaker 2 (10:06):
Especially at Costco.
Speaker 1 (10:07):
That's MRIs, which we're developed for the armed services.
Speaker 2 (10:11):
Yeah.
Speaker 1 (10:11):
Uh, And these are packages and they actually have a
chemical in there that you sort of squeeze it and
it will actually heat it up.
Speaker 2 (10:17):
And is it's a big meal.
Speaker 1 (10:19):
It's like thirty five hundred calories designed four soldiers that
are in combat that you really.
Speaker 2 (10:27):
Suck up the they're going to be hump food. Yeah.
By the way, you know, what, do you know what
mr stands for? Meals ready to eat?
Speaker 1 (10:34):
Yeah, meals ready for eat or I've heard meals rejected
by Ethiopians. That is by the way, I'm not making
that up either. That is one of the terms that
are used to describe that. And then I'm not even
going to get I'm not even going to get into
the other ones.
Speaker 3 (10:50):
They usually have a favorite, but yes, not all of
them are are so great, but it is important to have.
And you got to keep in mind that you need
the water to prepare these things too, if there's a
possibility and drinking water.
Speaker 2 (11:05):
Yeah.
Speaker 1 (11:06):
So in addition to this, survivalist a lot of Mormons
are buying this stuff, and a lot of survivalists buy
this stuff. I mean you go go to the Walmart
probably the best Walmart in the country is between Saint
George and a little town called Hurricane. I did, Oh, yeah,
where all the fundamentalists Mormons go. Oh man, that's you know,
(11:28):
the guys with the fifteen wives.
Speaker 3 (11:29):
I've been to the funnel of the fundamental fundamentalist Mormon.
Speaker 2 (11:35):
Enclave there.
Speaker 3 (11:36):
Yeah, yeah, the whole thing and went there and you
could get They had VHS tapes or DVDs on how
to braid your hair because yeah.
Speaker 2 (11:45):
Yeah, I mean they're obviously nuts.
Speaker 1 (11:47):
That store has more survivalist gear and food supplies that
I've ever seen in my life.
Speaker 2 (11:55):
Utah.
Speaker 3 (11:56):
As a matter of fact, funny enough, the place that
I mentioned that we by ours from is Mormon run
and owned, and yeah, there are a lot of survivalists
and the.
Speaker 2 (12:10):
The world be Ready stuff.
Speaker 3 (12:12):
I have stash too in my garage for any major
like thing that happens.
Speaker 2 (12:16):
I have the MRIs, the water, all of it. Yeah. Wow.
There was a quick story.
Speaker 1 (12:21):
As you know, Savile, my partner in the cook wear business,
we were having a meeting with one of the distributors
and the guy is completely nuts survivalists, and we were
talking about gold. You know, to hang on to gold
because money's going to be worthless and money in the
bank is going to fall apart. And I said, do
you have gold? And he goes, no, absolutely not, And
(12:43):
I'm thinking, okay, the guy is okay.
Speaker 2 (12:45):
At least he has a head on a head on
his shoulders.
Speaker 1 (12:48):
And we talked about how gold people aren't going to
buy things with gold when the apocalypse apocalypse comes, because
gold is now we're only talking about practical uses of gold,
you know, for or with satellites and cell phones or
whatever else they put in gold. And so I said,
good for you. So what what do you think you
(13:10):
should have? And he looked at me and his eyes
glistened and he said, ammunition.
Speaker 2 (13:17):
You know, as crazy as you're going to need.
Speaker 3 (13:21):
Lead, and uh, full metal jackets are going to be
worth because gold can only get you so much.
Speaker 2 (13:28):
But you know, threatening watch, assuming.
Speaker 1 (13:32):
That the apocalypse doesn't count, doesn't come, gold's gonna be okay.
Speaker 2 (13:36):
All right, We're done.
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