November 16, 2025 • 15 mins
The Serving Spoon is a well-loved soul-food restaurant in Inglewood, Los Angeles, known for its warm, family atmosphere and hearty Southern comfort dishes. With a cozy, diner-style setting and a menu featuring classics like chicken and waffles, grits, and catfish, it’s become a community favorite where locals gather for generous portions, friendly service, and a welcoming vibe. This is their third annual Thanksgiving breakfast where they feed the cooks. Take a listen to what you can expect.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hey, it's Niel Savidri.
Speaker 2 (00:01):
You're listening to KFIM sixty the four Report on demand
on the iHeartRadio app.
Speaker 3 (00:21):
Let me did you had it? Let me teach you
had it. Let me teach you had it. It's like
a colon narage. Let me teach you had it.
Speaker 4 (00:40):
Let me tut of.
Speaker 2 (00:42):
Hey by M six forty live everywhere on the iHeartRadio app. Hey, everybody,
Happy Saturday afternoon to you on this rainy Southland Saturday.
Please be safe. I know that sounds stupid, but let's
face it, we suck in this South end when it
comes to driving in the rain. We're always going to
(01:03):
hurry all of that. Stay off the roads if you can,
and enjoy just a nice rainy day here. Of course,
any accidents issues, road closures, or heaven forbid, any problems
in the Altadena area or in Palisades any of those places,
or in the mountains, we'll let you know about that
(01:24):
as well. But we continue to celebrate food as we
do every single Saturday on the Fork Report. Another classic
wonderful gem of a place here in southern California is
the Serving Spoon. And if you've not been, boy, are
you missing out? When it comes to stellar breakfasts and beyond.
Let's welcome back to the program. It's been a while.
(01:46):
Jessica Bain and Justin Johnson, owners of the Serving Spoon.
Speaker 1 (01:51):
How doy folks, Hello, he thanks for being flexible today.
What a bummer. It would have been so nice to.
Speaker 2 (02:01):
See you folks, and of course always crossing my finger
for you guys to bring food anytime. How y'all doing.
How's everything going at the Serving Spoon right now?
Speaker 4 (02:15):
Things are going well? We we are. We are kind
of bummed. We definitely had some plates ready for you,
but that's not the revenue in your face. Yeah you do,
but but yeah, things are going well. Businesses, businesses doing doing,
doing good, and we're just continuing to get better and
better every day.
Speaker 2 (02:36):
You know, there has been things twenty twenty, you guys
were punched in the gut like a lot of places.
Being a local restaurant and having the love of your
neighbors helped, you know, bolster that the restaurant and this
place and community gathering.
Speaker 1 (02:59):
Right now, how.
Speaker 2 (03:00):
Have you folks stabilized? Are you looking forward to Thanksgiving?
Doing anything special people need to know about.
Speaker 5 (03:07):
Yes, we are looking forward to Thanksgiving, we actually have
our third annual breakfast giveaway at the restaurant, so we
are closed for business for Thanksgiving, but because our community
means so much to us, we actually on the day
of Thanksgiving will be giving out breakfast for free for
(03:27):
people to drive up and come in and grab their
breakfast or come out and grab their breakfast, and so
that you know, as families are cooking their meals for
Thanksgiving dinner and lunch, they will actually be able to
have some food that's not you know, the fast food
and you know, the cereal or the cold breakfast, so
they'll be able to come and get a hot breakfast
(03:49):
for the day. And the baby found my daughter in
the back.
Speaker 1 (03:55):
Yeah.
Speaker 2 (03:56):
So the funny thing is it's like a wedding, you
know how the people who are being focused on the
bride and the groom are the ones that don't usually
remember to eat. And it's like the people that are
making such a great meal for all of us on
Thanksgiving are the ones that forget to have breakfast or
to keep themselves, you know, fed while they're preparing the
(04:17):
big meal for dinner later on in the day.
Speaker 1 (04:20):
How long have you folks been doing that?
Speaker 4 (04:23):
This this would be our third one so ever since
we bought the restaurant. This is June of twenty twenty two,
is when we purchased the restaurant from our parents. So
that first year we bought it, and then we've done
it every year since then.
Speaker 1 (04:38):
And what was the motivation?
Speaker 2 (04:40):
I mean, obviously, like you said, getting a good meal,
But how did that pop into your head that Thanksgiving
was the day that that needed to be done.
Speaker 4 (04:50):
I think it was a few things. I know a
little while ago, back in I believe twenty eighteen, I
personally had kind of started this tradition of giving before
I consume, So on days like Thanksgiving, I always, you know,
made it made an effort to either go to a
soup kitchen or or donate either some clothes or something
(05:15):
of that nature before I stuffed my face. And then
when we got the opportunity to own the restaurant and
we had the opportunity to give back and our our
own light, we figured it would you know, it would
be best to take advantage of the opportunity.
Speaker 1 (05:35):
I love that.
Speaker 2 (05:36):
It's it's it's not thanks taking so right. I love
I love the fact, you know, I was I remember.
Speaker 4 (05:44):
Just see yeah, sorry to out excuse it was actually
twenty twenty three. Actually is when we when we started
at the restaurant out that I think about it because
it's our third annual one.
Speaker 1 (05:52):
That's awesome.
Speaker 2 (05:54):
I had somebody gosh, I overheard two people talking after
church one day saying, oh, let's let's go out and
catch up and get a drink. And the response from
the gentleman who has asked, said no, why don't we
get a meal? My dad always said, don't trust somebody
willing to buy a drink, trust somebody willing to buy
(06:16):
you a meal. And I thought there is some truth
to that concept of you know, let me nourish you,
and around Thanksgiving, that that idea of what you said
is to you know, give to someone first before you eat.
I think is a very powerful message to people when
(06:37):
and something that comes out from me doing this for
a long time from the hospitality community a lot. Why
do you think hospitality restaurant owners, chefs and the like
are always the first to give or donate time or food?
Speaker 5 (06:56):
I will say, I would say it's a passion in
the heart right, so we know we need food. It's
a necessity to live. And someone who has a passion
for hospitality. They understand the pleasures and the joys of
life and to be able to share it. So I
think someone who is in this industry, you do it
(07:18):
not necessarily for finances, it's because it truly brings you
joy in being able to impact someone else's world and
life for something that you're able to contribute. So Justin
and I aren't necessarily always in the kitchen, but we
are able to say that. You know, as a third generation,
our family has been consistent in taking a feel for
(07:44):
the heart of the community and the heart of the people,
and that's also how we expect our staff. It's within
our DNA to have a love for the people. And
so when you have that, because I call Thanksgiving love day, honestly,
it's really like a family love day. And there's so
many hard things that are happening in the world that
(08:04):
if we're able to give back a little bit because
of what we have resources in, then it's definitely our
pleasure to do it.
Speaker 2 (08:13):
We're going to talk more with Jessica Bain and Justin Johnson,
owners of Serving Spoon, when do we return. It's obviously
a lot going on there with the rain and everything
right now. So there's news we're going to get, but
we'll be back in a moment, so go know where.
Speaker 6 (08:28):
You're listening to the Fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 1 (08:35):
I am your well fed host, Neil Savadra. How do
you do? Happy Saturday to you.
Speaker 2 (08:40):
Rainy day out there today across the Southland, so be
aware that the roads are slick. Of course, I know
it sounds stupid, but I've been driving out there with
you before. We don't always think and your prayers up
in regards to anybody in the Burn areas from January
that mudslidees like of course in the mountains as well.
(09:03):
Stay right here you'll get all the news that you
need to know regarding the rains, road closures and beyond.
Of course, I Lean Gonzalez is with us for she'll
jump in should there be anything that you need to know.
Right now, we're talking to Jessica Bain and Justin Johnson,
owners of the Serving Spoon. They do their third annual
(09:27):
giving away of breakfasts and dealing with breakfasts for Thanksgiving.
What's in the breakfasts, by the way.
Speaker 4 (09:36):
So right now we have planned is We're going to
do biscuits and gravy, which is something that's pretty rare
for us because we actually don't have that on the menu.
So that's something that we're pretty excited about. And then
we're going to do some fresh fruit potentially, some some pancakes,
and some coffee.
Speaker 2 (09:55):
And how does one go about receiving or are you
asked looking for any help at all to make this happen?
Speaker 4 (10:06):
Not? Well, we have the food taken care of. If
people want to come out and just simply volunteer, they
can just send us an email at info at the
Servingschoon dot net. We are definitely, you know, kind of
an all hands on deck. Maybe some folks from our
staff may come out and you know, family and friends.
But if people want to kind of participate in the
(10:28):
event with us, there are more than welcome because it
is a community driven event and so we want, you know,
as many people there as possible.
Speaker 1 (10:34):
What time does it start on Thanksgiving morning?
Speaker 4 (10:37):
It starts at It starts at ten am, So we're
going to begin serving at ten am. Set up, we'll
probably get there closer to about eight, between seven and eight,
but sure volunteers, they wouldn't need to be there any
earlier than nine am and then ending it shows ten
am to twelve pm. But it's really just until supplies last.
(10:59):
And so we're anticipating feeding clothes at about one hundred
and fifty to two hundred people. But you know, it
gets bigger and bigger every year, so you never really know.
Speaker 2 (11:09):
Yeah, I would imagine word gets out and it being
the third year or so that that changes things most definitely.
I want to remind people again it's the servingspoon dot net.
The servingspoon dot net to find out more and to
go over the menus. So you said that you don't
have biscuits and gravy on your normal menu, but boy
(11:30):
do you have the spoon or breakfast list is pretty impressive.
Speaker 1 (11:34):
Why don't you break down some of the things on
the menu.
Speaker 4 (11:37):
Oh man, yeah, K, where do I start?
Speaker 1 (11:40):
So you mentioned it a little earlier.
Speaker 4 (11:43):
Our catfish is phenomenal, so yeah, the main dish with
the catfish of the catfish, grits and eggs. You can't
really go wrong with that. Our turkey chops are really good.
You can make that into a lunch or breakfast. So
if you do lunch, you can get some mac and
cheese and some collar greens or some yams and then
(12:05):
something else that we were not the road to your
face again, but we're going to bring you to our.
Speaker 1 (12:11):
Our breakfast bowl.
Speaker 4 (12:13):
We we put this on the menu here recently, and
so it's a breakfast bowl. It's on a bit of
potatoes with cheese, your choice of ham, bacon or sausage,
green onions, and a housemate southwest aoli that we sprinkle
on top and so pull of flavor. Yeah, really really
really good.
Speaker 1 (12:35):
Oh man.
Speaker 2 (12:35):
So yeah, it was kind of the way things went down.
It started with rain, then elevators, and then I woke
up with actually for a couple of days, as we
say around my house, I'm trying to get sick, and
I could just feel it pushing through. And then I'm like,
maybe that's a good Lord saying today is a better
(12:55):
day for everyone to stay home. And of course now
it's brutal because all I keep hearing is all the
great food that was coming our way.
Speaker 1 (13:03):
Please can we have them?
Speaker 4 (13:04):
Bet?
Speaker 2 (13:04):
Yeah, Well, here's the thing with the serving spoon. You
folks have an open invitation. Anytime you want to talk
to the people that listen to the Fork Report, you
are more than welcome the love and the giving nature
and the true hospitality and family neighborhood vibe of the
(13:25):
serving spoon going on for so long and family driven
there at fourteen zero three Sentinela Avenue there in Inglewood.
Is one of the things that we have to protect
these places.
Speaker 1 (13:39):
We have to order.
Speaker 2 (13:40):
From them, great catering, great getting in there even better
to help you know the people that are serving and
in actually in the front of the house and the
back of the house. Those are things that going in
in person is a big deal. So we always salute
(14:01):
everything that you folks are doing. It's been a while
since I've been inside, but what you folks do is
something very very special, and we appreciate you taking the
time to come on today.
Speaker 4 (14:11):
Yes, thank you so much for having us, and we
look forward to seeing you again in the near future.
And now that I kind of put the pieces together,
definitely remember Kayla. Tayla comes in quite often. Actually I
really do.
Speaker 5 (14:23):
I love that.
Speaker 2 (14:25):
Yeah, yeah, Tayla is memorable. Not always for good reasons,
but that's all right, that's okay. She'll stick with you
like a good or bad meal, is what I'm saying.
But no, we love miss Kayla for sure. Thanks for
your time, be safe out there when it's craziness, and
God bless all that you folks are doing there on
Thanksgiving morning and beyond.
Speaker 4 (14:47):
Yes, thank you so much. Thanks for having us so much.
Speaker 2 (14:50):
Jessica Bain and Justin Johnson, owners of the Serving Spoon,
and get in there. It really is one of those
places that makes you feel at home and part of
a community. The Servingspoon dot Net the servingspoon dot Net
out there in Inglewood.
Speaker 1 (15:06):
Check it out if you haven't already. It's the Fork Report.
I'm Neil Savedra KFI AM six forty.
Speaker 6 (15:10):
You're listening to The Fork Report with Neil Savedra on
demand from KFI A M six forty
Hey, it's Niel Savidri.
Speaker 2 (00:01):
You're listening to KFIM sixty the four Report on demand
on the iHeartRadio app.
Speaker 3 (00:21):
Let me did you had it? Let me teach you
had it. Let me teach you had it. It's like
a colon narage. Let me teach you had it.
Speaker 4 (00:40):
Let me tut of.
Speaker 2 (00:42):
Hey by M six forty live everywhere on the iHeartRadio app. Hey, everybody,
Happy Saturday afternoon to you on this rainy Southland Saturday.
Please be safe. I know that sounds stupid, but let's
face it, we suck in this South end when it
comes to driving in the rain. We're always going to
(01:03):
hurry all of that. Stay off the roads if you can,
and enjoy just a nice rainy day here. Of course,
any accidents issues, road closures, or heaven forbid, any problems
in the Altadena area or in Palisades any of those places,
or in the mountains, we'll let you know about that
(01:24):
as well. But we continue to celebrate food as we
do every single Saturday on the Fork Report. Another classic
wonderful gem of a place here in southern California is
the Serving Spoon. And if you've not been, boy, are
you missing out? When it comes to stellar breakfasts and beyond.
Let's welcome back to the program. It's been a while.
(01:46):
Jessica Bain and Justin Johnson, owners of the Serving Spoon.
Speaker 1 (01:51):
How doy folks, Hello, he thanks for being flexible today.
What a bummer. It would have been so nice to.
Speaker 2 (02:01):
See you folks, and of course always crossing my finger
for you guys to bring food anytime. How y'all doing.
How's everything going at the Serving Spoon right now?
Speaker 4 (02:15):
Things are going well? We we are. We are kind
of bummed. We definitely had some plates ready for you,
but that's not the revenue in your face. Yeah you do,
but but yeah, things are going well. Businesses, businesses doing doing,
doing good, and we're just continuing to get better and
better every day.
Speaker 2 (02:36):
You know, there has been things twenty twenty, you guys
were punched in the gut like a lot of places.
Being a local restaurant and having the love of your
neighbors helped, you know, bolster that the restaurant and this
place and community gathering.
Speaker 1 (02:59):
Right now, how.
Speaker 2 (03:00):
Have you folks stabilized? Are you looking forward to Thanksgiving?
Doing anything special people need to know about.
Speaker 5 (03:07):
Yes, we are looking forward to Thanksgiving, we actually have
our third annual breakfast giveaway at the restaurant, so we
are closed for business for Thanksgiving, but because our community
means so much to us, we actually on the day
of Thanksgiving will be giving out breakfast for free for
(03:27):
people to drive up and come in and grab their
breakfast or come out and grab their breakfast, and so
that you know, as families are cooking their meals for
Thanksgiving dinner and lunch, they will actually be able to
have some food that's not you know, the fast food
and you know, the cereal or the cold breakfast, so
they'll be able to come and get a hot breakfast
(03:49):
for the day. And the baby found my daughter in
the back.
Speaker 1 (03:55):
Yeah.
Speaker 2 (03:56):
So the funny thing is it's like a wedding, you
know how the people who are being focused on the
bride and the groom are the ones that don't usually
remember to eat. And it's like the people that are
making such a great meal for all of us on
Thanksgiving are the ones that forget to have breakfast or
to keep themselves, you know, fed while they're preparing the
(04:17):
big meal for dinner later on in the day.
Speaker 1 (04:20):
How long have you folks been doing that?
Speaker 4 (04:23):
This this would be our third one so ever since
we bought the restaurant. This is June of twenty twenty two,
is when we purchased the restaurant from our parents. So
that first year we bought it, and then we've done
it every year since then.
Speaker 1 (04:38):
And what was the motivation?
Speaker 2 (04:40):
I mean, obviously, like you said, getting a good meal,
But how did that pop into your head that Thanksgiving
was the day that that needed to be done.
Speaker 4 (04:50):
I think it was a few things. I know a
little while ago, back in I believe twenty eighteen, I
personally had kind of started this tradition of giving before
I consume, So on days like Thanksgiving, I always, you know,
made it made an effort to either go to a
soup kitchen or or donate either some clothes or something
(05:15):
of that nature before I stuffed my face. And then
when we got the opportunity to own the restaurant and
we had the opportunity to give back and our our
own light, we figured it would you know, it would
be best to take advantage of the opportunity.
Speaker 1 (05:35):
I love that.
Speaker 2 (05:36):
It's it's it's not thanks taking so right. I love
I love the fact, you know, I was I remember.
Speaker 4 (05:44):
Just see yeah, sorry to out excuse it was actually
twenty twenty three. Actually is when we when we started
at the restaurant out that I think about it because
it's our third annual one.
Speaker 1 (05:52):
That's awesome.
Speaker 2 (05:54):
I had somebody gosh, I overheard two people talking after
church one day saying, oh, let's let's go out and
catch up and get a drink. And the response from
the gentleman who has asked, said no, why don't we
get a meal? My dad always said, don't trust somebody
willing to buy a drink, trust somebody willing to buy
(06:16):
you a meal. And I thought there is some truth
to that concept of you know, let me nourish you,
and around Thanksgiving, that that idea of what you said
is to you know, give to someone first before you eat.
I think is a very powerful message to people when
(06:37):
and something that comes out from me doing this for
a long time from the hospitality community a lot. Why
do you think hospitality restaurant owners, chefs and the like
are always the first to give or donate time or food?
Speaker 5 (06:56):
I will say, I would say it's a passion in
the heart right, so we know we need food. It's
a necessity to live. And someone who has a passion
for hospitality. They understand the pleasures and the joys of
life and to be able to share it. So I
think someone who is in this industry, you do it
(07:18):
not necessarily for finances, it's because it truly brings you
joy in being able to impact someone else's world and
life for something that you're able to contribute. So Justin
and I aren't necessarily always in the kitchen, but we
are able to say that. You know, as a third generation,
our family has been consistent in taking a feel for
(07:44):
the heart of the community and the heart of the people,
and that's also how we expect our staff. It's within
our DNA to have a love for the people. And
so when you have that, because I call Thanksgiving love day, honestly,
it's really like a family love day. And there's so
many hard things that are happening in the world that
(08:04):
if we're able to give back a little bit because
of what we have resources in, then it's definitely our
pleasure to do it.
Speaker 2 (08:13):
We're going to talk more with Jessica Bain and Justin Johnson,
owners of Serving Spoon, when do we return. It's obviously
a lot going on there with the rain and everything
right now. So there's news we're going to get, but
we'll be back in a moment, so go know where.
Speaker 6 (08:28):
You're listening to the Fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 1 (08:35):
I am your well fed host, Neil Savadra. How do
you do? Happy Saturday to you.
Speaker 2 (08:40):
Rainy day out there today across the Southland, so be
aware that the roads are slick. Of course, I know
it sounds stupid, but I've been driving out there with
you before. We don't always think and your prayers up
in regards to anybody in the Burn areas from January
that mudslidees like of course in the mountains as well.
(09:03):
Stay right here you'll get all the news that you
need to know regarding the rains, road closures and beyond.
Of course, I Lean Gonzalez is with us for she'll
jump in should there be anything that you need to know.
Right now, we're talking to Jessica Bain and Justin Johnson,
owners of the Serving Spoon. They do their third annual
(09:27):
giving away of breakfasts and dealing with breakfasts for Thanksgiving.
What's in the breakfasts, by the way.
Speaker 4 (09:36):
So right now we have planned is We're going to
do biscuits and gravy, which is something that's pretty rare
for us because we actually don't have that on the menu.
So that's something that we're pretty excited about. And then
we're going to do some fresh fruit potentially, some some pancakes,
and some coffee.
Speaker 2 (09:55):
And how does one go about receiving or are you
asked looking for any help at all to make this happen?
Speaker 4 (10:06):
Not? Well, we have the food taken care of. If
people want to come out and just simply volunteer, they
can just send us an email at info at the
Servingschoon dot net. We are definitely, you know, kind of
an all hands on deck. Maybe some folks from our
staff may come out and you know, family and friends.
But if people want to kind of participate in the
(10:28):
event with us, there are more than welcome because it
is a community driven event and so we want, you know,
as many people there as possible.
Speaker 1 (10:34):
What time does it start on Thanksgiving morning?
Speaker 4 (10:37):
It starts at It starts at ten am, So we're
going to begin serving at ten am. Set up, we'll
probably get there closer to about eight, between seven and eight,
but sure volunteers, they wouldn't need to be there any
earlier than nine am and then ending it shows ten
am to twelve pm. But it's really just until supplies last.
(10:59):
And so we're anticipating feeding clothes at about one hundred
and fifty to two hundred people. But you know, it
gets bigger and bigger every year, so you never really know.
Speaker 2 (11:09):
Yeah, I would imagine word gets out and it being
the third year or so that that changes things most definitely.
I want to remind people again it's the servingspoon dot net.
The servingspoon dot net to find out more and to
go over the menus. So you said that you don't
have biscuits and gravy on your normal menu, but boy
(11:30):
do you have the spoon or breakfast list is pretty impressive.
Speaker 1 (11:34):
Why don't you break down some of the things on
the menu.
Speaker 4 (11:37):
Oh man, yeah, K, where do I start?
Speaker 1 (11:40):
So you mentioned it a little earlier.
Speaker 4 (11:43):
Our catfish is phenomenal, so yeah, the main dish with
the catfish of the catfish, grits and eggs. You can't
really go wrong with that. Our turkey chops are really good.
You can make that into a lunch or breakfast. So
if you do lunch, you can get some mac and
cheese and some collar greens or some yams and then
(12:05):
something else that we were not the road to your
face again, but we're going to bring you to our.
Speaker 1 (12:11):
Our breakfast bowl.
Speaker 4 (12:13):
We we put this on the menu here recently, and
so it's a breakfast bowl. It's on a bit of
potatoes with cheese, your choice of ham, bacon or sausage,
green onions, and a housemate southwest aoli that we sprinkle
on top and so pull of flavor. Yeah, really really
really good.
Speaker 1 (12:35):
Oh man.
Speaker 2 (12:35):
So yeah, it was kind of the way things went down.
It started with rain, then elevators, and then I woke
up with actually for a couple of days, as we
say around my house, I'm trying to get sick, and
I could just feel it pushing through. And then I'm like,
maybe that's a good Lord saying today is a better
(12:55):
day for everyone to stay home. And of course now
it's brutal because all I keep hearing is all the
great food that was coming our way.
Speaker 1 (13:03):
Please can we have them?
Speaker 4 (13:04):
Bet?
Speaker 2 (13:04):
Yeah, Well, here's the thing with the serving spoon. You
folks have an open invitation. Anytime you want to talk
to the people that listen to the Fork Report, you
are more than welcome the love and the giving nature
and the true hospitality and family neighborhood vibe of the
(13:25):
serving spoon going on for so long and family driven
there at fourteen zero three Sentinela Avenue there in Inglewood.
Is one of the things that we have to protect
these places.
Speaker 1 (13:39):
We have to order.
Speaker 2 (13:40):
From them, great catering, great getting in there even better
to help you know the people that are serving and
in actually in the front of the house and the
back of the house. Those are things that going in
in person is a big deal. So we always salute
(14:01):
everything that you folks are doing. It's been a while
since I've been inside, but what you folks do is
something very very special, and we appreciate you taking the
time to come on today.
Speaker 4 (14:11):
Yes, thank you so much for having us, and we
look forward to seeing you again in the near future.
And now that I kind of put the pieces together,
definitely remember Kayla. Tayla comes in quite often. Actually I
really do.
Speaker 5 (14:23):
I love that.
Speaker 2 (14:25):
Yeah, yeah, Tayla is memorable. Not always for good reasons,
but that's all right, that's okay. She'll stick with you
like a good or bad meal, is what I'm saying.
But no, we love miss Kayla for sure. Thanks for
your time, be safe out there when it's craziness, and
God bless all that you folks are doing there on
Thanksgiving morning and beyond.
Speaker 4 (14:47):
Yes, thank you so much. Thanks for having us so much.
Speaker 2 (14:50):
Jessica Bain and Justin Johnson, owners of the Serving Spoon,
and get in there. It really is one of those
places that makes you feel at home and part of
a community. The Servingspoon dot Net the servingspoon dot Net
out there in Inglewood.
Speaker 1 (15:06):
Check it out if you haven't already. It's the Fork Report.
I'm Neil Savedra KFI AM six forty.
Speaker 6 (15:10):
You're listening to The Fork Report with Neil Savedra on
demand from KFI A M six forty
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