October 11, 2024 • 27 mins
Neil Saavedra fills in for Bill who is out on vacation. Why so many Earthquakes now? / The Science behind why you’re right / Foodie Friday With Neil! / Chicken or Turkey – which is better for you?
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
You're listenings kf I AM six forty the Bill Handles
Show on demand on the iHeartRadio app.
Speaker 2 (00:07):
Hey everybody, it is the Bill Handle Show. Neil's Fader
filling in this morning. Wayne Resnik will be back on Monday,
filling in for Handle, who's out on vacation.
Speaker 3 (00:18):
I'm happy to be with you this Friday.
Speaker 2 (00:20):
I was telling you earlier Holy Smokes watched a porch
pirate live feal something from my porch. I feel your pain.
People hear about this all the time, But you know what,
I'm not gonna let it get me down. This will
not be This will not be my villain Orange origin story.
(00:41):
It won't or my Orange story won't be My Orange
story won't be my origin story. It won't. Thank you
Jesus amen. What's going on with these earthquakes?
Speaker 3 (00:55):
Am I right to la.
Speaker 2 (00:58):
Nice transition? Well, it's the deal with these earthquakes, all right?
You haven't noticed, if you've been living under a rock somewhere,
that rock's shaking. A lot going on in southern California.
Seems like twenty twenty four is turning out to be
like the Big O' active year for earthquakes. More than
(01:20):
we've seen in decades actually, so a lot of seismic activity.
Good reminder that quiet times can't last forever. You know,
we've had a weird weird cycles, Like the heat cycle
was crazy. They had cooled down, then we had a
heat cycle. Amy where we at on that? By the way,
are we are we going to start cooling down? Is
(01:41):
that where we're at?
Speaker 4 (01:42):
I mean like this weekend? Yeah?
Speaker 2 (01:44):
Yeah, but I mean is like a ten day forecast
type thing. Are we looking out at having warm weather?
Speaker 3 (01:52):
Cool weather?
Speaker 5 (01:53):
Well, we do have a cooling trend that's going to
start this weekend and then yeah, it's to be like
next week it's going to be low seventies. I'm not
sure in the valleys, but in the metro areas it'll
be in the seventies.
Speaker 2 (02:08):
You know, you've ever heard people say, oh, it's earthquake weather.
I think that's when it's hot, right, Is that when
people say.
Speaker 4 (02:13):
That, that's when Mother Nature is angry.
Speaker 2 (02:14):
Oh she's mad, Yeah, having hot flashes. Yeah, that can't
be good. Yeah, that can't be good. Get out of
the house.
Speaker 6 (02:22):
So it's going to be seventies in the valley's next week, Oh,
it's gonna be nice, perfectly lovely. So California is gearing
up for its annual Shakeout, Shakeout earthquake drill. We do
them on the station here. I think it's October seventeenth.
Great time to remind yourself rush up on earthquake preparedness.
The ground's been big time jumpy recently, and we've had
(02:43):
some moderate earthquakes.
Speaker 3 (02:44):
Is here more than.
Speaker 4 (02:45):
I'm jumpy more but big time jumpy.
Speaker 2 (02:50):
You don't like No, I like it. I'm talking to
the youth, right, Elmar Yeah, he's talking to me, Yeah,
talking to youth. I'm not prepared all Seriously, it's been
big time jumping. No cap no cap yeah, word, that's
whole damn.
Speaker 3 (03:09):
I was so doing so good.
Speaker 2 (03:12):
So what's behind these these quakes? Especially they seem to
be clustered right Still a bit of a mystery. We
don't have a whole lot of answers because experts are
very careful to say this or you remind us all
the time, because the assumption is if we're having them,
we're going to have more, and that that big one's
gonna come. But experts will tell you over and over again,
smaller quakes don't mean big ones are on the way, Susan, Oh,
(03:37):
how do you pronounce this? If I said T H
O U g H how would you pronounce that?
Speaker 3 (03:44):
Though? Though? Right? What if I took off the T?
Speaker 7 (03:50):
Right?
Speaker 3 (03:51):
What is it? Amy? Oh? So it's not ho.
Speaker 2 (03:57):
Okay, Susan huff, we're going with huff. Sizemall just at
the US Geological Survey explains it like popcorn popping, you know,
sometimes they cluster and you don't always know what the
reason is. According to Lucy Jones, we know Lucy are
beloved seismologist out here at cal Tech. Southern California has
seen fifteen independent seismic sequences this year. That's including at
(04:21):
least one earthquake of magnitude four or higher. Now that's
the highest count in sixty five years. That tops the
thirteen quakes that we had in nineteen eighty eight, which
I don't think I remember. So just recently we had
that magnitude four quake hit near Ontario International Airport if
(04:44):
you remember, and it's a you know, busy city there,
San Bernardina sand Burdiu.
Speaker 3 (04:55):
Still flustered.
Speaker 2 (04:57):
They had five, alaugh at me, five quakes magnitude three
or higher in last month alone. Malibu they had the
magnitude four six if you remember back in February, then
there was a four to seven in September. East La
felt it and then they found out it was just
the hydraulics and they were bouncing their cars. It's okay,
(05:21):
I can say it. Yeah, the four point four in
El Sereno lot. So what does it mean. I know
that we're all thinking that it means the big one
is coming, but experts over and over say they don't
give us any new insight to win that big one
might happen.
Speaker 3 (05:39):
We just know that it's going to.
Speaker 2 (05:41):
Seismologists have been trying to find patterns for decades and
the truth of the matter is they haven't found anything
statistically that they can look at that it's meaningful that
can predict big quakes. It would be great if they could.
So it just is a great reminder that you have
to take care of things, get prepared haired the big shakeout.
(06:01):
Like I said, coming up on October seventeenth to ten
seventeen am. I'm sure Gary and Shannon will be doing
it here as they do every year. It's just a
reminder get your stuff together, figure out what you need
to have on hand. You know, buy something with every paycheck.
Get a little something. Add to your food, add to
your water, Get you know, special blankets. Get yourself a
(06:24):
solar powered radio or hand craked generated radio, the flashlight.
There are little packet phone chargers you can get the
size of a credit card. They're very thin and they
last for about eight years. They hold their charge. Find
them online, put them in there. These are the things
that I do. And then I just pack them in
(06:44):
there and I keep the food. I have twenty five
truly twenty five year old shelf life food that means
has no oils in it that will get rants in
any of that stuff. And I put that away and
I break it up into different places to have it
at the house, and you know, be as ready as
we can be. You ever have those people in your
(07:06):
life that just stick to their guns even though they're
totally wrong.
Speaker 3 (07:09):
Yeah, they're called family. We all have them.
Speaker 2 (07:12):
But when you're getting into it with somebody and they're
super sure they're right, even when they're clearly not. I
don't know if it's a conspiracy theory, whatever it is,
we've all dealt with them. And being a fan of
logic and little amateur logician that I am. I've always
been fascinated with the psychology around how we think and
come to conclusions, and when you tie emotions into it, it
(07:36):
can be problematic. You have to have a reason prevail.
It needs to be above all things. There there's actually
some psychology behind confidence. God only knows. If I didn't
have strange misplaced confidence, I would not be married out
of my league. A new study, one this is Public
(08:01):
Library Science PLOS one, suggests that many folks believe they
have all the info they need to form an opinion,
even when they really don't. Now keep in mind, so
your body, you know, your mind is telling you, hey,
my body has been through these things because we either
learn from books or we learn from reality from experiencing things.
As matter of fact, books are really someone else's experience
(08:23):
that they put into a book that we read to
learn more quickly, rather than having to have the experience ourselves.
Some people are better academically ingesting information that way.
Speaker 3 (08:35):
That was not my thing.
Speaker 2 (08:36):
I'm more of a life experienced guy, and then that
goes into my fund of experience and that becomes how
I come to conclusions on things the best I can
with the information I have. So there's this guy, Angus Fletcher.
He's an English professor at Ohio State University. One of
the studies authors this one about our brains are pretty
(08:57):
overconfident about drawing conclusions from just a little information, Take
a little bit, and we conclude that all the time.
It's bad logic, bad reason. But we feel that we
can make these judgments even though our information is complete.
So they gathered about thirteen hundred people, mostly around forty
years old or so. They had them read a made
(09:18):
up story about a school running out of water because
its local aquifer was drying up. Now, some of the
participants read the version, read a version arguing that the
school should merge with another school, and you know, three ports.
They had three points of arguments supporting that idea and
one neutral point that kind of could.
Speaker 3 (09:39):
Go either way.
Speaker 2 (09:40):
Others got the opposite version, favoring staying separate. The last group,
the control group, read a balanced version that included all
of the arguments. So after they read this, they start
to debate, and then they were all They all felt
confident about the conclusions they came to with the information
that they had, and they may have, but it wasn't
(10:00):
all the information. So going through this process, they noted
that they thought people would cling to their initial opinions,
even as faith with contradictory info. But it turns out
they're open to change if the new information makes sense
to them. And that's a good thing because right now
(10:22):
we have a lot of people just you know, pushing
their heels in the sand and not wanting to wrestle
with learning new information. You should always be open. I
you know, I hear people talking. We're obviously not far
from the election in November, and people talk about, oh,
(10:44):
this person flip flops or whatever.
Speaker 3 (10:46):
I don't mind that.
Speaker 2 (10:47):
As a matter of fact, I've been listening to talk
radio since I was in my teens, and I always
liked when a host would come on and say, you
know what I was wrong about that, you know, I
got some new information because it makes me trust them.
So if they're not just playcating, if I think a
government official, a politician actually obtained new information in their
(11:11):
fund of experience whatever it is to make them come
to a new conclusion, or they heard from enough people,
and I do that you folks that hit up on
the talkbacks or write or anything like that. If I
think you have a legitimate argument. It can change my
mind and has. You know, I don't always get a
chance to say it until the next time I'm talking
(11:32):
about that topic or something. But if somebody brings me
a good, solid logic argument, I will consume it. Not
everybody does that, So there's this illusion of depth that
you think that you have more information that you do.
So the gist of it and whittling it all down,
(11:53):
the thought was you need to stay curious and be humble,
and I liked that concept of being humble. Now I'll
leave you with this because we're up against the clock
and I can talk about this stuff all darn day,
but that Neil Sevader guy's coming on to talk about
like foody Friday, and he doesn't like to be bumped
really moody.
Speaker 3 (12:11):
Sob just really it's all used to be in management.
Speaker 2 (12:16):
Man.
Speaker 3 (12:17):
We don't need that.
Speaker 2 (12:19):
So if you get a chance, I'm going to give
you a little homework if you like this type of thing,
do a deep dive on the Dunning Krueger effect. It's
something I've been fascinated by for a long time. It's
a cognitive bias and it causes people to overestimate their
abilities or knowledge. And we find this in schools where
people that were very confident about a test they took
(12:40):
oftentimes did horribly and they would defend it to the
teachers saying no. So it can occur in tons of
different areas of course politics, but also work, health, education, relationships,
and it can lead to poor decision making because you
don't you're processing things differently. Now, to give you a
little you know, this breakdown gets into really crazy things
(13:05):
like metacognitive ability and all this stuff. And I'm not
going to bore you with that, but to give you
an idea of this, the opposite of the Dunning Kruger
effect is imposter syndrome.
Speaker 3 (13:18):
It's the opposite.
Speaker 2 (13:18):
It's you telling yourself that you don't have the proper
abilities when you do. When you have those abilities, then
you question them so crazy the way we think but
not you know, Handle will tell you this all the time.
If you listen to his legal show, I did that
in quotes. The more confident he is about something, uh,
(13:40):
the least I would the less I would take that
into a courtroom. Adults drinking breast milk post COVID test scores.
My house was porch pirated while I was live on
the air. See no we missing. Of course, our hearts
go out to the folks in Florida, even Georgia, any
(14:01):
of the places that were affected by multiple hits, both
Helene and Milton. And are they talking about another one still, Amy, No,
it wasn't. There talk that there was something to bruin
and they were concerned it was Leslie.
Speaker 4 (14:15):
But she's just spinning around and not doing anything.
Speaker 2 (14:18):
Leslie from sales. Yeah, oh you mean they were it
was going to be called it was a storm. They
were gonna call.
Speaker 5 (14:25):
There's a storm named Leslie, but she's not anywhere near.
And then there's there might be something else kind of
bruin over near Africa.
Speaker 4 (14:32):
But it's oh please Lord, give still too soon to tell.
Speaker 2 (14:35):
Give these people a break, all right, so we'll shift.
This is one of my favorite parts of the week.
I love this guy. Anytime I have the opportunity to
connect with him and talk food, it's just a treat.
Can we get Neil in here. Have a seat, buddy,
put on your headphones.
Speaker 3 (14:52):
It's time for foody Friday.
Speaker 2 (14:56):
Happenough food, Eat Eat Eat Eat jo Jo all right
sixteen discontinued foods. We wish we could eat one more time?
And is there anything from your from your youth? Yes,
I'm talking to you, lovely lady. Anything from your youth
(15:18):
or recently that has been discontinued that you go, man,
I wish I could have that. I'm trying to think nothing.
Huh no, No, you're good.
Speaker 3 (15:31):
Wow.
Speaker 2 (15:32):
Yeah, you're really living the life. Everything you enjoy you
still have. Wow, it's kind of flaunting it.
Speaker 4 (15:37):
Interesting.
Speaker 2 (15:38):
Here's a here's a list of some things maybe jog
your memory. The taco bell, caramel apple impanada. No, no,
that's not your thing.
Speaker 3 (15:48):
Oh I like that. I enjoyed that. I mean you
could talk.
Speaker 4 (15:54):
I've never had it before.
Speaker 3 (15:56):
What about uh, Klondike Choco taco?
Speaker 6 (16:01):
No?
Speaker 4 (16:01):
Oh, I remember those?
Speaker 3 (16:02):
You remember choco tacos? Amy K King? Did you like them?
Speaker 4 (16:07):
I don't remember. I'm sure they were good.
Speaker 2 (16:11):
So, if you're not familiar with it, a choco taco
is similar than notes, if you will, uh, the ratios
and the like too, Like a drumstick. You know, it's
got like the sugar sugar candy. What do they call that?
The waffle cone style? But I think it's chocolate. And
(16:31):
then it's got vanilla ice cream. I believe on the
inside it might have chocolate, I can't remember a bit
a while, and then peanuts, and then it's dipped in
chocolate and all.
Speaker 4 (16:39):
Of that same ingredients.
Speaker 3 (16:40):
Just basically.
Speaker 7 (16:41):
Yeah.
Speaker 2 (16:42):
Now, I was never crazy about it. I know it
has a huge following. I always found them to be
soggy ish, like they didn't have the crunch that I
love in a drumstick, because I am a huge fan
of drumsticks. That's a that is a good ice cream
cone right there, and then you get the one with
(17:02):
that little chocolate cork at the bottom that seals all.
Speaker 3 (17:07):
Yeah.
Speaker 2 (17:07):
It's just like like the whole time you're eating your
ice cream and you're enjoying that drumstick and it's like, here,
take more of me, oh, enjoy me, enjoy me. And
then you get down to the bottom and it's like,
guess what, sailor there's one more bounce?
Speaker 3 (17:29):
You get it?
Speaker 4 (17:31):
You're wrong?
Speaker 2 (17:33):
Little yeah, little chocolate for your boom. Yeah, a little chop,
little chocolate cone. Yeah, slow for the cone zone boom.
But I don't find that in the Choco Taco. So
Choco Taco went away. They had brought them back or
said they were going to bring them back for a
(17:53):
little bit. Anyways, they're they're gone. So the thing about
a lot of these that I'm talking about, you can
find find recipes online to make these at home. I
remember my wife, my wife was She came home one
day and said, you know, my parents and I were
talking about Vandicamps in Glassdow Park. That used to be
(18:15):
the bakery there, the Vandyicamp's Bakery. Now you can find
some Vandicamp products still minimally. I don't know who bought them,
but they're no longer made at Vandy Campsy here anymore.
But they had a cookie. It was like a short
bread cookie that had big granular sugar on top. And
(18:39):
I couldn't find anything that. I found this really obscure
website that had a recipe and we tried it and
she said they were very close. So if you miss
any of these, you know the kudos bars? You remember
those kudos bars? I think there was someone here used
to give them out when you did something good.
Speaker 4 (18:57):
Can you still get a ding Dong?
Speaker 3 (18:58):
Excuse me, you still get sure ding do twinkies? It's
my handle ding Dong.
Speaker 2 (19:05):
No, Yes, you can get ding Dong's they're slightly smaller
than they used to be. But yeah, they people bring
him to Conway shows all the time, boxes of them,
and I don't think he even eats. Heats pretty good
Dorito's soda. That's good, right, I think it works, felt strong, funny.
(19:26):
You see them in shorts. Look at those pins. Good night,
kudos bars Dan in Sprinkling's yogurt, Frutopia juice. The McDonald's
snack wrap. Does anybody remember those?
Speaker 4 (19:39):
The snack wrapper like the chicken wraps.
Speaker 2 (19:42):
The snack wrap it had. I think there was like
a what was it like a Caesar salad one. They
had chicken in it and it was it wrapped in
a tortilla.
Speaker 4 (19:52):
Yeah, I love those.
Speaker 3 (19:52):
Yeah I did too.
Speaker 4 (19:53):
Those were great. I was bummed when they got rid
of those.
Speaker 3 (19:55):
Yeah. Send them in tic TACs, yellow pudding pops. They're
good to have. The pudding pop. That's my really bad
Bill Cosby, who I think pimped them.
Speaker 4 (20:07):
I have one.
Speaker 3 (20:08):
What's that?
Speaker 5 (20:09):
Do you remember apple dumplings at Wendy's Apple dumplings. They
were they they were apple dumplings. It was baked, it
had really shell on it and had apples in it,
and it was cooked and had cinnamon and you could
put frosty on top of it if you really wanted
to be a decadent.
Speaker 4 (20:26):
It was so good. Now I want on gone.
Speaker 2 (20:31):
Philadelphia cream cheese snack bars, No one Bueler Dorito's three
d What were those like funion shape or something?
Speaker 3 (20:39):
And then but.
Speaker 2 (20:40):
Dorito's like they were like a bugle or whatever. No,
not funion, the bugle. What were the snack thing the
ship like? Are they called bugles?
Speaker 4 (20:49):
Yeah?
Speaker 2 (20:51):
They were kind of round like that Sierra Miss butterfinger bebies.
I loved those, just small, just handfuls melted chocolate and butterfingers,
sour patch cherry.
Speaker 3 (21:05):
Well, all these things are gone.
Speaker 4 (21:07):
But do you remember when the ding dong was wrapped
in foil? Yeah?
Speaker 3 (21:09):
They still shoot, aren't they? Are they?
Speaker 2 (21:12):
Oh they're in the little plastic baggy yeah yeah, and
they're smaller.
Speaker 3 (21:17):
Yeah I remember them in the foil. Yeah.
Speaker 5 (21:19):
Editor Carlo just sent a note and she said, ding
dogs ding dongs don't taste as good as when they
came in foil.
Speaker 3 (21:26):
Wow.
Speaker 2 (21:26):
See that's right, more logic. Go back to our last topic.
We have people, all right, we come back. Chicken or
turkey for the wind Is that a good enough tease?
Speaker 3 (21:38):
People? All right? Fight to the death tail the tape.
Speaker 2 (21:42):
KFI AM six forty the bill handles show Neil Savager
filling in today. Mister Wayne Resnik will be back filling
in on Monday. So don't you fret, my pet. All
will be well and normal in the world again to
the best of our ability. Okay, we were talking. We're
doing Foody Friday, and we're talking with the FOURK reporter,
who I find charming as hell.
Speaker 3 (22:01):
He is.
Speaker 2 (22:02):
He seems sweet yet strong, a balanced mind, a kind man. Uh,
knows a lot about food and bought How does he
keep that figure when he eats for a living? Those
are the questions I have. We won't ask him today.
But we were talking about the different things that have
gone away, food that have got has gone the way
of the Dodo bird and we miss and so we
(22:25):
talked a little bit about that, and then everybody started
remembering things. Amy, you came in with a with a
couple of things. Then we started going down the path
of how come ding dongs aren't wrapped in foil anymore?
Speaker 3 (22:36):
And all hell.
Speaker 2 (22:36):
Broke loose, uh, and there was steam coming out of
her ears.
Speaker 4 (22:40):
And then uh more, I thought about it, the angrier
I got.
Speaker 2 (22:44):
Oh, Carla, one of our news editors, jumped in, says,
they don't hit the same without the foil.
Speaker 1 (22:49):
Oh.
Speaker 8 (22:49):
Yeah, it's a whole thing online too. There was actually
a petition on change dot org to bring back the foil,
Bring back the foil, Bring back the foil.
Speaker 3 (23:00):
That where we're at. Oh, you could come in. You
can just throw that stuff. That's just her crap.
Speaker 2 (23:04):
You can, No, You're fine, please, Kono has been interrupting me.
There's been tons of interruption. Ufo ice cream sandwich. I
didn't know it until I looked it up. Someone said,
as Susie Q said, oat sels on social media. By
the way, if you're not there with me on social media,
(23:25):
I would love that because I'm the one that controls
them and we can chat at Fork Reporter, at fork
Reporter on Instagram and all the others. But Instagram's where
I'm at quite a bit. I'm on X right now
looking at oatsols. They were pretzels made with oat flour. Wow,
I'm guessing that makes sense that they're gone. That and
(23:48):
then this curiosity chicken fajita pita is. We have mixed
reports that's at Jack in the Box. But it also
turns out that it's on their website, but you can't
find it at every location, so maybe it's just too much.
Speaker 3 (24:07):
All right, we'll wrap up because I tease this very quickly.
Speaker 2 (24:09):
When it comes to chicken versu is turkey, it depends
on if you're doing the white meat or the dark meat.
They're almost identical their neck and neck. The dark beat
on the turkey's just a little bit better for you
then as far as the fat.
Speaker 3 (24:25):
And all the stuff that we don't want. But they're
very neck and neck.
Speaker 2 (24:30):
So it looks like turkey takes the edge just slightly
lower cholesterol, a little bit more iron that is skinless.
When you put the skin on, then it becomes a little.
Speaker 3 (24:42):
Different of a situation. So that's what you need to know.
Speaker 4 (24:46):
Well, look at you.
Speaker 3 (24:46):
Are you going to sit down and say hello, good morning?
Bow are you? Did you have fun yesterday?
Speaker 7 (24:51):
It was so much fun. This is Christina by the way,
Christina Pascucci. I'm filling in for Shannon Hungary and Shannon
in case anyone's wondering.
Speaker 3 (24:58):
And you have the most fun last name to say.
Speaker 7 (25:01):
Scooch is what a lot of the friends and viewers
from Katla and Fox would call me the scooch.
Speaker 4 (25:07):
That's right.
Speaker 3 (25:07):
Did they put the thought in front of it or
is it just.
Speaker 4 (25:09):
To do you know whatever they're feeling.
Speaker 3 (25:11):
The scooch sounds exclusive.
Speaker 4 (25:14):
It's part of a club or something.
Speaker 2 (25:15):
Well, no, it's like no one else. You can maybe
have another scooch. You can't have the scooch. Yeah, that
scooch is you.
Speaker 7 (25:22):
It maybe has like the same effect as Madonna.
Speaker 2 (25:25):
Yeah, it's that strong one name. Yeah, she took it
a little far. I didn't take it there. I want
that noted. So what do you guys got going on
the Gary and Nott Channon Show today.
Speaker 7 (25:37):
Oh, there's so much happening. We're talking about Milton of course,
the latest. We're going to talk to Captain Eric Scott
from LAFD. They have teams on the ground there assessing
the damage, helping in the rescue efforts. We're going to
be talking about all kinds of fun news. Also, there
was this really interesting story about this guy in Beverly
Hills who punched out a heckler who was a a
(26:00):
pro Palestinian heckler who is harassing Jewish patrons and Beverly
Hills and he tried to take a punch at this guy,
and the guy in self defense, punched him back, and
some people are calling him a hero. He's giving the
first interview he's doing on our show at ten fifty today.
Speaker 3 (26:17):
A heckler at what Yeah, there is this secler.
Speaker 7 (26:21):
It was a group of guys and masks and they
went up to these restaurant patrons and started yelling slurs
and all kinds of things. And so this one customer
came to the defense of all of these people who
were there in this you know, highly Jewish area and
defended them after this guy threw the first punch at him.
Speaker 4 (26:41):
And he's being called a hero by.
Speaker 7 (26:43):
Some because these guys were just what they were doing
was awful to these customers.
Speaker 3 (26:47):
Wow.
Speaker 2 (26:48):
Yeah, all right, So what that means is go nowhere.
You see what I'm saying. There's no reason to leave
this place. Keep it right here and you'll have more
to come. Thanks so much for hanging out with me
on a Friday. I will catch you tomorrow from two
to five with the Fork Report, broadcasting live from the
Manhattan Beach Food and Wine Festival. Looking forward to that.
(27:09):
Have a wonderful weekend. Be empathetic, to be kind, and
stick around. Right here, Neil Savedra. This is KFI and
KOSTHD to Los Angeles, Orange County.
Speaker 1 (27:19):
You've been listening to the Bill Handle Show. Catch my
Show Monday through Friday, six am to nine am, and
anytime on demand on the iHeartRadio app
You're listenings kf I AM six forty the Bill Handles
Show on demand on the iHeartRadio app.
Speaker 2 (00:07):
Hey everybody, it is the Bill Handle Show. Neil's Fader
filling in this morning. Wayne Resnik will be back on Monday,
filling in for Handle, who's out on vacation.
Speaker 3 (00:18):
I'm happy to be with you this Friday.
Speaker 2 (00:20):
I was telling you earlier Holy Smokes watched a porch
pirate live feal something from my porch. I feel your pain.
People hear about this all the time, But you know what,
I'm not gonna let it get me down. This will
not be This will not be my villain Orange origin story.
(00:41):
It won't or my Orange story won't be My Orange
story won't be my origin story. It won't. Thank you
Jesus amen. What's going on with these earthquakes?
Speaker 3 (00:55):
Am I right to la.
Speaker 2 (00:58):
Nice transition? Well, it's the deal with these earthquakes, all right?
You haven't noticed, if you've been living under a rock somewhere,
that rock's shaking. A lot going on in southern California.
Seems like twenty twenty four is turning out to be
like the Big O' active year for earthquakes. More than
(01:20):
we've seen in decades actually, so a lot of seismic activity.
Good reminder that quiet times can't last forever. You know,
we've had a weird weird cycles, Like the heat cycle
was crazy. They had cooled down, then we had a
heat cycle. Amy where we at on that? By the way,
are we are we going to start cooling down? Is
(01:41):
that where we're at?
Speaker 4 (01:42):
I mean like this weekend? Yeah?
Speaker 2 (01:44):
Yeah, but I mean is like a ten day forecast
type thing. Are we looking out at having warm weather?
Speaker 3 (01:52):
Cool weather?
Speaker 5 (01:53):
Well, we do have a cooling trend that's going to
start this weekend and then yeah, it's to be like
next week it's going to be low seventies. I'm not
sure in the valleys, but in the metro areas it'll
be in the seventies.
Speaker 2 (02:08):
You know, you've ever heard people say, oh, it's earthquake weather.
I think that's when it's hot, right, Is that when
people say.
Speaker 4 (02:13):
That, that's when Mother Nature is angry.
Speaker 2 (02:14):
Oh she's mad, Yeah, having hot flashes. Yeah, that can't
be good. Yeah, that can't be good. Get out of
the house.
Speaker 6 (02:22):
So it's going to be seventies in the valley's next week, Oh,
it's gonna be nice, perfectly lovely. So California is gearing
up for its annual Shakeout, Shakeout earthquake drill. We do
them on the station here. I think it's October seventeenth.
Great time to remind yourself rush up on earthquake preparedness.
The ground's been big time jumpy recently, and we've had
(02:43):
some moderate earthquakes.
Speaker 3 (02:44):
Is here more than.
Speaker 4 (02:45):
I'm jumpy more but big time jumpy.
Speaker 2 (02:50):
You don't like No, I like it. I'm talking to
the youth, right, Elmar Yeah, he's talking to me, Yeah,
talking to youth. I'm not prepared all Seriously, it's been
big time jumping. No cap no cap yeah, word, that's
whole damn.
Speaker 3 (03:09):
I was so doing so good.
Speaker 2 (03:12):
So what's behind these these quakes? Especially they seem to
be clustered right Still a bit of a mystery. We
don't have a whole lot of answers because experts are
very careful to say this or you remind us all
the time, because the assumption is if we're having them,
we're going to have more, and that that big one's
gonna come. But experts will tell you over and over again,
smaller quakes don't mean big ones are on the way, Susan, Oh,
(03:37):
how do you pronounce this? If I said T H
O U g H how would you pronounce that?
Speaker 3 (03:44):
Though? Though? Right? What if I took off the T?
Speaker 7 (03:50):
Right?
Speaker 3 (03:51):
What is it? Amy? Oh? So it's not ho.
Speaker 2 (03:57):
Okay, Susan huff, we're going with huff. Sizemall just at
the US Geological Survey explains it like popcorn popping, you know,
sometimes they cluster and you don't always know what the
reason is. According to Lucy Jones, we know Lucy are
beloved seismologist out here at cal Tech. Southern California has
seen fifteen independent seismic sequences this year. That's including at
(04:21):
least one earthquake of magnitude four or higher. Now that's
the highest count in sixty five years. That tops the
thirteen quakes that we had in nineteen eighty eight, which
I don't think I remember. So just recently we had
that magnitude four quake hit near Ontario International Airport if
(04:44):
you remember, and it's a you know, busy city there,
San Bernardina sand Burdiu.
Speaker 3 (04:55):
Still flustered.
Speaker 2 (04:57):
They had five, alaugh at me, five quakes magnitude three
or higher in last month alone. Malibu they had the
magnitude four six if you remember back in February, then
there was a four to seven in September. East La
felt it and then they found out it was just
the hydraulics and they were bouncing their cars. It's okay,
(05:21):
I can say it. Yeah, the four point four in
El Sereno lot. So what does it mean. I know
that we're all thinking that it means the big one
is coming, but experts over and over say they don't
give us any new insight to win that big one
might happen.
Speaker 3 (05:39):
We just know that it's going to.
Speaker 2 (05:41):
Seismologists have been trying to find patterns for decades and
the truth of the matter is they haven't found anything
statistically that they can look at that it's meaningful that
can predict big quakes. It would be great if they could.
So it just is a great reminder that you have
to take care of things, get prepared haired the big shakeout.
(06:01):
Like I said, coming up on October seventeenth to ten
seventeen am. I'm sure Gary and Shannon will be doing
it here as they do every year. It's just a
reminder get your stuff together, figure out what you need
to have on hand. You know, buy something with every paycheck.
Get a little something. Add to your food, add to
your water, Get you know, special blankets. Get yourself a
(06:24):
solar powered radio or hand craked generated radio, the flashlight.
There are little packet phone chargers you can get the
size of a credit card. They're very thin and they
last for about eight years. They hold their charge. Find
them online, put them in there. These are the things
that I do. And then I just pack them in
(06:44):
there and I keep the food. I have twenty five
truly twenty five year old shelf life food that means
has no oils in it that will get rants in
any of that stuff. And I put that away and
I break it up into different places to have it
at the house, and you know, be as ready as
we can be. You ever have those people in your
(07:06):
life that just stick to their guns even though they're
totally wrong.
Speaker 3 (07:09):
Yeah, they're called family. We all have them.
Speaker 2 (07:12):
But when you're getting into it with somebody and they're
super sure they're right, even when they're clearly not. I
don't know if it's a conspiracy theory, whatever it is,
we've all dealt with them. And being a fan of
logic and little amateur logician that I am. I've always
been fascinated with the psychology around how we think and
come to conclusions, and when you tie emotions into it, it
(07:36):
can be problematic. You have to have a reason prevail.
It needs to be above all things. There there's actually
some psychology behind confidence. God only knows. If I didn't
have strange misplaced confidence, I would not be married out
of my league. A new study, one this is Public
(08:01):
Library Science PLOS one, suggests that many folks believe they
have all the info they need to form an opinion,
even when they really don't. Now keep in mind, so
your body, you know, your mind is telling you, hey,
my body has been through these things because we either
learn from books or we learn from reality from experiencing things.
As matter of fact, books are really someone else's experience
(08:23):
that they put into a book that we read to
learn more quickly, rather than having to have the experience ourselves.
Some people are better academically ingesting information that way.
Speaker 3 (08:35):
That was not my thing.
Speaker 2 (08:36):
I'm more of a life experienced guy, and then that
goes into my fund of experience and that becomes how
I come to conclusions on things the best I can
with the information I have. So there's this guy, Angus Fletcher.
He's an English professor at Ohio State University. One of
the studies authors this one about our brains are pretty
(08:57):
overconfident about drawing conclusions from just a little information, Take
a little bit, and we conclude that all the time.
It's bad logic, bad reason. But we feel that we
can make these judgments even though our information is complete.
So they gathered about thirteen hundred people, mostly around forty
years old or so. They had them read a made
(09:18):
up story about a school running out of water because
its local aquifer was drying up. Now, some of the
participants read the version, read a version arguing that the
school should merge with another school, and you know, three ports.
They had three points of arguments supporting that idea and
one neutral point that kind of could.
Speaker 3 (09:39):
Go either way.
Speaker 2 (09:40):
Others got the opposite version, favoring staying separate. The last group,
the control group, read a balanced version that included all
of the arguments. So after they read this, they start
to debate, and then they were all They all felt
confident about the conclusions they came to with the information
that they had, and they may have, but it wasn't
(10:00):
all the information. So going through this process, they noted
that they thought people would cling to their initial opinions,
even as faith with contradictory info. But it turns out
they're open to change if the new information makes sense
to them. And that's a good thing because right now
(10:22):
we have a lot of people just you know, pushing
their heels in the sand and not wanting to wrestle
with learning new information. You should always be open. I
you know, I hear people talking. We're obviously not far
from the election in November, and people talk about, oh,
(10:44):
this person flip flops or whatever.
Speaker 3 (10:46):
I don't mind that.
Speaker 2 (10:47):
As a matter of fact, I've been listening to talk
radio since I was in my teens, and I always
liked when a host would come on and say, you
know what I was wrong about that, you know, I
got some new information because it makes me trust them.
So if they're not just playcating, if I think a
government official, a politician actually obtained new information in their
(11:11):
fund of experience whatever it is to make them come
to a new conclusion, or they heard from enough people,
and I do that you folks that hit up on
the talkbacks or write or anything like that. If I
think you have a legitimate argument. It can change my
mind and has. You know, I don't always get a
chance to say it until the next time I'm talking
(11:32):
about that topic or something. But if somebody brings me
a good, solid logic argument, I will consume it. Not
everybody does that, So there's this illusion of depth that
you think that you have more information that you do.
So the gist of it and whittling it all down,
(11:53):
the thought was you need to stay curious and be humble,
and I liked that concept of being humble. Now I'll
leave you with this because we're up against the clock
and I can talk about this stuff all darn day,
but that Neil Sevader guy's coming on to talk about
like foody Friday, and he doesn't like to be bumped
really moody.
Speaker 3 (12:11):
Sob just really it's all used to be in management.
Speaker 2 (12:16):
Man.
Speaker 3 (12:17):
We don't need that.
Speaker 2 (12:19):
So if you get a chance, I'm going to give
you a little homework if you like this type of thing,
do a deep dive on the Dunning Krueger effect. It's
something I've been fascinated by for a long time. It's
a cognitive bias and it causes people to overestimate their
abilities or knowledge. And we find this in schools where
people that were very confident about a test they took
(12:40):
oftentimes did horribly and they would defend it to the
teachers saying no. So it can occur in tons of
different areas of course politics, but also work, health, education, relationships,
and it can lead to poor decision making because you
don't you're processing things differently. Now, to give you a
little you know, this breakdown gets into really crazy things
(13:05):
like metacognitive ability and all this stuff. And I'm not
going to bore you with that, but to give you
an idea of this, the opposite of the Dunning Kruger
effect is imposter syndrome.
Speaker 3 (13:18):
It's the opposite.
Speaker 2 (13:18):
It's you telling yourself that you don't have the proper
abilities when you do. When you have those abilities, then
you question them so crazy the way we think but
not you know, Handle will tell you this all the time.
If you listen to his legal show, I did that
in quotes. The more confident he is about something, uh,
(13:40):
the least I would the less I would take that
into a courtroom. Adults drinking breast milk post COVID test scores.
My house was porch pirated while I was live on
the air. See no we missing. Of course, our hearts
go out to the folks in Florida, even Georgia, any
(14:01):
of the places that were affected by multiple hits, both
Helene and Milton. And are they talking about another one still, Amy, No,
it wasn't. There talk that there was something to bruin
and they were concerned it was Leslie.
Speaker 4 (14:15):
But she's just spinning around and not doing anything.
Speaker 2 (14:18):
Leslie from sales. Yeah, oh you mean they were it
was going to be called it was a storm. They
were gonna call.
Speaker 5 (14:25):
There's a storm named Leslie, but she's not anywhere near.
And then there's there might be something else kind of
bruin over near Africa.
Speaker 4 (14:32):
But it's oh please Lord, give still too soon to tell.
Speaker 2 (14:35):
Give these people a break, all right, so we'll shift.
This is one of my favorite parts of the week.
I love this guy. Anytime I have the opportunity to
connect with him and talk food, it's just a treat.
Can we get Neil in here. Have a seat, buddy,
put on your headphones.
Speaker 3 (14:52):
It's time for foody Friday.
Speaker 2 (14:56):
Happenough food, Eat Eat Eat Eat jo Jo all right
sixteen discontinued foods. We wish we could eat one more time?
And is there anything from your from your youth? Yes,
I'm talking to you, lovely lady. Anything from your youth
(15:18):
or recently that has been discontinued that you go, man,
I wish I could have that. I'm trying to think nothing.
Huh no, No, you're good.
Speaker 3 (15:31):
Wow.
Speaker 2 (15:32):
Yeah, you're really living the life. Everything you enjoy you
still have. Wow, it's kind of flaunting it.
Speaker 4 (15:37):
Interesting.
Speaker 2 (15:38):
Here's a here's a list of some things maybe jog
your memory. The taco bell, caramel apple impanada. No, no,
that's not your thing.
Speaker 3 (15:48):
Oh I like that. I enjoyed that. I mean you
could talk.
Speaker 4 (15:54):
I've never had it before.
Speaker 3 (15:56):
What about uh, Klondike Choco taco?
Speaker 6 (16:01):
No?
Speaker 4 (16:01):
Oh, I remember those?
Speaker 3 (16:02):
You remember choco tacos? Amy K King? Did you like them?
Speaker 4 (16:07):
I don't remember. I'm sure they were good.
Speaker 2 (16:11):
So, if you're not familiar with it, a choco taco
is similar than notes, if you will, uh, the ratios
and the like too, Like a drumstick. You know, it's
got like the sugar sugar candy. What do they call that?
The waffle cone style? But I think it's chocolate. And
(16:31):
then it's got vanilla ice cream. I believe on the
inside it might have chocolate, I can't remember a bit
a while, and then peanuts, and then it's dipped in
chocolate and all.
Speaker 4 (16:39):
Of that same ingredients.
Speaker 3 (16:40):
Just basically.
Speaker 7 (16:41):
Yeah.
Speaker 2 (16:42):
Now, I was never crazy about it. I know it
has a huge following. I always found them to be
soggy ish, like they didn't have the crunch that I
love in a drumstick, because I am a huge fan
of drumsticks. That's a that is a good ice cream
cone right there, and then you get the one with
(17:02):
that little chocolate cork at the bottom that seals all.
Speaker 3 (17:07):
Yeah.
Speaker 2 (17:07):
It's just like like the whole time you're eating your
ice cream and you're enjoying that drumstick and it's like, here,
take more of me, oh, enjoy me, enjoy me. And
then you get down to the bottom and it's like,
guess what, sailor there's one more bounce?
Speaker 3 (17:29):
You get it?
Speaker 4 (17:31):
You're wrong?
Speaker 2 (17:33):
Little yeah, little chocolate for your boom. Yeah, a little chop,
little chocolate cone. Yeah, slow for the cone zone boom.
But I don't find that in the Choco Taco. So
Choco Taco went away. They had brought them back or
said they were going to bring them back for a
(17:53):
little bit. Anyways, they're they're gone. So the thing about
a lot of these that I'm talking about, you can
find find recipes online to make these at home. I
remember my wife, my wife was She came home one
day and said, you know, my parents and I were
talking about Vandicamps in Glassdow Park. That used to be
(18:15):
the bakery there, the Vandyicamp's Bakery. Now you can find
some Vandicamp products still minimally. I don't know who bought them,
but they're no longer made at Vandy Campsy here anymore.
But they had a cookie. It was like a short
bread cookie that had big granular sugar on top. And
(18:39):
I couldn't find anything that. I found this really obscure
website that had a recipe and we tried it and
she said they were very close. So if you miss
any of these, you know the kudos bars? You remember
those kudos bars? I think there was someone here used
to give them out when you did something good.
Speaker 4 (18:57):
Can you still get a ding Dong?
Speaker 3 (18:58):
Excuse me, you still get sure ding do twinkies? It's
my handle ding Dong.
Speaker 2 (19:05):
No, Yes, you can get ding Dong's they're slightly smaller
than they used to be. But yeah, they people bring
him to Conway shows all the time, boxes of them,
and I don't think he even eats. Heats pretty good
Dorito's soda. That's good, right, I think it works, felt strong, funny.
(19:26):
You see them in shorts. Look at those pins. Good night,
kudos bars Dan in Sprinkling's yogurt, Frutopia juice. The McDonald's
snack wrap. Does anybody remember those?
Speaker 4 (19:39):
The snack wrapper like the chicken wraps.
Speaker 2 (19:42):
The snack wrap it had. I think there was like
a what was it like a Caesar salad one. They
had chicken in it and it was it wrapped in
a tortilla.
Speaker 4 (19:52):
Yeah, I love those.
Speaker 3 (19:52):
Yeah I did too.
Speaker 4 (19:53):
Those were great. I was bummed when they got rid
of those.
Speaker 3 (19:55):
Yeah. Send them in tic TACs, yellow pudding pops. They're
good to have. The pudding pop. That's my really bad
Bill Cosby, who I think pimped them.
Speaker 4 (20:07):
I have one.
Speaker 3 (20:08):
What's that?
Speaker 5 (20:09):
Do you remember apple dumplings at Wendy's Apple dumplings. They
were they they were apple dumplings. It was baked, it
had really shell on it and had apples in it,
and it was cooked and had cinnamon and you could
put frosty on top of it if you really wanted
to be a decadent.
Speaker 4 (20:26):
It was so good. Now I want on gone.
Speaker 2 (20:31):
Philadelphia cream cheese snack bars, No one Bueler Dorito's three
d What were those like funion shape or something?
Speaker 3 (20:39):
And then but.
Speaker 2 (20:40):
Dorito's like they were like a bugle or whatever. No,
not funion, the bugle. What were the snack thing the
ship like? Are they called bugles?
Speaker 4 (20:49):
Yeah?
Speaker 2 (20:51):
They were kind of round like that Sierra Miss butterfinger bebies.
I loved those, just small, just handfuls melted chocolate and butterfingers,
sour patch cherry.
Speaker 3 (21:05):
Well, all these things are gone.
Speaker 4 (21:07):
But do you remember when the ding dong was wrapped
in foil? Yeah?
Speaker 3 (21:09):
They still shoot, aren't they? Are they?
Speaker 2 (21:12):
Oh they're in the little plastic baggy yeah yeah, and
they're smaller.
Speaker 3 (21:17):
Yeah I remember them in the foil. Yeah.
Speaker 5 (21:19):
Editor Carlo just sent a note and she said, ding
dogs ding dongs don't taste as good as when they
came in foil.
Speaker 3 (21:26):
Wow.
Speaker 2 (21:26):
See that's right, more logic. Go back to our last topic.
We have people, all right, we come back. Chicken or
turkey for the wind Is that a good enough tease?
Speaker 3 (21:38):
People? All right? Fight to the death tail the tape.
Speaker 2 (21:42):
KFI AM six forty the bill handles show Neil Savager
filling in today. Mister Wayne Resnik will be back filling
in on Monday. So don't you fret, my pet. All
will be well and normal in the world again to
the best of our ability. Okay, we were talking. We're
doing Foody Friday, and we're talking with the FOURK reporter,
who I find charming as hell.
Speaker 3 (22:01):
He is.
Speaker 2 (22:02):
He seems sweet yet strong, a balanced mind, a kind man. Uh,
knows a lot about food and bought How does he
keep that figure when he eats for a living? Those
are the questions I have. We won't ask him today.
But we were talking about the different things that have
gone away, food that have got has gone the way
of the Dodo bird and we miss and so we
(22:25):
talked a little bit about that, and then everybody started
remembering things. Amy, you came in with a with a
couple of things. Then we started going down the path
of how come ding dongs aren't wrapped in foil anymore?
Speaker 3 (22:36):
And all hell.
Speaker 2 (22:36):
Broke loose, uh, and there was steam coming out of
her ears.
Speaker 4 (22:40):
And then uh more, I thought about it, the angrier
I got.
Speaker 2 (22:44):
Oh, Carla, one of our news editors, jumped in, says,
they don't hit the same without the foil.
Speaker 1 (22:49):
Oh.
Speaker 8 (22:49):
Yeah, it's a whole thing online too. There was actually
a petition on change dot org to bring back the foil,
Bring back the foil, Bring back the foil.
Speaker 3 (23:00):
That where we're at. Oh, you could come in. You
can just throw that stuff. That's just her crap.
Speaker 2 (23:04):
You can, No, You're fine, please, Kono has been interrupting me.
There's been tons of interruption. Ufo ice cream sandwich. I
didn't know it until I looked it up. Someone said,
as Susie Q said, oat sels on social media. By
the way, if you're not there with me on social media,
(23:25):
I would love that because I'm the one that controls
them and we can chat at Fork Reporter, at fork
Reporter on Instagram and all the others. But Instagram's where
I'm at quite a bit. I'm on X right now
looking at oatsols. They were pretzels made with oat flour. Wow,
I'm guessing that makes sense that they're gone. That and
(23:48):
then this curiosity chicken fajita pita is. We have mixed
reports that's at Jack in the Box. But it also
turns out that it's on their website, but you can't
find it at every location, so maybe it's just too much.
Speaker 3 (24:07):
All right, we'll wrap up because I tease this very quickly.
Speaker 2 (24:09):
When it comes to chicken versu is turkey, it depends
on if you're doing the white meat or the dark meat.
They're almost identical their neck and neck. The dark beat
on the turkey's just a little bit better for you
then as far as the fat.
Speaker 3 (24:25):
And all the stuff that we don't want. But they're
very neck and neck.
Speaker 2 (24:30):
So it looks like turkey takes the edge just slightly
lower cholesterol, a little bit more iron that is skinless.
When you put the skin on, then it becomes a little.
Speaker 3 (24:42):
Different of a situation. So that's what you need to know.
Speaker 4 (24:46):
Well, look at you.
Speaker 3 (24:46):
Are you going to sit down and say hello, good morning?
Bow are you? Did you have fun yesterday?
Speaker 7 (24:51):
It was so much fun. This is Christina by the way,
Christina Pascucci. I'm filling in for Shannon Hungary and Shannon
in case anyone's wondering.
Speaker 3 (24:58):
And you have the most fun last name to say.
Speaker 7 (25:01):
Scooch is what a lot of the friends and viewers
from Katla and Fox would call me the scooch.
Speaker 4 (25:07):
That's right.
Speaker 3 (25:07):
Did they put the thought in front of it or
is it just.
Speaker 4 (25:09):
To do you know whatever they're feeling.
Speaker 3 (25:11):
The scooch sounds exclusive.
Speaker 4 (25:14):
It's part of a club or something.
Speaker 2 (25:15):
Well, no, it's like no one else. You can maybe
have another scooch. You can't have the scooch. Yeah, that
scooch is you.
Speaker 7 (25:22):
It maybe has like the same effect as Madonna.
Speaker 2 (25:25):
Yeah, it's that strong one name. Yeah, she took it
a little far. I didn't take it there. I want
that noted. So what do you guys got going on
the Gary and Nott Channon Show today.
Speaker 7 (25:37):
Oh, there's so much happening. We're talking about Milton of course,
the latest. We're going to talk to Captain Eric Scott
from LAFD. They have teams on the ground there assessing
the damage, helping in the rescue efforts. We're going to
be talking about all kinds of fun news. Also, there
was this really interesting story about this guy in Beverly
Hills who punched out a heckler who was a a
(26:00):
pro Palestinian heckler who is harassing Jewish patrons and Beverly
Hills and he tried to take a punch at this guy,
and the guy in self defense, punched him back, and
some people are calling him a hero. He's giving the
first interview he's doing on our show at ten fifty today.
Speaker 3 (26:17):
A heckler at what Yeah, there is this secler.
Speaker 7 (26:21):
It was a group of guys and masks and they
went up to these restaurant patrons and started yelling slurs
and all kinds of things. And so this one customer
came to the defense of all of these people who
were there in this you know, highly Jewish area and
defended them after this guy threw the first punch at him.
Speaker 4 (26:41):
And he's being called a hero by.
Speaker 7 (26:43):
Some because these guys were just what they were doing
was awful to these customers.
Speaker 3 (26:47):
Wow.
Speaker 2 (26:48):
Yeah, all right, So what that means is go nowhere.
You see what I'm saying. There's no reason to leave
this place. Keep it right here and you'll have more
to come. Thanks so much for hanging out with me
on a Friday. I will catch you tomorrow from two
to five with the Fork Report, broadcasting live from the
Manhattan Beach Food and Wine Festival. Looking forward to that.
(27:09):
Have a wonderful weekend. Be empathetic, to be kind, and
stick around. Right here, Neil Savedra. This is KFI and
KOSTHD to Los Angeles, Orange County.
Speaker 1 (27:19):
You've been listening to the Bill Handle Show. Catch my
Show Monday through Friday, six am to nine am, and
anytime on demand on the iHeartRadio app
The Bill Handel Show News
Popular Podcasts
On Purpose with Jay Shetty
I’m Jay Shetty host of On Purpose the worlds #1 Mental Health podcast and I’m so grateful you found us. I started this podcast 5 years ago to invite you into conversations and workshops that are designed to help make you happier, healthier and more healed. I believe that when you (yes you) feel seen, heard and understood you’re able to deal with relationship struggles, work challenges and life’s ups and downs with more ease and grace. I interview experts, celebrities, thought leaders and athletes so that we can grow our mindset, build better habits and uncover a side of them we’ve never seen before. New episodes every Monday and Friday. Your support means the world to me and I don’t take it for granted — click the follow button and leave a review to help us spread the love with On Purpose. I can’t wait for you to listen to your first or 500th episode!
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Special Summer Offer: Exclusively on Apple Podcasts, try our Dateline Premium subscription completely free for one month! With Dateline Premium, you get every episode ad-free plus exclusive bonus content.
24/7 News: The Latest
The latest news in 4 minutes updated every hour, every day.