Episode Transcript
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Speaker 1 (00:00):
Hey, it's Neil Savedra.
Speaker 2 (00:01):
You're listening to KFI EM six forty The four Report
on demand on the iHeartRadio app. Welcome back to the
four Report. I'm Neil Savager. This is KFI Blah blah blah.
You got all those the technical information out, like know
who we are the show we celebrate food, all of that. Well,
I try and make this show a place where we
(00:24):
can all, you know, have a good time, maybe learn something,
get excited about food, get hungry about food. But I
still want it to be a voice of people that
don't have the opportunity to come on all the time
or to talk about their restaurants and to remind you
about them. And I'm just like you, I forget, I
(00:47):
forget or you know, I'm I'm like a chef in
the way that when I'm cooking for someone else, I
love cooking, and then when I cook for myself it's
a it's half a baloney sandwich. I just grab it
and go back to what I was doing. And I
know that we do that and we don't always go
out to eat, and it can be expensive, but I
(01:07):
just want to be a voice to people that don't
have it. Sometimes and there's a lot going on in
Alta Dina right now still. So you got five months
after the eat and fire, it just tore through alt
the Dina. I mean they are still trying to figure
things out. I have friends that live out in that area,
and it is it's still a mess, but local restaurants
(01:32):
are pulling themselves up by the bootstraps and starting to
reopen now. Kayla and I have been talking about doing
a broadcast out there, and I think we'll try and
set something up that we can be out there and
remind people of these businesses. Maybe a central location, not
just at one restaurant, but maybe a central location where
we can get every restaurant plopping by where it's more.
Speaker 1 (01:56):
Convenient than them having to come out to us.
Speaker 2 (02:00):
They've been owned by longtime residents and they're not just
trying to recover under this not physically deep emotional stuff
going on, but financial crisises that is. It's surreal. I
can't imagine it being anything else but surreal. For these folks.
(02:20):
It's threatening their survival. I can't put my I can't
put my thinking cap on and try and understand what
it's like to lose a home or a business or
any of these things and then have to try and
(02:41):
you know, pick these pieces up. So a lot of
them are displaced and they need our help beaten fire.
It was raging through January. I was on the air
quite a bit here in Los Angeles on KFI, destroying
more than nine thousand structures, took eighteen lives and left
(03:04):
thousands displaced. It's a very tight knit community. If you
haven't been there to alta Dina historically significant lot of
great homes and stories that come out of there in
the foothills of Los Angeles County, and it disrupted everything.
So locals still scattered, are some unable to return. But
(03:29):
restaurants like Perry's, joint El, Patron Prime Pizza, Maya Brene,
Woond Kitchen, Highlight Coffee, they're fighting to stay afloat and
they don't have their core customer base, you know, the
everyday folk that go in there, because those people have
(03:51):
been displaced. So as just you know, only a handful
of businesses have reopened, and some of them are you know, helping,
you know, recovery workers, serving, you know, like Perry's, join
Is is taking care of people that are out there working.
But that's gonna that's short term. That's gonna change local
(04:14):
evening crowds. They're not around Berne. It's fine dining spot
open right before the fire. They may not even reopen soon.
They're trying to figure out how they're going to do this.
And if they reopen, if you're only serving twenty people
(04:37):
a night, you can't pull that off. Maya Ti Restaurant
reopened May twenty seventh. Wound Kitchen, just south of Altda
dina Or seeking a twenty percent drop or seeing rather
a twenty percent drop in business, relying on delivery services
(04:57):
to fill the gap. Prime Pizza reopened early and has
become a hub for workers. But the co owner, the
co owner, Zach Fishman, he warns that local support is
waning and it's it's dire out there. So what are
these businesses in Altadena need now? It's they don't need charity.
(05:26):
They're not asking for charity at Lea's not the ones
that I've been seeing. What I see is they're asking
for customers. These businesses survived, but survival only gets to
the too point one of living again, right, It only
gets you It's like I survived this massive situation and
(05:47):
all that does is get me back to the starting line.
So the message coming out of Altadena in the business
community is clear, it's open for business, and now's the
time to show up. Don't wait for everything to be
open again, because it's opening slowly. It's a massive roller
(06:11):
coaster of emotions for people trying to kind of revive
their dream and make things run again. It's a unique place. Artists, communicators,
black families, white families, anyone seeking something more grounded than
the basic hustle and bustle of la went there to
(06:34):
raise families, creatives. You go back to the early days
of imagineers for Disney. A lot of Disney folks worked
or lived in that area because it was close to
you know, Glendale and the original Disney offices and all
of those things. And there is not only the cultural
(07:01):
of having a large group of black families in that area,
but you're talking about people not only starting family but businesses.
And they're just saying, hey, dine in or take out.
Consider Altadena restaurant. Make it a pizza night there at Prime.
(07:23):
Try a comforting thie meal from my Maybe it's me,
m i ya, I'm not familiar. Grab a stacked sandwich
from Perry's Joint and spread the word. That's what I'm
trying to do here. And if you can't go or
you don't have the opportunities, you hear someone say, man, yeah,
we're thinking of going out tonight. Say hey, have you
(07:44):
looked at any of the places in outa Dina and
the thing that I love is there, Like, don't give
us pity. They want patronage and the fact that you know,
if you can't visit, you know, maybe check their website,
(08:05):
see if they have gift cards, see if they have merchandise,
t shirts, whatever to be purchased, share their stuff on
social media, and they really are like it's not about charity,
it's not about sympathy. It's about visiting their business, giving
their business a try. So something to think about during
(08:28):
these times. Five months after the fact, the good folks
of Altadena is still scraping by as things are not
anywhere close to normal. And if they're opening up their businesses,
they're just going to close again if nobody goes and
enjoys them. So something to think about, indeed, with Altadena,
(08:51):
and we continue to send love to those folks who
are putting their lives back together and their businesses, and
Caitlin and I will figure out a time to get
out there do a broadcast somewhere in the center of
it all, and then we can have all of them
on and pitch.
Speaker 1 (09:07):
All of that. That would be a good thing.
Speaker 3 (09:09):
Indeed, you're listening to The Fork Report with Nil Savedra
on demand from KFI AM six forty.
Speaker 2 (09:17):
I hope you're enjoying family and friends. If you're by
a body of water, God bless you, that's the place
to be. But today is going to be a hot
one and it's a nice weather, but it is outdoor weather,
and if you are outdoors, please im vibe with water.
I know it's fun to have booze on a hot
(09:39):
day by the grill, but just pace yourself, man, because
you can get plastered very quick and being near a
seven hundred degree open flame is not the best place
to get blitzed at. So I've been talking about Zelman's
for a long time, and I'm obviously a big fan.
Why I tell you about them? And I asked ant
(10:00):
I name my buddy Anthony Raisin, the chief executive officer
and the creator of Zelmans, to pop on because I
keep being asked everywhere I go. Just moments ago, not
made up. Robin, my board op came in and says,
do you having an a Spearment? I said, I only
got one pack. I said, I only got one pack.
(10:21):
They were limited and you know, hopefully they're going to
be you know, forever. But anyways, how you doing, brother.
Speaker 4 (10:30):
I'm great, Neil, thank you for having me on again.
And has always loved talking to you and loved talking
to your listeners.
Speaker 2 (10:38):
So the Spearment, they're flying off the shelves as they say,
what's been the feedback? Because people keep asking me? And
I said, well, they're a little sweeter, it's more subtle.
But normally I just reach into my bag and I
hand somebody a pack. But I only had the one
pack of spearment because this is a new item. How
(11:00):
are people responding to them?
Speaker 5 (11:02):
Neil?
Speaker 4 (11:02):
People are absolutely loving the Spearman. You know, we listen
to our customers. We get a lot of feedback. We
have thousands of five star reviews on our website, and
I encourage listeners to go to the website and check
out the reviews because those are real people, a lot
of them. And when I say a lot, a lot
of them are KFI and four report listeners, and they
(11:23):
give us the feedback. We've had people calling and begging
to buy ten twenty thirty packs of the spearminth They
you know, lifelong Zelman's customers, and they say they love
the powerful Mint, but they prefer the spearmint, to the
point that by the end of today and probably by
the end of the show, we're going to be in
(11:44):
a sellout. And that's not sales talk. I do not
have a pack of spearmint anymore. We had a few
packs of which I gave you some. I gave a
pack to Bill Handle, I kept one for myself and said,
let's see how the cells. And it's been phenomenal. We
have put in another production run to make spearmint a
(12:06):
regular flavor for Zelmonds, but because of the quality and
the way we use the finest ingredients, we are not
going to see spearmen for at least another ninety days.
So those of you that have spearmint, cherish it. Those
of you that are thinking about ordering it, grab it
today before it's all over. By the end of the show,
(12:29):
there will be no more spearmant left.
Speaker 1 (12:31):
Wow.
Speaker 2 (12:31):
It just really people think I'm joking when I say, no,
I don't even have MOMMI.
Speaker 1 (12:36):
The only spear box I have I have at home.
I have. I have a couple of tons. I have
a couple of.
Speaker 4 (12:43):
Loose capsules that I can share with you if you
meet me in the dark alley. But as far as
PACs go, no, that's that everything went to the warehouse
so that we can ship them out to the listeners
as soon as they place their order. So orders from
today will go out on Monday, and they will be
the last speerm orders for at least another niney days.
Speaker 1 (13:02):
You know, I gave I did this thing.
Speaker 2 (13:05):
I think I've told you before, but I did this
thing where I keep at least an extra whole pack
on me or two.
Speaker 1 (13:11):
And when I'm out, you know, in.
Speaker 2 (13:14):
The wild, shopping, grocery shopping, or going with my family.
Speaker 1 (13:17):
It happens a lot at Disneyland.
Speaker 2 (13:18):
Strangely enough, I'll be at Disneyland and I'll get stopped
by a listener and they say hello, and to thank
them and encourage people to say hi, because I appreciate it,
I give them a pack of Selmens. And it's happened
the last couple of times I'm at Disneyland, I go,
I reach and someone I was it had happened more
than once. I had to reach in and give them
(13:39):
the last, you know, half pack. My own, my own stash.
But I encourage people if you see me out, say hello,
and don't be afraid to ask if I have a
mom on me, they're yours because I believe in the
product so much and I know that you'll be a
huge fan of them. And now people show me their
packs when I meet them. They go, hey, I've got
(13:59):
them on me right now. But I it's special, it's
something different.
Speaker 4 (14:04):
It is special. Today I went out with friends for
lunch and I pulled out those almonds and had someone
pass them around the table, and someone at the next
table reached over and said, hey, I hear those on
KFI all the time. So the guy sitting next to
me and said, well, he's the owner of the company.
(14:25):
And you know, it's wonderful when when you're out for
lunch and a stranger turns around and says, hey, I
got those from KFI radio, which is you know, it's
lovely together that we were making great inroads, but most importantly,
we're helping people get the confidence to eat what they want.
(14:45):
You don't have to be worried about does it have garlic,
doesn't have onion. You're going to leave an after taste. Literally,
go out there, enjoy the great food that you love,
and just remember to take those elements. There are people
that loves almonds once they've had a couple coffee. They
are people who loves almonds once they've been out and
you know, eating street tuckers fulled with onions and all
(15:06):
the other good stuff that goes on them. Whatever your fancy.
Bad breath is natural. Late up in the morning with
bad breath throughout the day, we get bad breath. And
our solution is natural. We use natural parsley seed oil,
which I'm sure everyone, as your listeners knows. When I
bump into people, they tell me what's in the product,
(15:26):
which is amazing. Nobody knows what's in most of the
products they use, but you talk to the elements, they go, oh,
that's the one with the partly seed oil inside. So
it's great that people listen to the message and love
the product.
Speaker 2 (15:37):
Yeah, and it's very easy to stand behind it myself too.
And you know, Robin, my board operator, she just lifted
hers and shook hers out. I let people know that
it's something that's on me all the time for a
reason because I believe in it, and I appreciate that
that it's a family owned company, that this is a
(15:59):
bit of a multi generational passion now that has been
successful because it does exactly what you say it's going
to do, and that makes me look better as I
tell people about it all the time. But I wanted
you to come on and say hi to everybody and
also remind them that that the Spearmint is isn't a
(16:19):
marketing ploy. It was something you got from them. People
wanted it. You did a test order. That test order
is coming to an end today and then it's, like
you said, going to be a couple three months before
they become a permanent part of the Zelman's lineup. So again,
you can simply go to Zelman's dot com slash fork
(16:40):
and you can get a free pack of the Spearmint
with a purchase of three or more of the original Peppermint,
which is fantastic as well. Go to zelmans dot com
slash fork. But you got to do it today because
this was just a limited test run and the actual
run won't be for another three months or so, so
(17:01):
I appreciate you taking the time to come on, Anthony.
It's just such a fantastic product and people have often
asked me, more than anything else, is it real?
Speaker 1 (17:09):
Does it work?
Speaker 2 (17:10):
And I think it really lends support when you take
the time to come on and tell people, Yeah, I
wouldn't be doing this.
Speaker 1 (17:15):
If it didn't.
Speaker 4 (17:16):
Well, thank you, and especially thanks to your listeners who've
made Zelmons, you know, one of the top selling reas
fresheners out there in the market today. We couldn't do
it without you, couldn't do it without your listeners, and
we just love seeing the reviews and feedback that we
get on the website.
Speaker 2 (17:32):
All right, my friend, Love to the family, and I
hope that you're Are you grilling anything today?
Speaker 4 (17:38):
Today though, I went out for big lunch with friends,
as I said, and I am kind of burgered out.
I had a three quarter pound burger. I picked out
gold onions, raw onions, onion rings. So now I'm pretty
much done for the day.
Speaker 2 (17:54):
So you're basically, yeah, you're a scientist now testing your
own product.
Speaker 1 (17:57):
Give me all the onions, give me all the garlic,
all right, my friend.
Speaker 4 (18:00):
Good thing is we know it works, so thank you
and thanks to everybody at the Fork Report for supporting us.
Speaker 1 (18:08):
Well, we'll talk again soon. Have a good weekend.
Speaker 2 (18:10):
That's Anthony Raisin, founder, creator of Zelman's mintimouth mints more
than just a mint, a functional breath threshener, and I
liked having him on. Just to remind you, listen today
is it for the free package of their new spearmint
flavor at least for another three months until they bring
it officially on board. So if you want to try that,
(18:33):
go to their website website, Zelman's dot com slash Fork
Zelman's dot com slash Fork.
Speaker 1 (18:39):
We'll be back with more, So go nowhere.
Speaker 3 (18:41):
You're listening to the Fork Report with Nil Sevadra on
demand from KFI Am sixty.
Speaker 1 (18:47):
How are you Haavy? Saturday?
Speaker 2 (18:48):
To you our little our little nest here, our little
sanctuary that we gather every Saturday from two to five,
kind of shake off the ugliness of the week, whatever
is going on in a new people angry about everything.
Never seen so many offended people in my life. That
offends me. Your offense, Your offense offends me. I'm really
(19:09):
hard to offend generally, I've kind of always been that way.
I grew up in a big family where you just
kind of verbally beat the crap out of each other
every day in love. So there's not really I mean,
I guess there's a way to do it, but you know,
people want to talk bad about my faith or whatever,
and if okay, whatever, tell me fat, I'd go, yeah
(19:34):
and happy. But there's not There's not really much that
that bothers me. But I know that the world gets
really hung up on stuff, and so this is a
place where we can just hang out, you know, talk
about food. Food is good, food is yummy. It's more
than just sustenance. You know, if it was sustenance, we'd
(19:56):
take a pill or something by now. But not everybody
is happy on food. Apparently there's this fella and he
he's suing what a Burger for one million after alleged
onion mishap. So he says he's allergic to onions. Being
allergic to onions is pretty rare. It does happen, it's
(20:18):
pretty rare, but there are a lot of people that
are sensitive to it. And I don't know if it
explains genuinely that he was diagnosed and has more than
a sensitivity again, of course people are allergic to all
kinds of things. But this man, Demrie Ardell Wilson, why
(20:43):
I think give us three names? Like he committed a crime.
He's taking what a burger to court for nearly one
million dollars. All comes down to some onions. But to me,
wouldn't you have to prove that they did something intentionally?
So what might just cause you know, watery eyes or
(21:04):
bad breath? To us left Wilson, he says, with serious
personal injuries that called for immediately immediate medical care. You
had an allergic reaction. And I'm not making fun of
that because I think that people pooh pooh allergies to
(21:26):
food too much. I think instead of being compassionate and
going wow, that must be very difficult to live in
a way that something you have to do each day,
like eat, that you have to.
Speaker 1 (21:37):
Be concerned with.
Speaker 2 (21:39):
Yes, can you make stuff at your own home, absolutely,
but you know what people want to live. They want
to be able to go out to eat. The thing
that bothered me was this guy had a previous lawsuit
against Sonic Drive in under similar circumstances, claiming another adverse
reaction to onion there, and I think that if if
(22:03):
that's a if that's a concern of yours, fast foods
out a restaurant that has someone who's trained in allergies,
understands them, can separate and is making one offs is
different than fast.
Speaker 1 (22:19):
Food, which is a factory of sorts.
Speaker 2 (22:23):
And you're going to put yourself in a situation and
you as the person who receives the bad end of
these things. Hell, half of us don't know if our
burger's been spit on before it's been given to us.
So if you're going to sit there and find a
guy that's making minimum wage, he's probably not happy about
being there. If you're going to trust that person with
(22:45):
your life, if it's that bad, then I would recommend
doing something else.
Speaker 1 (22:51):
Probably.
Speaker 2 (22:52):
So can someone be allergic to onions, Yes, absolutely possible,
but it's pretty rare now. It's more common for people
to have sensitivity to onions, which is different. It's your
body doesn't handle them well, but you don't go to
you know, anaphylactic shock because of them. So as far
(23:14):
as the difference between the two, and you probably have
issues with other things like garlic, shallat's chives, there would
be other things that would bother you as well. So
even touching or smelling raw onions people may react to.
But a true onion allergy is when you're immune. Your
(23:35):
actual immune system goes into a defense mode. It thinks
that there's a foreign property or element inside your body,
and it starts to release chemicals like histamine to fight
it off. And what ends up happening is it creates
so much of it you start to get rashes, swelling,
trouble breathing, even more serious stuff. Now, a sensitivity or
(23:58):
intolerance is different. It's not your immune system. This is
where people get these things wrong. I don't know if
I'm allergic to any foods, but I do have sensitivity
to certain foods. There are certain foods that if I
eat a lot of, I have a reaction, And there
are certain foods where the back of the soft palate
(24:19):
in my mouth will get bumpy and itchy. But it's
not like my true allergy, which is like with animals.
It gets bad, my eyes start to swell shut, I
get hives, my throat starts to swell shut. It gets
really really bad. So a sensitivity is different. Your immune
(24:41):
system isn't involved. It's more likely your digestive system gets
upset and says no, I don't want that yet. Bloated,
you get gassy stomach pain. The reaction is not usually dangerous,
it's altogether different experience. Tricky part is the symptoms can
look very similar, so you have to have a doctor,
an actual doctor look at you and check and see
(25:01):
if it's an allergy that your immune system is battling with,
or if it's a sensitivity, which means it's probably your
stomach and those types of things. So if this guy
got dizzy, sweaty, breathing problems, swelling and passed out, then yes,
that's something different. But the fact that he keeps doing this,
(25:23):
I don't know. My cynicism comes out. Tiffany Hobbs coming
up at five. We're going to talk to her shortly
as well. So go and know where you've been listening
to the Fork Report. You can always hear us live
on KFI AM six forty two to five pm on
Saturday and anytime on demand on the iHeartRadio app.
Speaker 1 (25:44):
Happy Saturday to you, man.
Speaker 2 (25:45):
It's a gorgeous day out there your cru The sun's
gonna slowly start to come down a little bit of
shade in the backyard. Listen to the smooth, round tones
of Tiffany telling you about the world.
Speaker 1 (25:59):
What are you looking at? It? Was there somebody under
the table that.
Speaker 3 (26:01):
I don't know?
Speaker 6 (26:02):
I was.
Speaker 5 (26:02):
I feel like I'm pushing the wrong buttons because I'm
not used to sitting on this side anymore.
Speaker 6 (26:07):
I'm used to being on the other sides. I was
a little confused.
Speaker 1 (26:10):
Do you come in with MO on Fridays?
Speaker 5 (26:11):
I come on, come in on Wednesdays with MO, and
occasionally on Fridays for their movie quiz.
Speaker 6 (26:17):
You know name that?
Speaker 1 (26:18):
So Wednesday is when you do the viral lobo.
Speaker 6 (26:21):
Okay, look at you knowing my name of my segment.
Speaker 1 (26:24):
No, i'd listen, you know, what, are you a p one?
Speaker 2 (26:28):
I don't listen, but MO is pretty appointment for me,
and and I like to listen to you guys when
I'm in my shop at home or working and stuff
like that. But I was trying, you know, But it's
like anything else. I'm not the guy that memorized like
the band the names of the band members of the bands.
(26:49):
I like, I'm just not that guy. I probably couldn't
even tell you the names of all their songs, but
if I heard it, I could. I've known guys that
know that that just like in their head they know,
oh yeah, so and so in this I'm not that person.
I experience things, I don't memorize.
Speaker 6 (27:04):
Them, remember the feeling.
Speaker 1 (27:05):
Yeah, I'm not.
Speaker 2 (27:06):
I'm not really the type who memory memorizes. I find
memorization it's the lowest form of learning. Okay, it actually
is the lowest formularies.
Speaker 6 (27:17):
Everyone from L A U.
Speaker 7 (27:18):
S D just went, you know, well, it's what we do.
Speaker 2 (27:22):
We memorize things, but how they apply to us or
how we uh. Language means nothing until you put it
into poetry or you teach somebody with it or you
you know, these types of things. So I go, man,
I remember the feeling of that song, and people are like, oh, yeah,
that's off their second altu, and I'm like, I don't care.
Speaker 5 (27:42):
You know, it's really funny that you say that the
song that Robin played coming back from your first break
at the top of the show, so right around five
twenty or so or excuse me, two twenty, it gave
me a feeling and I couldn't remember from where, but
I remember the song and remember being younger listening to it.
Speaker 6 (28:00):
So I got to check to see what that was.
But it's funny you say that.
Speaker 1 (28:03):
Yeah, it takes you back to a place.
Speaker 2 (28:05):
Yeah, it's like, you know, I don't go, gosh, I
should get some moth balls in my closet. So it
reminds me of my grandmother's house. That's not it, but
you know it when you smell.
Speaker 1 (28:15):
Like, yeah, you know that.
Speaker 7 (28:16):
Sorry, I meant to wash about that. Oh gosh. So anyway,
so it's on the Big Show. Yeah, it was on
the Big Shoe today.
Speaker 5 (28:26):
You know, we're going to talk about a few stories
actually pertaining to students.
Speaker 6 (28:31):
Ironically, coming back to that.
Speaker 5 (28:33):
Around the Southland, there's a group of students who are
eating fire survivors and they were stiffed during their prom
so an organization reached out. Uh, there were some concessions
that were provided. In one of those concessions, the limo
actually stood them up.
Speaker 6 (28:50):
So I'll give details that and not terrible.
Speaker 1 (28:53):
How do you do that?
Speaker 5 (28:54):
Somebody did to the tune of quite a few thousand dollars.
Speaker 6 (28:58):
So wait yeah, wait wait, so I got a put
them on blast.
Speaker 1 (29:01):
Please do So this is someone who promised to do it.
Speaker 5 (29:05):
Promise to do it, was paid. No charity reached out
and and and collaborated with this limo driving you know business,
and the limo driver the company. They took the money
and did not provide the service. And when the families
went to contact that night, they got no response.
Speaker 6 (29:26):
They were blocked.
Speaker 5 (29:27):
I'll go into more of the details, but it's a
terrible story.
Speaker 6 (29:30):
Terrible.
Speaker 1 (29:31):
Holy hell Holy.
Speaker 2 (29:33):
We need to make T shirts, We need to have
y Yeah, we need to have planes fly over with banners.
Speaker 7 (29:40):
I'm going to put the name out there. Absolutely be
able to do that, and then Robin do us all
a favor. When Tiffany does that tonight, that story and
she calls their name out, make that her weekly pro
so it airs over and over.
Speaker 1 (29:56):
And over again. Yeah, that's horrible.
Speaker 6 (29:58):
It's horrible.
Speaker 5 (29:59):
And other horrible thing six flags and knots or cutting
jobs one hundred and thirty five jobs will absolutely affect
the teenagers and the young folks. So we'll talk about
that way. Moo's annoying people in Santa Monica have a story.
Speaker 6 (30:12):
Of course, to talk about the beeping.
Speaker 5 (30:14):
Yeah, handle had me cracking up talking about going grocery
shopping backwards in Costco. That was hilarious.
Speaker 2 (30:20):
I can although he can't drive a car. Let alone
of jazzy. That's the scariest thing, is that? And backwards, Yeah,
on a jazzy backwards.
Speaker 6 (30:32):
Can you imagine?
Speaker 5 (30:33):
For our deeper dive segment, we're going to talk about
the explosion of the luxury apartment building, the amenities, how
these buildings are just really popping up everywhere, and why
they are a microcosm kind of of a larger community
network that people are building inside of these developments in.
Speaker 2 (30:52):
La in La and other colors supposed to be green
lighting more.
Speaker 5 (30:57):
Approachable we are, and of course they designate a portion
of their buildings or of their units for those who
the alley and back near the alley, and.
Speaker 1 (31:07):
You can't use the amenities.
Speaker 6 (31:08):
You have to use the back door, can't use the amenities.
Speaker 5 (31:13):
So we're going to talk about that, and then also
why airlines love if you're single. So if you're in
a relationship, airlines aren't happy about that. But if you're single,
you are their target market. I'll tell you why.
Speaker 2 (31:28):
Look at looking at you, Calen, I can no longer relate.
It's all right, I hung out with you. Give it
another week you'll be able to relate. Maybe less. She
finds me. She's like, oh, Yeah, we're getting along great.
Where does he live Mars? Yeah, further away. You look,
(31:51):
I'm not talking about the physical looks. I'm talking about
your personality.
Speaker 6 (31:55):
No, don't you don't you do that. You're catch, You're
the prize. Tiffany brings me flowers. Neil hasn't gotten me anything,
so I'm have heard of the wise. There we go.
Speaker 1 (32:06):
What's going on? It's a mutiny. It's still my show
for like thirty seconds.
Speaker 6 (32:10):
It's over. So if you want to know, yeah, let's
let's wrap this up. Give it to my girl coming
on next to me.
Speaker 1 (32:16):
I'll tell you right now, this black girl magic. So
I don't like it one bit. Come here on KFI.
Speaker 5 (32:23):
Dan outside today you'll you'll you'll get a little talent
clo garbage.
Speaker 8 (32:27):
I don't mind telling you both. All right, I have
a great show. Yeah yeah, you you're like, uh uh,
I'm here. I have all people be like you love
me from my brain period.
Speaker 6 (32:41):
That's it.
Speaker 2 (32:42):
Alrighty, Tiffany's coming in with great stuff today, So be
listening and I will talk to you on the flip side.
Speaker 1 (32:48):
See on Monday on the Handle Show.
Speaker 3 (32:50):
You're listening to the Fork Report with Nil Savedra on
demand from kf I AM six forty
Speaker 4 (33:00):
SI