December 13, 2025 • 27 mins
Gregory Carr joins The Fork Report to talk about the Culinage Cookbook.
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Speaker 1 (00:00):
Hey, it's Neil Savandra.
Speaker 2 (00:01):
You're listening to kfi EM six forty The Fork Report
on demand on the iHeartRadio app.
Speaker 1 (00:21):
Let me teach you had it.
Speaker 2 (00:24):
Let me teach you had it, Conna, Mary Nathan, Let
me teach you at it.
Speaker 3 (00:34):
It's a a colin arction.
Speaker 1 (00:37):
Let me teach you how it.
Speaker 2 (00:40):
Let me t KMI eight M six forty live everywhere
on the iHeartRadio app. Good Saturday afternoon to you Neil
Savadra here with the Fork Report. If you're new to
the show. Every Saturday, we gather for three hours. No
other show like it of its kind that I'm more of,
a specially not here in California, to have three hours
(01:02):
to celebrate food, the people that make it, the culture
behind it, cooking at home, going out to eat, surrounding things.
You know, cocktails, whether they are zero ABV or you
like to lean on them as I say, all of
that and more, and I get to be your host,
and it's a real honor to hang out and introduce
(01:25):
you to people that are interesting and fun and creative
as well as just talking shops, talking about gifts, gift ideas.
I'll probably get some more before we end the show.
Speaker 1 (01:37):
As well.
Speaker 2 (01:38):
So stick around right now, we're going to talk to
Gregory Carr. And this is a really fascinating idea. So
why don't you pull up that Mike, Gregory and break
down a little bit of what you do.
Speaker 4 (01:53):
Absolutely well, thank you so much for having me on
the show.
Speaker 1 (01:56):
Oh my pleasure.
Speaker 4 (01:57):
That's awesome.
Speaker 5 (01:59):
Yeah, I'm here to talk about my company, Colinage, and Colinage
is a new app that basically helps your family or
just yourself preserve their recipes and stories behind them so
that we never really lose those memories.
Speaker 2 (02:17):
And as it was sadder than when you have, you know,
or more sad than having a family recipe get destroyed
or lost because it was on that piece of crappy
paper there but he handed down.
Speaker 4 (02:28):
Or never even asking about it.
Speaker 5 (02:29):
Yeah, and yes, I mean it turns our everyday cooking
traditions into a beautiful heirloom cookbook that you could print
any time. And you know, I came to the idea
about I'd say about three or four months ago. I
had this memory of this cookbook that was on the
(02:51):
countertop in my mom's kitchen and I'd always seen it.
I asked about it one day and I said, hey, mom,
I never see you actually using this cookbook? Why do
we have it? It's full, it's full of Cuban dishes.
My mom came from Cuba when she was eight years old,
and I've never once seen them use it, and so
(03:15):
I was curious about it. And her response was, well,
we have kind of our own way of cooking these dishes.
And I kind of bought this book because I thought
it was interesting. It was about our food culture and
our dishes that we make every day. So I thought
that was kind of interesting because, you know, it reminded
me how fragile, you know, that knowledge of our family
(03:39):
recipes really is. You know, once we lose that knowledge,
it's you know, it's gone forever. We can't just pull
up the phone and say, hey, hey Mom, how do
I how do I do this dish? I want to
make it, you know, for my family one day. So
that was where the idea really came from. It's kind
of this way for us to not only capture the
(04:00):
recipes but the stories behind them, which I think is
very powerful because it's not just about you know, how
we make the dish.
Speaker 4 (04:07):
It's like how we.
Speaker 5 (04:07):
Learned it, right, It's how you know who taught us
that dish? Why did they learn it this way? So
I started doing a little bit of research on, you know,
what our age room. You know, I'm a millennial, what
gen Z is also doing in terms of retaining their
family recipes.
Speaker 4 (04:27):
And I found this interesting.
Speaker 5 (04:30):
Study that was done for about two thousand people, and
this was done a couple of years ago whereby a
gen Z said that they were about fifty three percent
or so would retain their and cook their family recipes.
And that's a pretty concerning trend to me. Yeah, because
the millennial group clocked in and around sixty eight percent,
(04:52):
So we're losing pretty big percentages here as the generations go.
And you know, I thought that was a very concern trend.
Speaker 2 (05:00):
So, yeah, there is everything grows. We're living in a
moving changing in a lot of good ways. I mean
changing society's that's part of culture. A lot of people
think that saving culture is only keeping things in the past,
and it's not. It's remembering them as you move forward
(05:22):
and not losing them. You want those things because they
are the foundation, and that does concern me that we're
not keeping those You should sit down with family members,
you know, camera in hand, if you have to and
video the process, because let's face it, some of those
older recipes, they're not in measuring cups, they're in hands.
(05:44):
They grabbed the you know, they were taught to grab
I know my mom still cooks that way. Sometimes we
come back, we'll talk more about the app. So's I
was looking there? Is it something that you find, you know,
at the Apple Store or something like that, or the
app store rather or so.
Speaker 5 (06:02):
I decided to keep it only on the web just
because I wanted it to be as easy as possible
for every generation to use. Gotcha, So no passwords, no
logins to memorize. You get a link every week about
a prompt for a recipe, and you click that link
and you're right into the experience. You can film yourself
talk about it. So it's supposed to be really easy
(06:24):
to use.
Speaker 1 (06:24):
Oh that's cool.
Speaker 2 (06:25):
Okay, we'll get into more of that when we come back,
talking with Gregory Carr and it's called Colonage.
Speaker 1 (06:31):
Yes, colonage c A U l I n Age.
Speaker 2 (06:37):
We'll talk more about the cookbooks, saving recipes, family recipes,
passing them along and all those when we come back.
Great time for the holidays to be thinking about these
things when we connect with family.
Speaker 6 (06:48):
You're listening to the Fork Report with Neil Savadra on
demand from KFI AM six forty.
Speaker 2 (06:56):
Hey everybody, it's the Fork Report. I'm your well Fed host,
Neil Savadra.
Speaker 1 (06:59):
How do you do.
Speaker 2 (07:00):
We'll get back and chatting with Greg Green just a
moment about his just fascinating way to preserve family recipes
not only in the digital realm, personal and connective to
whoever you want to be connected to it, so other
family members. No one else can have the digital aspect
of adding things, whether it's photos of.
Speaker 1 (07:22):
Or written down.
Speaker 2 (07:23):
Recipes, whatever it is, and then you can have them
bound in a hard bound book as a keepsake as well.
Fascinating in a great concept, one of the best uses
of the Internet when you think about preserving family stuff.
Speaker 1 (07:36):
We'll get back to that in a moment.
Speaker 2 (07:38):
Someone asked on the talkbacks, I was talking about some
gift ideas and I mentioned a book about the book
of Cocktail Ratios, written by one of my favorite writers,
Michael Ruhlman, who did the book Ratio about cooking and
baking ratios. But this is a newer one. This is
the Book of Cocktail Ratios, also by Michael Ruhlman are
(08:00):
u h L m A. And it's brilliant breakdown of
how all recipes are basically in cocktails. They call them specs.
The specs are broken down into the ratios of your sweet,
your sour, your spirit, and these types of things. So
fabulous writer. So now we are talking with Gregory Carr
(08:24):
and this way of documenting and keeping the heritage. And
that's where the name comes. It's the culinary and heritage combined.
So colonage, Yes, colonage.
Speaker 4 (08:38):
I like it.
Speaker 2 (08:39):
And it almost sounds like another language.
Speaker 5 (08:42):
Would you like some colonache? Okay, we made sure to
look it up. It is an actual word. I can't
remember what language, but it is a word. Nothing battery,
but yeah, I definitely made sure to look it up
before committing to something like that.
Speaker 1 (08:59):
You get it in English. You're like, this is great.
Speaker 2 (09:01):
We find out, well, that's about the little space between
the never mind, I don't want to know. So okay,
let's break this down like we're talking to five years
five year olds because not the audience is super smart,
but it's such a neat concept, but it's it's new
(09:24):
enough that they have to understand.
Speaker 1 (09:26):
Somebody wants to.
Speaker 2 (09:29):
Commemorate, somebody wants to log somebody wants to put down
the recipes of their family.
Speaker 1 (09:35):
Step one, step one.
Speaker 5 (09:37):
So the moment you sign up, whether it's a gift
or whether it's for yourself, our AI actually generates four
weekly prompts for you. We do it every month, and
the prompts are based off of your cultural background and
the cuisines you like to cook at home, and it
(10:00):
also takes into account the time of the year. So
right now we're in the holiday season, so the questions
are all kind of based around you know, what's that
one dish that everyone asks you to make for the holidays,
or like, what's one tradition that you do every holiday
and a dish that.
Speaker 4 (10:14):
You you like to make for it.
Speaker 5 (10:17):
So the first thing you do when you first sign in,
whether you're a gift recipient or personal use, is you
get that question and you can start writing your recipe
right away, or you can actually upload an image of
a handwritten card or printed out recipe, whatever it might be,
and the AI actually extracts everything for you cursive, even incursive,
(10:41):
which the good ones are always incursive. Oh yeah, oh yeah.
So you know, once you come up with an answer
to the prompt and what dish you're going to write down.
It brings you right into a video recording experience. You
could choose it either video record or voice record, or
type it in yourself. But I found that the video
(11:05):
recording brings more of a natural conversation about the dish,
and that ends up being like your introduction gets transcribed
automatically for you.
Speaker 1 (11:14):
Wow, how cool is that?
Speaker 5 (11:15):
Yeah, and it's it's supposed to be just super easy
to use it. You don't have to type a word
if you don't want to, And that was kind of
the user experience I wanted to go for. And then
once you do your introduction, you can actually have if
you don't remember all the steps or the ingredients, you
can actually ask the AI to fill that in for
(11:35):
you two, just to give you a head start, and
then might jog your memory.
Speaker 4 (11:39):
Oh, actually, you know, I don't actually use oregano in this.
Speaker 5 (11:42):
I use you know, something else, or I actually like
to do some freight stage, you know, something that you
like to add specific to the recipe. You have full
control over it. So it's just meant to save time,
jog your memory just so it doesn't become such a
chore to log all of your family memories.
Speaker 2 (12:00):
So this you will have access to digitally, but as
the ultimate goal is to get it in a hard
bound book. Yes, okay, so this could take any amount
of time you want.
Speaker 1 (12:11):
You take it a year, right.
Speaker 4 (12:12):
You take about a year?
Speaker 5 (12:13):
Yeah, And so our give subscription it's for one year,
and it also includes one copy. You can add on
as many copies as you want to give out his gifts.
But we found that the kind of the subscription model
for a year gives you enough time to kind of
compile a really really cool, meaningful cookbook. Now beyond the year,
(12:37):
you have the option to continue the subscription if you'd
like to keep everything in the digital experience, but you
also have the capability to download everything that you've got
submitted to the app. Because it's your data, right, it's
your stories, it's your images. You can take it whenever
you want. But if you want to keep it in
the nice digital experience where you can kind of look
(13:00):
back at the videos and the voices behind the recipe,
you know, we would recommend that.
Speaker 2 (13:06):
Are there any QR codes or anything that you put
in the book that would take you back to that
digital experience?
Speaker 4 (13:10):
Yes, glad you asked.
Speaker 5 (13:11):
So every recipe in the printed book comes with a
QR code, and when you scan that QR code, it
takes you right into the digital representation of that recipe.
Speaker 1 (13:22):
Oh cool.
Speaker 5 (13:23):
But we like to put the videos that are recorded
right up front, so you get to see your loved
ones right away when you lock that recipe. It gives
it a really personal and emotional feel that you don't
really get with just a standard you know, recipe collection
app or or anything like that.
Speaker 1 (13:39):
So, wow, this is super smart.
Speaker 2 (13:42):
Greg Orycarr has been my guest Colonage. You can go
to c U l i n a g E c
U l i n a g E dot app, dot
a p P, dot app. Colonage dot app will take
you there. It breaks down everything you can start today.
(14:04):
You can give it as a gift to break down
full like the features of it, how it works, printing
a book.
Speaker 1 (14:10):
All of that is on the website.
Speaker 2 (14:12):
So ce U l I nag E, dot app, dot app.
If you go to dot com, I can't promise what
you're gonna see. It could be porn, it could be
ugly horrible things we don't know. It could be in
a different language. But if you go to Colonage dot app,
(14:33):
that's where you're going to get the good stuff. What
a pleasure to meet you. Thanks for coming in. This
is a great idea. Thank you so much.
Speaker 1 (14:37):
I love it.
Speaker 2 (14:38):
I'm gonna talk to my family about it because I
think this would be great for a large family. Like mind,
everybody chip in and give there. My mom made a
hot dog and it was delicious. One time she put
it in eggs. No, she has better stuff than that, Gregory,
what a pleasure. Thank you, thanks for coming to answer
for having me. All right, stick around more to com
the Forkport. I'm Neil Savedra six forty.
Speaker 6 (15:01):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (15:08):
Everybody, Neil Savadra and the Fork Report here today. What
a lovely saturday. It's been great food, great conversation. Today
for sure is the holidays are upon us. Hanakah starts tomorrow.
I hope you enjoy.
Speaker 1 (15:21):
Your eight crazzy nights.
Speaker 2 (15:25):
Right, that's a very crazy night. No, not so crazy. No,
I've been a little crazy, little weird. Okay, socks, lots
of socks. No, I don't know. I'm not Jewish, but
I do play one on the radio. Some people just
got that alrighty talking about gifts and the holiday season,
(15:50):
Christmas also coming up. You know, I don't know much
about Kwanza, to be honest with you. Are is there
gift giving? I would imagine there's gift giving in the light.
But AnyWho coming together and having excuse to be with
family and friends, having good food and all of those things,
I am.
Speaker 1 (16:11):
Down with all of it.
Speaker 2 (16:13):
So this is a fun time for me because I
just love everything that comes with it and the you know,
giving and food and all those stuff come together, and
if you have somebody in your life that loves food.
We started the show out with gift ideas and stocking stuffers,
(16:35):
and we will be ending the show with that as well.
Some of the things I wanted to tell you about
is is hold on a second, I'm looking something up. Sorry,
I should have done this before, but we had really
a good food in here today.
Speaker 1 (16:58):
So it's been pretty nuts. Okay.
Speaker 2 (17:01):
I wanted to pull this up because there's some local
stuff I wanted to tell you about.
Speaker 1 (17:04):
Now.
Speaker 2 (17:04):
We've had doctor p on the show many times before.
She's a lovely human being and she is has become
a friend over food over many years, gosh, well over
a decade now. But if you go to the Prime
Ingredient dot Com, the Prime Ingredient dot Com, you can
(17:29):
find a bunch of fun things, a small batch spices
which I love from her original Mediterranean spice blend, which
I will tell you is fantastic and you can throw
it on veggies, you can throw it on anything and
it just brings it alive. Now, Laura's background is Lebanese American,
(17:49):
so she has this these great mixes of flavor. But
she does these small batch blends of her spice that
are wonderful. I have many containers, actually one less, I
just finished one. I go through them pretty quickly because
I like the spice in abundance. So anything, soups, stews, whatever,
(18:15):
it just goes well with a lot of things, and
it's very easy to get into it. But she's got
a shop here Theprime Ingredient dot Com. She's got a shop.
She's got her extra virgin olive oils, and she's got
a gift set and more so a top of nod there.
She's got her book Generations of Flavor by Doctor Laura
(18:39):
Pahopian hence the doctor p and so just anything that
you can think of for somebody who loves food, and
especially those Mediterranean flavors and the fact that it's local.
Speaker 1 (18:54):
I just love that. And she's a wonderful human being.
To boot.
Speaker 2 (18:58):
Another local blend that I love is Lucky twenty two
Spice company, So you can go to Lucky, to tospice
dot com, Lucky the number two to spice dot com,
the the original there is just there's their secret.
Speaker 1 (19:20):
Blend I think is what they call.
Speaker 4 (19:21):
It is just.
Speaker 1 (19:24):
Yummy yummy. This is great.
Speaker 2 (19:29):
It also translates on a bunch of things. I like
it on steak, I like it on chicken. It just
it translates very well. I think it's really really it'll
kick up your chicken like nobody's business. So check that
out as well. Also locally made. Jessica has been on
the show and also just a wonderful human being, just
(19:53):
a delight to talk with. Excited about her products because
they're you know, made with love. And when you can
buy local, I encourage you to do so. Buy from
people makers here in southern California, especially you know food,
whatever it is, if they're making it here, I just
think it's a great thing. So again Lucky twenty two,
(20:16):
Spice dot Com, Lucky Too two Spice dot com and
of course the Prime Ingredient dot Com, both local makers
here in southern California.
Speaker 1 (20:26):
They've been on the show.
Speaker 2 (20:27):
They're really really good people and have my stamp of
approval as human beings, not that means anything, but their
food's good.
Speaker 1 (20:34):
How about that? Trust me? Then? No, okay, I'll just
go to a break.
Speaker 6 (20:40):
Then you're listening to The Fork Report with Nil Savedra
on demand from KFI AM six forty.
Speaker 2 (20:49):
Hey everybody, it's the Fork Report. I'm Neil Savadra. Thanks
for hanging out this Saturday. We are halfway through almost December.
Where the heck did time go? So we'll be knocking
on the door of Christmas soon. Of course. Hanukah starts
tomorrow Festivus. Festivus for the rest of us coming. I
don't know much about Kwanza. Is there gift giving anybody?
Speaker 6 (21:13):
Yeah?
Speaker 1 (21:14):
Yeah, so, uh you know there.
Speaker 2 (21:17):
Strangely enough, there's a lot of similarities in in you know,
faith based stuff, and Quansa is not.
Speaker 1 (21:24):
It's not really faith based, it's.
Speaker 3 (21:25):
Culturally culturally based, but it's still a product as well
of capitalism in some regards. So there is gift giving
like in every other holiday.
Speaker 2 (21:34):
Yeah, so it hits the note that all the others
have gotten throughout the time they been whittled down to
give me something.
Speaker 3 (21:41):
Yeah.
Speaker 2 (21:42):
Yeah, So we try and uh, you know, we try
and remind Max about what the meaning is and stuff.
Speaker 1 (21:51):
But it is covered still. You know, there's.
Speaker 2 (21:54):
A Santa Claus not yet three inches from the Nativity scene,
so you know, plus we all say above that we
have a bride of Frankenstein with Christmas lights all over
her above that. So it's really not it's kind of
hard to whittle through mishmash. It is of interest, but
(22:18):
I don't know much about quants. I know that it
has similarities with light in candles, and most you know,
religious belief systems will have candles and lights in them.
Light is a very potent thing because it weeds out
the darkness right right.
Speaker 3 (22:36):
Unity And like you said, culture and celebration, it's.
Speaker 1 (22:40):
New to a lot of people.
Speaker 2 (22:40):
There's a lot of African Americans that don't celebrate it
or new to it as well.
Speaker 1 (22:45):
You know, I agree start professor started from was there
a profession?
Speaker 3 (22:50):
Yeah, in that cal State Long Beach, Yeah, cal State
Long Beach, Smallana Kourenga. And I know that because I've
had some interactions with him that were, yeah, a little
less than favorable. Really, Yeah, that doesn't that doesn't necessarily
equate to Kwanza. That's just on the other side of things.
But he did start it in the seventies and it's
taken off for many people.
Speaker 1 (23:11):
Excellent.
Speaker 3 (23:12):
Yeah, I know a little.
Speaker 2 (23:13):
Bit about interesting looks. Yes, none of those words would
have come out of my bund.
Speaker 3 (23:18):
Happened to know it. This is my wheelhouse right here.
Speaker 4 (23:21):
Enough.
Speaker 1 (23:22):
Do you have any local places that you go to.
Speaker 2 (23:24):
I know you're a photographer and an artist and a
teacher and all these things, but you know, you know
the area I do are the boutiques or places where
you go where you point people and say, hey, this
person makes neat whatever or.
Speaker 3 (23:37):
Oh not as much anymore. A lot of them have
gone away, I.
Speaker 2 (23:41):
Know, COVID, the shame welched a lot we used to
have on the east side of things, So used to
have some great little places and they've they're all gone.
Speaker 3 (23:50):
Lahmert Park in South LA, kind of mid South LA.
There's still quite a few vendors and shops there that
are lovely for all your wares and jewelry and clothing
and home goods and stuff like that. But a lot
of them, like you said, have gone away, you know
online online.
Speaker 1 (24:07):
That's too bad. It is What do you got cooking
for tonight?
Speaker 3 (24:10):
Well, speaking of not quite speaking of places to go
and a place you're a fan of, big time Neil Disneyland,
the Disney Parks. We're gonna talk about that at five twenty.
Have a new disability policy just in time for the holidays,
and a lot of people are very upset because they
(24:31):
feel excluded from this new policy and it's involves being
able to not wait in line and get to the front.
But there are new conditions placed on what those disabilities are.
So we're going to talk about that. Five point thirty.
The saga in Koreatown continues with the apartment building and
the ADUs that are being converted from the existing garages. Well,
(24:53):
of course, residents pushed back, but there are updates to
this story and they ain't good, and we're going to
talk about the those updates as well. That's after five thirty.
The LAPD sting in the Valley, the jaywalking sting that
has a lot of people in since so there's a
lot of anger in today's show from locals about things
that are happening in the city. We're going to talk
(25:14):
about that jaywalking sting. And then as well six pm
for our deeper dives, we're going to get into US
lottery jackpots, why they have ballooned past one billion dollars regularly,
and the best places to buy your ticket in California
if you would like to be a winner. The jackpot
is tonight. Drawing closes at seven PMS. You still have
(25:35):
a couple hours to get out there for that one
billion dollar jackpot.
Speaker 1 (25:38):
Oh, thank goodness, you're welcome.
Speaker 3 (25:40):
And then lastly, what.
Speaker 1 (25:41):
Are you going to do with a billion dollars?
Speaker 3 (25:42):
That's actually our talk back question of the evening. What
would you do? It's the first thing you would buy.
Speaker 2 (25:48):
I would want to build something for veterans, you know altruism, Well,
no veterans to me, they get a bum they do.
We don't treat them well enough at all. And I
don't think you should come back from war and worry
about any of the lasting effects or any housing or
any of those things.
Speaker 3 (26:09):
Anything social service wise, and that absolutely to me.
Speaker 1 (26:12):
That would be a really cool thing.
Speaker 3 (26:14):
Yeah, and a wonderful way to spend your money initially.
Speaker 2 (26:17):
And something for the kid and the wife and family
and in Star Wars toys.
Speaker 3 (26:22):
YadA, YadA, YadA. You know, I might pay off my
student loans and I'll have a million dollars left at
that point. And then at the end of the show,
we're going to talk about the swag gap. What is
the swag gap? And why might it ruin your relationship?
That's our viral loads segment, the swag gap.
Speaker 2 (26:42):
I hope my wife's not listening because talk about the
swag gap.
Speaker 3 (26:48):
You have all the swagal my aura boom it is.
It's bigger than this room.
Speaker 1 (26:54):
Try farming it. You're not gonna get anywhere. Better have
a tractor.
Speaker 3 (27:00):
You have a lot of swag.
Speaker 1 (27:02):
No, that's good.
Speaker 2 (27:03):
No, No, that's just tired walking. Wow, he's got a
dope walk. No, he's just tired.
Speaker 1 (27:09):
That's just fatigue. He's looking for a wall to lean on.
Speaker 3 (27:11):
There you go, tired or swag. That's your question.
Speaker 1 (27:14):
All right, I will be listening, per usual. Have a
wonderful evening. My friend Tiffany Hobs up next. Go nowhere.
Then you'll have Michael Monks.
Speaker 2 (27:23):
This is KFI Hurt Everywhere on the iHeartRadio app. 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.
Hey, it's Neil Savandra.
Speaker 2 (00:01):
You're listening to kfi EM six forty The Fork Report
on demand on the iHeartRadio app.
Speaker 1 (00:21):
Let me teach you had it.
Speaker 2 (00:24):
Let me teach you had it, Conna, Mary Nathan, Let
me teach you at it.
Speaker 3 (00:34):
It's a a colin arction.
Speaker 1 (00:37):
Let me teach you how it.
Speaker 2 (00:40):
Let me t KMI eight M six forty live everywhere
on the iHeartRadio app. Good Saturday afternoon to you Neil
Savadra here with the Fork Report. If you're new to
the show. Every Saturday, we gather for three hours. No
other show like it of its kind that I'm more of,
a specially not here in California, to have three hours
(01:02):
to celebrate food, the people that make it, the culture
behind it, cooking at home, going out to eat, surrounding things.
You know, cocktails, whether they are zero ABV or you
like to lean on them as I say, all of
that and more, and I get to be your host,
and it's a real honor to hang out and introduce
(01:25):
you to people that are interesting and fun and creative
as well as just talking shops, talking about gifts, gift ideas.
I'll probably get some more before we end the show.
Speaker 1 (01:37):
As well.
Speaker 2 (01:38):
So stick around right now, we're going to talk to
Gregory Carr. And this is a really fascinating idea. So
why don't you pull up that Mike, Gregory and break
down a little bit of what you do.
Speaker 4 (01:53):
Absolutely well, thank you so much for having me on
the show.
Speaker 1 (01:56):
Oh my pleasure.
Speaker 4 (01:57):
That's awesome.
Speaker 5 (01:59):
Yeah, I'm here to talk about my company, Colinage, and Colinage
is a new app that basically helps your family or
just yourself preserve their recipes and stories behind them so
that we never really lose those memories.
Speaker 2 (02:17):
And as it was sadder than when you have, you know,
or more sad than having a family recipe get destroyed
or lost because it was on that piece of crappy
paper there but he handed down.
Speaker 4 (02:28):
Or never even asking about it.
Speaker 5 (02:29):
Yeah, and yes, I mean it turns our everyday cooking
traditions into a beautiful heirloom cookbook that you could print
any time. And you know, I came to the idea
about I'd say about three or four months ago. I
had this memory of this cookbook that was on the
(02:51):
countertop in my mom's kitchen and I'd always seen it.
I asked about it one day and I said, hey, mom,
I never see you actually using this cookbook? Why do
we have it? It's full, it's full of Cuban dishes.
My mom came from Cuba when she was eight years old,
and I've never once seen them use it, and so
(03:15):
I was curious about it. And her response was, well,
we have kind of our own way of cooking these dishes.
And I kind of bought this book because I thought
it was interesting. It was about our food culture and
our dishes that we make every day. So I thought
that was kind of interesting because, you know, it reminded
me how fragile, you know, that knowledge of our family
(03:39):
recipes really is. You know, once we lose that knowledge,
it's you know, it's gone forever. We can't just pull
up the phone and say, hey, hey Mom, how do
I how do I do this dish? I want to
make it, you know, for my family one day. So
that was where the idea really came from. It's kind
of this way for us to not only capture the
(04:00):
recipes but the stories behind them, which I think is
very powerful because it's not just about you know, how
we make the dish.
Speaker 4 (04:07):
It's like how we.
Speaker 5 (04:07):
Learned it, right, It's how you know who taught us
that dish? Why did they learn it this way? So
I started doing a little bit of research on, you know,
what our age room. You know, I'm a millennial, what
gen Z is also doing in terms of retaining their
family recipes.
Speaker 4 (04:27):
And I found this interesting.
Speaker 5 (04:30):
Study that was done for about two thousand people, and
this was done a couple of years ago whereby a
gen Z said that they were about fifty three percent
or so would retain their and cook their family recipes.
And that's a pretty concerning trend to me. Yeah, because
the millennial group clocked in and around sixty eight percent,
(04:52):
So we're losing pretty big percentages here as the generations go.
And you know, I thought that was a very concern trend.
Speaker 2 (05:00):
So, yeah, there is everything grows. We're living in a
moving changing in a lot of good ways. I mean
changing society's that's part of culture. A lot of people
think that saving culture is only keeping things in the past,
and it's not. It's remembering them as you move forward
(05:22):
and not losing them. You want those things because they
are the foundation, and that does concern me that we're
not keeping those You should sit down with family members,
you know, camera in hand, if you have to and
video the process, because let's face it, some of those
older recipes, they're not in measuring cups, they're in hands.
(05:44):
They grabbed the you know, they were taught to grab
I know my mom still cooks that way. Sometimes we
come back, we'll talk more about the app. So's I
was looking there? Is it something that you find, you know,
at the Apple Store or something like that, or the
app store rather or so.
Speaker 5 (06:02):
I decided to keep it only on the web just
because I wanted it to be as easy as possible
for every generation to use. Gotcha, So no passwords, no
logins to memorize. You get a link every week about
a prompt for a recipe, and you click that link
and you're right into the experience. You can film yourself
talk about it. So it's supposed to be really easy
(06:24):
to use.
Speaker 1 (06:24):
Oh that's cool.
Speaker 2 (06:25):
Okay, we'll get into more of that when we come back,
talking with Gregory Carr and it's called Colonage.
Speaker 1 (06:31):
Yes, colonage c A U l I n Age.
Speaker 2 (06:37):
We'll talk more about the cookbooks, saving recipes, family recipes,
passing them along and all those when we come back.
Great time for the holidays to be thinking about these
things when we connect with family.
Speaker 6 (06:48):
You're listening to the Fork Report with Neil Savadra on
demand from KFI AM six forty.
Speaker 2 (06:56):
Hey everybody, it's the Fork Report. I'm your well Fed host,
Neil Savadra.
Speaker 1 (06:59):
How do you do.
Speaker 2 (07:00):
We'll get back and chatting with Greg Green just a
moment about his just fascinating way to preserve family recipes
not only in the digital realm, personal and connective to
whoever you want to be connected to it, so other
family members. No one else can have the digital aspect
of adding things, whether it's photos of.
Speaker 1 (07:22):
Or written down.
Speaker 2 (07:23):
Recipes, whatever it is, and then you can have them
bound in a hard bound book as a keepsake as well.
Fascinating in a great concept, one of the best uses
of the Internet when you think about preserving family stuff.
Speaker 1 (07:36):
We'll get back to that in a moment.
Speaker 2 (07:38):
Someone asked on the talkbacks, I was talking about some
gift ideas and I mentioned a book about the book
of Cocktail Ratios, written by one of my favorite writers,
Michael Ruhlman, who did the book Ratio about cooking and
baking ratios. But this is a newer one. This is
the Book of Cocktail Ratios, also by Michael Ruhlman are
(08:00):
u h L m A. And it's brilliant breakdown of
how all recipes are basically in cocktails. They call them specs.
The specs are broken down into the ratios of your sweet,
your sour, your spirit, and these types of things. So
fabulous writer. So now we are talking with Gregory Carr
(08:24):
and this way of documenting and keeping the heritage. And
that's where the name comes. It's the culinary and heritage combined.
So colonage, Yes, colonage.
Speaker 4 (08:38):
I like it.
Speaker 2 (08:39):
And it almost sounds like another language.
Speaker 5 (08:42):
Would you like some colonache? Okay, we made sure to
look it up. It is an actual word. I can't
remember what language, but it is a word. Nothing battery,
but yeah, I definitely made sure to look it up
before committing to something like that.
Speaker 1 (08:59):
You get it in English. You're like, this is great.
Speaker 2 (09:01):
We find out, well, that's about the little space between
the never mind, I don't want to know. So okay,
let's break this down like we're talking to five years
five year olds because not the audience is super smart,
but it's such a neat concept, but it's it's new
(09:24):
enough that they have to understand.
Speaker 1 (09:26):
Somebody wants to.
Speaker 2 (09:29):
Commemorate, somebody wants to log somebody wants to put down
the recipes of their family.
Speaker 1 (09:35):
Step one, step one.
Speaker 5 (09:37):
So the moment you sign up, whether it's a gift
or whether it's for yourself, our AI actually generates four
weekly prompts for you. We do it every month, and
the prompts are based off of your cultural background and
the cuisines you like to cook at home, and it
(10:00):
also takes into account the time of the year. So
right now we're in the holiday season, so the questions
are all kind of based around you know, what's that
one dish that everyone asks you to make for the holidays,
or like, what's one tradition that you do every holiday
and a dish that.
Speaker 4 (10:14):
You you like to make for it.
Speaker 5 (10:17):
So the first thing you do when you first sign in,
whether you're a gift recipient or personal use, is you
get that question and you can start writing your recipe
right away, or you can actually upload an image of
a handwritten card or printed out recipe, whatever it might be,
and the AI actually extracts everything for you cursive, even incursive,
(10:41):
which the good ones are always incursive. Oh yeah, oh yeah.
So you know, once you come up with an answer
to the prompt and what dish you're going to write down.
It brings you right into a video recording experience. You
could choose it either video record or voice record, or
type it in yourself. But I found that the video
(11:05):
recording brings more of a natural conversation about the dish,
and that ends up being like your introduction gets transcribed
automatically for you.
Speaker 1 (11:14):
Wow, how cool is that?
Speaker 5 (11:15):
Yeah, and it's it's supposed to be just super easy
to use it. You don't have to type a word
if you don't want to, And that was kind of
the user experience I wanted to go for. And then
once you do your introduction, you can actually have if
you don't remember all the steps or the ingredients, you
can actually ask the AI to fill that in for
(11:35):
you two, just to give you a head start, and
then might jog your memory.
Speaker 4 (11:39):
Oh, actually, you know, I don't actually use oregano in this.
Speaker 5 (11:42):
I use you know, something else, or I actually like
to do some freight stage, you know, something that you
like to add specific to the recipe. You have full
control over it. So it's just meant to save time,
jog your memory just so it doesn't become such a
chore to log all of your family memories.
Speaker 2 (12:00):
So this you will have access to digitally, but as
the ultimate goal is to get it in a hard
bound book. Yes, okay, so this could take any amount
of time you want.
Speaker 1 (12:11):
You take it a year, right.
Speaker 4 (12:12):
You take about a year?
Speaker 5 (12:13):
Yeah, And so our give subscription it's for one year,
and it also includes one copy. You can add on
as many copies as you want to give out his gifts.
But we found that the kind of the subscription model
for a year gives you enough time to kind of
compile a really really cool, meaningful cookbook. Now beyond the year,
(12:37):
you have the option to continue the subscription if you'd
like to keep everything in the digital experience, but you
also have the capability to download everything that you've got
submitted to the app. Because it's your data, right, it's
your stories, it's your images. You can take it whenever
you want. But if you want to keep it in
the nice digital experience where you can kind of look
(13:00):
back at the videos and the voices behind the recipe,
you know, we would recommend that.
Speaker 2 (13:06):
Are there any QR codes or anything that you put
in the book that would take you back to that
digital experience?
Speaker 4 (13:10):
Yes, glad you asked.
Speaker 5 (13:11):
So every recipe in the printed book comes with a
QR code, and when you scan that QR code, it
takes you right into the digital representation of that recipe.
Speaker 1 (13:22):
Oh cool.
Speaker 5 (13:23):
But we like to put the videos that are recorded
right up front, so you get to see your loved
ones right away when you lock that recipe. It gives
it a really personal and emotional feel that you don't
really get with just a standard you know, recipe collection
app or or anything like that.
Speaker 1 (13:39):
So, wow, this is super smart.
Speaker 2 (13:42):
Greg Orycarr has been my guest Colonage. You can go
to c U l i n a g E c
U l i n a g E dot app, dot
a p P, dot app. Colonage dot app will take
you there. It breaks down everything you can start today.
(14:04):
You can give it as a gift to break down
full like the features of it, how it works, printing
a book.
Speaker 1 (14:10):
All of that is on the website.
Speaker 2 (14:12):
So ce U l I nag E, dot app, dot app.
If you go to dot com, I can't promise what
you're gonna see. It could be porn, it could be
ugly horrible things we don't know. It could be in
a different language. But if you go to Colonage dot app,
(14:33):
that's where you're going to get the good stuff. What
a pleasure to meet you. Thanks for coming in. This
is a great idea. Thank you so much.
Speaker 1 (14:37):
I love it.
Speaker 2 (14:38):
I'm gonna talk to my family about it because I
think this would be great for a large family. Like mind,
everybody chip in and give there. My mom made a
hot dog and it was delicious. One time she put
it in eggs. No, she has better stuff than that, Gregory,
what a pleasure. Thank you, thanks for coming to answer
for having me. All right, stick around more to com
the Forkport. I'm Neil Savedra six forty.
Speaker 6 (15:01):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (15:08):
Everybody, Neil Savadra and the Fork Report here today. What
a lovely saturday. It's been great food, great conversation. Today
for sure is the holidays are upon us. Hanakah starts tomorrow.
I hope you enjoy.
Speaker 1 (15:21):
Your eight crazzy nights.
Speaker 2 (15:25):
Right, that's a very crazy night. No, not so crazy. No,
I've been a little crazy, little weird. Okay, socks, lots
of socks. No, I don't know. I'm not Jewish, but
I do play one on the radio. Some people just
got that alrighty talking about gifts and the holiday season,
(15:50):
Christmas also coming up. You know, I don't know much
about Kwanza, to be honest with you. Are is there
gift giving? I would imagine there's gift giving in the light.
But AnyWho coming together and having excuse to be with
family and friends, having good food and all of those things,
I am.
Speaker 1 (16:11):
Down with all of it.
Speaker 2 (16:13):
So this is a fun time for me because I
just love everything that comes with it and the you know,
giving and food and all those stuff come together, and
if you have somebody in your life that loves food.
We started the show out with gift ideas and stocking stuffers,
(16:35):
and we will be ending the show with that as well.
Some of the things I wanted to tell you about
is is hold on a second, I'm looking something up. Sorry,
I should have done this before, but we had really
a good food in here today.
Speaker 1 (16:58):
So it's been pretty nuts. Okay.
Speaker 2 (17:01):
I wanted to pull this up because there's some local
stuff I wanted to tell you about.
Speaker 1 (17:04):
Now.
Speaker 2 (17:04):
We've had doctor p on the show many times before.
She's a lovely human being and she is has become
a friend over food over many years, gosh, well over
a decade now. But if you go to the Prime
Ingredient dot Com, the Prime Ingredient dot Com, you can
(17:29):
find a bunch of fun things, a small batch spices
which I love from her original Mediterranean spice blend, which
I will tell you is fantastic and you can throw
it on veggies, you can throw it on anything and
it just brings it alive. Now, Laura's background is Lebanese American,
(17:49):
so she has this these great mixes of flavor. But
she does these small batch blends of her spice that
are wonderful. I have many containers, actually one less, I
just finished one. I go through them pretty quickly because
I like the spice in abundance. So anything, soups, stews, whatever,
(18:15):
it just goes well with a lot of things, and
it's very easy to get into it. But she's got
a shop here Theprime Ingredient dot Com. She's got a shop.
She's got her extra virgin olive oils, and she's got
a gift set and more so a top of nod there.
She's got her book Generations of Flavor by Doctor Laura
(18:39):
Pahopian hence the doctor p and so just anything that
you can think of for somebody who loves food, and
especially those Mediterranean flavors and the fact that it's local.
Speaker 1 (18:54):
I just love that. And she's a wonderful human being.
To boot.
Speaker 2 (18:58):
Another local blend that I love is Lucky twenty two
Spice company, So you can go to Lucky, to tospice
dot com, Lucky the number two to spice dot com,
the the original there is just there's their secret.
Speaker 1 (19:20):
Blend I think is what they call.
Speaker 4 (19:21):
It is just.
Speaker 1 (19:24):
Yummy yummy. This is great.
Speaker 2 (19:29):
It also translates on a bunch of things. I like
it on steak, I like it on chicken. It just
it translates very well. I think it's really really it'll
kick up your chicken like nobody's business. So check that
out as well. Also locally made. Jessica has been on
the show and also just a wonderful human being, just
(19:53):
a delight to talk with. Excited about her products because
they're you know, made with love. And when you can
buy local, I encourage you to do so. Buy from
people makers here in southern California, especially you know food,
whatever it is, if they're making it here, I just
think it's a great thing. So again Lucky twenty two,
(20:16):
Spice dot Com, Lucky Too two Spice dot com and
of course the Prime Ingredient dot Com, both local makers
here in southern California.
Speaker 1 (20:26):
They've been on the show.
Speaker 2 (20:27):
They're really really good people and have my stamp of
approval as human beings, not that means anything, but their
food's good.
Speaker 1 (20:34):
How about that? Trust me? Then? No, okay, I'll just
go to a break.
Speaker 6 (20:40):
Then you're listening to The Fork Report with Nil Savedra
on demand from KFI AM six forty.
Speaker 2 (20:49):
Hey everybody, it's the Fork Report. I'm Neil Savadra. Thanks
for hanging out this Saturday. We are halfway through almost December.
Where the heck did time go? So we'll be knocking
on the door of Christmas soon. Of course. Hanukah starts
tomorrow Festivus. Festivus for the rest of us coming. I
don't know much about Kwanza. Is there gift giving anybody?
Speaker 6 (21:13):
Yeah?
Speaker 1 (21:14):
Yeah, so, uh you know there.
Speaker 2 (21:17):
Strangely enough, there's a lot of similarities in in you know,
faith based stuff, and Quansa is not.
Speaker 1 (21:24):
It's not really faith based, it's.
Speaker 3 (21:25):
Culturally culturally based, but it's still a product as well
of capitalism in some regards. So there is gift giving
like in every other holiday.
Speaker 2 (21:34):
Yeah, so it hits the note that all the others
have gotten throughout the time they been whittled down to
give me something.
Speaker 3 (21:41):
Yeah.
Speaker 2 (21:42):
Yeah, So we try and uh, you know, we try
and remind Max about what the meaning is and stuff.
Speaker 1 (21:51):
But it is covered still. You know, there's.
Speaker 2 (21:54):
A Santa Claus not yet three inches from the Nativity scene,
so you know, plus we all say above that we
have a bride of Frankenstein with Christmas lights all over
her above that. So it's really not it's kind of
hard to whittle through mishmash. It is of interest, but
(22:18):
I don't know much about quants. I know that it
has similarities with light in candles, and most you know,
religious belief systems will have candles and lights in them.
Light is a very potent thing because it weeds out
the darkness right right.
Speaker 3 (22:36):
Unity And like you said, culture and celebration, it's.
Speaker 1 (22:40):
New to a lot of people.
Speaker 2 (22:40):
There's a lot of African Americans that don't celebrate it
or new to it as well.
Speaker 1 (22:45):
You know, I agree start professor started from was there
a profession?
Speaker 3 (22:50):
Yeah, in that cal State Long Beach, Yeah, cal State
Long Beach, Smallana Kourenga. And I know that because I've
had some interactions with him that were, yeah, a little
less than favorable. Really, Yeah, that doesn't that doesn't necessarily
equate to Kwanza. That's just on the other side of things.
But he did start it in the seventies and it's
taken off for many people.
Speaker 1 (23:11):
Excellent.
Speaker 3 (23:12):
Yeah, I know a little.
Speaker 2 (23:13):
Bit about interesting looks. Yes, none of those words would
have come out of my bund.
Speaker 3 (23:18):
Happened to know it. This is my wheelhouse right here.
Speaker 4 (23:21):
Enough.
Speaker 1 (23:22):
Do you have any local places that you go to.
Speaker 2 (23:24):
I know you're a photographer and an artist and a
teacher and all these things, but you know, you know
the area I do are the boutiques or places where
you go where you point people and say, hey, this
person makes neat whatever or.
Speaker 3 (23:37):
Oh not as much anymore. A lot of them have
gone away, I.
Speaker 2 (23:41):
Know, COVID, the shame welched a lot we used to
have on the east side of things, So used to
have some great little places and they've they're all gone.
Speaker 3 (23:50):
Lahmert Park in South LA, kind of mid South LA.
There's still quite a few vendors and shops there that
are lovely for all your wares and jewelry and clothing
and home goods and stuff like that. But a lot
of them, like you said, have gone away, you know
online online.
Speaker 1 (24:07):
That's too bad. It is What do you got cooking
for tonight?
Speaker 3 (24:10):
Well, speaking of not quite speaking of places to go
and a place you're a fan of, big time Neil Disneyland,
the Disney Parks. We're gonna talk about that at five twenty.
Have a new disability policy just in time for the holidays,
and a lot of people are very upset because they
(24:31):
feel excluded from this new policy and it's involves being
able to not wait in line and get to the front.
But there are new conditions placed on what those disabilities are.
So we're going to talk about that. Five point thirty.
The saga in Koreatown continues with the apartment building and
the ADUs that are being converted from the existing garages. Well,
(24:53):
of course, residents pushed back, but there are updates to
this story and they ain't good, and we're going to
talk about the those updates as well. That's after five thirty.
The LAPD sting in the Valley, the jaywalking sting that
has a lot of people in since so there's a
lot of anger in today's show from locals about things
that are happening in the city. We're going to talk
(25:14):
about that jaywalking sting. And then as well six pm
for our deeper dives, we're going to get into US
lottery jackpots, why they have ballooned past one billion dollars regularly,
and the best places to buy your ticket in California
if you would like to be a winner. The jackpot
is tonight. Drawing closes at seven PMS. You still have
(25:35):
a couple hours to get out there for that one
billion dollar jackpot.
Speaker 1 (25:38):
Oh, thank goodness, you're welcome.
Speaker 3 (25:40):
And then lastly, what.
Speaker 1 (25:41):
Are you going to do with a billion dollars?
Speaker 3 (25:42):
That's actually our talk back question of the evening. What
would you do? It's the first thing you would buy.
Speaker 2 (25:48):
I would want to build something for veterans, you know altruism, Well,
no veterans to me, they get a bum they do.
We don't treat them well enough at all. And I
don't think you should come back from war and worry
about any of the lasting effects or any housing or
any of those things.
Speaker 3 (26:09):
Anything social service wise, and that absolutely to me.
Speaker 1 (26:12):
That would be a really cool thing.
Speaker 3 (26:14):
Yeah, and a wonderful way to spend your money initially.
Speaker 2 (26:17):
And something for the kid and the wife and family
and in Star Wars toys.
Speaker 3 (26:22):
YadA, YadA, YadA. You know, I might pay off my
student loans and I'll have a million dollars left at
that point. And then at the end of the show,
we're going to talk about the swag gap. What is
the swag gap? And why might it ruin your relationship?
That's our viral loads segment, the swag gap.
Speaker 2 (26:42):
I hope my wife's not listening because talk about the
swag gap.
Speaker 3 (26:48):
You have all the swagal my aura boom it is.
It's bigger than this room.
Speaker 1 (26:54):
Try farming it. You're not gonna get anywhere. Better have
a tractor.
Speaker 3 (27:00):
You have a lot of swag.
Speaker 1 (27:02):
No, that's good.
Speaker 2 (27:03):
No, No, that's just tired walking. Wow, he's got a
dope walk. No, he's just tired.
Speaker 1 (27:09):
That's just fatigue. He's looking for a wall to lean on.
Speaker 3 (27:11):
There you go, tired or swag. That's your question.
Speaker 1 (27:14):
All right, I will be listening, per usual. Have a
wonderful evening. My friend Tiffany Hobs up next. Go nowhere.
Then you'll have Michael Monks.
Speaker 2 (27:23):
This is KFI Hurt Everywhere on the iHeartRadio app. 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.
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Dateline NBC
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My Favorite Murder with Karen Kilgariff and Georgia Hardstark
My Favorite Murder is a true crime comedy podcast hosted by Karen Kilgariff and Georgia Hardstark. Each week, Karen and Georgia share compelling true crimes and hometown stories from friends and listeners. Since MFM launched in January of 2016, Karen and Georgia have shared their lifelong interest in true crime and have covered stories of infamous serial killers like the Night Stalker, mysterious cold cases, captivating cults, incredible survivor stories and important events from history like the Tulsa race massacre of 1921. My Favorite Murder is part of the Exactly Right podcast network that provides a platform for bold, creative voices to bring to life provocative, entertaining and relatable stories for audiences everywhere. The Exactly Right roster of podcasts covers a variety of topics including historic true crime, comedic interviews and news, science, pop culture and more. Podcasts on the network include Buried Bones with Kate Winkler Dawson and Paul Holes, That's Messed Up: An SVU Podcast, This Podcast Will Kill You, Bananas and more.