January 3, 2026 • 38 mins
The Fork Report Hour 2 (01/03) - Possible dying food trends in 2026. "Dry January" isn't just for January anymore.
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Speaker 1 (00:00):
Hey, it's Niel Savedra.
Speaker 2 (00:01):
You're listening to kfi EM six forty, the four Report
on demand on the iHeartRadio app.
Speaker 3 (00:21):
Let me teach you how to. Let me teach you
how to Condam Marron Nathan, Let me teach you had
to It's a color Mariage. Let me teach you how to.
Let me teach you.
Speaker 2 (00:42):
Fi AM six forty live everywhere on the iHeartRadio app.
Happy Saturday to you, rainy Saturday, third day of the
new year. Look at us being all grown up in
twenty twenty six. Awesome powsome eating chew pie live in
the dream. Don't you want it now? If you're just
(01:03):
tuning in, we were talking about shepherd's pie or cottage
pie for this rainy Saturday.
Speaker 1 (01:07):
And.
Speaker 2 (01:09):
Now we're all wanting it. Someone hit me up about Annie.
Hit me up about, well, what if it's dry January
for you, Well, you don't have to put wine in there.
You can put fruit juice. You can use grape juice
or something like that, or apple would work as well.
And then add a little vinegar, a little red wine
vinegar or cider vinegar or something like that, and you
(01:29):
can get some nice flavors out of that.
Speaker 1 (01:31):
You don't need to.
Speaker 2 (01:32):
Have the alcohol in it. Yes, you do cook alcohol
out of the alcohol, but I will tell you I'm
not going to get into this right now. We've done
a couple of shows on it, but I wanted to
get to some of the food trends might be leaving
in twenty twenty six. But it takes much longer to
cook alcohol out of alcohol.
Speaker 1 (01:53):
Then we think.
Speaker 2 (01:55):
I hear chefs all the time saying, oh, yeah, you
just cook it down like this and the alcohol be
gotten new. It actually holds up much much better than
most people think. Hey, we've got a lot of things
as we looked back on twenty twenty five. Of course,
one of the biggest things were the fires that started almost.
Speaker 1 (02:14):
A year ago.
Speaker 2 (02:16):
It will be a year ago next week. So we're
doing a special here Wednesday, the seventh of January at
seven pm. On the seventh at seven, KFI is going
to be airing a KFI News special la Fires one
year later. It's hosted by our very own Michael Monks,
who comes on tonight at seventh as well. The special
(02:39):
is going to include so much reports from the KFI
News team who were dealing with it at the time
discussing these devastating fires, the aftermath, of course, the lasting impact,
how Southern California is doing on the road to recovery.
So please make sure you put that in the calendar.
It will be the seventh this Wednesday at seven pm
(03:00):
with Michael Monks, and then I believe it'll replay on
Michael Monks's show that following Saturday. Of course, he's here
tonight at seven, following Tiffany Hobbes, who will be coming
on at five after us.
Speaker 1 (03:16):
We'll be talking to her coming up in a little bit,
all right.
Speaker 2 (03:20):
So those dyeing food trends, Now, we do this every year.
We talk about the food trends that people loved and
everybody talked about, and of course with social media, they
were everywhere on our eye volleyballs and you couldn't open
your feet anywhere without seeing it, people sending them to you.
Whatever it might be. These trends become hot, red hot,
(03:44):
and then they die. And the thing it's the same
with news and the like. The cycles are different, and
the cycles are different primarily because of the speed of consumption.
Social media just it makes people consume very quickly, what's next,
what's hot? Now, and so things that are scarce or
hard to find become they go everywhere, you know. That's
(04:08):
what people that powers the internet. Everybody wants to mean
the no and then once everybody knows where to find
the thing or it changes. Like I always joke, any
savory fruit food item, once it becomes pizza, someone puts
it on a pizza, the fads none that that trend
is gone, okay, because that is that is when somebody goes,
(04:34):
Butria is everywhere, Let's put it on a pizza. Then
nobody's talking about butria anymore, which is one of the greatest.
Speaker 1 (04:42):
Things in the world. By the way, it's flavor is
everything about it's great and its regular natural form, it's
really really good.
Speaker 2 (04:49):
So with sweeter things, they make their way through everything
in their current state. Then they become ice cream, then
become and once they go around the whole world, they
kind of die. So the first one we'll talk about
is the Dubai chocolate, which I have a strange relationship with.
It's one of those things that I like the flavor,
I like the crunch, depending on how it's put together.
(05:10):
If you don't know, it's this famous kind of chocolate
bar and it was very very lux very luxurious, and
it started popping up at places like you know, Costco
and Traded Joe's. And it's filled with this pistachio cream
and I'm not sure how to pronounce this k a
(05:31):
t a i f I katafia katafi. And apparently it's
losing a bit of it's allure because it's all over
the place. It was a very exclusive find and now
it's everywhere. I did like the taste and I did
like the texture, but I.
Speaker 1 (05:52):
Couldn't have too much of it.
Speaker 2 (05:53):
It wasn't like other chocolate things where I could just
keep popping them in my mouth. And I'm not sure
because I love pistachio, I love chocolate, all those things.
Speaker 1 (06:04):
I love the flavor and the texture and the crunch.
I don't know.
Speaker 2 (06:07):
Just ended up kind of falling the wayside for me.
And that seems to be where it's going because I
think some people ate it because it was it was
a fad. Now there's a difference between a fad and
a trend. Okay, trends will trail off a bit, but
they'll stick around. So the fad is everybody buying it.
(06:29):
The trend is that it actually is a good tasty
thing and in that sense that you'll still be able
to find it. It's like people always talk about bacon.
I wonder if it's on the list this year, because
every year I don't see it this year, but every
year as I compile these lists of trends and things
that might be going away, people say, bacon everything bacon,
(06:50):
and Bacon's not going anywhere. Bacon's fantastic. The other one
was like, you know, a fried egg on top of
everything that's not going away? Now, are they going to
put it on everything? No, that's that has slimmed down.
But a Frida egg is fantastic. It's great on top
of a burger. It's great on top of you know, fuh,
(07:10):
it's great on top of Noodles's great on top of
a lot of different things. That's not going to go away.
It's just not going to be on you know, French
fries everywhere and everything else. So that's kind of a different.
The fad is that burst, that intense burst where everybody
seems to be running for that one thing that slows down,
(07:31):
but it doesn't mean that it's going completely away. Pickled flavor, everything,
God bless my wife, never loved anybody more, just an
amazing person. But boyd she and I get suckered into
snacks sometimes, and the pickle flavored everything I think was
her jam. I like pickles on things. I don't eat
(07:54):
a pickle. I don't like get a pickle and start
chewing on it.
Speaker 1 (07:57):
Never been me.
Speaker 2 (07:59):
Sometimes I have an especially if it's a chef forward burger,
where the chef is like, this is what I've put
together for this burger, please enjoy. I like to taste
them on there because the acidity and that crunch plays
a part in it. But oftentimes, if I'm ordering a
burger at a fast food place, I asked them to
take the the pickles off. I'm not going to gag
(08:21):
on them. I'm not gonna have a massive problem, just
as slight different for me. My wife, however, with that
pickle flavored stuff, every single chip or crunchy or whatever thing,
she was like, you know, some of them ended up
making the list, but others she's like, foiled again. She
always says, yep, got tricked again, got hooked on thinking
(08:46):
this was gonna be the one, this was going to
be the one that was the most delicious thing in
the world, the one pickle flavored something that was going
to itch that scratch as only it could do.
Speaker 1 (08:57):
But it didn't happen.
Speaker 2 (08:59):
So we get exhausted at the end of the year
with these things pickled flavor. Everything seems to be dying down.
The Dubai chocolate seems to be dying down. The next
one has been dying for a long time. Hell, I've
been talking about this for over a decade. I can't
stand synthetic tuffle oil. It's nasty, it smells weird, it
(09:22):
tastes weird, and most of those oils you buy, you
know that you see at the grocery store that has
that synthetic stuff in it, and it's made with the
chemical two for god, what is that.
Speaker 1 (09:39):
Dit the aputine or something like that. It is it
is ortained or whatever it is.
Speaker 2 (09:45):
But if you want real seasonal ingredients, that's not the
stuff for you. So every time I came across it,
it just tasted synthetic. A lot of times when it's
full flavored fries, it was that, and usually they refer
to them as the white truffles, and it just, I
(10:08):
don't know, never was my thing. I prefer to stay
away from that white truffle oil stuff. It just never
it never impressed me, and always tasted a little synthetic
to me. Always tasted and smelled funny. You try and
too hard, you fake truffle oil. Nobody wants you. All right,
(10:29):
stick around, We'll go through more of this list of
some of the what they're calling the great Reset.
Speaker 1 (10:34):
This happens every year.
Speaker 2 (10:35):
That's when food trends start to back off a little
bit and everybody starts looking for the new thing. What's
gonna be the great new food thing of twenty twenty six?
Speaker 1 (10:43):
All right, go nowhere.
Speaker 4 (10:45):
You're listening to the fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (10:52):
Beautiful rainy day. If I can say that I do
love the rain. Be safe out there on the roads.
People are stupid, but sorry, it's the truth. But thanks
for hanging out on the Forkport today. I'm your well
fed host, Neil Savadra.
Speaker 1 (11:08):
How do you do?
Speaker 2 (11:09):
Sometimes I feel even more well fed than other days
as I pat my belly, especially after the holidays. Man,
holiday food's great. I will tell you though, that some
foods it kind of get this big flash in the
pan and then comes the new Year and people start
pointing home because we're fickle. These are gonna go away.
(11:33):
They don't usually go away totally. Some do and then
some stick around. Now, I remember after the Big Flash
where everybody and their mom literally and their grandmother had
a cupcake stand or a cupcake store, little bakery that
(11:54):
just did cupcakes. Do you remember that they were everywhere?
That that too was going away. There was a time
where it was just everywhere. Some were great, some not
so great. And New Year came along and I said, listen,
this is going to die.
Speaker 1 (12:15):
It's not you.
Speaker 2 (12:16):
You can't sustain this many cupcake places. However, there will
be cupcake places. There's great cupcakes out there. And one
of the leaders was Sprinkles. And we just heard that
that has gone away now. That was sold some years ago.
(12:36):
But I think one time you go to venture capitalists
or you sell off, it doesn't have the passion of
the original person and it just becomes a commodity and
it goes away. We don't even know why at this point,
but Sprinkles, I mean, you remember when you could go
(12:57):
to the ATMs. I think there was one in Beverly Hills.
There was some other ones as well. You could just
go get a cupcake and it was wonderful. So we're
talking about food trends dying in twenty twenty six. Does
that mean that there's not going to be any great
cupcake places. No, there's still some wonderful cupcake places, but
(13:19):
they are not like they were in proliferation. Proliferation rather
years and years ago. You remember they were everywhere and
you couldn't go to any food event. Every food event
I went to had like ten different cupcake places.
Speaker 1 (13:35):
And that's just not around anymore.
Speaker 2 (13:37):
You have to be above above the noise to press
on past that. In food, it's got to be something
more than just a flash in the pan. So we
talked about pickled flavored everything to do buy chop, the truffle,
oil overload, especially that crap stuff.
Speaker 1 (13:54):
But folk caviar.
Speaker 2 (13:56):
So diners are becoming more discerning and when they look,
they're distinguishing the difference between two true salt cured sturgeon
row and cheaper fish eggs. And they're marketed as these
kind of luxury topping type things, but they're just people
know more about food than ever before, and once you
(14:18):
get past the whole ooh I'm getting this or I'm
doing this, I'm getting this on top of something, and
you really start experiencing the flavors. Like somebody who loves
beer or wine. There's a difference just from having beer
or wine versus having a good beer having good wine.
It doesn't necessarily mean the most expensive. It just means
(14:40):
the flavor profile and the textures and these things come
out and rise abup the whole viral gimmicks, right, And
the battle between that and substance continues to go on
and always will when it comes to quick hits and clicks.
Speaker 1 (14:59):
Right.
Speaker 2 (15:00):
But a lot of people are going through social media fatigue.
And I know we say this every year, but it
shows its face in different ways.
Speaker 1 (15:07):
Twenty twenty six.
Speaker 2 (15:08):
They believe those that are in the know and look
through all these different trends, and I do the same
mark that there's a true decline in these Franken creations
that they call them.
Speaker 1 (15:22):
That TikTok clout.
Speaker 2 (15:24):
Now there's someone's out there, the vulgar chef and stuff
like that. He's hilarious and he puts together some really
bizarre things and you wonder if they're even edible. But
that's the thing. You can watch him. He's interesting. He's vulgar,
but he's interesting. Those things are gonna stick around. But
(15:46):
sometimes just the the creation the concoction for the sake
of the concoction, that's going away. People want recognizable flavors.
You don't have to explain all the craziness of something,
and they, you know, want to know what they're putting
in their mouth. So some of those things that were
just trendy, the problem with it is once you once you.
Speaker 1 (16:08):
Get it, take a picture with it. That's it. You know,
what was it?
Speaker 2 (16:14):
The the glass cake or the invisible cake. I think
it came out of Japan or something, and it was
this gelotinous, like a clear look like a actually looked
like a breasting plant to me. Maybe that says more
about me, But those types of things, I that does
not look good to me, That does not scream delicious.
(16:35):
It doesn't say, you know, come over here and enjoy me.
So things like that, they're kind of fat ish, and
people want to take a picture with them. But if
they don't have some sort of a true appeal, day
to day appeal, they're going to go away. The adult
kids menu and this was becoming a tread that those
(16:56):
kind of nostalgic comfort foods. Those aren't going anywhere, by
the way, those will always be around, but there was
kind of a shift towards those things that it started
to become more popular. Even McDonald's put out an adult
happy Meal. You remember that. Well, some of the chefs
(17:16):
and stuff and the techniques that were lost during that
period because it was just like just really playing towards
the nostalgic comfort foods, which I do love and I
don't think they'll go anywhere, but chefs are kind of
going back saying, hey, I want to express myself in
some techniques and don't want to keep repeating the simple
childhood favorites because really that's like they can do blindfolding
(17:39):
chicken and waffles. Now, hear me out on this one.
Chicken and waffles will never go away. But just like
the cupcake fad that I told you about, people started
putting chicken and waffles together on everything, and they executed
it poorly. It was greasy, it was nasty, the ratios
(18:01):
were off. You just have to go to where they
do it right, you know, and those things uh Rosco's,
I mean, it's you know, you're not going to compare
to them the classics and the way it's done properly.
I've had a lot of really bad concoctions that people
their take on chicken and waffles, which I say, it's
(18:23):
just you don't it doesn't need to be elevated that way,
or it doesn't need to be you know, made like
fair food where it's just too greasy and stuff like that.
So that's for some of the food stuff. As far
as design and restaurants, you know, I've i have mixed
feelings about some of the ways that restaurants are done.
(18:43):
Sometimes you can tell that it's like one company doing
the designing.
Speaker 1 (18:46):
It's like enough, you.
Speaker 2 (18:47):
Know, ship lap or barns, barnwood, old barn wood and
these things. It's you You either are doing a theme
for the for the kitch or for the sense of
the theme, or you're just making it cozy and comfortable.
(19:09):
But a lot of these things are falling away. So
those Instagram interiors that they call them, those things that
people just want to take pictures of. If you do
something where it overstates the food, where people are coming
to take pictures of it rather than be in that moment,
then it's just overdesigned. It's overthought. It's not a theme park.
(19:34):
So the neon signs, the fake greenery walls, the oversized furniture,
They're going back to a simplicity that used to be big,
that is inspired by a residents warrant, the comfort inviting,
so thoughtful Space twenty twenty six design is going to
(19:54):
focus on that comfort connection again. We're really coming out
of COVID natural materials, the wood, the linen.
Speaker 1 (20:03):
Terra cotta.
Speaker 2 (20:04):
Uh, you know, they're gonna start managing the noise some
of these places purposely to put these panels into kind
of bounce sound down so it sounded active and can't
stand that. I don't want to be screaming at somebody
that I'm having a meal with. I want to talk
about the meal. And yes, greenery is still gonna be there,
but it's gonna be more mindful. Okay, those fake you know,
(20:29):
greenery walls are out. Signature trees are gonna come in,
olive ficus, They're going to be used sculptures. They're going
to anchor create this grounded vibe welcoming environments. But not
just the show pieces where people want to come in,
take a picture and leave. That's just that's just speaking
(20:50):
louder than the food. You want to come in, you
want to be you want to have comfortable chairs, want
accessibility to things. Don't want to feel like you're on
top of people next to you. That's always uncomfortable. If
I can snack on what somebody's having next to me
that's too close, reach over and grab their food. So
(21:10):
these are some changes for twenty twenty six. Many of them.
I'm like, bring it. I'm ready, all right, go nowhere.
We got much to get into dry January. It's thinning out,
but not for the reasons you may think, so stick
around and I'll tell you why. It's the Fork Report.
I'm Neil Savedra.
Speaker 4 (21:30):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (21:37):
Neil Savadra here, your friendly neighborhood Fork Reporter at your cervix.
Old joke, any Neil Savedra here with the Fork Report.
Happy to be with you for those asking again. Still
social media wise, Fork Reporter is where you can find
me on most of the time on Instagram. If you're
(22:01):
curious about the creative side of me, like stuff I
like to make, can fix and that stuff and you're
an artist particularly, or you like watching that type of thing,
or you're a maker, I sure would like to connect
with you on my other Instagram, which is sav Co
Industries saa V like the first four letters of my
(22:22):
last name, sav Co COO like an old timing company,
Savco Industries, And that's for some of the stuff in
projects I'm doing. Twenty twenty six, I am going to
start building a full size R two D two. I'm
working on modifying one now, but it's not completely full
size and it's it's really it's a holiday animatronic that
(22:46):
came out of home depot that was really hard to get,
hard to find actually, and so I'm modifying that as
for fun, but I really want to build one from
scratch and I'll be starting that soon. I'm doing getting
all the pieces and parts together as well as other projects.
So if you like that type thing or you like
(23:08):
building fixing, I'd should like to follow you as well
on the Savco Industries one. And of course, if you
want to connect with us during the show, you can
always hit us up on the talk back, which is
if you're listening to iHeart listening to us on iHeartRadio,
you just go on there. There's a little red button
(23:28):
with a microphone icon on it. It gives us about thirty
seconds to tell us something and it will come right
to my feed.
Speaker 1 (23:35):
I'll be able to see it.
Speaker 2 (23:36):
Like David, he hit me up because they said who
smokes anymore? That came up with something like smoker's breath.
I think it was Zelman's like who smokes? But you know,
I'm in a bubble here in southern California and you
just don't see it anywhere. But I'm like, even in cars,
I when I see something, someone's smoking. I saw somebody
(23:57):
walking with a cigarette in their hand the other day and.
Speaker 1 (23:59):
Not a joint.
Speaker 2 (24:00):
I see that too, but you can tell the difference.
And I was like, whoa, I haven't seen that long time.
But when we went to Italy or you go to
Vegas or something, and you're like, holy smokes cigarettes everywhere,
But I'm not used to it. So, yes, David, you're
in Washington State, Yes there's probably smokers there, but I
(24:21):
just don't see it. Then someone asked about the synthetic
truffle oil. If you look on the can, it will say,
so you'll see the chemicals in there. It'll say made
with I've never seen white truffle oil that wasn't garbage.
That's be honest to God true. So I just don't
get it. I don't buy it.
Speaker 1 (24:42):
Someone said that the joke got stepped on today.
Speaker 2 (24:44):
I'm assuming you're listening online then that we don't have
really any control about that. Sometimes they do things if
there's a spot or something. I don't know how that works,
but it'll step on it. So sorry about that. Where
can I get a copy that Shepherd's Pie recipe?
Speaker 1 (25:01):
You know what?
Speaker 2 (25:02):
We should probably post this. I'll make sure that we
get this up and on. But it's from the Shepherd's
Pie recipe is from Delish D E L I s
H dot com and the name of the recipe the
header that you want to search for is best Shepherd's Pie.
Speaker 1 (25:26):
But I really like the breakdown.
Speaker 2 (25:28):
And that's what I'm going to use this weekend to
make some Shepherd's pie. So thanks for hitting us up
on the talkback. All right, let's get into dry January.
Shall we go dry January? So if you're not familiar
with that, that means that people say, hey, I'm not
going to drink this January. It's great in concept, just
to you know, say hey, this is not something I'm
(25:48):
going to do now. Doctors and the like have come
out and said, hey, and nutritionists, if you're going to
do this, you're better off just thinning down how much
you drink every month. It's going to be a more
sustained benefit than just going cold turkey for a month.
And then what ends up happening is we end up
(26:10):
drinking more than the other months. I knew someone who
did that. She was very much like, man, I'm doing
dry January. But man, after January, every one of her
posts i'd see, because I just didn't see her often
in person, I'd be like, holy hell, It's like, wow,
(26:30):
you're making up for that January.
Speaker 1 (26:32):
I guess that's why we don't hang out. Who knows,
But that happens.
Speaker 2 (26:37):
So there's some people that take to it, and then
they go, gosh, I'm never gonna I'm gonna cut this
out completely. And that's good, but dry January sometimes can
be better if you pepper it. Now we're finding that
gen Z they're living what they referred to, and I'll
tell you why. I laugh about that. A life style
(26:57):
of sobriety. So sobriety is becoming a big thing for
gen Z Now, I think it's not sobriety. What they
mean is they're not drinking alcohol. So more and more,
this new generation is increasingly skipping the challenge of dry
(27:17):
January because they're just drinking less across the board. It's
just not their thing. It's not like going out and
partying in the same way or having drinks in the
same way in the same sense. This generation just isn't
thrilled about it. It's it is not the focus like
it has been with generations in the past. The declining
(27:41):
rates between twenty one and twenty twenty three are moving.
The number of young adults ages eighteen to thirty four
who reportedly reported having at least one drink in the
past week dropped by eleven percent. That may not seem
like a whole lot, but really when you track the
whole thing across the board, that's actually a pretty big
(28:04):
dip to have that kind of change, and that the
shift is becoming more prominent and more and more we're
seeing that this generation CE has a definitive lifestyle change,
not just the January. We're going to cut back or
(28:25):
we're going to not make this a huge part.
Speaker 1 (28:27):
Of the year.
Speaker 2 (28:30):
You know, maybe they wanted to drink their last big
drink during the New Year's Eve or something like that.
We're not seeing that the same way. This is something
that is permeating into the rest of their experience on
eating and consumption, and we see that in restaurants, and
more and more restaurants are combating this with low ABV
(28:52):
or zero ABV drinks that's alcohol by volume, so either
there's less alcohol in them or no alcohol in them.
Then the FYI a little tip there. That doesn't mean
that the drinks are going to be cheaper without alcohol.
It still takes the skill to create a drink and
(29:14):
mix it properly even without the alcohol. So you're going
to probably be paying the same as you would for
regular cocktail. And I know that confuses a lot of people.
Unless you make cocktails, then you know that what goes
into it is the same whether you're shaking it with
alcohol in there or not.
Speaker 1 (29:32):
It's not just the ingredient your pa paying for.
Speaker 2 (29:35):
All. Right, we come back, I'll break down really what's
going on and what it means. I think it's a
bigger problem, not a salvation, but we'll get into that
when come back as dry jen in January has become
a lifestyle period for the Generation Z.
Speaker 1 (29:52):
It's the Fork.
Speaker 2 (29:53):
Report on Neil Savedra KFI AM six forty.
Speaker 4 (29:56):
You're listening to The Fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 2 (30:04):
Rainy Saturday in many parts of the Southland today and
I'm having it. I'm having it. I'm mad at that,
a little bit of rain coming out of the holidays
and it just is cozy. Loves it cozy, and I'm
enjoying that. But I hope everybody's staying safe because people
(30:25):
are stupid when they drive in southern California everywhere all
the time. Dumb dumb, dumb dummies, dumb dummies. AnyWho. Back
to the show, shall we go talking about dry January
and how gen Z and the lifestyle of sobriety seems
to be more than just dry January. They've moved on
(30:45):
and now it's becoming a more and more of a thing.
Declining rates between two thousand and one and twenty twenty three,
the number of young adults and that's the category of
eighteen to thirty four who reported having at least one
drink in the past week dropped by eleven percent, which
is fairly significant. And then I brought up the fact
that there are things called mocktails, and that is the
(31:06):
popularity of this low ABV alcohol by volume or zero
ABV alcohol by volume becoming more popular. And I made
the comment that don't be surprised that they still cost
the same. And then Bill called in from San Diego
on the old talkback hotline. There, for those of you
(31:27):
who listened to us on the iHeartRadio app, you'll see
a little red button with a microphone icon on it
that gives you thirty seconds to send us a message.
I don't think you can hear it if I play
it through my computer here, but I'll synopsize what Bill
and San Diego said. He's very kind. He said, he
loves the show. And you know what, Bill, I just
talked to the show. He loves you too. I think
we've got a match.
Speaker 1 (31:48):
He said.
Speaker 2 (31:49):
He's not buying into the mocktails costing the same as cocktails.
He goes to the example if you buy a two
liter container of diet coke or regular coke, it's less
than three bucks. But if you buy a two leader
container whiskey, I want to know where you get your whiskey.
It's like a thirty to forty bucks or so, right sixty.
If the alcohol is really you know, high end alcohol
(32:12):
is more expensive. Yes, that is correct. However, the assumption
is they're not replacing that with higher end ingredients. Now,
there are other ingredients, special juices or herbs and spices
(32:32):
and things that they're putting into these drinks. This isn't
just like, hey, here's a you know, a diet coke
and some lemon juice.
Speaker 1 (32:39):
That's a mocktail. That's not what I'm saying.
Speaker 2 (32:41):
And some are less expensive because the cost of the
alcohol is not there. But the assumption that that mocktail
is going to be made with a couple of crappy
juices and say, hey, this is a cocktail is wrong.
There are still things in it where they have alcohol
less bidders, which can be expensive. There are other ingredients
(33:03):
that are replacing that expensive alcohol with expensive things that
make the cocktail like a cocktail. They give it flavor
and depth and complexity. So don't assume that just because
it doesn't have the expensive alcohol that it doesn't have
expensive ingredients in it. It most certainly does. Bill I
think it's a legitimate question and one that raised my
(33:25):
eyebrought first until I started talking to bartenders and mixologists
who are saying, no, these are the things we're doing,
and sometimes it deals with a different kind of fermentation,
or it deals with certain things that to bring out,
you know, more flavors and textures and things like that.
(33:49):
But oh, someone says, hey, man, I love Zelmans. Did
you know that the website now has speariment Zelmans. Yes,
so for those of you who waited for a long
time because they only had a small batch at one point,
there is spearmint Zelman's now on the website that you
can get. I don't know if it's limited. To be
(34:12):
honest with you, I like the spearmint.
Speaker 1 (34:15):
I like the.
Speaker 2 (34:15):
Peppermint more personally. The spearment's a little sweeter. The peppermint one,
to me, really gives that kind of I don't know
what I'm looking for is give me just a tiny
bit of burn I think in my mouth that I like.
But yes, thanks for pointing that out. That is absolutely
true at Zolman's dot com. Okay, so beyond the trend,
(34:36):
experts are looking at this new drop in gen z
and the lifestyle of so called sobriety.
Speaker 1 (34:41):
Sobriety.
Speaker 2 (34:42):
The reason why I say so called, the reason why
I laugh at this is even though mocktail popularity is
on the rise of zero proof alcohol alcoholic drinks, and
by the way, there are alcohol alcohol free booze now
it's so keep in mind that's going to cost the same.
It still goes from the same process. They just remove
(35:04):
the alcohol, so you can get whiskeys that have great
flavor that don't have alcohol in them.
Speaker 1 (35:10):
So these are the things that I'm saying are being replaced.
Speaker 2 (35:13):
So the cocktails aren't going to be cheaper because they
don't have alcohol in there. They're still using high end ingredients.
The thing that I laugh about these so called sobriety
things with gen Z is in California, that's crap. They're
not sober, they're just not drinking alcohol. The California sobriety
(35:33):
trend is really just removing alcohol with pot. They're using CBD,
they're using it in gummies, they're using cannabis, smoking it.
Speaker 1 (35:47):
Eating it, using edibles.
Speaker 2 (35:49):
The reason why I prefer alcohol is because we have
better systems in place for seeing when someone using I
see people smoking and smell it all the time on
the streets all the time.
Speaker 1 (36:04):
You can't.
Speaker 2 (36:05):
If you did try to do that with alcohol, you
get popped very quickly.
Speaker 1 (36:10):
Same with driving. It's harder to tell.
Speaker 2 (36:13):
There's not a specific sobriety test that I'm aware of. No,
as far as you know, breath analyzing and stuff like that.
Certainly they can see. There's certain tests they can do,
like physical tests. Possibly they can do. But until we
get a better testing system, I think that more people
can get away with being high than they can't alcohol.
(36:36):
So to me, I don't see it as a sobriety trend.
I just see it as people not getting high from alcohol.
They're getting high on other things. So even though fifty
eight percent of gen z ers are reporting on drinking
less in twenty twenty five, when the new year came around,
then they said it was going to help their mental health,
(36:57):
and I believe that.
Speaker 1 (36:58):
I believe that drink less than ever before. I just
go in patterns.
Speaker 2 (37:04):
You know, I probably drank a life's worth of alcohol
during COVID, you know, But then you just it can
get boring. So unless it's attached to something, every once
in a while, I'll have a pop when I'm grilling outside,
I just like that. Or when I'm tooling around, not
with power tools, but when I'm tinkering in my shop
(37:25):
with my hands. Again, if I'm not using power tools
or anything, I'll sit there and sip on something. But
sometimes it's just it's just not worth it, you know,
as you get older, it just has consequences. It's just
your body doesn't feel as great. So anyways, that seems
(37:46):
to be the pattern of the younger folks. We'll see
if it takes. And really, if you're just replacing one
drug with another, I'm not sure if that's that impressive.
All Right, The Mac and Cheese wars are all and
I'll tell you more about that and a mac and
that is on the market that seems to be pushing
its way to the top. When we return, it's the Forkport.
(38:06):
I'm Neil Savedra. This is KFI heard 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 Niel Savedra.
Speaker 2 (00:01):
You're listening to kfi EM six forty, the four Report
on demand on the iHeartRadio app.
Speaker 3 (00:21):
Let me teach you how to. Let me teach you
how to Condam Marron Nathan, Let me teach you had
to It's a color Mariage. Let me teach you how to.
Let me teach you.
Speaker 2 (00:42):
Fi AM six forty live everywhere on the iHeartRadio app.
Happy Saturday to you, rainy Saturday, third day of the
new year. Look at us being all grown up in
twenty twenty six. Awesome powsome eating chew pie live in
the dream. Don't you want it now? If you're just
(01:03):
tuning in, we were talking about shepherd's pie or cottage
pie for this rainy Saturday.
Speaker 1 (01:07):
And.
Speaker 2 (01:09):
Now we're all wanting it. Someone hit me up about Annie.
Hit me up about, well, what if it's dry January
for you, Well, you don't have to put wine in there.
You can put fruit juice. You can use grape juice
or something like that, or apple would work as well.
And then add a little vinegar, a little red wine
vinegar or cider vinegar or something like that, and you
(01:29):
can get some nice flavors out of that.
Speaker 1 (01:31):
You don't need to.
Speaker 2 (01:32):
Have the alcohol in it. Yes, you do cook alcohol
out of the alcohol, but I will tell you I'm
not going to get into this right now. We've done
a couple of shows on it, but I wanted to
get to some of the food trends might be leaving
in twenty twenty six. But it takes much longer to
cook alcohol out of alcohol.
Speaker 1 (01:53):
Then we think.
Speaker 2 (01:55):
I hear chefs all the time saying, oh, yeah, you
just cook it down like this and the alcohol be
gotten new. It actually holds up much much better than
most people think. Hey, we've got a lot of things
as we looked back on twenty twenty five. Of course,
one of the biggest things were the fires that started almost.
Speaker 1 (02:14):
A year ago.
Speaker 2 (02:16):
It will be a year ago next week. So we're
doing a special here Wednesday, the seventh of January at
seven pm. On the seventh at seven, KFI is going
to be airing a KFI News special la Fires one
year later. It's hosted by our very own Michael Monks,
who comes on tonight at seventh as well. The special
(02:39):
is going to include so much reports from the KFI
News team who were dealing with it at the time
discussing these devastating fires, the aftermath, of course, the lasting impact,
how Southern California is doing on the road to recovery.
So please make sure you put that in the calendar.
It will be the seventh this Wednesday at seven pm
(03:00):
with Michael Monks, and then I believe it'll replay on
Michael Monks's show that following Saturday. Of course, he's here
tonight at seven, following Tiffany Hobbes, who will be coming
on at five after us.
Speaker 1 (03:16):
We'll be talking to her coming up in a little bit,
all right.
Speaker 2 (03:20):
So those dyeing food trends, Now, we do this every year.
We talk about the food trends that people loved and
everybody talked about, and of course with social media, they
were everywhere on our eye volleyballs and you couldn't open
your feet anywhere without seeing it, people sending them to you.
Whatever it might be. These trends become hot, red hot,
(03:44):
and then they die. And the thing it's the same
with news and the like. The cycles are different, and
the cycles are different primarily because of the speed of consumption.
Social media just it makes people consume very quickly, what's next,
what's hot? Now, and so things that are scarce or
hard to find become they go everywhere, you know. That's
(04:08):
what people that powers the internet. Everybody wants to mean
the no and then once everybody knows where to find
the thing or it changes. Like I always joke, any
savory fruit food item, once it becomes pizza, someone puts
it on a pizza, the fads none that that trend
is gone, okay, because that is that is when somebody goes,
(04:34):
Butria is everywhere, Let's put it on a pizza. Then
nobody's talking about butria anymore, which is one of the greatest.
Speaker 1 (04:42):
Things in the world. By the way, it's flavor is
everything about it's great and its regular natural form, it's
really really good.
Speaker 2 (04:49):
So with sweeter things, they make their way through everything
in their current state. Then they become ice cream, then
become and once they go around the whole world, they
kind of die. So the first one we'll talk about
is the Dubai chocolate, which I have a strange relationship with.
It's one of those things that I like the flavor,
I like the crunch, depending on how it's put together.
(05:10):
If you don't know, it's this famous kind of chocolate
bar and it was very very lux very luxurious, and
it started popping up at places like you know, Costco
and Traded Joe's. And it's filled with this pistachio cream
and I'm not sure how to pronounce this k a
(05:31):
t a i f I katafia katafi. And apparently it's
losing a bit of it's allure because it's all over
the place. It was a very exclusive find and now
it's everywhere. I did like the taste and I did
like the texture, but I.
Speaker 1 (05:52):
Couldn't have too much of it.
Speaker 2 (05:53):
It wasn't like other chocolate things where I could just
keep popping them in my mouth. And I'm not sure
because I love pistachio, I love chocolate, all those things.
Speaker 1 (06:04):
I love the flavor and the texture and the crunch.
I don't know.
Speaker 2 (06:07):
Just ended up kind of falling the wayside for me.
And that seems to be where it's going because I
think some people ate it because it was it was
a fad. Now there's a difference between a fad and
a trend. Okay, trends will trail off a bit, but
they'll stick around. So the fad is everybody buying it.
(06:29):
The trend is that it actually is a good tasty
thing and in that sense that you'll still be able
to find it. It's like people always talk about bacon.
I wonder if it's on the list this year, because
every year I don't see it this year, but every
year as I compile these lists of trends and things
that might be going away, people say, bacon everything bacon,
(06:50):
and Bacon's not going anywhere. Bacon's fantastic. The other one
was like, you know, a fried egg on top of
everything that's not going away? Now, are they going to
put it on everything? No, that's that has slimmed down.
But a Frida egg is fantastic. It's great on top
of a burger. It's great on top of you know, fuh,
(07:10):
it's great on top of Noodles's great on top of
a lot of different things. That's not going to go away.
It's just not going to be on you know, French
fries everywhere and everything else. So that's kind of a different.
The fad is that burst, that intense burst where everybody
seems to be running for that one thing that slows down,
(07:31):
but it doesn't mean that it's going completely away. Pickled flavor, everything,
God bless my wife, never loved anybody more, just an
amazing person. But boyd she and I get suckered into
snacks sometimes, and the pickle flavored everything I think was
her jam. I like pickles on things. I don't eat
(07:54):
a pickle. I don't like get a pickle and start
chewing on it.
Speaker 1 (07:57):
Never been me.
Speaker 2 (07:59):
Sometimes I have an especially if it's a chef forward burger,
where the chef is like, this is what I've put
together for this burger, please enjoy. I like to taste
them on there because the acidity and that crunch plays
a part in it. But oftentimes, if I'm ordering a
burger at a fast food place, I asked them to
take the the pickles off. I'm not going to gag
(08:21):
on them. I'm not gonna have a massive problem, just
as slight different for me. My wife, however, with that
pickle flavored stuff, every single chip or crunchy or whatever thing,
she was like, you know, some of them ended up
making the list, but others she's like, foiled again. She
always says, yep, got tricked again, got hooked on thinking
(08:46):
this was gonna be the one, this was going to
be the one that was the most delicious thing in
the world, the one pickle flavored something that was going
to itch that scratch as only it could do.
Speaker 1 (08:57):
But it didn't happen.
Speaker 2 (08:59):
So we get exhausted at the end of the year
with these things pickled flavor. Everything seems to be dying down.
The Dubai chocolate seems to be dying down. The next
one has been dying for a long time. Hell, I've
been talking about this for over a decade. I can't
stand synthetic tuffle oil. It's nasty, it smells weird, it
(09:22):
tastes weird, and most of those oils you buy, you
know that you see at the grocery store that has
that synthetic stuff in it, and it's made with the
chemical two for god, what is that.
Speaker 1 (09:39):
Dit the aputine or something like that. It is it
is ortained or whatever it is.
Speaker 2 (09:45):
But if you want real seasonal ingredients, that's not the
stuff for you. So every time I came across it,
it just tasted synthetic. A lot of times when it's
full flavored fries, it was that, and usually they refer
to them as the white truffles, and it just, I
(10:08):
don't know, never was my thing. I prefer to stay
away from that white truffle oil stuff. It just never
it never impressed me, and always tasted a little synthetic
to me. Always tasted and smelled funny. You try and
too hard, you fake truffle oil. Nobody wants you. All right,
(10:29):
stick around, We'll go through more of this list of
some of the what they're calling the great Reset.
Speaker 1 (10:34):
This happens every year.
Speaker 2 (10:35):
That's when food trends start to back off a little
bit and everybody starts looking for the new thing. What's
gonna be the great new food thing of twenty twenty six?
Speaker 1 (10:43):
All right, go nowhere.
Speaker 4 (10:45):
You're listening to the fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (10:52):
Beautiful rainy day. If I can say that I do
love the rain. Be safe out there on the roads.
People are stupid, but sorry, it's the truth. But thanks
for hanging out on the Forkport today. I'm your well
fed host, Neil Savadra.
Speaker 1 (11:08):
How do you do?
Speaker 2 (11:09):
Sometimes I feel even more well fed than other days
as I pat my belly, especially after the holidays. Man,
holiday food's great. I will tell you though, that some
foods it kind of get this big flash in the
pan and then comes the new Year and people start
pointing home because we're fickle. These are gonna go away.
(11:33):
They don't usually go away totally. Some do and then
some stick around. Now, I remember after the Big Flash
where everybody and their mom literally and their grandmother had
a cupcake stand or a cupcake store, little bakery that
(11:54):
just did cupcakes. Do you remember that they were everywhere?
That that too was going away. There was a time
where it was just everywhere. Some were great, some not
so great. And New Year came along and I said, listen,
this is going to die.
Speaker 1 (12:15):
It's not you.
Speaker 2 (12:16):
You can't sustain this many cupcake places. However, there will
be cupcake places. There's great cupcakes out there. And one
of the leaders was Sprinkles. And we just heard that
that has gone away now. That was sold some years ago.
(12:36):
But I think one time you go to venture capitalists
or you sell off, it doesn't have the passion of
the original person and it just becomes a commodity and
it goes away. We don't even know why at this point,
but Sprinkles, I mean, you remember when you could go
(12:57):
to the ATMs. I think there was one in Beverly Hills.
There was some other ones as well. You could just
go get a cupcake and it was wonderful. So we're
talking about food trends dying in twenty twenty six. Does
that mean that there's not going to be any great
cupcake places. No, there's still some wonderful cupcake places, but
(13:19):
they are not like they were in proliferation. Proliferation rather
years and years ago. You remember they were everywhere and
you couldn't go to any food event. Every food event
I went to had like ten different cupcake places.
Speaker 1 (13:35):
And that's just not around anymore.
Speaker 2 (13:37):
You have to be above above the noise to press
on past that. In food, it's got to be something
more than just a flash in the pan. So we
talked about pickled flavored everything to do buy chop, the truffle,
oil overload, especially that crap stuff.
Speaker 1 (13:54):
But folk caviar.
Speaker 2 (13:56):
So diners are becoming more discerning and when they look,
they're distinguishing the difference between two true salt cured sturgeon
row and cheaper fish eggs. And they're marketed as these
kind of luxury topping type things, but they're just people
know more about food than ever before, and once you
(14:18):
get past the whole ooh I'm getting this or I'm
doing this, I'm getting this on top of something, and
you really start experiencing the flavors. Like somebody who loves
beer or wine. There's a difference just from having beer
or wine versus having a good beer having good wine.
It doesn't necessarily mean the most expensive. It just means
(14:40):
the flavor profile and the textures and these things come
out and rise abup the whole viral gimmicks, right, And
the battle between that and substance continues to go on
and always will when it comes to quick hits and clicks.
Speaker 1 (14:59):
Right.
Speaker 2 (15:00):
But a lot of people are going through social media fatigue.
And I know we say this every year, but it
shows its face in different ways.
Speaker 1 (15:07):
Twenty twenty six.
Speaker 2 (15:08):
They believe those that are in the know and look
through all these different trends, and I do the same
mark that there's a true decline in these Franken creations
that they call them.
Speaker 1 (15:22):
That TikTok clout.
Speaker 2 (15:24):
Now there's someone's out there, the vulgar chef and stuff
like that. He's hilarious and he puts together some really
bizarre things and you wonder if they're even edible. But
that's the thing. You can watch him. He's interesting. He's vulgar,
but he's interesting. Those things are gonna stick around. But
(15:46):
sometimes just the the creation the concoction for the sake
of the concoction, that's going away. People want recognizable flavors.
You don't have to explain all the craziness of something,
and they, you know, want to know what they're putting
in their mouth. So some of those things that were
just trendy, the problem with it is once you once you.
Speaker 1 (16:08):
Get it, take a picture with it. That's it. You know,
what was it?
Speaker 2 (16:14):
The the glass cake or the invisible cake. I think
it came out of Japan or something, and it was
this gelotinous, like a clear look like a actually looked
like a breasting plant to me. Maybe that says more
about me, But those types of things, I that does
not look good to me, That does not scream delicious.
(16:35):
It doesn't say, you know, come over here and enjoy me.
So things like that, they're kind of fat ish, and
people want to take a picture with them. But if
they don't have some sort of a true appeal, day
to day appeal, they're going to go away. The adult
kids menu and this was becoming a tread that those
(16:56):
kind of nostalgic comfort foods. Those aren't going anywhere, by
the way, those will always be around, but there was
kind of a shift towards those things that it started
to become more popular. Even McDonald's put out an adult
happy Meal. You remember that. Well, some of the chefs
(17:16):
and stuff and the techniques that were lost during that
period because it was just like just really playing towards
the nostalgic comfort foods, which I do love and I
don't think they'll go anywhere, but chefs are kind of
going back saying, hey, I want to express myself in
some techniques and don't want to keep repeating the simple
childhood favorites because really that's like they can do blindfolding
(17:39):
chicken and waffles. Now, hear me out on this one.
Chicken and waffles will never go away. But just like
the cupcake fad that I told you about, people started
putting chicken and waffles together on everything, and they executed
it poorly. It was greasy, it was nasty, the ratios
(18:01):
were off. You just have to go to where they
do it right, you know, and those things uh Rosco's,
I mean, it's you know, you're not going to compare
to them the classics and the way it's done properly.
I've had a lot of really bad concoctions that people
their take on chicken and waffles, which I say, it's
(18:23):
just you don't it doesn't need to be elevated that way,
or it doesn't need to be you know, made like
fair food where it's just too greasy and stuff like that.
So that's for some of the food stuff. As far
as design and restaurants, you know, I've i have mixed
feelings about some of the ways that restaurants are done.
(18:43):
Sometimes you can tell that it's like one company doing
the designing.
Speaker 1 (18:46):
It's like enough, you.
Speaker 2 (18:47):
Know, ship lap or barns, barnwood, old barn wood and
these things. It's you You either are doing a theme
for the for the kitch or for the sense of
the theme, or you're just making it cozy and comfortable.
(19:09):
But a lot of these things are falling away. So
those Instagram interiors that they call them, those things that
people just want to take pictures of. If you do
something where it overstates the food, where people are coming
to take pictures of it rather than be in that moment,
then it's just overdesigned. It's overthought. It's not a theme park.
(19:34):
So the neon signs, the fake greenery walls, the oversized furniture,
They're going back to a simplicity that used to be big,
that is inspired by a residents warrant, the comfort inviting,
so thoughtful Space twenty twenty six design is going to
(19:54):
focus on that comfort connection again. We're really coming out
of COVID natural materials, the wood, the linen.
Speaker 1 (20:03):
Terra cotta.
Speaker 2 (20:04):
Uh, you know, they're gonna start managing the noise some
of these places purposely to put these panels into kind
of bounce sound down so it sounded active and can't
stand that. I don't want to be screaming at somebody
that I'm having a meal with. I want to talk
about the meal. And yes, greenery is still gonna be there,
but it's gonna be more mindful. Okay, those fake you know,
(20:29):
greenery walls are out. Signature trees are gonna come in,
olive ficus, They're going to be used sculptures. They're going
to anchor create this grounded vibe welcoming environments. But not
just the show pieces where people want to come in,
take a picture and leave. That's just that's just speaking
(20:50):
louder than the food. You want to come in, you
want to be you want to have comfortable chairs, want
accessibility to things. Don't want to feel like you're on
top of people next to you. That's always uncomfortable. If
I can snack on what somebody's having next to me
that's too close, reach over and grab their food. So
(21:10):
these are some changes for twenty twenty six. Many of them.
I'm like, bring it. I'm ready, all right, go nowhere.
We got much to get into dry January. It's thinning out,
but not for the reasons you may think, so stick
around and I'll tell you why. It's the Fork Report.
I'm Neil Savedra.
Speaker 4 (21:30):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (21:37):
Neil Savadra here, your friendly neighborhood Fork Reporter at your cervix.
Old joke, any Neil Savedra here with the Fork Report.
Happy to be with you for those asking again. Still
social media wise, Fork Reporter is where you can find
me on most of the time on Instagram. If you're
(22:01):
curious about the creative side of me, like stuff I
like to make, can fix and that stuff and you're
an artist particularly, or you like watching that type of thing,
or you're a maker, I sure would like to connect
with you on my other Instagram, which is sav Co
Industries saa V like the first four letters of my
(22:22):
last name, sav Co COO like an old timing company,
Savco Industries, And that's for some of the stuff in
projects I'm doing. Twenty twenty six, I am going to
start building a full size R two D two. I'm
working on modifying one now, but it's not completely full
size and it's it's really it's a holiday animatronic that
(22:46):
came out of home depot that was really hard to get,
hard to find actually, and so I'm modifying that as
for fun, but I really want to build one from
scratch and I'll be starting that soon. I'm doing getting
all the pieces and parts together as well as other projects.
So if you like that type thing or you like
(23:08):
building fixing, I'd should like to follow you as well
on the Savco Industries one. And of course, if you
want to connect with us during the show, you can
always hit us up on the talk back, which is
if you're listening to iHeart listening to us on iHeartRadio,
you just go on there. There's a little red button
(23:28):
with a microphone icon on it. It gives us about thirty
seconds to tell us something and it will come right
to my feed.
Speaker 1 (23:35):
I'll be able to see it.
Speaker 2 (23:36):
Like David, he hit me up because they said who
smokes anymore? That came up with something like smoker's breath.
I think it was Zelman's like who smokes? But you know,
I'm in a bubble here in southern California and you
just don't see it anywhere. But I'm like, even in cars,
I when I see something, someone's smoking. I saw somebody
(23:57):
walking with a cigarette in their hand the other day and.
Speaker 1 (23:59):
Not a joint.
Speaker 2 (24:00):
I see that too, but you can tell the difference.
And I was like, whoa, I haven't seen that long time.
But when we went to Italy or you go to
Vegas or something, and you're like, holy smokes cigarettes everywhere,
But I'm not used to it. So, yes, David, you're
in Washington State, Yes there's probably smokers there, but I
(24:21):
just don't see it. Then someone asked about the synthetic
truffle oil. If you look on the can, it will say,
so you'll see the chemicals in there. It'll say made
with I've never seen white truffle oil that wasn't garbage.
That's be honest to God true. So I just don't
get it. I don't buy it.
Speaker 1 (24:42):
Someone said that the joke got stepped on today.
Speaker 2 (24:44):
I'm assuming you're listening online then that we don't have
really any control about that. Sometimes they do things if
there's a spot or something. I don't know how that works,
but it'll step on it. So sorry about that. Where
can I get a copy that Shepherd's Pie recipe?
Speaker 1 (25:01):
You know what?
Speaker 2 (25:02):
We should probably post this. I'll make sure that we
get this up and on. But it's from the Shepherd's
Pie recipe is from Delish D E L I s
H dot com and the name of the recipe the
header that you want to search for is best Shepherd's Pie.
Speaker 1 (25:26):
But I really like the breakdown.
Speaker 2 (25:28):
And that's what I'm going to use this weekend to
make some Shepherd's pie. So thanks for hitting us up
on the talkback. All right, let's get into dry January.
Shall we go dry January? So if you're not familiar
with that, that means that people say, hey, I'm not
going to drink this January. It's great in concept, just
to you know, say hey, this is not something I'm
(25:48):
going to do now. Doctors and the like have come
out and said, hey, and nutritionists, if you're going to
do this, you're better off just thinning down how much
you drink every month. It's going to be a more
sustained benefit than just going cold turkey for a month.
And then what ends up happening is we end up
(26:10):
drinking more than the other months. I knew someone who
did that. She was very much like, man, I'm doing
dry January. But man, after January, every one of her
posts i'd see, because I just didn't see her often
in person, I'd be like, holy hell, It's like, wow,
(26:30):
you're making up for that January.
Speaker 1 (26:32):
I guess that's why we don't hang out. Who knows,
But that happens.
Speaker 2 (26:37):
So there's some people that take to it, and then
they go, gosh, I'm never gonna I'm gonna cut this
out completely. And that's good, but dry January sometimes can
be better if you pepper it. Now we're finding that
gen Z they're living what they referred to, and I'll
tell you why. I laugh about that. A life style
(26:57):
of sobriety. So sobriety is becoming a big thing for
gen Z Now, I think it's not sobriety. What they
mean is they're not drinking alcohol. So more and more,
this new generation is increasingly skipping the challenge of dry
(27:17):
January because they're just drinking less across the board. It's
just not their thing. It's not like going out and
partying in the same way or having drinks in the
same way in the same sense. This generation just isn't
thrilled about it. It's it is not the focus like
it has been with generations in the past. The declining
(27:41):
rates between twenty one and twenty twenty three are moving.
The number of young adults ages eighteen to thirty four
who reportedly reported having at least one drink in the
past week dropped by eleven percent. That may not seem
like a whole lot, but really when you track the
whole thing across the board, that's actually a pretty big
(28:04):
dip to have that kind of change, and that the
shift is becoming more prominent and more and more we're
seeing that this generation CE has a definitive lifestyle change,
not just the January. We're going to cut back or
(28:25):
we're going to not make this a huge part.
Speaker 1 (28:27):
Of the year.
Speaker 2 (28:30):
You know, maybe they wanted to drink their last big
drink during the New Year's Eve or something like that.
We're not seeing that the same way. This is something
that is permeating into the rest of their experience on
eating and consumption, and we see that in restaurants, and
more and more restaurants are combating this with low ABV
(28:52):
or zero ABV drinks that's alcohol by volume, so either
there's less alcohol in them or no alcohol in them.
Then the FYI a little tip there. That doesn't mean
that the drinks are going to be cheaper without alcohol.
It still takes the skill to create a drink and
(29:14):
mix it properly even without the alcohol. So you're going
to probably be paying the same as you would for
regular cocktail. And I know that confuses a lot of people.
Unless you make cocktails, then you know that what goes
into it is the same whether you're shaking it with
alcohol in there or not.
Speaker 1 (29:32):
It's not just the ingredient your pa paying for.
Speaker 2 (29:35):
All. Right, we come back, I'll break down really what's
going on and what it means. I think it's a
bigger problem, not a salvation, but we'll get into that
when come back as dry jen in January has become
a lifestyle period for the Generation Z.
Speaker 1 (29:52):
It's the Fork.
Speaker 2 (29:53):
Report on Neil Savedra KFI AM six forty.
Speaker 4 (29:56):
You're listening to The Fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 2 (30:04):
Rainy Saturday in many parts of the Southland today and
I'm having it. I'm having it. I'm mad at that,
a little bit of rain coming out of the holidays
and it just is cozy. Loves it cozy, and I'm
enjoying that. But I hope everybody's staying safe because people
(30:25):
are stupid when they drive in southern California everywhere all
the time. Dumb dumb, dumb dummies, dumb dummies. AnyWho. Back
to the show, shall we go talking about dry January
and how gen Z and the lifestyle of sobriety seems
to be more than just dry January. They've moved on
(30:45):
and now it's becoming a more and more of a thing.
Declining rates between two thousand and one and twenty twenty three,
the number of young adults and that's the category of
eighteen to thirty four who reported having at least one
drink in the past week dropped by eleven percent, which
is fairly significant. And then I brought up the fact
that there are things called mocktails, and that is the
(31:06):
popularity of this low ABV alcohol by volume or zero
ABV alcohol by volume becoming more popular. And I made
the comment that don't be surprised that they still cost
the same. And then Bill called in from San Diego
on the old talkback hotline. There, for those of you
(31:27):
who listened to us on the iHeartRadio app, you'll see
a little red button with a microphone icon on it
that gives you thirty seconds to send us a message.
I don't think you can hear it if I play
it through my computer here, but I'll synopsize what Bill
and San Diego said. He's very kind. He said, he
loves the show. And you know what, Bill, I just
talked to the show. He loves you too. I think
we've got a match.
Speaker 1 (31:48):
He said.
Speaker 2 (31:49):
He's not buying into the mocktails costing the same as cocktails.
He goes to the example if you buy a two
liter container of diet coke or regular coke, it's less
than three bucks. But if you buy a two leader
container whiskey, I want to know where you get your whiskey.
It's like a thirty to forty bucks or so, right sixty.
If the alcohol is really you know, high end alcohol
(32:12):
is more expensive. Yes, that is correct. However, the assumption
is they're not replacing that with higher end ingredients. Now,
there are other ingredients, special juices or herbs and spices
(32:32):
and things that they're putting into these drinks. This isn't
just like, hey, here's a you know, a diet coke
and some lemon juice.
Speaker 1 (32:39):
That's a mocktail. That's not what I'm saying.
Speaker 2 (32:41):
And some are less expensive because the cost of the
alcohol is not there. But the assumption that that mocktail
is going to be made with a couple of crappy
juices and say, hey, this is a cocktail is wrong.
There are still things in it where they have alcohol
less bidders, which can be expensive. There are other ingredients
(33:03):
that are replacing that expensive alcohol with expensive things that
make the cocktail like a cocktail. They give it flavor
and depth and complexity. So don't assume that just because
it doesn't have the expensive alcohol that it doesn't have
expensive ingredients in it. It most certainly does. Bill I
think it's a legitimate question and one that raised my
(33:25):
eyebrought first until I started talking to bartenders and mixologists
who are saying, no, these are the things we're doing,
and sometimes it deals with a different kind of fermentation,
or it deals with certain things that to bring out,
you know, more flavors and textures and things like that.
(33:49):
But oh, someone says, hey, man, I love Zelmans. Did
you know that the website now has speariment Zelmans. Yes,
so for those of you who waited for a long
time because they only had a small batch at one point,
there is spearmint Zelman's now on the website that you
can get. I don't know if it's limited. To be
(34:12):
honest with you, I like the spearmint.
Speaker 1 (34:15):
I like the.
Speaker 2 (34:15):
Peppermint more personally. The spearment's a little sweeter. The peppermint one,
to me, really gives that kind of I don't know
what I'm looking for is give me just a tiny
bit of burn I think in my mouth that I like.
But yes, thanks for pointing that out. That is absolutely
true at Zolman's dot com. Okay, so beyond the trend,
(34:36):
experts are looking at this new drop in gen z
and the lifestyle of so called sobriety.
Speaker 1 (34:41):
Sobriety.
Speaker 2 (34:42):
The reason why I say so called, the reason why
I laugh at this is even though mocktail popularity is
on the rise of zero proof alcohol alcoholic drinks, and
by the way, there are alcohol alcohol free booze now
it's so keep in mind that's going to cost the same.
It still goes from the same process. They just remove
(35:04):
the alcohol, so you can get whiskeys that have great
flavor that don't have alcohol in them.
Speaker 1 (35:10):
So these are the things that I'm saying are being replaced.
Speaker 2 (35:13):
So the cocktails aren't going to be cheaper because they
don't have alcohol in there. They're still using high end ingredients.
The thing that I laugh about these so called sobriety
things with gen Z is in California, that's crap. They're
not sober, they're just not drinking alcohol. The California sobriety
(35:33):
trend is really just removing alcohol with pot. They're using CBD,
they're using it in gummies, they're using cannabis, smoking it.
Speaker 1 (35:47):
Eating it, using edibles.
Speaker 2 (35:49):
The reason why I prefer alcohol is because we have
better systems in place for seeing when someone using I
see people smoking and smell it all the time on
the streets all the time.
Speaker 1 (36:04):
You can't.
Speaker 2 (36:05):
If you did try to do that with alcohol, you
get popped very quickly.
Speaker 1 (36:10):
Same with driving. It's harder to tell.
Speaker 2 (36:13):
There's not a specific sobriety test that I'm aware of. No,
as far as you know, breath analyzing and stuff like that.
Certainly they can see. There's certain tests they can do,
like physical tests. Possibly they can do. But until we
get a better testing system, I think that more people
can get away with being high than they can't alcohol.
(36:36):
So to me, I don't see it as a sobriety trend.
I just see it as people not getting high from alcohol.
They're getting high on other things. So even though fifty
eight percent of gen z ers are reporting on drinking
less in twenty twenty five, when the new year came around,
then they said it was going to help their mental health,
(36:57):
and I believe that.
Speaker 1 (36:58):
I believe that drink less than ever before. I just
go in patterns.
Speaker 2 (37:04):
You know, I probably drank a life's worth of alcohol
during COVID, you know, But then you just it can
get boring. So unless it's attached to something, every once
in a while, I'll have a pop when I'm grilling outside,
I just like that. Or when I'm tooling around, not
with power tools, but when I'm tinkering in my shop
(37:25):
with my hands. Again, if I'm not using power tools
or anything, I'll sit there and sip on something. But
sometimes it's just it's just not worth it, you know,
as you get older, it just has consequences. It's just
your body doesn't feel as great. So anyways, that seems
(37:46):
to be the pattern of the younger folks. We'll see
if it takes. And really, if you're just replacing one
drug with another, I'm not sure if that's that impressive.
All Right, The Mac and Cheese wars are all and
I'll tell you more about that and a mac and
that is on the market that seems to be pushing
its way to the top. When we return, it's the Forkport.
(38:06):
I'm Neil Savedra. This is KFI heard 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.
The Fork Report w Neil Saavedra News
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