November 16, 2025 • 28 mins
Neil is getting into picking a turkey just in time for Thanksgiving. Also you can get your Thanksgiving dinner at Tallyrand restaurant for pick up or dine in. It's all on KFIAM-640!
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Episode Transcript
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Speaker 1 (00:00):
Hey, it's Niel Savedri.
Speaker 2 (00:01):
You're listening to kfi EMI the four Report on demand
on the iHeartRadio app. Hey, Kayla, ya Neil, what are you?
Speaker 1 (00:14):
What do you? What a weird day today is?
Speaker 2 (00:16):
What do you get when you cross a turkey with
a centipede? What drumsticks?
Speaker 1 (00:21):
For everybody? That's the legs? Ah, It's not as funny
when you got to explain it. But good one. Well,
I'm not used to working with kindergarteners. Let me teach
(00:47):
you got it.
Speaker 2 (00:50):
Let me teach you how it, Condam Mari Natan, Let
me teach you at it.
Speaker 1 (01:00):
It's a culinarition. Let me teach you about it.
Speaker 3 (01:06):
Let me teach you out of me.
Speaker 1 (01:10):
Six forty live everywhere in that art radio app.
Speaker 2 (01:13):
Good Saturday afternoon to you, boy, what a rainy day.
It's the Fork Report all things food, beverage and beyond
in this November fifteenth day as we are heading face
first into Thanksgiving, which is like the super Bowl of cooking,
baking and all that great stuff. I am your friendly
(01:35):
neighborhood folk reporter, Neil Sevadra.
Speaker 1 (01:38):
How do you do?
Speaker 3 (01:39):
So?
Speaker 2 (01:39):
Here's a little bit high the scenes, Poor Kayla and
crew at all.
Speaker 1 (01:46):
What a weird day.
Speaker 2 (01:47):
So it's raining right and pretty torrentially depending on where
you are, So that's one thing. And having guests come from,
you know, from a distance sucks for one, and we
feel for them because these are hard working people that
are in the hospitality industry and the like. And then
we find out that the elevators are down at the station,
(02:11):
so that puts another crick in it. And I've been
feeling like my body's trying to come down with something,
and it gets worse midday. So I'm like, all right,
the universe is saying, let's just keep everybody separated, and
so that's what we're doing.
Speaker 1 (02:29):
We're shifting to some phone interviews and I'm here.
Speaker 2 (02:34):
At home today and hopefully whatever I am my body's
trying to come down with won't be spread to anybody
and nobody will have to bring food up four or
five flights and all that. But we are missing out
on homemade tamalis from one of our guests and some
really good food. Yeah all right, really yeah, no, I
(02:58):
just found that out. I know it goes get in
hand with the rain.
Speaker 1 (03:02):
It's just I'm sorry, I said by lunch, what if
you guys want.
Speaker 2 (03:08):
What if you guys want, I'll have it brought in
at least, but then we will pay for it and
they'll have to I'll give them a heavy tip.
Speaker 1 (03:15):
And they won't mind coming out in the rain.
Speaker 2 (03:17):
But anyway, so it's a little bit of a weird day,
but I think it actually worked out for the best
because I don't want to get anybody sick either. So
but thanks to Kayle for being flexible and Mario as well.
All right, so let's get into turkeys a shall we.
Turkeys are one of those things.
Speaker 1 (03:37):
You know. Poultry as a whole is difficult because.
Speaker 2 (03:41):
The you know, it's an animal, and in the case
of trying to cook an animal hole there are different
hoops that need to be jumped through, and a lot
of chefs will tell you they're not thrilled about cooking
whole turkeys. So here's the battle. The logical thing to
do is to parse or fabricate. Continue to fabricate the animal, right,
(04:03):
You break down the dark meat from the light meat,
because they cook differently.
Speaker 1 (04:07):
One has more fat.
Speaker 2 (04:09):
Of course, the dark meat comes from a couple of things,
not only the fat content, but also the use of
those parts of the animal, So the legs get oxygen
differently because they're holding up a hold on a sneeze standby.
Speaker 1 (04:30):
Sorry, oh yeah, it's coming. I can feel it. I'm
glad you see.
Speaker 2 (04:39):
I'm gonna be ground zero for another round of COVID
or something the station.
Speaker 1 (04:43):
No, I just know it. Anyways, Sorry about that.
Speaker 2 (04:47):
So the oxygen is, you know, being sent to those
areas that are holding the broad up, that are using
it to move, to run, to do these things.
Speaker 1 (04:57):
And I really like dark meat.
Speaker 2 (04:58):
Now, I love poll and I know to a lot
of people doesn't have flavor, but it depends if you're
getting a twenty five pound turkey. That is not normal.
Turkeys don't get to twenty five pounds.
Speaker 1 (05:13):
Now.
Speaker 2 (05:13):
Growing up, my mom would have to get big turkeys
because there's seven kids in the family plus parents, plus
my nephew Chris grew up with us and he's basically
like a younger brother to me, so you know, as
a big family. But as I learned more about turkeys
growing up, and of course having a love for food,
(05:34):
I will tell you this one of the best tips
I can give you is better to do two smaller turkeys.
Roast two smaller turkeys or deep fry or rotisserie whatever
you're however, you're going to be cooking than it is
to do one large one one. Now your cook the
cooking time is going to be, you know, not exactly
(05:57):
the same as cooking just one fifteen or twelve pound turkey,
but pretty close, which is going to be easier and
better to manage than a large bird. Plus just manipulating
the size of the bird. So that's going to be
one of my first tips. A couple of things that
you're gonna want to look for when it comes to
picking a turkey out at a local grocer. Now, if
(06:17):
you have a butcher shop nearby, then obviously you're going
to be able to communicate what you're looking for. We
have some of our favorites. Of course, you have the butchery.
They're all over southern California. They have a handful. That
guys are great. We love them. They've been on the
(06:37):
show many many times. They know what they're doing and
they can walk you through any of those things. They
have their sides as well. Of course, the Corner butcher Shop.
We love John and the boys there and everything that
they do for the community in Laverne. They've been very kind,
and these are both places that KFI hosts have gone
out to. Now a sponsor and partners that I love
(07:02):
as well is Wildfork Foods. The thing is with Wildfork Foods,
a lot of people aren't educated on them yet. And
when I say that, that's because they aren't educated about
the freezing process. So people think I want fresh, not frozen.
Both two different have two different connotations and connotations, and
(07:26):
that frozen is not fresh. Now I realize it seems
like an oxymoron, but the reality is if you freeze something,
flash freeze food at its peak, then it is a snapshot,
a photo of that in time. So imagine a picture
(07:46):
of you when you're fresh faced at eighteen. That doesn't change.
You will always be eighteen in that moment, and flash
freezing does the same thing. It freezes in that moment,
and when properly cooked or defrosted, you're going to get
the fresh results. I wouldn't say that if I didn't
believe it, And the big change for me has been
(08:10):
Wild Fork Foods. Their meat and their poultry are fantastic.
Having said all of that, if you go to your
standard grocer and I put those in the same categories,
the butchers and wild fork foods. The difference is if
you're going to your local grocer. There's some tips and
(08:32):
understanding that you should have when you're picking out your birds.
When we come back back, i'll explain what those are,
give you some tips because you can still get great birds.
So stick around and we'll get back more into picking
your turkey for technique of the week on the Fork Report.
Stick around, We got more to come. It's the Forkport
of Neil Sevadra KFI AM six forty. Obviously a lot
(08:54):
going out with in the south Land with rain and
the like.
Speaker 4 (08:57):
Lit you're listening to the Fork Report with Neil's on
demand from KFI AM six forty.
Speaker 1 (09:04):
I'm Neil Savedra. Thanks for hanging out today.
Speaker 2 (09:07):
It is a gloomy, rainy Saturday for sure, probably gonna
get some rain some more tomorrow. Of course, this impacts
the roads the fire areas from January and we're keeping
an eye on that in the KFI news room. Of course,
Eileen Gonzalez is here. She will jump in if there's
anything you need to know and any road closures, any
(09:31):
of that stuff. So don't worry, stay here. We will
infotain you hopefully in addition to making sure that you
get all the information you need, so no reason to
go anywhere else. All right, So Thanksgiving is coming and
it's gonna come quick. Also want to remind you that
with that time and the holidays comes to Pastathon. So
(09:51):
Pastathon season is upon us, and this is where we
raise not only pasta and sauce for kids and two
feet hungry kids in the Southland here along with Katarina's
Club and our friend Brunos Serrata from the Anaheim White House.
But we start that off with some broadcasts. You've got
(10:12):
Conway's going to be broadcasting next Friday, I believe, and
we'll make sure we get that information for you. And
then next Saturday, I'll be broadcasting at Wendy's in Mission
via Ho. I think Conway's going to be out at
a smart and final. So Saturday, a week from today,
I'll be at Wendy's and Mission via Ho. That's two
three zero, two to two Alicia Parkway, Mission via Ho
(10:36):
and we'll be there two to five next week. I
hope you come out. I'm going to have some swag.
I think I'll do some cutting boards and things like
that for you. First come, first served. Of course we're
talking about turkeys now going to if you're buying from
a grocer, just a couple things to think about size,
Like I said, better to go with two small or
two not too small, tw small turkeys like twelve to
(11:04):
fifteen pounds.
Speaker 1 (11:04):
And it is to try and get a bigger bird.
Speaker 2 (11:06):
The bigger the bird gets, really you're losing a lot
of flavor in that process, so keep that in mind
as you're choosing your bird. Second is, you know, look
at the label. You want to know by how the
bird was raised and fed and all these things, because
(11:27):
that's going to change the flavor and the quality. So
looking for pasture raised birds, birds were you know, roaming
and forage outdoors. Free range is also in that. Typically
again smaller limited areas is make them that allows them
(11:47):
to do that. Organic always a good sign if you
can no added water solution or brind preferably air chilled
unless you want to prebind brind bird. When I do
pre brind birds at you know, anywhere at a butcher
shop or anything like that, one of the things that
(12:07):
I look for is I like the dry brine. And
there's some people are like, well that's not a bright Yeah,
the chemical.
Speaker 1 (12:14):
Reaction is the same.
Speaker 2 (12:16):
Salt pulls the fluids out of the bird, breaks down
the salt, and then the bird reabsorbs it through osmosis
and you get that really wonderful taste in there.
Speaker 1 (12:30):
Things like that are important.
Speaker 2 (12:32):
You know, you don't want any of the packaging opened,
you don't want any tears, anything that in the process
of freezing may have changed the integrity of the bird.
Keeping these things that in mind and trusting your instincts
are really going to be the best if you want
to bypass a lot of hassle. The first time that
(12:54):
I saw this at Wild Fork again sponsors and partners
of the program, but they just have I'm a fan
of their products. This was the first time when we
were out there last week that I saw that they
have a fully cooked one and I think it's somewhere
around five hours from frozen, already seasoned, all of those things,
And if that's the process you want to go, I
(13:16):
think that's an awesome option. If you don't want to
mess with those things all right, stick around. We have
just a metric butt ton of great people we want
to introduce you to or bring back to the show.
Speaker 1 (13:29):
Including our friend.
Speaker 2 (13:30):
Karen Ross from taling Rand down the street from the station,
which does a big to do for Thanksgiving. Stick around,
go no where, It's the Fork Report. I'm Neil Savadri
KFI AM six forty.
Speaker 4 (13:41):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (13:48):
Happy Saturday to you have rainy one. Indeed, you are
listening to the Fork Report. We basically just celebrate food
every Saturday. Celebrate food, the people that make it, the
culture behind and I'm always happy to be with you.
Speaker 1 (14:02):
Who am I?
Speaker 2 (14:03):
Oh, I'm so glad you asked. I'm your friendly neighborhood
for reporter Neil Sevadra. How do you do.
Speaker 1 (14:11):
All right?
Speaker 2 (14:11):
So every year we talk about Thanksgiving. Of course, that's
kind of our big day when it comes to food
and baking, the holidays all the way around. And one
of the places that we've had a great relationship with
for all these years has Mentally Ran down the street
from the station in Burbank, and it's been around for
a long time, family owned, and you know, I'm a
(14:33):
sucker for that. I just love when things continue to
have the spirit of connectivity and love and focus that
you get from family owned places like that. The food
is wonderful Handle and I just had breakfast there the
other day, and the station we often will send their
wonderful plates for Thanksgiving to the people that are working
(14:57):
here at the station on Thanksgiving as well. So, without
further ado, I want to bring back to the program
Karen Ross, owner and wonderful human being and her own
right there at tally Rand.
Speaker 1 (15:07):
Karen, how are you.
Speaker 3 (15:09):
I'm good. Now, that's quite an entrance. Thank you so much.
You're very gracious. I'm good.
Speaker 1 (15:14):
Oh, we love you.
Speaker 2 (15:15):
You're so kind and I always like seeing your smiling face.
And you and your husband were so kind where at
Handle and I were having breakfast and the waitress came
over and she said, I got some good news. You
guys aren't paying, which was unnecessary, but.
Speaker 1 (15:32):
Very very You're a dear friend.
Speaker 3 (15:34):
You're a dear friend to tally Rand. You've been with
us for a long time. You helped us celebrate our
sixty fifth anniversary. You know, we love you and love
all people. KFI. I'm just grateful to be part of
the very community.
Speaker 2 (15:46):
You know what's funny, I've been going there for a
bazillion years. I've had so many different things on the menu.
I think it was the first time I had one
of your waffles.
Speaker 1 (15:54):
Holy hell, oh my.
Speaker 3 (15:58):
Good old oh yeah, oh my gosh.
Speaker 1 (16:01):
Handle and I've been into it.
Speaker 2 (16:03):
We're like, what how come we don't have this all
the time I thought about it?
Speaker 1 (16:07):
I think I dreamed that night of it. Anyhow, let's
talk Thanksgiving.
Speaker 2 (16:12):
Tell everybody a little bit about telling Rand if they
don't know a tiny bit of its history, and then
let's talk okay literally turkey, Okay.
Speaker 3 (16:20):
Well, my parents, Sondrs Thomas open Tally ran in nineteen
fifty nine. They were a very young couple and both
came from parents who had restaurants in Saint Cloud, Minnesota
and Detroit, Michigan. They landed in Burbank and opened a
small little diner and it was literally one room and
a counter, and then through the years they expanded. We've
(16:41):
had a lot of family that's worked there through the years.
We have my brother, Mark Thomas, who just retired this year.
He spent fifty two years at the restaurant. I partnered
with him for thirty eight of those years. And we
have a heck of a crew that's been with us
you know, our bartender Benji just retired. He was with
us forty seven years. Quite amazing, and so now we're
(17:03):
kind of transitioning a bit. My daughter Katie just joined
me into the business. She joined me in July. And
the full circle moment in that is that I was
twenty six years old when I came in the family business.
So kind of a cool experience that we're having right
at the moment working it together, very special, and we're
gearing up for you know, another hopefully great Thanksgiving Day,
(17:26):
and we look forward to serving up a lot of turkey.
Speaker 2 (17:29):
On many occasions, I've been the one to you know,
volunteer to go pick up for the crew on Thanksgiving
and seeing what it's like there and holy smokes, how
many how many turkeys?
Speaker 1 (17:44):
How many dishes?
Speaker 2 (17:45):
How many people are you serving inside and takeout?
Speaker 1 (17:50):
On Thanksgiving Day?
Speaker 3 (17:52):
Well, we're probably going to roast up about thirty six
hundred pounds of turkey, about one thousand pounds of potatoes,
gallons and gallons of our our homemade turkey, gravy, our
homemade stuffing. It's it's a well oiled machine. At this point.
We have a lot of our staff has been with
us for a lot of years in the back kitchen.
Mark Orchestra is an incredible crew that now without his leadership,
(18:15):
is now ready to kind of take the reins and
go on. And you know it just it's a lot
of prep. But each year we learn a little bit more.
The interesting thing was during COVID, obviously we all went
to take out. Right that first year we had a
crazy one one around a business and we did all
take out. Now, equally we do a lot of dine in,
we'll serve you know a lot of people dine in,
(18:36):
but equally but probably more, we'll do takeout. And we
have a great little system. They come in ordered the
front desk in person. Literally within I would say, ten minutes,
you are on your way back to your home. It's
you may wait in line for a bit before it
gets to us, but once you're at the desk ordering,
you'll be on your way pretty darn quick.
Speaker 2 (18:58):
It is in right, a a well oiled machine.
Speaker 1 (19:01):
You have.
Speaker 2 (19:04):
You have grills and the like in the back too,
or roasters in the back as well.
Speaker 3 (19:08):
Right, we do we do, yes, you bet we're cooking.
You know, twenty four seven, those last couple of days
and you know, our cooks are working hard and everybody's
on deck. I mean, it's it's the week that we
need everybody on the property.
Speaker 1 (19:21):
We have a full crew deal.
Speaker 3 (19:21):
I want to work Thanksgiving. It's a great you know,
like our kids have never had Thanksgiving. We've always been
I've always been to the restaurant, so now there. My
son Matt is not in the business in the day
to days, but he joins us every year at Thanksgiving,
and my husband Brett will be there. Katie will be there,
She'll be running the door. I'll be there kind of
just being where I need to be, kind of a
utility player. But we're all in it. And we have
(19:43):
probably about forty five people on our crew that will
that will be there full time, and then a handful
of part timers will join us, you know leading up
to that day. So we're blessed that we have the
people that want to work in and we have, you know,
a recue that really the turkey dinner dates back to
when my parents open the rest Like who really would
be a thing? Yeah, it's on our one of our
(20:04):
the earliest menu I have has turkey on it, and
I think it was like two dollars and twenty five cents.
Speaker 1 (20:08):
But it's oh my good lasted.
Speaker 3 (20:10):
You know, all the years. And then you know, hiel
Hauser came along in twenty ten and he stopped by
and he loved our hot turkey sandwich. And you know,
it's an unusual sandwich. It's really satisfying. It's a big
but it's like this kind of weather, bring on the turkey, right.
People want comfort food and so we hope they'll you know,
thank Italian when they're making their plans and whether you're
(20:31):
a party of two, five or ten. We're got limited
space for reservations left, but we have lots of room
for walking. So the people that don't have and there's
a lot of us that don't have that traditional Thanksgiving,
think about telling Ran we're here for you.
Speaker 1 (20:44):
Yeah.
Speaker 2 (20:44):
And you also are one of the few places that
serve a traditional Thanksgiving meal all year round, every.
Speaker 3 (20:52):
Day, every day we do. Yeah. So I often thought
that people wouldn't have turkey leading up to Thanksgiving. Very true.
It's you know, it started about two weeks ago and
it's just our numbers are just people want to have
even though they may have it on November twenty seven,
they wanted on November fifteenth. So Turkey has been our
mainstay for gosh, I think all the way back to
(21:15):
the beginning and who knew right, and it's become our
staple and you know, we're proud of it. I'm proud
of our our group. I'm proud of our crowd. I'm
proud of our you know, the community Burbank that surrounded
us with love for those tough years of COVID that
we're scary at tech and here we are and we
look forward to, you know, doing the best we can
to have another you know, good Thanksgiving for people that
(21:35):
are looking for an option other than the traditional you know,
carving them a turkey at home.
Speaker 1 (21:41):
Absolutely, And you're having people over today, aren't you.
Speaker 3 (21:45):
We are My son got engaged a couple of weeks
ago and we were having a crowd over here in
a couple of hours. So we are prepping and getting
ready and can.
Speaker 1 (21:52):
I squeeze one more segment out of you? Sure? Okay,
we come back.
Speaker 2 (21:57):
Let's just talk quickly about sides and things like that
for people to get to and then how they can order.
So know where Karen Ross from Tally ran down the
street from KFI on Olive Avenue. The food is wonderful.
A lot of people refer to it as a diner.
It's a restaurant, but it just has that I think
people use diner because of the fact that it's so
(22:19):
welcoming and neighborhoodye and food that sticks to your ribs.
So we'll come back and give you all the scoop.
But how you can get food there for Thanksgiving? If
you don't want to cook, that's your place to go.
Speaker 4 (22:31):
Go nowhere, you're listening to the Fork Report with Nil
Savedra on demand from KFI AM six forty.
Speaker 1 (22:40):
Neil Savedre here, we're day to day. We just started
the show.
Speaker 2 (22:45):
We got the elevators down at the station, rain all
kinds of chaos. I think I'm coming down with something
as well. So switch to mostly interviews over the phone today.
But we're happy to be with you on this rainy
Saturday right now. Talk to my friend Karen Karen Ross
over there at tally Ran down the street from the station.
(23:05):
Just a great gem in southern California to get an honest, wonderful,
delicious meal with interesting people, and of course they do
it right for Thanksgiving too. If you're looking to get sides,
if you're looking to get the bird roasted, if you're
looking for any of these things. They even have a
couple of reservations open as well. If you want to
(23:26):
eat in Karen, I know we have you just for
a couple of minutes. You have an event today, talk
about those sides and explain to everybody what they need
to do if they want to get takeout.
Speaker 3 (23:37):
Okay, so if you want to get take out the
day of Thanksgiving, we open at eleven am and you
want to just there might be a short line in
front of the restaurant. Our doors open. We have three
different stations doing to go order, so we can process
orders quickly. You walk into the front desk. We have
a limited menu to go specifically, so our system works
well and quick. So we're doing our tricky dinner of
(24:00):
course that comes with yams and pumpkin pie and all
the fixings, and then at baked ham dinner, and then
along with it they want to get exercise of potatoes
or stuffing. We can do that, but we're pretty limited,
so we can kind of make the system work well. Right,
But they'll come in the front, they'll go to a station,
they'll order, They literally will walk around to the back
(24:21):
of our building and my to go team of Kenneth
and I mean Kevin and Wan just knock it out
of the park and your order will be on your way.
Brett will hand deliver it to you and you'll be
on your way. I would guess within ten to twelve minutes.
So what's a go ahead?
Speaker 1 (24:37):
Well, is this something they pre order or can they
show up day.
Speaker 3 (24:40):
Of No, no pre orders, because we couldn't keep it
all together. Just show up, order in person and literally
in under fifteen minutes, you're going to be on your
way back to where you came from home, the office,
wherever that would be. We don't sell a whole tricky though,
we do get that question. Our birds that we buy
are very large from our meat purveyor. We buy from
the largest purveyor in LA, another great family owned business.
(25:03):
But we don't do small birds, so we don't do
wholbirds to go. We just do individual dinners to go
on Thanksgiving Day and they're wonderful.
Speaker 2 (25:11):
You have big fans here at the station that that's
one of the few things they look forward to working
on the holidays is knowing they're going to get that meal.
I know that you have a big day ahead of
you celebrating an engagement, so I'll let you go off
to that, Karen, But I appreciate you taking the time.
Thanks much now, of course. And the website. Give the
(25:33):
website please.
Speaker 3 (25:35):
The website is www dot tllyran dot com.
Speaker 1 (25:39):
Excellent. Have a wonderful day, my dear, and we'll talk
again soon.
Speaker 3 (25:43):
Thanks so much, my friend. Have a happy Thanksgiving.
Speaker 2 (25:45):
Okay, happy Thanksgiving to you. Karen Ross from tally Ran
down the street. They're here on Olive by the station,
and really whenever handles.
Speaker 1 (25:55):
In town, you know, when he comes in and.
Speaker 2 (25:59):
We go to breakfas afterwards after the show we go
to tally Rand. He was here last week and we
went and of course went to telly Rand and we
kind of have our same.
Speaker 1 (26:12):
What does he get?
Speaker 2 (26:13):
He gets a chili omelet where they put chili and
cheese on top of his omelet. Strangely enough, I know
I'm the fat guy, but I love egg white cheddar
and ham omelets. And they have great potatoes there, breakfast
potatoes there, and we did the Belgian waffle this time.
(26:34):
Holy crut, Kayla, have you ever eaten at Telly Rand?
Speaker 1 (26:41):
Did she run off. That's all right, I don't need
that kind of attention. I'm fine. But if you haven't
gotten a chance, get out there.
Speaker 2 (26:51):
Their open face turkey sandwich is one of my favorites,
and it just besides, it's the only place you can
get Thanksgiving year round, one of the only places you
can get Thanksgiving year round in southern.
Speaker 1 (27:04):
California, and it's just wonderful.
Speaker 2 (27:06):
So you get a chance to do that, do that
if something happens Heaven forbid, or you just don't want
to cook, Like Karen said, they do individual platings, but
you can order as many as you want with the
sides and everything like that. They don't sell the whole turkeys,
but they're roasting off a bunch of birds on Thanksgiving
Day and it really is a great way to enjoy
(27:29):
the holiday if you don't.
Speaker 1 (27:30):
Want to cook.
Speaker 2 (27:30):
All right, much more to get to the folks from
Serving Spoon, I think are going to join us next.
Speaker 1 (27:35):
It's at another great established place that you got to
know about in the Southland. So go know where this is.
Speaker 2 (27:42):
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 Savedri.
Speaker 2 (00:01):
You're listening to kfi EMI the four Report on demand
on the iHeartRadio app. Hey, Kayla, ya Neil, what are you?
Speaker 1 (00:14):
What do you? What a weird day today is?
Speaker 2 (00:16):
What do you get when you cross a turkey with
a centipede? What drumsticks?
Speaker 1 (00:21):
For everybody? That's the legs? Ah, It's not as funny
when you got to explain it. But good one. Well,
I'm not used to working with kindergarteners. Let me teach
(00:47):
you got it.
Speaker 2 (00:50):
Let me teach you how it, Condam Mari Natan, Let
me teach you at it.
Speaker 1 (01:00):
It's a culinarition. Let me teach you about it.
Speaker 3 (01:06):
Let me teach you out of me.
Speaker 1 (01:10):
Six forty live everywhere in that art radio app.
Speaker 2 (01:13):
Good Saturday afternoon to you, boy, what a rainy day.
It's the Fork Report all things food, beverage and beyond
in this November fifteenth day as we are heading face
first into Thanksgiving, which is like the super Bowl of cooking,
baking and all that great stuff. I am your friendly
(01:35):
neighborhood folk reporter, Neil Sevadra.
Speaker 1 (01:38):
How do you do?
Speaker 3 (01:39):
So?
Speaker 2 (01:39):
Here's a little bit high the scenes, Poor Kayla and
crew at all.
Speaker 1 (01:46):
What a weird day.
Speaker 2 (01:47):
So it's raining right and pretty torrentially depending on where
you are, So that's one thing. And having guests come from,
you know, from a distance sucks for one, and we
feel for them because these are hard working people that
are in the hospitality industry and the like. And then
we find out that the elevators are down at the station,
(02:11):
so that puts another crick in it. And I've been
feeling like my body's trying to come down with something,
and it gets worse midday. So I'm like, all right,
the universe is saying, let's just keep everybody separated, and
so that's what we're doing.
Speaker 1 (02:29):
We're shifting to some phone interviews and I'm here.
Speaker 2 (02:34):
At home today and hopefully whatever I am my body's
trying to come down with won't be spread to anybody
and nobody will have to bring food up four or
five flights and all that. But we are missing out
on homemade tamalis from one of our guests and some
really good food. Yeah all right, really yeah, no, I
(02:58):
just found that out. I know it goes get in
hand with the rain.
Speaker 1 (03:02):
It's just I'm sorry, I said by lunch, what if
you guys want.
Speaker 2 (03:08):
What if you guys want, I'll have it brought in
at least, but then we will pay for it and
they'll have to I'll give them a heavy tip.
Speaker 1 (03:15):
And they won't mind coming out in the rain.
Speaker 2 (03:17):
But anyway, so it's a little bit of a weird day,
but I think it actually worked out for the best
because I don't want to get anybody sick either. So
but thanks to Kayle for being flexible and Mario as well.
All right, so let's get into turkeys a shall we.
Turkeys are one of those things.
Speaker 1 (03:37):
You know. Poultry as a whole is difficult because.
Speaker 2 (03:41):
The you know, it's an animal, and in the case
of trying to cook an animal hole there are different
hoops that need to be jumped through, and a lot
of chefs will tell you they're not thrilled about cooking
whole turkeys. So here's the battle. The logical thing to
do is to parse or fabricate. Continue to fabricate the animal, right,
(04:03):
You break down the dark meat from the light meat,
because they cook differently.
Speaker 1 (04:07):
One has more fat.
Speaker 2 (04:09):
Of course, the dark meat comes from a couple of things,
not only the fat content, but also the use of
those parts of the animal, So the legs get oxygen
differently because they're holding up a hold on a sneeze standby.
Speaker 1 (04:30):
Sorry, oh yeah, it's coming. I can feel it. I'm
glad you see.
Speaker 2 (04:39):
I'm gonna be ground zero for another round of COVID
or something the station.
Speaker 1 (04:43):
No, I just know it. Anyways, Sorry about that.
Speaker 2 (04:47):
So the oxygen is, you know, being sent to those
areas that are holding the broad up, that are using
it to move, to run, to do these things.
Speaker 1 (04:57):
And I really like dark meat.
Speaker 2 (04:58):
Now, I love poll and I know to a lot
of people doesn't have flavor, but it depends if you're
getting a twenty five pound turkey. That is not normal.
Turkeys don't get to twenty five pounds.
Speaker 1 (05:13):
Now.
Speaker 2 (05:13):
Growing up, my mom would have to get big turkeys
because there's seven kids in the family plus parents, plus
my nephew Chris grew up with us and he's basically
like a younger brother to me, so you know, as
a big family. But as I learned more about turkeys
growing up, and of course having a love for food,
(05:34):
I will tell you this one of the best tips
I can give you is better to do two smaller turkeys.
Roast two smaller turkeys or deep fry or rotisserie whatever
you're however, you're going to be cooking than it is
to do one large one one. Now your cook the
cooking time is going to be, you know, not exactly
(05:57):
the same as cooking just one fifteen or twelve pound turkey,
but pretty close, which is going to be easier and
better to manage than a large bird. Plus just manipulating
the size of the bird. So that's going to be
one of my first tips. A couple of things that
you're gonna want to look for when it comes to
picking a turkey out at a local grocer. Now, if
(06:17):
you have a butcher shop nearby, then obviously you're going
to be able to communicate what you're looking for. We
have some of our favorites. Of course, you have the butchery.
They're all over southern California. They have a handful. That
guys are great. We love them. They've been on the
(06:37):
show many many times. They know what they're doing and
they can walk you through any of those things. They
have their sides as well. Of course, the Corner butcher Shop.
We love John and the boys there and everything that
they do for the community in Laverne. They've been very kind,
and these are both places that KFI hosts have gone
out to. Now a sponsor and partners that I love
(07:02):
as well is Wildfork Foods. The thing is with Wildfork Foods,
a lot of people aren't educated on them yet. And
when I say that, that's because they aren't educated about
the freezing process. So people think I want fresh, not frozen.
Both two different have two different connotations and connotations, and
(07:26):
that frozen is not fresh. Now I realize it seems
like an oxymoron, but the reality is if you freeze something,
flash freeze food at its peak, then it is a snapshot,
a photo of that in time. So imagine a picture
(07:46):
of you when you're fresh faced at eighteen. That doesn't change.
You will always be eighteen in that moment, and flash
freezing does the same thing. It freezes in that moment,
and when properly cooked or defrosted, you're going to get
the fresh results. I wouldn't say that if I didn't
believe it, And the big change for me has been
(08:10):
Wild Fork Foods. Their meat and their poultry are fantastic.
Having said all of that, if you go to your
standard grocer and I put those in the same categories,
the butchers and wild fork foods. The difference is if
you're going to your local grocer. There's some tips and
(08:32):
understanding that you should have when you're picking out your birds.
When we come back back, i'll explain what those are,
give you some tips because you can still get great birds.
So stick around and we'll get back more into picking
your turkey for technique of the week on the Fork Report.
Stick around, We got more to come. It's the Forkport
of Neil Sevadra KFI AM six forty. Obviously a lot
(08:54):
going out with in the south Land with rain and
the like.
Speaker 4 (08:57):
Lit you're listening to the Fork Report with Neil's on
demand from KFI AM six forty.
Speaker 1 (09:04):
I'm Neil Savedra. Thanks for hanging out today.
Speaker 2 (09:07):
It is a gloomy, rainy Saturday for sure, probably gonna
get some rain some more tomorrow. Of course, this impacts
the roads the fire areas from January and we're keeping
an eye on that in the KFI news room. Of course,
Eileen Gonzalez is here. She will jump in if there's
anything you need to know and any road closures, any
(09:31):
of that stuff. So don't worry, stay here. We will
infotain you hopefully in addition to making sure that you
get all the information you need, so no reason to
go anywhere else. All right, So Thanksgiving is coming and
it's gonna come quick. Also want to remind you that
with that time and the holidays comes to Pastathon. So
(09:51):
Pastathon season is upon us, and this is where we
raise not only pasta and sauce for kids and two
feet hungry kids in the Southland here along with Katarina's
Club and our friend Brunos Serrata from the Anaheim White House.
But we start that off with some broadcasts. You've got
(10:12):
Conway's going to be broadcasting next Friday, I believe, and
we'll make sure we get that information for you. And
then next Saturday, I'll be broadcasting at Wendy's in Mission
via Ho. I think Conway's going to be out at
a smart and final. So Saturday, a week from today,
I'll be at Wendy's and Mission via Ho. That's two
three zero, two to two Alicia Parkway, Mission via Ho
(10:36):
and we'll be there two to five next week. I
hope you come out. I'm going to have some swag.
I think I'll do some cutting boards and things like
that for you. First come, first served. Of course we're
talking about turkeys now going to if you're buying from
a grocer, just a couple things to think about size,
Like I said, better to go with two small or
two not too small, tw small turkeys like twelve to
(11:04):
fifteen pounds.
Speaker 1 (11:04):
And it is to try and get a bigger bird.
Speaker 2 (11:06):
The bigger the bird gets, really you're losing a lot
of flavor in that process, so keep that in mind
as you're choosing your bird. Second is, you know, look
at the label. You want to know by how the
bird was raised and fed and all these things, because
(11:27):
that's going to change the flavor and the quality. So
looking for pasture raised birds, birds were you know, roaming
and forage outdoors. Free range is also in that. Typically
again smaller limited areas is make them that allows them
(11:47):
to do that. Organic always a good sign if you
can no added water solution or brind preferably air chilled
unless you want to prebind brind bird. When I do
pre brind birds at you know, anywhere at a butcher
shop or anything like that, one of the things that
(12:07):
I look for is I like the dry brine. And
there's some people are like, well that's not a bright Yeah,
the chemical.
Speaker 1 (12:14):
Reaction is the same.
Speaker 2 (12:16):
Salt pulls the fluids out of the bird, breaks down
the salt, and then the bird reabsorbs it through osmosis
and you get that really wonderful taste in there.
Speaker 1 (12:30):
Things like that are important.
Speaker 2 (12:32):
You know, you don't want any of the packaging opened,
you don't want any tears, anything that in the process
of freezing may have changed the integrity of the bird.
Keeping these things that in mind and trusting your instincts
are really going to be the best if you want
to bypass a lot of hassle. The first time that
(12:54):
I saw this at Wild Fork again sponsors and partners
of the program, but they just have I'm a fan
of their products. This was the first time when we
were out there last week that I saw that they
have a fully cooked one and I think it's somewhere
around five hours from frozen, already seasoned, all of those things,
And if that's the process you want to go, I
(13:16):
think that's an awesome option. If you don't want to
mess with those things all right, stick around. We have
just a metric butt ton of great people we want
to introduce you to or bring back to the show.
Speaker 1 (13:29):
Including our friend.
Speaker 2 (13:30):
Karen Ross from taling Rand down the street from the station,
which does a big to do for Thanksgiving. Stick around,
go no where, It's the Fork Report. I'm Neil Savadri
KFI AM six forty.
Speaker 4 (13:41):
You're listening to the Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (13:48):
Happy Saturday to you have rainy one. Indeed, you are
listening to the Fork Report. We basically just celebrate food
every Saturday. Celebrate food, the people that make it, the
culture behind and I'm always happy to be with you.
Speaker 1 (14:02):
Who am I?
Speaker 2 (14:03):
Oh, I'm so glad you asked. I'm your friendly neighborhood
for reporter Neil Sevadra. How do you do.
Speaker 1 (14:11):
All right?
Speaker 2 (14:11):
So every year we talk about Thanksgiving. Of course, that's
kind of our big day when it comes to food
and baking, the holidays all the way around. And one
of the places that we've had a great relationship with
for all these years has Mentally Ran down the street
from the station in Burbank, and it's been around for
a long time, family owned, and you know, I'm a
(14:33):
sucker for that. I just love when things continue to
have the spirit of connectivity and love and focus that
you get from family owned places like that. The food
is wonderful Handle and I just had breakfast there the
other day, and the station we often will send their
wonderful plates for Thanksgiving to the people that are working
(14:57):
here at the station on Thanksgiving as well. So, without
further ado, I want to bring back to the program
Karen Ross, owner and wonderful human being and her own
right there at tally Rand.
Speaker 1 (15:07):
Karen, how are you.
Speaker 3 (15:09):
I'm good. Now, that's quite an entrance. Thank you so much.
You're very gracious. I'm good.
Speaker 1 (15:14):
Oh, we love you.
Speaker 2 (15:15):
You're so kind and I always like seeing your smiling face.
And you and your husband were so kind where at
Handle and I were having breakfast and the waitress came
over and she said, I got some good news. You
guys aren't paying, which was unnecessary, but.
Speaker 1 (15:32):
Very very You're a dear friend.
Speaker 3 (15:34):
You're a dear friend to tally Rand. You've been with
us for a long time. You helped us celebrate our
sixty fifth anniversary. You know, we love you and love
all people. KFI. I'm just grateful to be part of
the very community.
Speaker 2 (15:46):
You know what's funny, I've been going there for a
bazillion years. I've had so many different things on the menu.
I think it was the first time I had one
of your waffles.
Speaker 1 (15:54):
Holy hell, oh my.
Speaker 3 (15:58):
Good old oh yeah, oh my gosh.
Speaker 1 (16:01):
Handle and I've been into it.
Speaker 2 (16:03):
We're like, what how come we don't have this all
the time I thought about it?
Speaker 1 (16:07):
I think I dreamed that night of it. Anyhow, let's
talk Thanksgiving.
Speaker 2 (16:12):
Tell everybody a little bit about telling Rand if they
don't know a tiny bit of its history, and then
let's talk okay literally turkey, Okay.
Speaker 3 (16:20):
Well, my parents, Sondrs Thomas open Tally ran in nineteen
fifty nine. They were a very young couple and both
came from parents who had restaurants in Saint Cloud, Minnesota
and Detroit, Michigan. They landed in Burbank and opened a
small little diner and it was literally one room and
a counter, and then through the years they expanded. We've
(16:41):
had a lot of family that's worked there through the years.
We have my brother, Mark Thomas, who just retired this year.
He spent fifty two years at the restaurant. I partnered
with him for thirty eight of those years. And we
have a heck of a crew that's been with us
you know, our bartender Benji just retired. He was with
us forty seven years. Quite amazing, and so now we're
(17:03):
kind of transitioning a bit. My daughter Katie just joined
me into the business. She joined me in July. And
the full circle moment in that is that I was
twenty six years old when I came in the family business.
So kind of a cool experience that we're having right
at the moment working it together, very special, and we're
gearing up for you know, another hopefully great Thanksgiving Day,
(17:26):
and we look forward to serving up a lot of turkey.
Speaker 2 (17:29):
On many occasions, I've been the one to you know,
volunteer to go pick up for the crew on Thanksgiving
and seeing what it's like there and holy smokes, how
many how many turkeys?
Speaker 1 (17:44):
How many dishes?
Speaker 2 (17:45):
How many people are you serving inside and takeout?
Speaker 1 (17:50):
On Thanksgiving Day?
Speaker 3 (17:52):
Well, we're probably going to roast up about thirty six
hundred pounds of turkey, about one thousand pounds of potatoes,
gallons and gallons of our our homemade turkey, gravy, our
homemade stuffing. It's it's a well oiled machine. At this point.
We have a lot of our staff has been with
us for a lot of years in the back kitchen.
Mark Orchestra is an incredible crew that now without his leadership,
(18:15):
is now ready to kind of take the reins and
go on. And you know it just it's a lot
of prep. But each year we learn a little bit more.
The interesting thing was during COVID, obviously we all went
to take out. Right that first year we had a
crazy one one around a business and we did all
take out. Now, equally we do a lot of dine in,
we'll serve you know a lot of people dine in,
(18:36):
but equally but probably more, we'll do takeout. And we
have a great little system. They come in ordered the
front desk in person. Literally within I would say, ten minutes,
you are on your way back to your home. It's
you may wait in line for a bit before it
gets to us, but once you're at the desk ordering,
you'll be on your way pretty darn quick.
Speaker 2 (18:58):
It is in right, a a well oiled machine.
Speaker 1 (19:01):
You have.
Speaker 2 (19:04):
You have grills and the like in the back too,
or roasters in the back as well.
Speaker 3 (19:08):
Right, we do we do, yes, you bet we're cooking.
You know, twenty four seven, those last couple of days
and you know, our cooks are working hard and everybody's
on deck. I mean, it's it's the week that we
need everybody on the property.
Speaker 1 (19:21):
We have a full crew deal.
Speaker 3 (19:21):
I want to work Thanksgiving. It's a great you know,
like our kids have never had Thanksgiving. We've always been
I've always been to the restaurant, so now there. My
son Matt is not in the business in the day
to days, but he joins us every year at Thanksgiving,
and my husband Brett will be there. Katie will be there,
She'll be running the door. I'll be there kind of
just being where I need to be, kind of a
utility player. But we're all in it. And we have
(19:43):
probably about forty five people on our crew that will
that will be there full time, and then a handful
of part timers will join us, you know leading up
to that day. So we're blessed that we have the
people that want to work in and we have, you know,
a recue that really the turkey dinner dates back to
when my parents open the rest Like who really would
be a thing? Yeah, it's on our one of our
(20:04):
the earliest menu I have has turkey on it, and
I think it was like two dollars and twenty five cents.
Speaker 1 (20:08):
But it's oh my good lasted.
Speaker 3 (20:10):
You know, all the years. And then you know, hiel
Hauser came along in twenty ten and he stopped by
and he loved our hot turkey sandwich. And you know,
it's an unusual sandwich. It's really satisfying. It's a big
but it's like this kind of weather, bring on the turkey, right.
People want comfort food and so we hope they'll you know,
thank Italian when they're making their plans and whether you're
(20:31):
a party of two, five or ten. We're got limited
space for reservations left, but we have lots of room
for walking. So the people that don't have and there's
a lot of us that don't have that traditional Thanksgiving,
think about telling Ran we're here for you.
Speaker 1 (20:44):
Yeah.
Speaker 2 (20:44):
And you also are one of the few places that
serve a traditional Thanksgiving meal all year round, every.
Speaker 3 (20:52):
Day, every day we do. Yeah. So I often thought
that people wouldn't have turkey leading up to Thanksgiving. Very true.
It's you know, it started about two weeks ago and
it's just our numbers are just people want to have
even though they may have it on November twenty seven,
they wanted on November fifteenth. So Turkey has been our
mainstay for gosh, I think all the way back to
(21:15):
the beginning and who knew right, and it's become our
staple and you know, we're proud of it. I'm proud
of our our group. I'm proud of our crowd. I'm
proud of our you know, the community Burbank that surrounded
us with love for those tough years of COVID that
we're scary at tech and here we are and we
look forward to, you know, doing the best we can
to have another you know, good Thanksgiving for people that
(21:35):
are looking for an option other than the traditional you know,
carving them a turkey at home.
Speaker 1 (21:41):
Absolutely, And you're having people over today, aren't you.
Speaker 3 (21:45):
We are My son got engaged a couple of weeks
ago and we were having a crowd over here in
a couple of hours. So we are prepping and getting
ready and can.
Speaker 1 (21:52):
I squeeze one more segment out of you? Sure? Okay,
we come back.
Speaker 2 (21:57):
Let's just talk quickly about sides and things like that
for people to get to and then how they can order.
So know where Karen Ross from Tally ran down the
street from KFI on Olive Avenue. The food is wonderful.
A lot of people refer to it as a diner.
It's a restaurant, but it just has that I think
people use diner because of the fact that it's so
(22:19):
welcoming and neighborhoodye and food that sticks to your ribs.
So we'll come back and give you all the scoop.
But how you can get food there for Thanksgiving? If
you don't want to cook, that's your place to go.
Speaker 4 (22:31):
Go nowhere, you're listening to the Fork Report with Nil
Savedra on demand from KFI AM six forty.
Speaker 1 (22:40):
Neil Savedre here, we're day to day. We just started
the show.
Speaker 2 (22:45):
We got the elevators down at the station, rain all
kinds of chaos. I think I'm coming down with something
as well. So switch to mostly interviews over the phone today.
But we're happy to be with you on this rainy
Saturday right now. Talk to my friend Karen Karen Ross
over there at tally Ran down the street from the station.
(23:05):
Just a great gem in southern California to get an honest, wonderful,
delicious meal with interesting people, and of course they do
it right for Thanksgiving too. If you're looking to get sides,
if you're looking to get the bird roasted, if you're
looking for any of these things. They even have a
couple of reservations open as well. If you want to
(23:26):
eat in Karen, I know we have you just for
a couple of minutes. You have an event today, talk
about those sides and explain to everybody what they need
to do if they want to get takeout.
Speaker 3 (23:37):
Okay, so if you want to get take out the
day of Thanksgiving, we open at eleven am and you
want to just there might be a short line in
front of the restaurant. Our doors open. We have three
different stations doing to go order, so we can process
orders quickly. You walk into the front desk. We have
a limited menu to go specifically, so our system works
well and quick. So we're doing our tricky dinner of
(24:00):
course that comes with yams and pumpkin pie and all
the fixings, and then at baked ham dinner, and then
along with it they want to get exercise of potatoes
or stuffing. We can do that, but we're pretty limited,
so we can kind of make the system work well. Right,
But they'll come in the front, they'll go to a station,
they'll order, They literally will walk around to the back
(24:21):
of our building and my to go team of Kenneth
and I mean Kevin and Wan just knock it out
of the park and your order will be on your way.
Brett will hand deliver it to you and you'll be
on your way. I would guess within ten to twelve minutes.
So what's a go ahead?
Speaker 1 (24:37):
Well, is this something they pre order or can they
show up day.
Speaker 3 (24:40):
Of No, no pre orders, because we couldn't keep it
all together. Just show up, order in person and literally
in under fifteen minutes, you're going to be on your
way back to where you came from home, the office,
wherever that would be. We don't sell a whole tricky though,
we do get that question. Our birds that we buy
are very large from our meat purveyor. We buy from
the largest purveyor in LA, another great family owned business.
(25:03):
But we don't do small birds, so we don't do
wholbirds to go. We just do individual dinners to go
on Thanksgiving Day and they're wonderful.
Speaker 2 (25:11):
You have big fans here at the station that that's
one of the few things they look forward to working
on the holidays is knowing they're going to get that meal.
I know that you have a big day ahead of
you celebrating an engagement, so I'll let you go off
to that, Karen, But I appreciate you taking the time.
Thanks much now, of course. And the website. Give the
(25:33):
website please.
Speaker 3 (25:35):
The website is www dot tllyran dot com.
Speaker 1 (25:39):
Excellent. Have a wonderful day, my dear, and we'll talk
again soon.
Speaker 3 (25:43):
Thanks so much, my friend. Have a happy Thanksgiving.
Speaker 2 (25:45):
Okay, happy Thanksgiving to you. Karen Ross from tally Ran
down the street. They're here on Olive by the station,
and really whenever handles.
Speaker 1 (25:55):
In town, you know, when he comes in and.
Speaker 2 (25:59):
We go to breakfas afterwards after the show we go
to tally Rand. He was here last week and we
went and of course went to telly Rand and we
kind of have our same.
Speaker 1 (26:12):
What does he get?
Speaker 2 (26:13):
He gets a chili omelet where they put chili and
cheese on top of his omelet. Strangely enough, I know
I'm the fat guy, but I love egg white cheddar
and ham omelets. And they have great potatoes there, breakfast
potatoes there, and we did the Belgian waffle this time.
(26:34):
Holy crut, Kayla, have you ever eaten at Telly Rand?
Speaker 1 (26:41):
Did she run off. That's all right, I don't need
that kind of attention. I'm fine. But if you haven't
gotten a chance, get out there.
Speaker 2 (26:51):
Their open face turkey sandwich is one of my favorites,
and it just besides, it's the only place you can
get Thanksgiving year round, one of the only places you
can get Thanksgiving year round in southern.
Speaker 1 (27:04):
California, and it's just wonderful.
Speaker 2 (27:06):
So you get a chance to do that, do that
if something happens Heaven forbid, or you just don't want
to cook, Like Karen said, they do individual platings, but
you can order as many as you want with the
sides and everything like that. They don't sell the whole turkeys,
but they're roasting off a bunch of birds on Thanksgiving
Day and it really is a great way to enjoy
(27:29):
the holiday if you don't.
Speaker 1 (27:30):
Want to cook.
Speaker 2 (27:30):
All right, much more to get to the folks from
Serving Spoon, I think are going to join us next.
Speaker 1 (27:35):
It's at another great established place that you got to
know about in the Southland. So go know where this is.
Speaker 2 (27:42):
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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