@ForkReport Hour 1 | Turkey Talk

Technique of the Week – Turkey Talk. Chef Supreme Dow

Episode Transcript

Speaker 1 (00:00):
Hey, it's Neil Savedri. You're listening to kfi EM six
forty the four report on demand on the iHeartRadio app
pad that you do. Happy to be with you today.
Saturdays are always fun. Kind of break them a nott need.
It's been a heavy week here, as I'm sure those
of you who love this station know, and well, show
must go on, I guess, and the rest of us

(00:22):
just sit here and do what we do in hopes
of continuing to bond with you. So three hours of
celebrating food and separating ourselves from heavy news, elections, politics, whatever,
focus on things that we enjoy, and that is good food,
and especially November, we're speeding fast like lightning into Thanksgiving

(00:45):
and we're going to get into that in a moment.
But our buddy Sheddon Farren is out there in Pasadena
off the two ten on Colorado Boulevard at thorson GMC,
and I believe we've got her on the line with us. Now.
Hey Shan shann Dog, Hey Shan Fair, what's up, Cheff?

Speaker 2 (01:06):
You want to run through all the nicknames?

Speaker 1 (01:07):
Yeah, let's just god. Did you hear my homage to
you doing the joke?

Speaker 2 (01:13):
I did? And I loved it, and does do I
really sound like that? No?

Speaker 1 (01:16):
But you always have this delightful delivery of the punchline.

Speaker 2 (01:20):
Well, I try to make it light and fun. You know,
you've been doing this for about I don't know what,
twelve years, a million years, a million years. So I
try to breathe new life into your bad jokes.

Speaker 1 (01:30):
I appreciate it. And there's a you know, me being
a dad, I can step into the dad joke arena
much easier because people expect it. But today you are
out there till four o'clock just being your wonderful self
and people get to come and do they have you?
Like in a glass container? Can people touch you? Whether

(01:51):
the rule? I don't know. I mean I see you
in like this like a close like a glass close
on a like on a spinning table of some kind,
and people go look and take pictures.

Speaker 2 (02:02):
But wow, no, I that's so fun. That's like the
opposite of how I see myself, which is usually just
like in a gutter.

Speaker 3 (02:08):
Out side of the road. So I actually my shoes
that tree.

Speaker 2 (02:11):
That's nice. You know what's really cool is we're in
this showroom right now at Thors and Buick GMC Super
easy to get to. Right off the two ten here
on Colorado, Like you said, there was a nineteen eighty
seven caballero in front of me.

Speaker 1 (02:25):
Man or the truck it is.

Speaker 2 (02:28):
It looks like an El Camino, but it's a caballero, which,
as you know, means cowboy en Espanol. And it's an
eighty seven GMC, and it's throwing me back because my
first truck was a GMC. It was a GMC S
fifteen and it was a nineteen eighty five. So like
a lot of the features I'm looking at on this

(02:48):
cabayiro are bringing me back to my first taste of
freedom when I was able to get my driver license
and just set out there from the cul de Sac
and you know, gosh, freedom. That's what the smoke of
the tires when you left, yes, I mean, and the
tires were barely there, you know what I mean, Like
they were just like basically you're riding on your rims
when you're buying an eighty five GMC in nineteen ninety

(03:11):
six or what have you.

Speaker 3 (03:13):
But this is really cool. The cabe era is really cool.

Speaker 2 (03:16):
I also smell because it's the fork report all I smell, right,
now is sugar.

Speaker 3 (03:20):
We have enough sugar to put you.

Speaker 2 (03:22):
In a diabetic coma, which I think is absolutely fantastic.

Speaker 1 (03:26):
Donuts or something out there, stop it.

Speaker 2 (03:28):
We've got donuts. We have what are those apple fritters,
blazed apple fritters. We have about seventeen different types of cupcakes.
We have chocolate chip cookies. We've got what appear to
be peanut butter slash nicker doodles. We've got Wendy's, Frosty's
and every flavor you can imagine. All I'm smelling is
sugar and it's fabulous.

Speaker 1 (03:49):
I love it. I can smell it right now. You know,
the frostis are like their own category now, like I
see them as like even separate from when they're just
like like you can go there just for those.

Speaker 2 (04:03):
Oh, the frosties have a cult. Yeah, it's a cult following.

Speaker 1 (04:06):
Yeah.

Speaker 2 (04:06):
I mean back in nineteen eighty seven, when the Cabaira
was living in its heyday and I was in my
s fifteen, my dad would take me to Wendy's just
to get one of these frosties. And it was funny
because I used to think he was a strawberry frosty
guy and he got strawberries for a long time, strawberry frosty,
strawberry frosty, and then he'd switch it up and do vanilla,

(04:27):
and then one day it'd be chocolate, and then maybe
something else. And then I realized he was just a
Wendy's frosty guy. He wasn't a flavor guy.

Speaker 1 (04:34):
Wow, there's so you know, I'm learning so much more
about Ray after his passing.

Speaker 2 (04:39):
I know, I know all the secrets continue to pour out.

Speaker 1 (04:42):
He's so lateasty habbits, he's so laired. Hey, I have
a story for you. Okay. So Sannon Farren is out
there just off of the two ten on Colorado East
Colorado Boulevard. Rather, they're at thorson GMC so and I
might I probably told you this before, but for those
that haven't heard, so, I Drew drove a BMW for

(05:04):
years and really loved it. Is great. I kind of
treated it like a truck because I like building things,
so I was putting stuff in there all the time. Well,
I totaled it, got an accident and totaled it, and
they gave me a GMC truck as a loaner, as
a rental loaner or whatever. And then I drove it
I and I immediately when I got the insurance money,

(05:26):
went and bought one and have been driving a GMC
since because the experience was so awesome. But it seems
strange to go from what I you know, what I
was driving before. But I feel the same luxury in
the car I have now, And I remember when I
got it, my first one. You drove past me out

(05:47):
in the wild somewhere and you texted me, that's a
good looking truck.

Speaker 2 (05:51):
Yeah, yeah it is. And you know what, I knew
you in your BMW days and it never fit. Neil never, no, no, no.

Speaker 1 (05:58):
I never fit in the BMW. There's well, it's yeah,
you were.

Speaker 2 (06:01):
Very thin back then.

Speaker 1 (06:04):
But I got to tell you there is two things
you learned about having you know, your GMC truck. Is one,
you finally go, oh my gosh, there's there is no limit.
I can do whatever I need because I you know,
put people in the back seat, whatever it is. But
the second thing is is that everybody will know you
have a truck now, and they make a little like

(06:28):
a little notation that if they have to move anything
to call you.

Speaker 2 (06:31):
Oh yeah, no one would ever call me for that.
The thing that I love about the GMC truck too,
since I had my first one, the nineteen eighty five
S fifteen. Is the luxury factor, as I said to
Tom and Ted here at Thorston buick GMC is I
When I got into the first canyon, which was the
truck that I ended up buying, I thought, my god,
trucks have come so far. I had no idea. I

(06:52):
continued thinking, it was like back in the day trucks,
but now these trucks are gorgeous. They do ever, They
basically drive themselves by the way. Like I was listening
to Conway the other night and he started playing music
from Arthur and I wanted to plow into a brick
wall as soon as possible. But my truck wouldn't let me.
Like it kept me in the lane. As I was
trying to like drive into the wall, it kept course

(07:13):
correcting to make sure I was in that lane.

Speaker 1 (07:16):
Well, you know what, Sometimes you know you've got to
deal with living in New York City and the things
that are different in life.

Speaker 2 (07:26):
I get it, goodness, and.

Speaker 1 (07:27):
Sometimes your life feels like it's on the rocks.

Speaker 2 (07:29):
I was like headed to the pantagious Neil having a
good time having date night with my husband, and all
of a sudden, Conway pulls up Arthur Music and I'm like,
what are you doing Friday night?

Speaker 1 (07:38):
It takes your back. It takes your back, But yeah,
I agree with you. I have everything I want luxury wise.
I got leather seats, everything like that in my GMC.
And then yet I can still put things in the back.
It holds about six bodies.

Speaker 2 (07:55):
Well that might be you. I've gotten in nine.

Speaker 1 (07:58):
Oh, but you stack. I don't stack because of the oozing.

Speaker 3 (08:02):
It's like the Hollywood Bowl.

Speaker 1 (08:04):
Stack parking.

Speaker 2 (08:06):
No.

Speaker 1 (08:07):
Yeah, last body in, first body out. I get that.
That tracked all right, So you're gonna be calling in
throughout your appearance there. Shannon Farren is going to be
out there at GMC the Thorston GMC, East Colorado off
of the two ten there.

Speaker 2 (08:24):
Yeah, super easy. If you're coming eastbound, Like if you're coming,
you know, towards La or from La towards towards the dealership,
you just get off on Madre, super easy, take a right,
take your first left, and it's right there. Tons of
parking on the street and otherwise. Also we've got a
bunch of free stuff. We're going to be giving away.
We've got Stonefire Grill gift cards, We've got chargers tickets.

(08:44):
Like I said, we've got food from Stonefire Grill and
from Wendy's cupcakes and sugar and sugar and more sugar
and extra sugar.

Speaker 1 (08:51):
Stone Fires not far from there, No it's not.

Speaker 2 (08:54):
It's very close. Yeah, it's right across the freeway.

Speaker 1 (08:59):
Can we make can we take the show out?

Speaker 2 (09:02):
You should have been here? Oh man, No, apparently sends
you a picture right now.

Speaker 1 (09:07):
Thank you, God, bless you. Shannon Farren. Until four o'clock
out there, go say hello, Go hi, Shannon. I heard
about it on the Fork Report. She'll go, I don't
care want a donut? Get these out of donuts? All right, buddy,
have a good time out there, and we'll be talking
to you soon.

Speaker 2 (09:26):
Thank you, dear.

Speaker 1 (09:27):
All right, back to some Thanksgiving talk when we come back.
So go know where you're.

Speaker 4 (09:33):
Listening to the Fork Report with Nil Savedra on demand
from KFI AM six forty.

Speaker 1 (09:39):
How do you do? We just got phone talking with
Shannon Farren who is out there at thorson GMC. You
hear her talking them up all the time. They take
care of KFI fam so get on out there, say
hello to Shannon, especially if you're looking for a GMC
East Colorado Boulevard off of the two ten easyps. Shall

(10:01):
be out there till four and she'll be popping on
with us throughout the day. Thanksgiving is coming. You're less
than what are we twelve days away, so you're less
than two weeks out. We've talked about this. You kind
of have at this point, have to have your finalized
guest list. I know that seems strange people going well,
who doesn't, But I saw changes even in my family's

(10:25):
list today, even on the you know, texting back and
forth and all that stuff. So it's gonna happen. But
rough it out, round up, and start breaking down what
you need the things. Everybody starts with the food, and
we're gonna get to that. That's important. But you also
have to check your pantries for staples, that is, your spices,

(10:49):
your herbs, anything like that. Count your plates, your serving dishes,
plan your table setting, consider making any make ahead dishes
that it can be done, Like did you know you
could make your pie crust now and you could put that,
you know, put them in the pie dish and wrap

(11:10):
them and freeze them. You can. You know what freezes
really well? Is cake cake freeze as well? You don't
put the frosting on it or anything like that, just
the cake itself and those types of things can be done.
So find out any dietary restrictions decide on. You know,
the main dish if you're ordering, whether it's a turkey

(11:34):
or a special cut of meat, make sure you order
that today. To have all of that set up if
it makes sure not only you have enough serving dishes
for the things you've planned, but if you've asked anybody
to bring some something, they may bring it in a
dish that is either too big or won't fit on
the table or whatever it may be. Or I guarantee

(11:57):
someone's going to bring a dish and not bring a
serve utensil, So make sure you have that ready. Also,
take an account that people are gonna want to reheat
if they're bringing something, Ask them, are you gonna need
to reheat it when you get here? Is it a
cold dish? Is it gonna need space in the refrigerator?

(12:17):
You gotta know all this because you're gonna be wrapping
up the last pieces of the meal. I guarantee it
and people are gonna want to be in there. And
if you're anything like me, I'm like an angry pit
bull when I'm in the kitchen and I'm not having
any of this. Let's chat about things right now. Okay,

(12:38):
I'm on the front lines. Okay, I'm on the front
lines of joy. I'm gonna bring joy and happiness to
you in the food. But I need to focus. Review
your recipes, create that comprehensive shopping list. Anything that is
non perishable, you should have, canned goods, spices, baking supplies, boom.

(13:00):
Should all be done right now. Pick your table linens.
I know we put them away. Maybe you have them
dry cleaned, or maybe you clean them before you put
them away, but check make sure nothing stained them last
year that you didn't see. Make sure there's no wax
on them from the candles. If there are, there could
be time to save it when it comes to wax.

(13:20):
If you have a clean rag that you're not going
to use, preferably a terarry cloth style, you can put
that on top with another one below the runner or tablecloth,
and then slowly heat it with an iron and it
should start to heat up the terry cloth, which will
absorb the melted wax. That works. Oftentimes sometimes it does

(13:45):
not be careful with the heat and all of that,
not to get wax on your iron. But you got
to look at these things now because you don't want
to be dealing with them later. I say, in a
week or so, if you can, you can go ahead
and set the table in a week, you know, at
the beginning of next week or so or the following week.

(14:07):
Rather set it up and make sure that you're good
to go if you don't have kids running around. My
buddy Tony just texts me and he says, don't forget
the small table for the kids in the living room.
Now you can all eat together. Kids are like set
aside Siberia. They're eating all over the place. Think about
your decorations, centerpieces, all of those things, and make sure

(14:29):
that you have already started breaking down the list for
the foods. We'll be talking about Thanksgiving some more throughout
the program. My buddy John Fueling from Corner butcher Shop
and Laverne is going to come on talk about other cuts,
not just the turkey, but other cuts that you could
get there and you can call with questions. They're very
very good about that my mother in law. As a

(14:50):
matter of fact, first thing she said when I saw
her today was guess what went to corner butcher shop
to make a list of everything for this year? And
they care for always good folks there. Well come back
with more, So go know where.

Speaker 4 (15:05):
You're listening to The Fork Report with Nil Sevedra on
demand from KFI Am six forty.

Speaker 1 (15:11):
Pat do you do, don't forget? A week from today,
we'll be out at Smart and Final in lake Forest.
Smart and Final in Lake Forest. I'll be out there
to help kick off the Pastathon which is coming your way.
We did about gosh almost one point four million last year.
It's pretty impressive to feed young children that are you

(15:37):
know they call hotel families popping around from place to place,
and we appreciate everything that you do. Shannon is out
at gmc thorson GMC there off of the two ten today.
They will be a location I believe for receiving pasta
and sauce and things like that. So keep that in mind.

(15:57):
But I'd love to see you out there. Bill Handle's
going to join me, and also I'll have some Fork
Report swag with me. I think I'll have some cutting
boards I have these new kind of utility forks, kind
of hard to explain. I have to see him some
key chains and maybe some shirts and stuff. So that
is a week from today, the twenty third, we will

(16:18):
be out there in Lake Forest broadcasting the show from
two to five, so you can join us there now.
On a similar front, it's frustrating to think, you know,
as we celebrate food every Saturday for three hours on
this program, the wealth of our country and the ability

(16:39):
natural resources and beyond, to think that we have to
be talking about or have multiple charities and focus on
people who are homeless and hungry. And we have someone
here who knows about this, who has actually taken his
eyes off the glitz and the glamour of you know,

(16:59):
the culinary world and dealing with celebrities and moving towards
fulfilling a mission of tackling food insecurity here in the Southland.
So I want to introduce you to Chef Supreme. Nice
to meet you, welcome to the show. Amazing to meet
you as well, Glad to be here, Glad to be here. Brother.

(17:19):
So a cool thing too is that your focus on
focus is on plant based food as well, so you're
looking at not just to feed the belly, but also
to give you know, quality, nutritious, health filled food. And
so what are some of the things that you like
to make. What are the things that you bring to

(17:43):
this need that to fill those bellies?

Speaker 5 (17:46):
Oh, we do everything from you know, vegan chicken and waffles,
shrimp and grits. I'm listening, steak burritos, Korean barbecue, tacos,
anything and everything you can think of, cheeseburgers, Italian sausages. Literally,
I've took an a standard American diet and made it vegan.
So it's a sociable because granted I want to help
through food, I want to heal them more than just

(18:07):
their brothers, like you said, their minds, their bodies, and
their souls. But when you associate food to only a
few things, which is the pyramid we grew up on,
Oh yeah, how can I replicate that that gets you
from where you are to where you need to be,
especially when you really don't have a clear understanding of
really what it looks like.

Speaker 1 (18:23):
Yeah, that pyramid is turned into pizza basically is what
you want one thing that we all eat, So it
is that is something that definitely needs to change. That
food period pyramid is outdated and ill educated, So that's
a great start. The website, you have the Harvest Academyclub
dot org. The Harvest Academyclub dot org. What will people

(18:47):
find there, how can they participate? What will they learn?

Speaker 5 (18:51):
You'll learn that no one in the history of man
is ever going broke giving back and man, when you
have a purpose and a past, people will support you.
And that's probably the biggest thing. So you'll go on
my that website, You'll see people helping people. I'm an
ordinary human being helping ordinary people. My pot used to
always tell me it's ordinary people who do extraordinary things.

(19:15):
Now granted, my given name is supreme, but again you'll
find ordinary people, men, women, children, babies giving back because
they clearly understand to uphold the community, you got to
be in the community, grow in the community if you will.

Speaker 1 (19:30):
Yeah, there's something beautiful in that principle of sharing and
how it's kind of I don't know, like the old
test that they'd give us in camp or something where
you all stand in the circle then sit down at
the same time. Person behind you becomes your chair, person
behind them becomes their chair, and it only works if

(19:53):
everybody's doing it right. Right, So if everybody's given a
little something somewhere, then everybody ends up being taking care
of We've got plenty of food, that's not the problem.
It's distribution, right, So how do you find that distribution?
How do you find out how to take care of people?

Speaker 5 (20:10):
It started off with me just coming out of my
pocket and I would go to a grocery stores restaurant
deepot Ralph and I would take a thousand and fifteen
hundred bucks, buy a bunch of food and then feed
two thousand people with that. So it started off with
me just doing that, and then I would go to
certain companies that I felt had integrity. I would purchase

(20:30):
their stuff first, promote it, show them how them being
in the community could be a good light for them,
find your synergy, and I would just find amazing community
organization to work with me, people like Beyond, meet Next
meets Omni Meat. At one point time, Follow your Heart
helped me out. So it was a litlear different organizations
who they saw what I was doing, they felt connectivity,

(20:51):
so they helped out.

Speaker 1 (20:52):
Follow your Heart is the cheese analogs like right there,
Yeah good, that's some of the best out there, although
the technology keeps changing in the food tech world and
plant based food world for sure, So you know it's
you know, I'll ask you this and we'll answer it
when we come back. But something that was so chefy

(21:13):
of you is telling me that you walked in with
a grand or even fifteen hundred and you've fed two
thousand with that. So we'll talk about the not wasting
food when we come back, because I want to get
your insights. Chef Supreme is with us the website, the
Harvest Academyclub dot org The Harvest Academyclub dot org. Check

(21:35):
it out see the good work that he's doing with
his team and looking for those that are in need
of food. Obviously, we think about being thankful and thanksgiving,
associate that with sitting down and breaking bread and having
food with one another. To think that other people are
out there not experiencing that is a very sad thought.

(21:59):
So this is the time to be thinking about those things.
We'll be back with more. So go nowhere.

Speaker 4 (22:06):
You're listening to The Fork Report with Nil Sevadra on
demand from KFI AM six Ford.

Speaker 1 (22:11):
How do you do? Happy Saturday? To you? Our buddy
Shannon Farren is out and about today at Thorson GMC
in Pasadena off of the two ten freeway there on
East Colorado. Hey, Shannon, what's going on?

Speaker 2 (22:27):
We are having a Saturday sugar party here at Thorson
Bick GMC right off at two ten here on Colorado.
And I see chocolate chips. I see peanut butter slash, nickerdoodle,
I see apple fritters. I see caramel cupcakes, peanut butter cupcakes.
It sounds like like ding Dong cupcakes.

Speaker 3 (22:50):
What was ding Dong with all of you?

Speaker 1 (22:52):
What was that show?

Speaker 3 (22:54):
Roper Room?

Speaker 1 (22:55):
It was before your time roper room where they.

Speaker 2 (22:57):
Also see Carl. I see Carl, I see Eric, I
see Doug, I see Marge. I loved romper room.

Speaker 1 (23:06):
How is the house?

Speaker 4 (23:07):
Mad?

Speaker 1 (23:08):
Crowd there being nice, They're not touching it with sticky fingers.

Speaker 2 (23:11):
Stop it. We are having a great time. We don't
often get Yeah, Eric is here. Eric is here, and
he has the bonus bell. But this is very cool.
Thors and Buick GMC, of course always does the best
deals for all KFI listeners. All you really have to
do is come in and say, I listen to KFI.
I'm part of the family, and they will give you

(23:33):
the attention that you deserve. We're giving away a lot
of free stuff here and Neil today we are giving
away chargers, tickets, stonefire, grill, gift cards, more prizes. Like
I said, we've got all the sugar in the world.
We've got Wendy's Frosty's. You can enter for your chance
to win a GMC Hummer Evy all wheel drive e bike.
This is a five thousand dollars value. So here's how

(23:54):
you get in on that action. You come here, you
bring your sauce, you bring your pasta, You make a
donation to Katerina's Club for the pastathon man just came
in with a twelve pack of Hunts Tomato sauce. That
was a strong showing. We even have a dog here,
Jackson the dog as well. Anyway, Then you get your
affle ticket and then we do the final drawing for
the e bike on December third at the Pastathon during

(24:17):
our show, The Gary and Shannon Show, nine to one
on that December third.

Speaker 1 (24:22):
What's the dog's name, Jackson?

Speaker 2 (24:24):
If Jackson's a rescue.

Speaker 1 (24:26):
Okay, well tell Jackson. I will give the dog one
thousand dollars in kibble if he goes and bites. Eric
brings me his head and the bell.

Speaker 2 (24:38):
Jackson weighs about four pounds, five pounds, six pounds. Jackson
is adorable. Jackson's on his way to the groomers. So
this was like a little pit stop when he already
knows the impending doom slash happiness.

Speaker 1 (24:51):
I know a negotiation when I hear it two thousand.
I'm not going above two grounds. I hear what you
do in Shannon.

Speaker 2 (24:57):
There, you try to sacrifice Eric's.

Speaker 1 (24:58):
Life, well for the a bell. I'm not the.

Speaker 2 (25:03):
Bell is problematic. Yeah, it's not about just realized the
bell I've started. Just finally hear the bell this year
at the last news.

Speaker 1 (25:10):
Well, somebody blamed me. I did not make those bells.
They did not come out of mind.

Speaker 2 (25:15):
I don't know where they came from. Honestly, the rear
and the devil, John and Ken made those bells.

Speaker 1 (25:22):
Probably, I think so.

Speaker 2 (25:24):
Character the first, you know, I know where Ken lives.
We should all get those bells and go out there
and just bring him in.

Speaker 1 (25:37):
Takes take everyone there and do caroling. Start doing Carolyn
all right. Shannon Farrett is out there at thorson GMC
off of the two ten Freeway in Pasadena East Colorado Boulevard.
They're giving away stuff.

Speaker 2 (25:53):
We're having a special guest show up soon as well.
Sometimes whatever is just for men, says.

Speaker 1 (26:01):
Oh my goodness, so exciting. All righty, we'll talk to
you again later in the program. Thanks Channon, jan and
fairn ladies and gentlemen. All right. Back back here in
the sanity and sanctuary of our studio, we've been chatting
with chefs Supreme. You can find out more at the
Harvest Academyclub dot org The Harvest Academyclub dot org. Chef.

(26:23):
Before we went to break, we were talking about food waste,
you know, and as a chef, your job is not
only to make delicious food, but to do it at
the best price point possibly and with the least amount
of waste. How do you get creative when you're doing
plant based food? How are you utilizing things to make

(26:44):
sure you're not wasting food when feeding those in need?

Speaker 5 (26:47):
To be very fair, I just keep it simple. I
keep it simple. Rice is inexpensive. Vegetables at a large
rate or inexpensive. So for example, one hundred pound bag
of rice is twenty four dollars one hundred pound bag
of rice will feed five hundred people. You know, add
some good spices to that, you know, maybe some beyond sausage.

(27:07):
Now you got dirty sausage and rice. Add some peas
or some tortillas to that.

Speaker 1 (27:12):
Now you have a rap.

Speaker 5 (27:13):
Add some kale to it, some carrots, some tomatoes. Now
you got a whole meal. And it may have cost
me four dollars to make, and you can go to
any restaurant and that's going to cost you fifteen sixteen dollars.

Speaker 1 (27:25):
What's your favorite way to prepare kale? Because that prepared wrong,
that's alien skin prepared right. It's delicious and nutritious. Sute
it up.

Speaker 5 (27:34):
So get some kale, some sun dried tomatoes, some shredded carrot,
some olive oil, salt, pepper, and your herbal choice. Nice
little sautee. Not to it's wilted all the way, but
still a little bit crispy. It's amazing. It's good over
rice inside of a rap by itself, with some kin
wa whatever the case may be.

Speaker 1 (27:52):
And how do people find out more? How do people
get involved? If they're moved to donate, what can they
do to support you?

Speaker 5 (28:02):
Well, I'm older, gentlemen, but I'm going new age a
little bit. So you can find me on my Instagram
at the Concierge Kitchen, the Concierge kitsch On Instagram you
find a lot of all our events going on.

Speaker 1 (28:13):
We have a donation page.

Speaker 5 (28:16):
I'm a disabled veteran as well, so all our work
at the v hospital with the vets and feeding them
vegan mills as well, and they're unhoused, recently housed. So yeah,
just on Instagram at the Concious Kitch is probably we
can get the bulk of information on how to volunteer,
how to be a part, how to support, how to
just help a man pushing the rockab A mountain.

Speaker 1 (28:34):
You know what I'm saying, just pushing Rockaba hill. Well,
thank you for your service. I know that it's going
to be the sentiment of our listeners as well, and
that you continue to fight. It's one thing to fight
for our country, which is the noblest of noble acts
in my particular view, but to come back and continue
that service here in the States is pretty amazing. No,

(28:56):
all of us. Don't call yourself all though, because I'm
looking at you, I know it doesn't crack. Don't give
me that. I'm just saying that you are a young man.
I got twenty five year old children and grandchildren. Wow,
you never know it, you never know it. They're good
for you, good for you all right. The Harvest Academyclub

(29:17):
dot org, the Harvest Academyclub dot org. If you want
to hit them up, Chef Supreme there on Instagram you
go to the Kandian.

Speaker 5 (29:24):
Man say this, what you all doing are amazing as well.
So anytime you're doing community work and you want to
add actual hot meals to those mills, let me know
and I do it. Like I what you all doing
is amazing, going out with the pasta and the families.
I would love to get some hot mills to those
families or do a cooking demonstration how they can take
those groceries and easily make them accessible to them because

(29:45):
they still parents with you know, five and six kids
and jobs. So to make it as easy and as
convenient as possible. That's literally what I am and what
I do to be that bridge. So it's like really
no question. I provide education resources and then that makes
you self sustainable.

Speaker 1 (30:00):
I like that. We'll talk about that, that concept of
learning how to prepare and to utilize everything. I think
is a powerful thing. Gives people the tools to protect themselves,
feed themselves, as the case does, mean to make yourself sufficient.
Thank you, absolutely. That's what talk radio is about. That's
what we get to do. We get to educate more
than anything else. We got it all the time, all right,

(30:21):
except we just ran out of it, all righty. Thanks
for coming in, Chef Supreme, Thank you folks for enlightening
everybody listening. We'll be back with more on The Fork Report.
You've been listening to The Forek 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.