@ForkReport | Hour 2

Assembly Bill 1228 for Franchise Owners. Amy King Boysenberry interview. Disney Food & Wine Festival.

Episode Transcript

(00:00):
Hey, it's Neil Saved. You'relistening to kf i EM six forty the
four Purport on demand on the iHeartRadioapp. Let Me Teach you had It,

(00:22):
Let me teach you how to,Let me teach you had it.
It's a columnaration, Let me teachyou had it. Let me teach you
out of Yeah by six forty liveeverywhere on the iHeart Radio app. Howdy,

(00:46):
Howdy, howdy, it's the fourReport on Neil savedra happy to be
with you on this now. Inmy neck of the woods in eastern Los
Angeles, it's very windy, butseeing some blue skies in the clouds,
still wet on the ground. Maybeit's raining where you are. I like

(01:06):
the vibe. I know we're inspring a couple days in, but man,
I'm good with this. Still alittle bit of snow possibilities in the
mountains. That's fun, all right, so I'll take it. We talked
about making pot roast earlier for Techniqueof the Week. You can listen to
that, of course, anytime youwant by going to the iHeartRadio app at

(01:32):
your leisure and listening on demand tothe forkport anytime you wish. Getting into
everything is going on with the AssemblyBill twelve twenty eight. That was the
first one that deals with the minimumwage being raised. You know, Newsome

(01:52):
was hot on this, pushed itthrough, and the minimum wage will be
raised for fast food restaurants to twentydollars an hour. We covered that in
the last couple of segments, butI wanted to move on to a different
perspective, and that is the perspectiveof someone that owns franchises, because,
like I said, we forget that, yes, it's a corporation, but

(02:15):
they franchise out. Now, whetheryou own one, two, or twenty,
you run them as a smaller businessof sorts, because the way it
works is you're kind of licensing things, whether it's the ingredients and the use
of the logo and all of that, and you have to do certain things

(02:35):
that the corporation tells you you haveto. But with this being thrown in,
this being the new four dollars anhour hike, for most people,
there's a lot of fear as towhat it's gonna bring, and not only
to them, but to us asconsumers as well. So let me tell
you a little bit about Carrie HarperHowie. She's the boss woman of twenty

(03:00):
one McDonald's spots here in California.Now she's feeling not only the weight about
the state's new minimum wage law,but she's looking around and saying, what
is this going to do? ComeApril first? So you got lots of
these fast food places have to guaranteethat minimum wage of twenty dollars an hour.
So now you might think, well, Carrie's ticked off about all this

(03:21):
because it's gonna hit her wallet hard. Yes it will, and I'm sure
she is, But her particular beef, interestingly enough, isn't just about the
cash. She's kind of left scratchingher head and going, well, why
is it only fast food joints gettingthe wage bump? If the current wage

(03:46):
isn't cutting it for folks to liveon, why aren't all workers getting a
raised? And I think that isa legitimate question. It's kind of picking
on one particular group. Now,maybe there's hidden agendas, I know,
right, what with politicians never butthink about that. Is this like a

(04:15):
health tax? Is this something?Is this punishment because you're not a place
that serves the healthiest food? Well, no, because there are places that
might be seen as more healthful butmight still be seen as quick serve or
fast food as well. Her questionwould be, well, who's going to

(04:40):
be able to afford their big maxat that point. This whole thing,
of course, started over workers' rights, which I support. There's hard work
out there. What I don't supportthat needs to be paid for. What
I don't support is to make everyjob a living wage, because some jobs
should be. There's got to bea lower run on the ladder. I'm

(05:03):
sorry. You can't build a ladderthat only has three rings at the rungs
at the top of it. It'snot what a ladder is. We all
have to grow through these things Idid, you did, others will have
to. So starts with those workers'rights. We support them. Now you've

(05:24):
got, as I said, Chrishold It assembly member here, he's got
pals from the Service Employees' International Union. They're squaring up against California at Restaurant
Association. They're beating each other up. Boom boom, boom boom. They
agreed on this twenty dollars rate.But Carrie, of course a franchise owner,

(05:46):
she has her franchise pals. Theyweren't even invited to the fight.
They feel like they were left outin the cold. The big decisions are
being made above them, aside ofthem, without them, And now she's
going. But we're the ones affected. So let's talk about Carrie's backstory a
little bit. Her folks took aleap of faith back in the eighties.

(06:11):
They traded in their savings, theirlife savings to buy all McDonald's joint uh
McDonald's joint Donway in Inglewood. Thisis a local person, a local family
doing right by their family paid offbig time. So what you may see

(06:33):
as some sort of queendom at thispoint with twenty twenty one franchises started as
a single McDonald's in Inglewood. Shedidn't plan on taking over the family business,
but life threw her curve fall becausethat's what life does. So when

(06:55):
she became a mom, she hadto think about things differently. Now she
and her sister are running the show, employing over one thousand people locally in
their neck of the woods. Thisis a great story. This is the
American dream, right. These arethe things we celebrate, we salute,
and we say that is what Americais about. Fast forward to now.

(07:21):
Prices set to rise April first,Carrie's got some tough decisions to make.
She wants to keep things affordable.She doesn't want to sacrifice quality because all
that does is muck up the machine. And she'll pay one way or the
other, right, but it's goingto eat into profits. She says.

(07:46):
She's ready to take the hit.She says, hey, I will take
the hit. But how many peopleare going to do that? And even
if they have the altruistic, thetruistic rather belief and desire to do that,
will they be able to live upto that? Will it squish them?

(08:11):
Even if they're trying to do what'sright. We know the heat of
the Panera bread that that looks likethat's put aside. But the weird thing
is, even though his buddy GregFlynn passed on the way, you know
that it looked like he was goingto get a pass on the wage hike,
it hasn't turned out that way.He's actually come out and said,

(08:35):
no, our California stores are gonnaboost to twenty dollars an hour minimum wage
come April like everybody else, becausewe believe in treating our people right.
Great, But from what we know, the decisions for why bakeries have an

(08:58):
exclusion and I'm all for that.Man. You talk about people that bust
their hump bakers bakeries, You donot do that job unless you love it.
You don't. It's on godly hoursthat you wake up. Everything's got
to be fresh, so you're doingit every single day. It's not like

(09:22):
you get a breather for a coupleof days and start over. So they
deserve it. Don't get me wrong, but it seems that it's all backroom
stuff that nobody knows all that wentdown, why certain decisions were made in
this and when you're not transparent withthese decisions as politicians or anybody else,

(09:43):
people start to poke around and askquestions. So I don't I don't know
that we're all completely over with allof this to see how it's going to
turn out. We won't really knowhow it affects things until April, and
I think it's going to take morethan just April first, in the month
of April for us to see howthis is going to affect us our wallet,
the people that got the raise,the people that own the restaurants or

(10:07):
the fast food joints. So thereyou have it from me. The fast
food world is definitely going to changein California. It's heating up in one
way or another. Or a lotof people have a lot at stake and
a lot on their plate, andwe're gonna have to wait this out to
see if it works out. Istill stand, I know a little cynically

(10:28):
in the corner that this doesn't helpanybody. It will spread to every single
place, beyond any workhouse, beyondrestaurants and hospitality because they need employees too.
And if the employees can say,screw you for your sixteen seventy five

(10:48):
or whatever you're gonna pay me,I'm going over to do fast food and
get twenty dollars. Now, thoseother places are going to have to raise
their rates and their pay to competewith these places. So it's going to
go up everywhere. And you're gonnalook at the food prices that are already

(11:09):
ridiculous going even higher. So maybepeople will just start to cook at home.
It is the Fork Report on NeilSavadri kfi Aim six forty Oh what
do I have for you coming up? What do I have for you coming
up? I have so much comingup. Oh, we're going to get
into Amy King and the Boys andBarry An interview that she did, So

(11:31):
go know where you're listening to TheFork Report with Nil Savedra on demand from
KFI AM six forty Hellove when youguys hit me up on social media at
fork Reporter on Instagram, at forkReporter on Instagram and X and go did
you just play this? We've gotRobin on the Wounds and Twoes today making

(11:52):
sure that you get unique fun stuff. So I love it all right,
I want to get into this ourvery own Amy King are buddy from wake
Up Call for Monday through Friday fiveam to six am, and then throughout
the bill Handle show. She wentout to the Boison Berry Festival. She's
got a great interview, so Robin, let's go ahead and play that.

(12:13):
Now. Hey, Sammy King withwake Up Call. It is springtime and
flowers are blooming and what else ishappening? Boys and Berries are Festival.
We're at nots Very Farm for theannual Boisonberry Festival. We have entertainment producer
Chris Do with us today. We'reso excited. I have to admit this

(12:35):
is my first time ever being tothe Boys and Berry Festival, so this
is a super treat. So tellus what people are gonna come and find
at knots Very Farm for the festival. Yeah, so Boys and Berry Festival
is happening right now through all theway through April twenty Eighthlus Selectates and we're
kilo sides everybody here. There's food, there is entertainments, there's merchandise,

(12:56):
there's so much fun. But thisbeauty of it is a boisonberry festival that
all started with Walter or Not asa boisonberry farm when we created the boison
berry So what better way is patrinythan the whole festival? Okay, so
we all know there, let's takea lof Yeah, we all know that
there are boison berries out there,but I did not realize that the Boys
and Berry originated with knots Erry Fun. Yes, so did he create it?

(13:18):
It's a hybrid or are he justthe first one to discover any picking.
Yes, it is a hybrid ofa couple of different berries that we
have and Walter Not creating it,and it took off and here we are,
you know, years later, celebratingit here at the Boisberry Festival.
There's so much food, so there'sso much beverage and all of course,
all Boysonberry inspired and themed. Yes, okay, So I'm going to tell
you that we've already been around andwe've done some tasting, okay, and

(13:41):
I am amazed at their taking aregular delicious meal and then infusing the boison
berry into it. Like we hadthe sliced pork okay with mashed potatoes,
and then it had a boison berrygravy. Oh my goodness, was delicious,
so delicious, right, and thentraditional stuff like we had a boys
and Berry combler m h. Andthen we just had the funnel cake with

(14:03):
a boisonberry ice cream. Oh sogood. So you think of boisonberry has
dessert, but it's not. It'smain courses too. Yes, it's main
courses too. And what I loveabout it is Southern California. We have
such a rich, diverse food offeringsthat we have here, and so to
take that Southern California cuisine and thenadd that boys and Berry to it,
you get the best of both worlds. You know. One of my favorite

(14:26):
things here is the low there.I love a lodate and all of a
sudden, yeah, you need toprot list is one of my personal favorites.
So you take that. Yeah,some boisonberry to it and it tastes
completely different. It is such atrade here. Yeah, And one of
the things we tried on the charcooterieboard it was a boison berry mustard and
you like, think of that andyou go, well, that's a weird
combination, and then you try andyou go, well, that's just delicious.

(14:46):
So it's like surprising flavors. Yes, you take what you think would
be a dessert flavor and you putit on some of your main courts and
your savory dishes. Oh, itadds a whole other layer to it.
Okay. Now, during Boys andBerry Festival, not only do we have
to and tons of food and Ithink we said there's like seventy five new
food offerings, and I do wantto say that you guys have some vegan

(15:07):
options and some gluten free options.There are gluten free options as well as
vegan options that we had as wellhere at the festival. And then on
top of that a wonderful beverage programtoo. Yeah, we have you know,
drinks that are inspired by the Boysand Berry as well as if you
are you know, over twenty oneand likes to indulge in an adult beverage.
We do have, you know,beers and cocktails that are boys and
Beery inspired as well. I hada boison berry espresso martini with lavender sprinkles.

(15:35):
It was so good and again surprisingflavors. That sounds difficious, Yes,
it does. I have even hada chance to try it. I
feel like I need to try thatpretty soon. We'll be done with this
interview quickly and then maybe you andI will run off and get that sounds
like good. Okay. So here'sthe other thing that's really cool about the
Boys and Beerry Festival. It's notjust food, it's entertainment. It's entertainment,
okay. And look at all thesebooths there are. I mean,
how many booths do you guys have? They're little, small vendor booths and

(15:58):
really cool, fun, unique things. Yeah, we partner with with a
large amount of local crafters. Theycome in and you're seeing right now a
wonderful tea vendor that we have.But of course we say, it's a
boys and Berry festival, how doyou infuse that boys and berry fun into
it? And all the crafters comeup with something absolutely amazing and it's so
delicious. Boys and Berry Boba.It's real good. Oh. I saw

(16:18):
the boys in very Gooba. Ohand I said, there's a whole booth
that had boys and Berry candles andthey all smell so delicious. Oh my
goodness. Yeah, it's so muchto check out. So again, it's
going now through the April twenty eighth. Yes, right now, it's pretty
much every day and then it's goingto go to weekends and select dates.
And how some people find more informationbefore they buy their tickets. Yeah,

(16:41):
they can go to dot notts dotcom. They'll be able to get all
of our operating dates as well.In the days that we offer the Bois
and Berry Festival, we'll have food, we'll have beverages, love crafters of
course, will entertainment. Will bea great time, delicious and entertaining.
Yet ask you, you can't askso much more. Christ Thank you so
much, wonderful. I'll see youagain. All right. That's out and
about for this week at the Boysand Berry Festival it Not's Berry Farm.

(17:03):
Isn't she just the best? Ourgood friend Amy King out there at the
Boys and Berry Festival at Nots BerryFarm. You can follow her at Amy
K King. That's Amy Kay Kingon Instagram for more information there, and
then listen to her on wake UpCall Monday through Friday five to six am,
and then the remainder of the HandleMorning Show, which I'm now part

(17:26):
of too. Stick around more tocom We'll come back talking about Disneyland's Food
and Wine Festival going on right now. I'll break down some things you need
to know and some ways to maybesave a couple bucks as well, So
go know where you're listening to TheFork Report with Nil Sevedra on demand from
KFI AM six forty. Thanks forhanging out on this. I love the

(17:47):
weather, this lovely Saturday. Ican see blue skies, lots of clouds
right now, lots of wind.Maybe you still have some rain coming down,
but all of that doesn't matter.It's nice to have a little bit
of weather. Conway can sit onlike an open air float. I think
it was maybe a horse drawn carriageor something like that there in San Juan

(18:08):
Capistrano today for a parade. Thenyou and I can sit back and enjoy
the day and enjoy the weather aswell. Stick around. You have Toualla
Sharp and so Cal Saturday's coming upat five o'clock. Then Unsolved with Steve
Gregory at seven. Then at nineyou have an hour of Before the Coast
with Clay Row and then Coast toCoast am. So go know where a

(18:33):
lot of things going on in southernCalifornia. And if you don't go to
these things, they go away.And then you call me and you complain
and say name, this doesn't existanymore, And I said, you have
to go to it. Gotta goenjoy it. Disney Food and Wine Festival
going on. Now, get yourget those taste buds ready on your mark,

(18:56):
get set and head over to DisneyCalifornia Adventure Park for the Disney California
Adventure Food and Wine Festival. Ifyou remember, it went away for just
a little bit and then it cameback with a vengeance. More food,
better food, smart, cheffy forwardfood, drinks and everything else. They

(19:17):
got a whole bunch of awesome festivalevents. They got some seriously tasty small
plates, drinks, all kinds ofdifferent outdoor marketplace kiosks. If you haven't
been, you kind of go downthe main street there, which is Buena
Vista Avenue is the main drag thereat California Adventure and you just see these

(19:40):
kiosks to the left and to theright, snaking your way through, and
they have fun names and fun eatswe'll get into in just a moment.
But it goes starting on March first, and it goes through April twenty second,
so make sure you get out there. So check out the festival marketplaces.
What those are. They've got menusinspired by fresh California grown goodies,

(20:03):
so you got garlic, citrus peppersof course, plus artisanal cheeses. You
heard right, if you're listening,Shannon Cheeses, artisanal craft beers and wine
from all over the Golden State thatyou get to enjoy. So seriously,
there's something for everyone. Got bruisewines, cocktails, specialty drinks at select

(20:27):
marketplaces. And here's kind of asneak peek of what's on offer at these
marketplaces. They have one called EarthEats and this is a brand new one.
I haven't even tried this one yet, but it gets your veggie fixed.
They got plant based dishes and thingsfor our veager friends. Go out
there, say yum, yum yum, no animals in this whatsoever, and

(20:51):
then walk away and act like you'rebetter than me. Okay, you think
you're better than me. You probablyare California craft bruise and brewis and all
that yummy stuff from the best localbreweries in Cali. You got Cluck a
doodle moo. Sports fans, thisone is for you. Sliders, wings

(21:11):
and beer. Are those not likethe lions, tigers and bears? O
my or whatever of the food world? Sliders, wings and beer. Cluck
a doodle moo. That's what youwant to do is get out there enjoy
that delish. You've got both sweetand savory here. If you're in for
a treat, they've got that.But you see a pattern. They really

(21:34):
are dedicating and crafting, curating,if you will, special flavors for you
to explore. I'm going to tellyou how to do that the best way
my tips and tricks. In justa moment delish, we told you about
the sweet and savory garlic kissed.You get to dive into all those mouth
watering dishes and specially drinks that havethat garlic infusion. I love me some

(21:59):
garlic, and I'm always surprised onhow many ways you can use and enjoy
garlic. Golden Dreams is another oneseason eats. They got all kinds of
delicious drinks there for you as well. You go in, you enjoy yourself.
We'll come back and I'll tell yousome more wonderful eats and drinks going

(22:22):
on at the California Adventure Food andWine Festival again going through March twenty or
April twenty second. Rather it startedon March first, goes through April twenty
second. You want to get outthere. It really is cool. And
I will tell you something from knowingand having time to discuss this stuff with
Disney chefs on and off the clock. They take great pride in this,

(22:48):
man, they really do. They'reso excited to make these dishes and present
them for your enjoyment that you wouldn'tthink. So, I know, you
think, God, it's Disney,it's like just producing it. It really
isn't. These are. They're fantasticculinary team that come together. It is

(23:11):
a wonderful event and they really takegreat pride in making sure you are having
something different, tasting different textures,seeing different colors, all of these things
together. So I highly recommend thisevent as well. We'll break down some
more and I'll tell you about theSip and Savor Pass, which I think
is an excellent idea for anybody that'sa food eat to experience this event.

(23:36):
So go nowhere The Fork Report onNeil Savedra. You're listening to The Fork
Report with Neil Sandra on demand fromKFI AM six forty. We celebrate food
every Saturday for three hours two tofive. Hang out, shake off the
ugliness of the wei heavy news,and just enjoy life and good food.
I am basically your bus driver throughthis whole persion. Neil Savedra, how

(24:02):
do you do? Happy to bewith you. If you missed anything in
the show, Please check out iHeartRadiothe app and you can listen on demand
this program, any program on KFIA six forty and enjoy yourself. We
talked about pot roasts earlier. ChefStarr had hit us up on the talk
back. You know that little redmic button when you're listening to us on

(24:25):
the iHeartRadio app. She hit thatup and she said that her mom would
take the leftover pot roast and she'dmix it with refried beans and a chili.
Gosh, I'll have to go backof which chili it was, and
then she'd wrap them into burritos anduse the gravy to make them wet burritos

(24:47):
and it sounds freaking delicious. I'lltell you that right now. And she
says those things freeze well too.So there you have it, always information.
Thanks for hanging out with us,and let's get dived back in two
us breaking down the event going onat Disneyland right now. They have their

(25:07):
Disney California Adventure Food and Wine Festival, and we're breaking down some of the
kiosks and in enjoying some of thosethings. One of the kiosks in the
marketplace there is La Style you canindulge in. Basically, what they have
is food truck flavors, like SoCal food truck flavors. That's La Style.

(25:29):
Then there's a place called Nuts andCheese. If you love your wine,
this is wine. Can you knowaficionado's best friend right here, because
this is those things you're gonna wantto pair together. So Pepper's Cali and
te get it. Cali short forCalilifornia. I didn't do the marketing.

(25:51):
I'm just telling you in the nameof the kiosk, Peppers Cali ente you
get spice things up. They havevery California. You see a theme here
inspired hot and spice bites on CorkCalifornia gets you to sip on a bunch
of wines, lovely wines by theglass. You can try a flight as
well. Also many other things goingon at this Disney event, including some

(26:12):
places around you know that are inthe park there like Paradise Beer Garden.
At Paradise Gardens, they got abunch of local craft beers. You can
get cocktails at Sonoma Terrace that's hostedby Corksickle by the Way, serving us
specially beverages and bites, and ifyou want to sample all the flavors.
I have these things going on atthe California Adventure. I'm going to suggest

(26:37):
grabbing a Sip and Savor pass ifyou're not for familiar with them. Here's
the deal. You can snag thesepasses. You can get them for four
or eight digital coupons. I suggestthe eight, and these are beautiful.
They're great to have. They canbe traded for tasty eats. That's basically
I can do. Instead of justyou know, pulling out your wallet every

(27:00):
time, you can get this passand you use it for the different eats
and drinks at various spots in thefestful and this is very cool because you
can redeem them even easier this yearthan in years past. So you just
let a friendly cast member scan yourpass. They punch in the four digit
code at checkout and you're good togo. And if you want to share

(27:23):
the fun, you can do that. You can split a pass with friends
or buddy whatever, if you're goingout and grubbing together. So it's pretty
cool way to do it. Checkout where you can use those coupons.
You got a Ward Wien or Boardwalkpizza in pasta, the cappuccino card turos
at Hollywood Land, there's just tonsof them. You want to check out
the website for that. But rememberthe sip and savor treats. They've got

(27:47):
the spots all over the place.They're bite size. These aren't fool meals.
This is a tasting menu throughout,so get ready to taste your way
through the park. Through the festival. They've got cooking demos that are fan
fantastics that don't forget them. They'reon that big stage kind of just across
from the Monster's Ink Ride. SoCalifornia Adventure Food and Wine Festival celebrate California's

(28:15):
incredible bounty of all the good foodwe have out here, exciting cuisine,
great entertainment, so much more goingon from March first through April twenty four,
twenty second. Stick around, muchmore to get to on the Fork
Report. One last hour of food, celebration and fun coming our way before

(28:37):
to Walla Sharp. It comes alongat five o'clock, So go nowhere you've
been listening to The Fork Report.You can always hear us live on KFI
AM six forty two to five pmon Saturday, and anytime on demand on
the iHeartRadio app