Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:00):
Hey, it's Neil Savedra. You'relistening to kfi EM six forty, the
four Report on demand on the iHeartRadioapp. Let me tad you had it.
(00:21):
Let me teach you how to condamNathan. Let me teach you at
it. It's a culumnar. Letme teach you how to Let me teach
you out of me. Kfi AMsix forty live everywhere on the iHeart Radio
(00:43):
app. Hey everybody, it's thefour Sport All Things Food, Beverage and
be Young. I am your wellfed host, Neil Savedra. How do
you do? Thanks for hanging outon this weekend. Now, if you're
looking for, you know, somethingto take the edge off, Welch's as
cocktails. What yep, Welches,My beloved Grape Beverage has something new,
(01:07):
very exciting for adults this summer.They're introducing a special line of canned cocktails
mixes their famous real fruit juices witha bit of kick. Five point nine
percent alcohol by volume to be exact. So for those of you who go,
well, what does that mean?Five point nine? Well, round
(01:29):
up to six. You double thatand you've got twelve what's my call it?
Twelve proof is what it is.So that's how you do it.
Whenever somebody says alcohol by volume,you double that, and that is what
the proof is. So twelve proofalcohol in these drinks not bad, not
(01:51):
bad at all, A refreshing summerdrink that they're very excited about. It
comes in four tasty flavors, allinspired by Welch's well known for flavors.
So there's the vodka transfusion, which, by the way, if you're sick,
don't do that. It won't begood. Vodka cranberry, watermelon mule,
(02:12):
and passion fruit mohito. Wait asecond, where's the I think you're
going to get that grape juice inthere somewhere. So the vodka transfusion is
a twist on the classic country clubcocktail. So it blends Welch's concord grape
juice. Now we're talking, I'mlistening with hints of ginger and citrus.
That actually sounds like a fantastic combinationthere. The vodka cranberry uses tanging cranberry
(02:37):
juice as its base, and sothat's going to be kind of in the
order of a cosmo, is what. That's going to be a nice combination
there For the watermelon mule, they'regoing to mix real watermelon fruit juice with
zesty lime and ginger, so you'regoing to get like a Moscow mule with
that, leaning on the watermelon flavorthere, and the passion fruit mochito,
(03:00):
which combines mouth watering passion fruit juicegets that sweet and tangy mint and the
lion flavor there. So it's agood mix of those things. And don't
worry, these drinks are made withreal spirits, so they're gonna be tasty
and they're gonna have just enough tobe able to enjoy. As we move
(03:22):
out of spring into summer and theweather is starting to stabilize. I know,
it was a little weird for awhile, seemed like it was raining
every single weekend. That you're gonnawant to be pulling these out a nice
little I'm looking kind of forward totrying them. The pre made cocktails are
getting way better. I was nota fan when they first came out.
(03:42):
I am becoming a huge fan.One of the ones that I am loving
is Mission Cocktails, by the way, and they sent me some samples recently,
I mean samples. They sent mewhole bottles, but they've been on
they I met them when I wasfilling in for Gary one day with Shannon
far on the Gary and Shannon Show, and they brought them in and I
(04:02):
fell in love with their product.So that's another one that I'm a huge
fan of. Check out Mission Cocktails. Not only Mission is very cool because
some of the money goes to charity, but I love the two guys,
their friends. They came up withus, and the cocktails are fantastic.
(04:24):
One of the few bottled, premade old fashions that I think stands up
with a artistically mixed right in frontof you cocktail along with their Cosmo.
The my Tie is fabulous. TheirManhattan is great, very very very good.
By the way. Anyways, Ikind of went on a side trail
(04:46):
there, but check them out.So now back to Welch's cocktails. Yeah,
you don't want it to look like, you know, high Sea or
something like that. So I havenot seen. They do come in twelve
ounce can though, and they comein four packs, but they're hinting that
there's gonna be these bigger packs onthe way sooner or later. So these
(05:09):
new cocktails will be available in severalstates. Keep an eye out at your
local stores. You can also gocheck them out at Welch'scraftcocktails dot com Welch'scraft
Cocktails dot com to see where they'regoing to be near you. So there,
you know, they have all thesethings when you do packaging to make
(05:30):
them look at you know, lesslike you know they have laws for alcohol
like but I don't think they lookkind of like can they look like soda
cans? Oh? You aren't kidding. These two look like soda. They
do. I wow, that's notgood if you're drinking. Their line is
(05:51):
on the on the website. Kidshave their crafts. You have yours,
like this is their craft crafted toto find a store. Let's see where
are they. Let's see in California? Where are Okay, the full locators
coming soon, but it looks likethey will be here in California. Wow.
(06:12):
Well, I am very surprised.If you're holding that and covering the
bottom the bottom half of that,that looks you have no soda or juice.
Oh boy, I think we're gonnasee some issues. Well we'll find
out more. But they sound tasty. I'll be I'll be curious. The
the cocktails I was talking about fromMission Mission cocktails. They're pre mixed,
(06:35):
it comes in bottles, and thepackaging is stunning, so I think they
come in a set of three differentflavors, and it has like this beautiful
black box with gold lettering on it, and the box is magnetic and lifts
up and it's got these The foamis laser cut to fit the individual bottles,
(06:59):
and the bottles themself are weighted andlovely, and it really is a
neat I'm, you know, tryingto get them on the show again,
hopefully for before Father's Day, becauseI really really believe in what they're doing.
But I'm very impressed and blown awayby their pre made cocktails, the
quality of the packaging, the qualityof the the you know, the guys
(07:19):
behind it. So we'll get intothat. They aren't in a tin can.
They don't look like juice. You'relistening to The Fork Report with Nil
Savedra on demand from KFI AM sixforty. Hey, everybody, Neil Savadri
here hanging out on this Saturday.You've got Twalla, Sharp and soul Cow.
Saturday is coming up at five,so go nowhere. Then he'll be
(07:42):
followed by Unsolved with Steve Gregory Obeloved Award winning Steve Gregory, and then
Before the Coast with Clay Rowe,which is always fun, and then Coast
to Coast, So stick around andgo nowhere. So now I was talking
about Arby's and I kind of Ihaven't had Arby's in a minute, and
so now I'm going down. I'mgoing down on this Arby's kind of rabbit
(08:09):
hole right now. And I waslooking through it their sauces, because they
have all these different sauces. Andthen I came across this list, the
ultimate list of Arby's sauces at Idon't know if they have all these,
and I was trying to look tosee if they have which ones they have
(08:30):
all the time, if some ofthese come and go. So there's the
number one on this list is Arby'ssauce itself. Now, if you're not
familiar with RB's sauce, it's kindof this kind of a mixture. It's
a red sauce, kind of amixture of between a ketchup and a barbecue
sauce, sort of. There's gotvinegar, tomatoes, that type of thing,
spices. That's number one. Thesecond one is Bronco Berry sauce.
(08:56):
And it's a popular sauce, sweetand spicy and gives a little kick to
the sandwiches. Buffalo dipping sauce.I think we all know that what category
that goes into the number three,The buttermilk ranch dressing is number four.
I think we got that cheddar cheesesauce. Put that on those sandwiches,
Dijon honey mustard. I think weget what that is. They have a
(09:22):
tazeki sauce or what they refer toas their yio or guio or gyro,
whatever you want to pronounce it.Sauce honey mustard dipping sauce. Got in
that Horsey sauce, which is alittle bit about what we talked about.
That Horsey sauce is like it's youknow, going on roast beef. So
(09:43):
when you think of roast beef,it's got horse reddish in, it's got
vinegar, it's got some spices,a little bit of heat, a little
bit of flavored there in that.The Kentucky Barbecue Bourbon sauce that sounded good.
Bourbon actually bourbon sounds good by itself. Of course, ketchup is in
there. Arby's Light Italian dressing.They have a marnara sauce. They have
(10:09):
their mayonnaise, you know, butit's mayonnaise, doesn't need any of its
special introduction. Parmesan, pepper,corn ranch sauce. That sounds really good.
There Arby's red ranch sauce. Sothat's got some vinegar, that's got
tomato, that's got those things init. Give it a little bit of
(10:30):
zest. The roasted garlic aoli,which is a fancy way of saying mayonnaise.
Aoli is just an emulsion, justlike mayonnaise, with other flavorings in
it. Sausage, gravy, smokehousec sauce or smoky cue sauce, spicy
brown honey mustard sauce, so it'slike their regular honey mustard sauce used as
(10:54):
a base. Then it's got someheat in there, some brown mustard,
treetop apple sauce. That's not asauce. So interesting. So I guess
it depends where you are. Idon't know why I went down this.
I think I'm hungry, and Ithink now I'm craving Arby's and I can
(11:16):
only think of one nearby. I'mnot sure if they deliver, but that
may may that may end up beingdinner, seeing as I'm starting to crave
it so much so. Founded innineteen sixty four in Ohio, one of
the largest fast food sandwich chains inthe US. But it's funny because you
(11:37):
don't think of them as a sandwichplace, per se, but they are.
That's what they do. But youthink, like, I don't know
Subway sandwiches or you know, Idon't think of Arby's as a sandwich place,
but I guess that's what they are. They're just a sandwich place,
right. That's a little weird,I suppose, but that's what it is.
(12:01):
And now I'm craving sandwiches, andit's one of those things that once
you get it in your mind,you can't get it out. So now
I'm fighting with that. I'm looking, okay, saying that's probably going to
be dinner. And should that bemy dinner? I don't know. Let's
go to the phones. No,I'm kidding, don't go to the phones.
However, I have been in along time, and it's it's just
(12:22):
because they don't really have a lotof them out here. So in La
I can only think of one.I think it's on sunset, and so
that's the only one that I canthink of it. It's not that far
from me. You're listening to TheFork Report with Nil Sevedra on demand from
KFI A six forty. Hey,everybody, it's the Fork Report, all
things food, beverage and beyond.I'm your well Fed host, Neil Savedra.
(12:45):
How do you too? Thanks forhanging out every Saturday three hours.
We just celebrate food and we continueto do that, bring things up that
are in the news that are importantfor you to know that ties into food
and the culture around it. Itis really inseparable food from culture, and
so that becomes a part of theshow. We'll get into that in just
(13:05):
a moment. I want to remindyou that Tualla Sharp and his program so
Cal Saturday is coming up at five. He's got not only local news it's
important to us here in the Southland, but also great stuff to do.
And because he's a family man,there's always stuff and ideas for the family,
which I really really dig because I'malways looking what can we do that's
(13:28):
different or experiences, So stick aroundfor that. Okay, Racism, culture
are things that pop up all thetime in the news, and this is
a sanctuary where we try and stayaway from the heavy things, to have
this place where you can go outsideof the heaviness of the news. And
I don't want to make this heavy. I want to hopefully make it insightful
(13:50):
so that we all grow through this. And we're hard pressed. Anybody is
hard pressed. I don't care whatcolor you are, what faith you are,
where you come from, your ethnicback, whatever it is. You're
hard pressed to not fit into oneof these categories at one time or another.
And that is the category of notracism, but cultural discomfort. Cultural
(14:11):
discomfort comes from when someone out theway they speak, or the way the
names are or the food they eatis either confusing or so different to you
that you can't help making fun orbelittling it, and then at that point
it tips and goes into a typeof harassment and racism. So those lines
(14:35):
get blurred sometimes and sometimes in aculture like the United States that has many
different cultures, and I know there'slots of people that think it's a pejorative
to say that America is a meltingpot, because it's like, well,
what about all those cultures? Howcome they have to assimilate? And it's
not about that it's that if yougo it's actually the reverse. You go
(14:56):
to other countries, there isn't amultitude. There isn't a rainbow of different
foods, flavors and cultures. Thatis one of the things that I think
makes America special is that we havea lot of cultures, but still as
there is assimilation. Things that aredifferent that come in, people point them
(15:18):
out, and it's happened throughout history. It still does happen. And one
of those things is false claims orstereotypes that either from a long time ago
or are just so foreign to theAmerican culture that they are continually pointed out.
And one of that those stereotypes aboutAsians and dog eating, because in
(15:45):
the United States, dogs are pets. They are you know, man's best
friend, they are partners, theyare part of the family. All of
those things. Well, I'm notgoing to get into all the backstory of
where these things come from, butthey have come to prominence during great times
of pains or brush ups of differentcultures, or times of war or all
(16:06):
of these things. And producer Kaylapassed a story along to me from the
ap that talks about a place inFresno California, a restaurant and some of
the struggles they've gone through, andhow well, let's say, the manure
that came with that situation has broughtforth and bloomed into beautiful flowers of a
(16:34):
brand new restaurant. And what astory this is. The story is about
David Rosavong. That's what I'm goingwith our Asavong he stands in front of
a mural depicting his family's journey fromLaos to San Francisco and then to Fresno.
(16:56):
His new restaurant is Love and Tieand it opened up just near the
end of December of last year.And interestingly enough, it came out of
the ashes of a horrible situation.When you think about the freedoms we have
(17:18):
here in the United States, andI'm always weirded out by people who refer
to themselves as patriots or lovers ofour country that don't want people to have
their own freedom. That always confusesme, Like everybody's freedom is our gain
right. So people from different culturesthat come here, they succeed. They
(17:38):
have that American dream of wanting toopen anything or start an organization, a
company, whatever it might be,a service, like we should all be
rooting for them, right, Butwhat an ugly story that this man and
his family had to go through beforecoming to this point. We come back.
(18:00):
I'll explain that story and the stereotypesthat I know sometimes are funny or
people will use them and say,oh, it's just a joke, But
what that does to a community orother cultures, And like I said,
we're all a part of this atone point or another in our lives.
We all see something go ooh,or that's a weird name, or that's
(18:23):
hard to pronounce. How can pronouncethat? Or ooh, I would never
eat that. We all do that. I get that, But when it
becomes so prevalent and it grows intosomething sturdier, that becomes those stereotypes and
then points of racial separation or whatI refer to as cultural discomfort, because
(18:45):
everybody likes their own culture, theirown tribe, their own people. That's
just the way humans are. Mightcome back, I'll explain more about this
story and the good news that camefrom it, and in the food scene,
how being open to other cultures,flavors, and textures is part of
the growth of all of these things. When it comes to enjoying different cultures.
(19:08):
You're listening to The Fork Report withNilsavadra on demand from KFI AM six
forty. It's the Fork Report.Yay woo, food consumables, yummy things.
I'm your well fed host, NeilSavadra. HOWE do you do?
So? Uh? Wow? Youknow what? I just came across something
(19:32):
on accident dog consumption legality in twentytwenty four. Yeah, so, in
general, dog slaughter is allowed inforty four states of America. The only
states that have said no dog meatare California, Georgia, Hawaii, Michigan,
New Jersey, New York, andVirginia Interestine. Okay, so obviously
(19:57):
this ties into what I was talkingabout, and we don't get heavily into
the news, but there are timeswhere I think the culture of food and
different ethnic foods and the beauty ofthe United States being multi cultural, not
in the pejorative sense that I knowpoliticians have tried to put on it,
(20:18):
but in the true sense of howcool it is. And I've been to
countries that have one religion for themost part and one culture, one food.
And yes there's regions and things likethat, but I've been to those
countries. America is not that wehave the beauty of different languages, and
(20:41):
you can't say that person doesn't lookAmerican, but you can say that in
other countries that they don't look NativeAmerican, or they don't look what have
you. You can go to differentcountries and say this is what that people's
look like because they're marrying themselves andthey're not watering things down or what the
(21:02):
belief some people would say is wateringdown their culture by breeding with someone else,
being married to someone else. Whathave you? So talking about this
story out of Fresno, where youhave this family come start a restaurant in
Fresno, only to have a misunderstandingof what I know about this story is
(21:30):
someone saw a dog tied up toa neighbor's house, not even on the
property of this place, started passingrumors that dog was to be eaten and
that they were serving dog, whichis not only a false accusation, but
goes back to a horrible slur againstAsian cuisine and cultures that persisted has persisted
(21:53):
here in the United States for onehundred and fifty years. So these types
of things that we perpetuate, eventhrough humor, can become very damaging.
So this gets picked up and thiswas gosh within the years of the Stop
Asian Hate becoming a rally cry formany Asian Americans, Pacific Islanders and where
(22:19):
these jokes and we've told them,we tell them about everybody likes their own
culture and you talk about other people'sculture. But when it becomes true racism
is it usually starts by joking.There's an old saying that the devil wants
nothing more than to be portrayed asred with a pitchfork and a goatee in
(22:45):
the pajamas, because the more he'sa cartoon, the less you think he's
real. And that's what we doto other people. The more we joke
about them, the more we tearthem down, The more we build up
the caricature of a culture, andthe more we can take it apart.
I'm not one to point the racistfinger. I think racism is a very
(23:08):
specific thing. To me, Racismis somebody thinking that somebody is less than
in build like their entire You chemicallyare different makeup than a human. You
are less than a human. Youare like when you push somebody down to
be less than someone else for acolor, a culture or anting those things.
(23:30):
But culture discomfort is when you goooh, I can't you know that's
not something I would eat. Well, trust me, there's things you eat
that other people think are weird too. The taste of root beer, for
instance, in some cultures, Idon't know if it's Sweden, the taste
of root beer is the taste oftheir toothpaste, like that same flavor.
(23:52):
So when they come here and drinka root beer and come across a root
beer flavor at something they think that'sdisgusting, that's toothpaste. So it works
both ways, and I want toseparate them because the finger wagging I don't
think helps anybody. But now youhave this family that went through all these
things. They had to shut down. People were throwing things, writing things,
(24:14):
graffiti, They were receiving calls frompeople that were, you know,
based on lies that they were servingdog and all of these things, and
that hostility and the narrative of Asianfood being dirty or weird or exotic passes
on to even things I've said,like I've even joked about how I look
(24:36):
for a sea in the window whenI want good Chinese food, and I
never thought of it as being anythingbut a compliment, like I'm going,
hey, I want authentic, Iwant somebody focused on you know, when
I walk into an East Indian place, I want it to stink because that
(24:57):
food should be stinky, and thatyou say these things, and I say
these things and I think nothing ofit sometimes, but then you know,
it's exotic maybe to us, butto them, it's just food. This
is what I ate. And somany kids that I've heard stories about that
you know, come to this countryand then bring their lunch box and they
(25:18):
open the food that is their comfortfood and people go, eh, what's
that? And how this can breakdown and deconstruct a culture that is equally
as legitimate as any other culture tothe point where they had to close down.
(25:38):
The best part of this story isthat these that this family picked up
the pieces from this got help froma lot of really lovely people, artists,
designers who said we're going to we'regoing to paint the murals for you,
(26:00):
We're going to decorate your new place. Somebody that heard the story said
hey, I have an open venuein this really lovely shopping center or whatever
it was, and said, youcan bring your restaurant here. People came
and helped David Rasavong. I hopeI'm pronouncing that right again. Our A
(26:22):
S A V O n G andhis cultural pride now shows throughout this Fresno
restaurant, love and tie, andI wish them well and I and I
hope that if you're in the Fresnoarea listening, that you go check this
place out and and you support thembecause the garbage that they went through based
(26:47):
on you know, lies, misinformation, quote unquote jokes as just vulgar.
It is Unamerican, it is dignified. It's beneath that which our flag and
our country stands for. And Iknow we're all capable of capable of doing
(27:08):
stupid things misspeaking or going oh that'sgross, Like I joke about ballute.
I'm sorry, man, I can'teat ballute. But you know the fact
that other people do and it's partof their culture. You know. I
have to understand that because there's stuffwe eat and they go, man,
that peanut butter, peanut butter andjelly. That's the weirdest damn thing I've
(27:30):
ever seen, unless it's what isthat marmite or whatever. That's stuff they
eat in Australia. Maybe I shouldstop myself. So I just want to
bring that story up because it reallybummed me out. It just seems so
Unamerican, and to open your armsto a place like that of good food
(27:51):
that comes from a culture that theywant to bring and share. We're lucky
to have that in this country becauseI've been to countries that don't. 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.
Hey, it's Neil Savedra. You'relistening to kfi EM six forty, the
four Report on demand on the iHeartRadioapp. Let me tad you had it.
(00:21):
Let me teach you how to condamNathan. Let me teach you at
it. It's a culumnar. Letme teach you how to Let me teach
you out of me. Kfi AMsix forty live everywhere on the iHeart Radio
(00:43):
app. Hey everybody, it's thefour Sport All Things Food, Beverage and
be Young. I am your wellfed host, Neil Savedra. How do
you do? Thanks for hanging outon this weekend. Now, if you're
looking for, you know, somethingto take the edge off, Welch's as
cocktails. What yep, Welches,My beloved Grape Beverage has something new,
(01:07):
very exciting for adults this summer.They're introducing a special line of canned cocktails
mixes their famous real fruit juices witha bit of kick. Five point nine
percent alcohol by volume to be exact. So for those of you who go,
well, what does that mean?Five point nine? Well, round
(01:29):
up to six. You double thatand you've got twelve what's my call it?
Twelve proof is what it is.So that's how you do it.
Whenever somebody says alcohol by volume,you double that, and that is what
the proof is. So twelve proofalcohol in these drinks not bad, not
(01:51):
bad at all, A refreshing summerdrink that they're very excited about. It
comes in four tasty flavors, allinspired by Welch's well known for flavors.
So there's the vodka transfusion, which, by the way, if you're sick,
don't do that. It won't begood. Vodka cranberry, watermelon mule,
(02:12):
and passion fruit mohito. Wait asecond, where's the I think you're
going to get that grape juice inthere somewhere. So the vodka transfusion is
a twist on the classic country clubcocktail. So it blends Welch's concord grape
juice. Now we're talking, I'mlistening with hints of ginger and citrus.
That actually sounds like a fantastic combinationthere. The vodka cranberry uses tanging cranberry
(02:37):
juice as its base, and sothat's going to be kind of in the
order of a cosmo, is what. That's going to be a nice combination
there For the watermelon mule, they'regoing to mix real watermelon fruit juice with
zesty lime and ginger, so you'regoing to get like a Moscow mule with
that, leaning on the watermelon flavorthere, and the passion fruit mochito,
(03:00):
which combines mouth watering passion fruit juicegets that sweet and tangy mint and the
lion flavor there. So it's agood mix of those things. And don't
worry, these drinks are made withreal spirits, so they're gonna be tasty
and they're gonna have just enough tobe able to enjoy. As we move
(03:22):
out of spring into summer and theweather is starting to stabilize. I know,
it was a little weird for awhile, seemed like it was raining
every single weekend. That you're gonnawant to be pulling these out a nice
little I'm looking kind of forward totrying them. The pre made cocktails are
getting way better. I was nota fan when they first came out.
(03:42):
I am becoming a huge fan.One of the ones that I am loving
is Mission Cocktails, by the way, and they sent me some samples recently,
I mean samples. They sent mewhole bottles, but they've been on
they I met them when I wasfilling in for Gary one day with Shannon
far on the Gary and Shannon Show, and they brought them in and I
(04:02):
fell in love with their product.So that's another one that I'm a huge
fan of. Check out Mission Cocktails. Not only Mission is very cool because
some of the money goes to charity, but I love the two guys,
their friends. They came up withus, and the cocktails are fantastic.
(04:24):
One of the few bottled, premade old fashions that I think stands up
with a artistically mixed right in frontof you cocktail along with their Cosmo.
The my Tie is fabulous. TheirManhattan is great, very very very good.
By the way. Anyways, Ikind of went on a side trail
(04:46):
there, but check them out.So now back to Welch's cocktails. Yeah,
you don't want it to look like, you know, high Sea or
something like that. So I havenot seen. They do come in twelve
ounce can though, and they comein four packs, but they're hinting that
there's gonna be these bigger packs onthe way sooner or later. So these
(05:09):
new cocktails will be available in severalstates. Keep an eye out at your
local stores. You can also gocheck them out at Welch'scraftcocktails dot com Welch'scraft
Cocktails dot com to see where they'regoing to be near you. So there,
you know, they have all thesethings when you do packaging to make
(05:30):
them look at you know, lesslike you know they have laws for alcohol
like but I don't think they lookkind of like can they look like soda
cans? Oh? You aren't kidding. These two look like soda. They
do. I wow, that's notgood if you're drinking. Their line is
(05:51):
on the on the website. Kidshave their crafts. You have yours,
like this is their craft crafted toto find a store. Let's see where
are they. Let's see in California? Where are Okay, the full locators
coming soon, but it looks likethey will be here in California. Wow.
(06:12):
Well, I am very surprised.If you're holding that and covering the
bottom the bottom half of that,that looks you have no soda or juice.
Oh boy, I think we're gonnasee some issues. Well we'll find
out more. But they sound tasty. I'll be I'll be curious. The
the cocktails I was talking about fromMission Mission cocktails. They're pre mixed,
(06:35):
it comes in bottles, and thepackaging is stunning, so I think they
come in a set of three differentflavors, and it has like this beautiful
black box with gold lettering on it, and the box is magnetic and lifts
up and it's got these The foamis laser cut to fit the individual bottles,
(06:59):
and the bottles themself are weighted andlovely, and it really is a
neat I'm, you know, tryingto get them on the show again,
hopefully for before Father's Day, becauseI really really believe in what they're doing.
But I'm very impressed and blown awayby their pre made cocktails, the
quality of the packaging, the qualityof the the you know, the guys
(07:19):
behind it. So we'll get intothat. They aren't in a tin can.
They don't look like juice. You'relistening to The Fork Report with Nil
Savedra on demand from KFI AM sixforty. Hey, everybody, Neil Savadri
here hanging out on this Saturday.You've got Twalla, Sharp and soul Cow.
Saturday is coming up at five,so go nowhere. Then he'll be
(07:42):
followed by Unsolved with Steve Gregory Obeloved Award winning Steve Gregory, and then
Before the Coast with Clay Rowe,which is always fun, and then Coast
to Coast, So stick around andgo nowhere. So now I was talking
about Arby's and I kind of Ihaven't had Arby's in a minute, and
so now I'm going down. I'mgoing down on this Arby's kind of rabbit
(08:09):
hole right now. And I waslooking through it their sauces, because they
have all these different sauces. Andthen I came across this list, the
ultimate list of Arby's sauces at Idon't know if they have all these,
and I was trying to look tosee if they have which ones they have
(08:30):
all the time, if some ofthese come and go. So there's the
number one on this list is Arby'ssauce itself. Now, if you're not
familiar with RB's sauce, it's kindof this kind of a mixture. It's
a red sauce, kind of amixture of between a ketchup and a barbecue
sauce, sort of. There's gotvinegar, tomatoes, that type of thing,
spices. That's number one. Thesecond one is Bronco Berry sauce.
(08:56):
And it's a popular sauce, sweetand spicy and gives a little kick to
the sandwiches. Buffalo dipping sauce.I think we all know that what category
that goes into the number three,The buttermilk ranch dressing is number four.
I think we got that cheddar cheesesauce. Put that on those sandwiches,
Dijon honey mustard. I think weget what that is. They have a
(09:22):
tazeki sauce or what they refer toas their yio or guio or gyro,
whatever you want to pronounce it.Sauce honey mustard dipping sauce. Got in
that Horsey sauce, which is alittle bit about what we talked about.
That Horsey sauce is like it's youknow, going on roast beef. So
(09:43):
when you think of roast beef,it's got horse reddish in, it's got
vinegar, it's got some spices,a little bit of heat, a little
bit of flavored there in that.The Kentucky Barbecue Bourbon sauce that sounded good.
Bourbon actually bourbon sounds good by itself. Of course, ketchup is in
there. Arby's Light Italian dressing.They have a marnara sauce. They have
(10:09):
their mayonnaise, you know, butit's mayonnaise, doesn't need any of its
special introduction. Parmesan, pepper,corn ranch sauce. That sounds really good.
There Arby's red ranch sauce. Sothat's got some vinegar, that's got
tomato, that's got those things init. Give it a little bit of
(10:30):
zest. The roasted garlic aoli,which is a fancy way of saying mayonnaise.
Aoli is just an emulsion, justlike mayonnaise, with other flavorings in
it. Sausage, gravy, smokehousec sauce or smoky cue sauce, spicy
brown honey mustard sauce, so it'slike their regular honey mustard sauce used as
(10:54):
a base. Then it's got someheat in there, some brown mustard,
treetop apple sauce. That's not asauce. So interesting. So I guess
it depends where you are. Idon't know why I went down this.
I think I'm hungry, and Ithink now I'm craving Arby's and I can
(11:16):
only think of one nearby. I'mnot sure if they deliver, but that
may may that may end up beingdinner, seeing as I'm starting to crave
it so much so. Founded innineteen sixty four in Ohio, one of
the largest fast food sandwich chains inthe US. But it's funny because you
(11:37):
don't think of them as a sandwichplace, per se, but they are.
That's what they do. But youthink, like, I don't know
Subway sandwiches or you know, Idon't think of Arby's as a sandwich place,
but I guess that's what they are. They're just a sandwich place,
right. That's a little weird,I suppose, but that's what it is.
(12:01):
And now I'm craving sandwiches, andit's one of those things that once
you get it in your mind,you can't get it out. So now
I'm fighting with that. I'm looking, okay, saying that's probably going to
be dinner. And should that bemy dinner? I don't know. Let's
go to the phones. No,I'm kidding, don't go to the phones.
However, I have been in along time, and it's it's just
(12:22):
because they don't really have a lotof them out here. So in La
I can only think of one.I think it's on sunset, and so
that's the only one that I canthink of it. It's not that far
from me. You're listening to TheFork Report with Nil Sevedra on demand from
KFI A six forty. Hey,everybody, it's the Fork Report, all
things food, beverage and beyond.I'm your well Fed host, Neil Savedra.
(12:45):
How do you too? Thanks forhanging out every Saturday three hours.
We just celebrate food and we continueto do that, bring things up that
are in the news that are importantfor you to know that ties into food
and the culture around it. Itis really inseparable food from culture, and
so that becomes a part of theshow. We'll get into that in just
(13:05):
a moment. I want to remindyou that Tualla Sharp and his program so
Cal Saturday is coming up at five. He's got not only local news it's
important to us here in the Southland, but also great stuff to do.
And because he's a family man,there's always stuff and ideas for the family,
which I really really dig because I'malways looking what can we do that's
(13:28):
different or experiences, So stick aroundfor that. Okay, Racism, culture
are things that pop up all thetime in the news, and this is
a sanctuary where we try and stayaway from the heavy things, to have
this place where you can go outsideof the heaviness of the news. And
I don't want to make this heavy. I want to hopefully make it insightful
(13:50):
so that we all grow through this. And we're hard pressed. Anybody is
hard pressed. I don't care whatcolor you are, what faith you are,
where you come from, your ethnicback, whatever it is. You're
hard pressed to not fit into oneof these categories at one time or another.
And that is the category of notracism, but cultural discomfort. Cultural
(14:11):
discomfort comes from when someone out theway they speak, or the way the
names are or the food they eatis either confusing or so different to you
that you can't help making fun orbelittling it, and then at that point
it tips and goes into a typeof harassment and racism. So those lines
(14:35):
get blurred sometimes and sometimes in aculture like the United States that has many
different cultures, and I know there'slots of people that think it's a pejorative
to say that America is a meltingpot, because it's like, well,
what about all those cultures? Howcome they have to assimilate? And it's
not about that it's that if yougo it's actually the reverse. You go
(14:56):
to other countries, there isn't amultitude. There isn't a rainbow of different
foods, flavors and cultures. Thatis one of the things that I think
makes America special is that we havea lot of cultures, but still as
there is assimilation. Things that aredifferent that come in, people point them
(15:18):
out, and it's happened throughout history. It still does happen. And one
of those things is false claims orstereotypes that either from a long time ago
or are just so foreign to theAmerican culture that they are continually pointed out.
And one of that those stereotypes aboutAsians and dog eating, because in
(15:45):
the United States, dogs are pets. They are you know, man's best
friend, they are partners, theyare part of the family. All of
those things. Well, I'm notgoing to get into all the backstory of
where these things come from, butthey have come to prominence during great times
of pains or brush ups of differentcultures, or times of war or all
(16:06):
of these things. And producer Kaylapassed a story along to me from the
ap that talks about a place inFresno California, a restaurant and some of
the struggles they've gone through, andhow well, let's say, the manure
that came with that situation has broughtforth and bloomed into beautiful flowers of a
(16:34):
brand new restaurant. And what astory this is. The story is about
David Rosavong. That's what I'm goingwith our Asavong he stands in front of
a mural depicting his family's journey fromLaos to San Francisco and then to Fresno.
(16:56):
His new restaurant is Love and Tieand it opened up just near the
end of December of last year.And interestingly enough, it came out of
the ashes of a horrible situation.When you think about the freedoms we have
(17:18):
here in the United States, andI'm always weirded out by people who refer
to themselves as patriots or lovers ofour country that don't want people to have
their own freedom. That always confusesme, Like everybody's freedom is our gain
right. So people from different culturesthat come here, they succeed. They
(17:38):
have that American dream of wanting toopen anything or start an organization, a
company, whatever it might be,a service, like we should all be
rooting for them, right, Butwhat an ugly story that this man and
his family had to go through beforecoming to this point. We come back.
(18:00):
I'll explain that story and the stereotypesthat I know sometimes are funny or
people will use them and say,oh, it's just a joke, But
what that does to a community orother cultures, And like I said,
we're all a part of this atone point or another in our lives.
We all see something go ooh,or that's a weird name, or that's
(18:23):
hard to pronounce. How can pronouncethat? Or ooh, I would never
eat that. We all do that. I get that, But when it
becomes so prevalent and it grows intosomething sturdier, that becomes those stereotypes and
then points of racial separation or whatI refer to as cultural discomfort, because
(18:45):
everybody likes their own culture, theirown tribe, their own people. That's
just the way humans are. Mightcome back, I'll explain more about this
story and the good news that camefrom it, and in the food scene,
how being open to other cultures,flavors, and textures is part of
the growth of all of these things. When it comes to enjoying different cultures.
(19:08):
You're listening to The Fork Report withNilsavadra on demand from KFI AM six
forty. It's the Fork Report.Yay woo, food consumables, yummy things.
I'm your well fed host, NeilSavadra. HOWE do you do?
So? Uh? Wow? Youknow what? I just came across something
(19:32):
on accident dog consumption legality in twentytwenty four. Yeah, so, in
general, dog slaughter is allowed inforty four states of America. The only
states that have said no dog meatare California, Georgia, Hawaii, Michigan,
New Jersey, New York, andVirginia Interestine. Okay, so obviously
(19:57):
this ties into what I was talkingabout, and we don't get heavily into
the news, but there are timeswhere I think the culture of food and
different ethnic foods and the beauty ofthe United States being multi cultural, not
in the pejorative sense that I knowpoliticians have tried to put on it,
(20:18):
but in the true sense of howcool it is. And I've been to
countries that have one religion for themost part and one culture, one food.
And yes there's regions and things likethat, but I've been to those
countries. America is not that wehave the beauty of different languages, and
(20:41):
you can't say that person doesn't lookAmerican, but you can say that in
other countries that they don't look NativeAmerican, or they don't look what have
you. You can go to differentcountries and say this is what that people's
look like because they're marrying themselves andthey're not watering things down or what the
(21:02):
belief some people would say is wateringdown their culture by breeding with someone else,
being married to someone else. Whathave you? So talking about this
story out of Fresno, where youhave this family come start a restaurant in
Fresno, only to have a misunderstandingof what I know about this story is
(21:30):
someone saw a dog tied up toa neighbor's house, not even on the
property of this place, started passingrumors that dog was to be eaten and
that they were serving dog, whichis not only a false accusation, but
goes back to a horrible slur againstAsian cuisine and cultures that persisted has persisted
(21:53):
here in the United States for onehundred and fifty years. So these types
of things that we perpetuate, eventhrough humor, can become very damaging.
So this gets picked up and thiswas gosh within the years of the Stop
Asian Hate becoming a rally cry formany Asian Americans, Pacific Islanders and where
(22:19):
these jokes and we've told them,we tell them about everybody likes their own
culture and you talk about other people'sculture. But when it becomes true racism
is it usually starts by joking.There's an old saying that the devil wants
nothing more than to be portrayed asred with a pitchfork and a goatee in
(22:45):
the pajamas, because the more he'sa cartoon, the less you think he's
real. And that's what we doto other people. The more we joke
about them, the more we tearthem down, The more we build up
the caricature of a culture, andthe more we can take it apart.
I'm not one to point the racistfinger. I think racism is a very
(23:08):
specific thing. To me, Racismis somebody thinking that somebody is less than
in build like their entire You chemicallyare different makeup than a human. You
are less than a human. Youare like when you push somebody down to
be less than someone else for acolor, a culture or anting those things.
(23:30):
But culture discomfort is when you goooh, I can't you know that's
not something I would eat. Well, trust me, there's things you eat
that other people think are weird too. The taste of root beer, for
instance, in some cultures, Idon't know if it's Sweden, the taste
of root beer is the taste oftheir toothpaste, like that same flavor.
(23:52):
So when they come here and drinka root beer and come across a root
beer flavor at something they think that'sdisgusting, that's toothpaste. So it works
both ways, and I want toseparate them because the finger wagging I don't
think helps anybody. But now youhave this family that went through all these
things. They had to shut down. People were throwing things, writing things,
(24:14):
graffiti, They were receiving calls frompeople that were, you know,
based on lies that they were servingdog and all of these things, and
that hostility and the narrative of Asianfood being dirty or weird or exotic passes
on to even things I've said,like I've even joked about how I look
(24:36):
for a sea in the window whenI want good Chinese food, and I
never thought of it as being anythingbut a compliment, like I'm going,
hey, I want authentic, Iwant somebody focused on you know, when
I walk into an East Indian place, I want it to stink because that
(24:57):
food should be stinky, and thatyou say these things, and I say
these things and I think nothing ofit sometimes, but then you know,
it's exotic maybe to us, butto them, it's just food. This
is what I ate. And somany kids that I've heard stories about that
you know, come to this countryand then bring their lunch box and they
(25:18):
open the food that is their comfortfood and people go, eh, what's
that? And how this can breakdown and deconstruct a culture that is equally
as legitimate as any other culture tothe point where they had to close down.
(25:38):
The best part of this story isthat these that this family picked up
the pieces from this got help froma lot of really lovely people, artists,
designers who said we're going to we'regoing to paint the murals for you,
(26:00):
We're going to decorate your new place. Somebody that heard the story said
hey, I have an open venuein this really lovely shopping center or whatever
it was, and said, youcan bring your restaurant here. People came
and helped David Rasavong. I hopeI'm pronouncing that right again. Our A
(26:22):
S A V O n G andhis cultural pride now shows throughout this Fresno
restaurant, love and tie, andI wish them well and I and I
hope that if you're in the Fresnoarea listening, that you go check this
place out and and you support thembecause the garbage that they went through based
(26:47):
on you know, lies, misinformation, quote unquote jokes as just vulgar.
It is Unamerican, it is dignified. It's beneath that which our flag and
our country stands for. And Iknow we're all capable of capable of doing
(27:08):
stupid things misspeaking or going oh that'sgross, Like I joke about ballute.
I'm sorry, man, I can'teat ballute. But you know the fact
that other people do and it's partof their culture. You know. I
have to understand that because there's stuffwe eat and they go, man,
that peanut butter, peanut butter andjelly. That's the weirdest damn thing I've
(27:30):
ever seen, unless it's what isthat marmite or whatever. That's stuff they
eat in Australia. Maybe I shouldstop myself. So I just want to
bring that story up because it reallybummed me out. It just seems so
Unamerican, and to open your armsto a place like that of good food
(27:51):
that comes from a culture that theywant to bring and share. We're lucky
to have that in this country becauseI've been to countries that don't. 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.
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