November 9, 2024 • 21 mins
Wing Lam, Co-Founder of Wahoo’s fish Tacos, and Craig Tabor join the Fork Reporter live at The Wild Fork in Laguna Niguel! It's all on KFIAM-640!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hey, it's nielsdri You're listening to kfi EM six forty
the four Report on demand on the iHeartRadio app. We're
bringing Jared on Jared Raisin from Zelman's on. I know
you guys are out there. People are very curious about Zelman's.
What makes a difference? What's the main question you guys
get asked when you're in an event like this.
Speaker 2 (00:21):
Well, normally they asked us, how do you know Bill?
But once once we get past that first romantic character,
why do you know Bill?
Speaker 3 (00:28):
Just a quick one. The first time I met Jared
he was in diapers.
Speaker 2 (00:34):
Who's to say I'm not still in that.
Speaker 3 (00:37):
No, that's a good point. But I've known him. I
known him his entire life. Wow, the time he was born.
Speaker 2 (00:43):
It's the truth. Yeah, wow, And we're still friends. Ben
has very few of those that you can still.
Speaker 3 (00:47):
Very But we go back, we go back a long
long lower cases exactly.
Speaker 2 (00:51):
Well, to answer your question, what people are always asking us,
and what a lot of you are probably wondering, is
why Zelman's and what's the deal with the capsule? If
you've been hearing Bill and Neil talk about our product
for a long time, you know that there's a parsley
seed oil capsule underneath the mint coating and our product.
And people always say, why, what's the deal with that?
The deal is, this bad breath comes from your gut,
from the food that you're eating, right from all this
(01:12):
delicious food that Wild Fork is selling here today that
I can't wait to try as well. Looks like mashed
potatoes and steak. I look at how potatoes.
Speaker 4 (01:19):
No, this is a duck coffee.
Speaker 2 (01:21):
Duck coffee I know, just confeming with garlic because in
my mind, and we're clinically tested against garlic, which you know,
and when garlic and onions and all those other stinky
food settle in your stomach, you need something stronger than
just minty candy to cover it up. So we put
parsley seed oil in a capsule that you swallow, goes
down into your gut. That's where it's fighting those odors.
(01:42):
That's that's the number one question people are always asking
us because it is different.
Speaker 4 (01:46):
And you know, as we sit here at wild for
trying to.
Speaker 1 (01:49):
Explain, you know, you don't want to just you don't
want to call it a grocery store.
Speaker 4 (01:53):
You don't want to eat.
Speaker 1 (01:54):
It's like there's there's education, and that's one of the
best parts of talk radio is that we have long
form conversations, not this two second clip on television where
they're telling you to wrap it up.
Speaker 4 (02:07):
All the time.
Speaker 1 (02:08):
What are some misconceptions or what are some things you
want people to understand about Zelman's and the fact that
it you know, how they should use it?
Speaker 4 (02:18):
You know, should they It's a great question.
Speaker 1 (02:20):
And they should probably carry a second pack for people
I've learned that ask about it.
Speaker 2 (02:23):
That's what we want people to really know is that
bad breath doesn't have to be a taboo.
Speaker 5 (02:28):
Right.
Speaker 2 (02:28):
For so long we've decided as a society we can't
talk about bad breath. You ought to cover your mouth
or be embarrassed about it. We think that's crazy, right,
So if you're willing to try our product, which we
think you should building Neil obviously love it, know that
bad breath doesn't have to be something that you live
with or you have to be afraid of. We are
at the end of the day, we sell confidence, right,
go back or reclaim your confidence. Don't be afraid to
(02:49):
talk to people. Why. One of the reasons that I
think this is so exciting do you guys know Thanksgivings
coming up in a couple of weeks.
Speaker 4 (02:56):
I heard tell Yeah, so there's some whispering going on.
Let get thing.
Speaker 2 (03:00):
What typically happens is you get together with all your
family and your friends. It's a very social holiday, and
someone's usually going to bring a really stinky side dish
to the table, right, probably garlic mash and the like.
That's one of the reasons we want to come out
of your day is say stock up. The holidays are
coming up, right, You're gonna be around family, You're gonna
be around friends either. You don't want to be that
(03:20):
one with bad breath, right, the uncle, the auntie who
everyone's staying away from, like, oh, we can't get too
close to her, firt because she's gonna come into her kiss.
We all know that someone's going that's that's true. That's
that's why I'm sitting on this side. So with the
holidays around and being around family, be fresh, keep keep
everyone fresh. People have told us that our product makes
(03:42):
a great stalking stuffer.
Speaker 3 (03:43):
It does.
Speaker 4 (03:44):
Yeah, what about Hanakah Harry.
Speaker 2 (03:47):
Does underneath the Honkah bush keeps you fresh for eight nights.
You spin it on, they spin it once or twice,
but that's about it.
Speaker 4 (03:56):
Oh you guys, that's a real fun holiday. Yeah, and
his socks.
Speaker 2 (04:00):
Here's the thing that will tell you also. So we're
doing an exclusive deal, as you've been mentioning. In person,
here comes to hide us. We're outside. We're doing our
five pack for twenty percent off, like Neil has been
talking about, plus a special extra bonus. If you're here
in person, you got to make sure you take advantage
of that. But if you join us today, bye with
us today. With the holidays coming up, we're going to
be doing even more exclusive deals. You got to be
(04:21):
an existing customer to take advantage of those. We want
to make sure that you know, join our family or
a family business. That's the truth. That's not just marketing,
and we want to continue to share their freshness with everyone.
Speaker 1 (04:33):
I don't know why people take pictures of you, Bill,
I thought they were taking a picture of me.
Speaker 4 (04:37):
Why would you want to encapsulate that, you know?
Speaker 3 (04:39):
I don't know. I've never figured that out today.
Speaker 2 (04:42):
It's because you're wearing a Zellman shirt.
Speaker 3 (04:43):
That's true. I am wearing z I am wearing a
Zellmon shirt.
Speaker 4 (04:46):
That's true. And what's interesting.
Speaker 3 (04:48):
The Zelman's people are not wearing Zelman shirts.
Speaker 2 (04:50):
We didn't want to steal your thunder.
Speaker 1 (04:51):
Yeah you are such a prostitute look at that. Yeah
there I am ens you couldn't wear like a KFI shirt.
Speaker 4 (05:00):
Maybe I'm gonna get you a little fork report did
you little.
Speaker 2 (05:05):
Next type of coop?
Speaker 4 (05:08):
Love it? Well?
Speaker 1 (05:09):
I love it, you know, I love it, And I
carry it not only in the bag but on me
all the time because people come up to me. And
at Disneyland recently, I was at Disneyland for an event
in the evening and a listener came up. They're very cool,
and I'm like, hold on, I've got Zelman's on me.
So I keep unopened packs on me often so when
people say hello or they you know, enjoy the show,
(05:30):
that I can give them a sample of swell it.
Speaker 3 (05:33):
Yeah, I don't do that. No, you know, if they
have a pack, Yeah, that's if they have a pack,
I take it.
Speaker 2 (05:39):
Most times people can't get close enough to build actually
see what is bread smell? So you they get right
up to you and it's like, oh, Neil, you smell great.
Speaker 4 (05:45):
But you know you see it before you smell it
with Bill, which is nice. Thank you. It's like it's
like a it's a green fog.
Speaker 3 (05:52):
You know.
Speaker 6 (05:52):
We do this every morning, not only on the air,
but off the air.
Speaker 4 (05:56):
It really gets raunchy. And then we tag team on kono.
Speaker 1 (06:00):
Yeah, poor guy, that's how we show love. So Zelmans
dot com is where you can find that today it
is twenty percent off using the code wild Fork. Thanks brother,
always nice to have you.
Speaker 2 (06:13):
Make sure for having me. I'm gonna go eat some food.
Speaker 1 (06:14):
No, I appreciate you coming here. And one of these
has massive garlic in it. You can smell it. It
might be the mashed potatoes.
Speaker 2 (06:21):
Here because Elmonds was like, one day we'll come up
with the formula. You just sprinkle it on food and
then it makes the smell go way before you need it.
We're not there, we're not there yet, but we'll put
in the lab.
Speaker 4 (06:29):
All right. Well, nice to see you, my friend.
Speaker 2 (06:31):
Thanks for having me.
Speaker 1 (06:32):
All right, we'll be back with more as we broadcast
live here in Laguna, ne gal at Wild.
Speaker 4 (06:38):
Fork for our forking. Thanksgrilling event as they are, Oh
the lines.
Speaker 1 (06:43):
Are they are saying, you know, we're we've got green egg. Yeah,
now it's the time to get some eat Yeah.
Speaker 3 (06:49):
We've got forty five minutes for the end of the show,
so for those of you that are try counting exactly,
So now's the time, by the way, because this thing
was jammed before.
Speaker 1 (06:57):
It's been pretty packed today and I appreciate that all
of you that have come down. All right, we still
got more to get into, so go nowhere. Neil Savedra
Bill Handle on the Fork Reports today, broadcasting live at
Wild Fork and Laguna Nogal Lapause and Aliso Kreig.
Speaker 4 (07:11):
Oh, thank you, come on, make some noise. People.
Speaker 7 (07:15):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty today.
Speaker 4 (07:22):
What's it? Why do you have money in front of you?
You know what?
Speaker 3 (07:24):
It was interesting.
Speaker 6 (07:25):
So there was one of the listeners who came up
to me and said, why aren't you doing those big
extravaganzas those shows?
Speaker 4 (07:31):
Yeah, we did at your anniversary show.
Speaker 6 (07:33):
Yeah, And I said, frankly, they're very They're expensive to do.
There's a ton of work and uh, you know, there
really isn't any budget anymore for those.
Speaker 3 (07:42):
Away Radio takes out two bucks and goes here. Will
that help?
Speaker 4 (07:47):
Oh? I don't know, I.
Speaker 3 (07:48):
Know it's we're on our way.
Speaker 1 (07:50):
You realize one time, ladies and gentlemen, because I like
to do make props and build stuff, and that would
be the one time of the year we got to
really do some really fun things.
Speaker 4 (07:59):
So Bill come to me. He said, can you do
a big, a big, big.
Speaker 1 (08:06):
Replica of my fanny that blows confetti at the end
of the show.
Speaker 4 (08:09):
So yeah, that's the kind of stuff that we would
do together. All right, two more bucks.
Speaker 3 (08:16):
I am collecting so much money.
Speaker 6 (08:18):
You know what what I should do is I would
tell you that I'm giving this to charity, not a chance.
Speaker 4 (08:26):
We should do the show. We should do a show
on four dollars. We'll see what the show would look
like on the four bucks.
Speaker 3 (08:32):
We should So far, so good, guys. We're also take twenties.
Speaker 4 (08:36):
Are fine. He's gonna walk out of here with a
Tamaha steak. I smile.
Speaker 3 (08:40):
That's so funny.
Speaker 1 (08:42):
We're here at wild Fork and Lagoda and Negal kind
of ringing in the season. We've got Thanksgiving coming and
the holidays are around the corner, right, So just a
nice way to introduce you and educate you a little
bit about this wonderful place we called Wild Fork Food look.
Speaker 4 (09:00):
And see where they are in your neighborhood.
Speaker 1 (09:02):
There's but ten right now, and eleventh is on its
way and they're growing leaps and bounds. And for those
of you who were new to it today can see
why it's so special. And here to talk more about
that is one of my newest friends and the one
who we chatted with to put this together, and that
is Marcia Green Marsha.
Speaker 4 (09:21):
Welcome to the Fork Reports. Smiley.
Speaker 8 (09:23):
I feel so excited.
Speaker 4 (09:25):
So what do you think it's been nice today?
Speaker 2 (09:27):
Huh?
Speaker 8 (09:27):
You guys have been amazing. I mean I know who
you are. Your beard is blue dover and you.
Speaker 4 (09:31):
Can see it.
Speaker 8 (09:31):
Bill funny as hell. I love it.
Speaker 3 (09:34):
By the way, July fourth, his beard is red, white
and blue.
Speaker 8 (09:37):
I believe it.
Speaker 3 (09:38):
I mean he does some amazing things with that beard.
Speaker 1 (09:40):
Okay, on Groundhog's Day, if I can see it shadow,
I know it's going to be a little more winter.
Speaker 8 (09:47):
You forget you have it?
Speaker 4 (09:48):
Yeah, I actually do.
Speaker 1 (09:50):
Until I see my wife and she rolls her eyes.
I go, oh, it is blue.
Speaker 8 (09:54):
So it's been awesome. Thank you so much.
Speaker 4 (09:56):
This is a lot of fun.
Speaker 5 (09:57):
We've had so much fun and seeing all these new
people here and all kinds of customers that have never
come into Wildfork. It's been absolutely a blessing and we
can't thank you enough.
Speaker 8 (10:07):
So round applause for the customers you'll come in today,
and the food has been amazing.
Speaker 5 (10:13):
You guys have been amazing, the whole team, Dave Leslie,
everybody's just been a stellar So thank you.
Speaker 4 (10:18):
It's been spectacular.
Speaker 1 (10:20):
And one of the things I get on the program
all the time is people that, oh, I drove past
that place, whether it's a restaurant or whatever.
Speaker 4 (10:30):
What is the thing that you would.
Speaker 1 (10:31):
Tell people about Wildfork that will get them to stop
today wherever they are, when they're driving home and they
see it. What would you tell them to get them
to stop and come in and.
Speaker 4 (10:43):
Just look around.
Speaker 8 (10:44):
Yeah, well, first of all, we're not a fork and restaurant.
We are Wildfork. Second of all, I think to get
people in the door.
Speaker 5 (10:51):
The one thing that when I started working for the
company I can attest to this is the amazing prices.
Especially with you know how everybody's like only wants to
eat better. We actually have this model here called nourishing
a Better Life, and that is actually the way our
food is processed and the way that we are not
processed actually is because it's actually a better food for you.
Speaker 8 (11:13):
So we're very.
Speaker 5 (11:14):
Happy that people have a place to go that they
can buy all their meat and number seven hundred items
that actually is better for them than food that's constantly
packaged to process.
Speaker 4 (11:27):
Sure.
Speaker 5 (11:28):
And then thirdly, it's just a really cool fun store.
I mean when you come into Wildfork, all the staff
treat you like family. They get really excited. And if
you really want to mess with a Wildfork staff or
Southern California, every time you go in a store, tell
them you've never been there, so they'll keep saying, oh,
the first time is.
Speaker 4 (11:47):
No, it's pretty neat. It's pretty neat.
Speaker 3 (11:49):
And you know casual Fridays, they have naked Fridays where
the staff, where the staff comes out and it's really interesting.
Speaker 8 (11:57):
That's wild Yeah, that is, that's what that's wi.
Speaker 4 (12:01):
You know, they treat you so much like family.
Speaker 1 (12:02):
The first time I walked in with them, they said
take out the trash, and I was like, oh.
Speaker 8 (12:07):
My god, it's like Vego was I working that day.
Speaker 4 (12:09):
Yeah, that's how Marshaan I met.
Speaker 8 (12:12):
Yeah, take out my trash.
Speaker 4 (12:13):
It really is a great location.
Speaker 1 (12:16):
I like the vibe that it's bright and it just
has those fresh colors. You've got your greens, you're blues,
and all those things that just say, hey, come explore.
I love the uniqueness of some of the meats and
the exotics, as well as just the high end cuts
and things that you just could not have. You know it,
you know, because if any of it goes bad, you're screwed,
(12:36):
because you know. So, it's just a really neat location.
And I'm so glad that there is many of you
that have shopped here before that there were so.
Speaker 4 (12:44):
Many that have it' and came here.
Speaker 5 (12:46):
That's been awesome. And the other thing too that I
discover when I'm here, I don't eat. I eat certain foods.
Speaker 8 (12:54):
So I was excited that I can mill prep. I
could get like a fool. Besides the mill prep.
Speaker 5 (12:59):
I could get all of my desserts, I could get
my frozen meals. But I also could do something that
if I wanted to do something like a chef's end
and like really go at it, or I could just
do something easy and quick and easy.
Speaker 8 (13:09):
So quick and easy.
Speaker 5 (13:10):
Meal prep has also been our claim to fame here
a while.
Speaker 1 (13:13):
For Yeah, this personal chef area over and here you've
got your pork, you got your salmons, you got your
I mean the wild cat stuff that you have over
heroes looking earlier is just spectacular.
Speaker 8 (13:23):
Our Argentinian shrimp is insane.
Speaker 4 (13:26):
Yeah, it's just either way. It really really is a
thing of beauty here. But you know how I meal prep.
This is a tip a little fork port.
Speaker 1 (13:34):
You get a pizza and it's usually eight sixteen slices,
and then you put one in a bag, like one
slice in a bag. One and you've got Monday, Tuesday, Wednesday, Thursday.
Speaker 4 (13:44):
You can freeze some. So follow me on Instagram for
more cooking healthier no prep with me.
Speaker 1 (13:52):
Thank you for everything, So please give Marsha a round
of applause. She this is weeks and weeks and weeks
in the making, and we were happy to do it
and just thrilled that all these great people from Big
Green Egg and al Chef Allen, all these people coming
together here were here for you to make sure that
you had a great time. So I wanted to make
(14:13):
sure you got a chance to meet her.
Speaker 8 (14:15):
Thank you everybody. Thanks Bill and Neil.
Speaker 7 (14:17):
You're listening to the Fork Report with Nil Sevadra on
demand from kf I AM six forty.
Speaker 1 (14:23):
Normally I can be heard with Bill every single Monday
through Friday on Handle on the news, then jumping in
every now and again when I want to throw a
saddle on his back and you know, write until he's tired.
Speaker 4 (14:38):
That came out so wrong.
Speaker 1 (14:40):
Yeah, wrong, mentally, intellectually yeah, because that's.
Speaker 3 (14:45):
Because we are intellectual. That's our middle name, isn't it Neil?
Speaker 4 (14:49):
But I really do appreciate you coming out to well
you should. I mean, did you see the crowd that
we had?
Speaker 8 (14:57):
Yeah?
Speaker 4 (14:57):
I heard there were over a thousand people. Yeah, look good.
Speaker 1 (15:00):
There was a lot of people that came out today.
It's been a wonderful event as we're out here at
wild Fork. If you have not been to your local
wild Fork Foods, you gotta check them out. I really
cannot tell you enough about the attitude in which this is. Listen,
great product is, great product, a great location, great location.
(15:22):
But if you don't have people that connect with you
and that are going to help take care of you,
then you might as well be doing everything yourself and
just you know, find a distributor somewhere. But to have
people that can tell you and point you into the
proper directions and also these these QR codes with recipes
on them. Check out their website. They have more there.
(15:45):
They also have a lot of things that are new
this month too, including the Hams and things like that,
so you can check that out on their website.
Speaker 4 (15:54):
But they've been great hosts.
Speaker 1 (15:56):
Tiffany Hobbs is going to be coming up in moments
from now. Tiffany, are you there, I'm here, Hi, Neil Well, Hello,
well hello.
Speaker 4 (16:05):
Have you had a chance to meet Bill Handle? Ye? No?
Speaker 9 (16:08):
And do you understand that I am a huge Bill
Handle fan. I am just.
Speaker 3 (16:13):
I'm so as well you should. I agree, I.
Speaker 8 (16:16):
Totally agree with you.
Speaker 9 (16:17):
And the fact that I get to talk to you
today is just a highlight of my morning or my.
Speaker 2 (16:21):
Afternoon or whatever.
Speaker 3 (16:22):
Boy, do you have a life?
Speaker 2 (16:23):
Don't you?
Speaker 4 (16:24):
Good for you? What have I what have you done?
I should never have introduced you to I can't believe
that you guys haven't haven't met. We haven't met. We haven't.
Speaker 9 (16:34):
Usually when I'm around, he's sneaking out. He wants nothing
to do with me.
Speaker 3 (16:38):
Yeah, but I'm looking forward to here. How many times
you've been on the show. By the way, I think
I've heard you filled in.
Speaker 1 (16:43):
For a bunch and then she's been since. Uh yeah,
Tuala tipped his hat goodbye. She's been taking care of things,
but she's filled in for MO And what other shows
have you filled in?
Speaker 4 (16:54):
Oh?
Speaker 9 (16:54):
Gosh, name something. I've probably been there except for Bill's
show because I'm not yet that good.
Speaker 4 (16:59):
So is that it?
Speaker 3 (17:01):
Wow? Sucking up like I can't believe.
Speaker 8 (17:05):
I know what I know?
Speaker 4 (17:06):
The playbook?
Speaker 1 (17:07):
Yeah, she knows what makes you tick?
Speaker 4 (17:13):
Well, what do you have on the docket for tonight?
Speaker 9 (17:15):
All right, Well, we're gonna give some updates on what's
going on with that terrible mountain fire. There have been
some updates, of course, unfortunately they're trending in the right direction,
if such a thing can be said. We're going to
talk about what Trump's win means for California and specifically
for education, and just the bitter rivalry and feud between
(17:36):
President Trump and Gavin Newsome and what that entails. We're
also going to get into the things that happen when
you watch your favorite movie, what actually happens in your brain.
Why that can be helpful during a time like this,
when people are just fatigued by all of the news
that's going around.
Speaker 3 (17:54):
What kind of movie, Tiffany, because I can tell you what.
Speaker 9 (17:57):
Happens when no dealing more with your top brain, not
your other brain.
Speaker 4 (18:03):
You understood, she assuming you have that they're separate.
Speaker 9 (18:07):
Yeah, we're going to talk a little bit about what's
going on with the monkeys that escape that's South Carolina
Research Lab. Spoiler alert. Most of them are still gone
and they've developed or there's been created because of this,
a huge monkey fan club and everything. So people are
rooting for the monkeys to keep going as if they
(18:29):
haven't seen Outbreak and all these other movies. It's going
to be a fun show politics, local news and stuff
that's happening around the country. And also why you really
shouldn't be using a black spatchela. We're getting really deep today.
Speaker 1 (18:44):
Oh yeah, that's getting into I will leave that to you,
but yes, more issues with that, and yeah there.
Speaker 4 (18:50):
Are a lot I use a black.
Speaker 9 (18:54):
Yeah, it makes sense and it will reveal itself why.
Speaker 1 (18:58):
It's really crazy this story about the monkeys that their
fans are going around saying, hey, hey, you know where
the monkey.
Speaker 3 (19:05):
Let's say the leader is the leader of Caesar, you know, Yeah,
if that happens.
Speaker 4 (19:12):
Can you imagine what they could lock me up? That'd
be cool. And people look at them, going, oh my god,
your monkeys.
Speaker 3 (19:18):
If you talk little macac monkeys are They're very disgusting.
Speaker 1 (19:23):
I appreciate your pronunciation, Sir's animal activity of coming up
moments from route now, so stick around here on KFI.
Thanks again to all of you here and those that
took the time to come out.
Speaker 4 (19:36):
It means a lot to me.
Speaker 1 (19:37):
It means nothing to Bill, but to me it means
a lot because I know you have other things to do,
and I know it means a lot a lot to
our sponsors uh and partners here, whether it be Wild Fork,
whether it be Big Green Egg, whether it be a
Zelman's Wahoos, Fish Tacos, all of our partners again Chef
(20:00):
Allen with Butterfight Butterfight dot Com.
Speaker 4 (20:04):
Check them out.
Speaker 1 (20:04):
We just think everyone, Bill, it really does. I know
you hate when I'm mushy, but it really does mean
a lot that you came out.
Speaker 3 (20:12):
Your pleasure, by the way, I do want to I
think everybody came out and say hello with all the
stickiness aside. Uh, you know, if I tell you I
don't really care. I don't. Okay, we're gonna end it
with that, aren't we. Yeah, and we're gonna Monday. We're
(20:33):
gonna get together on Monday once again once and start
again and Veteran six am.
Speaker 4 (20:37):
You bet. And you've got some specialty programming for Veterans
Day as well. I think you guys are doing some stories.
Speaker 3 (20:42):
Uh yeah, I think I've talked about that. I think
we're putting it together now.
Speaker 1 (20:46):
I know I saw you talk to her, which is
why I'm bringing it up. Yeah, it's a reminder.
Speaker 3 (20:50):
Okay, thank you.
Speaker 4 (20:51):
Your name is Bill Handle.
Speaker 3 (20:53):
I've actually today is I actually have just pronounced my
name on the radio. Thank you very much.
Speaker 4 (20:58):
Okay, all right, rightlks, thanks so much.
Speaker 1 (21:01):
Wonderful, wonderful things today and great food. We will see
you on the flip side. Be kind and empathetic to
each other. You've been listening to.
Speaker 4 (21:09):
The Fork Report.
Speaker 1 (21:10):
You can always hear us live on KFI AM six
forty two to five pm on Saturday and anytime on
demand on the iHeartRadio app.
Hey, it's nielsdri You're listening to kfi EM six forty
the four Report on demand on the iHeartRadio app. We're
bringing Jared on Jared Raisin from Zelman's on. I know
you guys are out there. People are very curious about Zelman's.
What makes a difference? What's the main question you guys
get asked when you're in an event like this.
Speaker 2 (00:21):
Well, normally they asked us, how do you know Bill?
But once once we get past that first romantic character,
why do you know Bill?
Speaker 3 (00:28):
Just a quick one. The first time I met Jared
he was in diapers.
Speaker 2 (00:34):
Who's to say I'm not still in that.
Speaker 3 (00:37):
No, that's a good point. But I've known him. I
known him his entire life. Wow, the time he was born.
Speaker 2 (00:43):
It's the truth. Yeah, wow, And we're still friends. Ben
has very few of those that you can still.
Speaker 3 (00:47):
Very But we go back, we go back a long
long lower cases exactly.
Speaker 2 (00:51):
Well, to answer your question, what people are always asking us,
and what a lot of you are probably wondering, is
why Zelman's and what's the deal with the capsule? If
you've been hearing Bill and Neil talk about our product
for a long time, you know that there's a parsley
seed oil capsule underneath the mint coating and our product.
And people always say, why, what's the deal with that?
The deal is, this bad breath comes from your gut,
from the food that you're eating, right from all this
(01:12):
delicious food that Wild Fork is selling here today that
I can't wait to try as well. Looks like mashed
potatoes and steak. I look at how potatoes.
Speaker 4 (01:19):
No, this is a duck coffee.
Speaker 2 (01:21):
Duck coffee I know, just confeming with garlic because in
my mind, and we're clinically tested against garlic, which you know,
and when garlic and onions and all those other stinky
food settle in your stomach, you need something stronger than
just minty candy to cover it up. So we put
parsley seed oil in a capsule that you swallow, goes
down into your gut. That's where it's fighting those odors.
(01:42):
That's that's the number one question people are always asking
us because it is different.
Speaker 4 (01:46):
And you know, as we sit here at wild for
trying to.
Speaker 1 (01:49):
Explain, you know, you don't want to just you don't
want to call it a grocery store.
Speaker 4 (01:53):
You don't want to eat.
Speaker 1 (01:54):
It's like there's there's education, and that's one of the
best parts of talk radio is that we have long
form conversations, not this two second clip on television where
they're telling you to wrap it up.
Speaker 4 (02:07):
All the time.
Speaker 1 (02:08):
What are some misconceptions or what are some things you
want people to understand about Zelman's and the fact that
it you know, how they should use it?
Speaker 4 (02:18):
You know, should they It's a great question.
Speaker 1 (02:20):
And they should probably carry a second pack for people
I've learned that ask about it.
Speaker 2 (02:23):
That's what we want people to really know is that
bad breath doesn't have to be a taboo.
Speaker 5 (02:28):
Right.
Speaker 2 (02:28):
For so long we've decided as a society we can't
talk about bad breath. You ought to cover your mouth
or be embarrassed about it. We think that's crazy, right,
So if you're willing to try our product, which we
think you should building Neil obviously love it, know that
bad breath doesn't have to be something that you live
with or you have to be afraid of. We are
at the end of the day, we sell confidence, right,
go back or reclaim your confidence. Don't be afraid to
(02:49):
talk to people. Why. One of the reasons that I
think this is so exciting do you guys know Thanksgivings
coming up in a couple of weeks.
Speaker 4 (02:56):
I heard tell Yeah, so there's some whispering going on.
Let get thing.
Speaker 2 (03:00):
What typically happens is you get together with all your
family and your friends. It's a very social holiday, and
someone's usually going to bring a really stinky side dish
to the table, right, probably garlic mash and the like.
That's one of the reasons we want to come out
of your day is say stock up. The holidays are
coming up, right, You're gonna be around family, You're gonna
be around friends either. You don't want to be that
(03:20):
one with bad breath, right, the uncle, the auntie who
everyone's staying away from, like, oh, we can't get too
close to her, firt because she's gonna come into her kiss.
We all know that someone's going that's that's true. That's
that's why I'm sitting on this side. So with the
holidays around and being around family, be fresh, keep keep
everyone fresh. People have told us that our product makes
(03:42):
a great stalking stuffer.
Speaker 3 (03:43):
It does.
Speaker 4 (03:44):
Yeah, what about Hanakah Harry.
Speaker 2 (03:47):
Does underneath the Honkah bush keeps you fresh for eight nights.
You spin it on, they spin it once or twice,
but that's about it.
Speaker 4 (03:56):
Oh you guys, that's a real fun holiday. Yeah, and
his socks.
Speaker 2 (04:00):
Here's the thing that will tell you also. So we're
doing an exclusive deal, as you've been mentioning. In person,
here comes to hide us. We're outside. We're doing our
five pack for twenty percent off, like Neil has been
talking about, plus a special extra bonus. If you're here
in person, you got to make sure you take advantage
of that. But if you join us today, bye with
us today. With the holidays coming up, we're going to
be doing even more exclusive deals. You got to be
(04:21):
an existing customer to take advantage of those. We want
to make sure that you know, join our family or
a family business. That's the truth. That's not just marketing,
and we want to continue to share their freshness with everyone.
Speaker 1 (04:33):
I don't know why people take pictures of you, Bill,
I thought they were taking a picture of me.
Speaker 4 (04:37):
Why would you want to encapsulate that, you know?
Speaker 3 (04:39):
I don't know. I've never figured that out today.
Speaker 2 (04:42):
It's because you're wearing a Zellman shirt.
Speaker 3 (04:43):
That's true. I am wearing z I am wearing a
Zellmon shirt.
Speaker 4 (04:46):
That's true. And what's interesting.
Speaker 3 (04:48):
The Zelman's people are not wearing Zelman shirts.
Speaker 2 (04:50):
We didn't want to steal your thunder.
Speaker 1 (04:51):
Yeah you are such a prostitute look at that. Yeah
there I am ens you couldn't wear like a KFI shirt.
Speaker 4 (05:00):
Maybe I'm gonna get you a little fork report did
you little.
Speaker 2 (05:05):
Next type of coop?
Speaker 4 (05:08):
Love it? Well?
Speaker 1 (05:09):
I love it, you know, I love it, And I
carry it not only in the bag but on me
all the time because people come up to me. And
at Disneyland recently, I was at Disneyland for an event
in the evening and a listener came up. They're very cool,
and I'm like, hold on, I've got Zelman's on me.
So I keep unopened packs on me often so when
people say hello or they you know, enjoy the show,
(05:30):
that I can give them a sample of swell it.
Speaker 3 (05:33):
Yeah, I don't do that. No, you know, if they
have a pack, Yeah, that's if they have a pack,
I take it.
Speaker 2 (05:39):
Most times people can't get close enough to build actually
see what is bread smell? So you they get right
up to you and it's like, oh, Neil, you smell great.
Speaker 4 (05:45):
But you know you see it before you smell it
with Bill, which is nice. Thank you. It's like it's
like a it's a green fog.
Speaker 3 (05:52):
You know.
Speaker 6 (05:52):
We do this every morning, not only on the air,
but off the air.
Speaker 4 (05:56):
It really gets raunchy. And then we tag team on kono.
Speaker 1 (06:00):
Yeah, poor guy, that's how we show love. So Zelmans
dot com is where you can find that today it
is twenty percent off using the code wild Fork. Thanks brother,
always nice to have you.
Speaker 2 (06:13):
Make sure for having me. I'm gonna go eat some food.
Speaker 1 (06:14):
No, I appreciate you coming here. And one of these
has massive garlic in it. You can smell it. It
might be the mashed potatoes.
Speaker 2 (06:21):
Here because Elmonds was like, one day we'll come up
with the formula. You just sprinkle it on food and
then it makes the smell go way before you need it.
We're not there, we're not there yet, but we'll put
in the lab.
Speaker 4 (06:29):
All right. Well, nice to see you, my friend.
Speaker 2 (06:31):
Thanks for having me.
Speaker 1 (06:32):
All right, we'll be back with more as we broadcast
live here in Laguna, ne gal at Wild.
Speaker 4 (06:38):
Fork for our forking. Thanksgrilling event as they are, Oh
the lines.
Speaker 1 (06:43):
Are they are saying, you know, we're we've got green egg. Yeah,
now it's the time to get some eat Yeah.
Speaker 3 (06:49):
We've got forty five minutes for the end of the show,
so for those of you that are try counting exactly,
So now's the time, by the way, because this thing
was jammed before.
Speaker 1 (06:57):
It's been pretty packed today and I appreciate that all
of you that have come down. All right, we still
got more to get into, so go nowhere. Neil Savedra
Bill Handle on the Fork Reports today, broadcasting live at
Wild Fork and Laguna Nogal Lapause and Aliso Kreig.
Speaker 4 (07:11):
Oh, thank you, come on, make some noise. People.
Speaker 7 (07:15):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty today.
Speaker 4 (07:22):
What's it? Why do you have money in front of you?
You know what?
Speaker 3 (07:24):
It was interesting.
Speaker 6 (07:25):
So there was one of the listeners who came up
to me and said, why aren't you doing those big
extravaganzas those shows?
Speaker 4 (07:31):
Yeah, we did at your anniversary show.
Speaker 6 (07:33):
Yeah, And I said, frankly, they're very They're expensive to do.
There's a ton of work and uh, you know, there
really isn't any budget anymore for those.
Speaker 3 (07:42):
Away Radio takes out two bucks and goes here. Will
that help?
Speaker 4 (07:47):
Oh? I don't know, I.
Speaker 3 (07:48):
Know it's we're on our way.
Speaker 1 (07:50):
You realize one time, ladies and gentlemen, because I like
to do make props and build stuff, and that would
be the one time of the year we got to
really do some really fun things.
Speaker 4 (07:59):
So Bill come to me. He said, can you do
a big, a big, big.
Speaker 1 (08:06):
Replica of my fanny that blows confetti at the end
of the show.
Speaker 4 (08:09):
So yeah, that's the kind of stuff that we would
do together. All right, two more bucks.
Speaker 3 (08:16):
I am collecting so much money.
Speaker 6 (08:18):
You know what what I should do is I would
tell you that I'm giving this to charity, not a chance.
Speaker 4 (08:26):
We should do the show. We should do a show
on four dollars. We'll see what the show would look
like on the four bucks.
Speaker 3 (08:32):
We should So far, so good, guys. We're also take twenties.
Speaker 4 (08:36):
Are fine. He's gonna walk out of here with a
Tamaha steak. I smile.
Speaker 3 (08:40):
That's so funny.
Speaker 1 (08:42):
We're here at wild Fork and Lagoda and Negal kind
of ringing in the season. We've got Thanksgiving coming and
the holidays are around the corner, right, So just a
nice way to introduce you and educate you a little
bit about this wonderful place we called Wild Fork Food look.
Speaker 4 (09:00):
And see where they are in your neighborhood.
Speaker 1 (09:02):
There's but ten right now, and eleventh is on its
way and they're growing leaps and bounds. And for those
of you who were new to it today can see
why it's so special. And here to talk more about
that is one of my newest friends and the one
who we chatted with to put this together, and that
is Marcia Green Marsha.
Speaker 4 (09:21):
Welcome to the Fork Reports. Smiley.
Speaker 8 (09:23):
I feel so excited.
Speaker 4 (09:25):
So what do you think it's been nice today?
Speaker 2 (09:27):
Huh?
Speaker 8 (09:27):
You guys have been amazing. I mean I know who
you are. Your beard is blue dover and you.
Speaker 4 (09:31):
Can see it.
Speaker 8 (09:31):
Bill funny as hell. I love it.
Speaker 3 (09:34):
By the way, July fourth, his beard is red, white
and blue.
Speaker 8 (09:37):
I believe it.
Speaker 3 (09:38):
I mean he does some amazing things with that beard.
Speaker 1 (09:40):
Okay, on Groundhog's Day, if I can see it shadow,
I know it's going to be a little more winter.
Speaker 8 (09:47):
You forget you have it?
Speaker 4 (09:48):
Yeah, I actually do.
Speaker 1 (09:50):
Until I see my wife and she rolls her eyes.
I go, oh, it is blue.
Speaker 8 (09:54):
So it's been awesome. Thank you so much.
Speaker 4 (09:56):
This is a lot of fun.
Speaker 5 (09:57):
We've had so much fun and seeing all these new
people here and all kinds of customers that have never
come into Wildfork. It's been absolutely a blessing and we
can't thank you enough.
Speaker 8 (10:07):
So round applause for the customers you'll come in today,
and the food has been amazing.
Speaker 5 (10:13):
You guys have been amazing, the whole team, Dave Leslie,
everybody's just been a stellar So thank you.
Speaker 4 (10:18):
It's been spectacular.
Speaker 1 (10:20):
And one of the things I get on the program
all the time is people that, oh, I drove past
that place, whether it's a restaurant or whatever.
Speaker 4 (10:30):
What is the thing that you would.
Speaker 1 (10:31):
Tell people about Wildfork that will get them to stop
today wherever they are, when they're driving home and they
see it. What would you tell them to get them
to stop and come in and.
Speaker 4 (10:43):
Just look around.
Speaker 8 (10:44):
Yeah, well, first of all, we're not a fork and restaurant.
We are Wildfork. Second of all, I think to get
people in the door.
Speaker 5 (10:51):
The one thing that when I started working for the
company I can attest to this is the amazing prices.
Especially with you know how everybody's like only wants to
eat better. We actually have this model here called nourishing
a Better Life, and that is actually the way our
food is processed and the way that we are not
processed actually is because it's actually a better food for you.
Speaker 8 (11:13):
So we're very.
Speaker 5 (11:14):
Happy that people have a place to go that they
can buy all their meat and number seven hundred items
that actually is better for them than food that's constantly
packaged to process.
Speaker 4 (11:27):
Sure.
Speaker 5 (11:28):
And then thirdly, it's just a really cool fun store.
I mean when you come into Wildfork, all the staff
treat you like family. They get really excited. And if
you really want to mess with a Wildfork staff or
Southern California, every time you go in a store, tell
them you've never been there, so they'll keep saying, oh,
the first time is.
Speaker 4 (11:47):
No, it's pretty neat. It's pretty neat.
Speaker 3 (11:49):
And you know casual Fridays, they have naked Fridays where
the staff, where the staff comes out and it's really interesting.
Speaker 8 (11:57):
That's wild Yeah, that is, that's what that's wi.
Speaker 4 (12:01):
You know, they treat you so much like family.
Speaker 1 (12:02):
The first time I walked in with them, they said
take out the trash, and I was like, oh.
Speaker 8 (12:07):
My god, it's like Vego was I working that day.
Speaker 4 (12:09):
Yeah, that's how Marshaan I met.
Speaker 8 (12:12):
Yeah, take out my trash.
Speaker 4 (12:13):
It really is a great location.
Speaker 1 (12:16):
I like the vibe that it's bright and it just
has those fresh colors. You've got your greens, you're blues,
and all those things that just say, hey, come explore.
I love the uniqueness of some of the meats and
the exotics, as well as just the high end cuts
and things that you just could not have. You know it,
you know, because if any of it goes bad, you're screwed,
(12:36):
because you know. So, it's just a really neat location.
And I'm so glad that there is many of you
that have shopped here before that there were so.
Speaker 4 (12:44):
Many that have it' and came here.
Speaker 5 (12:46):
That's been awesome. And the other thing too that I
discover when I'm here, I don't eat. I eat certain foods.
Speaker 8 (12:54):
So I was excited that I can mill prep. I
could get like a fool. Besides the mill prep.
Speaker 5 (12:59):
I could get all of my desserts, I could get
my frozen meals. But I also could do something that
if I wanted to do something like a chef's end
and like really go at it, or I could just
do something easy and quick and easy.
Speaker 8 (13:09):
So quick and easy.
Speaker 5 (13:10):
Meal prep has also been our claim to fame here
a while.
Speaker 1 (13:13):
For Yeah, this personal chef area over and here you've
got your pork, you got your salmons, you got your
I mean the wild cat stuff that you have over
heroes looking earlier is just spectacular.
Speaker 8 (13:23):
Our Argentinian shrimp is insane.
Speaker 4 (13:26):
Yeah, it's just either way. It really really is a
thing of beauty here. But you know how I meal prep.
This is a tip a little fork port.
Speaker 1 (13:34):
You get a pizza and it's usually eight sixteen slices,
and then you put one in a bag, like one
slice in a bag. One and you've got Monday, Tuesday, Wednesday, Thursday.
Speaker 4 (13:44):
You can freeze some. So follow me on Instagram for
more cooking healthier no prep with me.
Speaker 1 (13:52):
Thank you for everything, So please give Marsha a round
of applause. She this is weeks and weeks and weeks
in the making, and we were happy to do it
and just thrilled that all these great people from Big
Green Egg and al Chef Allen, all these people coming
together here were here for you to make sure that
you had a great time. So I wanted to make
(14:13):
sure you got a chance to meet her.
Speaker 8 (14:15):
Thank you everybody. Thanks Bill and Neil.
Speaker 7 (14:17):
You're listening to the Fork Report with Nil Sevadra on
demand from kf I AM six forty.
Speaker 1 (14:23):
Normally I can be heard with Bill every single Monday
through Friday on Handle on the news, then jumping in
every now and again when I want to throw a
saddle on his back and you know, write until he's tired.
Speaker 4 (14:38):
That came out so wrong.
Speaker 1 (14:40):
Yeah, wrong, mentally, intellectually yeah, because that's.
Speaker 3 (14:45):
Because we are intellectual. That's our middle name, isn't it Neil?
Speaker 4 (14:49):
But I really do appreciate you coming out to well
you should. I mean, did you see the crowd that
we had?
Speaker 8 (14:57):
Yeah?
Speaker 4 (14:57):
I heard there were over a thousand people. Yeah, look good.
Speaker 1 (15:00):
There was a lot of people that came out today.
It's been a wonderful event as we're out here at
wild Fork. If you have not been to your local
wild Fork Foods, you gotta check them out. I really
cannot tell you enough about the attitude in which this is. Listen,
great product is, great product, a great location, great location.
(15:22):
But if you don't have people that connect with you
and that are going to help take care of you,
then you might as well be doing everything yourself and
just you know, find a distributor somewhere. But to have
people that can tell you and point you into the
proper directions and also these these QR codes with recipes
on them. Check out their website. They have more there.
(15:45):
They also have a lot of things that are new
this month too, including the Hams and things like that,
so you can check that out on their website.
Speaker 4 (15:54):
But they've been great hosts.
Speaker 1 (15:56):
Tiffany Hobbs is going to be coming up in moments
from now. Tiffany, are you there, I'm here, Hi, Neil Well, Hello,
well hello.
Speaker 4 (16:05):
Have you had a chance to meet Bill Handle? Ye? No?
Speaker 9 (16:08):
And do you understand that I am a huge Bill
Handle fan. I am just.
Speaker 3 (16:13):
I'm so as well you should. I agree, I.
Speaker 8 (16:16):
Totally agree with you.
Speaker 9 (16:17):
And the fact that I get to talk to you
today is just a highlight of my morning or my.
Speaker 2 (16:21):
Afternoon or whatever.
Speaker 3 (16:22):
Boy, do you have a life?
Speaker 2 (16:23):
Don't you?
Speaker 4 (16:24):
Good for you? What have I what have you done?
I should never have introduced you to I can't believe
that you guys haven't haven't met. We haven't met. We haven't.
Speaker 9 (16:34):
Usually when I'm around, he's sneaking out. He wants nothing
to do with me.
Speaker 3 (16:38):
Yeah, but I'm looking forward to here. How many times
you've been on the show. By the way, I think
I've heard you filled in.
Speaker 1 (16:43):
For a bunch and then she's been since. Uh yeah,
Tuala tipped his hat goodbye. She's been taking care of things,
but she's filled in for MO And what other shows
have you filled in?
Speaker 4 (16:54):
Oh?
Speaker 9 (16:54):
Gosh, name something. I've probably been there except for Bill's
show because I'm not yet that good.
Speaker 4 (16:59):
So is that it?
Speaker 3 (17:01):
Wow? Sucking up like I can't believe.
Speaker 8 (17:05):
I know what I know?
Speaker 4 (17:06):
The playbook?
Speaker 1 (17:07):
Yeah, she knows what makes you tick?
Speaker 4 (17:13):
Well, what do you have on the docket for tonight?
Speaker 9 (17:15):
All right, Well, we're gonna give some updates on what's
going on with that terrible mountain fire. There have been
some updates, of course, unfortunately they're trending in the right direction,
if such a thing can be said. We're going to
talk about what Trump's win means for California and specifically
for education, and just the bitter rivalry and feud between
(17:36):
President Trump and Gavin Newsome and what that entails. We're
also going to get into the things that happen when
you watch your favorite movie, what actually happens in your brain.
Why that can be helpful during a time like this,
when people are just fatigued by all of the news
that's going around.
Speaker 3 (17:54):
What kind of movie, Tiffany, because I can tell you what.
Speaker 9 (17:57):
Happens when no dealing more with your top brain, not
your other brain.
Speaker 4 (18:03):
You understood, she assuming you have that they're separate.
Speaker 9 (18:07):
Yeah, we're going to talk a little bit about what's
going on with the monkeys that escape that's South Carolina
Research Lab. Spoiler alert. Most of them are still gone
and they've developed or there's been created because of this,
a huge monkey fan club and everything. So people are
rooting for the monkeys to keep going as if they
(18:29):
haven't seen Outbreak and all these other movies. It's going
to be a fun show politics, local news and stuff
that's happening around the country. And also why you really
shouldn't be using a black spatchela. We're getting really deep today.
Speaker 1 (18:44):
Oh yeah, that's getting into I will leave that to you,
but yes, more issues with that, and yeah there.
Speaker 4 (18:50):
Are a lot I use a black.
Speaker 9 (18:54):
Yeah, it makes sense and it will reveal itself why.
Speaker 1 (18:58):
It's really crazy this story about the monkeys that their
fans are going around saying, hey, hey, you know where
the monkey.
Speaker 3 (19:05):
Let's say the leader is the leader of Caesar, you know, Yeah,
if that happens.
Speaker 4 (19:12):
Can you imagine what they could lock me up? That'd
be cool. And people look at them, going, oh my god,
your monkeys.
Speaker 3 (19:18):
If you talk little macac monkeys are They're very disgusting.
Speaker 1 (19:23):
I appreciate your pronunciation, Sir's animal activity of coming up
moments from route now, so stick around here on KFI.
Thanks again to all of you here and those that
took the time to come out.
Speaker 4 (19:36):
It means a lot to me.
Speaker 1 (19:37):
It means nothing to Bill, but to me it means
a lot because I know you have other things to do,
and I know it means a lot a lot to
our sponsors uh and partners here, whether it be Wild Fork,
whether it be Big Green Egg, whether it be a
Zelman's Wahoos, Fish Tacos, all of our partners again Chef
(20:00):
Allen with Butterfight Butterfight dot Com.
Speaker 4 (20:04):
Check them out.
Speaker 1 (20:04):
We just think everyone, Bill, it really does. I know
you hate when I'm mushy, but it really does mean
a lot that you came out.
Speaker 3 (20:12):
Your pleasure, by the way, I do want to I
think everybody came out and say hello with all the
stickiness aside. Uh, you know, if I tell you I
don't really care. I don't. Okay, we're gonna end it
with that, aren't we. Yeah, and we're gonna Monday. We're
(20:33):
gonna get together on Monday once again once and start
again and Veteran six am.
Speaker 4 (20:37):
You bet. And you've got some specialty programming for Veterans
Day as well. I think you guys are doing some stories.
Speaker 3 (20:42):
Uh yeah, I think I've talked about that. I think
we're putting it together now.
Speaker 1 (20:46):
I know I saw you talk to her, which is
why I'm bringing it up. Yeah, it's a reminder.
Speaker 3 (20:50):
Okay, thank you.
Speaker 4 (20:51):
Your name is Bill Handle.
Speaker 3 (20:53):
I've actually today is I actually have just pronounced my
name on the radio. Thank you very much.
Speaker 4 (20:58):
Okay, all right, rightlks, thanks so much.
Speaker 1 (21:01):
Wonderful, wonderful things today and great food. We will see
you on the flip side. Be kind and empathetic to
each other. You've been listening to.
Speaker 4 (21:09):
The Fork Report.
Speaker 1 (21:10):
You can always hear us live on KFI AM six
forty two to five pm on Saturday and anytime on
demand on the iHeartRadio app.
The Fork Report w Neil Saavedra News
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