Episode Transcript
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Speaker 1 (00:00):
Hey, it's Neil Savedra. You're listening to KFI EM six forty,
the four Report on demand on the iHeartRadio app. My
mouth is, my mouth has a busted, my mouth favorite busted.
I think you can fix it today. I don't know.
I'm maybe I'm maybe it's those four or five espressos ahead.
Who knows, But the holidays are here. My mouth is
(00:24):
maybe too excited. But it is the fore report, it
is KFI. It is AM six forty heard everywhere on
the iHeartRadio app. And we are talking food. Is we
do every Saturday for three hours, two to five right
here on KFI. As the holidays are upon us. It
is a wonderful time to have the opportunity to give
(00:45):
something out to you. We'll be doing that again this hour.
We did it last hour, we gave away Don Francisco's
coffee giveaway. We've done this in the past, but we
did not do it last year. I don't think, but
we might have done the year before. They've been great friends,
and you know this. They don't have a buy or
anything with us on the show, not being paid for this.
I just reached out to my friend Danny over there.
(01:07):
We talked, and he loves you guys, and he loves
the KFI audience and the forkport Lot audience. And he says,
let's do give away a couple of coffees for a year,
and it's cool. You'll be able to select your favorite
flavors and brewing methods at Don Francisco's dot com and
(01:27):
then the coffee will be delivered quarterly. The first shipment
even includes two branded mugs. The price is valued between
four hundred and five hundred dollars, depending on the brewing
method chosen and things like that. There are variables there,
but we're thrilled to do that. And the last oh,
Kayla sent this to me just a second ago. Let
me see, she said, the last winner. What's the name
(01:50):
of the last winner there, Kaylin, I know you. Oh
here it is. It is Carla Reid. Carla Reid there
in Santana, Santa Ana there one, So congratulations to you.
But Kayla said, hey, we got to talk back from
a winner from last time. And I think Bella has this,
so go ahead and play it or maybe not.
Speaker 2 (02:16):
Hello, we're getting it. We're getting it.
Speaker 1 (02:19):
No, ch oh, we're getting it.
Speaker 3 (02:20):
Okah, yeah, yeah, yeah, yeah, throwing curveballs live radio. I
get it, just throwing curveballs. But I thought, you know,
our listeners are so nice that not only are they
excited that they've won in the past, they're excited that
you win.
Speaker 1 (02:33):
I thought that was very cool. Who's going to call
up and go I've won this before?
Speaker 4 (02:37):
Thank you for Hey, Neil, this is Diane down in
Orange County. As you're speaking about Don Francisco's coffee. I
was a winner of a year's supply a couple of
years ago, and I'll tell you it was fantastic. Absolutely
loved their Hawaiian hazelnet. So Neil, thanks so much.
Speaker 2 (02:55):
Have a merry Christmas.
Speaker 1 (02:57):
God, I love our listeners. He smokes their maze balls.
So that's just someone who has won in the past
to say yay to anybody that wins it. We'll do
the giveaway before we leave the program here during this hour.
But I thought, how cool was that? And Don Francisco's
I told you they're actually on my list. We did
(03:19):
earlier in the Technique of the Week. If you didn't hear,
the Technique of the Week was basically holiday gift ideas.
We did it for an entire hour, so you can
go back and listen to the first hour of the
program today for some gift ideas. And I started with
coffees because I think coffee is a great gift if
you have a coffee lover in your life. Now everybody
(03:43):
has their own specific flavors and tastes and things like that,
but I love trying new stuff. And on the top
of the list was a brand that comes out of
Don Francisco's umbrella, and that is Cafe Lejave. There espresso.
It is just it's a lovely, strong Latin style espresso,
but so aromatic. It smells so wonderful, and we have
(04:08):
an espresso machine here at the house. And we had
no joke I mentioned this earlier. It's absolutely true and
that we love it so much. My wife actually has
a special carrying case for it that carries not only
our an espresso machine, but our Cafe Laave. And we
get it in like a box of eight boxes of
(04:35):
ten or something like that. But it is an automatic shipment.
We happen to get it through Amazon, but it's an
automatic shipment that comes in and or it's on the
regular that it comes to the house. So we if
we get low my wife's all, oh, man, you've been
(04:56):
drinking a lot, or we've been drinking a lot, or
we've had people over or something. We need to balance
our because we do not like being lower than having
I think eighty capsules in or eighty cups in reserve.
So when we go below eighty cups of espresso in reserve,
(05:18):
in reserve, packaged in our basement, if we don't have
that in reserve, my wife's like, hey, when's the next
package coming. So we love it and I'm happy to
give that to you through Don Francisco's. Again, we'll be
giving that away during this hour, probably near the end
of the program before five. There Don Francisco's Coffee, making
(05:41):
your holidays brighter with a chance to win coffee for
a year. They just do great things, family owned, amazing people.
We've had them on Las Sette on the show many
many times. She is a lovely family person and just
really really wonderful folks. You know me, I like partnering
(06:02):
good do good things for good people. Is something I've
said many times. I also have another version of it
that's less polite, and that is I don't work with
starts with an A and ends with a whole, but
because I just think that they're you know, if people
(06:22):
are mean, mean spirited or ugly, they can deal with themselves.
But good people. I try and always use this program
to shine light on the best that I can, because
there's a lot of good people that have been helpful
and kind and loving to make this show even exist.
So we pass that along to you for listening and
in the hopes of you having an incredibly wonderful all
(06:45):
the day season. And that's you know that comes This
is like the key season for food. Although food is
yummy all the times of the year, there's just something
about I don't know if it's maybe us taking the
time and giving ourself permission to bake and cook more.
(07:06):
Even my wife, who's not a baker and not a
cook and you know, came into the relationship going that's
not what I do because I'd love doing that, right,
She's been doing more and more, and I think that
comes with the birth of our son and giving her
reason and something, you know, more interesting to experiment with.
(07:29):
But she is like bakes now and bakes really wonderful things.
And she asked me for recipes the other day, do
you have recipes for X? Y and Z and I'm like, yeah,
and she's starting to request things. Hey, how about that
cured Oh gosh, what is the butternut squash. There's a
(07:50):
curried butternut squash that I soup that I make that
she loves with coconut milk, and it's really fantastic. So
this is the time to be cooking and baking and
having that time. Those wonderful smells going on in the house,
and coffee is definitely one of them.
Speaker 5 (08:06):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six.
Speaker 1 (08:11):
Forty right now, and I want to remind you we'll
be giving away another year's worth of or coffee for
a year there through Don Francisco's. They're just great friends
of the show and offered that up and I'm like, yeah,
so we'll give another one away. And it really is
a cool thing. So I love them for that. They're
(08:31):
good people and they've been good partners on the show
for sure. Right you've been hearing a law about raw
milk because people have gotten sick from it, and now
cats have gotten sick for it, and it's unusual, but
cats can get the bird flow if they're exposed to
infected wild birds or they consume contaminated raw milk. Now,
(08:52):
since twenty twenty two, you have fifty three cases of
domestic cats in the US that have been and reported
with bird flu. And that's the US Department of Agriculture
saying that now one of these cases was found in
Kilarry County. Strangely enough, that's where my father was born,
(09:12):
and it happened earlier this month. So about half of
the states eleven hundred dairies have had the virus in
their herds, including raw farm LLC. Health officials here in
Los Angeles say that the bird flu cases in the
cats are still suspected until further testing confirms the cause,
(09:34):
so they have to do tests to fully confirm it.
No reported cases of bird flu in humans from contact
with the infected cats. However, we do have health experts
warning that consuming raw dairy products like milk and cream
can be dangerous for both people and pets. Barbara Ferrer,
the director of Los Angeles County Department of Health, I
(09:55):
know she's probably more famous than any other director of
the LA County Department of Public Health. She reminded the
public that while the risks of bird flu in the
area remains very low. People should avoid raw dairy products
and undercooked meats. She also urged people to limit contact
with sick or dead animals and to report any sick
(10:16):
or dead birds to reduce the spread of the virus.
Pets and poultry should be kept away from wild birds
and animals. Obviously, So that is part of it. But
the Fork report part, the science, part of me, the
logic and reason part of me, wants to give you
my view on raw milk. I wouldn't do it. Personally,
(10:41):
I don't do it. I can't do it. My doctors
would smack me upside the head if I drank raw
unpasteurized milk because I have a kidney transplant and I
have a lower immunity. Here's the actual science. There is
no scientific evidence to support the claims that raw milk
(11:05):
has health benefits outside of pasteurized milk, period. So all
of the claims that people have that you read on websites,
that people say raw milk is all these and you're
burning away or you're pasteurizing the way these health benefits
(11:29):
is scientifically unproven. So raw milk can contain harmful bacteria
causes serious illness you're talking salmonilla, E. Coli, lasteria, many
different issues, including some that can cause tuberculosis. The people
(11:52):
that are at risk children under five, adults over sixty five,
pregnant people, people with weaken immune systems like me. You
can get diarrhea, stomach cramping, vomiting. You know, uh, these
issues that seem like no big deal, but it ends
up can be a big problem, even to the point
(12:14):
of the possibility of death. Raw and un and pasteurized
milk are comparable across the board in their nutrient contents. Period.
Raw milk is more natural. You can make that claim, absolutely,
and it may contain more antimicrobials. But all of the
(12:36):
health claims and all those things and everything that you
see people and they're almost occult to this point that
say that raw is going to be better for you,
It does not outweigh the harmful or the possibility is
harmful bacteria such as salmonilla and E. Coli and hysteria. Period.
(12:58):
That is my view, and there is no scientific evidence
to back up those claims that raw milk is better
for you. So that is why I don't bring raw
milk or cream or any of those things into my house.
And I suggest the same for you, but you can
talk this. I'm not a doctor, I'm not a scientist.
(13:21):
I'm just telling you I'm a pretty damn good researcher,
and I've not seen the evidence that ties in scientifically,
so that's why I don't have it in my house.
And that's why I think that problems like this can
be avoided by having pasteurized milk. Pasteurization takes heat's milk
(13:42):
up to one hundred and forty one degrees. That will
heat up and kill bacteria and the problems we spoke about,
but technically doesn't really cook. That's why you cooking something
is one hundred and forty degrees or above that is
above one hundred and forty degrees. Rather it's cooking something.
(14:06):
Keeping something at forty degrees or cooler is chilling or freezing,
and both of those one can eradicate bacteria and others
slows its growth. And that's why and that's what I
think is safer. And there is no benefit that I
see of having raw milk that would be better for you.
(14:28):
Just me heay you with a grain of salt or
sand rice, something small.
Speaker 5 (14:36):
You're listening to the Fork report with nil Sevedra on
demand from KFI Am sixty.
Speaker 1 (14:42):
The holidays are here? Do you feel it? Do you
fill it? All that greatness? Got Tiffany Hobbs coming up
at five o'clock, so stick around for that. We'll hopefully
chat with her coming up in the next segment. See
what she's got going on. She always has nice a
nice shuffle to deck of things to talk to talk about,
(15:05):
and great insights as well. So go nowhere, all right,
this is the season man. Oh and also you know what,
Let's do this right now, Kayla? Are you ready to
You want to give away some stuff?
Speaker 2 (15:20):
Oh?
Speaker 1 (15:20):
Yeah, let's do it right. They've been good, everybody's been good.
They haven't caused any problems. I think that it's okay
to give away something right now. Let's take care of
let's do Let's do caller number twelve like the twelve
Days of Christmas. Let's do color number twelve. Eight hundred
and five to zero one five three four, eight hundred
and five to zero one five three four. Don Francisco's
(15:44):
are great partners and they're making your holidays brighter. With
a chance to win coffee for a year one, a
lucky winner will be able to select their favorite flavors
and brewing methods at Don Francisco's dot com. They'll get
coffee delivered quarterly. The first shipment even includes two branded mugs.
(16:05):
I have those same mugs here at the house. This
prize is valued between four hundred and five hundred dollars.
It depends on you know which coffee you get and
brewing methods and so on and so forth. But we'll
give away that wonderful gift compliments of Don Francisco's coffee
right now. Eight hundred five to zero one five three four,
(16:26):
eight hundred five to zero one five three four the
twelfth caller twelve days, twelve days of Christmas, and that's
very cool. We're happy to do it. Of course, if
you didn't hear us talking at the beginning of the program,
we did a full hour of Technique of the week.
In this particular case, it was gift ideas for the holidays,
(16:46):
and at the top of that list when I talked
about coffees was of course Don Francisco's, because Cafe La
Jave is one of their brands, and that is what
I drink on the daily. That is the espresso that
keeps me in fighting shape. For being on with mister
Bill Handle every morning Monday through Friday from six am
(17:08):
to nine am. So congratulations and good luck to you
for playing. Speaking of hot beverages, I do love me
some hot beverages for the holidays, and this is a
great one. This is Rebecca Flint Marks put this out
this month on eater dot com, which I'm a big
(17:28):
fan of eater dot com. Check it out, get a chance.
And this is about a hot butterscotch recipe. And I'm like,
what this sounds amazeballs? And this is adapted from Baking
at the twentieth Century Cafe that comes from a book.
I think it's Michelle Paulsine Polisine, maybe it's Pulsini, but
(17:56):
Baking at the twentieth Century Cafe and these are it's
a big, lovely book of iconic European desserts. But this
recipe is in there and I want to give it
to you right now. It's just I mean, I love
hot chocolate, I love a hot TODDI I love you
all these thing. I even love warm eggnog. And for
(18:18):
those curious, and I've said this before, they have one
multiple blind taste tests. Is Broger's is the best to date,
the best eggnog I've ever had over the counter, and
it's made here and it's fantastic and if you can
(18:38):
get it, get it. I'm not crazy about the plastic
bottles US coming glass bottles and I love that, but
any who, amazing flavor, viscous and delicious and I just
love it creamy and but and that warm with little rum.
Come on, but this is great. So this serves eight
to ten people, so listen up. Tablespoons of unsalted butter,
(19:03):
three tablespoons packed light Muscovado sugar that is like a
an unrefined, unrefined, unrefined sugar, so it's got you know,
molasses content and things like that. And then three tablespoons
packed dark brown sugar. You can do both brown sugar,
but you are not going to Muscovado is going to
(19:25):
be uh much. It's going to add a different flavor
notes than just brown sugar. But you can use both
just brown sugar if you need to. Two tablespoons water,
three tablespoons heavy cream, four cups whole milk, two tablespoons
spoons of good quality dark rum that sounds good dark
(19:51):
crown right about now. Sorry, kind of dozed off there
a little bit and half teaspoon salt. So you put
the butter, light Muscovado sugar, the dark brown sugar in
a medium saucepan. You cook over medium heat. You whisk
it constantly until the butter is melted. Reduce the heat
(20:11):
to medium low, cook and stir with a wooden spoon
or heat proof spatch, love course, until the mixture begins
to turn dark brown on the bottom of the pan
and it smells like crem brewleet. It's about thirty minutes. Gosh,
this is killing me. An instant read thermometer will register
three hundred degrees or very very slightly above that. Step two,
(20:35):
you're removed from the heat very carefully whisk in the
water to stop the cooking. The mixture will create steam
and bubble furiously, just like I do, so stand back,
be careful, don't splash yourself. You whisk in the cream,
and then the milk, then the rum if you're using
that you don't have to, and salt. You gently reheat
(20:55):
over low heat, stirring frequently, and the acid in the
sugars will cause the mixture to break a phot overheated,
so you don't want that and you drink right away,
or you can let it cool down. You pour it
into a thermos for sipping later. Cool down. Actually, if
you're putting a thermos, you can put trickly in there.
But if you're making it ahead, you can cool it down,
(21:17):
transfer it to a lidded container and refrigerate for five days.
You reheat as the instructions in step two. But doesn't
that sound delightful? Let's do it.
Speaker 5 (21:30):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM sixty.
Speaker 1 (21:36):
Happy Saturday, everybody. It's the Fork Report, all Things Food,
beverage and beyond. I am your well fed host, Neil Savadra.
How do you do as the sun starts to set
in southern California. I know it's too early for it
to be setting. I get it. It's weird. Trump's gonna
come in. He's gonna change it. He's gonna force the
(21:58):
sun to stay in the sky, my sheer. Will you worry? Actually?
I think he isn't. He gonna try and push that
through the daylight savings or something, which I think we
already voted on at least here in California, and it's
still not happening. Please, somebody, please, here are woes? All right?
(22:20):
Tiffany Hobbs is gonna be coming up shortly. I don't
know if she is with us right now? Are you
with us?
Speaker 6 (22:25):
I am with you, Neil. I'm always with you always.
I'm right there on your show.
Speaker 1 (22:30):
Somebody else who says that I am with you always
and with you all don't tell me. I've heard it.
Speaker 2 (22:36):
I've heard it.
Speaker 1 (22:39):
It's like on the tip of my tongue, you know.
Speaker 6 (22:41):
Gosh, it's like uh rhymes with esus.
Speaker 1 (22:46):
No, I don't know, it's not it's not being sharp.
Speaker 2 (22:51):
Candle.
Speaker 1 (22:52):
No, that's my smell. Is with you always? That's a
I don't know. It'll come to me. How are you,
my friend?
Speaker 2 (23:02):
I'm well, Thank you, Neil? How are you?
Speaker 1 (23:05):
I am good? Do you ever indulge in the uh?
In the fast foods?
Speaker 2 (23:09):
I do?
Speaker 6 (23:09):
I do not do the raw milk thing, so I
was hoping you would not ask me about that, but
definitely the fast foods.
Speaker 1 (23:16):
Okay. Do you remember the McDonald's the snack wraps.
Speaker 2 (23:18):
I loved them.
Speaker 6 (23:20):
Also, the salad shakers were out around the same time.
Speaker 2 (23:24):
I was obsessed with both.
Speaker 1 (23:26):
Okay, So you and I both liked and I people
that I've talked to you love those little snack wraps,
and they're bringing them back. Finally.
Speaker 2 (23:35):
They better if they know what's good for them.
Speaker 1 (23:37):
I think I was like twenty sixteen that they went
off the menu, but they're talking about bringing them. They
don't have a date. They just said it'll be in
twenty twenty five. And isn't it crazy how we get
attached to certain things like that and then they go
away and we flipped the heck out And it happened
with the Mexican pizza for a while.
Speaker 2 (23:57):
At Taco Bell Cockle Bell.
Speaker 1 (24:00):
Yeah.
Speaker 2 (24:00):
I do the mill.
Speaker 1 (24:03):
Yeah. And so if are there any others that are
on your list that you if they went away, you'd
be annoyed or you are annoyed because they already went away.
Speaker 6 (24:12):
You know, if In and Out touches anything anything, especially
their pricing, then I will riot.
Speaker 2 (24:20):
I will riot. I'm ready.
Speaker 1 (24:21):
Yeah, they've kept it down. They've kept it down very
well during horrible times exactly. They've been very good about that. Yeah,
they don't need to change.
Speaker 2 (24:30):
Anything if they know what's good for them.
Speaker 1 (24:33):
I know, it's like the It's one of those things
where it brings me great joy and comfort when I
have the opportunity, And for people that don't know, during
the cooler season, and a lot of people don't know this,
but you can order chocolate.
Speaker 2 (24:44):
Milk really, you know and out?
Speaker 6 (24:47):
Yeah, now, is it really milk or is it some
sort of concoction that they've called that they've created and
called milk.
Speaker 1 (24:54):
No, I think you know, I have not had it
in some time, but I remember it to be very good.
Speaker 6 (24:59):
Okay, I know you can do the secret menu, so
it's not surprising. They have a lot of little fun
stuff there.
Speaker 1 (25:05):
Yeah, but it's one of the few things that they
have there. And I think it's only during the cooler months,
but right now, certainly, I think you could order a
hot chocolate in and out. Give it a shot with
the kids.
Speaker 2 (25:13):
You might have to do that.
Speaker 1 (25:15):
Well, I'm going to have fine animal style. You want what?
I want? Real onions in there? I want some melted cheese.
Speaker 6 (25:26):
And they're like what and they have to do it
if they know what's good for them.
Speaker 2 (25:30):
Oh my gosh, sounds like a threat.
Speaker 1 (25:33):
Fat bald guy came in through here and got the
weirdess order we've ever seen. All Right, my friend what
do you have shaken for the Tiffany Tiffany Hobbes program tonight.
Speaker 6 (25:43):
Well, we have quite a few interviews today. We'll be
talking to a man named Mark Gerton. He's the CEO
or general manager of the Empire Polo Club out there
in Coachella Valleys where they have the Coach Hella Music
Festival and stage Coach and during the holiday season then
they transform that entire Empire Polo Club those grounds into
(26:04):
a beautiful event called Magic of Lights. So he'll be
on and he'll be talking about that event, and we
have a giveaway giving away stuff. It's the holiday season
or giving away tickets to Magic of Lights, So stay
tuned for that. Neil, I do not think you're eligible,
So do not call in for that. Okay, I mean
(26:25):
you mean Phil? Oh, I'm Phil your show. I don't
listen to the guy before you.
Speaker 1 (26:35):
Music. He plays with the rock and roll.
Speaker 2 (26:39):
You can call in any time, Phil.
Speaker 1 (26:41):
Absolutely, my little Ebony Princess, listen to your program and
just enjoy it.
Speaker 2 (26:48):
That was my nickname in college, my little Ebony Princess.
So thank you for song with me.
Speaker 6 (26:55):
We're also going to talk to a woman who I
met at pastathon. Her name is Risha Lord Saint George.
She is a person who has performed in entertainment, most
recently as a worker or an employee, a volunteer as
well at a hospice care facility where she sang music
played music for hospice care patients. So we're going to
(27:18):
talk to her about what motivated her to get into
that field and ask her some questions that I'm sure
people have when they hear about someone playing music for
hospice patients.
Speaker 2 (27:28):
I know I have questions.
Speaker 6 (27:30):
We're also going to talk to kfi's own Will Coleschreiber
at six point thirty and ask him some interesting questions
about what it's like to be a helicopter reporter. I
want to kind of peek behind the curtain and let
him just kind of share who he is and his
story with the KFI listeners, because he's a big part
(27:50):
of this family. But a lot of people don't know
that he didn't start here at KFI No No New.
Speaker 2 (27:56):
He has a.
Speaker 6 (27:57):
Thirty year career in news reporting. So we're gonna talk
to Will and get to know a bit about him.
At six point thirty. Tricia at six, Mark Gurton at
five thirty. It is a very very full show.
Speaker 1 (28:10):
Sounds great. Yeah. Will's a great guy. And speaking of entertainment,
you know he does this, he's a this weekend. Yeah,
I know, stage acting and stuff. Yeah.
Speaker 6 (28:19):
I was looking at his IMDb as well. He's a
lot on there. Yeah, he's a busy guy, renaissance man.
We don't get boring people here, yeah, pooring people, well,
boring people, We're pouring people.
Speaker 1 (28:32):
I've talked for three hours and they've probably talked for
three hours prior to that.
Speaker 2 (28:36):
Go to in and out.
Speaker 1 (28:37):
That's my wife, all right, my dear, all right, the
whole show. I will be listening, and all right, everybody,
be kind, be apathetic towards others. Have a happy holiday season,
and join me on social media at Fork Reporter. This
is KFI and KOST HD two Los Angeles, Orange County.
You've been listening to the Fork Report. You can always
(28:59):
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 Neil Savedra. You're listening to KFI EM six forty,
the four Report on demand on the iHeartRadio app. My
mouth is, my mouth has a busted, my mouth favorite busted.
I think you can fix it today. I don't know.
I'm maybe I'm maybe it's those four or five espressos ahead.
Who knows, But the holidays are here. My mouth is
(00:24):
maybe too excited. But it is the fore report, it
is KFI. It is AM six forty heard everywhere on
the iHeartRadio app. And we are talking food. Is we
do every Saturday for three hours, two to five right
here on KFI. As the holidays are upon us. It
is a wonderful time to have the opportunity to give
(00:45):
something out to you. We'll be doing that again this hour.
We did it last hour, we gave away Don Francisco's
coffee giveaway. We've done this in the past, but we
did not do it last year. I don't think, but
we might have done the year before. They've been great friends,
and you know this. They don't have a buy or
anything with us on the show, not being paid for this.
I just reached out to my friend Danny over there.
(01:07):
We talked, and he loves you guys, and he loves
the KFI audience and the forkport Lot audience. And he says,
let's do give away a couple of coffees for a year,
and it's cool. You'll be able to select your favorite
flavors and brewing methods at Don Francisco's dot com and
(01:27):
then the coffee will be delivered quarterly. The first shipment
even includes two branded mugs. The price is valued between
four hundred and five hundred dollars, depending on the brewing
method chosen and things like that. There are variables there,
but we're thrilled to do that. And the last oh,
Kayla sent this to me just a second ago. Let
me see, she said, the last winner. What's the name
(01:50):
of the last winner there, Kaylin, I know you. Oh
here it is. It is Carla Reid. Carla Reid there
in Santana, Santa Ana there one, So congratulations to you.
But Kayla said, hey, we got to talk back from
a winner from last time. And I think Bella has this,
so go ahead and play it or maybe not.
Speaker 2 (02:16):
Hello, we're getting it. We're getting it.
Speaker 1 (02:19):
No, ch oh, we're getting it.
Speaker 3 (02:20):
Okah, yeah, yeah, yeah, yeah, throwing curveballs live radio. I
get it, just throwing curveballs. But I thought, you know,
our listeners are so nice that not only are they
excited that they've won in the past, they're excited that
you win.
Speaker 1 (02:33):
I thought that was very cool. Who's going to call
up and go I've won this before?
Speaker 4 (02:37):
Thank you for Hey, Neil, this is Diane down in
Orange County. As you're speaking about Don Francisco's coffee. I
was a winner of a year's supply a couple of
years ago, and I'll tell you it was fantastic. Absolutely
loved their Hawaiian hazelnet. So Neil, thanks so much.
Speaker 2 (02:55):
Have a merry Christmas.
Speaker 1 (02:57):
God, I love our listeners. He smokes their maze balls.
So that's just someone who has won in the past
to say yay to anybody that wins it. We'll do
the giveaway before we leave the program here during this hour.
But I thought, how cool was that? And Don Francisco's
I told you they're actually on my list. We did
(03:19):
earlier in the Technique of the Week. If you didn't hear,
the Technique of the Week was basically holiday gift ideas.
We did it for an entire hour, so you can
go back and listen to the first hour of the
program today for some gift ideas. And I started with
coffees because I think coffee is a great gift if
you have a coffee lover in your life. Now everybody
(03:43):
has their own specific flavors and tastes and things like that,
but I love trying new stuff. And on the top
of the list was a brand that comes out of
Don Francisco's umbrella, and that is Cafe Lejave. There espresso.
It is just it's a lovely, strong Latin style espresso,
but so aromatic. It smells so wonderful, and we have
(04:08):
an espresso machine here at the house. And we had
no joke I mentioned this earlier. It's absolutely true and
that we love it so much. My wife actually has
a special carrying case for it that carries not only
our an espresso machine, but our Cafe Laave. And we
get it in like a box of eight boxes of
(04:35):
ten or something like that. But it is an automatic shipment.
We happen to get it through Amazon, but it's an
automatic shipment that comes in and or it's on the
regular that it comes to the house. So we if
we get low my wife's all, oh, man, you've been
(04:56):
drinking a lot, or we've been drinking a lot, or
we've had people over or something. We need to balance
our because we do not like being lower than having
I think eighty capsules in or eighty cups in reserve.
So when we go below eighty cups of espresso in reserve,
(05:18):
in reserve, packaged in our basement, if we don't have
that in reserve, my wife's like, hey, when's the next
package coming. So we love it and I'm happy to
give that to you through Don Francisco's. Again, we'll be
giving that away during this hour, probably near the end
of the program before five. There Don Francisco's Coffee, making
(05:41):
your holidays brighter with a chance to win coffee for
a year. They just do great things, family owned, amazing people.
We've had them on Las Sette on the show many
many times. She is a lovely family person and just
really really wonderful folks. You know me, I like partnering
(06:02):
good do good things for good people. Is something I've
said many times. I also have another version of it
that's less polite, and that is I don't work with
starts with an A and ends with a whole, but
because I just think that they're you know, if people
(06:22):
are mean, mean spirited or ugly, they can deal with themselves.
But good people. I try and always use this program
to shine light on the best that I can, because
there's a lot of good people that have been helpful
and kind and loving to make this show even exist.
So we pass that along to you for listening and
in the hopes of you having an incredibly wonderful all
(06:45):
the day season. And that's you know that comes This
is like the key season for food. Although food is
yummy all the times of the year, there's just something
about I don't know if it's maybe us taking the
time and giving ourself permission to bake and cook more.
(07:06):
Even my wife, who's not a baker and not a
cook and you know, came into the relationship going that's
not what I do because I'd love doing that, right,
She's been doing more and more, and I think that
comes with the birth of our son and giving her
reason and something, you know, more interesting to experiment with.
(07:29):
But she is like bakes now and bakes really wonderful things.
And she asked me for recipes the other day, do
you have recipes for X? Y and Z and I'm like, yeah,
and she's starting to request things. Hey, how about that
cured Oh gosh, what is the butternut squash. There's a
(07:50):
curried butternut squash that I soup that I make that
she loves with coconut milk, and it's really fantastic. So
this is the time to be cooking and baking and
having that time. Those wonderful smells going on in the house,
and coffee is definitely one of them.
Speaker 5 (08:06):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six.
Speaker 1 (08:11):
Forty right now, and I want to remind you we'll
be giving away another year's worth of or coffee for
a year there through Don Francisco's. They're just great friends
of the show and offered that up and I'm like, yeah,
so we'll give another one away. And it really is
a cool thing. So I love them for that. They're
(08:31):
good people and they've been good partners on the show
for sure. Right you've been hearing a law about raw
milk because people have gotten sick from it, and now
cats have gotten sick for it, and it's unusual, but
cats can get the bird flow if they're exposed to
infected wild birds or they consume contaminated raw milk. Now,
(08:52):
since twenty twenty two, you have fifty three cases of
domestic cats in the US that have been and reported
with bird flu. And that's the US Department of Agriculture
saying that now one of these cases was found in
Kilarry County. Strangely enough, that's where my father was born,
(09:12):
and it happened earlier this month. So about half of
the states eleven hundred dairies have had the virus in
their herds, including raw farm LLC. Health officials here in
Los Angeles say that the bird flu cases in the
cats are still suspected until further testing confirms the cause,
(09:34):
so they have to do tests to fully confirm it.
No reported cases of bird flu in humans from contact
with the infected cats. However, we do have health experts
warning that consuming raw dairy products like milk and cream
can be dangerous for both people and pets. Barbara Ferrer,
the director of Los Angeles County Department of Health, I
(09:55):
know she's probably more famous than any other director of
the LA County Department of Public Health. She reminded the
public that while the risks of bird flu in the
area remains very low. People should avoid raw dairy products
and undercooked meats. She also urged people to limit contact
with sick or dead animals and to report any sick
(10:16):
or dead birds to reduce the spread of the virus.
Pets and poultry should be kept away from wild birds
and animals. Obviously, So that is part of it. But
the Fork report part, the science, part of me, the
logic and reason part of me, wants to give you
my view on raw milk. I wouldn't do it. Personally,
(10:41):
I don't do it. I can't do it. My doctors
would smack me upside the head if I drank raw
unpasteurized milk because I have a kidney transplant and I
have a lower immunity. Here's the actual science. There is
no scientific evidence to support the claims that raw milk
(11:05):
has health benefits outside of pasteurized milk, period. So all
of the claims that people have that you read on websites,
that people say raw milk is all these and you're
burning away or you're pasteurizing the way these health benefits
(11:29):
is scientifically unproven. So raw milk can contain harmful bacteria
causes serious illness you're talking salmonilla, E. Coli, lasteria, many
different issues, including some that can cause tuberculosis. The people
(11:52):
that are at risk children under five, adults over sixty five,
pregnant people, people with weaken immune systems like me. You
can get diarrhea, stomach cramping, vomiting. You know, uh, these
issues that seem like no big deal, but it ends
up can be a big problem, even to the point
(12:14):
of the possibility of death. Raw and un and pasteurized
milk are comparable across the board in their nutrient contents. Period.
Raw milk is more natural. You can make that claim, absolutely,
and it may contain more antimicrobials. But all of the
(12:36):
health claims and all those things and everything that you
see people and they're almost occult to this point that
say that raw is going to be better for you,
It does not outweigh the harmful or the possibility is
harmful bacteria such as salmonilla and E. Coli and hysteria. Period.
(12:58):
That is my view, and there is no scientific evidence
to back up those claims that raw milk is better
for you. So that is why I don't bring raw
milk or cream or any of those things into my house.
And I suggest the same for you, but you can
talk this. I'm not a doctor, I'm not a scientist.
(13:21):
I'm just telling you I'm a pretty damn good researcher,
and I've not seen the evidence that ties in scientifically,
so that's why I don't have it in my house.
And that's why I think that problems like this can
be avoided by having pasteurized milk. Pasteurization takes heat's milk
(13:42):
up to one hundred and forty one degrees. That will
heat up and kill bacteria and the problems we spoke about,
but technically doesn't really cook. That's why you cooking something
is one hundred and forty degrees or above that is
above one hundred and forty degrees. Rather it's cooking something.
(14:06):
Keeping something at forty degrees or cooler is chilling or freezing,
and both of those one can eradicate bacteria and others
slows its growth. And that's why and that's what I
think is safer. And there is no benefit that I
see of having raw milk that would be better for you.
(14:28):
Just me heay you with a grain of salt or
sand rice, something small.
Speaker 5 (14:36):
You're listening to the Fork report with nil Sevedra on
demand from KFI Am sixty.
Speaker 1 (14:42):
The holidays are here? Do you feel it? Do you
fill it? All that greatness? Got Tiffany Hobbs coming up
at five o'clock, so stick around for that. We'll hopefully
chat with her coming up in the next segment. See
what she's got going on. She always has nice a
nice shuffle to deck of things to talk to talk about,
(15:05):
and great insights as well. So go nowhere, all right,
this is the season man. Oh and also you know what,
Let's do this right now, Kayla? Are you ready to
You want to give away some stuff?
Speaker 2 (15:20):
Oh?
Speaker 1 (15:20):
Yeah, let's do it right. They've been good, everybody's been good.
They haven't caused any problems. I think that it's okay
to give away something right now. Let's take care of
let's do Let's do caller number twelve like the twelve
Days of Christmas. Let's do color number twelve. Eight hundred
and five to zero one five three four, eight hundred
and five to zero one five three four. Don Francisco's
(15:44):
are great partners and they're making your holidays brighter. With
a chance to win coffee for a year one, a
lucky winner will be able to select their favorite flavors
and brewing methods at Don Francisco's dot com. They'll get
coffee delivered quarterly. The first shipment even includes two branded mugs.
(16:05):
I have those same mugs here at the house. This
prize is valued between four hundred and five hundred dollars.
It depends on you know which coffee you get and
brewing methods and so on and so forth. But we'll
give away that wonderful gift compliments of Don Francisco's coffee
right now. Eight hundred five to zero one five three four,
(16:26):
eight hundred five to zero one five three four the
twelfth caller twelve days, twelve days of Christmas, and that's
very cool. We're happy to do it. Of course, if
you didn't hear us talking at the beginning of the program,
we did a full hour of Technique of the week.
In this particular case, it was gift ideas for the holidays,
(16:46):
and at the top of that list when I talked
about coffees was of course Don Francisco's, because Cafe La
Jave is one of their brands, and that is what
I drink on the daily. That is the espresso that
keeps me in fighting shape. For being on with mister
Bill Handle every morning Monday through Friday from six am
(17:08):
to nine am. So congratulations and good luck to you
for playing. Speaking of hot beverages, I do love me
some hot beverages for the holidays, and this is a
great one. This is Rebecca Flint Marks put this out
this month on eater dot com, which I'm a big
(17:28):
fan of eater dot com. Check it out, get a chance.
And this is about a hot butterscotch recipe. And I'm like,
what this sounds amazeballs? And this is adapted from Baking
at the twentieth Century Cafe that comes from a book.
I think it's Michelle Paulsine Polisine, maybe it's Pulsini, but
(17:56):
Baking at the twentieth Century Cafe and these are it's
a big, lovely book of iconic European desserts. But this
recipe is in there and I want to give it
to you right now. It's just I mean, I love
hot chocolate, I love a hot TODDI I love you
all these thing. I even love warm eggnog. And for
(18:18):
those curious, and I've said this before, they have one
multiple blind taste tests. Is Broger's is the best to date,
the best eggnog I've ever had over the counter, and
it's made here and it's fantastic and if you can
(18:38):
get it, get it. I'm not crazy about the plastic
bottles US coming glass bottles and I love that, but
any who, amazing flavor, viscous and delicious and I just
love it creamy and but and that warm with little rum.
Come on, but this is great. So this serves eight
to ten people, so listen up. Tablespoons of unsalted butter,
(19:03):
three tablespoons packed light Muscovado sugar that is like a
an unrefined, unrefined, unrefined sugar, so it's got you know,
molasses content and things like that. And then three tablespoons
packed dark brown sugar. You can do both brown sugar,
but you are not going to Muscovado is going to
(19:25):
be uh much. It's going to add a different flavor
notes than just brown sugar. But you can use both
just brown sugar if you need to. Two tablespoons water,
three tablespoons heavy cream, four cups whole milk, two tablespoons
spoons of good quality dark rum that sounds good dark
(19:51):
crown right about now. Sorry, kind of dozed off there
a little bit and half teaspoon salt. So you put
the butter, light Muscovado sugar, the dark brown sugar in
a medium saucepan. You cook over medium heat. You whisk
it constantly until the butter is melted. Reduce the heat
(20:11):
to medium low, cook and stir with a wooden spoon
or heat proof spatch, love course, until the mixture begins
to turn dark brown on the bottom of the pan
and it smells like crem brewleet. It's about thirty minutes. Gosh,
this is killing me. An instant read thermometer will register
three hundred degrees or very very slightly above that. Step two,
(20:35):
you're removed from the heat very carefully whisk in the
water to stop the cooking. The mixture will create steam
and bubble furiously, just like I do, so stand back,
be careful, don't splash yourself. You whisk in the cream,
and then the milk, then the rum if you're using
that you don't have to, and salt. You gently reheat
(20:55):
over low heat, stirring frequently, and the acid in the
sugars will cause the mixture to break a phot overheated,
so you don't want that and you drink right away,
or you can let it cool down. You pour it
into a thermos for sipping later. Cool down. Actually, if
you're putting a thermos, you can put trickly in there.
But if you're making it ahead, you can cool it down,
(21:17):
transfer it to a lidded container and refrigerate for five days.
You reheat as the instructions in step two. But doesn't
that sound delightful? Let's do it.
Speaker 5 (21:30):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM sixty.
Speaker 1 (21:36):
Happy Saturday, everybody. It's the Fork Report, all Things Food,
beverage and beyond. I am your well fed host, Neil Savadra.
How do you do as the sun starts to set
in southern California. I know it's too early for it
to be setting. I get it. It's weird. Trump's gonna
come in. He's gonna change it. He's gonna force the
(21:58):
sun to stay in the sky, my sheer. Will you worry? Actually?
I think he isn't. He gonna try and push that
through the daylight savings or something, which I think we
already voted on at least here in California, and it's
still not happening. Please, somebody, please, here are woes? All right?
(22:20):
Tiffany Hobbs is gonna be coming up shortly. I don't
know if she is with us right now? Are you
with us?
Speaker 6 (22:25):
I am with you, Neil. I'm always with you always.
I'm right there on your show.
Speaker 1 (22:30):
Somebody else who says that I am with you always
and with you all don't tell me. I've heard it.
Speaker 2 (22:36):
I've heard it.
Speaker 1 (22:39):
It's like on the tip of my tongue, you know.
Speaker 6 (22:41):
Gosh, it's like uh rhymes with esus.
Speaker 1 (22:46):
No, I don't know, it's not it's not being sharp.
Speaker 2 (22:51):
Candle.
Speaker 1 (22:52):
No, that's my smell. Is with you always? That's a
I don't know. It'll come to me. How are you,
my friend?
Speaker 2 (23:02):
I'm well, Thank you, Neil? How are you?
Speaker 1 (23:05):
I am good? Do you ever indulge in the uh?
In the fast foods?
Speaker 2 (23:09):
I do?
Speaker 6 (23:09):
I do not do the raw milk thing, so I
was hoping you would not ask me about that, but
definitely the fast foods.
Speaker 1 (23:16):
Okay. Do you remember the McDonald's the snack wraps.
Speaker 2 (23:18):
I loved them.
Speaker 6 (23:20):
Also, the salad shakers were out around the same time.
Speaker 2 (23:24):
I was obsessed with both.
Speaker 1 (23:26):
Okay, So you and I both liked and I people
that I've talked to you love those little snack wraps,
and they're bringing them back. Finally.
Speaker 2 (23:35):
They better if they know what's good for them.
Speaker 1 (23:37):
I think I was like twenty sixteen that they went
off the menu, but they're talking about bringing them. They
don't have a date. They just said it'll be in
twenty twenty five. And isn't it crazy how we get
attached to certain things like that and then they go
away and we flipped the heck out And it happened
with the Mexican pizza for a while.
Speaker 2 (23:57):
At Taco Bell Cockle Bell.
Speaker 1 (24:00):
Yeah.
Speaker 2 (24:00):
I do the mill.
Speaker 1 (24:03):
Yeah. And so if are there any others that are
on your list that you if they went away, you'd
be annoyed or you are annoyed because they already went away.
Speaker 6 (24:12):
You know, if In and Out touches anything anything, especially
their pricing, then I will riot.
Speaker 2 (24:20):
I will riot. I'm ready.
Speaker 1 (24:21):
Yeah, they've kept it down. They've kept it down very
well during horrible times exactly. They've been very good about that. Yeah,
they don't need to change.
Speaker 2 (24:30):
Anything if they know what's good for them.
Speaker 1 (24:33):
I know, it's like the It's one of those things
where it brings me great joy and comfort when I
have the opportunity, And for people that don't know, during
the cooler season, and a lot of people don't know this,
but you can order chocolate.
Speaker 2 (24:44):
Milk really, you know and out?
Speaker 6 (24:47):
Yeah, now, is it really milk or is it some
sort of concoction that they've called that they've created and
called milk.
Speaker 1 (24:54):
No, I think you know, I have not had it
in some time, but I remember it to be very good.
Speaker 6 (24:59):
Okay, I know you can do the secret menu, so
it's not surprising. They have a lot of little fun
stuff there.
Speaker 1 (25:05):
Yeah, but it's one of the few things that they
have there. And I think it's only during the cooler months,
but right now, certainly, I think you could order a
hot chocolate in and out. Give it a shot with
the kids.
Speaker 2 (25:13):
You might have to do that.
Speaker 1 (25:15):
Well, I'm going to have fine animal style. You want what?
I want? Real onions in there? I want some melted cheese.
Speaker 6 (25:26):
And they're like what and they have to do it
if they know what's good for them.
Speaker 2 (25:30):
Oh my gosh, sounds like a threat.
Speaker 1 (25:33):
Fat bald guy came in through here and got the
weirdess order we've ever seen. All Right, my friend what
do you have shaken for the Tiffany Tiffany Hobbes program tonight.
Speaker 6 (25:43):
Well, we have quite a few interviews today. We'll be
talking to a man named Mark Gerton. He's the CEO
or general manager of the Empire Polo Club out there
in Coachella Valleys where they have the Coach Hella Music
Festival and stage Coach and during the holiday season then
they transform that entire Empire Polo Club those grounds into
(26:04):
a beautiful event called Magic of Lights. So he'll be
on and he'll be talking about that event, and we
have a giveaway giving away stuff. It's the holiday season
or giving away tickets to Magic of Lights, So stay
tuned for that. Neil, I do not think you're eligible,
So do not call in for that. Okay, I mean
(26:25):
you mean Phil? Oh, I'm Phil your show. I don't
listen to the guy before you.
Speaker 1 (26:35):
Music. He plays with the rock and roll.
Speaker 2 (26:39):
You can call in any time, Phil.
Speaker 1 (26:41):
Absolutely, my little Ebony Princess, listen to your program and
just enjoy it.
Speaker 2 (26:48):
That was my nickname in college, my little Ebony Princess.
So thank you for song with me.
Speaker 6 (26:55):
We're also going to talk to a woman who I
met at pastathon. Her name is Risha Lord Saint George.
She is a person who has performed in entertainment, most
recently as a worker or an employee, a volunteer as
well at a hospice care facility where she sang music
played music for hospice care patients. So we're going to
(27:18):
talk to her about what motivated her to get into
that field and ask her some questions that I'm sure
people have when they hear about someone playing music for
hospice patients.
Speaker 2 (27:28):
I know I have questions.
Speaker 6 (27:30):
We're also going to talk to kfi's own Will Coleschreiber
at six point thirty and ask him some interesting questions
about what it's like to be a helicopter reporter. I
want to kind of peek behind the curtain and let
him just kind of share who he is and his
story with the KFI listeners, because he's a big part
(27:50):
of this family. But a lot of people don't know
that he didn't start here at KFI No No New.
Speaker 2 (27:56):
He has a.
Speaker 6 (27:57):
Thirty year career in news reporting. So we're gonna talk
to Will and get to know a bit about him.
At six point thirty. Tricia at six, Mark Gurton at
five thirty. It is a very very full show.
Speaker 1 (28:10):
Sounds great. Yeah. Will's a great guy. And speaking of entertainment,
you know he does this, he's a this weekend. Yeah,
I know, stage acting and stuff. Yeah.
Speaker 6 (28:19):
I was looking at his IMDb as well. He's a
lot on there. Yeah, he's a busy guy, renaissance man.
We don't get boring people here, yeah, pooring people, well,
boring people, We're pouring people.
Speaker 1 (28:32):
I've talked for three hours and they've probably talked for
three hours prior to that.
Speaker 2 (28:36):
Go to in and out.
Speaker 1 (28:37):
That's my wife, all right, my dear, all right, the
whole show. I will be listening, and all right, everybody,
be kind, be apathetic towards others. Have a happy holiday season,
and join me on social media at Fork Reporter. This
is KFI and KOST HD two Los Angeles, Orange County.
You've been listening to the Fork Report. You can always
(28:59):
hear us live on KFI AM six forty two to
five pm on Saturday and anytime on demand on the
iHeartRadio app.
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