@ForkReporter | Hour 3

Kristy Foster- Sock Money Ranch
Guest- Tara Jewelry

Episode Transcript

(00:00):
Hey, it's Neil Savedra. You'relistening to kfi EM six forty, the
four Report on demand on the iHeartRadioapp kf I M six forty. It
is the Fork Report on Neil Savedra, your friendly neighborhood Fork reporter, always
going around looking for the best eats, cooking at home, restaurants, tips
and tricks, grilling of course,all of those things. So thanks for

(00:26):
hanging out with us today as webroadcast live from the Pinners Conference and Expo
here at Building four at the fairPlex in Pomona. You know it from
the La fair Grounds here and you'vebeen here before, but this time in
Building four you can come out andyou can buy goods from people. Basically,

(00:46):
it's a living, breathing pinning boardfor Pinterest. It just you can
walk up and down buy stuff.You can take classes to learn how to
do things and meet some very neatpeople. So come on down. It
is seventeen dollars for parking, twelvedollars for entrance if you're curious about this
type of thing. We will bebroadcasting k IF I will be out here

(01:10):
till seven. I'll be out heretill five and then twelve a sharp and
so cal Saturdays will start at fiveo'clock. So come on down, say
hi. My next guest is ChristyFoster from sock Monkey Ranch. No sock
money Ranch, now you that's notmy bad. I mean that's an easy

(01:34):
thing to mistake. Right. Thereare sock monkeys, there are. I
just don't want to see him ona ranch. Yeah. I don't know
what kind of ranch you're into.This is the you know, the pinners.
You don't know what kind of people. Maybe you have a ranch filled
with sock monkeys. I don't judge, but not so it's sock money.

(01:56):
So sock money is that just likea term for saving money. I saved
the money for my ranch in astubsock, and so that's where the name
couldn't couldn't find like a sparklet's bottleor something, or I eventually had to
get a much bigger sock. Yeah. Otherwise that's a small ass ranch if
it's save it in a sock.So what do you do there at sock

(02:20):
money Ranch? Yeah? At sockmoney Ranch, we are at cheese making
school. There aren't many of thosearound these parts, but we teach beginning
cheese making classes. Yeah, veryvery fun. People aren't aware that they
can make cheese and their own homesand weishow them how to do it it.
Cheese is one of those things thathas been around for a long time.

(02:42):
Obviously, it has passed down frommaster to apprentice, the techniques,
the ingredients, and it really isa thing of beauty and it it's hard
to get right depending on the typeof cheese. So what made you start
this and what do you think isthe first cheese that's the best for people

(03:05):
that are curious to start. Yeah, I started twelve years ago, and
I am a nut. I flewread a book and it was really the
only book out there on cheesemaking.I found out the author did workshops in
her house. So I flew toMassachusetts, drove to the Berkshires, took
this you know workshop, and Iwas hooked. I threw away all my

(03:27):
luggage, put a cheese press inthere, you know, all the clothes
in there. It was like,I can buy more clothes. I need
a cheese press. And I washooked from the first day. And I've
been playing and playing, and Isee a lot of people if they start
they start with too hard at cheesesOur school, you know, starts with
basic cheeses that they can build onand be successful as we go along.

(03:51):
Yeah. For I understand that peoplecan easily get turned off quickly if they
do something too hard. I amcurious as ever anybody ever in your life
called you compulsive and maybe a littlebit impulsive a little bit. When I
know what I want, I goafter it for you. But isn't it
nice to have that spark of lifewhen something hits and you going, I

(04:14):
don't need to do things to wait. Everybody does them. Yeah, yeah,
it's just it's empowering. I don'tyou know, from just milk and
some cultures and salt, you makethousands of different cheeses. And it's when
you make them at home you cando your own spin. If you make
a mistake, you you made anew cheese. I mean, it's very,

(04:38):
very fun. I had a cheffredof mine tell me, I go,
what do you do when you makea mistake? She goes, I
call it something different exactly it moveon. So yeah, yeah, one
of my most successful cheeses was justmessing around in the kitchen cheese you know.
Yeah, yeah, I told thestory on the air before that I
was making homemade corn dogs. Okay, he was doing hot dogs a bunch

(05:03):
of different ways for people to enjoyduring a hot summer, and the batter
started. I did not do itproperly, didn't have the right techniques,
and so I called them European stylecorn dogs, and people like these are
great to do it. It wasjust from screwing up. So yeah,
don't give into it. Just beconfident, and yeah, it's something new.

(05:26):
It's a great starter. Cheese orsomething. What we taught in class
at Pinners today we did a chevroor fromage Blanc, and the chevros just
got cheese. And those are veryeasy cheeses to make. They're just a
farmhouse cheese came from France, andyou just heat your milk up to eighty
six, add your culture, leaveit overnight, and in the morning you've

(05:46):
got cheese. It's so easy andyou can do all kinds of crazy things
with it. From their roll,it molded, you know, mixed things
into it. What is it apeckton or something or culture is it's it's
what naturally occurs. But since wehave pasteurized milk and you know it comes
from the store, it just youknow, kind of make it ripe again,

(06:10):
so it can once the rennet isadded. When it is a coagulates
probably thinking, yeah, you getit at a at a you know,
a temperature that the bacterial likes,and then you add the culture. You
let it ripen and get you know, cooking, and then you add the
rennet and it coagulates, and thenyou separate the curds from the way.

(06:34):
Yeah, yeah, exactly so,And now people, I guess to understand
the courage in the way is tolike a cottage cheese. There's a combination
of both that. Yeah, yousee both when you open a yogurt and
you see that liquid at the top, that's way, yeah, and it's
separating from the curd. Gotcha.And courage. People are learning more and

(06:56):
more about because they deep fry themor you know or in Canada when you
go out and you get just escapedme when you put them on top of
French fries, sop. So moreand more people have experienced them in a
different light, so now they knowwhat it is. So what kind of

(07:17):
cheese do you have today? Thisis yeah, this is actually a cheval
goat cheese. And you're used tosee him in the supermarket in a log.
But this is we got fency.Yeah. We added some molds and
these are the same molds that youuse for a Camembert or brie. They
give you that beautiful white robe.And then we took the cheese and aged

(07:40):
it. We put an ash layer. It's a vegetable ash and that really
helps grow these beautiful, beautiful robeson the cheese. And that that's why
I like to teach these cheeses firstbecause they're so easy. Once you get
them, you can do more withthem. And you know, it's just
step by step in a really goodprocess for it pretty bold going into a

(08:01):
Kimbert, Yes, talk about astinky cheese. Yeah that one, Well,
I've got one over there that's prettystinky and blew the class of way
when you put your bee linens inthere. That's what's in Limburger. And
it's like, whoa. You elevateyour not only love for cheese, but

(08:22):
your palate for cheese once you yeah, or do you still like there's a
couple that you just yeah, youknow, as you go along, you
just develop. It's fun when youknow how you created it and then you
embrace the flavors more I guess youunderstand what mean? Yeah, exactly,
exactly, yeah, yeah, andpeople that love steak for instance, when
you have a wet aged or dryaged a piece of meat, you get

(08:46):
into some of the chefy stuff hittingit ninety days. Yeah, and you'll
know what funk is as well.I mean it changes things and break it
down and you can only eat itlike a great cheese because it's so decadent
and so it just a little goesa long ways. Yeah. Well,
where can people find out about whatyou do? It's uh www at sock

(09:11):
money ranch dot com. We've gotan Instagram, a Facebook, all of
that, and a website. Youcan sign up for the classes on the
website. And this is where it'sin our facilities in Anaheim Hills, right
by your Belinda, and we partnerwith a cookie studio that she does cookie

(09:31):
decorating and then we do cheese makingon the off weekends. We'll get in
touch well, because I think it'dbe cool to to collaborate. Oh yeah,
I get some listeners in there becauseI get people asking about cheese.
Yeah, and I'd like to learnsome more myself, so maybe we can
fulfill a couple of special classes knowthat would be so cool. It would
be a lot, a lot offun. So you can find out everything
at sock money Ranch, not monkey. That's ridiculous, you jackass. Sock

(09:58):
money ranch dot com, suckmoney ranchdot com. Christie, A pleasure to
meet you. Oh, thank youso much for having us. Yeah,
the cheese is beautiful. I thinkit's very cool what you're doing. So
we'll get some people out there.Awesome. Thanks. All right, it
is the four Report live from Buildingfour here at the Fairplex in Pomona.
We'll be back with more with thepinners. UH conference and expo, entertain

(10:22):
and have a big family, andmy wife Tracy has a big family that
I went bigger, So I wentfor the XL, which is not even
the biggest the biggest, Uh,there's a large, there's an extra large,
as a minimax, the medium biggang that the two XL is the
biggest. There's a small big GreenEgg, and then the mini big Green

(10:46):
Egg. So there is seven ofthem that you can choose from. I
recommend go into Like I said,you can go anywhere that it sells them
here in southern California. I recommendour friends Barbecue's Galore because they are partners
in getting the word out and someof the teaching we're going to be doing
in the next couple of months,going in through the holidays, because I

(11:09):
really want to educate you about howto use these things. Also just how
to smoke and things like that ingeneral. But when it comes to going
into a barbecue's galore, they're goingto have people that can help you out
accessories if you're getting them, ifyou're going to buy an egg, ask
questions, Ask the questions, getyour answers. It's well worth the time.

(11:30):
You're listening to The Fork Report withNiel Sevadra on demand from KFI AM
six forty. Thanks for hanging outtoday. We are with you for three
hours every Saturday, celebrating food,cooking tips and tricks, going out to
eat, celebrating the people that makeall this great stuff. And of course

(11:50):
today we're doing it in a reallyneat place where at the Pinner's Conference and
exbo at Building four at the FairPlex in Pomona. And it goes to
seven o'clock, so at five Iwill hand over the mic and all the
good stuff to Twall, a sharpand so cal Saturdays, so he will
be going to seven. It's verycool. Then I'll get to do a

(12:11):
lap around here and check out what'sgoing on. But I gotta tell you
this is these are my people.This is home. You've got people that
are creating here. So they've gotclasses going on, teaching, people passing
on information and tips, and thenyou've got people selling their goods. And
I like all of that. Andas I said, we were going to

(12:33):
get to food stuff. Of coursewe've been doing that, but also if
there was something special we wanted youto know, or someone we wanted you
to meet, of course we werebringing them on as well. So the
next guest is Tara from Tara Jewelry. How are you? You can press
it? I like the way youapproached it, like I'm I've got the

(12:54):
power. How are you? Well? Jewelry? What kind jewelry? So
I do handmade? It is asterling silver gold field. I love like
pave anything that's shiny, and soyou're like a squirrel. It's like,
okay, I like that anything thatsparkles. Yeah, there's something magical about

(13:20):
jewelry. Obviously you go back toyou go back to Egypt and a form
of showing who you are status Itcan mean everything from just costume jewelry to
something that says, I like thefiner things. Where do you land in
there? Uh, definitely affordable jewelrythat just is specific to you, that

(13:43):
just makes you look beautiful, Andthat's what I love. Anything that makes
a woman feel beautiful or a man. I have men's jewelry as well,
but just something that signifies feels beautiful, come on, Yeah, anything that
makes you feel beautiful or just talksto you. A lot of women like
butterflies. I do a lot ofbutterflies, a lot of hearts, a

(14:03):
lot of crosses, and a lotof women love that. They just they
love butterflies. Right now, partsare in, yeah, so parts never
go out. Crosses have been arounda little over two thousand years, so
that's pretty solid marketing. Yeah,butterflies. A lot of people are learning
learning more about butterflies because of themonarchs and the concern of them fading out,

(14:26):
and so butterflies have had this renaissanceright now, it's popping up.
You said the jewelry is gold filled. Yeah, so we do sterling silver
and gold fields. What's the purposeof that because a lot of people they
can't the market for you know,solid gold is a little bit higher for
them. Yeah, right now,right now, it's a little high.
So we do affordable luxury. Sowe still want women to look beautiful and

(14:50):
feel good and be able to affordsomething. So we have a very good
range price range. And so youdo the sterling silver with a gold field,
which is very pop uler right now. Excellent. And as far as
the jewelry itself, are you doingrings, necklaces, that's your specialty?
We do it all, yes,So we do handmade, We do custom

(15:11):
pieces as well. Rings. Wework a lot with lab grown diamonds,
which is very popular. Now,explain that because it's a pretty cool tech.
Yeah. So it's a carbide insilica and it's created just like the
same way the Earth creates a diamond, same way, but they do it
in a lab and it passes thediamond test, and so well, there's

(15:31):
got to be something that tells peoplethat it's not Otherwise you could make a
whole hell of a lot of money. Tell me diamonds, you could.
You wouldn't be able to tell unlessyou're a jeweler with a loop. So
you couldn't tell because it passes adiamond test, so the average person wouldn't
be able to tell. I justneed you have to be honest. Yeah,

(15:52):
I guess you have to not beyes. And lastly, where can
people find your stuff online? SoTara Jewelry t A E r A Jewelry
dot com, So Tara joy dotcom. And we're at the Huntington Beach
Pier on Friday, Saturdays and Sundays. But you can go online and check
us out. That is really neatportable luxury. What's the most popular rings,

(16:17):
necklaces or like bracelets right now?Right now? Bracelets, butterfly bracelets?
Are it flying out the door?Yes? I like that? Yeah,
tell people that now when they comein there, go yeah, they're
flying out the door. I willand I will point them to you that.
So you've got a booth here andif people coming out to the Pinner's

(16:38):
conference today you are, you're heretill seven. Yes, I am good.
So they can buy your goods here, yes and check them out.
Absolutely. Well, thanks for sayinghello. Of course, let people know
you're on the pier there in HuntingtonBeach. Yes, that's very cool.
Satnday, Sunday, Friday, Saturday, Sunday. It's an artisan fair for
people that make their pieces. Well, we have a lot of people listening

(16:59):
in that area, so hopefully theycome out and say hello to you.
All right, nice to meet you, all right, Tara Jewelry and the
website again, Uh Tara Jewelry dotcom. T A E. R A
easy enough. Thanks for stopping by. Nice to meet you. It is
the FOURK port. I'm Neil savedraKF. I am six forty. How
do you do? Live from Buildingfour at the Fair Plex in Pomona for

(17:23):
the Pinner's Conference and Expo going ontoday until seven pm. Thank you to
everyone that has come by and saidhello. I was really really pleased to
meet so many people today, somany wonderful people. And it continues to
go on from here. We're goingto be handing things over to mister Twallas

(17:45):
Sharp and of course so Cal Saturdaysas this is his jam as well.
Yes, tea man, look atall this soul Look I'm excited because for
me, this is what soul CowSaturday is all about, literally touching the
people, getting into the community andreally finding out what's happening. And this

(18:06):
is literally what's happening. You havea lot of I hate to use the
word mom and pop, but alot of local businesses that are here and
and I love giving the spotlight andthe time to shine for events like this.
This is amazing to me. Youactually have you when you get excited,
you fade out between you and wolfmanJack. I'm having a great time

(18:29):
out here. Look at everything allright out right out look. I am
excited to be here. It iscool, you know, this is literally
it's like Comic Con for creators,Comic con Ford I wires, and I
love seeing all of the creative,inventive things that that are just here on
display. Bad people tear down,good people create. Yeah, so you

(18:52):
come here and you see people building, creating, making things. They've got
classes, they're passing on their knowledgeto others. That's my that's my jam.
Innovations, people telling their stories whythey left their job or their job
left them and they started down adifferent path. We've talked about jewelry,
We've talked about cheese, we've talkedabout uros. We talked about so many

(19:15):
different things today that it's been kindof a whirlwind. I can't remember a
show that went this fast in along time. I mean, like like
time flies when you're having fun,and it really really does. So you
have a whole new set of gueststhat you're going to be meeting tonight.
I mean, we're we're going fromwhat is this minky kature. I love

(19:37):
that just because as you and I, you know, we remember what it
was like when our children were young, when they were smaller. Remember when
Mason was born and he had togo away from us for a little while
and he was in the little incubator, And I think about what they're doing
with Micky Katore and I'm like,if he could have had a little bit
of this, mom and you knowthat that away in this Yes, So
to me, that's beautiful Pierre romance. Just because I walked by and I

(20:02):
saw something that looked absolutely uh,something that you know, hey, ladies,
you might want to visit this booth, you know, because your husband
will definitely put his phone down.What is it a sandwich? Well?
Oh, I was about to saysomething that you can't say. No,

(20:22):
don't say I can't say it.Don't say it. I will say similar
to a sandwich. It will itwill get your husband. Yes, we
have Taylor's melting producer. Taylor,all right, you I've never seen your
blush through. I've never been souncomfortable in my life. And and you're

(20:44):
and going back to the Saldich metaphoryour sandwich between two football and there it
is lack of hair for me.Yeah, you're You're the meeting the hot
dude sandwich. I'm actually really excitedto talk also to the people from Riobe,
only because I'm not really a craftsmantools now, they were just outside.

(21:04):
You know, it really would havebeen self serving to bring them on
with me because I love them,But you know, it's a food show,
so you get to be a littlemore broad. I'm a huge fan
of their stuff and I have tonsof it, so I'm looking forward to
that. I'm looking forward to thisconversation, especially the aspect of safety and
the ability for individuals like myself whoprobably could not build a birdhouse, like

(21:26):
how their tools can help someone likeme, help me, Ryobi, so
yes, help me, Rightbie,help me? You're the only one.
Yeah, well, this is gonnabe cool. I can't wait to be
listening. I'm going to take alittle a little walk around and see what
we have here and buy some thingsfrom some of the people that I've heard

(21:51):
from today and stuff like that,so take it away. Moments from now
you will be listening to Twalla Sharpand show cal Saturdays as he takes the
reins of the microphones here as webroadcast live from the Pinner's Conference and Expo.
Everything like that you see on Pinterestthat you love, It's all that
stuff here and more so. It'sbeen a really great day for people like

(22:15):
us that love this type of thing. Stick around. You will have him
coming up next. Be kind toeach other, of course, be empathetic
and create buildings, start a hobby, do stuff because building is of the
maker and destroying is of the enemy. Keep that in mind. Life gets
even better. So enjoy your weekend. God bless you all, and I

(22:37):
will see you on the flip side. This is Neil Savedra and the Fork
Report KFI Los Angeles and KOST HDtwo Los Angeles and Orange County. How
about that you've been listening to theFork Report. You can always hear us
live on KFI AM six forty twoto five pm on Saturday and anytime on
demand on the Heart Radio app.