@ForkReporter | Hour 3

Best Birds
Future of Farming
PLENTY startup

Episode Transcript

(00:00):
Hey, it's Niel Saved. You'relistening to kf I Am six forty the
Fork Report on demand on the iHeartRadioAppum. These three hours that we get
every Saturday to come together are someof my favorite. I'd love for you
to join me on Instagram and Twitterx at fork Reporter. At fork Reporter

(00:22):
during the week during the show,whatever it is, I post things on
there. Hopefully you enjoy them andgo ha ha ha, that's funny or
that's interesting, or oh I wantto do that or go there. That's
what I do it for et ForkReporter. So one of the things that
people love. It's easy, it'stasty, and it's inexpensive to use for

(00:47):
many different dishes, or just eatit as is, or you cut the
corners and say I can make someenchiladas or whatever with the leftovers. Is
the rotisserie chicken Now. The WashingtonPost some weeks ago did a taste test
of eleven grosser stored birds here.Now, not all of these do we

(01:12):
have here, but I was surprisedwho was highest on the list, So
Harrison Teeter is, I don't thinkwe have any of them out here,
but it was number ten. WholeFoods Lemon Herb rotisserie chicken was number nine.

(01:36):
Food Lion. I don't believe wehave here, although we might have
at one time. There's their numbereight. This one surprised me, coming
in at number seven. Kirkland seasonedrotisse re course. That's Costco and the
price point is the lowest of allof them, I believe, and coming

(01:59):
in four dollars and ninety nine cents, So that's not bad. That's not
bad. But really I thought you'reprobably gonna get I thought they would have
been higher. They come in atseven. It's a dollar twenty one a
pound. See some of these otherones to do wowin ninety nine, that's

(02:27):
four dollars per pound for of course, a two pound bird. That is
for the whole Foods Lemon Herb,Signature Cafe Traditional, that's a Safeway brand.
The signature brand is the brand.They're kind of what do you even
call that? It's just the storebrand, I guess, which are usually

(02:52):
I like signature stuff from safe Waythat I think their stuff is very good.
Safeway the same as I'm sorry,the same family as Food Line.
Am I wrong? I don't know, because we don't have that out here.
We do have safe way. No, I think they are attached to

(03:12):
someone else. But I thought maybeit's like right aids. Oh maybe it's
not. Okay, I'm wrong,Keep doing your show. I'm just listening.
No what, I just like tohear your voice. But I do
like a good hair seater on theEast coast. That's our fancy store.
So so what what is it like? Because I don't think I've ever been.
I mean, it's like a Pavilions, I guess, or a yeah,
yeah, it's very similar to likeyou know, going to Ralphs,

(03:37):
I guess, but a little moreon the pavilion side. Like what would
you say the differences between a Ralphsand Pavilions When you get to like a
Pavilions or you get to a Gelsonsor things like that, often there is
less variety at the Pavilions or theGelson's, higher price, more curated.

(04:00):
Maybe what they have there, andthey may not have all the brands or
all the items, they have everythingyou need. It's they have everything.
It's just absolutely it's like just notgoing to the food line, You're going
to the Harris Teeter if that makessense. No shit, that's what they
say. My mom shops at theHarris Teeter, you know, not the
dis to the Food Lion, youknow, but is is your mom bougie?

(04:21):
Yeah? But the Harristeater is notreally expensive. You can get you
can have a deal's dis you know, like a discount card. I think
they have those two there at theHarristeater. Yeah. Anyway, between my
wife and I, I'm the bougieone. You know, she'll she'll go
to the ninety ninety nine cent onlystore and go shopping. You're like,
oh, the nerve. Although welove a Trader Joe's. We shop there.

(04:44):
Oh. I shop a lot ofplaces, and I go to specific
ones for specific reasons often. Butgetting my wife and a Gelson's is a
little harder unless there's for one particularitem you get somewhere. But I go
in there and I feel like,Man, I'm at a real grocery store,
you know. I want to betreated that way. And we have

(05:05):
a Vaughans. We have a rowso that I love too. Yeah,
it's just different. It's all different. So Okay, I guess I guess
we now know about Food Lion andwe and the Harris. I should have
known Harris Teeta. Let's come tohas teeth. If you go to Aisle
five, it's all gray poupon,but they're rot history chicken. It's pretty

(05:27):
good. Okay, So it didn'tcome very high that it's like it's like
the last one on the list atnumber ten. Okay, I guess I
don't have good judgment. A lotof tech a lot of people said that
the texture was a huge turn off. It was meanly and mushy and paste.
Okay, I don't I don't trustyou now. I don't trust you

(05:51):
and your palate. You just gotyou just got pushed out of about out
of my company. When it chicken, your chunky chicken signature cafe I get
a Safeway came in at number six. Uh, Wegman's sassing Wegmans, Wegmans.
Yeah, I just can't remember whereI've seen one, but they're called

(06:14):
Wegman's Plane. I guess that's thejust the chicken, but a member's mark
season that's the Sam's Club. Onecame in with a score of thirty seven.
That puts them at number four.And there's his a buck fifty three
per pound. Let's don't go backand look at Kirkland. So Kirkland was

(06:34):
a buck twenty one. It beatshim out. Sam's Club is a buck
fifty three. But let's look here. Let's see four ninety nine for four
pounds at Kirkland, and it isfour ninety eight for a three pound bird.
They're at Sam's Club. Interesting sprouts, Farmers Market comes in four at

(07:02):
three and Walmart Walmart Traditional is numberone at a score fifty six. Wow,
so two twenty eight per pound.The bird is a three pound bird
at six ninety seven, and yeah, that's a two twenty eight per pounds

(07:25):
on there. But they said hada great flavor to it, much more
heavily seasoned than others. Discernible bitsof rosemary and other herbs flected its skin,
penetrated into the flesh of the bird. Multiple taste taste testers dug the

(07:45):
black pepper notes that were prevalent.And so that comes in the Walmart Traditional.
You know, treat yourself at sixninety seven. Make it a whole
week. Keep in mind in theedge off the bone when you pull and
separated all you're looking at about fourdays in the refrigerator. So if you

(08:07):
plan four days worth of meals withit, and you still have leftovers,
make sure you put them in thefreezer for something else later. You also
use the carcass to make some chickenstock as well. Keep that in mind
and use the whole whole bird andget your money's worth there. All right,
more to coom It is the forkPort. I'm Neil Savadra kf I
AM six forty. Let's get thelatest news now with the all it always

(08:31):
knowledgeable about. I guess the EastCoast where those east kinds? Yes,
I was raised on the East Coast. Okay, there you go, and
she knows about the Henry Teeters orwhatever. Harris Teeter. Oh whatever,
Harris just makes it sound fancy.You're listening to the Fork Report with Neil
Savedra on demand from KFI AM sixforty. Thanks for hanging out. I'm

(08:56):
your well fed host, Neil Savadra. How do you do? Don't forget
get Twalla Sharp coming on at fiveo'clock with so Cal Saturdays, so go
newwhere and then after that you're goingto have Steve Gregory of course with Unsolved,
and then before the Coast with ClayRow and then coast to coast,

(09:18):
So please stick around. No reasonto go anywhere else. Oh boy,
A couple of things in the newsI want you to know about came out
week or so ago. Is oliveoil prices surging over one hundred percent to
record highs. And this in someregions, not out here, but from

(09:43):
Spain. You had some fifty thousandliters of extra virgin olive oil stolen from
one of Spain's oil mills in lateAugust. That's about four fifty thousand dollars
worth of olive oil. Pretty crazy. So this is all because of the

(10:05):
Mediterranean having issues. It's been anextremely dry season, extremely dry weather.
Global prices for olive oil surge toabout almost nine thousand per ton in September,
and this looks like it's going tostay for a little bit if you're

(10:26):
looking for the Mediterranean oils for theMediterranean. So the average price in August
was already about one hundred and thirtypercent higher compared to the year before,
and now you've got it kicking upan you know, more percentage. It's
looking it's just looking insane. Ifyou've got people stealing it. You know.

(10:50):
It's the same thing here. Ifyou've noticed that when price for gas
go up, all these scams goup. You know, you go to
a gas station. I remember hearingthis past week that more and more people
are changing you know, the gaspumps. They'll they'll flip. Like if

(11:13):
you put the pump into your carand you go inside for something, people
will switch it, you know,having you pay for their gas and then
switch it back if you come back. But you get people siphoning, and
I remember that in the seventies asa young boy. I remember back in
what was at seventy seven or somethingwhen they were we had the oil crisis

(11:37):
and it was just heinous. Theeven an odd I think it was even
an odd numbers on your license plate. Let you know which days you could
actually get cass. There were fightsin the line. I remember as a
kid seeing people fight or yell ateach other. You know, they were
all stressed about gas and they hadsiphoning. People were efening gas directly out

(12:01):
of the car. Harder to dothese days, but if you have an
older card, expect to be targetedon that. You know what, I'll
save the story for next the futureof farming. This is insane and pretty
smart. I'll be curious how thisends up and changes things brilliant minds,

(12:24):
man, a lot of brilliant minds. It is the Fork Report on Niel
Savedra KFI AM six forty. You'relistening to The Fork Report with Niel Savedra
on demand from KFI AM six forty. Hey, everybody, it's the four
Report, all Things food, Beverageon to beyond. I am apparently losing

(12:46):
my mind. I am your wellfed host, Nil Slavedra. How do
you do? Man? What ashow so far, getting into roasting and
fall produce and the technique of theweek. We had Henrik on he's the
CEO of Barbecue's Galore, talked aboutnext week's live remote. We're taking the
Fork Report out to the Valencia areato two five five five zero north the

(13:11):
Old Road, and we'll be broadcastingfrom Barbecue's Galore out there in Valencia and
you can come out. We'll havea good time. I'm giving away a
Minimax Big Green Egg must be presentto win. We're grilling, teaches things
about grilling, baking, those touchof things on Grill's special discount on that

(13:33):
day. I can't get into moreof it, but for Barbecue's Galore,
we're talking more about a day ofbut the one that I can tell you
about is the Big Green Egg.They almost never put their grills on sale,
and at this location on that daywhen I'm broadcasting there, you can

(13:54):
get a sorry, a ten percentdiscount on Big Green. So if you're
thinking about getting a big great Egg, or you're needing that extra push,
that's the day to do it,to be honest with you, and they'll
have some fork reports swag like cuttingboards as long as supplies last. But
it'll be fun, nice time tohang out. I'd love to meet you

(14:16):
to come out. We talked aboutthe Mastro's Wine event was coming up on
the twenty sixth, which is Tuesdayat There's many of them here in the
Southland in Newport Beach, Thousand Oaks, of course, Beverly Hills, downtown
Los Angeles. It's a lot ofthem. So if you're looking for a

(14:37):
very lovely, high end wine andfood experience, then you've got to go
to the Mastro's restaurant website and checkit out. It is a wine event
with dinner, five courses that includesdessert, and it just looks like an
amazing, amazing event. You canfind out more about that. So all

(15:01):
these things can motivate you to gocheck us out on the iHeart Radio app.
Very simple, just go to theiHeart Radio app, look for the
Folk Report and the podcast and youcan listen all of today's show. You
can listen back on demand as youplease, or if you just want to
go back and listen to the Techniqueof the week, you can do that

(15:22):
as well. Twelve sharp coming upin about a half hour, just under
a half hour from now with soCal Saturdays, and we've been going through
all those things as we can't slidinto the news break there. I was
telling you about the future of farmingand it is robits, people. Robots

(15:43):
are coming. Robots are coming.So there's this startup and Katla dot com
is where the story comes from,and it's pretty cool. So they are
this startup named Plenty. They're pioneeringthis new way to grow leafy greens,
and I think more and more ofthis stuff is going to be coming out

(16:04):
as we we level. I alwayssay innovation over conservation, not that conservation
isn't important, it absolutely is,but our fears about things not being not
having the right air temperature, nothaving the right sun time that you need

(16:25):
to grow things that's why for along time only certain regions had certain foods.
Well, this will answer a lotof that. So this high tech
indoor farm is run almost entirely byrobots, and you can do year round
because you control the light in there. I either know or you and control

(16:47):
the sun. I guess is theway to say it. In this case,
they're LEDs. They've got their facilityin Compton, California, so they're
right here. And it's just insanewhen you think about it. So one
of or the writers or reporters gotto taste some of the lettuce and they

(17:07):
say it was just the freshest andmost flavorful lettuce they've ever tasted. So
Plenty. How does Plenty grow vegetableswithout sun, soil or even human hands
touching the plants. It's highly automated, is what it is. It's a
process that looks more like a factorythan a traditional farm. It starts with
seeds being robotically planted, moved intoa giant eight story nursery room for germanation,

(17:34):
and then the rooms are lit byLEDs. And this is what's cool.
They're optimized for each specific crop.So you're talking about not only robotic,
but a very bespoke way of growingthese things because they're giving them the

(17:55):
experience, the experiences it is,they're given what they need, like what
we have seen grows the food,these particular foods, the best, the
environments that they need, and thatyou could still produce things when the actual

(18:15):
environment isn't helping. So once theseseedlings are mature enough, they transplant by
robots into these vertical frames and thenthey place buy more robots into giant vertical
growing rooms. There's no pesticides used, there's no human contact. I mean,

(18:40):
as gross as it is, thereare some diseases, some bacterias and
germs and things that come from thehuman contact process in farming. And that's
not too belittle the that are inthe fields. Trust me, my family

(19:03):
has history in Tulari. With that. The vegetables are extra clean, they're
extra safe to eat right out ofthe bag with no washing because they haven't
had the contact with any humans orany soil impurities or any of those things.

(19:25):
It just ends up coming out better. So in this particular case,
you're able to taste some farm fresharugula crispy let us straight from the robotic
harvester and the packing machine, andthey're saying that it's great, the crunch,
the flavor, all of that.Now, indoor robotic farm uses a

(19:48):
fraction of the water that traditional agricultculture requires and can grow greens year round.
So you see what's happening. Iswhat I was saying is that these
types of this type of innovation actuallyhelps more than just the conservation because they're
doing both. They're conserving through technologyand this is going to be long term

(20:15):
and sustainable when a lot of timesother things are not so very cool.
I'm impressed by it. I'm excited. I know they're local. I wouldn't
mind going to check out what they'redoing there and compton and taste on the
product. But can you imagine,you know, there's a lot of people
that doctors patients with cancer or differentdiseases, they tell them to stay away

(20:42):
from greens and the like because theyoften have problems with them bacteria and stuff
that can make you sick. Andin this context, you don't have those
concerns. Pretty powerful to me andexcited. You're listening to The Fork Report
with Niel Sevadra on demand from kfI AM six forty on demand and the

(21:08):
podcasts that always when we get off, the error will be posted. Fantastic
to Wala, you jumping in hitthe wrong button, sir. I hit
the wrong button. Then who areyou answering? I was answering it.
I didn't hit talk back. Ihit the don't ask him. I want

(21:30):
to ask him first, to Wala, how long have you been in radio?
No? Hey, seriously, Iwas looking at and I just like
cashing, just pushing it back becauseI was like, you're excited to say,
what's up? So I hit theI hit the wrong button. I
was a little blown away. I'mlike, I haven't even asked him how
he's doing, and he's just jumpingright in. He's like, I'm fine,

(21:51):
I don't care yet. Let mecare. Well. I hag tight
for one second. I wanted toremind people that that was the voice of
Twala Sharp, who you're gonna hearmoments from now. But if you miss
the show, let's say, andyou turn on at like ten to seven
and he's wrapping things up, thenyou can go on the iHeartRadio app,

(22:15):
go to the podcast area and lookfor Twala Sharp. Look for so Cal
Saturdays and you can get that andlisten anytimes. Same with my show.
Of course, if you want togo back and listen to the roasting and
fall produced talk for technique of theWeek at the beginning of the show,
great, If you want to goback and listen to Hendrick the It always

(22:37):
sounds like I'm putting a d inthere, but I'm not. Henrick for
the CEO of Barbecue's Galore. Well, we will be broadcasting live next week
because I got some on Twitter.X got some responses that a couple of
ladies liked us talking about food.They really loved his voice. Also a

(22:59):
big shout out to Leila people,happy to hear you on the air.
Oh that's so sweet. Sorry,I sound sleepy, y'all make you sound
great like a million jobs. Thankyou. You know I'm actually going to
manifest winning this lottery tonight. Allowthat if y'all don't hear from me,
know that I want. I've movedsomewhere really beautiful and quaint. If you

(23:23):
do that and you do win,could I be like your butler? Sure
that would be awesome, and Iwould cook and stuff moved to like Sweeten
or somewhere a little. I'll getyou all that great pupon and all the
things that you're used to with yourbougie mom. And yes, yeah,
that'll be awesome. We'll make allthat happen. Okay to Walla sharp,

(23:48):
sir, what do you got going? Wait? First? How are you
Twala? I am good? Okay, fantastic today, sun is out.
I'm feeling good. Good brother.So what's going on in on so Cal
Saturday tonight? Besides, of coursecovering all of the interesting and fun things
happening within the nooks and crannies ofsouthern California, we are also welcoming Kevin

(24:11):
Elliott, who is the CEO ofthe Pacific Air Show. He is going
to be joining us to let usknow what is happening at the Pacific Air
Show, which is going down Septembertwenty ninth through October first in Huntington Beach.
Very excited. I've never been soI cannot wait to hear about this
event. Oh it's insane, yoube like, oh, yeah, I've

(24:32):
been multiple times. Wowe it isno, it is uh. We were
a big sponsor early on and wehad a great partnership. We still have
good partnerships with them, just youknow, pandemic and everything. Put a
put a crimp in a lot ofthings, but they're back. It is
spec tacular. You're talking about youknowing yourself agreeable. You know, it

(24:55):
just is insane. It's it's itis you really was Gary and Shannon this
last week that you you get thatyou hey, you know, you're just
looking at our machinery and people thatare so well trained and I don't know,
it's it's it's very very cool andit's a good time for sure.

(25:15):
Well, I'm looking forward to thisconversation. I really really am well enjoy
it. And then oc registered dotcom did a great piece on the restaurants
and stuff. There's ten Orange Countyrestaurants that you can you have a view
of watching it. So I thinkyou and mom might have covered that last
night as well. But yeah,anyways, that sounds like great stuff.

(25:37):
I will look forward to hearing it, my friend. Have a wonderful show,
Thank you sir. All Right,mister Twallas sharp there. Our last
reminder of the show is that I'llbe broadcasting live next Saturday from Barbecue's Galore
in the Valencia area two to fivepm. The address is two five five
five zero North the Old Road inNew Hall nine one, three eight one.

(26:02):
Come out enjoy the live broadcast.I personally would love to meet you.
I haven't been out like this ina while. We'll be giving away
a Mini Max Big Green Egg.You must be present to win. We'll
be grilling, teaching some grilling andbaking techniques. There will be samples of
food, of course, because that'swhat I do. Special discounts on the
day. I can't even mention themright now. One I can mention is

(26:23):
the Big Green Egg that almost theyalmost never do sales for this day at
this location, you can get aten percent count off of Big Green Egg.
So it's really if you're thin eventhinking about it, come kick the
tires, ask questions. I'm totallyhonest about these things. I am really

(26:45):
enjoying mine, but it's a mustevent for you and i'd love to see
you. There's I'm also going tobe bringing. I will also be bringing
some FOK Reports swag like cutting boardsand while supplies last, we'll be giving
out that stuff. So it'll begood fun all the way around. And
if I get a chance to sayhowdy and shake your hand, that'll make

(27:06):
my day. So hopefully come out. Hit me up on social media if
you have questions at fork Reporter,at fork Reporter on Twitter, x on
Instagram, even on threads at forkReporter. Thanks for listening, Be kind,
be empathetic, stick around for ourbuddy Talla Sharp, and I will

(27:26):
catch you next week as we broadcastlive from Barbecue's Galore in the Valencia area.
This is KFI and KOSTHD to LosAngeles, Orange County. You've been
listening to The Fork Report. Youcan always hear us live on KFI AM
six forty two to five pm onSaturday, and anytime on demand on the
iHeartRadio app.