September 6, 2025 • 30 mins
Yasmin Bazurto- Manager of the Long Beach Wild Fork Location and celebrates her 1 year anniversary since the location opened. She celebrates four years with Wild Fork
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Episode Transcript
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Speaker 1 (00:00):
Hey, it's Neil Saved. You're listening to kfi EM six
forty the fore Purport on demand on the iHeartRadio app.
Hey everybody, it's the four Purport all Things Food, Beverage
and beyond. I am your well Fed host, Neil Sevadra.
How do you do? We are broadcasting live today at
Wildfork Foods in Long Beach at Second and PC and
(00:23):
just having a great time celebrating their one year anniversary.
You come through here and it could be a little
intimidating because there is so much product. But you see
someone in an orange shirt. They're here to help you.
Unless it says like you know, Caltrans or something that's
the number or a number on the path, or yeah
it's got a number and says you know, Long Beach
(00:45):
Central prisoner or something. That's not who you want to
help you. But you come out here and celebrate with us.
They're one year anniversary. They're cooking out front, and I'm
telling you these samples are not samples.
Speaker 2 (00:57):
No they're not, they'rerees.
Speaker 3 (01:00):
It's if you mean the food is spectacular and you're
gonna get a lot of it, so it's worth coming down.
Speaker 2 (01:08):
You're gonna love it. Also, Zelman's is here, by the.
Speaker 1 (01:10):
Way, and today've got a special going on here today
too as they celebrate along with us. And it is
five packs for the price of three. It's a big savings.
Speaker 3 (01:21):
And there'll be free samples of Zelman's too. You go
to the Zelmans booth, they'll give you some free samples.
Oh yeah, there you go, because your breath is just
horrific as you come up here and shake hands with us.
Speaker 1 (01:32):
So we're here at Long Beach, at the Wild Fork
Foods in Long Beach, and we're going to introduce you
to someone Yasmin. Is it Bazoo And you recently moved
up in things here. You're the manager here and apparently
you're very impressive, and this is a impressive location.
Speaker 4 (01:55):
It is.
Speaker 5 (01:55):
Yeah.
Speaker 3 (01:56):
No.
Speaker 5 (01:56):
I started with the company about three and a half
years ago as a sales leader. Seven months later I
move up to assistant manager and a year and a
half after that a manager at this location.
Speaker 1 (02:06):
Wow, and this happens to be a pretty precious location.
It does quite well.
Speaker 4 (02:11):
It is.
Speaker 5 (02:12):
One of the first things I noticed is when we
moved here, the people are so welcoming, so happy. Every
time we have an event here, everyone's just in such
a good mood. So it's I've loved it here.
Speaker 1 (02:22):
That's a great vibe when it comes to wildforkd foods.
You know, it's food should be something everybody's excited about
and celebrating. God knows. I asked Bill, is that you
want to come hang out? And he's like, heck yeah,
because he's been shopping here hang out forever forever.
Speaker 2 (02:39):
Yeah, yeah, forever.
Speaker 1 (02:40):
And what's one of the things though, proteins you go
after mostly?
Speaker 3 (02:44):
You know, I love their pork being being a jew
pork case, particularly good.
Speaker 4 (02:51):
Delicious.
Speaker 1 (02:51):
Yeah.
Speaker 4 (02:52):
Yeah, it's it's just so tang to it.
Speaker 2 (02:55):
Yeah, it's just wonderful.
Speaker 1 (02:56):
It's called taboos.
Speaker 3 (02:57):
Yeah, you know the steaks, I mean I buy a
life of the steak.
Speaker 1 (03:00):
Yeah, it's just stuff, phenomenal.
Speaker 3 (03:02):
And I haven't tried their burder meat, which is wonderful.
And you know the problem is is I as I
start going down the aisle, by the time I'm five
feet in, I bought everything there.
Speaker 1 (03:14):
Yeah, it's hard not but that's the cool thing about it.
Speaker 5 (03:17):
Being we get so many customers that walk in They're like,
I'm not going to get a basket.
Speaker 4 (03:21):
I just want to whatever I can hand them. That's it.
Speaker 5 (03:23):
That's all I'm buying. So we just see them with
their hands full of stuff. I'm like, okay, And.
Speaker 1 (03:27):
Then finally they just.
Speaker 4 (03:28):
Get like I get up and just put it in
a basket.
Speaker 1 (03:31):
A handkurt and a forklift and there they're experts.
Speaker 3 (03:34):
They know the difference between a cow and a pig.
Speaker 1 (03:37):
Oh yeah, that's an expert.
Speaker 2 (03:40):
I actually haven't.
Speaker 1 (03:40):
I've had lobster and they have both in college. But
the this is a cool location. You should be very
proud of yourself. What are you? What are your things? Now?
You could have anything here and probably eaten many of them.
Speaker 4 (03:55):
So I love our pekanya.
Speaker 5 (03:58):
Everybody does, and it is it has the flavor of
the Rabbi. It's so tender, and it has the fat
cap on it. So I cook it on the soap top.
I don't have a grill at home, and it comes
out super juicy, super tender. I thought out everything that
we have. It thaws out in half the time, so
I just put in water twenty minutes, the steaks, the
pre slize steaks that we have five minutes on each
(04:20):
side with the side and then good to go.
Speaker 1 (04:23):
And what's your as far as quick meals or ready
the sides. What's your go to?
Speaker 5 (04:27):
I love that we have so many products that are
just like what you had before. The rice with the
curry and so everything the curry it's pret a little
dollups of frozen, so it just opened those defrost that
defrost the rice, saute.
Speaker 4 (04:45):
The chicken, and then just mix it all up.
Speaker 5 (04:47):
So my favorite, we have the Argentinian red shrimp.
Speaker 4 (04:50):
I get a bag of that. We have these frozen
garlics dollop of that.
Speaker 5 (04:56):
We have these basil sauces the same as the curry,
and then our fajita mix. So I just tossed, toss
sauce and then angel hair all together twenty minutes. I
don't have to cut anything, just open, toss, open, toss, salte.
Speaker 4 (05:10):
And good to go.
Speaker 1 (05:11):
People always telling me that they hate listening to the
show because.
Speaker 4 (05:14):
They get all hungry.
Speaker 1 (05:15):
Yeah, and now I know what it feels like. I'm
listening to you keep talking yesterday. Yeah, I'll eat that.
That sounds great and it really is. It doesn't taste
like other frozen.
Speaker 4 (05:27):
Food because it's not frozen that same way.
Speaker 5 (05:31):
We age all our meat and then we blast freeze it.
So in thirty minutes minus forty goes instantly frozen, so
you just seal in all the flavor, the freshness, the
vitamins of the products.
Speaker 4 (05:41):
So when you thought it.
Speaker 1 (05:42):
Out, they're all wet age.
Speaker 4 (05:43):
It's wet age.
Speaker 5 (05:44):
Yeah, okay, so everything it's just as flavorful as if
you had cut it white then, which is what we
want to do. We want you to taste it as
if it had just been cut them.
Speaker 1 (05:55):
There's no way I could tell. You could put that
with me.
Speaker 4 (05:59):
You can tell because it's better. You can tell.
Speaker 1 (06:02):
That's why you got the man.
Speaker 2 (06:05):
What's what's the weirdest meat that you carry?
Speaker 4 (06:08):
That so weird? Like all people would be frog legs?
Would that do it? Okay?
Speaker 1 (06:15):
Legs jumping off the shell?
Speaker 4 (06:17):
Gargo?
Speaker 5 (06:19):
We have elk and venison. But when you try the products,
you're like, it just opens a whole new world.
Speaker 2 (06:24):
Guys. Cargo, it's that. I love it.
Speaker 3 (06:28):
Those of you that haven't have it, imagine rubber bands
with garlic. It's but they're they're really tender rubber bands.
Speaker 1 (06:37):
Yea, the most tender. Actually love this.
Speaker 2 (06:39):
I do too. I love cargo.
Speaker 5 (06:42):
We have these trays so they come with the season,
so you just take it out into you I have
an air friar, so like dump everything into their frying
or you're just warm it up for like ten minutes.
Speaker 1 (06:52):
There you go, the garlic rolls and stuff to the
garlic rolls.
Speaker 4 (06:58):
The Brazilian bands.
Speaker 1 (07:00):
Oh yeah, he's Brazilian.
Speaker 4 (07:03):
Okay, so you know about pond of.
Speaker 2 (07:05):
Course, of course I grew up with it.
Speaker 4 (07:07):
Yeah, so you know Pecanya.
Speaker 3 (07:11):
You go to a Brazilian restaurant and it was and
they're give you the meats and they don't stay.
Speaker 1 (07:18):
On the sausage. Remember we were there having all the sausage, and.
Speaker 3 (07:21):
They want you they go, they want you to eat
all the cheese, breads, you know, they.
Speaker 1 (07:26):
To fill yourself because.
Speaker 4 (07:29):
And all that good stuff.
Speaker 1 (07:30):
And you know that the seasoning, you know how they
season their meat, just salt, a little bit of salty.
Speaker 4 (07:36):
That's the thing.
Speaker 5 (07:36):
I always ask them, what do you do because when
you get Brazil's I'm like, I need to know from you.
Speaker 4 (07:40):
They're like, salt, don't go crazy anything.
Speaker 1 (07:42):
And that's because the higher you know, you want things
to taste like what they are, and salt is an enhancer.
Pepper is a flavor changer, so salt should make you
know the meat tastes meteor and not change it or
make it salty, so wonderful. Well, you should be very proud.
This is a great location. It looks like you're doing
(08:04):
everything right. And I highly recommend that people come in
here again. Second and PC eight second in.
Speaker 5 (08:11):
pH and I could just ask everyone. I mean, if
you want to try good quality. One of the main
things that I level for our company is that we
care about the product that you eat. So no GMOs, ontibiotics,
no hormones, every choice we have, we always go the
clean route. So we want to take care of your families,
make sure that you're eating healthy or eighty good quality,
affordable products. So stop by. We have your everyday chicken
(08:35):
pork we have you know, if you're celebrating for turkey season,
we have your turkeys and your pumpkin pies and all
that good stuff.
Speaker 1 (08:44):
The packaging is minimal too for the same reason.
Speaker 4 (08:47):
So we have both.
Speaker 5 (08:47):
So you can buy a fifteen pound brisket if you
have like eighteen hours to smoke, something like spare eighteen
hours or like pre cut pre season.
Speaker 4 (08:57):
Options as well. So from novice to expert, we're here.
Speaker 5 (09:02):
To take care of you, to just stop by, and
we're more than happy to show you around and teach
you anything you don't know, and more than open for
you guys to teach us what you know.
Speaker 1 (09:12):
Well, give it up for Yeah, it has been Bizerto.
Speaker 4 (09:15):
Thank you guys.
Speaker 1 (09:16):
Manager of the Long Beach Wild Force Location one year today. Congratulations. Yeah,
she's a natural.
Speaker 2 (09:25):
Yeah she has. For those of you that have not
yet come uh, it's what four fifteen. Uh, don't make
dinner tonight, No, come on out and get these samples.
Everybody's not.
Speaker 5 (09:36):
We are being generous with our portions. We have tons
of foods.
Speaker 6 (09:40):
Oh yeah, stop by.
Speaker 3 (09:41):
Try.
Speaker 2 (09:43):
Wow.
Speaker 1 (09:44):
Yeah, I brought a pillow and some blankets. I'm gonna
sleep here tonight.
Speaker 4 (09:47):
You know, for this food, can I ask you what
was your favorite thing?
Speaker 1 (09:53):
Oh? Well, you know what as far as everything that's
served here, and everything's been pitched perfect, it's all been excellent,
doesn't ej had was fantastic and these tacos are just lovely.
Speaker 4 (10:05):
Yeah, I mean say, was our argentinan red shrimp.
Speaker 1 (10:09):
That was so good good and the little crunch on
top was Yeah.
Speaker 4 (10:13):
So it's all our seafood.
Speaker 5 (10:15):
It's flash frozen, so it's caught on the boat frozen,
and we preserve it frozen, so you can really tell
the freshness of our seafood when you try it.
Speaker 1 (10:22):
Yeah, and a lot of people don't know that. When
you're trying getting seafood that's so called fresh, it's been frozen.
Speaker 5 (10:28):
It's all frozen because that's the best way to preserve it.
So for us, we just keep it frozen. We don't die.
It out displayed and frozen again.
Speaker 1 (10:35):
So thanks so much. Congratulate.
Speaker 7 (10:37):
You're listening to the Fork Report with Nil Sevedra on
demand from KFI AM six forty.
Speaker 1 (10:44):
Things were getting so intense for Bill, he's got to leave.
But we had his stunt double come in with his
T shirt. The Bill handles stunt double here is gonna
come and sit down. He's much younger, but he has
to do all the stunts. Look at that shirt and
look at your shirt.
Speaker 2 (10:59):
You can't obviously costco.
Speaker 3 (11:00):
Yeah, he's got this little dog. Look at at ease Bandit,
who is a rescue That is the sweetest dog.
Speaker 1 (11:10):
Look at that sits in the world.
Speaker 2 (11:12):
It didn't even hurt when he bit me.
Speaker 1 (11:13):
Oh he said it hurt when you bit it.
Speaker 2 (11:18):
That's true.
Speaker 1 (11:20):
Nice to see you. Thanks for coming out. KFI AM
six forty live everywhere on the iHeartRadio app. We're hanging
out here in Long Beach today at the Wildfork Foods
in Long Beach. They're celebrating their one year anniversary. We
just talked with Yasmin, who is the manager here, and
she's great. She's like you come across people that looking
(11:41):
in the eye, they're confident, and you just know that
she's here busting her humpt making sure everything is taken
care of, you know, lights up with a smile immediately,
and she's like proud of what they're doing here. I'm
telling you there's something special about Wildfork Foods. If you
can get in on it, check it out your local area.
(12:02):
If you're here by Long Beach, come out and say hello.
They're they're giving out samples and it just is absolutely delicious.
So come on over here, Marcia. Yeah, but she's gonna
I know, we well, this is such a short segment.
Handle and I have been eating and I gotta tell you,
(12:23):
Yasmin actually actually asked, you know, what was your favorite?
And I'm going through all the different flavors and things
that we had today and Bill, he is so unaware
that we're doing radio. It's hilarious to just listen to him.
I have his little side conversations and and belch and
eat and do whatever he does. That's weird.
Speaker 2 (12:44):
Yeah, I'm sorry, I've guys been paying attention.
Speaker 1 (12:46):
What Yeah, exactly, That's what I thought. Okay, But we've
been having a blast just eating and signing. The folks
here at wild Fork. Got these these great pictures of
us Wild Fork KFI Meat and Seafood Market, very very cool,
and so we've been signing and those of you that
follow me on social media on Instagram at Fork Reporter,
(13:09):
I just wanted to come here, come here. I put
something on there, a secret phrase that pays to anybody
that comes up and says it. Then I'm giving away
the stuff too, but you have to You'll only find
it there. I thought, you know what, half the time
I forget to give these out. Thanks brother, thanks to
see you. So oh my ear lobes. Wow, man boy,
(13:34):
this listen. I'm just saying that I've got good looking
ear lobes. I'm sorry, and people notice them, and I'm
here to take care of you. All right. We're gonna
get some news and then we're gonna come back and
we're gonna talk to Marsha Green. She is the little
engine that can and she is always at the center
(13:54):
of all this stuff. And we'll talk more about what
we're doing here at Wild Fork Foods in Law Beach
when we come back second and PCCh come by, say hello,
get some wonderful food, learn about what they have here.
It will be if you love to cook, you love
to eat, you love to grill, this is going to
be your new best place. I guarantee you, so go nowhere.
(14:16):
Bill handles with me as well, so stick around.
Speaker 7 (14:19):
You're listening to The Fork Report with Nil Sevedra on
demand from KFI Am sixty.
Speaker 1 (14:25):
Listen to that A little little repute coming out of
Oxnard on a beautiful Saturday Nardcore, Uh, you got one
of the lot. Those are the best, those that that
bottle open or I gave you. So what I did
to people who don't know is I never know how
to give out swag, so I kept it behind. And
(14:46):
then on Instagram at Fork Reporter, I said, if you
come up and you say this phrase to me, all no,
that's the code, and I'll give you something and I'll
day come up to me saying you have beautiful ear loaves.
That's how that's the code. But you now it's busted,
so I'm almost out of stuff. But yeah, it's like yeah,
(15:07):
because no one's gonna say that on accident, right, so
I know it's code. And so you got one of
the the the bottle openers that looks that take off
in a homage to the Misfits. So per perfect person
right there, all right, k if I am six Florty.
It's the Fork Report on Neil Savadro. It's a beautiful Saturday,
(15:27):
and we're out here in Long Beach at Wild Fork Foods,
not only because we love them and they've become great
partners with us, but also because it's their one year
anniversary at this location and they just do it right. Man.
I I'm incredibly picky about who I partner with, so
you will hear me say things like that they're different,
(15:48):
they stand out that the people are great people, family owned.
I'm a huge one on as well. There's certain things
that I gravitate to. And I met this next young
lady over a year ago and we connected and I said,
I went straight up to her. I heard she was
going to be there, and I loved Wildfork Foods, and
I thought it's a match made in heaven, or at
(16:11):
least in my stomach. And so I went up to
her and introduced myself and said let's do something. And
so the rest is her history. Here.
Speaker 6 (16:22):
Now we are, yeah, here, now we are I blushing.
Speaker 1 (16:26):
Yeah, And she's tiny, and I'm like, you will bought
her with me? And she's okay, crazy. She thought it
was a genie because of my blue beard. She so
okay popped up there. But Marcia Green is here with us.
Bill Handle is as well, and she oversees all the marketing.
And she from someone who came from marketing and promotions.
(16:48):
I know how hard it is to do events. This
is another great event. Well look at you.
Speaker 6 (16:52):
It's not just everybody, it's.
Speaker 4 (16:54):
You guys as well.
Speaker 1 (16:55):
Well.
Speaker 4 (16:56):
When do I ever get you two?
Speaker 7 (16:58):
I know?
Speaker 1 (16:58):
Huh?
Speaker 4 (16:59):
But who is it?
Speaker 6 (17:00):
Kime earlier?
Speaker 1 (17:01):
Oho, Kelly came out here today. Yeah, a lot of
great people have been coming out and it's it's just
one of those things where Long Beach is a great area.
It's in between. You know. We have a large listenership
in LA. We have a large listenership in Orange County
and Long Beach is right there in the center of
the great Yeah, the LBC. So don't don't, Kayla, don't
(17:26):
make me start. So we're out here today celebrating the
one year anniversary, and you're jumping all over the place.
You're jumping through all these locations and beyond how what
are we? Where are some locations that we're looking forward
to popping up.
Speaker 8 (17:39):
Our next location for the West coast, the best coast
is Whoop Woop is actually going to be opening up
in Pacific Beach. We're looking around November. But we're also
popping up more locations across the country.
Speaker 6 (17:54):
We're growing. We're all over the US. In Canada, Hey,
Marsha kin truck, I'm.
Speaker 3 (17:58):
Looking at one of the freezers and it's minus one
hundred and thirty degrees.
Speaker 8 (18:05):
They get that cold, it does so as soon as
the product is like processed, it immediately is blast frozen.
And so when you thought it, it's actually the first
time anybody has ever unfallen, unlike competitors that can freeze
and thaw a number of times. So if our freezers
get below a certain temperature, then everything in that bunker
just goes out. So nobody in this room or any
(18:27):
of our consumers will ever read a product that has
ever went below a certain degrees.
Speaker 3 (18:32):
Wow, oh, good question. It will just ask how long
can the meat stay frozen?
Speaker 1 (18:38):
What means as.
Speaker 6 (18:39):
Long as you keep it in your freezer.
Speaker 1 (18:41):
Okay, So here's the thing. Frozen food does not go
bad due to bacteria. Bacteria cannot grow in the freezer.
So as far as when you say go bad, it
won't ever go bad if it stays frozen, it just won't.
The problem with frozen food is that if it's not
frozen properly, and in the process of while fork they're
(19:05):
blast freezing it ten times more powerful than your home freezer,
it won't. It won't crystallize the same way. When it
crystallizes the water it cuts the cells of the meat.
That's why if you've thought something in its mushy or
it won't get freezer burn, there's no air in there,
(19:26):
there's no oxygen oxygen, so it's not going to get
freezer burn. So technically they won't tell you this, but
I will. It can't go bad. So if you punctured
the package, you could have problems with introducing oxygen or
oxygen in the in the refrigerator, but if it has
not been thought out, and then try to refreeze it
(19:50):
in your home freezer. It's not they'll give you. They'll
say eat it within twelve months. But I'm telling you
that the you don't do anything, you don't puncture it,
you keep it frozen properly, no power outages.
Speaker 8 (20:06):
It'll last as long as there's no zombie pocalypse and
you're good.
Speaker 1 (20:09):
Yeah, but if you do, we actually had that happen.
I live in old Los Angeles, so the power used
to go out all the time, and I had all
this wonderful frozen food and I went and I took
it out and I started cooking it on the grill
and just giving it to neighbors because it wasn't packaged
(20:30):
this way. And you have in a freezer, if the
power goes out and you don't open it, you have
twenty four hours depending on how full it is, before
the food goes bad in there. Twenty four to forty
eight depending on how full. So this technology, the low
packaging meaning that they use the least amount of packaging
to get it done properly, don't have a lot of waste,
(20:52):
and the concave packaging that allows you to put water
in there and thought in thirty minutes does a couple things. Normally,
if you were thawing a large piece of meat just
regularly in water, you do it and you're sinking, you'd
have to change the water every thirty minutes with more
cool water, and you can only do that for about
(21:14):
an hour and a half because at two hours you're
gonna have to toss it out. So all that tech
that's going into these things is changes the game. So
what are some things that people need to know about
what's going on? Well, I'm forth right now that you're
excited about. I mean we're doing.
Speaker 8 (21:29):
Something, yes, yes, Well besides having these two amazing, handsome
gentlemen on either side of me.
Speaker 1 (21:35):
I forgot to tell you, Fline and wildly drunk right now.
I wish I was drunk afterwards.
Speaker 4 (21:42):
We should do that.
Speaker 6 (21:43):
We should give it a try. That's right, I'm down.
Speaker 1 (21:46):
I was going to fire that camp I and Frozen.
We're using him as ice. YEA.
Speaker 6 (21:55):
Everybody's coming back, so we're November.
Speaker 8 (21:58):
Yeah, So what we have coming up for everybody is
besides the grand op or the new opening a Pacific
Beach store, which will be in late November, but November eighth,
we're having our second annual Thanks Grilling with these two gentlemen,
Neil and Bill. They actually came to us with the
concept this past year and they brought the event to Fruition.
But this year is the second annual Laguna Neguel and
(22:22):
that when we're trying to actually pack three thousand people
and it's going to be a huge shot.
Speaker 4 (22:26):
We're going all out.
Speaker 9 (22:27):
The other thing that we have, if nobody is noticed
in the front of our.
Speaker 6 (22:30):
Store, we actually have the Wildfork Food truck. So the
Wildfork Food Truck.
Speaker 8 (22:35):
Is making its appearance in Orange County and so definitely
look for that as well. If anybody has any questions
or comments or bookings, call me because we will bring
it out.
Speaker 9 (22:47):
We should do a contest, yes and oh yeah holidays.
Speaker 1 (22:51):
So for renting that out, they can actually call and
reserve it.
Speaker 6 (22:54):
There's no renting.
Speaker 9 (22:55):
We always feed our community.
Speaker 6 (22:57):
Because we nurish your better life. So if you've got
I mean I would I that'd be kind of cool.
Speaker 3 (23:04):
You don't rent it out, it's free. Oh we have
to talk.
Speaker 1 (23:10):
Yeah, that's the one half ward that gets him very
excited is free. He's like, oh, well, yeah, well I
would like to extend, because I know it's hard to
find places for those things. To state that it could
the food truck of the park on my driveway at home.
Speaker 6 (23:25):
Nobody will ever know it's your house.
Speaker 1 (23:27):
I know I'll be.
Speaker 6 (23:28):
Showing the food trunk.
Speaker 1 (23:30):
He keeps walking out and shonys to get food and
going back and forth out that I'll just waddle out
in my robe. All right, We're gonna take a quick break.
We'll come back and talk more with Marcia Green, who's
really put these things together, and she helps me understand
all of the details and answers a lot of questions
or at least finds me the person that knows the
(23:51):
answers when I want to know more about how things
work here. So stick around one year anniversary here in
the Long Beach location Wildford food ddess and of course
you can go to Wildforkfoods dot com right and you
can find out all of your locations near you. They're
popping up everywhere. You heard it from me. You gotta
(24:11):
try this out. Still have a little time to come
down get some food if it's still up out there,
and you certainly can purchase something for dinner tonight. Quick
meals and everything else. Uh you oh you say my
sexy hear loves Well, come up, it doesn't matter. Has
been drinking. Come up here, sir. All right, it's the
four Report. I'm Neil Servador, Bill Handle hanging out with me.
(24:34):
We'll be back with more from Wildford Foods in Long Beach.
You've been listening to the fore Report, you can always
hear us live on KFI AM six forty two to
five pm on Saturday and anytime on demand on the
iHeartRadio app. Hey, everybody, Happy Saturday to you. Neil Servader
here with the four Report. Bill Handle's hanging out with me.
(24:56):
I've been you know, there's been so much going on here.
God bless everybody came out. What an amazing showing today.
Just absolutely humbling to be a part of such a
great event. And I wanted to remind you. You've got
Tiffany Hobbs coming up at five o'clock, and then at
seven o'clock you got Michael Monks. Yeah, oh yes, and
(25:18):
they haven't met yet.
Speaker 2 (25:19):
We have not yet.
Speaker 1 (25:20):
Tiffany loves Bill Handle, but yeah she should. But again,
as Kayla said, they haven't met yet, so I'm sure
that'll change. But no, Tiffany's great, smart and just a
hell of a person.
Speaker 2 (25:34):
Yeah, which is very unusual KFI smart.
Speaker 1 (25:37):
Yeah, yeah, Neil, that's why we've put him on the weekends.
All the smart ones are on the weekends. Yeah. Yeah,
you have to be really stupid to be on the weekdays.
Speaker 3 (25:46):
Now, it takes it takes a long I there's that bench.
I mean, it just takes a while. I was four
years on the weekend and I did more Christmas and
New Year's and holidays, and you can imagine.
Speaker 1 (25:58):
And you went in there every day and said, how
come you have these idiots on and I'm on the
weekend And I finally paid off. Oh I did.
Speaker 2 (26:04):
Yeah, we do that.
Speaker 3 (26:06):
We probably once a week in I go in with it.
Speaker 1 (26:10):
Yeah, complain how bad everything was.
Speaker 3 (26:13):
Yeah.
Speaker 1 (26:13):
Well, we are broadcasting live at wild Fork Foods, wrapping
things up at a celebration of one year here at
this location at Second in pH And I gotta tell
you what a neat group came out and one of
the cool things. We're sitting here with Marcia Green with
Wild Fork Foods, and she puts on these events and
has all of the ducks in a row and works
(26:36):
with all the good people that we've been telling you about,
and really has a love for food so much that
when you see me talking to one of the chefs
or one of the pitmasters here, that's because she has
a relationship with them, and she talks as much love
about the food here as she does about the chefs
and their passion. You come across a lot of these
(26:57):
people just naturally, or do you go to an event
say gosh, I really like their food. I'm going to
go up and talk. That's it.
Speaker 6 (27:02):
I'm a secret shopper for chefs. That's true. So I
actually go to festivals.
Speaker 4 (27:08):
I go to events.
Speaker 6 (27:08):
That's how I found our food truck. That's how I
found the boys. And then when I like them, I
keep them.
Speaker 8 (27:13):
And then we actually have chef interviews and we've had
you keep.
Speaker 1 (27:18):
Them not like keep them not like put the lotion
on the skin or get the not.
Speaker 6 (27:22):
Like I keep them in a hole down.
Speaker 1 (27:25):
But I was just a little curious. I keep them
and I pet them and I name them George.
Speaker 4 (27:29):
I do like Merodo.
Speaker 1 (27:31):
Do you sell ducks in a row?
Speaker 6 (27:33):
We do sell ducks.
Speaker 1 (27:34):
They do sell ducks, and they're.
Speaker 6 (27:36):
Probably merchandised in a row.
Speaker 1 (27:38):
There you go all in a row turned duck.
Speaker 6 (27:42):
Now it's the holidays.
Speaker 1 (27:44):
You can get a full rabbit, can't you.
Speaker 6 (27:46):
Yes you can, yeah you can.
Speaker 2 (27:48):
But yep.
Speaker 9 (27:49):
We keep our chefs, our good chefs, We keep them around.
Speaker 6 (27:51):
They just sustain with us, and we love it because
we hire.
Speaker 8 (27:55):
The chefs that work with us have to have a
level of grilling and knowledge and food, and they also
have to have some kind of knowledge to a customer
service and actually be a true fan of Wall for
So we're really really fortunate on the West Coast to
be working with the amount of people that we work with.
Speaker 6 (28:12):
I really love working with our ships. I have such
a good time.
Speaker 1 (28:16):
You've never given us any duds interviews or anything. All
the people that you go through these are people that
are passionate, just like you and you. Okay, buddy, you
know what.
Speaker 3 (28:24):
I'm tired because I normally are sleep.
Speaker 1 (28:28):
Yeah.
Speaker 3 (28:28):
Yeah, by now, because I did a show this morning,
and you know, I said so hello to so many people,
pretended I liked everybody.
Speaker 1 (28:36):
That does exhaust.
Speaker 2 (28:37):
It goes really hard.
Speaker 8 (28:39):
Hey, everybody, I really like you did At five o'clock.
Speaker 6 (28:44):
He doesn't like anybody.
Speaker 1 (28:45):
He goes back to hating everyone and he goes back
to hating. He actually crawls into this shell. It's really weird.
Speaker 6 (28:50):
Yeah, they'll handle it's Bill hate.
Speaker 1 (28:53):
Yeah he does.
Speaker 2 (28:55):
This is a great event. I mean I love doing this.
I volunteer to do this.
Speaker 6 (28:58):
We love it.
Speaker 1 (28:59):
I'm not even asked.
Speaker 2 (29:01):
To do this.
Speaker 3 (29:01):
This is a Neil event, and I always ask can
I come.
Speaker 1 (29:06):
We're always looking to do sting.
Speaker 2 (29:08):
And it's not like I'm.
Speaker 3 (29:09):
Getting paid for an appearance, because let me tell you,
I really.
Speaker 2 (29:12):
Overcharge for.
Speaker 6 (29:15):
I can't afford you.
Speaker 3 (29:16):
I know, I know that I do this for free.
I do it for free because I love this so much.
I mean, I love hanging with Neil.
Speaker 2 (29:21):
I love this. It's an easy sell.
Speaker 1 (29:23):
Uh those legs and those.
Speaker 6 (29:26):
Many Oh you do have nice legs today, A little.
Speaker 1 (29:30):
Ash you buddy.
Speaker 2 (29:31):
Yeah, well yeah they are. But you know I wear
socks when I walk. So I've got the tan line.
Speaker 1 (29:38):
Uh there lines pretty sexy, pretty sexy, pretty high, you know,
the higher the tan line, the down of the fool.
Speaker 6 (29:45):
I mean, if you.
Speaker 8 (29:46):
Can't see him out in the audience, I mean, Bill
Handle is one sexy man.
Speaker 2 (29:51):
That's correct. Yeah he is, that's absolutely true.
Speaker 1 (29:54):
Yeah he is. And tomorrow I will be praying for
forgiveness for to you all today. But that's okay. We
had a great time, Martin, I had a blast.
Speaker 9 (30:05):
I can't thank you guys enough. I can't thank all
the people that.
Speaker 8 (30:07):
Came, the chefs, the staff, Ron Smith, love you for
ros everybody out there though he.
Speaker 9 (30:14):
Is the man, and I can't thank everybody.
Speaker 6 (30:16):
And thank you guys.
Speaker 8 (30:17):
And I'll see everybody at the second annual Thinks Grilling
with Yest.
Speaker 1 (30:21):
Orange County will be there next remember. Can't wait for
that one. And thanks to all the hardworking folks and
promotions at KFI and iHeart and to all those people
that are out there cooking in the heat and making
sure that we had great stuff to eat.
Speaker 7 (30:35):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty
Hey, it's Neil Saved. You're listening to kfi EM six
forty the fore Purport on demand on the iHeartRadio app.
Hey everybody, it's the four Purport all Things Food, Beverage
and beyond. I am your well Fed host, Neil Sevadra.
How do you do? We are broadcasting live today at
Wildfork Foods in Long Beach at Second and PC and
(00:23):
just having a great time celebrating their one year anniversary.
You come through here and it could be a little
intimidating because there is so much product. But you see
someone in an orange shirt. They're here to help you.
Unless it says like you know, Caltrans or something that's
the number or a number on the path, or yeah
it's got a number and says you know, Long Beach
(00:45):
Central prisoner or something. That's not who you want to
help you. But you come out here and celebrate with us.
They're one year anniversary. They're cooking out front, and I'm
telling you these samples are not samples.
Speaker 2 (00:57):
No they're not, they'rerees.
Speaker 3 (01:00):
It's if you mean the food is spectacular and you're
gonna get a lot of it, so it's worth coming down.
Speaker 2 (01:08):
You're gonna love it. Also, Zelman's is here, by the.
Speaker 1 (01:10):
Way, and today've got a special going on here today
too as they celebrate along with us. And it is
five packs for the price of three. It's a big savings.
Speaker 3 (01:21):
And there'll be free samples of Zelman's too. You go
to the Zelmans booth, they'll give you some free samples.
Oh yeah, there you go, because your breath is just
horrific as you come up here and shake hands with us.
Speaker 1 (01:32):
So we're here at Long Beach, at the Wild Fork
Foods in Long Beach, and we're going to introduce you
to someone Yasmin. Is it Bazoo And you recently moved
up in things here. You're the manager here and apparently
you're very impressive, and this is a impressive location.
Speaker 4 (01:55):
It is.
Speaker 5 (01:55):
Yeah.
Speaker 3 (01:56):
No.
Speaker 5 (01:56):
I started with the company about three and a half
years ago as a sales leader. Seven months later I
move up to assistant manager and a year and a
half after that a manager at this location.
Speaker 1 (02:06):
Wow, and this happens to be a pretty precious location.
It does quite well.
Speaker 4 (02:11):
It is.
Speaker 5 (02:12):
One of the first things I noticed is when we
moved here, the people are so welcoming, so happy. Every
time we have an event here, everyone's just in such
a good mood. So it's I've loved it here.
Speaker 1 (02:22):
That's a great vibe when it comes to wildforkd foods.
You know, it's food should be something everybody's excited about
and celebrating. God knows. I asked Bill, is that you
want to come hang out? And he's like, heck yeah,
because he's been shopping here hang out forever forever.
Speaker 2 (02:39):
Yeah, yeah, forever.
Speaker 1 (02:40):
And what's one of the things though, proteins you go
after mostly?
Speaker 3 (02:44):
You know, I love their pork being being a jew
pork case, particularly good.
Speaker 4 (02:51):
Delicious.
Speaker 1 (02:51):
Yeah.
Speaker 4 (02:52):
Yeah, it's it's just so tang to it.
Speaker 2 (02:55):
Yeah, it's just wonderful.
Speaker 1 (02:56):
It's called taboos.
Speaker 3 (02:57):
Yeah, you know the steaks, I mean I buy a
life of the steak.
Speaker 1 (03:00):
Yeah, it's just stuff, phenomenal.
Speaker 3 (03:02):
And I haven't tried their burder meat, which is wonderful.
And you know the problem is is I as I
start going down the aisle, by the time I'm five
feet in, I bought everything there.
Speaker 1 (03:14):
Yeah, it's hard not but that's the cool thing about it.
Speaker 5 (03:17):
Being we get so many customers that walk in They're like,
I'm not going to get a basket.
Speaker 4 (03:21):
I just want to whatever I can hand them. That's it.
Speaker 5 (03:23):
That's all I'm buying. So we just see them with
their hands full of stuff. I'm like, okay, And.
Speaker 1 (03:27):
Then finally they just.
Speaker 4 (03:28):
Get like I get up and just put it in
a basket.
Speaker 1 (03:31):
A handkurt and a forklift and there they're experts.
Speaker 3 (03:34):
They know the difference between a cow and a pig.
Speaker 1 (03:37):
Oh yeah, that's an expert.
Speaker 2 (03:40):
I actually haven't.
Speaker 1 (03:40):
I've had lobster and they have both in college. But
the this is a cool location. You should be very
proud of yourself. What are you? What are your things? Now?
You could have anything here and probably eaten many of them.
Speaker 4 (03:55):
So I love our pekanya.
Speaker 5 (03:58):
Everybody does, and it is it has the flavor of
the Rabbi. It's so tender, and it has the fat
cap on it. So I cook it on the soap top.
I don't have a grill at home, and it comes
out super juicy, super tender. I thought out everything that
we have. It thaws out in half the time, so
I just put in water twenty minutes, the steaks, the
pre slize steaks that we have five minutes on each
(04:20):
side with the side and then good to go.
Speaker 1 (04:23):
And what's your as far as quick meals or ready
the sides. What's your go to?
Speaker 5 (04:27):
I love that we have so many products that are
just like what you had before. The rice with the
curry and so everything the curry it's pret a little
dollups of frozen, so it just opened those defrost that
defrost the rice, saute.
Speaker 4 (04:45):
The chicken, and then just mix it all up.
Speaker 5 (04:47):
So my favorite, we have the Argentinian red shrimp.
Speaker 4 (04:50):
I get a bag of that. We have these frozen
garlics dollop of that.
Speaker 5 (04:56):
We have these basil sauces the same as the curry,
and then our fajita mix. So I just tossed, toss
sauce and then angel hair all together twenty minutes. I
don't have to cut anything, just open, toss, open, toss, salte.
Speaker 4 (05:10):
And good to go.
Speaker 1 (05:11):
People always telling me that they hate listening to the
show because.
Speaker 4 (05:14):
They get all hungry.
Speaker 1 (05:15):
Yeah, and now I know what it feels like. I'm
listening to you keep talking yesterday. Yeah, I'll eat that.
That sounds great and it really is. It doesn't taste
like other frozen.
Speaker 4 (05:27):
Food because it's not frozen that same way.
Speaker 5 (05:31):
We age all our meat and then we blast freeze it.
So in thirty minutes minus forty goes instantly frozen, so
you just seal in all the flavor, the freshness, the
vitamins of the products.
Speaker 4 (05:41):
So when you thought it.
Speaker 1 (05:42):
Out, they're all wet age.
Speaker 4 (05:43):
It's wet age.
Speaker 5 (05:44):
Yeah, okay, so everything it's just as flavorful as if
you had cut it white then, which is what we
want to do. We want you to taste it as
if it had just been cut them.
Speaker 1 (05:55):
There's no way I could tell. You could put that
with me.
Speaker 4 (05:59):
You can tell because it's better. You can tell.
Speaker 1 (06:02):
That's why you got the man.
Speaker 2 (06:05):
What's what's the weirdest meat that you carry?
Speaker 4 (06:08):
That so weird? Like all people would be frog legs?
Would that do it? Okay?
Speaker 1 (06:15):
Legs jumping off the shell?
Speaker 4 (06:17):
Gargo?
Speaker 5 (06:19):
We have elk and venison. But when you try the products,
you're like, it just opens a whole new world.
Speaker 2 (06:24):
Guys. Cargo, it's that. I love it.
Speaker 3 (06:28):
Those of you that haven't have it, imagine rubber bands
with garlic. It's but they're they're really tender rubber bands.
Speaker 1 (06:37):
Yea, the most tender. Actually love this.
Speaker 2 (06:39):
I do too. I love cargo.
Speaker 5 (06:42):
We have these trays so they come with the season,
so you just take it out into you I have
an air friar, so like dump everything into their frying
or you're just warm it up for like ten minutes.
Speaker 1 (06:52):
There you go, the garlic rolls and stuff to the
garlic rolls.
Speaker 4 (06:58):
The Brazilian bands.
Speaker 1 (07:00):
Oh yeah, he's Brazilian.
Speaker 4 (07:03):
Okay, so you know about pond of.
Speaker 2 (07:05):
Course, of course I grew up with it.
Speaker 4 (07:07):
Yeah, so you know Pecanya.
Speaker 3 (07:11):
You go to a Brazilian restaurant and it was and
they're give you the meats and they don't stay.
Speaker 1 (07:18):
On the sausage. Remember we were there having all the sausage, and.
Speaker 3 (07:21):
They want you they go, they want you to eat
all the cheese, breads, you know, they.
Speaker 1 (07:26):
To fill yourself because.
Speaker 4 (07:29):
And all that good stuff.
Speaker 1 (07:30):
And you know that the seasoning, you know how they
season their meat, just salt, a little bit of salty.
Speaker 4 (07:36):
That's the thing.
Speaker 5 (07:36):
I always ask them, what do you do because when
you get Brazil's I'm like, I need to know from you.
Speaker 4 (07:40):
They're like, salt, don't go crazy anything.
Speaker 1 (07:42):
And that's because the higher you know, you want things
to taste like what they are, and salt is an enhancer.
Pepper is a flavor changer, so salt should make you
know the meat tastes meteor and not change it or
make it salty, so wonderful. Well, you should be very proud.
This is a great location. It looks like you're doing
(08:04):
everything right. And I highly recommend that people come in
here again. Second and PC eight second in.
Speaker 5 (08:11):
pH and I could just ask everyone. I mean, if
you want to try good quality. One of the main
things that I level for our company is that we
care about the product that you eat. So no GMOs, ontibiotics,
no hormones, every choice we have, we always go the
clean route. So we want to take care of your families,
make sure that you're eating healthy or eighty good quality,
affordable products. So stop by. We have your everyday chicken
(08:35):
pork we have you know, if you're celebrating for turkey season,
we have your turkeys and your pumpkin pies and all
that good stuff.
Speaker 1 (08:44):
The packaging is minimal too for the same reason.
Speaker 4 (08:47):
So we have both.
Speaker 5 (08:47):
So you can buy a fifteen pound brisket if you
have like eighteen hours to smoke, something like spare eighteen
hours or like pre cut pre season.
Speaker 4 (08:57):
Options as well. So from novice to expert, we're here.
Speaker 5 (09:02):
To take care of you, to just stop by, and
we're more than happy to show you around and teach
you anything you don't know, and more than open for
you guys to teach us what you know.
Speaker 1 (09:12):
Well, give it up for Yeah, it has been Bizerto.
Speaker 4 (09:15):
Thank you guys.
Speaker 1 (09:16):
Manager of the Long Beach Wild Force Location one year today. Congratulations. Yeah,
she's a natural.
Speaker 2 (09:25):
Yeah she has. For those of you that have not
yet come uh, it's what four fifteen. Uh, don't make
dinner tonight, No, come on out and get these samples.
Everybody's not.
Speaker 5 (09:36):
We are being generous with our portions. We have tons
of foods.
Speaker 6 (09:40):
Oh yeah, stop by.
Speaker 3 (09:41):
Try.
Speaker 2 (09:43):
Wow.
Speaker 1 (09:44):
Yeah, I brought a pillow and some blankets. I'm gonna
sleep here tonight.
Speaker 4 (09:47):
You know, for this food, can I ask you what
was your favorite thing?
Speaker 1 (09:53):
Oh? Well, you know what as far as everything that's
served here, and everything's been pitched perfect, it's all been excellent,
doesn't ej had was fantastic and these tacos are just lovely.
Speaker 4 (10:05):
Yeah, I mean say, was our argentinan red shrimp.
Speaker 1 (10:09):
That was so good good and the little crunch on
top was Yeah.
Speaker 4 (10:13):
So it's all our seafood.
Speaker 5 (10:15):
It's flash frozen, so it's caught on the boat frozen,
and we preserve it frozen, so you can really tell
the freshness of our seafood when you try it.
Speaker 1 (10:22):
Yeah, and a lot of people don't know that. When
you're trying getting seafood that's so called fresh, it's been frozen.
Speaker 5 (10:28):
It's all frozen because that's the best way to preserve it.
So for us, we just keep it frozen. We don't die.
It out displayed and frozen again.
Speaker 1 (10:35):
So thanks so much. Congratulate.
Speaker 7 (10:37):
You're listening to the Fork Report with Nil Sevedra on
demand from KFI AM six forty.
Speaker 1 (10:44):
Things were getting so intense for Bill, he's got to leave.
But we had his stunt double come in with his
T shirt. The Bill handles stunt double here is gonna
come and sit down. He's much younger, but he has
to do all the stunts. Look at that shirt and
look at your shirt.
Speaker 2 (10:59):
You can't obviously costco.
Speaker 3 (11:00):
Yeah, he's got this little dog. Look at at ease Bandit,
who is a rescue That is the sweetest dog.
Speaker 1 (11:10):
Look at that sits in the world.
Speaker 2 (11:12):
It didn't even hurt when he bit me.
Speaker 1 (11:13):
Oh he said it hurt when you bit it.
Speaker 2 (11:18):
That's true.
Speaker 1 (11:20):
Nice to see you. Thanks for coming out. KFI AM
six forty live everywhere on the iHeartRadio app. We're hanging
out here in Long Beach today at the Wildfork Foods
in Long Beach. They're celebrating their one year anniversary. We
just talked with Yasmin, who is the manager here, and
she's great. She's like you come across people that looking
(11:41):
in the eye, they're confident, and you just know that
she's here busting her humpt making sure everything is taken
care of, you know, lights up with a smile immediately,
and she's like proud of what they're doing here. I'm
telling you there's something special about Wildfork Foods. If you
can get in on it, check it out your local area.
(12:02):
If you're here by Long Beach, come out and say hello.
They're they're giving out samples and it just is absolutely delicious.
So come on over here, Marcia. Yeah, but she's gonna
I know, we well, this is such a short segment.
Handle and I have been eating and I gotta tell you,
(12:23):
Yasmin actually actually asked, you know, what was your favorite?
And I'm going through all the different flavors and things
that we had today and Bill, he is so unaware
that we're doing radio. It's hilarious to just listen to him.
I have his little side conversations and and belch and
eat and do whatever he does. That's weird.
Speaker 2 (12:44):
Yeah, I'm sorry, I've guys been paying attention.
Speaker 1 (12:46):
What Yeah, exactly, That's what I thought. Okay, But we've
been having a blast just eating and signing. The folks
here at wild Fork. Got these these great pictures of
us Wild Fork KFI Meat and Seafood Market, very very cool,
and so we've been signing and those of you that
follow me on social media on Instagram at Fork Reporter,
(13:09):
I just wanted to come here, come here. I put
something on there, a secret phrase that pays to anybody
that comes up and says it. Then I'm giving away
the stuff too, but you have to You'll only find
it there. I thought, you know what, half the time
I forget to give these out. Thanks brother, thanks to
see you. So oh my ear lobes. Wow, man boy,
(13:34):
this listen. I'm just saying that I've got good looking
ear lobes. I'm sorry, and people notice them, and I'm
here to take care of you. All right. We're gonna
get some news and then we're gonna come back and
we're gonna talk to Marsha Green. She is the little
engine that can and she is always at the center
(13:54):
of all this stuff. And we'll talk more about what
we're doing here at Wild Fork Foods in Law Beach
when we come back second and PCCh come by, say hello,
get some wonderful food, learn about what they have here.
It will be if you love to cook, you love
to eat, you love to grill, this is going to
be your new best place. I guarantee you, so go nowhere.
(14:16):
Bill handles with me as well, so stick around.
Speaker 7 (14:19):
You're listening to The Fork Report with Nil Sevedra on
demand from KFI Am sixty.
Speaker 1 (14:25):
Listen to that A little little repute coming out of
Oxnard on a beautiful Saturday Nardcore, Uh, you got one
of the lot. Those are the best, those that that
bottle open or I gave you. So what I did
to people who don't know is I never know how
to give out swag, so I kept it behind. And
(14:46):
then on Instagram at Fork Reporter, I said, if you
come up and you say this phrase to me, all no,
that's the code, and I'll give you something and I'll
day come up to me saying you have beautiful ear loaves.
That's how that's the code. But you now it's busted,
so I'm almost out of stuff. But yeah, it's like yeah,
(15:07):
because no one's gonna say that on accident, right, so
I know it's code. And so you got one of
the the the bottle openers that looks that take off
in a homage to the Misfits. So per perfect person
right there, all right, k if I am six Florty.
It's the Fork Report on Neil Savadro. It's a beautiful Saturday,
(15:27):
and we're out here in Long Beach at Wild Fork Foods,
not only because we love them and they've become great
partners with us, but also because it's their one year
anniversary at this location and they just do it right. Man.
I I'm incredibly picky about who I partner with, so
you will hear me say things like that they're different,
(15:48):
they stand out that the people are great people, family owned.
I'm a huge one on as well. There's certain things
that I gravitate to. And I met this next young
lady over a year ago and we connected and I said,
I went straight up to her. I heard she was
going to be there, and I loved Wildfork Foods, and
I thought it's a match made in heaven, or at
(16:11):
least in my stomach. And so I went up to
her and introduced myself and said let's do something. And
so the rest is her history. Here.
Speaker 6 (16:22):
Now we are, yeah, here, now we are I blushing.
Speaker 1 (16:26):
Yeah, And she's tiny, and I'm like, you will bought
her with me? And she's okay, crazy. She thought it
was a genie because of my blue beard. She so
okay popped up there. But Marcia Green is here with us.
Bill Handle is as well, and she oversees all the marketing.
And she from someone who came from marketing and promotions.
(16:48):
I know how hard it is to do events. This
is another great event. Well look at you.
Speaker 6 (16:52):
It's not just everybody, it's.
Speaker 4 (16:54):
You guys as well.
Speaker 1 (16:55):
Well.
Speaker 4 (16:56):
When do I ever get you two?
Speaker 7 (16:58):
I know?
Speaker 1 (16:58):
Huh?
Speaker 4 (16:59):
But who is it?
Speaker 6 (17:00):
Kime earlier?
Speaker 1 (17:01):
Oho, Kelly came out here today. Yeah, a lot of
great people have been coming out and it's it's just
one of those things where Long Beach is a great area.
It's in between. You know. We have a large listenership
in LA. We have a large listenership in Orange County
and Long Beach is right there in the center of
the great Yeah, the LBC. So don't don't, Kayla, don't
(17:26):
make me start. So we're out here today celebrating the
one year anniversary, and you're jumping all over the place.
You're jumping through all these locations and beyond how what
are we? Where are some locations that we're looking forward
to popping up.
Speaker 8 (17:39):
Our next location for the West coast, the best coast
is Whoop Woop is actually going to be opening up
in Pacific Beach. We're looking around November. But we're also
popping up more locations across the country.
Speaker 6 (17:54):
We're growing. We're all over the US. In Canada, Hey,
Marsha kin truck, I'm.
Speaker 3 (17:58):
Looking at one of the freezers and it's minus one
hundred and thirty degrees.
Speaker 8 (18:05):
They get that cold, it does so as soon as
the product is like processed, it immediately is blast frozen.
And so when you thought it, it's actually the first
time anybody has ever unfallen, unlike competitors that can freeze
and thaw a number of times. So if our freezers
get below a certain temperature, then everything in that bunker
just goes out. So nobody in this room or any
(18:27):
of our consumers will ever read a product that has
ever went below a certain degrees.
Speaker 3 (18:32):
Wow, oh, good question. It will just ask how long
can the meat stay frozen?
Speaker 1 (18:38):
What means as.
Speaker 6 (18:39):
Long as you keep it in your freezer.
Speaker 1 (18:41):
Okay, So here's the thing. Frozen food does not go
bad due to bacteria. Bacteria cannot grow in the freezer.
So as far as when you say go bad, it
won't ever go bad if it stays frozen, it just won't.
The problem with frozen food is that if it's not
frozen properly, and in the process of while fork they're
(19:05):
blast freezing it ten times more powerful than your home freezer,
it won't. It won't crystallize the same way. When it
crystallizes the water it cuts the cells of the meat.
That's why if you've thought something in its mushy or
it won't get freezer burn, there's no air in there,
(19:26):
there's no oxygen oxygen, so it's not going to get
freezer burn. So technically they won't tell you this, but
I will. It can't go bad. So if you punctured
the package, you could have problems with introducing oxygen or
oxygen in the in the refrigerator, but if it has
not been thought out, and then try to refreeze it
(19:50):
in your home freezer. It's not they'll give you. They'll
say eat it within twelve months. But I'm telling you
that the you don't do anything, you don't puncture it,
you keep it frozen properly, no power outages.
Speaker 8 (20:06):
It'll last as long as there's no zombie pocalypse and
you're good.
Speaker 1 (20:09):
Yeah, but if you do, we actually had that happen.
I live in old Los Angeles, so the power used
to go out all the time, and I had all
this wonderful frozen food and I went and I took
it out and I started cooking it on the grill
and just giving it to neighbors because it wasn't packaged
(20:30):
this way. And you have in a freezer, if the
power goes out and you don't open it, you have
twenty four hours depending on how full it is, before
the food goes bad in there. Twenty four to forty
eight depending on how full. So this technology, the low
packaging meaning that they use the least amount of packaging
to get it done properly, don't have a lot of waste,
(20:52):
and the concave packaging that allows you to put water
in there and thought in thirty minutes does a couple things. Normally,
if you were thawing a large piece of meat just
regularly in water, you do it and you're sinking, you'd
have to change the water every thirty minutes with more
cool water, and you can only do that for about
(21:14):
an hour and a half because at two hours you're
gonna have to toss it out. So all that tech
that's going into these things is changes the game. So
what are some things that people need to know about
what's going on? Well, I'm forth right now that you're
excited about. I mean we're doing.
Speaker 8 (21:29):
Something, yes, yes, Well besides having these two amazing, handsome
gentlemen on either side of me.
Speaker 1 (21:35):
I forgot to tell you, Fline and wildly drunk right now.
I wish I was drunk afterwards.
Speaker 4 (21:42):
We should do that.
Speaker 6 (21:43):
We should give it a try. That's right, I'm down.
Speaker 1 (21:46):
I was going to fire that camp I and Frozen.
We're using him as ice. YEA.
Speaker 6 (21:55):
Everybody's coming back, so we're November.
Speaker 8 (21:58):
Yeah, So what we have coming up for everybody is
besides the grand op or the new opening a Pacific
Beach store, which will be in late November, but November eighth,
we're having our second annual Thanks Grilling with these two gentlemen,
Neil and Bill. They actually came to us with the
concept this past year and they brought the event to Fruition.
But this year is the second annual Laguna Neguel and
(22:22):
that when we're trying to actually pack three thousand people
and it's going to be a huge shot.
Speaker 4 (22:26):
We're going all out.
Speaker 9 (22:27):
The other thing that we have, if nobody is noticed
in the front of our.
Speaker 6 (22:30):
Store, we actually have the Wildfork Food truck. So the
Wildfork Food Truck.
Speaker 8 (22:35):
Is making its appearance in Orange County and so definitely
look for that as well. If anybody has any questions
or comments or bookings, call me because we will bring
it out.
Speaker 9 (22:47):
We should do a contest, yes and oh yeah holidays.
Speaker 1 (22:51):
So for renting that out, they can actually call and
reserve it.
Speaker 6 (22:54):
There's no renting.
Speaker 9 (22:55):
We always feed our community.
Speaker 6 (22:57):
Because we nurish your better life. So if you've got
I mean I would I that'd be kind of cool.
Speaker 3 (23:04):
You don't rent it out, it's free. Oh we have
to talk.
Speaker 1 (23:10):
Yeah, that's the one half ward that gets him very
excited is free. He's like, oh, well, yeah, well I
would like to extend, because I know it's hard to
find places for those things. To state that it could
the food truck of the park on my driveway at home.
Speaker 6 (23:25):
Nobody will ever know it's your house.
Speaker 1 (23:27):
I know I'll be.
Speaker 6 (23:28):
Showing the food trunk.
Speaker 1 (23:30):
He keeps walking out and shonys to get food and
going back and forth out that I'll just waddle out
in my robe. All right, We're gonna take a quick break.
We'll come back and talk more with Marcia Green, who's
really put these things together, and she helps me understand
all of the details and answers a lot of questions
or at least finds me the person that knows the
(23:51):
answers when I want to know more about how things
work here. So stick around one year anniversary here in
the Long Beach location Wildford food ddess and of course
you can go to Wildforkfoods dot com right and you
can find out all of your locations near you. They're
popping up everywhere. You heard it from me. You gotta
(24:11):
try this out. Still have a little time to come
down get some food if it's still up out there,
and you certainly can purchase something for dinner tonight. Quick
meals and everything else. Uh you oh you say my
sexy hear loves Well, come up, it doesn't matter. Has
been drinking. Come up here, sir. All right, it's the
four Report. I'm Neil Servador, Bill Handle hanging out with me.
(24:34):
We'll be back with more from Wildford Foods in Long Beach.
You've been listening to the fore Report, you can always
hear us live on KFI AM six forty two to
five pm on Saturday and anytime on demand on the
iHeartRadio app. Hey, everybody, Happy Saturday to you. Neil Servader
here with the four Report. Bill Handle's hanging out with me.
(24:56):
I've been you know, there's been so much going on here.
God bless everybody came out. What an amazing showing today.
Just absolutely humbling to be a part of such a
great event. And I wanted to remind you. You've got
Tiffany Hobbs coming up at five o'clock, and then at
seven o'clock you got Michael Monks. Yeah, oh yes, and
(25:18):
they haven't met yet.
Speaker 2 (25:19):
We have not yet.
Speaker 1 (25:20):
Tiffany loves Bill Handle, but yeah she should. But again,
as Kayla said, they haven't met yet, so I'm sure
that'll change. But no, Tiffany's great, smart and just a
hell of a person.
Speaker 2 (25:34):
Yeah, which is very unusual KFI smart.
Speaker 1 (25:37):
Yeah, yeah, Neil, that's why we've put him on the weekends.
All the smart ones are on the weekends. Yeah. Yeah,
you have to be really stupid to be on the weekdays.
Speaker 3 (25:46):
Now, it takes it takes a long I there's that bench.
I mean, it just takes a while. I was four
years on the weekend and I did more Christmas and
New Year's and holidays, and you can imagine.
Speaker 1 (25:58):
And you went in there every day and said, how
come you have these idiots on and I'm on the
weekend And I finally paid off. Oh I did.
Speaker 2 (26:04):
Yeah, we do that.
Speaker 3 (26:06):
We probably once a week in I go in with it.
Speaker 1 (26:10):
Yeah, complain how bad everything was.
Speaker 3 (26:13):
Yeah.
Speaker 1 (26:13):
Well, we are broadcasting live at wild Fork Foods, wrapping
things up at a celebration of one year here at
this location at Second in pH And I gotta tell
you what a neat group came out and one of
the cool things. We're sitting here with Marcia Green with
Wild Fork Foods, and she puts on these events and
has all of the ducks in a row and works
(26:36):
with all the good people that we've been telling you about,
and really has a love for food so much that
when you see me talking to one of the chefs
or one of the pitmasters here, that's because she has
a relationship with them, and she talks as much love
about the food here as she does about the chefs
and their passion. You come across a lot of these
(26:57):
people just naturally, or do you go to an event
say gosh, I really like their food. I'm going to
go up and talk. That's it.
Speaker 6 (27:02):
I'm a secret shopper for chefs. That's true. So I
actually go to festivals.
Speaker 4 (27:08):
I go to events.
Speaker 6 (27:08):
That's how I found our food truck. That's how I
found the boys. And then when I like them, I
keep them.
Speaker 8 (27:13):
And then we actually have chef interviews and we've had
you keep.
Speaker 1 (27:18):
Them not like keep them not like put the lotion
on the skin or get the not.
Speaker 6 (27:22):
Like I keep them in a hole down.
Speaker 1 (27:25):
But I was just a little curious. I keep them
and I pet them and I name them George.
Speaker 4 (27:29):
I do like Merodo.
Speaker 1 (27:31):
Do you sell ducks in a row?
Speaker 6 (27:33):
We do sell ducks.
Speaker 1 (27:34):
They do sell ducks, and they're.
Speaker 6 (27:36):
Probably merchandised in a row.
Speaker 1 (27:38):
There you go all in a row turned duck.
Speaker 6 (27:42):
Now it's the holidays.
Speaker 1 (27:44):
You can get a full rabbit, can't you.
Speaker 6 (27:46):
Yes you can, yeah you can.
Speaker 2 (27:48):
But yep.
Speaker 9 (27:49):
We keep our chefs, our good chefs, We keep them around.
Speaker 6 (27:51):
They just sustain with us, and we love it because
we hire.
Speaker 8 (27:55):
The chefs that work with us have to have a
level of grilling and knowledge and food, and they also
have to have some kind of knowledge to a customer
service and actually be a true fan of Wall for
So we're really really fortunate on the West Coast to
be working with the amount of people that we work with.
Speaker 6 (28:12):
I really love working with our ships. I have such
a good time.
Speaker 1 (28:16):
You've never given us any duds interviews or anything. All
the people that you go through these are people that
are passionate, just like you and you. Okay, buddy, you
know what.
Speaker 3 (28:24):
I'm tired because I normally are sleep.
Speaker 1 (28:28):
Yeah.
Speaker 3 (28:28):
Yeah, by now, because I did a show this morning,
and you know, I said so hello to so many people,
pretended I liked everybody.
Speaker 1 (28:36):
That does exhaust.
Speaker 2 (28:37):
It goes really hard.
Speaker 8 (28:39):
Hey, everybody, I really like you did At five o'clock.
Speaker 6 (28:44):
He doesn't like anybody.
Speaker 1 (28:45):
He goes back to hating everyone and he goes back
to hating. He actually crawls into this shell. It's really weird.
Speaker 6 (28:50):
Yeah, they'll handle it's Bill hate.
Speaker 1 (28:53):
Yeah he does.
Speaker 2 (28:55):
This is a great event. I mean I love doing this.
I volunteer to do this.
Speaker 6 (28:58):
We love it.
Speaker 1 (28:59):
I'm not even asked.
Speaker 2 (29:01):
To do this.
Speaker 3 (29:01):
This is a Neil event, and I always ask can
I come.
Speaker 1 (29:06):
We're always looking to do sting.
Speaker 2 (29:08):
And it's not like I'm.
Speaker 3 (29:09):
Getting paid for an appearance, because let me tell you,
I really.
Speaker 2 (29:12):
Overcharge for.
Speaker 6 (29:15):
I can't afford you.
Speaker 3 (29:16):
I know, I know that I do this for free.
I do it for free because I love this so much.
I mean, I love hanging with Neil.
Speaker 2 (29:21):
I love this. It's an easy sell.
Speaker 1 (29:23):
Uh those legs and those.
Speaker 6 (29:26):
Many Oh you do have nice legs today, A little.
Speaker 1 (29:30):
Ash you buddy.
Speaker 2 (29:31):
Yeah, well yeah they are. But you know I wear
socks when I walk. So I've got the tan line.
Speaker 1 (29:38):
Uh there lines pretty sexy, pretty sexy, pretty high, you know,
the higher the tan line, the down of the fool.
Speaker 6 (29:45):
I mean, if you.
Speaker 8 (29:46):
Can't see him out in the audience, I mean, Bill
Handle is one sexy man.
Speaker 2 (29:51):
That's correct. Yeah he is, that's absolutely true.
Speaker 1 (29:54):
Yeah he is. And tomorrow I will be praying for
forgiveness for to you all today. But that's okay. We
had a great time, Martin, I had a blast.
Speaker 9 (30:05):
I can't thank you guys enough. I can't thank all
the people that.
Speaker 8 (30:07):
Came, the chefs, the staff, Ron Smith, love you for
ros everybody out there though he.
Speaker 9 (30:14):
Is the man, and I can't thank everybody.
Speaker 6 (30:16):
And thank you guys.
Speaker 8 (30:17):
And I'll see everybody at the second annual Thinks Grilling
with Yest.
Speaker 1 (30:21):
Orange County will be there next remember. Can't wait for
that one. And thanks to all the hardworking folks and
promotions at KFI and iHeart and to all those people
that are out there cooking in the heat and making
sure that we had great stuff to eat.
Speaker 7 (30:35):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty
The Fork Report w Neil Saavedra News
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