September 6, 2025 • 32 mins
He offer one of the largest assortments of meat and seafood anywhere. They carry more than 200. 150 cuts of pork, 130 types of seafood, and 100 poultry options — plus adventurous proteins like bison, venison, and even frog legs. Most people think buying fresh at the grocery store means it’s fresh, but that meat has already been defrosted once before. At Wild Fork, you’re the first person to defrost it. Because we blast-freeze everything at -40° right after cutting, the nutrients and flavor are locked in, and the meat blooms with freshness when you thaw it — usually in under 30 minutes.
You can visit any of our 11 California stores, or download the Wild Fork app for same-day or next-day delivery. New customers get 3 months of free delivery, and unlimited delivery after that is just $29 a year.
You can visit any of our 11 California stores, or download the Wild Fork app for same-day or next-day delivery. New customers get 3 months of free delivery, and unlimited delivery after that is just $29 a year.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hey, it's Neil Savedra.
Speaker 2 (00:01):
You're listening to kfi EM six forty The Fork Report
on demand on the iHeartRadio app. Hey everybody, Hi, Happy
Saturday to you. It's the fore Report. I'm your friendly
neighborhood fork reporter Neil Savedra and my sidekick Robin. Where
(00:24):
the Here we go, Here we go. My buddy Bill Handle. Yeah,
of course is sexing up the place with his Uh
what is that?
Speaker 1 (00:33):
Is that a Jackson Pollock painting?
Speaker 3 (00:35):
Yeah, it's actually livesay this to me. She's showing up,
so that should be fine. Well, let me tell you,
I've got excitement going. My daughter, Pamela, who's a footy extraordinary.
As you know, you're talking a lot about food. She
went to culinary school. She's seriously good and she's gonna
be joining us a little bit later on with the
taste test. And Galvian name of Debbie McCormick. You can
look it up. What's your organization? Debbie McCormick, diving, very
(01:00):
clever name. And I dated Debbie in high school. That's
how far back we go. And she has this picture
on her T shirt and it is.
Speaker 4 (01:10):
What I look like in high school.
Speaker 1 (01:13):
And she's totally safe to touch.
Speaker 2 (01:15):
The doctor says, it's no longer transmissivele, So you're fine,
You're gonna be great. Yeah, so I met the only
woman that has kissed Bill Willingly. It is really a treat.
But yeah, look at Bill with hair.
Speaker 3 (01:32):
Yeah, look at that. And there's and there's a great
story that went out.
Speaker 1 (01:37):
We don't need to hear all the story about it.
Speaker 2 (01:39):
Okay, I'm sure it was, but we don't like not
a detailed story.
Speaker 4 (01:43):
No, no, not those details.
Speaker 1 (01:44):
But it was God.
Speaker 3 (01:46):
I I as you know, I'm into fast foods, always
have been. So when I was dating Debbie, we we
go out and no matter what we did, we end
up at either McDonald's or a Burger King or whatever.
Speaker 4 (01:58):
And she's a world class eye.
Speaker 3 (02:00):
I mean that level, I mean way way up there.
And her diving coach said, you got to give a pandle.
You're getting too fat. That is a true story.
Speaker 2 (02:09):
I gained all my weight when I came in as
an intern for you.
Speaker 4 (02:12):
That's true.
Speaker 2 (02:13):
So maybe I need to start diving.
Speaker 1 (02:16):
We're out here at wildfor.
Speaker 2 (02:17):
Foods at Long Beach. Come out and say, hello, what
a great location. Each one has its own vibe and uniqueness.
But man, it has all of the things that you want.
If you listen to this program. They are grilling outside.
It's going please come in and say hello. But I'm
gonna be honest. I almost didn't make it inside to
(02:38):
start to show because I walked through the grilling area.
Speaker 3 (02:41):
Yeah, and people are asking about the food and I'm
explaining how this is all flash frozen.
Speaker 4 (02:48):
And I'm hoping at some point you do the technology.
Speaker 2 (02:50):
We absolutely will get into it.
Speaker 4 (02:52):
It is incredible technology.
Speaker 2 (02:55):
You know, we think about there's two things that there's
major misnomers about and a lot of times we remember
things from the past. Canning and freezing are two of
the ones that we don't keep up with. You know,
it happens, and and so we'll get into the tech
and why this blast freezing is so important to food
(03:15):
and getting certain cuts and being able to take it home.
And if you aren't, there's nothing worse then I bring
home something that is not frozen. Yeah, get him a
diet coke. He needs to be hopped up on something.
Speaker 3 (03:30):
Yeah, I'm getting a look at the This is what
these little tiny cans. This is like costco sample size.
Speaker 4 (03:39):
But I have a whole case here, so we're good.
Speaker 1 (03:41):
Yeah, that'll last you ten minutes.
Speaker 2 (03:44):
So please, I invite you to look around today, not
just aggle at the fact that handles so thin, but
also just check the different meats out if you have questions.
There are people around here in their orange shirts.
Speaker 1 (03:58):
Stop them ask questions.
Speaker 2 (03:59):
They really wonderful and well educated on what is here.
Check out the seafood, especially meats of course are great,
but the quick meals you'll be testing.
Speaker 1 (04:09):
Some of those. Where's Kayla? Oh, there she is. Kayla
had a little experience.
Speaker 2 (04:13):
With some garlic roles last time, didn't you, Kayla. You're
gonna do it again today if they're here.
Speaker 3 (04:21):
Yeah, you got to go to Zelman's, you know, for
your breath, because we know we have we have samples.
We have samples over there of Zelman's. And believe me,
even talking to.
Speaker 4 (04:30):
You folks, this guy the breath is just is sweeping
over me.
Speaker 1 (04:37):
We're all worried about them.
Speaker 4 (04:38):
Yeah.
Speaker 1 (04:39):
So, uh, there's gonna be a lot to get into today.
Speaker 2 (04:42):
People we want to introduce you to that are really wonderful,
that bring all this stuff to you. Having us in
Long Beach, I can't even remember the last time I've
done a show in Long Beach.
Speaker 1 (04:53):
When was the last time that you you broadcast out
here in Longmow?
Speaker 2 (04:56):
I don't remember, well, you don't remember anything, like, do
you any recollection of the last time you were here?
By the way, I want you to meet your daughter, Pamela.
Speaker 4 (05:04):
Yes, Pamela is here.
Speaker 2 (05:06):
Yeah, and he introduced himself to her three times.
Speaker 4 (05:09):
Yeah, of course I did.
Speaker 1 (05:10):
She is familiar.
Speaker 3 (05:12):
Pamela is foodie, so that's why she's here. Went to
culinary school, serious foodie and Neil and Pamela talk all
the time about food.
Speaker 4 (05:22):
I just eat it, so it works out.
Speaker 2 (05:24):
I also want to give a shout out. Somebody came
here today and she wanted to come with her friend Carol,
and Carol couldn't come because she's not feeling well, and
so we wanted to send Can we all send Carol
some love to feel better? And yeah, you can give her.
I genuinely believe, you know, Bill doesn't, but I believe
(05:45):
that there's power in that and just you know, sending
that stuff out there. So we sent good vibes to you. Carol,
feel better, my dear, Sorry you're not here, but we're
going to be celebrating in your stead and in enjoying
these things, and we hope that you will be here
next time.
Speaker 4 (06:03):
We're out right, let's do some birthday shoutouts.
Speaker 2 (06:05):
Okay, all right, okay, let's give a birthday shout out.
Speaker 1 (06:08):
You start.
Speaker 2 (06:10):
That's what I thought, Hey, I you know what, there's
very few things that you can Everybody talks about in
the news and everything else that's heavy all week, and
I tell people, and I promise them that this is
a sanctuary on Saturday, so that you can shake all
that stuff off and enjoy food and talk about things
that we all agree upon.
Speaker 1 (06:32):
There's two things we all agree upon.
Speaker 2 (06:33):
Nothing better than a good meal with conversation and nothing
worse than listening to Bill handle eat.
Speaker 1 (06:39):
So that those are the things that unite us in life.
Speaker 2 (06:43):
And or drink or watching poor you tilt the glass
at a forty five degreat nevermind.
Speaker 3 (06:50):
Also, I want to I want to thank Neil because
I am Neil's guest. Obviously this is Neil's show, and
I love doing this with Neil. And it really doesn't
have much to do with the food or the diet coke.
Speaker 4 (07:02):
It's because I love being next to Neil.
Speaker 2 (07:06):
Get your hand off my knee. I'm sorry, that was Pam.
You know, we actually our friends. People think that we're
not because we bash each other. My lovely aunt out here,
my aunt Donna out here in Long Beach.
Speaker 1 (07:20):
As a matter of fact, she goes, he talks about
you being fat a lot.
Speaker 2 (07:24):
I go, well, Auntie, I am, yeah, yeah, yeah, you
know it's in law. It's it's not slander if it's true.
Speaker 4 (07:32):
That's so true.
Speaker 2 (07:33):
But we actually do enjoy Eachen's company. And I want
to thank you for coming because there's a thousand things
you could have been doing today.
Speaker 3 (07:40):
Other than he Also, just a quick word for people
that don't know this, Neil was my best man at
my wedding, So that's how close we are.
Speaker 1 (07:47):
And the funny thing is you don't applaud that.
Speaker 3 (07:51):
Yeah it was the original guy didn't show. Yeah, I'm
not killing.
Speaker 4 (07:55):
I am not killed, and.
Speaker 2 (07:59):
No, he doesn't kid about those things.
Speaker 1 (08:01):
And I went, you know what, I I don't.
Speaker 2 (08:04):
Want to be second. He goes, don't worry about it.
You're not your fourth. So that made me feel better
and it worked out very nicely.
Speaker 1 (08:13):
It was a beautiful.
Speaker 2 (08:14):
Wedding and I can't wait for the next one.
Speaker 1 (08:16):
Yeah, all right, stick around.
Speaker 2 (08:18):
We're out here Wild Fork Foods in Long Beach. Second
in PCCh A lot to get to today. Come out,
have some food, win some prizes. I think we're giving
away a grill. There's all kinds of stuff going on,
So come on out and say hello. Second in PCCh.
We'll be back with more. So go no where.
Speaker 5 (08:37):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (08:43):
Hey everybody, it's the Fork Report, all things Food, beverage
and beyond. I am your well fed host, Neil Savedra.
How do you do hanging out here at Wild Fork
Foods in Long Beach? We are in the LBC today
broadcasting live until five o'clock. We're at second and PCH.
Can't miss us here. Wild Fork Foods is easy to find.
(09:06):
Parking might be tough, but it's a big parking lot
and it'll be worth it. There's food and all kinds
of things. We're going to get into that in a moment.
My buddy Bill Handle was kind enough to hang out
today and come out here. He's going to be broadcasting
live with me and we're gonna introduce you to a
bunch of wonderful people here as well as we sit
(09:26):
here and stuff our fates. Okay, So Mario Hernandez is
the person we want to introduce you right now.
Speaker 1 (09:33):
Look at this.
Speaker 2 (09:33):
That's Mario. Yeah, not the one from the game, am Ami.
That's a different Mario. He's the Coeoo of wild Fork
and we love it here. We thank you for having us.
Bill is four bytes deep handle? Why'd you put your Oh,
never mind, it's a girkin. No I thought no, I
(09:56):
thought it was something else. It's okay, buddy, I co
not for you. I'm I'm here for the here for
the bashing Mario.
Speaker 1 (10:05):
Thanks buddy.
Speaker 6 (10:06):
This is great here in the store.
Speaker 1 (10:10):
No, it's our absolute pleasure.
Speaker 5 (10:11):
You know.
Speaker 2 (10:12):
Uh, the more we've been connecting, Marsha and I met
gosh over a year ago.
Speaker 1 (10:18):
Now we we were vibing.
Speaker 2 (10:21):
She is a great uh you know, face and attitude
of what.
Speaker 1 (10:28):
Wildfork are?
Speaker 2 (10:29):
You? Do? You not know how to use a set
of headphones and a microphone.
Speaker 4 (10:35):
I'm so busy grabbing he's just eating. I'm so busy
grabbing the food that it's nothing else.
Speaker 2 (10:41):
Mad, you grabbed a couple of things that wasn't food,
by the way, So Uh yeah, Bill handles with us
not knowing how to use anything.
Speaker 1 (10:50):
So tell us a little bit, uh Mario about Wildfork Food.
Speaker 2 (10:54):
What drew you to them, and what are things education
wise that you still want people to know about Wildfork?
Speaker 4 (11:00):
No, Neil, and do I really appreciate it.
Speaker 6 (11:01):
It's an honor to be here listening to all your
fans here. The impact you guys make on lives is
pretty incredible, you know. And the one thing that I'd
want everyone about wallforth, you know, as we grow across
the US is we're here to nurse better lives and
your reference a few things earlier. One of the biggest
things is going to give you access to one of
the largest assortments of meat and seafood anywhere, anywhere, online, anywhere,
(11:23):
in a physical store. You know, you think about a
traditional grocery store, you'll get probably thirty to fifty cuts
of beef.
Speaker 2 (11:29):
You know.
Speaker 7 (11:29):
Here you're looking at two hundred.
Speaker 4 (11:31):
Plus cuts of beef.
Speaker 1 (11:32):
That's insane.
Speaker 6 (11:33):
Yeah, And when you think about pork, you got one
hundred and fifty cuts of pork, seafood, one hundred and
thirty different types of seafood.
Speaker 7 (11:39):
It just goes on and on and on.
Speaker 1 (11:41):
You know, yeah, there is. It's gotten to the point.
Speaker 2 (11:44):
So your average to think about this, put this in perspective,
your average grocer has about forty four thousand items in
a grocery store. So you're talking about Yet you go
for a protein, you go for meats, they don't have
the space for that filled in the center with the
you know, the prepackaged.
Speaker 1 (12:07):
Bill Hitla that type of thing.
Speaker 2 (12:08):
So when you say, now, this is not only proteins,
I mean you do have the seafoods, you have all
the meat, but you have the quick meals, you have.
Speaker 1 (12:17):
Cuts that are hard to get as well.
Speaker 2 (12:21):
So I would imagine that people coming here a little intimidated.
How do you ease them into the experience of Wildfork food?
Speaker 6 (12:28):
You know, I think it's first finding out what are
they getting, what are they getting today at their grocery store,
you know, and start with what's common, start with what
they know, and then from there you kind of ease
them into what they like to eat and how they
like to cook as well. And so one of the
biggest things we like to do is, you know, inspire
the inner chef of all of our customers. You know,
a lot of food for me is about memories, right,
(12:48):
you know, maybe there's certain things that people cook, their
families did and you don't have access to it. And
the way I look at the assortment is, you know
you mentioned earlier about the blast freezing process.
Speaker 7 (12:58):
Most people will say, I go to a.
Speaker 6 (12:59):
Grocery store and I get it fresh, and in most
cases it was defrosted.
Speaker 7 (13:04):
Right, it was frozen before.
Speaker 6 (13:06):
And even in our state of the art technology of
blast freezing, we blast freeze at negative free degrees. It
lacks in the nutrients, it locks in the vitamins, it
lacks in the freshness when the customer opens it up,
the meat balloons when auction hits it, and it's absolutely
the freshest point.
Speaker 2 (13:20):
All right, hold that thought, Yeah, will you stick around?
Speaker 4 (13:22):
Absolutely going to get some news.
Speaker 1 (13:23):
We'll come back because I want to.
Speaker 2 (13:25):
I want to highlight a couple of those points, because
I think education about these things are important, because I'm
not sure everybody understands why you can get away with
this kind of quality with blast freezing.
Speaker 1 (13:37):
All right, it's the Fork Report.
Speaker 2 (13:38):
We're out here, live at Wild Fork Foods and Long Beachs.
We're in the LBC. Come by, say hello, I don't know, maybe.
Speaker 1 (13:44):
Snoop dogg Will.
Speaker 2 (13:46):
I don't know these, it might be nearby at Second
and Pch And we've got food.
Speaker 1 (13:53):
Going in the front.
Speaker 2 (13:54):
Grilling going on, a lot of guests introduce you to
and of course some giveaways as well, So come by
say hell. Bill Handles with me throughout the day as well.
We'll be back with Moore talking with Mario Hernandez, the
COO of Wild Fork when we return.
Speaker 5 (14:08):
You're listening to The Fork Report with Nil Sevedra on
demand from KFI A six forty.
Speaker 2 (14:13):
Hey, everybody, it's The Fork Report, all things food, beverage
and beyond. I am your well fed host. Thanks for
hanging out. I'm here with my buddy Bill Handle. I
get the honor of hanging out with him every Monday
through Friday on the Bill Handles Show, the award winning
Bill Handles Show, and it's you know, a lot of
people may or may not know this, but I came
(14:35):
as an intern in ninety four to work on the
Handle Show because I was a fan and I was
listening to Handle's show when the earthquake hit in Northridge,
and I was already doing radio at the time, and
I said, I'm going to shift my focus and I
changed from being on the air to go to intern
just to work on Handle show.
Speaker 1 (14:57):
So full circle, go figure.
Speaker 2 (14:59):
And now he the crap out of me Monday through
Friday on the morning and we have a good time.
Speaker 4 (15:03):
Oh, I don't know who beats the crap out of who.
Speaker 2 (15:05):
Well, let's say fifty to fifty yeah, okay, sixty four yeah.
But we're out here at Wildfork Food Handle is eating.
It's if you've ever seen the Tasmanian Devil the cartoon,
so imagine that. But in the center there's food and
that's what it looks like when Handle eats. So keep
your distance, but come out to Wildfork Foods in Long Beats.
(15:30):
That's where we'll be until five o'clock broadcasting live outside.
Speaker 1 (15:35):
It is, you know, like a fair. It's a festival
going on there. You've got drilling happening.
Speaker 2 (15:40):
Wonderful food that they sell here is being sampled out there.
We're going to be doing some giveaways and those that
follow me online on Instagram at Fork Reporter know that
I put a certain code phrase on there yesterday on
a video and if you know that phrase, come up
to me and if I have some FOURK reports swag
(16:01):
left first, come, first serve, you will get some all right.
Now we are talking to Mario. Now, Mario is the
COO here at Wild Fork, and we were talking about
in particular, we were talking about what makes us different.
Speaker 1 (16:15):
You were talking about.
Speaker 2 (16:15):
The blast freezing. To jump in on that, Mario, one
of the things that I love and for those that
haven't heard me talk about this in the past, freezing,
what they do here at Wild Fork, they do ten
times faster than what we can do at home, and
(16:36):
that cuts down on the destruction of cells due to
the crystallization right as water. So in that now you
have packaging that is unique. So talk a little bit
about how it's not like, oh I forgot to take
this out so we can't have it tonight. Yeah.
Speaker 6 (16:57):
I mean the great thing about blast freezing when you
when you think about the technology of doing it very fast,
it lacks in the nutrients, it lacks in the freshness.
Speaker 7 (17:05):
It's gonna taste that much better.
Speaker 6 (17:07):
We believe tasting is believing, which is why we have
all this food coming, you know, to this table here
so you can try out.
Speaker 2 (17:12):
But the other thing too, I believe, I believe excellent.
Speaker 7 (17:17):
But the other thing too is we minimize waste.
Speaker 1 (17:19):
Right.
Speaker 6 (17:19):
So traditionally, when I would shop at a grocery store,
I'd go to the counter and get defrosting is what
I'll call it.
Speaker 7 (17:25):
And I'm thinking, am.
Speaker 6 (17:27):
I gonna have five people and I have ten people,
and I and I probably overbuy and potentially I get
a little waste. Now with the blast freezing, I literally
can take out the product that I went from my
freezer and most of the items you see here will
defrost in thirty minutes.
Speaker 7 (17:40):
That's what people don't realize. Thirty minutes.
Speaker 6 (17:42):
A thick stake, a rib by steak, you put it
in a pot of water, it'll defrost. Because it's blast frozen,
it actually defrosts quicker as well. Now I will say
for a brisket, that's gonna take a lot longer, but
the convenience of being able to have it hand.
Speaker 4 (17:58):
Brisket we are listening also.
Speaker 7 (18:00):
Have some trays.
Speaker 6 (18:00):
You'll see some of the products coming these black trays. Yes,
And you can put water around that tray and let
it sit in the counter and at defrost. When it's finished,
you peel it off. Then you use the same trade
to season on. So let's say if I'm good.
Speaker 1 (18:12):
Those are the ones that are concave.
Speaker 4 (18:14):
That's exactly right.
Speaker 2 (18:15):
Has almost like a bowl if you imagine the protein
is sitting in the center there.
Speaker 7 (18:18):
That's exactly right. And you get all of this too.
Speaker 6 (18:20):
What I want to say is we want to give
access to customers. So if you look at all of
our pricing, it is a very good pricing. We have
low pricing strategy. You'll see a lot of the things
that are yellow tags. A lot of the things were
unbeatable on the pricing. And then we also with the
rest of the proteins, we keep it. We shop it
every single week. We want customers to try things out.
We have one hundred percent guarantee. You try something, you
don't like it, you let us know. We stand by
the product as well, which is awesome.
Speaker 3 (18:43):
Yeah, I was now Mario was saying that this interesting.
This is about memories, yes, which and I'm thinking memories
growing up my mom it was canned vegetables that were
mush and overcooked meat that had no flavor to it
at all.
Speaker 2 (19:00):
Those are my memories. You want us to do that,
we can get you some mushy peas.
Speaker 3 (19:04):
Yeah, yeah those are yeah, so, uh, this isn't about memories.
Speaker 4 (19:09):
For me, this is about just damn go out foo.
Speaker 2 (19:12):
You're correcting the memories. But that is you know, you
talk to a good chef and they will express that.
They will tell you that we're all searching back for
something from our youth. And even a chef will chefify something.
You know, let's be let's be honest. You can call
it uh, you know alfredo, uh and uh parmesan and
(19:38):
all this stuff.
Speaker 1 (19:39):
It's mac and cheese.
Speaker 2 (19:40):
I mean, we want it cheesy, we want you know,
the pot. That's basically right, those things are what we're chasing.
What about uh, you've got?
Speaker 6 (19:50):
Can I add something to this memory thing? It's it's hitting,
you know, I think about memories. Right. So I lost
both my parents and I and I said, I lost
some pretty young and I and I tell my my
son and I, you know, tell my family the things
I remember, the things that I miss is the food
is the experience. My last meal with my mom was
two days before she passed, and we were making molay together,
(20:10):
Mexican dish molly, and she was teaching me how to
make this.
Speaker 7 (20:13):
I had no idea what that was gonna happen.
Speaker 6 (20:14):
Two days later and that's my last memories food and
so the things for me, it didn't invoke something.
Speaker 7 (20:19):
It's a flavor, it's a profile. So like you know,
you also get the four kies here.
Speaker 6 (20:22):
We call our employees with orange forkins, right, we get
them here. You don't get this in a grocery story.
We want you to interact with us. We want to
share recipes, we want to share it, and we asked.
We learn a lot from our customers. We asked like, hey,
what are you cooking? How do you cook it? I
learn so many things from the customers, and it's it's
the best time, right. So I do think there's something there,
not just nurshing better lives through better nutrition, but I
think it's something about invoking memories. I don't think about
(20:44):
anything material. It's all about the family memories that have
a family.
Speaker 2 (20:48):
I love what we call four report listeners forkers their
four Ky's. In about twenty minutes, we're going to go
out in the alley and we're going to fight.
Speaker 4 (20:59):
It's going to be great.
Speaker 2 (21:00):
I mean, no weapons, maybe some frozen food, but yeah,
there is. It really does go back to those things.
I'm sorry to hear that it happened, but I love
that that's that point of memory. And regardless, those are
the things that build our life. You know, that's why
the smells of smells mind you of your grandparents and
what those things are are what we're chasing in life
(21:23):
to calm us, to soothe us. What about the quality
of the meat, now, I know it's good quality, but
as far as prime and things like that, but you
have here that they you couldn't really get anywhere else.
Speaker 7 (21:37):
Listen, we have everything.
Speaker 6 (21:38):
If you just take beef as an example, we have
everything from choice and our choice is the top twenty
percent tier the choice did you.
Speaker 4 (21:44):
Get in America.
Speaker 7 (21:45):
Right from there you have angus.
Speaker 6 (21:47):
We have black angus, which is very beefy, very good flavor.
Then you have prime, which is that more marbling in
it as well. Then we get into Wagoo. You know,
we have your American Wagoo, and then we have a
five span Wagoo. Right, so every every price point, every
taste profile you can think of is here.
Speaker 2 (22:03):
And you just perked up the ears of those that
you know really like their meat when you say five
and you're going, okay.
Speaker 6 (22:09):
So I was just sharing with Bill, like I'm still
finding discovering things in our sortment.
Speaker 7 (22:13):
I was just sharing one of my favorites I've been
cooking for the.
Speaker 6 (22:15):
Last two weekends is this Ebedico pork chop.
Speaker 7 (22:18):
It's a double bone pork chop.
Speaker 6 (22:20):
The the you know, the pig is from Spain, right,
and they're they're fed acorn diet. You can't get this
in many places. I just put salt and pepper on
this and it absolutely is amazing. It's it's the.
Speaker 7 (22:31):
Best, sounds delicious, It's absolutely really good.
Speaker 2 (22:35):
Bill's still finding things out about himself, usually stuff lint
and stuff and his belly button. But I like what
you find. That's much more exciting. Well, Mario, what a
pleasure to meet. Great sharing your story with all of us.
I appreciate it.
Speaker 7 (22:47):
Thank you so much.
Speaker 4 (22:49):
Appreciate it.
Speaker 2 (22:50):
Bill Handle and I are going to come back and
broadcast more here at Wild Pork Foods here in Long Beach.
Speaker 1 (22:56):
Come down, say hello, we'd love.
Speaker 2 (22:58):
To meet you, and there's tons of food. The hospitality
of Wildfork Foods is like nothing else. So come on
down and say hello. Second and pc H and we'll
see you here. You've been listening to the Fork 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, welcome to the
(23:21):
Fork Report on Neil Savadra hanging out with Bill Handle
and mister mo Kelly. Just stop by. Look at that.
Speaker 4 (23:29):
Just happen to be in a neighborhood.
Speaker 1 (23:31):
Look at that? Is that right?
Speaker 2 (23:33):
No?
Speaker 8 (23:33):
Seriously, my sister lives not too far from here. So
you just hang out in the LBC. Yeah, then I'm Yeah,
then I drive down and see my way watching Disney films.
Speaker 1 (23:41):
You and Snoop? Probably not Snoopy?
Speaker 2 (23:43):
Hey, Snoop? What does that mean?
Speaker 8 (23:45):
No, he's not gonna be watching? Man, how are you?
I'm doing wonderful, had a great day already. Have you
ever been out to uh Wildfork Foods before? This is
actually my first time. And at the power of advertisement,
I've listened to you talk about wild for for f
and all the different meat selections and all the opportunities
for people to come out and just try different things.
(24:05):
Thank you for this wonderful opportunity because then I can
take some stuff with you.
Speaker 2 (24:08):
Oh man, it's great and it really is. And for
those of you who are listening, you want to come out.
We encourage you to do. So. We're at second in
pch in Long Beach, easy.
Speaker 1 (24:18):
To find Wildford Foods.
Speaker 2 (24:20):
You can see it and pull up find your It'll
be worth finding parking. Pop in, say hello, there's grilling
going on and I see the smiles every time I
say that. But you're going to walk through beautiful, wonderful smoke.
I see Chef Binotto right over there hanging out where
you're gonna be talking to him in just a little bit.
This is a lifelong trial. He and I have been
(24:42):
trying to connect on the air for some time. But
you come, have some samples, enjoy yourself. Take a look
at what they have in here. We'll be giving some
stuff away. And if you follow me on Instagram at
fork Reporter and know the secret phrase that pays today,
you can come up and say it to me and
I have some wag with me. So what's going on
on the mo Kelly Show now that you're back.
Speaker 8 (25:04):
Well, first of people don't know. I just got back
from my vacation. It was in Europe. I was trying
to be like you guys. When you guys tried to right,
you didn't.
Speaker 1 (25:12):
Have to go with handle. You went with your beautiful wife.
Speaker 8 (25:14):
Yes, I went on vacation. You went with the work, yeah,
guy with this guy. It's always working, No, but it's
always a travel changes you, it changes your world perspective.
It's nice to sometimes get away from the monotony of
America in many ways, and I just loved it. Went
to Italy, Greece, stopped in Turkey for just a little bit,
(25:36):
then back to Italy in the form of Naples. We
landed in Rome for four days and then we went
on a seven day cruise.
Speaker 1 (25:43):
Had a great time. Wow, that's yeah.
Speaker 2 (25:45):
Romans just the food spectatuor but just a history alone,
no history.
Speaker 3 (25:49):
I mean, going and on a cruise in the Mediterranean
is magic.
Speaker 4 (25:54):
Just magic, it is.
Speaker 8 (25:55):
And if anything, it reminds you one how much world
is out There's so much history which predates our country.
And the whole idea of Italian food in America is
not Aalian food.
Speaker 7 (26:08):
Yeah.
Speaker 2 (26:08):
Yeah, we have certain regional foods, but they they are broadening.
More and more regional foods are coming, like like larger
regions are coming. You're not just the traditional foods that
came over and were you know, americanized.
Speaker 4 (26:25):
Yeah, we have great Italian food here chef boy r D.
Speaker 2 (26:29):
We do.
Speaker 4 (26:29):
I've heard of him, Yeah, heard to him very strong.
Speaker 8 (26:32):
Yeah, yeah, I've supported him for the past thirty five
years of my life.
Speaker 1 (26:36):
When you've had.
Speaker 2 (26:38):
Authentic Italian oreos.
Speaker 9 (26:42):
Or what are they spaghettios, spagetos, Yeah, the authentic Italian
spaghettios like they make in spaghettio Eni in Italy, you.
Speaker 8 (26:53):
No, but oftentimes when you go to authentic Italian restaurants,
they will make the pasta right there.
Speaker 4 (27:00):
Yeah, so you made pasta. Yeah, that's right there, housemaid.
It's wonderful.
Speaker 2 (27:03):
It barely looks at the water boiling water.
Speaker 1 (27:06):
No, it's.
Speaker 4 (27:08):
Like that.
Speaker 3 (27:09):
Hey, can I do a quick announcement? And people have
been people have been asking my wife, my new wife
is here. If you want to say, yeah, she is
the youngest person in the room, you'll you'll be able
to recognize her.
Speaker 1 (27:25):
I think someone needs to change her.
Speaker 4 (27:27):
So that's Lindsey over there.
Speaker 3 (27:28):
You can say hello, and we've been I just wanted
to mention that we've been married for how long?
Speaker 4 (27:36):
Five five minutes? Five minutes we've been married.
Speaker 3 (27:39):
So anyway, say hello, go over there, or don't and
ask if I'm really whatever you want to ask, and
she'll say yes, yeah.
Speaker 4 (27:48):
You have not changed a bit. No, not at all.
Speaker 2 (27:50):
No, I won't h Yeah, but come by and say hello.
We'll be hanging out here until five o'clock.
Speaker 1 (27:56):
Here. Compliment you both very quickly.
Speaker 8 (27:58):
Sure, you, individually and collectively are the only reason why
I'm here at this table, at the station. You've always
provided invaluable advice support. Sometimes you are a little more
a hole than that Neil was, but I appreciate you
and I love you for it.
Speaker 4 (28:16):
So I just want to say, you have a contract. Okay,
you don't have to say this.
Speaker 2 (28:21):
No, I don't.
Speaker 8 (28:21):
You don't have a contractspie, we'll talk about it.
Speaker 2 (28:24):
Wow.
Speaker 4 (28:26):
Then he has to suck up.
Speaker 1 (28:28):
He has no choice, Agad, I don't have a contract either.
Speaker 4 (28:30):
You have to sign up. I've been out of.
Speaker 1 (28:32):
A contract for three years. I don't want a contract.
Speaker 2 (28:35):
I like to fly, be free, not like these poor
women that keep getting into marriages with you.
Speaker 4 (28:41):
But you know you want a contract. They can't fire
you when you have a contract. You can't fire me.
Speaker 8 (28:45):
Now, how much of this is truth and how much
is this humor?
Speaker 2 (28:48):
No?
Speaker 1 (28:49):
I really I don't believe in the wife partner everything.
Speaker 2 (28:52):
Oh, the way.
Speaker 4 (28:53):
Absolutely. Oh yeah, there she is right, there's number three right.
Speaker 3 (28:56):
There, there's Lindsay right there because the glasses and she
has the top and.
Speaker 4 (29:03):
You know what, just say Lindsey's come here, so see it.
Just a quick hello, oh all right, just hear that.
Speaker 9 (29:09):
God Hi, I just turned nineteen.
Speaker 7 (29:14):
Yeah, it was amazing.
Speaker 9 (29:16):
Our grad night was amazing.
Speaker 7 (29:17):
Thank you for coming, honey as If.
Speaker 8 (29:20):
Oh wow, yeah, yeah, what the hell you have me
on the show for right now?
Speaker 2 (29:25):
You're embarrassing me. Trust me, nothing's going to embarrass you
more than saying hi, I'm missus handle. That is true.
Speaker 9 (29:31):
That is true.
Speaker 2 (29:32):
I've learned so many things everything, Like I know.
Speaker 9 (29:35):
I know, I don't know what I did.
Speaker 6 (29:37):
Jesus, I'm in the middle of a wild fork on
a Saturday afternoon.
Speaker 8 (29:40):
What the hell am I doing with my life?
Speaker 2 (29:41):
You walk in with what people seem to see is
the oldest tortoise on the equator, and they go, and
you go, this is my husband.
Speaker 4 (29:49):
I know, I know.
Speaker 1 (29:51):
Oh wow, Darwin was right. She laughs too.
Speaker 7 (29:56):
I do.
Speaker 2 (29:57):
His skin's falling off, liver spots all over him.
Speaker 1 (30:01):
It's just so beautiful, so hot.
Speaker 2 (30:04):
Right, yeah it is.
Speaker 7 (30:05):
It just makes me just get hot and heavy all
night long.
Speaker 2 (30:08):
Whenever I ask her what she's doing, she's the same
playing connect ducks. I'm like, oh it is I know
it's actually not.
Speaker 3 (30:13):
Liver spots come on with the I mean, I've got spots,
but I'm I'm blood thinners, kuma die and I have
no balance. So every time I hit something I don't
even know, I get a bruise.
Speaker 4 (30:25):
But it looks like liversponts. Oh sure, it looks like
one hundred and fift years old.
Speaker 6 (30:28):
This is so.
Speaker 2 (30:29):
I also beat you in your sleep.
Speaker 4 (30:31):
That also helps you.
Speaker 2 (30:31):
Okay's an instigator. God, but it was nice what you say.
I've said it before on the show. I'll say it
many many times again. I think you're an amazing talent.
We're lucky to have you at the station. Your voice
is important and too many more years.
Speaker 1 (30:50):
I love you, guys.
Speaker 4 (30:50):
I mean, you came to my wedding.
Speaker 1 (30:52):
That was a good wedding. I was surprised you actually
showed up.
Speaker 2 (30:55):
But right here, right here, Handel usually only goes to
his own weddings, and I don't miss I.
Speaker 4 (31:05):
I don't miss these events with Neil. First, that's true.
Speaker 3 (31:08):
First of all, the food is uh it's free, which
is very important, you know my philosophy of radio.
Speaker 4 (31:14):
If you can't get it free or wholesale, you don't
eat it.
Speaker 1 (31:17):
It's the best tasting free, it.
Speaker 5 (31:19):
Is, it is.
Speaker 3 (31:19):
I love coming to Well, want to come to Wall
fourth all the time. And yeah, I don't even know
what that is, but it's delicious.
Speaker 1 (31:25):
Oh, this is chriss.
Speaker 3 (31:26):
Oh, I'm gonna have sheponodo, Sir, We're gonna have him
on Ooh, I'm excited. I don't even know what that is,
but it looks absolutely spectacular.
Speaker 4 (31:33):
I'm sorry. Oh, and this is his chicken curry, chicken
curry over his rice. I'm repeating. Oh, okay, well, I
can't wait for.
Speaker 1 (31:47):
Greens on top.
Speaker 2 (31:47):
That is great. Okay, all, I'm sorry, we're over time.
Speaker 1 (31:50):
Mo good good chair.
Speaker 2 (31:53):
All right, we'll be back, mister mo Kelly, Ladies and gentlemen,
Monday through Friday, seven to ten pm. I'm on KFI.
We'll be back with more from Wildfork Foods and Long Beach.
Come by and say hi. Until five o'clock.
Speaker 5 (32:06):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty
Hey, it's Neil Savedra.
Speaker 2 (00:01):
You're listening to kfi EM six forty The Fork Report
on demand on the iHeartRadio app. Hey everybody, Hi, Happy
Saturday to you. It's the fore Report. I'm your friendly
neighborhood fork reporter Neil Savedra and my sidekick Robin. Where
(00:24):
the Here we go, Here we go. My buddy Bill Handle. Yeah,
of course is sexing up the place with his Uh
what is that?
Speaker 1 (00:33):
Is that a Jackson Pollock painting?
Speaker 3 (00:35):
Yeah, it's actually livesay this to me. She's showing up,
so that should be fine. Well, let me tell you,
I've got excitement going. My daughter, Pamela, who's a footy extraordinary.
As you know, you're talking a lot about food. She
went to culinary school. She's seriously good and she's gonna
be joining us a little bit later on with the
taste test. And Galvian name of Debbie McCormick. You can
look it up. What's your organization? Debbie McCormick, diving, very
(01:00):
clever name. And I dated Debbie in high school. That's
how far back we go. And she has this picture
on her T shirt and it is.
Speaker 4 (01:10):
What I look like in high school.
Speaker 1 (01:13):
And she's totally safe to touch.
Speaker 2 (01:15):
The doctor says, it's no longer transmissivele, So you're fine,
You're gonna be great. Yeah, so I met the only
woman that has kissed Bill Willingly. It is really a treat.
But yeah, look at Bill with hair.
Speaker 3 (01:32):
Yeah, look at that. And there's and there's a great
story that went out.
Speaker 1 (01:37):
We don't need to hear all the story about it.
Speaker 2 (01:39):
Okay, I'm sure it was, but we don't like not
a detailed story.
Speaker 4 (01:43):
No, no, not those details.
Speaker 1 (01:44):
But it was God.
Speaker 3 (01:46):
I I as you know, I'm into fast foods, always
have been. So when I was dating Debbie, we we
go out and no matter what we did, we end
up at either McDonald's or a Burger King or whatever.
Speaker 4 (01:58):
And she's a world class eye.
Speaker 3 (02:00):
I mean that level, I mean way way up there.
And her diving coach said, you got to give a pandle.
You're getting too fat. That is a true story.
Speaker 2 (02:09):
I gained all my weight when I came in as
an intern for you.
Speaker 4 (02:12):
That's true.
Speaker 2 (02:13):
So maybe I need to start diving.
Speaker 1 (02:16):
We're out here at wildfor.
Speaker 2 (02:17):
Foods at Long Beach. Come out and say, hello, what
a great location. Each one has its own vibe and uniqueness.
But man, it has all of the things that you want.
If you listen to this program. They are grilling outside.
It's going please come in and say hello. But I'm
gonna be honest. I almost didn't make it inside to
(02:38):
start to show because I walked through the grilling area.
Speaker 3 (02:41):
Yeah, and people are asking about the food and I'm
explaining how this is all flash frozen.
Speaker 4 (02:48):
And I'm hoping at some point you do the technology.
Speaker 2 (02:50):
We absolutely will get into it.
Speaker 4 (02:52):
It is incredible technology.
Speaker 2 (02:55):
You know, we think about there's two things that there's
major misnomers about and a lot of times we remember
things from the past. Canning and freezing are two of
the ones that we don't keep up with. You know,
it happens, and and so we'll get into the tech
and why this blast freezing is so important to food
(03:15):
and getting certain cuts and being able to take it home.
And if you aren't, there's nothing worse then I bring
home something that is not frozen. Yeah, get him a
diet coke. He needs to be hopped up on something.
Speaker 3 (03:30):
Yeah, I'm getting a look at the This is what
these little tiny cans. This is like costco sample size.
Speaker 4 (03:39):
But I have a whole case here, so we're good.
Speaker 1 (03:41):
Yeah, that'll last you ten minutes.
Speaker 2 (03:44):
So please, I invite you to look around today, not
just aggle at the fact that handles so thin, but
also just check the different meats out if you have questions.
There are people around here in their orange shirts.
Speaker 1 (03:58):
Stop them ask questions.
Speaker 2 (03:59):
They really wonderful and well educated on what is here.
Check out the seafood, especially meats of course are great,
but the quick meals you'll be testing.
Speaker 1 (04:09):
Some of those. Where's Kayla? Oh, there she is. Kayla
had a little experience.
Speaker 2 (04:13):
With some garlic roles last time, didn't you, Kayla. You're
gonna do it again today if they're here.
Speaker 3 (04:21):
Yeah, you got to go to Zelman's, you know, for
your breath, because we know we have we have samples.
We have samples over there of Zelman's. And believe me,
even talking to.
Speaker 4 (04:30):
You folks, this guy the breath is just is sweeping
over me.
Speaker 1 (04:37):
We're all worried about them.
Speaker 4 (04:38):
Yeah.
Speaker 1 (04:39):
So, uh, there's gonna be a lot to get into today.
Speaker 2 (04:42):
People we want to introduce you to that are really wonderful,
that bring all this stuff to you. Having us in
Long Beach, I can't even remember the last time I've
done a show in Long Beach.
Speaker 1 (04:53):
When was the last time that you you broadcast out
here in Longmow?
Speaker 2 (04:56):
I don't remember, well, you don't remember anything, like, do
you any recollection of the last time you were here?
By the way, I want you to meet your daughter, Pamela.
Speaker 4 (05:04):
Yes, Pamela is here.
Speaker 2 (05:06):
Yeah, and he introduced himself to her three times.
Speaker 4 (05:09):
Yeah, of course I did.
Speaker 1 (05:10):
She is familiar.
Speaker 3 (05:12):
Pamela is foodie, so that's why she's here. Went to
culinary school, serious foodie and Neil and Pamela talk all
the time about food.
Speaker 4 (05:22):
I just eat it, so it works out.
Speaker 2 (05:24):
I also want to give a shout out. Somebody came
here today and she wanted to come with her friend Carol,
and Carol couldn't come because she's not feeling well, and
so we wanted to send Can we all send Carol
some love to feel better? And yeah, you can give her.
I genuinely believe, you know, Bill doesn't, but I believe
(05:45):
that there's power in that and just you know, sending
that stuff out there. So we sent good vibes to you. Carol,
feel better, my dear, Sorry you're not here, but we're
going to be celebrating in your stead and in enjoying
these things, and we hope that you will be here
next time.
Speaker 4 (06:03):
We're out right, let's do some birthday shoutouts.
Speaker 2 (06:05):
Okay, all right, okay, let's give a birthday shout out.
Speaker 1 (06:08):
You start.
Speaker 2 (06:10):
That's what I thought, Hey, I you know what, there's
very few things that you can Everybody talks about in
the news and everything else that's heavy all week, and
I tell people, and I promise them that this is
a sanctuary on Saturday, so that you can shake all
that stuff off and enjoy food and talk about things
that we all agree upon.
Speaker 1 (06:32):
There's two things we all agree upon.
Speaker 2 (06:33):
Nothing better than a good meal with conversation and nothing
worse than listening to Bill handle eat.
Speaker 1 (06:39):
So that those are the things that unite us in life.
Speaker 2 (06:43):
And or drink or watching poor you tilt the glass
at a forty five degreat nevermind.
Speaker 3 (06:50):
Also, I want to I want to thank Neil because
I am Neil's guest. Obviously this is Neil's show, and
I love doing this with Neil. And it really doesn't
have much to do with the food or the diet coke.
Speaker 4 (07:02):
It's because I love being next to Neil.
Speaker 2 (07:06):
Get your hand off my knee. I'm sorry, that was Pam.
You know, we actually our friends. People think that we're
not because we bash each other. My lovely aunt out here,
my aunt Donna out here in Long Beach.
Speaker 1 (07:20):
As a matter of fact, she goes, he talks about
you being fat a lot.
Speaker 2 (07:24):
I go, well, Auntie, I am, yeah, yeah, yeah, you
know it's in law. It's it's not slander if it's true.
Speaker 4 (07:32):
That's so true.
Speaker 2 (07:33):
But we actually do enjoy Eachen's company. And I want
to thank you for coming because there's a thousand things
you could have been doing today.
Speaker 3 (07:40):
Other than he Also, just a quick word for people
that don't know this, Neil was my best man at
my wedding, So that's how close we are.
Speaker 1 (07:47):
And the funny thing is you don't applaud that.
Speaker 3 (07:51):
Yeah it was the original guy didn't show. Yeah, I'm
not killing.
Speaker 4 (07:55):
I am not killed, and.
Speaker 2 (07:59):
No, he doesn't kid about those things.
Speaker 1 (08:01):
And I went, you know what, I I don't.
Speaker 2 (08:04):
Want to be second. He goes, don't worry about it.
You're not your fourth. So that made me feel better
and it worked out very nicely.
Speaker 1 (08:13):
It was a beautiful.
Speaker 2 (08:14):
Wedding and I can't wait for the next one.
Speaker 1 (08:16):
Yeah, all right, stick around.
Speaker 2 (08:18):
We're out here Wild Fork Foods in Long Beach. Second
in PCCh A lot to get to today. Come out,
have some food, win some prizes. I think we're giving
away a grill. There's all kinds of stuff going on,
So come on out and say hello. Second in PCCh.
We'll be back with more. So go no where.
Speaker 5 (08:37):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 2 (08:43):
Hey everybody, it's the Fork Report, all things Food, beverage
and beyond. I am your well fed host, Neil Savedra.
How do you do hanging out here at Wild Fork
Foods in Long Beach? We are in the LBC today
broadcasting live until five o'clock. We're at second and PCH.
Can't miss us here. Wild Fork Foods is easy to find.
(09:06):
Parking might be tough, but it's a big parking lot
and it'll be worth it. There's food and all kinds
of things. We're going to get into that in a moment.
My buddy Bill Handle was kind enough to hang out
today and come out here. He's going to be broadcasting
live with me and we're gonna introduce you to a
bunch of wonderful people here as well as we sit
(09:26):
here and stuff our fates. Okay, So Mario Hernandez is
the person we want to introduce you right now.
Speaker 1 (09:33):
Look at this.
Speaker 2 (09:33):
That's Mario. Yeah, not the one from the game, am Ami.
That's a different Mario. He's the Coeoo of wild Fork
and we love it here. We thank you for having us.
Bill is four bytes deep handle? Why'd you put your Oh,
never mind, it's a girkin. No I thought no, I
(09:56):
thought it was something else. It's okay, buddy, I co
not for you. I'm I'm here for the here for
the bashing Mario.
Speaker 1 (10:05):
Thanks buddy.
Speaker 6 (10:06):
This is great here in the store.
Speaker 1 (10:10):
No, it's our absolute pleasure.
Speaker 5 (10:11):
You know.
Speaker 2 (10:12):
Uh, the more we've been connecting, Marsha and I met
gosh over a year ago.
Speaker 1 (10:18):
Now we we were vibing.
Speaker 2 (10:21):
She is a great uh you know, face and attitude
of what.
Speaker 1 (10:28):
Wildfork are?
Speaker 2 (10:29):
You? Do? You not know how to use a set
of headphones and a microphone.
Speaker 4 (10:35):
I'm so busy grabbing he's just eating. I'm so busy
grabbing the food that it's nothing else.
Speaker 2 (10:41):
Mad, you grabbed a couple of things that wasn't food,
by the way, So Uh yeah, Bill handles with us
not knowing how to use anything.
Speaker 1 (10:50):
So tell us a little bit, uh Mario about Wildfork Food.
Speaker 2 (10:54):
What drew you to them, and what are things education
wise that you still want people to know about Wildfork?
Speaker 4 (11:00):
No, Neil, and do I really appreciate it.
Speaker 6 (11:01):
It's an honor to be here listening to all your
fans here. The impact you guys make on lives is
pretty incredible, you know. And the one thing that I'd
want everyone about wallforth, you know, as we grow across
the US is we're here to nurse better lives and
your reference a few things earlier. One of the biggest
things is going to give you access to one of
the largest assortments of meat and seafood anywhere, anywhere, online, anywhere,
(11:23):
in a physical store. You know, you think about a
traditional grocery store, you'll get probably thirty to fifty cuts
of beef.
Speaker 2 (11:29):
You know.
Speaker 7 (11:29):
Here you're looking at two hundred.
Speaker 4 (11:31):
Plus cuts of beef.
Speaker 1 (11:32):
That's insane.
Speaker 6 (11:33):
Yeah, And when you think about pork, you got one
hundred and fifty cuts of pork, seafood, one hundred and
thirty different types of seafood.
Speaker 7 (11:39):
It just goes on and on and on.
Speaker 1 (11:41):
You know, yeah, there is. It's gotten to the point.
Speaker 2 (11:44):
So your average to think about this, put this in perspective,
your average grocer has about forty four thousand items in
a grocery store. So you're talking about Yet you go
for a protein, you go for meats, they don't have
the space for that filled in the center with the
you know, the prepackaged.
Speaker 1 (12:07):
Bill Hitla that type of thing.
Speaker 2 (12:08):
So when you say, now, this is not only proteins,
I mean you do have the seafoods, you have all
the meat, but you have the quick meals, you have.
Speaker 1 (12:17):
Cuts that are hard to get as well.
Speaker 2 (12:21):
So I would imagine that people coming here a little intimidated.
How do you ease them into the experience of Wildfork food?
Speaker 6 (12:28):
You know, I think it's first finding out what are
they getting, what are they getting today at their grocery store,
you know, and start with what's common, start with what
they know, and then from there you kind of ease
them into what they like to eat and how they
like to cook as well. And so one of the
biggest things we like to do is, you know, inspire
the inner chef of all of our customers. You know,
a lot of food for me is about memories, right,
(12:48):
you know, maybe there's certain things that people cook, their
families did and you don't have access to it. And
the way I look at the assortment is, you know
you mentioned earlier about the blast freezing process.
Speaker 7 (12:58):
Most people will say, I go to a.
Speaker 6 (12:59):
Grocery store and I get it fresh, and in most
cases it was defrosted.
Speaker 7 (13:04):
Right, it was frozen before.
Speaker 6 (13:06):
And even in our state of the art technology of
blast freezing, we blast freeze at negative free degrees. It
lacks in the nutrients, it locks in the vitamins, it
lacks in the freshness when the customer opens it up,
the meat balloons when auction hits it, and it's absolutely
the freshest point.
Speaker 2 (13:20):
All right, hold that thought, Yeah, will you stick around?
Speaker 4 (13:22):
Absolutely going to get some news.
Speaker 1 (13:23):
We'll come back because I want to.
Speaker 2 (13:25):
I want to highlight a couple of those points, because
I think education about these things are important, because I'm
not sure everybody understands why you can get away with
this kind of quality with blast freezing.
Speaker 1 (13:37):
All right, it's the Fork Report.
Speaker 2 (13:38):
We're out here, live at Wild Fork Foods and Long Beachs.
We're in the LBC. Come by, say hello, I don't know, maybe.
Speaker 1 (13:44):
Snoop dogg Will.
Speaker 2 (13:46):
I don't know these, it might be nearby at Second
and Pch And we've got food.
Speaker 1 (13:53):
Going in the front.
Speaker 2 (13:54):
Grilling going on, a lot of guests introduce you to
and of course some giveaways as well, So come by
say hell. Bill Handles with me throughout the day as well.
We'll be back with Moore talking with Mario Hernandez, the
COO of Wild Fork when we return.
Speaker 5 (14:08):
You're listening to The Fork Report with Nil Sevedra on
demand from KFI A six forty.
Speaker 2 (14:13):
Hey, everybody, it's The Fork Report, all things food, beverage
and beyond. I am your well fed host. Thanks for
hanging out. I'm here with my buddy Bill Handle. I
get the honor of hanging out with him every Monday
through Friday on the Bill Handles Show, the award winning
Bill Handles Show, and it's you know, a lot of
people may or may not know this, but I came
(14:35):
as an intern in ninety four to work on the
Handle Show because I was a fan and I was
listening to Handle's show when the earthquake hit in Northridge,
and I was already doing radio at the time, and
I said, I'm going to shift my focus and I
changed from being on the air to go to intern
just to work on Handle show.
Speaker 1 (14:57):
So full circle, go figure.
Speaker 2 (14:59):
And now he the crap out of me Monday through
Friday on the morning and we have a good time.
Speaker 4 (15:03):
Oh, I don't know who beats the crap out of who.
Speaker 2 (15:05):
Well, let's say fifty to fifty yeah, okay, sixty four yeah.
But we're out here at Wildfork Food Handle is eating.
It's if you've ever seen the Tasmanian Devil the cartoon,
so imagine that. But in the center there's food and
that's what it looks like when Handle eats. So keep
your distance, but come out to Wildfork Foods in Long Beats.
(15:30):
That's where we'll be until five o'clock broadcasting live outside.
Speaker 1 (15:35):
It is, you know, like a fair. It's a festival
going on there. You've got drilling happening.
Speaker 2 (15:40):
Wonderful food that they sell here is being sampled out there.
We're going to be doing some giveaways and those that
follow me online on Instagram at Fork Reporter know that
I put a certain code phrase on there yesterday on
a video and if you know that phrase, come up
to me and if I have some FOURK reports swag
(16:01):
left first, come, first serve, you will get some all right.
Now we are talking to Mario. Now, Mario is the
COO here at Wild Fork, and we were talking about
in particular, we were talking about what makes us different.
Speaker 1 (16:15):
You were talking about.
Speaker 2 (16:15):
The blast freezing. To jump in on that, Mario, one
of the things that I love and for those that
haven't heard me talk about this in the past, freezing,
what they do here at Wild Fork, they do ten
times faster than what we can do at home, and
(16:36):
that cuts down on the destruction of cells due to
the crystallization right as water. So in that now you
have packaging that is unique. So talk a little bit
about how it's not like, oh I forgot to take
this out so we can't have it tonight. Yeah.
Speaker 6 (16:57):
I mean the great thing about blast freezing when you
when you think about the technology of doing it very fast,
it lacks in the nutrients, it lacks in the freshness.
Speaker 7 (17:05):
It's gonna taste that much better.
Speaker 6 (17:07):
We believe tasting is believing, which is why we have
all this food coming, you know, to this table here
so you can try out.
Speaker 2 (17:12):
But the other thing too, I believe, I believe excellent.
Speaker 7 (17:17):
But the other thing too is we minimize waste.
Speaker 1 (17:19):
Right.
Speaker 6 (17:19):
So traditionally, when I would shop at a grocery store,
I'd go to the counter and get defrosting is what
I'll call it.
Speaker 7 (17:25):
And I'm thinking, am.
Speaker 6 (17:27):
I gonna have five people and I have ten people,
and I and I probably overbuy and potentially I get
a little waste. Now with the blast freezing, I literally
can take out the product that I went from my
freezer and most of the items you see here will
defrost in thirty minutes.
Speaker 7 (17:40):
That's what people don't realize. Thirty minutes.
Speaker 6 (17:42):
A thick stake, a rib by steak, you put it
in a pot of water, it'll defrost. Because it's blast frozen,
it actually defrosts quicker as well. Now I will say
for a brisket, that's gonna take a lot longer, but
the convenience of being able to have it hand.
Speaker 4 (17:58):
Brisket we are listening also.
Speaker 7 (18:00):
Have some trays.
Speaker 6 (18:00):
You'll see some of the products coming these black trays. Yes,
And you can put water around that tray and let
it sit in the counter and at defrost. When it's finished,
you peel it off. Then you use the same trade
to season on. So let's say if I'm good.
Speaker 1 (18:12):
Those are the ones that are concave.
Speaker 4 (18:14):
That's exactly right.
Speaker 2 (18:15):
Has almost like a bowl if you imagine the protein
is sitting in the center there.
Speaker 7 (18:18):
That's exactly right. And you get all of this too.
Speaker 6 (18:20):
What I want to say is we want to give
access to customers. So if you look at all of
our pricing, it is a very good pricing. We have
low pricing strategy. You'll see a lot of the things
that are yellow tags. A lot of the things were
unbeatable on the pricing. And then we also with the
rest of the proteins, we keep it. We shop it
every single week. We want customers to try things out.
We have one hundred percent guarantee. You try something, you
don't like it, you let us know. We stand by
the product as well, which is awesome.
Speaker 3 (18:43):
Yeah, I was now Mario was saying that this interesting.
This is about memories, yes, which and I'm thinking memories
growing up my mom it was canned vegetables that were
mush and overcooked meat that had no flavor to it
at all.
Speaker 2 (19:00):
Those are my memories. You want us to do that,
we can get you some mushy peas.
Speaker 3 (19:04):
Yeah, yeah those are yeah, so, uh, this isn't about memories.
Speaker 4 (19:09):
For me, this is about just damn go out foo.
Speaker 2 (19:12):
You're correcting the memories. But that is you know, you
talk to a good chef and they will express that.
They will tell you that we're all searching back for
something from our youth. And even a chef will chefify something.
You know, let's be let's be honest. You can call
it uh, you know alfredo, uh and uh parmesan and
(19:38):
all this stuff.
Speaker 1 (19:39):
It's mac and cheese.
Speaker 2 (19:40):
I mean, we want it cheesy, we want you know,
the pot. That's basically right, those things are what we're chasing.
What about uh, you've got?
Speaker 6 (19:50):
Can I add something to this memory thing? It's it's hitting,
you know, I think about memories. Right. So I lost
both my parents and I and I said, I lost
some pretty young and I and I tell my my
son and I, you know, tell my family the things
I remember, the things that I miss is the food
is the experience. My last meal with my mom was
two days before she passed, and we were making molay together,
(20:10):
Mexican dish molly, and she was teaching me how to
make this.
Speaker 7 (20:13):
I had no idea what that was gonna happen.
Speaker 6 (20:14):
Two days later and that's my last memories food and
so the things for me, it didn't invoke something.
Speaker 7 (20:19):
It's a flavor, it's a profile. So like you know,
you also get the four kies here.
Speaker 6 (20:22):
We call our employees with orange forkins, right, we get
them here. You don't get this in a grocery story.
We want you to interact with us. We want to
share recipes, we want to share it, and we asked.
We learn a lot from our customers. We asked like, hey,
what are you cooking? How do you cook it? I
learn so many things from the customers, and it's it's
the best time, right. So I do think there's something there,
not just nurshing better lives through better nutrition, but I
think it's something about invoking memories. I don't think about
(20:44):
anything material. It's all about the family memories that have
a family.
Speaker 2 (20:48):
I love what we call four report listeners forkers their
four Ky's. In about twenty minutes, we're going to go
out in the alley and we're going to fight.
Speaker 4 (20:59):
It's going to be great.
Speaker 2 (21:00):
I mean, no weapons, maybe some frozen food, but yeah,
there is. It really does go back to those things.
I'm sorry to hear that it happened, but I love
that that's that point of memory. And regardless, those are
the things that build our life. You know, that's why
the smells of smells mind you of your grandparents and
what those things are are what we're chasing in life
(21:23):
to calm us, to soothe us. What about the quality
of the meat, now, I know it's good quality, but
as far as prime and things like that, but you
have here that they you couldn't really get anywhere else.
Speaker 7 (21:37):
Listen, we have everything.
Speaker 6 (21:38):
If you just take beef as an example, we have
everything from choice and our choice is the top twenty
percent tier the choice did you.
Speaker 4 (21:44):
Get in America.
Speaker 7 (21:45):
Right from there you have angus.
Speaker 6 (21:47):
We have black angus, which is very beefy, very good flavor.
Then you have prime, which is that more marbling in
it as well. Then we get into Wagoo. You know,
we have your American Wagoo, and then we have a
five span Wagoo. Right, so every every price point, every
taste profile you can think of is here.
Speaker 2 (22:03):
And you just perked up the ears of those that
you know really like their meat when you say five
and you're going, okay.
Speaker 6 (22:09):
So I was just sharing with Bill, like I'm still
finding discovering things in our sortment.
Speaker 7 (22:13):
I was just sharing one of my favorites I've been
cooking for the.
Speaker 6 (22:15):
Last two weekends is this Ebedico pork chop.
Speaker 7 (22:18):
It's a double bone pork chop.
Speaker 6 (22:20):
The the you know, the pig is from Spain, right,
and they're they're fed acorn diet. You can't get this
in many places. I just put salt and pepper on
this and it absolutely is amazing. It's it's the.
Speaker 7 (22:31):
Best, sounds delicious, It's absolutely really good.
Speaker 2 (22:35):
Bill's still finding things out about himself, usually stuff lint
and stuff and his belly button. But I like what
you find. That's much more exciting. Well, Mario, what a
pleasure to meet. Great sharing your story with all of us.
I appreciate it.
Speaker 7 (22:47):
Thank you so much.
Speaker 4 (22:49):
Appreciate it.
Speaker 2 (22:50):
Bill Handle and I are going to come back and
broadcast more here at Wild Pork Foods here in Long Beach.
Speaker 1 (22:56):
Come down, say hello, we'd love.
Speaker 2 (22:58):
To meet you, and there's tons of food. The hospitality
of Wildfork Foods is like nothing else. So come on
down and say hello. Second and pc H and we'll
see you here. You've been listening to the Fork 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, welcome to the
(23:21):
Fork Report on Neil Savadra hanging out with Bill Handle
and mister mo Kelly. Just stop by. Look at that.
Speaker 4 (23:29):
Just happen to be in a neighborhood.
Speaker 1 (23:31):
Look at that? Is that right?
Speaker 2 (23:33):
No?
Speaker 8 (23:33):
Seriously, my sister lives not too far from here. So
you just hang out in the LBC. Yeah, then I'm Yeah,
then I drive down and see my way watching Disney films.
Speaker 1 (23:41):
You and Snoop? Probably not Snoopy?
Speaker 2 (23:43):
Hey, Snoop? What does that mean?
Speaker 8 (23:45):
No, he's not gonna be watching? Man, how are you?
I'm doing wonderful, had a great day already. Have you
ever been out to uh Wildfork Foods before? This is
actually my first time. And at the power of advertisement,
I've listened to you talk about wild for for f
and all the different meat selections and all the opportunities
for people to come out and just try different things.
(24:05):
Thank you for this wonderful opportunity because then I can
take some stuff with you.
Speaker 2 (24:08):
Oh man, it's great and it really is. And for
those of you who are listening, you want to come out.
We encourage you to do. So. We're at second in
pch in Long Beach, easy.
Speaker 1 (24:18):
To find Wildford Foods.
Speaker 2 (24:20):
You can see it and pull up find your It'll
be worth finding parking. Pop in, say hello, there's grilling
going on and I see the smiles every time I
say that. But you're going to walk through beautiful, wonderful smoke.
I see Chef Binotto right over there hanging out where
you're gonna be talking to him in just a little bit.
This is a lifelong trial. He and I have been
(24:42):
trying to connect on the air for some time. But
you come, have some samples, enjoy yourself. Take a look
at what they have in here. We'll be giving some
stuff away. And if you follow me on Instagram at
fork Reporter and know the secret phrase that pays today,
you can come up and say it to me and
I have some wag with me. So what's going on
on the mo Kelly Show now that you're back.
Speaker 8 (25:04):
Well, first of people don't know. I just got back
from my vacation. It was in Europe. I was trying
to be like you guys. When you guys tried to right,
you didn't.
Speaker 1 (25:12):
Have to go with handle. You went with your beautiful wife.
Speaker 8 (25:14):
Yes, I went on vacation. You went with the work, yeah,
guy with this guy. It's always working, No, but it's
always a travel changes you, it changes your world perspective.
It's nice to sometimes get away from the monotony of
America in many ways, and I just loved it. Went
to Italy, Greece, stopped in Turkey for just a little bit,
(25:36):
then back to Italy in the form of Naples. We
landed in Rome for four days and then we went
on a seven day cruise.
Speaker 1 (25:43):
Had a great time. Wow, that's yeah.
Speaker 2 (25:45):
Romans just the food spectatuor but just a history alone,
no history.
Speaker 3 (25:49):
I mean, going and on a cruise in the Mediterranean
is magic.
Speaker 4 (25:54):
Just magic, it is.
Speaker 8 (25:55):
And if anything, it reminds you one how much world
is out There's so much history which predates our country.
And the whole idea of Italian food in America is
not Aalian food.
Speaker 7 (26:08):
Yeah.
Speaker 2 (26:08):
Yeah, we have certain regional foods, but they they are broadening.
More and more regional foods are coming, like like larger
regions are coming. You're not just the traditional foods that
came over and were you know, americanized.
Speaker 4 (26:25):
Yeah, we have great Italian food here chef boy r D.
Speaker 2 (26:29):
We do.
Speaker 4 (26:29):
I've heard of him, Yeah, heard to him very strong.
Speaker 8 (26:32):
Yeah, yeah, I've supported him for the past thirty five
years of my life.
Speaker 1 (26:36):
When you've had.
Speaker 2 (26:38):
Authentic Italian oreos.
Speaker 9 (26:42):
Or what are they spaghettios, spagetos, Yeah, the authentic Italian
spaghettios like they make in spaghettio Eni in Italy, you.
Speaker 8 (26:53):
No, but oftentimes when you go to authentic Italian restaurants,
they will make the pasta right there.
Speaker 4 (27:00):
Yeah, so you made pasta. Yeah, that's right there, housemaid.
It's wonderful.
Speaker 2 (27:03):
It barely looks at the water boiling water.
Speaker 1 (27:06):
No, it's.
Speaker 4 (27:08):
Like that.
Speaker 3 (27:09):
Hey, can I do a quick announcement? And people have
been people have been asking my wife, my new wife
is here. If you want to say, yeah, she is
the youngest person in the room, you'll you'll be able
to recognize her.
Speaker 1 (27:25):
I think someone needs to change her.
Speaker 4 (27:27):
So that's Lindsey over there.
Speaker 3 (27:28):
You can say hello, and we've been I just wanted
to mention that we've been married for how long?
Speaker 4 (27:36):
Five five minutes? Five minutes we've been married.
Speaker 3 (27:39):
So anyway, say hello, go over there, or don't and
ask if I'm really whatever you want to ask, and
she'll say yes, yeah.
Speaker 4 (27:48):
You have not changed a bit. No, not at all.
Speaker 2 (27:50):
No, I won't h Yeah, but come by and say hello.
We'll be hanging out here until five o'clock.
Speaker 1 (27:56):
Here. Compliment you both very quickly.
Speaker 8 (27:58):
Sure, you, individually and collectively are the only reason why
I'm here at this table, at the station. You've always
provided invaluable advice support. Sometimes you are a little more
a hole than that Neil was, but I appreciate you
and I love you for it.
Speaker 4 (28:16):
So I just want to say, you have a contract. Okay,
you don't have to say this.
Speaker 2 (28:21):
No, I don't.
Speaker 8 (28:21):
You don't have a contractspie, we'll talk about it.
Speaker 2 (28:24):
Wow.
Speaker 4 (28:26):
Then he has to suck up.
Speaker 1 (28:28):
He has no choice, Agad, I don't have a contract either.
Speaker 4 (28:30):
You have to sign up. I've been out of.
Speaker 1 (28:32):
A contract for three years. I don't want a contract.
Speaker 2 (28:35):
I like to fly, be free, not like these poor
women that keep getting into marriages with you.
Speaker 4 (28:41):
But you know you want a contract. They can't fire
you when you have a contract. You can't fire me.
Speaker 8 (28:45):
Now, how much of this is truth and how much
is this humor?
Speaker 2 (28:48):
No?
Speaker 1 (28:49):
I really I don't believe in the wife partner everything.
Speaker 2 (28:52):
Oh, the way.
Speaker 4 (28:53):
Absolutely. Oh yeah, there she is right, there's number three right.
Speaker 3 (28:56):
There, there's Lindsay right there because the glasses and she
has the top and.
Speaker 4 (29:03):
You know what, just say Lindsey's come here, so see it.
Just a quick hello, oh all right, just hear that.
Speaker 9 (29:09):
God Hi, I just turned nineteen.
Speaker 7 (29:14):
Yeah, it was amazing.
Speaker 9 (29:16):
Our grad night was amazing.
Speaker 7 (29:17):
Thank you for coming, honey as If.
Speaker 8 (29:20):
Oh wow, yeah, yeah, what the hell you have me
on the show for right now?
Speaker 2 (29:25):
You're embarrassing me. Trust me, nothing's going to embarrass you
more than saying hi, I'm missus handle. That is true.
Speaker 9 (29:31):
That is true.
Speaker 2 (29:32):
I've learned so many things everything, Like I know.
Speaker 9 (29:35):
I know, I don't know what I did.
Speaker 6 (29:37):
Jesus, I'm in the middle of a wild fork on
a Saturday afternoon.
Speaker 8 (29:40):
What the hell am I doing with my life?
Speaker 2 (29:41):
You walk in with what people seem to see is
the oldest tortoise on the equator, and they go, and
you go, this is my husband.
Speaker 4 (29:49):
I know, I know.
Speaker 1 (29:51):
Oh wow, Darwin was right. She laughs too.
Speaker 7 (29:56):
I do.
Speaker 2 (29:57):
His skin's falling off, liver spots all over him.
Speaker 1 (30:01):
It's just so beautiful, so hot.
Speaker 2 (30:04):
Right, yeah it is.
Speaker 7 (30:05):
It just makes me just get hot and heavy all
night long.
Speaker 2 (30:08):
Whenever I ask her what she's doing, she's the same
playing connect ducks. I'm like, oh it is I know
it's actually not.
Speaker 3 (30:13):
Liver spots come on with the I mean, I've got spots,
but I'm I'm blood thinners, kuma die and I have
no balance. So every time I hit something I don't
even know, I get a bruise.
Speaker 4 (30:25):
But it looks like liversponts. Oh sure, it looks like
one hundred and fift years old.
Speaker 6 (30:28):
This is so.
Speaker 2 (30:29):
I also beat you in your sleep.
Speaker 4 (30:31):
That also helps you.
Speaker 2 (30:31):
Okay's an instigator. God, but it was nice what you say.
I've said it before on the show. I'll say it
many many times again. I think you're an amazing talent.
We're lucky to have you at the station. Your voice
is important and too many more years.
Speaker 1 (30:50):
I love you, guys.
Speaker 4 (30:50):
I mean, you came to my wedding.
Speaker 1 (30:52):
That was a good wedding. I was surprised you actually
showed up.
Speaker 2 (30:55):
But right here, right here, Handel usually only goes to
his own weddings, and I don't miss I.
Speaker 4 (31:05):
I don't miss these events with Neil. First, that's true.
Speaker 3 (31:08):
First of all, the food is uh it's free, which
is very important, you know my philosophy of radio.
Speaker 4 (31:14):
If you can't get it free or wholesale, you don't
eat it.
Speaker 1 (31:17):
It's the best tasting free, it.
Speaker 5 (31:19):
Is, it is.
Speaker 3 (31:19):
I love coming to Well, want to come to Wall
fourth all the time. And yeah, I don't even know
what that is, but it's delicious.
Speaker 1 (31:25):
Oh, this is chriss.
Speaker 3 (31:26):
Oh, I'm gonna have sheponodo, Sir, We're gonna have him
on Ooh, I'm excited. I don't even know what that is,
but it looks absolutely spectacular.
Speaker 4 (31:33):
I'm sorry. Oh, and this is his chicken curry, chicken
curry over his rice. I'm repeating. Oh, okay, well, I
can't wait for.
Speaker 1 (31:47):
Greens on top.
Speaker 2 (31:47):
That is great. Okay, all, I'm sorry, we're over time.
Speaker 1 (31:50):
Mo good good chair.
Speaker 2 (31:53):
All right, we'll be back, mister mo Kelly, Ladies and gentlemen,
Monday through Friday, seven to ten pm. I'm on KFI.
We'll be back with more from Wildfork Foods and Long Beach.
Come by and say hi. Until five o'clock.
Speaker 5 (32:06):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty
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