April 19, 2025 • 30 mins
Today, we’re thrilled to have Jarred Raissen from our beloved mint, Zelmins, joining us to dive into all things Zelmins. Get ready for an exciting conversation that’s sure to spark your interest!
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Episode Transcript
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Speaker 1 (00:00):
Hey, it's Neil Savedre. You're listening to kfi EM six
forty the four Report on demand on the iHeartRadio app.
What do we do here every Saturday for three hours? Oh,
I'm glad you asked. We get together to kind of
shake off the heaviness of the news and all those things.
It's a bit of a sanctuary for us to come
together and celebrate food, the people that make it, to
(00:21):
the cultures behind it, cooking at home, going out to eat,
of course, and everything in between. It is National Garlic Day,
so I'm going to be talking about garlic a lot today.
It's just one of those ingredients that I think is
incredibly important food. It's used in a lot of different
cultures and foods, and it's pretty powerful, as you know
(00:44):
when you get it on your breath, very powerful there.
And to do that, Zelman's has reached out. We did
twenty five percent off for our special last week and
this week they said, let's keep it going for a
National Garlic Day. And I'm like, I'm in because I
want you to try it. Because everyone I've turned on
too Zelman's minty Mouth Mints has been impressed and loved them,
(01:06):
so check it out and I'll tell you more about
that coming up in just a little bit later. So
roasted garlic. Oh, Also, I wanted to thank those of
you who are following me and you joined me on
Instagram at fok Reporter for the food stuff at fork
Reporter and then Minewer. Instagram is just like stuff that
(01:30):
I dig, you know, it's creating stuff, building stuff, everything
from woodwork, metalwork. Some of my illustrations are drawing three
D prints. It's all the stuff that I do outside
of radio and cooking. And I see a lot of
you now joined me on Savco Industries at Savco Industries
(01:55):
on Instagram saa v COO industry. That's very cool. And
if you are an artist and it talks about that
and you're you know, if you're an artist or you
create things, you know, concrete work, would, whatever it is,
then I'll try and follow you as well. So join
me there. I'm having a good time putting stuff up
(02:18):
and doing things there, all right, roasting garlic in the oven.
This is whole heads but also individual clothes. And the
way to do this is important. So if you've it's
not difficult, but knowing how to do this is great
because of the outcome is so silky and lovely and delicate.
(02:38):
It it takes the edge off the heaviness of the
garlic and makes this kind of magical spread that you
can use on a lot of different things. So if
you've never roasted garlic before, you are missing out. Raw garlic,
we know, intense, sharp flavor, but when you roast it,
that's when the magic happened. Turns soft, caramelized, sweet, buttery even,
(03:07):
and it's perfect for spreading on bed bread rather stirring
into soups. You can toss it into a dip, but
it's hard, you know, it's hard not to just eat
onto itself because it's pretty great. So I do love
garlic in all forms, you know, peeling it and utilizing
(03:28):
it for later. You can dice it up garlic, you
can put it in to mix it with some olive oil,
and you can put it into your ice cube makers
and they're about an ounce each ice cube is about
an out, so you can that's one way of keeping
and freezing garlic for later. It's a nice way to
be able to throw this congealed olive oil and garlic mixture.
(03:54):
It just is something really wonderful. So if you're gonna
make a garlic sauce or something like that, roasted garlic
is just too simple and too magical not to use.
So and your kitchen per us is gonna be smelling wonderful.
(04:14):
Look for those firm, plump bulbs that we talked about earlier.
No sprouting, no mold, nothing. Soft olive oil or another
neutral oil works good for this as well. That would
be like avocado, something like that. Optional extras butter, salt, pepper,
(04:37):
herbs like thyme, sage, rosemary. I'll go great with this.
Even a sprinkle of chili flakes if you want a
little bit of heat on it. So roasting whole garlic heads,
here we go. Preheat your oven to four hundred degrees
fahrenheit or two hundred c. Slice the garlic head in
(04:58):
half horizontally, that's a the middle there. Place both halves
on a large piece of foil. You drizzle with olive
oil or that avocado oil. You rub it into the clove,
really get it in there. You wrap it in up
in the foil and you make this like loose packet.
(05:18):
It's key. You don't want anything to stick to the foil,
and you don't want those clothes sticking to it. You
want them to have a little bit of breathing room
in there. You pop it in the oven and you
roast it for about thirty or forty minutes. Now, you
don't want to overdo it. You're aiming for this soft
gold and spreadable clove. If you want even more caramelization
(05:42):
than you open the foil for the last five minutes
or so, lower the heat about three point fifty that's
one seventy five C, and keep roasting a bit longer.
Keep an eye on it every five minutes or so.
You don't want it to overcook and you don't want
it to burn it anyway. Another way to roast whole heads,
instead of cutting it in half, you peel off the
(06:04):
papery outer layers, slice just the tip off the clove,
that's about half an inch or so, and then you
drizzle it with oil and roast the whole bulb. Now
you can get roasters as well. They make them like
terracatta or ceramic and that if you're doing them a lot,
that's good. You use less foil and less waste. You
(06:24):
can do that in there. You drizzle with the oil,
roast in the whole bulb. Once it's cool enough to handle,
you just squeeze. You literally just squeeze the soft clothes
out like toothpaste, and it's a thing of beauty. If
you're roasting individual cloths, you leave the cloves unpeeled. You
place them in a little foil packet with a drizzle
(06:46):
of olive oil. Roast for about fifteen twenty minutes or so.
You check about every few minutes after the fifteen minute
mark to see when they're soft and golden, and pretty
much the same thing once you roasted garlic, if you
want to keep it for a little bit, you can
store peeled roasted garlic in an airtight container for three
to five days. In the freezer, you can actually freeze
(07:09):
whole roasted cloves, or you can mash them first, spread
the mashed flat in a zip lock top bag and
you break off the chunks as needed, or you can
freeze in an ice cube tray for quick portions. Reheating
is pretty easy. You warm it back up in the
event of an at a low temp around two hundred
and fifty to three hundred degrees for about ten to
(07:31):
fifteen minutes until it's soft again. Now as far as usage.
You can eat roasted garlic straight from the bulb. I
mean it's that good. You can mash and spread it
on bread facatia. You can try it with bree with
blue cheese, add some roasted tomatoes for a great flavor combination.
(07:53):
You can stir it into pasta sauces, creamy ones, mac
and cheese. You know which is your or nai sauce
or cheese sauce. Mix into mashed potatoes, I know, right,
creamy soups like potato leak or tomato soup. Another one. Oh,
you put in like a hummus, a babe canoosh, a
(08:15):
white bean dip. We have to racotta yogurt based dips.
I mean it can be used in a lot of things,
garlic butter, pizza topping, throw it on cheeseboard. So it
works in a lot of different things. All right, a
lot of garlic talk today for National Garlic Day, So.
Speaker 2 (08:33):
Go know where you're listening to The Fork Report with
Nil Savedra on demand from KFI AM six forty.
Speaker 1 (08:41):
Thanks for hanging out today. I've been telling you about
my other Instagram at Savco Industries, at Savco Industries, saav
COO Industries, and looking at some of you because I
love when artists join because I love being inspired by
your work. And there's some of my work on here
(09:02):
as well. And I just looked at bay C Knits,
so it's b A Y Underscore s e A Underscore Knits,
and I want to make sure I get her name
on here because I looked at her stuff and it's
just beautiful, just beautiful work knitting and like. And her
(09:22):
name is Francis and I'm going to go with bas
b A s y E. And you can find her
work at BAC Knits b A Y s e A
Knits dot etz dot com. She has some beautiful, beautiful
knitting there and even some super cool stuff with Jack Skellington,
(09:44):
one of my favorites. But beautiful work. Good for you.
I love seeing stuff like that. All right, back to garlic.
It is National Garlic Day. Talking about garlic stuff. I
wanted to give you a recipe that I find delicious.
I love salmon, and I think salmon is a great
palettes oneonderful fish. It's fatty and delicious, great flavor. And
(10:06):
this is a honey garlic glazed salmon. This is off
of the website Delish dot com Delish dot com. Honey
garlic glazed salmon great ratings, but man, listen to this.
Just that honey glaze, low sodium, soy sauce, fresh lemon juice,
red pepper flakes, very simple, flavorful you know, glaze on
(10:31):
this one, and you can switch out the lemon juice
for lime, or put some sarachi if you want to
add some heat. If you're not a fad of you know,
red pepper flakes, you can skip them or add some
grated ginger. I like ginger. With those flavors as well,
(10:51):
you get the salmon flaze, you get your average pack
of portioned supermarket salmon you know, doesn't usually have any
pin bones to worry about, but always check. You just
run your hand feeling looking for any little pricks or
anything like that. Cross with your fingers the surface there.
If you get a little prick, then you use a
(11:14):
kitchen or fish tweezers to get those out. Firmly grip them,
pull those out. Garlic and lemon go together well with
this one as well. Just that sweet ness with the
garlic up against that garlic is pretty amazing. So the
first thing to do is you get a third cup honey,
(11:37):
quarter cup low sodium soy sauce, two tablespoons lemon juice,
one teaspoon red pepper flakes, three tablespoons extra virgin olive
oil divided, four six ounce salmon filets, padded dry with
a paper towel, kosher salt, freshly ground black pepper that
you're gonna use for taste. Three cloves garlic minced, one
(12:01):
lemon sliced in two rounds, and you start out in
a medium bowl whisking together the honey, so we sauce,
lemon juice, red pepper flakes, and then in a large
skillet over medium high heat, you heat two tablespoons of
the oil. And when the oil is hot but not smoking,
and you can see when it's hot, it starts to
(12:23):
it changes from clear to getting these like veins. Heat
veins inside the oil, add the salmon skin side down,
and season with salt and pepper. You cook the salmon
until deeply golden. It's about six minutes, and you flip
over at a remaining tablespoonful oil. The typical cook time
for salmon is it's about five minutes per inch per side.
(12:48):
Add the garlic to the skillet. Cook until fragrant. You
don't want it to burn. It's about one minute or so.
Add the honey mixture and slice lemons and cook until
sauce is reduced by about a third. Face the salmon
with that sauce, garnish with sliced lemon, and serve to
your delight. Doesn't that sound great? Maybe I'll do this
(13:08):
for my mom. She loves salmon and this would be
something fun to do for her next time she come
stay with us. But then that sounds great. Oh, honey,
garlic glaze salmon. I'll take it all right. More garlic
talk coming up on National Garlic Day on The Fork Report,
So go know where.
Speaker 2 (13:27):
You're listening to The Fork Report with Nil Sevedra on
demand from KFI Am six.
Speaker 1 (13:33):
How do you do? Thanks for hanging out this Saturday.
It's a gorgeous day, a little bit of a breeze,
but the sun is shining. The past couple of days
have been a little gloomy, and I'm alright with that.
Like a little gloomy, that's okay. But I am enjoying
this weather and looking forward to getting outside once the
show's over and doing some grilling. Did some grilling last night,
(13:56):
went live on Instagram for a while as well. I
like connecting with you good folks and it was a
lot of fun. So I just do that every now
and again. Showed people my wife was swimming last night,
she had no idea, and also I was doing some grilling,
and then showed everybody my happy place. One of my
(14:18):
happy places is my shop. All I do woodwork, metal work,
all kinds of stuff in there. So it was a
good time had by all that's at Fork Reporter. At
Fork Reporter is where you can find me there. I
can't do international, not international, can't do National Garlic Day
without bringing my pals from Zelman's Minty Mouth and because
(14:40):
it is my number one go to to fight the
odors that come from you know, on your breath, that
come from food that I like. So let's bring Jared on.
Jared Raisin, Welcome back to the Fork Report, my friend Neil.
Speaker 3 (14:54):
How's it going. It's always great to be here.
Speaker 1 (14:56):
Oh no, it's all going very well. So for those
that don't know, take us back. Why this mint plus
this functional breath Freshener Zelmans explain how it came about
and what really sets it apart from a mint.
Speaker 3 (15:17):
So for those who don't know. And I am assuming
that the majority of your listeners at this point love zelmonds,
but there's a couple out there who might not have
heard our story before we created our product because we,
like you, Neil, love good food, and the best food
out there, as you know, is sometimes the stink you food.
Other mints, guns mouthwashes out there on the market, they
do a really good job of masking that bad breath
(15:38):
that this would gives you, but not our products. We
came up with a solution that is clinically tested to
fight those odors at the source, which is in your
gut right when you eat foods. I think you can
talk about a little bit on the show already some
of the differous compounds in garlic and onions, which is
what we are clinically tested against. That's why we're celebrating
Garlic Day with you today. Those things settle in your stomach.
(15:59):
Are product is designed to go to the root of
that odor and block it out. If you saw the
tiny little capsule underneath our mint coding and makes those
smells go away. Started as a family business, still run
it as a family business to this day. Even though
we're growing, growing, growing, and quite frankly, we couldn't grow
the way that we do without you and the focal port.
Speaker 1 (16:20):
Did you just use the term differ o differous? What
was that?
Speaker 3 (16:25):
Oh? Yes, there are scientists who pay me to use
big words just like that, Like whenever I get on
the radio with.
Speaker 1 (16:31):
You, Jared, you sure do talk pretty wow for those
magic words. And the thing is you taught me this
phrase and I fell in love with it that it's
a functional breath freshener, because that's right. When I talk
about this, people go, Okay, I get it. It's a
breath freshener. It's going to make your breath fresh. But
(16:51):
it had another incarnation than another that a lot of
you know, listeners of KFI know about, and and that
was breathashure. And I mentioned that for a couple of reasons.
I loved the product so much. Back then there was
a time where you guys went on and focused on
(17:12):
other products and projects and it went away. So I
hoarded the packs that I had and I literally would
bring them out every now and again and utilize them.
And they were different. Some had mint coating on them,
some did not. And I tell people that that this
is a product not only do I believe in but
(17:33):
I loved so much then that I hoarded what I
had because I didn't know if you guys would ever
bring it back or put it into focus for your Yeah, and.
Speaker 3 (17:42):
You're not alone in that, Neil. There were a lot
of people like you, loyalists and letters from back then.
It's a part of our story. We don't touch on
that often, that there was this history linked to zelmonds,
minty mouth and breadth, the shuret. We like to focus
on the present, but of course there are a ton
of hardcore loyals out there and said, whatever happened to
that product? That go What we always say is if
(18:02):
you loved breath is sure you loved that product, you
are going to double fall in love with elements because
basically what we've done is we've taken working with that
founding team. They're the original strength, the original clinically tested
elements of that Parsonally seed oil formula, and we've adapted
it by putting the mint coating on it, which is
what makes it so delicious and dual action. Right when
(18:24):
you say a functional breath pressure, we've created this dual
action benefit. You get the instant minty freshness in your
mouth that we all love and expect from gum mint
whatever you might call it. But then when you saw
that Cassul, you get that functional benefits. And not only
is it functional, right, but we own the trademark breath
Mints for grown ups. And a lot of people laugh
at them. They say, well, aren't all breath mints for
(18:44):
grown ups? You're saying there one for kids or their
alcohol on this we say no, it's a breath mint
for grown ups. Is a serious product, product for people
looking for a solution, not a piece of candy. Zeleens
is not candy. It's a functional product that is going
to knock out your bad breath. That's why we created
and that's why I know you love it.
Speaker 1 (19:02):
It's like something that you'd find in like a James
Bond go bag or something. It's like I got my guns,
got all these things, my gadgets, but I don't want
stank breath the new package.
Speaker 3 (19:16):
Ready without without a package almonds in your pocket?
Speaker 1 (19:19):
Right? Uh? You know I think that you know, I
saw your dad at Handle's wedding in Italy and somebody.
Speaker 3 (19:31):
He says that he did, but I don't believe it did.
What did he behave himself.
Speaker 1 (19:36):
No, what happens in Italy stays in Italy, Sir.
Speaker 3 (19:41):
Garlet sud Well.
Speaker 1 (19:43):
Somebody made a comment, because you know, I talk about
zalmonds all the time, and someone made a comment, Oh, yeah,
do you have them on you right now? And I
was like, yeah, in my suit, they're here. I brought
multiple packets to Italy with me because where else are
you going to eat lots of garlic? And there's a
(20:04):
certain we talk about breath confidence. They've said before. You know,
there's people who think that they can tell when somebody's
lying by certain ticks, or like if they look up
they're thinking, or if they look away, they're not telling
the truth. And I laughed. Somebody was saying that to
me one time. I said, no, if I'm looking away
(20:27):
and moving my head when I'm talking to you, if
we're close, it's because I feel I have bad breath
and I don't want to blow it directly into your face.
Speaker 3 (20:35):
So or even maybe they have bad breath and they're
blowing your and you're kind of dog.
Speaker 1 (20:40):
So I was like, well, to me, I want the
confidence to be able to talk to somebody because for
whatever reason, Jared, we will tell people a thousand things. Ah,
you have something in your nose, you have something in
your teeth, your tire is flat, whatever it is to
a total stranger on the road. But we won't tell
(21:00):
someone we love that they have bad breath.
Speaker 3 (21:03):
It's a hard thing to vinyl taboo. It's crazy, right.
There are so many funny habits that we all can
comment on for one another and routines that we have
in our lives. But you know, heaven forbid you were
to look at someone like you said and say, hey,
your breast smells a little bit. It's like, how dare
you feel? That's crazy? We have a solution.
Speaker 1 (21:20):
It's super duper embarrassing, I think. And now with you
know Zelman's, there is something that you can do to
fight against that. And I dig it. Now I want
to ask you, we're up against the break right now.
Stick around Jared Raisin from Zelmon's mintye Mouth more than
(21:42):
I have a question about the magic of the Parsley
seed oil. And when we come back, so more with
Jared from Zelman's. And because it's National Garlic Dick, of
course I'm going to have them on. So stick around.
You've been listening to the Fork Report. You can always
(22:02):
hear us live on KFI AM six forty two to
five pm on Saturday and anytime on demand on the
iHeartRadio app. How are you a Happy Saturday? To you
beautiful Saturday. Today it's National Garlic Day. We've been talking
a lot about garlic, and I will get into some
other topics coming up in the four o'clock hour. But
how am I going to talk about National Garlic Day
(22:25):
without having my friends from Zelman's Minting Mouth on Because
it fights garlic clinically proven against garlic and onions and
things that we love that create stank breath. So Jared
Raisin is with me, and Jared I wanted to ask
you about you can go back in time and you
(22:47):
can find partially on the plates of romans. They even
tie some of it and put it around their neck
as a breath freshening and digestive assistant. But with I
had a long conversation with your father off air about
the quality and the type of the seed oil, the
(23:09):
parsley seed oil that is in Zelman's capsules that sets
it apart. You really seek this special stuff out so
that you can get a bigger I don't know bang
in a smaller capsule.
Speaker 3 (23:24):
Correct, You're absolutely right, Neil. The strain that we use,
the fingerprint like, we call it a parsonly heed oil
that we're using in our formula. It's just so powerful.
We work so hard to source an ingredient and a
supply of our parsi seed oil that is of the
top purity and efficacy. There's another one of my big
(23:44):
words that I'm thrown at you. And the reason that
we do that is because something you're putting in your body,
we want it to actually work. We want to make
sure that it's safe, but it's trusted, and that it's
really really powerful. Sometimes you'll see parsy seed oil in
other applications like cosmetics right there. It's a great natural
(24:05):
ingredient that they incorporate as an antioxidant and skincare routines
and other regiments. That's you know, we call that a
let's give it a B plus parsise oil. We're using
a plus plus plus plus plus parsise oil. Something that Anthony,
my dad always likes to liken it to is if
you're gonna put your car on the road, as long
as it's not an ev you're gonna put me ninety
(24:25):
seven in the ten grad. That's your standard gas or
fuel petrol. If you're gonna find an airplane, you're hoping
there using jet fuel. And if you're gonna fly a
rocket to the moon or beyond, you're gonna want super
cool kerosine jet fuel. The parsise oil that we're putting
into our product is that equivalent. It is that super super,
super pure, incredibly hard to find parsies oil that we
(24:48):
kind of own our unique fingerprint on that we put
in these albums.
Speaker 1 (24:51):
You know, the you were kind enough to reach out saying, hey,
it's National Garlic Day on Saturday. My show has been
rated specifically for uh, you know, today's date and all
of that.
Speaker 3 (25:04):
But and by the way, it's not just National Garblok
Day today, it's a special trifecta holiday. It's the end
of Passover and for our Jewish brethren out there who understands,
there's a parsley connection to that holiday as well, the
quote unquote bitter Herb that's on the sator plate, so
that's a fun tie in for today as well. It's
also the start of Easter. And if you've ever noticed,
(25:25):
what is elmends kind of little elmens kind of remind you,
what do they kind of look.
Speaker 1 (25:27):
Like little eggs?
Speaker 3 (25:29):
They look like little eggs exactly. But it's a happy
Easter to everyone celebrating tomorrow and then of course National
GARLK Day. So, like you said, we did want to
do something special.
Speaker 1 (25:40):
Yeah, so the twenty five percent off is huge. And
again that's this weekend and you just go to zelmans
dot com slash fork and you'll automatically get that. But
you said you had some other things up your sleeve.
Speaker 3 (25:51):
What might be, Yeah, we had some there's some fun
step of our sleeves. So again, if you're going to
Zelman's dot com slash fork z E L M I
M S dot dot com slash fork right now, but
you're going to see a really fun video of you,
Neil that I know you recorded and shared with us.
We can get back there. But you're also seeing something unique.
So we've never done this before. It's springtime, it's green,
there's freshness in the air, so we decided this would
(26:12):
be the perfect time to do our exclusive new Spearmint
flavor launch with you. What your listeners are going to
be seeing on Zelman's dot com slash fork right now
is something they will not see on our website. They
are seeing a brand new flavor, a brand new product.
Zelman's Spearman is officially live on zelmans dot com slash fork.
It's an exclusive launch for report listeners. Today is going
(26:33):
to be one of the few days that you can
get it and the only today that you can get
it for twenty five percent off. We made a really
limited quantity of these and we're still trying to get
I think you and Handle are actually some of the
first people not on our team to try it. And
from what I hear, you really you really like the flavor.
Speaker 1 (26:48):
Yeah. I will tell you just a little inside baseball
that I saw these and tasted them for the first
time on Wednesday, Wednesday or Thursday Wednesday or Thursday of
this past week, and I took a picture, I took
a pack, and your dad said, yeah, you can post it.
I haven't posted it yet, but he said.
Speaker 3 (27:09):
Oh, okay, the day today is the day and post
post share it with your fourth community because we're doing
this exclusive special launch and just so that all your
listeners know, why do we dispearm it right? First of all,
it's the number one most requested flavor that we get
sometimes even more than our original peppermint, but sometimes you
just want something mild and subtle and a little bit
sweeter than our bold original peppermint flavor. That's the feedback
(27:31):
that we get from a lot of our customers, and
we do a lot of surveys to make sure we're
getting the flavors right inside the same clinically tested formula
in that capsule that partssoria that we've been talking about.
Just for the new flavor, and like I said, it's
a limited quantity right now, it's going to sell out fast.
We recommend get it today with the purchase of our
Peppermint three, five or ten pack bundle, which you're also
(27:53):
going to see on Zelman's dot com slash work for
the first time. Is also our tongue Scraper. We're trying
to do this big bundle for your listeners. It's the
start of spring, it's the streshest time of the year.
Let us help you get their new customers, existing customers.
If you've ever been thinking about stalking up, this is
the time to use that discount code if you are
visiting just the regular website, because you want to hang
(28:15):
around zelmens dot com. That discount code fork f r
K will work as well. It's just going to not
be as easy to find the Spearman flavor there, because
that's what we're launching exclusively with you here.
Speaker 1 (28:26):
This is I got a big grin on my face
because I didn't know. I didn't know you guys do this.
You said, yeah, you said, because last time we talked
to you, Daddy says we're not launching it yet. So
I think that's pretty darn cool. So go to Zelman's
Z E L M I n S dot com slash
fork for all of these goodies. And that's very very
(28:46):
cool of you guys. I know you treat my audience
quite well, and I dig that well.
Speaker 3 (28:50):
Listen, they treat us well too. All the listeners here
are listening. We want your feedback. We want you to,
of course stock up on peppermint today, but try Spearman
at a pack or two your cart. It's going to
ship out for free as long as you're getting three
packs for more of our original pepcorn flavor at a time.
Scrape or two and reach out to us. We read
every single piece of fan mail that comes in. Sometimes
(29:12):
I'm not going to say golf fan mail. Sometimes you
get a lot of questions, Hey, what's what's the capsule about.
We'd like to educate on that too, But anytime people
give us feedback, we listen, we care, and we want
to make sure we got Spearmen right.
Speaker 1 (29:23):
Excellent. I'm sure they're looking forward to it. I'm excited
about it. Jared Raisin, thanks so much from Zelman's Minte Mouth.
Thanks for taking the time coming on. That was a
lot of fun. Always great to hear from you and
your family and hear more of what's going out with
Zelman's to our listeners. So thanks for that.
Speaker 3 (29:39):
Thanks Neil, thanks for having me a pleasure to be here.
I hope everyone enjoys the fun Easter weekend, Stay fresh
and that can't wait to.
Speaker 1 (29:46):
Come back day fresh indeed, all right, brother, we'll talk soon.
Speaker 2 (29:50):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty
Hey, it's Neil Savedre. You're listening to kfi EM six
forty the four Report on demand on the iHeartRadio app.
What do we do here every Saturday for three hours? Oh,
I'm glad you asked. We get together to kind of
shake off the heaviness of the news and all those things.
It's a bit of a sanctuary for us to come
together and celebrate food, the people that make it, to
(00:21):
the cultures behind it, cooking at home, going out to eat,
of course, and everything in between. It is National Garlic Day,
so I'm going to be talking about garlic a lot today.
It's just one of those ingredients that I think is
incredibly important food. It's used in a lot of different
cultures and foods, and it's pretty powerful, as you know
(00:44):
when you get it on your breath, very powerful there.
And to do that, Zelman's has reached out. We did
twenty five percent off for our special last week and
this week they said, let's keep it going for a
National Garlic Day. And I'm like, I'm in because I
want you to try it. Because everyone I've turned on
too Zelman's minty Mouth Mints has been impressed and loved them,
(01:06):
so check it out and I'll tell you more about
that coming up in just a little bit later. So
roasted garlic. Oh, Also, I wanted to thank those of
you who are following me and you joined me on
Instagram at fok Reporter for the food stuff at fork
Reporter and then Minewer. Instagram is just like stuff that
(01:30):
I dig, you know, it's creating stuff, building stuff, everything
from woodwork, metalwork. Some of my illustrations are drawing three
D prints. It's all the stuff that I do outside
of radio and cooking. And I see a lot of
you now joined me on Savco Industries at Savco Industries
(01:55):
on Instagram saa v COO industry. That's very cool. And
if you are an artist and it talks about that
and you're you know, if you're an artist or you
create things, you know, concrete work, would, whatever it is,
then I'll try and follow you as well. So join
me there. I'm having a good time putting stuff up
(02:18):
and doing things there, all right, roasting garlic in the oven.
This is whole heads but also individual clothes. And the
way to do this is important. So if you've it's
not difficult, but knowing how to do this is great
because of the outcome is so silky and lovely and delicate.
(02:38):
It it takes the edge off the heaviness of the
garlic and makes this kind of magical spread that you
can use on a lot of different things. So if
you've never roasted garlic before, you are missing out. Raw garlic,
we know, intense, sharp flavor, but when you roast it,
that's when the magic happened. Turns soft, caramelized, sweet, buttery even,
(03:07):
and it's perfect for spreading on bed bread rather stirring
into soups. You can toss it into a dip, but
it's hard, you know, it's hard not to just eat
onto itself because it's pretty great. So I do love
garlic in all forms, you know, peeling it and utilizing
(03:28):
it for later. You can dice it up garlic, you
can put it in to mix it with some olive oil,
and you can put it into your ice cube makers
and they're about an ounce each ice cube is about
an out, so you can that's one way of keeping
and freezing garlic for later. It's a nice way to
be able to throw this congealed olive oil and garlic mixture.
(03:54):
It just is something really wonderful. So if you're gonna
make a garlic sauce or something like that, roasted garlic
is just too simple and too magical not to use.
So and your kitchen per us is gonna be smelling wonderful.
(04:14):
Look for those firm, plump bulbs that we talked about earlier.
No sprouting, no mold, nothing. Soft olive oil or another
neutral oil works good for this as well. That would
be like avocado, something like that. Optional extras butter, salt, pepper,
(04:37):
herbs like thyme, sage, rosemary. I'll go great with this.
Even a sprinkle of chili flakes if you want a
little bit of heat on it. So roasting whole garlic heads,
here we go. Preheat your oven to four hundred degrees
fahrenheit or two hundred c. Slice the garlic head in
(04:58):
half horizontally, that's a the middle there. Place both halves
on a large piece of foil. You drizzle with olive
oil or that avocado oil. You rub it into the clove,
really get it in there. You wrap it in up
in the foil and you make this like loose packet.
(05:18):
It's key. You don't want anything to stick to the foil,
and you don't want those clothes sticking to it. You
want them to have a little bit of breathing room
in there. You pop it in the oven and you
roast it for about thirty or forty minutes. Now, you
don't want to overdo it. You're aiming for this soft
gold and spreadable clove. If you want even more caramelization
(05:42):
than you open the foil for the last five minutes
or so, lower the heat about three point fifty that's
one seventy five C, and keep roasting a bit longer.
Keep an eye on it every five minutes or so.
You don't want it to overcook and you don't want
it to burn it anyway. Another way to roast whole heads,
instead of cutting it in half, you peel off the
(06:04):
papery outer layers, slice just the tip off the clove,
that's about half an inch or so, and then you
drizzle it with oil and roast the whole bulb. Now
you can get roasters as well. They make them like
terracatta or ceramic and that if you're doing them a lot,
that's good. You use less foil and less waste. You
(06:24):
can do that in there. You drizzle with the oil,
roast in the whole bulb. Once it's cool enough to handle,
you just squeeze. You literally just squeeze the soft clothes
out like toothpaste, and it's a thing of beauty. If
you're roasting individual cloths, you leave the cloves unpeeled. You
place them in a little foil packet with a drizzle
(06:46):
of olive oil. Roast for about fifteen twenty minutes or so.
You check about every few minutes after the fifteen minute
mark to see when they're soft and golden, and pretty
much the same thing once you roasted garlic, if you
want to keep it for a little bit, you can
store peeled roasted garlic in an airtight container for three
to five days. In the freezer, you can actually freeze
(07:09):
whole roasted cloves, or you can mash them first, spread
the mashed flat in a zip lock top bag and
you break off the chunks as needed, or you can
freeze in an ice cube tray for quick portions. Reheating
is pretty easy. You warm it back up in the
event of an at a low temp around two hundred
and fifty to three hundred degrees for about ten to
(07:31):
fifteen minutes until it's soft again. Now as far as usage.
You can eat roasted garlic straight from the bulb. I
mean it's that good. You can mash and spread it
on bread facatia. You can try it with bree with
blue cheese, add some roasted tomatoes for a great flavor combination.
(07:53):
You can stir it into pasta sauces, creamy ones, mac
and cheese. You know which is your or nai sauce
or cheese sauce. Mix into mashed potatoes, I know, right,
creamy soups like potato leak or tomato soup. Another one. Oh,
you put in like a hummus, a babe canoosh, a
(08:15):
white bean dip. We have to racotta yogurt based dips.
I mean it can be used in a lot of things,
garlic butter, pizza topping, throw it on cheeseboard. So it
works in a lot of different things. All right, a
lot of garlic talk today for National Garlic Day, So.
Speaker 2 (08:33):
Go know where you're listening to The Fork Report with
Nil Savedra on demand from KFI AM six forty.
Speaker 1 (08:41):
Thanks for hanging out today. I've been telling you about
my other Instagram at Savco Industries, at Savco Industries, saav
COO Industries, and looking at some of you because I
love when artists join because I love being inspired by
your work. And there's some of my work on here
(09:02):
as well. And I just looked at bay C Knits,
so it's b A Y Underscore s e A Underscore Knits,
and I want to make sure I get her name
on here because I looked at her stuff and it's
just beautiful, just beautiful work knitting and like. And her
(09:22):
name is Francis and I'm going to go with bas
b A s y E. And you can find her
work at BAC Knits b A Y s e A
Knits dot etz dot com. She has some beautiful, beautiful
knitting there and even some super cool stuff with Jack Skellington,
(09:44):
one of my favorites. But beautiful work. Good for you.
I love seeing stuff like that. All right, back to garlic.
It is National Garlic Day. Talking about garlic stuff. I
wanted to give you a recipe that I find delicious.
I love salmon, and I think salmon is a great
palettes oneonderful fish. It's fatty and delicious, great flavor. And
(10:06):
this is a honey garlic glazed salmon. This is off
of the website Delish dot com Delish dot com. Honey
garlic glazed salmon great ratings, but man, listen to this.
Just that honey glaze, low sodium, soy sauce, fresh lemon juice,
red pepper flakes, very simple, flavorful you know, glaze on
(10:31):
this one, and you can switch out the lemon juice
for lime, or put some sarachi if you want to
add some heat. If you're not a fad of you know,
red pepper flakes, you can skip them or add some
grated ginger. I like ginger. With those flavors as well,
(10:51):
you get the salmon flaze, you get your average pack
of portioned supermarket salmon you know, doesn't usually have any
pin bones to worry about, but always check. You just
run your hand feeling looking for any little pricks or
anything like that. Cross with your fingers the surface there.
If you get a little prick, then you use a
(11:14):
kitchen or fish tweezers to get those out. Firmly grip them,
pull those out. Garlic and lemon go together well with
this one as well. Just that sweet ness with the
garlic up against that garlic is pretty amazing. So the
first thing to do is you get a third cup honey,
(11:37):
quarter cup low sodium soy sauce, two tablespoons lemon juice,
one teaspoon red pepper flakes, three tablespoons extra virgin olive
oil divided, four six ounce salmon filets, padded dry with
a paper towel, kosher salt, freshly ground black pepper that
you're gonna use for taste. Three cloves garlic minced, one
(12:01):
lemon sliced in two rounds, and you start out in
a medium bowl whisking together the honey, so we sauce,
lemon juice, red pepper flakes, and then in a large
skillet over medium high heat, you heat two tablespoons of
the oil. And when the oil is hot but not smoking,
and you can see when it's hot, it starts to
(12:23):
it changes from clear to getting these like veins. Heat
veins inside the oil, add the salmon skin side down,
and season with salt and pepper. You cook the salmon
until deeply golden. It's about six minutes, and you flip
over at a remaining tablespoonful oil. The typical cook time
for salmon is it's about five minutes per inch per side.
(12:48):
Add the garlic to the skillet. Cook until fragrant. You
don't want it to burn. It's about one minute or so.
Add the honey mixture and slice lemons and cook until
sauce is reduced by about a third. Face the salmon
with that sauce, garnish with sliced lemon, and serve to
your delight. Doesn't that sound great? Maybe I'll do this
(13:08):
for my mom. She loves salmon and this would be
something fun to do for her next time she come
stay with us. But then that sounds great. Oh, honey,
garlic glaze salmon. I'll take it all right. More garlic
talk coming up on National Garlic Day on The Fork Report,
So go know where.
Speaker 2 (13:27):
You're listening to The Fork Report with Nil Sevedra on
demand from KFI Am six.
Speaker 1 (13:33):
How do you do? Thanks for hanging out this Saturday.
It's a gorgeous day, a little bit of a breeze,
but the sun is shining. The past couple of days
have been a little gloomy, and I'm alright with that.
Like a little gloomy, that's okay. But I am enjoying
this weather and looking forward to getting outside once the
show's over and doing some grilling. Did some grilling last night,
(13:56):
went live on Instagram for a while as well. I
like connecting with you good folks and it was a
lot of fun. So I just do that every now
and again. Showed people my wife was swimming last night,
she had no idea, and also I was doing some grilling,
and then showed everybody my happy place. One of my
(14:18):
happy places is my shop. All I do woodwork, metal work,
all kinds of stuff in there. So it was a
good time had by all that's at Fork Reporter. At
Fork Reporter is where you can find me there. I
can't do international, not international, can't do National Garlic Day
without bringing my pals from Zelman's Minty Mouth and because
(14:40):
it is my number one go to to fight the
odors that come from you know, on your breath, that
come from food that I like. So let's bring Jared on.
Jared Raisin, Welcome back to the Fork Report, my friend Neil.
Speaker 3 (14:54):
How's it going. It's always great to be here.
Speaker 1 (14:56):
Oh no, it's all going very well. So for those
that don't know, take us back. Why this mint plus
this functional breath Freshener Zelmans explain how it came about
and what really sets it apart from a mint.
Speaker 3 (15:17):
So for those who don't know. And I am assuming
that the majority of your listeners at this point love zelmonds,
but there's a couple out there who might not have
heard our story before we created our product because we,
like you, Neil, love good food, and the best food
out there, as you know, is sometimes the stink you food.
Other mints, guns mouthwashes out there on the market, they
do a really good job of masking that bad breath
(15:38):
that this would gives you, but not our products. We
came up with a solution that is clinically tested to
fight those odors at the source, which is in your
gut right when you eat foods. I think you can
talk about a little bit on the show already some
of the differous compounds in garlic and onions, which is
what we are clinically tested against. That's why we're celebrating
Garlic Day with you today. Those things settle in your stomach.
(15:59):
Are product is designed to go to the root of
that odor and block it out. If you saw the
tiny little capsule underneath our mint coding and makes those
smells go away. Started as a family business, still run
it as a family business to this day. Even though
we're growing, growing, growing, and quite frankly, we couldn't grow
the way that we do without you and the focal port.
Speaker 1 (16:20):
Did you just use the term differ o differous? What
was that?
Speaker 3 (16:25):
Oh? Yes, there are scientists who pay me to use
big words just like that, Like whenever I get on
the radio with.
Speaker 1 (16:31):
You, Jared, you sure do talk pretty wow for those
magic words. And the thing is you taught me this
phrase and I fell in love with it that it's
a functional breath freshener, because that's right. When I talk
about this, people go, Okay, I get it. It's a
breath freshener. It's going to make your breath fresh. But
(16:51):
it had another incarnation than another that a lot of
you know, listeners of KFI know about, and and that
was breathashure. And I mentioned that for a couple of reasons.
I loved the product so much. Back then there was
a time where you guys went on and focused on
(17:12):
other products and projects and it went away. So I
hoarded the packs that I had and I literally would
bring them out every now and again and utilize them.
And they were different. Some had mint coating on them,
some did not. And I tell people that that this
is a product not only do I believe in but
(17:33):
I loved so much then that I hoarded what I
had because I didn't know if you guys would ever
bring it back or put it into focus for your Yeah, and.
Speaker 3 (17:42):
You're not alone in that, Neil. There were a lot
of people like you, loyalists and letters from back then.
It's a part of our story. We don't touch on
that often, that there was this history linked to zelmonds,
minty mouth and breadth, the shuret. We like to focus
on the present, but of course there are a ton
of hardcore loyals out there and said, whatever happened to
that product? That go What we always say is if
(18:02):
you loved breath is sure you loved that product, you
are going to double fall in love with elements because
basically what we've done is we've taken working with that
founding team. They're the original strength, the original clinically tested
elements of that Parsonally seed oil formula, and we've adapted
it by putting the mint coating on it, which is
what makes it so delicious and dual action. Right when
(18:24):
you say a functional breath pressure, we've created this dual
action benefit. You get the instant minty freshness in your
mouth that we all love and expect from gum mint
whatever you might call it. But then when you saw
that Cassul, you get that functional benefits. And not only
is it functional, right, but we own the trademark breath
Mints for grown ups. And a lot of people laugh
at them. They say, well, aren't all breath mints for
(18:44):
grown ups? You're saying there one for kids or their
alcohol on this we say no, it's a breath mint
for grown ups. Is a serious product, product for people
looking for a solution, not a piece of candy. Zeleens
is not candy. It's a functional product that is going
to knock out your bad breath. That's why we created
and that's why I know you love it.
Speaker 1 (19:02):
It's like something that you'd find in like a James
Bond go bag or something. It's like I got my guns,
got all these things, my gadgets, but I don't want
stank breath the new package.
Speaker 3 (19:16):
Ready without without a package almonds in your pocket?
Speaker 1 (19:19):
Right? Uh? You know I think that you know, I
saw your dad at Handle's wedding in Italy and somebody.
Speaker 3 (19:31):
He says that he did, but I don't believe it did.
What did he behave himself.
Speaker 1 (19:36):
No, what happens in Italy stays in Italy, Sir.
Speaker 3 (19:41):
Garlet sud Well.
Speaker 1 (19:43):
Somebody made a comment, because you know, I talk about
zalmonds all the time, and someone made a comment, Oh, yeah,
do you have them on you right now? And I
was like, yeah, in my suit, they're here. I brought
multiple packets to Italy with me because where else are
you going to eat lots of garlic? And there's a
(20:04):
certain we talk about breath confidence. They've said before. You know,
there's people who think that they can tell when somebody's
lying by certain ticks, or like if they look up
they're thinking, or if they look away, they're not telling
the truth. And I laughed. Somebody was saying that to
me one time. I said, no, if I'm looking away
(20:27):
and moving my head when I'm talking to you, if
we're close, it's because I feel I have bad breath
and I don't want to blow it directly into your face.
Speaker 3 (20:35):
So or even maybe they have bad breath and they're
blowing your and you're kind of dog.
Speaker 1 (20:40):
So I was like, well, to me, I want the
confidence to be able to talk to somebody because for
whatever reason, Jared, we will tell people a thousand things. Ah,
you have something in your nose, you have something in
your teeth, your tire is flat, whatever it is to
a total stranger on the road. But we won't tell
(21:00):
someone we love that they have bad breath.
Speaker 3 (21:03):
It's a hard thing to vinyl taboo. It's crazy, right.
There are so many funny habits that we all can
comment on for one another and routines that we have
in our lives. But you know, heaven forbid you were
to look at someone like you said and say, hey,
your breast smells a little bit. It's like, how dare
you feel? That's crazy? We have a solution.
Speaker 1 (21:20):
It's super duper embarrassing, I think. And now with you
know Zelman's, there is something that you can do to
fight against that. And I dig it. Now I want
to ask you, we're up against the break right now.
Stick around Jared Raisin from Zelmon's mintye Mouth more than
(21:42):
I have a question about the magic of the Parsley
seed oil. And when we come back, so more with
Jared from Zelman's. And because it's National Garlic Dick, of
course I'm going to have them on. So stick around.
You've been listening to the Fork Report. You can always
(22:02):
hear us live on KFI AM six forty two to
five pm on Saturday and anytime on demand on the
iHeartRadio app. How are you a Happy Saturday? To you
beautiful Saturday. Today it's National Garlic Day. We've been talking
a lot about garlic, and I will get into some
other topics coming up in the four o'clock hour. But
how am I going to talk about National Garlic Day
(22:25):
without having my friends from Zelman's Minting Mouth on Because
it fights garlic clinically proven against garlic and onions and
things that we love that create stank breath. So Jared
Raisin is with me, and Jared I wanted to ask
you about you can go back in time and you
(22:47):
can find partially on the plates of romans. They even
tie some of it and put it around their neck
as a breath freshening and digestive assistant. But with I
had a long conversation with your father off air about
the quality and the type of the seed oil, the
(23:09):
parsley seed oil that is in Zelman's capsules that sets
it apart. You really seek this special stuff out so
that you can get a bigger I don't know bang
in a smaller capsule.
Speaker 3 (23:24):
Correct, You're absolutely right, Neil. The strain that we use,
the fingerprint like, we call it a parsonly heed oil
that we're using in our formula. It's just so powerful.
We work so hard to source an ingredient and a
supply of our parsi seed oil that is of the
top purity and efficacy. There's another one of my big
(23:44):
words that I'm thrown at you. And the reason that
we do that is because something you're putting in your body,
we want it to actually work. We want to make
sure that it's safe, but it's trusted, and that it's
really really powerful. Sometimes you'll see parsy seed oil in
other applications like cosmetics right there. It's a great natural
(24:05):
ingredient that they incorporate as an antioxidant and skincare routines
and other regiments. That's you know, we call that a
let's give it a B plus parsise oil. We're using
a plus plus plus plus plus parsise oil. Something that Anthony,
my dad always likes to liken it to is if
you're gonna put your car on the road, as long
as it's not an ev you're gonna put me ninety
(24:25):
seven in the ten grad. That's your standard gas or
fuel petrol. If you're gonna find an airplane, you're hoping
there using jet fuel. And if you're gonna fly a
rocket to the moon or beyond, you're gonna want super
cool kerosine jet fuel. The parsise oil that we're putting
into our product is that equivalent. It is that super super,
super pure, incredibly hard to find parsies oil that we
(24:48):
kind of own our unique fingerprint on that we put
in these albums.
Speaker 1 (24:51):
You know, the you were kind enough to reach out saying, hey,
it's National Garlic Day on Saturday. My show has been
rated specifically for uh, you know, today's date and all
of that.
Speaker 3 (25:04):
But and by the way, it's not just National Garblok
Day today, it's a special trifecta holiday. It's the end
of Passover and for our Jewish brethren out there who understands,
there's a parsley connection to that holiday as well, the
quote unquote bitter Herb that's on the sator plate, so
that's a fun tie in for today as well. It's
also the start of Easter. And if you've ever noticed,
(25:25):
what is elmends kind of little elmens kind of remind you,
what do they kind of look.
Speaker 1 (25:27):
Like little eggs?
Speaker 3 (25:29):
They look like little eggs exactly. But it's a happy
Easter to everyone celebrating tomorrow and then of course National
GARLK Day. So, like you said, we did want to
do something special.
Speaker 1 (25:40):
Yeah, so the twenty five percent off is huge. And
again that's this weekend and you just go to zelmans
dot com slash fork and you'll automatically get that. But
you said you had some other things up your sleeve.
Speaker 3 (25:51):
What might be, Yeah, we had some there's some fun
step of our sleeves. So again, if you're going to
Zelman's dot com slash fork z E L M I
M S dot dot com slash fork right now, but
you're going to see a really fun video of you,
Neil that I know you recorded and shared with us.
We can get back there. But you're also seeing something unique.
So we've never done this before. It's springtime, it's green,
there's freshness in the air, so we decided this would
(26:12):
be the perfect time to do our exclusive new Spearmint
flavor launch with you. What your listeners are going to
be seeing on Zelman's dot com slash fork right now
is something they will not see on our website. They
are seeing a brand new flavor, a brand new product.
Zelman's Spearman is officially live on zelmans dot com slash fork.
It's an exclusive launch for report listeners. Today is going
(26:33):
to be one of the few days that you can
get it and the only today that you can get
it for twenty five percent off. We made a really
limited quantity of these and we're still trying to get
I think you and Handle are actually some of the
first people not on our team to try it. And
from what I hear, you really you really like the flavor.
Speaker 1 (26:48):
Yeah. I will tell you just a little inside baseball
that I saw these and tasted them for the first
time on Wednesday, Wednesday or Thursday Wednesday or Thursday of
this past week, and I took a picture, I took
a pack, and your dad said, yeah, you can post it.
I haven't posted it yet, but he said.
Speaker 3 (27:09):
Oh, okay, the day today is the day and post
post share it with your fourth community because we're doing
this exclusive special launch and just so that all your
listeners know, why do we dispearm it right? First of all,
it's the number one most requested flavor that we get
sometimes even more than our original peppermint, but sometimes you
just want something mild and subtle and a little bit
sweeter than our bold original peppermint flavor. That's the feedback
(27:31):
that we get from a lot of our customers, and
we do a lot of surveys to make sure we're
getting the flavors right inside the same clinically tested formula
in that capsule that partssoria that we've been talking about.
Just for the new flavor, and like I said, it's
a limited quantity right now, it's going to sell out fast.
We recommend get it today with the purchase of our
Peppermint three, five or ten pack bundle, which you're also
(27:53):
going to see on Zelman's dot com slash work for
the first time. Is also our tongue Scraper. We're trying
to do this big bundle for your listeners. It's the
start of spring, it's the streshest time of the year.
Let us help you get their new customers, existing customers.
If you've ever been thinking about stalking up, this is
the time to use that discount code if you are
visiting just the regular website, because you want to hang
(28:15):
around zelmens dot com. That discount code fork f r
K will work as well. It's just going to not
be as easy to find the Spearman flavor there, because
that's what we're launching exclusively with you here.
Speaker 1 (28:26):
This is I got a big grin on my face
because I didn't know. I didn't know you guys do this.
You said, yeah, you said, because last time we talked
to you, Daddy says we're not launching it yet. So
I think that's pretty darn cool. So go to Zelman's
Z E L M I n S dot com slash
fork for all of these goodies. And that's very very
(28:46):
cool of you guys. I know you treat my audience
quite well, and I dig that well.
Speaker 3 (28:50):
Listen, they treat us well too. All the listeners here
are listening. We want your feedback. We want you to,
of course stock up on peppermint today, but try Spearman
at a pack or two your cart. It's going to
ship out for free as long as you're getting three
packs for more of our original pepcorn flavor at a time.
Scrape or two and reach out to us. We read
every single piece of fan mail that comes in. Sometimes
(29:12):
I'm not going to say golf fan mail. Sometimes you
get a lot of questions, Hey, what's what's the capsule about.
We'd like to educate on that too, But anytime people
give us feedback, we listen, we care, and we want
to make sure we got Spearmen right.
Speaker 1 (29:23):
Excellent. I'm sure they're looking forward to it. I'm excited
about it. Jared Raisin, thanks so much from Zelman's Minte Mouth.
Thanks for taking the time coming on. That was a
lot of fun. Always great to hear from you and
your family and hear more of what's going out with
Zelman's to our listeners. So thanks for that.
Speaker 3 (29:39):
Thanks Neil, thanks for having me a pleasure to be here.
I hope everyone enjoys the fun Easter weekend, Stay fresh
and that can't wait to.
Speaker 1 (29:46):
Come back day fresh indeed, all right, brother, we'll talk soon.
Speaker 2 (29:50):
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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