August 2, 2025 • 35 mins
“This is not Burger King.” Bill Elwell, who flipped patties at a beloved L.A. shack since 1965, has died at 98. Jarred Raissen — Zelmin's Contest. Costco's pan is $300 cheaper than the one it’s designed after, and Cross with Tiffany.
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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.
Speaker 1 (00:07):
How do you do.
Speaker 2 (00:09):
Thanks for hanging out today. We'll be with you until five.
Hand everything over to our friend Tiffany Hobbs, who will
be joining us a week from today. By the way,
at our live broadcast at Disconso Restaurant in Los Angeles,
we'll tell you more about that how you can join us.
It is a VIP situation, so you have to RSVP
(00:30):
will tell you that coming up later. Or you can
go look on my Instagram. Just scroll back, check out
my grid at fork Reporter. By the way, at fork Reporter.
If you want to join me on Instagram. I have
a lot of fun on Instagram for the Fork Report.
And then if you're interested in art or my building
(00:50):
or creating or things that I do with my hands
that have nothing, well that sounds weird.
Speaker 1 (00:54):
I have nothing to do with this show. It's just.
Speaker 2 (01:00):
Stuff I like to do three D printing. I just
got a new C and C machine, the makera CARVERA
is just a game changer for me because it allows
me to do more metal work and things like that
you check that out at savco Industries. That's SAA v
COO Industries on Instagram. That's a whole different one if
(01:23):
you are interested in that stuff there. Speaking of those things,
I always say that if you know, if I wasn't
doing this and I couldn't, you know, just blink my
eyes and become an imagineer for Disneyland or for the
Disney Corporation. I would tell you that building props, sets
(01:49):
and gadgets and things like that is probably my greatest
love as far as using my hands. And I've been
an artist since I was a kid. Father is an artist,
to my sister is an artist. To my other brothers
are an artist. I'd even argue the same for my
youngest brother, who plays music and creates. Also a fabricator
(02:09):
as well of gorgeous Bluetooth speakers. If you ever are curious,
it's crime audio crime is spelled with a K. But
his stuff gorgeous. And so I love making. I've loved painting.
I used to do murals and things like that. I've
all kinds of stuff. So I love when my love
(02:33):
of food and my love of marketing and props and
creativity come together and boid and we have some great ones.
A couple of weeks ago, I, you know, ordered some
Wendy's and I love Wendy's, and so does my boy.
And you know, I looked up at the logo and
it was dark and different. The colors were purple and
(02:55):
black and white instead of the red and white and black,
and the ponytails were black. And I looked and I
started laughing. It was Wednesday Adams. So they've collaborated with
the release of the second series debut of Wednesday on Netflix.
(03:18):
It first one was great. I can't wait for this one.
Season two comes out in a couple of days, August sixth,
and this meal, the special meal, will be available starting
August fourth. Now I've seen some people go I think
it wasn't Northridge.
Speaker 1 (03:34):
It was a little it'll come to me, but I
saw someone.
Speaker 2 (03:41):
Waiting in line, maybe an influencer or something like that,
that it was going through one of the drive throughs.
Speaker 1 (03:46):
And the meal is great.
Speaker 2 (03:48):
So it's all purple and white, and on the paper
bag it says there's nothing happy about this meal, and
it has like this outline of just the Quintus essential
Wednesday Adams outfit. The white collar, the black outfit, and
then it has these special you know, things that have
(04:11):
been rebranded for the meal. So whether it is the
fries or what have you. This is oh Norwalk, That's
the location I was thinking of when they's location in Norwalk.
They took it on July thirty first and made this
whole experience, so it was open from ten am to
ten pm. Now, if you just want the food, obviously
(04:34):
you can do that as that it will be opening
up to where you can get these and there's this
interactive game called Escape from Wednesday's whoa all kinds of
fun stuff. And when I see this, it just reminds
me of the creativity and I love that, you know.
Going to Universal Studios yesterday they were celebrating they've been
(04:55):
celebrating the fiftieth anniversary this summer of Jaws, which was
one of my all time favorite films. Scary as hell
even today, it still has that visceral the fear that
comes with just the brilliant soundtrack and the orchestral composition
from John Williams is just amazing. And how two notes,
(05:19):
you know, can get you so scared to the point
where you're irrational about going in the pool. I've actually
had fear of sharks swimming up beside my bed. That's
how irrational it is, you know, because it was what
seventy seventy five, seventy six, seventy seventh when it came out, well,
(05:40):
I guess fifty years ago, but so it has it
just still has that reaction. But they had all this
cool food and one of them is a drink. It's
a blue drink, and it comes with this shark head
and you turn the shark head upside down and it's
got your It's got a red fluid in it. I'm
(06:02):
gonna guess it's Oh, it just escaped me. The red
liqueur normally not not a liqueur. It doesn't have alcohol
in it. Oh, I'm totally missing my brain. Anyways, you
tip it over and it kind of oozes out of
(06:22):
the neck of yes grenadine, thank you. Well, you know,
the crappy grenadine that most people get is this bright
red color and people think it's cherry flavor. True grenadine
is actually quite lovely and it's made of pomegranate. But yes,
that's what I was thinking of. God bless you, kaylea wow.
(06:46):
Way through the year and you finally did something.
Speaker 1 (06:48):
Sometimes we're proud of you.
Speaker 2 (06:51):
So anyways, I love those kinds of marketing things. I
know that they have another one as well. There was
a partnership that they continue to do these things during
the summer months. I think it's Subway that transformed a
local socol restaurant into Happy Gilmore dream World as well.
I know that down the street at the studio in
(07:14):
Burbank is a seven to eleven that has been It
was changed into a quickie mart once for Simpsons and
it was hilarious the whole the outside. Recently, I don't
know if it's still like this, but they had it
done up for the New Jurassic World and it was cool.
(07:36):
You had these large dinosaur prints on the outside and
all of that. So I love when they do these things.
And there's this collaboration between my two loves, food and
marketing and props and set design and all those things.
Speaker 1 (07:50):
So it's been pretty It's been a pretty good year
for that kind of creativity. Let's keep it going, shall we.
Speaker 2 (07:56):
All Right, a lot of interesting things in the news
that we'll get to. I wanted to tell you about
someone who was very special to the Burger world who
passed away. Maybe you know about him, maybe you don't,
but an interesting fella and it's the end of an
era when it comes to burgers.
Speaker 3 (08:17):
Locally, you're listening to the Fork Report with Nil Savedra
on demand from KFI AM six forty.
Speaker 1 (08:24):
Hey, everybody, Neil Savedra here with a Fork Report. How
you doing.
Speaker 2 (08:28):
Happy Saturday to you hanging out for our three hours
we get every Saturday from two to five and celebrating
food and life. You know, allelujah, you got time to
breathe and have some good food and hang out with people.
I am a big fan of all those things. A passing.
(08:50):
We've had some passing of some people in the food industry.
In the last couple of weeks. We had, of course
Anne Burrell, chef Anne burrow Well from the Food Network,
and that's a very sad one because it ties in
to suicide, which is always a heavy weight for the
(09:10):
people that lived through that friend's family, of which she
had many dealing with that. We hadn't had an opportunity
to talk about it, and then I was on vacation,
but it came out I think just last week as
to the final conclusion. But I think we under the circumstances,
(09:30):
we all kind of knew that it seemed strange the
way it went down, And she was fifty five. I
think she's my age, and that's for someone to pass
knock on one that early in life, there's usually something
strange tied to it. So that was a very sad
(09:51):
one for a lot of people that enjoyed. I've never
met the woman. I know people who know her obviously,
but I had never met her. But that's a rough
one there. Well, someone who lived a very long and
full life and was an interesting man. Even though I've
never had him on the show, I have met him
as burger stand is Bill Elwell, so he was an
(10:15):
interesting guy. He has died at the end of July
at the age of ninety eight. Very full life, WHI
should all be so lucky.
Speaker 1 (10:24):
But he.
Speaker 2 (10:26):
Maintained his burger stand there in the valley for sixty years.
He had been married a couple of times. I think
he had a couple of wives that had worked with
him ex wives or whatever during those times. But it
was one of those places like the what was it
(10:47):
on Seinfeld the Soup Nazi where you basically go in
and you get what he gives you. He had a
style of doing it and that was it. So you
had to pay cash and there were zero substitutions that
you could give. It was gonna come out. And he was,
(11:09):
you know, one of the last, if not the last,
of that type of food place. It's like, this is
how we do it, this is what we serve, and
this way you're gonna get it. I mean, there are
burger joints like Father's Office where you don't make changes
to the burger, and there are places like that, but
this really was. There was nothing else. It was those
(11:31):
burgers and fries and soda and that was it. And
I had been in there a couple of times. Nothing
fancy at all. A shack really is the best way
to describe it. So Bill's Burger's there on Van Nuy's
Boulevard there, you know, for sixty years, this was the guy.
Speaker 1 (11:52):
Who ran it.
Speaker 2 (11:53):
Wasn't you know. I didn't have kids come in there.
Didn't like this, you know, people went and watched him
do his work. It was really weird. I found him
to be. I never saw his funny, playful side. But
sometimes I'd be in there by myself, even though sometimes
you'd go and there were long lines. I found him
(12:17):
to be a little grumpy or gruff I guess kind
of here, you know, you take your food and go.
Not a whole lot of pleasantries or anything like that.
He just kind of made them like saw somebody walk
in and he start, you know, and he made a burger,
and you took the burger. And it's small place, something
(12:37):
like ten by twenty feet something like that, nothing to
look at. Nothing in particular. Some of the things I
read in an LA Times article that I thought were hilarious.
I'd never heard him say that. But if there were
(12:57):
a lot of people he goes McDonald's clothes, you know,
he'd tell you that it wasn't burger king. You don't
get it your way, and it was just one of
those It was the burger good. Yeah, it was an
excellent burger, but it wasn't just about that, because it
was a solid burger, solid burger, but it wasn't a
(13:18):
special burger other than the fact that it was made
by this guy who's been making it forever, who never
turned it into a chain, never grew, never got bigger,
never had you know, pulled up in his car and
watched someone else do the work. He just did it.
(13:39):
He just was that. You know, the guy came in
and did it himself. And anybody who's a foodie really
really knew this guy. I mean they knew of him.
Speaker 1 (13:53):
Had that old cash register, he had.
Speaker 2 (13:56):
The menu, and you know up above there's fans a
flat top. It wasn't especial in any way, except this
guy did his own grind killer work. Ethic showed up,
(14:17):
did his thing. He served in World War Two, worked
a lot of jobs. Per the La Times article, he
was a cab driver, He worked at a linen company,
and in nineteen sixty five he purchased this stand for
(14:38):
twenty five hundred dollars in Van Nuys. There weren't even
any sidewalks paved at the time, like a dirt path
or something that led there. And it's seen its changes
and had different names. I think at some point he
(15:01):
had different partners that came through and that was about it.
They just he just came in and he did that.
Speaker 1 (15:12):
It was just it was a.
Speaker 2 (15:16):
Perfectly done burger in the style which it was, with
a thick slice of tomato, a couple of onions, shredded lettuce, cheese.
But I don't know it's one of those things that, yes,
he's getting up there in years, but it was a
(15:43):
pretty special place. So God bless him and his crotchety
service to those of us that would go in there
and enjoy his burgers and his food in this hot
little box.
Speaker 1 (15:58):
In there.
Speaker 2 (16:01):
Is just one of those hole in the wall places
that you're lucky if you have one in your neighborhood.
You're lucky if you have one within driving distance, and
you know, quality ingredients and all the stuff that makes
it up.
Speaker 1 (16:15):
But that's the end of an era.
Speaker 2 (16:20):
He is survived by you know, family and the like,
and we'll see if anything comes of it. But you know,
it was the fact that I think he was there
all the time and his work ethic that added to
the mystique and charm of the place in all its simpleness.
(16:40):
So God bless you, sir, godspeed.
Speaker 3 (16:43):
You're listening to the Fork Report with Nilsdra on demand
from KFI A six forty.
Speaker 2 (16:49):
I'm Neil Savedra, your friendly neighborhood folk reporter. So just
celebrating food every Saturday for three hours right here on
KFI and enjoying doing it, and been on vacation for
a couple of weeks back in town and thrilled. We've
got a lot going on through I mean, it has
been one of those years. It just has been booking by.
I want to remind you that a week from today,
(17:12):
August ninth, will be celebrating my birthday off, so it's
really it's an excuse for us to all get together.
We haven't done this in a long time, but we'll
be broadcasting live from Disconso Restaurant in Los Angeles. They
also have a location in Orange County, but we're going
to be at the Los Angeles location on Wilsherbro Boulevard
right near the Libre at Tarpits, and I'd love for
(17:34):
you to come. It's a VIP group that we have,
so we're not taking over the whole restaurant so that
it's limited as far as our space, So please get
on this asap. I would hate if you want to
go and are unable to as my guest. All you
do is send an email to RSVP. So send your
(17:55):
email to RSVP at Disconso Restaurant dot com. RSVP at
Desconso Restaurant dot com. Provide full name and number of
guests up to three. If you have more than that.
Let them know and we'll do what we can. But
we're going to have complimentary apps, some drink specials and
food specials, some swag, and I'll be broadcasting two to five.
(18:18):
And guess what else, Tiffany Hobbs is going to join
us and she's going to broadcast from five to seven
her show. So it's going to be one big hug
fest and fun for all. Right now, I want to
bring Jared on, Jared Raisin from Zelman's, to tell you
we keep coming up with fun things to do and
be getting out there, and Jared, I wanted Jared to
(18:41):
come on and tell you a little bit of what
we're going to be doing. I think we're doing in October,
but you have to get in on it now. Hey, Jared,
it's like Matt, you gotta love technology at all its best.
Thanks for taking the time to call in. I know
you've got a lot going on. But in addition, you
know to discounts that you continued to give our listeners
(19:04):
and stuff buying right now gets you a little something extra.
Why don't you tell people what that's about.
Speaker 4 (19:12):
Yeah, Well, first of all, Neil again, always such a
treat to be here with you and to have the
opportunity to join you in the relationship that we've been
able to build a view our team, our family with
KFI and specifically with your listeners. We sat down a
couple of weeks ago we said, how do we do
something that provides value and something special?
Speaker 3 (19:31):
Right?
Speaker 4 (19:31):
And the word value is really important to our team,
as you know, you know the rest of the Zelman's family.
We haven't raised our prices in the midst of the
tariffs and what's going on around the country. That's our commitment,
right as a family business, to our product that's entirely
made in the USA. We try to provide value to
our customers. We think we do a great doll of
that with our product anyway, but specifically now with what's
(19:54):
going on in the world, how do we do something
special for Neil and Bills listeners. And we typically offer,
like you said, disc but we thought, how do we
do something that's special? And that's when we came up
with this incredible idea and thankfully you and Bill were
so gracious enough to say, yeah, well, we'll go spend
time with our favorite people on Earth, our listeners, and
we are doing this exclusive opportunity where any order placed
(20:17):
on Zelmans dot com using the code KFI, or specifically
for you and your listeners, fork that codal work as well.
You're still going to get a discount from us, because
that's one way that we provide value. It's going to
be a special discount that you're getting just by using
that code. But what you're also getting is added to
a very exclusive list for the opportunity to be selected
(20:38):
to join this Elemens team and Bill O'Neil for a
exclusive dinner at the Anaheim White House. And it's not
only generous of you and Bill to give us your time,
but also we know that the owners over there, the
chef's over there, they're incredibly excited about this too, as
I believe we're going to be doing a pretty special
exclusive put this Elemens to the test menu where we're
(20:59):
going to be doing a lot of garlic and a
lot of onions, the things that we are specifically designed
to fight. But really important to note, the only way
in to get your opportunity to be selected for this
exclusive dinner is to place an order. We're going to
be doing this all month long on KFI. Any order
place using the code KFI or using the code fork
at checkout, you're getting a special discount as our way
(21:20):
to provide value. And then again you are getting this
opportunity to come to this dinner, and we are going
to be selecting just to select few. So the more
orders that you make, of course, the more entries that
you are getting here to be potentially selected. Like I
heard you saying in some of your incredible ads, there's
terms and conditions of course that apply to all of that,
which you can see on our website Elements dot com.
(21:41):
But if you've been listening to the show and been
wondering for a while, should I try Zelmens, Or if
you've been a loyal customer for the many years that
we've been out in advertising together, these codes will work
for you no matter how many times you've ordered the past,
existing customers, loyal customers, first time customers. We want you coming,
We want you trying our product. More importantly than that,
we know the big draws here beyond fresh Breath is
(22:03):
to sit down to keep a bill.
Speaker 1 (22:05):
Oh it'll be fun.
Speaker 2 (22:06):
We were laughing at the concept of you know, we're
all sitting around and talking about things that we wanted
to do and Bill's like, let's get garlic, let's get
onions in there, and really put it to the test,
because the reality is, you know, when it comes to breath,
we all do the things or we should be doing,
(22:26):
and that is, Yeah, you brush your teeth, you floss.
We have a tongue scraper that was a gift with
purchase before with Zelman's and stainless steel.
Speaker 1 (22:37):
You do that.
Speaker 2 (22:38):
You do all the things you can in life, and
that's going to get you most of the way. And
then you go out to lunch, or you go out
and you get that onion bagel, or you go out,
you get these things, and then all of a sudden,
it's out of your control. It's not just about brushing
your teeth, and in this case, it's not about just
having a mint. And there is mint involved. It's on
the outside. But as we've told you, the capsule on
(23:00):
the inside with parsley seed oil does the magic inside
your belly where those beautiful smells that we love. I mean,
there's nothing better than garlic and onions in a Sautapan
with a little bit of oil when you come yeah,
you know what I'm saying. But once it gets in
your belly, it becomes a whole different monster, and that's
where Zelman's comes in. So we thought this would be
(23:22):
fun and I wanted you to have the chance to
announce it in what we were doing, because it's going
to be different again. It's super simple. You get the love,
you know when you go to Zelman's ce l M
i ns dot com slash. I've been saying KFI, but
if you use fok that code, you'll get.
Speaker 1 (23:40):
It to that.
Speaker 2 (23:42):
You do that at check out, you're going to get
the ten percent off. They're always taking care of you.
That's great. But the fun part is the fact that
we've thrown in this experience exclusive experience, and that is
that Bill and I would like to go to dinner
with you at one of our favorite all time restaurants
that's Anaheim White House, and we're going to pick the
(24:04):
menu done, you know, garlic, onions, anchovies, whatever we can
get our hands on to make a wonderful, delicious meal
that will give you stink breath.
Speaker 1 (24:13):
And then we're going to put Zelman's.
Speaker 2 (24:14):
To the test live at the table, and we want
you to join us, so get in on that. You'll
get the discount. Of course, when you go to zelmans
dot com, use the code KFI check out and you'll
get that, but you'll also get enrolled as an option
to win. And I think where the payoff is going
to be in October. October eleventh, I think is when
(24:35):
we're going to do the dinner. But you want to
get on it. This month, we just thought it'd be
fun and different, and with Jared and Lauren and Anthony
at Zelman's, this is more of a family affair, so
we talk about things that we want to do and
this is one of them.
Speaker 1 (24:52):
So we're looking forward.
Speaker 4 (24:53):
To a reason also that we're launching in this month,
as you know, because we've talked about this National Fresh
Breath the Corner. I think it's in four days. Yes,
there is really a holiday for that. We've celebrated in
the past with our customers and with your listeners, and
this is just our way of saying, how do we
turn National Fresh Breath Day into National Fresh Bref Month?
For us, it's National Fresh Breath all the time, right,
(25:15):
It's always Fresh Breath the clock at Velman's HQ. But
our way of celebrating is by really doing this incredibly
unique experience for all of your listeners. It doesn't really
matter where in southern California. We tried to pick a
squad that was exciting that hopefully you're either making a
short drive a long dive if you're selected to come
to this dinner. The response already I know, Neil, you
(25:37):
just try to talk about it. This morning has been incredible.
So many people clearly want to come and be able
to have that opportunity to sit down with you and Bail.
I think that's the main event in the attraction. My
biggest sadness in all of this is you keep talking
about your birthday party next week, and you talked about
a few minutes ago. The year is just flying by
and I, unfortunately I am not going to be able to
attend your birthday party because front of the enough is
(26:00):
my son's first birthday. His birthday is on Friday. We're
doing his party. We thought about maybe should we merge
your party with his party, and we didn't want you
to get overwhelmed and see all attention from you. So
that's my biggest sentence. We're not going to celebrate there.
But now this big dinner that we're gonna be able
to do, and I might have in a couple of
months when we select the lucky listeners. That's that's what
(26:21):
I'm looking forward to.
Speaker 2 (26:22):
Yeah, not to be outdone by a one year old
who eats more cleanly than I do.
Speaker 4 (26:28):
Well.
Speaker 1 (26:28):
I appreciate your brother. It's going to be a lot
of fun.
Speaker 2 (26:30):
And we love the fact that you guys take our input,
creative input to do fun things too. And this is
going to be a lot of fun. So we'll keep
telling people about it. And good luck to everybody who's playing,
and happy birthday to your little boy, and we'll talk soon.
Speaker 4 (26:46):
Thank you, Neil, Stay fresh.
Speaker 1 (26:49):
All the time, all right?
Speaker 2 (26:50):
Jared raised with the Zelman's Yeah, National Breath Fresh Breathday.
I haven't done any of my National Fresh Breath Day shopping.
I haven't gotten the National Fresh Breath Day tree yet.
It's gotten so commercial it's crazy, but I'm looking forward
to it.
Speaker 1 (27:06):
All right.
Speaker 2 (27:07):
Stick around, We've got more to come. 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. Back
from vacation, enjoying my time with you today. You're gonna
be served up something sweet and thoughtful as always coming
(27:29):
up after five o'clock.
Speaker 1 (27:30):
With is Tiffany Hobbs. You're a teacher, I am.
Speaker 2 (27:37):
They all do the ms as.
Speaker 5 (27:41):
They do the bs sometimes.
Speaker 2 (27:43):
Well, we were talking about this the other day because
my wife and I because she thinks even if you're
a missus, you should be a myth if you're a teacher.
Speaker 6 (27:54):
You know what's funny about that, Neil, And happy belated birthday,
by the way, you just kind of gloss over that
fun fact of turning thirty five, you know, for.
Speaker 2 (28:02):
You listen, I gotta tell you if you are into fat,
old bald tattoo.
Speaker 1 (28:10):
Being my language and all of that stuff.
Speaker 2 (28:14):
Hot, I'm a smoke show hot if that's yeah, if
that's what you're looking for.
Speaker 6 (28:19):
Uh, you know when I watch you leave the studio,
you kind of have a trail of smoke behind you.
Speaker 5 (28:26):
Neil from that's that's.
Speaker 1 (28:28):
Snake coming off the sweat on my bald head.
Speaker 5 (28:32):
Butt A little ripe in here, A little bit guy right,
very much.
Speaker 6 (28:35):
So, you know, to answer your question about the miss
and the mister kids nowadays, yeah, it is definitely miss
and they will not even attach your last name to it.
It's just miss miss and I find that across the board.
Speaker 5 (28:49):
I don't know.
Speaker 2 (28:50):
You know, this.
Speaker 1 (28:50):
Generation remember names.
Speaker 6 (28:52):
They don't care to remember things that they fill are frivolous,
which I guess includes surnames. They know it, they know
my sur name, but they would prefer to call.
Speaker 2 (29:01):
Me miss Latino's office oftentimes will do miss or mister
and the first name, mister Neil.
Speaker 5 (29:12):
Mister Neil.
Speaker 6 (29:13):
You know, we get mister and miss teacher, which is
miss teacher whatever.
Speaker 2 (29:17):
I guess there's a lot of other things we can
be called exactly.
Speaker 5 (29:21):
At least they're awake and they're they're trying, you know,
more than.
Speaker 1 (29:25):
Thrilled you're going to join us next week.
Speaker 5 (29:27):
I know, baby, first remote.
Speaker 1 (29:29):
Look at that.
Speaker 3 (29:30):
I know.
Speaker 1 (29:31):
I'm excited that. I so, yeah.
Speaker 2 (29:34):
We we figured how do we get people there? We
bring the eye candy.
Speaker 6 (29:38):
Oh that's why you're going Neil. Kayla's pointing at herself. No, Kayla,
that was for me.
Speaker 1 (29:46):
Okay, gee, so sweet.
Speaker 2 (29:49):
She gives you cavities and diabetes, giving me the sugars.
Speaker 1 (29:53):
Girl.
Speaker 6 (29:54):
All right, but I'm super excited, super excited to celebrate
your birthday and to see everyone out at the Disconso
Restaurant can't wait.
Speaker 2 (30:02):
It is neat to connect with people. And again if
you're just hearing about this, We're going to be doing
a live Folk Report broadcast from two to five and
then a live Tiffany broadcast from five to seven at
Disconso Restaurant in Los Angeles. They have a location in
Orange County. We will be at the Disconso in Los
Angeles on Wilson Boulevard, right near the Labree Tarpits and
(30:26):
easy you know to find, and we're gonna have a
VIP area for our guests and all you need to
do is send an email to rs VP at Disconso
Restaurant dot com. You provide your full name and the
number of guests up to three. If you have more,
let us know what we don't want. If you're not
sure you're gonna go, don't RSVP yet. We were limited
(30:49):
in the space that we have and we'd love to
fill it because we want to connect with you. There
will be complimentary apps. There will also be some drink
specials and some food that discounted stuff and things like that.
But we'll have some swag and it'll be a lot
of fun. I'm really looking forward to it. We haven't
done it in a long time. I'm thrilled that Tiffany's
(31:11):
going to be able to join us. We were talking
about it when we started, just thinking whether we're going
to do it or not, and I said, well would
you broadcast?
Speaker 1 (31:18):
And She's like, I would in a.
Speaker 5 (31:20):
Heartbeat and a heartbeat are you kidding?
Speaker 2 (31:21):
So I'm glad that that all came together and I'm
looking forward to it. So what you got up on
the show today.
Speaker 5 (31:28):
I mean, you know, we're just going to talk about Disconso.
That's it we need to do for sure.
Speaker 6 (31:34):
Sorry, that's it, just talking about Disconso and their expansive menu,
which I've been looking at. Kayla's been talking about the nachos,
so I know I've delved into that a bit. So
we'll rehash the information about how to RSVP and how
to make sure you're there from two to seven on Saturday,
for sure. But as well, we're watching a few really
big stories, the Ninth Circuit Court putting the kabash on
(31:58):
the ice raids, at least for now. The Trump tariffs
are supposed to take effect next week. What might go
up in price and when we're going to talk about
the really unfortunate and sad and scary dog deaths in
the Venice Canals. Huge story still unfortunately developing because more
(32:19):
dogs are reportedly sick and that is not a good signs.
Speaker 1 (32:23):
We're going to talk about it. They don't know, they
don't know anything, right, they don't know anything.
Speaker 6 (32:28):
They're collecting evidence and trying to parse through it all,
but as of right now, they don't know. And that
is what makes this a terrifying story. Also terrifying for
some tarantulas are on the move. It's tarantula mating season.
I'll tell you where and what too, so you don't
(32:48):
bargin on their sexy time. And then for our deeper
dive segment, we're going to get into what the shutdown
of NPR and PBS actually means.
Speaker 1 (32:58):
So that's at six o'clock.
Speaker 2 (33:00):
Yeah, that's a that's a crazy and ah, that's a
lot to process.
Speaker 5 (33:05):
It's a lot. It's a lot.
Speaker 6 (33:07):
So we're going to try and get into it, try
and keep our tears stifled for the demise of the
things that we love from PBS especially and NPR, and
wonder where they may go next.
Speaker 5 (33:17):
So it's going to be a big show.
Speaker 6 (33:18):
Fun show, and I cannot wait to see you next
Saturday at Desconzo Restaurant.
Speaker 2 (33:24):
It's going to be a lot of fun now that
I've got, you know, humping trendlas on my brain.
Speaker 5 (33:31):
I wonder they make any sort of sound when they
are doing.
Speaker 1 (33:36):
Okay, now, have you ever had a lambre?
Speaker 5 (33:39):
I'm sorry pressing one for English? What did you say?
Speaker 1 (33:43):
A lumbree A l A M b r E. No?
Speaker 5 (33:47):
Is that appropriate?
Speaker 2 (33:49):
Something you are going to try on the air next week.
It is one of my favorite things there at Disconso
can't wait.
Speaker 5 (33:58):
Don't know what it is, not even going to look at.
I'm just gonna let you surprise me.
Speaker 1 (34:01):
Oh man, I know, I know, I know.
Speaker 2 (34:06):
I'm just they have I'm gonna eat like Monday, Tuesday, Wednesday,
I'm gonna eat a lot and then I'm just gonna fast.
Speaker 5 (34:12):
That's what I'm thinking.
Speaker 6 (34:14):
Yeah, and a lot of water because I see they
have a really big tequila menu as great.
Speaker 5 (34:19):
Where are you taking us?
Speaker 6 (34:20):
This is dangerous for Rady is to stretch the belly
in mescow.
Speaker 1 (34:25):
Oh yeah, it'd time God.
Speaker 2 (34:27):
For those who want more information, you can go to
my social media my Instagram at fork Reporter at Fork
Reporter on Instagram and you can see I just posted
the information there. Tiff, have a wonderful show. I'm looking
forward to seeing your face likewise and hanging out with
you next.
Speaker 5 (34:42):
Happy birthday, buddy.
Speaker 1 (34:43):
Thank you. I think two five
Speaker 3 (34:49):
You're listening to The Fork Report with Nil Savedra on
demand from kf I 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.
Speaker 1 (00:07):
How do you do.
Speaker 2 (00:09):
Thanks for hanging out today. We'll be with you until five.
Hand everything over to our friend Tiffany Hobbs, who will
be joining us a week from today. By the way,
at our live broadcast at Disconso Restaurant in Los Angeles,
we'll tell you more about that how you can join us.
It is a VIP situation, so you have to RSVP
(00:30):
will tell you that coming up later. Or you can
go look on my Instagram. Just scroll back, check out
my grid at fork Reporter. By the way, at fork Reporter.
If you want to join me on Instagram. I have
a lot of fun on Instagram for the Fork Report.
And then if you're interested in art or my building
(00:50):
or creating or things that I do with my hands
that have nothing, well that sounds weird.
Speaker 1 (00:54):
I have nothing to do with this show. It's just.
Speaker 2 (01:00):
Stuff I like to do three D printing. I just
got a new C and C machine, the makera CARVERA
is just a game changer for me because it allows
me to do more metal work and things like that
you check that out at savco Industries. That's SAA v
COO Industries on Instagram. That's a whole different one if
(01:23):
you are interested in that stuff there. Speaking of those things,
I always say that if you know, if I wasn't
doing this and I couldn't, you know, just blink my
eyes and become an imagineer for Disneyland or for the
Disney Corporation. I would tell you that building props, sets
(01:49):
and gadgets and things like that is probably my greatest
love as far as using my hands. And I've been
an artist since I was a kid. Father is an artist,
to my sister is an artist. To my other brothers
are an artist. I'd even argue the same for my
youngest brother, who plays music and creates. Also a fabricator
(02:09):
as well of gorgeous Bluetooth speakers. If you ever are curious,
it's crime audio crime is spelled with a K. But
his stuff gorgeous. And so I love making. I've loved painting.
I used to do murals and things like that. I've
all kinds of stuff. So I love when my love
(02:33):
of food and my love of marketing and props and
creativity come together and boid and we have some great ones.
A couple of weeks ago, I, you know, ordered some
Wendy's and I love Wendy's, and so does my boy.
And you know, I looked up at the logo and
it was dark and different. The colors were purple and
(02:55):
black and white instead of the red and white and black,
and the ponytails were black. And I looked and I
started laughing. It was Wednesday Adams. So they've collaborated with
the release of the second series debut of Wednesday on Netflix.
(03:18):
It first one was great. I can't wait for this one.
Season two comes out in a couple of days, August sixth,
and this meal, the special meal, will be available starting
August fourth. Now I've seen some people go I think
it wasn't Northridge.
Speaker 1 (03:34):
It was a little it'll come to me, but I
saw someone.
Speaker 2 (03:41):
Waiting in line, maybe an influencer or something like that,
that it was going through one of the drive throughs.
Speaker 1 (03:46):
And the meal is great.
Speaker 2 (03:48):
So it's all purple and white, and on the paper
bag it says there's nothing happy about this meal, and
it has like this outline of just the Quintus essential
Wednesday Adams outfit. The white collar, the black outfit, and
then it has these special you know, things that have
(04:11):
been rebranded for the meal. So whether it is the
fries or what have you. This is oh Norwalk, That's
the location I was thinking of when they's location in Norwalk.
They took it on July thirty first and made this
whole experience, so it was open from ten am to
ten pm. Now, if you just want the food, obviously
(04:34):
you can do that as that it will be opening
up to where you can get these and there's this
interactive game called Escape from Wednesday's whoa all kinds of
fun stuff. And when I see this, it just reminds
me of the creativity and I love that, you know.
Going to Universal Studios yesterday they were celebrating they've been
(04:55):
celebrating the fiftieth anniversary this summer of Jaws, which was
one of my all time favorite films. Scary as hell
even today, it still has that visceral the fear that
comes with just the brilliant soundtrack and the orchestral composition
from John Williams is just amazing. And how two notes,
(05:19):
you know, can get you so scared to the point
where you're irrational about going in the pool. I've actually
had fear of sharks swimming up beside my bed. That's
how irrational it is, you know, because it was what
seventy seventy five, seventy six, seventy seventh when it came out, well,
(05:40):
I guess fifty years ago, but so it has it
just still has that reaction. But they had all this
cool food and one of them is a drink. It's
a blue drink, and it comes with this shark head
and you turn the shark head upside down and it's
got your It's got a red fluid in it. I'm
(06:02):
gonna guess it's Oh, it just escaped me. The red
liqueur normally not not a liqueur. It doesn't have alcohol
in it. Oh, I'm totally missing my brain. Anyways, you
tip it over and it kind of oozes out of
(06:22):
the neck of yes grenadine, thank you. Well, you know,
the crappy grenadine that most people get is this bright
red color and people think it's cherry flavor. True grenadine
is actually quite lovely and it's made of pomegranate. But yes,
that's what I was thinking of. God bless you, kaylea wow.
(06:46):
Way through the year and you finally did something.
Speaker 1 (06:48):
Sometimes we're proud of you.
Speaker 2 (06:51):
So anyways, I love those kinds of marketing things. I
know that they have another one as well. There was
a partnership that they continue to do these things during
the summer months. I think it's Subway that transformed a
local socol restaurant into Happy Gilmore dream World as well.
I know that down the street at the studio in
(07:14):
Burbank is a seven to eleven that has been It
was changed into a quickie mart once for Simpsons and
it was hilarious the whole the outside. Recently, I don't
know if it's still like this, but they had it
done up for the New Jurassic World and it was cool.
(07:36):
You had these large dinosaur prints on the outside and
all of that. So I love when they do these things.
And there's this collaboration between my two loves, food and
marketing and props and set design and all those things.
Speaker 1 (07:50):
So it's been pretty It's been a pretty good year
for that kind of creativity. Let's keep it going, shall we.
Speaker 2 (07:56):
All Right, a lot of interesting things in the news
that we'll get to. I wanted to tell you about
someone who was very special to the Burger world who
passed away. Maybe you know about him, maybe you don't,
but an interesting fella and it's the end of an
era when it comes to burgers.
Speaker 3 (08:17):
Locally, you're listening to the Fork Report with Nil Savedra
on demand from KFI AM six forty.
Speaker 1 (08:24):
Hey, everybody, Neil Savedra here with a Fork Report. How
you doing.
Speaker 2 (08:28):
Happy Saturday to you hanging out for our three hours
we get every Saturday from two to five and celebrating
food and life. You know, allelujah, you got time to
breathe and have some good food and hang out with people.
I am a big fan of all those things. A passing.
(08:50):
We've had some passing of some people in the food industry.
In the last couple of weeks. We had, of course
Anne Burrell, chef Anne burrow Well from the Food Network,
and that's a very sad one because it ties in
to suicide, which is always a heavy weight for the
(09:10):
people that lived through that friend's family, of which she
had many dealing with that. We hadn't had an opportunity
to talk about it, and then I was on vacation,
but it came out I think just last week as
to the final conclusion. But I think we under the circumstances,
(09:30):
we all kind of knew that it seemed strange the
way it went down, And she was fifty five. I
think she's my age, and that's for someone to pass
knock on one that early in life, there's usually something
strange tied to it. So that was a very sad
(09:51):
one for a lot of people that enjoyed. I've never
met the woman. I know people who know her obviously,
but I had never met her. But that's a rough
one there. Well, someone who lived a very long and
full life and was an interesting man. Even though I've
never had him on the show, I have met him
as burger stand is Bill Elwell, so he was an
(10:15):
interesting guy. He has died at the end of July
at the age of ninety eight. Very full life, WHI
should all be so lucky.
Speaker 1 (10:24):
But he.
Speaker 2 (10:26):
Maintained his burger stand there in the valley for sixty years.
He had been married a couple of times. I think
he had a couple of wives that had worked with
him ex wives or whatever during those times. But it
was one of those places like the what was it
(10:47):
on Seinfeld the Soup Nazi where you basically go in
and you get what he gives you. He had a
style of doing it and that was it. So you
had to pay cash and there were zero substitutions that
you could give. It was gonna come out. And he was,
(11:09):
you know, one of the last, if not the last,
of that type of food place. It's like, this is
how we do it, this is what we serve, and
this way you're gonna get it. I mean, there are
burger joints like Father's Office where you don't make changes
to the burger, and there are places like that, but
this really was. There was nothing else. It was those
(11:31):
burgers and fries and soda and that was it. And
I had been in there a couple of times. Nothing
fancy at all. A shack really is the best way
to describe it. So Bill's Burger's there on Van Nuy's
Boulevard there, you know, for sixty years, this was the guy.
Speaker 1 (11:52):
Who ran it.
Speaker 2 (11:53):
Wasn't you know. I didn't have kids come in there.
Didn't like this, you know, people went and watched him
do his work. It was really weird. I found him
to be. I never saw his funny, playful side. But
sometimes I'd be in there by myself, even though sometimes
you'd go and there were long lines. I found him
(12:17):
to be a little grumpy or gruff I guess kind
of here, you know, you take your food and go.
Not a whole lot of pleasantries or anything like that.
He just kind of made them like saw somebody walk
in and he start, you know, and he made a burger,
and you took the burger. And it's small place, something
(12:37):
like ten by twenty feet something like that, nothing to
look at. Nothing in particular. Some of the things I
read in an LA Times article that I thought were hilarious.
I'd never heard him say that. But if there were
(12:57):
a lot of people he goes McDonald's clothes, you know,
he'd tell you that it wasn't burger king. You don't
get it your way, and it was just one of
those It was the burger good. Yeah, it was an
excellent burger, but it wasn't just about that, because it
was a solid burger, solid burger, but it wasn't a
(13:18):
special burger other than the fact that it was made
by this guy who's been making it forever, who never
turned it into a chain, never grew, never got bigger,
never had you know, pulled up in his car and
watched someone else do the work. He just did it.
(13:39):
He just was that. You know, the guy came in
and did it himself. And anybody who's a foodie really
really knew this guy. I mean they knew of him.
Speaker 1 (13:53):
Had that old cash register, he had.
Speaker 2 (13:56):
The menu, and you know up above there's fans a
flat top. It wasn't especial in any way, except this
guy did his own grind killer work. Ethic showed up,
(14:17):
did his thing. He served in World War Two, worked
a lot of jobs. Per the La Times article, he
was a cab driver, He worked at a linen company,
and in nineteen sixty five he purchased this stand for
(14:38):
twenty five hundred dollars in Van Nuys. There weren't even
any sidewalks paved at the time, like a dirt path
or something that led there. And it's seen its changes
and had different names. I think at some point he
(15:01):
had different partners that came through and that was about it.
They just he just came in and he did that.
Speaker 1 (15:12):
It was just it was a.
Speaker 2 (15:16):
Perfectly done burger in the style which it was, with
a thick slice of tomato, a couple of onions, shredded lettuce, cheese.
But I don't know it's one of those things that, yes,
he's getting up there in years, but it was a
(15:43):
pretty special place. So God bless him and his crotchety
service to those of us that would go in there
and enjoy his burgers and his food in this hot
little box.
Speaker 1 (15:58):
In there.
Speaker 2 (16:01):
Is just one of those hole in the wall places
that you're lucky if you have one in your neighborhood.
You're lucky if you have one within driving distance, and
you know, quality ingredients and all the stuff that makes
it up.
Speaker 1 (16:15):
But that's the end of an era.
Speaker 2 (16:20):
He is survived by you know, family and the like,
and we'll see if anything comes of it. But you know,
it was the fact that I think he was there
all the time and his work ethic that added to
the mystique and charm of the place in all its simpleness.
(16:40):
So God bless you, sir, godspeed.
Speaker 3 (16:43):
You're listening to the Fork Report with Nilsdra on demand
from KFI A six forty.
Speaker 2 (16:49):
I'm Neil Savedra, your friendly neighborhood folk reporter. So just
celebrating food every Saturday for three hours right here on
KFI and enjoying doing it, and been on vacation for
a couple of weeks back in town and thrilled. We've
got a lot going on through I mean, it has
been one of those years. It just has been booking by.
I want to remind you that a week from today,
(17:12):
August ninth, will be celebrating my birthday off, so it's
really it's an excuse for us to all get together.
We haven't done this in a long time, but we'll
be broadcasting live from Disconso Restaurant in Los Angeles. They
also have a location in Orange County, but we're going
to be at the Los Angeles location on Wilsherbro Boulevard
right near the Libre at Tarpits, and I'd love for
(17:34):
you to come. It's a VIP group that we have,
so we're not taking over the whole restaurant so that
it's limited as far as our space, So please get
on this asap. I would hate if you want to
go and are unable to as my guest. All you
do is send an email to RSVP. So send your
(17:55):
email to RSVP at Disconso Restaurant dot com. RSVP at
Desconso Restaurant dot com. Provide full name and number of
guests up to three. If you have more than that.
Let them know and we'll do what we can. But
we're going to have complimentary apps, some drink specials and
food specials, some swag, and I'll be broadcasting two to five.
(18:18):
And guess what else, Tiffany Hobbs is going to join
us and she's going to broadcast from five to seven
her show. So it's going to be one big hug
fest and fun for all. Right now, I want to
bring Jared on, Jared Raisin from Zelman's, to tell you
we keep coming up with fun things to do and
be getting out there, and Jared, I wanted Jared to
(18:41):
come on and tell you a little bit of what
we're going to be doing. I think we're doing in October,
but you have to get in on it now. Hey, Jared,
it's like Matt, you gotta love technology at all its best.
Thanks for taking the time to call in. I know
you've got a lot going on. But in addition, you
know to discounts that you continued to give our listeners
(19:04):
and stuff buying right now gets you a little something extra.
Why don't you tell people what that's about.
Speaker 4 (19:12):
Yeah, Well, first of all, Neil again, always such a
treat to be here with you and to have the
opportunity to join you in the relationship that we've been
able to build a view our team, our family with
KFI and specifically with your listeners. We sat down a
couple of weeks ago we said, how do we do
something that provides value and something special?
Speaker 3 (19:31):
Right?
Speaker 4 (19:31):
And the word value is really important to our team,
as you know, you know the rest of the Zelman's family.
We haven't raised our prices in the midst of the
tariffs and what's going on around the country. That's our commitment,
right as a family business, to our product that's entirely
made in the USA. We try to provide value to
our customers. We think we do a great doll of
that with our product anyway, but specifically now with what's
(19:54):
going on in the world, how do we do something
special for Neil and Bills listeners. And we typically offer,
like you said, disc but we thought, how do we
do something that's special? And that's when we came up
with this incredible idea and thankfully you and Bill were
so gracious enough to say, yeah, well, we'll go spend
time with our favorite people on Earth, our listeners, and
we are doing this exclusive opportunity where any order placed
(20:17):
on Zelmans dot com using the code KFI, or specifically
for you and your listeners, fork that codal work as well.
You're still going to get a discount from us, because
that's one way that we provide value. It's going to
be a special discount that you're getting just by using
that code. But what you're also getting is added to
a very exclusive list for the opportunity to be selected
(20:38):
to join this Elemens team and Bill O'Neil for a
exclusive dinner at the Anaheim White House. And it's not
only generous of you and Bill to give us your time,
but also we know that the owners over there, the
chef's over there, they're incredibly excited about this too, as
I believe we're going to be doing a pretty special
exclusive put this Elemens to the test menu where we're
(20:59):
going to be doing a lot of garlic and a
lot of onions, the things that we are specifically designed
to fight. But really important to note, the only way
in to get your opportunity to be selected for this
exclusive dinner is to place an order. We're going to
be doing this all month long on KFI. Any order
place using the code KFI or using the code fork
at checkout, you're getting a special discount as our way
(21:20):
to provide value. And then again you are getting this
opportunity to come to this dinner, and we are going
to be selecting just to select few. So the more
orders that you make, of course, the more entries that
you are getting here to be potentially selected. Like I
heard you saying in some of your incredible ads, there's
terms and conditions of course that apply to all of that,
which you can see on our website Elements dot com.
(21:41):
But if you've been listening to the show and been
wondering for a while, should I try Zelmens, Or if
you've been a loyal customer for the many years that
we've been out in advertising together, these codes will work
for you no matter how many times you've ordered the past,
existing customers, loyal customers, first time customers. We want you coming,
We want you trying our product. More importantly than that,
we know the big draws here beyond fresh Breath is
(22:03):
to sit down to keep a bill.
Speaker 1 (22:05):
Oh it'll be fun.
Speaker 2 (22:06):
We were laughing at the concept of you know, we're
all sitting around and talking about things that we wanted
to do and Bill's like, let's get garlic, let's get
onions in there, and really put it to the test,
because the reality is, you know, when it comes to breath,
we all do the things or we should be doing,
(22:26):
and that is, Yeah, you brush your teeth, you floss.
We have a tongue scraper that was a gift with
purchase before with Zelman's and stainless steel.
Speaker 1 (22:37):
You do that.
Speaker 2 (22:38):
You do all the things you can in life, and
that's going to get you most of the way. And
then you go out to lunch, or you go out
and you get that onion bagel, or you go out,
you get these things, and then all of a sudden,
it's out of your control. It's not just about brushing
your teeth, and in this case, it's not about just
having a mint. And there is mint involved. It's on
the outside. But as we've told you, the capsule on
(23:00):
the inside with parsley seed oil does the magic inside
your belly where those beautiful smells that we love. I mean,
there's nothing better than garlic and onions in a Sautapan
with a little bit of oil when you come yeah,
you know what I'm saying. But once it gets in
your belly, it becomes a whole different monster, and that's
where Zelman's comes in. So we thought this would be
(23:22):
fun and I wanted you to have the chance to
announce it in what we were doing, because it's going
to be different again. It's super simple. You get the love,
you know when you go to Zelman's ce l M
i ns dot com slash. I've been saying KFI, but
if you use fok that code, you'll get.
Speaker 1 (23:40):
It to that.
Speaker 2 (23:42):
You do that at check out, you're going to get
the ten percent off. They're always taking care of you.
That's great. But the fun part is the fact that
we've thrown in this experience exclusive experience, and that is
that Bill and I would like to go to dinner
with you at one of our favorite all time restaurants
that's Anaheim White House, and we're going to pick the
(24:04):
menu done, you know, garlic, onions, anchovies, whatever we can
get our hands on to make a wonderful, delicious meal
that will give you stink breath.
Speaker 1 (24:13):
And then we're going to put Zelman's.
Speaker 2 (24:14):
To the test live at the table, and we want
you to join us, so get in on that. You'll
get the discount. Of course, when you go to zelmans
dot com, use the code KFI check out and you'll
get that, but you'll also get enrolled as an option
to win. And I think where the payoff is going
to be in October. October eleventh, I think is when
(24:35):
we're going to do the dinner. But you want to
get on it. This month, we just thought it'd be
fun and different, and with Jared and Lauren and Anthony
at Zelman's, this is more of a family affair, so
we talk about things that we want to do and
this is one of them.
Speaker 1 (24:52):
So we're looking forward.
Speaker 4 (24:53):
To a reason also that we're launching in this month,
as you know, because we've talked about this National Fresh
Breath the Corner. I think it's in four days. Yes,
there is really a holiday for that. We've celebrated in
the past with our customers and with your listeners, and
this is just our way of saying, how do we
turn National Fresh Breath Day into National Fresh Bref Month?
For us, it's National Fresh Breath all the time, right,
(25:15):
It's always Fresh Breath the clock at Velman's HQ. But
our way of celebrating is by really doing this incredibly
unique experience for all of your listeners. It doesn't really
matter where in southern California. We tried to pick a
squad that was exciting that hopefully you're either making a
short drive a long dive if you're selected to come
to this dinner. The response already I know, Neil, you
(25:37):
just try to talk about it. This morning has been incredible.
So many people clearly want to come and be able
to have that opportunity to sit down with you and Bail.
I think that's the main event in the attraction. My
biggest sadness in all of this is you keep talking
about your birthday party next week, and you talked about
a few minutes ago. The year is just flying by
and I, unfortunately I am not going to be able to
attend your birthday party because front of the enough is
(26:00):
my son's first birthday. His birthday is on Friday. We're
doing his party. We thought about maybe should we merge
your party with his party, and we didn't want you
to get overwhelmed and see all attention from you. So
that's my biggest sentence. We're not going to celebrate there.
But now this big dinner that we're gonna be able
to do, and I might have in a couple of
months when we select the lucky listeners. That's that's what
(26:21):
I'm looking forward to.
Speaker 2 (26:22):
Yeah, not to be outdone by a one year old
who eats more cleanly than I do.
Speaker 4 (26:28):
Well.
Speaker 1 (26:28):
I appreciate your brother. It's going to be a lot
of fun.
Speaker 2 (26:30):
And we love the fact that you guys take our input,
creative input to do fun things too. And this is
going to be a lot of fun. So we'll keep
telling people about it. And good luck to everybody who's playing,
and happy birthday to your little boy, and we'll talk soon.
Speaker 4 (26:46):
Thank you, Neil, Stay fresh.
Speaker 1 (26:49):
All the time, all right?
Speaker 2 (26:50):
Jared raised with the Zelman's Yeah, National Breath Fresh Breathday.
I haven't done any of my National Fresh Breath Day shopping.
I haven't gotten the National Fresh Breath Day tree yet.
It's gotten so commercial it's crazy, but I'm looking forward
to it.
Speaker 1 (27:06):
All right.
Speaker 2 (27:07):
Stick around, We've got more to come. 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. Back
from vacation, enjoying my time with you today. You're gonna
be served up something sweet and thoughtful as always coming
(27:29):
up after five o'clock.
Speaker 1 (27:30):
With is Tiffany Hobbs. You're a teacher, I am.
Speaker 2 (27:37):
They all do the ms as.
Speaker 5 (27:41):
They do the bs sometimes.
Speaker 2 (27:43):
Well, we were talking about this the other day because
my wife and I because she thinks even if you're
a missus, you should be a myth if you're a teacher.
Speaker 6 (27:54):
You know what's funny about that, Neil, And happy belated birthday,
by the way, you just kind of gloss over that
fun fact of turning thirty five, you know, for.
Speaker 2 (28:02):
You listen, I gotta tell you if you are into fat,
old bald tattoo.
Speaker 1 (28:10):
Being my language and all of that stuff.
Speaker 2 (28:14):
Hot, I'm a smoke show hot if that's yeah, if
that's what you're looking for.
Speaker 6 (28:19):
Uh, you know when I watch you leave the studio,
you kind of have a trail of smoke behind you.
Speaker 5 (28:26):
Neil from that's that's.
Speaker 1 (28:28):
Snake coming off the sweat on my bald head.
Speaker 5 (28:32):
Butt A little ripe in here, A little bit guy right,
very much.
Speaker 6 (28:35):
So, you know, to answer your question about the miss
and the mister kids nowadays, yeah, it is definitely miss
and they will not even attach your last name to it.
It's just miss miss and I find that across the board.
Speaker 5 (28:49):
I don't know.
Speaker 2 (28:50):
You know, this.
Speaker 1 (28:50):
Generation remember names.
Speaker 6 (28:52):
They don't care to remember things that they fill are frivolous,
which I guess includes surnames. They know it, they know
my sur name, but they would prefer to call.
Speaker 2 (29:01):
Me miss Latino's office oftentimes will do miss or mister
and the first name, mister Neil.
Speaker 5 (29:12):
Mister Neil.
Speaker 6 (29:13):
You know, we get mister and miss teacher, which is
miss teacher whatever.
Speaker 2 (29:17):
I guess there's a lot of other things we can
be called exactly.
Speaker 5 (29:21):
At least they're awake and they're they're trying, you know,
more than.
Speaker 1 (29:25):
Thrilled you're going to join us next week.
Speaker 5 (29:27):
I know, baby, first remote.
Speaker 1 (29:29):
Look at that.
Speaker 3 (29:30):
I know.
Speaker 1 (29:31):
I'm excited that. I so, yeah.
Speaker 2 (29:34):
We we figured how do we get people there? We
bring the eye candy.
Speaker 6 (29:38):
Oh that's why you're going Neil. Kayla's pointing at herself. No, Kayla,
that was for me.
Speaker 1 (29:46):
Okay, gee, so sweet.
Speaker 2 (29:49):
She gives you cavities and diabetes, giving me the sugars.
Speaker 1 (29:53):
Girl.
Speaker 6 (29:54):
All right, but I'm super excited, super excited to celebrate
your birthday and to see everyone out at the Disconso
Restaurant can't wait.
Speaker 2 (30:02):
It is neat to connect with people. And again if
you're just hearing about this, We're going to be doing
a live Folk Report broadcast from two to five and
then a live Tiffany broadcast from five to seven at
Disconso Restaurant in Los Angeles. They have a location in
Orange County. We will be at the Disconso in Los
Angeles on Wilson Boulevard, right near the Labree Tarpits and
(30:26):
easy you know to find, and we're gonna have a
VIP area for our guests and all you need to
do is send an email to rs VP at Disconso
Restaurant dot com. You provide your full name and the
number of guests up to three. If you have more,
let us know what we don't want. If you're not
sure you're gonna go, don't RSVP yet. We were limited
(30:49):
in the space that we have and we'd love to
fill it because we want to connect with you. There
will be complimentary apps. There will also be some drink
specials and some food that discounted stuff and things like that.
But we'll have some swag and it'll be a lot
of fun. I'm really looking forward to it. We haven't
done it in a long time. I'm thrilled that Tiffany's
(31:11):
going to be able to join us. We were talking
about it when we started, just thinking whether we're going
to do it or not, and I said, well would
you broadcast?
Speaker 1 (31:18):
And She's like, I would in a.
Speaker 5 (31:20):
Heartbeat and a heartbeat are you kidding?
Speaker 2 (31:21):
So I'm glad that that all came together and I'm
looking forward to it. So what you got up on
the show today.
Speaker 5 (31:28):
I mean, you know, we're just going to talk about Disconso.
That's it we need to do for sure.
Speaker 6 (31:34):
Sorry, that's it, just talking about Disconso and their expansive menu,
which I've been looking at. Kayla's been talking about the nachos,
so I know I've delved into that a bit. So
we'll rehash the information about how to RSVP and how
to make sure you're there from two to seven on Saturday,
for sure. But as well, we're watching a few really
big stories, the Ninth Circuit Court putting the kabash on
(31:58):
the ice raids, at least for now. The Trump tariffs
are supposed to take effect next week. What might go
up in price and when we're going to talk about
the really unfortunate and sad and scary dog deaths in
the Venice Canals. Huge story still unfortunately developing because more
(32:19):
dogs are reportedly sick and that is not a good signs.
Speaker 1 (32:23):
We're going to talk about it. They don't know, they
don't know anything, right, they don't know anything.
Speaker 6 (32:28):
They're collecting evidence and trying to parse through it all,
but as of right now, they don't know. And that
is what makes this a terrifying story. Also terrifying for
some tarantulas are on the move. It's tarantula mating season.
I'll tell you where and what too, so you don't
(32:48):
bargin on their sexy time. And then for our deeper
dive segment, we're going to get into what the shutdown
of NPR and PBS actually means.
Speaker 1 (32:58):
So that's at six o'clock.
Speaker 2 (33:00):
Yeah, that's a that's a crazy and ah, that's a
lot to process.
Speaker 5 (33:05):
It's a lot. It's a lot.
Speaker 6 (33:07):
So we're going to try and get into it, try
and keep our tears stifled for the demise of the
things that we love from PBS especially and NPR, and
wonder where they may go next.
Speaker 5 (33:17):
So it's going to be a big show.
Speaker 6 (33:18):
Fun show, and I cannot wait to see you next
Saturday at Desconzo Restaurant.
Speaker 2 (33:24):
It's going to be a lot of fun now that
I've got, you know, humping trendlas on my brain.
Speaker 5 (33:31):
I wonder they make any sort of sound when they
are doing.
Speaker 1 (33:36):
Okay, now, have you ever had a lambre?
Speaker 5 (33:39):
I'm sorry pressing one for English? What did you say?
Speaker 1 (33:43):
A lumbree A l A M b r E. No?
Speaker 5 (33:47):
Is that appropriate?
Speaker 2 (33:49):
Something you are going to try on the air next week.
It is one of my favorite things there at Disconso
can't wait.
Speaker 5 (33:58):
Don't know what it is, not even going to look at.
I'm just gonna let you surprise me.
Speaker 1 (34:01):
Oh man, I know, I know, I know.
Speaker 2 (34:06):
I'm just they have I'm gonna eat like Monday, Tuesday, Wednesday,
I'm gonna eat a lot and then I'm just gonna fast.
Speaker 5 (34:12):
That's what I'm thinking.
Speaker 6 (34:14):
Yeah, and a lot of water because I see they
have a really big tequila menu as great.
Speaker 5 (34:19):
Where are you taking us?
Speaker 6 (34:20):
This is dangerous for Rady is to stretch the belly
in mescow.
Speaker 1 (34:25):
Oh yeah, it'd time God.
Speaker 2 (34:27):
For those who want more information, you can go to
my social media my Instagram at fork Reporter at Fork
Reporter on Instagram and you can see I just posted
the information there. Tiff, have a wonderful show. I'm looking
forward to seeing your face likewise and hanging out with
you next.
Speaker 5 (34:42):
Happy birthday, buddy.
Speaker 1 (34:43):
Thank you. I think two five
Speaker 3 (34:49):
You're listening to The Fork Report with Nil Savedra on
demand from kf I am six forty
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