May 10, 2025 • 32 mins
Let’s explore the delightful Strawberry Festival, a lively event bursting with the sweet aroma of fresh strawberries. This enchanting celebration features rows of vibrant stalls brimming with ripe, red strawberries and whimsical strawberry-themed treats, from mouthwatering pies to refreshing smoothies. Families and friends gather to partake in various fun activities, including joyful music, lively games, and captivating performances, all while basking in the warm sunshine. The atmosphere is filled with laughter and the cheerful chatter of festival-goers, creating a tapestry of community spirit and festive joy. Oh, did we mention it is free!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Hey, it's Neil Savedre.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four report
on demand on the iHeartRadio app. Good folks from the
Strawberry Festival. They're in Garden Grove. It's the sixty fifth
annual Garden Grove Strawberry Festival. Going to be coming in
here shortly. It's coming up May twenty third through May
twenty six. You can find out more information, get and
(00:22):
all of that stuff at Strawberry Festival dot org Strawberry
Festival dot org.
Speaker 1 (00:26):
They'll be joining us shortly.
Speaker 2 (00:28):
We're talking with Justin Scard, a member of a punk
rock band back in the day and now he's got
a YouTube channel and a book. The name of the
book is called Tales from Randomland. Brought him on because
I'd love his Energy's positive guy. We have very similar
interests from all the cool stuff from you Halloween to Disneyland,
(00:50):
the Old West to Root sixty six, and you can
find out more at randomland dot com, randomland dot com.
He also has silly ac and Yay yay silly ass disease,
so you know another there.
Speaker 1 (01:09):
I've had friends who have it.
Speaker 2 (01:10):
As a matter of fact, Kennedy used to be on
the station here and is now on Fox Business. She
was diagnosed later really, yeah, and so she had to
change her diet. And I've known people that found out
later in life that that pain they were dealing with,
or issues.
Speaker 3 (01:28):
Bloating or there's a lot of people that's all it is.
Speaker 4 (01:30):
It'll be gas pain and stuff, upset stomach and yeah,
but all the peptobismal symptoms.
Speaker 3 (01:34):
Yeah, and they won't know it's from their.
Speaker 2 (01:37):
Yeah, which is how you're supposed to say it.
Speaker 1 (01:41):
Uh.
Speaker 2 (01:42):
And we are eating some gluten free food because we've
got lamb uh bron zeno.
Speaker 4 (01:49):
We've got muscles here. That is my first muscle or
what'd you say? I could tell Yeah, I'm looking at
my arms.
Speaker 1 (01:56):
That's true though, you know they like my first time
eating a muscle as well.
Speaker 2 (01:59):
I finally have muscles. George I found a huge Yeah.
We were sitting on George's muscles earlier. He stood up
and carried us.
Speaker 5 (02:08):
So. Yeah.
Speaker 1 (02:08):
So we had justin on the right arm, me on
the left arm. Was great.
Speaker 5 (02:13):
It's fun.
Speaker 1 (02:14):
Yeah, it was like going to Venice in the sixth
It's good to have.
Speaker 3 (02:16):
Strong friends that can give you piggyback rides.
Speaker 2 (02:20):
So you know, you used to tour with the band. Now
you travel through Root sixty six. When I think of
Root sixty six, I'm looking for mom and pop places,
not only the shops the historic stuff, but food.
Speaker 1 (02:31):
So does it just mean.
Speaker 2 (02:33):
That that food's not a big part of it too?
Speaker 1 (02:37):
You pretty much have to.
Speaker 4 (02:39):
I just have I go to all those, all the
little diners and all. The good thing was that during COVID,
I finally finally got used to coffee. I was never
a coffee drinker all those years, is like mountain dew
and soda and stuff like that, and then I was
I was just expanding during COVID, you know, just growing
at an ex financial rate, so I was trying to
(03:01):
get rid of soda and the GI doctors like it's
better for you to drink coffee anyway. So now at
least I go in and have coffee and talk to
all those people. But most of them they're because they're
so mom and pop and they've never heard of the
whole Celiac thing. It's just the cross contamination. So people
will take me out to dinner. The worst thing is
I won't eat, and I'm cool with that. I'm used
to not eating will go out. Soone's like, hey, you guys,
(03:22):
go ahead and me. And only when you can't eat
out do you realize what a ritual eating is and
how important it is to people. And if you're sitting
at a table not eating, how uncomfortable everyone else will get.
So and then we go through this ritual where everybody asks,
wasn't there something this doesn't have gluten?
Speaker 5 (03:39):
To do fries have gluten?
Speaker 4 (03:40):
You have to explain about friars, and so I have
to explain this all the time to people.
Speaker 1 (03:44):
It's the only bad part. Now, Well keep it explained.
Speaker 2 (03:47):
Cross contamination because when I was looking for places that
could bring us food, yeah, I had to look at
places that people with siliac disease said, this place, Yeah,
chef knows about it. They serve these things. They do
fries in a separate rider, which is really important.
Speaker 4 (04:06):
Yeah, all of those now there's now, thankfully now there's
apps like ten fifteen years after being diagnosed, like you
can go find find me gluten free or find megf
dot com and they'll and there'll be like Celiac ratings
on there.
Speaker 3 (04:19):
So they're getting better about finding place.
Speaker 4 (04:21):
What's weird is you would think La would be the
cat the mecca of a gluten free and all of
this stuff, but it really isn't. I go to Kansas
City and there's dedicated Celiac safe restaurants, or New York
or Vegas, there's tons of places. Everyone in Vegas will
cook you gluten free food. And Orange County specifically is
like the most black hole pit of nothing is gluten
(04:41):
free or safe because of the cross contamination thing. Yeah,
so even if you if you're sensitive like me, if
even if you prepare like some people like, oh they're
gluten free pizza, but they'll put it on the same
pan as the regular pizza. They'll stick in the oven,
or there's flour coating things in the kitchen that's in
the air and it's getting on stuff, and then I'll
get violently ill. Sometimes not for an hour or two
after I leave the restaurant, but sometimes it's a media
(05:03):
and then you don't want to go off with your
friends like, oh.
Speaker 3 (05:05):
Come on, just try this thing they said it's gluten.
Speaker 4 (05:07):
Friendly or whatever, and then you're in the bathroom for
three hours till the restaurant closes.
Speaker 5 (05:10):
You know.
Speaker 1 (05:11):
So that's that.
Speaker 2 (05:12):
Was before this is great Yeah, it's like people wouldn't
have something and have this pizza it might be poisoned.
Speaker 1 (05:25):
Right, That's exactly what it's helped.
Speaker 4 (05:26):
Think of it like that, Like think about they were
preparing poison all over the kitchen and then they went, oh,
we could make you something that doesn't have poison it, Like,
would you trust it?
Speaker 5 (05:33):
You know?
Speaker 2 (05:33):
So it makes That's part of the kitchen is food.
The other part is experience experimenting with mercury.
Speaker 1 (05:40):
Yeah, exactly exactly. It's like, no, that will make me die?
What about it?
Speaker 2 (05:45):
Is there any place you go in the I e.
Or anything like that where you have your spots where
you know I can.
Speaker 4 (05:51):
Get I'll actually drive all the way out to Santa
Monica sometimes because there's a place called bebe Bop Asian
guests that was one of them on our list really
and bebe Bop is owned by the same company that
owns Chipotle.
Speaker 3 (06:00):
I only ever had two locations in California. One was
an Irvine.
Speaker 4 (06:02):
By the time I found out about it, it closed and
they've never like marketed them. I don't know who markets
for them, but I'm like, you guys gotta do a
better job. It's the most it's really good food. Everybody
likes it. It's like sweet potato noodles or really good.
That sounds gross, but they are so good and sound.
They're all over Kansas City, they're all over Indianapolis, all
over the country, but for whatever reason, we only have
(06:23):
the one in Santa Monica. So I'll drive all the
way out there. There's a place in Long Beach. I
thought I could never have Chinese food again, but there's
a place called Nomad Asian Bistro off Second Street in
Long Beach, and I'll drive all the way out there
just to get Chinese food. Is so it's like it's
like a hallal like a like a Muslim Chinese restaurant.
Speaker 1 (06:44):
Wow.
Speaker 4 (06:44):
And it's really good, like really good food out there.
They have noodles, they are rice noodles, and so I
tend to go far. But luckily Disneyland is right there,
and so if I didn't already love Disneyland, they're one
of the few places that had gluten free foods.
Speaker 3 (06:58):
So for years before the reservation.
Speaker 4 (07:00):
Thing, I would just use my annual pass I go
into Disney and that's where I ate for the first
two years.
Speaker 3 (07:05):
I was diagnosed because I didn't know where to eat
what to eat.
Speaker 4 (07:08):
I had just gone through a divorce, so I didn't
really have my own kitchen or anything. So I'm like,
I'll just go eat gluten free pizza, have the pizza
port free days. And then Red Robin saved my life too.
Every Red Robin will have a separate fryer, or should
most do have a separate fryer for the fries, and
they can do gluten free buns, which are the best
gluten free bun. So of all the places that I
(07:29):
think I'd been to a Red Robin once in my
life before that, and now we go, and now we
go all the time. We go, get the gluten free burgers,
and yeah, the fries, and we get bottomless fries, which
they're bottomless lies.
Speaker 3 (07:43):
They're never bottomless.
Speaker 1 (07:44):
Listen, here's the deal.
Speaker 4 (07:47):
I love you, Red Robin, but those are bottomless lies.
I'll tell you. I'll tell you why. Potatoes don't have butts.
So now they have butts.
Speaker 2 (07:59):
Now they have butty, so they are bottomless.
Speaker 4 (08:03):
That's true, they are technically not have but where's the
top of a potato?
Speaker 3 (08:07):
I'd like to know. You're right, they are bottomless?
Speaker 1 (08:09):
You don't you can't tell.
Speaker 3 (08:10):
I can't tell.
Speaker 1 (08:11):
It's the one with the eyes on it.
Speaker 2 (08:12):
A good night, everybody, tip your weight, try all right,
more to come more like that? No, I'll change it.
We'll make it funny. Justin scarred is with me. George,
what's your last name? Salas Aar, Salasar, George salas here junior.
And so there's another one of you.
Speaker 4 (08:31):
His dad is a sign artist, a painted patoral artist,
pictorial artist.
Speaker 2 (08:36):
So that is one of my favorite. There's something really amazing,
a hand.
Speaker 3 (08:41):
Painted detail, and you never realized how much is hand painted.
Speaker 1 (08:44):
But that's all great.
Speaker 4 (08:45):
When I started filming at Disneyland, I was one of
two people who were the first two people ever filming
a show down there, like kind of you know, on
the sly and George met me right away.
Speaker 3 (08:53):
He's like, dude, my dad he named.
Speaker 4 (08:55):
Half the carousel horses. He paints everything. It's it's really
you know. That's how we bought garish on the windows
and the spires, and then the opera house and of
the golden letters.
Speaker 3 (09:05):
Your dad should come in here, I can't, you probably can't.
Speaker 1 (09:10):
He was busy. Why did I get the brute?
Speaker 2 (09:12):
I want the soft gentle artist I want Salazar the
artists and salas Our senior. Yeah said of this, I
bet you I could arm wrestle you both. And Kayla
probably he was doing it too. Cayla put up a
good fight, all right, stick.
Speaker 1 (09:27):
Around more to com.
Speaker 6 (09:29):
You're listening to the Fork Report with Neildra on demand
from KFI A M six forty.
Speaker 1 (09:35):
Oh isn't that fun? Yes?
Speaker 4 (09:37):
It actually, that is actually really fun. That's a dream
come true, right there, isn't it?
Speaker 1 (09:40):
The best?
Speaker 3 (09:41):
You're making dreams come true?
Speaker 7 (09:42):
Neil?
Speaker 2 (09:43):
Yes, Neil Sadra dream dream weaver, dream, Yeah, dream weaver
for the people of southern California and beyond.
Speaker 1 (09:52):
Yes.
Speaker 2 (09:53):
That was the voice of Justin Scarred. He say, comes
from the punk rock mo as well, had a punk
band called the Scard. He's now a YouTuber and a
vlogger and an author that his book is Tales from
a Random Land. But I love his curiosity and interest
in all things, you know, Americana, like the Old West,
(10:13):
Root sixty six, Disneyland, all these things that I love too.
And so i'm you know, I don't get to travel
like he does across the United States, so I get
to travel.
Speaker 3 (10:26):
Via you vicariously.
Speaker 2 (10:28):
Yeah, and he's brought his friend George here with him
as well.
Speaker 1 (10:33):
I'm in the book, so if you want to know
more about me, you can read it is I'm in
a book challenge challenging us to fight. And He's like, I.
Speaker 4 (10:42):
Kept like ninety percent of my friends out of the
book because I didn't know how they'd feel about being
in the book. But I put Georgi in there anyway,
so he has to rub it in so that all
of our other friends listening.
Speaker 1 (10:49):
On to that I'm the only one in the book.
Speaker 3 (10:51):
He's the only one in the book.
Speaker 1 (10:52):
So what they refer to me as Neil is the
friend in the book.
Speaker 3 (10:55):
My next book will be called Conversations with George.
Speaker 2 (10:59):
They called me it b for in the book. That's awesome,
Like you put your buddy in the book. You can
find out more at randomland dot com. Randomland dot com. Yeah,
what's one of the coolest restaurants?
Speaker 1 (11:15):
Now?
Speaker 2 (11:16):
You having siliac can't enjoy everything at the restaurants. You
have to be careful cross contamination.
Speaker 3 (11:22):
Were you asking what the best restaurant I can't eat
it is?
Speaker 1 (11:25):
No, I'm saying, let me finish all of them. You
know what I've switched now and George is my favorite.
Speaker 5 (11:33):
No, what was it?
Speaker 3 (11:33):
Okay? My favorite?
Speaker 2 (11:35):
Like, let's talk about normals like ad or interesting or
has a lot of stuff to look like museum style
or something.
Speaker 3 (11:41):
There's so many cool ones now they're building more and
more really cool. I mean in Fullerton they've got that
have you ever been to Fullest?
Speaker 4 (11:47):
In the cellar, they've got that restaurant underground cell Actually
there's a restaurant I.
Speaker 3 (11:51):
Can't eat at in Fullidgin. It's called roman Coachina.
Speaker 4 (11:53):
It's a little Italian angela and Vinci's closed, but there's
another Italian restaurant right there called Romancuchina, and they'll gluten
free pasta like aliolio, like spicy sausage mushroom pasta.
Speaker 3 (12:09):
I don't know, I can't remember. I don't think so.
Speaker 1 (12:13):
The Hobra, No, we went there one time.
Speaker 5 (12:15):
I don't know.
Speaker 4 (12:16):
There's a someone in the Hobra's going there is a
place you can eat in the Haabra.
Speaker 2 (12:19):
But oh, I get this all the time. I'm like,
I don't think they have that there, And then I'll
be filled with I can't believe about you know, sands gluten.
Speaker 4 (12:30):
But traveling is tough because in Walmart saved my life
because Walmart, of all places, will always have a freezer
with a bunch of gluten free stuff. And I just
start traveling with the cooler and trying to find hotels
with a microwave and a fridge it and which used
to be hard to do, and just make my own
food everywhere. But of course, my lovely wifelet Ali, she
always makes me food every day, so we've.
Speaker 1 (12:50):
Leave learned to do.
Speaker 4 (12:50):
You call her a wifelet because she's very small. She
is quite petit, very petite, so wifelet, but she she's
like reverse engineered all my childhood recipes to be He's
gluten free and safe. But I'm always looking for more
places in Southern California that are Celiac safe because not
every restaurant knows about the Find Me Gluten Free app
or whatever, which if you've got Celiac Save food in
your restaurant, for God's sakes, please put yourself on the app,
(13:13):
because that's what all of us are looking for.
Speaker 3 (13:15):
And I can't believe there aren't more places. By Disneyland.
Speaker 4 (13:17):
It blows my mind that these companies that have restaurants
chains and Chipotle.
Speaker 1 (13:22):
Owned Baby Boy coming from all over the world.
Speaker 4 (13:24):
Yeah, why wasn't wasn't Chipotle put a bebe bop right
next to Disneyland, You'd think it just beat everyone who
had Celiac disease or gluten issues.
Speaker 3 (13:31):
They'd all go there.
Speaker 4 (13:32):
So there's a huge, like business opportunity there that maybe
Covid slowed it down a little bit. But I think
since it's kind of coming back, I'm looking forward to
the future. It's got a lot better in the last
ten years old. I'm sure there'll be more. You can
buy stuff in the grocery store. Yeah, it's easy before.
Speaker 5 (13:47):
Yeah.
Speaker 2 (13:47):
Have you ever met Ryan Dudley, the owner of the seller. No,
great guy and he's a big Disneyland guy. He and
his family, his lovely wife there at Disneyland, and of
course you know the history of the see.
Speaker 1 (14:00):
Yeah, it was designed by people who worked.
Speaker 4 (14:03):
On the rock work and everything in Pirates. Ali had
her birthday dinner there with all the galls.
Speaker 1 (14:08):
Oh, you've got to meet Ryan. He's a great guy.
Speaker 2 (14:11):
Hi, Ryan, Yeah, on the show, they're just that's a
friend of the show for a long time. But they
have like they were doing this and I think they
brought it back after the pandemic, but they do like
a zombie themed dinner for Halloween there.
Speaker 4 (14:29):
Yeah, it's just a cool vibe that like when you
were saying about vibes, that was the first thing that
sprung in my mind.
Speaker 3 (14:35):
Not that it's the most outlandishly themed place, but it's
just so neat. You go downstairs, it's very like, oh
what is this?
Speaker 4 (14:40):
Ye, it's got you could picture mobsters or Frank Sinatra
sitting down there or something.
Speaker 2 (14:44):
It has that kind of mood. Did you hear that
they reopened the Magic Lamp?
Speaker 5 (14:49):
No?
Speaker 2 (14:49):
What?
Speaker 1 (14:49):
Okay?
Speaker 3 (14:50):
Really?
Speaker 1 (14:50):
Yeah, it's a soft opening right now.
Speaker 2 (14:53):
They've got live music, they've got magicians again, all this
stuff they have a dress code is had. But they
they are reopening the Magic Lamp. Well, if they have
a dress come And I was talking to Edward there,
who's the new owner, and he's going he's doing it right,
He's just really doing it right.
Speaker 4 (15:14):
And here's a place on Route sixty six. Yeah exactly,
because it's a Route sixty six legends.
Speaker 5 (15:19):
Yeah.
Speaker 3 (15:19):
Well, maybe they'll put in some Celiac save food in there,
and then I'll join you at the Magic Lamp.
Speaker 4 (15:23):
Let's talk about let's go meet places that close that
were the most amazing restaurant ever was maybe like don
the Beachcomber and Sunset Beach down there that used to
be Sam Seafood or like that. I'd like to see
more places like that come back. Bobby Green's doing it
a little bit. He brought back tail at the Pub
and yeah, put the new tiki bar upstairs, which I
still haven't gone to yet, and I mean really want
(15:45):
to go in there.
Speaker 1 (15:45):
I do love me some.
Speaker 2 (15:47):
You know, a lot of people underestimate the creativity and
the layered perplexity of tiki drinks. I think it's punch
and you know, some rum. Yeah, but really.
Speaker 4 (15:56):
There's a lot going on. My friend Spike has a
YouTube show. I've worked on him for ten years to
start one. He's got one called spikes Breezeway Cocktail Hour,
and all he does is tiki drinks, which sounds so easy,
But now that I've been on a show fifteen million times,
it's like, man, we're doing a lot of work making
these couple of drinks. It's awesome squeezing fruit and everything else.
And then I started carving tiki. So now I've somehow
gotten myself involved in the whole Tiki world yeah yeah, yeah,
(16:22):
and Strong Water Yeah.
Speaker 2 (16:24):
And then Rob's a friend and his wife are amazing people,
a lot of really cool places.
Speaker 6 (16:30):
Yeah.
Speaker 1 (16:31):
I was a stone's throw from Tiki t Okay. Yeah.
Speaker 2 (16:33):
So yeah, so from the beginning, I've been in Tik
t Oh you have have to Okay, well we'll go
half to Yes, we'll make that happen. I've been in
Tiki no I saw Elijah Wood DJing in there one day.
We were we recorded the Last Guard album across the street,
and know we walked into Tiki Noo when I said, Hey,
isn't that Frodo just DJing, just doing his thing. We're
(16:56):
gonna bring George. He's going to go in there, throw
every one out. Yeah, and we're gonna have places joint.
We'll surely get it down.
Speaker 3 (17:03):
That's why I've never gone there. It's always packed and small,
and I go.
Speaker 2 (17:06):
And he'll go in there and he'll go dumb dumb
and throw them out, dum dumb dum dumb dumdumm dumb
and throw people out. All right, Stick around more to come.
Speaker 6 (17:15):
You're listening to The Fork Report with Nil Sevedra on
demand from KFI AM six forty.
Speaker 2 (17:21):
How do you do coming in with a little bit
of bad religion there? You know what's funny to think
back is I remember being thirteen years old in a
garage playing bad religion covers and there you could still
go see them today and they sound great.
Speaker 1 (17:36):
I call it thesaurus rock. What's that word mean? I
don't know.
Speaker 2 (17:40):
Look it up all right, So we are excited to
have our friends from the Annual Garden Grove Strawberry Festival.
It is the sixty fifth annual Garden Grove Strawberry Festivals.
And the thing that they do, I don't understand this.
I guess it's marketing. It's all about peaches.
Speaker 1 (17:58):
This year everything is peaches. I don't know.
Speaker 2 (18:02):
I guess your curveballs are nice. Keep people guessing is
straw No, it's about strawberries. You can find out more
at Strawberry Festival dot org. Strawberry Festival dot org. And
we have wing lamb my buddy who's been on the
show many many times and he has become a good friend.
We've got Andrea and we've got Taylor. That's everybody, right, yep,
(18:25):
both of you. Perez's PRESI Perezi.
Speaker 1 (18:30):
Nice to see you. Folks.
Speaker 2 (18:31):
Well, I get to see about once a year. Oh no,
it's it's a given.
Speaker 8 (18:35):
You know.
Speaker 1 (18:36):
It's funny.
Speaker 2 (18:36):
Our executive producer, Michelle Cube reached out and she said, hey,
you know, to all the shows, let them know that
you guys were available. I'm like, already booked, thank you,
already done. Thanks. So what are you excited about this year?
What can people look forward to? It's coming up May
twenty third through May twenty six.
Speaker 7 (18:59):
Oh gosh, this year we're celebrating everything strawberry. We have
some great sponsors this year, some food items that we
brought for you. So just a great community annual event.
Speaker 2 (19:11):
Have you ever not celebrated everything strawberry at the Strawberry Festival.
Speaker 7 (19:16):
We're doing more. We're adding more every year.
Speaker 5 (19:19):
Every year.
Speaker 2 (19:20):
You can squeeze even more strawberry juice out of the strawberry.
Speaker 1 (19:24):
What's your favorite?
Speaker 2 (19:24):
By the way, I mean, obviously you like strawberries, but
you're gonna be around you do, right?
Speaker 6 (19:29):
I do?
Speaker 7 (19:30):
I love strawberries.
Speaker 1 (19:31):
Okay, I thought she was gonna say, no, I got
I love it all.
Speaker 7 (19:34):
I can't just choose one.
Speaker 5 (19:35):
It's like you can't choose a favorite child.
Speaker 2 (19:37):
Hey, well, but I like them in their natural state.
My son, he just in their natural state, we can
grow them in the backyard. And he's like, gosh, I
wish this was bigger.
Speaker 7 (19:46):
I actually love strawberries and cereal.
Speaker 2 (19:49):
Oh yeah, like uh milk with like special k or
what are you talking cheerios'.
Speaker 7 (19:56):
Sweets because the cheerios are kind of boring, but the
sweetness of the strawberries just make them taste so good.
Speaker 2 (20:02):
Okay, but I see, I'll do that with bananas like
in corn flakes. But it's right, there's something about the boringness.
Speaker 1 (20:11):
Yeah.
Speaker 2 (20:12):
Yeah, it's like my wife and me. She compliments the
boringness that is me with their beauty and intelligence. That
works out nice.
Speaker 5 (20:19):
That's what my husband says.
Speaker 2 (20:21):
See he's a good man, he is. And he's doing
something special for you tomorrow. Yes, he's like.
Speaker 1 (20:27):
Here, I made you strawberries. Here, here's your cheery and strawberries.
You freak happy Mother's Day again every year, same same
and wing what are you doing with them again?
Speaker 5 (20:41):
Actually this year? Last year we made some salsa.
Speaker 8 (20:44):
This year we have a strawberry watermelon drink I with
fresco basically right, So we got some drinks here for
you to try out as well, but it's going to
be a lot more fun because it was a lot
you know, ye her eat easier to make, so that
all the stores you know, have it for the whole
to maybe even.
Speaker 5 (21:01):
To the summer.
Speaker 2 (21:02):
Yeah, it's it is one of those flavors that just
you can't you can't lose, I mean everything from breaking
it down for a filling in something sweet. It just is,
you know, as as an ice treat. It's a fantastic flavor.
It's just one of those things, and it's it's better
(21:23):
in its natural state a than like a flavor version.
Speaker 5 (21:27):
Yep.
Speaker 2 (21:27):
You know, it's like one of those things that you
just it's like there's nothing they can do to make
it better than it is.
Speaker 5 (21:35):
Unless obviously you can have it with yogurt.
Speaker 2 (21:37):
I mean, but you know what I'm saying, like a
fake flavor like they do like a candy strawberry fine,
you know sometimes I like the taste of fake cherry
more than a regular cherry, but strawberries, it's it's only
the best in that particular state. So you work with
them coming up with fun concoctions. I know, I remember
(21:58):
the salsa from last year, yep, and it was fantastic.
You're gonna make a strawberry taco.
Speaker 5 (22:06):
One of these days?
Speaker 1 (22:07):
Does strawberry go with fish?
Speaker 5 (22:09):
You never know?
Speaker 1 (22:10):
Wa who's gonna have strawberry tacos?
Speaker 8 (22:12):
You know, we have mango, we have pineapple, there's all
kinds of stuff that you put on the topping.
Speaker 1 (22:17):
Yeah, but I wonder if that would go.
Speaker 8 (22:19):
Would be more dessert the ish if you didn't have
the protein in it, you know.
Speaker 5 (22:23):
But one of the things that we'll talk about.
Speaker 2 (22:25):
Trying to think what protein would go with strawberries. Just
think you could, you could break it down into it.
Speaker 5 (22:30):
You could.
Speaker 1 (22:30):
I mean, like unfortunate, you know, I want you to
commit something now.
Speaker 5 (22:33):
I Am going to come up with it.
Speaker 2 (22:34):
And then when people are like, oh my god, if
you taste that weird concoction, I'll go yeah my idea.
Speaker 5 (22:39):
Yeah Neil's idea.
Speaker 1 (22:40):
Yeah, that was horrible. You should never have you should
never have a chain of taco.
Speaker 2 (22:44):
Places like oh, I know, right, Yeah, that's why wings there.
All right, We'll be back with more talking about you know,
the details for it.
Speaker 1 (22:52):
Obviously.
Speaker 2 (22:52):
It's Friday May twenty third through Monday May twenty six,
the sixty fifth Annual Garden Grove Strawberry Festival. It's Memorial
weekend if that makes it easier for you. But it's
one of those things, you know, take the family out,
enjoy yourself, and you know, be a part of the
community in these things. It's super important. And man, are
(23:13):
we lucky to be in southern California where there is
such fertile land and that gives back to us constantly.
And the event is is it free to get in?
Speaker 1 (23:27):
That's what I thought. It's always been free right five years? Excellent.
Speaker 2 (23:31):
Well that's I've got that on me right now. Yeah,
I could go right now. I could bring at least
five friends and I could cover.
Speaker 1 (23:39):
All of them.
Speaker 5 (23:39):
Yep, absolutely for free.
Speaker 1 (23:41):
Get five. I'll worry about that all right.
Speaker 2 (23:46):
Stick around the sixty to fifth annual Garden Grove Strawberry
Festival come in Memorial Day weekend. Find out more at
Strawberry Festival dot org. Strawberry Festival dot org. You've been
listening to the Fork Report, you can always hear us
live on I AM six forty two to five pm
on Saturday and anytime on demand on the iHeartRadio ACCID.
(24:06):
Gorgeous day, if not a little bit on the hot side,
but it's a great day to be, you know, having
a beverage like I'm having right now this Agua Fresca.
Of course, the Strawberry Festival is what we're talking about
right now. Memorial Day weekend, the sixty fifth annual Garden
Grove Strawberry Festival May twenty third through May twenty six.
(24:29):
Find out more at Strawberry Festival dot org. Strawberry Festival
dot org. Wing Lamb is with us, Andrea and Taylor
Perez are as well. They come in yearly to tell
us about the fun and the things they have. What's
new this year that you're excited about or what's different
that people will want to know about Strawberry It doesn't
(24:49):
have to be new, what's something that you're excited about?
Speaker 9 (24:52):
Well, as always, we are very excited for the free cake.
Speaker 1 (24:56):
Nice save thank you.
Speaker 9 (24:57):
Yeah, and if you want more details. On Friday May
twenty third, at six pm on Main Street and gard
and Grove you can join us to help kick off
the opening ceremony where we serve up to two thousand
pieces a free strawberry cake provided by French's Bakery.
Speaker 2 (25:16):
So just a surfing of mine, yeah, what is everybody else?
That's awesome, and it's a I mean, take a wild
stab a strawberry cake.
Speaker 5 (25:28):
Butt.
Speaker 1 (25:28):
You know, listen, I've been doing this a long time. Man.
Speaker 2 (25:32):
You're not going to understand if I explain the nuances
of what I do. But that is it just is
a great celebration of fresh parts of California, the fact
that we grow so many wonderful things here. And to
get everybody out together on Memorial Day weekend, I think
is a blastics for family. It's free. Talk about the typical,
(25:56):
typical experience. Okay, they pull up, they get into the
the fairgrounds for the festival there, and what's the first
thing they should do to experience it.
Speaker 7 (26:06):
Well, if they come Friday, they're going to go get
our cake, damn right. But if they come Saturday morning,
they should hit up our breakfast at the Garden Grove
Community Center that's open to the public, and we have
all of our celebrity guests and the VIPs there. And
there is a parade day, right, best parade Day, and
then the parade starts at ten o'clock. And this year
our grand Marshal for the parade is Kate Linder from Young.
Speaker 3 (26:26):
And the Restless, very cool saw that.
Speaker 7 (26:28):
Yeah, and our theme Grand Marshal is Sylvia Mendez, a
civil rights activists. Yeah, and we have some great, great
celebrities in our parade this year. So come to the
prey check it out, and then afterward, go eat, go,
have some lunch, buy some rides, go on the ticket
excuse me, buy some tickets, go on the rides, and
then go shopping and just enjoy the day and your
family make some family fun memories.
Speaker 9 (26:50):
But also do not forget to stop by and take
a picture with the Strawberry Festival mascot. That's right, the
biggest berry ever. Your son would love it.
Speaker 1 (26:59):
The biggest berry ever. How do you know.
Speaker 5 (27:03):
It's a secret.
Speaker 1 (27:05):
No, wait a second, you have to go and find
her justin you've.
Speaker 2 (27:08):
Been all over Root sixty six. Is there a big
strawberry anywhere else?
Speaker 5 (27:13):
Oh?
Speaker 2 (27:14):
Gilroy, there's the big garlic. Okay, you're safe, Yeah, you're safe.
But you're throwing your you know, your mouth is writing
checks that your strawberry not might not be able to cash,
is what I'm saying. So that is super cool. And
do people really line up and get their pictures?
Speaker 9 (27:29):
And yes, that's very like Mickey Mouse.
Speaker 1 (27:33):
Only a strawberry.
Speaker 7 (27:34):
Yes, yeah, they love the strawberry.
Speaker 1 (27:37):
Oh how cute.
Speaker 2 (27:38):
So this is this is all the pictures with people
the strawberries. That's great. I've met the strawberry. I don't
mean I don't like to brag on the show. I
mean a lot of people, a lot of famous people.
But I've hung out with a strawberry. Oh yeah, so
lucky shatty. You didn't expect that, cash shatty. I mean,
(28:00):
you ask one question and it's all, oh, man, I've
met some of these GMO ones without seeds? What's that about?
And I'm like, don't get me started. And sees all
of you seen those white ones with the red.
Speaker 1 (28:12):
What's that about? What kind of freaking nature is that?
I'm like, I don't know. Yeah. Wow, very chatty, very chatty.
Speaker 2 (28:19):
Do people they experience the rides, they experienced the great food.
Speaker 1 (28:25):
You've got yogurt.
Speaker 2 (28:26):
Land here and all kinds of strawberries just one of
those amazing flavors.
Speaker 8 (28:33):
The best part about all this stuff is we partner
up with the local charities. So all the booth and
all the proceeds from yogurt Land that will go to
Santiago High School band. When you buy a Niagara Frescos
from Wahoos. That's with the Garden Grove Lions Club. When
you buy one of the inheld pop tarts from handheld Pies,
(28:54):
we can call them pop tarts because somebody.
Speaker 1 (28:55):
I didn't even hear. I don't even know what you said,
han hel pies. I don't even know about tree.
Speaker 8 (29:00):
Garden Grove charities will benefit from that as well. So
we use you know, big brands to command, but we
partner with all the local charities from Garden Grove and
all the money stays right in the community.
Speaker 2 (29:11):
Handheld pies that are shaped ironically like puff cars. Correct,
but ironically that's not that's not a pop tart, No,
that's that's a rectangle hand pie, pastry treat yep cram.
Speaker 5 (29:24):
A Cafe Seal Beach. You can get it there anytime.
Speaker 2 (29:27):
They're delicious. I've been eating and enjoying this stuff off
the air. Anything else people need to know, Well, what
about the beers.
Speaker 5 (29:34):
Yeah, I was just going to say.
Speaker 7 (29:36):
We've also partnered with Beechwood Brewery this year again and
today we have two beers for you to try. The
first one is a Belgium style sour al and that's
a strawberry flavored and the one that you're drinking she's
going to.
Speaker 2 (29:51):
Tell you about this is delicious. Okay, So what is
the one I'm having right now? This is fantastic.
Speaker 9 (29:55):
No, you're drinking the Belgian style sour ale. Other one
that's in front of your here by the handheld pies
is the beach Word physical strawberry, hibiscus hard seltzer.
Speaker 2 (30:08):
Yes, yes, I didn't even know what I had alcohol.
Speaker 1 (30:13):
This is Neil. This is the best show I've been on.
I love you. I'm like, okay, thanks buddy.
Speaker 9 (30:18):
It's gluten free.
Speaker 1 (30:20):
Okay, yeah, no one said anything about the alcohol. Dot
it's it's gluten free. Mm hm. Oh that's lovely and
refreshing too.
Speaker 3 (30:33):
And it's beautiful also yeah, yeah, that is.
Speaker 2 (30:36):
A really pretty color never ever seen anywhere else on earth.
Speaker 1 (30:40):
That is uh.
Speaker 2 (30:42):
But man, and this beer is this beer is on
a day like this, good night perfect when it's hot.
Speaker 1 (30:50):
Yeah, and you can.
Speaker 7 (30:51):
You can get these beers at Beech Withy Brewery. They
have a lok a tap room and garden grove just
steps away from the festival. They also have one in
Huntington Beach and several locations in Long Beach.
Speaker 1 (31:04):
Wow, that is awesome.
Speaker 2 (31:05):
Well it's gonna be you never hear anything bad about
the event. People always love it. They love bringing their family.
So the sixty fifth annual Garden Grove Strawberry Festival Memorial
Day weekend. Do not pound beer if you're on the air,
because you'll want a bouch, which I will not do.
Friday May twenty third through Monday May twenty six food, carnival, rides, games, contests,
(31:32):
live music. A lot going on and it's fur Strawberry
Festival dot org Strawberry Festival dot org. See the world's
biggest strawberry, get a picture and say hey, you know.
Neil says you're chatty, and then the strawberry will go, she'll.
Speaker 7 (31:51):
Bow, she'll bow at you, or yeah, and not anymore.
Speaker 2 (31:55):
I heard the show. Nice to see you folks again.
Thanks always going to see you, buddy.
Speaker 1 (32:01):
You look great. Everybody's looking good, healthy, struggling hot strawberries.
Speaker 2 (32:07):
They're like, yeah, but thanks for coming in. Nice to
see you folks. Have a great event. Strawberry Festival dot org,
Strawberry Festival dot org.
Speaker 6 (32:15):
You're listening to the Fork Report with Nil Savedra on
demand from KF I A M six forty
Hey, it's Neil Savedre.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four report
on demand on the iHeartRadio app. Good folks from the
Strawberry Festival. They're in Garden Grove. It's the sixty fifth
annual Garden Grove Strawberry Festival. Going to be coming in
here shortly. It's coming up May twenty third through May
twenty six. You can find out more information, get and
(00:22):
all of that stuff at Strawberry Festival dot org Strawberry
Festival dot org.
Speaker 1 (00:26):
They'll be joining us shortly.
Speaker 2 (00:28):
We're talking with Justin Scard, a member of a punk
rock band back in the day and now he's got
a YouTube channel and a book. The name of the
book is called Tales from Randomland. Brought him on because
I'd love his Energy's positive guy. We have very similar
interests from all the cool stuff from you Halloween to Disneyland,
(00:50):
the Old West to Root sixty six, and you can
find out more at randomland dot com, randomland dot com.
He also has silly ac and Yay yay silly ass disease,
so you know another there.
Speaker 1 (01:09):
I've had friends who have it.
Speaker 2 (01:10):
As a matter of fact, Kennedy used to be on
the station here and is now on Fox Business. She
was diagnosed later really, yeah, and so she had to
change her diet. And I've known people that found out
later in life that that pain they were dealing with,
or issues.
Speaker 3 (01:28):
Bloating or there's a lot of people that's all it is.
Speaker 4 (01:30):
It'll be gas pain and stuff, upset stomach and yeah,
but all the peptobismal symptoms.
Speaker 3 (01:34):
Yeah, and they won't know it's from their.
Speaker 2 (01:37):
Yeah, which is how you're supposed to say it.
Speaker 1 (01:41):
Uh.
Speaker 2 (01:42):
And we are eating some gluten free food because we've
got lamb uh bron zeno.
Speaker 4 (01:49):
We've got muscles here. That is my first muscle or
what'd you say? I could tell Yeah, I'm looking at
my arms.
Speaker 1 (01:56):
That's true though, you know they like my first time
eating a muscle as well.
Speaker 2 (01:59):
I finally have muscles. George I found a huge Yeah.
We were sitting on George's muscles earlier. He stood up
and carried us.
Speaker 5 (02:08):
So. Yeah.
Speaker 1 (02:08):
So we had justin on the right arm, me on
the left arm. Was great.
Speaker 5 (02:13):
It's fun.
Speaker 1 (02:14):
Yeah, it was like going to Venice in the sixth
It's good to have.
Speaker 3 (02:16):
Strong friends that can give you piggyback rides.
Speaker 2 (02:20):
So you know, you used to tour with the band. Now
you travel through Root sixty six. When I think of
Root sixty six, I'm looking for mom and pop places,
not only the shops the historic stuff, but food.
Speaker 1 (02:31):
So does it just mean.
Speaker 2 (02:33):
That that food's not a big part of it too?
Speaker 1 (02:37):
You pretty much have to.
Speaker 4 (02:39):
I just have I go to all those, all the
little diners and all. The good thing was that during COVID,
I finally finally got used to coffee. I was never
a coffee drinker all those years, is like mountain dew
and soda and stuff like that, and then I was
I was just expanding during COVID, you know, just growing
at an ex financial rate, so I was trying to
(03:01):
get rid of soda and the GI doctors like it's
better for you to drink coffee anyway. So now at
least I go in and have coffee and talk to
all those people. But most of them they're because they're
so mom and pop and they've never heard of the
whole Celiac thing. It's just the cross contamination. So people
will take me out to dinner. The worst thing is
I won't eat, and I'm cool with that. I'm used
to not eating will go out. Soone's like, hey, you guys,
(03:22):
go ahead and me. And only when you can't eat
out do you realize what a ritual eating is and
how important it is to people. And if you're sitting
at a table not eating, how uncomfortable everyone else will get.
So and then we go through this ritual where everybody asks,
wasn't there something this doesn't have gluten?
Speaker 5 (03:39):
To do fries have gluten?
Speaker 4 (03:40):
You have to explain about friars, and so I have
to explain this all the time to people.
Speaker 1 (03:44):
It's the only bad part. Now, Well keep it explained.
Speaker 2 (03:47):
Cross contamination because when I was looking for places that
could bring us food, yeah, I had to look at
places that people with siliac disease said, this place, Yeah,
chef knows about it. They serve these things. They do
fries in a separate rider, which is really important.
Speaker 4 (04:06):
Yeah, all of those now there's now, thankfully now there's
apps like ten fifteen years after being diagnosed, like you
can go find find me gluten free or find megf
dot com and they'll and there'll be like Celiac ratings
on there.
Speaker 3 (04:19):
So they're getting better about finding place.
Speaker 4 (04:21):
What's weird is you would think La would be the
cat the mecca of a gluten free and all of
this stuff, but it really isn't. I go to Kansas
City and there's dedicated Celiac safe restaurants, or New York
or Vegas, there's tons of places. Everyone in Vegas will
cook you gluten free food. And Orange County specifically is
like the most black hole pit of nothing is gluten
(04:41):
free or safe because of the cross contamination thing. Yeah,
so even if you if you're sensitive like me, if
even if you prepare like some people like, oh they're
gluten free pizza, but they'll put it on the same
pan as the regular pizza. They'll stick in the oven,
or there's flour coating things in the kitchen that's in
the air and it's getting on stuff, and then I'll
get violently ill. Sometimes not for an hour or two
after I leave the restaurant, but sometimes it's a media
(05:03):
and then you don't want to go off with your
friends like, oh.
Speaker 3 (05:05):
Come on, just try this thing they said it's gluten.
Speaker 4 (05:07):
Friendly or whatever, and then you're in the bathroom for
three hours till the restaurant closes.
Speaker 5 (05:10):
You know.
Speaker 1 (05:11):
So that's that.
Speaker 2 (05:12):
Was before this is great Yeah, it's like people wouldn't
have something and have this pizza it might be poisoned.
Speaker 1 (05:25):
Right, That's exactly what it's helped.
Speaker 4 (05:26):
Think of it like that, Like think about they were
preparing poison all over the kitchen and then they went, oh,
we could make you something that doesn't have poison it, Like,
would you trust it?
Speaker 5 (05:33):
You know?
Speaker 2 (05:33):
So it makes That's part of the kitchen is food.
The other part is experience experimenting with mercury.
Speaker 1 (05:40):
Yeah, exactly exactly. It's like, no, that will make me die?
What about it?
Speaker 2 (05:45):
Is there any place you go in the I e.
Or anything like that where you have your spots where
you know I can.
Speaker 4 (05:51):
Get I'll actually drive all the way out to Santa
Monica sometimes because there's a place called bebe Bop Asian
guests that was one of them on our list really
and bebe Bop is owned by the same company that
owns Chipotle.
Speaker 3 (06:00):
I only ever had two locations in California. One was
an Irvine.
Speaker 4 (06:02):
By the time I found out about it, it closed and
they've never like marketed them. I don't know who markets
for them, but I'm like, you guys gotta do a
better job. It's the most it's really good food. Everybody
likes it. It's like sweet potato noodles or really good.
That sounds gross, but they are so good and sound.
They're all over Kansas City, they're all over Indianapolis, all
over the country, but for whatever reason, we only have
(06:23):
the one in Santa Monica. So I'll drive all the
way out there. There's a place in Long Beach. I
thought I could never have Chinese food again, but there's
a place called Nomad Asian Bistro off Second Street in
Long Beach, and I'll drive all the way out there
just to get Chinese food. Is so it's like it's
like a hallal like a like a Muslim Chinese restaurant.
Speaker 1 (06:44):
Wow.
Speaker 4 (06:44):
And it's really good, like really good food out there.
They have noodles, they are rice noodles, and so I
tend to go far. But luckily Disneyland is right there,
and so if I didn't already love Disneyland, they're one
of the few places that had gluten free foods.
Speaker 3 (06:58):
So for years before the reservation.
Speaker 4 (07:00):
Thing, I would just use my annual pass I go
into Disney and that's where I ate for the first
two years.
Speaker 3 (07:05):
I was diagnosed because I didn't know where to eat
what to eat.
Speaker 4 (07:08):
I had just gone through a divorce, so I didn't
really have my own kitchen or anything. So I'm like,
I'll just go eat gluten free pizza, have the pizza
port free days. And then Red Robin saved my life too.
Every Red Robin will have a separate fryer, or should
most do have a separate fryer for the fries, and
they can do gluten free buns, which are the best
gluten free bun. So of all the places that I
(07:29):
think I'd been to a Red Robin once in my
life before that, and now we go, and now we
go all the time. We go, get the gluten free burgers,
and yeah, the fries, and we get bottomless fries, which
they're bottomless lies.
Speaker 3 (07:43):
They're never bottomless.
Speaker 1 (07:44):
Listen, here's the deal.
Speaker 4 (07:47):
I love you, Red Robin, but those are bottomless lies.
I'll tell you. I'll tell you why. Potatoes don't have butts.
So now they have butts.
Speaker 2 (07:59):
Now they have butty, so they are bottomless.
Speaker 4 (08:03):
That's true, they are technically not have but where's the
top of a potato?
Speaker 3 (08:07):
I'd like to know. You're right, they are bottomless?
Speaker 1 (08:09):
You don't you can't tell.
Speaker 3 (08:10):
I can't tell.
Speaker 1 (08:11):
It's the one with the eyes on it.
Speaker 2 (08:12):
A good night, everybody, tip your weight, try all right,
more to come more like that? No, I'll change it.
We'll make it funny. Justin scarred is with me. George,
what's your last name? Salas Aar, Salasar, George salas here junior.
And so there's another one of you.
Speaker 4 (08:31):
His dad is a sign artist, a painted patoral artist,
pictorial artist.
Speaker 2 (08:36):
So that is one of my favorite. There's something really amazing,
a hand.
Speaker 3 (08:41):
Painted detail, and you never realized how much is hand painted.
Speaker 1 (08:44):
But that's all great.
Speaker 4 (08:45):
When I started filming at Disneyland, I was one of
two people who were the first two people ever filming
a show down there, like kind of you know, on
the sly and George met me right away.
Speaker 3 (08:53):
He's like, dude, my dad he named.
Speaker 4 (08:55):
Half the carousel horses. He paints everything. It's it's really
you know. That's how we bought garish on the windows
and the spires, and then the opera house and of
the golden letters.
Speaker 3 (09:05):
Your dad should come in here, I can't, you probably can't.
Speaker 1 (09:10):
He was busy. Why did I get the brute?
Speaker 2 (09:12):
I want the soft gentle artist I want Salazar the
artists and salas Our senior. Yeah said of this, I
bet you I could arm wrestle you both. And Kayla
probably he was doing it too. Cayla put up a
good fight, all right, stick.
Speaker 1 (09:27):
Around more to com.
Speaker 6 (09:29):
You're listening to the Fork Report with Neildra on demand
from KFI A M six forty.
Speaker 1 (09:35):
Oh isn't that fun? Yes?
Speaker 4 (09:37):
It actually, that is actually really fun. That's a dream
come true, right there, isn't it?
Speaker 1 (09:40):
The best?
Speaker 3 (09:41):
You're making dreams come true?
Speaker 7 (09:42):
Neil?
Speaker 2 (09:43):
Yes, Neil Sadra dream dream weaver, dream, Yeah, dream weaver
for the people of southern California and beyond.
Speaker 1 (09:52):
Yes.
Speaker 2 (09:53):
That was the voice of Justin Scarred. He say, comes
from the punk rock mo as well, had a punk
band called the Scard. He's now a YouTuber and a
vlogger and an author that his book is Tales from
a Random Land. But I love his curiosity and interest
in all things, you know, Americana, like the Old West,
(10:13):
Root sixty six, Disneyland, all these things that I love too.
And so i'm you know, I don't get to travel
like he does across the United States, so I get
to travel.
Speaker 3 (10:26):
Via you vicariously.
Speaker 2 (10:28):
Yeah, and he's brought his friend George here with him
as well.
Speaker 1 (10:33):
I'm in the book, so if you want to know
more about me, you can read it is I'm in
a book challenge challenging us to fight. And He's like, I.
Speaker 4 (10:42):
Kept like ninety percent of my friends out of the
book because I didn't know how they'd feel about being
in the book. But I put Georgi in there anyway,
so he has to rub it in so that all
of our other friends listening.
Speaker 1 (10:49):
On to that I'm the only one in the book.
Speaker 3 (10:51):
He's the only one in the book.
Speaker 1 (10:52):
So what they refer to me as Neil is the
friend in the book.
Speaker 3 (10:55):
My next book will be called Conversations with George.
Speaker 2 (10:59):
They called me it b for in the book. That's awesome,
Like you put your buddy in the book. You can
find out more at randomland dot com. Randomland dot com. Yeah,
what's one of the coolest restaurants?
Speaker 1 (11:15):
Now?
Speaker 2 (11:16):
You having siliac can't enjoy everything at the restaurants. You
have to be careful cross contamination.
Speaker 3 (11:22):
Were you asking what the best restaurant I can't eat
it is?
Speaker 1 (11:25):
No, I'm saying, let me finish all of them. You
know what I've switched now and George is my favorite.
Speaker 5 (11:33):
No, what was it?
Speaker 3 (11:33):
Okay? My favorite?
Speaker 2 (11:35):
Like, let's talk about normals like ad or interesting or
has a lot of stuff to look like museum style
or something.
Speaker 3 (11:41):
There's so many cool ones now they're building more and
more really cool. I mean in Fullerton they've got that
have you ever been to Fullest?
Speaker 4 (11:47):
In the cellar, they've got that restaurant underground cell Actually
there's a restaurant I.
Speaker 3 (11:51):
Can't eat at in Fullidgin. It's called roman Coachina.
Speaker 4 (11:53):
It's a little Italian angela and Vinci's closed, but there's
another Italian restaurant right there called Romancuchina, and they'll gluten
free pasta like aliolio, like spicy sausage mushroom pasta.
Speaker 3 (12:09):
I don't know, I can't remember. I don't think so.
Speaker 1 (12:13):
The Hobra, No, we went there one time.
Speaker 5 (12:15):
I don't know.
Speaker 4 (12:16):
There's a someone in the Hobra's going there is a
place you can eat in the Haabra.
Speaker 2 (12:19):
But oh, I get this all the time. I'm like,
I don't think they have that there, And then I'll
be filled with I can't believe about you know, sands gluten.
Speaker 4 (12:30):
But traveling is tough because in Walmart saved my life
because Walmart, of all places, will always have a freezer
with a bunch of gluten free stuff. And I just
start traveling with the cooler and trying to find hotels
with a microwave and a fridge it and which used
to be hard to do, and just make my own
food everywhere. But of course, my lovely wifelet Ali, she
always makes me food every day, so we've.
Speaker 1 (12:50):
Leave learned to do.
Speaker 4 (12:50):
You call her a wifelet because she's very small. She
is quite petit, very petite, so wifelet, but she she's
like reverse engineered all my childhood recipes to be He's
gluten free and safe. But I'm always looking for more
places in Southern California that are Celiac safe because not
every restaurant knows about the Find Me Gluten Free app
or whatever, which if you've got Celiac Save food in
your restaurant, for God's sakes, please put yourself on the app,
(13:13):
because that's what all of us are looking for.
Speaker 3 (13:15):
And I can't believe there aren't more places. By Disneyland.
Speaker 4 (13:17):
It blows my mind that these companies that have restaurants
chains and Chipotle.
Speaker 1 (13:22):
Owned Baby Boy coming from all over the world.
Speaker 4 (13:24):
Yeah, why wasn't wasn't Chipotle put a bebe bop right
next to Disneyland, You'd think it just beat everyone who
had Celiac disease or gluten issues.
Speaker 3 (13:31):
They'd all go there.
Speaker 4 (13:32):
So there's a huge, like business opportunity there that maybe
Covid slowed it down a little bit. But I think
since it's kind of coming back, I'm looking forward to
the future. It's got a lot better in the last
ten years old. I'm sure there'll be more. You can
buy stuff in the grocery store. Yeah, it's easy before.
Speaker 5 (13:47):
Yeah.
Speaker 2 (13:47):
Have you ever met Ryan Dudley, the owner of the seller. No,
great guy and he's a big Disneyland guy. He and
his family, his lovely wife there at Disneyland, and of
course you know the history of the see.
Speaker 1 (14:00):
Yeah, it was designed by people who worked.
Speaker 4 (14:03):
On the rock work and everything in Pirates. Ali had
her birthday dinner there with all the galls.
Speaker 1 (14:08):
Oh, you've got to meet Ryan. He's a great guy.
Speaker 2 (14:11):
Hi, Ryan, Yeah, on the show, they're just that's a
friend of the show for a long time. But they
have like they were doing this and I think they
brought it back after the pandemic, but they do like
a zombie themed dinner for Halloween there.
Speaker 4 (14:29):
Yeah, it's just a cool vibe that like when you
were saying about vibes, that was the first thing that
sprung in my mind.
Speaker 3 (14:35):
Not that it's the most outlandishly themed place, but it's
just so neat. You go downstairs, it's very like, oh
what is this?
Speaker 4 (14:40):
Ye, it's got you could picture mobsters or Frank Sinatra
sitting down there or something.
Speaker 2 (14:44):
It has that kind of mood. Did you hear that
they reopened the Magic Lamp?
Speaker 5 (14:49):
No?
Speaker 2 (14:49):
What?
Speaker 1 (14:49):
Okay?
Speaker 3 (14:50):
Really?
Speaker 1 (14:50):
Yeah, it's a soft opening right now.
Speaker 2 (14:53):
They've got live music, they've got magicians again, all this
stuff they have a dress code is had. But they
they are reopening the Magic Lamp. Well, if they have
a dress come And I was talking to Edward there,
who's the new owner, and he's going he's doing it right,
He's just really doing it right.
Speaker 4 (15:14):
And here's a place on Route sixty six. Yeah exactly,
because it's a Route sixty six legends.
Speaker 5 (15:19):
Yeah.
Speaker 3 (15:19):
Well, maybe they'll put in some Celiac save food in there,
and then I'll join you at the Magic Lamp.
Speaker 4 (15:23):
Let's talk about let's go meet places that close that
were the most amazing restaurant ever was maybe like don
the Beachcomber and Sunset Beach down there that used to
be Sam Seafood or like that. I'd like to see
more places like that come back. Bobby Green's doing it
a little bit. He brought back tail at the Pub
and yeah, put the new tiki bar upstairs, which I
still haven't gone to yet, and I mean really want
(15:45):
to go in there.
Speaker 1 (15:45):
I do love me some.
Speaker 2 (15:47):
You know, a lot of people underestimate the creativity and
the layered perplexity of tiki drinks. I think it's punch
and you know, some rum. Yeah, but really.
Speaker 4 (15:56):
There's a lot going on. My friend Spike has a
YouTube show. I've worked on him for ten years to
start one. He's got one called spikes Breezeway Cocktail Hour,
and all he does is tiki drinks, which sounds so easy,
But now that I've been on a show fifteen million times,
it's like, man, we're doing a lot of work making
these couple of drinks. It's awesome squeezing fruit and everything else.
And then I started carving tiki. So now I've somehow
gotten myself involved in the whole Tiki world yeah yeah, yeah,
(16:22):
and Strong Water Yeah.
Speaker 2 (16:24):
And then Rob's a friend and his wife are amazing people,
a lot of really cool places.
Speaker 6 (16:30):
Yeah.
Speaker 1 (16:31):
I was a stone's throw from Tiki t Okay. Yeah.
Speaker 2 (16:33):
So yeah, so from the beginning, I've been in Tik
t Oh you have have to Okay, well we'll go
half to Yes, we'll make that happen. I've been in
Tiki no I saw Elijah Wood DJing in there one day.
We were we recorded the Last Guard album across the street,
and know we walked into Tiki Noo when I said, Hey,
isn't that Frodo just DJing, just doing his thing. We're
(16:56):
gonna bring George. He's going to go in there, throw
every one out. Yeah, and we're gonna have places joint.
We'll surely get it down.
Speaker 3 (17:03):
That's why I've never gone there. It's always packed and small,
and I go.
Speaker 2 (17:06):
And he'll go in there and he'll go dumb dumb
and throw them out, dum dumb dum dumb dumdumm dumb
and throw people out. All right, Stick around more to come.
Speaker 6 (17:15):
You're listening to The Fork Report with Nil Sevedra on
demand from KFI AM six forty.
Speaker 2 (17:21):
How do you do coming in with a little bit
of bad religion there? You know what's funny to think
back is I remember being thirteen years old in a
garage playing bad religion covers and there you could still
go see them today and they sound great.
Speaker 1 (17:36):
I call it thesaurus rock. What's that word mean? I
don't know.
Speaker 2 (17:40):
Look it up all right, So we are excited to
have our friends from the Annual Garden Grove Strawberry Festival.
It is the sixty fifth annual Garden Grove Strawberry Festivals.
And the thing that they do, I don't understand this.
I guess it's marketing. It's all about peaches.
Speaker 1 (17:58):
This year everything is peaches. I don't know.
Speaker 2 (18:02):
I guess your curveballs are nice. Keep people guessing is
straw No, it's about strawberries. You can find out more
at Strawberry Festival dot org. Strawberry Festival dot org. And
we have wing lamb my buddy who's been on the
show many many times and he has become a good friend.
We've got Andrea and we've got Taylor. That's everybody, right, yep,
(18:25):
both of you. Perez's PRESI Perezi.
Speaker 1 (18:30):
Nice to see you. Folks.
Speaker 2 (18:31):
Well, I get to see about once a year. Oh no,
it's it's a given.
Speaker 8 (18:35):
You know.
Speaker 1 (18:36):
It's funny.
Speaker 2 (18:36):
Our executive producer, Michelle Cube reached out and she said, hey,
you know, to all the shows, let them know that
you guys were available. I'm like, already booked, thank you,
already done. Thanks. So what are you excited about this year?
What can people look forward to? It's coming up May
twenty third through May twenty six.
Speaker 7 (18:59):
Oh gosh, this year we're celebrating everything strawberry. We have
some great sponsors this year, some food items that we
brought for you. So just a great community annual event.
Speaker 2 (19:11):
Have you ever not celebrated everything strawberry at the Strawberry Festival.
Speaker 7 (19:16):
We're doing more. We're adding more every year.
Speaker 5 (19:19):
Every year.
Speaker 2 (19:20):
You can squeeze even more strawberry juice out of the strawberry.
Speaker 1 (19:24):
What's your favorite?
Speaker 2 (19:24):
By the way, I mean, obviously you like strawberries, but
you're gonna be around you do, right?
Speaker 6 (19:29):
I do?
Speaker 7 (19:30):
I love strawberries.
Speaker 1 (19:31):
Okay, I thought she was gonna say, no, I got
I love it all.
Speaker 7 (19:34):
I can't just choose one.
Speaker 5 (19:35):
It's like you can't choose a favorite child.
Speaker 2 (19:37):
Hey, well, but I like them in their natural state.
My son, he just in their natural state, we can
grow them in the backyard. And he's like, gosh, I
wish this was bigger.
Speaker 7 (19:46):
I actually love strawberries and cereal.
Speaker 2 (19:49):
Oh yeah, like uh milk with like special k or
what are you talking cheerios'.
Speaker 7 (19:56):
Sweets because the cheerios are kind of boring, but the
sweetness of the strawberries just make them taste so good.
Speaker 2 (20:02):
Okay, but I see, I'll do that with bananas like
in corn flakes. But it's right, there's something about the boringness.
Speaker 1 (20:11):
Yeah.
Speaker 2 (20:12):
Yeah, it's like my wife and me. She compliments the
boringness that is me with their beauty and intelligence. That
works out nice.
Speaker 5 (20:19):
That's what my husband says.
Speaker 2 (20:21):
See he's a good man, he is. And he's doing
something special for you tomorrow. Yes, he's like.
Speaker 1 (20:27):
Here, I made you strawberries. Here, here's your cheery and strawberries.
You freak happy Mother's Day again every year, same same
and wing what are you doing with them again?
Speaker 5 (20:41):
Actually this year? Last year we made some salsa.
Speaker 8 (20:44):
This year we have a strawberry watermelon drink I with
fresco basically right, So we got some drinks here for
you to try out as well, but it's going to
be a lot more fun because it was a lot
you know, ye her eat easier to make, so that
all the stores you know, have it for the whole
to maybe even.
Speaker 5 (21:01):
To the summer.
Speaker 2 (21:02):
Yeah, it's it is one of those flavors that just
you can't you can't lose, I mean everything from breaking
it down for a filling in something sweet. It just is,
you know, as as an ice treat. It's a fantastic flavor.
It's just one of those things, and it's it's better
(21:23):
in its natural state a than like a flavor version.
Speaker 5 (21:27):
Yep.
Speaker 2 (21:27):
You know, it's like one of those things that you
just it's like there's nothing they can do to make
it better than it is.
Speaker 5 (21:35):
Unless obviously you can have it with yogurt.
Speaker 2 (21:37):
I mean, but you know what I'm saying, like a
fake flavor like they do like a candy strawberry fine,
you know sometimes I like the taste of fake cherry
more than a regular cherry, but strawberries, it's it's only
the best in that particular state. So you work with
them coming up with fun concoctions. I know, I remember
(21:58):
the salsa from last year, yep, and it was fantastic.
You're gonna make a strawberry taco.
Speaker 5 (22:06):
One of these days?
Speaker 1 (22:07):
Does strawberry go with fish?
Speaker 5 (22:09):
You never know?
Speaker 1 (22:10):
Wa who's gonna have strawberry tacos?
Speaker 8 (22:12):
You know, we have mango, we have pineapple, there's all
kinds of stuff that you put on the topping.
Speaker 1 (22:17):
Yeah, but I wonder if that would go.
Speaker 8 (22:19):
Would be more dessert the ish if you didn't have
the protein in it, you know.
Speaker 5 (22:23):
But one of the things that we'll talk about.
Speaker 2 (22:25):
Trying to think what protein would go with strawberries. Just
think you could, you could break it down into it.
Speaker 5 (22:30):
You could.
Speaker 1 (22:30):
I mean, like unfortunate, you know, I want you to
commit something now.
Speaker 5 (22:33):
I Am going to come up with it.
Speaker 2 (22:34):
And then when people are like, oh my god, if
you taste that weird concoction, I'll go yeah my idea.
Speaker 5 (22:39):
Yeah Neil's idea.
Speaker 1 (22:40):
Yeah, that was horrible. You should never have you should
never have a chain of taco.
Speaker 2 (22:44):
Places like oh, I know, right, Yeah, that's why wings there.
All right, We'll be back with more talking about you know,
the details for it.
Speaker 1 (22:52):
Obviously.
Speaker 2 (22:52):
It's Friday May twenty third through Monday May twenty six,
the sixty fifth Annual Garden Grove Strawberry Festival. It's Memorial
weekend if that makes it easier for you. But it's
one of those things, you know, take the family out,
enjoy yourself, and you know, be a part of the
community in these things. It's super important. And man, are
(23:13):
we lucky to be in southern California where there is
such fertile land and that gives back to us constantly.
And the event is is it free to get in?
Speaker 1 (23:27):
That's what I thought. It's always been free right five years? Excellent.
Speaker 2 (23:31):
Well that's I've got that on me right now. Yeah,
I could go right now. I could bring at least
five friends and I could cover.
Speaker 1 (23:39):
All of them.
Speaker 5 (23:39):
Yep, absolutely for free.
Speaker 1 (23:41):
Get five. I'll worry about that all right.
Speaker 2 (23:46):
Stick around the sixty to fifth annual Garden Grove Strawberry
Festival come in Memorial Day weekend. Find out more at
Strawberry Festival dot org. Strawberry Festival dot org. You've been
listening to the Fork Report, you can always hear us
live on I AM six forty two to five pm
on Saturday and anytime on demand on the iHeartRadio ACCID.
(24:06):
Gorgeous day, if not a little bit on the hot side,
but it's a great day to be, you know, having
a beverage like I'm having right now this Agua Fresca.
Of course, the Strawberry Festival is what we're talking about
right now. Memorial Day weekend, the sixty fifth annual Garden
Grove Strawberry Festival May twenty third through May twenty six.
(24:29):
Find out more at Strawberry Festival dot org. Strawberry Festival
dot org. Wing Lamb is with us, Andrea and Taylor
Perez are as well. They come in yearly to tell
us about the fun and the things they have. What's
new this year that you're excited about or what's different
that people will want to know about Strawberry It doesn't
(24:49):
have to be new, what's something that you're excited about?
Speaker 9 (24:52):
Well, as always, we are very excited for the free cake.
Speaker 1 (24:56):
Nice save thank you.
Speaker 9 (24:57):
Yeah, and if you want more details. On Friday May
twenty third, at six pm on Main Street and gard
and Grove you can join us to help kick off
the opening ceremony where we serve up to two thousand
pieces a free strawberry cake provided by French's Bakery.
Speaker 2 (25:16):
So just a surfing of mine, yeah, what is everybody else?
That's awesome, and it's a I mean, take a wild
stab a strawberry cake.
Speaker 5 (25:28):
Butt.
Speaker 1 (25:28):
You know, listen, I've been doing this a long time. Man.
Speaker 2 (25:32):
You're not going to understand if I explain the nuances
of what I do. But that is it just is
a great celebration of fresh parts of California, the fact
that we grow so many wonderful things here. And to
get everybody out together on Memorial Day weekend, I think
is a blastics for family. It's free. Talk about the typical,
(25:56):
typical experience. Okay, they pull up, they get into the
the fairgrounds for the festival there, and what's the first
thing they should do to experience it.
Speaker 7 (26:06):
Well, if they come Friday, they're going to go get
our cake, damn right. But if they come Saturday morning,
they should hit up our breakfast at the Garden Grove
Community Center that's open to the public, and we have
all of our celebrity guests and the VIPs there. And
there is a parade day, right, best parade Day, and
then the parade starts at ten o'clock. And this year
our grand Marshal for the parade is Kate Linder from Young.
Speaker 3 (26:26):
And the Restless, very cool saw that.
Speaker 7 (26:28):
Yeah, and our theme Grand Marshal is Sylvia Mendez, a
civil rights activists. Yeah, and we have some great, great
celebrities in our parade this year. So come to the
prey check it out, and then afterward, go eat, go,
have some lunch, buy some rides, go on the ticket
excuse me, buy some tickets, go on the rides, and
then go shopping and just enjoy the day and your
family make some family fun memories.
Speaker 9 (26:50):
But also do not forget to stop by and take
a picture with the Strawberry Festival mascot. That's right, the
biggest berry ever. Your son would love it.
Speaker 1 (26:59):
The biggest berry ever. How do you know.
Speaker 5 (27:03):
It's a secret.
Speaker 1 (27:05):
No, wait a second, you have to go and find
her justin you've.
Speaker 2 (27:08):
Been all over Root sixty six. Is there a big
strawberry anywhere else?
Speaker 5 (27:13):
Oh?
Speaker 2 (27:14):
Gilroy, there's the big garlic. Okay, you're safe, Yeah, you're safe.
But you're throwing your you know, your mouth is writing
checks that your strawberry not might not be able to cash,
is what I'm saying. So that is super cool. And
do people really line up and get their pictures?
Speaker 9 (27:29):
And yes, that's very like Mickey Mouse.
Speaker 1 (27:33):
Only a strawberry.
Speaker 7 (27:34):
Yes, yeah, they love the strawberry.
Speaker 1 (27:37):
Oh how cute.
Speaker 2 (27:38):
So this is this is all the pictures with people
the strawberries. That's great. I've met the strawberry. I don't
mean I don't like to brag on the show. I
mean a lot of people, a lot of famous people.
But I've hung out with a strawberry. Oh yeah, so
lucky shatty. You didn't expect that, cash shatty. I mean,
(28:00):
you ask one question and it's all, oh, man, I've
met some of these GMO ones without seeds? What's that about?
And I'm like, don't get me started. And sees all
of you seen those white ones with the red.
Speaker 1 (28:12):
What's that about? What kind of freaking nature is that?
I'm like, I don't know. Yeah. Wow, very chatty, very chatty.
Speaker 2 (28:19):
Do people they experience the rides, they experienced the great food.
Speaker 1 (28:25):
You've got yogurt.
Speaker 2 (28:26):
Land here and all kinds of strawberries just one of
those amazing flavors.
Speaker 8 (28:33):
The best part about all this stuff is we partner
up with the local charities. So all the booth and
all the proceeds from yogurt Land that will go to
Santiago High School band. When you buy a Niagara Frescos
from Wahoos. That's with the Garden Grove Lions Club. When
you buy one of the inheld pop tarts from handheld Pies,
(28:54):
we can call them pop tarts because somebody.
Speaker 1 (28:55):
I didn't even hear. I don't even know what you said,
han hel pies. I don't even know about tree.
Speaker 8 (29:00):
Garden Grove charities will benefit from that as well. So
we use you know, big brands to command, but we
partner with all the local charities from Garden Grove and
all the money stays right in the community.
Speaker 2 (29:11):
Handheld pies that are shaped ironically like puff cars. Correct,
but ironically that's not that's not a pop tart, No,
that's that's a rectangle hand pie, pastry treat yep cram.
Speaker 5 (29:24):
A Cafe Seal Beach. You can get it there anytime.
Speaker 2 (29:27):
They're delicious. I've been eating and enjoying this stuff off
the air. Anything else people need to know, Well, what
about the beers.
Speaker 5 (29:34):
Yeah, I was just going to say.
Speaker 7 (29:36):
We've also partnered with Beechwood Brewery this year again and
today we have two beers for you to try. The
first one is a Belgium style sour al and that's
a strawberry flavored and the one that you're drinking she's
going to.
Speaker 2 (29:51):
Tell you about this is delicious. Okay, So what is
the one I'm having right now? This is fantastic.
Speaker 9 (29:55):
No, you're drinking the Belgian style sour ale. Other one
that's in front of your here by the handheld pies
is the beach Word physical strawberry, hibiscus hard seltzer.
Speaker 2 (30:08):
Yes, yes, I didn't even know what I had alcohol.
Speaker 1 (30:13):
This is Neil. This is the best show I've been on.
I love you. I'm like, okay, thanks buddy.
Speaker 9 (30:18):
It's gluten free.
Speaker 1 (30:20):
Okay, yeah, no one said anything about the alcohol. Dot
it's it's gluten free. Mm hm. Oh that's lovely and
refreshing too.
Speaker 3 (30:33):
And it's beautiful also yeah, yeah, that is.
Speaker 2 (30:36):
A really pretty color never ever seen anywhere else on earth.
Speaker 1 (30:40):
That is uh.
Speaker 2 (30:42):
But man, and this beer is this beer is on
a day like this, good night perfect when it's hot.
Speaker 1 (30:50):
Yeah, and you can.
Speaker 7 (30:51):
You can get these beers at Beech Withy Brewery. They
have a lok a tap room and garden grove just
steps away from the festival. They also have one in
Huntington Beach and several locations in Long Beach.
Speaker 1 (31:04):
Wow, that is awesome.
Speaker 2 (31:05):
Well it's gonna be you never hear anything bad about
the event. People always love it. They love bringing their family.
So the sixty fifth annual Garden Grove Strawberry Festival Memorial
Day weekend. Do not pound beer if you're on the air,
because you'll want a bouch, which I will not do.
Friday May twenty third through Monday May twenty six food, carnival, rides, games, contests,
(31:32):
live music. A lot going on and it's fur Strawberry
Festival dot org Strawberry Festival dot org. See the world's
biggest strawberry, get a picture and say hey, you know.
Neil says you're chatty, and then the strawberry will go, she'll.
Speaker 7 (31:51):
Bow, she'll bow at you, or yeah, and not anymore.
Speaker 2 (31:55):
I heard the show. Nice to see you folks again.
Thanks always going to see you, buddy.
Speaker 1 (32:01):
You look great. Everybody's looking good, healthy, struggling hot strawberries.
Speaker 2 (32:07):
They're like, yeah, but thanks for coming in. Nice to
see you folks. Have a great event. Strawberry Festival dot org,
Strawberry Festival dot org.
Speaker 6 (32:15):
You're listening to the Fork Report with Nil Savedra on
demand from KF I A M six forty
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