August 23, 2025 • 30 mins
Meet Tony Pilato, the visionary behind Ulmo Honey, where nature's sweetness comes to life!
Join us for the vibrant and mouthwatering experience of Warren Luckett’s Black Restaurant Week! Dive into a celebration of culinary excellence that showcases the incredible talent and flavors from our local Black-owned restaurants. Don’t miss out on this delicious opportunity to savor unique dishes, support our community, and indulge in the rich diversity of our dining scene!
Join us for the vibrant and mouthwatering experience of Warren Luckett’s Black Restaurant Week! Dive into a celebration of culinary excellence that showcases the incredible talent and flavors from our local Black-owned restaurants. Don’t miss out on this delicious opportunity to savor unique dishes, support our community, and indulge in the rich diversity of our dining scene!
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Transcript
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. After you do, Thanks
for hanging out this Saturday. Weird weather today. It rained
a little bit earlier and so it's muggy and weird
out because it's hot. But I hope where you are
you are enjoying yourself and in joining family friends doing
whatever you do. Maybe you're working like me on this
(00:24):
Saturday afternoon. We're with you until four thirty. Cut a
little short today for the Chargers pregame and then the
game and that pre amps our friend Tiffany and of
course Michael Monks as well. So but you got the
game to listen to and everybody should be back to
normal next week. I want to introduce you to someone
else and on a product you might be curious about.
(00:46):
I want to welcome to the program Tony Plato. Welcome
to KFI.
Speaker 3 (00:53):
Hi, Neil, Hi, everybody, Thank you so much for having
me over. What a pleasure.
Speaker 2 (00:56):
Oh, the pleasure is mine. You know, I'm curious about this.
Tell us about your honey, what makes it different and
how you got into this yourself.
Speaker 3 (01:09):
Yeah, of course, So starting with the honey. So it's
called Umo honey. It's medicinal honey from the pristine Chilean Patagonia,
so from the southern part of Chile in a very
remote and pristine location. And yeah, it comes from the
next of the Umo tree, which blooms only for a
few short weeks in the year and creates this incredible
(01:30):
honey that's been attracting the fantasic community now for its benefits.
And how did I get into it? Always been a
dream for me to get into the health world, supplements, nutrition.
I'm a big span of all things nutrition, and I
wanted to get into this world and do things the
(01:51):
right way, you know, check all the boxes that other
companies don't. And honey was a single product that could
start with. And it's something that I love. And yeah,
here I am.
Speaker 2 (02:01):
You know a lot of people, I have a font
of totally useless knowledge in my head all the time.
I love and am interested in many things. And something
I learned a long time ago was about the power
of the antibacterial properties of honey. Now real honey, not
the syrupy garbage that might come in the shape of an.
Speaker 1 (02:23):
Animal, but the real stuff.
Speaker 2 (02:26):
And how even you know, the military would teach, you know,
gunshot wounds or things like that, that you could use
a heated honey of course, to to use to help wounds,
heal wounds, and then they can protect them. So not
being a doctor, I'm assuming you're not one either. What
are what are some of these proper the health benefits
(02:48):
that you're talking about with your honey.
Speaker 3 (02:50):
Right, So, honey is an incredible work of nature that's
definitely overlooked at all. Honeys have medicinal properties. It's just
unfortunately not old honeys are created equal. Like you said,
a lot of the honeys nowadays that are sold in
supermarket has been heat treated, microfiltered. It's been a lot
of the times cut with other cheaper syrups. In fact,
that honey is one of the most adult church foods
(03:12):
in the world, believe it or not. It's very sad
and yeah, unfortunately this takes away a lot of the
benefits of honey. You know, there's no such other thing
in nature that nature produces like honey. It's it's really
the king of superfood. You know, it's a natural anti
antibiotic and it's it's just another class of honey. For example,
(03:36):
you have manuka for those of you that are familiar
with honeys and medicinal honey. Manuka is an incredible honey
with a lot of scientific backing from New Zealand for
those of you that are not familiar with it, and
New Zealand did an incredible job at getting it out
there and letting people know about the benefits of honey.
But there's just something that is lesser known and more
(03:57):
powerful and that's Omo honey. So for the benefits, Umo
honey is like a nectar of many different bioacid compounds
that come from the Umo tree, antioxidants that promote health
in our bodies, promote anti inflammatory action, takes away free radicals,
(04:17):
it can it has an antibacterial property that's also been
scientifically shown to be stronger or equal to manuca, depending
on the on the strain, and you can put it
on wounds. Like you said, it helps healing because it
has its antibacterial properties, so it kills out bacterial it
gives it has antioccidant which promote UH reduced inflammation, so
it definitely helps with wounds. Also for your stomach, your
(04:41):
whole guts. UH. It's an incredible boost for your your
digestive system. I I like to have it first thing
in the morning. It's very soothing for the stomach. I'm
that type of person that you used to drink black
coffee first thing in the morning, and you know now
it's starting to bother me. So I have a spoon
(05:01):
of honey before and it just soothes your gut. It's
incredible for that as well.
Speaker 2 (05:07):
So you take it as almost like a supplement. Then
you start your more.
Speaker 3 (05:10):
I take it supplement this right, This honey is not
the honey you want to use to as a as
a regular honey to sweeen up your teas and coffees.
Yes you can, of course, you just want to make
sure that it's at a temperature that you could drink it,
that you can put it in your mouth and a
won't burn you. Usually they say seventy degrees.
Speaker 4 (05:28):
You're not going to.
Speaker 3 (05:29):
Sit there with a thermometer to measure the temperature by
any any anything that you you know that is cool
enough for you to to ingest it, because otherwise, when
you start to heat heat up the honey, you start
to lose all the bioactive compounds that are beneficial for
the health, So it's kind of counter productive. The way
I like it is to have, you know, a spoon
straight from the jar in the morning or whenever I
need a little pick me up. And yeah, it's a
(05:52):
It's an incredible thing to add to your to your
supplement stack right now, especially with a change of seasons.
You know, it gives you a little help. Also for
for kids right now, you know, it's a back to
school time and a lot of a lot of germs.
People are exposed to more germs, and it's great for
kids as well. Especially for the taste. That's another thing
(06:14):
that makes it stand out in comparison to manuka. Manuka
has a more earthy, a medicinal flavor. Umo is very
sweet and smooth. It's definitely more palatable than Manuka. It
has almost like floral hints of jasmine.
Speaker 4 (06:32):
I'd say you got to try.
Speaker 3 (06:33):
It on your own because it's an incredible honey. It's
so smooth and delicious. And if you're into Manuka, or
you know you're like super foods and you want to
add something to your supplement stack, Umo honey is incredible
and you can, you know, use it to replace it
other sugars that you use because it's it contains a
lot of incredible compounds that pushed your health.
Speaker 2 (06:56):
Tony Pilato is my guest. Right now, Tony, we come back,
I have a cup more questions for you.
Speaker 3 (07:01):
He It's.
Speaker 2 (07:04):
Lul honey dot com and where you can find out
more information.
Speaker 1 (07:09):
So stick around. I've got some more questions when we
come back.
Speaker 5 (07:11):
You're listening to the Fork Report with Nil Savedra on
demand from KFI A M six forty.
Speaker 2 (07:18):
Right now, my guest is Tony Palato. As we talk
about Ulmo Honey, you can find out more at u
l m o honey dot com is their website. Same
on Instagram as well. So Tony, whenever you know, I
love good food. I do believe that food is medicinal
and always has been in its most perfect state. We
(07:43):
talked about honey earlier. Sugar is sugar is sugar, and
there you know you still have to keep added sugars
to a minimum and all of those things.
Speaker 1 (07:53):
But yes, of course food is good.
Speaker 2 (07:57):
Food is good for you, nutrients are good for you.
But when people start making medical claims, I get a
little nervous. So what kind of claims? What kind of
studies have been done? Is there any FDA control when
it comes to honey as used as a in this
(08:18):
case not medicinally per se, but sort of it's on
the edge of that. So what kind of studies have
been done?
Speaker 3 (08:27):
Right, So, there's been studied for the last thirty years
actually on UMO honey, and we created a compilation that
we can find on our websites basically that compiles all
those studies into one easier to read documents. There's research
from all over the world. A lot of it, of
(08:48):
course comes from Chile. And as far as claims, there's
not going to be any like FDA approved claims because
it's not really it's not a medicine in that sense.
You could treat it more of like a supplement.
Speaker 4 (09:05):
Let's say.
Speaker 3 (09:06):
I mean it's been scientifically shown to have antibacterial activity.
It helps boost wound healing through its antibacterial antioxidant activity
because of those antioxid and it helps also, you know,
with inflammation within the body. It takes away of free
radicals and reactive molecules in your.
Speaker 4 (09:24):
Body that cause harm.
Speaker 3 (09:28):
Yeah, there's a limited amount of study on anti cancer effects.
There's not really much yet, but this is just the.
Speaker 4 (09:36):
Beginning, you know, for Umo.
Speaker 3 (09:38):
It's really not really known right now in the in
the health world, and this is what we're trying to
do to really get it out there because it's it's
been scientifically shown to be stronger than Manuca, and Manuka
has an incredible it's been It's you know, most people
that are into honey will know about Manuca because they
(09:58):
really feel the difference. And you use to try more
honey as well and see for yourself. I wish I
could send you a jar right now so you could
try it live.
Speaker 1 (10:07):
Right right on the air.
Speaker 2 (10:09):
I am very curious about it because I see there's
even a place for the science on the website, which
I like breaking down those things. But you know, we've
talked about on the show many times before there's a
difference between good sound reasoning and reasons that sound good.
So it's kind of my job, my thing to always
ask the questions that I think the audience wants to know.
(10:30):
I'm very curious about it because I do know some
of those healing properties and have known them for some
time that come out of honey. In this particular case,
are you dealing with a particular type of bee or
is it just that the bee and the interaction with
certain trees in the area create this particular honey, right, So.
Speaker 3 (10:49):
It's it's a regular European honeybees that are collecting the
nextor it's just that our honey is specifically. Specifically, our
honey is ninety seven percent monofloral. So we test, we
send our lab, we send our honey to a lab
that measures the pollen content so it can determine how
much of the specific flower is in the honey. So
(11:11):
ours has an unprecedented number. It's ninety seven percent, which
means that ninety seven percent of the nectar that's in
this honey has been collected from.
Speaker 4 (11:17):
The Umo tree and the Ubo tree.
Speaker 3 (11:20):
Over the last thirty years. That said, has been subject
to scientific studies and it's been shown to be superior.
It's nectar has been shown to be superior, can take
more antioxident and beneficial plant compounds that end up in
the honey. So, like I said, there's other honeys you
know around the world that are known to be in
medicinal Grease for example, has incredible honeys like heather honey
(11:40):
has great properties again Manuka, and then there's honey, and
then there's Umo honey, which you know has been compared
to other honeys in clinical studies, and it's just like
it's been shown to be stronger than manuca, which as
of now has been kind of like the standard for
for medicinal honeys.
Speaker 2 (12:02):
Gotcha, So at this point, this we you know, something
I've learned that I think is very important for people
to understand is sometimes oftentimes when you heat things up,
you can destroy the nutrients in them. And in this
particular case, that's one of the reasons why you take
it as is and you're not putting it in your
coffee or you're not putting it in anything that's gonna
(12:23):
raise the temperature past seventy degrees, I think is what
you've said, So you're not destroying any of those properties
that are beneficial. You know, we often talk People will
talk about, you know, back in the day, you'd have
some warm milk at night or something like that, and
little do they know, the natural parts of milk that
make you tired are actually ruined when you heat them.
(12:46):
So AnyWho, I appreciate you taking the time to come on.
We're up against the clock, Tony Palado. You can find
out more at Ulmo Honey dot com. That's U l
m O Honey dot com and you can your your
research yourself there. But I appreciate you taking the time
to enlighten us a little bit on on this. I'm
going to look into.
Speaker 3 (13:07):
It some more pleasure. Thank you so much for having
me over, and like you said, you can find us
at um honey dot com. We're also available on Amazon
and right now, because of the change of season and
back to school, we're having a sale. You can go
on our website and use the code more Powerful than
Manuka and score twenty percent off if you want to
try it.
Speaker 2 (13:25):
All right, thanks so much for your time, No my
pleasure weekend you as well.
Speaker 1 (13:31):
We'll be back with more, So go now where.
Speaker 5 (13:33):
You're listening to the Fork Report with Nil Sevedra on
demand from KFI AM sixty.
Speaker 1 (13:39):
How do you do? Happy Saturday to you.
Speaker 2 (13:41):
Weird day started out with some cloud cover and even rain,
and I think it's going to peak out at like
a ninety five decrease today or something, so it's weird outside.
Speaker 1 (13:53):
But I'm happy to.
Speaker 2 (13:54):
Be with you at least until four thirty today and
when we'll hand things over for the chargers. Game in
the pregame, So stick around for that. Our very own
Shannon Farren is doing her sideline stuff and she just
doesn't a remarkable job. I know that sounds, I don't know, hyperbolic,
but that is not easy work, at least to me.
(14:14):
It just looks and sounds difficult to take all that
information in. So we're real proud of her for sure.
Stick around and listen to that. There is nothing cooler
than then having the ability to taste different cultures. I
think that is one of my favorite things about, you know,
(14:37):
for lack of a better term, being a foodie. Enjoying
food is enjoying culture. To me, we always say that
on the program that we talk about culture and celebrate
culture and food here and so these events that go
on where you can taste different cultures I think are important,
and this one is right up there as well. I
(14:57):
want to welcome to the program Warren Lucky. He is
with the Black Restaurant Week started yesterday. I believe we'll
go through the thirty first of war and welcome to
the forker Port.
Speaker 4 (15:09):
Thank you, thank you so much having me. It's an absolute
pleasure to be here.
Speaker 1 (15:13):
Oh the pleasure's mind so the eighth annual is.
Speaker 4 (15:16):
It it is? It's our eighth annual Los Angeles Black
Restaurant We Campaign, And you know, it's exactly what you said.
It's a celebration of culture. And so from August to
twenty second through August the thirty first, everyone throughout Los
Angeles is going to have an opportunity to celebrate the
cuisine of Black America, Africa as well as the Caribbean.
(15:40):
You know, it's just kind of our celebration of Colonne
cuisine from across African b aspora.
Speaker 2 (15:45):
Now, you when you're dealing with, you know, black culture
in America, of course, we have the original sin that
we referred to in America of slavery, which puts culture
in a whole different category because you have, like you said,
(16:05):
African culture, then you have Caribbean culture, you have African
American culture, Southern culture, and it's spread out in different ways,
often based on well, most cultures, a necessity to eat
what you have in front of you, to utilize what
you have in front of you, and I think they're
(16:26):
inseparable and that plays a part of all of this.
So celebrating those things, I think is a fantastic way
of learning about the path of Black Americans.
Speaker 1 (16:38):
Is that part of the culture and the food.
Speaker 6 (16:44):
No, No, absolutely. I mean when you look at some
of the similarities that you have from across the diaspora,
even as something as simple as rice, right, we.
Speaker 4 (16:55):
See it, you know, represented in so many different ways
from Jalla thrice from from you know, kind of the
afflcant the ways that everyone from Nigeria that kind of
makes it their own style to your red beans and rice.
You know, it's kind of more of your traditional or
your dirty rice, right. You know, that's or we even
talk about you know, uh, cuts of meat. Oxtails is
(17:16):
very much the same thing, sing the way that it's
it's prepared and cooked in the South versus the way
that it's prepared and cooked in the Crep.
Speaker 2 (17:25):
And I will tell you know, I get strange looks
when people when you tell people how good oxtail is,
and they're like, what, but there there are you know,
exploration is a fun thing, and we have uh, you know,
we we explore through food. I think that's a magical,
magical way to explore any culture. But exploring through foods
(17:48):
and cuts of meat, you know, we think of like
the most expensive cut of meat has got to be
the best. But really, when you have oxtail, to meat
is right up there with filemon, you know, or anything
like that. It's delicate, it's lovely, it's flavorful. But people
don't have access to it in the same way, or
at least they think they don't.
Speaker 4 (18:08):
And it's and it's crazy that you said that, and
you know ourselves just just resonates so much because it
did start out as as as a scrap unfortunately, you know,
it was it was not looked at as as a
quality piece of meat and uh and and it was
something that we've we've you know, as a culture, have
been able to master and now you know, unfortunately we
go to grocery stores, the prices of ox tails have
(18:30):
have have exploded astronomically just because of the popularity, right,
And so I think that really just does speak to
the influence and the power of of of the culinary
contributions that we've had, not just with ox tales, but
I think we've see it across the board when you
talk about the explosion of of of your your shrimp
and grits and a lot of these new American UH establishments.
(18:52):
But but but not just that. Right when we talk
about Los Angeles and we look at how how diverse
the food culture is and how important clean eating is,
and even just kind of being in the vegeta being
in the vegetarian movement. Uh, there's so many black restaurants
throughout the Los Angeles area that have really contributed towards
(19:12):
kind of exciting flavor profiles that can be be explored
even through a cuisine light light like being are you
know vegetarians, you.
Speaker 2 (19:21):
Know, as a Latino, one of the you know, some
of the meats that we use a lot, like slap
meat and things like that, were you know, the same thing.
There were kind of scraps and now you go into
a butcher to get them.
Speaker 1 (19:34):
They're expensive as hell. Yeah, because everybody's buying them.
Speaker 4 (19:37):
Then you understand, yeah, you understand.
Speaker 2 (19:40):
You know, you go down and sit and to get
some grits, shrimp and grits, and it's thirty bucks and
you're going, wait a second, this is.
Speaker 1 (19:48):
What that's like. Paid thirty bucks for a real cheese sandwich.
Speaker 4 (19:53):
And so that's really what black restaurant we represents it
not just those cuisines, but even just some of the
masterful dishes that all of all of the different kind
of culinary stars as we'd like to call throughout the
you know, the Black Restaurant Week stratosphere have contributed to
all these different campaigns, and so we really asked the
community to use this as a time to explore the
(20:14):
Los Angeles cuisine from from you know, from August to
twenty second to the thirty first, and just see how
robust is diverse. You know, the food here is as
I'm sure so many of your listeners already know.
Speaker 2 (20:27):
All right, Warren, stick around, please, we'll talk more. We
cobout Warren Luckett from Black Restaurant Week. It's going on
right now, started yesterday. We'll go through Sunday, August thirty.
Speaker 1 (20:37):
First.
Speaker 2 (20:38):
You can find out more at Black Restaurant Weeks plural,
Black Restaurantweeks dot com. And then you can go to
the Los Angeles one because they have them all over
the country and they are supported by the way, by
socaal Gas and US Bank. And keep those things in mind.
These are are corporations and the like that are supporting
(21:00):
these types of events so that we can learn more
about the culture and the different foods that are out there.
We're lucky to have here in Los Angeles. We'll be
back with more, so go know where you've been listening
to the Forek 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.
Speaker 1 (21:19):
Everybody.
Speaker 2 (21:20):
Neil Savadri here on a Saturday afternoon until four thirty
when we hand things over to Matt money Smith, our
buddy there from our sister station AM five seventy as
he will call the Chargers game and the pregame today
and our very own Shennan Farren as well. We'll be
doing what she does best, so go know where. But
(21:40):
until then, it is the fore Report. And right now
we're talking to Warren Luckett from Black Restaurant Week. You
can find out more at Black Restaurantweeks plural dot com
and that will send you to you all you can
see you know, all of them across the country. LA
is going on right now until August thirty first. So, Warren,
(22:00):
how do you go about getting participation restaurants in tell
us some of the the restaurants that are participating this
year and how people can support it.
Speaker 4 (22:13):
Yeah, no, as you mentioned. We we love for everyone
to visit our website black restaurant weeks dot com for
a full listen of all the participating restaurants that are
participating this year, some of the amazing specials that they're offering.
We've got restaurants like skys w Made Tacos, Duelings on
Crenshaw Black House in North Hollywood, you know, the Vegan Joint,
(22:36):
the original Taco, Peede, Hilltop Coffee. So just a great
diverse list of participating restaurants throughout the greater Los Angeles area.
Speaker 2 (22:46):
Have you seen that warn a change mentioning vegan or vegetarian?
Speaker 3 (22:51):
Uh?
Speaker 2 (22:51):
You know a lot of times there's been complaints in
the in the and rightly so, in minority communities about
the type of crap food that you know, quick serve
this or quick serve that, and lack of grocery stores
in you.
Speaker 1 (23:07):
Know, urban communities.
Speaker 2 (23:09):
And then more and more, I know, on the Latito
side of things, obesti has been a massive problem both
black and brown communities struggle with diabetes and the like,
and more and more I'm finding restaurants in these communities
now turning to vegan or more healthful fair are you
(23:32):
fighting that throughout the eight years of doing Black Restaurant
Week that that's changing as well.
Speaker 4 (23:38):
Oh absolutely. And you know, while we're a national organization,
Los Angeles.
Speaker 7 (23:44):
Has been one of the markets that has been leading
that charge of really being health conscious from the front.
You know, when you think about legendary establishments like simply
wholesome places like Growth Freshet that have really been kind
of driving the conversation and about about you know, just
healthy and clean eating for for for quite some time.
(24:05):
Uh you know, there's other you know, with other big
national businesses like Sletty Vegan and everything ledendary, you're seeing
more and more uh uh consciousness around just what what
you eat and what what people are putting into their bodies.
And so even outside of the complete you know, vegan
and vegetarian establishments, a lot of restaurants now are just
(24:26):
offering vegetarian and uh vegan options on their menus. And
so what's great about Black Restaurant Weeks is on our website,
it works like a directory, and so you're able to
filter by your cuisine, by your zip code, by by
dietary restrictions to really find ways to support these restaurants
not just during Los Angeles Black Restaurant Week, but but
(24:47):
truly all year round, so you can use it to
look at restaurants in Los Angeles outside of the campaign,
or when you're traveling and you're in a new city
and you want to find something new.
Speaker 4 (24:56):
It's also a great resource.
Speaker 2 (24:58):
Oh man, I am letting my eyes wander through the
menus and the restaurants on here, looking at Worldwide Tacos
right now. That photo just caught my eye and now
my mouth is watering. Harold's Chicken and bar A Family Affairs,
Southern Cuisine. If you're out here in Southern California, these
are places you may have heard of or have frequented.
(25:21):
But I can't tell you enough these restaurant weeks and
things like that. They really are working with the restaurants
to keep prices down and things like that so that
you get to sample. Nothing breaks my heart more warren
than when I hear people go, oh man, that place
is down the street for me, and I see it
(25:42):
all the time, and I've never walked in. I'm like, ah,
You've got to get into these places otherwise they go away.
Speaker 3 (25:49):
I really do.
Speaker 4 (25:51):
Yeah, They've been more more adversely affected than a year's past.
You know, this has been a really, really tough year
for restaurants, seeing you know, our participation down across the board.
These restaurants have been you know, the hard and soul
of so many communities, with you know, really with the
black and brown communities and really frankly with every community.
(26:11):
The restaurants will just drive so many moments and memories
for us, and so we we you know, we we
have to do our best to continue to support them
as much as we can. And so during you know,
our campaign, we try to drive as much traffic as
well as much revenue to these businesses to really help
them thrive and help them survive.
Speaker 2 (26:30):
And it is it is one of the few places,
or how can I say this, It is one of
the few things that regardless of education or any or
where you grew up or socio economic background, where you
can have a dream and say I want to share
(26:51):
my culture or I have a love for this type
of food and you can start a business. Yet in California, man,
you get kicked. I know so many restaurant tours who
say it is such a grind to stay open. And
we've gone through the pandemic, We've gone through changes in
indoor outdoor eating, gone through costs of ingredients, and they're.
Speaker 4 (27:16):
Getting it's been tough for stashing.
Speaker 2 (27:21):
Okay, So the first thing to do is to check
out the website and you explore these These are food trucks,
these are bakeries, these are coffeehouses, restaurants everywhere, and I
got to tell you this is a fantastic list of
places here in Los Angeles and southern California to hit up.
(27:42):
So check out Black Restaurant Weeks again, that's plural, Black
Restaurantweeks dot com and then you can click on the
Los Angeles Black Restaurant Week that started yesterday. It goes
through August thirty first, and start planning your meals. Are
they doing lunches, breakfasts and dinners or it does a
vary location to location.
Speaker 4 (28:05):
It varies location by location, So please visit the website
for for a full listening of all the different specials
that are being being offered as well as the different
types of service.
Speaker 1 (28:17):
Well, I think this is great.
Speaker 2 (28:19):
I think we should find some partnership or something to
do next year before you come out so we can
give this a better launch for the actual event, because
I think it's important these I think we learn a
lot through food of each other's paths and cultures and stuff.
(28:42):
So we'll we'll be in touch, we'll producer Kayla and
see if there's something we can do more next year.
Speaker 4 (28:51):
Oh well, that that that really means the world to us.
You know, these campaigns only work if the community and
and and and and really you know, outlets and voices
such as yourself really really helped to support us as
so that really means the world to us. And I
know it means the world to these, to these businesses
that I participate, so we really appreciate it.
Speaker 2 (29:12):
And again a tip of the hat to soak Out
gas Alivan, US Bank, Feed the Soul Foundation, all those
that are supporting you and your efforts to do this.
So thanks for taking the time. A Warren Lucket from
Black Restaurant Week. Its started yesterday, goes through Sunday, August thirty. First,
get on that now and enjoy some of these. We're
(29:34):
very lucky to be so multicultural in Los Angeles and
to be able to try these different cuisines out.
Speaker 1 (29:40):
I would get on it.
Speaker 2 (29:41):
Or their interpretation of cuisines that you may be familiar with.
And see different flavors and different adaptations of them. Warren,
thanks again my friend for coming on.
Speaker 4 (29:51):
No, thank you, Neil all best.
Speaker 5 (29:53):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM 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. After you do, Thanks
for hanging out this Saturday. Weird weather today. It rained
a little bit earlier and so it's muggy and weird
out because it's hot. But I hope where you are
you are enjoying yourself and in joining family friends doing
whatever you do. Maybe you're working like me on this
(00:24):
Saturday afternoon. We're with you until four thirty. Cut a
little short today for the Chargers pregame and then the
game and that pre amps our friend Tiffany and of
course Michael Monks as well. So but you got the
game to listen to and everybody should be back to
normal next week. I want to introduce you to someone
else and on a product you might be curious about.
(00:46):
I want to welcome to the program Tony Plato. Welcome
to KFI.
Speaker 3 (00:53):
Hi, Neil, Hi, everybody, Thank you so much for having
me over. What a pleasure.
Speaker 2 (00:56):
Oh, the pleasure is mine. You know, I'm curious about this.
Tell us about your honey, what makes it different and
how you got into this yourself.
Speaker 3 (01:09):
Yeah, of course, So starting with the honey. So it's
called Umo honey. It's medicinal honey from the pristine Chilean Patagonia,
so from the southern part of Chile in a very
remote and pristine location. And yeah, it comes from the
next of the Umo tree, which blooms only for a
few short weeks in the year and creates this incredible
(01:30):
honey that's been attracting the fantasic community now for its benefits.
And how did I get into it? Always been a
dream for me to get into the health world, supplements, nutrition.
I'm a big span of all things nutrition, and I
wanted to get into this world and do things the
(01:51):
right way, you know, check all the boxes that other
companies don't. And honey was a single product that could
start with. And it's something that I love. And yeah,
here I am.
Speaker 2 (02:01):
You know a lot of people, I have a font
of totally useless knowledge in my head all the time.
I love and am interested in many things. And something
I learned a long time ago was about the power
of the antibacterial properties of honey. Now real honey, not
the syrupy garbage that might come in the shape of an.
Speaker 1 (02:23):
Animal, but the real stuff.
Speaker 2 (02:26):
And how even you know, the military would teach, you know,
gunshot wounds or things like that, that you could use
a heated honey of course, to to use to help wounds,
heal wounds, and then they can protect them. So not
being a doctor, I'm assuming you're not one either. What
are what are some of these proper the health benefits
(02:48):
that you're talking about with your honey.
Speaker 3 (02:50):
Right, So, honey is an incredible work of nature that's
definitely overlooked at all. Honeys have medicinal properties. It's just
unfortunately not old honeys are created equal. Like you said,
a lot of the honeys nowadays that are sold in
supermarket has been heat treated, microfiltered. It's been a lot
of the times cut with other cheaper syrups. In fact,
that honey is one of the most adult church foods
(03:12):
in the world, believe it or not. It's very sad
and yeah, unfortunately this takes away a lot of the
benefits of honey. You know, there's no such other thing
in nature that nature produces like honey. It's it's really
the king of superfood. You know, it's a natural anti
antibiotic and it's it's just another class of honey. For example,
(03:36):
you have manuka for those of you that are familiar
with honeys and medicinal honey. Manuka is an incredible honey
with a lot of scientific backing from New Zealand for
those of you that are not familiar with it, and
New Zealand did an incredible job at getting it out
there and letting people know about the benefits of honey.
But there's just something that is lesser known and more
(03:57):
powerful and that's Omo honey. So for the benefits, Umo
honey is like a nectar of many different bioacid compounds
that come from the Umo tree, antioxidants that promote health
in our bodies, promote anti inflammatory action, takes away free radicals,
(04:17):
it can it has an antibacterial property that's also been
scientifically shown to be stronger or equal to manuca, depending
on the on the strain, and you can put it
on wounds. Like you said, it helps healing because it
has its antibacterial properties, so it kills out bacterial it
gives it has antioccidant which promote UH reduced inflammation, so
it definitely helps with wounds. Also for your stomach, your
(04:41):
whole guts. UH. It's an incredible boost for your your
digestive system. I I like to have it first thing
in the morning. It's very soothing for the stomach. I'm
that type of person that you used to drink black
coffee first thing in the morning, and you know now
it's starting to bother me. So I have a spoon
(05:01):
of honey before and it just soothes your gut. It's
incredible for that as well.
Speaker 2 (05:07):
So you take it as almost like a supplement. Then
you start your more.
Speaker 3 (05:10):
I take it supplement this right, This honey is not
the honey you want to use to as a as
a regular honey to sweeen up your teas and coffees.
Yes you can, of course, you just want to make
sure that it's at a temperature that you could drink it,
that you can put it in your mouth and a
won't burn you. Usually they say seventy degrees.
Speaker 4 (05:28):
You're not going to.
Speaker 3 (05:29):
Sit there with a thermometer to measure the temperature by
any any anything that you you know that is cool
enough for you to to ingest it, because otherwise, when
you start to heat heat up the honey, you start
to lose all the bioactive compounds that are beneficial for
the health, So it's kind of counter productive. The way
I like it is to have, you know, a spoon
straight from the jar in the morning or whenever I
need a little pick me up. And yeah, it's a
(05:52):
It's an incredible thing to add to your to your
supplement stack right now, especially with a change of seasons.
You know, it gives you a little help. Also for
for kids right now, you know, it's a back to
school time and a lot of a lot of germs.
People are exposed to more germs, and it's great for
kids as well. Especially for the taste. That's another thing
(06:14):
that makes it stand out in comparison to manuka. Manuka
has a more earthy, a medicinal flavor. Umo is very
sweet and smooth. It's definitely more palatable than Manuka. It
has almost like floral hints of jasmine.
Speaker 4 (06:32):
I'd say you got to try.
Speaker 3 (06:33):
It on your own because it's an incredible honey. It's
so smooth and delicious. And if you're into Manuka, or
you know you're like super foods and you want to
add something to your supplement stack, Umo honey is incredible
and you can, you know, use it to replace it
other sugars that you use because it's it contains a
lot of incredible compounds that pushed your health.
Speaker 2 (06:56):
Tony Pilato is my guest. Right now, Tony, we come back,
I have a cup more questions for you.
Speaker 3 (07:01):
He It's.
Speaker 2 (07:04):
Lul honey dot com and where you can find out
more information.
Speaker 1 (07:09):
So stick around. I've got some more questions when we
come back.
Speaker 5 (07:11):
You're listening to the Fork Report with Nil Savedra on
demand from KFI A M six forty.
Speaker 2 (07:18):
Right now, my guest is Tony Palato. As we talk
about Ulmo Honey, you can find out more at u
l m o honey dot com is their website. Same
on Instagram as well. So Tony, whenever you know, I
love good food. I do believe that food is medicinal
and always has been in its most perfect state. We
(07:43):
talked about honey earlier. Sugar is sugar is sugar, and
there you know you still have to keep added sugars
to a minimum and all of those things.
Speaker 1 (07:53):
But yes, of course food is good.
Speaker 2 (07:57):
Food is good for you, nutrients are good for you.
But when people start making medical claims, I get a
little nervous. So what kind of claims? What kind of
studies have been done? Is there any FDA control when
it comes to honey as used as a in this
(08:18):
case not medicinally per se, but sort of it's on
the edge of that. So what kind of studies have
been done?
Speaker 3 (08:27):
Right, So, there's been studied for the last thirty years
actually on UMO honey, and we created a compilation that
we can find on our websites basically that compiles all
those studies into one easier to read documents. There's research
from all over the world. A lot of it, of
(08:48):
course comes from Chile. And as far as claims, there's
not going to be any like FDA approved claims because
it's not really it's not a medicine in that sense.
You could treat it more of like a supplement.
Speaker 4 (09:05):
Let's say.
Speaker 3 (09:06):
I mean it's been scientifically shown to have antibacterial activity.
It helps boost wound healing through its antibacterial antioxidant activity
because of those antioxid and it helps also, you know,
with inflammation within the body. It takes away of free
radicals and reactive molecules in your.
Speaker 4 (09:24):
Body that cause harm.
Speaker 3 (09:28):
Yeah, there's a limited amount of study on anti cancer effects.
There's not really much yet, but this is just the.
Speaker 4 (09:36):
Beginning, you know, for Umo.
Speaker 3 (09:38):
It's really not really known right now in the in
the health world, and this is what we're trying to
do to really get it out there because it's it's
been scientifically shown to be stronger than Manuca, and Manuka
has an incredible it's been It's you know, most people
that are into honey will know about Manuca because they
(09:58):
really feel the difference. And you use to try more
honey as well and see for yourself. I wish I
could send you a jar right now so you could
try it live.
Speaker 1 (10:07):
Right right on the air.
Speaker 2 (10:09):
I am very curious about it because I see there's
even a place for the science on the website, which
I like breaking down those things. But you know, we've
talked about on the show many times before there's a
difference between good sound reasoning and reasons that sound good.
So it's kind of my job, my thing to always
ask the questions that I think the audience wants to know.
(10:30):
I'm very curious about it because I do know some
of those healing properties and have known them for some
time that come out of honey. In this particular case,
are you dealing with a particular type of bee or
is it just that the bee and the interaction with
certain trees in the area create this particular honey, right, So.
Speaker 3 (10:49):
It's it's a regular European honeybees that are collecting the
nextor it's just that our honey is specifically. Specifically, our
honey is ninety seven percent monofloral. So we test, we
send our lab, we send our honey to a lab
that measures the pollen content so it can determine how
much of the specific flower is in the honey. So
(11:11):
ours has an unprecedented number. It's ninety seven percent, which
means that ninety seven percent of the nectar that's in
this honey has been collected from.
Speaker 4 (11:17):
The Umo tree and the Ubo tree.
Speaker 3 (11:20):
Over the last thirty years. That said, has been subject
to scientific studies and it's been shown to be superior.
It's nectar has been shown to be superior, can take
more antioxident and beneficial plant compounds that end up in
the honey. So, like I said, there's other honeys you
know around the world that are known to be in
medicinal Grease for example, has incredible honeys like heather honey
(11:40):
has great properties again Manuka, and then there's honey, and
then there's Umo honey, which you know has been compared
to other honeys in clinical studies, and it's just like
it's been shown to be stronger than manuca, which as
of now has been kind of like the standard for
for medicinal honeys.
Speaker 2 (12:02):
Gotcha, So at this point, this we you know, something
I've learned that I think is very important for people
to understand is sometimes oftentimes when you heat things up,
you can destroy the nutrients in them. And in this
particular case, that's one of the reasons why you take
it as is and you're not putting it in your
coffee or you're not putting it in anything that's gonna
(12:23):
raise the temperature past seventy degrees, I think is what
you've said, So you're not destroying any of those properties
that are beneficial. You know, we often talk People will
talk about, you know, back in the day, you'd have
some warm milk at night or something like that, and
little do they know, the natural parts of milk that
make you tired are actually ruined when you heat them.
(12:46):
So AnyWho, I appreciate you taking the time to come on.
We're up against the clock, Tony Palado. You can find
out more at Ulmo Honey dot com. That's U l
m O Honey dot com and you can your your
research yourself there. But I appreciate you taking the time
to enlighten us a little bit on on this. I'm
going to look into.
Speaker 3 (13:07):
It some more pleasure. Thank you so much for having
me over, and like you said, you can find us
at um honey dot com. We're also available on Amazon
and right now, because of the change of season and
back to school, we're having a sale. You can go
on our website and use the code more Powerful than
Manuka and score twenty percent off if you want to
try it.
Speaker 2 (13:25):
All right, thanks so much for your time, No my
pleasure weekend you as well.
Speaker 1 (13:31):
We'll be back with more, So go now where.
Speaker 5 (13:33):
You're listening to the Fork Report with Nil Sevedra on
demand from KFI AM sixty.
Speaker 1 (13:39):
How do you do? Happy Saturday to you.
Speaker 2 (13:41):
Weird day started out with some cloud cover and even rain,
and I think it's going to peak out at like
a ninety five decrease today or something, so it's weird outside.
Speaker 1 (13:53):
But I'm happy to.
Speaker 2 (13:54):
Be with you at least until four thirty today and
when we'll hand things over for the chargers. Game in
the pregame, So stick around for that. Our very own
Shannon Farren is doing her sideline stuff and she just
doesn't a remarkable job. I know that sounds, I don't know, hyperbolic,
but that is not easy work, at least to me.
(14:14):
It just looks and sounds difficult to take all that
information in. So we're real proud of her for sure.
Stick around and listen to that. There is nothing cooler
than then having the ability to taste different cultures. I
think that is one of my favorite things about, you know,
(14:37):
for lack of a better term, being a foodie. Enjoying
food is enjoying culture. To me, we always say that
on the program that we talk about culture and celebrate
culture and food here and so these events that go
on where you can taste different cultures I think are important,
and this one is right up there as well. I
(14:57):
want to welcome to the program Warren Lucky. He is
with the Black Restaurant Week started yesterday. I believe we'll
go through the thirty first of war and welcome to
the forker Port.
Speaker 4 (15:09):
Thank you, thank you so much having me. It's an absolute
pleasure to be here.
Speaker 1 (15:13):
Oh the pleasure's mind so the eighth annual is.
Speaker 4 (15:16):
It it is? It's our eighth annual Los Angeles Black
Restaurant We Campaign, And you know, it's exactly what you said.
It's a celebration of culture. And so from August to
twenty second through August the thirty first, everyone throughout Los
Angeles is going to have an opportunity to celebrate the
cuisine of Black America, Africa as well as the Caribbean.
(15:40):
You know, it's just kind of our celebration of Colonne
cuisine from across African b aspora.
Speaker 2 (15:45):
Now, you when you're dealing with, you know, black culture
in America, of course, we have the original sin that
we referred to in America of slavery, which puts culture
in a whole different category because you have, like you said,
(16:05):
African culture, then you have Caribbean culture, you have African
American culture, Southern culture, and it's spread out in different ways,
often based on well, most cultures, a necessity to eat
what you have in front of you, to utilize what
you have in front of you, and I think they're
(16:26):
inseparable and that plays a part of all of this.
So celebrating those things, I think is a fantastic way
of learning about the path of Black Americans.
Speaker 1 (16:38):
Is that part of the culture and the food.
Speaker 6 (16:44):
No, No, absolutely. I mean when you look at some
of the similarities that you have from across the diaspora,
even as something as simple as rice, right, we.
Speaker 4 (16:55):
See it, you know, represented in so many different ways
from Jalla thrice from from you know, kind of the
afflcant the ways that everyone from Nigeria that kind of
makes it their own style to your red beans and rice.
You know, it's kind of more of your traditional or
your dirty rice, right. You know, that's or we even
talk about you know, uh, cuts of meat. Oxtails is
(17:16):
very much the same thing, sing the way that it's
it's prepared and cooked in the South versus the way
that it's prepared and cooked in the Crep.
Speaker 2 (17:25):
And I will tell you know, I get strange looks
when people when you tell people how good oxtail is,
and they're like, what, but there there are you know,
exploration is a fun thing, and we have uh, you know,
we we explore through food. I think that's a magical,
magical way to explore any culture. But exploring through foods
(17:48):
and cuts of meat, you know, we think of like
the most expensive cut of meat has got to be
the best. But really, when you have oxtail, to meat
is right up there with filemon, you know, or anything
like that. It's delicate, it's lovely, it's flavorful. But people
don't have access to it in the same way, or
at least they think they don't.
Speaker 4 (18:08):
And it's and it's crazy that you said that, and
you know ourselves just just resonates so much because it
did start out as as as a scrap unfortunately, you know,
it was it was not looked at as as a
quality piece of meat and uh and and it was
something that we've we've you know, as a culture, have
been able to master and now you know, unfortunately we
go to grocery stores, the prices of ox tails have
(18:30):
have have exploded astronomically just because of the popularity, right,
And so I think that really just does speak to
the influence and the power of of of the culinary
contributions that we've had, not just with ox tales, but
I think we've see it across the board when you
talk about the explosion of of of your your shrimp
and grits and a lot of these new American UH establishments.
(18:52):
But but but not just that. Right when we talk
about Los Angeles and we look at how how diverse
the food culture is and how important clean eating is,
and even just kind of being in the vegeta being
in the vegetarian movement. Uh, there's so many black restaurants
throughout the Los Angeles area that have really contributed towards
(19:12):
kind of exciting flavor profiles that can be be explored
even through a cuisine light light like being are you
know vegetarians, you.
Speaker 2 (19:21):
Know, as a Latino, one of the you know, some
of the meats that we use a lot, like slap
meat and things like that, were you know, the same thing.
There were kind of scraps and now you go into
a butcher to get them.
Speaker 1 (19:34):
They're expensive as hell. Yeah, because everybody's buying them.
Speaker 4 (19:37):
Then you understand, yeah, you understand.
Speaker 2 (19:40):
You know, you go down and sit and to get
some grits, shrimp and grits, and it's thirty bucks and
you're going, wait a second, this is.
Speaker 1 (19:48):
What that's like. Paid thirty bucks for a real cheese sandwich.
Speaker 4 (19:53):
And so that's really what black restaurant we represents it
not just those cuisines, but even just some of the
masterful dishes that all of all of the different kind
of culinary stars as we'd like to call throughout the
you know, the Black Restaurant Week stratosphere have contributed to
all these different campaigns, and so we really asked the
community to use this as a time to explore the
(20:14):
Los Angeles cuisine from from you know, from August to
twenty second to the thirty first, and just see how
robust is diverse. You know, the food here is as
I'm sure so many of your listeners already know.
Speaker 2 (20:27):
All right, Warren, stick around, please, we'll talk more. We
cobout Warren Luckett from Black Restaurant Week. It's going on
right now, started yesterday. We'll go through Sunday, August thirty.
Speaker 1 (20:37):
First.
Speaker 2 (20:38):
You can find out more at Black Restaurant Weeks plural,
Black Restaurantweeks dot com. And then you can go to
the Los Angeles one because they have them all over
the country and they are supported by the way, by
socaal Gas and US Bank. And keep those things in mind.
These are are corporations and the like that are supporting
(21:00):
these types of events so that we can learn more
about the culture and the different foods that are out there.
We're lucky to have here in Los Angeles. We'll be
back with more, so go know where you've been listening
to the Forek 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.
Speaker 1 (21:19):
Everybody.
Speaker 2 (21:20):
Neil Savadri here on a Saturday afternoon until four thirty
when we hand things over to Matt money Smith, our
buddy there from our sister station AM five seventy as
he will call the Chargers game and the pregame today
and our very own Shennan Farren as well. We'll be
doing what she does best, so go know where. But
(21:40):
until then, it is the fore Report. And right now
we're talking to Warren Luckett from Black Restaurant Week. You
can find out more at Black Restaurantweeks plural dot com
and that will send you to you all you can
see you know, all of them across the country. LA
is going on right now until August thirty first. So, Warren,
(22:00):
how do you go about getting participation restaurants in tell
us some of the the restaurants that are participating this
year and how people can support it.
Speaker 4 (22:13):
Yeah, no, as you mentioned. We we love for everyone
to visit our website black restaurant weeks dot com for
a full listen of all the participating restaurants that are
participating this year, some of the amazing specials that they're offering.
We've got restaurants like skys w Made Tacos, Duelings on
Crenshaw Black House in North Hollywood, you know, the Vegan Joint,
(22:36):
the original Taco, Peede, Hilltop Coffee. So just a great
diverse list of participating restaurants throughout the greater Los Angeles area.
Speaker 2 (22:46):
Have you seen that warn a change mentioning vegan or vegetarian?
Speaker 3 (22:51):
Uh?
Speaker 2 (22:51):
You know a lot of times there's been complaints in
the in the and rightly so, in minority communities about
the type of crap food that you know, quick serve
this or quick serve that, and lack of grocery stores
in you.
Speaker 1 (23:07):
Know, urban communities.
Speaker 2 (23:09):
And then more and more, I know, on the Latito
side of things, obesti has been a massive problem both
black and brown communities struggle with diabetes and the like,
and more and more I'm finding restaurants in these communities
now turning to vegan or more healthful fair are you
(23:32):
fighting that throughout the eight years of doing Black Restaurant
Week that that's changing as well.
Speaker 4 (23:38):
Oh absolutely. And you know, while we're a national organization,
Los Angeles.
Speaker 7 (23:44):
Has been one of the markets that has been leading
that charge of really being health conscious from the front.
You know, when you think about legendary establishments like simply
wholesome places like Growth Freshet that have really been kind
of driving the conversation and about about you know, just
healthy and clean eating for for for quite some time.
(24:05):
Uh you know, there's other you know, with other big
national businesses like Sletty Vegan and everything ledendary, you're seeing
more and more uh uh consciousness around just what what
you eat and what what people are putting into their bodies.
And so even outside of the complete you know, vegan
and vegetarian establishments, a lot of restaurants now are just
(24:26):
offering vegetarian and uh vegan options on their menus. And
so what's great about Black Restaurant Weeks is on our website,
it works like a directory, and so you're able to
filter by your cuisine, by your zip code, by by
dietary restrictions to really find ways to support these restaurants
not just during Los Angeles Black Restaurant Week, but but
(24:47):
truly all year round, so you can use it to
look at restaurants in Los Angeles outside of the campaign,
or when you're traveling and you're in a new city
and you want to find something new.
Speaker 4 (24:56):
It's also a great resource.
Speaker 2 (24:58):
Oh man, I am letting my eyes wander through the
menus and the restaurants on here, looking at Worldwide Tacos
right now. That photo just caught my eye and now
my mouth is watering. Harold's Chicken and bar A Family Affairs,
Southern Cuisine. If you're out here in Southern California, these
are places you may have heard of or have frequented.
(25:21):
But I can't tell you enough these restaurant weeks and
things like that. They really are working with the restaurants
to keep prices down and things like that so that
you get to sample. Nothing breaks my heart more warren
than when I hear people go, oh man, that place
is down the street for me, and I see it
(25:42):
all the time, and I've never walked in. I'm like, ah,
You've got to get into these places otherwise they go away.
Speaker 3 (25:49):
I really do.
Speaker 4 (25:51):
Yeah, They've been more more adversely affected than a year's past.
You know, this has been a really, really tough year
for restaurants, seeing you know, our participation down across the board.
These restaurants have been you know, the hard and soul
of so many communities, with you know, really with the
black and brown communities and really frankly with every community.
(26:11):
The restaurants will just drive so many moments and memories
for us, and so we we you know, we we
have to do our best to continue to support them
as much as we can. And so during you know,
our campaign, we try to drive as much traffic as
well as much revenue to these businesses to really help
them thrive and help them survive.
Speaker 2 (26:30):
And it is it is one of the few places,
or how can I say this, It is one of
the few things that regardless of education or any or
where you grew up or socio economic background, where you
can have a dream and say I want to share
(26:51):
my culture or I have a love for this type
of food and you can start a business. Yet in California, man,
you get kicked. I know so many restaurant tours who
say it is such a grind to stay open. And
we've gone through the pandemic, We've gone through changes in
indoor outdoor eating, gone through costs of ingredients, and they're.
Speaker 4 (27:16):
Getting it's been tough for stashing.
Speaker 2 (27:21):
Okay, So the first thing to do is to check
out the website and you explore these These are food trucks,
these are bakeries, these are coffeehouses, restaurants everywhere, and I
got to tell you this is a fantastic list of
places here in Los Angeles and southern California to hit up.
(27:42):
So check out Black Restaurant Weeks again, that's plural, Black
Restaurantweeks dot com and then you can click on the
Los Angeles Black Restaurant Week that started yesterday. It goes
through August thirty first, and start planning your meals. Are
they doing lunches, breakfasts and dinners or it does a
vary location to location.
Speaker 4 (28:05):
It varies location by location, So please visit the website
for for a full listening of all the different specials
that are being being offered as well as the different
types of service.
Speaker 1 (28:17):
Well, I think this is great.
Speaker 2 (28:19):
I think we should find some partnership or something to
do next year before you come out so we can
give this a better launch for the actual event, because
I think it's important these I think we learn a
lot through food of each other's paths and cultures and stuff.
(28:42):
So we'll we'll be in touch, we'll producer Kayla and
see if there's something we can do more next year.
Speaker 4 (28:51):
Oh well, that that that really means the world to us.
You know, these campaigns only work if the community and
and and and and really you know, outlets and voices
such as yourself really really helped to support us as
so that really means the world to us. And I
know it means the world to these, to these businesses
that I participate, so we really appreciate it.
Speaker 2 (29:12):
And again a tip of the hat to soak Out
gas Alivan, US Bank, Feed the Soul Foundation, all those
that are supporting you and your efforts to do this.
So thanks for taking the time. A Warren Lucket from
Black Restaurant Week. Its started yesterday, goes through Sunday, August thirty. First,
get on that now and enjoy some of these. We're
(29:34):
very lucky to be so multicultural in Los Angeles and
to be able to try these different cuisines out.
Speaker 1 (29:40):
I would get on it.
Speaker 2 (29:41):
Or their interpretation of cuisines that you may be familiar with.
And see different flavors and different adaptations of them. Warren,
thanks again my friend for coming on.
Speaker 4 (29:51):
No, thank you, Neil all best.
Speaker 5 (29:53):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty
The Fork Report w Neil Saavedra News
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