November 16, 2025 • 31 mins
Plenty of food because Thanksgiving is our Superbowl. We are talking to The Serving Spoon about your Thanksgiving breakfast. PLUS we are talking to Nicole Presley and Denise Favela about Presley's Pantries and some great cookbook recipes.
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Episode Transcript
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Speaker 1 (00:00):
Hey, it's Niel Savidri.
Speaker 2 (00:01):
You're listening to KFIM sixty the four Report on demand
on the iHeartRadio app.
Speaker 3 (00:21):
Let me did you had it? Let me teach you
had it. Let me teach you had it. It's like
a colon narage. Let me teach you had it.
Speaker 4 (00:40):
Let me tut of say by.
Speaker 2 (00:44):
M six forty live everywhere on the iHeartRadio app. Hey everybody,
Happy Saturday afternoon to you on this rainy Southland Saturday.
Speaker 1 (00:53):
Please be safe.
Speaker 2 (00:54):
I know that sounds stupid, but let's face it, we
suck in this South end when it comes to driving
in the rain.
Speaker 1 (01:02):
We're always going to hurry all of that.
Speaker 2 (01:04):
Stay off the roads if you can, and enjoy just
a nice rainy day here. Of course, any accidents issues,
road closures, or heaven forbid, any problems in the Altadena
area or in Palisades any of those places, or in
the mountains, we'll let you know about that as well.
(01:24):
But we continue to celebrate food as we do every
single Saturday on the Fork Report. Another classic wonderful gem
of a place here in southern California is the Serving Spoon.
And if you've not been, boy, are you missing out?
When it comes to stellar breakfasts and beyond. Let's welcome
(01:44):
back to the program. It's been a while. Jessica Bain
and Justin Johnson, owners of the Serving Spoon. How doy folks,
Hello on thanks for being flexible today.
Speaker 1 (01:58):
What a bummer. It would have been so nice to.
Speaker 2 (02:01):
See you folks, and of course always crossing my finger
for you guys to bring food anytime. How y'all doing.
How's everything going at the Serving Spoon right now?
Speaker 4 (02:15):
Things are going well? We we are. We are kind
of bummed. We definitely had some plates ready for you,
but that's not the revenue in your face. Yeah you do,
but but yeah, things are going well.
Speaker 5 (02:30):
Businesses, businesses doing doing, doing good, and we're just continuing to.
Speaker 4 (02:34):
Get better and better every day.
Speaker 2 (02:36):
You know, there has been things twenty twenty, you guys
were punched in the gut like a lot of places.
Being a local restaurant and having the love of your
neighbors helped, you know, bolster that the restaurant and this
place and community gathering. Right now, how have you folks stabilized?
(03:02):
Are you looking forward to Thanksgiving? Doing anything special people
need to know about.
Speaker 6 (03:07):
Yes, we are looking forward to Thanksgiving, we actually have
our third annual breakfast giveaway at the restaurant, so we
are closed for business for Thanksgiving, but because our community
means so much to us, we actually on the day
of Thanksgiving will be giving out breakfast for free for
(03:27):
people to drive up and come in and grab their
breakfast or come out and grab their breakfast, and so
that you know, as families are cooking their meals for
Thanksgiving dinner and lunch, they will actually be able to
have some food that's not you know, the fast food
and you know, the cereal or the cold breakfast, so
they'll be able to come and get a hot breakfast
(03:49):
for the day. And the baby found my daughter in
the back.
Speaker 1 (03:55):
Yeah.
Speaker 2 (03:56):
So the funny thing is it's like a wedding, you
know how the people who are being focused on the
bride and the groom are the ones that don't usually
remember to eat. And it's like the people that are
making such a great meal for all of us on
Thanksgiving are the ones that forget to have breakfast or
to keep themselves, you know, fed while they're preparing the
(04:17):
big meal for dinner later on in the day.
Speaker 1 (04:20):
How long have you folks been doing that?
Speaker 4 (04:23):
This this would be our third one so ever since
we bought the restaurant. This is June of twenty twenty two,
is when we purchased the restaurant from our parents. So
that first year we bought it, and then we've done
it every year since then.
Speaker 1 (04:38):
And what was the motivation?
Speaker 2 (04:40):
I mean, obviously, like you said, getting a good meal,
But how did that pop into your head that Thanksgiving
was the day that that needed to be done.
Speaker 4 (04:50):
I think it was a few things. I know.
Speaker 5 (04:54):
A little while ago, back in I believe twenty eighteen,
I personally had kind of started this tradition of giving
before I consume, So on days like Thanksgiving, I always,
you know, made it made an effort to either go
to a soup kitchen or or donate either some clothes
(05:15):
or something of that nature before I stuffed my face.
And then when we got the opportunity to own the
restaurant and we had the opportunity to give.
Speaker 4 (05:21):
Back and our.
Speaker 5 (05:25):
Our own light, we figured it would you know, it
would be best to take advantage of the opportunity.
Speaker 1 (05:35):
I love that.
Speaker 2 (05:36):
It's it's it's not thanks taking so right. I love
I love the fact, you know, I was I remember just.
Speaker 5 (05:44):
See yeah, sorry to out excuse it was actually twenty
twenty three.
Speaker 1 (05:48):
Actually is when we.
Speaker 5 (05:49):
When we started at the restaurant out that I think
about it because it's our third annual one.
Speaker 1 (05:52):
That's awesome.
Speaker 2 (05:54):
I had somebody gosh, I overheard two people talking after
church one day saying, oh, let's let's go out and
catch up and get a drink. And the response from
the gentleman who has asked, said no, why don't we
get a meal? My dad always said, don't trust somebody
willing to buy you a drink, trust somebody.
Speaker 1 (06:15):
Willing to buy you a meal.
Speaker 2 (06:17):
And I thought there is some truth to that concept
of you know, let me nourish you, and around Thanksgiving,
that that idea of what you said is to you know,
give to someone first before you eat. I think is
a very powerful message to people when and something that
(06:38):
comes out from me doing this for a long time
from the hospitality community a lot. Why do you think
hospitality restaurant owners, chefs and the like are always the
first to give or donate time or food?
Speaker 7 (06:56):
I will say, I would say it's a passion in
the heart right, so we know we need food, it's
a necessity to live. And someone who has a passion
for hospitality. They understand the pleasures and the joys of
life and to be able to share it. So I
think someone who is in this industry, you do it
(07:18):
not necessarily for finances, it's because it truly brings you
joy in being able to impact someone else's world and
life for something that you're able to contribute. So Justin
and I aren't necessarily always in the kitchen, but we
are able to say that. You know, as a third generation,
our family has been consistent in taking a feel for
(07:44):
the heart of the community and the heart of the people,
and that's also how we expect our staff. It's within
our DNA to have a love for the people. And
so when you have that, because I call Thanksgiving love day, honestly,
it's really like a family love day. And there's so
many hard things that are happening in the world that
(08:04):
if we're able to give back a little bit because
of what we have resources in, then it's definitely our
pleasure to do it.
Speaker 2 (08:13):
We're going to talk more with Jessica Bain and Justin Johnson,
owners of Serving Spoon, when we return. It's obviously a
lot going on there with the rain and everything right now.
So there's news we're going to get, but we'll be
back in a moment, so go know where.
Speaker 8 (08:28):
You're listening to the Fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 1 (08:35):
I am your well fed host, Neil Savadra. How do
you do? Happy Saturday to you.
Speaker 2 (08:40):
Rainy day out there today across the Southland, so be
aware that the roads are slick. Of course, I know
it sounds stupid, but I've been driving out there with
you before. We don't always think and your prayers up
in regards to anybody in the Burn areas from January
that mudslidees like of course in the mountains as well.
(09:03):
Stay right here you'll get all the news that you
need to know regarding the rains, road closures and beyond.
Of course, I Lean Gonzalez is with us for she'll
jump in should there be anything that you need to know.
Right now, we're talking to Jessica Bain and Justin Johnson,
owners of the Serving Spoon. They do their third annual
(09:27):
giving away of breakfasts and dealing with breakfasts for Thanksgiving.
What's in the breakfasts, by the way.
Speaker 5 (09:36):
So right now we have planned is We're going to
do biscuits and gravy, which is something that's pretty rare
for us because we actually don't have that on the menu.
So that's something that we're pretty excited about. And then
we're going to do some fresh fruit potentially, some some pancakes,
and some coffee.
Speaker 2 (09:55):
And how does one go about receiving or are you
asked looking for any help at all to make this happen?
Speaker 6 (10:06):
Not?
Speaker 4 (10:06):
Well, we have the food taken care of.
Speaker 5 (10:09):
If people want to come out and just simply volunteer,
they can just send us an email at info at
the Servingschoon dot net. We are definitely, you know, kind
of an all hands on deck. Maybe some folks from
our staff may come out and you know, family and friends.
But if people want to kind of participate in the
event with us, there are more than welcome because it
(10:29):
is a community driven event and so we want, you know,
as many people there as possible.
Speaker 1 (10:34):
What time does it start on Thanksgiving morning?
Speaker 5 (10:37):
It starts at It starts at ten am, So we're
going to begin serving at ten am.
Speaker 4 (10:41):
Set up, we'll probably get.
Speaker 5 (10:43):
There closer to about eight, between seven and eight, but
sure volunteers, they wouldn't need to be there any earlier
than nine am and then ending it shows ten am
to twelve pm. But it's really just utail supplies last
and so we're anticipating feeding clothes at about one hundred
and fifty to two hundred people. But you know, it
(11:06):
gets bigger and bigger every year, so you never really know.
Speaker 2 (11:09):
Yeah, I would imagine word gets out and it being
the third year or so that that changes things most definitely.
I want to remind people again it's the servingspoon dot net.
The servingspoon dot net to find out more and to
go over the menus. So you said that you don't
have biscuits and gravy on your normal menu, but boy
(11:30):
do you have the spoon or breakfast list is pretty impressive.
Speaker 1 (11:34):
Why don't you break down some of the things on
the menu.
Speaker 4 (11:37):
Oh man, yeah, K, where do I start?
Speaker 1 (11:40):
So you mentioned it a little earlier.
Speaker 5 (11:43):
Our catfish is phenomenal, so yeah, the main dish with
the catfish of the catfish, grits and eggs, you can't
really go wrong with that. Our turkey chops are really good.
You can make that into a lunch or breakfast. So
if you do lunch, you can get some mac and
cheese and some collar greens or some yams and then
(12:05):
something else that we were not the road to your
face again, but we're going to bring you to our.
Speaker 1 (12:11):
Our breakfast bowl.
Speaker 5 (12:13):
We we put this on the menu here recently, and
so it's a breakfast bowl. It's on a bit of
potatoes with cheese, your choice of ham, bacon or sausage,
green onions, and a housemate southwest AOI that we sprinkle
on top and so pull of flavor.
Speaker 4 (12:32):
Yeah, really really really good.
Speaker 1 (12:35):
Oh man.
Speaker 2 (12:35):
So yeah, it was kind of the way things went down.
It started with rain, then elevators, and then I woke
up with actually for a couple of days, as we
say around my house, I'm trying to get sick, and
I could just feel it pushing through. And then I'm like,
maybe that's a good Lord saying today is a better
(12:55):
day for everyone to stay home. And of course now
it's brutal because all I keep hearing is all the
great food that was coming our way.
Speaker 1 (13:03):
Please can we have them?
Speaker 9 (13:04):
Bet?
Speaker 2 (13:04):
Yeah, Well, here's the thing with the serving spoon. You
folks have an open invitation. Anytime you want to talk
to the people that listen to the Fork Report, you
are more than welcome the love and the giving nature
and the true hospitality and family neighborhood vibe of the
(13:25):
serving spoon going on for so long and family driven
there at fourteen zero three Sentinela Avenue there in Inglewood.
Is one of the things that we have to protect
these places.
Speaker 1 (13:39):
We have to order.
Speaker 2 (13:40):
From them, great catering, great getting in there even better
to help you know the people that are serving and
in actually in the front of the house and the
back of the house. Those are things that going in
in person is a big deal. So we always salute
(14:01):
everything that you folks are doing. It's been a while
since I've been inside, but what you folks do is
something very very special and we appreciate you taking the
time to come on today.
Speaker 5 (14:11):
Yes, thank you so much for having us, and we
look forward to seeing you again in the near future.
And now that I kind of put the pieces together,
definitely remember Kayla.
Speaker 4 (14:20):
Tayla comes in quite often. Actually, I really do.
Speaker 6 (14:23):
I love that.
Speaker 2 (14:25):
Yeah, yeah, Tayla is memorable. Not always for good reasons,
but that's all right, that's okay. She'll stick with you
like a good or bad meal, is what I'm saying.
But no, we love miss Kayla for sure. Thanks for
your time, be safe out there when it's craziness, and
God bless all that you folks are doing there on
Thanksgiving morning and beyond.
Speaker 4 (14:47):
Yes, thank you so much. Thanks for having us so much.
Speaker 2 (14:50):
Jessica Bain and Justin Johnson, owners of the Serving Spoon,
and get in there. It really is one of those
places that makes you feel at home and part of
a community. The Servingspoon dot net theservingspoon dot net out
there in Inglewood.
Speaker 1 (15:06):
Check it out if you haven't already. It's the Fork Report.
I'm Neil Savadra at KFI AM six forty.
Speaker 8 (15:10):
You're listening to the Fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 2 (15:17):
Hey, everybody, it's a Fork Report all things food, beverage
and beyond.
Speaker 1 (15:22):
I am your welfed host, Neil Savadra. How do you do?
Speaker 2 (15:26):
Happy Saturday to your very rainy Saturday out there as
well in the Southland, as it continues to dump buckets
in different parts. Of course, it's big news because we're
idiots and don't know how to drive in the rain
here in southern California. So anything you need to know
about what's going on in traffic. Of course, we're keeping
(15:46):
our prayers up. Make sure that there's nothing horrible happening
in the burn Scar areas from January there in Altadena
and Pacific Palisades. Of course, the mountains always take a
beating during this time too. All the news you need
will be right here. We have Eileen Gonzalez in the
newsroom making sure that you keep up to date, So
(16:09):
go nowhere. I love hearing about cool programs, especially that
help you understand that educate. And my friend Nicole hit
me up, Nicole Presley from Presley's Pantry, and she said, Oh,
there's this great program. I'd love to bring my friend
Denise on and talk about it. And it just sounds
(16:30):
incredibly invaluable to have different cooks and chefs from different
regions of Mexico come together here in LA and teach
in person classes.
Speaker 1 (16:40):
I love that.
Speaker 2 (16:41):
So please welcome my friend Nicole Presley and Denise Favela
to the Fork Report. Hello ladies, Hi, oh wow again
in chorus hmmm, hello, thanks.
Speaker 1 (16:57):
I'm sorry.
Speaker 2 (16:58):
We you know, switched everything on everybody today with not
only the rain, and then found.
Speaker 1 (17:04):
Out that the.
Speaker 2 (17:06):
Uh, the elevators weren't working at the station and then
I seemed to be coming down with something. We just
thought it's best to do it over the phone. But
in doing that, we're missing out on Tamalay's So at
the risk of breaking our hearts before we start, tell
us what the tomalis were.
Speaker 4 (17:24):
Please, I'll give.
Speaker 10 (17:26):
That to Nicole because she prepared them this morning for you.
Speaker 9 (17:31):
So this past week, you know, without going into too
much detail, I was working with one of the cocinettas
from this program and she made a green chili with
she lived there with boil tamil, and she also made
a tamal rojo the porco, and I knew we were
(17:56):
coming to visit you today, so I saved someone pros
and then this morning I seem them fresh so you
could settle them in the studio.
Speaker 1 (18:07):
My heart is breaking right now, Nicole. Thanks.
Speaker 2 (18:11):
I did that kind of like a self flagellation, and
I'm flogging myself and the fact that we are not
in studios, so I figured, nah, and right now I
can hear in my head, of course, producer Kayla and
Mario cursing my name.
Speaker 1 (18:27):
So that's fine. They're back in the studio with no food.
I apologize everybody.
Speaker 2 (18:31):
Okay, so please tell us about this, these traditional kitchens
and cooks coming together different parts of Mexico for these classes.
What's going to be taught? How can people participate in
all that?
Speaker 1 (18:49):
Goodness?
Speaker 9 (18:50):
Well, I'm going to go ahead and have it over
to Denise because she is the curator of this program
and she lives and breathes this program. Aheads nace, Hi,
thank you for having us today.
Speaker 10 (19:05):
I'm so happy to talk about our goin program at
Orcago in Sadist Markets. This is a program that was
envisioned over three years ago and we finally have brought
it to life over.
Speaker 7 (19:17):
The past year.
Speaker 10 (19:18):
And we're kind of like a rotating culinary education program
where each week we feature and showcase the cuisine of
a different state or region of US state in Mexico
by inviting to this program.
Speaker 6 (19:34):
A different.
Speaker 10 (19:36):
Which is very we translated to English, you say traditional
cook but it doesn't carry the same weight that it
does to us in our community. Because these women are
the matriarchs carbor cuisine. They preserve the uh these regional
historical recipes and they come to our stores. We schedule
(19:58):
one every we scheduled two to three every week and
we do kind of like a semi workshop class in
one of the stores. I do a promotional video every week,
usually releases on a Monday or a Tuesday on my
Instagram h Visoko Medal, and we explain what dishes we're
(20:19):
going to be making, which store, the time and registration links.
These classes are completely free. We want to make this
program accessible widely to all of our community here in
southern California. And once they register, they show up and
these amazing women show us and share their heritage recipes
(20:42):
with us, which has been amazing because it provides everybody
an opportunity to learn about the incredible regional diversity of
these dishes and throughout Mexico, paste them and learn how
to recreate these authentic dishes. Is here, you know, in
southern California. Things to the accessibility of ingredients that grocers
(21:07):
like market gonsals markets, you.
Speaker 2 (21:09):
Know, the the shared land, the proximity, the blended in
cultures here in California being once Mexico. Uh, you think,
on one hand, how lucky we are to have such
great food from over the border here, but on the
flip side, a lot of it has been you know, homogenized.
(21:34):
Some even could say whitewashed those types of things. At
bare minimum, there's not the regionality until more and more
of the individual cultures and regions have come over, whether
it's Wahakan food or food from Michoa, Kan or wherever, whatever,
(21:55):
and that's where you get to see the differences of regions, climates, traditions.
Speaker 1 (22:03):
We come back, we'll talk about that as well.
Speaker 2 (22:06):
My guests Denise and Nicole talking about these hands on
Mexican you know, Mexican culinary schools right for the taking
an opportunity with Northgate Market to take these classes and
learn about history and culture and things that we find
so important on this program every single Saturday.
Speaker 1 (22:26):
So stick around. We'll talk more about it when we
come back.
Speaker 2 (22:29):
How people can participate in this as well, So go
know where you're.
Speaker 8 (22:34):
Listening to The Fork Report with Nil Savedra on demand
from KFI AM six forty.
Speaker 2 (22:41):
Welcome to the Fork Report, all Things Food, beverage and beyond.
We get together every single Saturday and kind of shake
off the heaviness of the news, whatever's going on in
the world, and just celebrate food, the people that make food,
the cultures behind it. Of course, cooking at home and
going out to eat. If we don't local restaurants, they
go away, and so does the basic foundation of the economy, hospitality.
(23:07):
Everything rises and falls on the cornerstone of that. So
make sure you get out to places, whatever they may be,
little mom and pop places, seek out. We have a
very scattered city, so it is worth exploring and going
out to different parts. And that's what we try and
hide highlight every single Saturday right here on the program.
Any of the news going on with the rains, of course,
(23:28):
just stay here you we'll hear it. Aileen Gonzalez is
in the newsroom. She'll jump in should there be anything
you need to know about roads or anything going on,
mudslides and the like, So go no where. Right now,
we're talking with Denise Favilla and Nicole Presley Presley's she's
been on the show with Presley's Pantry many times before. Denise,
(23:50):
this is the first time you've been on. I'm going
to tell you right now it won't be the last,
for sure. I'd love to get you ladies in studio
and talk. We're talking about out in this particular case,
classes that you're doing and the cosinetres and the traditional
kitchen and going in And I love a post that
(24:14):
Nicole posted I think back in September where it was
a video of you guys or a photo something that
I recall of you cooking, and one of the things
you said was filling the gaps and showing the similarities
about the Mexican foods in the different regions.
Speaker 1 (24:30):
Talk a little bit.
Speaker 2 (24:31):
Let's give us a little primer on who you are
and how people can participate in these classes and take
in some of that knowledge.
Speaker 10 (24:42):
So a little bit about my backgund work. I've cured
the program. I'm a former social science professor, but I
was always a foodie at heart, and I finally living
my lifelong dream in working in the program such as
this one at Laganzal. I'd introduced this idea a couple
(25:02):
of years ago, and one of the things that inspired
it was as a content creator Slash, where I focus
on sharing historical recipes from Mexico, from historical cookbooks and
from cocinadas, is that I found that there was a
lot of debate on what is Mexican cuisine and I
wanted to bring these women's to showcase that diversity, to
(25:24):
kind of settle that discomfort among a lot of people
and so as a curator of the program. Each week,
usually I wait to create the video until you arrive
from Mexico Monday evening to Tuesday morning. I'll post a
reel on my ithobspocal Medal Instagram where we'll talk about
(25:47):
who's here, what state they're representing, and the dishes that
they're going to be making. My profile has all of
the links for people to sign up for the class.
Registration is completely free. However, most of the time they
the slots go out within about a couple of hours,
(26:07):
sometimes minutes, depending on you know the week it is
and you know, did you just show up at the
location they start at five. Most of the time they're
either Wednesday, Thursday, or Friday. Hopefully we'll have some weekend
classes as well, and it's great every week we see
new faces, but we also have people that consistently show
(26:29):
up because they've really enjoyed not just meeting these women
and tasting their food, but as we've said before, learning
about the history of each region through these these these dishes.
But also for some people it's become a bridge for
them to reconnect with their their culture and for others
(26:51):
who are not from our part of Mexican American community.
It's it's been educational and understanding more about our food
ways in Mexico through these these recipes and these classes
and Nicole, I'm sorry. And Nicole is helping document these recipes,
which is really important. And you know, every class we
(27:16):
always have the cosinetta work with Nicole. She could talk
a little bit about that work that she does that's
really important for us, and then we share. Apart from
the demo and the class, these people, you know, other
participants could take the recipe back home and try it
at home.
Speaker 2 (27:34):
So, Nicole, are you basically just going wait stop, I
got to measure that because everybody's using their hands.
Speaker 1 (27:43):
Very much.
Speaker 9 (27:43):
I mean, I feel like I have the funnest part of.
Speaker 10 (27:47):
The job because I get to work with the.
Speaker 9 (27:49):
Cocinettas directly, and usually it's like a ten hour lesson
in my kitchen. Yes, I'm documenting their instincts.
Speaker 10 (27:58):
Basically, they're a lot of.
Speaker 9 (28:00):
These women don't use measurements. They you know, don't have
these recipes documented for their own use back home.
Speaker 4 (28:08):
You know, so.
Speaker 9 (28:11):
Or in English. So I have the privilege and the
pleasure of documenting their instincts of taking what they do
instinctly and just putting it on paper, so then the
rest so then the students can go ahead and take
home the recipe.
Speaker 10 (28:31):
At the end of the lesson.
Speaker 1 (28:33):
It's that's fantastic.
Speaker 2 (28:34):
And obviously I love the terminology to use their their instincts.
You know this Nicole, but I share this with everybody
who doesn't with de Nise as well that you know,
I'm a little half breed. So my dad his uh
his parents, my grandparents were from Wanawato and my mom
is Irish English Scottish and so they married in the fifties,
(29:00):
and you know, I grew up with my dad eating
separate foods. Basically, it's like my dad's eggs are brown
and all of ours are yellow. Well that's because it's
got Chriso in it and ours known. But my mom,
God bless her, spent the time to learn. And then
when I wanted to learn how to cook things like
her homemade tortillas and things like that, I was like, okay,
so what's the recipe? And my mom looked at me
(29:22):
and she goes, I never had a recipe. She would
scoop the fat out with her hand and she that's
how she was taught. And the same with my wife,
whose father came here at eight from Managua meeting his
mother and trying to learn her cooking with you know,
with the language barrier and everything. And she did it
(29:44):
all by what Nichole said so beautifully, by instinct. And
I think that's a lovely way of saying that the
culture is so intertwined with the heart, the head in
the hands of these people cooking that to try and
document it is a really beautiful way of passing these
things down and making sure that they are not lost.
(30:05):
We're up against the clock, ladies. I thank you so
much for taking the time to come on give your
socials and how people can find out more about you.
Speaker 10 (30:14):
So I'm Denise Tavela h is h E c h
O visto v I s t O comlo c O
m I d O and Nicole you want to give
your socials.
Speaker 9 (30:27):
I'm Nicole Presley and my is Presley's Pantry p r
E s l e Y s p A n t
r Y and you can find us both on Instagram
and the link in the bio will be there for
the sign up for the classes.
Speaker 2 (30:48):
Awesome and Thanks to Northgate Market for always doing things
like this and bringing the culture as well as the
ingredients to the people. Thanks so much, ladies. We will
talk again soon. This is KFI heard everywhere on the
iHeartRadio app. You've been listening to the Fork Report. You
can always hear us live on KFI AM six forty
two to five pm on Saturday and anytime on demand
(31:11):
on the iHeartRadio app.
Hey, it's Niel Savidri.
Speaker 2 (00:01):
You're listening to KFIM sixty the four Report on demand
on the iHeartRadio app.
Speaker 3 (00:21):
Let me did you had it? Let me teach you
had it. Let me teach you had it. It's like
a colon narage. Let me teach you had it.
Speaker 4 (00:40):
Let me tut of say by.
Speaker 2 (00:44):
M six forty live everywhere on the iHeartRadio app. Hey everybody,
Happy Saturday afternoon to you on this rainy Southland Saturday.
Speaker 1 (00:53):
Please be safe.
Speaker 2 (00:54):
I know that sounds stupid, but let's face it, we
suck in this South end when it comes to driving
in the rain.
Speaker 1 (01:02):
We're always going to hurry all of that.
Speaker 2 (01:04):
Stay off the roads if you can, and enjoy just
a nice rainy day here. Of course, any accidents issues,
road closures, or heaven forbid, any problems in the Altadena
area or in Palisades any of those places, or in
the mountains, we'll let you know about that as well.
(01:24):
But we continue to celebrate food as we do every
single Saturday on the Fork Report. Another classic wonderful gem
of a place here in southern California is the Serving Spoon.
And if you've not been, boy, are you missing out?
When it comes to stellar breakfasts and beyond. Let's welcome
(01:44):
back to the program. It's been a while. Jessica Bain
and Justin Johnson, owners of the Serving Spoon. How doy folks,
Hello on thanks for being flexible today.
Speaker 1 (01:58):
What a bummer. It would have been so nice to.
Speaker 2 (02:01):
See you folks, and of course always crossing my finger
for you guys to bring food anytime. How y'all doing.
How's everything going at the Serving Spoon right now?
Speaker 4 (02:15):
Things are going well? We we are. We are kind
of bummed. We definitely had some plates ready for you,
but that's not the revenue in your face. Yeah you do,
but but yeah, things are going well.
Speaker 5 (02:30):
Businesses, businesses doing doing, doing good, and we're just continuing to.
Speaker 4 (02:34):
Get better and better every day.
Speaker 2 (02:36):
You know, there has been things twenty twenty, you guys
were punched in the gut like a lot of places.
Being a local restaurant and having the love of your
neighbors helped, you know, bolster that the restaurant and this
place and community gathering. Right now, how have you folks stabilized?
(03:02):
Are you looking forward to Thanksgiving? Doing anything special people
need to know about.
Speaker 6 (03:07):
Yes, we are looking forward to Thanksgiving, we actually have
our third annual breakfast giveaway at the restaurant, so we
are closed for business for Thanksgiving, but because our community
means so much to us, we actually on the day
of Thanksgiving will be giving out breakfast for free for
(03:27):
people to drive up and come in and grab their
breakfast or come out and grab their breakfast, and so
that you know, as families are cooking their meals for
Thanksgiving dinner and lunch, they will actually be able to
have some food that's not you know, the fast food
and you know, the cereal or the cold breakfast, so
they'll be able to come and get a hot breakfast
(03:49):
for the day. And the baby found my daughter in
the back.
Speaker 1 (03:55):
Yeah.
Speaker 2 (03:56):
So the funny thing is it's like a wedding, you
know how the people who are being focused on the
bride and the groom are the ones that don't usually
remember to eat. And it's like the people that are
making such a great meal for all of us on
Thanksgiving are the ones that forget to have breakfast or
to keep themselves, you know, fed while they're preparing the
(04:17):
big meal for dinner later on in the day.
Speaker 1 (04:20):
How long have you folks been doing that?
Speaker 4 (04:23):
This this would be our third one so ever since
we bought the restaurant. This is June of twenty twenty two,
is when we purchased the restaurant from our parents. So
that first year we bought it, and then we've done
it every year since then.
Speaker 1 (04:38):
And what was the motivation?
Speaker 2 (04:40):
I mean, obviously, like you said, getting a good meal,
But how did that pop into your head that Thanksgiving
was the day that that needed to be done.
Speaker 4 (04:50):
I think it was a few things. I know.
Speaker 5 (04:54):
A little while ago, back in I believe twenty eighteen,
I personally had kind of started this tradition of giving
before I consume, So on days like Thanksgiving, I always,
you know, made it made an effort to either go
to a soup kitchen or or donate either some clothes
(05:15):
or something of that nature before I stuffed my face.
And then when we got the opportunity to own the
restaurant and we had the opportunity to give.
Speaker 4 (05:21):
Back and our.
Speaker 5 (05:25):
Our own light, we figured it would you know, it
would be best to take advantage of the opportunity.
Speaker 1 (05:35):
I love that.
Speaker 2 (05:36):
It's it's it's not thanks taking so right. I love
I love the fact, you know, I was I remember just.
Speaker 5 (05:44):
See yeah, sorry to out excuse it was actually twenty
twenty three.
Speaker 1 (05:48):
Actually is when we.
Speaker 5 (05:49):
When we started at the restaurant out that I think
about it because it's our third annual one.
Speaker 1 (05:52):
That's awesome.
Speaker 2 (05:54):
I had somebody gosh, I overheard two people talking after
church one day saying, oh, let's let's go out and
catch up and get a drink. And the response from
the gentleman who has asked, said no, why don't we
get a meal? My dad always said, don't trust somebody
willing to buy you a drink, trust somebody.
Speaker 1 (06:15):
Willing to buy you a meal.
Speaker 2 (06:17):
And I thought there is some truth to that concept
of you know, let me nourish you, and around Thanksgiving,
that that idea of what you said is to you know,
give to someone first before you eat. I think is
a very powerful message to people when and something that
(06:38):
comes out from me doing this for a long time
from the hospitality community a lot. Why do you think
hospitality restaurant owners, chefs and the like are always the
first to give or donate time or food?
Speaker 7 (06:56):
I will say, I would say it's a passion in
the heart right, so we know we need food, it's
a necessity to live. And someone who has a passion
for hospitality. They understand the pleasures and the joys of
life and to be able to share it. So I
think someone who is in this industry, you do it
(07:18):
not necessarily for finances, it's because it truly brings you
joy in being able to impact someone else's world and
life for something that you're able to contribute. So Justin
and I aren't necessarily always in the kitchen, but we
are able to say that. You know, as a third generation,
our family has been consistent in taking a feel for
(07:44):
the heart of the community and the heart of the people,
and that's also how we expect our staff. It's within
our DNA to have a love for the people. And
so when you have that, because I call Thanksgiving love day, honestly,
it's really like a family love day. And there's so
many hard things that are happening in the world that
(08:04):
if we're able to give back a little bit because
of what we have resources in, then it's definitely our
pleasure to do it.
Speaker 2 (08:13):
We're going to talk more with Jessica Bain and Justin Johnson,
owners of Serving Spoon, when we return. It's obviously a
lot going on there with the rain and everything right now.
So there's news we're going to get, but we'll be
back in a moment, so go know where.
Speaker 8 (08:28):
You're listening to the Fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 1 (08:35):
I am your well fed host, Neil Savadra. How do
you do? Happy Saturday to you.
Speaker 2 (08:40):
Rainy day out there today across the Southland, so be
aware that the roads are slick. Of course, I know
it sounds stupid, but I've been driving out there with
you before. We don't always think and your prayers up
in regards to anybody in the Burn areas from January
that mudslidees like of course in the mountains as well.
(09:03):
Stay right here you'll get all the news that you
need to know regarding the rains, road closures and beyond.
Of course, I Lean Gonzalez is with us for she'll
jump in should there be anything that you need to know.
Right now, we're talking to Jessica Bain and Justin Johnson,
owners of the Serving Spoon. They do their third annual
(09:27):
giving away of breakfasts and dealing with breakfasts for Thanksgiving.
What's in the breakfasts, by the way.
Speaker 5 (09:36):
So right now we have planned is We're going to
do biscuits and gravy, which is something that's pretty rare
for us because we actually don't have that on the menu.
So that's something that we're pretty excited about. And then
we're going to do some fresh fruit potentially, some some pancakes,
and some coffee.
Speaker 2 (09:55):
And how does one go about receiving or are you
asked looking for any help at all to make this happen?
Speaker 6 (10:06):
Not?
Speaker 4 (10:06):
Well, we have the food taken care of.
Speaker 5 (10:09):
If people want to come out and just simply volunteer,
they can just send us an email at info at
the Servingschoon dot net. We are definitely, you know, kind
of an all hands on deck. Maybe some folks from
our staff may come out and you know, family and friends.
But if people want to kind of participate in the
event with us, there are more than welcome because it
(10:29):
is a community driven event and so we want, you know,
as many people there as possible.
Speaker 1 (10:34):
What time does it start on Thanksgiving morning?
Speaker 5 (10:37):
It starts at It starts at ten am, So we're
going to begin serving at ten am.
Speaker 4 (10:41):
Set up, we'll probably get.
Speaker 5 (10:43):
There closer to about eight, between seven and eight, but
sure volunteers, they wouldn't need to be there any earlier
than nine am and then ending it shows ten am
to twelve pm. But it's really just utail supplies last
and so we're anticipating feeding clothes at about one hundred
and fifty to two hundred people. But you know, it
(11:06):
gets bigger and bigger every year, so you never really know.
Speaker 2 (11:09):
Yeah, I would imagine word gets out and it being
the third year or so that that changes things most definitely.
I want to remind people again it's the servingspoon dot net.
The servingspoon dot net to find out more and to
go over the menus. So you said that you don't
have biscuits and gravy on your normal menu, but boy
(11:30):
do you have the spoon or breakfast list is pretty impressive.
Speaker 1 (11:34):
Why don't you break down some of the things on
the menu.
Speaker 4 (11:37):
Oh man, yeah, K, where do I start?
Speaker 1 (11:40):
So you mentioned it a little earlier.
Speaker 5 (11:43):
Our catfish is phenomenal, so yeah, the main dish with
the catfish of the catfish, grits and eggs, you can't
really go wrong with that. Our turkey chops are really good.
You can make that into a lunch or breakfast. So
if you do lunch, you can get some mac and
cheese and some collar greens or some yams and then
(12:05):
something else that we were not the road to your
face again, but we're going to bring you to our.
Speaker 1 (12:11):
Our breakfast bowl.
Speaker 5 (12:13):
We we put this on the menu here recently, and
so it's a breakfast bowl. It's on a bit of
potatoes with cheese, your choice of ham, bacon or sausage,
green onions, and a housemate southwest AOI that we sprinkle
on top and so pull of flavor.
Speaker 4 (12:32):
Yeah, really really really good.
Speaker 1 (12:35):
Oh man.
Speaker 2 (12:35):
So yeah, it was kind of the way things went down.
It started with rain, then elevators, and then I woke
up with actually for a couple of days, as we
say around my house, I'm trying to get sick, and
I could just feel it pushing through. And then I'm like,
maybe that's a good Lord saying today is a better
(12:55):
day for everyone to stay home. And of course now
it's brutal because all I keep hearing is all the
great food that was coming our way.
Speaker 1 (13:03):
Please can we have them?
Speaker 9 (13:04):
Bet?
Speaker 2 (13:04):
Yeah, Well, here's the thing with the serving spoon. You
folks have an open invitation. Anytime you want to talk
to the people that listen to the Fork Report, you
are more than welcome the love and the giving nature
and the true hospitality and family neighborhood vibe of the
(13:25):
serving spoon going on for so long and family driven
there at fourteen zero three Sentinela Avenue there in Inglewood.
Is one of the things that we have to protect
these places.
Speaker 1 (13:39):
We have to order.
Speaker 2 (13:40):
From them, great catering, great getting in there even better
to help you know the people that are serving and
in actually in the front of the house and the
back of the house. Those are things that going in
in person is a big deal. So we always salute
(14:01):
everything that you folks are doing. It's been a while
since I've been inside, but what you folks do is
something very very special and we appreciate you taking the
time to come on today.
Speaker 5 (14:11):
Yes, thank you so much for having us, and we
look forward to seeing you again in the near future.
And now that I kind of put the pieces together,
definitely remember Kayla.
Speaker 4 (14:20):
Tayla comes in quite often. Actually, I really do.
Speaker 6 (14:23):
I love that.
Speaker 2 (14:25):
Yeah, yeah, Tayla is memorable. Not always for good reasons,
but that's all right, that's okay. She'll stick with you
like a good or bad meal, is what I'm saying.
But no, we love miss Kayla for sure. Thanks for
your time, be safe out there when it's craziness, and
God bless all that you folks are doing there on
Thanksgiving morning and beyond.
Speaker 4 (14:47):
Yes, thank you so much. Thanks for having us so much.
Speaker 2 (14:50):
Jessica Bain and Justin Johnson, owners of the Serving Spoon,
and get in there. It really is one of those
places that makes you feel at home and part of
a community. The Servingspoon dot net theservingspoon dot net out
there in Inglewood.
Speaker 1 (15:06):
Check it out if you haven't already. It's the Fork Report.
I'm Neil Savadra at KFI AM six forty.
Speaker 8 (15:10):
You're listening to the Fork Report with Neil Savedra on
demand from KFI AM six forty.
Speaker 2 (15:17):
Hey, everybody, it's a Fork Report all things food, beverage
and beyond.
Speaker 1 (15:22):
I am your welfed host, Neil Savadra. How do you do?
Speaker 2 (15:26):
Happy Saturday to your very rainy Saturday out there as
well in the Southland, as it continues to dump buckets
in different parts. Of course, it's big news because we're
idiots and don't know how to drive in the rain
here in southern California. So anything you need to know
about what's going on in traffic. Of course, we're keeping
(15:46):
our prayers up. Make sure that there's nothing horrible happening
in the burn Scar areas from January there in Altadena
and Pacific Palisades. Of course, the mountains always take a
beating during this time too. All the news you need
will be right here. We have Eileen Gonzalez in the
newsroom making sure that you keep up to date, So
(16:09):
go nowhere. I love hearing about cool programs, especially that
help you understand that educate. And my friend Nicole hit
me up, Nicole Presley from Presley's Pantry, and she said, Oh,
there's this great program. I'd love to bring my friend
Denise on and talk about it. And it just sounds
(16:30):
incredibly invaluable to have different cooks and chefs from different
regions of Mexico come together here in LA and teach
in person classes.
Speaker 1 (16:40):
I love that.
Speaker 2 (16:41):
So please welcome my friend Nicole Presley and Denise Favela
to the Fork Report. Hello ladies, Hi, oh wow again
in chorus hmmm, hello, thanks.
Speaker 1 (16:57):
I'm sorry.
Speaker 2 (16:58):
We you know, switched everything on everybody today with not
only the rain, and then found.
Speaker 1 (17:04):
Out that the.
Speaker 2 (17:06):
Uh, the elevators weren't working at the station and then
I seemed to be coming down with something. We just
thought it's best to do it over the phone. But
in doing that, we're missing out on Tamalay's So at
the risk of breaking our hearts before we start, tell
us what the tomalis were.
Speaker 4 (17:24):
Please, I'll give.
Speaker 10 (17:26):
That to Nicole because she prepared them this morning for you.
Speaker 9 (17:31):
So this past week, you know, without going into too
much detail, I was working with one of the cocinettas
from this program and she made a green chili with
she lived there with boil tamil, and she also made
a tamal rojo the porco, and I knew we were
(17:56):
coming to visit you today, so I saved someone pros
and then this morning I seem them fresh so you
could settle them in the studio.
Speaker 1 (18:07):
My heart is breaking right now, Nicole. Thanks.
Speaker 2 (18:11):
I did that kind of like a self flagellation, and
I'm flogging myself and the fact that we are not
in studios, so I figured, nah, and right now I
can hear in my head, of course, producer Kayla and
Mario cursing my name.
Speaker 1 (18:27):
So that's fine. They're back in the studio with no food.
I apologize everybody.
Speaker 2 (18:31):
Okay, so please tell us about this, these traditional kitchens
and cooks coming together different parts of Mexico for these classes.
What's going to be taught? How can people participate in
all that?
Speaker 1 (18:49):
Goodness?
Speaker 9 (18:50):
Well, I'm going to go ahead and have it over
to Denise because she is the curator of this program
and she lives and breathes this program. Aheads nace, Hi,
thank you for having us today.
Speaker 10 (19:05):
I'm so happy to talk about our goin program at
Orcago in Sadist Markets. This is a program that was
envisioned over three years ago and we finally have brought
it to life over.
Speaker 7 (19:17):
The past year.
Speaker 10 (19:18):
And we're kind of like a rotating culinary education program
where each week we feature and showcase the cuisine of
a different state or region of US state in Mexico
by inviting to this program.
Speaker 6 (19:34):
A different.
Speaker 10 (19:36):
Which is very we translated to English, you say traditional
cook but it doesn't carry the same weight that it
does to us in our community. Because these women are
the matriarchs carbor cuisine. They preserve the uh these regional
historical recipes and they come to our stores. We schedule
(19:58):
one every we scheduled two to three every week and
we do kind of like a semi workshop class in
one of the stores. I do a promotional video every week,
usually releases on a Monday or a Tuesday on my
Instagram h Visoko Medal, and we explain what dishes we're
(20:19):
going to be making, which store, the time and registration links.
These classes are completely free. We want to make this
program accessible widely to all of our community here in
southern California. And once they register, they show up and
these amazing women show us and share their heritage recipes
(20:42):
with us, which has been amazing because it provides everybody
an opportunity to learn about the incredible regional diversity of
these dishes and throughout Mexico, paste them and learn how
to recreate these authentic dishes. Is here, you know, in
southern California. Things to the accessibility of ingredients that grocers
(21:07):
like market gonsals markets, you.
Speaker 2 (21:09):
Know, the the shared land, the proximity, the blended in
cultures here in California being once Mexico. Uh, you think,
on one hand, how lucky we are to have such
great food from over the border here, but on the
flip side, a lot of it has been you know, homogenized.
(21:34):
Some even could say whitewashed those types of things. At
bare minimum, there's not the regionality until more and more
of the individual cultures and regions have come over, whether
it's Wahakan food or food from Michoa, Kan or wherever, whatever,
(21:55):
and that's where you get to see the differences of regions, climates, traditions.
Speaker 1 (22:03):
We come back, we'll talk about that as well.
Speaker 2 (22:06):
My guests Denise and Nicole talking about these hands on
Mexican you know, Mexican culinary schools right for the taking
an opportunity with Northgate Market to take these classes and
learn about history and culture and things that we find
so important on this program every single Saturday.
Speaker 1 (22:26):
So stick around. We'll talk more about it when we
come back.
Speaker 2 (22:29):
How people can participate in this as well, So go
know where you're.
Speaker 8 (22:34):
Listening to The Fork Report with Nil Savedra on demand
from KFI AM six forty.
Speaker 2 (22:41):
Welcome to the Fork Report, all Things Food, beverage and beyond.
We get together every single Saturday and kind of shake
off the heaviness of the news, whatever's going on in
the world, and just celebrate food, the people that make food,
the cultures behind it. Of course, cooking at home and
going out to eat. If we don't local restaurants, they
go away, and so does the basic foundation of the economy, hospitality.
(23:07):
Everything rises and falls on the cornerstone of that. So
make sure you get out to places, whatever they may be,
little mom and pop places, seek out. We have a
very scattered city, so it is worth exploring and going
out to different parts. And that's what we try and
hide highlight every single Saturday right here on the program.
Any of the news going on with the rains, of course,
(23:28):
just stay here you we'll hear it. Aileen Gonzalez is
in the newsroom. She'll jump in should there be anything
you need to know about roads or anything going on,
mudslides and the like, So go no where. Right now,
we're talking with Denise Favilla and Nicole Presley Presley's she's
been on the show with Presley's Pantry many times before. Denise,
(23:50):
this is the first time you've been on. I'm going
to tell you right now it won't be the last,
for sure. I'd love to get you ladies in studio
and talk. We're talking about out in this particular case,
classes that you're doing and the cosinetres and the traditional
kitchen and going in And I love a post that
(24:14):
Nicole posted I think back in September where it was
a video of you guys or a photo something that
I recall of you cooking, and one of the things
you said was filling the gaps and showing the similarities
about the Mexican foods in the different regions.
Speaker 1 (24:30):
Talk a little bit.
Speaker 2 (24:31):
Let's give us a little primer on who you are
and how people can participate in these classes and take
in some of that knowledge.
Speaker 10 (24:42):
So a little bit about my backgund work. I've cured
the program. I'm a former social science professor, but I
was always a foodie at heart, and I finally living
my lifelong dream in working in the program such as
this one at Laganzal. I'd introduced this idea a couple
(25:02):
of years ago, and one of the things that inspired
it was as a content creator Slash, where I focus
on sharing historical recipes from Mexico, from historical cookbooks and
from cocinadas, is that I found that there was a
lot of debate on what is Mexican cuisine and I
wanted to bring these women's to showcase that diversity, to
(25:24):
kind of settle that discomfort among a lot of people
and so as a curator of the program. Each week,
usually I wait to create the video until you arrive
from Mexico Monday evening to Tuesday morning. I'll post a
reel on my ithobspocal Medal Instagram where we'll talk about
(25:47):
who's here, what state they're representing, and the dishes that
they're going to be making. My profile has all of
the links for people to sign up for the class.
Registration is completely free. However, most of the time they
the slots go out within about a couple of hours,
(26:07):
sometimes minutes, depending on you know the week it is
and you know, did you just show up at the
location they start at five. Most of the time they're
either Wednesday, Thursday, or Friday. Hopefully we'll have some weekend
classes as well, and it's great every week we see
new faces, but we also have people that consistently show
(26:29):
up because they've really enjoyed not just meeting these women
and tasting their food, but as we've said before, learning
about the history of each region through these these these dishes.
But also for some people it's become a bridge for
them to reconnect with their their culture and for others
(26:51):
who are not from our part of Mexican American community.
It's it's been educational and understanding more about our food
ways in Mexico through these these recipes and these classes
and Nicole, I'm sorry. And Nicole is helping document these recipes,
which is really important. And you know, every class we
(27:16):
always have the cosinetta work with Nicole. She could talk
a little bit about that work that she does that's
really important for us, and then we share. Apart from
the demo and the class, these people, you know, other
participants could take the recipe back home and try it
at home.
Speaker 2 (27:34):
So, Nicole, are you basically just going wait stop, I
got to measure that because everybody's using their hands.
Speaker 1 (27:43):
Very much.
Speaker 9 (27:43):
I mean, I feel like I have the funnest part of.
Speaker 10 (27:47):
The job because I get to work with the.
Speaker 9 (27:49):
Cocinettas directly, and usually it's like a ten hour lesson
in my kitchen. Yes, I'm documenting their instincts.
Speaker 10 (27:58):
Basically, they're a lot of.
Speaker 9 (28:00):
These women don't use measurements. They you know, don't have
these recipes documented for their own use back home.
Speaker 4 (28:08):
You know, so.
Speaker 9 (28:11):
Or in English. So I have the privilege and the
pleasure of documenting their instincts of taking what they do
instinctly and just putting it on paper, so then the
rest so then the students can go ahead and take
home the recipe.
Speaker 10 (28:31):
At the end of the lesson.
Speaker 1 (28:33):
It's that's fantastic.
Speaker 2 (28:34):
And obviously I love the terminology to use their their instincts.
You know this Nicole, but I share this with everybody
who doesn't with de Nise as well that you know,
I'm a little half breed. So my dad his uh
his parents, my grandparents were from Wanawato and my mom
is Irish English Scottish and so they married in the fifties,
(29:00):
and you know, I grew up with my dad eating
separate foods. Basically, it's like my dad's eggs are brown
and all of ours are yellow. Well that's because it's
got Chriso in it and ours known. But my mom,
God bless her, spent the time to learn. And then
when I wanted to learn how to cook things like
her homemade tortillas and things like that, I was like, okay,
so what's the recipe? And my mom looked at me
(29:22):
and she goes, I never had a recipe. She would
scoop the fat out with her hand and she that's
how she was taught. And the same with my wife,
whose father came here at eight from Managua meeting his
mother and trying to learn her cooking with you know,
with the language barrier and everything. And she did it
(29:44):
all by what Nichole said so beautifully, by instinct. And
I think that's a lovely way of saying that the
culture is so intertwined with the heart, the head in
the hands of these people cooking that to try and
document it is a really beautiful way of passing these
things down and making sure that they are not lost.
(30:05):
We're up against the clock, ladies. I thank you so
much for taking the time to come on give your
socials and how people can find out more about you.
Speaker 10 (30:14):
So I'm Denise Tavela h is h E c h
O visto v I s t O comlo c O
m I d O and Nicole you want to give
your socials.
Speaker 9 (30:27):
I'm Nicole Presley and my is Presley's Pantry p r
E s l e Y s p A n t
r Y and you can find us both on Instagram
and the link in the bio will be there for
the sign up for the classes.
Speaker 2 (30:48):
Awesome and Thanks to Northgate Market for always doing things
like this and bringing the culture as well as the
ingredients to the people. Thanks so much, ladies. We will
talk again soon. This is KFI heard everywhere on the
iHeartRadio app. You've been listening to the Fork Report. You
can always hear us live on KFI AM six forty
two to five pm on Saturday and anytime on demand
(31:11):
on the iHeartRadio app.
The Fork Report w Neil Saavedra News
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