January 25, 2025 • 25 mins
Air Fryers Are the “Cleanest” Cooking Option. Is it safe to eat backyard fruit during wild fires?
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Episode Transcript
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Speaker 1 (00:00):
Hey, it's Niel Savedra.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four Report
on demand on the iHeartRadio app. Howdy Howdy, Hattie Rains
trying to come in. It looks like they're gonna be
coming in but a little bit later. Man talking to
Rob Ariano from Wisconsin restaurant now here in Los Angeles.
Speaker 1 (00:21):
BOYD, did that make me hungry? Holy crud?
Speaker 2 (00:27):
Just looking at their food and you know they have
a happy hour. What is it like four to six
on Monday through Friday or something. I was just looking
at their menu again and going through everything. They've got
a lot of tequila, mm hmm, some mescals, but just wow,
(00:49):
they got a lot of mescal.
Speaker 1 (00:51):
Yeah.
Speaker 2 (00:52):
I don't just going through. I just he's such a
nice guy and the food is so great. You're run
such a beautiful restaurant. I wanted to spend as much
time with him as possible. Plus I really wanted to
be out there broadcasting live. But check that out if
you get a chance now on Wilshire Disconso Restaurant la
dot com. Really good folks putting together great food, all right.
(01:17):
Air fryars Man, if you don't have one, you're one
of the odd people out. We had one, then we
got rid of it, and then my wife had another
experience with one and said, I really like this, Let's
get it.
Speaker 1 (01:33):
Sure, let's do it.
Speaker 2 (01:34):
And now she's fallen in love with it. And according
to Neslie, about sixty percent of households in the US
had one by twenty twenty three. So if you're part
of that group, some interesting news coming out. And if
you're not part of that group, maybe now's the time
to jump on that particular bandwagon. A study released in November,
(01:55):
a bunch of researchers at the University of Birmingham looked
into how different cooking methods affect indoor air air quality.
And that's become more of a concern, right. I know
people there are those environmentalists and the like that are
concerned about using gas stoves.
Speaker 1 (02:14):
Much of that.
Speaker 2 (02:15):
You know, I really raise an eyebrow. We've been cooking
with live fire in the home, you know, back in
the day with wood. Not saying that all those experiences
are going to be great for you, but I think
we're a solution looking for a problem most times in
a lot of this stuff. That's just my opinion. I'm
(02:36):
not that smart, but different cooking methods are going to
change your indoor cooking, your air quality, right, So it's
not that big of a surprise to think that air
fryers come out on top, at least when it comes
to polluting. Now, I think every tool, every cooking tool
or vessel, has its purpose.
Speaker 1 (02:56):
It just does.
Speaker 2 (02:57):
Even a microwave, for instance. I think microwaves book vegetables
better than the vast majority of techniques. There are ways
to do it. I put carrots in a bowl. You
do it with broccoli, with cauliflower. You put it in
a bowl, put a little olive oil on there, some
salt and pepper and thyme, and it's a microwave safe bowl.
(03:19):
You put saran wrap on top or your plastic wrap
on top. You go in there and you zapp it
for you know, fifty seconds or so. See where it's at,
a little bit more, a little bit more if you
want them a little softer. But they come out steamed
and wonderful and easy peasy. So every tool's got its use, right.
(03:42):
So this study is important for some you know, many reasons. One,
we spend a lot of time indoors, over eighty percent
of our day on average, and cooking contributes to a
big chunk of indoor air pollution.
Speaker 1 (03:59):
The technique you're using are going.
Speaker 2 (04:01):
To change the air quality, and researchers are finding that
things like tiny particles of particulates and gases from cooking
can mess with your health. This can cause problems like
heart disease, lung issues, even cancer in some cases. Plus,
cooking emissions don't just stay inside, they can make their
(04:21):
way outdoors and packs air quality everywhere. I don't know
how much of the alarm I'm going to sound on that,
but the study tested these things, looking at different methods
produced and which ones produced the least population. You tested
five ways to cook, and in this first test it
(04:45):
was just a chicken breast, simple chicken breast, no seasoning,
just salt and oil or water.
Speaker 1 (04:51):
Well, I tell you, but seasoning saltis is seasoning.
Speaker 2 (04:56):
They tested deep frying, stir frying, pan frying, boiling, and
air frying, keeping everything else constant, same cookwar, same oil,
same chicken. They measured the amount of pollution each method
produced and how long it stayed in the air after cooking.
Speaker 1 (05:12):
The clear winner and.
Speaker 2 (05:15):
An air fryer after all the tasks the results were
very clear to them, air frying produced way less pollution
than the others. In fact, air fryers barely moved the
needle in terms of air quality. So put that into perspective,
you got pan frying releasing the most harmful particulates and
gases around ninety three micrograms per cubic meter of air,
(05:40):
while air fryler barely made a dent at just zero
point six micrograms per cubic meter. Pretty much you know,
a night and day experience there. So why is air
frying better? Well, just to clean our way of cooking.
It's done with hot air that's circulates around. That's what
(06:01):
gives it that crispiness of the food. Like frying, similar
to frying, frying is a dehydration method. It just happens
to be a wet dehydration method, meaning that the oils
is such a hot temperature it's boiling the water out
of whatever you're making. So in this particular case, you've
(06:22):
got less floating around, less burning, less you know, cooking
that's going to put particulates into the air. So maybe
that's to you If that's a big deal, then that's
another reason to get yourself one of them there air fryers.
Speaker 1 (06:36):
More to come.
Speaker 2 (06:36):
It's Neil Savedra with the Fork Report today on this
sneakingly trying to be, want to be. Dark clouds coming
in possibly later on rainy day. Come on, baby, you
can do it. We need a little bit of moisture,
A little bit of moisture in La.
Speaker 1 (06:55):
We'll take it.
Speaker 3 (06:56):
You're listening to The Fork Report with Nilsvedra on demand
from KFI A six forty.
Speaker 2 (07:02):
Thanks again to all of you who hung out with
my brother Craig and I and his husband Walking last
night as we hung out in their home speakeasy, and
we broadcast live from there on Instagram and had fun.
I even used my new one of my Christmas presents,
my Meta glasses. I found out before we did our
(07:25):
stream that the cameras in them can be connected to
my phone, so I was able to do not only
phone video, we could also switch it to glasses view,
so we had like two different angles that we could use.
And during the shooting of it and it was a
lot of fun. So it's not up online anymore. I
(07:46):
left it up until about midnight and took it down
because I want them to be a femura. I want
you to be able to experience them live and then
they go away, so we'll do another one.
Speaker 4 (07:57):
And such a tease, Neil, such a team.
Speaker 1 (07:58):
I'm sorry, you.
Speaker 2 (07:59):
Know, I let it, everybody, No, I did what I could.
But you know, there's some things that it's like an
experience or an event or something, and you have fun
at the event, you enjoy yourself, and then it's over.
Speaker 1 (08:14):
Right.
Speaker 2 (08:14):
What happens in my brother's speakeasy stays and is speak
easy sort of. Any who, I thought this very interesting
article came out of La Taco. You know, I enjoy
La Taco. Do I agree with everything that's ever printed? Oh?
But I don't with any publication of any kind. But
(08:35):
in this particular case, La Taco is an independent journalistic
endeavor here in Los Angeles that looks at you know,
La from different perspectives, and I find it very helpful.
And I loved this kind of backdoor story about the fires,
and that is is it safe to eat your backyard
(08:56):
fruit in Los Angeles during a wire wild? And I
know that sounds a little strange, but love, we love
fruit and citrus trees, avocado trees, all these things that
we enjoy here in Southern California. It's one of the
(09:16):
you know, cool parts of living out here. So is
it safe to eat this fruit? And they did a breakdown.
So if you live out here in southern California, you
probably have one of these trees. Most of us do,
orange lemons, whatever. It is big part of life. But
when they were asked, is it safe to eat the
fruit and eat stuff from your garden after the fires,
(09:39):
they responded with, hey, the short answer is yes.
Speaker 1 (09:43):
However, there are a couple.
Speaker 2 (09:46):
Precautions that you need to keep in mind, and they
will break that down. But because I'm kind of up
against the clock here, I'll tell you what I'm gonna
do because I want to make sure you get these
I thought it was a wonderful article from La Taco.
When we come back, I will start breaking these down
the things that you should do if you're going to
(10:07):
eat fruit from your backyard of veggies and your gardening
when you lived close to the fires and they got
contaminated by ash and things like that. I'll explain when
we come back.
Speaker 3 (10:21):
You're listening to The Fork Report with Nil Sevadra on
demand from KFI.
Speaker 1 (10:25):
A Happy Saturday to you, rain, Come, come rain. We
need you.
Speaker 2 (10:35):
Some dark clouds on the horizon, so we shall see.
It should be coming in a little bit later tonight,
but we need it, so we shall take it all right.
The Fork Report Neil Savadri here talking about is it
safe to eat your backyard fruit? And the like here
(10:56):
in Los Angeles. Great story out of Lataco dot Com.
They do wonderful work there and I thought it was
an interesting story under the circumstances. So when there's a wildfire,
of course you get those ashes, you smoke spreading all
over the place. I even posted on my Instagram a
(11:16):
week or so ago. And if you're not joining me there,
please do we have a good time. As a matter
of fact that we did a live a live stream
on Instagram last night for a couple of hours. So
join me there at Fork Reporter. At Fork Reporter, please,
I'd love to have you there. So those ashes can
(11:36):
carry nasty stuff. They've got lead in them, asbestos, particulates.
These are things that you know, it's one thing when
trees burn and you have a forest fire, that's bad.
But when you start burning cars, tires, plastics, all these
(11:58):
things that are in the homes.
Speaker 1 (12:00):
We have to think about that.
Speaker 2 (12:01):
The disaster that comes with fires absolutely is focused on
those that lost property or life, of course, but I
think we forget that there's secondary or even tertiary issues
that come with a fire like that. In a wildfire
in an urban area, that affects everybody around it as well.
(12:21):
I mean, we had to stay inside for a while
when it was when it first hit because the air
was nasty. You know, they've got masks agin for kids
at school because the air is nasty. You can't always
smell it either. There's still stuff in there. So the
La County Health Department has warned about the dangers of
(12:43):
breathing in those particles of ca because they're not great.
But what about the ash on your fruit? Does that
mean that it's automatically unsafe to eat?
Speaker 1 (12:54):
Well?
Speaker 2 (12:54):
In a study from Northern California, researchers found that within uh,
with the right cleaning, you know, homegrown produce can be
safe to eat even after a wildfire. So how do
you do all this well, It really depends on your situation.
Some people are totally fine with eating their produce, while
others prefer to play it safe and skip it. So
(13:17):
Erica Crenshaw who helps run Elson Reno Community Garden, says
that she's not eating anything from the garden right now
because there's a layer of ash on everything. But her neighbor,
Patricia Torres, is a little more flexible. She's not eating
the lettuce, which is delicate, you know, and it's very
easy to penetrate those particular leafy greens. But she's okay
(13:41):
with eating fruit like oranges because they have that thick
skin on the outside. So the decision is going to
be yours. But how to really make the decision when
to the side if you should eat your garden produce.
Speaker 1 (13:52):
Think about these things your health. Are you or anyone.
Speaker 2 (13:56):
In your family more vulnerable young kids, older adults, a
pregnant woman, if it might not be worth the risk.
Speaker 1 (14:06):
So how close are you to the fire? That's going
to be a big part of it.
Speaker 2 (14:10):
If you're near the fire, or if your plant got scorched,
it's best to just throw it out anything that's burnt
covered in soot. But if you live further away and
there's just ash, you can clean it off. But you
still got to be cautious. Do you have other food options?
If you have access to other healthy food, you might
want to skip some of the that garden's harvests. But
(14:33):
for some people, growing food at home is kind of
what they lean on. It's the main way of feeding
their families. So if you do eat it, just make
sure you clean it properly. Decide you're gonna get out
to your backyard and eat it, you gotta clean it properly,
and that means you use an N ninety five mask
or better to protect your lungs from inhaling the harmful
(14:55):
ash particles. You wash your hands before and after handling
the produce. Wearing gloves is a good idea too, since
you don't want to touch your face with that garbage
on there. Clean outside, your rinse your produce outdoors first
using a hose or a bucket. You want to avoid
bringing that ash and those the nasty particulates into your home.
(15:18):
And then you wash again. Once you're inside. Your rinse
everything under cool running water, get rid of any remaining
dirt or ash. So as far as looking this stuff
over kind of a big overview, Yeah, the big picture
is wildfires are tough.
Speaker 1 (15:35):
They're going to be tough for everyone.
Speaker 2 (15:38):
It's easy to get caught up in the worry of
ash contamination because there is some legitimate concern. But in
times like this, you got to show up for each
other as well, got to take care of each other.
So many people are find comfort and sharing food with
their neighbors, even if there's a little small risk involved
there just being able to bring food to each other,
(16:00):
take care of each other. Avocado sharing oranges, whatever, it
makes sense. So just be wise about those things. And
thanks to La Taco for kind of diving into a
backstory of something we may not think about. But there
is contamination that is real that have felt, you know,
(16:22):
traveled miles and miles the ash and smoke. It makes
for gorgeous you know, sunrise and sunsets, but the reality
is it's filled with really nasty particulates. So keep that
in mind when you're eating any of the food that
(16:42):
is outside, whether it's in your personal garden or community
gardens that are close enough to the fires where they
got a lot of these contaminants, a lot of ash,
a lot of debris, and you know, keeping in mind
stuff can get in soil as well, so just be
(17:02):
smart about it.
Speaker 1 (17:03):
Is the reality.
Speaker 2 (17:05):
You've been listening to the Fork Report, you can always
hear us live on KFI AM six forty two to
five pm on Saturday, and anytime on demand on the
iHeartRadio Appum. Neil Savader here, your friendly neighborhood folk reporter,
Happy to be with you this Saturday as we just
celebrate food, the people that make it, the culture behind
it for three hours from two to five, as we
(17:27):
wrap up our time together today, and then we'll give
way to Tiffany Hobbes. A Tiffany, I have an idea.
I was thinking about your name okay, overall vibe okay,
and I was like, you know what, that would be
a good TV show.
Speaker 1 (17:41):
Listen to this. Hear me out. I'm hearing Tiffany.
Speaker 2 (17:44):
Hobbes, Private Investigator and and it's about you, focusing on
La crime, the detail, the dark underbelly of Los Angeles
and tells a woman out there, yeah.
Speaker 5 (17:58):
Oh yours. I have a face made for radio. Neil Savandra, Gosh,
you're beautiful. I love your face.
Speaker 6 (18:05):
Oh, thank you, thank you your U.
Speaker 2 (18:07):
I'm mad at you, like you actually triggered anger from
me about Tiffany. Oh will cut you please?
Speaker 6 (18:16):
No violence?
Speaker 5 (18:17):
No more violence is necessary in the city of Los Angeles.
Although if I do the TV show I could report
on it.
Speaker 2 (18:22):
Look at that thing, you could break it down. Hey,
I have something for you on a nicer note. Okay,
Taco Bell just announced new steak garlic noncho fries.
Speaker 6 (18:31):
Who's that nice for for me?
Speaker 4 (18:34):
For you?
Speaker 5 (18:35):
Yeah, I'm like, it's not nice for me or my
digestive system. But I imagine there are others who might
fare better than I.
Speaker 6 (18:41):
You included.
Speaker 1 (18:42):
Do you like Taco Bell?
Speaker 6 (18:43):
I love the Taco Bell, but the Taco Bell does
not like me.
Speaker 1 (18:47):
Oh boy?
Speaker 7 (18:48):
Yeah, you know the corporate offices are in Orange County.
We should get them next week on your show, Neil.
Speaker 1 (18:54):
I would love to. I love me some Taco Bell.
That's well. I'll tell you one thing.
Speaker 2 (19:02):
They were ahead of the game when it came to
going through their ingredients, lowering sodium, getting, you know, coloring out,
doing things like before others in the fast food industry
and before there were mandates.
Speaker 5 (19:22):
Sounds like you're trying to make them a sponsor. If so,
you're doing well, keep going.
Speaker 2 (19:26):
I'm just telling you the truth. I've said this before.
They don't need to be a sponsor on the show
for me to tell the truth.
Speaker 1 (19:32):
I am AnyWho.
Speaker 2 (19:35):
I just thought that I came up and I saw them,
and I know I'm hungry, and I'm like, wow that
I would eat that right now.
Speaker 6 (19:41):
Yeah, it looks good.
Speaker 5 (19:42):
I love the steak tacos that they have anyway, they
taste great. It's just you know, as you get older,
your stomach changes, so.
Speaker 2 (19:49):
Everything everything you and you're older and your face for radio,
I'm sicking you.
Speaker 1 (19:54):
I already hate.
Speaker 6 (19:55):
You now self defict you more.
Speaker 1 (20:00):
So what do you got cooking for the Tiffany Hobbs Show.
Speaker 5 (20:02):
Well, one of the things you talked about earlier, dollar Tree,
I was a little upset about because you know, I'm
not necessarily under the practice of gatekeeping regularly.
Speaker 6 (20:11):
I like to share the wealth.
Speaker 5 (20:12):
But now that you've exposed Dollar Tree as a wonderful
alternative to places like Walmart, You're going to.
Speaker 6 (20:19):
Send a bunch of people there.
Speaker 5 (20:20):
And I'm not talking about that on this show, but
I have a bone to pick with you. I want
those bowls and now they're not going to be there. Neil,
did you see them?
Speaker 6 (20:28):
Yes, I saw them out with beat That's the thing.
Speaker 1 (20:32):
Aren't they beautiful?
Speaker 6 (20:33):
They're gorgeous and they all aren't available now.
Speaker 2 (20:36):
They're nine to fifty a bowl at a dollar Tree.
They're a dollar twenty five a ball.
Speaker 6 (20:43):
You're doing it again.
Speaker 1 (20:44):
Sorry, have you been to five below yet?
Speaker 5 (20:48):
Yeah, I'm obsessed. I go to the same one you
go to, and then I haven't in and out across
the street. It's part of the package.
Speaker 1 (20:54):
Yeah, it's there in Glendale.
Speaker 2 (20:55):
And my wife rolls her eyes sometimes when I get
obsessed with these places because I'm just like, I don't know.
I'm a creative guy, and so it gets my creative
juices going.
Speaker 1 (21:06):
And I like seeing things in low price and I go, oh,
we can do this with this, do this whatever.
Speaker 6 (21:11):
Yeah.
Speaker 2 (21:11):
Well she's like, oh God, and then she goes in
there and now she's hooked. Yeah, and she's like, wow,
this is good quality.
Speaker 6 (21:17):
It's easy. H It's just uh.
Speaker 1 (21:20):
And boy do they have the candy selection.
Speaker 6 (21:22):
I love it.
Speaker 5 (21:23):
I love it and I actually may go by after
just so I can peruse and buy nothing.
Speaker 6 (21:27):
But that's part of the fun, right.
Speaker 2 (21:29):
It is fun because they have the little electronic section.
They even have some fun t shirts. They have pajamas
and Neil I have more fun stuff.
Speaker 6 (21:38):
You want to hear?
Speaker 1 (21:39):
Yeah, really quick?
Speaker 5 (21:40):
Okay, all right, so you were talking about time as
a seasoning earlier an herb. We're going to talk about
time in regards to what people are asking specifics about
in regards to these fires, and now in the recovery stage,
they want to know people who are affected by these fires,
how much time they need to do X, or how
(22:02):
much time they need before they can do why. There's
specifics that aren't being discussed yet at nauseum, and a
lot of people have questions. So we're going to get
into some of those questions, many of which came up
when President Trump visited California yesterday, and talk to Newsom
and talk to Mayor Bass, and we'll go over some
of the specifics as well of what those conversations involved.
(22:26):
So there's definitely more conversation around the fires. And then
I'm also around five point thirty going to piece together
what happened in Lehina, Maui, what happened in Paradise, California
up north, and now what's happening here in southern California.
Because those other fires, as horrific as they were and
continue to be in the wake of them, the recovery
(22:49):
stage now years later, they really do offer a lot
of insight as to what we might be encountering here
in southern California in terms of recovery and time.
Speaker 6 (23:02):
And at six o'clock we have.
Speaker 5 (23:03):
The CEO of a sustainability company coming on. Her name
is Laura Zarnecki, and she'll be joining the show to
talk about what sustainability is and what their company will
offer in terms of sustainable living.
Speaker 1 (23:19):
So fun show, Yeah, looking forward to it. Did you
see the President flyover by any chance? I?
Speaker 6 (23:25):
You know, it's funny.
Speaker 5 (23:26):
I was actually near Lax at the time, or at
least in the flight path, and I remember hearing something
and I didn't look up in time. And then twenty
minutes later I got the citizen alert that Air Force
one had flown over Los Angeles and that President Trump
hat landed.
Speaker 6 (23:43):
So just missed him, just missed time.
Speaker 2 (23:46):
So I think I got when he transferred from Air
Force one to Marine one to fly over to wherever
he was staying or whether looking. So I'm sitting at
my home office looking out the window and I see
Marine one flyover with all the others flying, and I'm
(24:06):
pretty sure it was him, but it was.
Speaker 4 (24:08):
Well, I was on the helicopter. How about that?
Speaker 7 (24:10):
No, No, gosh, and you know what it was on
my Instagram live, Neil, But I deleted it, you know,
because unless you watch it live, you'll never know.
Speaker 6 (24:20):
I flagged you, is what I did.
Speaker 2 (24:23):
He's mad because my Instagram live that I did with
my brother from his speakeasy last year.
Speaker 6 (24:28):
I saw that.
Speaker 2 (24:28):
It's it's ephemera. I keep it up for a little
bit and then I took it down after a while
because they're freak experienced live. Yeah, so he's just being
a sassy ass.
Speaker 4 (24:40):
You'll never know because you didn't tune in.
Speaker 6 (24:43):
Now you're leaving him with me, Neil.
Speaker 1 (24:46):
That's his punishment.
Speaker 2 (24:49):
Tiffany Hobbs yea, yeah, yeah, all right, my dear, have
a wonderful show. I'll be listening to everybody. Have a
great weekend. Be a empathetic and love each other. God
knows right now we need it, and I'll catch you
on the flip side.
Speaker 3 (25:04):
You're listening to The Fork Report with Nil Sevedra on
demand from KFI a M six forty
Hey, it's Niel Savedra.
Speaker 2 (00:01):
You're listening to kfi EM six forty the four Report
on demand on the iHeartRadio app. Howdy Howdy, Hattie Rains
trying to come in. It looks like they're gonna be
coming in but a little bit later. Man talking to
Rob Ariano from Wisconsin restaurant now here in Los Angeles.
Speaker 1 (00:21):
BOYD, did that make me hungry? Holy crud?
Speaker 2 (00:27):
Just looking at their food and you know they have
a happy hour. What is it like four to six
on Monday through Friday or something. I was just looking
at their menu again and going through everything. They've got
a lot of tequila, mm hmm, some mescals, but just wow,
(00:49):
they got a lot of mescal.
Speaker 1 (00:51):
Yeah.
Speaker 2 (00:52):
I don't just going through. I just he's such a
nice guy and the food is so great. You're run
such a beautiful restaurant. I wanted to spend as much
time with him as possible. Plus I really wanted to
be out there broadcasting live. But check that out if
you get a chance now on Wilshire Disconso Restaurant la
dot com. Really good folks putting together great food, all right.
(01:17):
Air fryars Man, if you don't have one, you're one
of the odd people out. We had one, then we
got rid of it, and then my wife had another
experience with one and said, I really like this, Let's
get it.
Speaker 1 (01:33):
Sure, let's do it.
Speaker 2 (01:34):
And now she's fallen in love with it. And according
to Neslie, about sixty percent of households in the US
had one by twenty twenty three. So if you're part
of that group, some interesting news coming out. And if
you're not part of that group, maybe now's the time
to jump on that particular bandwagon. A study released in November,
(01:55):
a bunch of researchers at the University of Birmingham looked
into how different cooking methods affect indoor air air quality.
And that's become more of a concern, right. I know
people there are those environmentalists and the like that are
concerned about using gas stoves.
Speaker 1 (02:14):
Much of that.
Speaker 2 (02:15):
You know, I really raise an eyebrow. We've been cooking
with live fire in the home, you know, back in
the day with wood. Not saying that all those experiences
are going to be great for you, but I think
we're a solution looking for a problem most times in
a lot of this stuff. That's just my opinion. I'm
(02:36):
not that smart, but different cooking methods are going to
change your indoor cooking, your air quality, right, So it's
not that big of a surprise to think that air
fryers come out on top, at least when it comes
to polluting. Now, I think every tool, every cooking tool
or vessel, has its purpose.
Speaker 1 (02:56):
It just does.
Speaker 2 (02:57):
Even a microwave, for instance. I think microwaves book vegetables
better than the vast majority of techniques. There are ways
to do it. I put carrots in a bowl. You
do it with broccoli, with cauliflower. You put it in
a bowl, put a little olive oil on there, some
salt and pepper and thyme, and it's a microwave safe bowl.
(03:19):
You put saran wrap on top or your plastic wrap
on top. You go in there and you zapp it
for you know, fifty seconds or so. See where it's at,
a little bit more, a little bit more if you
want them a little softer. But they come out steamed
and wonderful and easy peasy. So every tool's got its use, right.
(03:42):
So this study is important for some you know, many reasons. One,
we spend a lot of time indoors, over eighty percent
of our day on average, and cooking contributes to a
big chunk of indoor air pollution.
Speaker 1 (03:59):
The technique you're using are going.
Speaker 2 (04:01):
To change the air quality, and researchers are finding that
things like tiny particles of particulates and gases from cooking
can mess with your health. This can cause problems like
heart disease, lung issues, even cancer in some cases. Plus,
cooking emissions don't just stay inside, they can make their
(04:21):
way outdoors and packs air quality everywhere. I don't know
how much of the alarm I'm going to sound on that,
but the study tested these things, looking at different methods
produced and which ones produced the least population. You tested
five ways to cook, and in this first test it
(04:45):
was just a chicken breast, simple chicken breast, no seasoning,
just salt and oil or water.
Speaker 1 (04:51):
Well, I tell you, but seasoning saltis is seasoning.
Speaker 2 (04:56):
They tested deep frying, stir frying, pan frying, boiling, and
air frying, keeping everything else constant, same cookwar, same oil,
same chicken. They measured the amount of pollution each method
produced and how long it stayed in the air after cooking.
Speaker 1 (05:12):
The clear winner and.
Speaker 2 (05:15):
An air fryer after all the tasks the results were
very clear to them, air frying produced way less pollution
than the others. In fact, air fryers barely moved the
needle in terms of air quality. So put that into perspective,
you got pan frying releasing the most harmful particulates and
gases around ninety three micrograms per cubic meter of air,
(05:40):
while air fryler barely made a dent at just zero
point six micrograms per cubic meter. Pretty much you know,
a night and day experience there. So why is air
frying better? Well, just to clean our way of cooking.
It's done with hot air that's circulates around. That's what
(06:01):
gives it that crispiness of the food. Like frying, similar
to frying, frying is a dehydration method. It just happens
to be a wet dehydration method, meaning that the oils
is such a hot temperature it's boiling the water out
of whatever you're making. So in this particular case, you've
(06:22):
got less floating around, less burning, less you know, cooking
that's going to put particulates into the air. So maybe
that's to you If that's a big deal, then that's
another reason to get yourself one of them there air fryers.
Speaker 1 (06:36):
More to come.
Speaker 2 (06:36):
It's Neil Savedra with the Fork Report today on this
sneakingly trying to be, want to be. Dark clouds coming
in possibly later on rainy day. Come on, baby, you
can do it. We need a little bit of moisture,
A little bit of moisture in La.
Speaker 1 (06:55):
We'll take it.
Speaker 3 (06:56):
You're listening to The Fork Report with Nilsvedra on demand
from KFI A six forty.
Speaker 2 (07:02):
Thanks again to all of you who hung out with
my brother Craig and I and his husband Walking last
night as we hung out in their home speakeasy, and
we broadcast live from there on Instagram and had fun.
I even used my new one of my Christmas presents,
my Meta glasses. I found out before we did our
(07:25):
stream that the cameras in them can be connected to
my phone, so I was able to do not only
phone video, we could also switch it to glasses view,
so we had like two different angles that we could use.
And during the shooting of it and it was a
lot of fun. So it's not up online anymore. I
(07:46):
left it up until about midnight and took it down
because I want them to be a femura. I want
you to be able to experience them live and then
they go away, so we'll do another one.
Speaker 4 (07:57):
And such a tease, Neil, such a team.
Speaker 1 (07:58):
I'm sorry, you.
Speaker 2 (07:59):
Know, I let it, everybody, No, I did what I could.
But you know, there's some things that it's like an
experience or an event or something, and you have fun
at the event, you enjoy yourself, and then it's over.
Speaker 1 (08:14):
Right.
Speaker 2 (08:14):
What happens in my brother's speakeasy stays and is speak
easy sort of. Any who, I thought this very interesting
article came out of La Taco. You know, I enjoy
La Taco. Do I agree with everything that's ever printed? Oh?
But I don't with any publication of any kind. But
(08:35):
in this particular case, La Taco is an independent journalistic
endeavor here in Los Angeles that looks at you know,
La from different perspectives, and I find it very helpful.
And I loved this kind of backdoor story about the fires,
and that is is it safe to eat your backyard
(08:56):
fruit in Los Angeles during a wire wild? And I
know that sounds a little strange, but love, we love
fruit and citrus trees, avocado trees, all these things that
we enjoy here in Southern California. It's one of the
(09:16):
you know, cool parts of living out here. So is
it safe to eat this fruit? And they did a breakdown.
So if you live out here in southern California, you
probably have one of these trees. Most of us do,
orange lemons, whatever. It is big part of life. But
when they were asked, is it safe to eat the
fruit and eat stuff from your garden after the fires,
(09:39):
they responded with, hey, the short answer is yes.
Speaker 1 (09:43):
However, there are a couple.
Speaker 2 (09:46):
Precautions that you need to keep in mind, and they
will break that down. But because I'm kind of up
against the clock here, I'll tell you what I'm gonna
do because I want to make sure you get these
I thought it was a wonderful article from La Taco.
When we come back, I will start breaking these down
the things that you should do if you're going to
(10:07):
eat fruit from your backyard of veggies and your gardening
when you lived close to the fires and they got
contaminated by ash and things like that. I'll explain when
we come back.
Speaker 3 (10:21):
You're listening to The Fork Report with Nil Sevadra on
demand from KFI.
Speaker 1 (10:25):
A Happy Saturday to you, rain, Come, come rain. We
need you.
Speaker 2 (10:35):
Some dark clouds on the horizon, so we shall see.
It should be coming in a little bit later tonight,
but we need it, so we shall take it all right.
The Fork Report Neil Savadri here talking about is it
safe to eat your backyard fruit? And the like here
(10:56):
in Los Angeles. Great story out of Lataco dot Com.
They do wonderful work there and I thought it was
an interesting story under the circumstances. So when there's a wildfire,
of course you get those ashes, you smoke spreading all
over the place. I even posted on my Instagram a
(11:16):
week or so ago. And if you're not joining me there,
please do we have a good time. As a matter
of fact that we did a live a live stream
on Instagram last night for a couple of hours. So
join me there at Fork Reporter. At Fork Reporter, please,
I'd love to have you there. So those ashes can
(11:36):
carry nasty stuff. They've got lead in them, asbestos, particulates.
These are things that you know, it's one thing when
trees burn and you have a forest fire, that's bad.
But when you start burning cars, tires, plastics, all these
(11:58):
things that are in the homes.
Speaker 1 (12:00):
We have to think about that.
Speaker 2 (12:01):
The disaster that comes with fires absolutely is focused on
those that lost property or life, of course, but I
think we forget that there's secondary or even tertiary issues
that come with a fire like that. In a wildfire
in an urban area, that affects everybody around it as well.
(12:21):
I mean, we had to stay inside for a while
when it was when it first hit because the air
was nasty. You know, they've got masks agin for kids
at school because the air is nasty. You can't always
smell it either. There's still stuff in there. So the
La County Health Department has warned about the dangers of
(12:43):
breathing in those particles of ca because they're not great.
But what about the ash on your fruit? Does that
mean that it's automatically unsafe to eat?
Speaker 1 (12:54):
Well?
Speaker 2 (12:54):
In a study from Northern California, researchers found that within uh,
with the right cleaning, you know, homegrown produce can be
safe to eat even after a wildfire. So how do
you do all this well, It really depends on your situation.
Some people are totally fine with eating their produce, while
others prefer to play it safe and skip it. So
(13:17):
Erica Crenshaw who helps run Elson Reno Community Garden, says
that she's not eating anything from the garden right now
because there's a layer of ash on everything. But her neighbor,
Patricia Torres, is a little more flexible. She's not eating
the lettuce, which is delicate, you know, and it's very
easy to penetrate those particular leafy greens. But she's okay
(13:41):
with eating fruit like oranges because they have that thick
skin on the outside. So the decision is going to
be yours. But how to really make the decision when
to the side if you should eat your garden produce.
Speaker 1 (13:52):
Think about these things your health. Are you or anyone.
Speaker 2 (13:56):
In your family more vulnerable young kids, older adults, a
pregnant woman, if it might not be worth the risk.
Speaker 1 (14:06):
So how close are you to the fire? That's going
to be a big part of it.
Speaker 2 (14:10):
If you're near the fire, or if your plant got scorched,
it's best to just throw it out anything that's burnt
covered in soot. But if you live further away and
there's just ash, you can clean it off. But you
still got to be cautious. Do you have other food options?
If you have access to other healthy food, you might
want to skip some of the that garden's harvests. But
(14:33):
for some people, growing food at home is kind of
what they lean on. It's the main way of feeding
their families. So if you do eat it, just make
sure you clean it properly. Decide you're gonna get out
to your backyard and eat it, you gotta clean it properly,
and that means you use an N ninety five mask
or better to protect your lungs from inhaling the harmful
(14:55):
ash particles. You wash your hands before and after handling
the produce. Wearing gloves is a good idea too, since
you don't want to touch your face with that garbage
on there. Clean outside, your rinse your produce outdoors first
using a hose or a bucket. You want to avoid
bringing that ash and those the nasty particulates into your home.
(15:18):
And then you wash again. Once you're inside. Your rinse
everything under cool running water, get rid of any remaining
dirt or ash. So as far as looking this stuff
over kind of a big overview, Yeah, the big picture
is wildfires are tough.
Speaker 1 (15:35):
They're going to be tough for everyone.
Speaker 2 (15:38):
It's easy to get caught up in the worry of
ash contamination because there is some legitimate concern. But in
times like this, you got to show up for each
other as well, got to take care of each other.
So many people are find comfort and sharing food with
their neighbors, even if there's a little small risk involved
there just being able to bring food to each other,
(16:00):
take care of each other. Avocado sharing oranges, whatever, it
makes sense. So just be wise about those things. And
thanks to La Taco for kind of diving into a
backstory of something we may not think about. But there
is contamination that is real that have felt, you know,
(16:22):
traveled miles and miles the ash and smoke. It makes
for gorgeous you know, sunrise and sunsets, but the reality
is it's filled with really nasty particulates. So keep that
in mind when you're eating any of the food that
(16:42):
is outside, whether it's in your personal garden or community
gardens that are close enough to the fires where they
got a lot of these contaminants, a lot of ash,
a lot of debris, and you know, keeping in mind
stuff can get in soil as well, so just be
(17:02):
smart about it.
Speaker 1 (17:03):
Is the reality.
Speaker 2 (17:05):
You've been listening to the Fork Report, you can always
hear us live on KFI AM six forty two to
five pm on Saturday, and anytime on demand on the
iHeartRadio Appum. Neil Savader here, your friendly neighborhood folk reporter,
Happy to be with you this Saturday as we just
celebrate food, the people that make it, the culture behind
it for three hours from two to five, as we
(17:27):
wrap up our time together today, and then we'll give
way to Tiffany Hobbes. A Tiffany, I have an idea.
I was thinking about your name okay, overall vibe okay,
and I was like, you know what, that would be
a good TV show.
Speaker 1 (17:41):
Listen to this. Hear me out. I'm hearing Tiffany.
Speaker 2 (17:44):
Hobbes, Private Investigator and and it's about you, focusing on
La crime, the detail, the dark underbelly of Los Angeles
and tells a woman out there, yeah.
Speaker 5 (17:58):
Oh yours. I have a face made for radio. Neil Savandra, Gosh,
you're beautiful. I love your face.
Speaker 6 (18:05):
Oh, thank you, thank you your U.
Speaker 2 (18:07):
I'm mad at you, like you actually triggered anger from
me about Tiffany. Oh will cut you please?
Speaker 6 (18:16):
No violence?
Speaker 5 (18:17):
No more violence is necessary in the city of Los Angeles.
Although if I do the TV show I could report
on it.
Speaker 2 (18:22):
Look at that thing, you could break it down. Hey,
I have something for you on a nicer note. Okay,
Taco Bell just announced new steak garlic noncho fries.
Speaker 6 (18:31):
Who's that nice for for me?
Speaker 4 (18:34):
For you?
Speaker 5 (18:35):
Yeah, I'm like, it's not nice for me or my
digestive system. But I imagine there are others who might
fare better than I.
Speaker 6 (18:41):
You included.
Speaker 1 (18:42):
Do you like Taco Bell?
Speaker 6 (18:43):
I love the Taco Bell, but the Taco Bell does
not like me.
Speaker 1 (18:47):
Oh boy?
Speaker 7 (18:48):
Yeah, you know the corporate offices are in Orange County.
We should get them next week on your show, Neil.
Speaker 1 (18:54):
I would love to. I love me some Taco Bell.
That's well. I'll tell you one thing.
Speaker 2 (19:02):
They were ahead of the game when it came to
going through their ingredients, lowering sodium, getting, you know, coloring out,
doing things like before others in the fast food industry
and before there were mandates.
Speaker 5 (19:22):
Sounds like you're trying to make them a sponsor. If so,
you're doing well, keep going.
Speaker 2 (19:26):
I'm just telling you the truth. I've said this before.
They don't need to be a sponsor on the show
for me to tell the truth.
Speaker 1 (19:32):
I am AnyWho.
Speaker 2 (19:35):
I just thought that I came up and I saw them,
and I know I'm hungry, and I'm like, wow that
I would eat that right now.
Speaker 6 (19:41):
Yeah, it looks good.
Speaker 5 (19:42):
I love the steak tacos that they have anyway, they
taste great. It's just you know, as you get older,
your stomach changes, so.
Speaker 2 (19:49):
Everything everything you and you're older and your face for radio,
I'm sicking you.
Speaker 1 (19:54):
I already hate.
Speaker 6 (19:55):
You now self defict you more.
Speaker 1 (20:00):
So what do you got cooking for the Tiffany Hobbs Show.
Speaker 5 (20:02):
Well, one of the things you talked about earlier, dollar Tree,
I was a little upset about because you know, I'm
not necessarily under the practice of gatekeeping regularly.
Speaker 6 (20:11):
I like to share the wealth.
Speaker 5 (20:12):
But now that you've exposed Dollar Tree as a wonderful
alternative to places like Walmart, You're going to.
Speaker 6 (20:19):
Send a bunch of people there.
Speaker 5 (20:20):
And I'm not talking about that on this show, but
I have a bone to pick with you. I want
those bowls and now they're not going to be there. Neil,
did you see them?
Speaker 6 (20:28):
Yes, I saw them out with beat That's the thing.
Speaker 1 (20:32):
Aren't they beautiful?
Speaker 6 (20:33):
They're gorgeous and they all aren't available now.
Speaker 2 (20:36):
They're nine to fifty a bowl at a dollar Tree.
They're a dollar twenty five a ball.
Speaker 6 (20:43):
You're doing it again.
Speaker 1 (20:44):
Sorry, have you been to five below yet?
Speaker 5 (20:48):
Yeah, I'm obsessed. I go to the same one you
go to, and then I haven't in and out across
the street. It's part of the package.
Speaker 1 (20:54):
Yeah, it's there in Glendale.
Speaker 2 (20:55):
And my wife rolls her eyes sometimes when I get
obsessed with these places because I'm just like, I don't know.
I'm a creative guy, and so it gets my creative
juices going.
Speaker 1 (21:06):
And I like seeing things in low price and I go, oh,
we can do this with this, do this whatever.
Speaker 6 (21:11):
Yeah.
Speaker 2 (21:11):
Well she's like, oh God, and then she goes in
there and now she's hooked. Yeah, and she's like, wow,
this is good quality.
Speaker 6 (21:17):
It's easy. H It's just uh.
Speaker 1 (21:20):
And boy do they have the candy selection.
Speaker 6 (21:22):
I love it.
Speaker 5 (21:23):
I love it and I actually may go by after
just so I can peruse and buy nothing.
Speaker 6 (21:27):
But that's part of the fun, right.
Speaker 2 (21:29):
It is fun because they have the little electronic section.
They even have some fun t shirts. They have pajamas
and Neil I have more fun stuff.
Speaker 6 (21:38):
You want to hear?
Speaker 1 (21:39):
Yeah, really quick?
Speaker 5 (21:40):
Okay, all right, so you were talking about time as
a seasoning earlier an herb. We're going to talk about
time in regards to what people are asking specifics about
in regards to these fires, and now in the recovery stage,
they want to know people who are affected by these fires,
how much time they need to do X, or how
(22:02):
much time they need before they can do why. There's
specifics that aren't being discussed yet at nauseum, and a
lot of people have questions. So we're going to get
into some of those questions, many of which came up
when President Trump visited California yesterday, and talk to Newsom
and talk to Mayor Bass, and we'll go over some
of the specifics as well of what those conversations involved.
(22:26):
So there's definitely more conversation around the fires. And then
I'm also around five point thirty going to piece together
what happened in Lehina, Maui, what happened in Paradise, California
up north, and now what's happening here in southern California.
Because those other fires, as horrific as they were and
continue to be in the wake of them, the recovery
(22:49):
stage now years later, they really do offer a lot
of insight as to what we might be encountering here
in southern California in terms of recovery and time.
Speaker 6 (23:02):
And at six o'clock we have.
Speaker 5 (23:03):
The CEO of a sustainability company coming on. Her name
is Laura Zarnecki, and she'll be joining the show to
talk about what sustainability is and what their company will
offer in terms of sustainable living.
Speaker 1 (23:19):
So fun show, Yeah, looking forward to it. Did you
see the President flyover by any chance? I?
Speaker 6 (23:25):
You know, it's funny.
Speaker 5 (23:26):
I was actually near Lax at the time, or at
least in the flight path, and I remember hearing something
and I didn't look up in time. And then twenty
minutes later I got the citizen alert that Air Force
one had flown over Los Angeles and that President Trump
hat landed.
Speaker 6 (23:43):
So just missed him, just missed time.
Speaker 2 (23:46):
So I think I got when he transferred from Air
Force one to Marine one to fly over to wherever
he was staying or whether looking. So I'm sitting at
my home office looking out the window and I see
Marine one flyover with all the others flying, and I'm
(24:06):
pretty sure it was him, but it was.
Speaker 4 (24:08):
Well, I was on the helicopter. How about that?
Speaker 7 (24:10):
No, No, gosh, and you know what it was on
my Instagram live, Neil, But I deleted it, you know,
because unless you watch it live, you'll never know.
Speaker 6 (24:20):
I flagged you, is what I did.
Speaker 2 (24:23):
He's mad because my Instagram live that I did with
my brother from his speakeasy last year.
Speaker 6 (24:28):
I saw that.
Speaker 2 (24:28):
It's it's ephemera. I keep it up for a little
bit and then I took it down after a while
because they're freak experienced live. Yeah, so he's just being
a sassy ass.
Speaker 4 (24:40):
You'll never know because you didn't tune in.
Speaker 6 (24:43):
Now you're leaving him with me, Neil.
Speaker 1 (24:46):
That's his punishment.
Speaker 2 (24:49):
Tiffany Hobbs yea, yeah, yeah, all right, my dear, have
a wonderful show. I'll be listening to everybody. Have a
great weekend. Be a empathetic and love each other. God
knows right now we need it, and I'll catch you
on the flip side.
Speaker 3 (25:04):
You're listening to The Fork Report with Nil Sevedra on
demand from KFI a M six forty
The Fork Report w Neil Saavedra News
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