November 8, 2025 • 30 mins
Special Guest, KFI's Bill Handel, join Neil!
Henry Hesch from LA Fire Department Station #2, and with the fire department cooking team, joins the show. Also, Marsha Green, the West Region Marketing Manager joins.
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Episode Transcript
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Speaker 1 (00:00):
Hey, it's Neil Savedra. You're listening to kfi EM six
forty the fore Report on demand on the iHeartRadio app
(00:21):
lend me Did you had it?
Speaker 2 (00:24):
Let me teach you had it?
Speaker 3 (00:28):
Kind of Nathan, let me teach you had it. It's
a six quarter live everywhere on the Heart radio.
Speaker 1 (00:38):
Aut hoday, I'm losing my voice. It's the Fork Report
on Neil Savedra. Howdy, Howdy, Howdy, Happy Saturday to you.
It is uh. We're here at the Wild Fork Foods
in Living in a gal I gotta tell you you
folks are awesome. How cool for so many of you
to show up today and come out and enjoy yourself.
(01:00):
To be kind to Bill handle is it does him good.
He cries a lot, and so this gives him the
esteem he needs and that's important. Bill is obviously here
with me. Is actually all jokes aside. Very kind of
him to come out and hang out during the show
today as we celebrate thanks Grilling, our second annual out
here in Orange County at Wild Fork Foods. We're on
(01:23):
the corner of Lapause Road and Aliso Creek Road. A
lot of people we've been introducing you to that are
part of the event today, of course you coming out
and having food, getting some Zelmon samples, buying getting the
really good deal that they have going on. Zelman's is
selling their mints today for a very special price. You
(01:43):
get five for the cost of three. That's ten dollars
off and that's huge. So you have to be here
for that one and just learning about different things to
cook for the holidays. Right now we have Henry hesh
La Fire Department station. You're here with the fire Department
(02:03):
cooking team, and what a pleasure to meet you. Thanks
Neil Sure, thanks again for your service and to all
the folks that came out here today. I praise what
you folks do, not only for your service to those
of US citizens, but also for what you do to
the culinary arts, because man, you folks know how to
(02:24):
cook as well. Appreciate that. Thank you so. And I
tell everybody if you ever get invited to go to
a station house and eat, do it. It's the I've
never had such great, great food. So what is that?
What got you into cooking? Being a firefighter?
Speaker 4 (02:41):
It definitely is part of our job and as the
years went on, you just kind of, you know, perfect
your craft. And we have a lot of critics in
our shift, so if you put out a bad meal,
you're definitely gonna hear about it.
Speaker 1 (02:52):
Do you have do you have a dish that they go, Oh,
you're on today, you're cooking? Is there something that you're
known for at station as at number two.
Speaker 4 (03:03):
Station two and Bull Heights, Holley City Fire.
Speaker 1 (03:06):
Oh you're in boil Heights. I'm in Bull Heights. Oh yeah,
I'm not far from you.
Speaker 4 (03:09):
Yeah.
Speaker 1 (03:09):
Yeah, I'm on the eastern side of Los Angeles as well.
Speaker 4 (03:12):
Okay, perfect. I try to change it up, but some
of the things I cook more often are kind of
a tskana souit oh like that and like that hardy
but flavorful, paired with like spaghetti carbinara.
Speaker 1 (03:26):
Oh man, yeah, look at you.
Speaker 4 (03:29):
That's one thing that comes to my mind that a
lot of guys will request. And then from there, I
just change it up and kind of see what's on sale.
We got to go to the store, and we have
a budget that we have to shop within every shift.
So sometimes you know, beef is a little bit more expensive,
so I might go with chicken or pork, and so
just got to venture out and try new things and.
Speaker 1 (03:46):
Last year, we had that weird blip where poultry was
more expensive than beef for a little while. Right, it
like flipped and it's like, you know, that's right. You know,
I grew up broke, so it's like my chicken it
is so expensive, you know. So what did what were
you guys cooking here today? Today?
Speaker 4 (04:04):
We cooked a I did a double smoked Brickshire spiral ham.
Speaker 1 (04:08):
Oh yeah, and it was fantastic.
Speaker 4 (04:10):
By the way, before I forget, I got to give
a shout out to Chris and Kleif's girl because he
was generous enough to let me use part of his
grill to smoke.
Speaker 2 (04:17):
Oh wow, all the.
Speaker 4 (04:18):
Meats and then the sides, or else I would have
to lug all that stuff here. So oh that's it
worked out perfect. And you know, the Thrillers are the
best people, man. They are very generous and let me
use basically half as half a smoker.
Speaker 1 (04:29):
Wow. So that's that beast out there right now.
Speaker 4 (04:31):
Yeah, that's actually he said his smaller one. Oh my god,
don't you love that? And then you start drooling. Oh
I wish I had that. So you got a grill
at home as well? I do. I use a big
green egg at home, so I do yeah easy, you know,
and you can monitor it and flavors.
Speaker 1 (04:49):
It's so hard. Last year at things Grilling, we gave
one away here, okay, because I'm a spokesperson for them
as well, because they are They're fabulous. So I wouldn't
get another grill from someone else. I get gas, sure,
but if I was going to get that style grill,
it's a Big Green Egg or you just don't. So
(05:09):
they've become really good friends because that Bill's got one
at home as well.
Speaker 4 (05:12):
Yeah.
Speaker 1 (05:13):
And so what's so you do all your smoking there?
What's your favorite thing to smoke on the Big Green Egg?
Speaker 2 (05:17):
You know, easy ones?
Speaker 1 (05:18):
Just pizza, yeah, oh, pizza, pizza yeah.
Speaker 4 (05:21):
And then I have the Big Green Egg Cookbook and
one of the first things I made was a chocolate
molten blobba cake.
Speaker 1 (05:27):
Oh, so you use yours for dessert?
Speaker 2 (05:30):
I do pizza in dessert.
Speaker 1 (05:31):
Pizza and dessert.
Speaker 4 (05:32):
I think so versatile. I mean I made everything from
turkey to brisket. Yeah.
Speaker 3 (05:36):
The first thing I ever did was a brisket. It
was I cut it up and they used it for
hockey pucks.
Speaker 2 (05:42):
It was.
Speaker 1 (05:43):
But you're getting better.
Speaker 2 (05:44):
I am getting better. The first one. Brisket is not
the first thing you want to do.
Speaker 4 (05:47):
No, no, But yeah, after you know, doing some burgers
or some hot dogs, right kind of you know, work
your way up and then eventually you'll get to like
the long you know, cold smoke meats and yeah, event
you you get there once you kind.
Speaker 1 (05:59):
Of you know, So what's your temp when you're throwing
in something for a cold smoke?
Speaker 4 (06:03):
About two hundred degrees? Yeah, yeah, I'll just kind of
you know, keep it indirect heat, depending what I'm making.
Speaker 1 (06:08):
There's a baker out our way on the eastern side
of Los Angeles who does pies in a big Green
egg and I just I forgot her name, Okay, but
there's what. Yeah, and she has a baker and she
cooks all of her pies on a big green egg.
So yeah, so desserts are are a no brainer. So
do you have the wedge as far as when you
do pizzas I do.
Speaker 4 (06:29):
I just saw about the wedge about a year ago,
so that that was a game changer. And that way
you're not to buy you know, external pizza of yeah,
and it's just everything's right there for you.
Speaker 1 (06:37):
So the edge for those playing the home game is
when you've got the the big green egg, it's got
the dome and it's a big ceramic, beautiful cooking vessel
that the wedge kind of wedges inside there and gives
you I think it's the sixty percent ratio of air
to dome to get the airflow in there, to get
those high heats, to get that that the the you know,
(07:01):
the leoparding and the spot you know on your pizza
dough and just it's a thing of beauty when you
get something right when you're cooking. But that's that's really great.
So how did you come to know the folks at
Wildford Foods?
Speaker 4 (07:14):
So earlier this year Walfork was generous enough after the
wildfires to donate to some of our stations. I were affected.
They lost their market and the ability to shop, and
so that was earlier in the year. And I saw
the flyers and I actually shot with this wildfork and
ligand and a gel. So I saw the flyers and
lo and behold. Probably about four or five months later,
(07:35):
we have a charity event in the valley. It's called
Salute to Firefighters, and our relief Association puts it on
to nonprofit and it's to raise money for Widow's orphans
and disabled firemen and Marsha. That's when I first met Marsha.
So she was generous enough to donate all the product
from the store.
Speaker 1 (07:54):
She's a hurricane of a human shit is.
Speaker 4 (07:56):
So for that event, I paired up with Waldfork answored us,
gave us all the food, and for my food booth
that suits of firefighters, I made uh fried chicken and
waffles from my entree booth with a pineapple cole slaw.
And then we had to dessert booth and we utilized
their chocolate vignettes and their fruit filled bignets.
Speaker 1 (08:16):
Oh my god.
Speaker 4 (08:17):
So today was just my way of giving back to
Wall Shore. Yeah, deep deep fright chocolate bignets.
Speaker 3 (08:24):
Deep fried cho So I'm telling you I want to
be I'm gonna go. I'm gonna go shopping in there,
honest guy. The last time I was here, I took
one big of those bags. I think I'm going to
do probably two today. Uh, I just I just go crazy.
Speaker 4 (08:40):
So they're hard, n you can actually just put them
in the air fire wow for about five minutes. It'll
come out perfectly.
Speaker 3 (08:46):
Yeah, is there any I'm going to do a lot
of shopping. Is there Anyboddy from Wildfork here? I got
one word for you.
Speaker 2 (08:53):
Discount.
Speaker 1 (08:54):
Okay, you know, I go in, I buy things to
support them. About why about that? Why would you do that?
Trying to explain that to Handle. Well, real pleasure to
meet you. Thanks again for your service and all that
you do. And I'm amazed that you drive from out
here to Boil Heights. The work, but we appreciate you
and keeping us safe.
Speaker 4 (09:15):
Thank you appreciate it?
Speaker 1 (09:16):
All right, thank you?
Speaker 4 (09:16):
All right.
Speaker 1 (09:17):
It's the Fork Report on Neil Savidra here with Bill
handle my buddy. Wildforkfoods dot Com is where you want
to go to find out more about this place, or
come on down. We're here till five o'clock, still eating,
celebrating and having a good time. Come by, say hi,
Zelmens is here as well, so go know.
Speaker 5 (09:33):
Where you're listening to The Fork Report with Nil Savedra
on demand from KFI AM six forty.
Speaker 1 (09:41):
Hey, everybody, it's the Fork Report. I'm Neil Savidra, Bill Handles.
Oh there must have been free food. Did he go
in there? You gotta love his work ethic. He comes
out here, he's like we're out at Wildfork food We're
in Laguna and a gal which is just gorgeous, by
the way, you folks do it right here in Orange County.
And we're in Laguna and a gall at Wildfork Foods.
(10:03):
We're on the corner of La Pause and Aliso Creek Road,
and Handle's doing the show with me until he starts
hearing we're talking about the food that they have inside,
and he's like, I'm gonna go shopping and then just
leaves me. He just leaves me, gets up and lead.
He has zero work ethic because all he can think
about now is getting the food that he wants. And
(10:24):
then he's like, who could I talk to about a discount?
So AnyWho? That's the way Handle rolls, and that's what
he's thinking about right now where I am thinking about
some of the wonderful gift baskets they've been giving out here.
Mike Carhart is who grew up raising cattle and horses
on the historic Rancho Santa Enez area, and years later,
(10:48):
on that same ranch, he and his wife Brook planted
a vineyard and that's where they are putting together all
this crazy lovely stuff that they have here, and they
put them together. I have this bottle in front of me,
the Fetit Sourah. And last week we were talking a
little bit about this as we were promoting what we
(11:09):
were doing here at Wildfork Foods and I was talking
with John Moore who was kind enough to bring me
this bodel, and he was just praising it. So that
was in some of the baskets that we were giving
away today as well, And just big thanks to them.
If you want to check check them out. They have
their Family Wines family run winery and Los Alevos, California.
(11:33):
Thirty different wines annually sold in their tasting rooms and
you can find out more at Carhartfamilywines dot com. That's
Carhartfamilywines dot com. And we thank them for being a
part of things grilling with our partners Wildfork Foods today
because I'll tell you something I coming up next week.
I'm going to introduce you to Marcia Green and she's
(11:56):
been on the program before, but everything that we're doing
is part and started with her. I walked up to her,
She's a tiny little thing. Walked up to her at
a Petros in Money event friends of Ours on a
five seventy on a PMS show and walked up to
one of their summer tours and just told Marcia, I said,
(12:17):
we have to partner up Wild Fork Foods. I love
their food and it's a natural blend of what I
do on the air and what they're doing here educating
people about food, showing them different things that may not know.
And she is the Tasmanian Devil of marketers and pr partners,
(12:37):
and so she's helped put these things together and all
of them, one hundred percent has been due to partnerships,
finding people that have the same minds about food, about
getting in the hands, about charity, about connecting with people.
And so that's kind of what we've brought to you
today with what we've been doing too. But it doesn't
(13:01):
stop with this program. You can find a local Wildfork
Foods near you. If you're looking for seafoods, they got it.
If you're looking for meat, they got it. If you're
looking for appetizers, easy things for quick fixings, you want
to be able to turn key stuff, they've got it.
So not only we married and partnered with what they
(13:23):
do here, we brought in partners like ours with Zelmans
and Anthony and Sharon who are here today with us
that they're giving you discounts, they're taking care of you,
they're bringing their family business along with this. My buddy
Wing Lamb from Waho's Fish Tacos introduced him last year
(13:43):
when we were doing this Tamarsha, and it continues to
grow because folks like you come out to these things.
So we appreciate you very much and hope that you're
enjoying being able to meet these folks in person, being
able to try the foods coming off of the Wild
Fork Food truck and Viv and all her people that
she's got there. Not to mention that the Doctor Pepper,
(14:06):
the BlackBerry zero sugar she turned me on to. I
hadn't had this before. Have you guys tried this? Holy hell,
that's really good. And doctor Pepper is always I thought
been a superior diet product. You know, it's the only
diet product that tends to taste like the actual product.
But this new one is pretty insane as well. So
(14:27):
each time we come out, we learn more. I encourage
you to get into the Wild Fork Foods here today
and poke around, ask questions. Don't just mill about the insides,
go to the walls and check everything out and ask
somebody with an orange shirt. They'll be happy to tell
you how you can make your holiday meal or your
every day after work meal something special. So stick around.
(14:48):
We're going to talk to Marshall when we come back.
It's the Fork Report on Neil Sevedra doing our thanks
grilling out here in Orange County, a lagoon and Degal
with our pals at Wild Fork Foods. Come out out
say hi again. If you don't have the ability to
get out today, not a problem. Wildforkfoods dot com will
put you in the direction of finding one near you.
Speaker 5 (15:07):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (15:14):
Somebody's driving somewhere in Old Punk's driving going? Is that
thirty five Grave on the radio. Yes, it is KFI
AM six forty Neil Savadra and the Fork Report as
we broadcast live today out here in Orange County. And
thanks so much. Everybody's been so kind out here, enjoying
meeting so many of you and hanging out with Bill
(15:35):
Handle today at Wildforkfoods. We are on the corner of
Lapauz Road and Aliso Creek Road here at the Wildfork Foods.
Come out and say Hi. If you aren't near here
or can't make it today, not a problem. You can
go to Wildforkfoods dot com look for a location near you.
And we're talking about holiday foods and cooking and doing
(15:58):
all those things. But did you know that you could
actually send it as gifts as well to yourself or
to even other people if you're not Bill Handle. He
likes to gift himself stuff all the time. But you can,
and I've done that. I actually are our friend Dean Sharp.
He answered some questions for me, and he was very
kind to do that. And I don't like to take
people up on stuff. I'm not Bill Handle, so I
(16:19):
sent him. I sent him some food because he loves
to he loves to grill and stuff like that. So
it was it was well received because he shops there too,
at the location out there in Westlake Village Stokes.
Speaker 3 (16:34):
Yeah, you know, we're going to well it's a little
bit it's a little bit early because we're gonna have
an auction item at for our Pastithon.
Speaker 1 (16:44):
Yes, and it's.
Speaker 3 (16:45):
Going to be a real interesting combination. We're actually going
to have for the first time, we've never done this.
Neil and I going to broadcast a show, and we're
gonna do.
Speaker 2 (16:56):
It out of my house.
Speaker 3 (16:58):
Yes, and they'll be someone an auction, uh, someone who
goes ahead and bits for it.
Speaker 2 (17:04):
Will will be will be joining.
Speaker 1 (17:07):
Us And are they going to sign an NDA?
Speaker 2 (17:09):
Well yeah.
Speaker 3 (17:09):
And on top of that, Dana, who of course is
security with us all the time, is also going to
be security there.
Speaker 2 (17:15):
There will be a strip search and a cavity search.
Speaker 1 (17:18):
We're going to be very I hope somebody and that's
just for you. I hope that somebody squats ends up
owning your house. They just don't leave the garage, they
end up owning.
Speaker 2 (17:32):
So Marcia is here. We always end the show with Marsha.
Speaker 1 (17:34):
Yeah, Marcia Greene is the powerhouse I was talking about.
I adore this woman. We have become friends from working
together and I dig her work ethics. She gets what
I do. I get what she does, and she is
very good about putting the right people together. The formal
term is a connector. You're a connector. You connect people.
(17:55):
And so it's worked out really great. Leg and the Lego,
the Tasmanian Devil of humanities here, it's always so great.
Crowd today it is great.
Speaker 6 (18:08):
I mean for the end of the year round up
with you boys and KFI. It was pretty sweet. I mean,
I think we did more on our second year than
we did our first year with the second annual and
then I think it more a.
Speaker 2 (18:21):
Lot more people.
Speaker 3 (18:22):
Yeah who came by, and it was The food was spectacular.
Speaker 2 (18:27):
I mean, but it always is.
Speaker 1 (18:28):
It always is.
Speaker 3 (18:29):
People don't really understand you get it. You have to
come here hungry. Yeah, yeah, this is exact when we
talk about sample, little tiny samples.
Speaker 2 (18:38):
No, no, no, you come hungry and you get to
some of the spectacular food that's here. Uh, and it's uh.
Speaker 1 (18:45):
They don't skimp and we still are plowed through it.
Speaker 2 (18:47):
Yeah. Well I'm going.
Speaker 3 (18:49):
I mean, I go shopping every time I leave here
there it is my bag full of I know, but
I will as soon as I'm finished.
Speaker 6 (18:56):
The very bignets too, are really good.
Speaker 1 (18:57):
Okay, So that's the kind of thing. What are things
that you think we know that you're going to have
great proteins all that. What are some things that you
think people would be surprised that are here at will
Fork Foods?
Speaker 6 (19:07):
For me, it's all the amounts of seafood, all the
all the different varieties of shrimp because you know, I
don't eat red meat or pork. It's my dark secret.
I'm a fish fish aholic, Is that right?
Speaker 1 (19:17):
Yes? So so, by the way, if you look over here,
I eat all the meat and she eats fish. Tell
us which one of these people looks different? Yes, so yeah, sure,
my shoes are eaverier than you. So yeah, So what's
what's your go to fish?
Speaker 6 (19:34):
To me? To me, it's mahy and cold. But you know,
being from Florida, Groupers, groupers, grouper, But I love our
swordfish as well. Swordfishes swordfish here is the bomb. But
I also like the smaller things I can get besides,
believe it or not, the bread like things like that.
And for me, the meal, the single meal, you know,
(19:56):
it's much better than the old swans and meals is.
Speaker 1 (19:58):
Actually, yeah, you want something and makes you feel good
about your choices, not like.
Speaker 6 (20:03):
Yeah, you don't have to mix the peas and cares.
Speaker 1 (20:05):
Separate the yeah, and when you open it up it
goes loser exactly.
Speaker 3 (20:10):
I grew up on those you know, the TV trays, uh,
the watch in front of the t I was a
little older than you are.
Speaker 1 (20:15):
No, but no, I remember that TV trays.
Speaker 2 (20:18):
I remember they cost I remember they cost a quarter.
Speaker 1 (20:20):
Yeah, well I don't remember today there's still a quarter.
Speaker 6 (20:23):
They remember you put them in the oven. But we
actually put a luminifol in the microwave.
Speaker 1 (20:28):
Remember that. Oh you know what, maybe there was a
that time. Because that will start a fire.
Speaker 6 (20:34):
Yeah, that will start fire.
Speaker 1 (20:35):
That's a bad thing. Kids don't do that.
Speaker 6 (20:37):
Maybe Bill never started a fire in his microwave.
Speaker 1 (20:40):
I never have. I've cooked the dog. No, that's myth about.
Speaker 2 (20:47):
Urban Okay, it's like what your gear in the gerbil.
It's an urban myth.
Speaker 1 (20:52):
Wait, you can't hear inside the gerbil inside your Okay.
Speaker 6 (20:56):
So I love how we just made it.
Speaker 1 (20:58):
We just can pay, I know. And then he's going
to bring up Rod Stuart and we're all out. So
you've got the fish here at the sides here. But
the desserts, what's your go to dessert?
Speaker 6 (21:12):
Mine is bignets or key lime pie.
Speaker 1 (21:15):
Oh the pie, fantastic, the bomb.
Speaker 6 (21:18):
And believe it or not, we have these little pot
things that have like it's like chocolate melted, like really
strong and really rich pudding. Those are amazing cool.
Speaker 3 (21:30):
I think she had that cheesecake here is that cheesecake
I've ever had.
Speaker 2 (21:33):
I mean, it is, it's a secret, it's a little it's.
Speaker 6 (21:37):
From New York, New York, you know, New York. It's
not made here.
Speaker 1 (21:41):
About it.
Speaker 6 (21:42):
Forget about it?
Speaker 1 (21:43):
All right, We're going to talk some more. We come
back and also want to remind you that Tiffany Hobbs
is coming up after five o'clock and then she'll hand
everything over to Michael Monks at seven o'clock. So go
know where.
Speaker 5 (21:59):
You're listening to The Fork Report with Neil Savedra on
demand from kf I am six forty.
Speaker 1 (22:06):
Hey, everybody, Neil Savandri here with a Fork Report. Bill
Handles with me. We got Marcia Green from Wild Fork
Foods is with me as well, and Laguna Negal. I
bet you, uh that Tiffany Hobbs is probably there by
the microphone as well. I am right here, Miss Tiffany.
How are you?
Speaker 7 (22:24):
Mister Neil? I am well, handle I know we haven't
yet met, and you probably want to keep it that way,
but hello, yeah.
Speaker 1 (22:31):
Turn on your mic Yeah there we go.
Speaker 2 (22:33):
Yeah, yeah, you pretty you got it right? Yeah, I
figure pretty much.
Speaker 1 (22:37):
You know, Tiffany has been listening to the station for
a long time, long before she ever came on, and
she's and for some odd reason, she's a fan of yours.
Speaker 7 (22:44):
Yeah, go figure, Uh masochist, you know, hate myself.
Speaker 2 (22:48):
Marcia was.
Speaker 3 (22:50):
I was in the store during the break and Marcia
was pointing out for the Thanksgiving the different ways with turkeys,
the pre cooked turkeys and the breast of turkeys and
all that, and I say, you know, I'm thinking of
having a Thanksgiving at home, which I never do. And Lindsey,
my wife, said, Bill, first of all, you hate everybody.
(23:12):
Everybody hates you. You don't know anybody to invite.
Speaker 2 (23:16):
You know. That's a good point, you know, so I
won't be doing that.
Speaker 1 (23:19):
He was going to do a friend's giving, but he
was just gonna call it giving. Yeah. Yeah, it just
doesn't Yeah.
Speaker 6 (23:25):
Bill Hadel.
Speaker 1 (23:26):
Yeah, what do you got coming up? Tiffany oh Man.
Speaker 7 (23:30):
We're going to talk about a fifty year old guy
who is joining or has joined his community college's football
team and he's playing, and so we're going to talk
about his story. That's after five thirty. It's a local story.
And as well, do a list of the oldest NFL
players in histories. That's a fun little sports story. We're
going to talk about the hijacking of apartment listings and
(23:53):
how scammers are using these listings to lure people in
and then of course take their money. We're going to
talk about what air traffic controllers are doing to survive
without pay during this shutdown. And we're also going to
talk about how California families are starting to see SNAP
benefits back on their cards as of yesterday. Lots of
(24:14):
local news, lots of updates, fun fun show.
Speaker 1 (24:19):
Sounds great, my friend, We'll be listening. Trust me, I've
got like a two hour drive and that you are
the only highlight of that that is set before me.
Speaker 7 (24:28):
Oh, the bar is very low, thank you.
Speaker 1 (24:30):
Look all right. Tiffany Hobbs coming up at five o'clock
moments from now. So this is our last Wildfork event
this year. We've got Marsha Green from Wildfork Foods with
us right now. What are some things you want people
to know about how to think about Wildfork Foods when
they think about their holidays this year and planning that menu.
Speaker 6 (24:53):
Yeah, I think the best thing to think about is
the largest variety. We have the largest variety of any
retailer in the Southern California. Uh, the amazingly low prices
because we own the farms. And third is the opportunity
to no matter what your style of eating is, we
have something for everybody from beginning to end, the whole meal,
(25:15):
sides everything. I mean we talked about while workedolphin and yes,
this is the end of the year for me with
you guys, but we got next year.
Speaker 1 (25:23):
Yes, we've got some great beat. Be listening because stay tuned,
as they say, because we've got some plans for next
year as well. It's been in good partnership. It's a
product that we believe in. The many points that you
keep hearing as we talk about them and do these events,
like the fact that you own the farms, those types
of things matter. Those type of things give you the
(25:44):
quality control that you can't get in other places. It
gives you control of the entire chain of the food chain.
Speaker 6 (25:50):
And Corman free A Marshall.
Speaker 1 (25:56):
Marshall, I it's never about me.
Speaker 3 (25:59):
I have I've been I have not been on your
website because I don't know how to use a computer.
Speaker 2 (26:04):
And I certainly Yeah, it's.
Speaker 1 (26:06):
True, it's like an advocates but different.
Speaker 2 (26:08):
Yeah, I understand that.
Speaker 3 (26:10):
Do you happen to have a video of the process
of how you freeze the meat at the facility and
how it goes through. Why would you Why would you
not have that? It's such an incredible story. The technology
is so amazing, the flash freezing, yea, all of it.
(26:30):
You would think that you would do a video. Hey,
I'll send you a bill. You would think that there
would be a great video because I was thinking, boy,
I'd love to see that, you know, I'll.
Speaker 6 (26:41):
Actually run that up to h Q. I love that idea.
I mean, if you want to go stand in the
freezer right now, we'll see how long it takes for
you to freeze.
Speaker 3 (26:50):
Yeah, we're talking about the flash freezing would do would
take forever.
Speaker 2 (26:53):
Yeah.
Speaker 3 (26:54):
The building that they the building that they do this
in is a warehouse that is a flash freezer itself.
It's massive and it is The technology is astounding, which
is why the frozen food is every bit as good
as or better than the fresh food that you see
at the store. It's like fish, you know, fish is
(27:16):
several days old when it comes to the.
Speaker 1 (27:18):
Retailer in many in many circumstances, Yeah, and here it's
I mean, the technology of options near Arizona. No, not
too many. An he's done, like you've lived here in
Gallipoy for much longer aw as if No.
Speaker 2 (27:40):
But Bill, I.
Speaker 6 (27:41):
Think that's a really great point. And you know, I
know our website has been updated, has been changed, we're
moving and progressing, I mean for a young company, and
we're still air Quotes a startup. But I think that's
a really good point of information for customers. And I'm
actually going to ask for that, and when I do
have it, we'll announce it on the show.
Speaker 3 (28:00):
Because as Neil explains that, we've had guests from Wolfork
explain the technology. And Neil gets all excited, and I
get all excited, even though I don't understand technology. Oh
you have no you have no idea, You have no idea,
no one.
Speaker 1 (28:18):
He loses it all the time. And two he goes, Neil,
how do I look at emails? Cricket? Yeah, the BlackBerry
was too much for him. But I will tell you
that being able to take a snapshot of freshness is
the key. Is people don't understand. It's not freezing in
the process of a length of time to freeze something.
(28:40):
It's a snapshot, which is what, which is where the
technology has changed. We were never able to do that.
That's what Neil having sex. It's a snapshots that's only
with you. Okay, it's a joke.
Speaker 2 (28:58):
Yeah, they can't take it anymore.
Speaker 1 (29:00):
It'll everybody.
Speaker 6 (29:02):
But you know what, Bill, Like the other cool thing is,
like I noticed working here is one thing about our
product is when it does freeze at negative forty one,
it freezes fast something so like an hour. And like
most retailers can freeze in thought or it takes a
smaller process and they can by the time you buy it.
It's some other retailers. I'm not in trouble saying that,
but it could already be frozen and thought one or
(29:25):
two times before you take it home.
Speaker 1 (29:27):
Oh yeah, if you're not getting fresh shrimp anywhere, it's
been partially frozen or under a certain degree. But anyways,
that's our that's our time. We I don't want to
go into Tiffany's. But thank you Marsha for everything.
Speaker 6 (29:41):
It's been great.
Speaker 1 (29:43):
Appreciate you always, great for coming out for coming out
holidays and we'll be talking again soon. Stick around for
Tiffany Hobbs, So go nowhere. This is KFI heard everywhere
on the iHeartRadio app. You've been listening to the Fork Report.
(30:04):
You can always hear us live on KFI AM six
forty two to five pm on Saturday, and anytime on
demand on the iHeartRadio app.
Hey, it's Neil Savedra. You're listening to kfi EM six
forty the fore Report on demand on the iHeartRadio app
(00:21):
lend me Did you had it?
Speaker 2 (00:24):
Let me teach you had it?
Speaker 3 (00:28):
Kind of Nathan, let me teach you had it. It's
a six quarter live everywhere on the Heart radio.
Speaker 1 (00:38):
Aut hoday, I'm losing my voice. It's the Fork Report
on Neil Savedra. Howdy, Howdy, Howdy, Happy Saturday to you.
It is uh. We're here at the Wild Fork Foods
in Living in a gal I gotta tell you you
folks are awesome. How cool for so many of you
to show up today and come out and enjoy yourself.
(01:00):
To be kind to Bill handle is it does him good.
He cries a lot, and so this gives him the
esteem he needs and that's important. Bill is obviously here
with me. Is actually all jokes aside. Very kind of
him to come out and hang out during the show
today as we celebrate thanks Grilling, our second annual out
here in Orange County at Wild Fork Foods. We're on
(01:23):
the corner of Lapause Road and Aliso Creek Road. A
lot of people we've been introducing you to that are
part of the event today, of course you coming out
and having food, getting some Zelmon samples, buying getting the
really good deal that they have going on. Zelman's is
selling their mints today for a very special price. You
(01:43):
get five for the cost of three. That's ten dollars
off and that's huge. So you have to be here
for that one and just learning about different things to
cook for the holidays. Right now we have Henry hesh
La Fire Department station. You're here with the fire Department
(02:03):
cooking team, and what a pleasure to meet you. Thanks
Neil Sure, thanks again for your service and to all
the folks that came out here today. I praise what
you folks do, not only for your service to those
of US citizens, but also for what you do to
the culinary arts, because man, you folks know how to
(02:24):
cook as well. Appreciate that. Thank you so. And I
tell everybody if you ever get invited to go to
a station house and eat, do it. It's the I've
never had such great, great food. So what is that?
What got you into cooking? Being a firefighter?
Speaker 4 (02:41):
It definitely is part of our job and as the
years went on, you just kind of, you know, perfect
your craft. And we have a lot of critics in
our shift, so if you put out a bad meal,
you're definitely gonna hear about it.
Speaker 1 (02:52):
Do you have do you have a dish that they go, Oh,
you're on today, you're cooking? Is there something that you're
known for at station as at number two.
Speaker 4 (03:03):
Station two and Bull Heights, Holley City Fire.
Speaker 1 (03:06):
Oh you're in boil Heights. I'm in Bull Heights. Oh yeah,
I'm not far from you.
Speaker 4 (03:09):
Yeah.
Speaker 1 (03:09):
Yeah, I'm on the eastern side of Los Angeles as well.
Speaker 4 (03:12):
Okay, perfect. I try to change it up, but some
of the things I cook more often are kind of
a tskana souit oh like that and like that hardy
but flavorful, paired with like spaghetti carbinara.
Speaker 1 (03:26):
Oh man, yeah, look at you.
Speaker 4 (03:29):
That's one thing that comes to my mind that a
lot of guys will request. And then from there, I
just change it up and kind of see what's on sale.
We got to go to the store, and we have
a budget that we have to shop within every shift.
So sometimes you know, beef is a little bit more expensive,
so I might go with chicken or pork, and so
just got to venture out and try new things and.
Speaker 1 (03:46):
Last year, we had that weird blip where poultry was
more expensive than beef for a little while. Right, it
like flipped and it's like, you know, that's right. You know,
I grew up broke, so it's like my chicken it
is so expensive, you know. So what did what were
you guys cooking here today? Today?
Speaker 4 (04:04):
We cooked a I did a double smoked Brickshire spiral ham.
Speaker 1 (04:08):
Oh yeah, and it was fantastic.
Speaker 4 (04:10):
By the way, before I forget, I got to give
a shout out to Chris and Kleif's girl because he
was generous enough to let me use part of his
grill to smoke.
Speaker 2 (04:17):
Oh wow, all the.
Speaker 4 (04:18):
Meats and then the sides, or else I would have
to lug all that stuff here. So oh that's it
worked out perfect. And you know, the Thrillers are the
best people, man. They are very generous and let me
use basically half as half a smoker.
Speaker 1 (04:29):
Wow. So that's that beast out there right now.
Speaker 4 (04:31):
Yeah, that's actually he said his smaller one. Oh my god,
don't you love that? And then you start drooling. Oh
I wish I had that. So you got a grill
at home as well? I do. I use a big
green egg at home, so I do yeah easy, you know,
and you can monitor it and flavors.
Speaker 1 (04:49):
It's so hard. Last year at things Grilling, we gave
one away here, okay, because I'm a spokesperson for them
as well, because they are They're fabulous. So I wouldn't
get another grill from someone else. I get gas, sure,
but if I was going to get that style grill,
it's a Big Green Egg or you just don't. So
(05:09):
they've become really good friends because that Bill's got one
at home as well.
Speaker 4 (05:12):
Yeah.
Speaker 1 (05:13):
And so what's so you do all your smoking there?
What's your favorite thing to smoke on the Big Green Egg?
Speaker 2 (05:17):
You know, easy ones?
Speaker 1 (05:18):
Just pizza, yeah, oh, pizza, pizza yeah.
Speaker 4 (05:21):
And then I have the Big Green Egg Cookbook and
one of the first things I made was a chocolate
molten blobba cake.
Speaker 1 (05:27):
Oh, so you use yours for dessert?
Speaker 2 (05:30):
I do pizza in dessert.
Speaker 1 (05:31):
Pizza and dessert.
Speaker 4 (05:32):
I think so versatile. I mean I made everything from
turkey to brisket. Yeah.
Speaker 3 (05:36):
The first thing I ever did was a brisket. It
was I cut it up and they used it for
hockey pucks.
Speaker 2 (05:42):
It was.
Speaker 1 (05:43):
But you're getting better.
Speaker 2 (05:44):
I am getting better. The first one. Brisket is not
the first thing you want to do.
Speaker 4 (05:47):
No, no, But yeah, after you know, doing some burgers
or some hot dogs, right kind of you know, work
your way up and then eventually you'll get to like
the long you know, cold smoke meats and yeah, event
you you get there once you kind.
Speaker 1 (05:59):
Of you know, So what's your temp when you're throwing
in something for a cold smoke?
Speaker 4 (06:03):
About two hundred degrees? Yeah, yeah, I'll just kind of
you know, keep it indirect heat, depending what I'm making.
Speaker 1 (06:08):
There's a baker out our way on the eastern side
of Los Angeles who does pies in a big Green
egg and I just I forgot her name, Okay, but
there's what. Yeah, and she has a baker and she
cooks all of her pies on a big green egg.
So yeah, so desserts are are a no brainer. So
do you have the wedge as far as when you
do pizzas I do.
Speaker 4 (06:29):
I just saw about the wedge about a year ago,
so that that was a game changer. And that way
you're not to buy you know, external pizza of yeah,
and it's just everything's right there for you.
Speaker 1 (06:37):
So the edge for those playing the home game is
when you've got the the big green egg, it's got
the dome and it's a big ceramic, beautiful cooking vessel
that the wedge kind of wedges inside there and gives
you I think it's the sixty percent ratio of air
to dome to get the airflow in there, to get
those high heats, to get that that the the you know,
(07:01):
the leoparding and the spot you know on your pizza
dough and just it's a thing of beauty when you
get something right when you're cooking. But that's that's really great.
So how did you come to know the folks at
Wildford Foods?
Speaker 4 (07:14):
So earlier this year Walfork was generous enough after the
wildfires to donate to some of our stations. I were affected.
They lost their market and the ability to shop, and
so that was earlier in the year. And I saw
the flyers and I actually shot with this wildfork and
ligand and a gel. So I saw the flyers and
lo and behold. Probably about four or five months later,
(07:35):
we have a charity event in the valley. It's called
Salute to Firefighters, and our relief Association puts it on
to nonprofit and it's to raise money for Widow's orphans
and disabled firemen and Marsha. That's when I first met Marsha.
So she was generous enough to donate all the product
from the store.
Speaker 1 (07:54):
She's a hurricane of a human shit is.
Speaker 4 (07:56):
So for that event, I paired up with Waldfork answored us,
gave us all the food, and for my food booth
that suits of firefighters, I made uh fried chicken and
waffles from my entree booth with a pineapple cole slaw.
And then we had to dessert booth and we utilized
their chocolate vignettes and their fruit filled bignets.
Speaker 1 (08:16):
Oh my god.
Speaker 4 (08:17):
So today was just my way of giving back to
Wall Shore. Yeah, deep deep fright chocolate bignets.
Speaker 3 (08:24):
Deep fried cho So I'm telling you I want to
be I'm gonna go. I'm gonna go shopping in there,
honest guy. The last time I was here, I took
one big of those bags. I think I'm going to
do probably two today. Uh, I just I just go crazy.
Speaker 4 (08:40):
So they're hard, n you can actually just put them
in the air fire wow for about five minutes. It'll
come out perfectly.
Speaker 3 (08:46):
Yeah, is there any I'm going to do a lot
of shopping. Is there Anyboddy from Wildfork here? I got
one word for you.
Speaker 2 (08:53):
Discount.
Speaker 1 (08:54):
Okay, you know, I go in, I buy things to
support them. About why about that? Why would you do that?
Trying to explain that to Handle. Well, real pleasure to
meet you. Thanks again for your service and all that
you do. And I'm amazed that you drive from out
here to Boil Heights. The work, but we appreciate you
and keeping us safe.
Speaker 4 (09:15):
Thank you appreciate it?
Speaker 1 (09:16):
All right, thank you?
Speaker 4 (09:16):
All right.
Speaker 1 (09:17):
It's the Fork Report on Neil Savidra here with Bill
handle my buddy. Wildforkfoods dot Com is where you want
to go to find out more about this place, or
come on down. We're here till five o'clock, still eating,
celebrating and having a good time. Come by, say hi,
Zelmens is here as well, so go know.
Speaker 5 (09:33):
Where you're listening to The Fork Report with Nil Savedra
on demand from KFI AM six forty.
Speaker 1 (09:41):
Hey, everybody, it's the Fork Report. I'm Neil Savidra, Bill Handles.
Oh there must have been free food. Did he go
in there? You gotta love his work ethic. He comes
out here, he's like we're out at Wildfork food We're
in Laguna and a gal which is just gorgeous, by
the way, you folks do it right here in Orange County.
And we're in Laguna and a gall at Wildfork Foods.
(10:03):
We're on the corner of La Pause and Aliso Creek Road,
and Handle's doing the show with me until he starts
hearing we're talking about the food that they have inside,
and he's like, I'm gonna go shopping and then just
leaves me. He just leaves me, gets up and lead.
He has zero work ethic because all he can think
about now is getting the food that he wants. And
(10:24):
then he's like, who could I talk to about a discount?
So AnyWho? That's the way Handle rolls, and that's what
he's thinking about right now where I am thinking about
some of the wonderful gift baskets they've been giving out here.
Mike Carhart is who grew up raising cattle and horses
on the historic Rancho Santa Enez area, and years later,
(10:48):
on that same ranch, he and his wife Brook planted
a vineyard and that's where they are putting together all
this crazy lovely stuff that they have here, and they
put them together. I have this bottle in front of me,
the Fetit Sourah. And last week we were talking a
little bit about this as we were promoting what we
(11:09):
were doing here at Wildfork Foods and I was talking
with John Moore who was kind enough to bring me
this bodel, and he was just praising it. So that
was in some of the baskets that we were giving
away today as well, And just big thanks to them.
If you want to check check them out. They have
their Family Wines family run winery and Los Alevos, California.
(11:33):
Thirty different wines annually sold in their tasting rooms and
you can find out more at Carhartfamilywines dot com. That's
Carhartfamilywines dot com. And we thank them for being a
part of things grilling with our partners Wildfork Foods today
because I'll tell you something I coming up next week.
I'm going to introduce you to Marcia Green and she's
(11:56):
been on the program before, but everything that we're doing
is part and started with her. I walked up to her,
She's a tiny little thing. Walked up to her at
a Petros in Money event friends of Ours on a
five seventy on a PMS show and walked up to
one of their summer tours and just told Marcia, I said,
(12:17):
we have to partner up Wild Fork Foods. I love
their food and it's a natural blend of what I
do on the air and what they're doing here educating
people about food, showing them different things that may not know.
And she is the Tasmanian Devil of marketers and pr partners,
(12:37):
and so she's helped put these things together and all
of them, one hundred percent has been due to partnerships,
finding people that have the same minds about food, about
getting in the hands, about charity, about connecting with people.
And so that's kind of what we've brought to you
today with what we've been doing too. But it doesn't
(13:01):
stop with this program. You can find a local Wildfork
Foods near you. If you're looking for seafoods, they got it.
If you're looking for meat, they got it. If you're
looking for appetizers, easy things for quick fixings, you want
to be able to turn key stuff, they've got it.
So not only we married and partnered with what they
(13:23):
do here, we brought in partners like ours with Zelmans
and Anthony and Sharon who are here today with us
that they're giving you discounts, they're taking care of you,
they're bringing their family business along with this. My buddy
Wing Lamb from Waho's Fish Tacos introduced him last year
(13:43):
when we were doing this Tamarsha, and it continues to
grow because folks like you come out to these things.
So we appreciate you very much and hope that you're
enjoying being able to meet these folks in person, being
able to try the foods coming off of the Wild
Fork Food truck and Viv and all her people that
she's got there. Not to mention that the Doctor Pepper,
(14:06):
the BlackBerry zero sugar she turned me on to. I
hadn't had this before. Have you guys tried this? Holy hell,
that's really good. And doctor Pepper is always I thought
been a superior diet product. You know, it's the only
diet product that tends to taste like the actual product.
But this new one is pretty insane as well. So
(14:27):
each time we come out, we learn more. I encourage
you to get into the Wild Fork Foods here today
and poke around, ask questions. Don't just mill about the insides,
go to the walls and check everything out and ask
somebody with an orange shirt. They'll be happy to tell
you how you can make your holiday meal or your
every day after work meal something special. So stick around.
(14:48):
We're going to talk to Marshall when we come back.
It's the Fork Report on Neil Sevedra doing our thanks
grilling out here in Orange County, a lagoon and Degal
with our pals at Wild Fork Foods. Come out out
say hi again. If you don't have the ability to
get out today, not a problem. Wildforkfoods dot com will
put you in the direction of finding one near you.
Speaker 5 (15:07):
You're listening to The Fork Report with Nil Savedra on
demand from KFI AM six forty.
Speaker 1 (15:14):
Somebody's driving somewhere in Old Punk's driving going? Is that
thirty five Grave on the radio. Yes, it is KFI
AM six forty Neil Savadra and the Fork Report as
we broadcast live today out here in Orange County. And
thanks so much. Everybody's been so kind out here, enjoying
meeting so many of you and hanging out with Bill
(15:35):
Handle today at Wildforkfoods. We are on the corner of
Lapauz Road and Aliso Creek Road here at the Wildfork Foods.
Come out and say Hi. If you aren't near here
or can't make it today, not a problem. You can
go to Wildforkfoods dot com look for a location near you.
And we're talking about holiday foods and cooking and doing
(15:58):
all those things. But did you know that you could
actually send it as gifts as well to yourself or
to even other people if you're not Bill Handle. He
likes to gift himself stuff all the time. But you can,
and I've done that. I actually are our friend Dean Sharp.
He answered some questions for me, and he was very
kind to do that. And I don't like to take
people up on stuff. I'm not Bill Handle, so I
(16:19):
sent him. I sent him some food because he loves
to he loves to grill and stuff like that. So
it was it was well received because he shops there too,
at the location out there in Westlake Village Stokes.
Speaker 3 (16:34):
Yeah, you know, we're going to well it's a little
bit it's a little bit early because we're gonna have
an auction item at for our Pastithon.
Speaker 1 (16:44):
Yes, and it's.
Speaker 3 (16:45):
Going to be a real interesting combination. We're actually going
to have for the first time, we've never done this.
Neil and I going to broadcast a show, and we're
gonna do.
Speaker 2 (16:56):
It out of my house.
Speaker 3 (16:58):
Yes, and they'll be someone an auction, uh, someone who
goes ahead and bits for it.
Speaker 2 (17:04):
Will will be will be joining.
Speaker 1 (17:07):
Us And are they going to sign an NDA?
Speaker 2 (17:09):
Well yeah.
Speaker 3 (17:09):
And on top of that, Dana, who of course is
security with us all the time, is also going to
be security there.
Speaker 2 (17:15):
There will be a strip search and a cavity search.
Speaker 1 (17:18):
We're going to be very I hope somebody and that's
just for you. I hope that somebody squats ends up
owning your house. They just don't leave the garage, they
end up owning.
Speaker 2 (17:32):
So Marcia is here. We always end the show with Marsha.
Speaker 1 (17:34):
Yeah, Marcia Greene is the powerhouse I was talking about.
I adore this woman. We have become friends from working
together and I dig her work ethics. She gets what
I do. I get what she does, and she is
very good about putting the right people together. The formal
term is a connector. You're a connector. You connect people.
(17:55):
And so it's worked out really great. Leg and the Lego,
the Tasmanian Devil of humanities here, it's always so great.
Crowd today it is great.
Speaker 6 (18:08):
I mean for the end of the year round up
with you boys and KFI. It was pretty sweet. I mean,
I think we did more on our second year than
we did our first year with the second annual and
then I think it more a.
Speaker 2 (18:21):
Lot more people.
Speaker 3 (18:22):
Yeah who came by, and it was The food was spectacular.
Speaker 2 (18:27):
I mean, but it always is.
Speaker 1 (18:28):
It always is.
Speaker 3 (18:29):
People don't really understand you get it. You have to
come here hungry. Yeah, yeah, this is exact when we
talk about sample, little tiny samples.
Speaker 2 (18:38):
No, no, no, you come hungry and you get to
some of the spectacular food that's here. Uh, and it's uh.
Speaker 1 (18:45):
They don't skimp and we still are plowed through it.
Speaker 2 (18:47):
Yeah. Well I'm going.
Speaker 3 (18:49):
I mean, I go shopping every time I leave here
there it is my bag full of I know, but
I will as soon as I'm finished.
Speaker 6 (18:56):
The very bignets too, are really good.
Speaker 1 (18:57):
Okay, So that's the kind of thing. What are things
that you think we know that you're going to have
great proteins all that. What are some things that you
think people would be surprised that are here at will
Fork Foods?
Speaker 6 (19:07):
For me, it's all the amounts of seafood, all the
all the different varieties of shrimp because you know, I
don't eat red meat or pork. It's my dark secret.
I'm a fish fish aholic, Is that right?
Speaker 1 (19:17):
Yes? So so, by the way, if you look over here,
I eat all the meat and she eats fish. Tell
us which one of these people looks different? Yes, so yeah, sure,
my shoes are eaverier than you. So yeah, So what's
what's your go to fish?
Speaker 6 (19:34):
To me? To me, it's mahy and cold. But you know,
being from Florida, Groupers, groupers, grouper, But I love our
swordfish as well. Swordfishes swordfish here is the bomb. But
I also like the smaller things I can get besides,
believe it or not, the bread like things like that.
And for me, the meal, the single meal, you know,
(19:56):
it's much better than the old swans and meals is.
Speaker 1 (19:58):
Actually, yeah, you want something and makes you feel good
about your choices, not like.
Speaker 6 (20:03):
Yeah, you don't have to mix the peas and cares.
Speaker 1 (20:05):
Separate the yeah, and when you open it up it
goes loser exactly.
Speaker 3 (20:10):
I grew up on those you know, the TV trays, uh,
the watch in front of the t I was a
little older than you are.
Speaker 1 (20:15):
No, but no, I remember that TV trays.
Speaker 2 (20:18):
I remember they cost I remember they cost a quarter.
Speaker 1 (20:20):
Yeah, well I don't remember today there's still a quarter.
Speaker 6 (20:23):
They remember you put them in the oven. But we
actually put a luminifol in the microwave.
Speaker 1 (20:28):
Remember that. Oh you know what, maybe there was a
that time. Because that will start a fire.
Speaker 6 (20:34):
Yeah, that will start fire.
Speaker 1 (20:35):
That's a bad thing. Kids don't do that.
Speaker 6 (20:37):
Maybe Bill never started a fire in his microwave.
Speaker 1 (20:40):
I never have. I've cooked the dog. No, that's myth about.
Speaker 2 (20:47):
Urban Okay, it's like what your gear in the gerbil.
It's an urban myth.
Speaker 1 (20:52):
Wait, you can't hear inside the gerbil inside your Okay.
Speaker 6 (20:56):
So I love how we just made it.
Speaker 1 (20:58):
We just can pay, I know. And then he's going
to bring up Rod Stuart and we're all out. So
you've got the fish here at the sides here. But
the desserts, what's your go to dessert?
Speaker 6 (21:12):
Mine is bignets or key lime pie.
Speaker 1 (21:15):
Oh the pie, fantastic, the bomb.
Speaker 6 (21:18):
And believe it or not, we have these little pot
things that have like it's like chocolate melted, like really
strong and really rich pudding. Those are amazing cool.
Speaker 3 (21:30):
I think she had that cheesecake here is that cheesecake
I've ever had.
Speaker 2 (21:33):
I mean, it is, it's a secret, it's a little it's.
Speaker 6 (21:37):
From New York, New York, you know, New York. It's
not made here.
Speaker 1 (21:41):
About it.
Speaker 6 (21:42):
Forget about it?
Speaker 1 (21:43):
All right, We're going to talk some more. We come
back and also want to remind you that Tiffany Hobbs
is coming up after five o'clock and then she'll hand
everything over to Michael Monks at seven o'clock. So go
know where.
Speaker 5 (21:59):
You're listening to The Fork Report with Neil Savedra on
demand from kf I am six forty.
Speaker 1 (22:06):
Hey, everybody, Neil Savandri here with a Fork Report. Bill
Handles with me. We got Marcia Green from Wild Fork
Foods is with me as well, and Laguna Negal. I
bet you, uh that Tiffany Hobbs is probably there by
the microphone as well. I am right here, Miss Tiffany.
How are you?
Speaker 7 (22:24):
Mister Neil? I am well, handle I know we haven't
yet met, and you probably want to keep it that way,
but hello, yeah.
Speaker 1 (22:31):
Turn on your mic Yeah there we go.
Speaker 2 (22:33):
Yeah, yeah, you pretty you got it right? Yeah, I
figure pretty much.
Speaker 1 (22:37):
You know, Tiffany has been listening to the station for
a long time, long before she ever came on, and
she's and for some odd reason, she's a fan of yours.
Speaker 7 (22:44):
Yeah, go figure, Uh masochist, you know, hate myself.
Speaker 2 (22:48):
Marcia was.
Speaker 3 (22:50):
I was in the store during the break and Marcia
was pointing out for the Thanksgiving the different ways with turkeys,
the pre cooked turkeys and the breast of turkeys and
all that, and I say, you know, I'm thinking of
having a Thanksgiving at home, which I never do. And Lindsey,
my wife, said, Bill, first of all, you hate everybody.
(23:12):
Everybody hates you. You don't know anybody to invite.
Speaker 2 (23:16):
You know. That's a good point, you know, so I
won't be doing that.
Speaker 1 (23:19):
He was going to do a friend's giving, but he
was just gonna call it giving. Yeah. Yeah, it just
doesn't Yeah.
Speaker 6 (23:25):
Bill Hadel.
Speaker 1 (23:26):
Yeah, what do you got coming up? Tiffany oh Man.
Speaker 7 (23:30):
We're going to talk about a fifty year old guy
who is joining or has joined his community college's football
team and he's playing, and so we're going to talk
about his story. That's after five thirty. It's a local story.
And as well, do a list of the oldest NFL
players in histories. That's a fun little sports story. We're
going to talk about the hijacking of apartment listings and
(23:53):
how scammers are using these listings to lure people in
and then of course take their money. We're going to
talk about what air traffic controllers are doing to survive
without pay during this shutdown. And we're also going to
talk about how California families are starting to see SNAP
benefits back on their cards as of yesterday. Lots of
(24:14):
local news, lots of updates, fun fun show.
Speaker 1 (24:19):
Sounds great, my friend, We'll be listening. Trust me, I've
got like a two hour drive and that you are
the only highlight of that that is set before me.
Speaker 7 (24:28):
Oh, the bar is very low, thank you.
Speaker 1 (24:30):
Look all right. Tiffany Hobbs coming up at five o'clock
moments from now. So this is our last Wildfork event
this year. We've got Marsha Green from Wildfork Foods with
us right now. What are some things you want people
to know about how to think about Wildfork Foods when
they think about their holidays this year and planning that menu.
Speaker 6 (24:53):
Yeah, I think the best thing to think about is
the largest variety. We have the largest variety of any
retailer in the Southern California. Uh, the amazingly low prices
because we own the farms. And third is the opportunity
to no matter what your style of eating is, we
have something for everybody from beginning to end, the whole meal,
(25:15):
sides everything. I mean we talked about while workedolphin and yes,
this is the end of the year for me with
you guys, but we got next year.
Speaker 1 (25:23):
Yes, we've got some great beat. Be listening because stay tuned,
as they say, because we've got some plans for next
year as well. It's been in good partnership. It's a
product that we believe in. The many points that you
keep hearing as we talk about them and do these events,
like the fact that you own the farms, those types
of things matter. Those type of things give you the
(25:44):
quality control that you can't get in other places. It
gives you control of the entire chain of the food chain.
Speaker 6 (25:50):
And Corman free A Marshall.
Speaker 1 (25:56):
Marshall, I it's never about me.
Speaker 3 (25:59):
I have I've been I have not been on your
website because I don't know how to use a computer.
Speaker 2 (26:04):
And I certainly Yeah, it's.
Speaker 1 (26:06):
True, it's like an advocates but different.
Speaker 2 (26:08):
Yeah, I understand that.
Speaker 3 (26:10):
Do you happen to have a video of the process
of how you freeze the meat at the facility and
how it goes through. Why would you Why would you
not have that? It's such an incredible story. The technology
is so amazing, the flash freezing, yea, all of it.
(26:30):
You would think that you would do a video. Hey,
I'll send you a bill. You would think that there
would be a great video because I was thinking, boy,
I'd love to see that, you know, I'll.
Speaker 6 (26:41):
Actually run that up to h Q. I love that idea.
I mean, if you want to go stand in the
freezer right now, we'll see how long it takes for
you to freeze.
Speaker 3 (26:50):
Yeah, we're talking about the flash freezing would do would
take forever.
Speaker 2 (26:53):
Yeah.
Speaker 3 (26:54):
The building that they the building that they do this
in is a warehouse that is a flash freezer itself.
It's massive and it is The technology is astounding, which
is why the frozen food is every bit as good
as or better than the fresh food that you see
at the store. It's like fish, you know, fish is
(27:16):
several days old when it comes to the.
Speaker 1 (27:18):
Retailer in many in many circumstances, Yeah, and here it's
I mean, the technology of options near Arizona. No, not
too many. An he's done, like you've lived here in
Gallipoy for much longer aw as if No.
Speaker 2 (27:40):
But Bill, I.
Speaker 6 (27:41):
Think that's a really great point. And you know, I
know our website has been updated, has been changed, we're
moving and progressing, I mean for a young company, and
we're still air Quotes a startup. But I think that's
a really good point of information for customers. And I'm
actually going to ask for that, and when I do
have it, we'll announce it on the show.
Speaker 3 (28:00):
Because as Neil explains that, we've had guests from Wolfork
explain the technology. And Neil gets all excited, and I
get all excited, even though I don't understand technology. Oh
you have no you have no idea, You have no idea,
no one.
Speaker 1 (28:18):
He loses it all the time. And two he goes, Neil,
how do I look at emails? Cricket? Yeah, the BlackBerry
was too much for him. But I will tell you
that being able to take a snapshot of freshness is
the key. Is people don't understand. It's not freezing in
the process of a length of time to freeze something.
(28:40):
It's a snapshot, which is what, which is where the
technology has changed. We were never able to do that.
That's what Neil having sex. It's a snapshots that's only
with you. Okay, it's a joke.
Speaker 2 (28:58):
Yeah, they can't take it anymore.
Speaker 1 (29:00):
It'll everybody.
Speaker 6 (29:02):
But you know what, Bill, Like the other cool thing is,
like I noticed working here is one thing about our
product is when it does freeze at negative forty one,
it freezes fast something so like an hour. And like
most retailers can freeze in thought or it takes a
smaller process and they can by the time you buy it.
It's some other retailers. I'm not in trouble saying that,
but it could already be frozen and thought one or
(29:25):
two times before you take it home.
Speaker 1 (29:27):
Oh yeah, if you're not getting fresh shrimp anywhere, it's
been partially frozen or under a certain degree. But anyways,
that's our that's our time. We I don't want to
go into Tiffany's. But thank you Marsha for everything.
Speaker 6 (29:41):
It's been great.
Speaker 1 (29:43):
Appreciate you always, great for coming out for coming out
holidays and we'll be talking again soon. Stick around for
Tiffany Hobbs, So go nowhere. This is KFI heard everywhere
on the iHeartRadio app. You've been listening to the Fork Report.
(30:04):
You can always hear us live on KFI AM six
forty two to five pm on Saturday, and anytime on
demand on the iHeartRadio app.
The Fork Report w Neil Saavedra News
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