November 21, 2025 • 29 mins
Tim kicks off Hour 2 with a new fundraising total nearing $6,000 and welcomes Chef Bruno Serato back to preview the 15th Annual Pastathon and how listeners can join the big Giving Tuesday (12/02) event.
Tim quizzes Chef Bruno on the best canned sauces, frozen pizzas, and the art of frozen food, and then calls him out for accidentally cursing on air.
Conway moves from tossing Ding-Dongs to tossing out Donettes as he updates listeners on SoCal rain and checks in with Angel Martinez, who hilariously got stuck in the very SigAlert she reported on.
Then, pasta royalty Francisco DeCecco joins to talk boxed pasta greatness, and Tim wraps with KFI’s Michael Crozier sharing his powerful firsthand memories of moving to LA during the 1992 riots and working at KFI through it all.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
It's camp I am six forty and you're listening to
the Conway Show on demand on the iHeartRadio app. We
have a lot of people here donating a lot of
food and a lot of money. We're at five thousand,
eight hundred and twenty eight dollars and forty four cents.
(00:23):
Forty four cents came from this young lady. Three thousand Anita, right,
what is your first name? Dina? Sorry? And why I
called you Anina? Tina? Tina with a T goes snuts.
And then three thousand dollars from Bob and Sue in
the bag. Three thousand dollars Quo and Bruno is with
(00:49):
us here from the White House and also Catarina's Club.
He runs the entire thing. And how much? What percentage
of the money that you raise every year comes through
the White House where we show up an event like this?
What do you mean? Like? What is this fifty percent
(01:09):
of your budget for the year?
Speaker 2 (01:11):
Okay, five is razy? At least sixty sixty six?
Speaker 1 (01:14):
Really? Oh yeah, you get I bet you get a
lot of big donations that are anonymous too.
Speaker 2 (01:19):
Yeah, which received that you remember a few years ago
somebody used to call from Chicago yes, it was a
huge checks every time.
Speaker 1 (01:27):
After this. There was a lady who and I never
found out who she was. She wanted to be anonymous,
and she used to donate one hundred thousand dollars a
year from San Diego, San Diego, Chicago. She was in
San Diego her, but there was another one from Chicago.
Speaker 2 (01:41):
I remember Chicago, but I mean.
Speaker 1 (01:44):
One hundred thousand dollars can go a long way.
Speaker 2 (01:46):
She called tonight, we pick up the phone.
Speaker 1 (01:48):
That's right exactly, but you can donate here. The restaurant
is back in shape after it burned down.
Speaker 2 (01:55):
Down in twenty seventeen. Oh my, nineteen then than ever.
Speaker 1 (02:00):
So you opened up in twenty nineteen, right when COVID started.
Speaker 2 (02:04):
It was perfect timing, perfect timing, ready for bankrupt Oh.
Speaker 1 (02:09):
My god, I don't know how did you stay open
during COVID. We we were lucky.
Speaker 2 (02:13):
We had a garden on front, okay, and beautiful outside, Danny, and.
Speaker 1 (02:17):
They allowed you to fill it up.
Speaker 2 (02:19):
Yeah. In fact, we were back almost for two years
because Los Angeles people they don't have a garden, and
mean they eat on the street. Crowd people from La
from all Ova used to come down and eat and
outside that's great. That was more busy during COVID than
a regular Danny because of the garden outside.
Speaker 1 (02:38):
You know, when people come to your restaurant, you know,
in Anaheim, it's really all about you know, Disneyland and
Disney California Adventure and a lot of people, you know,
stay at the hotels and eat at Denny's or Carrow's
or Jack in the Box McDonald's. Nothing wrong with that,
but there's no I think you're the only four or
five star real gourmet restaurant that I've seen.
Speaker 2 (03:02):
Yeah, few one in Anaheim used to be. I don't
know if people remember. I missed the Stocks before me,
which was also very well known restaurant, but he shut
down the restaurant because he sorted to property, the build countos,
stuff like that. Okay, but yeah, it's not that many
in Ananaheim. I'm glad I'm the only one.
Speaker 1 (03:22):
I love the Crozier's been to this room, that little
the wine cellar downstairs, the beautiful.
Speaker 2 (03:28):
Somebody just mentioned to me, Buno, I have one of
the best deal in your wine set up. Oh yeah,
it's a special VIP rooms set eight ten people max.
It's great ours because it's all my wine there and
sometimes a bottle disappear.
Speaker 1 (03:42):
But okay you doing and where do you get here's
an opportunity for a free plug. Where do you get
the steaks?
Speaker 2 (03:49):
The steak? Yeah, well we get different company sun meat
companies under the top. One I used for years.
Speaker 1 (03:55):
It's Newport one of them Newpo was. Uh it was
for a while, we stopped.
Speaker 2 (04:01):
We got back somebody else again.
Speaker 1 (04:03):
You great meat? Yeah, they really do. Has it gotten
very expensive to get steaks?
Speaker 2 (04:08):
The chef talked to me yesterday, talked about He said, well, no,
put your filet mino much higher.
Speaker 1 (04:14):
I said no, it's like, how how much is it now?
Speaker 2 (04:18):
I think it's sixty three? We want me to put
to sew the pile mino but it WHI was just
chrange more than the New York. I have the Wagu
New York Wago there and that se that for sixty eight.
But they say your phils because more than the Oagu
and my wago's from Australia.
Speaker 1 (04:36):
What is the best jar of sauce that you've ever had?
I know they're there are none of them can match
what what you make fresh. But if you ever tasted
a jar of sauce that you thought was pretty good
for our kids, for anybody, yeah, for anybody.
Speaker 2 (04:49):
But it is a great tomato sauce, okay, having a
I'll be honest. You try a lot, a lot of
sauce up them all. If you cook, put gripe spicy,
you know good?
Speaker 1 (05:01):
What about Raos is pretty good? I you never triedos? Oh,
here try REOs.
Speaker 2 (05:07):
Yeah, it's well, you can.
Speaker 1 (05:12):
I think it's an aisle five. Let's go grab a
jar for him. But it was a small, little restaurant
in New York and my dad used to go to
it in little Italy in New York. And then they
went national and it's it's a it's you know, look
and a jar sauce is never going to be a ten,
but you know.
Speaker 2 (05:28):
A ten on a show you go with the Italian
moto and make the whole souce every day.
Speaker 1 (05:33):
Do you guys make pizza as well?
Speaker 2 (05:35):
Uh, we have it, but don't tell me pizza. I
have to buy from a company. You'll sell it to.
Speaker 1 (05:39):
Us frozen pizza.
Speaker 2 (05:41):
Yeah, but there the Italian company one other percent of
all the products, the pizza. It's Italian, okay. And as
we have small because we don't have a Big Kitchen, right,
But be honest with you, it's pretty good. Okay.
Speaker 1 (05:56):
I want to find out what company this is, because
last two nights ago, I went to a grocery store
in Burbank and I bought what I thought was going
to be a really great frozen pizza. And like all
the frozen pizzas I've ever had my life, it was dreadful.
Speaker 2 (06:11):
Was the name of this one.
Speaker 1 (06:12):
I'm not gonna say the name of it. I'm not
gonna say the name, but you know the one that
is acceptable. I like the barbecue chicken from California Pizza Kitchen.
That's a pretty good pizza. But but why can't they
make good frozen food.
Speaker 2 (06:26):
Well, I'll be honest with you, I'm not a frozen
guy pizza guy.
Speaker 1 (06:30):
But even outside of and that's so, it surprised me
it available in stores.
Speaker 2 (06:37):
I don't think so.
Speaker 1 (06:40):
Okay.
Speaker 2 (06:40):
I was at the Chicago Food the Convention and that
was with the probably BIGG I don't remember who. Anyway,
it was those pizza on the table. We were stave.
I said, what don't you take a slice of pizza?
Tak taste like crap?
Speaker 1 (06:57):
Clap?
Speaker 2 (06:58):
I was supposed to, sorry, but I try, and I.
Speaker 1 (07:06):
Said, like, wow, somebody at the board did some jud
the dumb button myles in the can. Okay, right, okay.
Speaker 2 (07:18):
But that pizza was amazy and I went back, It's like,
how do you prepare pizza like this and look conventioned
and it's just good? And it showed on me one
of the percent product in the store of their own
store and everything. I said, chef, let's get it to
the wrestle because a lot of family cod kids, kids,
(07:38):
pasta pizzas.
Speaker 1 (07:41):
But outside of frozen pizza, why can't they make a
frozen meal that's good because they all sort of taste
the same. They all try to get there, and they
get there, they get closed, but they never it's never
great frozen meal, the one frozen meal. Froz Yeah, frozen,
never try one. Okay. Who would have got though? Between
(08:01):
me and Bruno? Who would say the S word first
on the air, What are the odds of that? What
are the odds? Yeah? Dan, al their way up. All right,
we are live here in your Belinda Come on down
two one, five zero zero your Belinda Boulevard. We are
(08:22):
at Smart and final Ding Dong.
Speaker 2 (08:24):
Thank you everybody, thank you.
Speaker 3 (08:27):
You're listening to Tim Conway Junior on demand from KFI
AM six forty.
Speaker 1 (08:34):
Ding and Dog, Oh thank you so much. I we've
been throwing out ding dongs and donuts to people, and uh,
I don't think the I don't think that that's happened
yet in this store. But man, there's still there are
more people now. There are more people here now than
when we started. There must be one hundred and fifty
(08:55):
people here. So give yourself an applause for coming out.
It's a great charity. Krozier has been very instrumental in
putting this whole thing together. He's the best. And also
Angel Martinez. Yes, yes, yes, yes.
Speaker 4 (09:11):
Yes, oh yeah.
Speaker 1 (09:13):
Are we gonna We're gonna be talking at somebody from
Smart and Final right at some point. Okay, and and
then we also raising a ton of money here. Oh wait,
clean up, where are we going a ding dong? We
ran out of ding dongs, so we're throwing out the donuts.
(09:38):
People enjoy those. You know, they finally did with these donuts.
Remember you used to buy them on the way to
work with a coffee and there were ten of them
and you felt like you're gonna die afterwards. Well, now
they have been snack sized where I think there's just
four of them. Let me pop these open and see
how many of there are. Let's see three or four?
There's yeah, three donuts redon it. Anybody want to don't? Anybody?
(10:02):
Here we go. It's so cute you might eat twice
as many. Oh my god, I almost took that lady
out with that donut.
Speaker 2 (10:07):
All right?
Speaker 1 (10:08):
Anybody there? You go?
Speaker 5 (10:12):
Another one?
Speaker 4 (10:13):
Oh?
Speaker 1 (10:14):
Sorry, that one got one got away. There's one ibout
this guy in the back. Let me see if I
can make here all right?
Speaker 6 (10:19):
He screwball, No, go over the light bar and the
the lady here works at the knots very farm.
Speaker 1 (10:34):
Interference hitter right in the hand. Okay, I think you've
had one already. Who has not had? How about this
lady in the blue, okay, with the red hair. Let
me see if I can pop that right in tire.
You're gonna have that tired arm, all right. The guy
in the green, here we go. It's gotta go over
the light bar. Okay, all right, and then one more.
(10:58):
Any there you go. Enjoy that. All right. Let's get
into some news here. We have a we've got obviously
a lot going on the rain was a big deal.
Anybody got anybody get flooded out here in your Belinda. Now,
you guys are cool, right because your Belinda, I accounted
for this much rain at some point and took precautions. Right. Yeah,
(11:20):
Well they didn't do that in LA They did not
do that in Los Angeles, and we had But I
think it's over now. I think that's that's it for
rain for quite some time, and so we are done
with the rain. All right. Here's something interesting. The Guinness
Book of World Records. People enjoy that. You know, you
grow up, mom and dad has one. You know, you
(11:40):
read that stupid thing with your mom and dad. But
it is. It began seven decades ago, and everybody else
and everybody thinks that they can get in it. Everybody thinks, oh,
you know, I can do something to get in the
Guinness Book of World Records seventy years ago. You are
officially amazing.
Speaker 7 (12:00):
These are the words people here when they achieve a
Guennis World Records title.
Speaker 1 (12:05):
My highest self when I'm going for lunches. Something trainer
Austin Head has heard himself.
Speaker 4 (12:11):
What does it mean to say you are a Guinness
World Record holder?
Speaker 1 (12:15):
Times two? To have a world record in itself is
so amazing. So what is this guy's world record? To
have a world record in itself is so amazing. Never
did I think I would happen? What did you say?
The biggest jackasses? No world records? So it almost gives
me like belief in myself? Oh my god, where are
you in life? Where you didn't believe in yourself until
(12:36):
the Guinness Book of World Records came by? I believe Yeah,
that's exactly the title and a spot in the Guinness
World Records. You know it might be a Guinness Book
of World Records holder.
Speaker 6 (12:46):
I for.
Speaker 1 (12:49):
Falling into a SIG alert while you've been calling traffic
all day? Is this one, Angel Martinez? More than once?
Speaker 4 (13:02):
I believe, Yes, I believe in me.
Speaker 1 (13:06):
Calling a traffic a signal alert all day long and
then getting on the freeway to get stuck in it.
True story.
Speaker 4 (13:11):
It was on the five in Irvine and our old
studios used to be in that area five and the
fifty five, and I was talking about this major signal
alert all day long, like four lanes flot delays on
that five southbound backing up for you know, fifteen miles,
And what do I do?
Speaker 1 (13:30):
I hop on the fifty five. I take that.
Speaker 4 (13:33):
Flyover to the five southbound. I don't even realize and
tell them right on top of the flyover, and I
just see that line of break lights and I'm like,
oh yeah, that crash.
Speaker 1 (13:43):
Oh yeah, I'm gonna slide right into it, telling people
all day long to avoid it, and I jumped right
into it. Unbelievable. Krozier, when is your anniversary with iHeart?
Do you know? Eleven eleven? Oh it is? We just
had eight? Yeah, okay, we'll we come back. Krozier has
a great, deep, long history with KFI and Coast and
(14:07):
any other stations Kla klac. This guy has been is
your thirty eighth year, He's just start thirty eight years.
But he's got two stories with me that stick out.
One of them is the riots in ninety two. You
were there, yes, sir, are ninety four. No. Ninety four
(14:29):
is the earthquake. And then also your earthquake story. Two
great stories though or No. Nine to eleven was another one.
Nine eleven is another. All right, we'll come back and
tell those stories. I love these old stories. I've been
listening to KFI since I was probably about five years
old and I never ever ever thought I would be
working here as even like a productionist or anything. But
(14:51):
to be on the air and have all you people
here is really really cool. Thank you so much. We're
live on KFI out in your Belinda at Smart and Final.
Come on by.
Speaker 3 (15:01):
You're listening to Tim Conway Junior on demand from KF.
I am six forty.
Speaker 1 (15:08):
Dumn and down. Uh hey, Krozer while I signed it,
you can you tell everybody where we are? We are
in Yorbelin at the Smart and five. Yeah, and I
gotta say, we gotta happy. Do we have any bags
that we can't have any bags that we do? All right?
We thought bags left. I can't believe that. Wow, there's
(15:28):
at least one hundred and fifty people here. Looks easy.
One hundred and fifty people with the twenty one five
hundred yorbel Into Boulevard. That's it, twenty one five hundred
yrble Into Boulevard. If you haven't already come on down,
We got time. We're gonna give you an extra bonus
hour tonight till eight o'clock. Conway's gonna be here, and
Krozier is gonna be in next week I'm gonna take
a couple of days off, but Krozer's gonna be here Monday, Tuesday. Yeah, alright,
(15:52):
let's talk to Francisco. Here he is with the beautiful company.
My wife's favorite poncet in the world, d seco. The checko,
the checko, the checko. My wife will only eat this.
She doesn't buy. And she said all box because a
lot of people say, you know, box pasta's box spots
and she said, no, it's not, it's not. This is
(16:14):
the better one. She's a good wife, she is. How
long have you guys been around for the company?
Speaker 8 (16:20):
Eighty one eighty one eighty six it was initially and
then the first other paper it was for declared the
eighty one thirty one okay, and then but realistically the
family knows the plant. It was located where it is
still right now where the sun said, he's in Faro
(16:40):
sa Martino.
Speaker 1 (16:41):
Oh, so all of this comes to Italy. Yes, wow, Yes,
that's why it's more expensive too, because you know, you
got to get it over here. But this is a
beautiful pasta. I love the little emblem there as well.
And for some reason, the color structure here is great,
you know, the lettering and the color structure. It just
says the Italian great food blue of this guy. Yeah,
but eighteen thirty one a long time.
Speaker 5 (17:04):
So in eighteen twenty one is the first date the
company and the family was able to declare with the
written paper, so with an evidence, right, like I was
saying before, they also know for sure the plant was
there much other than that, so we're talking about probably
ten years even more. Who knows.
Speaker 1 (17:26):
Wow, it's located in National Park. Imagine that.
Speaker 5 (17:29):
Imagine if you have a pasta factory in Yellowstone.
Speaker 1 (17:33):
Right, Okay, it's the same thing. Okay, Oh that's beautiful.
But you know, my wife always says, she said, the
reason why she likes it is because they're just simple ingredients.
You know, you got wheat and basically you know, that's
about it. But it's just simple ingredients. Flower and water. Yeah,
flower and water. And but it really there's a texture
(17:53):
to it. And she can tell the difference between you know,
the regular shelf pasta that's not to check out and yours.
But you must be in almost every store in America.
Speaker 5 (18:04):
We're the number one past imported from US in the
United States.
Speaker 1 (18:08):
Oh congratulations, man, that's great. The number one imported pasta
into the United States. That's a cool too. How many
people work for the company? A lot? A lot? Yeah,
and are you are you in charge of the United States.
Speaker 5 (18:23):
I'm in charge on the West Coast on the food
service channel, which is from a restaurant to school, hospital
and whatever. It is not retail. However, we were close
to each other. We're like a family. Is a family
company owned. Still there is no bank, there is no
found behind it's uh the president itself.
Speaker 1 (18:45):
Is it goes to work every single day. Oh that's
still less today. So this isn't this is an old
family business. Then it is? It is. And I love
the fusili here the broccoli foodci is my favorite dish
when I go to California Pete's kitchen. This is just
a great pasta and and it picks up the sauce nice.
That really is beautiful.
Speaker 5 (19:05):
That's thanks for the shows. This is my favorite one.
Speaker 1 (19:07):
Yeah, I love this.
Speaker 5 (19:09):
It's not the classic for sil is like a book,
you know, but twisted right, and so I get a
little bit of fun of it.
Speaker 1 (19:14):
Yeah yeah, yeah, there's a taste that that's different, but
I really enjoy it. And then when so your West Coast.
You must be traveling all the time.
Speaker 5 (19:24):
I do, Yeah, I do well West Coast in Italian way.
So we're we loved each other. I'm going from uh
I we'll say, Colorado up to Hawaii. I'm visiting Los Angeles.
Speaker 1 (19:39):
What a great job. Yeah, I can't complain. Yeah it is.
Go buy this. We I don't know if these are
donated to the charity. Yes, oh they are. Okay, we're
gonna we're gonna get these away. But you don't need them.
The kids eat them. So you guys already have ding
dongs and ho hos and all kinds of crap. So
did Cheko. Thank you for coming in. It very nice
(20:00):
to meet you. Thanks, You'd love to have you back
every year we do this. Thank you, Thank you. Tim Show.
All right, we are live here and we're gonna be
here till eight o'clock tonight to night. You've got to go.
You got to come here to a smart and final
and pick up your gift bag. When we come back,
(20:21):
we'll talk to Krozer. He's got some great stories, especially
if you're old school KFI listener like I am Conway Show.
Speaker 3 (20:29):
You're listening to Tim Conway Junior on demand from KFI
AM six forty.
Speaker 1 (20:37):
If you folks want to make this a twenty four
hour event, you can go see Neil Savader tomorrow. He'll
be on just up the street and Alisha Parkway two
three zero two two Alisha Parkway, and that's the Wendy's.
Does anybody out at the Wendy's last year? Oh, you
are like a dozen people? Okay, all right, that's kind
(20:59):
of cool. And now you're here, all right, and then
you're gonna be at the White House, I imagine next week.
Speaker 7 (21:07):
Yeah, ten days from now, ten days, I'm blig.
Speaker 1 (21:10):
Krozier has a long history with KFI. Thirty eight years.
Thirty eight years with KFI. That is longer than some
people here have been alive.
Speaker 7 (21:24):
Like you kid right now, six.
Speaker 1 (21:29):
Seven Bob, all right, he's standing on the potatoes back there. Okay,
all right, but Krozer, you've got some great stories here.
Speaker 7 (21:38):
On nine to eleven, you were the guy. Yeah, nine
to eleven, I was actually at the studio. I was
working for KLAC.
Speaker 1 (21:46):
At the time. We had flipped formats.
Speaker 7 (21:48):
It was like an old old music station, and then
we flipped formats to be talk and we had the
Michael Jackson, who was on KBC back in the day
there in the morning, and I was doing production that
morning and I was the studio and a little TV
on and I saw the when they brought up the
feed from the first plane hit in the first tower.
Speaker 1 (22:05):
Wow.
Speaker 7 (22:06):
And I just kind of had my honor and I
watched the second plane hit and Michelle was here. She
was running Bill Handle in the morning and it was
like you could hear it in the hallways, just big
scream and everybody knew right away. And then they put
Handle on the air with everybody.
Speaker 1 (22:19):
Yeah, you know, there's a lot of people here, maybe
not here. It's smart and final with a lot of
people in KFI listen to KFI. The first time they
heard it was Bill Handle coming on and saying, we've
been a time.
Speaker 7 (22:28):
And they put they put Handle on all of our stations. Yeah,
he was simulcast on everybody. You can kiss coast, all
of them.
Speaker 1 (22:34):
Yeah, that was a great idea.
Speaker 7 (22:36):
And I remember it was my daughter was only three
weeks old at that time.
Speaker 1 (22:40):
Wow.
Speaker 7 (22:40):
And it was just one of those things where you
just look at everything that's going on and everybody's wondering
what the hell's going on, and I just think I
brought my kid into Yeah.
Speaker 1 (22:48):
You know what's amazing though, I'm a big NHL fan.
Anybody Kings fans down here? How many Ducks fans? Sorry,
but in the NHL. This is going to make you
feel old. There are currently fifty eight players in thank you,
(23:10):
fifty eight players in the NHL. They were born after
nine to eleven. From after nine to eleven. How about that? OOFA,
all right, but you got a great story also with
the Riots. You were the key, Yeah, the Riots.
Speaker 7 (23:23):
Yeah, when we saw I was living in not in
Claremont at the time.
Speaker 1 (23:26):
I was out in Cuckamonga.
Speaker 7 (23:27):
And there was one of the jocks that was on
Coast at the time who was a friend of mine
and he lived out there as well.
Speaker 1 (23:32):
He was nineteen ninety two, ninety two.
Speaker 7 (23:34):
Yeah, and when things started really kind of blowing up,
and we were in Koreatown at the time, and the
boss said Coast at the time, Johnny Ka called us
called us up and said, hey, can you come in
Because they didn't want Karen Sharp and they didn't want
them coming into the station.
Speaker 1 (23:47):
They didn't want to do a love song right exactly.
Speaker 7 (23:50):
So we booked it into Koreatown, and I had I
had a gun in my lap, and we ended up
at an intersection at one point that was on fire.
But you had your own gun. I had my own
gun in my Wow.
Speaker 1 (24:01):
So we had to make a.
Speaker 7 (24:02):
U turn through a small little shopping center and there
was an auto zone there that was just busted out
and people just hauling out stuff. And we were stuck
in this parking lot and I had to sing in
my lap and a guy comes A guy comes out
with a bunch of stuff, puts it on the back
of a car two feet from me and looks at
me and says, you are right right now, but you've.
Speaker 1 (24:18):
Better start moving.
Speaker 7 (24:20):
And I told I told the guy driving, I said,
if you don't step.
Speaker 1 (24:22):
On it, I'm gunna shoot somebody.
Speaker 7 (24:25):
And I walked into the studio and Brian Simmons was
on coast at the time, in the afternoon, and he
had his gun on the counter.
Speaker 2 (24:32):
Wow.
Speaker 1 (24:33):
He picked his up. I put mine down day yeah.
Speaker 7 (24:37):
And we were right there in Koreatown where you looked
out our window and there was guys.
Speaker 1 (24:41):
On top of the roofs yeah.
Speaker 7 (24:42):
And at one point on KFI, we we shut down
the transmitters. It got too little scary and KFI was
shutting down, and the PD at the time and the
general manager the PD was running the board. General manager
was talking on the air and they said, you know,
due to the circumstances around us, KFI is now officially
off the air.
Speaker 1 (25:02):
And it went dark.
Speaker 7 (25:03):
And the PD, David Hall, turned the transmitter off. But
David didn't account for the delay that we had in
ten second delay, so anybody listening would have heard due
to the violence right around our direct area, KFI.
Speaker 1 (25:16):
Is Oh yeah, I think it was. Oh and they
thought maybe you were being invaded, and I think.
Speaker 7 (25:22):
It was I think it was k cow nine who
went on the air and said that we'd gotten taken over.
Speaker 1 (25:27):
Oh man, that's unbelievable. Why so then I had to go.
Speaker 7 (25:31):
Back on and we called corporate going back on the air.
So we went back on the air, and I'm sitting
there playing pointers Sisters, Uh, you know, fire and Bruce
Briingstein's I'm.
Speaker 1 (25:40):
On fire and I gotta go on the air and
tell it.
Speaker 7 (25:43):
Everybody go back to your homes, don't come out, don't
start looting.
Speaker 1 (25:46):
I love those old stories because I've been a KFI
fan since I was a kid. Yeah, but here's how
here's how stupid I am. Well, well, Krozier was telling
me that story. I looked down the audience and I'm like, wow,
that woman out there looks exactly like Angel Martinez. And
it was Angel walking back from the parking lot. What
(26:08):
can you do? Yeah, I get it, man, I get it.
I'm I'm not as sharp as I used to be,
but when I get some sleep, I'm as sharp as
they come, you know. During anybody remember Doug Steckler, Okay,
all right, Doug Steckler's I used to work with mikaelas X.
He was one of the funniest, smartest guys I ever
met my life. And he lived right off of Crenshaw
(26:31):
and the ten Freeway, right He lived in an area
when the riots hit there were fires east of him,
west of him, and south of him. The only way
to get out was to go north. And so I
called him up and I said, to you, okay, and
he said yeah, because I think I'm all right. And
I said, what do you have for protection during the riots?
And he said he has a Swiss army knife on
(26:54):
a lanyard. Well, the lands, you know, you don't want
to lose it, the one with the fourth and nine,
the cork screw toothpick right. But that's a great history
of KFI, and you should write a book of the
history of KFI because you've been there thirty eight years.
You've seen everybody come and go.
Speaker 7 (27:13):
A minute, I think I've worked with almost every host.
At one point, I had actually mooned on the air
every host on KFI.
Speaker 1 (27:18):
Can you guys remember Phil Henry? Yeah, this man produced
that show. He was something. He was responsible for a
lot of the characters on that show. I wrote a
lot of the stuff that got us in trouble. Yeah. Yeah,
did you say that you mooned?
Speaker 4 (27:32):
Yes, he said he mooned most of the hosts at KFI.
Speaker 7 (27:36):
I stopped to practice a long time ago, so he
had not seen that yet.
Speaker 1 (27:40):
You know, there's still time. This is also a true story.
You guys know Howard Stern. Obviously, when Howard Stern would
come to Los Angeles to visit Kyla Sex, he made
it a point to go to KFI and sit in
the Phil Henry Show because it was his favorite show,
and Krozier was there. Krozier was the guy.
Speaker 7 (27:59):
That's amazing, great, great story with that when Stern was there.
Karen Sharp was on the air at the same time,
and she heard that he was in the studio with us,
so she called me up on the back line. She
was a huge fan of Howard Stern, so she wanted
to come over and meet him. I said, yeah, I
gotta come on over during the break. So she walks
in and prior to that, Howard he wasn't on the
air with us or anything.
Speaker 1 (28:18):
He was very quiet thing and he was very quiet,
just don't shy. Karen walks in and he goes, Oh,
how you doing. I'm Howard, and she just like.
Speaker 7 (28:26):
Oh, goes the hug, and he flipped and he turned
into Howard Stern like I didn't think I was gonna get.
Speaker 1 (28:32):
Any accent, but yeah, that was funny. We had a
production assistant or an intern at Cala section we worked there,
and Howard Stern came in the building. And when Howard
Stern came in the building, everybody wanted to be there
to say hi to or meet him. And so this
little seventeen year old kid looks up and goes, wow,
you're Howard Stern. He goes and Howard says, yeah, what
do you do here? And he says, I'm a PA.
(28:52):
I'm like an assistant here and Howard, Howard was always
talking to the kids. He was already interested. He said,
what's your job here? And he said, well, I just
run errands and stuff. And then he said to Howard,
he said, you know, while you're here, if you need
any any packages, I can get you that. And Howard
Stern gives me a ten dollars bill. He goes, well,
(29:13):
then go get me some packages. That was a good
time in radio, man, Howard Stern on local, you know,
free radio with something else, and you would sit through
a twenty five minute commercial break waiting for MNI comman. Yeah,
because he only broke once an hour. Yeah, we've shortened
him by a minute here on KFI, so we only
(29:33):
have twenty four minute breaks, so we're gonna take another one.
We're here in your ble, Linda, come on, we're live
Conway Show on demand on the iHeart Radio app. Now
you can always hear us live on KFI AM sixty
four to seven pm Monday through Friday, and anytime on
demand on the iHeart Radio app.
It's camp I am six forty and you're listening to
the Conway Show on demand on the iHeartRadio app. We
have a lot of people here donating a lot of
food and a lot of money. We're at five thousand,
eight hundred and twenty eight dollars and forty four cents.
(00:23):
Forty four cents came from this young lady. Three thousand Anita, right,
what is your first name? Dina? Sorry? And why I
called you Anina? Tina? Tina with a T goes snuts.
And then three thousand dollars from Bob and Sue in
the bag. Three thousand dollars Quo and Bruno is with
(00:49):
us here from the White House and also Catarina's Club.
He runs the entire thing. And how much? What percentage
of the money that you raise every year comes through
the White House where we show up an event like this?
What do you mean? Like? What is this fifty percent
(01:09):
of your budget for the year?
Speaker 2 (01:11):
Okay, five is razy? At least sixty sixty six?
Speaker 1 (01:14):
Really? Oh yeah, you get I bet you get a
lot of big donations that are anonymous too.
Speaker 2 (01:19):
Yeah, which received that you remember a few years ago
somebody used to call from Chicago yes, it was a
huge checks every time.
Speaker 1 (01:27):
After this. There was a lady who and I never
found out who she was. She wanted to be anonymous,
and she used to donate one hundred thousand dollars a
year from San Diego, San Diego, Chicago. She was in
San Diego her, but there was another one from Chicago.
Speaker 2 (01:41):
I remember Chicago, but I mean.
Speaker 1 (01:44):
One hundred thousand dollars can go a long way.
Speaker 2 (01:46):
She called tonight, we pick up the phone.
Speaker 1 (01:48):
That's right exactly, but you can donate here. The restaurant
is back in shape after it burned down.
Speaker 2 (01:55):
Down in twenty seventeen. Oh my, nineteen then than ever.
Speaker 1 (02:00):
So you opened up in twenty nineteen, right when COVID started.
Speaker 2 (02:04):
It was perfect timing, perfect timing, ready for bankrupt Oh.
Speaker 1 (02:09):
My god, I don't know how did you stay open
during COVID. We we were lucky.
Speaker 2 (02:13):
We had a garden on front, okay, and beautiful outside, Danny, and.
Speaker 1 (02:17):
They allowed you to fill it up.
Speaker 2 (02:19):
Yeah. In fact, we were back almost for two years
because Los Angeles people they don't have a garden, and
mean they eat on the street. Crowd people from La
from all Ova used to come down and eat and
outside that's great. That was more busy during COVID than
a regular Danny because of the garden outside.
Speaker 1 (02:38):
You know, when people come to your restaurant, you know,
in Anaheim, it's really all about you know, Disneyland and
Disney California Adventure and a lot of people, you know,
stay at the hotels and eat at Denny's or Carrow's
or Jack in the Box McDonald's. Nothing wrong with that,
but there's no I think you're the only four or
five star real gourmet restaurant that I've seen.
Speaker 2 (03:02):
Yeah, few one in Anaheim used to be. I don't
know if people remember. I missed the Stocks before me,
which was also very well known restaurant, but he shut
down the restaurant because he sorted to property, the build countos,
stuff like that. Okay, but yeah, it's not that many
in Ananaheim. I'm glad I'm the only one.
Speaker 1 (03:22):
I love the Crozier's been to this room, that little
the wine cellar downstairs, the beautiful.
Speaker 2 (03:28):
Somebody just mentioned to me, Buno, I have one of
the best deal in your wine set up. Oh yeah,
it's a special VIP rooms set eight ten people max.
It's great ours because it's all my wine there and
sometimes a bottle disappear.
Speaker 1 (03:42):
But okay you doing and where do you get here's
an opportunity for a free plug. Where do you get
the steaks?
Speaker 2 (03:49):
The steak? Yeah, well we get different company sun meat
companies under the top. One I used for years.
Speaker 1 (03:55):
It's Newport one of them Newpo was. Uh it was
for a while, we stopped.
Speaker 2 (04:01):
We got back somebody else again.
Speaker 1 (04:03):
You great meat? Yeah, they really do. Has it gotten
very expensive to get steaks?
Speaker 2 (04:08):
The chef talked to me yesterday, talked about He said, well, no,
put your filet mino much higher.
Speaker 1 (04:14):
I said no, it's like, how how much is it now?
Speaker 2 (04:18):
I think it's sixty three? We want me to put
to sew the pile mino but it WHI was just
chrange more than the New York. I have the Wagu
New York Wago there and that se that for sixty eight.
But they say your phils because more than the Oagu
and my wago's from Australia.
Speaker 1 (04:36):
What is the best jar of sauce that you've ever had?
I know they're there are none of them can match
what what you make fresh. But if you ever tasted
a jar of sauce that you thought was pretty good
for our kids, for anybody, yeah, for anybody.
Speaker 2 (04:49):
But it is a great tomato sauce, okay, having a
I'll be honest. You try a lot, a lot of
sauce up them all. If you cook, put gripe spicy,
you know good?
Speaker 1 (05:01):
What about Raos is pretty good? I you never triedos? Oh,
here try REOs.
Speaker 2 (05:07):
Yeah, it's well, you can.
Speaker 1 (05:12):
I think it's an aisle five. Let's go grab a
jar for him. But it was a small, little restaurant
in New York and my dad used to go to
it in little Italy in New York. And then they
went national and it's it's a it's you know, look
and a jar sauce is never going to be a ten,
but you know.
Speaker 2 (05:28):
A ten on a show you go with the Italian
moto and make the whole souce every day.
Speaker 1 (05:33):
Do you guys make pizza as well?
Speaker 2 (05:35):
Uh, we have it, but don't tell me pizza. I
have to buy from a company. You'll sell it to.
Speaker 1 (05:39):
Us frozen pizza.
Speaker 2 (05:41):
Yeah, but there the Italian company one other percent of
all the products, the pizza. It's Italian, okay. And as
we have small because we don't have a Big Kitchen, right,
But be honest with you, it's pretty good. Okay.
Speaker 1 (05:56):
I want to find out what company this is, because
last two nights ago, I went to a grocery store
in Burbank and I bought what I thought was going
to be a really great frozen pizza. And like all
the frozen pizzas I've ever had my life, it was dreadful.
Speaker 2 (06:11):
Was the name of this one.
Speaker 1 (06:12):
I'm not gonna say the name of it. I'm not
gonna say the name, but you know the one that
is acceptable. I like the barbecue chicken from California Pizza Kitchen.
That's a pretty good pizza. But but why can't they
make good frozen food.
Speaker 2 (06:26):
Well, I'll be honest with you, I'm not a frozen
guy pizza guy.
Speaker 1 (06:30):
But even outside of and that's so, it surprised me
it available in stores.
Speaker 2 (06:37):
I don't think so.
Speaker 1 (06:40):
Okay.
Speaker 2 (06:40):
I was at the Chicago Food the Convention and that
was with the probably BIGG I don't remember who. Anyway,
it was those pizza on the table. We were stave.
I said, what don't you take a slice of pizza?
Tak taste like crap?
Speaker 1 (06:57):
Clap?
Speaker 2 (06:58):
I was supposed to, sorry, but I try, and I.
Speaker 1 (07:06):
Said, like, wow, somebody at the board did some jud
the dumb button myles in the can. Okay, right, okay.
Speaker 2 (07:18):
But that pizza was amazy and I went back, It's like,
how do you prepare pizza like this and look conventioned
and it's just good? And it showed on me one
of the percent product in the store of their own
store and everything. I said, chef, let's get it to
the wrestle because a lot of family cod kids, kids,
(07:38):
pasta pizzas.
Speaker 1 (07:41):
But outside of frozen pizza, why can't they make a
frozen meal that's good because they all sort of taste
the same. They all try to get there, and they
get there, they get closed, but they never it's never
great frozen meal, the one frozen meal. Froz Yeah, frozen,
never try one. Okay. Who would have got though? Between
(08:01):
me and Bruno? Who would say the S word first
on the air, What are the odds of that? What
are the odds? Yeah? Dan, al their way up. All right,
we are live here in your Belinda Come on down
two one, five zero zero your Belinda Boulevard. We are
(08:22):
at Smart and final Ding Dong.
Speaker 2 (08:24):
Thank you everybody, thank you.
Speaker 3 (08:27):
You're listening to Tim Conway Junior on demand from KFI
AM six forty.
Speaker 1 (08:34):
Ding and Dog, Oh thank you so much. I we've
been throwing out ding dongs and donuts to people, and uh,
I don't think the I don't think that that's happened
yet in this store. But man, there's still there are
more people now. There are more people here now than
when we started. There must be one hundred and fifty
(08:55):
people here. So give yourself an applause for coming out.
It's a great charity. Krozier has been very instrumental in
putting this whole thing together. He's the best. And also
Angel Martinez. Yes, yes, yes, yes.
Speaker 4 (09:11):
Yes, oh yeah.
Speaker 1 (09:13):
Are we gonna We're gonna be talking at somebody from
Smart and Final right at some point. Okay, and and
then we also raising a ton of money here. Oh wait,
clean up, where are we going a ding dong? We
ran out of ding dongs, so we're throwing out the donuts.
(09:38):
People enjoy those. You know, they finally did with these donuts.
Remember you used to buy them on the way to
work with a coffee and there were ten of them
and you felt like you're gonna die afterwards. Well, now
they have been snack sized where I think there's just
four of them. Let me pop these open and see
how many of there are. Let's see three or four?
There's yeah, three donuts redon it. Anybody want to don't? Anybody?
(10:02):
Here we go. It's so cute you might eat twice
as many. Oh my god, I almost took that lady
out with that donut.
Speaker 2 (10:07):
All right?
Speaker 1 (10:08):
Anybody there? You go?
Speaker 5 (10:12):
Another one?
Speaker 4 (10:13):
Oh?
Speaker 1 (10:14):
Sorry, that one got one got away. There's one ibout
this guy in the back. Let me see if I
can make here all right?
Speaker 6 (10:19):
He screwball, No, go over the light bar and the
the lady here works at the knots very farm.
Speaker 1 (10:34):
Interference hitter right in the hand. Okay, I think you've
had one already. Who has not had? How about this
lady in the blue, okay, with the red hair. Let
me see if I can pop that right in tire.
You're gonna have that tired arm, all right. The guy
in the green, here we go. It's gotta go over
the light bar. Okay, all right, and then one more.
(10:58):
Any there you go. Enjoy that. All right. Let's get
into some news here. We have a we've got obviously
a lot going on the rain was a big deal.
Anybody got anybody get flooded out here in your Belinda. Now,
you guys are cool, right because your Belinda, I accounted
for this much rain at some point and took precautions. Right. Yeah,
(11:20):
Well they didn't do that in LA They did not
do that in Los Angeles, and we had But I
think it's over now. I think that's that's it for
rain for quite some time, and so we are done
with the rain. All right. Here's something interesting. The Guinness
Book of World Records. People enjoy that. You know, you
grow up, mom and dad has one. You know, you
(11:40):
read that stupid thing with your mom and dad. But
it is. It began seven decades ago, and everybody else
and everybody thinks that they can get in it. Everybody thinks, oh,
you know, I can do something to get in the
Guinness Book of World Records seventy years ago. You are
officially amazing.
Speaker 7 (12:00):
These are the words people here when they achieve a
Guennis World Records title.
Speaker 1 (12:05):
My highest self when I'm going for lunches. Something trainer
Austin Head has heard himself.
Speaker 4 (12:11):
What does it mean to say you are a Guinness
World Record holder?
Speaker 1 (12:15):
Times two? To have a world record in itself is
so amazing. So what is this guy's world record? To
have a world record in itself is so amazing. Never
did I think I would happen? What did you say?
The biggest jackasses? No world records? So it almost gives
me like belief in myself? Oh my god, where are
you in life? Where you didn't believe in yourself until
(12:36):
the Guinness Book of World Records came by? I believe Yeah,
that's exactly the title and a spot in the Guinness
World Records. You know it might be a Guinness Book
of World Records holder.
Speaker 6 (12:46):
I for.
Speaker 1 (12:49):
Falling into a SIG alert while you've been calling traffic
all day? Is this one, Angel Martinez? More than once?
Speaker 4 (13:02):
I believe, Yes, I believe in me.
Speaker 1 (13:06):
Calling a traffic a signal alert all day long and
then getting on the freeway to get stuck in it.
True story.
Speaker 4 (13:11):
It was on the five in Irvine and our old
studios used to be in that area five and the
fifty five, and I was talking about this major signal
alert all day long, like four lanes flot delays on
that five southbound backing up for you know, fifteen miles,
And what do I do?
Speaker 1 (13:30):
I hop on the fifty five. I take that.
Speaker 4 (13:33):
Flyover to the five southbound. I don't even realize and
tell them right on top of the flyover, and I
just see that line of break lights and I'm like,
oh yeah, that crash.
Speaker 1 (13:43):
Oh yeah, I'm gonna slide right into it, telling people
all day long to avoid it, and I jumped right
into it. Unbelievable. Krozier, when is your anniversary with iHeart?
Do you know? Eleven eleven? Oh it is? We just
had eight? Yeah, okay, we'll we come back. Krozier has
a great, deep, long history with KFI and Coast and
(14:07):
any other stations Kla klac. This guy has been is
your thirty eighth year, He's just start thirty eight years.
But he's got two stories with me that stick out.
One of them is the riots in ninety two. You
were there, yes, sir, are ninety four. No. Ninety four
(14:29):
is the earthquake. And then also your earthquake story. Two
great stories though or No. Nine to eleven was another one.
Nine eleven is another. All right, we'll come back and
tell those stories. I love these old stories. I've been
listening to KFI since I was probably about five years
old and I never ever ever thought I would be
working here as even like a productionist or anything. But
(14:51):
to be on the air and have all you people
here is really really cool. Thank you so much. We're
live on KFI out in your Belinda at Smart and Final.
Come on by.
Speaker 3 (15:01):
You're listening to Tim Conway Junior on demand from KF.
I am six forty.
Speaker 1 (15:08):
Dumn and down. Uh hey, Krozer while I signed it,
you can you tell everybody where we are? We are
in Yorbelin at the Smart and five. Yeah, and I
gotta say, we gotta happy. Do we have any bags
that we can't have any bags that we do? All right?
We thought bags left. I can't believe that. Wow, there's
(15:28):
at least one hundred and fifty people here. Looks easy.
One hundred and fifty people with the twenty one five
hundred yorbel Into Boulevard. That's it, twenty one five hundred
yrble Into Boulevard. If you haven't already come on down,
We got time. We're gonna give you an extra bonus
hour tonight till eight o'clock. Conway's gonna be here, and
Krozier is gonna be in next week I'm gonna take
a couple of days off, but Krozer's gonna be here Monday, Tuesday. Yeah, alright,
(15:52):
let's talk to Francisco. Here he is with the beautiful company.
My wife's favorite poncet in the world, d seco. The checko,
the checko, the checko. My wife will only eat this.
She doesn't buy. And she said all box because a
lot of people say, you know, box pasta's box spots
and she said, no, it's not, it's not. This is
(16:14):
the better one. She's a good wife, she is. How
long have you guys been around for the company?
Speaker 8 (16:20):
Eighty one eighty one eighty six it was initially and
then the first other paper it was for declared the
eighty one thirty one okay, and then but realistically the
family knows the plant. It was located where it is
still right now where the sun said, he's in Faro
(16:40):
sa Martino.
Speaker 1 (16:41):
Oh, so all of this comes to Italy. Yes, wow, Yes,
that's why it's more expensive too, because you know, you
got to get it over here. But this is a
beautiful pasta. I love the little emblem there as well.
And for some reason, the color structure here is great,
you know, the lettering and the color structure. It just
says the Italian great food blue of this guy. Yeah,
but eighteen thirty one a long time.
Speaker 5 (17:04):
So in eighteen twenty one is the first date the
company and the family was able to declare with the
written paper, so with an evidence, right, like I was
saying before, they also know for sure the plant was
there much other than that, so we're talking about probably
ten years even more. Who knows.
Speaker 1 (17:26):
Wow, it's located in National Park. Imagine that.
Speaker 5 (17:29):
Imagine if you have a pasta factory in Yellowstone.
Speaker 1 (17:33):
Right, Okay, it's the same thing. Okay, Oh that's beautiful.
But you know, my wife always says, she said, the
reason why she likes it is because they're just simple ingredients.
You know, you got wheat and basically you know, that's
about it. But it's just simple ingredients. Flower and water. Yeah,
flower and water. And but it really there's a texture
(17:53):
to it. And she can tell the difference between you know,
the regular shelf pasta that's not to check out and yours.
But you must be in almost every store in America.
Speaker 5 (18:04):
We're the number one past imported from US in the
United States.
Speaker 1 (18:08):
Oh congratulations, man, that's great. The number one imported pasta
into the United States. That's a cool too. How many
people work for the company? A lot? A lot? Yeah,
and are you are you in charge of the United States.
Speaker 5 (18:23):
I'm in charge on the West Coast on the food
service channel, which is from a restaurant to school, hospital
and whatever. It is not retail. However, we were close
to each other. We're like a family. Is a family
company owned. Still there is no bank, there is no
found behind it's uh the president itself.
Speaker 1 (18:45):
Is it goes to work every single day. Oh that's
still less today. So this isn't this is an old
family business. Then it is? It is. And I love
the fusili here the broccoli foodci is my favorite dish
when I go to California Pete's kitchen. This is just
a great pasta and and it picks up the sauce nice.
That really is beautiful.
Speaker 5 (19:05):
That's thanks for the shows. This is my favorite one.
Speaker 1 (19:07):
Yeah, I love this.
Speaker 5 (19:09):
It's not the classic for sil is like a book,
you know, but twisted right, and so I get a
little bit of fun of it.
Speaker 1 (19:14):
Yeah yeah, yeah, there's a taste that that's different, but
I really enjoy it. And then when so your West Coast.
You must be traveling all the time.
Speaker 5 (19:24):
I do, Yeah, I do well West Coast in Italian way.
So we're we loved each other. I'm going from uh
I we'll say, Colorado up to Hawaii. I'm visiting Los Angeles.
Speaker 1 (19:39):
What a great job. Yeah, I can't complain. Yeah it is.
Go buy this. We I don't know if these are
donated to the charity. Yes, oh they are. Okay, we're
gonna we're gonna get these away. But you don't need them.
The kids eat them. So you guys already have ding
dongs and ho hos and all kinds of crap. So
did Cheko. Thank you for coming in. It very nice
(20:00):
to meet you. Thanks, You'd love to have you back
every year we do this. Thank you, Thank you. Tim Show.
All right, we are live here and we're gonna be
here till eight o'clock tonight to night. You've got to go.
You got to come here to a smart and final
and pick up your gift bag. When we come back,
(20:21):
we'll talk to Krozer. He's got some great stories, especially
if you're old school KFI listener like I am Conway Show.
Speaker 3 (20:29):
You're listening to Tim Conway Junior on demand from KFI
AM six forty.
Speaker 1 (20:37):
If you folks want to make this a twenty four
hour event, you can go see Neil Savader tomorrow. He'll
be on just up the street and Alisha Parkway two
three zero two two Alisha Parkway, and that's the Wendy's.
Does anybody out at the Wendy's last year? Oh, you
are like a dozen people? Okay, all right, that's kind
(20:59):
of cool. And now you're here, all right, and then
you're gonna be at the White House, I imagine next week.
Speaker 7 (21:07):
Yeah, ten days from now, ten days, I'm blig.
Speaker 1 (21:10):
Krozier has a long history with KFI. Thirty eight years.
Thirty eight years with KFI. That is longer than some
people here have been alive.
Speaker 7 (21:24):
Like you kid right now, six.
Speaker 1 (21:29):
Seven Bob, all right, he's standing on the potatoes back there. Okay,
all right, but Krozer, you've got some great stories here.
Speaker 7 (21:38):
On nine to eleven, you were the guy. Yeah, nine
to eleven, I was actually at the studio. I was
working for KLAC.
Speaker 1 (21:46):
At the time. We had flipped formats.
Speaker 7 (21:48):
It was like an old old music station, and then
we flipped formats to be talk and we had the
Michael Jackson, who was on KBC back in the day
there in the morning, and I was doing production that
morning and I was the studio and a little TV
on and I saw the when they brought up the
feed from the first plane hit in the first tower.
Speaker 1 (22:05):
Wow.
Speaker 7 (22:06):
And I just kind of had my honor and I
watched the second plane hit and Michelle was here. She
was running Bill Handle in the morning and it was
like you could hear it in the hallways, just big
scream and everybody knew right away. And then they put
Handle on the air with everybody.
Speaker 1 (22:19):
Yeah, you know, there's a lot of people here, maybe
not here. It's smart and final with a lot of
people in KFI listen to KFI. The first time they
heard it was Bill Handle coming on and saying, we've
been a time.
Speaker 7 (22:28):
And they put they put Handle on all of our stations. Yeah,
he was simulcast on everybody. You can kiss coast, all
of them.
Speaker 1 (22:34):
Yeah, that was a great idea.
Speaker 7 (22:36):
And I remember it was my daughter was only three
weeks old at that time.
Speaker 1 (22:40):
Wow.
Speaker 7 (22:40):
And it was just one of those things where you
just look at everything that's going on and everybody's wondering
what the hell's going on, and I just think I
brought my kid into Yeah.
Speaker 1 (22:48):
You know what's amazing though, I'm a big NHL fan.
Anybody Kings fans down here? How many Ducks fans? Sorry,
but in the NHL. This is going to make you
feel old. There are currently fifty eight players in thank you,
(23:10):
fifty eight players in the NHL. They were born after
nine to eleven. From after nine to eleven. How about that? OOFA,
all right, but you got a great story also with
the Riots. You were the key, Yeah, the Riots.
Speaker 7 (23:23):
Yeah, when we saw I was living in not in
Claremont at the time.
Speaker 1 (23:26):
I was out in Cuckamonga.
Speaker 7 (23:27):
And there was one of the jocks that was on
Coast at the time who was a friend of mine
and he lived out there as well.
Speaker 1 (23:32):
He was nineteen ninety two, ninety two.
Speaker 7 (23:34):
Yeah, and when things started really kind of blowing up,
and we were in Koreatown at the time, and the
boss said Coast at the time, Johnny Ka called us
called us up and said, hey, can you come in
Because they didn't want Karen Sharp and they didn't want
them coming into the station.
Speaker 1 (23:47):
They didn't want to do a love song right exactly.
Speaker 7 (23:50):
So we booked it into Koreatown, and I had I
had a gun in my lap, and we ended up
at an intersection at one point that was on fire.
But you had your own gun. I had my own
gun in my Wow.
Speaker 1 (24:01):
So we had to make a.
Speaker 7 (24:02):
U turn through a small little shopping center and there
was an auto zone there that was just busted out
and people just hauling out stuff. And we were stuck
in this parking lot and I had to sing in
my lap and a guy comes A guy comes out
with a bunch of stuff, puts it on the back
of a car two feet from me and looks at
me and says, you are right right now, but you've.
Speaker 1 (24:18):
Better start moving.
Speaker 7 (24:20):
And I told I told the guy driving, I said,
if you don't step.
Speaker 1 (24:22):
On it, I'm gunna shoot somebody.
Speaker 7 (24:25):
And I walked into the studio and Brian Simmons was
on coast at the time, in the afternoon, and he
had his gun on the counter.
Speaker 2 (24:32):
Wow.
Speaker 1 (24:33):
He picked his up. I put mine down day yeah.
Speaker 7 (24:37):
And we were right there in Koreatown where you looked
out our window and there was guys.
Speaker 1 (24:41):
On top of the roofs yeah.
Speaker 7 (24:42):
And at one point on KFI, we we shut down
the transmitters. It got too little scary and KFI was
shutting down, and the PD at the time and the
general manager the PD was running the board. General manager
was talking on the air and they said, you know,
due to the circumstances around us, KFI is now officially
off the air.
Speaker 1 (25:02):
And it went dark.
Speaker 7 (25:03):
And the PD, David Hall, turned the transmitter off. But
David didn't account for the delay that we had in
ten second delay, so anybody listening would have heard due
to the violence right around our direct area, KFI.
Speaker 1 (25:16):
Is Oh yeah, I think it was. Oh and they
thought maybe you were being invaded, and I think.
Speaker 7 (25:22):
It was I think it was k cow nine who
went on the air and said that we'd gotten taken over.
Speaker 1 (25:27):
Oh man, that's unbelievable. Why so then I had to go.
Speaker 7 (25:31):
Back on and we called corporate going back on the air.
So we went back on the air, and I'm sitting
there playing pointers Sisters, Uh, you know, fire and Bruce
Briingstein's I'm.
Speaker 1 (25:40):
On fire and I gotta go on the air and
tell it.
Speaker 7 (25:43):
Everybody go back to your homes, don't come out, don't
start looting.
Speaker 1 (25:46):
I love those old stories because I've been a KFI
fan since I was a kid. Yeah, but here's how
here's how stupid I am. Well, well, Krozier was telling
me that story. I looked down the audience and I'm like, wow,
that woman out there looks exactly like Angel Martinez. And
it was Angel walking back from the parking lot. What
(26:08):
can you do? Yeah, I get it, man, I get it.
I'm I'm not as sharp as I used to be,
but when I get some sleep, I'm as sharp as
they come, you know. During anybody remember Doug Steckler, Okay,
all right, Doug Steckler's I used to work with mikaelas X.
He was one of the funniest, smartest guys I ever
met my life. And he lived right off of Crenshaw
(26:31):
and the ten Freeway, right He lived in an area
when the riots hit there were fires east of him,
west of him, and south of him. The only way
to get out was to go north. And so I
called him up and I said, to you, okay, and
he said yeah, because I think I'm all right. And
I said, what do you have for protection during the riots?
And he said he has a Swiss army knife on
(26:54):
a lanyard. Well, the lands, you know, you don't want
to lose it, the one with the fourth and nine,
the cork screw toothpick right. But that's a great history
of KFI, and you should write a book of the
history of KFI because you've been there thirty eight years.
You've seen everybody come and go.
Speaker 7 (27:13):
A minute, I think I've worked with almost every host.
At one point, I had actually mooned on the air
every host on KFI.
Speaker 1 (27:18):
Can you guys remember Phil Henry? Yeah, this man produced
that show. He was something. He was responsible for a
lot of the characters on that show. I wrote a
lot of the stuff that got us in trouble. Yeah. Yeah,
did you say that you mooned?
Speaker 4 (27:32):
Yes, he said he mooned most of the hosts at KFI.
Speaker 7 (27:36):
I stopped to practice a long time ago, so he
had not seen that yet.
Speaker 1 (27:40):
You know, there's still time. This is also a true story.
You guys know Howard Stern. Obviously, when Howard Stern would
come to Los Angeles to visit Kyla Sex, he made
it a point to go to KFI and sit in
the Phil Henry Show because it was his favorite show,
and Krozier was there. Krozier was the guy.
Speaker 7 (27:59):
That's amazing, great, great story with that when Stern was there.
Karen Sharp was on the air at the same time,
and she heard that he was in the studio with us,
so she called me up on the back line. She
was a huge fan of Howard Stern, so she wanted
to come over and meet him. I said, yeah, I
gotta come on over during the break. So she walks
in and prior to that, Howard he wasn't on the
air with us or anything.
Speaker 1 (28:18):
He was very quiet thing and he was very quiet,
just don't shy. Karen walks in and he goes, Oh,
how you doing. I'm Howard, and she just like.
Speaker 7 (28:26):
Oh, goes the hug, and he flipped and he turned
into Howard Stern like I didn't think I was gonna get.
Speaker 1 (28:32):
Any accent, but yeah, that was funny. We had a
production assistant or an intern at Cala section we worked there,
and Howard Stern came in the building. And when Howard
Stern came in the building, everybody wanted to be there
to say hi to or meet him. And so this
little seventeen year old kid looks up and goes, wow,
you're Howard Stern. He goes and Howard says, yeah, what
do you do here? And he says, I'm a PA.
(28:52):
I'm like an assistant here and Howard, Howard was always
talking to the kids. He was already interested. He said,
what's your job here? And he said, well, I just
run errands and stuff. And then he said to Howard,
he said, you know, while you're here, if you need
any any packages, I can get you that. And Howard
Stern gives me a ten dollars bill. He goes, well,
(29:13):
then go get me some packages. That was a good
time in radio, man, Howard Stern on local, you know,
free radio with something else, and you would sit through
a twenty five minute commercial break waiting for MNI comman. Yeah,
because he only broke once an hour. Yeah, we've shortened
him by a minute here on KFI, so we only
(29:33):
have twenty four minute breaks, so we're gonna take another one.
We're here in your ble, Linda, come on, we're live
Conway Show on demand on the iHeart Radio app. Now
you can always hear us live on KFI AM sixty
four to seven pm Monday through Friday, and anytime on
demand on the iHeart Radio app.
Tim Conway Jr. on Demand News
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